• The Journal of Korean Academy of Prosthodontics
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• v.55 no.4
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• pp.381-388
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• 2017

Purpose: Unpredictable shrinkage of zirconia during sintering process causes discrepancy. Therefore, there have been attempts to reduce discrepancy by milling zirconia after sintering. However, due to the hardness of sintered zirconia, milling takes longer time, causes damage to the machine and causes chip formation. With customized zirconia block using the mean dimension of prepared natural dentition, it is expected to overcome these shortcomings. Materials and methods: The mean dimension of prepared natural dentition was analyzed as STL file after scanning of prepared teeth treated at SNUDH. The transverse, frontal and sagittal planes were set using Mimics and Photoshop. 3D volume was projected on each plane, and the outer line was measured through external tangent line, and the inner line was measured through inflection point of tangent line. Results: The mean height of prepared incisal (N = 57) is $6.60{\pm}1.05mm$, mesiodistal length is $2.98{\pm}0.73mm$, buccolingual length is $2.04{\pm}0.73mm$. The mean height of prepared premolar (N = 15) is $5.37{\pm}1.49mm$, mesiodistal length is $4.10{\pm}1.78mm$, buccolingual length is $5.86{\pm}1.55mm$. And the mean height of prepared molar (N = 13) is $5.11{\pm}1.29mm$, mesiodistal length is $6.80{\pm}1.18mm$, buccolingual length is $7.34{\pm}1.40mm$. Conclusion: Using the mean dimension of prepared natural dentition, it is expected to be able to fabricate customized zirconia block.

• Journal of Aquaculture
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• v.20 no.3
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• pp.147-153
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• 2007

The present study was performed to evaluate sitological quality of the cultured and wild river puffer, Takifugu obscurus. Proximate composition, the content of extractive nitrogen, the content of nucleotides and their related compounds, total and free amino acid, and fatty acids were analysed and sensory evaluation in the muscle of the river puffer were compared. The cultured river puffer had a higher moisture content compared to the wild fish, while there was no significant difference in crude lipid, crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR and Hx were detected. The result from analyzing ATP-related compound showed difference in total content by wild and cultured river puffer, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the cultured fishes than wild ones. Breaking strength level of the wild river puffer was higher than that of the cultured fish. High levels of C16:0 and C18:0 were shown in all samples and -3 polyunsaturated fatty acid content were not different between the cultured and wild river puffers (P>0.05). Total 17 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine and leucine and low contents of cystine, histidine, methionine and tyrosine. The result from surveying free amino acid content of wild and cultured river puffer showed difference in content, but generally taurine and lysine content for the whole free amino acid held the most part. There was no significant difference in texture, flavor and overall acceptance score between the cultured and wild fishes (P>0.05).

• Journal of Gastric Cancer
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• v.5 no.2
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• pp.95-100
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• 2005

Purpose: Critical pathways (CP), also known as clinical pathways, are management plans that display goals for patients and have led to improved outcomes for many disease entities. This study was aimed at developing a critical pathway for the surgical treatment of gastric cancer patients and evaluating its usefulness. Materials and Methods: A CP was developed and implemented by a team of surgeons, nurses, nutritionists, and administrative officials. Among the 117 patients who received curative gastrectomies for gastric cancer at Kangnam St. Mary's Hospital, The Catholic University of Korea, between October 2003 and August 2004, 26 patients were treated according to the CP. We evaluated its usefulness by comparing the clinical characterisctics, postoperative progress, hospital stays, and costs between the CP and the non-CP groups. Patient satisfaction was also surveyed with questionnaires. Results: Of the initial 26 patients in the CP group, two were excluded from the final evaluation; one patient had a duodenal stump leakage, and the other had a gastric stasis postoperatively. In 8 patients, protocol violation occurred; six patients refused to be discharged on the $7^{th}$ postoperative day, one patient who had an gastric staisis postoperatively stayed for 2 additional days, and one patient who needed ICU care stayed for 4 additional days. The drop-out rate was $7.7\%$ (2/26), and the variance rate was $30.8\%$ (8/26). The mean hospital stay was 11.3 days ($10\~15$ days) for the CP group compared with 17.5 days ($9\∼68$ days) for the non-CP group, resulting in a difference of about 6 days (P<0.05). The mean hospital stays after surgery were 10.3 days ($7\∼68$ days) and 8.3 days ($7\∼12$ days) for the non-CP and the CP groups, respectively, but the difference was statistically not significant (P>0.05). The mean charge during the hospital stay was higher in the non-CP group ( $\\$ 6,292,200) than in the CP group ( $\\$ 4,863,685). The charge per hospital day was higher in the CP group ( $\\$ 430,414) than in the non-CP group ( $\\$ 359,554). Patient satisfaction was higher in the CP group than in the non-CP group. Conclusion: By developing and applying a critical pathway in the surgical treatment of stomach cancer patients, we could reduce the length of hospital stay as well as the cost. A multi-centered prospective study to establish a standard treatment pathway and to demonstrate its effectiveness is needed in the future.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.396-401
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• 2006

This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.811-817
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• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.

• Geophysics and Geophysical Exploration
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• v.11 no.1
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• pp.34-40
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• 2008

Underwater seismic refraction with advanced interpretation approaches makes important contributions to shallow marine exploration and geotechnical investigations in Australia's coastal areas. A series of case studies are presented to demonstrate the recent applications of continuous and static USR methods to river crossing and port infrastructure projects at various sites around Australia. In Sydney, static underwater seismic refraction (USR) with bottom-placed receivers and borehole seismic imaging assisted the development of improved geotechnical models that reduced construction risk for a tunnel crossing of the Lane Cove River. In Melbourne, combining conventional boomer reflection and continuous USR with near-bottom sources and receivers improved the definition of a buried, variably weathered basalt flow and assisted dredging assessment for navigation channel upgrades at Geelong Ports. Sand quality assessment with continuous USR and widely spaced borehole information assisted commercial decisions on available sand resources for the reclamation phase of development at the Port of Brisbane. Buried reefs and indurated layers occur in Australian coastal sediments with the characteristics of laterally limited, high velocity, cap layers within lower velocity materials. If these features are not recognised then significant error in depth determination to deeper refractors can occur. Application of advanced refraction inversion using wavefront eikonal tomography to continuous USR data obtained along the route of a proposed offshore pipeline near Fremantle allowed these layers and the underlying bedrock refractor to be accurately imaged. Static USR and the same interpretation approach was used to image the drowned granitic regolith beneath sediments and indurated layers in the northern area of Western Australia at a proposed new berthing site where deep piling was required. This allowed preferred piling sites to be identified, reducing overall pile lengths. USR can be expected to find increased application to shallow marine exploration and geotechnical investigations in Australia's coastal areas as economic growth continues and improved interpretation methods are developed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.3
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• pp.215-221
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• 2016

This study examined the effects of delayed harvest of Miscanthus on its biomass yield and growth characteristics. The trial was conducted at a 5-year-old demonstration field, using Miscanthus sacchariflorus cv. Geodae 1 and Miscanthus ${\times}$ giganteus. Harvesting was carried out using a mower, baler, and bale picker driven by a 5-ton tractor. Harvesting dates were the $1^{st}$, $10^{th}$, and $17^{th}$ of April, which respectively corresponded with the first, mid, and last emerging dates of new shoots. The sequential changes in stem number due to delayed harvesting were investigated on April $29^{th}$, May $27^{th}$, July $22^{nd}$, and October $30^{th}$, which corresponded to the juvenile, mid, luxuriant, and senescence stem stages, respectively. Soil penetration resistance, biomass yield, and growth characteristics were investigated on October $30^{th}$. There was no difference in soil penetration resistance at a depth of 10 cm, but it increased at a depth of 20 cm in proportion to the delayed harvesting time. The sequential change in stem number due to delayed harvesting was greater in M. sacchariflorus cv. Geodae 1 than in M. ${\times}$ giganteus. In M. sacchariflorus cv. Geodae 1, which was harvested on the last emerging date of new shoots, the stem number was $169/m^2$ in the mid stage but decreased to $70/m^2$ in the luxuriant stage. The diameter of newly developed rhizomes, stem height, and biomass yield decreased in the two Miscanthus species due to delayed harvesting. The ratio of Miscanthus headings, which is a critical characteristic for landscape use, also decreased due to delayed harvesting. Heading of M. sacchariflorus cv. Geodae 1 was not observed in plots harvested on the mid and last emerging dates of new shoots.

• Korean Journal of Environmental Biology
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• v.29 no.2
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• pp.92-97
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• 2011

Morphological and physiological differences of $Colocasia$ $esculenta$ were investigated in the cultivation of hydorphonic and soil culture. $C.$ $esculenta$ grown in Hoa.+IAA (indole-acetic acid) showed higher growth activity representing 9%, 32%, 38% and 60% than those of the cultivation of vermiculate, Hoagland solution, soil and water, respectively. In case of $F_v/F_m$ ratio experiments, the value $F_v/F_m$ of $C.$ $esculenta$ cultivated in the water showed 0.55 after 6 weeks. $F_v/F_m$ values of $C.$ $esculenta$ cultivated in Hoagland+IAA, vermiculate and soil were between 0.84 and 0.80 indicating $F_v/F_m$ values were about 45% higher than that of $C.$ $esculenta$ cultivated in the water. Diffusion resistance was 45~35% lower in $C.$ $esculenta$ grown in Hoa.+IAA solution than that of $C.$ $esculenta$ grown in water only after 5 and 6 weeks. Therefore, the high standing levels of the growth rate, fluorescence activity and transpiration rate were Hoa.+IAA, vermiculate, Hoagland, soil and water. The distinct morphological differences of $C.$ $esculenta$ cultivated in hydorphonic and soil culture were the appearance of the seed corm and root hair. The development of seed corm was well established in soil culture but the corm in hydorphonic was slowly hydrolyzed and then disappeared. The fibrous root systems of hydorphonic were very well distinguishable compared with that in soil culture. Outstanding results of this experiment were appeared in $C.$ $esculenta$ which was cultivated in the field provided with enough mineral nutrition, organic fertilizers and compound fertilizers. The most height taros were almost 2m and the numbers of seed corm were 30~40 after 7 months.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.136-145
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• 2020

This study was conducted to evaluate pesticide residues and foreign metallic matter on a total of 104 powdered agricultural products in Incheon. Residue testing for 373 pesticides was conducted by GC-MS/MS, LC-MS/MS, GC-ECD, GC-NPD and HPLC-UVD. Foreign metallic matter was detected by magnetic rod. As a result pesticide testing, 7 of the 104 products were found to be within the MRL of the pesticides. The detected pesticides were chlorpyrifos, etofenprox, fenoxanil, malathion, permethrin, tebuconazole and tetraconazole. As for foreign metallic matter, 16 samples were above the allowable limits set by Korean regulations. Therefore, the inspection of residual pesticides in raw material, and the removal of foreign metallic matter will require further stringent attention for the safety of powdered agricultural products.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.1-8
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• 1989

The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were $11~32\mu\textrm{m}$ and oval, and those of buckwheat crude starch were $3~10 \mu\textrm{m}$ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95, 648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133, 690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at $60^{\circ}C$ and increased rapidly from $70^{\circ}C$, and that of buckwheat increased slowly from $60^{\circ}C$ to $90^{\circ}C$ without rapid increase. 7 The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63. 9-$109^{\circ}C$ and 52.5-84.$2^{\circ}C$, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6$^{\circ}C$ without peak height, and buckwheat crude starch showed that of $62.5^{\circ}C$ without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as 'Mook' by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness.