• Journal of Conservation Science
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• v.27 no.1
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• pp.123-126
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• 2011

The results of the inspection of the vase condition for April 29th, 2008 have stated the mineral-petrographic characteristic of the material, the character of the stone mechanical defects; its impurity and biological faults have been described; the results of ultrasonic sounding of the stone have been shown. Possible reasons and process of destruction of the stone vase have been analysed on January, 6 to 12th, 2008. Recommendations on restoration and preservation of the vase have been given.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Food Science and Preservation
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• v.1 no.1
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• pp.29-36
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• 1994

This study was carried out for the establishment of optic harvest date and storage condition of 'Fuji' apple for CA storage. Apples were picked at 10 day intervals from 17 Sept to 27 Oct.. Apples were analyzed for respiration rata, weight flesh firmness, titratable acidity, soluble solid, total sugar, reducing sugar, surface color and thiault value. In 1990, the optimal harvest season could be judged between 17 Oct. and 27 Oct. from the results of respiration rate rise and change of quality properties. Apples harvested on 27 Oct. wert stored at 2$^{\circ}C$ and 90~95% RH in 1%O2 + 3%CO2, 3%O2 + 3%CO2 and air for 9 months. After 9 months of storage, apples kept in CA storages had beater quality than apples kept in refrigeration storage. Especially, apples kept in 1%O2, + 3%CO2 were fumer and more acid than those kept in 3%O2 + 3%CO2 At the sensory evaluations, apples stored in CA were rated higher quality than apples stared refrigeration.

• Food Science and Preservation
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• v.4 no.1
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• pp.11-15
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• 1997

This experiment carried out to find the storage life according to the kinds of packaging material. Sheridan(Grape) which was fumigated SO2 were wrapped with polyethylenes(Bio-PE and PE) and stored at $0^{\circ}C$ under 90% RH modified condition. The resorts were summarized as follow. Natural weight loss was increased according to the storage time during the 135days storage that was only 1.0-1.7% in sealing section while 10% in non-sealing section. Abonrmal fruits were increased as the storage time was increased and it was 6.6-6.7% in sealing section while 100% in non-sealing during the 135days storage. Quality of appearance and taste are better in sealing section than non-sealing section and it was good in Bio-PE sealing section between packaging materials. Moistrue content was de creased as the storage range was increased and the decreasing rate of that during the storage was 4.9-5.2% in sealing section between treatments. During the storage range increased, the soluble solid degree was increased in non-sealing section but decreased in sealing section.

• Food Science and Preservation
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• v.4 no.1
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• pp.33-38
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• 1997

In order to provide informations for designing packaging and storage condition of dry jujube (Zizyphus jujuba MILLER), moisture sorption isotherm was determined for temperatures of 20, 30 and 4$0^{\circ}C$, and quality changes were evaluated as function of temperature and water activity. Dry jujube at a given water activity showed higher equilibrium moisture content for lower temperature. Moisture isothem could be fitted by GAB model equation, giving higher C value, lower m0 and relatively constant k value with increase in temperature. Ascorbic acid was lost more highly at higher temperature and water activity, and showed negligible retention for whole range of water activity and temperature studied after 141 days. Browning increased with water activity up to 0.73 at 30 and 4$0^{\circ}C$. Dry jujube of high water activity had high L value in surface color, which represent brightness of surface color. Considering quality retention in the storage, dry jujube is desired to be dried to water activity of 0.42 and be stored at temperature below 3$0^{\circ}C$

• The Korean Journal of Soil Zoology
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• v.3 no.1
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• pp.9-16
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• 1998

Effects of temperature, pH, and salt concentration on the preservation of the infective juvenile entolopathogenic nematodes, Steinernema carpocapsae, were analyzed. The effects of acclimation to sublethal low temperature and glycerol concentrations on rapid cold hardening of the nematodes were also evaluated to set up the conditions for their cryopreservation. All tested environmental factors could change the storage effectiveness of the nematodes. These analyses indicated that the optinal storage condition for the nematodes consisted of $15^{\circ}C$, pH 8.5, and 0.5-1.0% salt concentration. The nematodes showed a rapid could hardening in response to $5^{\circ}C$ for 2h. Glycerol induced the nematodes to increase the cold hardiness. Its high concentration over 10%, however, gave a harmful effect on the nematode survival.

• Journal of the Korean Institute of Rural Architecture
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• v.5 no.2
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• pp.1-9
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• 2003

Local Agenda 21 insists Local National role for earth environmental preservation. It is effect in earth environment important code that each local government promotos Local Agenda 21. Local agenda requires changes in lifestyle from everyone, such as limiting use of energy.Local agenda is difficult to define. But the goal of agenda development can guide furure policy. In this study, investigated local agenda actural condition and housing present condition, energy consumption. It is analyzed practice item of city and architecture local agenda. It is also proposed data of architecture and presented direction of architecture local agenda.

• Smart Structures and Systems
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• v.15 no.3
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• pp.543-553
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• 2015

The condition of the vehicular bridge network in New York City, as represented by ratings obtained during biennial inspections is reviewed over a period of three decades. Concurrently, the bridges comprising the network are considered as networks of structural elements whose condition defines the overall bridge condition according to New York State assumptions. A knowledge-based matrix of assessments is used in order to determine each element's vulnerability and impact within the network of an individual structure and the network of City bridges. In both networks expansion deck joints emerge as the weak link. Typical joint failures are illustrated. Bridge management options for maintenance, preservation, rehabilitation and replacement are examined in the context of joint performance.

• Korean Journal of Environment and Ecology
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• v.12 no.1
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• pp.9-13
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• 1998

Because Lysimachia mauritiana is not able to maintain the seed viablity for a long time, it has difficulties in using for the ornamental plants or landscape gardening. This study was conducted to elucidate the optimal germination conditions of Lysimachia mauritiana seeds. The germination rate of the seeds was higer in light condition than in dark one. In experment determining the proper germination temperature, the germination rates were 2.2%, 96.9% and 91.2% under 35$\circ $C, 25$\circ $C, and 20$\circ $C, respectively in light condition. The approprate temperature for the germination was 25$\circ $C in light. The decreases of germination rate with the increase of the preservation periods was able to recover by priming pretreated with NaCl solution and KNO$_{3}$ + K$_{3}$H$_{2}$PO mixed solutions. When the storage period was 300 days, the germination rate was 75% without priming treatments. But the seeds primed with NaCl 0.1M and KNO$_{3}$ + K$_{3}$H$_{2}$PO mixed solutions 0.1M, showed germination rate above 90%. T$_{50}$ also was shorten from 5.25 without priming to 3.78 with NaCl 0.1M. Seed priming may induce earlier sprouts and increase germination rate of long-preserved seeds of native wild plants.

• Food Science and Preservation
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• v.5 no.4
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• pp.320-325
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• 1998

Effects of blanching and salting for the pretreatment during frozen storage condition were investigated and optimized the salting condition on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, moisture content and hardness in immatured soybean. Before frozen storage, pretreatment processing is necessary to extend the shelf-life of vegetables. Salting condition of 2% for 180min treatment led to maximum inactivation of both lipoxygenase and peroxidase while blanching can more inactivate for lipoxygenase. Salting at 2% for 180min resulted in the highest amount of vitamin C remaining in the immatured soybeans after 6 months storage. The color of the immatured soybeans were severely changed after 6 months storage, while the color of salted soybeans at 3% and 180min treatment was similar to fresh products. Moisture content and hardness were reduced with addition of salt.