• Journal of Oral Medicine and Pain
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• v.37 no.4
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• pp.221-225
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• 2012

Disc dislocation without reduction, as known as closed lock, is a clinical condition in which the disc is dislocated from the condyle and does not return to normal position during condylar movement When the condition of disc dislocation without reduction is acute, the initial therapy should include an attempt to reduce or recapture the disc by manual manipulation. When patients report a history of being locked for 1 week or less, manual manipulation is usually successful. In patients with a longer history, success rate tends to decrease rapidly. If the disc has been successfully recaptured, placing an anterior positioning appliance is recommended to prevent clenching on the posterior teeth, which would likely redislocated the disc. But it is hard to make an appliance immediately in the clinic because it takes too much time. And making an appliance using self-curing acrylic resin is not very popular because of its discomfort by odor and working time. Also, if the patient has resin allergy or is under orthodontic treatment, or if it is impossible to control behavior of the patient, it has been restricted to make an appliance immediately. Therefore, to supplement this disadvantages, we tried to confirm about successful short term use of temporary anterior positioning splint made by using putty impression material after manual manipulation in this study.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.233-241
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• 2005

The objective of this study was to investigate the effect of odor removal such as $NH_3$, volatile organic acid (VOA) during the pig manure composting using of the Pyroligneous acid liquor (PAL). The odor removal efficiencies were evaluated throughout the dilution rates (${\times}0$, ${\times}100$, ${\times}300$) of PAL. The results of the study are as followings. $NH_3$ content in all treatments (volume 10L) was approximately 8 mg/kg in compost piles on the first day. In the case of control treatment, it was increased by 46 mg/kg within 10 days and was not detected after 25 days. In contrast, those levels in PA-100 and PA-300 treatments were similar values at 38 mg/kg within 6 days and decreased after 15 days. And GC. equipment was used to analyze the volatile organic acids (acetic acid, butyric acid, isobutyric acid, isovaleric aicd, 2,3-methylbutyric aicd, and propionic acid). The concentration of acetic acid and butyric acid were the higher than other VOAs during the initial composting day and sharply declined after 15 days. The VOAs in the control treatment were detected until 40 days, but PA-100 and PA-300 treatments were not measured after 15 days. The PA-100 in all treatments was the most effective treatment for $NH_3$ gas and VOAs reduction during composting. In addition, these studies for the odor reduction in compost manufacture process would have to research on more effective methods for the PAL utilization in agro-biological aspects.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.964-970
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• 1999

Fatty acid composition and sensory characteristics of six commercial chickens(CC-RcDR, RcLR, BcBR, BcDR, BcLR, RcBR), one broiler(Arbor Acre) and three Korean native chickens(KNC-D, L, B) were evaluated. In the fatty acid composition at marketing age, KNC had generally higher unsaturated fatty acid ratio than the others. B, BcBR and BcDR showed the highest in unsaturated fatty acid but the lower than others in saturated fatty acid composition. The results of sensory test showed significant difference(P<0.05) only in the leg. B and RcBR had the highest score and Arbor Acre lowest score in juiciness. In tenderness. B had the highest score and RcDR lowest score. In the case of acceptability, KNC generally had high score. Particularly B had the highest score. Among CC, RcBR had the highest score. There were no significant differences in flavor and aroma.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.851-859
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• 2000

In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.117-125
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• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Chrysanthemum zawadskii powder (as ratios of 0.5%, 1%, 1.5%, 2% to the total materials). The result displayed that the $^{\circ}Brix$ value, pH of yanggaeng decreased significantly with the addition of Chrysanthemum zawadskii powder. Increasing the amount of Chrysanthemum zawadskii powder in the yanggeng tended to increased acidity. In chromaticity determination, the values of lightness (L) showed a decrease. However, the value of redness (a) increased by increasing levels of Chrysanthemum zawadskii powder. Texture measurement scores in terms of hardness, springiness, and adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesiveness and chewiness were higher in the additive group than in the control group. DPPH radical scavenging activity and nitrites cavenging activity were significantly increased Chrysanthemum zawadskii (p<0.001). The DPPH content was highest in the 62.40% Chrysanthemum zawadskii yanggaeng. As Chrysanthemum zawadskii powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 0.5% of Chrysanthemum zawadskii powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 0.5% Chrysanthemum zawadskii powder may be the best substitution ratio for yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1323-1329
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• 2008

For the development of new products using salmon, development of seasoned salmon powder was attempted and its characteristics were also examined. In the seasoned salmon powder prepared in this experiment (product P), the proximate composition was 42.1% moisture, 30.3% protein, 18.9% lipid, and 6.2% ash, and the Hunter color value showed 68.14 for the lightness, 7.86 for the redness, 19.13 for the yellowness and 35.12 for the color difference. TCA soluble-N content of product P was 360 mg/100 g, which is higher than that of commercial product (234 mg/100 g). In taste values, total value was 2.2 times higher in product P than in commercial product, and their major free amino acid was only glutamic acid. In both product P and commercial product, the major fatty acids were 16:0, 18:1n-9, 18:2n-6, and 22:6n-3. Total content of amino acid was higher in the product P (29.05 g/100 g) than in commercial product (20.79 g/100 g), and their major amino acids were aspartic acid, glutamic acid, leucine, and lysine. The results of sensory evaluation on the taste, color, and flavor showed that product P was superior to commercial product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.152-157
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• 2004

Physicochemical characteristics of rice milled by newly designed abrasive milling machine were studied. Crude protein and crude lipid contents were 7.81∼8.50% and 1.07∼0.95%, respectively, and they showed a tendency to decrease with milling times. However, they showed higher values than that of polished rice. Major fatty acids of crude lipid were palmitic acid, oleic acid, and linoleic acid. Whiteness of tested samples was higher than brown rice but lower than polished rice. The remain rate of rice germ of four pass-through and polished one time sample (FPS) was 39.33%, and it was higher than that of polished rice (4.00%). One thousand grain weight of samples over than three pass-through was significantly different from brown rice (p<0.05). FPS had smooth surface similar to polished rice and it showed some residual rice germ by scanning electron microscopy. Sensory evaluation showed that the taste of three pass-through rice, four pass-through rice, and FPS was not significantly different from polished rice, whereas their color, odor, texture, and overall acceptability had lower score than polished rice but higher than brown rice. Therefore, we estimate that rice ground over three pass-through by newly designed abrasive milling machine might be a good source having nutritive value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.557-564
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• 2001

The purpose of this study was to investigate the quality characteristics and oxidative stability of kimbugak, a traditional Korean food, made of aqueous green tea (KBG-AGT). The kimbugak was stored at 6$0^{\circ}C$ for 40 day. When 5% AGT was added, the acid value and peroxide value were lower than both the control and the KBG-10% AGT. Fried KBG-AGT contained mostly linoleic acid ($C_{18:2}$), followed by oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$). The proportion of saturated fatty acid was higher in the control compared to both the 5% and the 10% KBG-AGT. Among the unsaturated fatty acids, monoenes only slightly decreased while polyenes greatly decreased in particular, in the control. The proportion of carotenoid and chlorophyll a was higher in KBG-AGT than both in the control and in the fried KBG-AGT. When the aqueous green tea content was increased, The content of chlorophyll a increased but that of the carotenoid did not change. The seaweed's original and after taste scored highest in the KBG-5% AGT. Overall, the KBG-AGT and the fired KBG-AGT were preferred more thant the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.705-710
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• 2004

This study was conducted to investigate the difference of antimicrobial activity between $\varepsilon$-polylysine/grapefruit seed extract mixture and $\varepsilon$-polylysine/glyceride mixture against food-borne pathogens. The minimum inhibitory concentration (MIC) of the $\varepsilon$-polylysine/grapefruit seed extract mixture was 100 times lower than that of the $\varepsilon$-polylysine/glyceride mixture. In case of the $\varepsilon$-polylysine/glyceride mixture the MIC of Bacillus cereus (0.1 $\mu$L/mL) and Pseudomonas aeruginosa (0.1 $\mu$L/mL) were lower than that of Escherishia coli (15 $\mu$L/mL). When rices were cooked with the $\varepsilon$-polylysine/glyceride mixture the number of total microbial cell was decreased during storage at 2$0^{\circ}C$ as concentration of the $\varepsilon$-polylysine/glyceride mixture increased. The antimicrobial activity was the highest against Escherishia coli as the concentration of the $\varepsilon$-polylysine/glyceride mixture increased. Sensory terms such as taste, flavor and texture were not significantly different in cooked rices prepared with 0.5% $\varepsilon$-polylysine/glyceride mixture, but there was significantly different in cooked rices prepared with 1% (p＜0.05) in the overall acceptability, indicating that the cooked rice with 0.5% $\varepsilon$-polylysine/glyceride mixture was recommended.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.136-146
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• 1987

Flavor components were trapped by stimultaneous steam distillation-extraction method for investigating it in the bellflower roots and fractionated into four groups such as a neutral, a basic, a phenolic and an acidic fraction. An acidic fraction methylated with diazomethane solution and three others were analysed by GC and GC-MS equipping a fused silica capillary column, and S-containing compounds in these were detected with a flame photometric detector (FPD). The total of one hundred and three compounds from the bellflower roots were identified: they were 6 aliphatic hydrocarbons, 10 aromatic hydrocarbons, 2 terpene hydrocarbons, 12 alcohols, 8 terpene alcohols, 17 aldehydes, 3 terpene aldehydes, 5 ketones, 5 esters, 3 furans, 2 thiazoles, 2 lactones, 2 sulfides, 9 phenols, l2 carboxylic acids and 5 others. The greater part of the others except carboxylic acids were identified from a neutral fraction of which was assumed to be indispensable for the reproduction of bellflower root odor in a sensory evaluation. As a result of a sensory evaluation, 1-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol, 1-octen-3-ol and so forth identified in a neutral fraction were considered to be the key compounds of grass-like odor in the bellflower roots.