• Korean Journal of Veterinary Service
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• v.18 no.3
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• pp.1-12
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• 1995

To investigate effect of seeding on post-thaw motility and viability of canine spermatozoa, the semen from male dogs which had been proved to be fertile in the past were frozen and seeded during freezing process. Post-thaw motility and viability of canine sperm which were frozen and seeded were investigated according to different seeding temperatures of $-5^{\circ}C$, $-10^{\circ}C$, or $-l5^{\circ}C$ and also according to different concentration of glycerol of 2%, 5% and 10%. In addition, post-thaw motility of canine sperm frozen by direct freezing in a deep freezer or programmed freezing in a programmed cell freezer was investigated. Post-thaw motility of canine sperm was compared according to different seeding temperatures : The sperm seeded at $-5^{\circ}C$ showed considerably higher post-thaw motility than that of non-seeding, and that seeded at $-10^{\circ}C$, or $-l5^{\circ}C$, respectively, in 2% and 5% glycerol groups on both 2 and 7day after freezing(p<0.05). In 10% concentration of glycerol, the sperm seeded at each seeding temperature showed considerably higher post-thaw motility than that of non-seeding group on day 7 after freezing(p<0.01). Post-thaw viability of canine sperm was compared according to different seeding temperatures : The sperm seeded at $-5^{\circ}$ showed significantly higher post-thaw motility than that of non-seeding, and that seeded at $-10^{\circ}C$, or $-l5^{\circ}C$, in 5% and 10% glycerol groups on day 7 after freezing(p< 0.05). In comparison of post-thaw motility of canine sperm seeded according to different concentration of glycerol, 5% glycerol group and 10% glycerol group showed considerably higher post-thaw motility than 2% glycerol group without difference between those two groups in all seeding temperatures($-5^{\circ}C$, $-10^{\circ}C$ and $-l5^{\circ}C$) on day 2 and 7 after freezing(p<0.01). In comparison of post-thaw viability of canine sperm seeded according to different concentration of glycerol, 5% glycerol group and 10% glycerol group showed the same considerably higher post-thaw viability than 2% glycerol group on each thawing day(p<0.01). The canine sperm frozen and seeded by programmed freezing method showed considerably higher post-thaw motility than that frozen by direct freezing method in all different seeding temperatures($-5^{\circ}C$, $-10^{\circ}C$ and $-l5^{\circ}$). These results indicated that the higher post-thaw motility and viability was obtained in the spermatozoa seeded than that of non-seeding, that among different seeding temperatures of $-5^{\circ}C$, $-10^{\circ}C$ and $-l5^{\circ}C$, the sperm seeded at $-5^{\circ}C$ showed higher post-thaw motility and viability than the other temperatures, also among different concentrations fof glycerol of 2%, 5% and 10%, the sperm frozen and seeded in 5% and 10% concentration of glycerol showed higher post-thaw motility and viability than that in 2% of glycerol, and that the sperm frozen and seeded by programmed freezing method showed higher motility than that by direct freezing method.

• Geomechanics and Engineering
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• v.10 no.2
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• pp.225-245
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• 2016

Settlement of foundations in permafrost regions primarily results from three physical and mechanical processes such as thaw consolidation of permafrost layer, creep of warm frozen soils and the additional deformation of seasonal active layer induced by freeze-thaw cycling. This paper firstly establishes theoretical models for the three sources of settlement including a statistical damage model for soils which experience cyclic freeze-thaw, a large strain thaw consolidation theory incorporating a modified Richards' equation and a Drucker-Prager yield criterion, as well as a simple rheological element based creep model for frozen soils. A novel numerical method was proposed for live computation of thaw consolidation, creep and freeze-thaw cycling in corresponding domains which vary with heat budget in frozen ground. It was then numerically implemented in the FISH language on the FLAC platform and verified by freeze-thaw tests on sandy clay. Results indicate that the calculated results agree well with the measured data. Finally a model test carried out on a half embankment in laboratory was modeled.

• Structural Engineering and Mechanics
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• v.86 no.5
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• pp.663-671
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• 2023

Freeze-thaw cycles induce strength loss at the frozen soil-concrete interface and deterioration of bonding, which causes construction engineering problems. To clarify the deterioration characteristics of the interface under the freeze-thaw cycle, a frozen soil-concrete sample was used as the research object, an interface scanning electron microscope test under the freeze-thaw cycle was carried out to identify the micro index information, and an interface shear test was carried out to explore the loss law of interface shear strength under the freeze-thaw cycle. The results showed that the integrity of the interface was destroyed, and the pore number and pore size of the interface increased significantly with the number of freeze-thaw cycles. The connection form gradually deteriorates from surface-to-surface contact to point-to-surface contact and point-to-point contact, and the interfacial shear strength decreases the most at 0-3 freeze-thaw cycles, with small decreases from to 3-8 cycles. After 12 freeze-thaw cycles, the interfacial shear strength tends to be stable, and shear the failure occurs internally in the soil.

• Structural Engineering and Mechanics
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• v.2 no.4
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• pp.403-412
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• 1994

The durability of concrete is related to the permeation characteristics of its near surface. An attempt was made to use the permeation characteristics namely, absorptivity, permeability and diffusivity, to predict the freeze/thaw resistance of concrete. Test results indicate that in general, there was a trend that freeze/thaw resistance of concrete was enhanced with improved absorptivity and diffusivity whilst the freeze/thaw resistance of normal concrete was found to have the best relationship with its intrinsic permeability. The latter method is therefore proposed to be adopted to predict freeze/thaw resistance of normal concrete. Since Figg air test is an inexpensive and simple test method that measures indirectly the intrinsic permeability of concrete, it is further proposed that it could be used as a quality control tool to assess, non-destructively, the freeze/thaw durability potential of in-situ concrete.

• Journal of the Korean Ceramic Society
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• v.28 no.7
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• pp.509-516
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• 1991

The effect of various polymers on the freeze-thaw resistance of hardened cement mortar was investigated. For this study, styrene butadiene rubber (SBR), ethylene vinyl acetate (EVA), polyvinyl alcohol (PVA) were used to prepare cement mortar specimen, and then freeze-thaw experiment was carried out. By adding SBR adn EVA to the specimen, the freeze-thaw resistance of specimens was improved, but when PVA was added to the specimen, its freeze-thaw resistance was lowered. Particularly, the specimens which were added 5, 10% of SBR and 5% of EVA showed excellent freeze-thaw resistance in the salt environment.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• International Journal of Highway Engineering
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• v.12 no.3
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• pp.71-77
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• 2010

Anti-freezing layer does not used in case of non frost heaving in subgrade soils. In this case, the modulus of subgrade soils were varied with freezing and thaw cycles under non frost heaving. That effect should be properly considered in pavement design. Impact resonance test that is nondestructive testing method was used for continuously determining the modulus of subgrade soils during freezing and thaw cycle. The modulus of subgrade soils was identical with freezing and thaw cycles under closed freezing and thaw system which is no water supplement into specimen during testing. There was also no difference in the modulus of subgrade soil between before and after freezing-thaw cycles for all specimens with different water content and density. That is thaw-weakening of subgrade soils do not occur under closed freezing and thaw system. The moduli at freezing conditions are varied with water content and density, but it can be ignored in practical design sense.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1291-1295
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• 2004

Histology and transmission electron microscopy studies were carried out on buffalo muscles that were subjected to repeated freeze-thaw cycles at -10 and $-18^{\circ}C$. In the first freeze thaw cycle ($-10^{\circ}C$) structures of muscle showed slight change and closely resembled to those of normal muscle. There were frequent gaps in the half way across the fibres and some cracks in individual fibre were also noticed in second freeze thaw cycle. In the muscle frozen at $-18^{\circ}C$, more pronounced shrinkage with extensive damage of fibres with tearing was observed. The interfibrillar gaps were wider, shrinkage and tearing of the fibres were more distinct after second freeze-thaw cycle. After the second cycle, the interior portion showed large scale degradation of the ultrastructure. Our studies of buffalo muscle showed that under the proper condition, little structural damage takes place in the meat histology and ultrastructure under repeated freeze-thaw conditions. This study adds continued weight to the evidence that limited freeze-thaw cycles will not deteriorate the quality of meat.