• Journal of the korean academy of Pediatric Dentistry
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• v.35 no.3
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• pp.477-486
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• 2008

Acrylic resin is widely used in dental practice. However, the residual monomer in acrylic resin could act as a negative biocompatability on human body. The aim of this study was to evaluate the amount of the monomer elution from polymerized orthodontic acrylic resin. Orthodontic acrylic resin was used in the study. The curing condition of the resin was controlled by temperature, pressure, aquatic and atmospheric environment. The duration and amount of monomer elution and timedependent plot was recorded by high performance liquid chromatography. The result showed that the only monomer eluted from the resin was methyl methacrylic acid. And the amount of the monomer elution has diminished considerably by time progress especially within 24 hours. Furthermore, elution of the residual monomer was significantly lower in group of pressure, moisture and elevated temperature than control (p<.05). According to this study, it was thought that the elution of residual monomer might be influenced by curing environment.

• Journal of Life Science
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• v.18 no.9
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• pp.1230-1238
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• 2008

The purposes of this study was to identify the effects of regular training on body composition, bone mineral density and growth factors by taekwondo training program in the children. Subjects were aged 11$\sim$13 years. There was classified two groups (experiment group 12, control group 12), total 24. Measured items for this study were body composition (weight, percent body fat, body mass index), lumbar (L2, L3, L4), femur (neck, trochanter, ward's triangles) bone mineral density and growth factors (growth hormone, IGF-I, IGFBP-III) in the 12weeks before and after. Results of this study were as follows; In the body composition, there were showed significant differences on the weight, percent body fat and body mass index level between groups. In the bone mineral density, there were showed significant differences on the lumbar 2, 3, and femur neck, femur trochanter, femur ward's triangles level between groups. In the growth factors, there were showed significant differences on the growth hormone, IGF-I, and IGFBP-III level between groups. This study showed that an 12weeks taekwondo training program affected in a positive effects in almost of items in trained children.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.204-212
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• 2006

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.655-665
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• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.28-32
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• 1993

In order to elucidate the temperature and pressure effect on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of both roasted and unroasted perilla seeds were observed at different temperature, pressure and for different periods of press. In this experiment, moisture content of perilla seed was adjusted to 2.5% and temperature used were 30, 40, 50 and $60^{\circ}C$. Pressure applied were 10, 30, 50 and 70 MPa, and periods of press were 5, 7, 9 and 11 min. As temperature and pressure were increased or periods of press was lengthened, REO and volumetric strain of pressed cake were increased. Maximum REO of unroasted perilla seeds were found to be 85.59% and those of roasted perilla seeds be 85.30%, at 70 MPa, $60^{\circ}C$, and for 11 min. Viscosity of expressed oil were exponentially dependent on temperature and REO were increased as viscosity was decreased. From statistical analysis between effects of expression factors and REO and volumetric strain of pressed cake, importance of their effects was decreased in the order of pressure, temperature, $temperature{\times}pressure$ and periods of press. The multiple regression equation between REO(Y) and temperature (T), pressure (P), and periods of press (D) were as follows; $Y=7.95+36.85P+1.12T^2-0.55TP-5.08P^2\;r^2=0.97$ for unroasted perilla seed (p<0.01), $Y=4.50T+39.23P+0.83T^2-1.71P-5.07P^2\;r^2=0.99$ for roasted perilla seed (p<0.01).

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.355-360
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• 2006

Antioxidative activity and physicochemical characteristics of heat-treated licorice extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various treatment temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content and EtOH extracts treated at $120^{\circ}C$, 2 hr, and 40% moisture content were 9.48 and 32.90%, whereas those of control were 3.74 and 14.60%, respectively. Highest total polyphenol content was obtained from 13.95 mg/g EtOH extract treated at $150^{\circ}C$, 3 hr, and 30% moisture content (control: 6.92 mg/g). Highest antioxidative activity $(IC_{50})$ was obtained from 0.32 g/L EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content (control: 0.57 g/L). Highest ascorbic acid equivalent antioxidant activity value of 2,112.61 mg ascorbic acid (AA) eq was obtained from EtOAc extract treated at $120^{\circ}C$, 2 hr, and 40% moisture content (control: 1,920.27 mg AA eq). Optimum heat treatment conditions were $130-140^{\circ}C$, 3 hr, and 30% moisture content.

• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.244-251
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• 1984

In order to investigate the effect of red ginseng extract on the fermentation of lactic acid bacteria, 0.1-10.0% of red ginseng extract which chemical composition was 68.14% moisture, 10.11% crude protein, 2.66% crude fat, 5.23% crude ash, 56.90% total sugar, 18.80% reducing sugar and 9.09% crude saponin, respectively, were added to skim milk media. The effect of red ginseng extract on the fermentation and the growth rate of bacteria were tested. The results were as follow. 1. The acidity produced by Str. lactis and L. acidophilus for 24 hrs. were more increased by adding of red ginseng extract than control medium. But the acidity produced by L. helveticus was not significantly increased by adding of red ginseng extract. The fermentation time by Str. lactis and L. acidophilus were shortened by increasing the amount of red ginseng extract. 2. By increasing the amount of red ginseng extract, the acidity produced by lactic acid bacteria especially by Str. lactis and L. acidophilus were increased. 3. The number of bacteria were increased until 1.0% adding of red ginseng extract, but adding more than the above level, the effect was not clearly appeared.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.404-409
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• 2014

In this study, the effects of high-pressure homogenizer treatment on the physicochemical properties of wheat bran from different areas were evaluated. The results showed that the high-pressure homogenizer process could effectively decrease particle size and loosen the microstructure of the wheat bran matrix. As the particle size decreased, the bulk density of wheat bran was significantly decreased (p<0.05) and the water-holding capacity, swelling capacity, oil-holding capacity, and cation-exchange capacity were substantially increased. In addition, microscopic analysis revealed the gradual disintegration of the original cell wall structure and the dissociation of bran tissues over the course of high-pressure homogenization treatment. Scanning electron micrographs showed that the process could also effectively separate out the structural components of wheat bran. These results suggest that the high-pressure homogenizer process is an effective method to modify the physicochemical properties of wheat bran and likely other cereal brans, which might provide potential fiber-rich ingredients for use in functional foods.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.137-141
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• 2013

Flavonoids have various biological activities; however, their cellular uptake mechanism is beginning to be understood only recently. This review focuses on cellular flavonoids transport mechanisms in both plants and animals. In plants, flavonoids exist in various cellular compartments, providing a specialized transport system. Newly synthesized flavonoids can be transported from the endoplasmic reticulum to the vacuoles or extracellular space via cellular trafficking pathway. Among membrane transporters, ATP binding cassette, multidrug and toxic extrusion, bilitranslocase homologue transporters play roles in both the influx and efflux of cellular flavonoids across the cell membrane. In recent years, extensive researches have provided a better understanding on the cellular flavonoid transport in mammalian cells. Bilitranslocase transports flavonoids in various tissues, including the liver, intestine and kidneys. However, other transport mechanisms are largely unknown and thus, further investigation should provide detailed mechanisms, which can potentially lead to an improved bioavailability and cellular function of flavonoids in humans.