• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.100-107
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• 2017

This study was conducted to evaluate the quality characteristics of got mul-kimchi during storage by type of kimchi container using a plastic ark shell. The pH level, acidity, hardness, color, sensory evaluation, and microbiological activity were performed. Kimchi containers were prepared with 0%, 2%, and 3% plastic ark shell. The pH level of 2% container samples showed no significant difference compared with that of the control, whereas pH levels of 3% container samples were significantly (P<0.05) higher than those of the control and 2% sample. Acidity was not different among treatments up to 4 weeks, whereas acidity of 3% container samples was significantly (P<0.05) lower than those of the control and 2% samples after 8 weeks. Hardness significantly decreased (P<0.05) upon 0, 2, and 3% treatments with increasing storage time, but there was no significant difference among the treatments. Hunter color L values increased in the order of 0, 3, and 2% with increasing storage time. In sensory evaluation of crunchiness, 3% container samples had significantly (P<0.05) higher crunchiness than the control. Total viable cells in the 3% container with got mul-kimchi were significantly (P<0.05) lower than those of other samples at 12 and 16 weeks of fermentation. Numbers of lactic acid bacteria in the 2% and 3% container samples were significantly (P<0.05) lower than those of the control samples after 16 weeks of fermentation. These results show that the plastic ark shell kimchi container extended storage compared with the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• The korean journal of orthodontics
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• v.25 no.3 s.50
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• pp.235-245
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• 1995

The purpose of this paper is to review two recently reported, long-term studies of several chemical methods to control gingivitis and decalcification in adolescent orthodontic patients. The first study(gingivitis study) was designed to determine whether conventional toothbrushing and twice daily use of a brush-on 0.4 per cent $SnF_2$ gel containing more than 90 per cent available $Sn^{2+}$ would be more effective for controlling plaque accumulation and gingivitis in the presence of orthodontic appliances than conventional toothbrushing alone. The second study(decalcification study) was designed to compare the effectiveness of controlling decalcification in orthodontic patients with either a II00 ppm F tooth paste used alone, this same toothpaste and a 0.05 percent NaF rinse or this toothpaste and a 0.4 percent $SnF_2$ gel. In the gingivitis study, sixty-five consecutively treated adolescents who were to receive full-mouth fixed orthodontic appliances were assigned to two groups according to age and sex criteria. In the decalcification study an additional 30 subjects(95 total) were similarly assigned to a third group. The first group(control, n=35) used only toothbrushing with a standard fluoride(1100 ppm F) toothpaste. The second group used toothbrushing with a similar dentifrice supplemented with a 0.4 percent $SnF_2$ gel($SnF_2$ gel group, n=30) used twice daily for the entire 18-month study period. The third group(in the decalcification study only) used a similar toothpaste and 0.05 percent NaF rinse(NgF rinse group, n=30). Clinical assessments of plaque accumulation using the Plaque Index, gingival inflammation using the Gingival Index, and coronal staining were completed single-blinded before appliances were placed and 1, 3, 6, 9, 12 and 18 months after appliances were placed. Decalcification was assessed single blind on all labial surfaces of all erupted teeth before appliances were placed and 3 months after appliances were removed. The results of the gingivitis study indicated that the $SnF_2$ gel gorup had significantly lower scores for the Plaque Index(p<0.01) and Gingival Index(p<0.001) at all examinations during orthodontic treatment than did the control group. In the $SnF_2$ gel group, one subject developed mild coronal staining and two subjects developed moderate staining. In the decalcification study, when pre-treatment levels of decalcification were subtracted from post-treatment values, significantly lower decalcification scores(p<0.05) were found for both whole mouth and first molars in the NaF rinse and gel groups as compared with the control gorup(toothpaste alone). Although the gel group consistently had less decalcification than the rinse group, this difference only approached statistical significance.

• Journal of Aquaculture
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• v.9 no.2
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• pp.141-149
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• 1996

Effects of $17{\alpha}$-methyltestosterone ($17{\alpha}-MT$) in rearing water on sex reversal of Nile tilapia (Oreochromis niloticus) were investigated and optimum conditions as initial treatment time, concentrations and treatment durations of hormone were evaluated in this study. For the study of the optimum initial treatment time, 0 to 20-day-old fry were treated by immersion in a 500 ppb solution of $17{\alpha}-MT$. Desirable results were obtained at 12-day-old fish as $86.4\%$ of male induction rates and this frequency was obviously higher than the other age groups. Twelve-day-old fry were immersed in $17{\alpha}-MT$ solutions at concentrations of $0\~2,000$ ppb for 24 hours for the study of dose dependent relationship between sex ratios and concentrations of $17{\alpha}-MT$, Male induction rates of all treated groups were higher than $80\%$, $X^2$ values against the sex ratio of control group indicate that sex reversal has taken place effectively in all experimental groups (P<0.001). Futhermore, 500 ppb treated groups showed highest male incidence of $86.4\%$. Effects of 5 different durations (0, 12, 18, 24 and 30 hours) treated with 1,000 ppb of $17{\alpha}-MT$ were also evaluated. Male induction rate from 0 to 24 hours treated group was increased with treatment durations. However, male incidence of 30-hour treated group ($84.0\%$) was sligthly decreased compare to the 24-hour treated group ($85.2\%$). It is concluded that immersion treatment using $17{\alpha}-MT$ on O. niloticus is possible on sex reversal at low concentration of 500 ppb and short treatment durations within 24 hours with 12-old-day fry.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.115-124
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• 2016

The purpose of this paper is to verify improvement of the basic quality of food resources and make the pork legs as the more advanced food products after taking special processing steps with the mixture of traditional medical herbs and hot water extracted coffee meal. The pH level of the pettitoes(Jokbal) showed the highest rate among the control group but it showed no statistical differences in the moisture content between the control and the pettitoes(Jokbal) processed with coffee waste extract as an additional component. In addition, the levels of crude fat and crude ash showed slight increases as the addition of the amount increase. In case of the proteins, however, tendency of slight was decreased but it was not significantly difference as the amount increases. The sodium rate in the pettitoes(Jokbal) was higher in the additional group than in the control group. Texture analysis showed a tendency of wide decrease in the hardness and chewiness depending on amount of the added coffee waste extract. On the other hand, as for the cohesiveness and springiness, there was no significant difference with the control group. In case of the lightness value, as the amount of added coffee waste extract is increased from 10% to 20% and 30%, the 'L' value was reduced significantly compared to that of the control. And the 'a' value was not significantly different compared to the coffee waste extract foil impregnated furniture control. But the 'b' values were significantly increased in accordance with the result of increasing the amount of control is at the lowest level. The result may come from the influence of coffee waste extract, which affects the color of the pettitoes(Jokbal). According to the sensory evaluation, the pork part with 10% of coffee waste extract showed the highest score in looking, chewiness, smell and preference, resulting in the improvement in quality of the pettitoes(Jokbal).

• Journal of Dental Rehabilitation and Applied Science
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• v.26 no.1
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• pp.1-12
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• 2010

The purpose of this study was to compare the strain on the alveolar ridge in the centric, eccentric and protrusive position according to the occlusal scheme (bilateral balanced occlusion with 33 degree anatomical teeth, group B; monoplane occlusion with non-anatomical teeth, group M; lingualized occlusion with 33 degree anatomical teeth and non-anatomical teeth, group L; of complete dentures. Experimental dentures were set bilateral balanced occlusion, lingualized occlusion and monoplane occlusion. They are analysed through T-Scan II(Tekscan, Boston, U.S.A) and 1.5mm thick layer was removed from the denture-supporting surface of resin model and then replaced with silicone to simulate resilient edentulous ridge mucosa. A $4{\times}6$ linear strain gauge is attached to the $1^{st}$ premolar and $1^{st}$ molar area. The strain values are recorded according to the occlusal scheme in the centric, eccentric and protrusive position after uniformly applying 50 N and 150 N force through a Universal Testing Machine(instron$^{(R)}$ 5567, Bluehill 2.0 software ,U.S.A.) with the models mounted in the articulator. When performing centric and protrusive occlusion, the three groups of occlusal scheme were compared in the anterior region and in the posterior region. The strains of each group were also compared in the working side and in the non-working side during eccentric excursion. It was observed that the strain in the bilateral balanced occlusion showed a higher value than the lingualized occlusion and monoplane occlusion in every position except the non-working side. However, during the eccentric movement the strain value in the non-working side showed the lowest value in the bilaterally balanced occlusion. The strain change amount from the working side or centric occlusion to non-working side and also the strain variation rate within the non-working side showed the highest value in bilateral balanced occlusion.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.361-367
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• 2017

Production cost as well as environmental contamination can be reduced by reuse of drained nutrient solution in hydroponic. This research was conducted to obtain the information in changes in inorganic elements concentration of supplied and drained nutrient solution as well as of plant leaves. To achieve the objective, the samples of supplied and drained solution and cherry tomato leaf tissues were periodically collected and analyzed during the hydroponic cultivation. The electrical conductivity (EC) of supplied and drained nutrient solution in early growth stage of cherry tomato were measured as around $2.0dS{\cdot}m^{-1}$, but those values move up with the passage of time reaching to $2.0dS{\cdot}m^{-1}$ at flowering stage of 9th fruiting node. The pHs of drained solution in early growth stage were 6.4 to 6.7, however those showed a tendency to get lowered to 5.9 to 6.1 as time passed during the crop cultivation. The concentration differences of $NO_3-N$, P, K, Ca, and Mg between supplied and drained solution were not distinctive until flowering stages of 4th fruiting nodes, while those in drained solution moved up after the stage. The tissue N contents of leaves decrease gradually and those of K and Ca increased as crops grew. However, Tissue P and Mg contents were maintained similarly from transplant to end-crop. The above results would be used in correction of drained nutrient solution when element compositions are varied compared to supplied solution in hydroponic cultivation of tomatoes.

• Childhood Kidney Diseases
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• v.15 no.2
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• pp.146-153
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• 2011

Purpose : Hypercalciuria has been suggested to be involved in the pathogenesis of nocturnal enuresis associated with polyuria. We have measured the amount of calcium excretion in the urine from children with monosymptomatic nocturnal enuresis and studied the association with enuresis. Methods : Thirty-six children (20 males and 16 females, age 5 to 15.6 years) presenting with monosymptomatic nocturnal enuresis were recruited for this study. Results : Among 36 patients, 6 patients had hypercalciuria, providing a 16.7% frequency. The mean Ca/Cr ratio of hypercalciuria group showed $0.23{\pm}0.10$ on daytime, and $0.33{\pm}0.10$ on nighttime showing higher values in nighttime, but it was not statistically significant. Average 24 hour calcium excretion was 8.95 mg/kg. Night/day time urine volume ratio in hypercalciuria group was $0.87{\pm}0.20$, and that in normocalciuria group was $0.81{\pm}0.33$, also showing no difference. Daytime Ca/Cr ratio and nighttime Ca/Cr ratio from all enuresis patients showed a significant correlation (P=0.0001). However, Ca/Cr ratio between daytime and nighttime urine volume had no significant correlation, respectively (daytime P=0.08; nighttime P=0.07). Also, daytime and nighttime Na concentration, urea concentration, and osmolality also had no significant correlation with urine Ca/Cr ratio, respectively. Conclusion: Hypercalciuria shown in some of enuresis patients is not directly caused by primary monosymptomatic nocturnal enuresis.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.135-141
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• 2005

Changes in serum estradiol, insulin-like growth factor-1, leuteinizing and testosterone levels, and leuteinizing hormone-stimulated testosterone production per testis in vitro from hatching to adulthood were studied in Korean native chickens of 1, 2, 4, 6, 8, 10, 12, 14, 16, 18, 21, 24, 28, 32, 44, 52 and 64 weeks (n=13 chickens per group) of age. The changes in the profiles of the levels in the incubation medium of luteinizing hormone-stimulated (100 ng/mL) testosterone secretion per testis in vitro, and the serum LH, testosterone, estradiol, and insulin-like growth factor-I were determined by radioimmunoassay. Serum estradiol levels were not significantly different at week 4 compared to that of 8, 12, 16, 21, 32, :md 44. Significant decreases were observed at weeks 52 and 64. Serum leuteinizing hormone concentrations were not significantly different from 1 week to 12 weeks, increased gradually up to 32 weeks of age, and declined significantly thereafter; the highest value was at 32 weeks, and the lowest value was detected at 2 weeks of age. Serum insulin-like growth factor-I concentrations increased significantly from 1 week to 16 weeks, remained low and unchanged with advancing age. Serum testosterone concentrations were not significantly different at week 1 compared weeks 2, 4, 6, and 8. Significant increases were observed from 10 weeks to 32 weeks of age. Values at weeks 24, 28 and 32 and at weeks 32, 44, 52, and 64 were not significantly different. The highest value was at weeks 28 and the lowest value was detected at weeks 1 week. LH-stimulated testosterone production per testis in vitro increased gradually with age from 1 to 32 weeks and decreased significantly from 44 weeks to 64 weeks of age.

• Journal of Life Science
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• v.18 no.11
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• pp.1521-1531
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• 2008

After pigs was fed by commercial diets supplemented with various concentrations (0, 0.5, 1, and 1.5%) of the fermented mushroom by-product of Pleurotus eryngii, the meat qualities and the serum lipid compositions of the individual pig groups were investigated. The levels of total lipid, total cholesterol, and triglyceride in the serum were significantly lower when the pigs were fed with the diet supplemented with 1.5% fermented mushroom by-product than those of the control pigs. HDL-, LDL-, and VLDL-cholesterol contents in the serum exhibited no significant difference between the pig group fed by the diet containing the fermented mushroom by-product and the control group. In comparison to the control group, the pig group fed by the diet supplemented with 1.5% fermented mushroom by-product showed significantly lower level of AI, CRF, GOT, and LDH values in the serum, whereas the difference in the level of antioxidant activity of the serum was not significant. Sensory evaluation regarding color, off-flavor, tenderness, juiciness, and overall acceptability also showed that the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product ($0.5{\sim}1.5%$) was better than that from the control group. Although enhancement in the lghtness ($a^*$) value of the pork was significant in 20 days of storage at $4^{\circ}C$, the redness ($L^*$) value was not significantly differential during the storage periods regardless of the supplementation of the fermented mushroom by-product into the diet. The cooking loss of the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product (1% and 1.5%) decreased in the storage 10 days, but it increased in the storage 20 days. After storage for 20 days at $4^{\circ}C$, shear force of the pork obtained from the pigs fed by the diet supplemented with $1%{\sim}1.5%$ fermented mushroom by-product appeared to become significantly lower than that of the control. There were, however, no significant changes between two groups in the level of moisture content, crude lipid, and pH during the storage period. Although the TBARS content was enhanced in all groups during the storage period, the enhancement appeared to be more significant in the pork from the pig group fed by the diet containing the fermented mushroom by-product in comparison to the control. On the other hand, the ratio of UFA/SFA for the pork obtained from the individual pig groups showed no considerable diet-associated alterations during the storage period.