• 한국수산과학회지
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• 제28권2호
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• pp.131-136
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• 1995

조피볼락, 잉어 및 무지개송어의 혈청을 상온$(15^{\circ}C)$ 저온$(4^{\circ}C)$, 냉동$(-20{\circ}C)$으로 보존하면서 총단백질(TP), 알부민(ALB), 중성지방(TG), 콜레스테롤(CHOL), 포도당(GLC), 인(P), 나트륨(Na), AST 및 ALT의 활성 변화를 상온과 저온에서는 16일까지, 냉동에서는 30일까지 조사하였다. 어종간에 다소의 차이가 있기는 하지만 대체로 단백질 성분인 TP, ALB과 당 성분인 GLC, 무기질인 P, Na의 농도는 안정하였고, 지방 성분인 TG와 CHOL, AST, ALT의 활성은 불안정하였다 그리고 온도에 따른 혈액 성분의 안정성은 상온에서보다는 저온과 냉동에서 대체로 안정하지만, 성분에 따라서는 냉동하여도 매우 불안정한 것이 있다

• 정보처리학회논문지D
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• 제11D권7호
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• pp.1349-1356
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• 2004

데이터 마이닝을 요구하는 전자상거래, 전자정부와 관련된 문서 처리 시스템 등에서 XML 문서의 버전 관리에 대한 관심이 높아지고 있다. 본 논문에서는 대량의 XML 문서를 장기적으로 유지하면서 XML 문서의 이력 정보를 효율적으로 관리하기 위하여, XML 버전을 생성하는 변경 집합을 정의하고 변경 집합을 이용한 XML 문서의 저장 방법을 제안한다. 변경 집합은 변경 연산집합과 시간지원 차원을 포함하고 있으며, 변경 연산 집합은 스키마 변경 연산과 데이터 변경 연산으로 구성된다. 변경 집합을 이용한 세가지 XML 문서의 저장 방법을 제안한다. 세가지 저장 방법은, (1) 변경 집합을 모두 저장하는 방법, (2)변경 집합과 버전을 주기적으로 저장 방법, 그리고 (3) 저장 적합 시점에 변경 집합 모음과 버전을 저장하는 방법이 있다. 또한, 기존의 저장 방법과 제안한 저장 방법들 사이에 성능을 비교한다. 성능 평가를 통하여 저장 적합 시점에 변경 집합모음과 버전을 저장하는 방법의 성능이 다른 저장 방법보다 우수함을 보인다.

• 한국작물학회지
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• 제51권1호
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• pp.59-65
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• 2006

The impermeable seed coat is valuable trait in soybean because impermeable seed retain viability for longer period than permeable seed under adverse conditions such as delayed harvest or prolonged storage. Soybean seeds of various size showing different seed hardness were examined for their water absorption and seed viability under adverse storage conditions. Of one hundred thirty nine genotypes, eight types of seeds having different seed hardness and seed size were used as material. Soybean genotypes showing high hard seed rate, GSI13125 (89%), GSI10715 (54%), and GSI10284 (42%), were slow in water absorption and low in the electroconductivity of seed leachate in distilled water. Germination of GSI10284 and GSI13125 that have higher hard seed rate was less affected by CSVT and artificial aging treatment indicating higher seed storability. The higher storing ability of both collections was confirmed by electroconductivity test for leachate. GSI10122 showed low seedling emergence when the seeds were artificially aged. This genotype was considered as to having a poor storing ability based on difference of electroconductivity before and after artificial aging. Among tests conducted in the experiment, CSVT could be used for determining storage life in legumes. In conclusion, water absorption property of seed was strongly related to the hardness that is directly related to the seed viability and storing ability in soybean seed.

• 한국환경과학회지
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• 제33권1호
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• pp.97-102
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• 2024

We introduce a method for preserving yellow mealworm (Tenebrio molitor Linnaeus) larvae for an extended period and show that a high percentage of larvae can survive in good health under low-temperature storage conditions combined with specific diapause termination conditions. Our study revealed that we can regulate important development stages such as pupation, emergence, and larval duration by adjusting these termination conditions. When storing larvae aged 6-8 weeks for 140 days, the storage temperature can be varied based on our goals, giving us control over yellow mealworm production to meet specific demands. To produce adult beetles, storing larvae at 15 ℃ with wheat bran and ending diapause at 30 ℃ resulted in 90% pupation rate, with 60% becoming adults in 21 days. If our aim is larvae production, storing them at 10-12 ℃ with wheat bran and ending diapause at 25-30 ℃ allows the larvae to reach a suitable weight for processing. This straightforward approach ensures long-term storage of yellow mealworm larvae and provides a practical way to control their development, allowing efficient mass production tailored to market demands.

• 한국식품저장유통학회지
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• 제1권2호
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• pp.81-86
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• 1994

This study examined the quality change of red peppers during storage at various temperatures and humidities. It was observed that red peppers showed mold at aw 0.75(>25% water content), discoloration at aw 0.33(<10%) and browning at aw 0.75(>19%). The most ideal condition of the storage for red peppers was a 13∼15% water content and 60${\pm}$5% RH. The storage life for whole red peppers were 2.0 months at 40$^{\circ}C$, 13.6 months at 25$^{\circ}C$, 27.3 months at 15$^{\circ}C$, 30.0 months at 10$^{\circ}C$, and 65.0 months at -3$^{\circ}C$. During any storage period above, level of capsanthin, browning and capsaicin were changed for whole peppers. Browning appeared to be a crucial factor for marketable quality of stored red peppers. It was found that the level of capsaicin & capsanthin have a miner relationship with marketable quality for consumer. Storing red peppers in nitrogen and vacuum atmosphere packing condition was found to be better than storing them in air at various temperatures in terms of storage life and quality maintenance. The nitrogen gas packaged red peppers kept longer shelf life and better quality compared with vacuum packaging.

• 한국통신학회논문지
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• 제22권9호
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• pp.2080-2089
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• 1997

최근 급격히 발전된 컴퓨터 기술에 힘입어 다양한 분야에서의 멀티미디어 데이터 처리가 가능하게 되었다. 그러나, 기존의 디스크 저장 시스템으로 멀티미디어의 특징을 수용하기에는 무리가 있다. 현재, 몇몇의 연구에서 멀티미디어 저장에 관한 향상된 기술을 소개하였고, 그 중 Bocheck는 엑세스 주기와 단위가 동일한 다중스트림의 분할 저장 기법을 제안하였으나, 서로 상이한 주기를 갖는 연속 미디어의 스트림에 관해서는 고려되지 않았다. 이 논문에서는 조회 주기가 서로 상이한 스트림을 고정된 몇 개의 블록으로 할당하는 방안을 제안하고 주어진 다중스트림을 m개의 시퀀스로 스케줄링시 그 가능성을 분석하였으며, 기존의 Scan-EDF와 디스크 분할 저장 방식과 비교하기 위해서 시뮬레이션을 행하였다.

• 한국식품조리과학회지
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• 제26권6호
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• pp.831-839
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• 2010

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제22권3호
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• pp.262-269
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• 2019

Purpose: As the importance of breastfeeding has been reinforced, human milk is often stored for practical reasons. Therefore, we evaluated optimal storage and processing methods for human milk from a nutritional standpoint. Methods: Human milk samples were collected between June 2017 and February 2018. Also, data about maternal information were collected. Human milk was analyzed for macronutrients and caloric content. The samples were subdivided into groups for nutrient analysis. The control group (fresh milk) was not stored or processed. The other groups (9 groups) consisted of samples analyzed based on different storage temperatures (room temperature, refrigerated, frozen), defrosting methods (bottle warmer, room temperature thawing, microwave oven), and storage period (1 week, 1 month, 2 months) and compared with the control group. Results: There was no statistically significant difference in the nutrient content of human milk among the collected samples. A significant change in the content of macronutrients in milk samples was observed under storage condition at different temperatures for 1 week with subsequent thawing with bottle warmer compared to fresh milk. Under storage at $-20^{\circ}C$ for 1 week with subsequent thawing with different defrosting methods, a significant change in the content of macronutrients in milk samples was observed compared to fresh milk. After storage at $-20^{\circ}C$ for different periods and thawing with a bottle warmer, a significant change in macronutrient content in milk samples was observed compared to fresh milk regardless of the storage period. Conclusion: Unlike previous guidelines, changes in macronutrient content in milk samples were observed regardless of the method of storing and thawing. Apparently, it is proposed that mothers should feed fresh human milk to their babies without storing.

• 한국경영과학회지
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• 제22권2호
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• pp.125-137
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• 1997

We are concerned with the packing policy determines the optimal packing of products with variable sizes to minimize the penalty costs for idle space and product spliting. Optimal packing problem is closely related to the optimal packet/record sizing problem in that randomly generated data stream with variable bytes are divided into a unit of packet/record for transmitting or storing. Assuming the product size and the production period are independently determined by renewal process, we can approximate the renewal process and formulate the optimization problem that minimize the expected packing cost for a production period. The problem is divided into two cases according to whether a product is allowed to split or not. Computational results for various distributions will be given to verify the approximation procedure and the resulting optimization problem.

• 한국가금학회지
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• 제29권2호
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• pp.89-94
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• 2002

본 연구는 육용종계 종란의 보관조건에 따른 입란전 보관 기간이 부화율에 미치는 영향을 구명하고자 실시하였다. 산란 후 입란전 종란보관기간을 달리한 7개 처리, 즉 1일 보관 (T1)에서부터 7일 보관(T7)으로 시험을 실시하였다. 각 처리당3개의 반복을 두어 반복당40개의 종란을 공시하였다. 본 연구는 종계의 주령이 40주령인 여름과 50주령인 가을에 실시하였다. 저장온도에 따른 입란전 종란의 저장기간동안 발육후 18일째의 입란대비 감량률, 수정률, 부화율 및 발육중배자 사망률을 조사하였다. 시험결과 종계의 주령이 40주령인 여름철에는 보관기간이 길어짐에 따라 부화율이 급격하게 하락하여 3일 이상 보관시에는 1~2일 보관보다 낮아 통계적 유의차가 인정되었다(P<.05). 종계의 주령이 50주령인 가을철에는 보관기간에 따른 부화율의 차이는 인정되지 않았다(P<.05). 결론적으로 외기 환경온도가 높을 때(여름철, 25 $25^{\circ}C$이상) 3일 이상의 종란보관은 부화율에 큰 영향을 미치며, 1주일 이상 보관시 부화율 저하를 방지하기 위해서는 13~$19^{\circ}C$의 온도에 보관하는 것이 바람직함을 입증하였다.