• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Restorative Dentistry and Endodontics
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• v.24 no.1
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• pp.166-179
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• 1999

Apical sealing is essential for the success of surgical endodontic treatment. Root-end cavity is apt to be contaminated with moisture or blood, and is not always easy to be dried completely. The purpose of this study was to evaluate the influence of dry methods of retrocavity on the apical seal in endodontic surgery. Apical seal was investigated through the evaluation of apical leakage and adaptation of filling material over the cavity wall. To investigate the influence of various dry methods on the apical leakage, 125 palatal roots of extracted human maxillary molar teeth were used. The clinical crown of each tooth was removed at 10 mm from the root apex using a slow-speed diamond saw and water spray. Root canals of the all the specimens were prepared with step-back technique and filled with gutta-percha by lateral condensation method. After removing of the coronal 2 mm of filling material, the access cavities were closed with Cavit$^{(R)}$. Two coats of nail polish were applied to the external surface of each root. Apical three millimeters of each root was resected perpendicular to the long axis of the root with a diamond saw. Class I retrograde cavities were prepared with ultrasonic instruments. Retrocavities were washed with physiologic saline solution and dried with various methods or contaminated with human blood. Retrocavities were filled either with IRM, Super EBA or composite resin. All the specimens were immersed in 2% methylene blue solution for 7 days in an incubator at $37^{\circ}C$. The teeth were dissolved in 14 ml of 35% nitric acid solution and the dye present within the root canal system was returned to solution. The leakage of dye was quantitatively measured via spectrophotometric method. The obtained data were analysed statistically using one-way ANOVA and Duncan's Multiple Range Test. To evaluate the influence of various dry methods on the adaptation of filling material over the cavity wall, 12 palatal roots of extracted human maxillary molar teeth were used. After all the roots were prepared and filled, and retrograde cavities were made and filled as above, roots were sectioned longitudinally. Filling-dentin interface of cut surfaces were examined by scanning electron microscope. The results were as follows: 1. Cavities dried with paper point or compressed air showed less leakage than those dried with cotton pellet in Super EBA filled cavity (p<0.05). However, there was no difference between paper point- and compressed air-dried cavities. 2. When cavities were dried with compressed air, dentin-bonded composite resin-filled cavities showed less apical leakage than IRM- or Super EBA-filled ones (p<0.05). 3. Regardless of the filling material, cavities contaminated with human blood showed significantly more apical leakage than those dried with compressed air after saline irrigation (p<0.05). 4. Outer half of the cavity showed larger dentin-filling interface gap than inner half did when cavities were filled with IRM or Super EBA. 5. In all the filling material groups, cavities contaminated with blood or dried with cotton pellets only showed larger defects at the base of the cavity than ones dried with paper points or compressed air.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.428-435
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• 2015

This study was conducted to investigate the quality characteristics of instant gruel containing ear mushroom and black rice with the goal of improving the added value and increasing the consumption of ear mushroom. To make ear mushroom instant gruel using the puffing technique, the proportion of white rice to black rice and the amounts of dried ear mushroom added ranged from 75~100% : 25~0% and 0~4%, respectively. Based on rapid visco analysis (RVA) of gruel powder, peak viscosity, holding strength, final viscosity and set back increased as we increased the proportion of dried ear mushroom and decreased that of black rice. The gruel made of 80% white rice : 20% black rice and 3% dried ear mushroom contained $18.53{\mu}g/100g$ vitamin $D_2$, 3.73 g/100 g dietary fiber and is therefore expected to improve bone health and bowel movement. Also, the DPPH free radical scavenging activity for this gruel was 56.7%, which indicates high antioxidant activity. In contrast, using 100% white rice or 75% white rice : 25% black rice adversely affected the taste and flavor of the gruel.

• Agricultural and Biosystems Engineering
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• v.4 no.1
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• pp.8-15
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• 2003

In Korea, quality evaluation of dried oak mushrooms are done first by classifying them into more than 10 different categories based on the state of opening of the cap, surface pattern, and colors. And mushrooms of each category are further classified into 3 or 4 groups based on its shape and size, resulting into total 30 to 40 different grades. Quality evaluation and sorting based on the external visual features are usually done manually. Since visual features of mushroom affecting quality grades are distributed over the entire surface of the mushroom, both front (cap) and back (stem and gill) surfaces should be inspected thoroughly. In fact, it is almost impossible for human to inspect every mushroom, especially when they are fed continuously via conveyor. In this paper, considering real time on-line system implementation, image processing algorithms utilizing artificial neural network have been developed for the quality grading of a mushroom. The neural network based image processing utilized the raw gray value image of fed mushrooms captured by the camera without any complex image processing such as feature enhancement and extraction to identify the feeding state and to grade the quality of a mushroom. Developed algorithms were implemented to the prototype on-line grading and sorting system. The prototype was developed to simplify the system requirement and the overall mechanism. The system was composed of automatic devices for mushroom feeding and handling, a set of computer vision system with lighting chamber, one chip microprocessor based controller, and pneumatic actuators. The proposed grading scheme was tested using the prototype. Network training for the feeding state recognition and grading was done using static images. 200 samples (20 grade levels and 10 per each grade) were used for training. 300 samples (20 grade levels and 15 per each grade) were used to validate the trained network. By changing orientation of each sample, 600 data sets were made for the test and the trained network showed around 91 % of the grading accuracy. Though image processing itself required approximately less than 0.3 second depending on a mushroom, because of the actuating device and control response, average 0.6 to 0.7 second was required for grading and sorting of a mushroom resulting into the processing capability of 5,000/hr to 6,000/hr.

• Transactions of the Korean Society of Automotive Engineers
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• v.18 no.6
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• pp.70-75
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• 2010

Compressed air represents an energy source and an force-transmission medium for brake systems on medium-heavy and heavy-duty commercial vehicles. However, one disadvantage is the tendency of air to absorb moisture in the form of water vapor. This water vapor condenses once the air, which is heated during compression, cools back to ambient temperature upon emerging from the air compressor. The resulting condensation assumes the form of moisture in pneumatic lines, air tanks, cylinders and valve assemblies and can have negative consequences for the brake system and vehicle safety. The pneumatic systems on today's vehicles are equipped with air dryers, in which the supplied air is dried according to the adsorption principle. In the systems, the compressed air flows through a granular desiccant with molecular sieves which captures the water molecules.

• Restorative Dentistry and Endodontics
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• v.14 no.2
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• pp.103-110
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• 1989

The purpose of this study was to evaluate the cleansing effect of Glyoxide on the dentinal walls of the root canal. Fourty teeth were divided into four groups and the canals in each group were individually enlarged with K-file by step-back technic and irrigated with one of four irrigants. The four used irrigants were Glyoxide (Marion lab. U.S.A.) in combination with 3.5% sodium hypochlorite, 3.5% sodium hypochlorite, 3.5% sodium hypochlorite in combination with 3% hydrogen peroxide and normal saline solution. All the irrigants were used in conjunction with instrumentation as they would be during clinical conditions. After final irrigation, the canals were dried with paper points and the teeth were split longitudinally. The cleaness of canal walls according to the size and the level of canals were evaluated under steroscope by t analysed statistically The results were as follows. 1. The use of 3.5% sodium hyphochlorite in combination with 3.0% hydrogen peroxide revealed the most clean canal surface regardless of the size of canal at apical third of root canal (p < 0.05). 2. Glyoxide in combination with 3.5% sodium hyphchlorite showed no significant difference in cleaning effect of canal surface compared with 3.5% sodium hypochlorite and normal saline solution at the apical third of narrow canal. 3. Glyoxide in combination with 3.5% sodium hypochlorite revealed no significant difference in debridement of canal walls compared with 3.5% sodium hypochlorite in combination with 3% hydrogen peroxide and saline solution at the middle third of narrow and large canals.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.15 no.1
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• pp.96-126
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• 2002

In the course of screening natural extracts for hair growth, we found that the extract of dried root of Sophora flavescens has the prominent hair growth promoting effect. After topical application of Sophora flavescens extract to the back of C57BL/6 mice, the earlier conversion of telogen-to-anagen phase was induced. In addition, the Sophora flavescens extract revealed to possess potent inhibitory effect on $5{\alpha}$-reductase Ⅰ and Ⅱ activity. The growth of dermal papilla cells and mouse vibrissae hair follicle cultured in vitro, however, was not affected by Sophora flavescens extract treatment. RT-PCR analysis showed that Sophora flavescens extract induced mRNA levels of growth factors such as insulin-like growth factor-Ⅰ and keratinocyte growth factor in dermal papilla cells, suggesting hair growth promoting effect of Sophora flavescens extract is mediated through inhibition of $5{\alpha}$-reductase type Ⅱ activity and the regulation of growth factors in dermal papilla cells. Furthermore, Sophora flavescens extract also showed anti-bacterial effect on Propionibacterium acnes. These results suggest that Sophora flavescens can be used as a potent treatment agent for helping hair growth stimulation and acne inhibition.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.61-65
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• 1987

The milk protein portion contains sialic acid which may be used as an index for k-casein. In comparison with non fat dry milk (NFDM) and calcium caseinate, the solubility of NFDM protein isolates at the various pH was inferior. Another consideration for the low solubility relates to the possibility that k-casein may have been extracted or possibly modified by the action of alcohol. The k-casein is the principal stabilizing fraction for casein micelle and any changes which result in its destruction or removal would be expected to have potent results. During solvent treatment, 16.5% of sialic acid was extracted in the first extraction solvent, whereas the second treatment caused only a 4.0% loss, based on sialic acid analysis. A study was conducted on the effect of concentration of methanol on loss of sialic acid. The loss of sialic acid decreased as the concentration of methanol increased to above 62% in both the first and second extracted solvent. It appears that loss of sialic acid is attributed to the water fraction rather than the methanol fraction. The effect of addition of the dried extracted solids on solubility was investigated. Protein solubility of NFDM protein isolates was sharply increased by 10% addition of the extracted solids and, thereafter, decreased. Efforts to restore solubility by feeding-back the extracted material supported the concept that removal of surface k-casein may have been a possible factor.

• Journal of Nutrition and Health
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• v.9 no.4
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• pp.28-35
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• 1976

To know changes of the food preferences and the practice of pica during pregnancy, ninety two women in the latter half of pregnancy were interviewed in April, 1976 at ten medical centers in Seoul. They were average 27.1 years old, and mostly middle class. 83.7% of the total subjects felt the changes of food preferences due to pregnancy within the first trimester. 60.9% had vomiting as well as losing their appetite and 17.3% vomited three or more times daily which might induce difficulties of water and electrolytes balance in body. The preferences about foods, the taste of foods, and various dishes cooked during morning sickness were changed significantly and showed in lower scores of likes and higher scores of dislikes than those before pregnancy. Particularly, cooked rice and kimchi indicated the increase of more than 50% in dislikes. The preferences after the morning sickness were turned back to those before pregnancy. Desire for water through foods like soft drinks, juice, ice cream, and gamju and salty foods seemed to be spontaneous during pregnancy. A majority of the subjects had three meals and no snack had included more snacks instead of meals during losing appetite and thereafter, had more frequent meals and snacks. Superstitions about chicken, squid, and cuttlefish for pregnant women were prevalent. 11.9% tabooed chicken because of harm for fetus. On the contrary, intended higher inclusions of milk, meat and dried small sardines would be helpful to satisfy the increased recommended allowances of calcium and protein for them. The practice of pica was found in 5.4% and rice was the only real item mentioned. Pica such as amylophagia or geophagia often reported in the U.S. was not answered in this study.

• Journal of The Korean Association For Science Education
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• v.14 no.3
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• pp.272-284
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• 1994

The aim of this research was to compare and analyze the children's ideas on evaporation and condensation between pre- and post-intervention. Forty-eight children from six elementary schools in Seoul and Kyung Ki provinces were sampled by stratified random sampling. A set of structured activities was then provided which allow children to explore evaporation and condensation phenomena. All of these activities had a preliminary phase which required the child to predict or speculate on evaporation and condensation using their existing knowledge. These structured activities on evaporation and condensation were reviewed by three professors and eigth primary school teachers. Their comments were used to revise the original contents of the structured activities. The data analysed were gathered by the questionaire and the interview. Pre- and post-intervention data related to evaporation and condensation were collected by the same teacher, and analysed into the same category scheme. Data coding was carried out several times by the researcher to ensure reliablity. Data collected were then classified and analyzed according to the types of children's ideas. The findings of this study were as follows: Results of this study showed that the the vocabulary used to describe the evaporation phenomena varied according to the context, and the scientific term "evaporated" was more frequently used by the older children after post-intervention. But everyday terms such as"dried up","disappered", "gone up" were also used by children as much as the level of pre-intervention. Scientific conception on the location of evaporated water, the factor of evaporation, the ideas about getting the water back and assumption about the physical state of the missing water has been increased for the most of the children after intervention. It was found that the intervention using was effective SPACE strategies regardless of the grade level of the children.