• The Journal of Korean Academy of Prosthodontics
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• 제26권1호
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• pp.185-196
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• 1988

The purpose of this investigation was to analyze the color of natural teeth by means of the OFC-1001 DP colorimeter which could measure in Adams Coordinate System (L,a,b system). The subjects were the 164 persons (82 men and 82 women) ranged from the teen to the sixtieth who had come to infirmary of dental college, Chosun University. The colors of incisal third, middle third and cervical third of maxillary right incisor, maxillary right canine and maxillary right second premolar were examined after the teeth were cleaned, polished and dried. The data were analyzed statistically by means of SPSS (Statistical Package For the Social Science). The results were as follows. 1. The means of L(lightness), a (red chromaticity), b (yellow chromaticity) of all teeth were measured (Table 2,3,4). 2. The color of teeth was yellowish-gray or bluish-gray. 3. The L value and b value of the cervical third was greater than those of the incisal and middle third. 4. The L value of maxillary 2nd premolar was greater than those of maxillary incisor md maxillay canine. 5. The a & b values of maxillary canine were greater than those of maxillary incisor and maxillary 2nd premolar. 6. The average values of L,a,b of teeth between male and female were not significant. 7. The L values of teeth were decreasing and the b values of teeth were increasing as the age was increased, but there was no corelation between the a values and aging.

• Journal of Industrial Technology
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• 제29권B호
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• pp.73-80
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• 2009

This paper is to investigate effect of B.G.I (Best Grouting Innovation) method on reinforcing ground. In this thesis, extensive literature review was performed to summarize theoretical backgrounds of grouting and to compare the applicability of different grouting methods. Unconfined compression test with specimen prepared by injecting different grouts of B.G.I, S.G.R and L.W methods and by changing the curing time were carried out to figure out characteristics of initial unconfined compression strength mobilized in the early stage. As results of test, the compression strength increases with curing times and specimen prepared with grouts of B.G.I method show greater values than others. On the other hands, the measured values of pH are in the range of 7-10 during tests. In field, preliminary construction to main construction at several sites were performed to confirm the effect of reinforcing the ground by application of B.G.I method. From the results of permeability test in field, SPT test and phenol reaction test, it was found that N values after grouting are greater than those before grouting and values of permeability in grouted ground is reduced significantly.

• The Journal of Korean Academy of Prosthodontics
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• 제37권4호
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• pp.425-432
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• 1999

The purpose of this study is to evaluate the color differences that can exist between different brands of dentin porcelain having identical shade designations. The instrumental colorimetric technique was used to determine these differences. The three brands of dentin porcelain used were Vita VMK-68, Shofu Vintage, and Ceramco II. The three shades selected were the Vita Lumin shades A2, B2, and C2. The color difference values were compared with each other using $L^*,\;a^*,\;b^*$, three variables of the CIELAB color system, and ${\Delta}E$. The results of this study were as follows: 1 Corresponding shades of different brands of dentin porcelain produced different $L^*,\;a^*,\;b^*$ values. 2. The greatest ${\Delta}E$ value in corresponding shade was found to exist between Ceramco II and Shofu Vintage, followed by between Vita VMK-68 and Ceramco II, and then between Vita VMK-68 and Shofu Vintage. 3. The ${\Delta}E$ values in shade C2 were mainly influenced by ${\Delta}L^*$ value ; however none of ${\Delta}L^*,\;{\Delta}a^*,\;{\Delta}b^*$ values had greater influence on ${\Delta}E$ values than the others in shade A2, B2. 4. Shofu Vintage had the highest $b^*$ value, followed by Vita VMK-68, and then Ceramco II.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제44권1호
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• pp.64-69
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• 1999

Gelatinization characteristics of 111 glutinous rice varieties were evaluated by Rapid Visco Analyzer. Gelatinization viscosity of glutinous rice tested varied with ecotypes or varietal groups: indica, japonica, and Tongil type. Indica rice showed the highest average value of initial pasting temperature. The average values for peak, hot, and cool viscosities were highest in Tongil-type rice, and lowest in japonica rice. Japonica showed the lowest breakdown and consistency, but the highest setback value. Indica was lower in alkali digestion value (ADV), and shorter in gel length after gelatinization thanjaponica and Tongil-type. Glutinous rices tested could be divided into six groups by cluster analysis based on their gelatinization characteristics. Group I-A was mostly early maturing japonica varieties while I-B was mostly indica and Tongil-type rices. Groups II-A and II-B were consisted of very early maturingjaponica, and III-A and III-B included medium or medium late maturingjaponica varieties. Group III-A showed the lowest average values of peak, hot, cool, and consistency viscosities, and also in breakdown and setback ratios. Group I-B revealed the highest values in peak, hot, cool, breakdown, and consistency viscosities. ADV was low in groups I-A, I-B, and II-B, and gel consistency was not different among the six varietal groups. Principal component analysis using seven traits related with gelatinization produced four effective components, and the first and second components were highly correlated with all the gelatinization characters evaluated.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제49권1호
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• pp.41-45
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• 2004

We have developed and tested a new method for nondestructive estimation of chlorophyll- and nitrogen-contents in rye leaf. It was found that the relation-ships among nitrogen, chlorophyll content and fresh weight were significantly positive correlated. Nitrogen and chlorophyll content were positively correlated whereas correlation coefficients among R, G, R-B and G-B on the basis of photo-numerical values were negative. We have found that R/(R-B) obtained from data of digital camera is the best criterion to estimate the chlorophyll content of leaves. The regression curves of the relation between R/(R-B) and chlorophyll content were also calculated from the data collected on cloudy days. The coefficients of determination ($\textrm{r}^2$) were ranged from 0.33 to 0.99. In this study, the accuracy in estimating chlorophyll content from the color data of digital camera image could be improved by correcting with R, G, and B values. It is suggested that, for practical purposes, the image values estimated with sufficient accuracy using a portable digital camera can be applied for determining chlorophyll content and nitrogen status in plant leaves.

• Food Science of Animal Resources
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• 제23권2호
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• pp.97-102
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• 2003

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.

• Preventive Nutrition and Food Science
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• 제21권1호
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• pp.73-77
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• 2016

Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08~0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G') value, while that with thickener B showed a lower G'. These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.

• Journal of Applied Biological Chemistry
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• 제61권2호
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• pp.187-190
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• 2018

Two curcumin derivatives, demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC), isolated from Curcuma longa were analyzed for their inhibitory activities against two isoforms of monoamine oxidase (MAO), which is involved in the catalysis of neurotransmitting monoamines. In the study, DMC and BDMC potently inhibited human MAO-B, with $IC_{50}$ values of 2.45 and $2.59{\mu}M$, respectively, and both compounds showed effective inhibitory activities against human MAO-A, with $IC_{50}$ values of 3.24 and $3.09{\mu}M$, respectively. The inhibitory activities of the two compounds were higher than those of curcumin. The removal of the methoxy or dimethoxy groups in curcumin might increase the inhibitory activities against human MAO-A and MAO-B. The inhibited activities were recovered to almost the values of the reversible references in the dialysis experiments with DMC and BDMC. DMC and BDMC showed competitive inhibition for MAO-A and MAO-B, respectively, with $K_i$ values of 0.91 and $0.80{\mu}M$, respectively. These results suggest that the two curcumin derivatives may be useful or lead compounds in the treatment of related disorders as potent reversible MAO inhibitors.

• Journal of Animal Science and Technology
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• 제56권7호
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• pp.25.1-25.6
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• 2014

This study was carried out to investigate the association of POU1F1 (POU domain, class 1, transcription factor 1, Pit1, renamed as POU1F1) gene with backfat thickness (mm), carcass weight (kg), pH, and color values ($L^*$, $a^*$, $b^*$) in crossbred pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc). Frequency of the AA genotype indel was at the highest level (66.67%). Frequency of A allele (0.81) was higher than that of b allele (0.19). This population followed Hardy-Weinberg equilibrium. Carcass weights and $a^*$ values of the three genotypes were all significantly different (p < 0.05), respectively. However, backfat thickness, $L^*$, $b^*$, visual color, and pH of the three genotypes were not significantly different (p > 0.05). Visual color was negatively correlated with $L^*$ (r = -0.521) and $b^*$ (r = -0.390) values, $L^*$ value was correlated with $b^*$ (r = 0.419) value, and $a^*$ value was positively correlated with $b^*$ (r = 0.612) value. These results indicate that the POU1F1 gene affected carcass weight and meat redness.

• Progress in Superconductivity
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• 제14권1호
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• pp.30-33
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• 2012

We have grown $MgB_2$ superconducting thin films on the SiC buffer layers by means of hybrid physical-chemical vapor deposition (HPCVD) technique. Prior to that, SiC was first deposited on $Al_2O_3$ substrates at various temperatures from room temperature to $600^{\circ}C$ by using the pulsed laser deposition (PLD) method in a vacuum atmosphere of ${\sim}10^{-6}$ Torr pressure. All samples showed a high transition temperature of ~40 K. The grain boundaries of $MgB_2$ samples with SiC layer are greater in amount, compare to that of the pure $MgB_2$ samples. $MgB_2$ with SiC buffer layer samples show interesting change in the critical current density ($J_c$) values. Generally, at both 5 K and 20 K measurements, at lower magnetic field, all $MgB_2$ films deposited on SiC buffer layers have low $J_c$ values, but when they reach higher magnetic fields of nearly 3.5 Tesla, $J_c$ values are enhanced. $MgB_2$ film with SiC grown at $600^{\circ}C$ has the highest $J_c$ enhancement at higher magnetic fields, while all SiC buffer layer samples exhibit higher $J_c$ values than that of the pure $MgB_2$ films. A change in the grain boundary morphologies of $MgB_2$ films due to SiC buffer layer seems to be responsible for $J_c$ enhancements at high magnetic fields.