• 한국지반신소재학회논문집
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• 제11권3호
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• pp.27-35
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• 2012

본 논문에서는 $-20^{\circ}C{\sim}10^{\circ}C$의 온도 유지가 가능한 길이 3.2m, 폭 3.2m, 높이 2.4m의 대형 냉동고 내부에 길이 0.9m, 폭 0.9m, 높이 0.9m의 실험용 토조를 실제 도로 아스팔트 포장체의 형상과 유사하게 구성하여 실험 조건에 따른 시료 깊이별 온도변화, 동상 팽창압, 팽창량 등 도로의 동결 특성을 분석하였다. 또한, 소형충격재하 장치(LFWD)를 활용하여 동결 전과 융해 후 도로포장구조체의 동상방지층 유무에 따른 실험을 실시하여 아스팔트 포장체 표면의 처짐을 측정하였다. 즉, 도로포장 중앙부의 처짐비와 표층곡률지수비를 분석, 평가함으로써 도로동상방지층의 효용성 및 공용성을 규명하였다.

• 한국수산과학회지
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• 제15권3호
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• pp.199-206
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• 1982

뱀장어의 동결저장 및 해동후에 일어나는 섬유의 변화를 현미경적으로 관찰한 결과를 요약하면 다음과 같다. 1. 동결 1개월 후의 조직은 근세포내외에 수결정이 많이 생겼으며 $-40^{\circ}C$ 저장한 것은 세포내에 수결정이 생성하고, $-20^{\circ}C$로 저장한 것은 세포외에 수결정이 생겼다. 2. 해동후의 피하지방층은 저장온도에 관련없이 별 변화가 없었으나, 근육조직은 높은 온도($-20^{\circ}C$)로 저장한 것이 근세포의 복원도 불충분하고 탈수변형이 심하였다. 3. 근육파쇄편을 현미경 관찰한 결과, 동결한 것은 투명감이 소실되고, 건조한 것은 변형수축되며, 가열한 것은 수분유리 및 변형이 일어난다는 것을 알 수 있었다.

• 한국수정란이식학회지
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• 제9권2호
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• pp.173-180
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• 1994

The present experirnents on cryopreservation were carried out to investigate effect of solution toxicity, equilibration time and cell stages on the post-thaw survival of mouse morulae and blastocyst embryos cryopreserved by vitrification in EFS solution. The mouse embryos were exposed to the EFS solution in one step at room temperature, kept in the EFS solution during different period for toxicity test, vitrified in liquid nitrogen and thawed rapidly. After the mouse morulae embryos were exposed to EFS solution for 2 and 5 ruin. at room temperature and then they were washed in 0.5 M sucrose solution and basal mediurn(D-PBS + 10% FCS), they were cultured to examined cryoprotectant toxicity induced injury during exposure, most of embryos developed to expanded blastocysts(100 and 90.0%). However, when the exposure time was extended to 10 and 20 min, these development rates dropped dramatically in 10 ruin. (75.0%) and 20 ruin. (4.5%), respectively. When the compacted morulae were vitrified in EFS solution after equilibration for 2 and 5 min, the embryos have developed to normal blastocyst following thawing, washing and culture processes was 89.3 and 89.6%. However, when the exposure time was expanded to 10 ruin, this survival rate dropped to 68.8%. When the blastocyst were vitrified in EFS solution after equilibration for 2, 5 and 10 minutes, the survival rate of embryos which developed to normal blastocyst following thawing and culture processing were 58.5, 46.7 and 22.4%, respectively. The optimal time of equilibration of mouse morula and blastocysts in EFS solution seemed o be 2 and 5 ruin.

• Food Science and Biotechnology
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• 제16권4호
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• pp.626-631
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• 2007

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$. By holding at $-2^{\circ}C$, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$.

• 한국식품영양과학회지
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• 제28권4호
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• 한국축산식품학회지
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• 제32권4호
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• pp.396-403
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• 2012

This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen's meat. After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10 d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the $1^{st}$ analysis, frozen - breast, 12 h at the $2^{nd}$ analysis; leg, 24 h at the $1^{st}$ analysis; wing, 12 h at the $1^{st}$ analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the $1^{st}$ analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.

• 한국구조물진단유지관리공학회 논문집
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• 제17권3호
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• pp.74-81
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• 2013

본 연구는 국내에서 개발 중인 초박층 교면포장용 폴리설파이드 에폭시 폴리머 콘크리트의 물리적 특성을 파악하고 국내로의 적용 가능성을 향상시키기 위해 수행되었다. 바인더와 폴리머 콘크리트의 배합실험을 통해 폴리머 콘크리트의 최적 배합비율을 결정하고, 결정된 배합비율로 생산된 폴리머 콘크리트에 대하여 압축, 휨, 부착 강도 시험을 수행하여 강도특성을 파악하였으며 동결 융해 저항성 시험을 통해 폴리머 콘크리트의 내구성을 평가하였다. 강도 시험 결과, 우수한 강도 성능과 휨 추종성을 나타내었고 미국콘크리트학회에서 제시하는 모든 강도 기준을 충족하였다. 또한 다양한 온도에서의 강도 시험에서도 기존의 재료에 비하여 개선된 성능을 나타내었다. 동결 융해 시험 및 동결 융해 과정을 거친 시편의 강도 시험 결과, 폴리머 콘크리트의 내구성에는 전혀 문제가 없는 것으로 판단된다. 따라서 본 연구에서 새롭게 개발된 폴리머 콘크리트는 초박층 교면포장으로 사용하기에 적절한 특성을 가지고 있을 뿐만 아니라, 온도 민감성도 개선되어 기존의 초박층 교면포장 재료에 비해 폭 넓은 적용성을 갖춘 것으로 판단된다.

• 생명과학회지
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• 제30권1호
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• pp.77-81
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• 2020

본 연구는 돼지정자의 동결보존에 있어 0.5 ml straw에 비해 5.0 ml straw가 가지고 있었던 제한적인 요소들을 극복하기 위하여 동결속도, 융해온도 및 융해 시간을 확립하기 위하여 실시되었다. 동결속도는 정자가 -140℃까지 도달하는 시간을 8분 30초인 동결법(FR-1)과 14분인 동결법(FR-2)으로 나누어 각각 0.5 ml 및 5 ml straw를 이용하여 동결하였으며, 동결-융해한 정자는 CASA 장비를 이용하여 정자 성상을 비교 분석하였다. 동결속도 만큼 융해 온도 및 시간 또한 매우 중요한 요소이기 때문에 융해 방법을 37℃, 50℃ 및 70℃에서 각각 115초, 45초 및 25초간 실시하여 정자 성상을 비교하였다. 그 결과 FR-2의 동결속도 보다 FR-1의 동결속도에서 높은 생존율과 운동성을 보였고, 50℃에서 45초간 융해 하였을 때 가장 높은 생존율과 운동성을 보였다(73.4±3.6; 74.5±2.2%, p<0.05). 정자의 첨체 충실성 및 형태학적 특징에서는 처리구간에 유의적인 차이가 없었다. 본 연구를 통해 얻은 데이터를 종합해볼 때, 그 동안 동결정액을 이용한 돼지 인공수정 시 5.0 ml straw가 0.5 ml straw 비해 저조한 정자 생존율 및 활력을 나타냄으로써 번식성적이 떨어져 사용을 기피하여 왔지만 개선된 프로토콜을 활용하면 동결정액을 이용한 돼지 인공수정에 있어 여러 straw를 융해해야 하는 불편함 대신에 인공수정 시 1 straw를(dose) 융해하여 사용함으로써 사용자의 편리성을 높일 뿐만 아니라 인공수정에 있어 집중력을 높여 번식성적 향상에도 기여할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권2호
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• pp.164-167
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• 2004

This study was carried out to investigate in vitro fertilization and development of in vitro matured pig oocytes inseminated with the Duroc boar sperm by different sperm washing media after thawing of the 5 ml frozen straws. Immature follicular oocytes (30-40) were transferred into each well of a Nunc 4-well multidish containing $500{\mu}l$ mTCM199 maturation medium. The sperm rich portion of ejaculates was collected into a 250 ml insulated vacuum bottle and gradually cooled 22 to $24^{\circ}C$ over a 2 h period. Semen was centrifuged at 800 g for 10 min and the seminal plasma discarded. Sperm were esuspended in a lactose-egg yolk and N-acetyl-Dglucosamine (LEN) diluent to contain $1{\times}10^{9}$ sperm/ml and cooled to $5^{\circ}C$ over a 2 h period. Immediately before freezing, semen was rediluted with an equal volume of LEN+4% glycerol and packed into 5 ml straws. After thawing of the 5 ml straw, the 5 ml semen was diluted with 20 ml Beltsville thawing solution (BTS) at room temperature. Oocytes were inseminated with untreated (unwashed and nonpreincubated) or treated sperm (washed two times in BTS, mTLP-PVA and mTBM media, respectively and nonpreincubated) with $2{\times}10^{7}$ sperm concentration. Oocytes were coincubated for 6 h in $500{\mu}l$ mTBM fertilization. At 6 h after IVF, oocytes were transferred into $500{\mu}l$ NCSU-23 culture medium for further culture of 6 h. Sperm penetration, polyspermy and male pronuclear formation of oocytes at 12 h after IVF and developmental ability of oocytes at 48 h after IVF were evaluated. Sperm penetration rate, male pronuclear formation and rate of cleaved embryos were higher in the BTS, mTLP-PVA and mTBM treatments than the unwashed treatment (p<0.05). The rate of blastocysts from the cleaved oocytes (2-4 cell stage) were higher in the mTLP-PVA treatment than in the unwashed, BTS and mTBM treatments. In conclusion, we recommend the washing of frozen-thawed sperm with mTLP-PVA medium before in vitro fertilization of oocytes in mTBM medium.

• 한국축산식품학회지
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• 제35권4호
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• pp.524-532
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• 2015

The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40°C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.