• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.12
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• pp.1682-1688
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• 2007

The effects of cultivar and DAPs on the lignin content and dyeability of the kenaf fibers were investigated. Four kenaf fiber samples were prepared from two cultivars, Tainung 2 and Everglades 41, and their 60 and 120 DAPs(days after planting) for the experiments. The lignin contents of the kenaf fibers of Tainung 2(T2) and Everglades 41(E41) were $11.29{\sim}12.78%$. Both T2 and E41 kenaf fibers had comparable amount of lignin, and klason lignin of the fibers was $2.5{\sim}3$ times as much as much as acid-soluble lignin. In both T2 and E41, 120 DAPs kenaf have 1% more lignin than 60 DAPs kenaf. The moisture regains of the four kenaf fiber samples were almost the same as $10.25{\pm}0.05%$. The absorbances of residual solution after dyeing for $1{\sim}180$ minutes with Red 81 at maximum wavelength 520 nm and Green 26 at 600 nm were measured. Comparing to Green 26, the dyeing rate of Red 81 was rapid and equilibrium state was reached in 12 minutes. The CIE $L^*,\;a^*, \;b^*,\;{\Delta}E$ and K/S values of the kenaf fibers dyed with Red 81 and Green 26 were measured as well. The dye exhaustion ratio of 60 DAPs kenaf was higher than that of 120 DAP.

• International Journal of Oral Biology
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• v.34 no.4
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• pp.191-197
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• 2009

Somatostatin (SST) is a known neuromodulator of the central nervous system. The substantia gelatinosa (SG) of the trigeminal subnucleus caudalis (Vc) receives many thinmyelinated $A{\delta}$-fiber and unmyelinated C primary afferent fibers and is involved in nociceptive processing. Many studies have demonstrated that SST plays a pivotal role in pain modulation in the spinal cord. However, little is yet known about the direct effects of SST on the SG neurons of the Vc in adult mice. In our present study, we investigated the direct membrane effects of SST and a type 2 SST receptor agonist, seglitide (SEG), on the SG neurons of the Vc using a gramicidin-perforated current clamp in adult mice. The majority (53%, n = 27/51) of the adult SG neurons were hyperpolarized by SST (300 nM) but no differences were found in the hyperpolarization response rate between males and females. When SST was applied successively, the second response was smaller ($76{\pm}9.5%$, n=19), suggesting that SST receptors are desensitized by repeated application. SST-induced hyperpolarization was also maintained under conditions where presynaptic events were blocked ($75{\pm}1.0%$, n=5), suggesting that this neuromodulator exerts direct effects upon postsynaptic SG neurons. SEG was further found to induce membrane hyperpolarization of the SG neurons of the Vc. These results collectively demonstrate that SST inhibits the SG neuronal activities of the Vc in adult mice with no gender bias, and that these effects are mediated via a type 2 SST receptor, suggesting that this is a potential target for orofacial pain modulation.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.384-388
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• 1996

This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadeimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 cm thickness and placed to single and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at $50^{\circ}C,\;65^{\circ}C,\;and\;80^{\circ}C$. The dehydration time reaching to optimum moisture level for the pulverization of the yam slices were 10, 6, 3 hours(single layered) and 12, 7, 5 hours(multi layered) at the respective temperature. To inhibit browning at $80^{\circ}C$ air dehydration, water and steam blanching, microwave treatment effects were investigated on yam slices for 30 sec. and 60 sec. Steam blanching for 30 sec. was comparatively effective to inhibit browning of yam slices. Yam slices were immersed in single and combined browning inhibitor solutions and evaluated for browing degree during dehydration by the values of Hunter L, a, b and ${\Delta}E$. The most effective pretreatment to inhibit browning of yam slices was immersion In the solution containing 500 ppm of citric acid and 1000 ppm of cysteine for 1 min.

• Korean Journal of Cleft Lip And Palate
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• v.4 no.1
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• pp.39-43
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• 2001

The design of osteotomy plane in orthognathic surgery has been developed to diminish the nerve injury. Intraoral Vertico-Sagittal Ramus Osteotomy (IVSRO) is the one of the best way to minimize untoward results, which is designed not to expose the lingula. We evaluated the nerve damage before and after with current perception threshold (CPT) test which is modem and numerically expressible way of nerve damages. Sixty patients underwent IVSRO since 1998 were evaluated. They were divided into 2 groups; one group underwent IVSRO only, and the other underwent IVSRO plus genioplasty. The both groups were evaluated with CPT test 1 week before surgery, and 1, 3 and 6 months after surgery. The CPT test was performed on A-beta, A-delta and C fiber respectively. 111e result showed that the recovery of sensory function of damaged nerve fibers was observed at the period of three to six months after surgery. There was no impairment of nerve function after only the IVSRO . But there were sensory disturbances in cases of additional genioplasty group. We thought that one of major factors on nerve damages were exposure of nerve and traction injury during genioplasty.

• Fibers and Polymers
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• v.5 no.4
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• pp.303-308
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• 2004

A natural colorant was extracted from Cassia tara L. using buffer solutions (pH: 2-11) as extractants. The dyeing solution (Cassia tara L. extract) extracted using pH 9 buffer solution was found to give the highest K/S values of dyed fabrics. Cotton and silk fabrics were dyed with Cassia tara L. extract at $60^{\circ}C$ for 60 min with pre-treatment of various metal salts as mordants. It was found that Cassia tara L. extract was polygenetic dyestuffs and its major components were anthraquinones. Studies have been made on the effects of the kind of mordant on dyeing properties and colour fastnesses of cotton and silk fabrics. The K/S of cotton fabrics increased in the order of the dyeing using $FeSO_4 >CuSO_4> ZnSO_4> MnSO_4\cong Al_2(SO_4)_3 > NiSo_4 > none$, however, the K/S of silk fabrics increased in the order of the dyeing using $FeSO_4 > CuSO_4 > ZnSO_4\cong Al_2(SO_4)_3 > MnSO_4\cong NiSO_4 > none$. It was found that the K/S values of dyed fabrics were largely affected by the colour difference $(\DeltaE)$ between mordanted fabric and control fabric. However, they were not depended on the content of mordanted metal ion of the fabrics. Mordants $FeSO_4$ and CuSO_4$ for cotton fabric, $FeSO_4,\; CuSO_4,\; and\; Al_2(S0_4)_3$ for silk fabric were found to give good light fastness (rating 4).

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.139-145
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• 2014

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.

• Journal of Pharmaceutical Investigation
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• v.36 no.3
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• pp.185-192
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• 2006

The purpose of this study was to determine the effects of iontophoresis on transdermal delivery of procaine hydrochloride in healthy volunteers, as well as to the synergic effect of high voltage current or ultrasound on the efficacy of transdermal delivery of iontophoresis. Forty healthy volunteers were randomly assigned to four groups topical application group (TA), iontophoresis group (IT), pre-treatment of high voltage current stimulation with iontophoresis (HVS + IT), and pre-treatment of ultrasound application with iontophoresis (US + IT). All subjects received procaine iontophoresis on the forearm using direct current with 4 mA f3r 15 minutes. All subject was measured the duration of local anesthesia, pressure pain threshold, pain perception threshold using rectangular wave at 0.2 ms, 1 ms, 50 ms of rectangular current stimulation after procaine iontophoresis. For comparisons of the sensory characteristics and efficacy of iontophoresis between the groups, an one-way ANOVA and Kruskal-Wallis were used. The significant difference the duration of local anesthesia were found between the groups (p<0.001). The local anesthetic duration of IT, HVS+IT were significantly longer than TA. Meanwhile, the local anesthetic duration of US+IT was significantly longer than HVS+IT, IT and TA group (p<0.05). Also, the pressure pain threshold, pain perception threshold at 0.2 ms, 1 ms, 50 ms were significant difference between the groups (p<0.001). All sensory characteristics including pressure pain threshold, pain perception threshold of IT, HVS+IT was significantly increased than TA, whereas, US+1T was significantly increased HVS+1T, IT and TA (p<0.05). This study showed that the procaine iontophoresis have increase the duration of local anesthesia concomitantly pressure pain threshold and pain perception threshold of sensory nerve fibers such as $A-{\beta}$, $A-{\delta}$ and C fiber. This findings suggest that the iontophoresis enhanced the transdermal delivery of drug ions in vivo. The combination of ultrasound application and iontophoresis synergized the transdermal delivery of drug ions. It is suggests that an electric field, mechanical and heating property of ultrasound may contribute to synergic effect due to temporary changes of structure in the stratum corneum.