• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.39 no.3
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• pp.120-126
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• 2013

Objectives: This study sought to elucidate the effect of autogenous tooth bone material by experimenting on minipig's maxillary sinus and performing histological and histomorphometric analyses. Materials and Methods: Five 18-24 month-old male minipigs were selected, and right maxillary sinuses were grafted with bone graft material made of their respective autogenous teeth extracted eight weeks earlier. The left sides were grafted with synthetic hydroxyapatite as control groups. All minipigs were sacrificed at 12 weeks after bone graft, which was known to be 1 sigma (${\sigma}$) period for pigs. Specimens were evaluated histologically under a light microscope after haematoxylin-eosin staining followed by semi-quantitative study via histomorphometric analysis. The ratio of new bone to total area was evaluated using digital software for calculation of area. Results: All specimens were available, except one on the right side (experimental group), which was missing during specimen preparation. This study demonstrated new bone at the periphery of the existing bone in both groups, showing evidence of bone remodeling, however, encroachment of new bone on the central part of the graft at the 1 ${\sigma}$ period was observed only in the autogenous tooth bone group (experimental group). Histomorphometric analysis showed more new bone formation in the experimental group compared to the control group. Although the difference was not statistically significant (P>0.05), the mean percentage area for new bone for the experimental and control groups were $57.19%{\pm}11.16%$ and $34.07%{\pm}13.09%$, respectively. Conclusion: The novel bone graft material using autogenous tooth is a good alternative to autogenous bone, comparable to autogenous bone, and outperforming synthetic hydroxyapatite bone graft materials in terms of bone regeneration capacity. Augmentation with autogenous tooth bone materials will reduce donor site morbidity without hampering the safety of the autogenous bone graft.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.831-839
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• 2010

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

• The Plant Pathology Journal
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• v.29 no.2
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• pp.168-173
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• 2013

Apple ring rot disease, caused by Botryosphaeria dothidea (Moug. ex. Fr) Ces. et de Not., is one of the most important diseases on apple fruits. In this study, strain 9001 isolated from healthy apple fruits from an infested orchard was evaluated for its biocontrol activity against apple ring rot in vitro and in vivo. Strain 9001 showed obvious antagonistic activity to B. dothidea YL-1 when plated on potato dextrose agar. Soaking healthy apples in the bacterial suspensions of strain 9001 prior to artificial inoculation of fungal pathogen resulted in a dramatic decrease in disease incidence when compared to the control. Moreover, either field application in the growth season or postharvest treatment of apples from infected orchards with bacterial suspensions of strain 9001 resulted in significantly reduced disease incidence within the storage period for 4 months at room temperature. Based on the phylogenetic analysis of 16S rRNA and the gyrA gene, strain 9001 was identified as Bacillus amyloliquefaciens. These results indicated that B. amyloliquefaciens 9001 could be a promising agent in biocontrol of apple ring rot on fruit, which might help to minimize the yield loss of apple fruit during the long postharvest period.

• Journal of Internet Computing and Services
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• v.12 no.2
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• pp.75-83
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• 2011

Wireless services and devices that use frequency increase more and more because of advancement of the industry. Therefore, the available spectrum band becomes increasingly insufficient. Cognitive Radio, which adaptively utilizes the vacant licensed spectrum band, is considered as an effective way to utilize the spectrum resource shortage. CR user should move from current allocated channel to vacant channel to avoid the interference to the primary user when the primary user appears in the current channel. In this case, CR system undergoes the break off time until handshake is completed. So, in order to guarantee the Quality of Service(QoS) of CR system, fast handshake method is required. In this paper, we propose the embedded control signal transmission technique to reduce the break off time. This method can transmit the control signals in data transmission period as well as the broadcasting period. Proposed method can improve the data throughput and decrease the break off time. Computer based simulation proves that our proposed scheme outperforms conventional one.

• Journal of The Korean Society of Integrative Medicine
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• v.4 no.2
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• pp.77-88
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• 2016

Purpose : The purpose of this study was to explore an effect exerted to non-affected hand and affected hand of patients by performing training of chopsticks and grasp strength that are helpful to dexterity and grasp strength of hand together with training method of joint exercise, muscle strength build-up training, delicate hand function training. Method : By targeting 30 normal adult male/females engaged in K university, Busan for one month on April, 2015, 10 persons of hand function build-up training group, that of dexterity training group and 10 persons of control group were randomly selected. For hand function build-up training group, chopsticks training in parallel with total 20 times of grasp strength training for 4 weeks including 5 minutes of dominant hand grasp strength training, 5 minutes of non-dominant hand grasp strength training, 15 minutes of chopsticks training was performed based on 25 minutes/one time, 5 times a week. Result : First, In a comparison of dexterity of both hands by each group depending on training period, hand function build-up group and dexterity training group were represented to be effective compared with control group. Secondly, In a comparison of manipulatory ability of both hands by each group depending on training period, hand function build-up group and dexterity training group were represented to be effective compared with control group. Conclusion : It is considered that diversified and broad research covering patients with musculoskeletal disease and nervous system-related disease would be performed by securing far more test subjects after comparing a correlation between dexterity training and hand function training.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.284-289
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• 2006

Effects of feeding timothy hay roughage in the growing period on the beef quality with during 24 month(5 month from 28 month to) in twenty Hanwoo steers were investigated. Hanwoo steers were randomly assigned to 2 groups (10 heads/treatment), the control group (C) and the treatment group (T). Cooking loss and the shear force value of m. longissimus tended to be higher in the control group, and the panel test scores of juiciness and flavor were higher in the treatment group. However the tenderness was significantly higher in the treatment group (5.10 points) relative to the control group (4.30 points) (p<0.05). The proportion of fatty acids that were saturated ranged from $42.83{\sim}40.75%$. The unsaturated fatty acid, mono-unsaturated fatty acid and poly-unsaturated fatty acid contents in the two groups were not significantly different (59.25%, 55.61% and 3.40%, respectively, for T; 57.17%, 54.40% and 2.77%, respectively, for C) (p>0.05).

• Journal of The Korean Society of Agricultural Engineers
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• v.62 no.4
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• pp.63-73
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• 2020

The area of paddy fields for upland crop cultivation is gradually increasing. In this context, we developed a chain type mole drainer that can be attached to a tractor to prevent the wet injury of crops. To conduct a field test, we formed underdrains at 2 m intervals in a paddy field wherein soybeans are cultivated, and we investigated the status of the soil moisture, groundwater level, and soybean growth during the cultivation period. The soil moisture content decreased by 22.3~26.8% in the test plot and by 5.9~6.9% in the control plot during a period of 57~88 hour after a rainfall of 41.5~157.0 mm. The effect of underdrainage was clear as the hourly groundwater level decreased approximately 2.8 times faster in the test plot compared with the control plot. Moreover, the soybean yield was greater by 78.6 kg/10a in the test plot than in the control plot. Therefore, for soybean cultivation in paddy fields, the use of the developed mole drainer is expected to help in improving the drainage and increasing the soybean yield.

• Restorative Dentistry and Endodontics
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• v.37 no.1
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• pp.9-15
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• 2012

Objectives: This study evaluated the effect of 2% chlorhexidine digluconate (CHX) with different application times on microtensile bonds strength (MTBS) to dentin in class I cavities and intended to search for ideal application time for a simplified bonding protocol. Materials and Methods: Flat dentinal surfaces with class I cavities ($4mm{\times}4mm{\times}2mm$) in 40 molar teeth were bonded with etch-and-rinse adhesive system, Adper Single Bond 2 (3M ESPE) after: (1) etching only as a control group; (2) etching + CHX 5 sec + rinsing; (3) etching + CHX 15 sec + rinsing; (4) etching + CHX 30 sec + rinsing; and (5) etching + CHX 60 sec + rinsing. Resin composite was builtup with Z-250 (3M ESPE) using a bulk method and polymerized for 40 sec. For each condition, half of the specimens were immediately submitted to MTBS test and the rest of them were assigned to thermocycling of 10,000 cycles between $5^{\circ}C$ and $55^{\circ}C$ before testing. The data were analyzed using two-way ANOVA, at a significance level of 95%. Results: There was no significant difference in bond strength between CHX pretreated group and control group at the immediate testing period. After thermocycling, all groups showed reduced bond strength irrespective of the CHX use. However, groups treated with CHX maintained significantly higher MTBS than control group (p < 0.05). In addition, CHX application time did not have any significant influence on the bond strength among groups treated with CHX. Conclusion: Application of 2% CHX for a short time period (5 sec) after etching with 37% phosphoric acid may be sufficient to preserve dentin bond strength.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.143-149
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• 1994

Carotenoids isolated from orange peels were determined physicocohemical properties with TLC, UV-spectrophotometer and HPLC etc., and the results were as follows . Maximum absorption wavelength of the isolated carotenoids was 415nm when the result was similar to $\beta$-carotene as 423nm. Eight spots were obtianed from TLC, and identified lutein, lycopene, $\alpha$-carotene and $\beta$-carotene with HPLC. The effect pH during the storage period of isolate carotenoids, the period when the amount of pigment retention was over 50% in pH 5, 6 and 7 , after 10 days . The amount of pigment retention was lower in control than in treatment of sugars such as fructose, glucose and sorbitol , but sucrose was similar to the control, Isolated carotenoids were stable to ascorbic acid, and the amount of pigment retention was over 70% after 10 days. The amount of pigment retention in the effect oforganic acid was higher in treated citric acid , lactic acid and tartaric acid than in control, but lower in treated maleic acid and succinic acid. Isolated carotenoids were stable at 50 $^{\circ}C$, and the amount of pigment retention was over 50% at 10$0^{\circ}C$.