• The Journal of Korean Academy of Prosthodontics
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• v.54 no.2
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• pp.152-159
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• 2016

Implant fixed prosthesis for the complete edentulous maxilla provides significant benefits in the aspects of functions and esthetics compared with the conventional denture. Implant supported fixed prosthesis are totally supported by implant, and thus stabilizes the prosthesis to the maximum degree as possible. Also, the improved retention and stability of fixed prosthesis enhance patients' psychological and psychosocial health. This clinical presentation describes a maxillary full arch implant-supported fixed prosthesis in complete maxillary edentulous patient who showed vertical and horizontal alveolar bone resorption in the anterior ridge. To rehabilitate the esthetics and proper lip support, the zirconia framework was fabricated and the pink porcelain was veneered to reproduce the natural gingival tissue. After 9 months of follow up, the restorations were maintained without complications and the patient was satisfied with the restoration both functionally and esthetically.

• Korean Chemical Engineering Research
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• v.57 no.1
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• pp.22-27
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• 2019

Nail polish is used to decorate nail beautifully however, it contains lots of toxic materials. Generally, Nail polish consists of film-forming agent, colorant, solvent, surfactant and stabilizer. In this study, to replace toxic chemicals to low irritative, eco-friendly ingredients, we prepared 4 kinds of nail polish and tested safety, stability and performance. Nail polish including shellac/gelatin showed best performance in water-resistance, friability and drying time. When cell toxicity test is done by MTT assay, shellac-gelatin nail polish showed over 70% cell viability at $1,000{\mu}g/mL$ whereas control nail polish in market showed 50% cell viability. At 4 weeks temperature stability test, color was stable at low temperature however it needs formulation improvement at higher temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.401-406
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• 2000

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change of the food quality in color, which greatly affects the tastes of customers. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, Kiwifruit was enzymatically macerated to separate cells to primary cell wall without damage. Yields of kiwifruit treated with PPase and mechanical maceration were 82% and 60%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 95% of vitamin C, which is the most unstable component in application of the mechanical maceration, remained with intact form for one day after the enzymatic treatment. When the suspensions of kiwifruit macerated with both treatments had been stored at $4^{\circ}C for 6 days, the suspension of kiwifruit mechanically macerated was decolorized. whereas decolorization was not found in the enzymatically macerated kiwifruit. Moreover, the mechanically macerated kiwifruit was greatly deteriorated after heat treatment at $100^{\circ}C for 60 min ; the cell suspension of the exzymatically separated kiwifruit appeared to be stable, indicating the thermal stability. Thus, the PPase treatment could be a better choice for preparation of the highly valuable and functional processed food of kiwifruit as well as for prolonging the preservation period of the processed kiwifruit.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.536-541
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• 1989

In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at $-25\;{\pm}\;2^{\circ}C$. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are $0.8-2.6\;{\times}\;10^5/g,\;70.6-76.7 mg/100g$, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage, The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.105-119
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• 1976

Sucrose, glucose, starches hydrolyzates and raw starchy materials hydrolyzates were caramelized using various catalysis and the caramel products were analysed, in order to carry out the basic research for the replacement of caramel coloring. The results obtained were summarized as follows. 1. The caramel which was manufactured by sucrose syrup being pH 3.5 adjusted by sulfuric acid showed strong color intensity and hue as well as good stability in the solutions of table salt, tannin and alcohol. 2. The product caramelized from sucrose syrup being pH 9.5 adjusted by sodium carbonate showed very strong color intensity and black color component, and was quite stable in alcohol solution but not in table salt and tannin solutions. 3. The caramel products made from sucrose syrup using ammonium salts of strong acid like $NH_4Cl$ and $(NH_4)_2SO_4$ as catalyst showed strong color intensity and black color component but hazy apparence in solution of table salt, tannin and alcohol. 4. The product caramelized from glucose syrup being pH 9.5 adjusted by sodium carbonate indicated strong color intensity but weak red color component and was transparent in solution of table salt and alcohol but hazy in tannin solution. 5. In glucose caramel using $NH_4Cl$, $(NH_4)_2SO_4$, $(NH_4)_2CO_3$ and $(NH_4)_2SO_3$ as catalyst, $NH_4Cl$ plot was very weak in color intensity and insufficient in red color component but stable in solution of table salt, tannin and alcohol. In the case of $(NH_4)_2CO_3$, $(NH_4)_2SO_4$ and $(NH_4)_2SO_3$ plots, all products were strong in color intensity but little insufficient in red color component. On the stability in solutions, $(NH_4)_2SO_3$ plot was stable in two solutions expect tannin solution, $(NH_4)_2CO_3$ plot was only stable in alcohol solution and $(NH_4)_2SO_3$ plot was only stable in table salt solution. 6. When the acid hydrolyzed starch syrups without neutralization were caramelized using $(NH_4)_2SO_4$ as catalyst, the potato starch hydrolyzate caramel showed higher in color intensity being similar to its of glucose caramel than sweet potato starch hydrolyzate caramel and corn starch hydrolyzate caramel. 7. Dried sweet potato powder, dried acorns powders, the acorns (from Q. serrata THUNB and Q. acutissima CARR.) powders extracted with water for 7 days and with 50% alcohol solution for 24 hrs were hydrolyzed by sulfuric acid in autoclave at $3.5kg/cm^2$ as pressure for 60 mins, and were caramelized using $(NH_4)_2SO_4$ as catalyst. It was supposed that all of those products were poor quality on color and stability in solutions at the viewpoint of food coloring matter.

• Journal of Dental Rehabilitation and Applied Science
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• v.35 no.1
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• pp.1-10
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• 2019

Purpose: The aim of this study was to evaluate the influence of polishing methods on the color stability of composite resins. Materials and Methods: Two bulk-fill and four conventional resin composites were filled in cylindrical molds (6 mm diameter, 4 mm height) and light-cured. The specimens were stored in $34^{\circ}C$ distilled water for 24 h. Spectrophotometer was used to determine the color value according to the CIE $L^*a^*b^*$ color space. Each group was divided into three groups according to polishing methods (n = 5). Group 1 was control group (Mylar strip group), group 2 was polished with PoGo, and group 3 was polished with Sof-Lex Spiral wheels. Color evaluation was performed weekly for 4 weeks after immersion in $34^{\circ}C$ distilled water. The results were analyzed by generalized least squares method (P < 0.05). Results: Generalized least squares analysis revealed that Sof-Lex Spiral wheels group showed the significantly lower ${\Delta}E$ values compared to PoGo and control group (P < 0.05). The ${\Delta}E$ values of polished group showed the significantly lower than the ${\Delta}E$ values of unpolished group (P < 0.05). Regarding color changes of composite resins, there was no significant difference between the ${\Delta}E$ values of Filtek Z250 and Filtek Z350 XT Universal restorative in all time intervals (P < 0.05). Tetric N-Ceram Bulk Fill showed the significantly lower ${\Delta}E$ values compared to other composite resins in 1, 2, 3 weeks (P < 0.05). Conclusion: Within the limitations of this study, polishing methods influence the color stabilities of composite resins. The group polished with Sof-Lex Spiral Wheels showed more resistance to discoloration than group polished with PoGo.

• Journal of Dental Rehabilitation and Applied Science
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• v.28 no.2
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• pp.213-221
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• 2012

The purpose of this study was to evaluate the stability of external stain that long term attrition caused by tooth brushing affected the color variation of external stain of IPS e.max Press Porcelain. The specimen was made by IPS e.max Press LT ingots, and treated the shade of external staning as Orange, A, B, C, D After conducting horizontal toothbrush strokes about 11,000 / 22,000 / 44,000 / 66,000 / 88,000, Color changers of the external stained layer was measured with SpectroShade$^{tm}$ MICRO(MHT, Italy). The result of this study was obtained as follows: 1. After 11,000 strokes, the color changes of shade were greater in Orange shade than the other 4 shade groups. And even though toothbrush strokes were increased until 88,000, there were no statistical significant color changes about the external stain shade variation. 2. The amount of color variation about increasing of toothbrushing strokes was irregular(no consistent increasing, or decreasing), and it was no statistical significant changes According to these results, the long term tooth-brushing doesn't affect the changes of external stain about IPS e.max press porcelain. And it doesn't reduce the stability of external stain clinically. Later, it will be needed to study other factors affecting the external stain.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.175-175
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• 2016

Sn도금액은 강산에서는 $Sn^{2+}$, 강알칼리에서는 $Sn^{4+}$석출이 안정하다. 중성영역은 도금액에 $Sn^{2+}$침전을 방지하기 위하여 착화제가 필요하다. 기록에 남아 있는 가장 오래된 Sn도금은 1856년 Gore가 4가의 주석산염을 사용한 알칼리성용액이다. 그 후 50~60년 사이에 2가의 염화주석($SnCl_2$)과 KOH에 Cyan 등의 착화제를 첨가한 도금액이 발표되었다. 최초의 실용적인 알칼리주석용액은 1931년 Oplinger의 4가 주석산 염으로서, $CH_3COONa$를 완충제로 사용하였고, $Sn^{2+}$을 산화시키기 위하여 과산화물이나 과 붕산염을 첨가하였다. 알칼리성 Sn용액은 Natrium용액과 Kalium용액이 있지만, Kalium염이 용해성이 좋고, Sn농도를 높여 전류밀도를 높일 수 있다. 알칼리성용액은 도금속도가 산성용액의 1/2로 되고, 음극효율도 80~90% 정도 낮아, 두꺼운 피막이나 생산성을 중시하는 부품에는 적합하지 않다. 초기의 산성용액은 Sn의 정련목적으로 사용되었고, Pb정련에 사용된 Fluor규산용액에 Gelatine을 첨가하였다. Mathers는 Cresol산을 첨가하여 미량의 Cresol포화용액을 사용하여 고속으로 두껍게 석출시킬 수 있었다. 독일의 Schloetter도 다양한 방향족 술폰산으로써 반 광택피막을 실현하였다. 산성Sn도금액은 첨가제에 어떠한 유기화합물을 사용하는가는 도금장치나 석출상태로써 결정할 수 있다. Hothersall과 Bradshaw는 Cresol술폰산을 첨가하여 도금액 안정성 향상을 발견했다. Cresol술폰산은 $Sn^{2+}$의 안정제이며, Gelatine은 분산제기능을 한다. 붕 불화용액은 Sn농도를 높일 수 있고, $2{\sim}12A/dm^2$의 고 전류밀도의 도금이 가능하다. 1937년 Schloetter가 개발하여 미국의 제철회사에서 사용되었다. Sn-Ni도금은 Ni도금보다도 뛰어난 내식성이 있기 때문에 자전거, 자동차부품에 사용되고 있다. 실용도금액은 1951년 Parkinson이 발표한 HBF/HCL용액이다. $SnCl_2$산성용액에서 표준전위는 -0.136V인데 비하여, Ni이온의 표준전위는 -0.25V이다. HF용액에서는 불화물이온이 $Sn^{2+}$의 석출전위를 (-)방향으로 이동시켜서 합금석출이 가능하다. Sn-Co도금은 Cr도금의 색조에 가깝고, 장식목적으로 사용된다. Cr도금 대체용으로 사용된다. 내마모성이나 내식성은 Cr도금보다도 떨어지기 때문에 장식목적에 한정된다. 1953년 Parkinson은 Sn-Ni도금연구에서 동일한 용액조성으로부터 Co 30%를 석출시켰다. Sn-Zn도금은 방식도금으로서 자동차부품에 많이 사용되고 있다. Sn과 Zn의 표준전위는 서로 멀리 떨어져 있기 때문에 산성용액에서는 공석될 수 없다. 1980년대에 들면서, 방식Cd(Cadmium)도금의 독성 때문에 Sn-Zn도금을 재인식 하게 되었다. 1957년 Vaid 등이 No Cyan도금액을 발표했다. 그 후 러시아의 연구자가 안정한 도금액을 연구하였고, Srivastava와 Muckergee가 1976년에 종합하였다.