• Korean Journal of Animal Reproduction
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• v.9 no.2
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• pp.153-157
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• 1985

Ejaculated and epidiymal goat spermatozoa were preserved for 0, 6, 12 adn 18 h, and 0 and 18 h in a semi-aerobic condition at 20-$25^{\circ}C$, and preincubated for 5-6 h in a CO2 incubator in m-KRB solution. Then they were preincubated at different concentrations (3-5, 25-48 and 105-190$\times$107/ml), and ability of penetration into zona-free hamster eggs in vitro was examined. When ejaculated spermatozoa were preincubated in m-KRB solution after presservation for 12 and 18 h, 12 and 29% of zona-free eggs were penetrated, and only 4% of eggs were penetrated by epididymal spermatozoa which were preincubated after preservation for 18 h. When spermatozoa were preincubated at a low concentration, the penetration rates were very low. But when the sperm concentration during preincubation was 25-48 and 105-190$\times$107/ml, the penetration rates increased to about 30%.

• Journal of Chest Surgery
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• v.23 no.6
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• pp.1090-1106
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• 1990

This study was undertaken to investigate whether adenosine administered during cardioplegic arrest could enhance myocardial protection and improve recovery of function after ischemia. Isolated Langendorff-perfused rat hearts were subjected to 40 minutes of normothermic [37oC] ischemia. Control hearts [n=10] received modified St. Thomas’ cardioplegic solution, and the remaining hearts received modified St. Thomas’ cardioplegic solution with either 20 \ulcornerM [n=10], 200 \ulcornerM [n=10] adenosine. After ischemia of 40 minutes and 30 minutes of reperfusion, left ventricular contractility was superior in all groups of adenosine-treated hearts compared with control hearts. Furthermore, there was a significant incremental increase in functional recovery with increasing dose of adenosine. Post-ischemic diastolic stiffness was significantly better in all adenosine groups compared with controls. No differences were noted in coronary flow or myocardial water content between adenosine-treated and control hearts. These data demonstrate that adenosine administered in these concentrations provides myocardial protection, preservation of myocardial ATP and creatine phosphokinase and improved post-ischemic functional hemodynamic recovery after normothermic ischemia, presumably metabolically by reducing depletion of adenosine triphosphate, inducing rapid cardiac arrest and enabling improved post-ischemic recovery.

• Applied Microscopy
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• v.52
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• pp.4.1-4.11
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• 2022

Field emission scanning electron microscopy (FESEM) is an essential tool for observing surface details of specimens in a high vacuum. A series of specimen procedures precludes the observations of living organisms, resulting in artifacts. To overcome these problems, Takahiko Hariyama and his colleagues proposed the concept of the "nanosuit" later referred to as "NanoSuit", describing a thin polymer layer placed on organisms to protect them in a high vacuum in 2013. The NanoSuit is formed rapidly by (i) electron beam irradiation, (ii) plasma irradiation, (iii) Tween 20 solution immersion, and (iv) surface shield enhancer (SSE) solution immersion. Without chemical fixation and metal coating, the NanoSuit-formed specimens allowed structural preservation and accurate element detection of insulating, wet specimens at high spatial resolution. NanoSuit-formed larvae were able to resume normal growth following FESEM observation. The method has been employed to observe unfixed and uncoated bacteria, multicellular organisms, and paraffin sections. These results suggest that the NanoSuit can be applied to prolong life in vacuo and overcome the limit of dead imaging of electron microscopy.

• Food Science and Preservation
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• v.10 no.1
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• pp.41-46
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• 2003

To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.

• Food Science and Preservation
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• v.17 no.2
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• pp.202-207
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• 2010

The effects of ultrasound treatment, in combination with ascorbic acid, on the quality of fresh-cut 'Jonathan' apples was investigated. Prepared apple slices were ultrasonicated in distilled water (US) or in 1%(w/v) ascorbic acid solution (UA) and the other samples were just dipped in 1%(w/v) ascorbic acid solution (AA). All samples were stored at$10^{\circ}C$ for 12 days. UA-treated samples showed high $L^{*}$ and hue values and low $a^{*}$, $b^{*}$, chroma, and ${\Delta}E$ value. Both control and US-treated samples showed considerable browning. A significant inhibition of polyphenol oxidase activity was observed after UA treatment. The level of total phenolics in UA-treated samples was higher on the day of treatment compared with other samples. Total soluble solids, pH, titratable acidity, and gas concentrations were similar in all samples. This study demonstrated that the simultaneous treatment of ultrasound and ascorbic acid was effective in preventing enzymatic browning of fresh-cut 'Jonathan' apples and maintaining total phenolics contents.

• Food Science and Preservation
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• v.7 no.1
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• pp.57-62
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• 2000

Ginseng was stored at a temperature lower than the freezing point after a treatment of freezing point depressing agents to extend its freshness. Respiration rate at freezing point of ginseng, -1.7${\pm}$0.1$^{\circ}C$, was inhibited 92% and 97% compared with those stored at 5$^{\circ}C$or 20$^{\circ}C$ , respectively. Sorbitol solution chosen as a freezing point depressing agent lowered the freezing point of ginseng to about -3.0$^{\circ}C$. Ginsengs treated with the sorbitol solution and packaged with 0.06mm LDPE was stored at -2$^{\circ}C$ , and the quality change was then compared with ginsengs stored at 0$^{\circ}C$ and 5$^{\circ}C$. Weight loss of ginsengs stored at -2$^{\circ}C$ for 100days was 1.5%, which is about 2.6times less than those stored at 5$^{\circ}C$. However, there were no significant difference between the ginsengs stored at -2$^{\circ}C$ and at 0$^{\circ}C$(1.9%). Spoilage rate of the ginsengs was 100% after 50 days of storage at 5$^{\circ}C$ and 25% after 100days at 0$^{\circ}C$respectively. but that of ginsengs stored at -2$^{\circ}C$ was 13%, which was half than that of ginsengs stored at 0$^{\circ}C$. Firmness and amount of monoscaccharides in ginsengs were decreased during storage at 5 or 0$^{\circ}C$ but ginsengs stored at -2$^{\circ}C$ showed better firmness and an increase in monosaccharides such as fructose and glucose. From above, when ginseng treated with freezing pont depressing agents were stored at -2$^{\circ}C$, the shelf life was extended to 2 or 3 times longer than those that were stored at 5 or 0$^{\circ}C$, respectively.

• Food Science and Preservation
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• v.9 no.2
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• pp.131-136
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• 2002

Quality changes of satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl$_2$ solution, and were at 30$\^{C}$ for 24 hr before storage. The citrus of about 12kg/26L plastic container were stored at room temperature, and at 4$\^{C}$ with 87% relative humidity. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Penicillium italicum Monilia candida Alternara citri, Mucor hiemalis, Phomopsis citri Botrytis cinerea, Phoma citricarpa Clomererella cingulata, Penicillium digitatum were identified as putrefactive microorganisms in citrus storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 24% of original acid content were decreased at room temperature on 120 days storage, compared to 15∼18% loss on cold storage. Total sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.

• Food Science and Preservation
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• v.19 no.3
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• pp.323-327
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• 2012

The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag ($20{\times}15$ cm) and were stored at $10^{\circ}C$ for eight days. The AA+US treated samples showed high $L^*$ and low $a^*$, $b^*$ values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

• Food Science and Preservation
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• v.20 no.1
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• pp.76-80
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• 2013

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

• Food Science and Preservation
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• v.10 no.2
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• pp.182-186
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• 2003

This study was carried out to observe the property changes of radishes salted with different salt (deep sea water and sun-dried salt). Shrinkage rate, salinity and texture were measured. The shrinkage rate values of radishes salted with deep seawater salt solution were higher than those salted with sun-dried salt in 8 hr after salting. The salinity of radishes salted with deep seawater salt solution was also higher than those salted with sun-dried salt. The jelly strength decreased during salting period and 5％ salting radish were lower than 3％ ones. The softness and hardness of radishes salted with deep seawater salt were higher than those salted with sun-dired salt as well.