• The Journal of Korean Academy of Prosthodontics
• /
• v.48 no.2
• /
• pp.143-150
• /
• 2010

Purpose: The purpose of this study is to fabricate the new zirconia block (CNU block) and to evaluate fit of core and porcelain veneered zirconia crown. Material and methods: The experimental blocks were fabricated from the commercial ytrria-stabilized zirconia powder (KZ-3YE Type A). The powder was uniaxial pressing and the green bodies were conducted using the Cold Isostatic Pressing. The zirconia blocks were presintered at $1040^{\circ}C$ and the final sintering was performed at $1450^{\circ}C$. The Kavo Everest ZS $blank{(R)}$ (KaVo, Biberach/ $Ri{\beta}$.) was used as a control group. The linear shrinkage of CNU block and Kavo block were compared. Twenty-one cores for porcelain veneered crowns were fabricated with CAD/CAM system ($Everest{(R)}$, Biberach/ $Ri{\beta}$.). Group I; seven cores fabricated from Kavo blocks, Group II; seven cores fabricated from CNU blocks, Group III; seven cores from CNU blocks and porcelain veneering for crowns. All specimens were cemented and sectioned into two planes; diagonal and bucco-lingual. The measurement of the marginal, internal, and occlusal fit was carried out using SEM ($S-4800^{(R)}$) at $30{\times}$. The results were analyzed by one-way ANOVA test. Results: The linear shrinkage of the CNU block and the KaVo block was 19.00% and 20.09%. The marginal gap of cores ($29.67{\pm}6.58{\mu}m$) fabricated from CNU blocks showed significantly smaller than that of the cores of Kavo blocks ($36.84{\pm}7.18{\mu}m$) (P < .05). The internal gaps of the porcelain veneered crowns ($32.23{\pm}6.33{\mu}m$) were larger than those of the other two groups ($37.57{\pm}6.81{\mu}m$ and $38.14{\pm}6.81{\mu}m$). Conclusion: No statistically significant difference was found in between experimental groups and control group. The experimental groups in marginal gap showed significantly smaller than the control group.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.10
• /
• pp.1536-1544
• /
• 2005

We have investigated physiological effects of soy ice cream with oligosaccharide on oxidative stress and fecal microflora in streptozotocin-induced diabetic rats. Parched soybean powder (7.6$\%$, w/w) substituted skimmed milk and cream, soybean oil (7.6$\%$, w/w) for milk oil, and fructooligosaccharide (9.5$\%$, w/w) for sucrose. Five types of ice cream were prepared: regular, oligosaccharide-supplemented regular, soy, oligosaccharide - supplemented soy, and oligosaccharide - supplemented black soybean ice cream . Freeze - dried ice cream was supplemented to AIN93-based diets at 30$\%$ (w/w) containing 6.5$\%$ soy and 4.5$\%$ fructooligosaccharide. Diabetes was induced by intramuscular administration of streptozotocin, and experimental diets were given for 4 weeks. Plasma concentration of thiobarbituric acid reactive substances (TBARS) was significantly increased in the diabetic rats compared with the normal rats, then was significantly decreased with feeding soy ice cream containing diet compared with regular ice cream containing diet among the diabetic groups. The levels of TBARS in liver were decreased in the rats that were fed either soy or oligosaccharide ice cream compared with the rats that were fed regular ice cream. Erythrocyte superoxide dismutase activity was significantly increased in the rats fed soy ice cream compared with the rats fed regular ice cream. Erythrocyte glutathione peroxidase and catalase activities were significantly increased in the rats fed black soybean ice cream. Fecal concentrations of Lactobacilli were significantly higher in the rats fed soy ice cream and oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. Fecal concentrations of Bifidobacteria were significantly higher in the rats fed oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. In conclusion, oligosaccharide- supplemented soy ice cream suppressed lipid peroxidation and improved the got microbiota in diabetic rats compared with milk-based regular ice cream.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.6
• /
• pp.773-778
• /
• 2007

This study was performed to develop a more simple and convenient heat treatment process for increasing heating temperature than the traditional 9-times steaming process for Rehmanniae radix Preparata (R. radix P.). The R. radix was heated to various temperatures (110, 120, 130, 140 and $150^{\circ}C$) for different lengths of time (1, 2, 3, 4 and 5 hr). Chromaticity, free sugar, amino acid, catalpol and 5-HMF (5-hydroxy-methyl-2-furaldehyde) content of water extracts of R. radix P. were analysed. With increasing heating temperature and time, the L, a and b-value of samples gradually decreased. Fructose and glucose contents were increased to $120^{\circ}C$ for 5 hr (5.21 and 6.67%, respectively) with no changes afterward. Sucrose content was not detected after $130^{\circ}C$. Total amino acid was increased to $140^{\circ}C$ and decreased afterward. The maximum total amino acid content was 4,172 mg/100 g at $140^{\circ}C$ for 2 hr (R. radix L.: 3,029 mg/100 g). The catalpol was decreased to $130^{\circ}C$ for 1 hr and not detected afterward. The 5-HMF content increased with increasing heating temperature and time. The maximum content of 5.HMF was 2.5% in $150^{\circ}C$ for 5 hr. Hence, it can be suggested that the heat treatment at $130^{\circ}C$ for 2 hr or more is the most optimum processing conditions, instead of the traditional 9.times steaming process.

• The Korean Journal of Nuclear Medicine
• /
• v.32 no.3
• /
• pp.298-304
• /
• 1998

Purpose: We evaluated the usefulness of Re-188 sulfur colloid for radiation synovectomy and therapy of intraperitoneal metastasis. Materials and Methods: We investigated the labeling efficiency of Re-188 sulfur colloid on various conditions. The stability of Re-188 sulfur colloid was observed at room temperature for 24 h and in human serum and synovial fluid for 72 h. The particle size distribution of Re-188 sulfur colloid was measured by filtering with various pore size filters. Animal experiment was performed in mice and rabbits. Results: The labeling efficiency of Re-188 sulfur colloid was $64.5{\pm}5.8%$ (n=5) at the conditions of sodium thiosulfate 40 mg, EDTA $Na_2.2H_2O$ 0.8 mg, $KReO_4$ 0.8 mg at pH 1. After purification, the radiochemical purity was higher than 99%. The stability of Re-188 sulfur colloid was high (>99%) at room temperature for 24 h and in human serum and synovial fluid for 72 h. The particle size distribution of Re-188 sulfur colloid was 0.3% ($<1{\mu}m$), 11.2% ($1{\sim}5{\mu}m$), 25.8% ($5{\sim}10{\mu}m$) and 52.8% ($>10{\mu}m$). In mice, 1 h postinjection of Re-188 sulfur colloid into tail vein, uptakes in lung, liver and muscle were $37.30{\pm}5.36$, $32.33{\pm}1.79$, $6.60{\pm}0.02%$ ID/organ respectively. After i.p. injection in mice, the uptakes of extraperitonial organs of Re-188 sulfur colloid at 1 and 24 h were $0.1{\pm}0.1$, $0.4{\pm}0.1%$ ID/organ, and the excretions through urine and feces (${\sim}70 h$) were low ($2.68{\pm}0.80$, $0.95{\pm}0.17%$). When Re-188 sulfur colloid was injected to synovial space of rabbit, the uptake in other organs except knee was very low. Conclusion: Re-188 sulfur colloid showed high labeling efficiency, stability and potency for clinical use.

• Korean Journal of Environmental Agriculture
• /
• v.17 no.1
• /
• pp.48-53
• /
• 1998

The purpose of this study was to compare heavy metal concentrations in uncontaminated soil with those in soil influenced by industrial activities, and to investigate the relationship between change of heavy metal content and the kind of industry at the Iksan 1st Industrial Complex that has started since 1975. Soils sampled in 0-3㎝ and 3-6㎝ soil depth, respectively were analized for content of Cd, Cu, Ni, Pb and Zn. Change of heavy metal content in soil of the industrial complex were more accumulated 16 to 25% of Cd and Cu, 93% of Pb and Zn, respectively in samples compared with natural soil uncontaminated. But there was no different in Ni content between two soil. Distribution of Cd in soil layer of 0 to 3cm was the highest concentration of 5 ppm more at the textile industries, and then higher at the chemicals and the food processing industries. In 3 to 6㎝ soil layer Cd content was the highest concentration of 5 ppm more at the metal processing industries, and then higher at the textile industries. Cd accumulation in soil was different according to a kind of industry and soil depth. Cu content was the highest value of 400 ppm more in soil layer of 0 to 3cm at the manufacturing electric wires industry area and showed the accumulation phenomenon in soil layer 3 to 6cm at the ohmmeter, machines and electric wires industry area. Ni content was 35 ppm more in soil of the metal plating and processing industries regardless of soil sampling layer. Then it was 25 ppm more in soil of the building stones and semiconductor industries. Pb content was from 400 to 1000 ppm in soil of the chemicals and textiles industries regardless of soil sampling layer. Zn content was 1200 ppm more in soil of the chemicals and silk fabrics industries regardless of soil depth, and then lower in order to soil of leather processing${\le}$metal plating industries. In conclusion, changes of heavy metal kinds and content in soil of this industrial complex area were caused by the type or kinds of industrial activities. Changes of Pb and Zn content in soil were dominated at this area.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.148-165
• /
• 2012

The purpose of this study is to investigate window bakery employees' knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for 'Clip fingernails short and do not use nail polish,' but the lowest rank for 'Foodborne disease breaks out mainly in summer time.' In sanitary management performance, 'Clip fingernails short and do not use nail polish'(4.67) and 'Wash hands after using toilet'(4.67) items showed high scores, but 'Have and use hand washer'(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation. In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels(p<0.05). The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

• Korea journal of population studies
• /
• v.29 no.1
• /
• pp.185-207
• /
• 2006

Predominant explanations of the persistence of sex segregation ill occupations link job choices to profoundly gendered responses to childbearing and other family demands, arguing that women are more likely to seek jobs which are in some sense compatible with motherhood, either because they are family friendly (flexible, low intensity work) or because they are easy to exit and re-enter. In this paper, I examine the effect of occupational sex segregation on job exits into the labor market among women, with a special attention to the role of childbearing and child rearing. I use data from detailed employment histories gathered from the National Longitudinal Survey of Youth (NLSY) in continuous time event history models. My results indicate that women in female dominated jobs are less likely to exit their jobs than women in other types of occupations. Further this relationship is not shaped by motherhood. While mothers or pregnant women are more likely to leave work, mothers in female-dominated occupations are slightly less likely to leave employment than mothers in other occupations. These results are not consistent with the ideas that women's choice of female-dominated occupations expresses a gendered identity and women strategically seek jobs which accommodate maternal roles. Taken together, my findings do not provide support to the idea that women choose female-dominated occupations because they are easier to integrate with motherhood (except for the pregnancy period).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.3
• /
• pp.395-402
• /
• 2005

White layer cakes with 10-50% content of domestic millet and waxy millet were carried out to determine how the content of millet and waxy millet affected Quality and properties of a product. The 10% content of waxy millet resulted in the greatest volume, which decreased with the increase in the content of millet and waxy millet; up to 40% content of millet and waxy millet made no significant difference in weight from the control one. The specific loaf volume decreased with the increase in the content of millet and waxy millet. In terms of crum color, as the content of millet and waxy millet increased, the value of L tended to decrease, making it darker, and there was a significant increase in the value of a and b. As for crust color, the value of L, a, and b tended to increase with the increase in the content of millet and waxy millet, making it darker, but with no significant difference from the control one. In terms of texture, 10% content of millet and 10-20% content of waxy millet made no significant difference in hardness from the control one; as for retrogradation, waxy millet tended to make greater increase in hardness than millet. 5℃ storage resulted more rapidly in retrogradation than 25℃. The sensory evaluation showed that with the increase in the content, waxy millet, millet, and the control in order served to make it darker and harder in terms of external properties, with small pores, uneven texture, and reduced flavor in terms of internal properties. There was no significant difference between the cake with 10-20% content of millet and waxy millet and the control one in making a white layer cake by adding millet and waxy millet.

• Sijohaknonchong
• /
• v.23
• /
• pp.71-105
• /
• 2005

Toson-Shibigok(Twelve Songs of Toson) which T'oegye, Yi Hwang, composed has received a lot of attention in terms of its educational implications. These implications have become the essential part of Gojeon Sigas(classic songs and poems), and solid evidence has also been accumulated in the literature. Therefore, the purposes of this study are twofold, that is 1) to explore the impact of T'oegye's fundamental structure of the first education at that time and 2) describe how these educational attitudes will eventually yield meta- educational values. What T'oegye meant by fundamental structure of the first education was that Sijos originated from his own experience should be the vital part of teaching method. One can say that T'oegye's teaching method is more integrative than that of modern literature education in that it includes songs. Not only using his own teaching method, but T'oegye tried to demonstrate his own literary structure to his colleagues and the future generations. In the end, Meta-Education which comprises the heart of recent educational theories well reflects Toegye's theoretical propositions. Rather than giving practical knowledge, his method offers the paradigms of thought patterns and shows the learners' attitudes in approaching the truth. Moreover, T'oegye's teaching method has become a good example to the future generations as well as his contemporary followers. In sum, although a lot of years have passed since he died, T'oegye's Sijo works and life still have invaluable impact on the field of education.

• Food Science of Animal Resources
• /
• v.27 no.4
• /
• pp.531-537
• /
• 2007

Small amounts of trans fatty acids exist naturally in beef and dairy foods. Also, they can be produced in the process of partial hydrogenation to manufacture shortning or margarine. They can provide a better palatability and shelf life. According to the recently studies, trans fatty acids can raise health risk such as heart diseases and coronary artery diseases. They can also increase low-density lipoprotein (LDL) cholesterol and decrease high-density lipoprotein (HDL) cholesterol in the blood plasma, therefore increasing the risk of atherosclerosis and diabetes. The aim of this study was to determine total lipids and trans fatty acids (TFAs) content in processed foods and meat products. The analysis of trans fatty acids was performed in 28 samples of donuts, 18 samples of bakeries, 4 samples of frozen doughs, 2 samples of popcorns, and 4 samples of meat products (ham, sausage, nuget, and bacon). Total lipids in processed foods and meat products were extracted by chloroform-Methanol method and acid digestion, respectively. They were analyzed by gas chromatography using a SP-2560 column and flame ionization detector. The amounts of TFAs per 100 g of foods were 0-3.3% (0.74% on average) in donuts, 0.2-5.8% (1.18% on average) in bakeries, 0.2-6.3% (1.93% on average) in frozen doughs, and 0-5.8% in popcorns. Meat products such as ham, sausage, and nuget analyzed 0.1% of TFAs, respectively and trans fatty acids in bacon were not detected. As a result, the distribution of TFAs in processed foods was widely ranged from O% to 6.3% according to manufacturers and types of products, whereas the content of TFAs in meat products ranged from 0% to 0.1%.