• Clinical and Experimental Reproductive Medicine
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• v.14 no.1
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• pp.51-59
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• 1987

The present experiments have been bone to verify the effects of the warming rate and the degenerated blastomere(s) on further development of the frozen and thawed 4- and 8-cell mouse embryos. The embryos obtained from the mouse superovulated and mated were frozen in the solution of 15M DMSO in PBS containing 10% FCS at a slowly cooling rate($0.3^{\circ}C/min$). Two methods of warming slowly($8^{\circ}C/min$) and quickly ($450^{\circ}C/min$) were applied for thawing embryos. The thawed embryos were grouped according to the number of healthy blastomere(s) in the embryos. Some of the embryos were eliminated their degenerated blastomere(s) by means of a micromanipulation technique. The embryos were examined their developmental phases after 48 or 72 hrs incubation. The rates of blastocyst development from the frozen and thawed 4- and 8-cell embryos were 72.7% and 73.5%, respectively in case of thawing slowly, and were 78.9% and 80.0%, respectively in case of thawing quickly. The rate in case of thawing quickly was significantly higher than that in case of thawing slowly. The rates of blastocyst development from the frozen and thawed 4- and 8-cell embryos eliminated their degenerated blastomere(s) increased 5.9% and 24.4%, respectively compared with those of control groups not eliminated. The more number of degenerated blastomere(s) were eliminated from the embryos, the higher rate of blastocyst development was shown. It may be concluded from the results that the quickly thawing method is better for increasing survival rate than the slowly thawing one, and that the degenerated blastomere(s) in the frozen and thawed embryos affects as an interfering factor for further development of the embryos.

• Clinical and Experimental Reproductive Medicine
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• v.28 no.3
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• pp.191-198
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• 2001

Objective : This study was conducted to examine the effect of vitrification on the survival and in vitro development of mice 1-cell zygotes. Method: Effects of exposure to vitrification solution and vitrification, with different concentrations of the cryoprotectant solution, were examined. The 1-cell zygotes were also subjected to a slow freezing-thawing method to compare with vitrification method. Solution composed of ethylene glycol (6.0 M, 5.0 M, 4.0 M) and sucrose (1.0 M) were used as cryopropectant. The experiments employed the method loading the embryos on electron microscope grids. Results: I. The effects of exposure in vitrification solution. 1-cell zygotes were non-toxic at all concentrations of the vitrification solution showing the survival rate between 88.1% and 97.5%. Development into 2-cell was more successful in the higher concentrations of the vitrification solution. Therefore, higher concentrations of the vitirification solution do not seem to cause any problems in vitrification procedure. II. The effects of vitrification method. 1-cell zygotes showed the survival rate between 78.8% and 92.4%. The lowest and the highest survival rate was observed in the 6.0 M and 4.0 M vitrification solution, respectively. 2-cell development rates varied from 77.6% to 91.3%. Blastocyst development rate was shown highest in 5.0 M and the lowest in 4.0 M solution. Therefore, the highest 2-cell and blastocyst development rate was observed in 5.0 M solution. III. Comparison of vitrification and slow freezing-thawing method on 1-cell zygotes. This experiment showed that 1-cell zygotes had the highest survival and development rates in 5.0 M vitrification solution. Vitrified group of 1-cell zygotes, in the 5.0 M vitrification solution, were compared with the group processed in slow freezing-thawing method. The development rate into 2-cell and blastocyst as well as the survival rate were higher in the vitrified group than in the slowly freezed group. Conclusion: 1. The results demonstrate that the best cryoprotectant is a 5.0 M vitrification solution for 1-cell zygotes. 2. Vitrification method significantly increases the survival rate of the 1-cell zygote and its development into 2-cell and blastocyst. Equilibration and exposure time during the vitrification was remarkerbly short in this experiment. Total time, from the exposure to vitirification solution to storage in the liquid nitrogen, was taken only 90 seconds. In contrast, the slow freezing-thawing method have taken more than four hours. Taken together, we presume that the overall time used for the procedure contributes to the results as an important parameter. 3. The loading of 1-cell zygotes on the EM grid is technically more simple and takes less time than the straw or cryo vial method.

• Journal of the Korea institute for structural maintenance and inspection
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• v.25 no.4
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• pp.46-55
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• 2021

Concrete structures can cause various problems as the number of common years increases when exposed to external extreme climate conditions. Among these problems, freezing and thawing occur due to the action of extreme climate factors such as heavy rain and heavy snow, which have become the most problematic in recent years. In this study, we present a rapid freezing and thawing test method of concrete in the air, referring to KS F 2456, as Seoul exhibits very dry weather during the period of freezing and thawing. Concrete test specimens and RC beams were fabricated to perform rapid freezing and thawing of 0, 100, 200, and 300 cycles, and the performance evaluation confirmed the degradation of each subject in material and member units. The design strength of 24 MPa, which performs rapid freezing and thawing in the air up to 300 cycles, decreases by 5.24 MPa (21%), and as rapid freezing and thawing in the air increases the stress burden on reinforced concrete bending members, reducing the energy absorption (dissipation) ability of structures due to earthquakes.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• Journal of Biosystems Engineering
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• v.41 no.2
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• pp.108-115
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• 2016

Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at $-70^{\circ}C$ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and $-20^{\circ}C$. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at $-20^{\circ}C$ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing.

• Journal of The Korean Society of Agricultural Engineers
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• v.52 no.1
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• pp.51-59
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• 2010

The cemented sand and gravel (CSG) method is a construction technique that adds cement and water to rock-like materials, such as rivered gravel or excavation muck which that can be obtained easily at areas adjacent to dam sites. This study was performed to evaluate the unconfined compressive strength properties and freezing and thawing resistance of CSG materials with unit cement content. The three types of CSG-80, CSG-100 and CSG-120 with cement content were designed to evaluate the optimum water content, dry density, strength, stress-strain, micro structure and durability factor. As the results, the optimum water content ratio with cement content showed almost similar tendency, and the unconfined compressive strength and dry density increased as cement content increases. The strength ratio of 7 days for 28 days were in the range of 55~61 % and the strain ratio in stress-strain curve were in the range of 0.8~1.6 % nearby maximum strength in 28 days. It is expected that this study will contribute to increasing application of CSG method as well as to increasing the utilizing of CSG materials as a environmentally friendly CSG method.

• Food Science and Preservation
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• v.15 no.5
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• pp.675-681
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• 2008

This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures ($-70^{\circ}C$, $-10^{\circ}C$), two thawing temperatures ($0^{\circ}C$, $40^{\circ}C$), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at $-10^{\circ}C/40^{\circ}C$ (freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after $-70^{\circ}C$ freezing were higher than after $-10^{\circ}C$ freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at $-70^{\circ}C$ and thawing at $0^{\circ}C$ in air.

• Reproductive and Developmental Biology
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• v.31 no.3
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• pp.175-179
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• 2007

The objective of this study was to investigate the effect of thawing temperature on the sperm viability and acrosomal morphology for semen storage of miniature pig by the 0.5ml straw method. In this present study, sperm viability (SYBR-14/PI staining), membrane integrity (Hypoosmotic Swelling Test), acrosome intactness, intensity and capacitation status (chlorotetracycline staining) in frozen miniature pig sperm were evaluated after thawing at 37, 50 and $70^{\circ}C$ for 5, 10 and 45 sec, respectively. Interestingly, the results indicated that sperm thawed at $70^{\circ}C$ for 5 sec significantly (p<0.05) increased sperm viability, but lower the percentage of AR (acrosome reacted spermatozoa) pattern compared to sperm thawed at $37^{\circ}C$ for 45 sec and $50^{\circ}C$ for 10 sec. In terms of thawing condition, high temperature for a short time using the 0.5ml straw was improved cryosurvival of miniature pig semen. Therefore, appropriate thawing method for cryopreservation of miniature pig is required for increasing post-thawing viability.

• Journal of Chest Surgery
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• v.37 no.2
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• pp.113-118
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• 2004

The studies on cryopreserved arterial allograft have been focused on cooling methods, pre-treatment, cryoprotectant agents, and preservation temperature. But recently, several studies have reported that thawing methods also play an important role in the occurrence of macroscopic and microscopic cracks. This study was designed to investigate the cell injury after thawing, using a rabbit model to clarify the effect of thawing methods on cryopreserved arteries. Material and Method: Segments of the rabbit aorta were obtained and divided into 3 groups (n=60) according to whether the specimens were fresh (control, n=20), cryopreserved and rapidly thawed (RT) at 37$^{\circ}C$ (n=20), or cryopreserved and subjected to controlled, automated slow thawing (ST)(n=20). Cell damage was established using the TUNEL method and the morphological changes were also evaluated. Result: In the group that was rapidly thawed, the expression of TUNEL (＋) cells increased significantly more than in the slowly thawed group. In addition, the endothelial denudation, microvesicles and edema were significant in the rapidly thawed group compared with those changes in the slowly thawed group. Conclusion: Our study suggests that the rapid thawing method may be one of the major causes of cellular damage and delayed rupture in cryopresewed arterial allografts. The expression of TUNEL (＋) cells and structural changes were significantly low in the slowly thawed group, which might have contributed to the improvement of graft failure after transplantation.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.345-356
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• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.