• Horticultural Science & Technology
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• v.16 no.4
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• pp.517-519
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• 1998

This experiment was carried out to find out the effects of heat conservation materials (burying in soil, lagging, lagging +straw, nonwoven fabric, nonwoven fabric+straw) on freezing damage, labor saving, and crown gall occurrence of 'Kyoho' grapes. Temperature differences in burying in soil and lagging with $2.8^{\circ}C$ and $6.4^{\circ}C$, respectively and were considered favorable for over-wintering of grapevines. Heat conservation index in lagging +straw and burying in soil calculated from degree-hours below $-10^{\circ}C$ was 5 to 7 times higher than that of open field. Budbreak started earlier in lagging with+straw and nonwoven fabric+straw covering, and percent budbreak was increased by 22% and 7%, respectively, as well as higher than burying in soil. Diameter of bearing mother branch and length of internode and daughter branch were gross or long with soil and lagging straw and nonwoven fabric+straw. Cane growth was enhanced by burying in soil and lagging with+straw treatment. Crown gall occured higher in soil covered grape vines Labor saving was obtained in lagging with as much as 44% compared to burying in soil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.499-509
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• 2018

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of $7.6{\pm}1.2$ points, $1.0{\pm}0.1%$ and $203.2{\pm}3.8mg/100g$. Moreover, the heating temperature and time for bone-softening based on RSM were $107.3^{\circ}C$ and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were $161.5g/cm^2$ and 0.09%, respectively, which were also similar to the actual measured values of $171.1{\pm}12.6g/cm^2$ and $0.10{\pm}0.02%$. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (${\leq}10^{\circ}C$, 8 h), filleting, washing/dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating ($107.3^{\circ}C$, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.

• Korean Journal of Medicinal Crop Science
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• v.6 no.3
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• pp.227-231
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• 1998

Flowering characteristics and optimal harvest time for seed of wasabi variety. Daruma, were investigated from Dec. 1995 to June 1996 in film house of Suwon. The number of peduncle was $10.2{\pm}2.29$ and most of the peduncle emerged between Jan. 20 and Feb. 10. Average peduncle length was $124{\pm}29.60cm$ and the peduncle grew most rapidly in the middle of march. Flowering started on Jan. 27 and lasted until June 4 with a peak at march 21 and flowering period was $99{\pm}21.32$ days. Flowers which bloomed later than the middle of March set seed but those bloomed earlier became sterile because days with minimum temperature below freezing occurred until the middle of March. Maturing period was $37.5{\pm}2.60$ days and total seed set was $43.2{\pm}8.77%$ in the natural culture condition. Optimal harvest time for seed was the last ten days of May and seed yield per $m^2$ was $79.0{\pm}19.94g%$(11,177 seeds).

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.60-65
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• 2001

Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were $42{\sim}48^{\circ}C$ which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively $9,500{\sim}11,000\;g/cm^2$ and $18,000{\sim}26,000\;g/cm^2$ which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli, $4.2{\sim}6.6%$ and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had $58{\sim}69%$ of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.

• International Journal of Highway Engineering
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• v.9 no.3
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• pp.111-121
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• 2007

During the whole month of December in 2005, Korea experienced both heavy snowfall and freezing temperature in southeast regions, which had caused frost related damages to many pavements laid on top of box culverts. In-situ observation revealed that the formation of ice lenses in subgrade and subsequent unbound layers led to upward heaving and transverse cracks in concrete and asphalt pavements. This has affected the long-term performance of pavements, as well as has threatened drivers' safety for a while. Recently, Korea Expressway Corporation has proposed a design guide to better protect newly constructed unbound pavement layers over culverts from frost heave. A trench drainage system has been selected to effectively draw off water and to alleviate pore-water pressure in soils during the coldest season. This paper presents experimental and analytical backgrounds behind this new design guide. Soil specimens retrieved from the sites are tested to quantify clay content and to estimate the permeability of subgrade. A 2-D ground seepage analysis has been conducted to better understand the changes in pore water pressures as a function of grain size. Finally, an optimum size of trench drainage is determined based on numerical analysis and workability in the field.

• 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.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.42 no.5
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• pp.607-616
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• 2022

Corrosion and degradation of reinforced structures due to abnormal climates and natural disasters further accelerate the aging of structures. Coping with the decrease in structure performance, many old structures are being repaired and reinforced with low-weight and high-strength materials such as glass fiber composite material (GFRP). To further contribute, this paper focus on a more economical and eco-friendly material, basalt fiber composite (BFRP), which provide a more effective lateral constraint effect for seismic reinforcement. The main variables considered in this study are the curing temperature during the manufacturing of BFRP and the material characteristics of the target concrete member. The lateral constraint reinforcement effect was investigated through the evaluation of the performance of normal concrete and those with improved durability through fiber reinforcement. The reinforcement effect was 3.15 times for normal concrete and 3.72 times for fiber reinforced concrete, and the difference in reinforcement effect due to the improvement of the durability characteristics of the compression member was not significant. Lastly, the performance of the BFRP was compared with the results of the GFRP reinforcement from the previous study. The effect of the BFRP reinforcement was 1.18 times better than that of the GFRP reinforcement.

• Journal of Conservation Science
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• v.36 no.6
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• pp.494-504
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• 2020

Ten historic sites (denoted as A- J in this study) of a tomb were found during the construction of the east-west expressway in District 2 of Hyangnam, Hwaseong, which is implemented by the Gyeonggi-do headquarters of the Korea Land & Housing Corporation. Thetombswere first detected at siteH, and further investigations revealed various tombs from the Three Kingdoms period; artifacts such as gilt-bronze shoes and caps were excavated from wooden coffins in the tombs. The pottery examined in this study was the only pottery artifact excavated from the site. Its raw clay was soft and loose, reddish brown, and had quartz and feldspar particles of < 1 mm, which appeared to have been added as reinforcing agents. The firing temperature of the pottery was estimated to be under 800-870 ℃ as the mica remains and tridimite, which is the phase transition mineral of quartz, was not produced; a slight endothermic peak was also detected because of the hydration of sericite at 800 ℃. The condition of the artifact was severely weakened because of various factors, such as soil pressure from the stratum formed over the site and repeated freezing and thawing. The artifact could not be collected alone, and thus, surrounding soil that had attached to the artifact was also collected; the artifact was transported to the laboratory and conservation treatment was conducted in a safe and systematic manner.

• Proceedings of the Korean Society of Embryo Transfer Conference
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• 2002.11a
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• pp.78-78
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• 2002

The role of heat shock proteins in shielding organism from environmental stress is illustrated by the large-scale synthesis of these protein by the organism studied to date. However, recent evidence also suggests an important role for heat shock protein in fertilization and early development of mammalian embryos. Effects of elevated in vitro temperature on in vitro produced bovine embryos were analysed in order to determine its impact on the expression of heat shock protein 70 (HSP70) by control and frozen-thawed after in vitro fertilization (IVF) or nuclear transfer (NT). The objective of this study was to assess the developmental potential in vitro produced embryos with using of the various containers and examined expression and localization of heat shock protein 70 after it's frozen -thawed. For the vitrification, in vitro produced embryos at 2 cell, 8 cell and blastocysts stage after IVF and NT were exposed the ethylene glycol 5.5 M freezing solution (EG 5.5) for 30 sec, loaded on each containers such EM grid, straw and cryo-loop and then immediately plunged into liquid nitrogen. Thawed embryos were serially diluted in sucrose solution, each for 1 min, and cultured in CRI-aa medium. Survival rates of the vitrification production were assessed by re-expanded, hatched blastocysts. There were no differences in the survival rates of IVF using EM grid, cryo-loop. However, survival rates by straw were relatively lower than other containers. Only, nuclear transferred embryos survived by using cryo-loop. After IVF or NT, in vitro matured bovine embryos 2 cell, 8 cell and blastocysts subjected to control and thawed conditions were analysed by semiquantitive reverse transcription polymerase chain reaction methods for hsp 70 mRNA expression. Results revealed the expression of hsp 70 mRNA were higher thawed embryos than control embryos. Immunocytochemistry used to localization the hsp70 protein in embryos. Two, 8-cell embryos derived under control condition was evenly distributed in the cytoplasm but appeared as aggregates in some embryos exposed frozen-thawed. However, under control condition, blastocysts displayed aggregate signal while Hsp70 in frozen-thawed blastocysts appeared to be more uniform in distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.994-1001
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• 2012

Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at $-18^{\circ}C$ or $2^{\circ}C$ for 30 days and at $20^{\circ}C$ for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at $2^{\circ}C$ significantly increased while those of peeled garlic were maintained during storage at $-18^{\circ}C$. Weight loss of peeled garlic during storage was greater at $-18^{\circ}C$ than at $2^{\circ}C$. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at $2^{\circ}C$ but were reduced at $-18^{\circ}C$. Total aerobic bacterial count of chopped garlic stored at $20^{\circ}C$ slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 ${\mu}mol/g$ and 190.52 ${\mu}mol/g$, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.