• Journal of Periodontal and Implant Science
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• v.26 no.4
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• pp.907-931
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• 1996

The purpose of this study was to study of the effects of the bioglass and the natural coral on healing process of the alveolar bone defects. Three adult dogs aged 1 to 2 years were used in this study. Experimental alveolar bone defects were created surgically with surgical bur and bone chisel at the furcation area of the buccal surface of the right and left mandibular 3rd, 4th premolars. Twelve experimental alveolar bone defects were devided into four groups according to the type of graft materials. The groups were as follows : 1. flap operation with root planing & curettage(Negative control group) 2. flap operation with autogenous bone(Positive control group) 3. flap operation with bioglass(BG group) 4. flap operation with natural coral(NC group) At 2, 4, and 8 weeks, the dogs were serially sacrificed and specimens were prepared with Hematoxylin-Eosin stain for light microscopic evaluation. The results of this study were as follows : 1. The defect areas were filled with granulation tissue at two weeks in negative control group. But in other groups, the appearance of connective tissues around graft materials were formed more densely and the response of inflammation by graft materials itself was not found. 2. In every control and experimental groups at two weeks, there was seen the accumulation of the formation of new bone trabeculae at the bottom of defects and gradually expanded toward the graft materials and in autogenous group there was slightly seen the formation of new cementum. 3. There was seen the erosion of central portion of bioglass particles at two weeks in BG group, and the erosion of the central portion was developed more progressively and was filled with bone-like tissues at eight weeks. 4. The natural coral particles were encapsulated by densely connective tissues and seen the formation of new bone tissues at four weeks and developed more new bone and cementum formation at eight weeks. From the results of this study, the bioglass and the natural coral may be biocompatible and have a weak adverse reaction to the periodontal tissues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.229-236
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• 2017

This study was performed to optimize yanggaeng processing conditions prepared with different amounts of steamed Liriopis tuber (SLT) extract, sugar, and agar powder using response surface methodology. The experimental conditions were designed according to the central composite design with 16 experimental points, including two replicates for three independent variables. The experimental data on physicochemical properties, textural properties, and sensory evaluation were fitted to various models, and the accuracy of the equations was analyzed by ANOVA. Among the responses, pH, water content, sugar content, L-value, browning index, chewiness, gumminess, and sensory properties of appearance, color, sweetness, hardness, texture, and overall acceptability showed significant correlation with contents of SLT, sugar, and agar powder. From these results, optimum formulation of yanggaeng was calculated as follows: SLT 35 mL, sugar 55.23 g, and agar powder 3.39 g.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.258-263
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• 1999

Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.

• Economic and Environmental Geology
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• v.39 no.1 s.176
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• pp.1-7
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• 2006

This paper attempts to locate and define a quartzite deposit in Geochang, Kyongsangnam Province in order to establish its commercial viability. The quartzite deposit (Poongwon Mine) occurs as lens or boudinage at the contact between mica schist of the Deogyusan formation and granite gneiss. During Precambrian, regional metamorphism and granitization may have caused the formation ot quartzite layers through recrystallization and rearrangement of silica components derived from older sedimentary rocks, probably chert and/or sandstone. The deposit is composed of fine-grained milky, or light yellowish quartz showing weak laminations with fairly dense and rough appearance in outcrop. It reaches about $60\;m(height)\times140\;m(length)\times35m(width)$ with attitude of $N57^{\circ}E-N8^{\circ}4E\;and\;51^{\circ}-60^{\circ}NW$. The average grade of the quartzite samples is $SiO_2=94.4\;wt\%,\;A1_2O_3=3.3\;wt\%,\; Fe_2O_3=0.8\;wt\%,\;K_2O=0.7\;wt\%$, which can be used for foundry, constructional materials, or concrete making. The proved reserve was estimated as 200,811 tonnage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1175-1182
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• 2013

The purpose of this study was to evaluate the functional characteristics of fermented mixed grain beverages obtained using different microbial species and to evaluate their suitability for consumption. Various fermented mixed grain beverages were prepared through fermentation with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A-E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I). The visual appearance, flavor, taste, and the antioxidant capacity of each fermented beverage were then assessed. The chromaticity and aesthetic quality of the fermented beverage was measured and all fermented beverages appeared yellow. The C-, G-, H- and I-fermented beverages received scores of 3.319, 3.206, 3.170 and 3.025 points, respectively, following a sensory evaluation, while the others received less than 3 points. The polyphenol content of the different beverages were similar, while the flavonoid content significantly differed. In particular, the flavonoid content of the C- and E-fermented beverages was significantly higher than other beverages. Although the electron donating ability and reducing power of the fermented beverages was very low, the superoxide dismutase (SOD)-like activity of all beverages (except the E-fermented beverage) increased in a concentration-dependent manner. Specifically, the SOD-like activity from the F-fermented beverage at 10,000 ppm was more than 50%. Interestingly, the antioxidant activities of the beverages were unrelated to their polyphenol or flavonoid levels. This study also found that the aesthetic qualities of G- and H-fermented beverages were the highest and that this was completely independent of their antioxidant capacity. Therefore, our results suggest that further studies are required to develop mixed grain-derived fermented beverages that can also fulfill a useful functional purpose.

• Journal of Embryo Transfer
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• v.23 no.1
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• pp.5-11
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• 2008

Serial ultrasonographic examinations were daily performed from 15 days after ovulation until parturition to determine the time of first detection and ultrasonographic appearance of the fetal and extra-fetal structures in pregnant 10 Maltese, 10 Yorkshire Terrier, 15 Shih-tzu, and 10 Miniature Schnauzer bitches, respectively. Gestational age was timed from the day of ovulation (day 0), which was estimated to occur when plasma progesterone concentration was first increased above 4.0ng/ml. The gestational length was $63.4{\sim}63.6$ (range: $61{\sim}65$) days and the geatational length was no statistically significant difference among bitches (p>0.05). The initial detection of the extra-fetal structures were; gestational sac at days $18.9{\sim}19.5\;(17{\sim}22)$, zonary placenta at days $24.6{\sim}25.5\;(23{\sim}28)$, yolk sac membrane at days $24.6{\sim}25.5\;(23{\sim}27)$, yolk sac tubular shape at days $26.1{\sim}26.3\;(24{\sim}28)$, and amniotic membrane at days $26.1{\sim}28.2\;(24{\sim}31)$, respectively. The time of the first detection of the extra-fetal structures were no statistically significant difference among bitches (p>0.05). The initial detection of the fetal structures were; embryo initial detection at days $22.5{\sim}22.9\;(21{\sim}24)$, heartbeat at days $23.2{\sim}23.8\;(21{\sim}25)$, embryo bipolar shape $27.6{\sim}28.9\;(26{\sim}30)$, fetal movement at days $31.9{\sim}32.8\;(27{\sim}34)$, limb buds at days $29.1{\sim}30.7\;(27{\sim}33)$, stomach at days $31.1{\sim}33.1\;(29{\sim}34)$, urinary bladder at days $32.4{\sim}33.2\;(29{\sim}35)$, skeleton at days $34.7{\sim}35.9\;(34{\sim}39)$, and kidney at days $42.1{\sim}44.7\;(41{\sim}48)$, respectively. The the time of the first detection of the fetal structures were no statistically significant difference among bitches (p>0.05). These results indicate the evaluation of the time of first detection and ultrasonographic characteristics of the gestational structures might be useful for pregnancy diagnosis, estimating fetal age, embryonic resorption, fetal monster, abnormal fetal growth and fetal viability, respectively.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.35-46
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• 2011

We developed hasuo jeungpyun with added polygonum multiflorum Thunb powder to increase the functional value and flavor of traditional jeungpyun. Hasuo jeungpyun containing 0, 2, 4, 6 and 8% polygonum multiflorum Thunb powder was prepared and the moisture contents, pH, color, texture and sensory analysis of the samples were measured. With increasing polygonum multiflorum Thunb powder content, the moisture content of hasuo jeungpyun decreased, and pH increased significantly. Hasuo jeungpyun prepared with 2-4% polygonum multiflorum Thunb powder displayed significantly higher swelling power. As the level of polygonum multiflorum Thunb powder increased, the L-value decreased, whereas the a- and, b-values increased. A textural profile analysis showed that the hardness increased but cohesiveness decreased with increasing polygonum multiflorum Thunb powder content. A sensory evaluation showed the highest value for air cell uniformity, flavor, and overall acceptability of 4% hasuo jeungpyun, which suggests hasuo jeungpyun with improved sensory characteristics. In the analysis of the correlation between sensory characteristics and mechanical properties of hasuo jeungpyun, hardness and brittleness were negatively correlated with after swallow, appearance, flavor, texture, taste, and overall acceptability.

• Journal of Mushroom
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• v.17 no.4
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• pp.218-223
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• 2019

Flammulina velutipes, known as winter mushroom or Enokitake, is an important edible mushroom in Korea. In 2017, approximately 28,000 tons of this mushroom were produced in Korea, putting its output at the third place, behind the oyster and king oyster mushrooms. Despite its high production, F. velutipes has the lowest distribution rate of domestic cultivars, estimated to be about 28 percent. To increase the income of farms and provide more options to consumers, we developed a new golden domestic cultivar 'Auram'. 'Auram' was bred by mating two monokaryotic strains isolated from ASI 4103 and ASI 4111. Auram has bright golden, hemispheric shaped caps, and light brown stipes, making it strikingly different from the control. The optimum mycelial growth temperature was 25℃, but Auram mostly displayed higher mycelial growth than the control in a wide range of temperatures. The yield of Auram (257.4 ± 13.5 g) was high, and the period of fruit body growth was also a couple of days ahead in bottle cultivation, compared with the control. Auram received a more favorable evaluation from farms and distributors than the control for its appearance, because the fruit body of Auram had an attractive golden color, and the spotted cap often seen in the control was not observed.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.401-406
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• 2011

This study was conducted to investigate the pasting and sensory properties of different commercial rice cultivars. All samples had adequate moisture content, and Gyeonggi Kosihikari had the lowest protein content (6.75%). Apparent quality of head rice ranged from 85.63 to 98.70% and amylose content was 21.51-26.54%. In a rapid visco analyzer examination, pasting temperature of Gyeonggi Kosihikari was the lowest (84.87). Breakdown of Gangwon Oade (43.64 RVU) was lower that of others, indicating the highest pasting stability. The setback of Jeonam Hitomebore was the lowest (81.56 RVU), suggesting slow deterioration. A texture analysis test showed that Gyeonggi Koshihikari had the lowest hardness and Chungnam Samgwang had the highest adhesiveness. Gyeonggi Koshihikari had the highest sensory scores for appearance, flavor, taste, texture and overall acceptability. These results indicate that Gyeonggi Koshihikari is the most adequate rice product among cultivars.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.81-87
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• 1980

As a part of the experiments on-the utilization of krill, Euphausia superba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for invertigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the propel concentration of salt was $ 22-27\%$ and addition of $3.9-5.9\%$ of ethyl alchool contributed to improve flavor and appearance of the salted and fermented krill. The amino-N of the salted and fermented krill showed a rapid increase as much as 3.2 times that of fresh krill. Free amino acid composition, aspartic acid, leucine, tyrosine, isoleucine and glutamic acid which were poor in fresh frozen krill showed a fast increasing tendency, whereas glycine, proline, lysine, arginine and alanine which were abundant in fresh frozen krill showed a slow increasing tendency during the process of salted fermenting.