• The Journal of Advanced Prosthodontics
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• v.11 no.4
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• pp.202-208
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• 2019

PURPOSE. Fabrication of zirconia restorations with ideal mechanical properties in a short period is a great challenge for clinicians. The purpose of the study was to investigate the effect of heating rate on the mechanical and microstructural properties of monolithic zirconia. MATERIALS AND METHODS. Forty monolithic zirconia specimens were prepared from presintered monolithic zirconia blanks. All specimens were then assigned to 4 groups according to heating rate as Control, Group $15^{\circ}C$, Group $20^{\circ}C$, and Group $40^{\circ}C$. All groups were sintered according to heating rates with the sintering temperature of $1500^{\circ}C$, a holding time of 90 minutes and natural cooling. The phase composition was examined by XRD analysis, three-point bending test was conducted to examine the flexural strength, and Weibull analysis was conducted to determine weibull modulus and characteristic strength. Average grain sizes were determined by SEM analysis. One-way ANOVA test was performed at a significance level of 0.05. RESULTS. Only tetragonal phase characteristic peaks were determined on the surface of analyzed specimens. Differences among the average grain sizes of the groups were not statistically significant. The results of the three-point bending test revealed no significant differences among the flexural strength of the groups (P>.05). Weibull modulus of groups was ranging from 3.50 to 4.74. The highest and the lowest characteristic strength values were obtained in Group $20^{\circ}C$ and Control Group, respectively. CONCLUSION. Heating rate has no significant effect on the flexural strength of monolithic zirconia. Monolithic zirconia restorations can be produced in shorter sintering periods without affecting the flexural strength by modifying the heating rate.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1439-1447
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• 2019

Objective: The aim of this study was to evaluate the effect of dietary incorporation of tanninrich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested using a three-treatments feeding trial, where treatments consisted of: Larrea divaricata and Acacia aroma both at 12.5% in dry matter basis of the diet and a control diet (alfalfa hay). All feeding diets were iso-protein and iso-energy. Carcass conformation, carcass compactness, carcass fatness and subcutaneous fat deposition were evaluated. Intake, liveweigh, Longissimus thoracis et lumborum muscles of goats were analyzed in order to evaluate quality parameters such as pH value, instrumental color evaluation, water holding capacity, total phenolic content, antioxidant activity, meat oxidative stability and fatty acid profiles in meat. Results: Feed intake, liveweight gain, carcass, and meat traits did not differ among treatments. Changes in meat lipid profile among treatments were observed for oleic and elaidic acid contents. Meat total phenolic content and antioxidant activity did not differ among treatments; although, meat oxidative status after storage at room temperature, as well as under refrigerated and frozen conditions were different between control and both supplemented groups. Conclusion: The inclusion of Acacia aroma and Larrea divaricata leaves in goat diet enhanced meat oxidative stability. Modulation of the ruminal biohydrogenation of fatty acids produced by condensed tannins of these plant species need to be further investigated.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1186-1194
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• 2019

Objective: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods: Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations-$T_1$, $54^{\circ}C/210s$; $T_2$, $55^{\circ}C/180s$; $T_3$, $56^{\circ}C/150s$; $T_4$, $57^{\circ}C/120s$; $T_5$, $58^{\circ}C/90s$. Results: Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction-determined by emulsification capacity and protein denaturation-in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the ${\alpha}$-helix and an increase of the ${\beta}$-sheet and ${\beta}$-turn proportions, mainly in $T_1$ and $T_5$ samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in $T_5$, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the $T_5$, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA. Conclusion: Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.874-880
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• 2019

Objective: Ozone is considered a strong antimicrobial agent with numerous potential applications in the food industry. However, its high oxidizing potential can induce alterations in foods by acting on the unsaturated fatty acids. The aim of this study was to investigate the effect of ozonation on the oxidative stability of chicken breast meat obtained from animals subjected to different feeding strategies. Methods: Samples were obtained from commercial hybrid chickens (ROSS 508), some of which were nourished with a feed enriched with fats of animal origin, while the lipid source was vegetal for the remaining birds. Samples of meat belonging to both groups were treated with ozone and then analysis was performed to evaluate alterations in physical properties, lipid content, fatty acid profile, and oxidation stability. Results: Ozone induced a significant reduction in drip loss in meat samples obtained from animals nourished with vegetable fats; this nutritional strategy also produced meats leaner and richer in polyunsaturated fatty acids. Thiobarbituric acid reactive substances, useful for the assessment of lipid oxidation, were higher in samples obtained from animals fed with vegetable fats with respect to diet based on the addition of animal fats. Conclusion: The ozone treatment improved the physical parameters of meat samples obtained from animals fed with vegetable fats, however the same samples showed a higher lipid oxidation compared to what observed in the case of the dietary intake of animal fats, probably as a consequence of the marked increase in polyunsaturated fatty acids which are more susceptible to peroxidation.

• Clinical and Experimental Pediatrics
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• v.63 no.11
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• pp.433-437
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• 2020

Background: Indonesia is one of the countries with the highest preterm birth rate. Preterm infants are more likely than term and normal weight infants to experience neonatal mortality and morbidity due to acute respiratory, gastrointestinal, immunologic, central nervous system, hearing, and vision problems. Kangaroo mother care (KMC) is a proven cost-effective intervention to help reduce mortality rates among preterm infants; however, it has not been fully implemented in hospitals. Purpose: Assess KMC knowledge and perceptions among health providers. Methods: This qualitative study was conducted from December 2015 to April 2016 and consisted of 21 in-depth interviews and 3 focus group discussions (FGDs). The 3 categories of health personnel in the study were clinical providers, hospital management representatives, and Indonesian Midwife Association members. Results: Most health providers know about the benefits of KMC including stabilizing temperatures, weight gain, and maternal-infant bonding and reducing human resources and labor costs. They were also aware of which newborns were eligible for KMC treatment. Their knowledge was mostly gained from observation or obtained from pediatricians and personal experience. They believed that a low birth weight infant in an incubator could not be treated with KMC and that it could only be practiced if a special gown was used when holding the baby. This perception could be caused by a lack of formal KMC training, leading to misunderstanding of its aspects. Conclusion: In conclusion, KMC knowledge of clinical providers in the 2 hospitals was sufficient, primarily due to their health-related educational background. Some perceptions could be potential barriers to or facilitate the implementation of KMC practice. These perceptions should be considered in future KMC training designs.

• Animal Bioscience
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• v.34 no.5
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• pp.914-921
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• 2021

Objective: The objective of this study was to compare growth performance, carcass traits and meat quality in young bulls, steers and heifers produced by crossing Limousin bulls with Holstein-Friesian cows, fattened semi-intensively and slaughtered at 18 months of age. Methods: Thirty-one young calves were reared in a conventional production system, and were fed milk replacer, hay and concentrate. At 6 months of age, the animals were divided into groups based on gender, and were fed a total mixed ration composed of grass silage, concentrates I and II in a semi-intensive production system. At the end of the fattening period (18 months), the animals were slaughtered, carcass quality was evaluated, and samples of musculus longissimus thoracis were collected to determine the proximate composition and quality of meat. Results: Bulls were characterized by the highest percentage share of the most valuable cuts in the carcass, and three-rib sections from bull carcasses had the highest lean meat content with low intramuscular fat content (0.93%). No significant differences in carcass conformation, dressing percentage or the percentage share of round in the right half-carcass were found between bulls vs. steers and heifers. Heifers and steers had higher carcass fat content than bulls, which had a positive influence on the sensory properties of beef. In comparison with the meat of bulls, the meat of steers and heifers was characterized by more desirable physical properties and sensory attributes (water-holding capacity, shear force, color lightness, aroma, juiciness, tenderness, flavor). Conclusion: Under the semi-intensive production system, heifers and steers had higher carcass fat content than bulls, which had a positive effect on the sensory properties of beef. Bulls are better suited for intensive systems, which contribute to improving the quality of their meat. The results of this study may encourage producers to breed steers and heifers for beef.

• Animal Bioscience
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• v.34 no.12
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• Journal of Society of Preventive Korean Medicine
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• v.24 no.3
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• pp.57-67
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• 2020

Background : The Life cycle Health Promotion Programs using Traditional Korean Medicine (the Life cycle HaPPs-TKM) are the on-going 3rd stage projects that have centered on the development and dissemination of the standard life cycle HaPPs-TKM in the local community. The purpose of the study was to introduce the development background of the standard life cycle HaPPs-TKM and to suggest its activation plan. Methods : Academic and government research reports on the life cycle HaPPs-TKM were analyzed to introduce the development process, development backgrounds and the details of KM-HPP for each life cycle, such as infants and toddlers, adolescents, pregnant women, adults and the elderly. Results : We reviewed the development process of the standard life cycle HaPP-TKM consisted of a series of diagnosis on community members' health problems, establishment of project purpose, research on the involvement of KM intervention in a project, and final development of the project model. And we rediscovered that in the development backgrounds of KM-HPP, there were beneficial goals to manage and promote public health conditions for each life cycle. Conclusion : To activate life cycle HaPPs-TKM, we would recommend that activation plan should include six factors through systematic analysis of research reports. These factors consist of diversified goals for each life-cycle, competency reinforcement of local project manager, diversified Korean Medicinal modalities to enhance Sasang Constitution and Qigong, development of standard Outcome Index, periodical holding of performance contest, and improved guidance of government and associated entities through whole process of HaPP-TKM.

• Archives of Orthopedic and Sports Physical Therapy
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• v.14 no.2
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• pp.45-53
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• 2018

Purpose: The purpose of this study was to investigate the effects of muscle activity and muscle strength according to verbal command volume during isokinetic and isometric quadricep exercises. Methods: To measure muscle activity and muscle strength, surface electrodes were attached to the participants, as they sat on a Biodex chair. The isometric exercise was performed three times, with maximum exercise at $30^{\circ}$ bending angle, based on a maximum extension state of the knee at $0^{\circ}$. The average holding time was unified to three seconds. In addition, the isokinetic exercise was performed three times, at $60^{\circ}/sec$. The verbal command ranged between 0∾60 dB and 0∾75 dB. Muscle activity was measured using surface electromyography (4D-MT, Relive, Gimhae, Korea). The Biodex System 4 was used to measure the isometric and isokinetic strength of the nodal line, and 4D-MT was used to measure muscle activity. Results: There were significant improvements in the maximal and relative muscle strengths, when the 0∾ 60 dB and 0∾75 dB verbal commands were applied with isokinetic extension/flexion (p<.05). The isokinetic exercise (0∾75 dB) group showed a significant difference in the vastus medialis oblique muscle activity change (p<.05), while the isometric exercise (0∾75 dB) group showed a significant difference in the rectus femoris muscle activity change (p<.05). Conclusions: Our results reveal that verbal commands effectively improve muscle activity and muscle strength during isokinetic and isometric quadricep exercises.

• The Korean Journal of Emergency Medical Services
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• v.25 no.2
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• pp.71-97
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• 2021

Purpose: This study aimed to examine the development and improvement direction of university education according to job type and investigate the types of knowledge required for employment after graduation for departments of emergency medical technology in preparation for the era of the fourth industrial revolution in a converged society. Methods: From June 3 to June 10, 2019, data were collected through structured questionnaires from 90 paramedics working in firefighting, hospitals, different industries, and emergency patient transportation. Data were analyzed using the software SPSS version 18.0. Results: For employment after graduation in departments of emergency medical technology, character and sincerity education should be strengthened. To prepare for the fourth industrial revolution, educational innovations such as improving the field practice system and devising a convergence curriculum are needed. Preparation for the fourth industrial revolution should be accomplished through the development of convergence subjects such as forensic science, information and communications technology, and safety engineering. Ninety percent of the study respondents indicated their need for convergence subjects. Conclusion: The demands of future society should be responded to flexibly by holding and conducting convergence subjects. Furthermore, preparations should be made in anticipation of a shortage of 120,000 college freshmen for the 2024-2025 school year by increasing the competitiveness of departments of emergency medical technology.