• Restorative Dentistry and Endodontics
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• v.21 no.2
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• pp.628-634
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• 1996

The purpose of this study was to investigate the effect of moisture on apical sealing properties of root canal. Fifty five single rooted human teeth were selected from maxillary and mandibular teeth. After removing crown portion at the cemento-enamel junction, all teeth were routinely prepared with step-back method. And then, the canals were dried with paper point and the teeth were randomly divided into 3 groups of 15 teeth each, and remaining 10 teeth were used as positive and negative control teeth : Group 1 were irrigated with 1ml of 95% alcohol and dried with air and paper point. Group 2 and 3 were intentionally contaminated with 0.05ml of 3.5% NaOCl or saliva, respectively. All the teeth were obturated with sealapex and gutta percha cone by lateral condensation technique, and covered with two coat of nail varnish after 48 hours of obturation. The teeth were immersed in india ink for 1 week and cleaned with methyl salicylate and then the degree of dye penetration were measured with stereomicroscope. The data were analyzed statistically by one-way ANOVA. The results were as follows : 1. All experimental groups showed varying degrees of dye penetration, and the mean degree of dye penetration was 0.1mm to 0.7mm. 2. Saliva contamination group(group 3) showed the highest amount of dye penetration, followed by NaOCl contamination group, then alcohol dried group, but there was no significant difference among three experimental groups. * This results suggest that there was no significant differences of apical leakage after canal obturation between alcohol dried canal and moisture present canals and the use of alcohol instead of paper point is unnecessary to dry the canals prior to canal filling. But other factors such as bacterial contamination and sealer discoloration by moisture must be considered in application of this results to clinical practice.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.696-701
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• 2011

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC) thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity, and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

• Journal of Bio-Environment Control
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• v.1 no.1
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• pp.37-51
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• 1992

Quantizing and extracting visual features of mushroom(Lentinus edodes L.) are crucial to the sorting and grading automation, the growth state measurement, and the dried performance indexing. A computer image processing system was utilized for the extraction and measurement of visual features of front and back sides of the mushroom. The image processing system is composed of the IBM PC compatible 386DK, ITEX PCVISION Plus frame grabber, B/W CCD camera, VGA color graphic monitor, and image output RGB monitor. In this paper, an automatic thresholding algorithm was developed to yield the segmented binary image representing skin states of the front and back sides. An eight directional Freeman's chain coding was modified to solve the edge disconnectivity by gradually expanding the mask size of 3$\times$3 to 9$\times$9. A real scaled geometric quantity of the object was directly extracted from the 8-directional chain element. The external shape of the mushroom was analyzed and converted to the quantitative feature patterns. Efficient algorithms for the extraction of the selected feature patterns and the recognition of the front and back side were developed. The developed algorithms were coded in a menu driven way using MS_C language Ver.6.0, PC VISION PLUS library fuctions, and VGA graphic functions.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.9
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• pp.1309-1315
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• 2000

Sixteen Large $White{\times}Landrace$ pigs 12 weeks of age, with an average body weight of $22.9{\pm}2.12kg$ were fed four experimental diets; a commercial grain-based grower diet (control); or a diet containing 20% of either sun-dried leucaena leaf meal (LLM), water soaked LLM or $FeSO_4-treated$ LLM, replacing the basal diet. There was a significant (p<0.05) decrease in live weight gain, feed intake and feed conversion efficiency (FCE) in pigs fed the diet containing sun-dried LLM. Growth rate, feed intake and FCE were not affected by the addition of water-soaked and FeSO4-treated LLM to the basal diet. Triiodothyronine $(T_3)$ and thyroxine $(T_4)$ levels in the blood plasma were not affected by the dietary treatments. Addition of $FeSO_4-treated$ LLM to the basal diet significantly (p<0.05) reduced the back fat thickness of the pigs.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.489-496
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• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Journal of the Korean Ceramic Society
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• v.55 no.2
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• pp.145-152
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• 2018

Although many bone graft materials have been developed, powder graft materials are somewhat difficult to use in surgery. To solve this problem, a bone graft material in the form of a viscous paste was prepared. Hydroxyapatite was used as a bone graft material, and methyl cellulose was used to impart viscosity. Three cases of samples were prepared, and freeze-dried block type and sintered specimens were made from the paste. The recrystallization of the graft material in a simulated body fluid and the degree of graft adhesion with a tooth were observed by scanning electron microscopy (SEM). The test for cytotoxicity was carried out and the sample was grafted into the back of a mouse to confirm the presence or absence of side effects in the animal's body. Based on these investigations, composites of this type are expected to be applicable for bone grafts.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.390.1-390.1
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• 2002

Gastrodia elata Blume belongs to Orchidaceae, its steamed and dried rhizomes are very important herbal medicines used for the medical treatment of headaches. migraine. dizziness, epilepsy, rheumatism. neuralgia. paralysis and other neuralgic and nervous disorders. Although phytochemical studies of the rhizome have revealed the presence of several phenolic compounds. in which a phenolic glycoside. gastrodin (C13H18O7). is a major consituent, so far, there is no report on the studies of its aerial part. (omitted)

• KOREAN JOURNAL OF CROP SCIENCE
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• v.12
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• pp.55-62
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• 1972

In order to study the biolgiocal effects of dry back following EMS (Ethyl methane sulfonate) treatment on seeds of 'Dunghan Shali' that belongs to indica-type rice with various presoaking(24, 36, and 40 hrs respectivily) and treatment time(l, 2 and 3 hrs respectivily), this experiment was done. Seedling heights of wet seeds presoaked for 36 hrs was only greatly decreased with EMS treatment compared with other periods. In germination rate of wet seeds, all of these damage was not changed. For the drying back seeds, otherwise, seedling height and germination rate were greatly reduced depend upon the time of treatment and presoaking as well as storage effects after drying back. Reduction patterns, both seedling height and germination rate, between 1 week and 8 weeks after dry back were quite similar. The other experiment was carried out in order to study for the influences on the seedling growth as biological damage with EMS and MMS(Methyl methane sulfonate) treatments among different varieties. The indica-type rice varieties; Taichung Native No.1, Dunghan Shali and IR-8, were used as the experimental materials. From this trial some results were obtained as follows; 1. Both seedling growth and germination rate on all varieties, used, MMS, treatment showed more toxic effects than those of EMS treatment. 2. Seeding growth injury of rice seeds dried back was increased gradually, and then was approached the maximum at 6-8 days after storing. In IR-s variety, otherwise, growth damage was appeared a little. Germination rate of these were quite smilar, even though chemical used is different and storage period was prolonged. 3. It was showed clearly that varietal differences of chemical mutagene treatments were recognized.

• Korean Journal of Environmental Agriculture
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• v.25 no.4
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• pp.289-296
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• 2006

Various drying conditions, temperatures (40 to $80^{\circ}C$) and durations (overnight to 72 hrs), for the particulate organic matter (POM) fraction after wet-sieving size fractionation have been applied for determination of POM contents in the weight loss-on-ignition method. In this study, we investigated the optimum drying condition for POM fraction in quantification of POM and/or mineral-associated organic matter (MOM; usually indirectly estimated). The influence of the drying conditions on quantifying POM was dependent upon soil properties, especially the amount of soil organic components. In relatively high organic soils (total carbon > 40 g/kg in this study), the POM values were significantly higher (overestimated) with drying at $55^{\circ}C$ than those values at $105^{\circ}C$, which were, for example, 173.2 and 137.3 mg/kg, respectively, in a soil studied. However, drying at $55^{\circ}C$ for longer than 48 hrs of periods produced consistent POM values even though the values were much higher than those at $105^{\circ}C$. Thus, indirect estimates of MOM (MOM = SOM-POM) also tended to be significantly impacted by the dry conditions. Therefore, we suggest POM fractions should be dried at $105^{\circ}C$ for 24 hrs as determining POM and MOM contents. If the POM traction is needed to be dried at a lower temperature (e.g. $55^{\circ}C$) with a specific reason, at least 48 hrs of drying period is necessary to obtain consistent POM values, and a moisture correction factor should be determined to adjust the values back to a $105^{\circ}C$ weight basis.