• Journal of Korean society of Dental Hygiene
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• v.12 no.4
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• pp.733-739
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• 2012

Objectives : To Compare the degree of survival rate of gingival fibroblasts, which is concerned with teeth adherence based on the type of avulsed tooth's storage solution. Methods : Different media gingival fibroblasts were stored in Dulbecco's modified Eagle's medium(DMEM), Hank's balanced salt solution(HBSS), milk, saline, and green tea in for 1, 2, 3 hours. And, MTT assay was conducted to compare survival rate of human gingival fibroblasts. Results : 1. The survival rate of gingival fibroblasts in DMEM and HBSS was higher than thoes in other storage media( Milk> Saline> Green tea). 2. The survival rate of gingival fibroblasts in milk, saline and green tea decreased as time passed. 3. Because of low osmotic pressure, green tea showed decrease of survival rate of gingival fibroblasts. Conclusion : DMEM and HBSS were the most effective storage media for gingival fibroblast. Among milk, saline, green tea, milk is most effective storage media for keeping gingival fibroblasts. Milk is recommended for storage media of avulsed tooth for keeping viability of cells.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 1998.11a
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• pp.92-92
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• 1998

반도체 기술의 경이적인 발전에 힘입이 최근 휴대용 이동통신기기, 노트북 컴퓨터 등 무선전자제품의 폭발적인 수요와 함께 이들의 소형화, 경량화가 요구되어 전원인 2차전지의 경량화, 고용량화, 장수명화의 필요성이 절실해졌다. Ni-MH 전지는 Ni-Cd전지에 비해 에너지밀도가 1.5~2배에 이르고 충방전 cycle이 길며 오염물질이 없어 환경 친화적이라는 장점이 었다. Ni-MH 전지의 성능은 음극재료인 수소저장합금에 의해 좌우되므로 수소저장능력이 크고 내식 성이 우수한 합금개발이 중요하다. $CaNi_5$는 수소저장능력이 크고 매장량이 많아 값이 싸다는 장점이 있지만 KOH 용액에서 내구성이 떨어진다는 단점이 있어 주로 Heat Pump 재료에만 사용이 제한되어왔다. 본 실험에서는 결정 구조의 nanocrystalline 및 amorphous화함으로써 해리압의 변화, 방전용량의 변화 등 새로운 전극 특성을 나타낸다고 보고되고 있는 MG (Mechanical Grinding)방법을 통해 CaNis 합금의 전극특성의 변화를 살펴보았고, 아울러 고상-기상반응에서 표면에 형성된 산화피막을 제거하여 안정한 불화물을 표면에 형성시킴으로써 불순물 가스에 대한 내구성을 높이고 활성화특성을 향상 시킨다고 보고되고있는 불화처리 방법을 이용하여 불화처리 시간을 달리하면서 용액 속에서의 pH의 변화, ICP분석, 전극의 성능 및 표면 특성변화를 충방전 test, SEM 등을 통해 고찰하였다.

• Food Science and Preservation
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• v.12 no.1
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• pp.23-27
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• 2005

Yolk index (In, Haugh unit (BU) and weight loss of quail egg were measured to evaluate the effect of composite film (SPI/corn starch). Also, the effect of composite film was investigated to extend the shelf-life of sandwich foods. The quality characteristics of sandwich food was measured by the weight increment The weight reduction ratio for quail egg coated with composite film showed $8\%$ increment after 20 day storage. Yolk index and Haugh unit were significantly different between the uncoated and coated quail eggs with composite film solution. Sandwich coated with composite film showed the less weight increase for 12 hour storage compared to controls.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.330-336
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• 2009

In this study, we assessed changes occurring in the characteristics of Aralia continentalis Kitagawa (AcK) Kimchi prepared using different CaCl$_2$ treatments and seasonings by documenting the changes occurring in over the course of preparation and preservation. No visible changes were detected in the degree of total vitamin C although the levels of reducing sugar in the AcK-preserved products decreased over the storage period; the samples overall evidenced relatively high retention rates. Among the qualities of the AcK-preserved products, soluble dietary fiber generally increased over the storage period but the levels of insoluble dietary fiber decreased, and total dietary fiber increased to some degree or was maintained at a constant level. The total soluble solid content evidenced an increasing tendency over the storage period.

• Food Science and Preservation
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• v.11 no.1
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• pp.17-21
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• 2004

The antimicrobial effect of mixed solution of botanical antimicrobial agent-citrus product (BAAC) and such a natural additive as aloe, ginseng or Prunus mume extract on the spoilage microorganisms of soybean sprouts were investigated by paper disk method. The mixture (BAAG) of BAAC and ginseng extract showed the remarkable antimicrobial activity in the result of the experiment. Therefore, we used BAAG as pre-soaking and cultivating solution of soybean sprouts. Total bacterial and Escherichia coli cell count of soybean sprouts pre-soaked and cultivated in the BAAG-diluted solution (50 ppm) showed 2.5 ${\times}$ 10 CFU/mL and 1.3 ${\times}$ 10 cfu/mL in comparison with 3.5 ${\times}$ 10$^3$ cfu/mL and 5.8 ${\times}$ 10$^3$ cfu/mL of the control, respectively. BAAG-treated soybean sprouts also showed no slimy brown product and undesirable odor characterized in the control. It was confirmed that BAAG could be a proper pre-soaking and cultivating solution of soybean sprouts.

• Food Engineering Progress
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• v.14 no.4
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• pp.299-306
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• 2010

This study was performed to develop new functional red ginseng drinks with Astragali Radix and Opuntia humifusa. Optimum extraction conditions such as solvent property and temperature for Astragali Radix were determined by distilled water vs. ethanol (95%) ratio (0:100, 25:75, 50:50, 75:25) and 60 vs. $80^{\circ}C$. Water-soluble extracts at $80^{\circ}C$ showed higher antioxidant activities than fat-soluble extracts at $60^{\circ}C$. Viscosities of 1-2% (w/v) of Opuntia humifusa solution were similar to that of the 0.1% guar gum solution. Addtion of Astragali Radix (3% and 5%, w/v) and Opuntia humifusa (1.2%, w/v), especially, had effect on the changes of pH of the red ginseng solution(5%, w/v) during storage for 7 days. A significant difference during the storage was shown in total plate counts by addition of Opuntia humifusa (1.2%, w/v) and microorganisms were reduced by six log cycles. Significant antiproliferation effects of red ginseng (5%, w/v) solution with Astragali Radix (3% & 5%, w/v) and Opuntia humifusa (1.2%, w/v) on Colon26m-3.1 carcinoma (colorectal carcinoma) cell and U87-MG neuronale glioblastoma (brain carcinoma) cell were not observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1258-1264
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• 2005

We determined the effect of chlorine dioxide ($ClO_{2}$) treatment on microbial growth and quality of saury. Saury samples were treated with aqueous $ClO_{2}$ at 3, 10, and 50 ppm. After the treatment, saury samples were stored at -20$^{\circ}C$ and 4$ ^{\circ}C$, respectively. Saury samples treated with $ClO_{2}$ had significantly lower total bacterial counts during storage. In particular, treatment of 50 rpm $ClO_{2}$ decreased total bacterial count most significantly among the $ClO_{2}$ treated saury samples. After 4 days, populations of total bacteria for the control reached 6.43 log CFU/g, while the sample treated with 50 ppm of $ClO_{2}$ had 5.47 log CFU/g at the 9th day of storage. $ClO_{2}$ treatment also delayed increase in the population of psychrotrophic bacteria on saury. The pH of saury samples decreased with increase of $ClO_{2}$ concentration. Volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS ) values of saury samples increased during storage, regardless of $ClO_{2}$ concentration. Sen-sory evaluation of saury samples showed that treatment with $ClO_{2}$ could improve the quality of saury. These results indicate that $ClO_{2}$ treatment could be useful in improving microbial safety and quality of saury.

• Food Science and Preservation
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• v.24 no.5
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• pp.600-607
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• 2017

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at $80^{\circ}C$ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and $15^{\circ}C$ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at $15^{\circ}C$, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

• Food Science and Preservation
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• v.9 no.1
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• pp.85-91
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• 2002

Quality changes of over-wintering satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by chitosan and calcium treatment and type of storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl$_2$ solutions and were at 30$\^{C}$ far 24 h before storage. The citrus of about 12 kg/26 L plastic container were stored at room temperature, and at 4$\^{C}$ with 87% relative humidity. Chitosan and CaCl$_2$ solution treated citrus fruits were showed lower in decay ratio than the ones without treatment. Also, these chitosan and calcium treated citrus fruits skewed less in weight loss, that seems it also has restraining effect of fruits' transpiration. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 0.84 ∼0.90% of acid content were decreased on 120 days' storage. Reducing sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.

• The Korean Journal of Rheology
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• v.7 no.2
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• pp.120-127
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• 1995

중량비가 측쇄의 함량이 각각 4.37%(시료I)와 8.97%(시료II)인 두종류의 사과 펙틴을 이용하여 측쇄가 펙틴용액의 점탄성에 미치는 역할에 대하여 연구하였다. 시료II가 시료 I보 다 동일한 농도에서 더높은 전단속도에서는 오히려 시료 I의 전단점도가 시료 II보다 높은 값을 보였다. 시료I과 시료 II의 η0는 농도에 대하여 각각 η0 C4.23의 관계를보여 시료II가 더높은 농도의존성을 보였다. 한편 용액의 탄성특성을 나타내는 저장탄성계수(G＇)와 zero-shear recoverable compliance(Jeo)의 경우에는 시료II가 시료I보다 높은 값을 보였는데 이는 측쇄가 탄성과 밀접한 관계가 있다는 것을 의미한다. 펙틴용액의 전단점도와 복소점도 를 비교했을 때 거의 비슷한 값을 보였으나 예외적으로 고측쇄의 시료 II의 경우 고농도에 서 서로 상이한 값을 보였다. 본연구의 결과는 진한 용액하에서 측쇄가 분자간의 상호엉킴 에 상당한 기여를 하고 있음을 나타내었다.