• Food Science of Animal Resources
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• v.31 no.6
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• pp.914-920
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• 2011

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.1
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• pp.53-64
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• 2008

Statement of problem: Peri-implant marginal bone loss is an important factor that affects the success of implants in esthetics and function. Various efforts have been made to reduce this bone loss by improving implant design and surface texture. Previous studies have shown that early marginal bone loss is affected by implant neck designs. Purpose: The purpose of this study was to examine the influence of laser microtexturing of implant collar on peri-implant marginal bone loss. Materials and methods: Radiographical marginal bone loss was examined in patients treated with implant-supported fixed partial dentures. Marginal bone level was examined with 101 implant fixtures installed in 53 patients at three periods(at the time of implantation, prosthetic treatment and 6-month after loading). Four types of implants were examined. The differences of bone loss between implants(ITI standard) with enough biologic width and implants(ITI esthetic plus, Silhouette IC, Silhouette IC Laser-$Lok^{TM}$) with insufficient biologic width have been compared. Resorption angles were examined at the time of prosthetic delivery and 6-month after loading. Results and Conclusion: Within the limitation of this study, the following results were drawn. 1. The marginal bone loss of ITI standard and Silhouette IC Laser-$Lok^{TM}$ was less than that of ITI esthetic plus and Silhouette IC(P<0.05). The marginal bone loss between ITI standard and Silhouette IC Laser-$Lok^{TM}$ had no significant statistical difference(P>0.05). There was no significant statistical difference between marginal bone loss of ITI esthetic plus and Silhouette IC(P>0.05). 2. There was no significant difference in marginal bone loss between maxilla and mandible(P>0.05). 3. There was no significant difference in resorption angle among four types of implants(P>0.05). The marginal bone of implants with supracrestal collar design of less than that of biologic width had resorbed more than those with sufficient collar length. The roughness and laser microtexturing of implant neck seem to affect these results. If an implant with collar length of biologic width, exposure of fixture is a possible complication especially in the anterior regions of dentition that demand high esthetics. Short smooth neck implant are often recommended in these areas which may lack the distance between microgap and the marginal bone level. In these cases, the preservation of marginal bone must be put into consideration. From the result of this study, it may be concluded that laser microtexturing of implant neck is helpful in the preservation of marginal bone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.376-382
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• 2012

This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added group scored 50% higher than the other added group. Regarding hardtack color, L (lightness) and b (yellowness) values decreased with increasing acorn powder and acorn extract addition. Hardness of hardtack increased with added acorn jelly powder, but no significant difference was observed with acorn extract. The taste and texture of the hardtack 0.1% acorn extract added group significantly increased. Overall, preferences decreased with increasing acorn extract but not significantly. In conclusion, the results of this study suggest that addition of 50% acorn jelly powder in combination with addition of less than 0.1% acorn extract to hardtack was the most desirable.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.175-181
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• 2013

These studies were identified the effect of four types of non-perforated breathable (NPB) packing film and three sizes on storage ability of fresh-cut for ready to eat packaging at $5^{\circ}C$ for 25 days and $10^{\circ}C$ for 15 days storage in Salicornia herbacea. The fresh weight loss was less than 2% in every films at $5^{\circ}C$ condition after 25 days storage, and the $10^{\circ}C$ also had same result on 15 days storage except 100,000 cc NPB film. Compare with storage after 15 days, storage condition at $5^{\circ}C$ had shown better result under the 1% fresh weight loss rate. The 5,000 cc and $5^{\circ}C$ condition had been shown the characteristics of MA packaging in carbon dioxide and oxygen concentrations. The ethylene concentration in vacuum film was higher 10 to 100 times than in NPB film treatments during storage. But ethylene concentration was not statistically significant differences among size treatments. Every conditions had been measured the anti-oxidant activity by DPPH method after storage at $5^{\circ}C$ for 25 days and $10^{\circ}C$ for 15 days. S. herbacea at $5^{\circ}C$ had been more than twice of activity compare with that at $10^{\circ}C$. 100,000 cc NPB film had been higher contents of anti-oxidant activity at $5^{\circ}C$ and $10^{\circ}C$. As the fresh-cut sizes, 3 cm and 5 cm sizes had changed depending on film types but 10 cm were not effected by the film types in the DPPH activity. When panel test had been tried to measure the visual quality and off-flavor after storage, $5^{\circ}C$ with a filme of 5,000 cc treatment had established higher value than other treated conditions. As these results, it's may be suggested that the $5^{\circ}C$ with 5,000 cc non-perforated breathable film for MA storage in Salicornia herbacea at fresh cut distribution system. Fresh cut size 10 cm with 100,000 cc NPB film also had the good quality for 15 dyas storage at $10^{\circ}C$, and this result can be applied for short term distribution system in Korea.

• Korean Journal of Heritage: History & Science
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• v.53 no.1
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• pp.4-23
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• 2020

This study examines the universal meaning of the roof-end tile, our cultural property, and especially focuses on an ontological interpretation of the "Smile of Silla" roof-end tile. In addition, the problem of good and evil read here is considered in connection with the universal problem of philosophy. The issue of good and evil is a theme in philosophy, theology, religion, and culture that will endure throughout human history in both the East and the West. Augustine and Schelling inquired deeply into the source of evil and obtained an answer to this question based on their methods, but their answer is not universal or absolute, or an answer that applies to everyone. This is because the issue of good and evil possesses both a direct relationship with every human being and a characteristic that will remain unresolved. That is to say, the metaphysical question regarding the source of evil will always be one that is open. Nietzsche, however, repudiated the morals handed down through Socrates and Christianity, and urged that we reside "beyond good and evil." This brief review argues that good and evil exists in the form of a being in itself, whether it is within our grasp or not, and reveals that good and evil is more "this-worldly" than it is "other-worldly". The roof-end tiles with facial markings passed on to us also presuppose that evil is in full force in this world and exerts its influence. This review taps into several folk methods for coping with the existence of an invincible evil that surpasses human capability and contemplates the extraordinary and creative ideas of the Silla people through their "Smile of Silla" roof-end tiles with facial markings that were used to counter evil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.702-708
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• 2015

The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.210-217
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• 2005

This study was designed to evaluate the quality comparison of emulsion-type sausages made from different Rhus verniciflua Stokes (RVS) sources. The pigs were fed a supplemented concentrate diet with a RVS supplement of $4\%$ feed for 5 weeks before slaughter. The RVS extract was prepared from 100g of RVS sawdust and 1L of distilled water for 48 hours. Emulsion-type sausages were made using lean meat or dietary RVS han1 lean $(51.07\%)$, ice water or RVS extract $(19.63\%)$, back fat $(26.60\%)$ and other additives $(2.70\%)$. The treated sausages were divided into non-dietary meat with water (T1, Control), dietary RVS meat with water (T2), non-dietary meat with RVS extract (T3), and dietary meat with RVS extract (T4). The crude fat was significantly lower (p<0.05) in dietary RVS meat-added sausages (T2, T4) than in control sausage (T1). The lightness ($L^{\ast}$) and redness ($a^{\ast}$) were significantly lower (p<0.05) in RVS extract-added sausages (T3, T4) during refrigerated storage. The $a^{\ast}$ value was higher (p<0.05) in T2 than in the other treatments. The VBN and TBARS values were significantly lower in RVS extract-added sausages (T3, T4) during refrigerated storage. The hardness, adhesiveness, gumminess, and chewiness were significantly lower (p<0.05) in T2 than in the other treatments. This results showed that feeding of RVS in diet and/or RVS extract had a significant impact on the quality of emulsion-type sausage. The RVS extract-added emulsion-type sausages (T3, T4) showed dark and reddish color although they were more effective in delaying the protein deterioration and lipid oxidation. Consequently, the sausage prepared from pigs fed $4\%$ RVS with water (T2) was more effective in increasing the $a^{\ast}$ value, textural properties, and delaying the protein deterioration, lipid oxidation than that without RVS in diet.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.335-345
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• 2015

This study was conducted to compare carcass yield and meat quality among four lines of Korean native chickens (Yeonsan Ogye, Hyunin Black, Hoengseong Yakdak and Hwangbong) and White Leghorn as control. Chickens (N=23, male) were grown under same conditions and slaughtered at 56 weeks old to observe the physicochemical differences in breast and leg meats. The live and carcass weights of Hwangbong were significantly higher than other chickens (p<0.05). Four lines of Korean native chickens, regardless of the part, had higher shear force value than White Leghorn (p<0.05). In addition, the breast meat of Korean native chickens had higher cooking loss and lower water holding capacity than that of White Leghorn. The cooked meat of Hwangbong particularly were more chewy, gummy and cohesive with lower tenderness than other chickens (p<0.05). Oleic acid content which is related to meat flavor was significantly higher in the breast meat of Hoengseong Yakdak (39.6%). The meat of Korean native chickens had lower n6/n3 ratio, in which the breast and leg meat of Hoengseong Yakdak contained the lowest ratio (p<0.05). The meat of Hwangbong and Hoengseong Yakdak were more acceptable than the others according to sensory test (p<0.05).

• Journal of Chest Surgery
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• v.39 no.11 s.268
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• pp.815-821
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• 2006

Background: Carotid endarterectomy is an effective treatment modality in patients with severe carotid artery stenosis, but it may result in serious postoperative complications, We analyzed the results of the carotid endarterectomy performed in our institution to reduce the complications related to the card endarterectomy. Material and Method: We analyzed retrospectively the medical records of 74 patients(76 cases) who underwent carotid endarterectomy for carotid artery stenosis by a single surgeon from February 1996 to July 2004. Result: There were 64 men and 10 women. The mean age of the patients was 63.6 years old. Carotid endarterectomy only was performed in 63 cases, carotid endarterectomy with patch angioplasty in 8 cases, and carotid endarterectomy with segmental resection of internal carotid artery and end to end anastomosis in 5 cases. Intra-arterial shunt was used in 29 cases. The mean back pressures of internal carotid arteries checked after clamping common carotid arteries and external carotid arteries were $23.48{\pm}10.04$ mmHg in 25 cases with changes in electroencephalography(group A) and $47.16{\pm}16.04$ mmHg in 51 cases without changes in electroencephalography(group B). There was no statistical difference in the mean back pressure of internal carotid arteries between two groups(p=0.095), but the back pressures of internal carotid arteries of all patients with changes in electroencephalography were under 40 mmHg. When there was no ischemic change of electroencephalography after clamping common carotid artery and external carotid artery, we did not make use of intra-arterial shunt regardless of the back pressure of internal carotid artery. Operative complications were transient hypoglossal nerve palsy in four cases, cerebral hemorrhage occurred at previous cerebral infarction site in two cases, mild cerebral infarction in one case, hematoma due to anastomosis site bleeding in one case, and upper airway obstruction due to laryngeal edema probably caused by excessive retraction during operation in two cases. One patient expired due to cerebral hemorrhage occurring at previous cerebral infarction site. Conclusion: Carotid endarterectomy is a safe operative procedure showing low operative mortality. We suggest that intra-arterial shunt usage should be decided according to the ischemic change of electroercephalography regardless of the back pressure of internal carotid artery. Excessive retraction during operation should be avoided to prevent upper alway obstruction due to laryngeal edema and if upper airway obstruction is suspected, prompt management is essential.

• Journal of Korea Water Resources Association
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• v.42 no.2
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• pp.141-148
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• 2009

Each river in each country has peculiar channel characteristics at every section. Korea consists of mountains at the rate of 70%. Due to this, the sections that display unique channel form are scattered. One of the typical features is the narrow pass of channel section that presents in the process of the generation of alluvial channel and deformation channel. Around as this narrow pass of channel, it often comes to be regular flood disaster section. Regardless of this situation, investigations and plans that reflect channel characteristics at the narrow pass of channel have been wholly wanting until now. In accordance with this, we have investigated and analysed hydraulic significance and channel form of the narrow pass of channel in Seonsan in this study. The study has found real minute classification of sediment phenomenon at river bed of low flow channel on investigation section which is sand-bed river, but it was vaguely difficult to conclude that classification of sediment arises from explicit natural force. We were able to assume that the phenomenon comes from gentle bed slope, supply of river bed materials which is nearly uniformity. However, classification of sediment would come from collecting an aggregate rather than natural force. And we found that compound cross section conversion has been developing dramatically with channel form of movable bed section referring to movement which was active before at drainage district of the narrow pass of channel. With this, we could find the phenomenon that river width of low flow channel diminished largely. This kind of situation implies that it may cause compound section weighting, flood dimension decreasing, revetment at low flow channel or the local scour at bottom of levee when extraordinary flood occurs.