• The korean journal of orthodontics
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• v.28 no.4 s.69
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• pp.533-546
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• 1998

A Skeletal Class III malocclusion may be the result of a large mandible, a small maxilla or combination of the two. Protraction devices for the maxilla are used to promote the growth of a deficient maxilla by applying extraoral force to actively growing patients. This study has been performed to determine whether there are significant differences in skeletal and dental changes between FH/Pal 1 and FH/Pal 2 group, SNA 1 and SNA 2 group, SNB 1 and SNB 2 group, and LFH 1 and LFH 2 group after RME and facial mask therapy. The results of this study can be summarized and concluded as follows ; 1. In all patients after maxillary protraction, the maxilla and maxillary dentitions moved forward, and the mandible rotated backward and downward. In most of them, palatal plane is tends to have an upward inclination. 2. The FH/Pal group 1, having an upward inclination of the palatal plane as a result of Facial mast showed statistically significant maxillary forward movement compared to the FH/Pal group 2. 3. The SNA group 1 showed significantly less mandibular backward movement and there was a tendency for the palatal plane to upward inclination compared to SNA group 2. 4. The SNB group 1 showed significantly less maxillary forward movement, but the vertical dimension, especially the lower facial height increased by mandibular downward rotation compared to SNB group 2. 5. LFH group 1, which had large saddle angle and posterior positioned mandible in the pre-treatment stage, showed maxillary protraction effect without significant increase in lower facial height compared to LFH group 2.

• Journal of Life Science
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• v.16 no.6
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• pp.942-948
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• 2006

This study was performed to determine whether the length of the feeding of the controlled experimental diet to the dam resulted in changes to the dam milk or pup brain fatty acid composition. As a first method, females have been obtained at 3 weeks of age and fed the experimental diet throughout their growth to adulthood including mating, pregnancy, and lactational periods. As a second method, in order to shorten this long and expensive process, time-pregnant dams were obtained as early as possible from a commercial supplier, on day 3 of gestation, and immediately switched to the experimental diet. At birth, the milk of dams prepared by these two different methods was compared by collecting the stomach contents of the pups. This showed a slight increase in docosahexaenoic acid (DHA) and arachidonic acid (AA) in the pup stomach contents from the time-pregnant dams. There were no significant changes in the brain fatty acid composition of pups between the two different lengths of the experimental diet intake. By the 10 days of age, there were only minor differences in the milk fatty acid composition of pup stomach contents from the two sets of dams. However, the pup brains of the time-pregnant groups at 10 days showed increased AA and DHA due to intake of the chow diet including AA, DHA and eicosapentaenoic acid (EPA). Thus, the history of the maternal feeding could affect the results under these particular circumstances, but the differences were minimal.

• Food Science and Preservation
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• v.21 no.5
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• pp.676-687
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• 2014

This study investigated the quality changes in cabbage brined with deep sea water salt and in a commercial brined cabbage product. The subject cabbages were separated into two groups: those manufactured in the Lab (ML) and the commercial brined cabbage product (CP). Each group had three brining treatments: with sun-dried salt (S, CS), refined salt (R, CR), and deep sea water salt (D, CD). The salinity level of the ML group was 2.1~2.3%, higher than that of the CP group (1.1~1.5%). The total plate count (TPC) was detected as 5.0 log CFU/g with the S, R, and D treatments at Day 7, but the growth rate of the TPC with the CS, CR, and CD treatments was faster than that with the S, R, and D treatments (6.9~7.7 log CFU/g). A lactic acid bacteria (LAB) level of 5.0~6.6 log CFU/g was also detected in the S, R, and D samples, but only 7.0~7.6 log CFU/g was detected in the CP groups at Day 14. The instrumental hardness levels of the cabbage brined with the deep sea water salts (D and CD) were 3,971 g and 3,932.4 g, respectively, which were significantly higher than those of the samples that were salted with sun-dried salt and refined salt (p<0.05). As for the sensory attributes, S, D, and CD maintained their marketability scores until the end of the storage period for all the properties. CD presented the highest total free amino acid (478.9 mg%), glutamic acid (107.0 mg%), citric acid (428 mg%), and sodium (189 ppm) contents.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.225-232
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• 1988

To improve the storage method for Kimchi, optimal ripening Kimchi was irradiated with doses of 1,3,5 kGy Co-GO gamma radiation, followed by the microbiological, physicochemical and sensory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}\;per\;ml$ in3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coli forms and molds contaminating the sample as the level of $2.0{\times}10^{4}\;per\;ml\;and\;5.4{\times}10^{2}\;per\;ml$, respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population.of yeast, $3.5{\times}10^{3}\;per\;ml$ initially, in, creased steadily during Kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}\;per\;ml\;and\;6.5{\times}10^{2}\;per\;ml$ in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during Kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0,0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of aseorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend tite shelf-life of Kimchi more than two months as compared to control.

• Korean Journal of Remote Sensing
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• v.38 no.5_1
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• pp.627-646
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• 2022

Recently, the seriousness of climate change-related problems caused by global warming is growing, and the average temperature is also rising. As a result, it is affecting the environment in which various temperature-sensitive creatures and creatures live, and changes in the ecosystem are also being detected. Seasons are one of the important factors influencing the types, distribution, and growth characteristics of creatures living in the area. Among the most popular and easily recognized plant seasonal phenomena among the indicators of the climate change impact evaluation, the blooming day of flower and the peak day of autumn leaves were modeled. The types of plants used in the modeling were forsythia and cherry trees, which can be seen as representative plants of spring, and maple and ginkgo, which can be seen as representative plants of autumn. Weather data used to perform modeling were temperature, precipitation, and solar radiation observed through the ASOS Observatory of the Korea Meteorological Administration. As satellite data, MODIS NDVI was used for modeling, and it has a correlation coefficient of about -0.2 for the flowering date and 0.3 for the autumn leaves peak date. As the model used, the model was established using multiple regression models, which are linear models, and Random Forest, which are nonlinear models. In addition, the predicted values estimated by each model were expressed as isopleth maps using spatial interpolation techniques to express the trend of plant seasonal changes from 2003 to 2020. It is believed that using NDVI with high spatio-temporal resolution in the future will increase the accuracy of plant phenology modeling.

• Journal of Aquaculture
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• v.21 no.4
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• pp.309-316
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• 2008

Effects of the various dietary additives on growth and tolerance of abalone Haliotis discus hannai to the stresses were determined in the 16-week feeding trial. Seventy juvenile (an initial body weight of 4.2 g) abalone per container were randomly distributed into 21, 50 L plastic rectangular containers each. The six kinds of experimental diets were prepared: control (CON) with no additive, by-product of green tea (BPG), extract of figs (EF), extract of green tea (EG), commercially available product of Hearok (PH), and Haematococcus (HC). In addition, dry sea tangle (ST) was prepared to compare the efficiency of the experimental diets. Fishmeal, soybean meal and shrimp head meal were used as the protein source, and dextrin, sea tangle powder and wheat flour, and soybean oil and fish oil were used as the carbohydrate and lipid sources, respectively in the experimental diets. The experimental diets were fed to abalone once a day at a satiation level with a little leftover. The feeding trial lasted for 16 weeks. At the end of the 16-week feeding trial, abalone was exposed to the different types of stresses (air exposure, and sudden changes of rearing temperature and salinity). Survival of abalone fed the sea tangle was highest. However, weight gain of abalone fed the EF, EG and PH diets was significantly (P<0.05) higher than that of abalone fed the BPG diet or dry sea tangle. Shell length of abalone fed the all experimental diets was significantly (P<0.05) higher than that of abalone fed the dry sea tangle. Accumulated mortality of abalone fed the sea tangle was low when exposed to the different types of stresses. Also, relatively low mortality was achieved in abalone fed the HC and EF diets. In considering these results, it can be concluded that the various sources of additives is effective to improve production of abalone, and Haematococcus and extract of figs can be considered as dietary additives to improve resistance of abalone against the different types of stresses.

• Journal of the Microelectronics and Packaging Society
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• v.27 no.4
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• pp.19-24
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• 2020

In this work, the electrical property of Si-doped β-Ga2O3 was investigated via a post-growth annealing process. The Ga2O3 samples were annealed under air (O-rich) or N2 (O-deficient) ambient at 800~1,200℃ for 30 mins. There was no correlation between the crystalline quality and the electrical conductivity of the films within the experimental conditions explored in this work. However, it was observed the air ambient led to severe degradation of the film's electrical conductivity while N2-annealed samples exhibited improvement in both the carrier concentration and Hall mobility measured at room temperature. Interestingly, the x-ray photoemission spectroscopy (XPS) revealed that both annealing conditions resulted in higher concentration of oxygen vacancy (VO). Although it was a slight increase for the air-annealed sample, high resistivity of the film strongly suggests that VO cannot be a shallow donor in β-Ga2O3. Therefore, the enhancement of the electrical conductivity of N2-annealed samples must be originated from something other than VO. One possibility is the activation of Si. The XPS analysis of N2-annealed samples showed increasing relative peak area of Si 2p associated with SiOx with increasing annealing temperature from 800 to 1,200℃. However, it was unclear whether or not this SiOx was responsible for the improvement as the electrical conductivity quickly degraded above 1,000℃ even under N2 ambient. Furthermore, XPS suggested the concentration of Si actually increased near the surface as opposed to the shift of the binding energy of Si from its initial chemical state to SiOx state. This study illustrates the electrical changes induced by a post-growth thermal annealing process can be utilized to probe the chemical and electrical states of vacancies and dopants for better understanding of the electrical property of Si-doped β-Ga2O3.

• Journal of radiological science and technology
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• v.11 no.1
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• pp.71-77
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• 1988

To improve the storage method for kimchi, optimal ripening kimchi was irradiated with doses of 1, 3, 5kGy Co-60gamma radiation, followed by the microbiological, physicochemical and senosory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above, total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}$ per ml in 3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coliforms and molds contaminating the sample as the level of $2.0{\times}10^{4}$ per ml and $5.4{\times}10^{2}$ per ml respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population of yeast, $3.5{\times}10^{3}$ per ml initially, increased steadily during kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}$ per ml and $6.5{\times}10^{2}$ per ml in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0, 0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of ascorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of kimchi more than two months as compared to control.

• Journal of Nutrition and Health
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• v.45 no.1
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• pp.12-19
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• 2012

The present study was performed to investigate antioxidant, anticancer, and antimicrobial activities of four Korean sweet potato variaties and to identify the changes in these biological activities under different cooking conditions. Total polyphenol content was 3.8-73.6 mg/g in 80% ethanol extracts of sweet potatoes. The polyphenol content was highest Sinjami variety (p < 0.05). Radical scavenging activity against DPPH and $ABTS^{{\cdot}+}$ was high in Sinjami (p < 0.05) and the ethanol extract from Sinjami also showed effective superoxide dismutase (SOD)-like activity, which decreased significantly by steaming and roasting (p < 0.05). Ethanol extracts from the four sweet potato variaties did not inhibit cancer cell growth in MCF-7 or HepG2 cells at concentrations of 1, 10, and $100\;{\mu}g$/mL. Of the investigated sweet potato variaties, only Sinjami exhibited strong antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. The antimicrobial activity of Sinjami against E. coli, St. aureus, and S. typhimurium decreased following steaming and roasting (p < 0.05). These results indicate that the Sinjami Korean sweet potato had higher polyphenol content, radical scavenging activity, SOD-like activity, and antimicrobial activity than those of the other variaties and consuming raw Sinjami might be beneficial for maintenance of biological activities.

• Food Science and Preservation
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• v.23 no.2
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• pp.211-217
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• 2016

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.