• Korean Journal of Veterinary Research
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• v.30 no.2
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• pp.231-241
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• 1990

The present study was carried out to investigate the viability of frozen-thawed aggregated mouse embryos and to produce the chimeras. Different phenotypic embryos were obtained by mating ICR female mice with ICR or CBA male mice. The aggregated morulae were produced following aggregation of embryos at 4-, 8- and 12- to 16-cell stage. The desirable stage for the aggregation of the mouse embryos was 8- to 16-cell stage. The post-thawed in vitro survival rates of aggregated embryos in glycerol, DMSO and ethylene glycerol were 51.5, 78.6 and 69.4%, respectively. Although the higher survival was obtained in DMSO, there were no significant differences in the survival rates among the three cryoprotectants. A total of 155 frozen-thawed aggregated embryos were transferred to 11 recipient mice, 3 out of 7 offsprings were born to overt chimera. These experiments have proven that mouse chimeras can be obtained from frozen-thawed aggregated embryos.

• Clinical and Experimental Reproductive Medicine
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• v.25 no.1
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• pp.103-107
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• 1998

This case report describes the pregnancy following the transfer of embryos generated from intracytoplasmic sperm injection (ICSI) using frozen-thawed sperms obtained by testicular sperm extraction (TESE) in patient with hypoplasia of vas deferens.

• Journal of Institute of Control, Robotics and Systems
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• v.16 no.2
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• pp.140-144
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• 2010

In the case of a linear time-varying system, it is difficult to apply the conventional stability conditions of RHC (Receding Horizon Control) to real physical systems because of computational complexity comes from time-varying system and backward Riccati equation. Therefore, in this study, a frozen time RHC for a linear discrete time-varying system is proposed. Since the proposed control law is obtained by time-invariant Riccati equation solved by forward iterations at each control time, its stability can be ensured by matrix inequality condition and the stability condition based on horizon for a time-invariant system, and they can be applied to real physical systems effectively in comparison with the conventional RHC.

• Food Science and Industry
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• v.45 no.4
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• pp.21-28
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• 2012

Bread making is based on several simple unit operations, basically kneading, fermentation and baking; however, it is still a quite complex process and bread quality can be strongly affected by minor details. The market of bread production is roughly shared at 50-50 between the industry market and the artisanal market, even though the frontier between these two players is not very easy. Different strategies have been developped by the industry to extend the shelf life of bread or to interrupt the bread making process. Freezing for example has been used form the 50s to extend the shelf life of bakery products. It was first applied to fully baked products and then to frozen dough which appeared as an interesting strategy to interrupt the bread making protocol. This paper presents a review on key issues of the frozen dough technology.

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.339-345
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• 2006

This these was conducted to investigate tile characteristics of a frozen start up for a VCHP which has water as a working fluid and Nitrogen as a non-condensible gas. The tested heat pipe was made of a copper tube with the outer diameter of 12.7 mm, the length of 340 mm, and the sintered metal wick had the thickness of 0.7 mm. This experiment was conflicted under the thermal load, inclined angle and cooling conditions.

• Archives of Craniofacial Surgery
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• v.24 no.4
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• pp.185-188
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• 2023

Rhabdomyosarcoma is the most common soft tissue sarcoma in children, accounting for 4.5% of all cases of cancer in childhood. Although the head and neck are the most common sites of rhabdomyosarcoma, oral lesions are relatively rare and account for only 10% to 12% of head and neck rhabdomyosarcoma cases. This is a case report of a girl aged 2 years and 1 month who initially presented with an upper lip mass that invaded the oral mucosa, oral skin, and nostril skin, causing narrowing of the airway. Through our case, we show that rapidly growing small round cell malignancies, especially rhabdomyosarcoma, can be effectively diagnosed and treated at the same time using primary resection with intraoperative frozen section biopsy and that the time spent waiting for the results of preoperative biopsy can be saved in this way, particularly when the patient's symptoms are intensifying rapidly and require immediate operation.

• Geomechanics and Engineering
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• v.36 no.4
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• pp.391-406
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• 2024

In order to study the soil seasonal dynamic characteristics in the regions with four distinct seasons, the soil dynamic triaxial experiments were conducted by considering the environmental temperature range from -30℃ to 30℃. The results demonstrate that the dynamic soil properties in four seasons can change greatly. Firstly, the dynamic triaxial experiments were performed to obtain the dynamic stress-strain curve, elastic modulus, and damping ratio of soil, under different confining pressures and temperatures. Then, the experiments also obtain the dynamic cohesion and internal friction angle of the clay under the initial strain, and the changing rule was summarized. Finally, the results show that the dynamic elastic modulus and dynamic cohesion will increase significantly when the clay is frozen; as the temperature continues to decrease, this increasing trend will gradually slow down, and the dynamic damping ratio will go down when the freezing temperature decreases. In this paper, the change mechanism is objectively analyzed, which verifies the reliability of the conclusions obtained from the experiment.

• Journal of Embryo Transfer
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• v.21 no.3
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• pp.255-262
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• 2006

The purpose of this study is to investigate the effects of vitrification in open pulled straws (OPS) methods on in vitro survival ability of porcine embryos. For in vitro maturation of immature oocytes, the porcine ovaries were collected from local slaughter-house. The cumulus-oocytes complexes were aspirated from 2 to 6 mm follicles. The collected oocytes were cultured for in vitro maturation in NCSU-23 medium with 5 mM hypotaurine, 0.57 mM cysteine, 10% porcine follicle fluid, 10 IU/ml PMSG and 10 IU/ml hCG for $21{\sim}22$ hrs. Then, the oocytes were more cultured $21{\sim}22$ hrs in vitro maturation in medium removed hormones. The frozen-thawed spermatozoa were washed by centrifugation 2 times for 10 min at 1,500 rpm in D-PBS with 5.56 mM glucose, 0.33 mM Na-pyruvate, 100 IU/ml penicillin, $100 {\mu}g/ml$ streptomycin and 4 mg/ml BSA. The fertilization medium used mTBM with 2 mM caffeine and 2 mg/ml BSA and adjusted to a pH of 7.2 to 7.4. The final concentration of spermatozoa was adjusted to $2.5{\times}10^6$cells/ml motile sperm during fertilization in vitro. At 8 hrs after insemination, the oocytes were transferred into NCSU-23 medium with 5.0 mM hypotaurine, 4 mg/ml BSA and 10 ng/ml EGF and cultured for 7 days. When the blastocysts of different stages were frozen-thawed by OPS methods, the proportions of embryos with normal morphology were significantly (p<0.05) higher in embryos frozen-thawed at expanded blastocyst stage (38.9%) than in early blastocyst stage (28.3%). On the other hand, the proportions of embryos damaged after frozen-thawing were significantly (p<0.05) higher in embryos frozen at early blastocyst stages than in expanded blastocyst stage. In another experiment, the normal embryos morphology after frozen- thawing were further cultured for 48 hrs. After culture, the proportions of embryos hatched were 6.7, 20.0 and 33.3% for embryos frozen-thawed at early blastocyst, mid-blastocyst and expanded blastocyst stages. These finding indicate the possible broader application for OPS methods, as frozen-thawed embryos may be accompanied by developmental stage according to requirements of the survival ability after freezing of blastocyst stage in the pig.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.107-113
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• 2017

To understand of the present state for temperature management of cold and frozen food transportation vehicles, we surveyed and measured the temperatures of eight transportation vehicles (including 3 small & medium and 5 large businesses) in Jeonbuk province, Korea. In the transportation vehicles of small & medium businesses, the mean temperature of cold and frozen foods was $8.35{\pm}5.72^{\circ}C$ and $-3.45{\pm}16.88^{\circ}C$; in large businesses, $3.92{\pm}1.44^{\circ}C$ and $-15.38{\pm}2.98^{\circ}C$, respectively. In the difference of temperature by the locations within transportation vehicles, the difference in each cold and frozen was $2.40{\pm}1.45^{\circ}C$ and $2.37{\pm}2.52^{\circ}C$, as a mean. But there was not statistically significant difference in locations between cold and frozen (p > 0.05). In the difference of surface temperatures on various foods before and after door opening during the loading, the temperatures of cold and frozen foods increased by $0.55^{\circ}C$ and $1.18^{\circ}C$, as means, respectively. The temperature of foods over time and placement of cold and frozen foods in transportation vehicles were not consistently maintained at optimal values in distribution. Therefore, the development of time-temperature history (TTH) system technology at the distribution level for cold and frozen foods is required.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.389-393
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• 1991

The changes in Physical properties of egg yolk(refractive index 43) as affected by salt content(7%, 10%, 13%) during frozen storage and their effects on functionalities in mayonnaise preparation were investigated. As the frozen storage period of salted egg yolk increased, viscosity was increased, and further increased with higher salt content, and emulsification capacity was gradually decreased. In case of egg folk with 7% salt, emulsification capacity was considerably decreased during the storage at $-25^{\circ}C$ over 4 months. Microbes of salted egg yolk were decreased with frozen storage, but the difference was not due to salt content. Mayonnaise. Prepared with frozen egg yolks stored for $2{\sim}3$ months, maintained a minimum viscosity. Viscosity became higher in the mayonnaise which prepared with egg yolk of higher salt content stored at $-25^{\circ}C$. Oil particle size of mayonnaise with the yolk contained more salt was smaller, when the yolk was stored at $-25^{\circ}C$ than $-15^{\circ}C$. Noticible microbes were detected in the mayonnaise right after preparation, but not detected in the mayonnaise after 1 month storage.