• Proceedings of the Korea Concrete Institute Conference
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• 1995.04a
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• pp.94-99
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• 1995

Naphthalene sulfonated condensatd(NSF) has been widely using for the superplasticizing of ement and concrete. But NSF has a very large mobility loss with elapsed tiom. To retain mobility of NSF during a certain time, maleic anhydride and acrylic acid copolymer(MA) was polymerized and mixed with NSF in order to perpare admixture holding mobility-retention property of cement. By applying this admixture for ement paste, we examined the fluidity and mobility retention property as a function to elapsed time and measured the compressive strength of mortar with curing time. As a result, NSF containing 20wt% of MA showed very excellent fluidity and mobility-retention property. These properties were affected by the added amount of admixture and the ratio of water to cement.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.626-634
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• 2017

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.4
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• pp.833-837
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• 2012

This paper proposes a DRAM data retention time enhancement method that minimizes silicon loss and undercut at STI sidewall by reducing the SC1 (Standard Cleaning) time. SC1 time optimization debilitates the parasitic electric field in STI's top corner, which reduces an inverse narrow width effect to result in reduction of channel doping density without increasing the subthreshold leakage of cell Tr. Moreover, it minimizes the electric field in depletion area from cell junction to P-well, increasing yield or data retention time.

• Journal of the Korean Home Economics Association
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• v.37 no.12 s.142
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• pp.169-177
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• 1999

This study has examined weight loss rates of Iyoceu, lyocell/cotton, cotton that were treated with cellulase under different concentration, time, temperature and pH. and compared physical properties changes of tensile strength, drape, moisture absorbency, shrinkage and dyeability. The notable results are summarized as follows: Lyocell was in need of pretreatment by NaOH in the side of weight loss, tensile strength and dyeability. Weight loss rates of cellulose fabrics by cellulase treatment were in the order of cotton > lyocell/cotton > lyocell at the same conditions. In case of lyocell and lyocell/cotton, weight loss rates showed up lower than cotton, while strength retention decreased, drape and strength flexibility were highly improved after cellulase treatment.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.38
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• pp.35.1-35.5
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• 2016

Background: Mucous retention cyst refers to a cyst made by expansion due to the blockage of the salivary gland near the maxillary sinus, and it is surrounded by epithelial cells. Most of them are small; therefore, they cannot be found well and are frequently with antral polyp. The aim of this study was to evaluate the clinical prognosis of sinus bone graft in patients with mucous retention cyst. Methods: This study was performed retrospectively on 23 patients who had sinus bone graft. Group 1 was 8 patients (10 sinuses) who had a mucous retention cyst, and group 2 was 15 patients (17 sinuses) who had no pathologic history about the maxillary sinus. For these patients, sinus bone graft was performed using the lateral approach technique. The total 51 implants were placed 6.22 weeks on the average after sinus bone graft. Sinus membrane perforation during operation, postoperative complications, marginal bone loss after restorative function, implant success rate, and survival rate were analyzed. Results: There was no complication in group 1, and there were three complications in group 2. In group 2, two cases of implants failed. The types of postoperative complications consisted of two minor infections and one wound dehiscence. Two implants of total 51 implants were removed, and the survival rate of implants was 96.08 % (group 1 100 %, group 2 93.5 %). The total success rate of implants was 92.2 % (group 1 95 %, group 2 90.3 %). Conclusions: The clinical prognosis was not affected by the presence of mucous retention cyst.

• Journal of Korean Medicine for Obesity Research
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• v.8 no.1
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• pp.13-22
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• 2008

Objective Weight change in the postpartum period is a dominant concern of new mothers recently. Postpartum weight retention has important public health implication as well, because retention of gestational weight can be a significant contributor to long-term obesity and associated health risks. This study was designed to collect the latest papers and find more effective approach for postpartum obesity. Methods We searched 81 papers in English from PubMed and selected 41 in favor of our study. In addition to that, we searched 11 papers in Korean and 2 papers in Chinese. Results are as follows. Results and Conclusions These papers show that many different factors were related with postpartum weight retention. This study suggests that moderate weight gain during pregnancy is important to prevent postpartum obesity. Adequate caloric restriction and exercise are needed to prevent from postpartum weight retention. In addition, husbands, some relatives and friends are primary sources for postpartum female to lose and keep up weight. The effect of weight loss associated with lactation significantly differs from paper to paper. There are not many treatments for postpartum weight retention. So, more effective treatments using Korean traditional medicine must be improved even from now on. This study can offer many ideas to treat postpartum weight retention.

• The Journal of Korean Academy of Prosthodontics
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• v.37 no.1
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• pp.1-22
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• 1999

In order to investigate various physical and biological properties of dental magnetic attachments studies on retentive characteristics, corrosion properties, cytotoxicity of different magnetic systems for dental applications were done. For the study of retentive characteristics changes of retentive force by increasing air gap, wear properties of various attachment systems and loss of magnetic force by heat treatment were measured. Forte study of corrosion property of magnet covering metal electrochemical corrosion was done in artificial saliva and 0.9% NaCl solution between $-1,000mV_{SCE}\;and\;+1,000mV_{SCE}$. Anodic polarization curves are obtained about 6 types of samples and 2 types of solution. Corroded surfaces were examined with metallurgical microscope, scanning electron microscope and surface profilometer. For the study of cytotoxicity of magnetic attachment and its field cell growth and agar overlay test were done. The results of this study were as follows. 1. In Magnetic attachments using closed circuit retentive force at zero air gap was greater than magnets using open circuit, but decrease of retentive force by increasing air gap was also greater than open systems. 2. After 40,000 cycles of wear test all mechanical attachment resulted in varing degree of retention loss but in magnetic attachments no loss of retentive force was observed. 3. The magnetic attachment using Neodymium magnet showed early loss of retentive force about $200^{\circ}C$ but attachment using Samarium magnet showed some resistance to heat treatment and complete retention loss was observed about $500^{\circ}C$. The keeper was not influenced by heat treatment in retention. 4. In electrochemical corrosion test Dyna magnetic attachment covering metal showed the highiest corrosion resistance and Shiner magnet covering metal showed the least corrosion resistance and examination of corroded surface with metallurgical microscope, scanning electron micro-scope and surface profilometer also showed same results with anodic polarization corves. 5. The result of cell culture tests on the magnet covered with metal showed least recognizable cytotoxicity.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.159-164
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• 2014

This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p<0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.55-59
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• 1973

This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.