• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.869-874
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• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.704-707
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• 2017

The purpose of this study was to examine if complex exercises could improve pressure-pain threshold and postural alignment in university students. Subjects in the CON group did not receive an intervention. Subjects in the EXP1 group were applied stretching exercises after applying hot packs on their both shoulders. Subjects in the EXP2 group were applied complex exercises including stretching, stabilization exercises of shoulder girdle and correction of wrong postures. Changes in pressure-pain threshold in the EXP1 group and EXP2 group were greater than that in the CON group (p<0.05). Changes in VAS scores in the EXP1 group and EXP2 group were greater than that in the CON group (p<0.05). Changes of postural alignment did not significantly differ among three groups (p>0.05). The results of this study indicates that complex exercises including stretching exercises, stabilization exercises of shoulder girdle and correction of wrong postures about neck and scapular can be an effective in reduction of shoulder pain and increase of pressure-pain threshold in women university with shoulder pain.

• Food Science and Preservation
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• v.18 no.4
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• pp.517-526
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• 2011

The physical properties of dough with different levels (2, 4, 6, and 8%) of bamboo leaf powder were inverstigated. The bamboo leaf powder had a moisture content of 5.15%, a crude protein content of 10.48%, a crude fat content of 5.21%, a crude fiber content of 22.74%, and a crude ash content of 17.63%. The following parameters showed significant differences with the increase in the amount of bamboo leaf powder added. The gelatinization degree measured by a rapid visco-analyzer increased with the increase in the powder amount added. In the values of the farinogram parameter for dough consistency, the elasticity of the dough increased with the increase in the powder amount added. The alveogram values showed a similar tendency as those of the farinogram in terms of elasticity, absorption rate, absorption time and stability. In the rheofermentometer analysis, the volume decreased with the increase in the powder amount added, but no significant difference was found at up to 4% powder amount addition, suggesting that the about 2% and up to 4% powder amount addition is moderate.

• Food Science and Preservation
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• v.20 no.4
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• pp.488-494
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• 2013

The study was done in order to investigate the effects the red onion powder on the quality characteristics of the Korean steamed rice cake, Seolgiddok, with 3%, 6%, 9% and 12% of the red onion powder weight in control. The moisture content of the control with 0% red onion was 43.74% and it steadily decreased with the increase in powder (12%) resulting to the lowest at 37.02% for the cake. The springiness, adhesiveness and chewiness of the cake decreased according to the increase in powder content, while the hardness and cohesiveness increased together with the increase in powder content. The Hunter color value L in the chromaticity of the cake significantly decreased with the increase in powder content. The a value of the control was 2.18 and was redder with the increase in powder content, while the b value significantly increased together with the increase in powder content. The sensory characteristics of the cake such as color, flavor, taste and softness and chewiness increased along with increase in powder content. The overall taste was judged to be the best for the sample with the 9% added powder.

• Journal of dental hygiene science
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• v.10 no.5
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• pp.315-321
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• 2010

The aim of this study was to assess change of the oral health related quality of life after fixed prosthetic treatment using implant therapy. One hundreds and twenty patients from 3 dental clinics in Seoul, Incheon and Daegu were recruited after verbal consent. The oral health related quality of life by OHIP-14, the treatment satisfaction by North Texas Periodontal Associates and the oral health interest w+ere measured before fixed prosthetic treatment using implant and one months after prosthetics. Total OHIP-14 changed significantly between pre- and post- treatment (p<0.001). Although gender(p=0.01), economic status (p=0.04) and education status (p=0.01) affect to OHIP-14 significantly before treatment, these factors didn't have effects on OHIP-14 after treatment. The subjective satisfaction in masticatory function, social function and psychological function increased significantly after treatment (p<0.001). Besides, the patients' oral health interests increased significantly after treatment (p<0.001). The fixed prosthetic treatment using implant therapy can improve the oral health related quality of life, subjective satisfaction of mastication, social function and psychological function, and oral health interest of dental patients.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.661-667
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• 2013

This paper aims to identify the relationship between the number of teeth of the elderly and their life happiness index. A face-to-face interview survey was conducted with elderly residents of Dong-gu, Daejeon from June 27 to July 25, 2012. A Tukey post hoc test and correlation analysis were implemented after a t-test and variance analysis. The results of analysis showed that satisfaction with life related to oral health was significant, but happiness in daily life had no significant difference. For the elderly, the quality of life related to oral health and happiness in daily life had no significant difference. Masticatory performance difference depending on usage of dentures also showed significant difference (p<0.001). The difference of masticatory performance depending on the number of teeth was analyzed by a correlation analysis. The present number of teeth, present anterior teeth and molars demonstrated a correlation. Quality in life related to oral health depending on the number of teeth correlated with the present number of teeth, present anterior teeth and present molars.

• Food Science and Preservation
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• v.20 no.2
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• pp.272-277
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• 2013

The physicochemical and sensory properties of herb samgyetang, ginseng chicken soup added with medicinal herbs were investigated to determine the optimum addition level of medicinal herbs. The pH of herb samgyetang decreased with increasing addition level of the Acorus gramineus addition level, and the soluble solid content increased as the Codonopsis lanceolata addition level increased. The herb samgyetang with the highest Codonopsis lanceolata addition level had the lowest $L^*$ and $b^*$ value. In contrast, the $a^*$ value increased with increasing Codonopsis lanceolata addition level. In sensory evaluation, the highest color, taste, and overall acceptability scores were obtained by the herb samgyetang with the highest Codonopsis lanceolata addition level. In conclusion, the optimum addition levels of medicinal herbs for herb Samgyetang are as follows: Platycodon grandiflorum 4 g, Acorus gramineus 4 g, Codonopsis lanceolata 12 g, Schizandra chinensis 6 g, Atractylodeslancea 4 g, Glycyrrhiza uralensis 4 g, and Zizyphus jujube 4 g.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.650-658
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• 2006

This study investigated the effects on the quality characteristics of the korean steamed rice cake, Seolgiddok of the addition of aloe powder at 0%, 1.5%, 3.0%, 4.5% and 6.0% and 4-days storage. The moisture content of the control 0% aloe, steamed rice cake was 47.76%, and steadily decreased with increasing powder addition to the lowest of 37.38% for the cake with 6.0% added. The moisture content was decreased with extending storage time in both the control and powder-added groups. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of the cake tended to decrease with increasing powder content, while the hardness increased with both increasing powder content and extending storage time. The Hunter color value L in the chromaticity of the cake was significantly decreased with increasing powder addition. The a value of the control, 0% aloe steamed cake was -0.86, but became positive with red color with increasing powder content, The b value was significantly increased with increasing powder content. The powder addition inhibited the increase in bacteria number. The sensory characteristics of the cake. such as color, aloe flavor and taste, and bitterness were increased with increasing powder content, while the moist and soft feeling of the cake were more highly evaluated at lower powder content. The overall taste was judged to be best for the sample with 3% added powder. Accordingly, it was expected that a highly functional and healthy product with improved quality might be developed by the addition of aloe powder to the Korean steamed cake, Seolgiddok.

• Journal of Dental Rehabilitation and Applied Science
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• v.35 no.3
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• pp.143-152
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• 2019

Purpose: The aim of this study is to investigate the characteristics of patients and teeth referred to a university dental hospital for endodontic problem. Materials and Methods: From January, 2017 to December, 2018, patients who were referred to a university dental hospital for endodontic problem were collected from clinical records. A total of 1171 patient records were analyzed. The status of the referred teeth was divided into three groups according to whether they were treated endodontically based on radiographs and clinical records at the time of referred visit. Results: 69.9% of the referred teeth were maxillary and mandibular first and second molars. The average time from referral to actual visit is 9.03 days and 65.6% of the case referred with referring letter. The most primary reasons of referral were persistent clinical symptom (pain, swelling, and sinus tract) (37.9%), diagnosis difficulty (16.7%), blockage of canal space (13.8%) and difficult tooth anatomy (11.4%). In the case of referral before endodontic treatment, the most primary reason of referral was failure to make a proper diagnosis. If the teeth were referred in the middle of endodontic treatment, the most primary reason of referral was persistent clinical symptom and blockage of canal space. In the case of referral after root canal filling, the most primary reason of referral was persistent clinical symptom. Conclusion: In the case of molars, the rate of persistent clinical symptom and blockage of canal space were the most primary reason of referral, and the rate of apical surgery and management of trauma was high in the case of anterior teeth.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.174-180
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• 2021

The optimal recipe for manufacturing composite honey-based herbal pills mainly comprising Rubus coreanus powder (RCP), black mulberry powder (BMP), and vitamin C was investigated. Honey-based herbal pills were prepared by mixing these powders, binding them with honey, and then forming a round shape. The experiment was designed based on the D-optimal mixture design, which included 12 experimental points with one replicate for three independent variables as follows: RCP (10~35%), BMP (10~35%), and vitamin C (5~10%). In addition, the dependent variables (total phenolic and flavonoid content and antioxidant activity) were measured and used to optimize the manufacturing conditions. The results showed that high amounts of RCP were correlated with high total flavonoid content, whereas the addition of high amounts of vitamin C resulted in higher antioxidant activity. In conclusion, an optimized formulation for the honey-based herbal pill was found to contain 35% RCP, 10% BMP, and 10% vitamin C.