• 한국수정란이식학회지
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• 제18권1호
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• pp.43-50
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• 2003

정자의 동결보존을 위한 새로운 기술개발 목적은 동결과정에서 최소한의 손상으로, 응해 후 최대한 높은 활력도의 정자를 얻는 것이다 정자가 난자와 수정하기 위해서는 적당한 생존성과 운동성을 유지해야 하는데, 가장 일반적인 방법으로는 정자의 진진 운동성과 첨체의 정상 여부 및 형태 검사방법 등이 있다 본 연구는 사람 정액을 동결보존 할 때 semi-programmable freezer를 이용한 완만동결 방법과, 액체질소의 vapor를 이용한 급속동결 방법이 응해 후 정자의 운동양상과 생존율 및 형태에 미치는 영향을 알아보기 위해 실시하였다. 동결-응해 후 정자의 MOT, VCL, VSL, VAP는 각각 급속 동결방법에서 47.40$\pm$20.06%, 38.12$\pm$15.58 $\mu$m/s, 28.19$\pm$14.10 $\mu$m/s, 33.64$\pm$15.15 $\mu$m/s로 완만 동결방법인 43.39$\pm$18.79%, 33.91$\pm$13.50 $\mu$m/s, 19.98$\pm$10.88 $\mu$m/s, 24.60$\pm$11.72 $\mu$m/s보다 유의적으로 높았으나(p<0.05), LIN은 완만동결 방법이 34.64$\pm$11.36으로 급속동결 방법인 28.83$\pm$10.35보다 더 좋은 성적을 나타내었다(p<0.05). 고 활력정자를 나타내는 HYP 역시 급속동결 방법에서 2.77$\pm$2.71%로 완만동결 방법의 1.33$\pm$1.57%보다 유의적으로 높게 나타났다(p<0.05). 그러나 정자의 운동양태를 나타내는 MAD, WOB, DNC, DNM에 있어서는 완만동결 방법이 급속동결 방법에 비해 조금 더 좋은 성적을 보였으나 유의적인 차이는 없었다. 동결-응해 후 정자의 생존율 및 정상형태의 정자는 완만동결 방법이 각각 62$\pm$2.1%, 44$\pm$8.3%, 급속동결 방법은 60$\pm$2.2%, 46$\pm$7.7%로 유의적인 차이가 없이 비슷한 결과를 보였다. 따라서 사람 정액의 동결 보존 시 많은 시간과 고가의 장비가 필요한 완만동결 방법보다는 짧을시간동안 액체 질소만으로 간단히 시행할 수 있는 급속동결 방법이 더 효과적이라고 사료된다.

• 한국산림과학회지
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• 제28권1호
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• pp.31-35
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• 1975

본 실험(實驗)은 단기(短期) 저온처리(低溫處理)가 3개의 사과 품종(品種)과 양앵두의 휴면타파중(休眠打破中)인 가지(枝)의 내한성도(耐寒性度)에 미치는 효과(効果)를 연구하였다. 단기(短期) 저온(低溫)처리 효과는 저온(低溫)처리 후의 해빙(解氷)처리에 따라 다르게 나타났다. 해빙(解氷)처리와 함께 $-9^{\circ}C$까지의 결빙온도(結氷溫度)가 3시간(時問) 및복되어 처리되었을 때 사과 및 양앵도의 내한성도(耐寒性度)는 저온(低溫)처리에 의하여 $3{\sim}9^{\circ}C$ 만큼 뚜렷하게 높아졌다. 이와 반대로 해빙(解氷)처리가 없이 결빙온도(結氷溫度)($-9^{\circ}C$)가 10시간 전처리(前處理)되었을 때 내한성도(耐寒性度)는 저온(低溫)처리에 의하여 아무런 영향을 받지 않았다. 자연(自然)에서 일어나는 온도(溫度)의 결빙(結氷)-해빙(解氷) 반복의 역할은 위와 같은 자연적(自然的)인 온도(溫度) 자극이 휴면(休眠)이 깨어나고 있는 나무의 내한성(耐寒性)을 증진(增進)하여 초봄에 일어나는 만상(晩霜)의 피해(被害)에 적응(適應)할 수 있도록 하는데 있다고 고찰(考察)되었다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2003년도 가을 학술발표회 논문집
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• pp.48-53
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• 2003

The steel slag, a by-product which is produced on the process of manufacturing steel by refining pig iron is mainly used as road materials after aging it. It is necessary to age steel slag for long time in air because the reaction with water and free-CaO in steel slag could make the volume expanded. Due to this reason it prevents steel slag from being used as aggregate of concrete. But steel slag used in this study is controled by a air-jet method which rapidly cools substance melted at a high temperature. Rapid cooling prevents from generating of free-CaO in steel slag. In this study, it was investigated that steel slag manufactured by air-jet method affects on concrete in the freezing and thawing. As results of this study, concrete mixed with steel slag was worse in the freezing and thawing than concrete mixed with sand in spite of using air entraining agent. To obtain durability of concrete in the freezing and thawing, it is desirable to mix 50% of steel slag in concrete per unit weight of volume.

• 한국기계가공학회지
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• 제19권1호
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• pp.114-120
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• 2020

In this study, the process of freezing around two consecutively arranged channel tubes used for evaporator heat exchange was numerically investigated. Numerical results confirmed that the vortex occurred between the front channel and the rear channel and also that the vortex occurred due to the rapid change of the channel at the rear of the rear channel. These vortices were found to play a role in reducing the ice layer to some extent by the growth of the ice layer at the front and rear of the channel tube. The freezing layer showed a tendency to gradually increase as it passed through the channel pipe. As the wall temperature in the channel pipe decreased, the thickness of the freezing layer increased. As the flow rate of water slowed, the thickness of the freezing layer became thicker. In particular, in the case of a slow flow rate of 0.03 m/s, the freezing layers of the front channel pipe and the rear channel pipe were connected to each other. The narrower the channel, the thinner the freezing layer was in both the front and rear channel tubes. It is found that these thin freezing layers are caused by the low thickness of the temperature boundary layer formed around the channel tube.

• 한국축산식품학회지
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• 제34권6호
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• 대한생식의학회:학술대회논문집
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• 대한불임학회 2006년도 The 5th Biannual Meeting of Pacific Rim Society for Fertility and Sterility
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• pp.162.2-162.2
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• 2006

• 한국지반환경공학회 논문집
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• 제15권8호
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• pp.31-37
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• 2014

본 연구에서는 초속경 폴리머 모르타르의 역학적 특성이 평가되었다. 이를 위해 총 75개의 모르타르 시편에 대한 압축강도, 휨강도, 부착강도, 동결융해, 길이변화, 그리고 흡수율 시험이 실시되었다. 실험결과로부터 초속경 폴리머 모르타르의 부착강도는 일반 콘크리트보다 50 % 정도 우수하였으며, 동결융해에 대한 저항성은 보통콘크리트보다 뛰어났다. 또한 초속경 폴리머 모르타르의 길이변화와 흡수율은 20 % 정도 일반콘크리트보다 작았다. 그 결과 초속경 폴리머 모르타르는 콘크리트 구조물의 균열을 보수하는데 효과적으로 활용될 수 있을 것으로 평가되었다.

• Preventive Nutrition and Food Science
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• 제18권1호
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Applied Microscopy
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• 제28권1호
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• pp.73-82
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• 1998

본 연구에서는 급속동결 deep etching법을 이용하여 흰쥐에서 담세관주위세포질에 있는 미세사와 용해소체 및 소포등 세포내소기관들이 어떻게 담즙분비에 관여하는지를 알아 보고자 하였다. Taurocholic acid를 투여한 군은 정상군에 있어서와 같이 미세사가 담세관 주위를 둘러싸면서 담세관 원형질막과 다른 세포내소기관에 부착되어 있었다. 이들 담세관 주위의 미세사들은 미세융모속에서 다발을 이루고 있었으며 담세관 둘레에서는 관주위직을 형성하면서 연접복합체에 결합되어 있었다. 미세사는 또한 담세관 원형질막과 소포사이에 걸쳐있는 것도 관찰되었다. 이상의 소견으로 미루어 미세사는 담세관에서의 담즙의 분비를 돕는 소기관임을 알 수 있는데 특히 담세관에 융합할 수 있도록 소포의 전위를 유도하는 기구로서 작용할 것으로 추정된다.

• Clinical and Experimental Reproductive Medicine
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• 제45권3호
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• pp.110-115
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• 2018

Objective: To compare our in-house method of embryo freezing with Cryotop vitrification in terms of immediate survival, subsequent cleavage and blastocyst formation, and cell numbers in blastocysts. Methods: Two-cell mouse embryos were randomly allocated into three groups: a non-frozen control group (group 1, n = 300), a group that underwent Cryotop vitrification (group 2, n = 300), and a group that underwent our in-house freezing method (group 3, n = 300). Results: There were no significant differences between groups 2 and 3 in the immediate survival rate (96.3% vs. 98.6%, respectively; p= 0.085), the further cleavage rate (91.7% vs. 95.0%, respectively; p= 0.099), or the blastocyst formation rate (80.7% vs. 78.6%, respectively; p= 0.437). The cell numbers in the blastocysts from groups 1, 2, and 3 were comparable ($88.99{\pm}10.44$, $88.29{\pm}14.79$, and $86.42{\pm}15.23$, respectively; p= 0.228). However, the percentage of good-quality blastocysts in the Cryotop vitrification group was significantly higher than in the group in which our in-house method was performed, but was lower than in the control group (58.0%, 37.0%, and 82.7%, respectively; p< 0.001). Conclusion: At present, our method is inferior to the commercial Cryotop vitrification system. However, with further improvements, it has the potential to be useful in routine practice, as it is easier to perform than the current vitrification system.