• 대한치과보철학회지
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• 제33권4호
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• pp.634-644
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• 1995

The purpose of this study is to evaluate the color differences in the In-Ceram according to coping thickness and various abutment core materials ; amalgam, precious alloy, composite resin, non-precious alloy. After the porcelain was built up on the In-Ceram coping at the thicknes of 0.3mm and 0.5mm then it was cemented with glass ionomer cement to the post & core materials. The following results were obtained. 1. There were significant differences in the $L^*$ values $a^*$ and $b^*$ values in the cementation of different cores, to the In-Ceram(P<0.01). $L^*$ values were not significantly different between the composite resin to the In-Ceram and the $a^*\;b^*$ values were not significantly different between the amalgam and the non-precious alloy. 2. All of cementations of In-Ceram to the core materisal had color difference(${\Delta}E^*ab$) compared to the In-Ceram. In the 0.3mm thickness of the In-Ceram copping non-precious alloy indicated the greatest value, while the composite resin core showed the lowest value with a thickness of 0.5mm In-Ceram copping. 3. By controlloing the In-Ceram coping thickness $L^*$ value was significatly different(P<0.01), but not in $a^*$ and $b^*$ values. 4. In an amalgam, precious & non-prcious alloys there was a 1,74 to 3.06 range color difference in the controlled thickness of In-Ceram coping at the thickness of 0.3mm and 0.5mm. The above results suggest that the requirement of the sufficient thickness of In-Ceram coping and the suitable core material in order to get an estheti restoration by In-Ceram and also to intercept the original core color.

• The Journal of Advanced Prosthodontics
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• 제6권1호
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• pp.8-13
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• 2014

PURPOSE. The purpose of this study was to evaluate whether surface treatments affect the translucency of laminate veneers with different shades and thicknesses. MATERIALS AND METHODS. A total of 224 disc-shaped ceramic veneers were prepared from A1, A3, HT (High Translucent) and HO (High Opaque) shades of IPS e.max Press (Ivoclar Vivadent) with 0.5 mm and 1.0 mm thicknesses. The ceramics were divided into four groups for surface treatments. Group C: no surface treatments; Group HF: etched with hydrofluoric acid; Group SB: sandblasted with 50-${\mu}m$ $Al_2O_3$; and Group L; irradiated with an Er;YAG laser. A translucent shade of resin cement (Rely X Veneer, 3M ESPE) was chosen for cementation. The color values of the veneers were measured with a colorimeter and translucency parameter (TP) values were calculated. A three-way ANOVA with interactions for TP values was performed and Bonferroni tests were used when appropriate (${\alpha}=0.05$). RESULTS. There were significant interactions between the surface treatments, ceramic shades and thicknesses (P=.001). For the 0.5-mm-thick specimens there were significant differences after the SB and L treatments. There was no significant difference between the HF and C treatments for any shades or thicknesses (P>.05). For the 1-mm-thick ceramics, there was only a significant difference between the L and C treatments for the HT shade ceramics (P=.01). There were also significant differences between the SB and C treatments except not for the HO shades (P=.768). CONCLUSION. The SB and L treatments caused laminate veneers to become more opaque; however, HF treatment did not affect the TP values. When the laminate veneers were thinner, both the shade of the ceramic and the SB and laser treatments had a greater effect on the TP values.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.832-839
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• 2006

Kugija was added to Nabak kimchi to improve the quality and preservation and the optimum addition level was assessed. Kugija extract was prepared by boiling kugija fruits, at different ratios (0, 1, 3, 5, 7%; w/v) in water for 30 minutes. The changes in the physicochemical properties of the Nabak kimchi were measured during storage for 25 days at 10?, and compared to a control (without kugija). The pH was decreased in all treatments. Following the fermentation of Nabak kimchi, the total acidity values were inversely proportional the pH changes according to the nature of mutual dependence. However, in short term, during the initial 7 days of fermentation, the total acidity values decreased with increasing concentrations of kugija extract, whereas the trend was reversed after day 10. Total vitamin C content was directly proportional to the concentration of kugija extract and was decreased with the laps of fermentation. Up to day 25, 7% treatment showed the highest vitamin C content, but at 25 days 1% and 3% treatments ranked the first. The mont of reducing sugar was proportional to the concentration of kugija extract however, the difference of values between all treatments became almost indiscernible after day 25. Turbidity values were generally increased in all samples during fermentation period, although only to a limited extent. The lowest turbidity was shown at 3% treatment up to day 16. Total color difference values were increased up to day 16, but then decreased. The optimum level of kugija extract in Nabak kimchi, as determined through these experiments, was between 1 to 3% per added water content, and was preferably 3% for color and fermentation-retarding effect of the product. Kugija extract could be applied for improving the quality and preservation of traditionally prepared Nabak kimchi.

• 대한치과기공학회지
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• 제38권2호
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• pp.63-68
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• 2016

Purpose: The purpose of this study was to assess the internal fitness of the PMMA 3-unit bridge that was fabricated with 5-axis milling machine and to verify the clinically allowable values. Methods: For fabrication of the crown bridge in this study, 25-27 abutment teeth were used. The prepare abutment teeth were scanned with a scanner and 3-unit bridge was designed by using design software. Upon the completion of the design, the 3-unit bridge was fabricated by using a PMMA block with 5-axis milling machine. The internal surface of the fabricated 3-unit bridge was scanned by using a scanner and the difference between the 3-unit bridge and the abutment teeth was assessed by merging them together. Results: $RMS{\pm}SD$ values for PRE group, MOL group, and BRI group were $51.2{\pm}18.2$, $44.8{\pm}10.0$, and $52.1{\pm}8.3{\mu}m$, respectively. The mean of the PRE group was bigger than that of the MOL and BRI group; however, statistically significant difference was not found (p>0.05). Conclusion: The PMMA 3-unit bridge that was fabricated with 5-axis milling machine presented stable internal values for each crown and overall internal values were within the range of clinically allowable values.

• 한국해양학회지
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• 제29권2호
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• pp.183-187
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• 1994

이 연구에서는 곰소만 조간대의 현생 해양환경, 2종 (Elphidium etigoense와 Ammonia beccarii tepida)의 유공충의 산소 및 탄소 동위원소 성분비와의 관계, 그리 고 유공충 종간의 차이 등을 연구하였다. E. etigoense의 $\delta$/SUP 18/O값은 -1.11$\textperthousand$에 서 +0.61$\textperthousand$이고 $\delta$/SUP 13/C값은 -2.04$\textperthousand$에서 -1.40$\textperthousand$이다. 상부, 중부, 하부 조간대 사이의 차이는 없었으며 유공충 2종간에는 아주 낮은 측정값을 보여주는 시료 한 개를 제외하면 평균$\delta$/SUP 18/O 값의 차는 0.20%이고 평균 $\delta$/SUP 18/O값의 차는 1.63$\textperthousand$이 었다.

• Investigative Magnetic Resonance Imaging
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• 제23권3호
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• pp.228-240
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• 2019

Purpose: The aim of this study is to evaluate the T2 value of the articular cartilage of the glenohumeral joint in rotator cuff disease displayed on 3.0T MRI and to apply it in clinical practice. Materials and Methods: This study involved sixty-two patients who underwent shoulder MRI containing T2 mapping. The mean T2 value was measured by placing a free hand ROI over the glenoid or humeral cartilage from the bone-cartilage interface to the articular surface on three consecutive, oblique coronal images. The drawn ROI was subsequently divided into superior and inferior segments. The assessed mean T2 values of the articular cartilage of the glenohumeral joint were compared and evaluated based on the degree of rotator cuff tear, the degree of fatty atrophy of the rotator cuff, and the acromiohumeral distance. Results: ICC values between two readers indicated moderate or good reproducibility. The mean T2 value for the articular cartilage of the glenoid and humeral head cartilage failed to show any significant difference based on the degree of rotator cuff tear. However, the mean T2 values of articular cartilage, based on fatty atrophy, tended to be higher in fatty atrophy 3 or fatty atrophy 4 groups while some subregions displayed significantly higher mean T2 values. There was no correlation between the acromiohumeral distance and the mean T2 values of the articular cartilage of the glenoid and humeral head. Conclusion: T2 mapping of the glenohumeral joint failed to show any significant difference in quantitative analysis of the degenerative change of the articular cartilage based on the degree of rotator cuff tear. However, it also offers quantitative information on the degenerative change of cartilage of the glenohumeral joint in patients with rotator cuff tear and severe fatty atrophy of the rotator cuff.

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.26-38
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• 1997

The quality changes of hams and sausages in refrigerated storage were investigated. Seven types of hams and six types of sausages produced in Korea were collected from markets and stored at 1$0^{\circ}C$ according to the Food Code of Korea, and then chemical, microbiological, textural and sensory characteristics were evaluated at 30, 40 and 50 days. The proximal analysis showed considerable variation in fat with less variation in moisture and protein. The pH values of hams and sausages slightly changed with no consistent difference. Water activity values of all samples except one type of sausage were consistent over time in refrigerated storage. No purge losses of hams were observed except two types of samples in the intial stage. Several types of sausages showed purge losses with no consistency and one type of sausage showed consistent purge losses (0.44~11.29%) during the storage. The volatile basic nitrogen (VBN) content of hams and sausages was still within 20 mg% (Standard and Specification of Korea) on the 50th day, although the VBN of all samples significantly increased over time (p<0.05). The thiobarbituric acid (TBA) values of hams and sausages were well below 1.0 during the storage, although the TBA values of all samples significantly increased (p<0.05). However it was noticed that one type of ham and two types of sausages showed TBA values of 0.945, 0.928 and 0.978, respectively. All the standard plate counts (SPCs) of hams during the storage period showed a level below 30 CFU/g except one type of sample with 103 CFU/g at 50 days. All the SPCs of sausages showed a level below 50 CFU/g except one type of sample with 102 CFU/g and two types of samples with 104 CFU/g on the 50th day. Coliform groups were not counted in all samples during the storage. Instrumental texture analysis showed that springiness, cohesiveness, chewiness, gumminess and adhesiveness slightly changed with no consistent difference. The hardness of the hams showed a decreasing tendency, and the hardness of the sausages an increasing tendency with no significant difference. Sensory evaluation for color, flavor, taste, texture and overall acceptability showed decreasing tendencies over time (p<0.05). The scores of the five sensory characteristics maintained the medium level of quality at the termination of the experiment. Although the results indicated that the ham and sausage samples were acceptable after the 50 days' storage at 1$0^{\circ}C$, the shelf-life of the samples should be determined considering the rapid growth of bacteria and the high TBA values at 50 days.

• 농업과학연구
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• 제41권4호
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• pp.385-390
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• 2014

To evaluate the impact of nitrogen fertigation on crop growth and $NO_3$-N concentration in the soil solution, field experiment for cucumber cultivation during spring and fall season were carried out in on-farm located in Byeongcheon-myeon, Chunan-si, Chungcheonnam-do. Supplying nitrogen of 120-150 mg/L by fertigation device into soil per week reached to maximum yields of cucumber fruits. However, cucumber growth did not show any significant difference between nitrogen levels. Nitrogen supply of 400 mg/L, highest N levels, did not affect cucumber growth. Difference between green values of cucumber leaves using RGB scores were closely related with cucumber yields, and therefore, this results suggests that green values of cucumber leaves could be used as a way of determining the application rates of nitrogen for cucumber cultivation period under fertigation system.

• Journal of Welding and Joining
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• 제27권5호
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• pp.81-87
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• 2009

Recently, extruded aluminium-alloy panels have been used in the car bodies for the purpose of the light-weight of railway vehicles and FSW(Friction Stir Welding), which is superior to the arc weldings, has been applied in the railway vehicles. This paper presents the optimum design of the FSW process on A6005 extruded alloy for railway vehicles to improve its mechanical properties. Rotational speed, welding speed and tilting angle of the tool tip were chosen as design parameters. Three objective functions were determined; maximizing the tensile strength, minimizing the hardness and maximizing the difference between the normalized tensile strength and hardness. The tensile tests and the hardness tests for fifteen FSW experiments were carried out according to the central composite design table. Recursive model functions on three characteristic values, such as the tensile strength, the hardness difference(${\Delta}Hv$) and the difference of normalized tensile strength and ${\Delta}Hv$, were estimated according to the classical response surface analysis methodology. The reliability of each recursive function was verified by F-test using the analysis of variance table. Sensitivity analysis on each characteristic value was done. Finally, the optimum values of three design parameters were found using Sequential Quadratic Programming algorithm.

• 한국축산식품학회지
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• 제38권5호
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• pp.1120-1130
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• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).