• Korean Journal of Veterinary Research
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• v.56 no.2
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• pp.85-89
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• 2016

We tested a set of conditions for obtaining optimal tissue quality in preparation for histology in samples of mouse brain. C57BL/6J mice were sacrificed and perfused with 4% paraformaldehyde, after which the brains were removed and dehydrated in 30% sucrose solution. The brains were then divided into four groups according to freezing temperature and usage of optimal cutting temperature (OCT) compound. Next, we stained the sectioned brain tissues with Harris hematoxylin and eosin Y and immunohistochemistry was performed for doublecortin. The best quality tissue was obtained at $-25^{\circ}C$ and by not embedding with the OCT compound. When frozen at $-25^{\circ}C$, the embedded tissue was significantly damaged by crystals, while at $-80^{\circ}C$ there were no meaningful differences between qualities of embedded- and non-embedded tissues. Overall, we identified a set of conditions to obtain quality frozen brain sections. Our developed protocol will help resolve matters associated with damage caused to sectioned brain tissue by crystal formation during freezing.

• Journal of the Korean Society of Industry Convergence
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• v.24 no.6_2
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• pp.873-882
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• 2021

In this study, a study was conducted to develop a system for predicting/responding to black ice occurring on roads in winter. Tests conditions were studied by making models of cement concrete pavement and asphalt concrete pavement. In order to freeze water on the manufactured model package, an tests was conducted at a temperature below zero using a freezer, and the freezing process was photographed using a thermal imaging camera. Black ice is generated when water is present on the road surface and the temperature is below freezing or the road surface temperature is below the dew point temperature. Under sub-zero conditions, the pavement, water, and ice were classified with a thermal imaging camera. As a result of the tests, it was possible to distinguish with a thermal imaging camera at a temperature below freezing in the same freezer due to the difference in the emissivity of the packaging, water, and ice. In the process of changing from water to ice during the tests, it was analyzed that ice and water were clearly distinguished by the thermal imaging camera due to the difference in emissivity and reflectance, so black ice could be predicted using the thermal imaging camera.

• Journal of Microbiology
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• v.39 no.3
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• pp.240-243
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• 2001

The effect of cryoprotectants and suspending solutions on the preservation of marine heterotophic bacteria was investigated. Six halotolerant and four halophilic bacterial isolates suspended in either distilled water or artificial seawater were preserved in glycerol and dimethylsulfoxide at -70$\^{C}$, respectively. After one year of preservation, the recovery rates on the appropriate agar plates were estimated. The survival rate was found to be dependent on the strain tested, regardless of the preservation conditions tested.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.529-537
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• 1985

The present study was carried out to investigate the effect of the partial freezing as a means of keeping freshness of mullet (Mugil cephlus). Living samples were killed and stored by icing, partial freezing at $-3^{\circ}C$ and freezing at $-30^{\circ}C$, respectively, Changes in the freshness of the mullet muscle and the phys cal properties of its meat paste product were examined during storage. The results obtained are summarized as follows: The period that k value reached to $20\%$ during storage was the longest in the frozen storage, followed by the partial frozen storage and the ice storage, which was 4 days in the mullet muscle stored by partial freezing. In the case of VBN content, it was below 20 mg/100g in the mullet muscle stored by icing and partial freezing. The oxidation of lipids in the mullet muscle was greater in the ice storage than in the partial frozen storage. The myofibrillar protein of the mullet muscle was appeared to decrease during storage, which the decreasing ratios during storage for 9 days were below $3\%$ in the frozen storage, $17\%$ in the ice storage and $10\%$ in the partial frozen storage. While, the alkali-soluble protein showed to increase and in non-protein nitrgenous compounds, sarcoplasmic protein and stroma was not a great change during storage. The decrease of gel strength, folding strength and texture of meat paste products prepared under different storage conditions was the greatest in the ice storage, the next in the partial frozen storage and such changes in the frozen storage were not so much. In gel strength of the product prepared with sample fishes stored for 10 days, the gel strength in the ice storage, partial frozen storage and frozen storage was about $30\%,\;60\%\;and\;97\%$ of the control. respectively. The expressible drip of the products increased with storage time of raw fishes, which that of the products prepared with sample fishes stored for 15 days was about 2.1 times in the ics storage, about 1.5 times in the partial frozen storage and about 1.1 times in frozen storage as much as that of the control, respectively.

• Journal of Korean Society of Forest Science
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• v.39 no.1
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• pp.47-56
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• 1978

This study aimed to know difference in freezing resistance among different clonal seedlings or different seed source seedlings of Cryptomeria japonica which has been selected where extreme cold prevails in Korea and Japan. The freezing resistance of three 12-50 year old trees was also measured in the experiment. The freezing resistance was measured in different tissue parts: mainly leaf, cambiam and xylem, at three different collection dates in two different collection places during the winter of 1977-1978. The following results and discussions were made: 1. The clonal difference in freezing resistance of Cryptomeria japonica was $9^{\circ}$ to $15^{\circ}C$ in maximum according to the collection place. However, the clonal difference in freezing resistance was not related to the difference in climatic conditions where the parent tree have been growing. This impiled that the natural selection of cold resistant genes in Cryptomeria japonica has not reached its evolutional equilibrium yet since most of the Cryptomeria forest has been established by artificial regeneration. 2. The difference in freezing resistance among leaf, cambium and xylem was not apparent except that leaf of several clones showed higher freezing resistance than cambium or xylem when they collected at mid-winter. The least freezing resistant tissue part, thought its freezing resistance was not measure in all clones and all temperatures were appeared in the apical buds. The new shoot growth was observed in the next spring with being replaced by its dormant or adventitious bud growth when the apical bud was injured dy cold during winter. 3. The freezing resistance of leaf, cambium and xylem was shown high enough so that freezing resistance Cryptomeria clones in this experiment were supposed to be able to survive in cold winter conditions at the middle part of Korea. However, it was reported that the most susceptible tissue part to winter injury was the basal stem, but of which freezing resistance was not-measured in this experiment. Several silvicultural methods for prevention of Cryptomeria seedlings from cold damage were discussed in literature.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.8 no.4
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• pp.451-462
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• 1996

In this study, which focuses on ice storage, a fundamental study in cooling and solidification was performed, including the interesting phenomena of density inversion, supercooling and dendritic ice. A numerical study was performed for natural convection and ice formation considering existence of subcooling and dendritic ice were analyzed numerically by using finite difference method and boundary fixing method. In the mesh, the solid fraction was introduced with adding as a term to the energy conservation equation. A flow in the dendrite was modelled as a flow in a porous medium, and the momentum conservation equation was modified to incorporate resistance forces involved in flows through porous media. A numerical solution of the time dependencies of dendrite area and dense ice front was successfully obtained, and the numerical results were good agreement with experimental results. Based on this methodology, a discussion was made of phenomena and characteristics of cooling and freezing processes under various conditions.

• Journal of Sericultural and Entomological Science
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• v.39 no.1
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• pp.12-16
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• 1997

Effects of calcium on mulberry growth and freezing tolerance were examined by water culture. Calcium was supplied by folar spray with the levels of 0, 5, and 40 ppm. Muberry stems developed by 130 cm at Ca2+ 40ppm, 82 cm at Ca2+ 5 ppm and 23 cm at Ca2+ 0 ppm. Muberry roots also developed vigorously at Ca2+ 40 ppm, but did poorly at Ca2+ 5 ppm and changed to brown in color, and died becoming necrosis at Ca2+ 0 ppm. Content of calcium in leaves and barks were increased at Ca2+ 40 ppm compared with at Ca2+ 5 ppm. Total sugar, RNA, proline and phospholipid at Ca2+ 40 ppm were also more increased than those at Ca2+ 5 ppm. Mulberry stems grown at Ca2+ 40 ppm showed a sufficient tolerance at -10 for 24 hours while stems grown at Ca2+ 5 ppm did a weak tolerance at the same conditions.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.253-260
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• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

• The Korean Journal of Food And Nutrition
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• v.4 no.1
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• pp.1-8
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• 1991

This study was attempted to establish the basic data for effective utilization of the dried radish and sweet potato. The rehydration characteristic was carried out from these dried root vegetables in various conditions. The following results were obtained. The rehydration value was increased in glycine solution, whereas It decreased in lactic acid solution. Also the vacuum freezing was higher than that in hot air drying, and it was higher the slow freezing than in the quick freezing. The rehydration rate and the rehydration surface area curve were composed of three stages, and these stages were corresponded to each other. At the range of initial immersion to 2min., the largest rehydration rate was showed. The activation energy obtained from the Arrhenius plot of the rehydration rate constant(K) were 3. Bx103ca11g mol and 3.7$\times$103cal/g mol for dried radish and sweet potato, respectively.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.5-6
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• 2015

Recently, freezing index of frost penetration depth estimation used in Korea is applied according to the standard, published by MOLIT in 2003. However, it is difficult to consider can not be determined to standard reflects weather conditions in accordance with the current climate warming or abnormally high temperature. Also the temperature should be considered local variables because heavy local gap. Therefore, this study is through the freezing index presented in MOLIT's code by calculating the frost penetration depth determining whether the adequacy and conducted a study to apply in the field. As a result, when the Elevation 100m to standard in Incheon frost penetration depth is found to be 50.8cm.