• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.273-276
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• 2001

The storage time of citrus fruit at two different storage temperatures was predicted by quality changes such as weight loss, %Brix and skin thickness. The less weight loss of citrus fruits during storage at $3^{\circ}C$ was observed, compared to those stored at $25^{\circ}C$, whereas %Brix of citrus fruits increased slightly without any difference between storage temperatures. Skin thickness of fruit, represented by pixel, also changed more rapidly at the higher storage temperature. Above parameters with a storage time followed the 0 order reaction pattern. The relationship of skin thickness and storage time of the citrus fruit were resolved to a simple linear equation, and storage time could be predicted using this equation.

• Proceedings of the KSR Conference
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• 2008.11b
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• pp.1454-1462
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• 2008

This paper is focused on the analysis of the noise and vibration measured near the wheelset of the high-speed trains using a time-varying frequency transform as a preliminary research of running monitoring. Due to the non-stationary characteristics, it is necessary to examine noise and vibration of the train with time-varying frequency transforms. In this paper, the short-time Fourier transform method is utilized - the stored data is localized by modulating with a window function, and Fourier transform is taken to each localized data. For the examination, the non-stationary noise and vibration of the high-speed train's wheelset are measured by using some microphones and accelerometers, and those signals are stored in a on-board data acquisition system. The non-stationary random signal analyses with the short-time Fourier transform are performed, and the result are classified as follows; auto-spectral density, cross-spectral density, frequency response, and coherence functions. From those functions, it is possible to observe the frequency characteristics of sleepers, switchers, tunnels, and steel bridges. Also, some distinct peaks, which are not dependent upon the train's speed, are identified from the results.

• The korean journal of orthodontics
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• v.21 no.2 s.34
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• pp.433-446
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• 1991

The present study was performed to evaluate the relaxation patterns of rubber elastics, elastomeric modules and chains stored in the water bath. Initial loading profiles were established for extension of $100\%,\;200\%$ of their original length for elastomeric chains and of 21, 28, 35, 42, 49mm for rubber elastics and elastomeric modules. The tests were performed on materials stored in distilled water at $37^{\circ}C$ and extraoral elastics stored in dry state at room temperature, at 0 hour, 1 hour, 6 hours, 1 day, 1 week, 2 weeks, 3 weeks, and 4 weeks, respectively. The following results were drawn: 1. The relaxation of rubber elastics manifested no correlation with increments of the extension distances, but showed correlation with time lapse. Remaining forces of rubber elastics carne out $84.6-98.52\%$ after 1 day, $70.92-89.31\%$ after 3 weeks of period. 2. The relaxation of elastomers manifested no correlation with increments of the extension distances, however represented considerable relaxation with time lapse as rapid relaxation after 1 hour and then gradual relaxations with time lapse. Modules relaxed much more than chains. $60.58-67.05\%$ of remaining forces for chains and $37.77-65.17\%$ for modules after 1 hour were turned out, and $51.48-62.22\%$ for chains and $8.04-25.15\%$ for modules after 3 weeks as well. 3. Permanent deformation rates of rubber elastics could not be measured with present investigation, but elastomers underwent severe deformations. 4. $3-9\%$ of permanent deformations for chains, $3-10\%$ for modules at 0 hour were turned out, and $25-30\%$ for chains, $96-145\%$ for modules after 3 weeks as well.

• Aerospace Engineering and Technology
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• v.11 no.2
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• pp.73-79
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• 2012

Because the contact time between satellite and ground station is very limited in LEO (Low Earth Orbit) satellite, all telemetry data generated on spacecraft bus are stored in a mass memory and downlinked to the ground together with real time data during the contact time. The mass memory is initialized in the first system initialization phase and the page status of each memory block is generated step by step. After the completion of the system initialization, the telemetry data are continuously stored and the stored data are played back to the ground by command. And the memory scrubbing is periodically performed for correction of single bit error which can be generated on harsh space environment. This paper introduces the mass memory operation method for telemetry processing of LEO satellite. It includes a general mass memory data structure, the methods of mass memory initialization, scrubbing, data storage and downlink, and mass memory management of primary and redundant mass memory.

• Restorative Dentistry and Endodontics
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• v.15 no.1
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• pp.120-128
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• 1990

The purpose of this study was to examine the effect of surface treatment on the flexural strength of glass ionomer cement with time elapsed. Glass ionomer cement (Fuji ionomer type II, (GC Co.) was used as experimental materials. Glass ionomer cement was placed in a beam-shaped teflon mold (3mm ${\times}$ 3mm ${\times}$ 25mm) that was rest on a glass plate. Another flat glass was placed on the top of the mold with pressure. After the cement was set, the specimens were divided into three groups and thirty two specimens in each group were surface-treated as follows: No treatment group: Specimens were no surface-treated and stored at $35.6^{\circ}C$ in distilled water. Fuji varnish application (FA) group: Specimens were surface-treated with Fuji varnish (GC Co.) and stored at $35.6^{\circ}C$ in distilled water. Vaseline storage (VS) group: Specimens were no surface-treated and stored at $35.6^{\circ}C$ in vaseline. The flexural strength was measured after I day, 1 week, 2 weeks, 4 weeks from the start of mixing using Instron Universal Testing Instruments. Results were as follows: 1. After 4 weeks, vaseline storage group exhibited the maximum flexural strength (p <0.0005). 2. The flexural strengths in no treatment group were slightly increased with time elapsed, but its difference was not significant, statistically. 3. The flexural strengths in Fuji varnish application group were increased with time elapsed (p <0.05). 4. The flexural strengths in Fuji varnish application group and vaseline storage group were greater than that in no treatment group (p <0.0005).

• Journal of Embryo Transfer
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• v.27 no.1
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• pp.51-55
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• 2012

The objective of this study was to investigate the motility and kinematics of boar sperm that while stored at 4C. The samples of fresh boar semen were place into an extender, Androhep, and stored at $4^{\circ}C$. In three of these samples, cryoprotectants were added. The sperm's motilities and kinematics were evaluated by using microscope (${\times}400$) and the viability status was evaluated by using with eosin staining method. The 5 sample groups are; Goup A:Androhep (extender), stored at $17^{\circ}C$. Group B:Androhep (extender), stored at $4^{\circ}C$. Group C:Androhep (extender), + 3% glycerol (cryoprotectant), stored at $4^{\circ}C$. Group D:Androhep (extender), + 3% DMSO (cryoprotectant), stored at $4^{\circ}C$. Group E:Androhep (extender), + 3% ethylene glycol (cryoprotectant), stored at $4^{\circ}C$. In group A, the sperm's motility was reduced. On day one the sperm's motility was ($85.7{\pm}2.3$) and day 5 the motility was ($43.9{\pm}3.3$). In group B, C and D the sperm's motility were reduced to 0 on day 5. In group E the sperm's percentage of motility decreased. On day one the sperm's motility was ($42.0{\pm}0.5$) and day 5 the motility was ($2.3{\pm}0.3$). When comparing cryoprotectant in samples of boar sperm there is a slight improvement in the results when the use of Androhep Lite (extender), + 3% ethylene glycol (cryoprotectant), stored at $4^{\circ}C$ are used. Based on these results, ethylene glycol can protect sperm from heat shock at $4^{\circ}C$, but not satisfactory level. However, it showed the possibilities of liquid semen preservation at $4^{\circ}C$ by using cryoprotectant.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.107-114
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• 1998

This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30$^{\circ}C$ for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4$^{\circ}C$ and 10 days at 30$^{\circ}C$ to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4$^{\circ}C$ were 101∼102 CFU / g lower than those stored at 30$^{\circ}C$. Coliform bacteria was not detected in both of the products stored at 4$^{\circ}C$ even after 40 days storage, but after 10 days at the 30$^{\circ}C$. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4$^{\circ}C$, but it was increased after decrease to about 5.5 during the storage at 30$^{\circ}C$. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30$^{\circ}C$.

• Korean Journal of Clinical Pharmacy
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• v.8 no.2
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• pp.147-158
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• 1998

The purpose of this study was to test the stability of TPN basic solutions containing amino acids and dextrose. Test solutions containing $4.25\%$ amino acids in $25\%$ dextrose (central TPN basic solution) or $4.25\%$ amino acids in $10\%$ dextrose (peripheral TPN basic solution) were prepared. Two different amino acids solutions $(Fravasol^{(R)}\;vs\;Freamine^{(R)})$ were tested. The samples were taken from each admixture and stored in the evacuated, sterile containers at $2{\sim}8^{\circ}C$ and ambient room temperature. Each sample was analyzed at 0, 3, 7, 14 and 30 days of storage. Each amino acid was analyzed by amino acid analyzer. Dextrose content was measured by polarimeter. The pH and chromagen formation were also monitored. The decomposition was measured by the changes in concentration of amino acids and dextroser TPN basic $solution-Freamine^{(R)}$ admixture stored at $2\sim8^{\circ}C$ were stable for 30 days. Central and peripheral TPN basic solutions stored at room temperature were stable for 7 days and 14 days, respectively. There were no changes in color for 30 days by naked eye. Amino acid concentrations in TPN basic $solution-Fravasol^{(R)}$ admixture stored at $2\sim8^{\circ}C$ or room temperature were stable for 30 days. But, significant color change was detected according to passing time. In conclusion, Peripheral TPN basic $solution-Fravasol^{(R)}$ admixture stored at room temperature and in refrigerator were stable for 3 days and 7 days, respectively. However, central TPN basic solution-Fravasol admixtures were unstable. Therefore, it is recommended that it should be admixed right before use.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.340-345
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• 2016

The kiwi fruit (Actinidia deliciosa cv. 'Hayward') should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and $100{\mu}L{\cdot}L^{-1}$ were used on fresh kiwi fruit stored at different temperatures of 10, 15, and $20^{\circ}C$. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and $15^{\circ}C$ dramatically decreased in the experiment while treated fruits stored at $10^{\circ}C$ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and $20^{\circ}C$ were better than those of fruits at $10^{\circ}C$. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at $40-400{\mu}L{\cdot}L^{-1}$. The ethylene generator could also be used to soften persimmons.

• Journal of the Korean Operations Research and Management Science Society
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• v.14 no.1
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• pp.119-130
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• 1989

This paper presents average travel time models automated warehousing system where the stacker crane transports only one pallet at a time with the tchebychev travel, I/O point is located at the cornor of the rack, and items are stored by the class-based storage assignment rule. In this study, the racks are treated as the continuous rectangle in time and a statistical approach was used to develop the models. In order to test the proposed models, average travel times determined by the models are compared with the true values for various rack shapes.