• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.879-884
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• 2009

Allium tuberosum Rotter (Liliaceae, Chinese chives) is a perennial herb of which leaves are used for food. This study investigated the effect of pretreatment on quality of dehydrated Chinese chives. Chinese chives was blanched at $80^{\circ}C$ for 20 sec, followed by drying at $70^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$, or drying at $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. Optimum drying temperature and time was $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. These conditions were shortened time for dehydration and showed smaller decrease than others in Hunter color L, a, b. Dehydrated Chinese chives showed a constant decrease in greenness with storage, probably due to destruction of chlorophyll by light. In the measurement of Hunter color L, a, b, these conditions showed smaller decrease than others in Hunter color for 15 week storage. Chlorophyll content and SOD (superoxide dismutase)-like activity in that condition was higher than others. It was assumed that a phenolic compound that forms its thermostable activity. The fitness of drying models was conducted in order to explain reducing chlorophyll loss and SOD (superoxide dismutase)-like activity loss. Based upon the chlorophyll content, SOD-like activity, and retention of green color of the vegetable, optimum drying conditions was $100^{\circ}C$ for 30 min followed by $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.251-257
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• 2009

The effects of temperature variations during storage on the quality characteristics of muskmelons (Cucumis melo L.) were investigated. In samples stored at $4^{\circ}C$ and $10^{\circ}C$, weight losses were almost 2.9- and 3.4-fold higher, respectively, compared to samples stored at $0^{\circ}C$. Soluble solids slightly increased except in the samples stored at $10^{\circ}C$, but acidity decreased over the entire storage period. Firmness decreased with storage time, but the samples stored at $0^{\circ}C$ had a lesser decrease in firmness than the samples stored at other temperatures. Water loss from the muskmelon stalk was most inhibited, and vitamin C content was maintained for the longest period, with storage at $4^{\circ}C$. Mineral contents (Ca, Na, Fe, Mg, K) were best maintained in muskmelon samples stored at $10^{\circ}C$ for 15 days, but levels had decreased by 30 days. Microbiological quality was not appreciably different at any storage temperature at 18 days; however, samples stored at $4^{\circ}C$ and $10^{\circ}C$ had deteriorated by 25 days. The results of sensory evaluations indicated that taste was best retained in samples stored at $10^{\circ}C$ for 15 days, although changes in taste were evident at all storage temperatures. When the samples were stored over 22 days at $10^{\circ}C$, retention of texture and overall acceptability were more inferior compared to samples stored at $0^{\circ}C$ and $4^{\circ}C$. These results suggest that storage at $4^{\circ}C$ can be used to reduce deterioration in muskmelons without significant loss of their quality attributes.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.133-141
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• 2017

Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at $0.7{\pm}0.6^{\circ}C$, $1.2{\pm}1.4^{\circ}C$, and $1.6{\pm}2.8^{\circ}C$. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at $-0.3{\pm}0.8^{\circ}C$, $-0.6{\pm}2.3^{\circ}C$, and $-1.5{\pm}4.4^{\circ}C$. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at $-1.5{\pm}4.4^{\circ}C$. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at $-1.5{\pm}4.4^{\circ}C$. Moisture retention was the highest at $0.7{\pm}0.6^{\circ}C$ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at $0.7{\pm}0.6^{\circ}C$ (p < 0.05). DPPH activity decreased in the order of $0.7{\pm}0.6^{\circ}C$ > $1.2{\pm}1.4^{\circ}C$ > $1.6{\pm}2.8^{\circ}C$ over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

• The Journal of Korean Academy of Prosthodontics
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• v.57 no.4
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• pp.342-349
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• 2019

Purpose: The purpose of this study was to retrospectively investigate the survival and success rate of implant-supported fixed prosthesis according to the materials in the posterior area. Other purposes were to observe the complications and evaluate the factors affecting failure. Materials and methods: Patients who had been restored implant prosthesis in the posterior area by the same prosthodontist in the department of prosthodontics, dental hospital, Chonbuk National University, in the period from January 2011 to June 2018 were selected for the study. The patient's sex, age, material, location, type of prosthesis and complications were examined using medical records. The KaplanMeier method was used to analyze the survival and success rate. The Log-rank test was conducted to compare the differences between the groups. Cox proportional hazards model was used to assess the association between potential risk factors and success rate. Results: A total of 364 implants were observed in 245 patients, with an average follow-up of 17.1 months. A total of 5 implant prostheses failed and were removed, and the 3 and 5 year cumulative survival rate of all implant prostheses were 97.5 and 91.0, respectively. The 3 and 5 year cumulative success rate of all implant prostheses were 61.1% and 32.9%, respectively. Material, sex, age, location and type of prosthesis did not affect success rate (P>.05). Complications occurred in the order of proximal contact loss (53 cases), retention loss (17 cases), peri-implant mucositis (12 cases), infraocclusion (4 cases) and so on. Conclusion: Considering a high cumulative survival rate of implant-supported fixed prostheses, regardless of the materials, implant restored in posterior area can be considered as a reliable treatment to tooth replacement. However, regular inspections and, if necessary, repairs and adjustments are very important because of the frequent occurrence of complications.

• The Journal of Korean Academy of Prosthodontics
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• v.59 no.2
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• pp.173-180
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• 2021

Purpose: The purpose of this study was to evaluate the retentive characteristics of the additional attachments used with implant bar attachment under repeated insertion/removal cycles. Materials and methods: The newly developed attachment and the commercially available attachment were investigated: ADD-Lock (AL), Locator blue (LB). Two fixtures were placed parallel to each other on the custom lower mounting, and patrix of each attachment was fixed to the fixture. Also, the matrix of each attachment was placed on the opposing upper mounting. A universal testing machine was used to measure the retentive force during initial, 100, 250, 500, 1000, 2000, and 2500 repeated insertion/removal cycles. Wear and deformation of the attachment s were observed by scanning electron microscopy (SEM). Mann-Whitney U test (α=.05) and wilcoxon signed-rank test (α=.05) were performed to compare retentive force between each group and before and after 2500 repeated insertion/removal cycles. Results: In terms of initial retentive force and retentive force after 2500 repeated insertion/removal cycles, the AL group (15.24 ± 1.46 N and 9.74 ± 1.16 N) showed significantly smaller values than the LB group (43.53 ± 12.39 N and 22.99 ± 4.77 N) (P<.05). Also, in the loss of retentive force, the AL group (5.50 ± 1.08 N, 36.08%) showed a smaller value than the LB group (20.54 ± 11.89 N, 47.19%) (P<.05). Based on SEM analysis, The AL group showed noticeable wear and deformation in the patrix and the LB group in the matrix. Conclusion: Locator showed a higher initial retentive force than newly developed attachment, while the loss of retentive force was also higher. Both additional attachments are considered to have sufficient retentive force after repeated insertion/removal cycles.

• Korean Chemical Engineering Research
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• v.61 no.2
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• pp.302-311
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• 2023

This study was conducted to evaluate the applicability of castor oil (CSO) as a natural wood preservative. CSO was treated into wood blocks prepared with domestic and imported wood species using a vacuum-pressure method, and then treatability, leachability and decay resistance of the CSO-treated wood blocks were examined. Although CSO was penetrated effectively into wood blocks of all wood species, the CSO-treatability was the highest in Western hemlock, followed by Japanese larch (LA), soft maple and Mongolian oak due to the difference of its anatomical structure. Except for LA, the more retained, the more leached during a saline water-immersing process for 48h. The use of ethanol added to reduce the viscosity of CSO affected negatively the treatability and leachability of wood blocks. Decay resistance, which was evaluated by the weight loss of wood blocks exposed against Fomitopsis palustris (FOP) and Trametes versicolor, of the CSO-treated/leached wood blocks was superior to that of control. Especially, most of wood blocks treated with preserving solution composed of only CSO (CSO-2) did not decayed and showed a very low weight loss against FOP. The decay resistance results from CSO retained in wood blocks after leaching. The retention of CSO could identify using the observation of X-ray microscope. Length of wood strips, which were treated with CSO-2 and then immersed in saline water for 2 weeks, hardly changed in all cutting directions. In addition, weight gain and length-swelling rate of the wood strips were extremely low compared to those of control. These results indicate that moisture resistance of the wood strips was improved by the CSO treatment. It is concluded that the treatment of CSO using a vacuum-pressure method provides the decay resistance and dimensional stability of wood, and thus CSO can be used as a natural wood preservative on various indoor and outdoor circumstances.

• Journal of the Korean Wood Science and Technology
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• v.13 no.4
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• pp.3-57
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• 1985

This research was conducted to examine the feasibility of developing fire retardant particleboard and complyboard. Particleboard were manufactured using meranti particle(Shorea spp.)made with Pallmann chipper, and complyboard meranti particle and apitong veneer (Dipterocarpus spp.). Particles were passed through 4mm (6 mesh) and retained on 1mm (25 mesh). Urea formaldehyde resin was added 10 percent on ovendry weight of particle. Face veneer for complyboard was 0.9, 1.6 and 2.3mm in thickness and spread with 36 g/(30.48 cm)$^2$ glue on one side. Veneers were soaked with 10 percent solution of five fire retardant chemicals (diammonium phosphate, ammonium sulfate, monoammonium phosphate, Pyresote and Minalith), and particles with 5, 10, 15 and 20 percent solution of five chemicals. Particleboard and complyboard were evaluated on physical and mechanical properties, and fire retardancy. The results obtained were summarized as follows. 1. Among five fire retardant chemicals treated to particleboard and complyboard, the retention of ammonium sulfate in 5 percent solution showed the lowest as 1.39 kg/(30.48 cm)$^3$ exceeding the minimum retention of 1.125 kg/(30.48 cm)$^3$ recommended by Forest Products Laboratory and Koch. 2. Particleboard and complyboard treated with diammonium phosphate showed higher modulus of rupture (MOR), modulus of elasticity (MOE), internal bond strength and screw holding power than those with the other chemicals. 3. MOR and MOE of complyboard treated with fire retardant chemicals were greater than those of fire retardant particleboard. 4. Thickness swelling of fire retardant complyboard was lower than that of fire retardant particleboard. 5. The moisture content of the boards treated with Pyresote and Minalith increased and with monoammonium phosphate reduced. 6. Fire retardant particleboard showed no ignition, and fire retardant complyboard started ignition, but time required to ignite was prolonged comparing the controlboard. Complyboard with only shell veneer treated showed ignition and lingering flame, but lingering flame time was shorter than controlboard. Complyboard with treated both core and veneer showed ignition but not lingering flame. 7. Flame length, carbonized area and weight loss were smaller than controlboard but had no significant difference among chemicals treated. 8. Temperature of unexposed surface of fire retardant particleboard was lowered with the increasing concentration of five chemicals. 9. Temperature of unexposed surface of fire retardant particleboard was lowered with the highest in Pyresote and the lowest in Minalith. 10. Temperature of unexposed surface of fire retardant complyboard was lower than that of controlboard.

• The Journal of Korean Academy of Prosthodontics
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• v.38 no.5
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• pp.583-594
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• 2000

Dislodgement of a crown or extension bridge and the loosening of a retainer of a bridge is a serious clinical problem in fixed restoration. Generally these problems are considered to be associated with deformation of the restoration. During biting, the restoration is subjected to complex forces and deforms considerably within the limit of its elasticity. Deformation of the restoration under the occlusal force induces excessive stress in the cement film, which then leads to the cement fracture. Such a fracture may eventually cause loss of the restoration. Because most of the past retention tests for full veneer crown were done without fatigue loading, they were not exactly simulating intraoral environment. And the purpose of this study was to evaluate the effect of cyclic cantilever loading on the retentive strength of full veneer crowns depending on different type of cements and taper of prepared abutment. Steel dies with $8^{\circ}\;or\;16^{\circ}$ convergence angle were fabricated through milling and crowns with the same method. These dies and crowns were divided into 8 groups. Group 1 : $16^{\circ}$ taper die, cementation with zinc phosphate cement, without loading Group 2 : $16^{\circ}$ taper die, cementation with zinc phosphate cement, with loading Group 3 : $8^{\circ}$ taper die, cementation with zinc phosphate cement, without loading Group 4 : $8^{\circ}$ taper die, cementation with zinc phosphate cement, with loading Group 5 : $16^{\circ}$ taper die, cementation with Panavia 21, without loading Group 6 : $16^{\circ}$ taper die, cementation with Panavia 21, with loading Group 7 : $8^{\circ}$ taper die, cementation with Panavia 21 without loading Group 8 : $8^{\circ}$ taper die, cementation with Panavia 21, with loading After checking the fit of die and crown, the luting surface of dies and inner surface of crowns were air-abraded for 10 seconds. The crowns were cemented to the dies, with cements mixed according to the manufacturer's recommendations. A static load of 5kg was then applied for 10 minutes with static loading device. Twenty-four hours later, group 1, 3, 5, 7 were only thermocycled, group 2, 4, 6, 8 were subjected to cyclic loading after thermocycling. Retentive tests were performed on the Instron machine. From the finding of this study, the following conclusions were obtained 1. Panavia 21 showed significantly higher retentive strength than zinc phosphate cement for all groups (p<0.05). 2. There was a significant difference in the retentive strength between $8^{\circ}\;and\;16^{\circ}$ taper for zinc phosphate cement(p<0.05), but no significant difference for Panavia 21 (p>0.05). 3. Cyclic loading significantly decreased the retentive strength for all groups(p<0.05). 4. For zinc phosphate cement, there was 35% reduction of the retentive strength after loading in the $16^{\circ}$ taper die, 25% in the $8^{\circ}$ taper die, and for Panavia 21, 21% in the $16^{\circ}$ taper die, 18% in the $8^{\circ}$ taper die.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.43 no.3 s.345
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• pp.21-32
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• 2006

A new SRAM circuit with row-by-row activation and low-swing write schemes is proposed to reduce switching power of active cells as well as leakage one of sleep cells in this paper. By driving source line of sleep cells by $V_{SSH}$ which is higher than $V_{SS}$, the leakage current can be reduced to 1/100 due to the cooperation of the reverse body-bias. Drain Induced Barrier Lowering (DIBL), and negative $V_{GS}$ effects. Moreover, the bit line leakage which may introduce a fault during the read operation can be eliminated in this new SRAM. Swing voltage on highly capacitive bit lines is reduced to $V_{DD}-to-V_{SSH}$ from the conventional $V_{DD}-to-V_{SS}$ during the write operation, greatly saving the bit line switching power. Combining the row-by-row activation scheme with the low-swing write does not require the additional area penalty. By the SPICE simulation with the Berkeley Predictive Technology Modes, 93% of leakage power and 43% of switching one are estimated to be saved in future leakage-dominant 70-un process. A test chip has been fabricated using $0.35-{\mu}m$ CMOS process to verify the effectiveness and feasibility of the new SRAM, where the switching power is measured to be 30% less than the conventional SRAM when the I/O bit width is only 8. The stored data is confirmed to be retained without loss until the retention voltage is reduced to 1.1V which is mainly due to the metal shield. The switching power will be expected to be more significant with increasing the I/O bit width.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1275-1282
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• 1999

The quality changes by storage conditions were examined in order to establish the optimum CA storage conditions of unbagged and bagged 'Fuji' apples. The weight retention rate of apples was higher in CA than air storage, but there was no significant difference among CA conditions. Bagged apples had higher weight than unbagged apples under the same condition. The loss of flesh firmness, titratable acidity and green color of apples was retarded more effectively in 1% $O_2$ than 3% $O_2$ storage, and in $0^{\circ}C$ and 3% $CO_2$ than $2^{\circ}C$ and 1% $CO_2$ with 1% $O_2$ Titratable acidity tended to decrease more rapidly in bagged than unbagged apples. Soluble solid was not affected by storage conditions. Internal browning was developed within 2 months in 1% $O_2$ and 3% $CO_2$ storage, but there was no significant difference according to storage years and bagging treatment. At the sensory evaluation, unbagged apples were rated as higher quality than bagged apples after 8 months storage, and the hardness, juiciness, acidity and overall acceptability of apples stored in 1% $O_2$ were Higher than those in 3% $O_2$ but those of apples stored in 1% $O_2$ were not affected by $CO_2$(1, 3%) and temperature(0,\;$2^{\circ}C)$ differences. Above results suggest that the optimum CA storage condition of 'Fuji' apples is $0^{\circ}C,\;1%\;O_{2}+1%\;CO_2$.