• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.263-271
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• 2021

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

• The Korean Journal of Pain
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• v.35 no.4
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• pp.468-474
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• 2022

Background: The new type of corona virus has a wide range of symptoms. Some people who have COVID-19 can experience long-term effects from their infection, known as post-COVID conditions. The authors aimed to investigate prolonged musculoskeletal pain as a symptom of the post-COVID-19 condition. Methods: This is a descriptive study on the patients who were diagnosed with COVID-19 in a university hospital, between March 2020 and March 2021. Patient records and an extensive questionnaire were used to obtain relevant demographic and clinical characteristics, including hospitalization history, comorbidities, smoking history, duration of the pain, the area of pain, and the presence of accompanying neuropathic symptoms. Results: Of the diagnosed patients, 501 agreed to participate in the study. Among the participants, 318 had musculoskeletal pain during COVID-19 infection, and 69 of them reported prolonged pain symptoms as part of their a post-COVID condition which could not be attributed to any other cause. The mean duration of pain was 4.38 ± 1.73 months, and the mean pain level was 7.2 ± 4.3. Neuropathic pain symptoms such as burning sensation (n = 16, 23.2%), numbness (n = 15, 21.7%), tingling (n = 10, 14.5%), stinging (n = 4, 5.8%), freezing (n = 1, 1.4%) were accompanied in patients with prolonged musculoskeletal pain. Conclusions: Patients with COVID-19 may develop prolonged musculoskeletal pain. In some patients, neuropathic pain accompanies it. Awareness of prolonged post-COVID-19 pain is crucial for its early detection and management.

• Journal of Animal Reproduction and Biotechnology
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• v.37 no.2
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• pp.130-135
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• 2022

Epididymal sperm cryopreservation provides a potential method for preserving genetic material from males of endangered species. This pilot study was conducted to develop a freezing method for tiger epididymal sperm. We evaluated post-thaw sperm condition using testes with intact epididymides obtained from a Siberian tiger (Panthera tigris altaica) after castration. The epididymis was chopped in Tyrode's albumin-lactate-pyruvate 1x and incubated at 5% CO₂, 95% air for 10 min. The Percoll separation density gradient method was used for selective recovery of motile spermatozoa after sperm collection using a cell strainer. The spermatozoa were diluted with modified Norwegian extender supplemented with 20 mM trehalose (extender 1) and subsequent extender 2 (extender 1 with 10% glycerol) and frozen using LN₂ vapor. After thawing at 37℃ for 25 s, Isolate^® solution was used for more effective recovery of live sperm. Sperm motility (computerized assisted sperm analysis, CASA), viability (SYBR-14 and Propidium Iodide) and acrosome integrity (Pisum sativum agglutinin with FITC) were evaluated. The motility of tiger epididymal spermatozoa was 40.1 ± 2.0%, and progressively motile sperm comprised 32.7 ± 2.3%. Viability was 56.3 ± 1.6% and acrosome integrity was 62.3 ± 4.4%. Cryopreservation of tiger epididymal sperm using a modified Norwegian extender and density gradient method could be effective to obtain functional spermatozoa for future assisted reproductive practices in endangered species.

• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.4
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• pp.71-78
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• 2012

Recycled aggregates are made from construction wastes, and they have many national and social benefits by saving energy, developing substitute resources, and protecting environment. However, low-quality recycled aggregate with low density and high absorption rate cannot be used for structural concrete aggregate but is used mainly for low added value. Therefore, this study aims to identify the characteristics of the materials of recycled aggregates made after crashing and pulverizing waste concrete. For this, their major physical characteristics of cement content, absolute dry density, absorption rate, etc. were reviewed to make a mix design (draft) for the production of the secondary product and performance evaluation was done on the bending strength, absorption rate, bending strength after freezing and thawing, compressive strength, air-dried gravity, etc. of the test products produced by applying the mix design to compare the results with the quality standards of GR mark. The results of the tests showed that the substitution rate of recycled aggregate increased to 50~90 %, which is of superior quality than the performance standards of GR F 4007. Therefore, it is thought that they can be used for various construction works with certain physical characteristics applicable to the production of secondary concrete products using recycled aggregates.

• Atmosphere
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• v.25 no.2
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• pp.261-270
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• 2015

Characteristics of snowfall and snow crystal habits have been investigated in the campaign of Experiment on Snow Storms At Yeongdong (ESSAY) using radiosonde soundings, Global Navigation Satellite System (GNSS), and a digital camera with a magnifier for taking a photograph of snowfall crystals. The analysis period is 6 to 14 February 2014, when the accumulated snowfall amount is 192.8 cm with the longest snowfall duration of 9 days. The synoptic situations are similar to those of the previous studies such as the Low pressure system passing by the far South of the Korean peninsula along with the Siberian High extending to northern Japan, which eventually results in the northeasterly or easterly flows and the long-lasting snowfall episodes in the Yeongdong region. In general, the ice clouds tended to exist below around 2~3 km with the consistent easterly flows, and the winds shifted to northerly~northwesterly above the clouds layer. The snow crystal habits observed in the ESSAY campaign were mainly dendrite, consisting of 70% of the entire habits. The rimed habits were frequently captured when two-layered clouds were observed, probably through the process of freezing of super-cooled droplets on the ice particles. The homogeneous habit such as dendrite was shown in case of shallow clouds with its thickness of below 500 m whereas various habits were captured such as dendrites, rimed dendrites, aggregates of dendrites, plates, rimed plates, etc in the thick cloud with its thickness greater than 1.5 km. The dendrites appeared to be dominant in the condition of cloud top temperature specifically ranging $-12{\sim}-16^{\circ}C$. However, the association of snow crystal habits with temperature and super-saturation in the cloud could not be examined in the current study. Better understandings of characteristics of snow crystal habits would contribute to preventing breakdown accidents such as a greenhouse destruction and collapse of a temporary building due to heavy snowfall, and traffic accidents due to snow-slippery road condition, providing a higher-level weather information of snow quality for skiers participating in the winter sports, and estimating more accurate snowfall amount, location, and duration with the fallspeed of solid precipitation.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.5
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• pp.76-87
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• 2014

Today the energy consumption of ICT networks is about 10% of the worldwide power consumption and is predicted to increase remarkably in the near future. For this reason, this paper studies energy saving strategies assuring the network-level QoS. In the strategies, the energy consumption of NIC(network interface card) on both endpoint of links decreases by selecting links and making them sleep when the total traffic volume of the IP network is lower than a threshold. In this paper, we propose a heuristic routing algorithm based on so-called delegating/delegated routers, and evaluate its characteristics using computer simulation considering network-level QoS. The selection of sleep links is determined in terms of the number of traffic paths (called min_used path) or the amount of traffics(called min_used traffic) through those kinks. To our experiment, the min_used traffic method shows a little better energy saving but the increased path length compared to the min_used path method. Those two methods have better energy saving characteristics than the random method. This paper confirms that the delegating/delegated router-based routing algorithm results in energy saving effects and sustains network-level QoS in IP networks.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.676-681
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• 2001

This study was carried out to evaluate the quality characteristics of frozen soy yogurts prepared with different proteolytic enzymes and starter culture. The viable cell counts of lactic acid bacteria in frozen soy yogurts were measured $10^8$ CFU/g by the single culture method, while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The viable cell counts of lactic acid bacteria did not decrease after freezing for 30 min in ice cream maker. The lactic acid bacteria from the mixed culture showed better bile acid tolerance than those from the single culture. The lactic acid bacteria from the frozen soy yogurt prepared with ${\alpha}-chymotrypsin$ and mixed culture of Bifidobacterium bifidum and Lactobacillus bulgaricus showed better acid tolerance and bile acid tolerance. The highest(73.45%) overrun was observed in the frozen soy yogurt treated with ${\alpha}-chymotrypsin$ and mixed culture of B. bifidum and L. bulgaricus. The melt-down percent was higher in the single culture than the mixed culture. In sensory test, the frozen soy yogurt prepared with ${\alpha}-chymotrypsin$ and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

• Journal of Sericultural and Entomological Science
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• v.49 no.2
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• pp.60-66
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• 2007

This study was carried out to develop the utilization of mulberry resources conserved by Jeollabuk-Do Agricultural Research & Extension Services. Mulberry accessions were tested for agronomic characteristics and antioxidant capacity according to varieties. From that result, three suitable varieties such as 'Sinilppong', 'Suwonsang 2' and 'Ilbongeum' were selected for the production of mulberry leaves. They have strong agronomic characteristics like size, yield and resistance against damages by blight and harmful insects. Whereas, 'Gumunyoung' showed the lowest freezing resistance. In the antioxidant capacity analysis of mulberry leaves, autumn's mulberry leaves showed higher antioxidant capacity (ascorbic acid equivalent) than that of spring's it. According to collection time, antioxidant capacity were 2,109.8 nmol (August), 2,617.8 nmol (September) and 3,311.5 nmol (October), respectively.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.

• Journal of the Korean Geotechnical Society
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• v.40 no.3
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• pp.93-100
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• 2024

Pore water freezes in low-temperature compaction, which leads to different compaction characteristics compared to room temperature conditions. In regions like Alberta, Canada, where organic soils are prevalent, compaction performance is influenced by the high water retention and compressibility of organic soils, as well as their sensitivity to freezing and thawing. Alberta's strict environmental regulations demand the reuse of excavated soil for backfill, and the long winter season creates challenging conditions for civil engineering projects. In this study, a laboratory compaction test was conducted to evaluate the low-temperature compaction characteristics of organic soils with varying organic content. The results indicate that the optimum moisture content increases as the organic content increases, and the maximum dry unit weight decreases by up to 21.9%. In addition, under temperature conditions below -4℃, no optimum moisture content was observed, and the dry unit weight decreased as the moisture content increased.