• Food Science and Preservation
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• v.16 no.6
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• pp.861-868
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• 2009

We investigated the use of mashed red pepper in the manufacture of kimchi using various freezing point depression agents (glucose, pectin, ascorbic acid or NaCl). In sensory evaluation results, overall acceptance seemed to be highly related to NaCl content. Kimchi was prepared using mashed red pepper with different levels of NaCl (3, 5, and 10% w/w), and quality characteristics were investigated during storage at $10^{\circ}C$. Salt concentrations of kimchi prepared with addition of 3, 5, or 10% NaCl, and control kimchi, were 2.28, 2.47, 3.10 and 1.92%, respectively. pH values varied significantly among treatments but acidity levels did not differ significantly except during the early stages of production. With increasing NaCl addition, the acidity of kimchi was lower than that of control samples during later fermentation periods. At day 20, the reducing sugar level in control kimchi had decreased by 70% whereas NaCl treatment caused decreases of 45 - 55%. The vitamin C contents of kimchi prepared with addition of NaCl (125.88-145.23 mg/100 g) were higher than that of control (37.22 mg/100 g). In sensory evaluation tests, appearance and texture did not differ significantly with treatment or fermentation period. When taste and overall acceptance were scored, kimchi prepared with the addition of 3% NaCl attained the highest marks throughout the entire fermentation period.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1038-1047
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• 2008

This study aimed at targeting fixed increases in body weight (100 g/wk) by quantitatively regulating energy allowances (ME) in broiler breeders from 5 to 20 wks of age. Four energy regimes were tested: 1. The energy required for maintenance, activity and growth was calculated for 100 g increases in body weight/wk and a measured quantity of grower diet (160 g protein and 2,600 kcal ME/kg) was offered to the control group (ME-100) to achieve the anticipated weight gain. The energy allowances increased with age from 132 to 294 kcal/d. 2. Additionally, three energy regimes were considered, quantitatively reducing ME by 10% (ME-90) or 20% (ME-80) and increasing by10% (ME-110) over the control group. Each test group had 23 replicates5 female chicks housed in cages. The influence of energy regimes and age on growth, nutrient digestibility, carcass attributes, bone parameters and stress was evaluated at 4 wk intervals. Quantitative ME restriction by 10% (119-265 kcal/d) produced an average weight gain of 98.1 g/wk, which was closer to the targeted increase of 100 g/wk, whereas the control group attained it nine days earlier. Restriction of energy by 10 or 20% produced better conversion efficiency of feed, energy and protein and apparent digestibility of protein, Ca and P than 10% excess ME. Energy regimes did not influence eviscerated meat yield, but higher energy allowances (ME-110) significantly increased abdominal fat pad and liver weights and decreased giblet weight, percent muscle protein and tibia ash. Relatively higher stress was recorded in ME-restricted groups, as reflected by wider heterophil and lymphocyte ratios and increased bursa weight. Early age (5-12 wk) significantly influenced bone mineralization, conversion efficiency of feed, energy and protein and apparent digestibility of protein, Ca and P, while later ages (13-20 wk) increased eviscerated meat yield, abdominal fat, tibia weight and muscle protein and reduced stress. Energy regime x age interactions were significant and are discussed. In conclusion, the synthetic broiler line used in our study responded positively to controlled energy feeding during the rearing period. Breeders offered 119-265 kcal/d, a reduction of 10% energy over the control group, were more effective in regulating grower performance than the latter. In addition to energy regimes, age intervals also exhibited significant influence on specific parameters during the grower phase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.957-964
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• 2017

This study was carried out to investigate the effects of garlic extract on histamine reduction in mackerel meat stored at $4^{\circ}C$ and $15^{\circ}C$, respectively. The number of total bacteria in mackerel meat treated with 7.5% garlic extract was ten times lower than that of the control stored for 6 days of $4^{\circ}C$. However, there was no difference among the samples after 9 days of storage. Reduction of eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) contents was observed in the normal control group at both temperatures. However, contents of these two polyunsaturated fatty acids slightly increased in garlic extract-treated fish. Amounts of volatile basic nitrogen increased over time in the control group, but decreased in the garlic extract-treated meat, indicating that garlic extract might suppress decomposition. No histamine was detected initially in all samples. However, a small amount of histamine (42.87 mg/kg) was detected in the control at 3 days after storage at $4^{\circ}C$. Histamine content increased continuously with storage period but was lower in mackerel meat containing garlic extract, in which histamine suppression was proportional to the concentration of garlic extract. It can be concluded that garlic extract could be utilized to extend the storage period of mackerel.

• Journal of Dental Rehabilitation and Applied Science
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• v.33 no.2
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• pp.119-126
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• 2017

Purpose: The aim of the present study was to compare clinical antiplaque and antigingivitis effect between Light Emitting Diode (LED) electronic toothbrush and electronic toothbrush without LED for gingivitis and mild periodontitis patients. Materials and Methods: 30 patients included in this study. 15 patients in experimental group used LED electronic tooth brush which has red and white LED within its head, and other 15 patients in control group used same product which specially modified that function without LED. Clinical parameters ($L{\ddot{o}}e-Silness$ gingival index (GI), Quigley-Hein plaque index (PI)) were measured at the baseline, 2 weeks and 4 weeks later. Wilcoxon signed rank test and Mann-Whitney test were used for statistical analysis. Results: Compare of GI change between experimental and control group with time, both groups showed that reduced GI, but lower GI values detected at 2 weeks and 4 weeks later in experimental group than control group. And lower PI values detected at 4 weeks later in experimental group than control group, but not statistically significant. Conclusion: Based on these results and within the limits of this study, the electronic toothbrush with LED could reducing gingivitis in a short period and infer that decreasing plaque accumulation in a long period.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.11-21
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• 2014

This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter's color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased. As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter's color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.

• Journal of Nutrition and Health
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• v.31 no.3
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• pp.253-262
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• 1998

This study was performed to investigated the effect of dietary fat sources on renal senescence in aged rats. Seventeen month old male Sprague-Dawley rats were divided into 3 groups according to urinary protein excretion. Four month old rats were used as a control group. The rats were fed one of three different experimental diets ; 20% beef tallow, 20% corn oil 20% fish oil diet. They were fed experimental diets ad libitum for 16 weeks . The results are summarized as follows. Serum lipid concentrations were higher in aged rats than in control rats, with the beef tallow group showing the highest level, followed by the corn oil and fish oil groups. Old rats showed higher HDL and lower LDL levels than the control groups. Age and dietary fat had no effect on VLDL. GFR for the both age groups were increased with experimental period with the beef tallow group showing the highest value. Urinary protein excretion was also increased with experimental period in both age groups. There was a large increase in urinary protein in old rats that were fed beef tallow and corn oil, but not in old rats fed fish oil. On the contrary , the effect of dietary fat on urinary protein was not found in control groups. There was individual susceptibility in the effect of dietary fat on urinary protein. Old rats fed beef tallow with high initial urinary protein showed highest increase, but , the change was not significant in rats with a low initial value . It was also found that the increase was kept low in rats of the fish oil group with high initial urinary protein. The corn oil group showed in between values. There were no differences in urine and renal tissue concentrations of TXB2 . Aged rats showed a tendency of having higher urinary PGE2 excretion and lower renal cortex content. Since higher PGE2 excretion was reported to be associated with decreased renal function, this might suggest that the aged rats show renal function reduction. Light microscopic examination showed that glomerular segmental sclerosis, mesangial matrix expansion and tubular atrophy were more frequently present in aged rats, and that these changes were more significant in the beef tallow group, followed by corn oil and fish oil groups. The percentage of urinary protein excretion was increased in aged rats in association with increased glomerular sclerosis and mesangial matrix . This change could be partly due to a change in eicosanoids metabolism . Therefore, modification of dietary fat could affect the eicosanoids metabolism in kidney and renal senescence.

• Proceedings of the KWS Conference
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• 1995.10a
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• pp.3-20
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• 1995

Development of Real-Time Quality Evaluation of Friction Welding by Acousitc Emission : Report 1 ABSTRACT : According as the friction welding has been increasingly applied in manufacturing various machine components because of its significant economic and technical advantages, one of the important concerns is the reliable quality monitoring method for a good weld quality with both joint strength and toughness in the process of its production. However no reliable nondestructive test method is available at present to determine the weld quality particularly in process of production. So this paper presents an experimental examination and quantitative analysis for the real-time evaluation of friction weld quality by acoustic emission, as a new approach which attempts finally to develop an on-line quality monitoring system design for friction welds using AE techniques. As one of the important results, it was confirmed, through this study, that AE techniques can be reliably applied to evaluating the friction weld qualify with 100% joint strength, as the cumulative AE counts occurring during welding period were quantitatively correlated with reliability at 95% confidence level to the joint strength of welds. Real-Time Evaluation of Automatic Production Quality Control for Friction Welding Machine : Report 2 Abstract : Both in-process quality control and high reliability of the weld is one of the major concerns in applying friction welding to the economical and qualified mass-production. No reliable nondestructive monitoring method is available at present to determine the real-time evaluation of automatic production quality control for friction welding machine. This paper, so that, presents the experimental examinations and statistical quantitative analysis of the correlation between the initial cumulative counts of acoustic emission(AE) occurring during plastic deformation period of the welding and the tensile strength of the welded joints as well as the various welding variables, as a new approach which attempts finally to develop an on-line (or real-time) quality monitoring system and a program for the process of real-time friction welding quality evaluation by initial AE cumulative counts. As one of the important results, it was well confirmed that the initial AE cumulative counts were quantitatively and cubically correlated with reliability of 95% confidence level to the joint strength of the welds, bar-to-bar (SCM4 to SUM31, SCM4 to SUM24L) and that an AE technique using initial AE counts can be reliably applied to real-time strength evaluation of the welded joints, and that such a program of the system was well developed resulting in practical possibility of real-time quality control more than 100% joint efficiency showing good weld with no micro-structural defects.

• Journal of Oral Medicine and Pain
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• v.31 no.2
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• pp.141-146
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• 2006

Personality characteristics of recurred TMD patients were analyzed psychologically by using the SCL-90-R. 27 recurred TMD patients, 45 new TMD patients, control I were subjected at Orofacial pain clinic, Department Of Oral Medicine and Health Promotion Center, Pusan National University Hospital during the period from 2005 to 2006. 50 general dental patients, control II were subjected at a local dental office in Pusan during the same period. The obtained results were as follows. 1. Mean values of T-scores on 9 basic scales in all the groups were within normal range. 2. The T-scores of IS, Dep, Phob, Psy in general Dental patient group were significantly higher than those in recurred TMD patient group. 3. As compared with recurred TMD patient Group & control I group by sexual subclass, there was no significant difference of the scales. 4. As compared with acute and chronic groups, there was no significant difference of the scales in recurred TMD patient group. However, the T-scores of Som, Par, Phob, Psy in chronic new TMD patient group were significantly higher than those in acute new TMD patient group, control I group.

• Journal of Periodontal and Implant Science
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• v.48 no.3
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• pp.136-151
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• 2018

Purpose: The decontamination procedure is a challenging aspect of surgical regenerative therapy (SRT) of peri-implantitis that affects its success. The purpose of the present study was to determine the impact of additional topical gaseous ozone therapy on the decontamination of implant surfaces in SRT of peri-implantitis. Methods: A total of 41 patients (22 males, 19 females; mean age, $53.55{\pm}8.98years$) with moderate or advanced peri-implantitis were randomly allocated to the test group (ozone group) with the use of sterile saline with additional ozone therapy or the control group with sterile saline alone for decontamination of the implant surfaces in SRT of peri-implantitis. Clinical and radiographic outcomes were evaluated over a period of 12 months. Results: At the 12-month follow-up, the plaque and gingival index values were significantly better in the ozone group (P<0.05). Probing depth decreased from $6.27{\pm}1.42mm$ and $5.73{\pm}1.11mm$ at baseline to $2.75{\pm}0.7mm$ and $3.34{\pm}0.85mm$ at the end of the 12-month observation period in the ozone and control groups, respectively. Similarly, the clinical attachment level values changed from $6.39{\pm}1.23mm$ and $5.89{\pm}1.23mm$ at baseline to $3.23{\pm}1.24mm$ and $3.91{\pm}1.36mm$ at the 12-month follow-up in the ozone and control groups, respectively. According to the radiographic evidence, the defect fill between baseline and 12 months postoperatively was $2.32{\pm}1.28mm$ in the ozone group and $1.17{\pm}0.77mm$ in the control group, which was a statistically significant between-group difference (P<0.05). Conclusions: Implant surface decontamination with the additional use of ozone therapy in SRT of peri-implantitis showed clinically and radiographically significant. Trial registry at ClinicalTrials.gov, NCT03018795.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.66-71
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• 2004

This study has been carried out to investigate effect of Rehmanniae Radix (RR) and pear phenolic compound (PC) on the hyperglycemic mice induced with streptozotocin (STZ). For this purpose, male mice were fed with a 0.2 mL RR extract (S group) and the pear PC (90 mg/kg/day) dissolved in a 0.2 mL RR extract (SPC group) while the control group received the same commercial diet for 6 weeks. The blood glucose contents were examined from tail vein blood once a week for 6 weeks. Samples of pancreas removed after the experimental period were processed for the immunohistochemical identification of $\beta$-cells. The levels of serum glucose were decreased significalntly (p<0.05) in the S and SPC groups compared with the control group. The BUN and creatinine levels were significantly (p<0.05) decreased in SPC group compared with the control group. Intraperitoneal glucose tolerance tests peformed at 24 hours before that period revealed that glucose tolerances in S and SPC group were ameliorated. Immunohistochemical analyses of the pancreases revealed that a lot of insulin- positive $\beta$-cells were contained in a Langerhas's islets of S and SPC groups compared with the control group, and the number of Langerhas's islets were significalntly increased in S (p<0.01) and SPC (p<0.05) groups. These results suggest that RR extract and pear PC could recover the damages induced by STZ in the hyperglycemic mice.