• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.11a
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• pp.135-136
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• 2014

In this study, the experimental study on the early age compressive strength of cement mortar using anti freezer and hardening accelerator at low temperature was conducted. For this study, all of materials for experiment were kept in a low temperature for 24 hours before mortar mixing. After mortar curing at low temperature, compressive strength was measured at the early ages. Furthermore, properties of hardened cement material was analysed using TG-DTA and MIP.

• Journal of the Korea Institute of Building Construction
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• v.16 no.5
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• pp.405-412
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• 2016

In order to examine the possibility of practical use of concrete at low-temperature environment using high early strength cement with cold resistance admixture, an experimental study on workability, freezing temperature and compressive strength of the mortar with different types of anti-freezer, water reducing agent and accelerator for freeze protection at low-temperature were evaluated. Compressive strength was increased in use of anti-freezer, especially SN anti-freezer was higher than CN anti-freezer. 0min flow was increased, the 20min flow was decreased. And 20min flow was improved in use of FR, RT water reducing agent. CF, LS accelerator for freeze protection, regardless of the type of water reducing agent, compressive strength was increased.

• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.333-334
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• 2010

In this paper, quality variations of commercially available anti-freezers manufactured in Korea are studied. This study is focused on the effect of the use of anti freezer on strength recovery of cement mortar under low curing temperature. As expected, regardless of types of anti freezer, the use of antifreezer protects the water from freezing under low curing temperature.

• Korean Journal of Poultry Science
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• v.16 no.4
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• pp.233-238
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• 1989

This experiment was carried out to establish effective egg storage technology by studying the physico-chemical properties of albumen and yolk during the cold storage. The results obtained were summarized as follows：1. Egg Yolk was gelated and whipping quality and whipping stability of albumen was decreased by the freezing storage. 2. NaCl was the best anti-freezer to prevent the gelation of egg yolk among various anti-freezer (NaCl, glucose, sucrose, amides). 3. Viscosity of egg yolk and albumen was increased and color was changed but changes of colorin albumen was slight during the storage at $-5^{\circ}C$ and $-20^{\circ}C$. 4. To store the 5% NaC1 added egg yolk -at $-5^{\circ}C$ was the best way to prevent the gelation of egg yolk and save the energy. 5. Emulsion capacity of egg yolk was decreased by the cold storage with the addition of NaCl.

• Journal of the Korean Geosynthetics Society
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• v.11 no.3
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• pp.27-35
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• 2012

In this paper, the frost heaving and thawing characteristics of flexible pavement structure were evaluated in the large scale freezer which have a specification of temperature range $-20^{\circ}C{\sim}10^{\circ}C$ and $3.2m(L){\times}3.2m(B){\times}2.4m(H)$ in size. The insulated steel box with the size of $0.9m(L){\times}0.9m(B){\times}0.9m(H)$ was used to simulate actual pavement road structure. The variation of temperature, frost heave amount and frost heave pressure were measured through the instrument of TDS-602 data logger. LFWD (light falling weight deflectometer) was used to determine the change of deflection due to the frost heaving and thawing. Furthermore, the influence of aggregate layer to the freezing of the subgrade soil was studied to verify the function and effectiveness of the anti-freezing layer.

• Ocean and Polar Research
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• v.33 no.3
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• pp.303-308
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• 2011

Polar psychrophiles which thrive under extreme conditions such as cold temperature, high salinity, and high dose ultraviolet light, emerge as novel targets for biotechnology. To prevent genetic drift and the possibility of contamination by subculturing, cryopreservation was employed for two psychrophilic microalgae, Porosira sp. (KOPRI AnM0008) and Pyramimonas sp. (KOPRI AnM0046), which have anti-freeze activities. Five cryoprotectants (dimethyl sulphoxide, ethylene glycol, glycerol, methanol and propylene glycol) showed toxicity at 20-30% (v/v). The optimal cryoprotectant concentration and equilibration time were less than 20% and 10 min, respectively. Cryopreservation was carried out in the presence of cryoprotectants either by direct freezing in liquid nitrogen ($LN_2$) or controlled freezing using a controlled rate freezer followed by storage in the $LN_2$ tank. As a result, Pyramimonas sp. (KOPRI AnM0046), a psychrophilic chlorophyta was revived. Cryopreserved Porosira sp. was not revived from either freezing protocols probably due to the silicic cell wall and its relatively large cell size. In the case of Pyramimonas sp. (KOPRI AnM0046), the controlled freezing method showed higher revival yield than the direct freezing method.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.71-84
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• 1996

This study was conducted to examine the usability of sorbitol for the manufacture as low-calory ingredient and cryoprotectant against frost damage. When frozen yoghrt was made of replacing sucrose by sorbitol at yoghurt mix, the change of physicochemical and lactic acid bacteria, such as Str. thermophilus, L. bulgaricus, and mixed culture of Str. thermophilus, and L. bulgaricus(1:1), was studied during the frozen storage(-20$^{\circ}$C). During the incubation of yoghurt mix, the rapid growth of lactic acid bacteria in all sample was observed as the increase of sorbitol addition, but sample A and D were almost similar. This results suggested that sucrose could play role of effecting the growth stimulator, otherwise, sorbitol could inhibit the death of microorganism, following the genus. At the survival rate between lactic acid bacteria during freezing of -5$^{\circ}$C by ice cream freezer Str. thermophilus showed 26.19 to 34.76%, L. bulgaricus 3.97 to 5.20%, and mixed culture 17.16 to 40.87% respectively. L. bulgaricus showed the greater lethal rate than other genus. Sample C which mixed sucrose with sorbitol (1:2 ratio) was showed the lowest lethal rate. Therefore, it suggested that the use of this ration could be used for better anti-frost damage. During the storage of -20$^{\circ}$C, the number of lactic acid bacteria generally decreased in the stand point of genus and frozen storage period. The survival of lactic acid bacteria might be the addition of sorbitol which could have the effect of anti-forst damage. In all treatment, lactase activity showed the rapid decrease after freezing. During the period of frozen storage, it was shown the slow decreasing trend. In spite· of decreasing, the result during yoghurt mix incubation -5$^{\circ}$C freezing, and -20$^{\circ}$C frozen storage was different at the level. After 80 days of storage, the lactase activity was similar among all genus and sample. Despite differenting viscosity followed by genus, combination of mix, and pH, the ratio of 1 to 2(sucrose : sorbitol) showed the greatest viscosity. The water holding capacity of frozen yoghurt mix was closely related to viscosity. As increasing sorbitol amounts, hardness and cohesiveness were increased, but elastisity was decreased. The significant differences between sample was inoculated with Str. thermophilus. However, there were not significant difference from the sample inoculated with L. bulgaricus and mixed culture.