• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.757-763
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• 2003

L-Arabinose inhibits intestinal sucrase in an uncompetitive manner and, consequently, inhibits the absorption of sucrose from the small intestine. The addition of $3{\sim}5%$ L-arabinose to sucrose causes about a 60% reduction in the digestion of sucrose in the small intestine. In addition, it reduces the increase of the levels of blood sugar, insulin, triglycerides, and cholesterol caused by the ingestion of sucrose. The taste of L-arabinose is quite similar to that of sucrose, with approximately 50% the sweetness of sucrose. Naturally occurring arabinose is an L-form and a noncaloric sugar that is not metabolized in animals. L-Arabinose is a common component of plant cell walls and is widely distributed in the plant kingdom. It is the main component of cereal hemicellulose, such as corn, wheat, and rice, pectic substances of beet, apple pulps, and some plant gums. L-Arabinose can be produced by either the acid hydrolysis or the enzymatic hydrolysis of some plant gums, corn fiber, and beet pulps. This novel sugar has a potential to be used as a food additive for improving obesity and maintaining good health.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.4
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• pp.581-586
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• 2018

A common characteristic of many patients whose illness is getting worse is that they miss the treatment red flag. When high subjective symptoms appear or there is no strong pain, this problem arises because it is reluctant to visit the hospital. Gingivitis causes bleeding from the gums in the early and mid-term, and shows mild symptoms of tooth collapse. When treatment is done at this point, it shows a very high effect. However, when you miss the timing of treatment you will have a situation where you can't eat food by causing serious problems in the health of the gums and oral cavity. In this paper, the patient's periodontal image is photographed with a smartphone and transmitted in real time. This is done by the doctor in charge. Then, we propose a design of a patient management system that provides information on the current situation to the patient so as not to miss the timing of treatment.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.46 no.3
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• pp.1-6
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• 2023

In the realm of dental prosthesis fabrication, obtaining accurate impressions has historically been a challenging and inefficient process, often hindered by hygiene concerns and patient discomfort. Addressing these limitations, Company D recently introduced a cutting-edge solution by harnessing the potential of intraoral scan images to create 3D dental models. However, the complexity of these scan images, encompassing not only teeth and gums but also the palate, tongue, and other structures, posed a new set of challenges. In response, we propose a sophisticated real-time image segmentation algorithm that selectively extracts pertinent data, specifically focusing on teeth and gums, from oral scan images obtained through Company D's oral scanner for 3D model generation. A key challenge we tackled was the detection of the intricate molar regions, common in dental imaging, which we effectively addressed through intelligent data augmentation for enhanced training. By placing significant emphasis on both accuracy and speed, critical factors for real-time intraoral scanning, our proposed algorithm demonstrated exceptional performance, boasting an impressive accuracy rate of 0.91 and an unrivaled FPS of 92.4. Compared to existing algorithms, our solution exhibited superior outcomes when integrated into Company D's oral scanner. This algorithm is scheduled for deployment and commercialization within Company D's intraoral scanner.

• Nutrition Research and Practice
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• v.18 no.2
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• pp.223-238
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• 2024

BACKGROUND/OBJECTIVES: The purpose of this study was to establish a fruit-cooking method suitable for older adults with masticatory dysfunction. MATERIALS/METHODS: Five types of fruits were selected to make fruit jelly and puree: apple, sweet persimmon, mandarin, Korean melon, and watermelon. Recipes were selected based on the Korean Industrial Standard (KS) for senior-friendly foods (KS H 4897), which classifies foods into 3 levels (L1-L3) based on their hardness and viscosity. RESULTS: In South Korea, senior-friendly foods are classified into 3 stages based on their hardness. Stage 1 is for foods that are able to eat with teeth (hardness greater than 50,000 N and less than 500,000 N), Stage 2 is for foods that are able to eat with gums (hardness greater than 20,000 N and less than 50,000 N), and Stage 3 is for foods that are able to eat with the tongue (hardness less than 20,000 N). As a result of measuring the hardness by varying the shape of the fruit, it was found that nearly all fruits could be eaten fresh by chewing with the teeth (L1) but did not meet the KS for mastication using the gums (L2) or tongue (L3), so the cooking method was selected as fruit jelly and fruit puree. Only sweet persimmon, which had a hardness of 61,624-496,393 N, was not suitable for consumption in fresh fruit, unprocessed form. Based on their hardness measurements, fruit jellies (27,869 to 36,343 N) and fruit purees (315 to 1,156 N) met the L2 and L3 requirements, respectively. The viscosity results of all fruit purees met the L3 requirement. CONCLUSION: These results offer a simple cooking method to prepare texture-modified fruits suitable for safe consumption by older adults living with masticatory difficulties in general households and nursing facilities.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.80-84
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• 2008

The effect of gellan (GE), xanthan (XA), and $\lambda$-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.15 no.3
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• pp.233-251
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• 2011

The Gauge-Uzawa method [GUM] in [9] which is a projection type algorithm to solve evolution Navier-Stokes equations has many advantages and superior performance. But this method has been studied for backward Euler time discrete scheme which is the first order technique, because the classical second order GUM requests rather strong stability condition. Recently, the second order time discrete GUM was modified to be unconditionally stable and estimated errors in [12]. In this paper, we contemplate several GUMs which can be derived by the same manner within [12], and we dig out properties of them for both stability and accuracy. In addition, we evaluate an stability condition for the classical GUM to construct an adaptive GUM for time to make free from strong stability condition of the classical GUM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.715-719
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• 1996

Dietary fibers consist mostly of complex carbohydrates such as cellulose, hemicelluloses and pectins, and also included are carbohydrate-based gums or hydrocolloids exampled as alginate, carrageenan, galactomannan xanthan, etc. Due to structural diversity, dietary fibers can be classified by various ways i.e., source, plant function, solubility, charge and topology. Understanding on the plant cell wall structure is of primary importance, since physicochemical properties of dietary fibers are dependent on the existence patterns in the cell wall. Depending on the four distinct observational dimensions, the physical parameters of dietary fibers were discussed in terms of raw sources, bulky & complex plant cell wall materials, individually separated hydrocolloid materials and specifically designed materials. Each existence state possesses the distinct physical parameters governing a variety of physiological properties of dietary fibers.

• Journal of the Korean Graphic Arts Communication Society
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• v.12 no.1
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• pp.13-27
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• 1994

Litho printing ink vehicles based on rosin modified phenolic are faster drying, have better durability, are harder and glosser and have greater resistance to water than ones based on ester gums. Ink-Water balance and rheological properties are important in litho printing process. These physical properties is concerned with molecular weight of Resin to use vehicle. So this paper was studied about the effects of changing molecular weight of Rosin modified phenolic on surface tension, viscosity, pseudoplasticity and printablility of Litho Inks. The results were as follows. 1) The surface tension of model inks depended on the molecular weight of the resin : Dispersion componnent of ink increase but non dispersion component decrease as molecular weight of Resin increase. 2) Water pick-up of litho ink is more fast balance, using low molecular weight of Resin. 3) Viscosity, Yield value and Newtonian value of model inks increase as molecular weight of Resin increase. 4) The litho ink prepared with the modified phenolic of which molecular weight is about 20000 showed the highest printing density and gloss.

• Journal of the Korean Graphic Arts Communication Society
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• v.12 no.1
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• pp.145-157
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• 1994

Litho printing ink vehicles based on rosin modified phenolic are faster drying, have better durability, are harder and glosser and have greater resistance to water than ones based on ester gums. Ink-Water balance and rheological properties are important in litho printing process. These physical properties is concerned with molecular weight of Resin to use vehicle. So this paper was studied about the effects of changing molecular weight of Rosin modified phenolic on surface tension, viscosity, pseudoplasticity and printability of Litho Inks. The results were as follows. 1) The surface tension of model inks depended on the molecular \veight of the resin : Dispersion componnent of ink increase but non dispersion component decrease as molecular weight of Resin increase. 2) Water pick-up of litho ink is more fast balance, using low molecular weight of Resin. 3) Viscosity, Yield value and Newtonian value of model inks increase as molecular weight of Resin increase. 4) The litho ink prepared with the modified phenolic of which molecular weight is about 20000 showed the highest printing density and gloss.

• The Korean Journal of Pain
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• v.5 no.1
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• pp.76-79
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• 1992

Trigeminal neuralgia is a condition characterized by excruciating paroxysms of pain in lips, gums, cheek, or chin, and very rarely, in the distribution of the ophthalmic division of the trigeminal nerve. There are many treatments of trigeminal neuralgia, such as, medical treatment, electrical stimulation, radiation therapy and ablative procedures. Infraorbital nerve block with pure ethyl alcohol is an ablation procedure for trigeminal neuralgia. We injected pure ethyl alcohol into the infraorbital foramen for pain control. The results were as follows; 1) The infraorbital nerve block with pure alcohol was an a simple and an effective method. 2) Complication, included a mild sensory deficit and mild edema over the infraorbital area.