• Parasites, Hosts and Diseases
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• 제25권2호
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• pp.123-128
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• 1987

The author investigated the larvicidal action of liquid nitrogen against the metacercariae of Clonorchis sinensis, with an observation on the freshness and change of taste in the flesh of fishes. The results obtained were as follows: 1. The metacercariae in the mesh of Pseudorasbora parve, which were treated with liquid nitrogen ($-192^{\circ}C$), were not killed within 10 seconds, but completely killed over 30 seconds. In comparison, the metacercariae in the flesh of p. parka kept in a refrigerator ($-12^{\circ}C$) were killed only in 84% in 10-hour exposure group. 2. The freezing speed of fishes by liquid nitrogen was 4 min.(') and 15 seconds(") for Cyprinus carpio, 1'22" for Carassius carassius and only $30^{\circ}C$ for Pseudorasbora larva. 3. As for the freshness and taste of raw fresh water fishes, they were not deteriorated after the treatment with liquid nitrogen. 4. In animal infection experiment of C. sinensis metacercariae after freezing, they were found not infective after they were treated with liquid nitrogen. From the results, it is inferred that the treatment of fresh water fishes for longer than 30 seconds with liquid nitrogen is helpful to reduce the possibility of C, sinensis infection without alteration of the freshness and taste of fishes.

• Archives of Pharmacal Research
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• 제25권4호
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• pp.546-549
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• 2002

The impact of storage conditions on the permeability of porcine buccal mucosa to [$^3H$]water and [$^{14}C$]mannitol was assessed. The fresh pocine buccal tissue (fresh tissue) was obtained by utilizing pig heads within 24 hours of slaughter. The stored and frozen porcine buccal tissues (stored tissue and frozen tissue) were obtained after the storage of the tissue intact in the pig heads at $4^{\circ}C$ or -$20^{\circ}C$, respectively, for 24 h. The results demonstrated that the barrier properties of the porcine buccal mucosa were maintained with regard to [$^3H$]water permeability when stored at $4^{\circ}C$ for 24 h. However, freezing the tissue resulted in tissue damage illustrated by a significant increase in [$^3$H]water permeability. [$^{14}C$]Mannitol does not appear to be a suitable model solute to assess the ex vivo permeability of porcine buccal mucosa due to its extremely low permeability.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2008년도 추계 학술발표회 제20권2호
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• pp.617-620
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• 2008

최근 대규모 건축물의 등장으로 말미암아 연중 시공이 이루어지고 있으며, 한중 콘크리트 시공시동결에 의한 콘크리트 품질저하의 문제점이 부각되어지고 있는 실정이다. 따라서 본 연구에서는 한중콘크리트의 품질 확보 방안중의 하나로서 포름산-아세테이트산염을 주성분으로 한 무염화형 방동제를 적용한 콘크리트의 품질 및 특성에 대하여 성능 검토를 실시하였다. 포름산-아세테이트산염계 방동제의 적용시험을 수행한 결과, 영하권 외기 양생 조건에서 경화콘크리트 특성은 방동제를 첨가하지 않는 시료에 비하여 모든 재령에서 우수한 강도 발현 특성을 나타내고 있었으며, 장기재령에서도 강도 저하 현상이 발생하지 않았다. 또한 굳지않은 콘크리트의 유동특성 및 경화 콘크리트의 특성을 고려한 결과 결합재의 3.0%내외의 방동제 적용량이 가장 우수한 결과를 나타내었다.

• KCI Concrete Journal
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• 제11권3호
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• pp.29-43
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• 1999

The effects of superplasticizers on fresh and hardened concrete were investigated. The experimental program included tests on the workability and slump loss, bleeding, setting time, air content, compressive, tensile and flexural strength, permeability, shrinkage, freeze-thaw durability and creep deformation. Properties of superplasticized concrete were compared with those of conventional and base concretes. Superplasticizers were observed to have an appreciable fluidifying action in fresh concrete. They permitted a significant water reduction while maintaining the same workability. Bleeding of superplasticized concrete was much lower than that of conventional concrete of the same consistency. This indicates that the use of superplasticizers did not affect the tendency of segregation of fresh concrete. The compressive, tensile, and flexural strengths of superplasticized concrete were significantly higher than those of conventional concrete. The permeability and drying shrinkage and creep of superplasticized concrete were less than those of conventional concrete, but there were no significant differences between base and superplasticized concrete. Compared with base concrete, non-air-entrained superplasticized concrete had slightly higher freeze-thaw durability. and superplasticized concrete with an appropriate amount of entrained air Eave even better resistance to freezing and thawing.

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.129-137
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• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• 한국수정란이식학회지
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• 제11권2호
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• pp.137-144
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• 1996

The present study was carried out to obtain the pregnancy and delivery rate following transfer of fresh and frozen-thawed Korean native cattle(KNC) blastocysts(1~4 em-bryos / head) produced in vitro to Holstein recipients. The pregnancy rate of fresh and frozen-thawed KNC blastocysts produced in vitro was 50%(7 /14 heads) and 38.5%(5 /13 heads), respectively. The pregnancy rate of frozen-thawed KNC blastocysts produced in vitro frozen using 1.5M ethylene glycol and 1.4M glycerol for cryoprotectant was 33.3%(2 /6 heads) and 42.9 %(3 /7 heads), respectively. Seven calves including 2 sets of twin were born fiom 5 pregnant recipients receiving eleven fresh blastocysts. Three pregnant recipients were aborted among four pregnant recipients receiving twelve frozen-thawed blastocysts and one calf was born from the rest of one pregnant recipient.

• 한국축산식품학회지
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• 제39권6호
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• pp.1008-1014
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• 2019

This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 min, and moisture content, expressible moisture (EM) and differential scanning calorimetry (DSC) were analyzed. Although, all treatments showed similar moisture content, EM and degree of protein unfolding of pork loin showed different features as of 300 MPa. At moderate pressure treatments (100-200 MPa), all protein fractions were detected in DSC experiments, and pork loin had lower EM than control (p<0.05). Meanwhile, myosin and actin of pork loin treated at greater than 300 MPa were completely unfolded, and the treatments showed high EM compared to control (p<0.05). Unfolding of meat proteins was a factor suppressing ice nucleation, and the ice nucleation temperature tended to decrease with increasing applied pressure level. The ice nucleation characteristics of pressurized pork loin exhibited a potential application in freezing storage of pressurized meat with less tissue damage comparing to freeze fresh meat, and further exploration regarding the quality change after freezing of fresh and pressurized meat was warranted.

• Journal of Advanced Marine Engineering and Technology
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• 제35권4호
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• pp.373-378
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• 2011

해수 히트펌프를 이용한 냉동법 담수화시스템의 개발을 위한 시스템 설계 및 성능 해석을 수행하였다. 해수 히트펌프시스템의 열역학적 모델은 냉동사이클을 이용하였고, 이를 해수 담수화시스템에 적용하였다. 응축기의 유입 해수온도 및 증발기의 얼음 생성 비율에 따른 해수 히트펌프 시스템의 성능을 분석하고, 이에 따른 담수 생산량 및 담수 1kg 생산에 대한 소요 에너지 등 냉동법 담수화 시스템의 성능을 비교 분석하였다. 압축기 소요동력 및 응축기 용량은 응축기로 유입되는 해수온도가 감소함에 따라 감소하였다. 담수 1kg 생산에 따른 소요 에너지는 응축기 유입 해수온도가 $8^{\circ}C$일 때가 $20^{\circ}C$일 때에 비해 약28.9% 감소하였다.

• Reproductive and Developmental Biology
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• 제29권3호
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• pp.193-199
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• 2005

인간의 불임을 극복하기 위한 번식공학 기술의 효율성을 증가시키기 위해 성세포의 동결이 널리 수행되고 있으나 동결 기술의 효율성에 있어서 논란의 여지가 있다. 본 연구에서는 체외수정란을 생산하기 위한 난자세포질내 정자미세주입(ICSI) 시술에 사용되는 정자와 이들 기술을 이용 생산한 체외수정란의 동결이 배 발생 및 임신에 미치는 효과를 조사하였다. ICSI방법으로 체외수정란을 생산하는 경우 정자의 동결이 체외수정, 발생 및 임신에 영향을 미치지 않았으며, 특히 동결융해한 사출 및 정소정자에 의한 체외수정율과 발생율 및 임신율도 차이가 없었다. 한편 체외수정란을 동결하는 경우 완만동결과 초자화동결에 의한 체외수정란의 생존율과 임신율은 차이가 없었으나, 동결수정란은 신선수정란에 비하여 임신율이 유의하게 낮았다(p<0.05). 결론적으로 ICSI에 사용되는 정자와 달리 ICSI에 의해 생산된 수정란을 동결하는 경우 임신율을 저하시킬 수 있다.

• 한국가축번식학회지
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• 제20권1호
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• pp.9-17
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• 1996

This study was conducted to investigate freezability of in vitro and in vitro matured rabbit oocytes, possibility of NT using frozen-thawed unfertilized oocytes, and NT efficiency by zona-slit micromanipulation. After freezing of in vitro matured oocytes, 33 to 49% of oocytes appeared normal morphology and 1.0M DMSO and 1.5M glycerol showed slightly high survival rate, but there was no difference in survival between two cryoprotectants. Freezability of in vitro matured oocytes was low in 1.5M glycerol and more sensitive to freezing. Efficiency of enucleation and fusion rate in method B was higher than that in method A and no difference in this efficiency was between 3 groups of oocytes in method B. Cleavage rate and developmental capacity to M＋B stage of fused embryos derived from frozen oocytes was greatly lower than that from fresh oocytes, respectively(39.1% : 79.5% ; 3.1% : 19.3%) and there was no difference in cleavage rate between DC voltages in two group oocytes. Additional incubation in cytochalasin B after electrical stimulation did not affect embryo development. In conclusion, it is suggested that enucleation and nucelar transfer by slitting of zona is more effective method in rabbit and that further study on optimum freezing conditions for in vitro matured oocytes is necessary to use as recipient oocytes.