• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.498-505
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• 2021

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.253-258
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• 2022

An increasing trend embracing the 2030 generation mindset through the new word 'newtro', which means reinterpreting the past and selling it in the present, has been gaining traction. The 2030 generation who seek new experiences and desserts is growing. The unique dessert market is expected to continue to grow in the future. Thus, this study devised a pine needle madeleine. Madeleines were made by varying the proportions of pine needle powder added to 0%, 1%, 3%, 5%, and 7%, and specific gravity, moisture, color, physical properties, and antioxidant properties were measured. The L-value decreased significantly (p<0.001) as the amount of pine needle powder added increased, and the a-value increased (p<0.001). The total polyphenol content, DPPH, and ABTS gradually increased significantly (p<0.001). Through this study, it was possible to confirm the quality and characteristics of madeleines using pine needle powder, which has excellent antioxidant properties, and it will become basic data for the development of various desserts using pine needle powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.616-621
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• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.

• Journal of Pharmacopuncture
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• v.8 no.1
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• pp.67-71
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• 2005

Objectives : This study was conducted to observe the tip of needles which induce poor needle sensation upon injection of herbal acupuncture. Methods : Among the syringes used for herbal acupuncture, needles which cause poor sensation were collected and evaluated by SEM (scanning electron microscope) for changes in structure, existence of impure matters, physical damage, and etc. Results : 1. Various forms contributed to poor needle sensation. Bent needle body, damaged or crooked needle tip, and blunted tip 2. Poor needles could be made during the manufacturing process, during insertion of the needle into the vial(except for the lubricants), and repeated procedures with one needle at different regions. Conclusion : Poor needles induce unnecessary pain and discomfort not only to the patients but also to administrators during injection. Herbal acupuncture is a treatment technique injecting herbal extract on the meridian points, and strict quality check must be enforced to prevent occurrence of poor needles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1414-1421
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• 2009

Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the Korean Society of Radiology
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• v.16 no.7
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• pp.935-942
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• 2022

In doing interventional treatment under the guidance of ultrasonography, the medical team detects the legion site with ultrasonic equipment at first, and insert angio needle. In this situation, if the position of legion and the depth of inserted needle on the ultrasonographic screen are different from real position and depth, the needle is likely to damage a major blood vessel or tissue. Accordingly, we had wondered how much such differences between screen image and reality, and so decided to examine them. Using five ultrasonographic equipments manufactured from different companies in different years, this study tried to compare the lengths of the needle on the screen images and real lengths of it, and find out the factors affecting skewness of them. This study used hog meat chunk to mimic human flesh, and sausages as the target of needle. It compared penetrating depths of the needle as the images on the five equipments using single sample t test in the SPSS 22 statistical program. It was found that all the errors were statistically significant(<.05). So, this study decided that it was wrong to evaluate performances of the equipments by the makers and ages of them. It is necessary to do periodic quality controls of equipments and improve the skillfulness of sonographers to reduce error rates between real treatment areas and the images of them.

• Journal of Acupuncture Research
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• v.22 no.5
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• pp.49-55
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• 2005

Objectives : In order to ensure safe Herbal Acupuncture treatment, the quality of needle tip is much important. Therefore we investigated micromorphological characteristics of Herbal Acupuncture needle tip according to the number of injection. Methods : We have selected the 26 Gage syringes & 29 Gage syringes that using currently in Herbal Acupuncture treatment. And we evaluated the change of shape of Herbal Acupuncture needle tip after several times of injection by Inverted System Microscope(x 200). Results & Conclusion : We found at Herbal Acupuncture needle tips had several defects such as hooked, scuffed, lump and irregular, stubbed or malformed shape in spite of new syringes. And we found at Herbal Acupuncture needle tips had several defects that is harmful to body such as mild pain, possibility of damage of tissue after several times of injection. Therefore it is necessary to pay attention to use Herbal Acupuncture needle tips.

• Journal of Dental Anesthesia and Pain Medicine
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• v.21 no.2
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• pp.139-153
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• 2021

Background: In anesthetic techniques, touching bones can cause needle bending. Theoretically, a needle should support such deflection without fracturing. However, it is possible that a needle may fracture depending on the quality and type of needle used. This study evaluated the physical, chemical, and micromorphological characteristics of long and short dental anesthetic needles, as well as the mechanical properties of flexural load and bending resistance when needles are subjected to different bending angles. Methods: Long and short needles (30G, Jets, Misawa, Selekto, Terumo, Unoject and 27G, Dencojet, Injex, Jets, Misawa, Procare, Setoject XL, Terumo) were evaluated. Scanning electron microscopy was used to evaluate the needle bevels and energy-dispersive X-ray spectroscopy was used for the chemical analysis of needle compositions. Flexural loading and bending strength assessments were performed using a universal testing machine by bending the needles (n = 5) to angles of 30°, 60°, or 90°, or until fracture occurred. Results: The Injex 27G, Jets 27G, and Septoject XL 27G needles were all less than 30 mm in length. There were small percentage variations in the chemical compositions of the needles. Superior smoothness was observed for the Unoject 30G needle, which exhibited the highest fracture resistance at 60°. The Jets 30G needle exhibited greater resistance to fractures at 90°. The Procare 27G needle exhibited the highest load resistance to bending, followed by the Septoject XL 27G needle, and both needles were tied for the lowest fracture resistance. No needle fractured when bent to 30° or at less than three bends to 60° or 90°. Conclusions: Greater needle resistance to bending increases the probability of early fracturing. Thinner and shorter needles are more resistant than longer and thicker needles. Performing a single bend does not result in any significant risk of fracture or obliterate the lumen, allowing for the continued passage of anesthetic liquid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.446-453
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• 2014

To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.

• Carbon letters
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• v.14 no.3
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• pp.152-161
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• 2013

Needle coke is an important material for graphite electrodes. Delayed coking is used to produce needle coke. Producing good quality needle coke is not simple because it is a multi-parameter controlled process. Apart from that, it is important to understand the mechanism responsible for the delayed coking process, which involves mesophase formation and uniaxial rearrangement. Temperature and pressure need to be optimized for the different substances in every feedstock. Saturate hydrocarbon, aromatic, resin and asphaltene compounds are the main components in the delayed coking process for a low Coefficient Thermal Expansion value. In addition, heteroatoms, such as sulphur, oxygen, nitrogen and metal impurities, must be considered for a better graphitization process that prevents the puffing effect and produces better mesophase formation.