• Korean Journal of Animal Reproduction
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• v.3 no.1
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• pp.30-35
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• 1979

A, B and C dilutors were used to make Ka (A plus B (1 : 1)) and Na (B plus C(1 : 1)) dilutors in this experiment. Three aliqots of semen were respectivly diluted 1 : 1 and 1 : 2 (semen: dilutor) with Ka, Na and C dilutors and stored at 5$^{\circ}C$ for 7 days in order to study their livability during storage. Fertility was checked for the diluted semen with Ka, Na and C dilutors. Whole semen and extended semen with Na dilutos with and without DMSO were cold shocked at various temperatures for 10 min. Effects of different 1st and 2nd dilution with A, B, C and Na dilutors and of vessels on freezability of spermatozoa were investigtigated. 1. Extended semen 1 : 2 with Na and C dilutors showed highest live sperm index during storage for 7 days at 5$^{\circ}C$. 2. The components of Na dilutor per 100$m\ell$ were skim milk 2.5g, trisaminomethane 0.54g, citric acid 0.265g, glucose 2.835g, fructose 1.5g, sodium lauryl sulfate, 0.08g, penicillin 0.06g, streptomycin 0.075g, and egg yolk 10$m\ell$. 3. Fertility of diluted semen was higher than that of whole semen. Ka dilutor showed higher fertility than Na and C dilutors, and there was no difference in the fertility between Na and C dilutors. 4. Na dilutor with DMSO showed slightly higher livability than Na dilutor without DMSO during storage for 7 days at 5$^{\circ}C$. 5. Cold shock at 1$0^{\circ}C$ for 10 min. decreased greatly the sperm livalility of whole semen but not of extended semen with Na dilutor. Addition of DMSO to Na dilutor has no effect in prevention of cold shock. 6. The extended semen with C. C dilutor (1st and 2nd dilution with C and C dilutor) showed higher post-thawing sperm livability than A.A and Na. B dilutors. Na. B dilution shwed higher post-thawing sperm livability than A.A dilution. There was no difference in the post-thawing livability between semen in 1$m\ell$ straw and 10$m\ell$ aluminium package.

• Food Science and Preservation
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• v.20 no.3
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• pp.296-303
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• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.190-194
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• 2001

This study was carried out to investigate the possibilities of using xanthangum, guargum and ${\kappa}-carrageenan$ as cryoprotectant by examining changes in water content, specific volume, and hardness of bread made from the doughs with gums at $-20^{\circ}C$ freezing chamber for 12 weeks. The specific volume of bread decreased with time. It decreased more sharply in the control. The bread with lowest specific volume had the highest value in the hardness. The bread with ${\kappa}-carrageenan$ showed the lowest value in the hardness. In the water-holding capacity of frozen dough, the bread with ${\kappa}-carrageenan$ had the highest value, and ${\kappa}-carrageenan$ was effective in the protection of the degradation in the quality of the frozen dough during the frozen storage. In the sensory evaluation, texture, color and appearance of the control and the breads with gums did not show the difference for 1 week, but the breads with gums showed the higher score than control in sensory characteristics in the frozen storage for 12 weeks. The bread with ${\kappa}-carrageenan$ showed the highest sensory score during the frozen storage. These results were summarized that ${\kappa}-carrageenan$ was most effective in the protection from the degradation of the quality of frozen dough during the frozen storage.

• Journal of Microbiology and Biotechnology
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• v.6 no.3
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• pp.209-212
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• 1996

A two-step cooling technique has been developed for cryopreservation of suspension cultured Scutellaria baicalensis cells. Efficient regrowth of cryopreserved cells was obtained in cryoprotected cells with a mixture of 1.5 M glycerol and 0.4 M sucrose in Schenk and Hildebrandt medium without pretreatment in high osmotic medium. Optimum freezing conditions were found to be a cooling rate of $0.5^{\circ}C$ min from $4^{\circ}C$ to $-40^{\circ}C$, and then retaining samples at $-40^{\circ}C$ for 30 min prior to plunging into liquid nitrogen. A regrowth rate of approximately 95$%$ was obtained after three month storage in liquid nitrogen. Callus cultures established from the cryopreserved cells were found to produce the same patterns of flavonoid accumulation and retain their baicalin producing activity.

• Journal of Pharmaceutical Investigation
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• v.39 no.3
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• pp.201-205
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• 2009

Triglyceride solid lipid with medium chain fatty acid, tricaprin (TC), was used as a core matrix of lipid nanoparticles (LN) to solubilize water-insoluble paclitaxel and enhance the stability of nanoparticles by immobilization of incorporated drug in the solid core during storage at low temperature. In the present study, TC-LN containing paclitaxel was prepared by hot melt homogenization method using TC as a core lipid and phospholipids as stabilizers. The particle size of TC-LN containing paclitaxel was less than 200 nm and its zeta potential was around -40 mV. Calorimetric analysis showed TC core could be solidified by freezing and thawing in the manufacturing process in which the hot dispersion should be prepared at elevated temperature and subsequently cooled to obtain solid lipid nanoparticles. The melting transition of TC core was observed at $27.5^{\circ}C$, which was lower than melting point of TC bulk. The particle size of TC-LN remained unchanged when kept at $4^{\circ}C$. Paclitaxel containing TC-LN showed comparable anticancer activity to the Cremophore ELbased paclitaxel formulation against human ovarian (OVCAR-3) and breast (MCF-7) cancer cell lines. Thus, lipid nanoparticles with medium chain solid lipid may have a potential as alternative delivery system for parenteral administration of paclitaxel.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.1 no.4
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• pp.319-329
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• 1989

Heat transfer phenomena during inward melting and solidification process of the phase change material were studied expertimentally. The phase change medium was 99% pure n-docosane paraffin ($C_{22}H_{46}$). The solid-liquid interface motion during phase change was recorded photographically. Measurements were made on the temperature, the solid-liquid interface, the melted or frozen mass and the various energy components stored or extracted from the cylinder wall. For melting, the experimental results reaffirmed the dominant role played by the conduction at an early stage, by the natural convection at longer time. For solidification, natural convection effects in the superheated liquid were modest and were confined to short freezing time. Although the latent energy is the largest contributor to the total stored or extracted energy, the aggregate sensible energies can make a significant contribution, especially at large cylinder wall superheating or subcooling, large initial phase change material subcooling or superheating.

• International Journal of Air-Conditioning and Refrigeration
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• v.14 no.3
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• pp.110-117
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• 2006

Ice adhesion or cohesion leads to the decrease of the performance of ice making system, especially to dynamic type ice thermal storage system (DISS) which mainly forms ice from the flow of an aqueous solution. The ice adhesion is influenced by various parameters associated with operating or geometric condition. In this study, the influence on an adhesion of ice to the characteristic of cooling surface and to composition of an aqueous solution was fundamentally observed by using batch type cooling device,. a beaker. Three patterns of solution in each beaker were cooled with brine. Moreover, the characteristic of cooling surface on each beaker was distinguished to coating materials. Stirring power as a degree of the ice adhesion was measured. The stirring power to cooling heat transfer rate in each beaker was compared. As a result, the lowest stirring power of 8.9 W with non-adhesion of ice, was shown in the case of the aqueous solution of EG(4) + PG(1.5) + 1,6HD(1.5). in PE coating beaker.

• Journal of radiological science and technology
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• v.19 no.2
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• pp.79-83
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• 1996

The thermoluminescence(TL) response in changing annealing condition, triboluminescence, and darkroom temperature for $Mg_2SiO_4$:Tb phosphor are examined. The experimental results are summerized as follows : 1. The uniformity of TL intensity is better In the disinfected $Mg_2SiO_4$ : Tb than in contaminated one. 2. The triboluminescence of $Mg_2SiO_4$ : Tb is almost not detected even if numbers of $Mg_2SiO_4$ : Tb falling are increased. 3. The fading effect of $Mg_2SiO_4$ : Tb is scarcely affected by freezing room. The followings are resulted from the study. The disinfected $Mg_2SiO_4$ : Tb phosphor should be used in the dose measurement and the immediate reading for $Mg_2SiO_4$ : Tb after exposure is better. And if the reading is not immediately taken, a law darkroom temperature for $Mg_2SiO_4$ : Tb storage is recommended.

• Transactions of the Korean Society of Mechanical Engineers
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• v.16 no.1
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• pp.142-155
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• 1992

Numerical analysis is performed for the unsteady axisymmetric two dimensional phase change problem of freezing of water around a vertical tube. Heat conduction in the tube wall and solid phase, natural convection in liquid phase and volume expansion caused by density difference between solid and liquid phases are included in the numerical analysis. Existing correlation is used for estimating density-temperature relation of water, and the effect of volume expansion is reflected as fluid velocity at the interface and the free surface. As pure water has maximum density at 4.deg. C, it is found that there exists an initial temperature at which the flow direction reverses near the interface and by this effect the slope of interface becomes reversed depending on the initial temperature of water. By considering natural convection and solid-liquid density difference in the calculation, their effects on phase change process are studied and the effects of various parameters are also studied quantitatively.

• Transactions of the Korean Society of Automotive Engineers
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• v.22 no.5
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• pp.13-19
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• 2014

Urea-SCR system is the selective catalytic reduction to reduce nitrogen oxides ($NO_x$) emitted from diesel vehicles. The objective of this study is numerical analysis of 3-dimensional unsteady melting problems of frozen urea by using an electric heater. It can be applied to determine capacity of power with respect to time and the location of the urea suction pipe in urea storage tank. The study includes the change of liquid volume fraction, temperature profiles and a influence of natural convection by using the commercial software STAR-CCM+(v7.06). The accuracy of the numerical analysis is estimated by comparisons with experimental data. After validation, a numerical analysis for freezing urea is conducted with four different heating power. From the results, it was found that relation of velocity of phase interface and amount of melting urea by increasing heating power in a container. There is also a difference in trend between velocity of phase interface and amounts of melting urea because of effect of natural convection.