• Restorative Dentistry and Endodontics
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• v.32 no.4
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• pp.313-326
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• 2007

The purpose of this study was to prove that an intermediate resin layer (IRL) oan increase the bond strength to dentin by reducing the permeability of single-step adhesives. Flat dentin surfaces were created on buccal and lingual side of freshly extracted third molar using a low-speed diamond saw under copious water flow. Approximately 2.0 mm thick axially sectioned dentin slice was abraded with wet #600 SiC paper. Three single-step self-etch adhesives; Adper Prompt L-Pop (3M ESPE, St Paul, MN, USA), One-Up Bond F (Tokuyama Corp, Tokyo, Japan) and Xeno III (Dentsply, Konstanz, Germany) were used in this study. Each adhesive groups were again subdivided into ten groups by; whether IRL was used or not; whether adhesives were cured with light before application or IRL or not; the mode of composite application. The results of this study were as follows; 1. Bond strength of single-step adhesives increased by an additional coating of intermediate resin layer, and this increasement was statistically signigicant when self-cured composite was used (p < 0.001). 2. When using IRL, there were no difference on bond strengths regardless the curing procedure of single-step adhesives. 3. There were no significant difference on bond strengths between usage of AB2 or SM as an IRL. 4. The thickness of Hybrid layer was correlated with the acidity of adhesive used, and the nanoleakage represented by silver deposits and grains was examined within hybrid and adhesive layer in most of single-step adhesives. 5. Neither thickness of hybrid layer nor nanoleakage were related to bond strength.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.92-97
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• 2018

The antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk were evaluated. Matcha spreads containing coconut milk was prepared with different amounts (0, 4, 8, 12, and 16 g) of Matcha, and indicated as S1, S2, S3, S4 and S5, respectively. The moisture content, viscosity, color, pH and sugar content were influenced by the concentration of Matcha. Total phenolic content and total flavonoid content of Matcha were found to be 226 mg GAE/g and 809.42 mg QE/g respectively. Also, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of Matcha was found to be $5.76{\mu}g/mL$ ($IC_{50}$) and 2.26 O.D., respectively. The antioxidant activities of the Matcha spreads containing coconut milk increased with increasing concentration of Matcha. Sensory evaluation indicated that S3 (8 g) was the most preferred in terms of color, taste, texture, and overall acceptance. Based on these results, it is suggested that S3 (8 g) was appropriate for achieving good quality coconut milk based spread containing Matcha.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.308-315
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• 2018

To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.42-48
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• 2004

The effect of xylitol on the Dongchimi fermentation was investigated by measuring the sensory, physicochemical and microbiological properties during fermentation of up to 30 days. Dongchimi with 0, 1, 2, 3 and 4％ w/v xylitol was fermented at 10$^{\circ}C$. The addition of 1％ xylitol gave the highest scores in terms of the overall acceptability, texture, ripeness, sweet taste and smell. During the fermentation, the total acidity increased, while the pH gradually decreased. The reducing sugars showed the highest content with the addition of 1％ xylitol. The vitamin C was increased in the early stage of fermentation, but reduced gradually after 5 days. The vitamin C content of the Dongchimi with 2％ xylitol addition was shown to be the highest. The total viable cells and lactic acid bacteria increased between 2 and 5 days of fermentation, but were gradually reduced thereafter. The numbers of lactic acid bacteria with 1％ xylitol addition were more numerous than with the other percentage additions. The current study showed that the application of 1％ xylitol to the fermentation of Dongchimi enhanced the sensory values of the fermented product.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.419-424
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• 2002

Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.128-136
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on physicochemical and sensorial properties of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color values, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color values, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated sample at 1 kGy decreased significantly in the early storage period, but the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, scores of color, sweetness, flavor, and overall acceptability decreased as irradiation dose and storage period increased. Samples irradiated at over 0.8 kGy showed low preference in all scores except color. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties; thus, electron beam irradiation up to 0.6 kGy in imported navel oranges is optimum for minimizing quality changes and disinfestation treatment simultaneously.

• Korean Journal of Construction Engineering and Management
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• v.21 no.5
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• pp.29-37
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• 2020

This study analyzed the importance of factors according to the investor's perspective through a survey of residential real estate experts using AHP and fuzzy theory. Analysis results showed that rent, profitability, traffic accessibility, commercial and infrastructure, and financial regulation are important in common. By expert group, financial and credit groups cited profitability, rent, traffic accessibility, supply and tax benefits, construction and development groups cited traffic accessibility, rent, direct access, profitability, commercial area and infrastructure, and appraisal and evaluation groups cited rent, profitability, transportation accessibility, financial regulation and supply as the most important factors. This showed that it had a preference characteristic that was associated with work. In other words, it focuses most on the financial perspective in investment characteristics, and it values convenience such as accessibility to transportation and commercial districts and infrastructure as its location characteristics. In addition, it was found that easing financial regulations in the market is important to expand investment in real estate. This study aims to help the business feasibility analysis of residential property developers and rational decision-making of general investors who are consumers, taking into account the various perspectives of the expert group.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.49-56
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• 2010

Yogurt base was prepared from skim milk added with 0.1, 0.3 and 0.5% (w/v) garlic powder and fermented with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 h. The yogurt products were evaluated for acid production such as pH and titrable acidity, number of viable cell, viscosity, color value and sensory properties. The titrable acidities of yogurt added with garlic powder were higher than that of control(0.73%). There was no significant difference in viable cell counts among samples except 0.3% garlic powder. The viscosity of 0.5% garlic yogurt was the highest than any other garlic yogurt. There was no significant difference in color difference among experimental groups. The overall sensory scores of yogurt added with 0.1% and 0.3% garlic powder were not significantly different with those of control. These results suggest that the added amounts of garlic powder to prepared yogurt are adequate below 0.3%.

• Therapeutic Science for Rehabilitation
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• v.8 no.4
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• pp.7-18
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• 2019

Objective : This systematic review aimed to investigate the impact of transcranial direct current stimulation combined with constraint-induced movement therapy (CIMT) in patients with stroke Methods : PubMed and NDSL databases were employed to review literature published between January 2009 and December 2018. The main search terms were "Transcranial direct current stimulation" or "tDCS," "Constraint-induced movement therapy" or "CIMT," "Upper extremity function," "Upper limb," and "Stroke." Based on the inclusion and exclusion criteria, 6 articles were selected. Furthermore, intervention effects on upper extremity function, activities of daily living, and cortical activity were assessed. Results : The current intensity, application time, and protocol of the CIMT varied the between studies. However, the intervention procedures to perform CIMT immediately after transcranial direct current stimulation was the same. Transcranial direct current stimulation combined with CIMT was effective in improving upper limb function and activities of daily living in patients with stoke and had a significant effect on cerebral cortex activation. Conclusions : This study provides information on transcranial direct current stimulation combined with CIMT for use by clinical therapists. Further studies are needed to standardize the stimulation time, current intensity, and electrode attachment position. Furthermore, randomized controlled trials, including long-term follow up, are needed for larger populations using the most appropriate CIMT protocol.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.79-84
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• 2002

In this study, cell cracker method as a non-collision method was evaluated for the possibility in manufacturing red ginseng powder. In color value of red ginseng powder, the L values indicating brightness were 68.18 for hammer mill (group A) and 72.08 for cell cracker (group B). The a values (redness) and b values (yellowness) were 4.21 26.56 for group A and 5.73, 28.36 for group B, respectively. As an extraction time increased, the absorbances at 420 nm of water extract of both groups were increased. In the loose bulk density, tapped bulk density and volume reduction radio indication the of powder in group A were less than those in group B. In both groups, the angles of side of red ginseng powder were shown less value than the angles of side of the powder. These two angles in group A were lets than those in group B. In sensory evaluation, the touchness between both groups was, not observed significant difference. In the contrary, the color and flavor, main factors affecting the overall quality of red ginseng powder product of group B were shown superior to those of group A. The overall preference of group B was shown higher than that of group A.