• Journal of Distribution Science
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• v.11 no.8
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• pp.15-23
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• 2013

Purpose - This is a case study aimed at finding a solution for improving the pallet loading efficiency in the process of delivering products through a transshipment using the T-11 and T-12 pallet systems. The study proposes a solution by demonstrating the case of a certain manufacturer A, who aims to reduce the logistics cost by using packaging sizes that are commonly applicable and can improve the compatibility between the T-11 pallet system, designated as the standard pallet in Korea, and the T-12 pallet system, which is commonly used in other foreign countries. The use of common sizes increases compatibility among the two systems and reduces both logistics and environmental costs. Thus, this case study calculates the quantitative benefits of applying common packaging sizes to improve the compatibility between the T-11 and T-12 pallet systems. These systems are considered to be the most important and widely used transportation systems in the global logistics industry. Research design, data, and methodology - This study examined manufacturer A's representative product and delivery system and assessed how manufacturer A was affected by the use of incompatible packaging sizes in the T-11 (1100 mm×1100 mm) and T-12 (1200mm×1000 mm) pallet systems, which were specified in the KS T 1002 standard. In addition, this study analyzed the impact of these packaging sizes on A's logistics cost. The TOPS program (Total Packaging System) was used to simulate pallet loading efficiency,and the main parameter studied was volume, as calculated from length, width, and height. Results - When the sizes of secondary packaging were not compatible across the T-11 and T-12 pallet systems, a reduction in loading efficiency was observed, leading to an increase in logistics cost during transshipment. Such low loading efficiencies led to a further loss of efficiency in transportation, storage and unloading. This may have a possible environmental impact with high social expenses, such as increased CO₂ emissions. Hence, this study proposed that the KS T 1002 standard be amended to include 21 packaging sizes, including 7 sizes of the 600 mm×500 mm category, which are compatible with both the T-11 and T-12 pallet systems. Conclusions - This study found that the 69 standard sizes under the T-11 pallet system and the 40 standard sizes under the T-12 system in the KS T 1002 standard can be simplified and reduced to 21 mutually compatible packaging sizes, enabling logistics standardization and reducing national-level logistics costs. If the government pays attention to this study and considers the standardization of common sizes for the T-11 and T-12 pallet systems and amends the KS T 1002 standard, this study will deliver practical value to the global logistics industry, apart from being of academic significance.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.198-211
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• 2015

The following research was done to develop a low calorie muffin that has good taste, as well as nutritional benefit. This was done through adding various nutritional qualities of Makgeolli Lees to muffins. It was found that adding Makgeolli Lees substantially increased the amount of ash, crude protein, crude fiber, and moisture. However, it decreased the amount of crude fat. It was also found that the volume, height, and weight all increased with a lower baking loss rate. Other testing on the hardness, expand chewiness, gumminess, and cohesiveness of the muffins with different amounts of Makgeolli Lees found that more Makgeolli Lees led to a lower hardness and chewiness. However, it did not affect the gumminess. "MLM10" with 10 g of added Makgeolli Lees had a cohesiveness that was significantly different from other samples. The cohesiveness of the other samples was substantially lower. "L-value", or lightness, as well as yellowness, decreased as more Makgeolli Lees was added. On the other hand, "a-value", or redness, increased as more Makgeolli Lees was added. A sensory test proved that Makgeolli Lees added muffins were not preferred over the control group in its color, texture, and overall preference, but was evaluated as "good". However, the Makgeolli Lees added muffins were evaluated better than the control group in the categories of "expanded", "uniformity", and "he size of the pores". Therefore, creating muffins by using Makgeolli Lees instead of fat was proven to be possible, and furthermore proved to be a viable substitute.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.51-64
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• 2016

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% amaranth leaf powder. The specific gravity of muffins prepared by adding amaranth leaf powder was higher than that of the control group. The pH of batter and muffins were decreased with the addition of amaranth leaf powder. The height, weight, volume, and specific loaf volume of muffins were decreased, while the baking loss rate of muffins was increased by the addition of amaranth leaf powder. The moisture content of the samples with amaranth leaf powder was lower than that of the control group. DPPH radical scavenging activity of the control group was 16.23%, whereas the samples with amaranth leaf powder ranged from 23.06~33.63%. In crumb color, the L and a value were decreased, although b value was increased significantly by the addition of amaranth leaves powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of muffins were significantly decreased by the addition of amaranth leaf powder. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 6% of amaranth leaf powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the amaranth leaf powder appears proper to make muffins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.215-221
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• 2016

The study investigated the quality characteristics of white castella prepared with 0, 10, 20, and 30% burdock (Arctium lappa L.) powder. The specific gravity and weight of castella increased with higher burdock powder content. Height and baking loss rate of castella were not significantly different among the samples. The pH of castella decreased with increasing burdock powder content, whereas $^{\circ}Brix$ of castella increased. Hunter L and b values of crust increased, whereas a values decreased with addition of burdock powder. Hunter L values of crumb decreased, whereas a and b values of crumb increased. The hardness of castella increased upon addition of burdock powder, whereas fracturability, springiness, cohesiveness, gumminess, and resilience decreased. DPPH radical scavenging activity and total polyphenol contents increased significantly upon addition of burdock powder (P<0.05). In the sensory evaluation, crust color, crumb color, and flavor were highest in the control group. Moistness had the highest scores in castella containing 20 and 30% burdock powder. Chewiness and overall acceptability were higher in castella added with 10% burdock powder than in the control and other samples, but there were no significant differences among the samples.

• Journal of Periodontal and Implant Science
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• v.39 no.3
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• pp.367-373
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• 2009

Purpose: Following tooth extraction caused by severe periodontitis, alveolar ridge dimension lose their original volume. To reduce the alveolar ridge dimension, the ridge preservation technique has been introduced and tested in many clinical studies with membrane alone or membrane plus graft, achieving reduced ridge loss compared to extraction only. The aim of the present clinical study was to compare the post-extraction dimensional changes in the membrane exposure group to non-exposure group during healing period following ridge preservation technique. Methods: Ridge preservation was performed in 44 extraction sites. After extraction, deproteinized bovine bone mineral coated with synthetic oligopeptide (Ossgen-$X15^{(R)}$) or deproteinized bovine bone mineral (Bio-$Oss^{(R)}$) was implanted into the socket. A collagen membrane (Bio-$Gide^{(R)}$) was trimmed to cover the socket completely and applied to the entrance of the socket. Four clinical parameters were compared between baseline and 6 months. Results: During healing period, membrane exposure was observed at 19 sites. At the re-entry, hard newly formed tissue were observed at the ridge preservation site. The grafted socket sites were well preserved in their volume dimension. In both groups, horizontal ridge width was reduced and vertical height was increased. There were not statistically significant differences in horizontal (-1.32 mm vs -1.00 mm) and vertical ridge change (2.24 mm vs 2.37 mm at buccal crest, 1.36 mm vs. 1.53 mm at lingual crest) between two groups. Conclusions: The ridge preservation approach after tooth extraction effectively prevented resorption of hard tissue ridge in spite of membrane exposure during healing period.

• Nutritional Sciences
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• v.6 no.4
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• pp.239-245
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• 2003

The $\beta$3-adrenergic receptor ($\beta$3AR) plays a major role in thermogenesis and lipolysis in brown and visceral adipose tissue, and has been implicated in the pathogenesis of obesity and metabolic disorders. The purpose of this study was to estimate the effects of $\beta$3AR gene polymorphism on the risk of hyperglycemia in 980 Korean women who attended a weight loss program in a local clinic. Each subject s height, weight, BMI, WHR, obesity index and body composition were measured. The genotype of the $\beta$3AR gene in codon 64 was analyzed by the PCR RFLP method. Serum concentrations of fasting glucose, of total and HDL cholesterol, and of TG were determined. Genotype distributions were as follows : 67% WW type, 31% WR type, and 2% RR type. Among the many measured parameters, fasting glucose levels were significantly higher in the WR/RR type compared with the WW type (p=0.0ll). When the subjects were divided into two groups by a fasting blood glucose level higher or lower than 6.105mmol/L (110mg/dl), the frequency of hyperglycemia showed a significant difference in relation to $\beta$3AR genotype as measured by $\X^2$-analysis (p=0.014); the frequency of hyperglycemia was significantly higher (at 24.8%) in WR/RR type subjects, compared to 18.2% in WW type subjects. When all of the measured parameters were included in stepwise logistic regression analyses to find the risk factors for hyperglycemia, the odds ratios for hyperglycemia were 1.573 (p=0.0ll) for the WR/RR type of the $\beta$3AR gene, 1.053 (p=0.001) for TG, 1.044 (p=0.037) for BMI, and 1.026 for age (p=0.031). These data suggest that the WR/RR genotype of the $\beta$3AR has a very strong association with increased blood glucose level and might be a significant risk factor for hyperglycemia among Korean women.

• Journal of Periodontal and Implant Science
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• v.38 no.4
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• pp.709-716
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• 2008

Purpose: Autogenous transplantation of teeth can be defined as transplantation of teeth from one site to another in the same individual, involving transfer of impacted or erupted teeth into extraction sites or surgically prepared sockets". Successful autogenous transplantation of teeth depends upon a complex variety of factors. Such factors include damage to the periodontal ligament of the donor tooth, residual bone height of the recipient site, extra-oral time of tooth during surgery. Schwartz and Andreasen previously reported that autogenous transplantation of teeth with incomplete root formation demonstrated higher success rate than that of teeth with complete root formation. Gault and Mejare yielded similar rate of successful autogenous transplantation both in teeth with complete root formation and in teeth with incomplete root formation when appropriate cases were selected. This case report was aimed at the clinical and radiographic view in autogenous transplantation of teeth with complete root formation. Materials and Methods: Patients who presented to the department of periodontics, Chonnam National University Hospital underwent autogenous transplantation of teeth. One patient had vertical root fracture in a upper right second molar and upper left third molar was transplanted. And another patient who needed orthodontic treatment had residual root due to caries on upper right first premolar. Upper right premolar was extracted and lower right second premolar was transplanted. Six months later, orthodontic force was applied. Results: 7 months or 11/2 year later, each patient had clinically shallow pocket depth and normal tooth mobility. Root resorption and bone loss were not observed in radiograph and function was maintained successfully. Conclusion: Autogenous transplantation is considered as a predictive procedure when it is performed for the appropriate indication and when maintenance is achieved through regular radiographic taking and follow-up.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.2
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• pp.252-259
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• 2010

Trauma commonly leads to ankylosis for the tooth whose periodontal ligaments have been injured. In growing patients, an ankylosed tooth can disrupt alveolar development, resulting in infraocclusion of the affected tooth. Consequently, this causes aesthetic problems during adolescence, interferes with prosthetic treatment due to the inclination of adjacent teeth, and complicates orthodontic dental movement. When the infraoccluded ankylosed tooth is extracted, a considerable amount of alveolar bone is lost, especially in the maxillary anterior region. Moreover, depression of the thin buccal alveolar bone compromises aesthetic restoration. In order to prevent alveolar bone loss, the ankylosed tooth should be treated by decoronation. In the present study, the traumatically injured maxillary incisors of 9-year-old and 10-year-old patients that present infraocclusion accompanied by ankylosis were treated with decoronation procedures. Decoronation procedures were performed when the affected teeth were 2-3 mm below relatively to the adjacent teeth. Moreover, the patients were treated before they get to 16 years old considering the maximum growth peak of the korean adolescents. As the results, there are favorable clinical results associated not only with preservation of horizontal alveolar volume but also with increase in vertical alveolar height after decoronation in growing individuals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.711-716
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• 2016

The purpose of this study was to evaluate the quality of castella added with different concentrations (0%, 5%, 10%, and 15%) of Panax ginseng sprout powder. The specific gravity of castella made with 15% ginseng sprout powder was the highest (0.65), and baking loss rate was highest well. However, the height and weight of castella were highest in the control. The pH of castella decreased with increasing levels of Panax ginseng sprout powder, whereas sugar content of castella did not show significant differences. The Hunter L, a, and b values of crust decreased as the concentration of Panax ginseng sprout powder increased. The Hunter L and a values of crumb decreased as the concentration of ginseng sprout powder increased, whereas b values of crumb increased. The gumminess and chewiness of castella increased by addition of Panax ginseng sprout powder, whereas cohesiveness of castella decreased. The hardness and springiness of castella did not show significant differences. In the sensory evaluation, crust color, crumb color, aroma and moistness did not show significant differences among samples while sweet taste, and chewiness were highest in the control group. The overall acceptability of castella added with 5% Panax ginseng sprout powder was the highest. Therefore, the results suggest that castella added with 5% ginseng sprout powder could be helpful for improving physical quality and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.267-273
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• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.