• Restorative Dentistry and Endodontics
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• v.20 no.1
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• pp.97-112
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• 1995

The purpose of this study was to evaluate the effect of wetting condition made by drying time on bonding of resin cement to dentin. Freshly extracted bovine teeth were grinded to expose flat dentin surfaces. After the exposed dentin surfaces were treated with pretreatment agents and water rinse, each wetting condition of dentin surfaces was made according to drying times and methods including slight blow bry for I-second by air syringe, blow dry for 20-second by air syringe, and 12-hour dry in desiccator respectively. and then, previously made composite resin specimens were bonded onto each conditioned dentin surface of the specimen using Panavia-21(Kuraray Co.), Bistite(Tokuso Co.), and Choice(use with All bond-2, Bisco Inc.) resin cement according as manufacturer's instruction. Bonded specimens were stored in $37^{\circ}C$ distilled water for 24 hours, then the tensile bond strength was measured, cohesive failure rate was calculated, and fractured dentin surfaces and acrylic rod sides were examined under scanning electron microscope. The result were as follows ; In the group of bonding with Panavia-21 resin cement, higher tensile bond strength was seen in 12-hour dry group than in I-second and 20-second dry group(p<0.01). In the group of bonding with Bistite resin cement, higher tensile bond strength was seen in 1-second dry group than in 20-second and 12-hour dry group(p<0.01). In the group of bonding with Choice resin cement, no significant differences of bond strength under given drying time were seen. Cohesive failure rates derived from the groups of bonding with Panavia-21 and Choice resin cement were increased with the increase of tensile bond strength in each drying time. On SEM examination of fractured surface, adhesive failure mode with fractured resin tags was mostly seen in wet condition with I-second drying time in the group of bonding with Panavia-21 resin cement, mixed failure mode with shortened and fractured resin tag was seen in the group of bonding with Bistite resin cement, and regardless of drying time, and cohesive-adhesive mixed failure mode with fracture of 'Hollow' typed resin tags was mainly seen in the group of bonding with Choice resin cement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.780-785
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• 2006

The composition analysis of various radish (Rapharnus sativus L.) leaves and the effects of drying condition on the quality characteristics of hot-air dried radish leaves were carried out by a response surface methodology. Independent variables put in drying temperature $(X_1)$ and drying time $(X_2)$, dependent variables put in color, calcium, iron, vitamin, etc. In the proximate composition of radish leaves by varieties, there were no significant differences in the ash, protein, lipid, calcium and iron content of samples, but there were significant differences in the vitamins, chlorophyll and color value of samples. The quality characteristics on dried radish leaves by central composite design, it was significant value on the moisture content, chlorophyll and color value according to drying temperature and drying times. But there were no significant differences in the contents of calcium $(31.41{\sim}35.80\;mg/g,\;dry\;base)$ and iron $(0.21{\sim}0.29\;mg/g\;dry\;base)$. The multiplex regression coefficients analysis were calculated with independent variables $(X_1,\;X_2)$ and dependent variables (moisture, chlorophyll, color value). The calculated coefficient correlations for the each samples were $R^2>0.97$. The effects of drying temperature were greater than drying time in the total chlorophyll content changes of radish leaves. Based on the present study, the optimum drying condition for the lowest color changes and effective reduction of moisture of radish leaves were expected to be $5{\sim}6$ hours at $70^{\circ}C$.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.395-404
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• 2015

The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.678-684
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• 2012

The melanin pigment in human skin is a major defense mechanism against ultraviolet light to the skin, but darken skin color. Tyrosinase is mainly responsible for melanin biosynthesis (melanogenesis) in animals and enzymatic browning (melanosis) in plants. The purpose of this study was to optimize the fermented milk process for the melanin formation inhibition by using Lactobacillus plantarum M23 with tyrosinase inhibitory activity. We used 4-factor-3-level central composite design combining with response surface methodology. Yeast extract concentration (%, $X_1$), addition of grape (%, $X_2$), incubation temperature ($^{\circ}C$, $X_3$) and incubation time (h, $X_4$) was used as an independent factor, on the other hand, pH (pH, $Y_1$), overall palatability (score, $Y_2$) and tyrosinase inhibitory activity (%, $Y_3$) was used as a dependant factor. Based on the optimization for the highest tyrosinase inhibitory activity with pH 4.4, the expected data of pH, palatability and tyrosinase inhibitory activity with 14.8 h incubation at $37.1^{\circ}C$ by the addition of 0.127% of yeast extract, 2.95% of grape was 4.42, 7.06 and 86.65%, but the real data was 4.35, 6.86 and 84.05%, respectively. Based on the previous results, fermented milk using Lactobacillus plantarum M23 with the tyrosinase inhibitory activity could contribute for the whitening and antiaging of human skin.

• Korean Journal of Microbiology
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• v.12 no.4
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• pp.159-179
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• 1974

In order to investigate morphological and cultural characteristics of strains in species, Flammulina velutipes, the author collected isolates of Flammultina velutipes at 49 locations in Korea and cultivated these isolates on the various kinds of solid media. After investigating the cultural characteristics, appeared on the various media, he obtained the following results : 1. The variation of colors in the fruit bodies is connected with the variation of climatic environments(composite effects between mean temperature in January and number of rain days of 1mm and over precipitation). The author, therfore, can find out the trend that brown type is distributed in the midland climatic region and yellow type in the southern climatic regoin. 2. Two types can be classified into several strains respectively : the strain of abundant or insufficient productivity, and strain of selectivity or non-selectivity of media. 3. According to the results of mutual comparison of soluble mycelial proteins by disc electrophoresis using polyacrylamide gels, each type has special common protein fractions(brown type : band located at 26..5mm position from surface of gel, yellow type : band located at 24.5mm position from surface of gel), and each strain has special protein fractions too. Therefore this phenomenon seems to support the results obtained by the above-stated morphological and cultural studies. 4. In the adaptability of strains to the temperature, every strain has the nature of growing in lower temperature(the optimum temperature of 20.deg.C to 25.deg.C) except that YI-1 strain has the optimum temperatue of $25^{\circ}C$-26^{\circ}C. And mycelial growth of every strain is discontinued at $35^{\circ}C.$ 5. In the adaptability of strains to the H-ion concentration, every strain has wide adaptable range of H-ion concentration, and has optimum range of pH 5.5 to 6.6 in mycelial growth excepting YA01, BI-2 and YI-1. 6. In the utility of carbon sources, the mycelial growth of every strain is very poor on the media containing xylose(average diameter of mycelial growth : 18mm), and most strains utilize favorably sucrose(39mm), maltose(37mm) and dextrose(35mm) in mycelial growth. In the utility of nitrogen sources, every strain utilizes favorably organic nitrogens(36 mm)more than inorganic nitrogens (25 mm), and utilizes fully peptone nad asparagine in organic nitrogens. Especially BA-1, BIK-2 and YA-1 strains grow vigorously on each media containing various carbon and nitrogen sources. 7. The characteristic tests of the number of days required for mycelial growth, the number of days requried for sprout of young bodies, the length of stipe and the number of fruit bodies formation seem to be useful methods in the early selection of the strain of the abundant productivity.

• Korean Journal of Agricultural and Forest Meteorology
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• v.3 no.4
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• pp.215-219
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• 2001

Land surface parameterization schemes for atmospheric models as well as decision support tools for ecosystem management require a frequent updating of land cover classification data for regional to global scales. Rice paddies have not been treated independently from other agricultural land classes in many classification systems, despite their atmospheric and ecological significance. A simple but improved method over conventional land cover classification schemes for rice paddy is suggested. Normalized difference vegetation index (NDVI) was calculated for the land area of South Korea at a 1km by 1 km resolution from the visible and the near-infrared channel reflectances of NOAA-AVHRR (Advanced Very High Resolution Radiometer). Monthly composite images of daily maximum NDVI were prepared for May and August, and used to classify 4 major land cover classes : urban, farmland, forests and water body. Among the pixels classified as "forests" in August, those classified as "water body" in May were assigned a "rice paddy" class. The distribution pattern of "rice paddy" pixels was very similar to the reported rice acreage of 1,455 Myons, which is the smallest administrative land unit in Korea. The correlation coefficient between the estimated and the reported acreage of Myons was 0.7, while 0.5 was calculated from the USGS classification.calculated from the USGS classification.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.303-314
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• 2011

The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. The results of the physiochemical and mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, color L, color b, hardness, gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavor, texture, sourness, bitterness, and overall acceptability. The optimum formulation calculated by numerical and graphical methods was 25.76 g mulberry powder and 72.21 g fresh cream.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

• Restorative Dentistry and Endodontics
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• v.23 no.2
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• pp.618-629
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• 1998

CAD/CAM-fabricated ceramic restorations nowadays are used as alternatives of amlagam and posterior composite resin restorations, especially in the cases of inlay restorations. But the reported results on marginal and internal fit of CAD/CAM-fabricated ceramic inlay have showed considerable difference. In this study, to evaluate the marginal and internal fit of CEREC2-fabricated ceramic inlay restoration and to compare with the fit of gold inlay and amalgam restoration, standardized Class II MO cavities were prepared in forty extracted caries-free human premolars. The teeth with prepared cavities were divided into 4 groups of ten teeth each. In group 1, CEREC2-fabricated ceramic inlays were treated with Scotchbond Multi-Purpose Plus(SMP plus) and cemented with Scotchbond Resin Cement. In group 2, casted gold inlays were cemented in the same method as in group 1. In group 3, casted gold inlays were cemented with zinc-phosphate cement. And in group 4, the prepared cavities were restored with amalgam. Restored teeth were thermocycled, stored in 1% methylene blue for 24 hours, and sectioned faciolingually and mesiodistally using EXAKT. Sectioned surfaces were observed with stereomicroscope and the gaps were measured at 9 points of mesiodistally sectioned surface and 7 points of faciolingually sectioned surface. The measured data were treated by Kruskal-Wallis one way ANOVA and Student-Newman-Keuls test. 1. The differences among measured gaps at each points were statistically significant for 4 experimental groups (P<0.05). 2. There were statistically significant differences in the measured gaps at each points between group 1 and group 2, group 1 and group 3, group 1 and group 4, group 2 and group 4, and group 3 and group 4 (P<0.05). 3. There were not statistically significant differences in the measured gaps at each points between group 2 and group 3 (P>0.05). 4. In the cases of inlay restorations(group 1, group 2, group 3), the gaps at internal line angle(distopulpal, axiogingival, faciopulpal, linguopulpal line angle) had a tendency to increase. In the cases of amalgam restorations(group 4), the gaps at occlusal margin, gingival margin and axiogingival line angle were greater than those at the other parts of cavities. 5. In CEREC2-fabricated ceramic inlays which were treated with Scotchbond Multi-Purpose Plus and cemented with Scotchbond Resin Cement, the mean gaps were $111{\mu}m$ at cavity margins, $168{\mu}m$ at vertical walls of cavities, $225{\mu}m$ at internal line angles and $123{\mu}m$ at cavity floors.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.884-892
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• 2003

This study was conducted to optimize the water homogenization process of mandarin orange peel for colored rice. Four variables were used to determine the optimum conditions for homogenization speed, time, temperature, and water volume with a five level central composite design and response surface methodology. The process was optimized using the combination of EI and b values of rice coated with water extract of the mandarin orange peel. The effect of water volume was the most significant compared to the other variables on the quality of water homogenate. The regression polynomial model was a suitable (p>0.05) model by lack-of-fit analysis showing high significance. To optimize the process, based on surface response and contour plots, individual contour plots for the response variables were superimposed. The optimum conditions for manufacturing water extract from mandarin orange was with 8,500 rpm homogenization speed, 2.8 min time, $53^{\circ}C$ temperature, and 42 mL water volume with the maximum of restricted variables of EI above 400 and h value above 24.