• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.4
• /
• pp.419-430
• /
• 2005

In this study, to prove the effect of soybeans's electron donating ability and its addition on eel gouem, storage and sensory characteristics were examined. During the storage period, pH values of all gouem samples were decreased with initial increase except the control. BSB $3\%$ sample had the lowest pH value and YSB $10\%$ sample was the highest 6.71 in pH value at first storage day. The electron donating ability of soybeans were increased with the amount of addition. The electron donating ability of SBSB 20g sample was the highest, which was 2 ${\~}$ 3 times higher than that of YSB sample. L values of all the gouem samples had a tendency to decrease according to the storage period and amount of addition. All samples' a values were increased throughout the storage period, while b values decreased except the control and GNG sample. TBA and VBN values of all the samples were up and down throughout the storage period SBSB $10\%$ sample had the lowest in TBA value. The electron donating ability of all soybean samples and TBA value of eel gouem samples showed a negative correlation. Total plate count of bacteria was increased rapidly for initial storage period, but all samples showed a tendency of slow growth after the 8th day of storage. During all storage days, SBSB, BSB samples had a similar tendency of low total plate count growth. GNG $10\%$ sample showed the lowest in total plate count of bacteria at sixteenth day of storage. Sensory scores of all samples decreased with storage. For all the items of the sensory evaluation, SBSB $5\%$ sample got the highest score among all eel gouem samples. GNGSB sample showed the lowest in TBA value and total plate count of bacteria. And in the sensory evaluation, GNGSB sample got the highest scores for several items.

• Transactions of the Society of Information Storage Systems
• /
• v.2 no.1
• /
• pp.65-70
• /
• 2006

In the information storage development, the trend of the storage device is to increase the recording density. Among such an effort, near-field probe recording is spotlighted as a method of high increasing recording density. For the successfully embodiment of storage device, the actuating mechanism of near-field probe is essentially designed. In this paper, we suggest the slider similar with conventional HDD and design the slider using near-field probe for the purpose of applying the slider in order to control gap between probe and media. The most important object of slider design is to guarantee the flying ability and stability. For achievement of these design objects, we perform two step of optimal design process. The media is supposed to model as random displacement, which is only considered roughness of disk surface. The design slider is analyzed with dynamic state in assumed media. At this process, the optimal model is confirmed to stable flying stability.

• 정보저장시스템학회:학술대회논문집
• /
• 2005.10a
• /
• pp.171-176
• /
• 2005

In the information storage development, the trend of the storage device is to increase the recording density. Among such an effort, near-field probe recording is spotlighted as a method of high increasing recording density. For the successfully embodiment of storage device, the actuating mechanism of near-field probe is essentially designed. In this paper, we suggest the slider similar with conventional HDDs and design the slider using near- field probe for the purpose of applying the slider in order to control gap between probe and media. The most important object of slider design is to guarantee the flying ability and stability. For achievement of these design objects, we perform two step of optimal design process. The media is mod! eled as random displacement, which is only considered roughness of disk surface. The design slider is analyzed with dynamic state in assumed media. At this process, the optimal model is confirmed to stable flying stability.

• Journal of Biosystems Engineering
• /
• v.28 no.2
• /
• pp.117-126
• /
• 2003

This study was conducted to develop precision control system fur cold storage facility that could offer safe storage environment for green grocery. For that reason of neuro-fuzzy control system with learning ability algorithm and single chip neuro-fuzzy micro controller was developed for cold storage facility. Dynamic characteristics and hunting of neuro-fuzzy control system were far superior to on-off and fuzzy control system. Dynamic characteristics of temperature were faster than on-off control system by 1,555 seconds(123% faster) and fuzzy control system by 460 seconds(36.4% faster). When system was arrived at steady state. hunting was ${\pm}$0.5$^{\circ}C$ in on-off control system, ${\pm}$0.4$^{\circ}C$ in fuzzy control system, and ${\pm}$0.3$^{\circ}C$ in neuro-fuzzy control system. Hunting of humidity and wind velocity was also controlled precisely by 70 to 72.5% and 1m/s For storage experiment with onion, characteristics of neuro-fuzzy control system were tested. Dynamic characteristics of neuro-fuzzy control system made cold storage facility conducted precooling ability and minimized hunting.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.2
• /
• pp.139-148
• /
• 1985

Changes in fish jelly forming ability of pretreated and frozen common carp and conger eel were examined. Four kinds of pretreated samples were prepared such as round, mechanically separated meat using fishmeat separator, chopped and water washed meat and fish meat paste. The quality of pretreated samples and fish jelly products made from pretreated sample were generally in good condition for three months of frozen storage at $-30^{\circ}C$. Judging from fish jelly forming ability, the round state of common carp was superior to other pretreated samples during frozen storage. In case of conger eel, fish meat paste revealed totter jelly forming ability than any other pretreated samples during frozen storage.

• Reproductive and Developmental Biology
• /
• v.29 no.3
• /
• pp.149-154
• /
• 2005

The purpose of this study was the analysis of sperm ability in Specific Pathogen Free (SPE) miniature pig for production of bio-organ. The collected semen was diluted with extender and stored at $17^{\circ}C$t for up to 7 days. The semen samples were evaluated at 0, 1, 3, 5, and 7 days of storage for analysis of sperm ability. Sperm ability was evaluated by examining viability, progressive motility, sperm abnormality and intensity of the sperm membrane. Also, the semen was processed according to the convenient freezing method, and frozen-thawed sperm was evaluated by examining viability, capacitation and acrosome reaction using chlortetracycline (CTC) staining. Motility of spermatozoa of SPF miniature pig was significantly (P<0.05) lower on 3 days or later compared to the Duroc, Yorkshire and Landrace in domestic boar. The percentage of abnormal spermatozoa of Landrace were significantly (P<0.05) higher than in SPF miniature pig, Duroc and Yorkshire that had a similar percentage on 5 or 7 days of sperm storage. The percentage of spermatozoa with coiled tail decreased during the storage period but there were no significant difference. On the other hand, viability of frozen-thawed spermatozoa had a significantly (P<0.05) lower in SPF miniature pig than in other domestic boars. CTC patterns had no significant difference, but SPF miniature pig had higher percentage of capacitated spermatozoa and lower percentage of acrosome-reacted it than domestic boars. Therefore, this study suggest that it is necessary to develop the suitable extender and freezing methods methods for the high viable rate and fertilizing ability in vitro.

• Journal of the Korean Institute of Gas
• /
• v.8 no.4 s.25
• /
• pp.23-29
• /
• 2004

This work carried out experiment to change characteristics of hydrate formation using various chemicals which are acetone, dimethylbutane, polyvinylalcohol, methanol and ethlyene glycol as additives in gas hydrate formation. Gas storage ability of formed hydrate with acetone, firnethylbuthane and polyvinylalcohol in gas hydrate formation increased higher than that obtained with pure water. Among them polyvinylalcohol showed best gas storage ability, so it is a more useful promoter Methanol and Ethylene gl?col in using additives showed the characteristics of inhibitor and methanol is lower gas storage ability than ethylene gl)rcol as a inhibitor in hydrate formation, so it is a more useful inhibitor. But, low concentration of methanol and ethylene glycol showed considerably higher gas storage ability of hydrate than that obtained with Pure water and showed the characteristics of promoter in gas hydrate formation.

• Journal of Embryo Transfer
• /
• v.26 no.1
• /
• pp.71-78
• /
• 2011

This study was undertaken to find out the effect of cholesterol and serum albumin on sperm ability and lipid peroxidation levels period to the liquid storage of miniature pig sperm. Ejaculated semen from miniature pigs was collected by gloved-hand method into a pre-warmed ($37^{\circ}C$) thermos bottle, and extended with Modena solution {with and without BSA, methyl-beta-cyclodextrin (-cholesterol) and cholesterol loaded cyclodextrin (+cholesterol)}. Each semen was assessed for viability (SYBR-14/PI staining) and acrosome intactness, intensity and capacitation status by chlorotetracycline (CTC) staining at 1, 3, 5, 7 and 10 days of storage. At for the effects of cholesterol and serum albumin on lipid peroxidation, semen were incubated with $H_2O_2$ ($10\;{\mu}M$), and lipid peroxidation level were measured by flow cytometry using the lipid peroxidation reporter probe $C_{11}-BODIPY^{581/591}$. The result, lipid peroxidation level in sperm added with cholesterol were lower in $10\;{\mu}M$ $H_2O_2$ compared to the added sperm with serum albumin. Also, added cholesterol to sperm had significant (p<0.05) higher viability when storage for 7 and 10 days and lower when 10 days of storage percentage of acrosome-reacted sperm (AR pattern) in acrosome state as say result compared to other treated groups. In conclusion, role of cholesterol during lipid storage in miniature pig spermatozoa was protected boar spermatozoa from lipid peroxidation prior to lipid storage. Addition serum albumin during lipid storage in sperm may be induce sperm membrane damage by lipid peroxidation. Therefore, addition of cholesterol to miniature pig sperm will be lead to extension of liquid storage periods.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.1
• /
• pp.18-24
• /
• 2004

Nutritional characteristics and antioxidation effects of Yakju brewed with natural plants(fine tree leaves, bamboo leaves, ginger, cinnamon and licorice root) were tested. With regard to the contents of phenolic compound, Yakju brewed with natural plants was about 1.7 times higher than Yakju which were not brewed with natural plants. In Yakju brewed with natural plants, lactose content was the highest but maltose was not detected. Minerals were detected in the order of P>K>Mg>Ca>Fe and the content of Fe and Na had a little changes during its 30 days storage. Amino acid contents were getting lower during storage. They were about 28% lower compared 3 days with 30 days storage. Electron donating ability of Yakju and its diluents were tested by DPPH. It was found that the electron donating ability of Yakju was lower as the dilution ratio got higher and as the storage terms got longer. Also, Yakju brewed with natural plants has 95.7∼96.7% of electron donating ability during 30 days storage without regard to its dilution ratio. Superoxide dismutase(SOD) like activity was in inverse proportion to dilution ratio and storage days. The highest SOD like activity was shown 51.5% and 53.9% in 3 days storage Yakju brewed with natural plants and in its 2 times diluents, respectively.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.8
• /
• pp.1190-1196
• /
• 2012

This study was conducted to evaluate effects of storage temperatures ($4^{\circ}C$ and $20^{\circ}C$) and pig breeds (Laiwu pig and Large White pig) on the main antioxidative enzymes (superoxide dismutase, catalase, and glutathione peroxidase) activity and lipid oxidation in porcine Longissimus dorsi muscle. Activities of antioxidative enzymes (AOE) decreased slightly during storage, regardless of storage temperatures. Muscle antioxidative enzymes activities stored at $4^{\circ}C$ were higher than that stored at $20^{\circ}C$. Laiwu pig's enzymes activities were significantly (p<0.01) higher than Large White's. The level of malondialdehyde is a direct expression of the grade of lipid oxidation in meat. In our study, the malondialdehyde contents increased after 6 days storage. However, malondialdehyde contents of Laiwu pig were significantly (p<0.01) lower than Large White's. A lower content of malondialdehyde corresponds to a lower oxidation of lipids. These results indicated the muscle antioxidative ability of Laiwu pig was higher than Large White pig. It also implied that antioxidative enzymes were involved in the essentials and deciding mechanisms of meat quality by quenching oxygen free radicals and inhibiting lipid oxidation in muscle.