• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.50-54
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• 2015

Mulberry fruit is common to keep a frozen storage because of the very high water content. Because freezing-storing cost is generated before the processing or sales, farmers of mulberry fruit production are weighted in financial burden. In addition, mulberry fruit has difficulty in expanding consumption by made in the simple processed products like the mulberry jam, mulberry juice, mulberry enzyme, alcohol, etc. Recent, frozen fruits including frozen blueberries, frozen strawberries, frozen mango, frozen rich, frozen mulberry fruit has been started to sell in the large discount stores and convenience stores. However, there is restricted sales in only special place that have the frozen distribution facilities. So, for the income improvement and consumption promotion of mulberry farmers facing these difficult situations, we developed the processing method of semi-dried mulberry fruit using the vacuum freezing dryer. The frozen mulberry fruit which was stored below $-40^{\circ}C$ is to dry in a vacuum freeze dryer, at $30{\sim}35^{\circ}C$, 23 ~ 24 hours. Semi-dried mulberry fruit seperated respectively. It had soft texture, and maintained shape, size and flavor. In particular, semi-dried mulberry fruit can be stored at room temperature.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.19 no.2
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• pp.130-145
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• 2006

Objectives : The aim of this work is the approaching of properties-flavours theory and the making of morphological standard in Artemisiae herba. Methods : The properties-flavours theory were attempted with bibliographic method and various climate-information. The external-internal morphological standards were determined by using stereoscope and butanol series. Conclusions : The following is a list the conclusion of the approaching of properties-flavours theory and how to make the standard of morphological standard in artemisiae herba. 1. The significant analysis for the artemisiae herba as the properties-flavours theory, is a follow-up survey of the effect written in the official oriental medicine book 2. The other analytic methods according to the gathering time, processing or storing system or especially nature or growth environment(altitude, temperature,. the mean moisture, and the agronomical survey) by way of the explanation of properties-flavours theory appears so many insufficiency at the many cases. 3. In the case of artemisiae herba., there are 2 cases(Artemisia capillaris $T_{HUNB}$ and A. iwayomogi $K_{ITAMURA}$) in current and recently A. aruwa L. is substituted for artemisiae herba in circulation. 4. The external and internal characteristics according to the shape of original plant or herbal states, entirely correspond to all the official oriental medicine boo 5. According to the place of productiot the difference appeals. (1) A. capillatis $T_{HUNB}$. has leaves like a fine thread, and A. iwayomogi $K_{ITAMURA}$ has big and wide leaves, and shows some reddish color, and A. aruwa L. has narrow leaves, its section lines long vertically. (2) In the internal shapes, as the A. capillatis $T_{HUNB}$. leaves', upper epidermal cell wall shows relatively straight form, its all upper- lower epidemical cell wall has a stoma, and calcium rosette crystal is relatively few. As iwayomogi $K_{ITAMURA}$, all upper- lower epidermal cell wall is wavelike concave, and hypodermics has many stoma and many calcium rosette crystal. (3) In the internal shapes of A. aruwa L. the shape of leaves' epidermal cell is irregular and has so many non-glandular hair nad glandular hair on its surface.

• The Korea Journal of Herbology
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• v.21 no.2
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• pp.109-119
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• 2006

Objectives : This study was performed to approach of properties-flavours theory and the study of morphological standard in CORNI FRUCTUS. Methods : The properties-flavours theory were attempted with bibliographic method and various climate-information. The external-internal morphological standards were determined by using stereoscope and butanol series. Results and conclusion : 1. The significant analysis for the corni fructus as the properties-flavours theory, is a follow-up survey of the effect written in the official oriental medicine book. 2. The other analytic methods according to the gathering time, processing or storing system or especially nature or growth environment(altitude, temperature,. the mean moisture, and the agronomical survey) by way of the explanation of properties-flavours theory appears so many insufficiency at the many cases. 3. The external and internal characteristics according to the shape of original plant or herbal states, entirely correspond to all the literature on this subject. 4. According to the place of production, there are some different points. (l) In the external shapes, it is reasonable that if we make the basic standard of classification by the sharpness of color, the existence of gloss and the size of products. In the case of the Korean products, it shows bright and glossy color totally, but in the case of North Korea products, it shows black and lackluster. And in the case of the foreign products, it has softer body than Korea one and shows white color on the surface. (2) In the internal shapes, the Korea products has a thicker cuticle layer than the foreign one, and has fewer ca-oxalate in the parenchyma cell.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.9
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• pp.1254-1260
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• 2003

The purpose of this study firstly was conducted to establish a radioimmunoassay (RIA) of estrone sulfate ($E_1S$), secondly to monitor the reproductive status of dairy cows using their urine samples. Urine and blood samples were collected in series within a day from four pregnant Holstein-friesian cows to evaluate the relationship between $E_1S$ levels in blood and urine with or without urinary creatinine basis. The urine was then collected biweekly from three cows in estrous and those artificially inseminated; collection from pregnant cows was made on a monthly basis. Results indicated that sensitivity for the $E_1S$ RIA was 5 pg/tube and the recovery rate was 100%. The daily urinary creatinine concentrations fluctuated within a day, but changes were slighter in midday, whereas the changes of concentrations of $E_1S$ in urine were relatively smaller. The concentrations of serum $E_1S$ during the estrous cycle were undetectable due to the limitation of assay, but the urinary $E_1S$ level could be measured with no obvious changes during the cycle. The urinary $E_1S$ levels increased remarkably around 7.7 to 8.3 ng/ml, 80 to 100 days after pregnancy but the serum $E_1S$ levels did not elevate until 120 to 150 days. The level of $E_1S$ increased gradually during pregnancy and eventually reached its peak before parturition at around 40 ng/ml and finally decreased to its basal level 2 days postparturition. During pregnancy, $E_1S$ concentrations of urine increased earlier than those in blood. The correlation coefficients between urinary and serum $E_1S$ concentration during pregnancy and postparturm were higher than those adjusted with creatinine (creatinine ratio). The concentrations of $E_1S$ in urine could be maintained unchanged for 8 days storing the samples in room temperature, which was extended to 8 days when the samples were pretreated by boiling for 30 minutes or treated with autoclave. In conclusion urinary $E_1S$ concentrations can be used directly for monitoring the pregnant status and fetal viability of dairy cows and can assist accurate confirmation of pregnancy in cows at least 80 to 100 days after insemination much earlier than by serum $E_1S$.

• Tunnel and Underground Space
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• v.25 no.2
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• pp.155-167
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• 2015

The thermal-hydrological-mechanical (T-H-M) behavior of rock mass surrounding a high-temperature cavern thermal energy storage (CTES) operated for a period of 30 years has been investigated by TOUGH2-FLAC3D simulator. As a fundamental study for the development of prediction and control technologies for the environmental change and rock mass behavior associated with CTES, the key concerns were focused on the hydrological-thermal multiphase flow and the consequential mechanical behavior of the surrounding rock mass, where the insulator performance was not taken into account. In the present study, we considered a large-scale cylindrical cavern at shallow depth storing thermal energy of $350^{\circ}C$. The numerical results showed that the dominant heat transfer mechanism was the conduction in rock mass, and the mechanical behavior of rock mass was influenced by thermal factor (heat) more than hydrological factor (pressure). The effective stress redistribution, displacement and surface uplift caused by heating of rock and boiling of ground-water were discussed, and the potential of shear failure was quantitatively examined. Thermal expansion of rock mass led to the ground-surface uplift on the order of a few centimeters and the development of tensile stress above the storage cavern, increasing the potential of shear failure.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.4
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• pp.359-365
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• 2017

There is greater standardization of quality control for microscopic examination of urine than for physicochemical test. In this study, we investigated whether it is possible to control the sediment accuracy by microscopic examination through the real thing by preserving the essential sediment with glutaraldehyde, which is required for the rationality of sediment quality control. A urine specimen was prepared using 2.5% glutaraldehyde as a preservation solution. Samples treated with urine preservatives confirmed the morphological deformation of the cells for four weeks at intervals of one week and confirmed whether they should be preserved for 4 weeks thereafter. After preparing the required sediment slide, two more slides were produced; one was stored in a refrigerator for, and the other was stored at room temperature. The morphological deformation of the specimen was confirmed. Glutaraldehyde has the effect of preserving the refrigerated essential sediments and storing them for up to 8 weeks, refrigerated storage after slide production, stabilized by 3 days. Moreover, after treatment with preservatives, the production of the slide and comparison between the measured values between the laboratories and examiners showed a low consistency. In conclusion, we showed that the urine sediment components can be preserved, and it can be used for quality control and education through real objects.

• Korean Journal of Organic Agriculture
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• v.20 no.3
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• pp.345-356
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• 2012

We conducted a survey of actual using conditions of farm-made liquid fertilizers by investigating their formulation types, materials, making processes, using methods and various beneficial effects on 29 farms certified by National Agricultural Products Quality Management Service to produce environment-friendly agricultural products in 2009. Most of the materials used to make liquid fertilizers are those that can be easily obtained around the farms. Molasses or black sugar are added as an energy source of microorganism. And leaf mold, bacterial cultures supplied by agricultural extension centers of local governments, and cultures of native microorganisms were used as microbial sources for fermenting effective microorganisms. Types of the farm-made liquid fertilizers were fermented liquid fertilizers, fermented plant juices, amino acid liquid fertilizers, calcium-liquid fertilizers, and phosphoric acid liquid fertilizers. Effects of liquid fertilizers used by the farms were found to promote plant growth by supplying nutrition, to accelerate blooming and flower bud formation, to enhance the quality of agricultural products such as increase of sugar contents and improvement of storing conditions, to induce resistance against diseases and insect pests, and to cause endurance to high temperature stress. Chemical properties of the liquid fertilizers collected were analyzed. As a result, pH and EC range showed differences according to kinds of the liquid fertilizers. Amount of macro-nutrients, such as nitrogen and phosphoric acid, in most of the collected liquid fertilizers, was found to be low. Even though the liquid fertilizers were made from same materials, their contents was found to be different depending on the making process.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.137-143
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• 1987

To find out the optimum storage temperature and duration, changes in the content of sugars and soluble solids and flavor rate of two sweet corn hybrids (Great Bell and Golden Cross Bantam) and a super sweet corn (Crisp Super Sweet 720) were observed after storing at -20, 0, 5, 10, 15, 20, and 25$^{\circ}C$ for 1,3,5, and 7 days. At the temperatures below 10$^{\circ}C$, contents of soluble solids and total sugars and flavor rate were not changed significantly, but at the temperatures higher than 15$^{\circ}C$ they decreased as storage temperatures increased and duration extended. Storage duration conserving flavor seems to be 7 days at temperatures below 10$^{\circ}C$, 3 days at 15$^{\circ}C$, and 1-2 days at 25$^{\circ}C$. When corn was frozen, flavor rate was a little low compared with corn stored at 0$^{\circ}C$ although sugar content was higher. Both soluble solids and total sugar contents were positively correlated with flavor rate of cooked corn.

• Restorative Dentistry and Endodontics
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• v.28 no.1
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• pp.23-33
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• 2003

The purpose of this study was to compare in vitro interfacial relationship of restorations bonded with three self-etching primer adhesives and one self-etching adhesive. Class I cavity preparations were prepared on twenty extracted human molars. Prepared teeth were divided into four groups and restored with four adhesives and composites Clearfil SE $Bond/Clearfil^{TM}$ AP-X (SE), UniFil $Bond/UniFil^{\circledR}$ F (UF), FL $Bond/Filtek^{TM}$ Z 250 (FL) and Prompt $L-Pop/Filtek^{TM}$ Z 250 (LP) After storing in distilled water of room temperature for 24 hours, the specimens were vertically sectioned and decalcified. Morphological patterns between the enamel/dentin and adhesives were observed under SEM. The results of this study were as follows : 1. They showed close adaptation between enamel and SE, UF and FL except for LP. 2. The hybrid layer in dentin was $2{\;}\mu\textrm{m}$ thick in SE, $1.5{\;}\mu\textrm{m}$ thick in UF, and $0.4{\;}\mu\textrm{m}$ in both FL and LP. So, the hybrid layers of SE and UF were slightly thicker than that of FL and LP. 3. The lengths and diameters of resin tags in UF and FL were similar, but those of LP were slightly shorter and slenderer than those of SE. 4. The resin tags were long rod shape in SE, and funnel shape in other groups Within the limitations of this study, it was concluded that self-etching primer adhesives showed close adaptation on enamel. In addition, the thickness of hybrid layer ranged from $0.4-1.5{\;}\mu\textrm{m}$ between adhesives and dentin. The resin tags were long rod or funnel shape, and dimension of them was similar or different among adhesives.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.304-310
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• 2011

To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a cold storage room where the harvested sweet potatoes were stacked. During the six days of curing treatment, air temperature and relative humidity in the storage room were set at $32^{\circ}C$ and 90%, respectively. Physical and chemical properties of sweet potatoes were measured at 1-month intervals from the first day of storage. McKinney index showing the incidence and severity of decay was 0.83% in the curing treatment, while that of untreated control was 5.08% over the same storing period. Firmness, soluble solids content, and dry matter content in the cured sweet potatoes were greater than those of untreated control. Moreover, the changes of skin color in uncured potatoes occurred rapidly than cured one which showed delay of skin discoloration during the long-term storage. Results suggest that the SCU treatment improves the physicochemical quality of stored sweet potatoes and extends their storability. Therefore, the SCU can be effectively used for curing treatment of sweet potatoes with a relatively low cost.