• Journal of Korean Society on Water Environment
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• v.35 no.1
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• pp.43-54
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• 2019

The objective of this study was to assess the effect of policies on water quality management based on the changes in pollutants and water quality in Special Water Preservation Area (SWPA) of Lake Paldang watershed from 1990 to 2016. The population, total sewage and flow rate of wastewater in SWPA continuously increased from 1990 to 2016, while the location of new facilities for industrial and livestock facilities has been restricted. However, unlike the buffer zone in which industrial and livestock facilities were continuously reduced after implementing of TMDL, it was found that the effect of land-use regulations on industrial and livestock facilities in SWPA were mitigated by the increase in the size of large facilities. Since 1999 when the emission standard of public sewage treatment plants (STP) was changed, the water quality of Lake Paldang has increased despite the increase of pollutant source. Since emission standard of STP changed in 2012 (BOD 5 mg/L, TP 0.2 mg/L), BOD concentration in Lake Paldang has also improved to the level of water quality in the early 1990s where as TP concentration has remained at its lowest since 1990. BOD and TP average discharge concentration of 43 STP (${\geq}500m^3/day$) in 2016 have been maintained $1.7{\pm}0.7mg/L$ and $0.06{\pm}0.02mg/L$ respectively. While the discharged load of STP in SWPA was decreased by the concentration management, the contribution rate to the total discharged load of non-point pollutants increased to 70 % in 2015, and the contribution rate to the point discharged load of individual treatment facilities increased to 80 %.

• Reproductive and Developmental Biology
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• v.38 no.1
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• pp.1-8
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• 2014

Artificial insemination technique has been contributed immensely for production of livestock worldwide as a critical assisted reproductive technique to preserve and propagate excellent genes in domestic animal industry. In the past decade, methods for semen preservation have been improved mostly in liquid preservation method for boar semen and freezing method for bull semen. Among many factors affecting semen quality during preservation, reactive oxygen species, produced by aerobic respiration in sperm for survival and motility, are unfavorable to sperm physiology. In mammalian cell as well as in the sperm, antioxidant system plays a role in degradation of reactive oxygen species. Magnetized water forms smaller stabilizing water clusters, resulting in high absorption and permeability of the cell for water, implicating its application for semen preservation. Therefore, this review focuses on preservation methods of boar and bull semen with respect to improvement of extender and reduction of reactive oxygen species by using magnetized water and supplementation of antioxidants.

• Journal of the Korean Institute of Landscape Architecture
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• v.22 no.3
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• pp.105-120
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• 1994

The major purpose of this study is to suggest a comprehensive and systematic process for the preservation and management of urban skylines. The city of Seoul has been selected as a case study for this process. The results of this study are summarized as follows; 1) An urban landscape masterplan needs to be established before the preparation of the preservation and management plan for urban skylines. 2) Preservation and management plans for urban skylines are suggested in the case Mt. Nam, Han River, Mt. Kwanak in Seoul city. In the case of Mt. Nam and Mt. Kwanak, the control of building heights and guidelines for building height have been studied. For the Han River, various alternatives in building height and disposition have been investigated for the enhancement of the visual quality. 3) Two major steps are suggested for the effective preservation and management of urban skylines. The first step is to prepare an urban landscape masterplan for the whole city, to delineate the skyline preservation area, and to fix controls on building heights in the area. The second step is to divide the whole city into landscape units, to make detailed landscape masterplan for each the units, and to fix controls on building heights in the units. However, only the first step will be necessary in a small city.

• Food Science and Preservation
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• v.30 no.2
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• pp.179-189
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• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• Reproductive and Developmental Biology
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• v.37 no.4
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• pp.213-217
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• 2013

The objective of this study was to investigate the effect of bacterial contamination on elapsed time after preservation on boar semen. Known numbers of Escherichia coli (E. coli) were inoculated to freshly ejaculated semen and sperm parameters such as viability, motility, agglutination, acrosome integrity and hypo-osmotic swelling test were performed during 7 days of liquid preservation. Semen samples were prepared using antibiotic free BTS extender and 4 different levels of E. coli were treated to semen with following concentrations; 3,000, 5,000, 7,000, 10,000 CFU/ml of sperms. Semen samples were preserved at $17^{\circ}C$ for 7 days in semen storage until analyzed. Aliquots were subjected to measure the sperm viability, motility and agglutination using computer assisted sperm analysis (CASA) system, acrosome integrity was performed using chlortetracycline (CTC) staining method and hypo-osmotic swelling test was performed using hypotonic solution from day 1 (day of semen collection) to 7. Detrimental effects on sperm motility and viability were observed 3 days after preservation at the level of 5,000 CFU/ml (p<0.05). Percentage of sperm abnormality was higher (p<0.05) in over 5,000 CFU/ml groups. Sperm agglutination rate was also significantly higher (p<0.05) in groups of 5,000 and 7,000 CFU/ml. The rate of acrosome reacted sperm was higher as preservation time goes in all the samples but the pattern was clearly higher among E. coli contaminated groups (p<0.05). The sperm membrane integrity in terms of hypo-osmotic test, E. coli affects little compared to other sperm parameters. The deleterious effects observed due to the bacterial contamination in semen suggest that importance of hygiene protocol to minimize the bacterial contamination during semen collection and processing.

• Food Science and Preservation
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• v.2 no.2
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• pp.243-249
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• 1995

Potatoes, Irish cobbler, were subject to quality evaluation from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 11 months. Quality criteria were sprouting, rotting, weight changes, moisture, total sugar, reducing sugar and vitamin C. Low temperature condition(LT, 2∼4$^{\circ}C$, 80% RH) was enough to preserve Potatoes for 11 months, but it was indicated to be limitations that the increase in reducig sugar as well as sprouting by about 3.3 to 6.7% occurred from the 3rd month of storage. Meanwhile, pit temperature(PT, 3∼15$^{\circ}C$, 75∼85% RH), room temperature(RT, 7∼17$^{\circ}C$, 80∼95% RH) and ambient temperature(AT, 2∼25$^{\circ}C$, 62∼72 RH) were shown infeasible conditions for the storage of potatoes mainly due to the increase In sprouting-rate and subsequent quality-loss after 3 months of storage. Based on the results, it proposed that more economical conditions, ranging 10 to 15$^{\circ}C$ and about 80% RH following sprout inhibition treatment should be used for the long-term storage of potatoes.

• Reproductive and Developmental Biology
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• v.36 no.3
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• pp.163-166
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• 2012

This study was conducted to determine the relationship between elapsed time after semen preservation on the changes of bacteria and semen quality. Semen was diluted with BTS(Beltsville Thawing Solution) extender without antibiotic for 7 days and sperm parameter and fertility were measured. Sperm motility was measured by CASA and total bacteria number was counted after 22~24 hr incubation from counting agar plate in which sperm dilute to $10{\sim}10^6$ in 0.9% saline solution and inoculate to agar. Acrosomal integrity was measured by Chlortetracycline (CTC) staining. CTC patterns were uniform fluorescence over the whole head (pattern F), characteristic of incapacitated acrosome-intact spermatozoa; fluorescence-free band in the post-acrosomal region (pattern B), characteristic of capacitated acrosome-intact spermatozoa; and almost no fluorescence over the whole head except for a thin band in the equatorial segment (pattern AR), characteristic of acrosome reacted spermatozoa. Total number of bacteria was significantly increased (p<0.0001) 3 days after preservation. Sperm motility, viability, and morphological abnormality on elapsed time after preservation were lower from 5 ($77.24{\pm}6.47$, p<0.001) and 7 days ($77.24{\pm}6.47$, p<0.001) after preservation compared to 1 ($15.71{\pm}7.18$) and 3 days($18.39{\pm}7.22$) after preservation, respectively. Sperm viability was significantly lower ($53.25{\pm}35.03$, p<0.0001) at 7 days after preservation. Morphological abnormality of sperm was lower (p<0.001) at 1 ($15.71{\pm}7.18$) and 3 ($18.39{\pm}7.22$) days compared to 5 ($21.84{\pm}7.91$) and 7 ($22.59{\pm}9.93$) days after preservation. Acrosomal integrity and capacitation rate (pattern F) were significantly lower (p<0.001) from 5 days after preservation. Based on the data we obtained from this study suggested that semen preserved more than 5 days without antibiotic would not recommend use for artificial insemination.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1995.12a
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• pp.7-8
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• 1995

• Food Science and Preservation
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• v.20 no.3
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• pp.296-303
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• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.487-493
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• 2008

This study examined barley sprout powder on the quality and preservation of Sulgidduk. An optimized formulation (moisture 18.2%, barley sprout powder 2.0% and sugar 14.8%) was first obtained, and then the affect if incorporating the barley sprout powder as a raw ingredients in the mixture was evaluated in terms of Sulgidduk shelf life and quality. For comparison, a control Sulgidduk sample was prepared using the optimized formulation exclusive of the barley sprout powder. After preparation the samples were stored for 3 days at $20{\pm}1^{\circ}C$. The moisture contents of both samples slightly decreased during storage: however there was no significant difference between the samples. Both samples had decreases in colorimetric L- and a-value attributable to the addition of the barley sprout powder as well as storage. Furthermore the treatment sample had increases in yellowness due to the addition of barley sprout powder and storage while the control sample had decreases in yellowness throughout the storage period. The treatment sample had increasing textural hardness, gumminess, and chewiness as the storage period increased. Finally, the treatment sample had a higher total microbial count for aerobes at the beginning of storage: however, as the storage period progressed the control had greater microbial levels. In conclusion the overall results indicate the addition of barley sprout powder has a preservaion effect on Sulgidduk. This data is expected to contribute to the commercialization of high-quality Sulgidduk products with added nutrition and extended shelf life.