• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2001년도 봄 학술발표회 논문집
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• pp.967-972
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• 2001

In this study, the characteristics of freezing and thawing resistance, the compressive strength, and the change in height of cement mortar according to steam curing methods has been studied. To this end, the major test variables include the period of the early curing, curing temperature and the later curing. The strength test as well as volume variousness have been conducted to explore the characteristics of thawing and thawing resistance on the curing methods. The experimental results in the present study can be efficiently used to improve the characteristics of freezing and thawing resistance for concrete products carrying steam curing.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 춘계 학술발표회 논문집(II)
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• pp.345-348
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• 2006

FRP composites which are used in strengthening existing structure are usually adhered to the concrete surface, their performance are directly affected by environmental condition such as freezing-thawing and moisture. Accordingly, it is required to evaluate bond durability between FRP composite and concrete as well as FRP materials itself. The durability characteristics of FRP composite for freezing-thawing are evaluated in this study with the variables of concrete strength, type of FRP composite, freezing-thawing conditions and freezing-thawing cycle. In addition, material durability of GFRP sheet for high temperature/high humidity condition are examined in this experimental study.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1999년도 학회창립 10주년 기념 1999년도 가을 학술발표회 논문집
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• pp.763-766
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• 1999

The objective of this study was to investigate the influence of low temperature curing on resistance of freezing and thawing of self-compacting concrete placed in cold weather regions. The experimental study results indicated that the self-compacting concrete incorporating ground granulated blast-furnace slag showed good resistance to freezing and thawing, and the self-compacting concrete cellulose viscous agent had relatively poor resistance to freezing and thawing.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 가을 학술발표회 논문집
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• pp.169-174
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• 1996

It have been announced that concrete subjected to freezing and thawing cause deterioration by expanded inside water and contracted at thawing. However, this study descrebe the deterioration mechanism of concrete by freezing and thawing test. Embeded strain gauges were used to measure the inside restrict strain due to the temperature differenct inside and outside the concrete test specimens. Test results showed that using the air entrained admixture and expanded poly-styrene was developed durability of concrete by decreasing inside retrict strain ratio.

• Reproductive and Developmental Biology
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• 제31권3호
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• pp.175-179
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• 2007

본 연구는 0.5ml straw를 이용한 정자 동결융해 시 응해 온도가 동결정자의 성상에 미치는 영향을 파악하고 미니 돼지의 동결정액에 최적화된 적정 응해 조건을 찾기 위하여 실시하였다. 정액동결 straw를 37, 50 및 $70^{\circ}C$에서 각각 5초, 10초 및 45초간 융해하여 생존율(SYBR-14/PI staining), 정자원형질막기능검사 (Hypoosmotic Swelling Test) 및 첨체반응율(CTC : chlorotetracycline staining)을 검사 한 결과, $70^{\circ}C$에서 5초간 융해한 정자의 생존율과 CTC 결과가 $37^{\circ}C$와 $50^{\circ}C$에서 10초 및 45초간 융해한 처리구보다 유의적(p<0.05)으로 높은 생존율과 낮은 비율의 첨체 반응율을 얻었다. 따라서 미니돼지의 동결 정액은 고온에서 단시간 융해를 하는 것이 정자의 성상에 유리한 것으로 사료된다.

• 한국가축번식학회지
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• 제21권2호
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• pp.103-109
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• 1997

The studies on the carried out to investigate to determine the optimum thawing temperature and equilibration time and 1 step straw method of frozen bovine embryos. The follicular oocytes were cultured in TCM-199 medium containing 10 IU/ml PMSG(Sigma, USA), 10 IU/ml hCG(Sigma, USA), 1 $\mu\textrm{g}$/ml $\beta$-estradiol(Sigma, USA) and 10% FCS for 24~48 hrs in incubator with 5% CO2 in air at 38.5$^{\circ}C$ and then matured oocytes were again cultured for 12~18 hrs with motile capacitated sperm by preincubation of heparin. The bovine embryos following dehydration by cryoprotective agents and various concentration of sucrose were directly plunged into liquid nitrogen and thawed in 3$0^{\circ}C$ water. Survival and in vitro developmental rate was defined as developmental rate on in vitro culture or FDA-test. The results are summarized as followes : 1. The equilibration time on in vitro developmental rates of bovine embryos was attained after short period of time(2.5~5 min.) in the freezing medium higher than long period of time (10~20 min.). 2. The temperature thawed at 3$0^{\circ}C$ after rapid freezing of bovine embryos resulted in a significantly higher in vitro developmental rate than did at 2$0^{\circ}C$ and 35$^{\circ}C$. 3. The thawing time on in vitro developmental rates of bovine embryos was attained after short period of time(1~5 min.) in the freezing mediuim higher than long period of time(10min.). 4. The in vitro developmental rates of bovine embryos after rapid frozen-thawing by 1 step straw method in the freezing medium added 1.5M, 2.0M glycerol, DMSO, propanediol and 0.25M, 0.50M, 0.75M, 1.00M sucrose were 12.5~19.4%, 10.0~15.6%, 9.1~13.8% and 6.7~12.9%, respectively.

• 한국축산식품학회지
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• 제33권6호
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• 한국지반신소재학회논문집
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• 제13권3호
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• pp.49-58
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• 2014

본 논문에서는 계절적 환경변화로 인한 동결-융해 반복과정에 노출되는 옹벽구조물의 거동에 관한 축소 모형실험 연구 내용을 다루었다. 이를 위해 먼저 동결-융해 과정을 모사할 수 있는 모형 옹벽 실험 장치를 구현하고 실제 계절별 온도 변화 과정을 모사하였으며 다양한 흙의 함수비 및 뒤채움흙의 종류 등을 따른 영향 변화를 고찰을 위한 모형실험을 수행하였다. 실험 결과 계절별 온도변화에 따른 동결-융해 반복 과정은 옹벽의 변위를 증가시키고 토압을 증가시키는 것으로 검토되었다. 아울러 동결-융해 반복 사이클의 영향은 흙의 초기 함수비가 클수록 그리고 세립분을 많이 포함할수록 증가되는 것으로 검토되었다. 본 논문에서는 도출된 연구결과가 실무적 차원에서 지니는 의미에 대한 내용을 기술하였다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2008년도 추계 학술발표회 제20권2호
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• pp.25-28
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• 2008

일반적으로 철근콘크리트 건축물은 외부의 기후에 노출되어 있어 겨울에서 이른 봄까지 동결과 융해의 반복적인 작용에 영향을 받는다. 이러한 동결융해 작용은 콘크리트의 균열을 발생시키거나 콘크리트 표면의 박리를 일으켜 내구성 저하의 원인이 된다$^{1),2)}$. 본 연구에서는 철근콘크리트보의 동결융해 경험에 따른 반복하중 하에서의 이력 특성의 평가를 위해 동결융해 사이클을 변수로 하여 철근콘크리트보의 반복하중 가력시 거동을 비교하고자 6개의 시험체를 제작, 실험하였다. 실험결과를 통해 동결 융해에 노출되어있는 철근콘크리트보의 반복하중하의 이력특성을 평가하는데 기초적인 자료를 제시하고자 하였다.

• 한국축산식품학회지
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• 제29권3호
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• pp.302-309
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• 2009

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.