• Journal of Embryo Transfer
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• v.4 no.1
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• pp.1-13
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• 1989

This paper reviews the most important steps that have generated consistent progress in principles and developmental progress of embryo cryopreservation, and also study on freezing procedure and its application by conventional method and current improved method for freezing procedure and its appilcation of embryo cryopreservation in farm animals. Four were of particular interest: 1.The transport of water across the ccli membrane (zona pellucida) during freezing and thawing accordinglyplays a role in determing whether the celi survives. This movement of water is controlied mainly by extracellular phase changes and by the nature and concentration of any cryoprotective agent present. Therates of cooling, freezing and warming, and the intervals over which they are applied are further decisi've factors in determining whether a cryopreservation procedure allows survival after thawing. 2.The first successful deep freezing experiments with sheep morula and blastocysts during the seventies were based on the early procedures used for mouse embryos.Current research during the eighties is developed with the aim of simplifying and improving current procedures such as one-step dilution and rapid or ultra-rapid cooling by using the model of laboratory animals. 3.The conventional method for the embryo cryopreservation is described. An alternative to this method which may result in high survival and also in reducing of the freezing and thawing time is done by combing a permeable cryoprotectant such as glycerol, DMSO or propanediol and a non-permeable compound such as sucrose, trehalose, raffinose or lactose. 4.Finally a different approach to the preservation of embryos, named vitrification, is introduced. This procedure depends upon the ability of concentrated solutions of cryoprotective agents such as glycerol and propanediol to supercool to very low temperature (-196$^{\circ}C$) during rapid cooling before solidifying without formation of ice. However, more complete data are necessary for successful vitrification of blastocysts.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.283-287
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• 1994

The effects of packaging methods on the storage properities of salted Chinese cabbage were examinined during 3-week storage. The weights of salted Chinese cabbage decreased to 69-77% by water loss and salinities decreased from 2.6% to 2.0%, respectively. The pH decreased from 6.4 to 6.2 for 1- week storage in all cases, but the pH increased to 6.6 in non packaging(Non-P), maintained at 6.2 in PVC container packaging(PVC), and decreased continuously to 5.5 and 5.7 in LDPE packaging (LDPE) and HDPE packaging(HDPE), repectively for 3-week storage. Reducing sugars increased slightly for 1-week storage for the relative concentration effect by water loss, but decreased to 1.8% for 3-week storage because of the microbial fermentation. Cutting force increased in LDPE for the continuous osmosis phenomena but decreased in Non-P for the putrefaction. As the results, LDPE was found to be the most effective packaging method.

• Journal of Korea Water Resources Association
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• v.40 no.3
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• pp.215-221
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• 2007

The main purpose of this study is to find the appropriate method to prevent the reduction of infiltration capacity due to sealing of soil surface. The study results indicate that installation of gravel or larger soil facilitates the drainage of infiltrated rainwater. However, considering that the infiltration capacity has been reduced since the installation, it seems that the sealing of soil surface is caused by the inflow of suspended soil into the lower sand layer. To promote the infiltration capacity by reducing the pounding of lower natural soil layer, the sand soil should be placed above the natural soil layer with shallow depth just below the larger gravel. Furthermore, the crust generated above the soil surface should be removed regularly and the sand layer above the natural soil layer should be replaced with new one so that the original infiltration capacity can be maintained properly.

• Journal of Korean Society on Water Environment
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• v.30 no.5
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• pp.517-523
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• 2014

In order to remove both nitrate and sulfate present in the concentrate of RO(reverse osmosis) process, a combined bio-regeneration and ion-exchange(IX) system was studied. For this purpose, both denitrifying bacteria(DNB) and sulfate reducing bacteria(SRB) were simultaneously cultivated in a bio-reactor under anaerobic conditions. When the IX column containing a nitrate-selective A520E resin was fully exhausted by nitrate and sulfate, the IX column was bio-regenerated by pumping the supernatant of the bio-reactor, which contains MLSS concentration of $125{\pm}25mg/L$, at the flowrate of 360 BV/hr. Even though the nitrate-selective A520E resin was used, the breakthrough curves of ionic species showed that sulfate was exhausted earlier than nitrate. The reason for this result is due to the fact that the concentration of sulfate in RO concentrate was 36 to 48 times higher than nitrate. The bio-reactor was successfully operated at a volumetric loading rate of 0.6 g $COD/l{\cdot}d$, nitrate-N loading rate of 0.13 g $NO_3{^-}-N/l{\cdot}d$, and sulfate loading rate of 0.08 g $SO_4{^{2-}}/l{\cdot}d$. The removal rate of SCOD, nitrate-N, sulfate was 90, 100, and 85%, respectively. When the virgin resin was fully exhausted and consecutively bio-regenerated for 2 days, 81% of nitrate and 93% of sulfate were reduced. When the virgin resin was repeatedly used up to 4 cycles of service and bio-regeneration, the ion-exchange capacity of bio-regenerated resin decreased to 95, 91, 88, and 81% of virgin resin.

• Korean Journal of Veterinary Research
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• v.60 no.3
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• pp.105-108
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• 2020

These days abattoirs' hygiene of Korea is regulated by Hazzard Analysis Critical Control Point (HACCP). Although 20 years have been left since first HACCP was adjusted in Korea, 12% of abattoirs got inconsistence on evaluations. Food poisoning caused by bacteria feces like pathogenic Escherichia coli and Salmonella has not decreased. These bacteria on meat cross-contaminate at the abattoir. Therefore, field verification of abattoir's critical control point (CCP) and experiments to find alternative ways of the CCP were conducted. The aerobic bacteria were measured before and after high-pressure water based washing process set as CCP in most abattoirs. Four parts of cattle carcasses were selected to apply sponge-swab method. The effects were < 1 log reduction which is not significant. Lactic acid (LC), chlorine dioxide (ClO₂) and slightly acidic electrolyzed water (SAEW) were used to measure the effect of reducing bacteria on beef by the different time. LC has 1.24-2.02 log reduction for aerobic bacteria. ClO₂ has 1.44-1.96 log reduction for aerobic bacteria. SAEW has 1.1-1.91 log reduction for aerobic bacteria. There was significant difference according to concentrations (p < 0.05). This study presents legitimacy for hygiene improvement of CCP by field verification. In addition, chemical disinfectants that can be mechanically applied have better reduction effects of high-pressure washing.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.4
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• pp.591-596
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• 2011

Surface floating air cathode microbial fuel cell (MFC) having horizontal flow was developed for the application of MFC technology. RVC (Reticulated vitreous carbon) coated with anyline was used as anode electrode and carbon cloth coated with Pt (5.0 g Pt/$m^2$, GDE LT250EW, E-TEK) was used as cathode electrode. As results of continuous operation with changing the flow rate from 4.3 mL/min to 9.5 mL/min, maximum power density of 4.5 W/$m^3$ was acquired at 5.4 mL/min, which was at 0.35 m/hr of flow velocity under anode electrode. When the ratio of cathode surface area to anode surface area($A_c/A_a$) was changed to 1.0, 0.5, and 0.25, the maximum power density of 2.7 W/$m^3$ was shown at the ratio of 1.0. As the ratio decreased from 1.0 to 0.25, the power density also decreased, which is caused by increasing the internal resistance resulted from reducing the surface area to contact with oxygen. Actually, internal resistances of the ratio of 1.0, 0.5, and 0.25 were 63.75${\Omega}$, 142.18${\Omega}$, and 206.12${\Omega}$, respectively.

• The Journal of Internal Korean Medicine
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• v.10 no.1
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• pp.105-123
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• 1989

Yuk Gi (六氣) in oriental medicine have influence on the body and, the body which adapt itself to the change of Yuk Gi, can maintain the activity of life, so five vital organs of the body have relation to Yuk Gi. The relation between Lung and Jo (燥) is well described from Whang Jae Nai Kyung (黃帝內經), the oldest book in oriental medicine, to the old books of Chung (淸) dynasty and modern documents. By the way, when autumn has come and the environment become dry, clear and mild ability of lung is losed. It's because dryness evil (燥邪) occured the trouble of Lung. The following results were obtained according to these facts which is considreed peviodically and bibliographically. 1. According to flourishing the functional activities of dryness (燥氣), as reducing the functional activities of water (水氣) of upper portion of the body cavity (上焦), Kidny Water (腎水) is not nutrited and Fire-Heat (火熱) is activiting, which is evoking the disease of Lung. 2. In the disease of Lung, there are many diseases because of dryness evil (燥邪), thinking that, which methods of treatment are the principal one of 'Clear up the lung and moisten dryness (淸肺潤煥)'. I found that Lung and Jo (燥) have the relation of intimacy. 3. Creating the vital essence of the kidney (腎水) to the functional activities of the lung (肺氣) is in prosperous condition, the functional activities of fire (火氣) stabilize the function of Lung become normal condition which wear said in the literary.

• Journal of Applied Biological Chemistry
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• v.55 no.1
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• pp.19-25
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• 2012

Green tea leaves were fermented for 15 and 30 days with Monascus pilosus which is known to produce functional statins (TMs), and the content of various biochemical constituents such as total polyphenol (TP), total flavonoid (TF), theaflavin, and thearubigin were analyzed and compared with that of non-fermented green tea (GT) and Pu-erh Chinese post-fermented tea (PU). In addition to the electron donating ability (EDA), ferric iron reducing power (FIRP), xanthine oxidase (XO) inhibitory activity, superoxide dismutase (SOD)-like activity, iron chelating activity (ICA) and hydrogen peroxide contents were also measured and compared with that of GT and PU. Content of TP and TF in the water and ethanol extracts in TMs were lower than those in GT and PU. Theaflavin and thearubigin contents of water and ethanol extracts in TMs were higher than those of GT. And, these components were increased depending on the period of fermentation. While, EDA and FIRP of TMs were lower than those of GT, XO inhibitory activity of TMs was higher than non-fermented tea. While, ICA of TMs was slightly higher than GT and PU, the content of hydrogen peroxide in TMs was markedly lower than GT. This results suggested that the green tea fermented by M. pilosus was valuable for oxidative stress-induced diseases by decreasing hydrogen peroxide, and forming theaflavins and thearubigins with functionality of genus Monascus.

• Textile Coloration and Finishing
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• v.28 no.3
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• pp.125-133
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• 2016

In this study, efforts were made to enhance the mechanical properties of the poly(vinyl alcohol) (PVA) fibers of medium molecular weight(number-average degree of polymerization=1735) varying the ratio in $DMSO/H_2O$ mixed solvent and spinning/drawing conditions. The gel fibers prepared from pure DMSO were opaquely frozen in the coagulating bath of $-20^{\circ}C$. However, transparent gel fibers were formed without freezing for the mixture to contain water less than 80wt%. As the amount of water in the mixture increased the residual solvent in the coagulated gel fibers decreased ranging from 85 to 42wt%. The complex viscosity increased with increasing PVA concentration in 80/20 $DMSO/H_2O$ exhibiting remarkable shear thinning at 18wt%. In the Cole-Cole plot, the 18wt% PVA solutions gave a deviated curve from 12 and 15wt% ones. Thus the optimum PVA concentration for the spinning processing of medium MW PVA solutions in 80/20 $DMSO/H_2O$ was determined to 18wt% with rheological concept. Low degree of drawing during hot drawing process in the dry state was available for high bath draft in the coagulation bath. The most improved mechanical properties were observed by applying the highest possible draw ratio attained by reducing bath draft over multi-step drawing process. In the given bath draft, linear relationship was observed between both tensile strength and modulus and draw ratio showing the inflection points at the draw ratio of 19.5 and 18.0 for tensile strength and modulus, respectively.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.