• Korean journal of food and cookery science
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• v.17 no.3
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• pp.229-236
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• 2001

This study was conducted in order to set the shelf life of Rice Yoogwa, Sesame Yoogwa and Yackwa to marketed in department store. It was investigated acid value, peroxide value, microbiological test and sensory evaluation for 50 days. Acid value of Rice Yoogwa, Sesame Yoogwa and Yackwa were not significantly different during storage period. Peroxide values of Rice Yoogwa and Yackwa were significantly increased after 30 days of storage but there was no different in Sesame Yoogwa. Fungus were appeared Sesame Yoogwa of A company, Rice Yoogwa and Yackwa of B company after 40 days of storage. In sensory evaluation, odor, taste, texture and overall acceptability after 40 days were significantly lower than 10 days of storage and rancid odor was gradually increased with preservation period in all materials. Correlation of acid value and peroxide value were positive throughout whole preservation period and rancid odor was increased. Odor, taste, texture and overall acceptability of Yoogwa and Yackwa were negative correlation with preservation period. In view of the above results, it came to the conclusion that shelf life of Yoogwa and Yackwa was 40 days.

• Journal of the Korean Society for Library and Information Science
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• v.39 no.4
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• pp.89-104
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• 2005

This article identifies an emerging research paradigm and monitors the changes in digital preservation area using CiteSpace, a Java application which supports visual exploration with knowledge discovery in bibliographic databases. 74 articles on digital preservation field covering the time period from 1990-2005 were extracted from Web of Science. According to the result of analysis, core knowledge domains in digital preservation are technical preservation strategies, information network and preservation system, knowledge management and electronic government.

• Food Science and Preservation
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• v.2 no.1
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• pp.155-161
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• 1995

We examined the drying characteristics and the drying rate model equation of garlic(allium sativum L.) using computer aided convective drying. The drying chanacteristic curve of garlic divided into constant rate drying period and 2 stage of falling rate drying period. The drying rate was fairly affected by hot air temperatures during the total drying period, but air flow rates has nearly no effect on the drying rate except initial drying period. Of the several model equation, r2 values of page model equation was the highest, and the estimated drying profiles were comparatively coincided with the observed drying profiles. Page model equation was suitable to predict the drying rate and moisture content during drying of sliced garlic.

• Architectural research
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• v.18 no.3
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• pp.103-111
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• 2016

This paper investigates the characteristics of preservation of Korean modern architecture through Western historic preservation theories and philosophies. This research focuses on the Japanese Government-General of Korea (1926-1995) which was built in 1926 and used as the chief administrative building in Seoul (Keijo in Japanese) during the Japanese colonial period (1910-1945). After Korea was liberated from Japanese rule in 1945, this building was used until 1995 for the South Korean National Assembly, the United States Army Military Government in Korea, and the National Museum of South Korea. Although it served a variety of roles, this building was the most controversial case of historic preservation in Korean modern architecture. To analyze the peculiarities and characteristics of Korean modern architecture and its preservation, this research applied Western historic preservation theories, not exclusively from classical historic preservation theories developed by Viollet-le-Duc and John Ruskin, but also from modern historic preservation theories by Theodore H. M. Prudon, Daniel Blunstone, and Frances A. Yates. This cross-cultural and comparative study of historic preservation helps identify Korean modern architecture's characteristics. It can also be a useful reference in finding the origins of Korean modern architectural identity.

• Journal of Chest Surgery
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• v.33 no.5
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• pp.377-384
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• 2000

Background: Numerous studies of safe, long term preservation for lung transplantation have been performed using ex vivo models or in vivo single lung transplantation models. However, a safe preservation time which is applicable for clinical use is difficult to determine. We prepared LPDG solution for lung preservation study. In this study we examined the efficacy of LPDG(low potassium dextran glucose) solution in 24-hour lung preservation by using a sequential bilateral canine lung allotransplant model. Material and Method: Seven bilateral lung transplant procedures were performed using weight-matched pairs(24 to 25kg) of adult mongrel dogs. The donor lungs were flushed with LPDG solution and maintained hyperinflated with 100% oxygen at 1$0^{\circ}C$ for a planned ischemic time of 24 hours for the lung implanted first. After sequential bilateral lung transplantation, dogs were maintained on ventilators for 3 hours: arterial resistance were determined if the recipients hourly after bilateral reperfusion and compared with pretransplant-recipient values, which were used as controls. After 2hours of reperfusion, the chest X-ray, computed tomogram and lung perfusion scan were performed for assessmint of early graft lung function. Pathological examinations for ultrastructural findings of alveolar structure and endothelial structure of pulmonary artery were performed. Result: Five of seven experiments successfully finished the whole assessments after bilateral reperfusion for three hours. Arterial oxygen tension in the recipients was markedly decrased in immediate reperfusion period but gradually recovered after reperfusion for three hours. The pulmonary artery and pulmonary vascular resistance showed singificant elevation(p<0.05 versus control values) but also recovered after reperfusion for three hours(p<0.05 versus immediate period value). The ultrastructural findings of alveolar structure and endothelial structure of pulmonary artery showed reversible mild injury in 24 hours of lung perservation and reperfusion. Conclusion : This study suggests that LPDG solution provides excellent preservation in a canine model in which the dog is completely dependent on the function of the transplanted lung.

• Journal of architectural history
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• v.7 no.4 s.17
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• pp.165-173
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• 1998

The Fort of Han and Jin period was not only a defence-system of military purpose, but also a production-system of national economy, and a administration-system of the state as well. So it took a great role in the protection of social order and the preservation of Chinese culture.

• Korean Journal of Heritage: History & Science
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• v.53 no.2
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• pp.156-179
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• 2020

The Preservation Decree (1933) is the basic law relevant to the conservation of cultural property of colonial Chosun, and invoked clauses from the Old History Preservation Act (1897), the Historic Scenic Sites Natural Monument Preservation Act (1919), and the National Treasure Preservation Act (1929), which were all forms of Japanese Modern Cultural Heritage Law, and actually used the corresponding legal text of those laws. Thus, the fact that the Preservation Decree transplanted or imitated the Japanese Modern Cultural Heritage Law in the composition of the constitution can be proved to some extent. The main features and characteristics of the Preservation Decree are summarized below. First, in terms of preservation of cultural property, the Preservation Decree strengthened and expanded preservation beyond the existing conservation rules. In the conservation rules, the categories of cultural properties were limited to historic sites and relics, while the Preservation Decree classifies cultural properties into four categories: treasures, historic sites, scenic spots, and natural monuments. In addition, the Preservation Decree is considered to have advanced cultural property preservation law by establishing the standard for conserving cultural property, expanding the scope of cultural property, introducing explicit provisions on the restriction of ownership and the designation system for cultural property, and defining the basis for supporting the natural treasury. Second, the Preservation Decree admittedly had limitations as a colonial cultural property law. Article 1 of the Preservation Decree sets the standard of "Historic Enhancement or Example of Art" as a criteria for designating treasures. With the perspective of Japanese imperialism, this acted as a criterion for catering to cultural assets based on the governor's assimilation policy, revealing its limitations as a standard for preserving cultural assets. In addition, the Japanese imperialists asserted that the cultural property law served to reduce cultural property robbery, but the robbery and exporting of cultural assets by such means as grave robbery, trafficking, and exportation to Japan did not cease even after the Preservation Decree came into effect. This is because governors and officials who had to obey and protect the law become parties to looting and extraction of property, or the plunder and release of cultural property by the Japanese continued with their acknowledgement,. This indicates that cultural property legislation at that time did not function properly, as the governor allowed or condoned such exporting and plundering. In this way, the cultural property laws of the Japanese colonial period constituted discriminative colonial legislation which was selected and applied from the perspective of the Japanese government-general in the designation and preservation of cultural property, and the cultural property policy of Japan focused on the use of cultural assets as a means of realizing their assimilation policy. Therefore, this suggests that the cultural property legislation during the Japanese colonial period was used as a mechanism to solidify the cultural colonial rules of Chosun and to realize the assimilation policy of the Japanese government-general.

• Food Science and Preservation
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• v.6 no.1
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• pp.43-47
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• 1999

To develop a wrapping film, which suppresses the microbial decay through the storage and distribute of greenhouse fresh produce, the antimicrobial packaging films were made and applied to the preservation of grapes(Campbell early). For the purpose the films were made by adding 1% grapefruit seed extract(GFSE) to LDPE film(Control). Graps were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped grapes were stored at 5$^{\circ}C$ for 65 days and then the colony count of contaminated microorganims, decay ration of grapes, the gas component within the packages and chemical qualities were investigated. The antimicrobial film packaging showed the efficient results to suppress microbial growth as compared with control. The total number of containated microorganisms were decreased gradually through all the storage period. In the closely-adhered packaging and MAP the decay ratios of grapes was 31% and 19%, indivisually. After the storage period of 65 days, the interior gas components of MAP were 4.5% of O2 and 17.6% of CO2, which were efficient for the storage of grapes. In addition, no negative effects in sweetness and acidities occurred.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.2
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• pp.181-187
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• 1996

About 8 million tons of straw (dry matter) become rotten during the monsoon(June to August) season in Bangladesh. The possibility of preserving straw with urea, under wet condition during dry period (December to May) and its utilization by cattle has been studied. Five tons of fresh and wet(600g DM/kg material) rice straw were preserved for six months, with 5% urea(W/W) in either dome or rectangular shaped heap without any polythene cover. The preservation quality, acceptability and nutritive value of preserved straw were then comparted with that of dry straw in growing cattle. In both types of heaps, straw was excellently preserved having strong ammonia smell,dark brown in colour with no fungal infestation. Urea preservation of straw increased its CP and ADF content. Preserved straw was readily accepted by the animals and they were healthy throughout the experimental period. Compared to dry straw, urea preserved straw had nonsignificantly higher rumen degradability, straw intgake and growth rate. Similarly, digestibilities of DM(p<0.01), OM(p<0.01) & ADF(p<0.01) were significantly higher in the preserved than the dry straw. It was concluded that wet straw with relatively lower moisture(400 to 500 g/kg straw) content can be readily preserved by using urea without being covered with polythene. Whether the same phenomenon occurs in the preservation of fresh and weet rice straw with relatively higher moisture(600 to 700 g/kg straw) content is yet to be determined.

• Food Science and Preservation
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• v.20 no.3
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• pp.296-303
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• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.