• Journal of Dental Rehabilitation and Applied Science
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• v.18 no.3
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• pp.157-170
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• 2002

The purpose of this study is to analyze the shear bond strength according to kinds of surface treatment agents and resin cements after acid etching of IPS Empress 2. For this purpose, test groups were classified into silane-treated bonding groups, silica-coated group and Targis link applied group. Then, nine bonding groups in total, each three groups per kind, were prepared by using three kinds of resin cements-Panavia F, Variolink II and Rely-X ARC, and thirty test specimens per group were prepared. To examine any changes in the oral environment, the shear bond strength of each test specimen was measured after dipping test for 24 hours and for five weeks, respectively, in distilled water at $37^{\circ}C$ and performing heat cycle 10,000 times in total, each 2,000 times per week, during a five weeks of dipping, under the condition similar to the oral environment. The bond failure modes were also observed by means of a scanning electron microscope. The results are summarized as follows 1. Statically significant differences between the surface conditioning materials were observed. The shear strength of the silane treatment was the highest of all three types of surface treatments(p<0.001). 2. Shear strengths varied significantly for different types of resin luting agents. But bond strength of Targis link surface treatments were not significantly different(p<0.05). 3. No significant difference of bonding strengths was found between storage time conditions(24 hours and 5 weeks). Only group II, IV, VII, IX were significantly different(p<0.05). 4. After thermocycling, the shear bond strengths of all groups were significantly decreased (p<0.05). Group III, V, VI were no significantly different. 5. On the SEM observation of fractured surfaces, all groups were shown complex failure.

• Journal of Dental Rehabilitation and Applied Science
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• v.29 no.1
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• pp.37-44
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• 2013

Sodium hypochlorite and ethylene diamine tetra acetic acid are substances usually used during endodontic treatment. Several studies found that the bonding was negated with certain irrigants and some of the used irrigants have demineralizing and chealating effects, so it was advocated to omit the etching step in etch and rinse adhesive systems. The purpose of this in vitro study was to evaluate the influence of NaOCl & EDTA on the bonding strength of ethanol wet bonding. Thirty human molars were selected and mesiodistally sectioned into halves, thus providing sixty specimens. The specimens were randomly assigned to 4 groups(n=15) according to the irrigant regimen used : (1) irrigated with distilled water for 10min (control); (2) irrigated with 5.25% NaOCl(10min), flushed with 5.25% NaOCl(1min) (3) irrigated with 5.25% NaOCl, flushed with 17% EDTA (4) irrigated with 5.25% NaOCl, flushed with 17% EDTA. Each group was acid-etched with 37% phosphoric acid(except group 4) and had their dentin surfaces dehydrated with ethanol solutions : 50%, 70%, 80%, 95%, 3x100%, 30s for each application. After dehydration, a primer( 50% all bond 3 resin + 50% ethanol) was used, followed by the adhesive(ALL-BOND 3 RESIN) application. Resin composite build-ups were then prepared using an incremental technique. Specimens were sectioned into beams and submitted to a tensile load using a Micro Tensile Tester(Bisco Inc.). The data were statistically analyzed using one-way ANOVA and Tukey HSD at p<0.5 level. There was no significant difference on G1(control) and G2(irrigated with NaOCl only ). (p>0.05). G3(flushed with EDTA) showed significantly high tensile bonding strength compared to the G2 (p<0.05). G4( treated with EDTA but no acid-etching) was significantly lower value than G3. (p<0.05) Although there was no significant difference, 5.25% NaOCl seemed to have an adverse effect on the bonding strength of ethanol wet bonding. The flushing with EDTA after NaOCl irrigation prevents the decrease of bonding strength. The use of 17% EDTA as a final flush can enhance the bonding strength but EDTA flushing can't substitute for a acid-etching.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1529-1536
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• 2004

This study was designed to determine total trans fatty acids (tFAs) content of processed foods commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total fat and tFAs content was determined by Soxhlet extraction method and attenuated total reflection infrared spectroscopy (ATR-IR), respectively. The tFAs positional isomers were analyzed using GC/MS spectrometer. In margarines, the content of tFAs ranged from 8.27% to 28.53%. Shortenings contained higher levels of tFAs (1.98~11.33%) than lards (1.83~1.96%). The content of tFAs in grilled confectioneries was wide (7.37~26.54%). Instant popcorns contained the highest amount of tFAs. Fried chickens had 0.44 to 14.85% of tFAs and french fries had 5.18 to 27.01% of tFAs. In fried snacks (crispy) and chocolates, tFAs were not detected. The amount of tFAs per serving size was the highest in instant popcorn, followed by french fries, fried snack (tortilla), doughnuts, and grilled confectioneries. TFAs isomer of margarines was mostly C18:1${\Delta}$9t. In shortenings and lards, the most abundant positional isomer of tFAs was C18:1${\Delta}$9t and C18:2${\Delta}$9t ${\Delta}$12t. Correlation coefficient of tFAs content between IR and GC/MS method was $r^2$=0.91.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.399-404
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• 2004

This study was conducted to investigate the effect of monosodium glutamate (MSG) and fermentation methods (C-I; fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, C-II; fermented for 7 days at 1$0^{\circ}C$, M-I; kimchi with MSG fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, M-II; kimchi with MSG fermented for 7 days at 1$0^{\circ}C$ on fermentation and free amino acid content. Fermentation of M-I and M-II was slightly delayed compared to C-I and C-II. Total microbe of C-I and C-IIwere lower than those of M-I and M-II, and lactic acid bacteria of C-I and C-II were lower than those of M-I and M-II respectively. The major free amino acids were alanine, asparagine, homocystine and valine in C-I, especially, glutamic acid and ornithine were high in C-II. Homocystine, alanine, asparagine and valine in M-I, glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine and valine were the major free amino acid in M-II, respectively. The sour taste of M-I and M-II was lower than those of C-I and C-II, respectively, and the effect of delaying fermentation at 1$0^{\circ}C$ did not showed in the C-I and M-I. The crispy taste of the M-I and M-II was higher than those of C-I and C-II, which was the opposite results of sour taste. Palatable and overall taste of M-I and M-II were higher than those of C-I and C-II, respectively These results suggest that the MSG in kimchi affect not only increment of free amino acid content but also shelf-life and taste improvement, and continuous fermentation at 1$0^{\circ}C$ also enhance the content of free amino acid and shelf-life of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.371-378
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• 1987

Free and total amino acids of before and after the heating of the small shrimps were analysed quantitatively, in order to confirm the role of amino acids as important precursors of cooked odor components. Differences of free amino acids contents of the three samples were slightly reconized but free amino acids contents of all sample decreased as about half by heating, It seems that decreased amino acids participate In volatile components of the Small Shrimps. (Sergia lucens Hancen, Euphausia Surperba and Euphausia pacifica Hancen). The amino-carbonyl model reaction was carried out, in order to confirm formation mechanism of volatile compounds of the small shrimps during cooking. The model systems constituted by diluted solutions. of glucose and amino acids (proline, taurine and betaine) the most containing in small shrimps. The volatile odor concentrates of model system were obtained by simultaneous distillation and extraction with Nickerson's apparatus. The odor concentrates of model systems(I, III) had not small shrimp-like odor and main compounds were 1,4,5,6-tetrahydro-2-acetopyridine and 2-acetyl pyridine. In model system II, hetero ring nitrogen and sulfur compounds identified in small shrimps were not did.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.46-50
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• 1983

In order to find out the possibility of utilizing red pepper seed as food resources of fats and proteins, a series of studies were conducted. The red pepper seed contained 27.6% of crude fat and 22.2% of crude protein. The lipid fractions obtained by silicic acid column chromatography were mainly composed of 95.4% neutral lipid, where as compound lipid were 4.6%. Among the neutral lipid separated by thin layer chromatography, triglyceride was 85.6%, sterol ester 4.9%, free fatty acids 3.4%, diglyceride 2.5%, sterol 2.2% and monoglyceride 1.1%, respectively. The predominant fatty acids of red pepper seed oil were linoleic acid (57.1-75.4%), palmitic acid (13.9-21.3%) and oleic acid (8.0-15.1%), especially glycolipid contained 1.7% of linolenic acid and small amount of myristic acid and arachidic acid. The salt soluble protein of red pepper seed was highly dispersible in 0.02M sodium phosphate buffer containing 1.0M $MgSO_4$, and the extractability of seed protein was about 25.0%. Glutamic acid and arginine were major amino acids of red pepper seed protein. The electrophoretic analysis showed 6 bands in seed protein, and the collection rate of the main protein fraction purified by sephadex G-100 and G-200 was about 62.2%. Glutamic acid (19.9%) was major amino acid of the main protein, followed by glycine and alanine. The molecular weight of the main protein was estimated to be 93,000.

• Journal of Korean Society of Forest Science
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• v.51 no.1
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• pp.1-21
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• 1981

Populus glandulosa and Populus tomentiglandulosa, which were known to be natural hybrids, were examined for morphological, physiological and karyological traits to illucidate its hybridity and taxonomical importance. The results abtained were as follows; 1. Survival rate in rooting of cuttings and grafting was different between the hybrids and their rooting abilities showed incomplete dominance. 2. Their leaf openings showed incomplete dominance. The leaf longevities of P. alba ${\times}$ glandulosa and P. tomentiglandulosa were stronger than the other hybrids. 3. There were differences in resistance to toxicity of $KClO_3$ between the hybrids. 4. Many external leaf characters of the hybrids also showed incomplete dominance. P. tomentiglandulosa was similar in those characters to P. alba ${\times}$ glandulosa while P. glandulosa was similar to hybrids crossed, reciprocally crossed or back-crossed between P. davidiana and P. alba. 5. Their numbers of male flower showed incomplete dominance or hybrid vigor. The numbers of P. tomentiglandulosa were similar to thosa of P. alba ${\times}$ glandulosa while those of P. glandulosa to those of P. alba ${\times}$ davidiana or P. davidiana ${\times}$ alba. 6. Morphology and band color of male catkin bract showed incomplete dominance. Those of P. glandulosa were similar to those of P. alba ${\times}$ davidiana while those of P. tomentiglandulosa to those of. P. alba ${\times}$ glandulosa. 7. There were differences in vascular bundle number and arrangement of petiole between the hybrids. 8. Differences in the anatomical traits of stem did not exist between the hybrids but those in wood fiber size existed. 9. The chromosomes of artificial hybrids, P. glandulosa and P. tomentiglandulosa showed irregular behavior in metaphase I and II. 10. All hybrids including P. glandulosa and P. tomentiglandulosa showed small number of P.M.C. with 19 II but many univalent chromosomes were exhibited in metaphase I. 11. All hybrids including P. glandulosa and P. tomentiglandulosa showed a little abnormal nuclear plates as laggard chromosome and chromosome bridge in anaphase I and II. 12. The frequency of pollen tetrad and fertile pollen was low in most of the hybrids including P. glandulosa and P. tomentiglandulosa.

• Journal of Korean Society of Forest Science
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• v.51 no.1
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• pp.41-50
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• 1981

The purpose of this study was to evaluate the substitutional possibility of new extender instead of wheat flour, which is extending for plywood adhesives in Korea. As the extending materials corn stalk, pine bark, Pitch and Korean pine leaves, wheat, or wood flour were selected and prepared for the extending powders, dried at $103{\pm}2^{\circ}C$ during 24 hours in the drying oven, followed by being pulverized into 60-100 mesh powder. The extenders were mixed with urea formaldehyde resin in the ratio of 5, 10, 15 or 20%. After plywoods were manufactured by the above extended ratios, dry and wet shear strength and wood failures were analyzed and discussed. The results at the study may be summarized as follows ; 1. In urea formaldehyde resin dry shear strength in plywood extended by wheat flour showed the highest value. 2. Among the extenders in 10 and 20% extension of urea formaldehyde resin wet shear strength of wood flour was higher than that of wheat powder. They had no significant difference statistically. 3. Among the extenders of 5% extension of water soluble phenol formaldehyde resin dry shear strength of plywood extended by Korean pine leaf powder showed the highest value, while wheat powder showed the highest value among 10, 15 and 20% extentions. 4. In water soluble phenol formaldehyde resin the best results of wet shear strength showed in wheat powder. 5. Among the extenders in 15 and 20% extension of water soluble phenol formaldehyde resin, dry and wet shear strength in plywood of corn stalk powder were the highest value next to wheat powder.

• Journal of Korean Society of Forest Science
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• v.13 no.1
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• pp.79-84
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• 1971

This study is, by correlation and regression analysis, on the correlation between culm height and other growth factors which are circle at eye height and length of internode. The samples were come by in Tamyang district, To sum up, the results are as follows; 1. Two growth factors are much more correlative to culm height; both simple correlation and multiple correlation between the former and the latter are significant. ($r_{yx}=0.91$, $r_{yz}=0.78$, $r_{yx{\cdot}z}=0.84$, $r_{yz{\cdot}x}=0.55$, $R_{y{\cdot}xz}=0.94$) Seeing above significance, circle at eye height is more highly correlative than length of internode. 2. The following regression equation was derived from regression analysis. y= -0.687+0.335x+0.206z. y ; culm height. x ; circle at eye height. z ; length of internode. 3. By testing of the equation, regression coefficients are as follows; ${\beta}{\neq}O$, ${\gamma}{\neq}O$, ${\beta}{\neq}O{\neq}{\gamma}$ 4. The results tested the precision of the empirical formula, standard error of standard error by percentage are as follows. $Sy{\cdot}xz=0.89$, $Sy{\cdot}xz(%)=8.14$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.642-650
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• 2016

Cynanchi wilfordii Radix (CW) and Perilla sikokiana (PS) were extracted under different conditions to study their antioxidant, anti-diabetic, and anti-obesity activities. Their potentials as functional food ingredients were investigated. The highest total phenol contents were $15.74{\pm}0.69mg/g$ for CW100 [100% fermented ethanol (FE) extract from CW] and $39.37{\pm}3.46mg/g$ for PS50 (50% FE extract from PS). When extracts were processed at 1 mg/mL, DPPH radical scavenging activities were $79.79{\pm}0.79%$ and $82.69{\pm}1.07%$, respectively, at CW100 and PS50. ABTS radical scavenging activities were $80.20{\pm}2.86%$ and $75.00{\pm}1.78%$, respectively, at CW100 and PS50. However, ferric reducing antioxidant power activities at 1 mg/mL were higher than 80% for PS under all extraction conditions. The highest ${\alpha}$-amylase inhibitory activities were $51.56{\pm}0.56{\sim}59.2{\pm}1.13%$ at CW50 and $46.70{\pm}0.32{\sim}66.17{\pm}0.55%$ at PS0. Cell differentiation inhibitory effects in 3T3-L1 adipocytes were $29.49{\pm}2.98%$ at CW100 and $23.31{\pm}0.61%$ at PS50. The inhibitory effect of the CW100-PS50 mixture was $43.03{\pm}1.63%$, which was significantly higher than those of individual extracts.