• Journal of Chest Surgery
• /
• v.36 no.4
• /
• pp.229-241
• /
• 2003

Background:Autogenous vein is the preferred vascular graft for patients who require coronary artery bypass surgery or peripheral arterial bypass surgery. When an autogenous vein is not available, an allograft saphenous vein can be used as an alternative conduit. Although arterial homograft has been under investigation since the beginning of this century, the viability of endothelial cells and the optimum mode of storage for the venous and arterial allografts is controversial. In addition, with the recently gained knowledge of vascular endothelial functions, such as the production of nitric oxide or thrombomodulin, the viability and antigenicity of endothelial cells are being studied again. The purpose of this study was to evaluate the viability of endothelial cells in the preserved human saphenous veins. Material and Method: The veins were stored in a $4^{\circ}C$ RPMI (Roswell Park Memorial Institute) 1640 solution including 10% fetal calf serum, for one, three, five, seven or fourteen days. After the completion of the storage period, the veins were divided into two groups: Group I: studied immediately at $4^{\circ}C$ (cold) storage (I-1, I-3, I-5, I-7, I-14), and Group II: studied after storage at $-196^{\circ}C$ liquid nitrogen tank (cryopreservation) in an RPMI 1640 solution containing 10% DMSO for two weeks (II-1, II-3, II-5, II-7, II-14). Light microscopy and scanning electron microscopy (SEM), frypan blue exclusion testing, and thrombomodulin immunohistochemistry were performed. Result: In a morphometric study using SEM, there was statistically significant increase in Gundry Score in Groups I-7, I-14, II-5, II-7, and II-14 and showed cellular destruction (p<0.05). In the thrombomodulin immunohistochemistry study, there was reactivity in Groups I-1, I-3, and I-5, but the cryopreserved group revealed decreased reactivity (p<0.05). The trypan blue exclusion testing also showed superior viability in cold storage Group I. Conclusion: Venous allografts preserved in a $4^{\circ}C$ RPMI 1640 solution showed well preserved endothelial cellular integrity and thrombomodulin expression at up to seven days of preservation. Although cryopreservation of venous allografts stored in 10% DMSO -RPMI 1640 solution maintained the endothelial cellular structure on SEM, immunohistochemistry from the thrombomodulin and trypan blue exclusion testing showed decreased viability, It remains to be seen whether the decreased thrombomodulin reactivity could be restored, and what the nature to the relationship is between thrombomodulin and long-term patency of allografts.

• Korean Journal of Food Science and Technology
• /
• v.25 no.4
• /
• pp.327-333
• /
• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Korean Journal of Food Science and Technology
• /
• v.45 no.3
• /
• pp.325-332
• /
• 2013

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at 0, -5, -15, and $-25^{\circ}C$. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at$-25^{\circ}C$. Hunter values, a and b, showed relatively high correlation coefficient values at -5, -15, and $-25^{\circ}C$. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.682-687
• /
• 1999

The destruction of tissues by volume increase at food freezing is accepted as one of the factor responsible for quality damage. For this reason, the internal pressure developed in meats were investigated with a pressure transducer during freezing, frozen storage and thawing. Increasement of 6.33% for volume and $942.17\;kg/cm^2$ for density at $-20^{\circ}C$ for beef were shown. In quick and slow freezing of beef, internal pressure reached to highest point after reached to the lowest point at initial of the zone of ice crystal formation. The internal pressure was approximately $8{\sim}10\;psig$ and pressure difference was about 1 psig, which was bigger in immersion freezing than that of still-air freezing. During frozen storage of pork, internal pressure of $1.84{\sim}2.32\;psig$ occurred repeatedly as a function of sample weight at material temperature difference of ${\pm}1^{\circ}C$. The internal pressure during thawing of pork was decreased slowly after rapid increase to the maximum for less than 5min at the beginning of thawing. Internal pressure value at thawing was higher than that at freezing in most cases. Internal pressure of beef with thermal equalized freezing was about $1{\sim}4\;psig$, which was lower than that of non-thermal equalized freezing. Also, freezing time was shortened to $10{\sim}20%$.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.498-504
• /
• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Proceedings of the KAIS Fall Conference
• /
• 2005.05a
• /
• pp.159-162
• /
• 2005

전자빔을 이용하던 CRT(Cathode Ray Tube) 모니터에서 픽셀단위의 LCD(Liquid Crystal Display) 디스플레이 사용으로 휴대용 정보처리 장치들은 급속한 발전을 이루게 되었다. 기존의 CRT 모니터에서 전자빔을 사용하던 방식에서 픽셀(Pixel) 단위의 후면발광 디스플레이를 만들면서 CRT 모니터보다 빠른 응답특성을 나타내며 저 전력일 뿐만 아니라 디스플레이의 두께도 줄일 수 있게 되었다. 휴대가 가능한 디스플레이의 발전으로 노트북이나 PDA와 같은 실시간 정보를 활용 및 처리 할 수 있는 방법들을 제시할 수 있었지만 원활한 활용을 위해 더 적은 전력을 사용하는 방법들이 제시되어야 했다. 이에 따라 저 전력 소모, 빠른 응답특성, 넓은 시야각 그리고 경량화가 가능한 디스플레이가 되기 위한 새로운 디스플레이가 선을 보이게 되었다. 현재 차세대 디스플레이로 각광을 받고 있는 디스플레이 소자로는 OLED(Organic Light Emitting Diode)가 있다 이는 LCD 디스플레이가 가지고 있는 단점을 보완하여 우선적으로 높은 색도가 가능하며 후면발광을 사용하지 않고 자체 발광을 하기 때문에 저 전력 소모가 현실화되었다. 또한 디스플레이의 유동성이 가능하여 휘어질 수 있는 특성을 가지고 있다. 그러나 이러한 유기발광 소자의 경우 높은 발광 효율을 위한 구조적 개선이 필요하며 소자의 수명도 개선해야 한다. 이에 따라 유기발광 소자의 메카니즘에 대한 파악이 필요하게 되며 물리적 구조에 대한 이해가 필요하다. 이를 위해 물리적, 수치적 해석으로 소자의 특성을 파악해 줌으로써 개선된 유기발광 소자 제작이 가능 할 것이다.기에 대한 영향정도를 측정하여 정량적으로 도출하였다. 이를 각 구간에 대해 상호 비교 분석함으로써 대형국책사업에서의 공기지연인자에 대한 분석 방법론을 정립하였고 공기지연 분석 방법론의 현실적 적용을 위한 제언과 그에 따른 개선사항에 대해 도출하였다.있는 발판을 마련하게 된다고 추정하였다. 0.5%가 control사이에서 0.95로 가장 색차가 크게 나타났으며, 그 다음이 냉동분쇄 0.5% 0.83으로 나타나 송이의 첨가율이 높을수록 색차가 크게 나타나는 것을 알 수 있다. 색차가 가장 낮은 제품은 법동분쇄 0.3%, 동결건조 0.3%로 나타났다. 송이양갱의 색(color), 냄새(flavor), 맛(taste), 외관(appearances), 질감(viscosity), 종합적 평가(overall acceptability) 등의 관능평가를 실시한 결과 중 색에 대한 기호도는 냉동분쇄 0.1% 송이양갱이 가장 높은 것으로 나타났으나, 집단간 유의한 차이는 나타나지 않았고, 냄새는 동결건조 0.1%의 송이양갱이 3.38로 가장 점수가 높았으며, 냉동분쇄 0.3%의 송이양갱이 2.81로 가장 낮은 기호도를 나타내었다. 맛에서는 p<0.01수준에서 집단간 유의한 차이를 나타내었는데, 동결건조 0.1%가 그 중 가장 높은 기호도를 나타내었으며, 그 다음이 동결건조 0.5%였다. 가장 낮은 선호도를 나타낸 것은 열풍건조 0.5%였다. 질감은 P<.05 수준에서 집단간 유의미한 차이를 나타내었으며 동결건조 0.1%가 가장 높은 기호도를 나타내었으며, 동결건조 0.5%함유 송이양갱이 1.21로서, 현저히 낮은 기호도를 나타내었다. 종합적인 평가에서는 동결건조 0.1%함유

• Anatomy & Biological Anthropology
• /
• v.31 no.4
• /
• pp.133-142
• /
• 2018

3D histology is a imaging system for the 3D structural information of cells or tissues. The synchrotron radiation propagation phase contrast micro-CT has been used in 3D imaging methods. However, the simple phase contrast micro-CT did not give sufficient micro-structural information when the specimen contains soft elements, as is the case with many biomedical tissue samples. The purpose of this study is to develop a new technique to enhance the phase contrast effect for soft tissue imaging. Experiments were performed at the imaging beam lines of Pohang Accelerator Laboratory (PAL). The biomedical tissue samples under frozen state was mounted on a computer-controlled precision stage and rotated in $0.18^{\circ}$ increments through $180^{\circ}$. An X-ray shadow of a specimen was converted into a visual image on the surface of a CdWO4 scintillator that was magnified using a microscopic objective lens(X5 or X20) before being captured with a digital CCD camera. 3-dimensional volume images of the specimen were obtained by applying a filtered back-projection algorithm to the projection images using a software package OCTOPUS. Surface reconstruction and volume segmentation and rendering were performed were performed using Amira software. In this study, We found that synchrotron phase contrast imaging of frozen tissue samples has higher contrast power for soft tissue than that of non-frozen samples. In conclusion, synchrotron radiation propagation phase contrast cryo-microCT imaging offers a promising tool for non-destructive high resolution 3D histology.

• Proceedings of the Materials Research Society of Korea Conference
• /
• 2009.11a
• /
• pp.7.1-7.1
• /
• 2009

세계 어디에서나 에너지의 수요가 급속히 증가하고 있는 반면, 인류가 사용 가능한 에너지 자원은 그 한계가 보이고 있다. 더욱이지구 온난화 현상이 표면화되어 있는 현 시점에서 인류의 사회활동은 환경문제와 밀접하게 연관되어져서 생각해야 한다는 것이 지구라는 close system 에서는 명확하다. 한정된 에너지 자원을 유용하게 사용하여 인류 미래의 삶을 보다 윤택하게 유지하기 위하여서는 사용목적에 맞는 최적의 에너지 형태로 효율 좋게 변환하는 것은 무엇보다도 중요하다. 열전기술은 원래우주개발 및 군사관계에 우선적으로 사용된 기술로써, 냉전시대의 미국과 소련이 개발경쟁을 한 바 있다. 열을 전기로 바꾸는 열전발전과 전기를 열로 바꾸는 냉동 보온의 양면으로부터 우주 탐사기에 탑재된 발전기, 잠수함용 냉난방장치, 비상용 전원, 자동차용 전원 등 가지각색의 system 이 고안되었다. 냉전시대가 끝나고 우주 군사 관계의 기술이 외부로 확산되게 되었으나 열전분야에서는 변환효율이 크지 않다는 단점으로 인해 민생부분으로 즉각적으로 전이할 수없는 어려운 점이 내재해 있었다. 에너지 및 환경의 문제가 심각히 대두되고 있는 오늘날에 이르러서야재료 및 그 응용에 대한 연구가 다시 붐을 이루어 활발히 진행되고 있다. 본 발표에서는 열전소재의 효율을 높이기 위한 고차나노구조 제어기술 및 그것을 이용한 최근의 연구결과들을 소개한다.

• Proceedings of the Korea Society for Industrial Systems Conference
• /
• 2009.05a
• /
• pp.173-176
• /
• 2009

국가 과학기술 경쟁력 재고를 위하여 R&D기관에서 생성되는 연구데이터를 종합적으로 관리하고 서비스하는 데이터 관리/서비스 시스템의 개발의 필요성이 증대되고 있다. 이에 따라 본 연구에서는 VKH (Visible Korean Human) 데이터를 3차원으로 시각화 서비스하는 플랫폼을 제안하고 구현한다. VKH 데이터는 사망과 동시에 급속 냉동한 인간의 신체를 0.2mm 간격으로 절단하며 촬영한 방대한 양의 실사 이미지 데이터베이스이며, 전통적인 생물학, 의학 분야의 연구뿐만 아니라, 현실감 있는 3D 이미지 구축을 위한 기반 데이터로 이용되고 있다. VKH 데이터 기반의 3D 데이터 시각화 플랫폼은 사용자 접근 편의성을 위하여 웹을 기반으로 구현되고, 트리 형식의 인체 구조 온톨로지와 연동하여 해당하는 인체 구성 요소를 체계적으로 관찰하는 기능, 사용자의 원하는 인체 구성 요소들만을 3D 화면에서 조합하고 관찰하는 기능, 위키피디아 백과사전을 참조하는 기능을 포함한다. 현재 인체의 머리 부분 3D 데이터를 대상으로 플랫폼이 구축되고 있으며, 향후 전체 인체를 대상으로 서비스할 예정이다.

• Korean Journal of Food Science and Technology
• /
• v.12 no.4
• /
• pp.292-298
• /
• 1980

In order to improve the storage stability of powdered soybean curd, moisture sorption characteristics of the curd stored at specific relative humidity and temperature were investigated. The results obtained are summarized as follows; 1. When the fresh soybean curd (2cm thickness) was dried in a hot air drier at $55^{\circ}C$, it took 18 hrs to reduce its moisture content from 85% to 8.8%, and drying rate was very high during the first 5 hrs. 2. Equilibrum moisture content (E.M.C.) of powdered soybean curd by freeze drying was higher than that of sample by got air drying, but the particle size did not influence E. M. C. 3. The monolayer value of freeze dried powder of high E. M. C was higher than that of the hot air dried(8.30 vs 7.35). 4. The free energy for moisture absorption of freeze dried powder at 11% RH were 1285.1 cal/mole, 1323.5 cal/mole at $15^{\circ}C$ and $30^{\circ}C$, respectively, and the free energy of freeze dried product was lower that of hot air dried product. 5. The moisture sorption rate constant was not affected by particle size, and it showed that the moisture sorption rate decreased as temperature was increased. The rate constant of powder produced by freeze drying were 0.00804 at $15^{\circ}C$ and 0.00696 at $30^{\circ}C$.