• 한국식품저장유통학회지
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• 제6권2호
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• pp.143-147
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• 1999

양파의 저장조건을 저온(2-4$^{\circ}C$, 80% RH), 움식(3-15$^{\circ}C$, 75-85% RH), 실온방열(10-23$^{\circ}C$, 75-98% RH) 및 상온(2-$25^{\circ}C$, 62-72% RH)으로 구분하여 저장 중 물리적 및 화학적 변화를 조사하였다. 저장 중 양파의 발아율은 저온 저장된 양파를 제외하고는 모두 높게 나타났으며, 저온 저장된 양파에서는 저장 11개월까지 거의 발아되지 않았다. 양파의 부패율은 실온방열 저장된 양파를 제외하고는 7개월까지 낮았으나 7개월 이후에는 모두 급격히 부패되었다. 중량감소는 기간이 경과함에 따라 계속되었으며, 저온 저장된 양파에서 가장 적게 일어났다 수분함량은 저온 및 움식 저장된 양파에서 증가하였으나 실온방열 및 상온에서 저장된 양파에서는 감소하였다. 전당과 환원당의 함량은 시간의 경과와 함께 완만하게 감소하였다. Vitamin C는 저장 중 큰 변화가 없었으나 저온 저장된 양파의 경우에는 다소 증가하였다.

• Reproductive and Developmental Biology
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• 제33권1호
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• pp.25-28
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• 2009

This study was carried out to investigate the general characteristics, such as volume, pH, sperm motility and sperm concentration of the semen collected from Beagle dogs (age $24{\sim}48$ months, weight $10{\sim}15\;kg$) by using the method of digital manipulation of the penis, and the effect of preservation temperature and time on motility of fresh semen. Multiple ejaculates were collected from 4 male Beagles. The average volume, pH, motility and sperm concentration of the second fraction (contained with small volume of the third fraction) per ejaculation were $2.94{\pm}0.24(SD)\;ml$, $6.43{\pm}0.42(SD)$, $97.04{\pm}3.50(SD)%$ and $1.67{\pm}0.23(SD){\times}10^8\;cells/ml$, respectively. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the first fraction from the ejaculate were $1.24{\pm}0.20(SD)\;ml$, $6.03{\pm}0.26(SD)$, $1l.30{\pm}4.02(SD)%$ and $7.25{\pm}1.02(SD){\times}10^5\;cells/ml$. Those of second fraction were $2.52{\pm}0.32(SD)\;ml$, $6.32{\pm}0.31(SD)$, $96.25{\pm}3.52(SD)%$ and $2.35{\pm}0.35(SD){\times}10^8\;cells/ml$. Those of third fraction were $2.71{\pm}0.27\;(SD)\;ml$, $6.52{\pm}0.20(SD)$, $95.65{\pm}2.78(SD)%$ and $5.72{\pm}0.29(SD){\times}10^7\;cells/ml$. Motility of semen was higher at $17^{\circ}C$ preservation temperature than $5^{\circ}C$ or $36^{\circ}C$ during preservation period. When preservation temperature was $17^{\circ}C$, motility was $96.54{\pm}2.05(SD)%$ at 1 h, $90.20{\pm}3.90(SD)%$ at 6 h, $89.05{\pm}2.01(SD)%$ at 12 h, $78.21{\pm}3.50(SD)%$ at 18 h, $45.24{\pm}6.25\;(SD)%$ at 24 h and $30.75{\pm}17.24(SD)%$ at 30 h, respectively.

• 대한환경공학회지
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• 제31권9호
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• pp.811-816
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• 2009

최근 문화재의 훼손을 미연에 방지하기 위하여 보존환경 및 훼손영향에 대한 연구가 중요하게 대두되고 있다. 본 연구에서는 국내 박물관 3곳의 환경 중 동산문화재의 보존환경과 관련된 전시실, 전시케이스, 수장고에서 온 습도, 산류, 암모니아, 환원황화합물, 알데히드류를 조사하여 주요 영향 인자를 확인하고자 하였다. 조사 결과 온 습도, 총휘발성유기화합물, 아세트 알데히드는 빈번히 국 내외의 박물관 보존환경 기준 및 실내공기질 기준을 초과하였고, 포름알데히드, 염소, 암모니아는 간헐적으로 기준을 초과하는 특성을 보였다. 빈번히 기준을 초과한 온도, 습도, 총휘발성유기화합물, 아세트알데히드, 동산문화재의 주요 영향인자로써 동산문화재의 효과적인 보존 및 관리를 위해서 이들 인자는 적절한 제어가 필요함을 확인하였다.

• 한국가축번식학회지
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• 제21권1호
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• pp.25-30
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• 1997

This study was done to find out the preservation possibility of liquid boar semen at variabel room temperature of 9 to 16$^{\circ}C$. The percentages of sperm motility and NAR acrosome were highest in B tschwiler extender compared to B tschwiler＋Hepes, Andro＋Hepes and Andro extenders. The extenders with Hepes buffer showed detrimental effect for preservation of liquid boar semen. The pH of ejaculated sperm-rich fraction was 7.5. The pH of B tschwiler＋Hepes, B tschwiler, Andro＋Hepes and Andro extenders was 6.9, 7.5, 7.1 and 8.1, respectively. The pH of liquid boar semen with B tschwiler＋Hepes, B tschwiler, Andro＋Hepes and Andro extenders was 6.6, 6.9, 6.7 and 6.9 at 1st day of storage, and 5.5, 5.7, 5.6 and 5.8 at 7th day of storage, respectively. Gilts and sows were inseminated twice with liquid boar semen stored at 9~16$^{\circ}C$ in B tschwiler extender for 3~4 days. Farrowing rate, litter size and average pig weight at birth between AI and natural service did not differ significantly in gilt and sow, respectively. However, sow showed higher farrowing rate and litter size compared to gilt both in AI and in natural service. As a result of this study, we found out that liquid boar semen can be stored for 5~7 days at uncontrolled room temperature of 9~16$^{\circ}C$ in B tschwiler extender.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권6호
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• 한국수산과학회지
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• 제56권6호
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• pp.818-825
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• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.293-301
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• 1995

Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20$^{\circ}C$ and 40$^{\circ}C$. However, at 50 and 80$^{\circ}C$, browning of Korean native-bee honey was shown, HMF content was increased rapidly and proline content and diastase activity were decreased. There were no changes of chemical composition in Korean native-bee honey during storage at 4$^{\circ}C$ for 6 months. But color was darken and HMF content was increased slowly in Korean native-bee honey during storage at 20$^{\circ}C$. During storage at 30$^{\circ}C$ and 40$^{\circ}C$, HMF content was increased highly, proline content, diastase activity and total acidity was decreased rapidly. It is recommended that Korean native-bee honey is separated from honey comb and purified at less than 40$^{\circ}C$ and stored at 4$^{\circ}C$ through 20$^{\circ}C$.

• 한국식품저장유통학회지
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• 제5권3호
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• pp.231-238
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• 1998

팽이버섯의 선도유지와 저장기간 연장을 위한 환경기체조절포장의 적용을 검토하였다. 팽이버섯은 높은 온도에서 호흡속도가 빠르며, 상품적 가치를 평가하는데 있어서 중요한 평가인자인 자루의 신장율이 톱밥을 제거한 경우가 현저하게 낮았으므로 톱밥을 제거한 처리에서 품질 및 신선도가 향상되는 것으로 나타났다. 100g 단위를 30$\mu\textrm{m}$ CPP와 30$\mu\textrm{m}$ LDPE에 의한 밀봉포장한 환경기체조절포장은 $0^{\circ}C$, 5$^{\circ}C$, 1$^{\circ}C$에서 선도유지에 유익하게 효과적이었다. 저장온도가 높을수록 중량감소가 크고, 밀봉된 포장이 통기성 포장에 비해 중량감소가 적어서 품질유지에 효과적이고, L값은 저장기간에 따라 전반적으로 완만하게 감소하였다.

• 한국실내디자인학회논문집
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• 제12호
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• pp.67-77
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• 1997

Preservation space is a functionally$\ulcorner$core$\lrcorner$in a museum. Gernerally, it is a common view that collections are exhibited within 5% of total stored collections. So that, part of collections are cycled exhibition space centering around preservation space, and that is a important mechanism of collections circulation in a museum. It is the best way that collections should be $\ulcorner$conserve$\lrcorner$ in a stable condition, but inevitably collections are exposed as stable condition, but inevitably collections are exposed as called $\ulcorner$exhibition$\lrcorner$. For that reason the function of $\ulcorner$exhibition$\lrcorner$. For that reason the function of $\ulcorner$exhibition$\lrcorner$for 'showing' and the function of $\ulcorner$preservation$\lrcorner$for 'conserve'are contrary to each other's concept, so it is principle of scheme that these concepts should be functionally connected with and planned$\ulcorner$match$\lrcorner$. In addition, various studies (for example, comparative analysis of collections, examination of collections for conserved condition or special exhibition, and classification of new item, etc.) are worked in preservation space. Therefore, preservation space should not be considered as a warehouse, should be composed not only$\ulcorner$comfortable place to rest of collections$\lrcorner$but also $\ulcorner$part of study room$\lrcorner$in a museum. So that, environment of museum should be established by plan to preservation and management. The point of plan to museum is that minimize dangerous element for collections, and then develop an essencial element of space for$\ulcorner$conservation$\lrcorner$and$\ulcorner$exhibition$\lrcorner$. The reason why with a few exceptions (buildings which have being exposed or extremely minor part of collections) most of collections have been lasting its life during over hundreds of years with adapting itself to natural features, so scheme of preservation facilities should be made up with understanding and analysis generic character of collections, and then establish proper temperature and humidity environment.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.102-108
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• 2001

자색고구마 색소 농축액의 유동특성을 원뿔형 회전점도계를 사용하여 가용성 고형분의 농도 25-65% 및 온도 20-6$0^{\circ}C$의 범위에서 조사하였다. 자색고구마 색소 농축액은 뉴톤성유체의 특성을 나타냈다. 자색고구마 색소 농축액의 점도의 온도에 대한 영향은 Arrhenius 식을 따랐으며, 활성화에너지는 14.23-43.00 kJ/mol로서 농도가 증가함에 따라 직선적으로 증가하였다. 자색고구마 색소 농축액의 점도와 온도 및 농도에 대한 관계를 조사한 바, 일정한 온도에서 용액의 점도는 농도가 증가함에 따라 지수함수적으로 증가하였으며, 그 증가 정도는 온도가 낮을수록 증가하였다.