• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 추계 학술발표회 논문집
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• pp.761-764
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• 2006

Nowadays, It is openly reported that concrete structures have been attacted by freez and thaw. However, it is not clearly defined how to understand & measure the test method of freez and thaw of concrete structures. Thus, in this strudy, We performed the research with the test results using provision of ASTM C672 of freez and thaw durability of concrete. Also, it is identified suitable test method to measure of freez and thaw.

• Asian-Australasian Journal of Animal Sciences
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• 제19권4호
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• pp.486-494
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• 2006

In order to protect the spermatozoa against cold shock, hen egg yolk is widely used as a cryoprotective agent in semen freezing extenders for domestic animals. The protective action of yolk is largely presumed to be due to low density lipoproteins (LDL). The effects of LDL on sperm quality of bull and northern pike (Esox lucius) after freezing-thawing have been reported, but no study has been made to evaluate the effect of LDL on boar sperm motility and other characteristics. The experiment was carried out to investigate the effect of LDL on the freezing of boar sperm in 0.25 ml straws. The aim was to evaluate the quality of boar spermatozoa cryopreserved in the presence of LDL. Motility of semen cryopreserved in LDL was analyzed and compared to semen cryopreserved with Tris-citric acid-glucose (TCG) and Tris-citric acid-fructose (TCF), two basic freezing extenders containing egg yolk. Similarly, acrosome and plasma membrane integrity were also evaluated and compared to semen cryopreserved with TCG and TCF. Analysis of sperm quality after freeze-thaw showed that the motility, acrosome and plasma membrane integrity were improved with LDL in the extender, as compared to the TCG and TCF. The highest post-thaw integrity of acrosome and plasma membrane and motility were obtained with 9% LDL (w/v). Consequently, the optimum LDL concentration in the extender was 9%. It is also suggested that the concentration of LDL addition is important for the effect on boar sperm protection during freezing and thawing. The percentage of motile spermatozoa was significantly higher after freezing in 9% LDL than in TCG and TCF 54.4% versus 30.4% and 30.1% (p<0.05), respectively. The integrity of acrosome and plasma membrane were also significantly higher at 70.3% and 50.5% respectively with semen frozen in 9% LDL extender compared to TCG at 37.8% and 30.3% and TCF at 36.4% and 29.9%, respectively (p<0.05),. In conclusion, we propose that extender containing LDL extracted from hen egg yolk could be used as a cryoprotective media with a better efficiency than TCG and TCF. LDL improved boar semen quality, allowing better spermatozoa motility, acrosome and plasma membrane integrity after the freeze-thaw process. Furthermore, we found out that the extender with 9% LDL concentration significantly enhanced motility, acrosome and plasma membrane integrity of boar sperm after freezing and thawing.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2004년도 춘계 학술발표회 제16권1호
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• pp.372-375
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• 2004

Scaling deterioration and resistance to freezing of port concrete structures due to the combined effects of chemical actions by containning chlorides and the freeze-thaw action is also a problem which has not yet been fundamentally solved. Furthermore, deterioration of concrete surface was considered as accelerate factor of concrete durability tended to decrease. Therefore, we considered the scaling measuring method and decreasing influence of durability of concrete according to kind of binders, such as OPC, Slag, Slag+Fa, due to freeze and thaw of concrete by containing chlorides. As a results of this study, it was effective method of scaling deterioration and resistance freewing of concrete, and confirmed the salt deterioration resistance effect to use slag binder against to containing chlorides.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2000년도 가을 학술발표회논문집(I)
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• pp.497-502
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• 2000

This study was performed to change the latex content for properties of freezing-thawing resistance. When styrene-butadiene latex is added to portland cement, aggregate and water, a concrete with the color, consistency and workability of ordinary conventional concrete results, but with 20% to 35% less water. When cured, the concrete consists of hydrated cement and aggregate interconnected by a film of latex particles. In general, increasing the amount of latex will produce concrete with increased tensile and flexural strength and lower modulus of elasticity. Air entrainment has been used in conventional concrete for the past 50 years to impart freeze-thaw resistance. Latex modified concrete does not need additional air entrainment for freeze-thaw resistance provided adequate cure occurs.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• 콘크리트학회논문집
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• 제17권5호
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• pp.857-868
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• 2005

This paper deals with the accumulated damage in concrete structures due to the cyclic freeze-thaw as an environmental load. The cyclic ice body nucleation and growth processes in porous systems are affected by the thermo-physical and mass transport properties, and gradients of temperature and chemical potentials. Furthermore, the diffusivity of deicing chemicals shows significantly higher value under cyclic freeze-thaw conditions. Consequently, the disintegration of concrete structures is aggravated at marine environments, higher altitudes, and northern areas. However, the properties of cyclic freeze-thaw with crack growth and diffusion of chloride ion effects are hard to be identified in tests, and there has been no analytic model for the combined degradations. The main objective is to determine the driving force and evaluate the reduced strength and stiffness by freeze-thaw. For the development of computational model of those coupled deterioration, micro-pore structure characterization, pore pressure based on the thermodynamic equilibrium, time and temperature dependent super-cooling with or without deicing salts, nonlinear-fracture constitutive relation for the evaluation of internal damage, and the effect of entrained air pores (EA) has been modeled numerically. As a result, the amount of ice volume with temperature dependent surface tensions, freezing pressure and resulting deformations, and cycle and temperature dependent pore volume has been calculated and compared with available test results. The developed computational program can be combined with DuCOM, which can calculate the early aged strength, heat of hydration, micro-pore volume, shrinkage, transportation of free water in concrete. Therefore, the developed model can be applied to evaluate those various practical degradation cases as well.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 추계 학술논문 발표대회
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• pp.129-130
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• 2014

In the case of concrete structures which have been recently exposed to the marine environment, durability is greatly reduced by the freezing-thawing action. When it is used by appropriately replacing the ground granulated blast-furnace slag(GGBS) that is a industrial by-product, the concrete structure of marine environment is known to have a durability to freezing-thawing resistance. In this experiment, micropore in accordance with a replacement ratio of GGBS was confirmed to show different results respectively. The freeze-thaw resistance was showed different aspects respectively because it is different the amount of water in the pore due to the difference of micropore. Therefore, in this study, the freezing-thawing resistance of sea water by variation of micropores of slag concrete had been evaluated.

• Animal Bioscience
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• 제36권10호
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• pp.1530-1535
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• 2023

Objective: Semen cryopreservation result in decreased sperm parameters and fertilization ability. Sericin exhibits antioxidant activity by reducing lipid peroxidation resulting from free radicals, which can potentially improve cryopreservation outcomes. The present study aimed to examine the efficacy of various sericin concentrations supplemented with a rooster semen-freezing extender on post-thaw semen quality and fertilizing ability of sperm after cryopreservation. Methods: Semen samples were collected from 40 roosters (5 reps), then were pooled, and divided into four groups by the levels of sericin supplementation (0%, 0.25%, 0.50%, and 0.75%) in a freezing extender. Semen suspensions were loaded in medium straw (0.5 mL) and cryopreserved with the traditional liquid nitrogen vapor method. Post-thawed semen was evaluated for sperm motility, sperm viability, and lipid peroxidation. Also, the fertility test was determined. Results: The results showed that supplementation of the freezing extender with 0.50% to 0.75% sericin resulted in greater total motility and progressive motility and lower malondialdehyde levels than the other groups after cryopreservation (p<0.05). However, the viability of 0.75% decreased compared with the value of 0.50% sericin supplementation (p<0.05). Moreover, the fertility and hatchability of total eggs were significantly higher in the 0.50% sericin group than in the other groups (p<0.05). Conclusion: In conclusion, 0.50% sericin is recommended as an alternative component of the freezing extender to improve cryopreserved rooster semen.

• 한국지반신소재학회논문집
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• 제8권1호
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• pp.53-59
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• 2009

본 연구에서는 변형된 동결-융해 시험장치를 이용하여 동상민감성흙의 동결-융해 과정시 지반공학적 특성을 평가하였다. 흙시료의 정상상태에서 동상이 발생되는 양은 전체 동상량의 70~80% 정도로 정상상태의 동상이 일어나기 위한 열흐름 조건을 제안하였다. 즉, 동결시 동결전선에서 순열흐름을 0으로 하기 위해서 열적 경계조건을 변화시키는 방법이다. 제안된 방법으로 변형된 동결-융해 시험의 결과에 대하여 적합성을 평가하였다. 또한, 동상 발현중 제안된 방법을 적용 결과, 장기적인 동상현상을 제시하였으나, 장기적 동상은 매우 작은 동상량이 나타나기 때문에 공학적 요소에서는 무시할 수 있는 동상으로 판단하였다.

• 한국식품영양과학회지
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• 제45권2호
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• pp.230-238
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• 2016

본 연구는 공기를 이용한 송풍식과 초저온 에탄올을 이용한 침지식 냉동방법 및 저온 송풍식과 유수식 해동방법을 조합하고 저장 중 냉동-해동 반복에 따른 한우 설도의 품질에 미치는 영향을 살펴보았다. 송풍식 냉동은 냉동이 완료되는데 약 800분이 소요됐지만 침지식 냉동방법은 8분에 한우 시료를 급속하게 동결시켰다. 한편 송풍식 해동은 한우 시료가 해동이 완료되는 데 약 350분 소요되었지만, 유수식 해동은 약 70분으로 해동시간이 280분 단축되었다. 송풍식 냉동시료는 송풍식 해동과 유수식 해동에 의해 4.05와 4.54%의 드립 감량이 발생했지만 침지식 냉동시료는 송풍식 해동과 유수식 해동에 의한 드립 감량이 2.59와 2.09%로 냉동방법에 따라 유의적(P<0.05) 차이를 보였다. 냉동과 해동 처리로 한우 설도의 보수력은 64.40~66.05%로 감소하였지만 냉동과 해동 조건에 따른 차이가 거의 나타나지 않았다. 송풍식 냉동-송풍식 해동과 침지식 냉동-송풍식 해동 처리구의 TBARS 값은 각각 1.12와 1.18 mg MDA/kg으로 송풍식 냉동-유수식 해동 처리구와 침지식 냉동-유수식 해동 처리구의 0.82와 0.77 mg MDA/kg과 비교하여 높은 값을 나타냈다. 휘발성 염기질소 함량은 TBARS 결과와 유사하게 송풍식 해동 처리구가 유수식 해동 처리구보다 높은 값을 보였다. 냉동과 해동이 조합된 모든 처리구의 총 호기성 세균수는 4.45~4.67 log CFU/g으로 냉동 및 해동 방법에 따라 유의적(P<0.05) 차이는 나타나지 않았다. 송풍식 냉동된 한우육은 해동 후 근섬유 조직이 불균일하게 찢어지거나 근섬유 간의 간격이 더 넓어졌지만, 침지식 냉동된 한우육은 송풍식 해동 또는 유수식 해동 후 조직의 구조적 손상이나 변화가 훨씬 적은 것으로 나타났다. 한편 저장 중 냉동-해동의 3반복 처리로 드립 감량 증가, 보수력 감소, TBARS 값 및 휘발성 염기질소 함량 증가, 근섬유 조직 손상 등 품질 저하가 발생하였다. 앞으로 고품질 냉동 한우육의 생산 및 유통을 위한 부위별, 포장단위별 중량에 따른 냉동 및 해동 방법에 따른 이화학적 품질에 미치는 영향, 관능평가 등의 추가 연구가 필요할 것으로 사료된다.