• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.137-143
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• 1987

This study was carried out to compare the changes in the extractability, biological activity, and solubility of myofibrillar proteins and actomyosins during storage period at 4$^{\circ}C$ and -20$^{\circ}C$in pectoral. and leg muscle of broiler meat. 1. The results obtained are as fellows ; The extractabilities of myofibrillar proteins in pectoral and leg muscle were increased gradually to 7-days during storage at 4$^{\circ}C$ and decreased slightly during frozen storage at -20$^{\circ}C$. The extractabilities of actomyosins in pectoral and legmuscle were not greatly changed during cold storage and decreased gradually during frozen storage. 2. The Ca$\^$2+/-ATP ase activities of myofibrillar proteins in the both muscles were not greatly changed to 7-days during cold storage, and in the case of frozen storage, those were highest on the 2nd week, thereafter decreased with storage period. The Ca$\^$2+/-ATPase activities of actomyosins in pectoral and leg muscle were decreased sightly only frist day during cold storage and decreased gently during frozen storage. 3. Myofibrillar proteins in the both muscles were solubilized completely at 0.20M KCl in fresh meat, at 0.25M (pectoral) and 0.30M KCl (leg) in the cold storage, and at 0.30M KCl in the frozen storage. Actomyosins of both muscles were solubilized completely at 0.40M KCl in fresh meat, cold and frozen storage.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.50-60
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• 2015

The animation film , which became a worldwide sensation with its theme song 'Let it go', did not only rank first in the U.S. box office - it was also the greatest box office hit in the history of Disney animation. Why did , recreated into a musical animation, become a worldwide success and what were the characteristics of its materialized hybrid visual direction technique? In order to look into this, firstly, literature on musicals and animations were studied, and secondly, analysis standards were drawn for musical characteristics of musicals and direction techniques of animations. Thirdly, analyzation and investigation will be conducted on hybrid visual direction techniques based on the research above with as the example. Through this study, it's known that realizes its musical features such as 'exaggerated acting,' 'delivering the meaning of circumstances', 'dramatic expression of emotion' and etc. through animated characters and that its background music is aided by 'narrative features' through its musical composition. Besides, its snow effect through animated VFX composing scenes along with its musical characteristics realizes hybrid image direction. It can be said that image directing effects of musical animations through hybrid grafting and the characteristics of image aesthetics generate public demands worldwide.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.527-531
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• 1991

Frozen mandu, which is one of the main frozen prepared foods, purchased from a local manufacturer, were stored at five constant temperatures ($0,\;-5,\;-10,\;-20\;and\;-30^{\circ}C$) for six months. Effects of the storage temperature and the storage period on the changes in pH, acid value, peroxide value, volatile basic nitrogen, color, sensory score and microbial counts of frozen mandu were studied. The changes in microbiological and physicochemical characteristics were significantly increased in comparison with the initial value after 1 month at $0^{\circ}C$, after 3 months at $-5^{\circ}C$ and after 5 months at $-10^{\circ}C$, but nearly constant in spite of storage periods when the temperature dropped below $-10^{\circ}C$Out of five chemical components, AV and POV were the most reliable components in the quality judgement of frozen mandu and its upper limiting content were 2.56 and 19.35 meq/kg each. Regression equation for shelf life prediction of frozen mandu with sensory scores and POV was determined.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.783-788
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• 1995

Cooked rices were frozen at four different rates(3, 5, 7 and 12 hr) of maximum ice crystal formation zone and stored at $-20^{\circ}C\;and\;-70^{\circ}C$ for 3 months. Freezing rate, storage temperature and storage period all affected the degree of retrogradation of cooked rice. As the maximum ice crystal formation zone increased from 3 hrs to 12 hrs, the degree of retrogradation of cooked rice increased from 14.9% to 40.0%. Further retrogradation occurred during the freezing storage and cooked rice stored at $-20^{\circ}C$ retrograded faster than that held at $-70^{\circ}C$. The hardness and adhesiveness of frozen cooked rice thawed in $40^{\circ}C$ water were measured. Hardness of the frozen cooked rice was higher than that of non-frozen sample and was higher at lower freezing rate. However, the hardness of cooked rice decreased after 3 months of storage. On the other hand, the adhesiveness decreased during the freezing processing, and adhesiveness decreased more rapidly at a higher freezing rate. However, the adhesiveness of cooked rice increased after 3 months of the storage, and the level of decrease was higher at $-70^{\circ}C$ than at $-20^{\circ}C$. After 3 months of storage, ice crystal size of frozen cooked rice became larger by recrystalization than that of frozen sample prior to storage. Microstructure of cooked rice was damaged by ice crystal formation and its growth when observed by scanning electron microscope.

• Journal of the Korean Home Economics Association
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• v.42 no.1
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• Clinical and Experimental Reproductive Medicine
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• v.27 no.2
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• pp.191-200
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• 2000

Objective: This study was carried out to compare the effects of the stepwise exposure treatments on the morphological normality, fertilization and blastocyst formation rate of the frozen-thawed mouse mature oocytes by vitrification or ultra-rapid freezing and to use as a fundamental data for the cryopreservation of human oocytes. Materials and Methods: The morphological normality and fertilization rates of the vitrified and ultra-rapid frozen mouse mature oocytes after three-stepwise exposure treatments (1step, 3step and 5step) were observed. After choosing the 3step exposure treatment groups, we observed the morphological normality and fertilization, blastocyst formation rate of the vitrified and ultra-rapid frozen mouse mature oocytes. Results: The morphological normality and fertilization rates of the vitrified mouse mature oocytes after three-stepwise exposure treatments (1step, 3step and 5step) were 75%, 85%, 88% and 58%, 61 %, 54% respectively. There were no significant differences among treatments(p>0.05). The morphological normality and fertilization rate of the control was 92% and 65%. There were no significant differences in fertilization rate among control and treatments (p>0.05). The morphological normality and fertilization rates of the ultra-rapid frozen mouse mature oocytes after three-stepwise exposure treatments (1step, 3step and 5step) were 83%, 83%, 84% and 75%, 63%, 56% respectively. There were no significant differences among treatments (p>0.05). The morphological normality and fertilization rate of the control was 95% and 67%. There were no significant differences among control and treatments (p>0.05). The morphological normality and fertilization rate of the vitrified or ultra-rapid frozen mouse mature oocytes after 3step exposure treatment were 69% and 75%, respectively. The blastocyst formation rate was 60% and 57%. The results did not differ significantly between vitrification and ultra-rapid freezing (p>0.05). Conclusion: As known in the above results, there were no significant differences in the fertilization and blastocyst formation rate of the frozen-thawed mouse mature oocytes by vitrification or ultra-rapid freezing among the control and treatments. It is suggested that vitrification and ultra-rapid freezing method were effective for the cryopreservation of mouse mature oocytes.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.133-138
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• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Journal of Veterinary Clinics
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• v.19 no.1
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• pp.80-85
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• 2002

This study was performed to investigate the freezomg condition especially focused on extender composition to achieve good post-thaw viability and motility of canine sperm. Semen were collected from 6 male dogs which had been proved to be fertile in the past and were treated for freezing. Equex-STM paste was contained in both the 1st(3%) and the 2nd(7%) diluent and the 2nd diluent was added to the 1st diluent following glycerol equilibration for an hour and a half. To investigate the effect of Equex-STM paste in the extender on post-thaw canine sperm characteristics, the post-thaw viability, motility, and HOS(Hypoosmotic swelling) values were evaluated according to the different composition of extender with or without Equex-STM paste, thawing conditions, and different thawing media added to thawed semen. 1. Canine sperm removed from seminal plasma and frozen )n Sweden extender containing Equex showed higher post-thaw viability, motility, and HOS values than those frozen in the extender containing Equex-STM paste with seminal plasma and those frozen in the extender without Equex and seminal plasma. 2. Canine sperm frozen in Sweden extender containing Equex-STM paste with 5% glycerol showed higher post-thaw viability, motility, and HOS values than those frozen with 3%, 8% glycerol or 5% DMSO. 3. The canine semen frozen in Sweden extender with 5% glycerol and Equex-STM paste showed higher viability, motility, and HOS values when thawed at $70^{\circ}C$ for 8 seconds than when thawed at $37.5^{\circ}C$ for 1 min and at $18-20^{\circ}C$ for 5 min. 4. TFC (tris -fructose-citrate) and PB S (phosphate buffered saline) medium added immediately to thawed canine semen brought better viability, motility, and HOS values for the sperm than those semen added with TGC(tris-glucose-citrate) and no medium. These results indicated that Equex-STM paste in Sweden extender for freezing the canine sperm which were removed from seminal plasma brought good post-thaw viability and motility of canine sperm. Also of the freezing conditions of canine sperm with the same extender containing Equex, the concentration of 5% glycerol, the thawing condition at $70^{\circ}C$ for 8 sec, and TFC and PBS medium added to the thawed semen brought better post-thaw viability and motility of canine sperm than the other conditions used in this study.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Journal of the Korean GEO-environmental Society
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• v.15 no.2
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• pp.27-36
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• 2014

Due to the latitudinal location of Korea, the seasonally frozen ground has been focused on as research topics such as the frost heaving under the asphalt road rather than the permafrost ground. However, the recent construction of the second Korean Antarctic research station, the Jangbogo station and the participation on the development of the natural gas pipeline in Russia arouse the research interests on the behavior of the permafrost ground. At the design process of the geotechnical structures on the permafrost ground, the evaluation of the creep characteristics of the frozen soil is very crucial. Since the domestic specification on the frozen soil testing does not exist currently, it is necessary to evaluate the creep characteristics of frozen soils systematically with regard to the affecting factors. Therefore, the creep characteristics of the frozen specimens of dense Jumoonjin sand were evaluated under various loads at -5 and $-10^{\circ}C$. Based on the test results, as the load became close to the strength and the temperature became lower, the duration of the secondary creep became shorter and more distinct tertiary creep responses were observed.