• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.2
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• pp.218-224
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• 2010

The prevalence of developmental defects of enamel and lesios by post-orthodontic decalcification has been reported with increasing frequency. Even though there have been increasing interests and clinical challenges in esthetic improvement of these lesions, few of studies were reported for using non-invasive approach which is a very significant matter for child and young adults. This study was conducted to assess clinical effect on the improvement in color of these lesions via resin infiltration method developed as minimum invasive technique for white spot. For the 38 maxillary anterior teeth with calcification problem, the changes in color between before- and after- infiltration treatment, were evaluated and summarized as following. 1. A week after infiltration, 25% of developmental defects and 61% of decalcification lesions were improved in color as the value of ${\Delta}E $ below 3.7. 2. 40% of the developmental defects and 6% of decalcification lesions showed no significant change. 3. The developmental defects showed more remarkable changes in color 1 week after infiltration rather than immediately after the treatment. From our study results, it is considered that the amount of color improvement depended on the depth of lesion. In other words, for the lesion having more depth than the depth infiltrant resin can penetrate into, infiltration treatment showed no significant effect. Therefore, for clinical indication of resin infiltration treatment, further research on precise measurement technique of lesion depth is strongly required.

• Journal of Dental Rehabilitation and Applied Science
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• v.20 no.2
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• pp.109-120
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• 2004

INTRODUCTION: The build-up method has been used for application of porcelain powder on the metal framework to make final tooth shape conventionally. This method takes time and need skill to mimic final shade and shape of porcelain fused to metal crown. The purpose of this study was to develop standard shape and shade laminating porcelain forms to reduce build-up time. METHODS: To make tooth form porcelain paste, several liquid organic compounds were added to conventional feldspathic porcelain. The amount of additives and rheologic property were tested to find out best composition. Comparison of mixing methods to reduced porosity, proper heating schedule, and measurement of shrinkage amount and residual organic materials were performed to set-up standard procedures. Finally, biaxial flexural strength and color of preformed laminated paste porcelain were compared with those of porcelain which fabricated by the conventional build-up method. RESULTS: There was no significant difference in physical properties and color stability between two fabrication methods after various testing methods. Conclusion: This new build-up method can be applied to fabricate the PFM crown and bridge without any loss of strength and optical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1864-1871
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• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.232-235
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• 1992

Effect of temperature and initial pH were studied on the pH change of MSG solution during heating. The heating temperature and initial pH of 2% MSG solution were in the range of $100{\sim}120^{\circ}C$ and $pH\;2{\sim}9$, respectively. The results showed that the pH of MSG solution was more rapidly decreased as the temperature increased and the initial pH decreased due to pyroglutamic acid formation from MSG thermal degradation. A linear relationship was obtained between pH decreased and logarithmic value of heating time and the decreasing rate constant of pH were calculated from the slope. The pH decreased$({\Delta}pH)$ after 3 hrs of heating was 1.2 at the initial pH 4 and $120^{\circ}C$ and 0.33 at pH 5 and $120^{\circ}C$ while little pH change measured at the range of $pH\;6{\sim}9$. Activation energy calculated for pH decrease during heating was 11.77 and 22.26 kcal/mole at pH 4 and pH 5, respectively.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.164-168
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• 2007

The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and ${\Delta}E$ values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log $10^3$ as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.

• Korean Journal of Materials Research
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• v.4 no.6
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• pp.681-686
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• 1994

Microwave Detector Using $YBa_{2}Cu_{3}O_{7-x}$, Grain Boundary Junction $YBa_{2}Cu_{3}O_{7-x}$ superconductor thin films were deposited on $LaAIO_{3}$ (100) single crystal substrates using a metal organic chemical vapor deposition (MOCVD) method. These films showed the critical temperature of about 9OK and critical current density of over $10^5/A \textrm{cm}^2$at 77K. These films showed granular structure with 0.5~1.5$\mu \textrm{m}$ grains. Bridge-type junctions, 6$\mu \textrm{m}$ in width and 6pm in length, were fabricated using the photolithography and the Ar ion milling techniques. Current-voltage (I-V) characteristics of these junctions with the microwave irradiation at 77K were studied. The critical current densities decreased as the irradiated microwave power increased. When microwaves were irradiated on the bridge at 77K. the I-V charateristics showed constant voltage stcp(Shapiro steps) at $\Delta$=nho/2e.

• Journal of Information Display
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• v.12 no.3
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• pp.145-152
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• 2011

Since the discovery of fullerenes as a class of nanostructure compounds, many potential applications have been suggested for their unusual structures and properties. The isolated pentagon rule (IPR) states that all pentagonal carbon rings are isolated in the most stable fullerene. Fullerenes $C_n$ are a class of spherical carbon allotrope group with unique properties. Electron transfer between fullerenes and other molecules is thought to involve the transfer of electrons between the molecules surrounding the fullerene cage. One class of electron transfer molecules is the methanofullerene derivatives ([6,6]-phenyl $C_{61}$-butyric acid methyl ester (PCBM), 4-(2-ethylhexyloxy)-[6,6]-phenyl $C_{61}$-butyric acid methyl ester (p-EHO-PCBM), and 4-(2-ethylhexyloxy)-[6,6]-phenyl $C_{61}$-butyric acid (p-EHO-PCBA), 10-12). It has been determined that $C_{60}$ does not obey IPR. Supramolecular complexes 1-9 and 10-12 are shown to possess a previously unreported host.guest interaction for electron transfer processes. The unsaturated, cis-geometry, thiocrown ethers, (1-9) (described as [X-UT-Y], where X and Y indicate the numbers of carbon and sulfur atoms, respectively), are a group of crown ethers that display interesting physiochemical properties in the light of their conformational restriction compared with a corresponding saturated system, as well as the sizes of their cavities. Topological indices have been successfully used to construct mathematical methods that relate structural data to various chemical and physical properties. To establish a good relationship between the structures of 1-9 with 10-12, a new index is introduced, ${\mu}_{cs}$. This index is the ratio of the sum of the number of carbon atoms ($n_c$) and the number of sulfur atoms ($n_s$) to the product of these two numbers for 1-9. In this study, the relationships between this index and oxidation potential ($^{ox}E_1$) of 1-9, as well as the first to third free energies of electron transfer (${\Delta}G_{et(n)}$, for n = 1-3, which is given by the Rehm-Weller equation) between 1-9 and PCBM, p-EHO-PCBM, and p-EHO-PCBA (10-12) as [X-UT-Y]@R(where R is the adduct PCBM, p-EHO-PCBM, and p-EHO-PCBA group) (13-15) supramolecular complexes are presented and investigated.

• Progress in Superconductivity
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• v.13 no.2
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• pp.97-104
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• 2011

In the dielectric resonator method, which has been widely used for measuring the microwave surface resistance of superconductors, accuracies in the geometrical factors (G-factors) affect the uncertainty in the measured surface resistance. We compare the G-factors of short-ended sapphire resonator as obtained by using field analysis with those by using computer simulations: The former is obtained by using the analytic expressions for the electric and the magnetic field components inside the resonator, and the latter by using computer software. The G-factors as obtained by using the latter appear to be closer to those obtained by using the former as the resonator space is divided into larger number of sub-space, i.e., a tighter mesh, with a difference of ~8 % observed for a mesh of 14400 sub-spaces reduced to ~2 % for 114996 sub-spaces. Variations in the relative uncertainty in the surface resistance of typical $YBa_2Cu_3O_{7-\delta}$ superconductor films with those in the G-factors are studied, which provides an upper limit of the relative uncertainty in the G-factors required for realizing the target uncertainty in the surface resistance. These results could be useful in estimating the optimum number of meshes for obtaining the G-factors through computer simulations.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.196-205
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• 1999

Kochujang prepared by liquid and solid koji using isolated bacteria(Sunchang 1 and Park 2) showing excellent enzyme activities were gamma irradiated at $15{\pm}1.5\;kGy$ to investigate their qualities from the physicochemical, microbiological and enzymatic points of view during fermentaion at $25^{\circ}C$ for 90 days. The amino type nitrogen contents were $0.6{\sim}0.7%$ after 30 days of fermentation. Irradiation completly stopped gas production which is one of biggest problem of kochujang distribution. Enzyme activities were some different according to koji and irradiation treatment. Amino type nitrogen content as one the most important quality indice was higher in kochujang fermented by isolated bacteria (Park 2) than non inoculated traditional kochujang. But sensory quality was not significantly different.

• Journal of Microbiology and Biotechnology
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• v.21 no.4
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• pp.366-373
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• 2011

We characterized the proteomes of murine N2a cells following infection with three rabies virus (RV) strains, characterized by distinct virulence phenotypes (i.e., virulent BD06, fixed CVS-11, and attenuated SRV9 strains), and identified 35 changes to protein expression using two-dimensional gel electrophoresis in whole-cell lysates. The annotated functions of these proteins are involved in various cytoskeletal, signal transduction, stress response, and metabolic processes. Specifically, a-enolase, prx-4, vimentin, cytokine-induced apoptosis inhibitor 1 (CIAPIN1) and prx-6 were significantly up-regulated, whereas Trx like-1 and galectin-1 were down-regulated following infection of N2a cells with all three rabies virus strains. However, comparing expressions of all 35 proteins affected between BD06-, CVS-11-, and SRV9-infected cells, specific changes in expression were also observed. The up-regulation of vimentin, CIAPIN1, prx-4, and 14-3-3 ${\theta}/{\delta}$, and down-regulation of NDPK-B and HSP-1 with CVS and SRV9 infection were ${\geq}2$ times greater than with BD06. Meanwhile, Zfp12 protein, splicing factor, and arginine/serine-rich 1 were unaltered in the cells infected with BD06 and CVS-11, but were up-regulated in the group infected with SRV9. The proteomic alterations described here may suggest that these changes to protein expression correlate with the rabies virus' adaptability and virulence in N2a cells, and hence provides new clues as to the response of N2a host cells to rabies virus infections, and may also aid in uncovering new pathways in these cells that are involved in rabies infections. Further characterization of the functions of the affected proteins may contribute to our understanding of the mechanisms of RV infection and pathogenesis.