• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.108-108
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• 2012

이전의 연구에서 기존의 ATY 장치에 ITY 노즐을 접목하여 개조한 사가공기로 제조한 탄성복합사를 자동차 시트용 트리코트 원단으로 편직하여 일광견뢰도가 우수한 염료를 선정하고 $125^{\circ}C$에서 염색하여야 견뢰도와 spandex의 물성을 저해하지 않음을 알 수 있었다. 폴리에스테르 탄성복합사의 염색성 평가에 이어 본 연구에서는 나일론 필라멘트 (70/24, Full-dull, 2ply사와 40D spandex 1ply사 복합)와 레이온사(75D, 1ply)를 투입하여 직물 원단(중량 216g/yd, 밀도 경사 78, 위사 52본/inch)을 제직한 후 2욕에서의 염색공정을 거칠 경우, 탄성복합사의 견뢰도와 물성에 미치는 영향을 조사하였다. 나일론, 레이온, 폴리우레탄의 3종 원단을 염색성 평가를 위하여 반응성염료로 먼저 레이온 부분을 염색한 후 산성염료로 나일론 부분을 염색하였으며, 이 때 spandex가 미치는 영향을 비교하기 위하여 spandex가 함유되지 않은 나일론, 레이온 복합 제직원단도 함께 염색한 후 견뢰도를 평가하였다. 또한, 레이온 부분은 CPB염색법과 제트염색기로 나누어 염색하여 염색기에 따른 인장강도와 인열강도를 평가하였다. 레이온 염색에는 셀룰로오스용 2관능기 반응성염료 3원색을 이용하여 khaki color로 combination염색하였으며, 나일론 부분에는 입자크기가 커서 견뢰도가 우수한 산성염료를 선정하여 combination염색한 후 냉수세하였다. 견뢰도를 비교한 결과, spandex가 포함된 탄성복합사 원단과 나일론과 레이온 만으로 제직된 원단 모두 세탁, 마찰, 물, 땀, 일광 견뢰도 모두가 4~5급으로 우수하여 spandex에 이염된 염료가 견뢰도에 미치는 영향은 없음을 확인하였다. 또한, 레이온 부분의 반응성염료 염색 시 CPB와 제트염색법의 두 가지 종류에 대한 인장강도와 인열강도 평가결과는 CPB 염색물이 제트염색물보다 약간 높게 나타났지만 3% 이내의 차이로 거의 차이가 없음을 나타내었다. 일반적으로 제트염색 시 원단은 로프상으로 이동하고, CPB염법은 확포상태 그대로 염색되기 때문에 제트염색 시 강도가 낮아지는 것으로 알려져 있으나, 본 연구에서는 탄성복합사를 경사, 위사 모두 사용함으로써 spandex가 신장하는 특성 때문에 강도의 저하가 없는 것으로 사료된다.

• Food Science and Preservation
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• v.17 no.1
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• pp.66-71
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• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.

• Archives of Plastic Surgery
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• v.36 no.4
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• pp.432-436
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• 2009

Purpose: Negative pressure therapy has been used in various conditions to promote wound healing. It has also been used to secure a skin graft by improving microcirculation and improving tight adhesion between the graft and the recipient bed. To reduce post burn scar contracture and improve aesthetical result, many types of dermal substitutes have been invented and used widely. The goal of this study was evaluate usefulness of the VAC (Kinetic concepts Inc., San Antonio, TX) in improving the take rate and time to incorporation of Integra$^{(R)}$ in reconstruction of burn scar contracture. Methods: A retrospective study was performed from October, 2006 to December, 2008. The VAC was utilized for 11 patients. The average patient's age was 19.7 years (range 5 - 27) and average surface area was $785cm^2$ (range 24 - 1600). The burn scars were excised deep into normal subcutaneous tissue to achieve complete release of the scar, Integra$^{(R)}$ was sutured in place with skin staple와 Steri - strip$^{(R)}$. Then slit incisions were made on silicone sheet only with No.11 blade for effective drainage. The VAC was used as a bolster dressing over Integra$^{(R)}$. Negative - Pressure ranging from 100 to 125 mm Hg was applied to black polyurethane foam sponge trimmed to the appropriate wound size. An occlusive seal over the black polyurethane foam sponge was maintained by a combination of the occlusive dressing, OP - site$^{(R)}$. The VAC dressing changes were performed every 3 or 4 days until adequate incorporation was obtained. The neodermis appeared slightly yellow to orange color. When the Integra$^{(R)}$ deemed clinically incorporated, The VAC was removed and take was estimated with visual inspection. Very thin STSG(0.006 ~ 0.008 inches) was performed after silicone sheet removal. Result: The mean time for clinically assessed incorporation of Integra$^{(R)}$ was 10.00 days (range 9 - 12). The mean dressing change was 3.5 times until take was obtained. In All patients, Integra$^{(R)}$ had successful incorporation in tissue without serious complications. Conclusion: Integra$^{(R)}$ in combination with Vacuum - Assisted Closure(VAC) may be incorporated earlier than conventional dressing method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1111-1117
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• 2009

Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.

• Food Science and Preservation
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• v.20 no.2
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• pp.173-181
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• 2013

This study investigated that anti-browning effects of Atractylodis Rhizoma Alba extract and L-cysteine combination. Mushrooms were dipped in solutions (0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine) for 3 min. The dipped mushrooms were packaged in a polystyrene (PS) tray and wrapped with a polyvinyl chloride (PVC) film, and stored for 14 days at $10^{\circ}C$. The browning inhibition activity (Hunter L, a, b color scale and tyrosinase inhibition activity) and quality changes (weight loss rate, gas composition, firmness and sensory evaluation) were analyzed during storage period. After 14 days, the Hunter L and ${\Delta}E$ value of mushrooms treated in 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were 87.24 and 5.56, respectively. The mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine also showed higher firmness (13.31 N) and smaller weight loss rate (2.87%) than the untreated mushroom (11.42 N, 3.04%) on storage day 14. During storage period, the sensory evaluation showed that overall acceptability of mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were higher than those of the untreated mushrooms, except those that were stored for five days. Overall, the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine had a higher tyrosinase inhibition activity than the untreated mushrooms during storage period. This study suggests that the browning of the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine solution were inhibited, and the that their shelf life was extended.

• Restorative Dentistry and Endodontics
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• v.36 no.4
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• pp.313-323
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• 2011

Objectives: This study investigated the optimal combination of 3-component photoinitiation system, consisting of CQ, p-octyloxy-phenyl-phenyl iodonium hexafluoroantimonate (OPPI), and 2-dimethylaminoethyl methacrylate (DMAEMA) to increase the degree of conversion of resin monomers, and analyze the effect of the ratio of the photoinitiator to the co-initiator. Materials and Methods: Each photoinitiators (CQ and OPP) and co-initiator (DMAEMA) were mixed in three levels with 0.2 wt.% (low concentration, L), 1.0 wt.% (medium concentration, M), and 2.0 wt.% (high concentration, H). A total of nine groups using the Taguchi method were tested according to the following proportion of components in the photoinitiator system: LLL, LMM, LHH, MLM, MMH, MHL, HLH, HML, HHM. Each monomer was polymerized using a quartz-tungsten-halogen curing unit (Demetron 400, USA) for 5, 20, 40, 60, 300 sec and the degree of conversion (DC) was determined at each exposure time using FTIR. Results: Significant differences were found for DC values in groups. MMH group and HHM group exhibited greater initial DC than the others. No significant difference was found with the ratio of the photoinitiators (CQ, OPPI) to the co-initiator (DMAEMA). The concentrations of CQ didn't affect the DC values, but those of OPPI did strongly. Conclusions: MMH and HHM groups seem to be best ones to get increased DC. MMH group is indicated for bright, translucent color and HHM group is good for dark, opaque colored-resin.

• Food Engineering Progress
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• v.21 no.1
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• pp.72-78
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• 2017

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and ${\kappa}$-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.15 no.6
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• pp.463-470
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• 2022

Intravenous injection is widely used for patient treatment, including injection drugs, fluids, parenteral nutrition, and blood products, and is the most frequently performed invasive treatment for inpatients, including blood collection, peripheral catheter insertion, and other IV therapy, and more than 1 billion cases per year. Intravenous injection is one of the difficult procedures performed only by experienced nurses who have been trained in intravenous injection, and failure can lead to thrombosis and hematoma or nerve damage to the vein. Nurses who frequently perform intravenous injections may also make mistakes because it is not easy to detect veins due to factors such as obesity, skin color, and age. Accordingly, studies on auxiliary equipment capable of visualizing the venous structure of the back of the hand or arm have been published to reduce mistakes during intravenous injection. This paper is about the development of venous detection equipment that visualizes venous structure during intravenous injection, and the optimal combination was selected by comparing the brightness of acquired images according to the combination of near-infrared (NIR) LED and Filter with different wavelength bands. In addition, an image processing algorithm was derived to threshehold and making blood vessel part to green through grayscale conversion, histogram equilzation, and sharpening filters for clarity of vein images obtained through the implemented venous detection experimental module.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.1
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• pp.77-85
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• 2000

To investigate the practical assessing method of pork quality, 302 carcasses were selected randomly to represent commercial conditions and were probed at 24 hr postmortem (PM) by Danish Meat Quality Marbling (MQM), Hennessy Grading Probe (HGP), Sensoptic Resistance Probe (SRP) and NWK pH-K21 meter (NpH). Also, filter paper wetness (FPW), lightness (L*), ultimate pH (pHu), subjective color (SC), firmness/wetness (SF) and marbling scores (SM) were recorded. Each carcass was categorized as either PSE (pale, soft and exudative), RSE (Reddish-pink, soft and exudative), RFN (reddish-pink, firm and non-exudative) or DFD (dark, firm and dry). When discriminant analysis was used to sort carcasses into four quality groups the highest proportion of correct classes was 65% by HGP, 60% by MQM, 52% by NpH and 32% by SRP. When independent variables were combined to sort carcasses into groups the success was only 67%. When RSE and RFN groups were merged so that there were only three groups (PSE, RSE+RFN, DFD) differentiating by color MQM was able to sort the same set of data into the new set of three groups with 80% accuracy. The proportions of correct classifications for HGP, NpH and SRP were 75%, 61% and 35% respectively. There was a decline in predication accuracy when only two groups, exudative (PSE and RES) and non exudative (RFN and DFD) were sorted. However, when two groups designated PSE and non-PSE (RSE, RFN and DFD) were sorted then the proportion of correct classification by MQM, HGP, SRP and NpH were 87%, 81%, 71% and 66% respectively. Combinations of variables only increased the prediction accuracy by 1 or 2% over prediction by MQM alone. When the data was sorted into three marbling groups based on SM this was not well predicted by any of the probe measurements. The best prediction accuracy was 72% by a combination of MQM and NpH.

• Current Research on Agriculture and Life Sciences
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• v.32 no.1
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• pp.10-17
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• 2014

This study presents an eco-friendly persimmon drying system to satisfy consumer preferences and provide a popular food for both the domestic and international markets. The most effective antimicrobial compounds were developed from a combination of plant extracts (18.18% clove buds, 9.90% cinnamon, 9.09% licorice, 4.55% cnidium, 4.55% seed of grapefruit, and 54.54% apple vinegar). The dried persimmons were evaluated as regards their moisture and sugar content, weight, hardness, and color value. During the drying process, the overall moisture content of the persimmons increased, along with the sugar content. The hardness was almost the same for each region and decreased on an average of 0.5~0.86 after 6 weeks. As regards the chromaticity, ${\Delta}E$ decreased during the drying process, while L-value became darker and a-value showed a dark red color over time.