• Culinary science and hospitality research
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• v.23 no.8
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.714-719
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• 2001

An interest in traditional foods is growing in an effort to preserve dietary culture in Korea. Blue crab preserved in soy sauce, one of the Korean traditional foods is especially popular in summer and is produced in the Jeollanam-do province, Korea. However, there has been no report on processing of the blue crab. The objective of this research is to investigate changes of nutritional composition in blue crab preserved in soy sauce. Moisture content was a little higher in FBC (Fresh Blue Crab) than in PBC (Preserved Blue Crab) and ash content was greatly higher in PBC than in FBC. Salt content was 1.50% in FBC and 7.89% in PBC. The amount of free sugars in FBC was very low but was increased after preserved using soy sauce, especially of fructose significantly. After preserved, the pH of blue crab was also increased. The contents of most total amino acids in blue crab were decreased after preserved, but free amino acids were increased. Major total amino acids were glutamic acid, arginine and aspartic acid in two samples and major free amino acids were arginine, proline and alanine. Fatty acid content was decreased after preserved and major fatty acids were palmitic acid (16 : 0), oleic acid (18 : l), eicosapentaenoic acid (20 : 5) and docosahexaenoic acid (22 : 6).

• Journal of Chest Surgery
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• v.23 no.3
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• pp.465-473
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• 1990

Glutaraldehyde have been used as the most effective cross-linking agent for stabilizing collagen fibers and preventing biodegradation. We processed bovine pericardium in a solution containing 0.625% glutaraldehyde,0.05M HEPES buffer and 0.26% magnesium chloride in saline. The glutaraldehyde-preserved bovine pericardium was implanted in 36 patients at Seoul National University Hospital during a 11-month period between May 1989 and March 1990. 24 were males and 12 females, with ages ranging from 6 months to 168 months [mean age of 43 months]. In 12 patients, the glutaraldehyde-preserved bovine pericardium was used for orthotopic reconstruction of the pericardial sac. In 24 patients. the glutaraldehyde-preserved bovine pericardium was heterotopically implanted.; pulmonary monocusp implant and RVQT [right ventricular outflow tract] patch widening were performed in 10 patients, pulmonary monocusp implant in 6, RVOT patch widening in 4, valved conduit in 2, conduit and pulmonary angioplasty in 1, and ventricular septation in l. With vascular suture techniques, the anastomoses were immediately tight. There was no bleeding from the needle holes and no oozing through bovine pericardium itself. During the follow-up period of up to 10 months, no infections of the glutaraldehyde-preserved bovine pericardium occurred and no bovine pericardium-related complications were observed in this series.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.67-72
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• 2022

We investigated the changes in the egg diameter of chub mackerel Scomber japonicus with the stages of egg development (and distinguished between hydrated oocyte and non-hydrated oocyte) for 1, 2, 3, 5, 10, 15 and 30 days. The chub mackerel oocytes were preserved in seven fixing solutions (70% ethyl alcohol, 99.9% ethyl alcohol, 5% formalin, 10% formalin, 5% neutral buffered formalin, 10% neutral buffered formalin and Gilson's solution). At 30 days, the chub mackerel hydrated oocytes preserved in 70% ethyl alcohol and 99.9% ethyl alcohol had shrunk by 5.2% and 7.9%, respectively. Similarly, the non-hydrated oocytes in the same solutions shrunk by 10.3% and 14.0%, respectively. Oocytes preserved in Gilson's solution had an average egg diameter decrease in both the hydrated oocyte (by 16.9%) and non-hydrated oocytes (by 15.6%). The diameter of the preserved hydrated oocytes did not significantly differ between the 5% formalin, 10% formalin, 5% neutral buffered formalin and 10% neutral buffered formalin, with shrinkage percentages of 0.6%, 0.1%, 1.9% and 3.4%, respectively (P>0.05). Similarly, the shrinkage percentages of the non-hydrated oocytes were 4.3% (5% formalin), 5.5% (10% formalin), 4.3% (5% neutral buffered formalin), and 4.1% (10% neutral buffered formalin).

• Journal of Microbiology and Biotechnology
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• v.23 no.3
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• pp.289-296
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• 2013

Cryptomonads are unicellular, biflagellate algae. Generally, cryptomonad cells cannot be preserved well because of their fragile nature, and an improved methodology should be developed to identify cryptomonads from natural habitats. In this study, we tried using several cytological fixatives, including glutaraldehyde, formaldehyde, and their combinations to preserve field samples collected from various waters, and the currently used fixative, Lugol's solution was tested for comparison. Results showed that among the fixatives tested, glutaraldehyde preserved the samples best, and the optimal concentration of glutaraldehyde was 2%. The cell morphology was well preserved by glutaraldehyde. Cells kept their original color, volume, and shape, and important taxonomic features such as furrow/gullet complex, ejectosomes, as well as flagella could be observed clearly, whereas these organelles frequently disappeared in Lugol's solution preserved samples. The osmotic adjustments and buffers tested could not preserve cell density significantly higher. Statistical calculation showed the cell density in the samples preserved by 2% glutaraldehyde remained stable after 43 days of the fixation procedure. In addition, DNA was extracted from glutaraldehyde preserved samples by grinding with liquid nitrogen and the 18S rDNA sequence was amplified by PCR. The sequence was virtually identical to the reference sequence, and phylogenetic analyses showed very close relationship between it and sequences from the same organism. To sum up, the present study demonstrated that 2% unbuffered glutaraldehyde, without osmotic adjustments, can preserve cryptomonads cells for identification, in terms of both light microscopy and phylogenetic analyses based on DNA sequences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.634-640
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• 1994

This study was investigate to see the effects of preparation methods on the physicochemical and sensory characteristics of cucumber preserved with salt. The preparation methods were brining the cucumbers in 10 % NaCl solution (boiled, method A), 205 NaCl solution (boiled, method B) an d20 % NaCl solution (cool to $25^{\circ}C$ after boiling, method C). The cucumber preserved with boiled solution and high salt concentration showed slow fermentation rate. The rate of salt penetration during brining of cucumber preserved with salt increased. The green value of cucumber preserved with salt by method B was lower than by method A and C. The cutting force of cucumber preserved with walt measured by texture analyzer showed a rapid increasing rate during initial brining periods. As a result of the sensory evaluation for cucumber preserved with salt, there were significant differences in most of characteristics between the samples at 5% level. The cucumber preserved with salt in boiled 10% NaCl solution (method A) showed the highest scores in most of the characteristics.

• Korean Journal of Mathematics
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• v.30 no.2
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• pp.305-313
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• 2022

In this paper we consider a modified version of Smirnov operator and obtain some Bernstein-type inequalities preserved by this operator. In particular, we prove some results which in turn provide the compact generalizations of some well-known inequalities for polynomials.

• International Journal of Industrial Entomology and Biomaterials
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• v.45 no.2
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• pp.49-55
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• 2022

A total of 20 mulberry varieties preserved in Korea were typed for eight polymorphic microsatellite loci. We obtained 6 to 15 alleles per locus with an average value of 10.6, per-locus observed heterozygosity ranging from 0.35 to 1.00, and per-locus polymorphic information content (PIC) ranging from 0.61 to 0.87, indicating that most loci are highly variable. Phylogenetic analysis using the eight microsatellite loci was sufficiently suitable for classifying 20 mulberry varieties preserved in Korea. A total of 160 variety-specific apomorphic alleles were obtained from eight loci discriminated 20 mulberry varieties. These variety-specific alleles from this analysis are expected to be useful for the discrimination of other mulberry varieties. Furthermore, a substantial number of homozygote loci, represented by 60 among 180 alleles in eight loci were found. These results collectively suggest that these microsatellite locus primers are potentially crucial molecular markers for the eventual classification of mulberry varieties that are preserved as hundreds in Korea.

• Phonetics and Speech Sciences
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• v.2 no.4
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• pp.83-92
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• 2010

The present study examined how listeners of Seoul Korean would recover deleted phonemes in consonant cluster simplification. In a phoneme monitoring experiment, listeners had to monitor for C2 (/k/ or /p/) in C1C2C3 when C2 was deleted (C1 was preserved) or preserved (C1 was deleted). The target consonant (C2) was either /k/ or /p/ (e.g., i$\b{lk}$-t${\partial}$lato vs. pa$\b{lp}$-t${\partial}$lato), and there were two listener groups, one group tested in 2002 and the other in 2009. Some points have emerged from the results. First, listeners were able to detect deleted phonemes as accurately and rapidly as preserved phonemes, showing that the physical presence of the acoustic information did not improve the listeners' performance. This suggests that listeners must have relied on language-specific phonological knowledge about the consonant cluster simplification, rather than relying on the low-level acoustic-phonetic information. Second, listener groups (participants in 2002 vs. 2009), differed in processing /p/ versus /k/: listeners in 2009 failed to detect /p/ more frequently than those in 2002, suggesting that the way the consonant cluster sequence is produced and perceived has changed over time. This result was interpreted as coming from statistical patterns of speech production in contemporary Seoul Korean as reported in a recent study by Cho & Kim (2009): /p/ is deleted far more often than /p/ is preserved, which is likely reflected in the way listeners process simplified variants. Finally, listeners processed /k/ more efficiently than /p/, especially when the target was physically present (in C-preserved condition), indicating that listeners benefited more from the presence of /k/ than of /p/. This was interpreted as supporting the view that velars are perceptually more robust than labials, which constrains shaping phonological patterns of the language. These results were then discussed in terms of their implications for theories of spoken word recognition.

• Design Convergence Study
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• v.16 no.4
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• pp.81-98
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• 2017

This study starts from the judgment that the evaluation about preserved flower package design has to be performed based on the product attribute. The principles and components of package design are reestablished from preceding researches, the product type model is suggested based on the product attribute. The 6 principles of package design are usability, esthetic element, attracting attention, creativity, identity and implication, and the 5 components of package design are form, material, color, graphics and branding factors. The product types are classified into 4 areas following the 2 axises. The 1 axis means the degree of perception risk on acquiring information and the other means the approaching type to expected effects about products. The characteristics of package design components are analyzed from the cases belonged at each area on the product type model. Based on the this model, the strategy of preserved flower package design is drawn. At last the package of 'Preserville' is analyzed, we find out the critical points and suggest the intention point in planning the preserved flower package.