• Food Science of Animal Resources
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• v.21 no.3
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• pp.265-271
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• 2001

We investigated changes of immunoglobulin G (IgG) concentrations by heating and drying condition. Also it is performed to group for commercial product by promoting of IgG preservation and reducing of protein denaturation. The result was that content of IgG in colostrum was higher than normal milk. Especially, IgG content of colostrum within 12 hrs after parturition was over 44.67mg/ml and it is 60 times of normal milk. IgG contents was reduced rapidly according as passage of the time. IgG content of the sample heating at 30min at 65$^{\circ}C$ was still a little higher that heating for 10sec at 72$^{\circ}C$. IgG denaturation of heat treatment at 100$^{\circ}C$ for 10sec was lower than at 85$^{\circ}C$ for 30min. We investigated the changes of IgG concentrations of kinds of market milk different with heating processing. This result showed that IgG denaturation ratio by ultra high temperature pasteurization (UHT) was higher than long time low temperature pasteurization (LTLT). On the other hands, IgG content by spray drying was 14.5mg/g and freezing drying was 10.8mg/g. It showed that denaturation of protein content by freezing drying was more than spray drying.

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.5
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• pp.372-378
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• 2000

The cell culture of Angelica gigas Nakai producing decursin derivatives and immunostimulating polysaccharides was preserved in liquid nitrogen after pre-freezing in a deep freezer at -70$^{\circ}C$ for 480 min. The effects of the cryoprotectant and pretreatment before cooling were investigated to obtain the optimal procedure for cyropreservation. When compared to mannitol, sorbitol, or NaCl with a similar osmotic pressure, 0.7 M sucrose was found to be the best osmoticum for the cryopreservation of A. gigas cells. In the pre-culture medium, the cells in the exponential growth phase showed phase showed the best post-freezing survival after cryopreservation. A mixture of sucrose, glycerol, and DMSO was found to be an effective cryoprotectant and a higher concentration of the cryoprotectant provided better cell viability. When compared with the vitrification, the optimum cryopreservation method proposed in this study would seem to be more effective for the long-term storage of suspension cells. The highest relative cell viability established with the procedure was 89%.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2011.05a
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• pp.83-85
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• 2011

This study investigated the results of insulation heat curing method using double layer bubble sheet in concrete in cold weather environment. First of all, when double bubble sheets are applied, it was shown that concrete was protected from early freezing by remaining between 7℃ and 3℃ even in case outside temperature drops -7℃ below zero until the 3d day from piling. The insulation heat preservation curing method using the double bubble sheet applied in this field prevented early freezing owing to stable curing temperature management, deterring concrete strength development delay at low temperature, and obtained the needed strength. Also, it was proven that the method is highly effective and economic for cold weather concrete quality maintenance through curing cost reduction like construction period shortening and labor cost reduction, etc by reducing the process of temporary equipment installation and disassembling.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2009.05b
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• pp.25-28
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• 2009

This study investigated the results of insulation heat curing method using double layer bubble sheet in slab concrete in cold weather environment. First of all, when double bubble sheets are applied, it was shown that slab concrete was protected from early freezing by remaining between 5 and $l0^{\circ}C$ even in case outside temperature drops $-11^{\circ}C$ below zero until the 4nd day from piling. The insulation heat preservation curing method using the double bubble sheet applied in this field prevented early freezing owing to stable curing temperature management, deterring concrete strength development delay at low temperature, and obtained the needed strength. Also, it was proven that the method is highly effective and economic for cold weather concrete quality maintenance through curing cost reduction like construction period shortening and labor cost reduction, etc by reducing the process of temporary equipment installation and disassembling.

• Food Science and Preservation
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• v.16 no.6
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• pp.861-868
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• 2009

We investigated the use of mashed red pepper in the manufacture of kimchi using various freezing point depression agents (glucose, pectin, ascorbic acid or NaCl). In sensory evaluation results, overall acceptance seemed to be highly related to NaCl content. Kimchi was prepared using mashed red pepper with different levels of NaCl (3, 5, and 10% w/w), and quality characteristics were investigated during storage at $10^{\circ}C$. Salt concentrations of kimchi prepared with addition of 3, 5, or 10% NaCl, and control kimchi, were 2.28, 2.47, 3.10 and 1.92%, respectively. pH values varied significantly among treatments but acidity levels did not differ significantly except during the early stages of production. With increasing NaCl addition, the acidity of kimchi was lower than that of control samples during later fermentation periods. At day 20, the reducing sugar level in control kimchi had decreased by 70% whereas NaCl treatment caused decreases of 45 - 55%. The vitamin C contents of kimchi prepared with addition of NaCl (125.88-145.23 mg/100 g) were higher than that of control (37.22 mg/100 g). In sensory evaluation tests, appearance and texture did not differ significantly with treatment or fermentation period. When taste and overall acceptance were scored, kimchi prepared with the addition of 3% NaCl attained the highest marks throughout the entire fermentation period.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.500-505
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• 1985

A method to store concentrated milk in the liquid state at $-15^{\circ}C$ was developed, and quality changes during storage of milk were evaluated. Combined cryoprotectants (CCP) suitable for storing concentrated milk in the liquid state at $-15^{\circ}C$ were consisted of 17.74% sucrose, 8.87% glucose, 8.87% fructose, 2% glycerol, 0.25% sodium hexametaphosphate, 0.25% NaCl and 0.02% ascorbic acid. The amount of CCP to be added to concentrated milk to depress freezing point to $-15^{\circ}C$ was 38% by weight. Gelation due to protein denaturation was the most serious quality change during storage, which adversely affected appearance and utilization of the stored product. Gelation was observed after 3 weeks storage in the control, but it was not in milk with CCP throughout 18 weeks storage. Amount of protein precipitated increased in the control during storage, whereas there was no protein precipitated in milk with CCP. Surface color and peroxide value of the control and treatment did not change significantly during storage, and there were no marked differences between the control and treatment. These results indicated that quality of concentrated milk could be preserved, without gelation, by storing milk with CCP in the -liquid state at the frozen storage temperature. Besides, energy required for freezing preservation of milk could be significantly reduced by elimination of phase changes for freezing and thawing, and the stored product could be continuously processed for the final products without long waiting time for thawing.

• Food Science and Preservation
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• v.23 no.7
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• pp.931-938
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• 2016

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at $-50^{\circ}C$ (quick frozen, QF) and $-20^{\circ}C$ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and $10^{\circ}C$ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the $+10^{\circ}C$ and $-20^{\circ}C$ stored samples. Except for samples stored at $10^{\circ}C$, the CIE $L^*$ values for QF persimmons were higher than those for SF persimmons. For samples stored at $10^{\circ}C$ and $0^{\circ}C$, the CIE $a^*$ and $b^*$ values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at $0^{\circ}C$ were higher in SF than in QF persimmons. However, when stored at $-10^{\circ}C$, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.185-190
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• 1987

In order to study the preservation effect of $-3^{\circ}C$ partial freezing method, tile growth and biochemical activity of microorganisms and the changes of K-value in mackerel press juice were investigated at $0^{\circ}C,\;-3^{\circ}C$ supercooling (liquid phase) and $-3^{\circ}C$ freezing (solid phase). The results obtained in this paper were follows : 1) The growth and biochemical activity of microorganisms were reduced at $-3^{\circ}C$ supercooling than $0^{\circ}C$ in spite of the small variation in temperature. 2) There were no growth and biochemical activity of microorganisms at $-3^{\circ}C$ freezing (solid phase). 3) The difference in the K-value between $-3^{\circ}C$ supercooling and $-3^{\circ}C$ freezing was remarkable in spite of the same temperature.

• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.356-363
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• 2009

The purpose of this study was to evaluate the viability of periodontal ligament cells in rat teeth using slow cryo-preservation method under pressure by means of MTT assay and WST-1 assay. Eighteen teeth of Sprague-Dawley white female rats of 4 week-old were used for each group. Both sides of the first and second maxillary molars were extracted as atraumatically as possible under Tiletamine anesthesia. The experimental groups were group 1 (Immediate control), group 2 (Cold preservation at $4^{\circ}C$for 1 week), group 3 (Slow freezing), group 4 (Slow freezing under pressure of 3 MPa). F-medium and 10% DMSO were used as preservation medium and cryo-protectant. For cryo-preservation groups, thawing was performed in $37^{\circ}C$water bath, then MTT assay and WST-1 assay were processed. One way ANOVA and Tukey method were performed at the 95% level of confidence. The values of optical density obtained by MTT assay and WST-1 were divided by the values of eosin staining for tissue volume standardization. In both MTT and WST-1 assay, group 4 showed significantly higher viability of periodontal ligament cells than group 2 and 3 (p < 0.05), but showed lower viability than immediate control group. By the results of this study, slow cryo-preservation method under pressure suggests the possibility for long term cryo-preservation of the teeth.

• Clinical and Experimental Reproductive Medicine
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• v.48 no.2
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• pp.111-123
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• 2021

Objective: Using domestic cats as a biomedical research model for fertility preservation, the present study aimed to characterize the influences of ovarian tissue encapsulation in biodegradable hydrogel matrix (fibrinogen/thrombin) on resilience to cryopreservation, and static versus non-static culture systems following ovarian tissue encapsulation and cryopreservation on follicle quality. Methods: In experiment I, ovarian tissues (n=21 animals; 567 ovarian fragments) were assigned to controls or hydrogel encapsulation with 5 or 10 mg/mL fibrinogen (5 or 10 FG). Following cryopreservation (slow freezing or vitrification), follicle viability, morphology, density, and key protein phosphorylation were assessed. In experiment II (based on the findings from experiment I), ovarian tissues (n=10 animals; 270 ovarian fragments) were encapsulated with 10 FG, cryopreserved, and in vitro cultured under static or non-static systems for 7 days followed by similar follicle quality assessments. Results: In experiment I, the combination of 10 FG encapsulation/slow freezing led to greater post-thawed follicle quality than in the control group, as shown by follicle viability (66.9%±2.2% vs. 61.5%±3.1%), normal follicle morphology (62.2% ±2.1% vs. 55.2%±3.5%), and the relative band intensity of vascular endothelial growth factor protein phosphorylation (0.58±0.06 vs. 0.42±0.09). Experiment II demonstrated that hydrogel encapsulation promoted follicle survival and maintenance of follicle development regardless of the culture system when compared to fresh controls. Conclusion: These results provide a better understanding of the role of hydrogel encapsulation and culture systems in ovarian tissue cryopreservation and follicle quality outcomes using an animal model, paving the way for optimized approaches to human fertility preservation.