• Food Science and Preservation
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• v.24 no.6
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• pp.746-757
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• 2017

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at $-20^{\circ}C$ (SAF20), $-40^{\circ}C$ (SAF40) and immersed-liquid freezing at $-40^{\circ}C$ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at $-20^{\circ}C$ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

• Journal of Embryo Transfer
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• v.14 no.3
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• pp.171-176
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• 1999

This study was carried out to investigate the effect of co-culture system(bovine oviduct epithelial cells; BOEC) and defined culture system (modified TALP ; mTALP) on the conception of embryos transferred, and pregnancy and twin birth rates after transfer of fresh or frozen-thawed bovine blastocysts produced in vitro were also evaluated. Oocytes from the slaughterhouse ovaries were matured and fertilized using general protocol. The results obtained were as the following. The pregnancy rate after transfer was higher in co-culture group than in mTALP group, but was not signficantly different, and there is no difference between fresh embryo group and frozen-thawed embryo group in conception rate. The conception rate was not different whether 3∼4 blastocysts or 2 blatocysts transferred into a recipient, but the production rate of twin calves was significantly higher (p<0.05) when 3∼4 embryos transferred. The average birth weight of twin calves(24.38kg) was numerically, but not significantly lighter than that of single calves(26.68kg).

• Journal of Pharmaceutical Investigation
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• v.35 no.2
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• pp.71-74
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• 2005

The aim of this study was to analyze characteristics of the barrier function of excised porcine buccal mucosa to the test compounds, estradiol, propranolol HCI, melatonin, and mannitol with a wide range of partition coefficient values. The permeability of melatonin was measured through frozen, stored, and fresh porcine buccal mucosa to examine the impact of storage conditions on the permeability of porcine buccal mucosa. The results demonstrated that the ex vivo permeability of the porcine buccal mucosa was greater for more lipophilic solutes, which was consistent with a series of molecules transported by passive transepithelial diffusion. The melatonin permeation profiles through frozen, stored, and fresh mucosa illustrated that damage was incurred by the freezing process of the mucosal tissue, leading to loss of the barrier function and thereby an increased permeation coefficient. It can be observed that the influence of compound lipophilicity on the association of the compounds with buccal mucosa was clear. The relationship between permeation coefficient and Log P values for the four compounds investigated demonstrated a proportional relationship, further confirming the importance of the lipophilicity of a compound to permeate the buccal mucosa. These results showed that the ex vivo porcine buccal mucosa model is a suitable tool to screen oral mucosal permeability.

• Journal of the Korea Concrete Institute
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• v.14 no.3
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• pp.349-356
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• 2002

This research deals with the properties of fresh and hardened high-performance concrete(HPC) incorporating high-reactivity metakaolin(HRM). The properties of fresh and hardened state concrete were investigated included air content, slump flow, setting time, heat of hydration, compressive strength, resistance to chloride-ion penetration, abrasion and repeated freezing and thawing. The properties of the HRM concrete were also compared with those of the portland cement concrete and silica fume(SF) concrete. The laboratory test results indicate that HRM material can be used as a supplementary cementitious material to produce high-performance concrete.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1906-1912
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• 2014

To evaluate the effect of freezing temperature on quality of blueberries, blueberry fruit was frozen at -20, -45, and $-70^{\circ}C$ immediately after harvest. After 24 hr of freezing, frozen blueberries were stored at $-20^{\circ}C$ for 2 months. Blueberries were thawed at $4^{\circ}C$ or $25^{\circ}C$ and subjected to subsequent analyses of drip ratio, fruit hardness, pH of juice, color, and sugar content. Frozen berries at all three temperatures did not show any significant difference in pH or sugar content compared with fresh berries. The drip ratio of berries decreased as the freezing temperature decreased. Thawing conditions significantly affected the drip ratio of berries frozen at $-20^{\circ}C$. Hardness of berries was significantly reduced after freeze-thawing. Freezing and thawing reduced total aerobic bacteria and yeast/mold numbers by more than 2 log regardless of freezing or thawing temperature ($4^{\circ}C$ or $25^{\circ}C$). Cross-section of blueberries did not show different shapes by freezing temperature. Further studies such as sensory evaluation are needed to determine the optimum freezing temperature regarding quality and cost.

• Magazine of the Korean Society of Agricultural Engineers
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• v.26 no.3
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• pp.68-80
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• 1984

This study was attempted in order to investigate the effects of superplasticizers on fresh and hardened concrete. The experimental program included tests on the slump and slump loss, bleeding, time of set, air content, the compacting, factor Vee Dee, compressive strength, tensile and flexural strength, permeability, shrinkage and freege-thaw durability. The major conclusions that can be drawn on the study are as follows. 1. Superplasticizers were observed to have an appreciable fluidifying action in fresh concrete so that tinder appropriate conditions, they either considerably improved its workability or permitted a water reduction of at least 8-12% to be made while maintaining normal workability. 2. The bleeding ratios of base and S,P. Concrete were much lower than those of the conventional concrete. Differences between the base and S.P. Concrete were insignifician. 3. The setting time was the longest for conventionla concrete, followed by S.P. concrete and base concrete in thatorder. And AE water reduction admixtures showed an appreciable influence on the setting and hardening characteristics of concrete and prolonged the stiffening times. 4. The high initial slump values of S.P. concrete generally decreased rapidly with increased standing time. CF values showed increasing tendencies with the increase of S.P. content, and excessive addition of S.P. caused the segregation of fresh concrete, resulting in its rejection. 5. Though there was a slight increase in strength, no significant differences are observed between base and S.P. concrete in terms of the compressive, tensile and flexural strength. 6. The permeability of S.P. concrete was significantly less than that of the conventional concrete, and the shrinkage of S.P. concrete was considerably smaller than that of the conventional concrete, but there were no significant differences between base and S.P. concrete. 7. Compared to base concrete, S.P. concrete without entrained air tended to slightly increase freeze-thaw durability, and S.P. concrete with an appropriate entrained air gave satisfactory resistance to freezing and thawing.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.18 no.1
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• pp.51-55
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• 2007

Objectives: The aim of this study is to compare the efficacy of fresh versus frozen reconstituted botulinum toxin type A (BTX-A) for the treatment of adductor type spasmodic dysphonia. Materials and Methods: After reconstitution with normal saline, BTX-A was used within 4 hours or it was kept frozen in a consumer grade freezer at about $-25^{\circ}C$ for up to 4 months. Thirty patients with spasmodic dysphonia were randomly assigned and treated with the either fresh or frozen BTX-A. About 83% of injections resulted in a satisfactory outcome with 5.3 months of mean action duration. Treatment outcomes and side effects of total 161 injections were compared along the duration of keeping BTX-A frozen. Results: There were no statistical differences in the duration of action, self-rated satisfaction score, and the duration of hoarseness and/or aspiration between fresh and frozen BTX-A treated groups. No significant side effects were observed and the frozen BTX-A were proved to be free of bacterial contamination. Conclusion: After being reconstituted and kept frozen, BTX-A may be safely used for more than 4 months without significant loss of its effectiveness or additional side effects.

• Journal of Aquaculture
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• v.19 no.1
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• pp.52-56
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• 2006

This study was conducted to investigate the effects of three different concentrations (6%, 8% and 10% final volume) of dimethyl sulfoxide (DMSO) on cryopreserved sperm of grass carp (Ctenopharyngodon idellus). Grass carp sperm was suspended in Kurokura extender #2 and equilibrated at $4^{\circ}C$ for 10 min. French straws (0.25 ml) of sperm were frozen from $4^{\circ}C\;to\;-4^{\circ}C$ at a rate of $4^{\circ}C\;min^{-1}$ and then ken $-4^{\circ}C\;to\;-80^{\circ}C$ at a rate of $11^{\circ}C\;min^{-1}$. The straws were kept at $-80^{\circ}C$ for 10 min and finally stored in liquid nitrogen $(-196^{\circ}C)$. The cryopreserved sperm was thawed in a water bath at $40^{\circ}C$ for 30 sec and fertilization, hatching rate and larval malformation were compared with fresh sperm (control). The fertilization rate of post-thawed sperm was comparable (from 88.21% to 94.30%) to that of fresh sperm. However, hatching rate of all frozen sperm were significantly lower (P<0.05) than that of control. Additionally, the larval abnormality rate of frozen sperm was significantly higher than that of fresh sperm. The results indicate that DMSO could affect the quality of cryopreserved sperm of grass carp, and a freezing program and a proper extender composition should be further studied.

• Journal of the Korea institute for structural maintenance and inspection
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• v.19 no.2
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• pp.125-132
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• 2015

This paper presents an experimental investigation in order to evaluate fresh and hardened properties of LP (Limestone Powder) blended cement concrete. The cement contents of the mixtures are replaced by LP in the range of 10%, 15%, 25%, and 35%, while a control mixture is prepared with only OPC (Ordinary Portland Cement). The fresh concrete properties like slump and air content are similar to those of control mixture up to 35% of replacement ratio of LP, however a delay in setting time is evaluated. The hardened properties including compressive strength, flexural strength, and rapid freezing and thawing resistance shows similar results of control mixture up to 15% of replacement. Relatively lower strength development is evaluated over 25% replacement of LP. For accelerated carbonation test, resistance to carbonation rapidly decreases with increasing LP replacement ratio due to the limited amount of $Ca(OH)_2$. From the study, LP replacement under 15% can be adopted considering reduction of strength and resistance to carbonation.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.213-217
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• 1988

To investigate the optimal conditions for the storage of fresh garlic bulbs, garlic was stored at the different temperature, relative humidity and moisture content. From the standpoint of weight loss and sprouting ratio of garlic bulbs, the optimal temperature for storage was $-4^{\circ}C$. No significant changes in quality of garlic bulbs occurred even after 10 months of storage, when preserving the completely predried sample at $-4^{\circ}C$. However, freezing injury was observed in sample with incomplete drying or without predrying. From these results, The optimal condition for long term storage of fresh garlic was concluded to preserve at $-4^{\circ}C$ after complete predrying.