• Tunnel and Underground Space
• /
• v.19 no.4
• /
• pp.287-303
• /
• 2009

Rock mass in Baekrokdam at the summit of Hallasan in Jeju island is composed of two volcanic rock types: Baekrokdam trachybasalt at the eastern region and Hallasan trachyte at the western region. On-going rockfall and subsequent collapse of Baekrokdam wall rock are closely linked to the weathering of trachyte distributed in the western region of Baekrokdam. Samples of Hallasan trachyte showing different weathering grades had been collected and the polarizing microscopic observation, X-ray diffraction analysis and analysis for chemical weathering had been conducted. Formation of secondary minerals, especially clay minerals, by chemical weathering has not been identified, but the change of chemical weathering indices indicated that chemical weathering process had been proceeded to the degree for increasing and decreasing the contents of some chemical components. Changes in physical and mechanical rock properties due to weathering has also been examined. Artificial weathering test of freezing-thawing reveals that the process of crack initiation and propagation deteriorated the mechanical characteristics of Hallasan trachyte and $D_B$ = 1.5 or porosity = $20{\sim}21%$ would be the ultimate limiting value induced by the mechanical weathering processes.

• Korean Journal of Food Science and Technology
• /
• v.17 no.6
• /
• pp.500-505
• /
• 1985

A method to store concentrated milk in the liquid state at $-15^{\circ}C$ was developed, and quality changes during storage of milk were evaluated. Combined cryoprotectants (CCP) suitable for storing concentrated milk in the liquid state at $-15^{\circ}C$ were consisted of 17.74% sucrose, 8.87% glucose, 8.87% fructose, 2% glycerol, 0.25% sodium hexametaphosphate, 0.25% NaCl and 0.02% ascorbic acid. The amount of CCP to be added to concentrated milk to depress freezing point to $-15^{\circ}C$ was 38% by weight. Gelation due to protein denaturation was the most serious quality change during storage, which adversely affected appearance and utilization of the stored product. Gelation was observed after 3 weeks storage in the control, but it was not in milk with CCP throughout 18 weeks storage. Amount of protein precipitated increased in the control during storage, whereas there was no protein precipitated in milk with CCP. Surface color and peroxide value of the control and treatment did not change significantly during storage, and there were no marked differences between the control and treatment. These results indicated that quality of concentrated milk could be preserved, without gelation, by storing milk with CCP in the -liquid state at the frozen storage temperature. Besides, energy required for freezing preservation of milk could be significantly reduced by elimination of phase changes for freezing and thawing, and the stored product could be continuously processed for the final products without long waiting time for thawing.

• Korean Journal of Poultry Science
• /
• v.40 no.3
• /
• pp.197-205
• /
• 2013

This study established a method for preserving chicken primordial germ cells (PGCs) that enables long-term storage in liquid nitrogen ($LN_2$) for preservation of the species. The purpose of this study was to compare the effects of Ethylene Glycol (EG) and Propylene Glycol (PG) on viability of cryopreserved PGCs with vitrification in Korean Native Chicken (Ogye), and to fine should be find or to the optimal protocol for PGCs freezing. One of the important components of cryopreservation process is cryopreservation medium that plays a vital role in preventing cellular injury during freeze-thawing. Cryoprotective agents have been known to improve cell viability after freeze-thawing. PGCs obtained from the germinal gonade of 5.5~6 day (stage 28) chick embryos, using the MACS method were suspended in a freezing medium containing a freezing and protecting agents. Gonads were harvested from stage 28 chick embryos and pooled in groups of 10E embryos, contributing gonads to the cell suspension. The gonadal cells, including PGCs, were then frozen in 1 of the following cryoprotectant treatments: 2.5% EG, 5% EG, 10% EG, 2.5% PG, 5% PG, 10% PG, and 0% cryoprotectant as a control. Effects of exposure to vitrification solution and vitrification, with different concentrations of the cryoprotectant solution, were examined. After freezing and thawing, survival rates of the frozen-thawed PGCs from the 0, 2.5, 5, 10 and 15% EG plus FBS treatment were 44.24%, 64.51%, 85.63%, 80.51% and 73.52% (p<0.05), respectively. The viability of PGCs after freeze-thawing was significantly higher for 10% EG plus FBS treatment than for 10% PG + FBS treatment (p<0.05)(85.63% vs 66.81%). Therefore, these systems may contribute in the improvement of cryopreservation for a scarce species in birds preservation. This study established a method for preserving chicken PGC that enables systematic storage and labeling of cryopreserved PGCs in liquid N at a germplasm repository and ease of entry into a database. In the future, the importance for this new technology is that poultry lines can be conserved while work is being conducted on improving the production of germline chimeras.

• Journal of the Korea Concrete Institute
• /
• v.19 no.4
• /
• pp.475-482
• /
• 2007

The property and applicability of the organic-inorganic synthesized penetrating and reinforcing agent, which is developed in order to improve durability of concrete structures and prevent deterioration that may occur as service years increased, are researched with experimental works. TEOS (tetra-ethoxyorthosilicate) and acrylate monomer are synthesized by the solution polycondensation method in order to formulate silicate with sol-gel process and improve durability of concrete. Additional substances such as isobutyl-orthosilicate is supplemented in order to improve the performance of the agent. After the developed organic-inorganic penetrating reinforcing agent penetrates, a flexible impact alleviating layer is formed with organic monomers as well as the agent strengthens concrete by filling up the internal pore of concrete with stable compounds after penetration. Penetrating and reinforcing agent can be applied as an effective life management method because it makes concrete more durable against the aging factors, such as chloride ion, carbonation, freezing-thawing, and compound aging.

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.441-447
• /
• 1998

This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut ($0.5\;cm\;{\times}\;10\;cm\;{\times}\;10\;cm$, 25 g), tested for Salmonella contamination (results: negative), inoculated with S. typhimurium ($10^{7}\;CFU/g$), then treated in various conditions related to cooking. Mter thawing for 24 hours in various conditions, the number of S. typhimurium was increased to $10^{10}\;CFU/g$ at a refrigerated temperature ($4~10^{\circ}C$), and to $10^{21}\;CFU/g$ at room temperature ($22~29^{\circ}C$). Mter thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to $10^{8}\;CFU/g$. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was $10^{10}\;CFU/g$ after 24 hours, $10^{13}\;CFU/g$ after 48 hours, and $10^{20}\;CFU/g$ after 72 hours. At room temperature the number of bacteria reached $10^{11}\;CFU/g$ in 2 hours, $10^{15}\;CFU/g$ in 4 hours, $10^{16}\;CFU/g$ in 8 hours, $10^{18}\;CFU/g$ in 12 hours, and $10^{21}\;CFU/g$ in 24 hours. Mter cooking in a frying pan (150{\pm}7^{\circ}C$) for 3 minutes, the bacterial count was $10^{16}\;CFU/g$. After cooking in hot water for 20 minutes, the bacterial count was $10^{7}\;CFU/g\;at\;60^{\circ}C,\;10^{6}\;CFU/g\;at\;63^{\circ}C,\;and\;10^{4}\;CFU/g\;at\;65^{\circ}C$. The fried pork was mixed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took $10{\pm}2$ minutes. The bacterial count in the japchae increased to $10^{7}\;CFU/g$ from the count of $10^{6}\;CFU/g$ of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over $65^{\circ}C$ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.

• Journal of Pharmaceutical Investigation
• /
• v.39 no.3
• /
• pp.201-205
• /
• 2009

Triglyceride solid lipid with medium chain fatty acid, tricaprin (TC), was used as a core matrix of lipid nanoparticles (LN) to solubilize water-insoluble paclitaxel and enhance the stability of nanoparticles by immobilization of incorporated drug in the solid core during storage at low temperature. In the present study, TC-LN containing paclitaxel was prepared by hot melt homogenization method using TC as a core lipid and phospholipids as stabilizers. The particle size of TC-LN containing paclitaxel was less than 200 nm and its zeta potential was around -40 mV. Calorimetric analysis showed TC core could be solidified by freezing and thawing in the manufacturing process in which the hot dispersion should be prepared at elevated temperature and subsequently cooled to obtain solid lipid nanoparticles. The melting transition of TC core was observed at $27.5^{\circ}C$, which was lower than melting point of TC bulk. The particle size of TC-LN remained unchanged when kept at $4^{\circ}C$. Paclitaxel containing TC-LN showed comparable anticancer activity to the Cremophore ELbased paclitaxel formulation against human ovarian (OVCAR-3) and breast (MCF-7) cancer cell lines. Thus, lipid nanoparticles with medium chain solid lipid may have a potential as alternative delivery system for parenteral administration of paclitaxel.

• Journal of the Korean Dietetic Association
• /
• v.11 no.1
• /
• pp.105-113
• /
• 2005

The purpose of the study was to evaluate the perception of importance about HACCP guidelines of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 500 dietitians by a mail ; 418(84%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about HACCP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) for Windows. Means and standard deviations were computed for all variables. One-way analysis of variance and Duncan's multiple range test were used to assess differences in the perception of importance about HACCP guidelines among business and industry, health care and school foodservice managers. The study results were summarized as follows. Dietitians especially had lower perception of importance on the contents of Critical Control Points(CCPs), such as; adequate thawing methods and keeping records(1.95) and correct cleaning and sterilizing for raw vegetables and fruits(1.93). The rates of perception of importance about HACCP guidelines were significantly different from 19 of the 37 contents among business and industry, health care and school foodservice(p<.05 or p<.01 or p<.001). Generally, the item related to purchasing and inspection management had the highest perception level score and the item related to pre-preparation management had the lowest perception level score in foodservice production process(p<.001). Results indicate that there is a need for increased education of dietitians about HACCP principles and appropriate practices.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2009.05a
• /
• pp.21-22
• /
• 2009

This paper presents the results of an experimental study on flexural behavior and cracking process of concrete beams subjected to cycles of freezing and thawing after patch-repaired with strain-hardening cement composites (SHCCs). The SHCCs were reinforced with hybrid 0.75% PVA and 0.75% PE fibers. Experimental testing of concrete beams patch-repaired with SHCCs revealed that the SHCC patch-repair system without freeze thaw (FT) exposure showed average 3.31 times increased load carrying capacity and for beams exposed to 300 FT cycles, load carrying capacity increased up to 2.42 times. Cracking damage of SHCC patch-repaired beams mitigated compared to plain concrete beams but this trend decreased under FT exposure.

• Journal of the Korean Dietetic Association
• /
• v.22 no.1
• /
• pp.1-12
• /
• 2016

The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children's Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of 'using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)' from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of 'having equipment for hand washing & disinfecting' (P<0.01), 'wearing disinfected clothing for kitchen hygienically' (P<0.05), 'proper sterilization' (P<0.05), 'recording the origin of ingredients' (P<0.01), 'use of different knives/cutting boards' (P<0.05), and 'an appropriate thawing process' (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.

• Journal of the Korean Geosynthetics Society
• /
• v.10 no.4
• /
• pp.19-28
• /
• 2011

This paper presents the results of an investigation into the effect of cyclic wetting-drying on the compressive strength characteristics of decomposed granite soils. A series of plane strain compression (PSC) tests were performed on test specimens with varying fine contents under different wetting-drying cycles to investigate the change in compressive strength under the process of wetting-drying cycles. The effect of wetting-drying cycles on the structural particle rearrangement at a micro-scale level was also examined using scanning electron microscope (SEM) tests. It was shown that the soil containing larger fines showed more significant decrease in compressive strength compared with the soils with less fines. Also found was that the wetting-drying cycle did not have significant effect on the particle arrangement.