• 한국물환경학회지
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• 제34권4호
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• pp.375-381
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• 2018

The monitoring of phytoplankton biomass and community structure is essential as a first step to control the harmful cyanobacterial blooms in freshwater systems, such as seen in rivers and lakes, due to the process of eutrophication and climate change. In order to quantify the biomass of phytoplankton with a wide range in size and shape, the measurement of cell biovolume along with cell density is required for a comprehensive review on this issue. However, most routine monitoring programs preserve the gathered phytoplankton samples before analysis using chemical additives, because of the constraint of time and the number of samples. The purpose of this study was to investigate the cell biovolume change characteristics of six cyanobacterial species, which are common bloom-causing cyanobacteria in the Nakdong River, after the preservation with Lugol's iodine solution. All species showed a statistically significant difference after the addition of Lugol's iodine solution compared to the live cell biovolume, and the cell biovolume decreased to the level of 34.0 ~ 56.3 % at maximum in each species after the preservation. The nonlinear regression models for determining the shrinkage ratio by a preservation period were derived by using the cell biovolume measured until 180 days preservation of each target species, and the equation to convert the cell biovolume measured after preservation for a certain period to the cell biovolume of viable cell was derived using that formula. The conversion equation derived from this study can be used to estimate the actual cell biovolume in the natural environment at the time of sampling, by using the measured biovolume after the preservation in the phytoplankton monitoring. Moreover this is expected to contribute to the final interpretation of the water quality and aquatic ecosystem impacts due to the cyanobacterial blooms.

• 대한가정학회지
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• 제25권4호
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• pp.57-62
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• 1987

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.

• Journal of Medicine and Life Science
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• 제20권1호
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• pp.38-42
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• 2023

This study reports a rare case of broad ligament abdominal ectopic pregnancy (EP). Interventions included preoperative transabdominal and transvaginal ultrasonography and operative laparoscopy. Successful extraction of the EP, followed by suturing of the mesosalpinx, was performed. Laparoscopic fertility-preservation treatment of broad ligament EP is valuable for women during the childbearing period.

• 한국식품조리과학회지
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• 제24권4호
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• pp.487-493
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• 2008

This study examined barley sprout powder on the quality and preservation of Sulgidduk. An optimized formulation (moisture 18.2%, barley sprout powder 2.0% and sugar 14.8%) was first obtained, and then the affect if incorporating the barley sprout powder as a raw ingredients in the mixture was evaluated in terms of Sulgidduk shelf life and quality. For comparison, a control Sulgidduk sample was prepared using the optimized formulation exclusive of the barley sprout powder. After preparation the samples were stored for 3 days at $20{\pm}1^{\circ}C$. The moisture contents of both samples slightly decreased during storage: however there was no significant difference between the samples. Both samples had decreases in colorimetric L- and a-value attributable to the addition of the barley sprout powder as well as storage. Furthermore the treatment sample had increases in yellowness due to the addition of barley sprout powder and storage while the control sample had decreases in yellowness throughout the storage period. The treatment sample had increasing textural hardness, gumminess, and chewiness as the storage period increased. Finally, the treatment sample had a higher total microbial count for aerobes at the beginning of storage: however, as the storage period progressed the control had greater microbial levels. In conclusion the overall results indicate the addition of barley sprout powder has a preservaion effect on Sulgidduk. This data is expected to contribute to the commercialization of high-quality Sulgidduk products with added nutrition and extended shelf life.

• 한국잠사곤충학회지
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• 제35권1호
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• pp.7-10
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• 1993

제한된 기간내에 접목 노력의 집중화에 따른 일손 부족 및 묘질의 저하를 막기 위하여 접목시기를 앞당겨 접목을 실시하고, 접목묘를 건조 톱밥 중량 대비 1.5배와 2.0배의 수분율을 조절한 톱밥에 저장하였으며, 접목 당일 채취한 것과 접목 10일전 채취, 15$^{\circ}C$ 항온기에 보존한 수목을 써서 접목을 하고, 접목당일 접눈의 유기 및 무기성분과 활착률과등을 분석 조사하였다. 1. 접목묘 저장용 톱밥의 최적 수분율은 건조 톱밥 중량 대비 1.5배이었다. 2. 활착율일 가장 높았던 접목시기는 관행인 3월 27일구의 81.0%이었으며, 3월 3일 접목구는 74.4%, 2월 17일구는 75.5%로 관행구 대비 5.3~6.3%, 생육상태는 5.7~7.9cm 떨어졌으나 통계적인 유의차는 인정되지 않았다. 3. 접목 20일전 채취하여 항온조건에 보존한 것은 활착율이 현저히 감소하였다. 보존수목은 당일 채취한 수목에 비하여 수분, T-N, P2O5, CaO, inositol 등은 높았으나, glucose, fructose, sucrose, total carbohydrate 등은 낮았다. 4. 접목적기에 가까워짐에 따라 접눈중에 fructose는 증가하는 반면, inositol은 3월 초에 약간 증가하였다가 하순경에는 급격히 감소하는 것이 수목저장구와 크게 다른 점이었다.

• 기록학연구
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• 제15호
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• pp.185-218
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• 2007

공공기록물 관리에 관한 법률이 시행되면서 업무과정에 기반을 둔 기록관리체계 도입 기관은 기록관리기준표를 운영해야 한다. 기록물관리기준표는 정부기능분류체계에 기반을 두고 업무설명, 보존기간, 보존기간 책정사유, 비치기록물 해당 여부와 공개여부 및 접근권한 등의 관리기준을 포함하고 있다. 과거에도 이런 기준들은 분산적으로 존재했었지만, 전자기록환경에서 '기록관리기준'이라는 범주로 묶여 더욱 체계적이고 합리적으로 운영되어야 할 필요성이 커졌다. 이 연구에서는 이미 기록관리기준을 도입 운영했던 사례를 살펴보고, 각각의 관리기준을 작성하기 위해서는 어떤 내용과 방법으로 조사가 이루어져야 하는지를 제시하였다. 기록관리기준표를 운영하는 목적과 목표에 따라 제대로 관리기준조사가 이루어지고, 그 결과들이 시스템으로 운영되어야만 기록관리의 일관성을 유지하면서 다이내믹하게 업무와 기록가치의 변화를 반영할 수 있을 것이다.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.257-262
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• 2004

본 연구는 벼의 함수율 및 온도별 안전저장기간을 구명하기 위하여 수행되었다. 벼의 함수율은 16.1∼22.2%범위에서 4수준, 온도는 10∼3$0^{\circ}C$에서 3수준으로 저장하면서 외관, 발아율, 지방산가를 측정하였고, 안전저장기간의 온도 및 함수율 의존성을 분석하였다. 그 결과를 요약하면 다음과 같다. 벼의 발아율은 저장온도가 증가할수록, 함수율이 높을수록 급격하게 저하한 반면, 지방산가는 저장기간에 따라 증가하였으나 온도보다는 함수율에 의한 영향이 크게 나타났다. 벼의 온도 및 함수율이 높을수록 변색립 및 곰팡이는 빨리 발현되었으며, 함수율 16.1%에서는 온도가 높아도 저장기간 내에 부패현상은 나타나지 않았다. 발아율, 지방산가 및 외관에 의한 저장가능기간 중 최소가 되는 저장기간으로 온도 및 함수율에 따른 안전저장기간을 제시하였다.

• Architectural research
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• 제19권1호
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• pp.21-26
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• 2017

This research examines the historic preservation of Korean modern architecture by applying Kenneth Frampton(1930-)'s concept of critical regionalism. It explores the representative Korean modern architect Gil-ryong Park (1898-1943) and two of his buildings: the Hwashin Department Store (1935) and the No-soo Park house (1937-1938). The former was in the hot spot on the preservation. There were plans to preserve this building but that it ended up being demolished in 1987. The latter building, however, has been preserved and is currently being used as a museum. These two Korean modern buildings are explored through the frame of Kenneth Frampton's critical regionalism, in particular focusing on three important concepts: "dialectical expression," "place-form," and "sustainability." In this sense, this research will provide pioneering research in understanding the preservation of Korean modern architecture through a representative Western modern theory. In the early $20^{th}$ century, Korean modern architecture, which was built during the Japanese colonial period (1910-1945), could be interpreted as critical regionalism because it represented a dialog between the West and the East, in particular between Western modernism, Japanese modernity, and Korean tradition in the East Asian context. Understanding Korean modernism in this context of a cross-cultural perspective enables scholars to define both the origins and uniqueness of Korean modern architecture.

• Archives of Plastic Surgery
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• 제36권6호
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• pp.685-690
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• 2009

Purpose: Autologous fat graft is a widely accepted technique used for soft tissue augmentation. Nonetheless, the use of fat graft is limited by unpredictable survival rates and repeated grafting. To avoid repeated grafting, cryopreserved fat graft technique has recently been widely used. On the other hand, the number of patients with chronic infection(who received cryopreserved fat injection) has currently been increasing. Therefore, this study was focused on the safety of cryopreserved fat injection from the infection. Methods: We collected 150 samples from local aesthetic clinics to examine the safety of cryopreserved autologous fat. To test for microbacterial contaminations of the cryopreserved fat specimens, microbacterial cultures & antibiotics sensitivity tests were performed. Then, we examined possible correlation between the preservation period and donor sites, focused on the results of microbacterial culture. Results: Cultures were positive for Staphylococcus epidermidis in 5 samples(methicillin - resistant Staphylococcus epidermidis in 4 samples), Micrococcus species in 3 samples. An average duration of preservation was 191 days and there was no significant correlation between the duration of preservation and microbacterial growth. Conclusion: Staphylococcus epidermidis was the leading cause of cryopreserved fat contamination, and the resistance to methicillin is common. Based on the above results, aseptic handling of fat during harvesting and preservation appeared to be most important.