• Restorative Dentistry and Endodontics
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• v.32 no.5
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• pp.411-418
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• 2007

The most scientific and reliable method for deciding the tooth color is the instrumental measurement. However, such color measuring instrument shows the difference of the measuring value according to the diversified measuring condition. This study was conducted to evaluate what effect of the labial surface irregularity of the tooth to the result of the color measured by spectrometer. 11 models of the teeth were made by injecting the A2 shade Luxatemp Automix Plus (DMG, Germany) into the impression acquired from 11 adults. Standard disk samples (15 mm diameter, 7 mm thickness) were made with same material. CIE $L^*a^*b^*$ value was measured at the incisal, central, and gingival area of the central incisor, lateral incisor, canine and first premolar using Specbos 2100 (JETI, Germany) spectrometer. Color difference was calculated between labial surface and standard samples. Among all models of the teeth, $L^*\;and\;b^*$ value showed the reducing tendency as they go toward the gingival area, but $a^*$ value showed the increasing tendency. Color difference between model teeth and standard samples showed the most difference at the incisal area, but the gingival area showed the least difference. And the canine showed the least color difference from the comparison of standard sample, and the central incisor showed the highest difference (p < 0.01). Although the visually detectable difference of the measuring value showed notably depending on the type and measured area (p < 0.05), $L^*\;and\;a^*$ value showed notable differences depending more on the measured areas than on the type of the teeth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.61-67
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• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• The korean journal of orthodontics
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• v.28 no.2 s.67
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• pp.297-310
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• 1998

The purpose of this study was to investigate the initial tissue change, to repair on the teeth & surrounding tissue under the intrusive orthodontic forces by use of elastic chain, through the microscopic findings. For this study, three young adult mongrel dogs were used, and were divied into three group : the control group was deliveried only casting crown and the experimental group 1 was equipped with energy chain during 1 week and experimental 2 group was deliveried using energy chain during 1 week and 3 weeks observation. All experimental groups and control groups were sacrificed to make the samples for microscopic findings on premolar teeth. All samples were examed and compared the histologic changes through the microscopic with H-E stain. The obtained results were as follows. 1. In hematoxylin-eosin stain of the control group, the periodontal ligament was constant width from apical third to cervical third of the root, and the periodontal fiber arrangement was horizontal or oblique in cervical third, oblique in middle and apical third of the root. 2. In Masson Trichrome stain of the control group, osteoblast and osteoclast appeared in cervical third of root, and bone resorption and new bone formation was observed in middle and apical third of the root. 3. In experimental 1, osteoclasts were increased highly, and hyperemia of blood vessels and new bone formation and bone resorption by reversal line in apical third of the root were seen. PDL width was increased apprarently from crest to apex of the root and more in apical third. 4. In experimental 2, osteoclasts and hyperemia of blood vessels were more increased than control material in apical third of the root. PDL width was increased more than control group in root apex, and was seen less than experimental 1. PDL arrangement was similar to experimental 1 and was mixed only in root apex. Therefore, in premolar intrusion of the young adult dog, there were increased osteoclast, hyperemia and dilation of blood vessel, resorption of alveolar bone and cementum and different arrangement of PDL in initial tissue change. There was not observed complete repair after remove intrusive force.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.27-38
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• 2016

This study examined the nutrient components and physicochemical properties of Acer termentosum Maxim. leaf as a natural health food source. To accomplish this purpose, the general and antioxidative contents of Acer termentosum Maxim leaf were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 53.6%, 24.3%, 3.5%, and 3.5%, respectively. Caloric content of Acer termentosum Maxim was 246.5 kcal, while total dietary fiber was 46.7%. Regarding mineral contents, K was the most abundant mineral, followed by Ca, Mg, and P. Therefore, Acer termentosum Maxim is an alkali material. Total phenol contents of the 70% ethanolic extracts of Acer termentosum Maxim was $116.35{\pm}1.4mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $20.3{\pm}1.23mg\;RE/g$. The antioxidative activities of Acer termentosum Maxim. were significantly increased in a dose dependent manner on DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP (ferric reducing antioxidant power) activity, reducing power. It is expected that follow up study of Acer termentosum Maxim through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.577-583
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• 2000

The purpose of this study was to investigate the effectiveness of various quality preservative treatments for extending shelf life and maintaining good quality of minimally processed fruit and vegetables produced in Korea. To determine the suitable treatments for delaying quality deterioration, fresh Asian pears and Chinese cabbages were sliced and treated with various quality preservatives (1% CaCl$_2$, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan ＋1% vitamin C, 0.1% Sporix＋1% vitamin C, hot water (60$\^{C}$), 0.2% L-cysteine), packed with polyethylene film (60㎛-thick), and stored at 4$\^{C}$/0$\^{C}$ or 20$\^{C}$. Various biological and sensory tests were performed to evaluate the quality changes in minimally processed products. Results indicated that Chinese cabbages treated with 1% CaCl$_2$ at 4, and 1% CaCl$_2$ and 1% NaCl at 20$\^{C}$ were most effective in maintaining the quality and minimizing the biochemical changes during storage. For sliced Asian pears, 0.2% L-cysteine and 1% NaCl treatments were effective to reduce browning, and 1% CaCl$_2$ treatment was the most effective to prevent softening during storage at 20$\^{C}$ and 0$\^{C}$. Modified atmosphere packaging of Pleurotus ostreatus and Lentinus edodes had a significantly different shelf life depending on packaging material, packaging thickness and storage temperature. Sealed packaging with polyethylene film (60㎛-thick) for two kinds of mushrooms maintained a good quality with an extended shelf life by 30-50% at 20$\^{C}$ and by 30-130% at 0$\^{C}$. To minimize the quality deterioration which appeared in the condition of polyethylene film packaging, quality preservatives such as KMnO$_4$ and KHSO$_2$＋K$_2$S$_2$O$\_$5/ for SO$_2$ generation were added inside of mushroom packaging. The best condition for maintaining good quality longer was packaging with polyethylene film+SO$_2$ which showed 5080% extended shelf life for both Pleurotus ostreatus and Lentinus edodes at 20$\^{C}$ and 0$\^{C}$.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.475-482
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• 2006

The quality characteristics and functional properties of fermented soybean by lactic acid bacteria (FSB) were investigated and compared with those of soybean (control) and commercial cheonggukjang Powder (CGP). The crude protein, lipid, and fiber contents of FSB were similar to those in CGP. The vitamin $B_2$ content in FSB (1.4 mg%) was similar to the control (1.3 mg%) whereas it was remarkably low in the CGP (0.2 mg%). The bright yellow color of FSB determined by Hunter's colormeter was quite different from the dark reddish brown color of the CGP. The pH of FSB was the lowest and thee amino-nitrogen was 517.2 mg%, which was higher than that in CGP (468.1 mg%). Glutamic acid, aspartic acid and leucine were the most abundant amino acids. In particular, the increase in the glutamic acid level was noticeable in FSB. The fatty acid compositions of FSB and CGP were similar to the control. However, the sucrose and fructose levels were lower after fermentation but the glucose level was higher. The results of isoflavone analysis by HPLC showed that the levels of daidzein and genistein in FSB were as much as 48.33 and 52.82 mg%, respectively, which is higher than that found in CGP. The DPPH free radical scavenging effects of FSB and CGP were 1.8 times higher an those of the control. The fibrinolytic activity determined by the diameter of the lysed area on the fibrin plate was the most effective in FSB. In conclusion, it is believed that FSB has a similar or higher quality than CGP. Therefore, FSB is expected to be good functional food material.

• Journal of Chest Surgery
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• v.37 no.2
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• pp.131-138
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• 2004

High-flow gas insufflation to get a bloodless field during off-pump coronary artery bypass may have adverse effects on the coronary endothelium. This study was designed (1) to elucidate the effect of carbon dioxide gas insufflations on the coronary endothelium at different flow rates and (2) to assess the protective effect of humidifcation against the coronary endothelial damage. Material and Method: In nine pigs, the left anterior descending coronary artery (LAD) was exposed after a median sternotomy. The LAD was divided into 4 segments and a coronary arteriotomy was made in each LAD segment in the beating heart. The far distal arteriotomy was exposed to room air for 10 minutes and was harvested as a control. Non-humidified carbon dioxide gas at a continuous flow rate of 5 L/min (Group I), humidified carbon dioxide gas at a continuous flow rate of 5 L/min (Group II), and humidified carbon dioxide gas at a continuous flow rate of 10 L/min (Group III) were insufflated for 10 minutes on each coronary arteriotomy site, respectively. After harvesting the coronary segments, hematoxylin-eosin staining, elastic fiber staining, and immunostaining with a CD34 monoclonal antibody were performed to evaluate the depth of endothelial damage and to count the residual endothelial cells, Result: In all three groups (Group I, II, and III), internal elastic laminae were preserved, however, the endothelial layers were significantly damaged by carbon dioxide gas insufflation. The mean percentages of remaining endothelial cells were 20,9$\pm$16.7%, 39.3$\pm$19.6%, and 6.8$\pm$5.3%, in groups I, II, and III, respectively. The percentages of remaining cells were significantly higher in group II than in groups I and III (p=0.008). The percentages of remaining cells were significantly higher in group I than in group III (p=0.008). Conclusions: The harmful effect of carbon dioxide gas insufflation on the coronary endothelium was dependent on the flow rate. The addition of humidification did not protect the coronary endothelium from denudation injury caused by high flow carbon dioxide gas insufflations.

• Membrane Journal
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• v.24 no.3
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• pp.194-200
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• 2014

The purpose of this study was to evaluate the performance of newly developed Large Pore Micro-Filtration (LPMF) membrane in Lab size for the application of water treatment, and to find its problems with solutions. The out-to-inside filtration hollow fiber LPMF membrane of which average pore size was $5{\mu}m$ was used at this study and its material was the PET braid reinforced PVDF. Filtration tests were done through gravity with 30 cm water head difference or pressure below 1.5 bar, and the backwash was done instantaneously with the filtrate after pressurizing it to about 4 bar. The water flux of the LPMF membrane with 0.2 bar TMP (Trans Membrane Pressure) was 2 times higher than $0.4{\mu}m$ MF membrane with $0.05{\mu}m$ UF filtrate of the tap water and it was measured also with 20~30 cm water head difference which showed over 800 LMH at 30 cm water head difference. And Time-To-Filter (TTF) was performed by using $5{\mu}m$ filter paper to optimize coagulants and dosage which enhanced filtrate's turbidity and stabilized filtration flux. When the LPMF was operated with 30 cm gravity with very high dose of inorganic coagulants, the flux was maintained over 80 LMH with 93.5~99.5% turbidity removal. Especially, the filtration was maintained stably in the flux and about 97% of the recovery rate by instantaneous pressurized backwash with about 4 bar of the filtrate when the packing density was about 19%. But there was instability in filtration, since the TMP was continuously going up by inefficient backwash when the packing density was 43%.