• Journal of The Korean Dental Society of Anesthesiology
• /
• v.12 no.1
• /
• pp.17-23
• /
• 2012

Background: This study evaluated pulp vitality of anterior permanent teeth using pulse oximetry (PO), which is already used for monitoring of patient's $SpO_2$ and pulse rates (PR). Also we compared with ice tests and electric pulp test (EPT). Methods: 9 teeth, endodontic treated, were selected as non-vital teeth group. 17 vital teeth were selected as control group. Our aim is to compare sensitivity, specificity, positive predictive value (PPV) and negative predictive value (NPV) of ice test, electric pulp test and pulse oximetry, respectively. Pulse oximetry has two test results, $SpO_2$ and pulse rates. Also we calculated correlation and statistical significances by Pearson's test between EPT and pulse oximetry. Results: Sensitivity, specificity, PPV, NPV were calculated on each tests. Ice test has results of 1.00, 0.89, 0.94 and 1.00, respectively. EPT has results of 0.94, 0.78, 0.89 and 0.88 respectively. $SpO_2$ has results of 0.94, 1.00, 1.00 and 0.90, respectively. PR has results of all 1.00. Conclusions: PO showed relatively accurate, stable and objective results on both $SpO_2$ and PR. Percentage of ability of accurate diagnosis for vital teeth is 94% for ice test, 89% for EPT, 100% for $SpO_2$ and PR. Percentage of ability of accurate diagnosis for non-vital teeth is 100% for ice test, 88% for EPT, 90% for $SpO_2$ and 100% for PR. In additions, PR could be more accurate and significant tests than $SpO_2$.

• Journal of Nutrition and Health
• /
• v.26 no.6
• /
• pp.804-811
• /
• 1993

This study was to investigate utilization state of various fast-foods among Korean youth in big cities in order to provide basic knowledge for nutrition education of Korean youth. Total 29 questions were asked to 1680 middle, high school and college students in Seoul. Pusan and Taejon. General information of the subjects were analyzed according to variables such as utilization state of fast foods(hamburger, pizza, chicken, noodles & mandoo, ice cream), preference, concenpts regarding price, fullness, choice factors and influences on food habits. All statistical data analysis were conducted using the SPSS/PC+. The results obtained are summarized as follows: 1) Fast-food eaten most frequently was noodles & mandoo where the least frequently eaten was pizza. 2) The area used fast-feeds the least frequently was in Pusan where hamburger was used by 51.1% of the subjects, pizza by 26.5% 64.1%, 38.9% of the subjects in Seoul and 64.7%, 31.3% in Taejon ate hamburger & pizza, respectively. 3) 38.5%, 34.2%, 32.8% and 17.5% of chicken, pizza, noodles & mondoo and hamburger eaters commented on saltiness. Also 82.2% of ice cream eaters suggested ice creams taste too sweet. 4) 94.2%, 72%, 69.5%, 38.5% and 23.8% of pizza, chicken, hamburger, ice cream, noodles & mandoo eaters suggested the price of these fast-foods too expensive. 5) 39.6% of the subjects wished to developed Korean traditional food items into fast-food styles.

• Economic and Environmental Geology
• /
• v.53 no.2
• /
• pp.147-157
• /
• 2020

Mass change in the Antarctic Ice Sheet(AIS) is the most important indicator of changes in Earth's climate system including global mean sea level rise that are largely affected by ongoing global warming. In this study, AIS mass variations are examined with satellite gravity data and outputs from a regional climate model. The analysis of gravity data shows that along the coastal region the Western AIS has experienced a continuous and significant ice loss while a slight increasing in the Eastern AIS during the study period (2002.08-2016.08). The temporal and spatial variations in ice mass changes are recovered by a regional climate model, but the recovered amplitudes are much smaller than those of observations. This under-estimation is remarkably resolved by modifying a base flow field for the ice discharge. The recovered estimates based on the ice-flow field can explain about 97% of the rate of mass change in observations before 2009. This implies that changes in ice flow dynamics along the coast line plays a pivotal role in regulating long-term budget of ice mass in AIS.

• Journal of Korean Academy of Nursing
• /
• v.2 no.1
• /
• pp.237-246
• /
• 1971

The purpose of this study is to observe the effects of ice-pack application on different body areas and to note which body area produces the best results according to age, room temperature, sex and disease. Seventeen patients, including six men and eleven women, hospitalized at Seoul National University Hospital from May 22 to August 29, 1971, ranging in age from 15 through 60 years with an oral temperature of 38℃ or over, were chosen for this study. They were observed with regard to the effect of the ice-packs after applications for 30, 45 or 60 minutes. Four ice-packs, 7.6inch by 9 inch, were applied on the chest and the abdominal surface in the control group and the same size and number of packs on the axillae and political regions in the experimental group. The study results were reviewed in a statistical method to obtain the following findings 1. There was no significant difference in the change of the body temperature between the control group and the experimental group after applying the packs for 30, 45 or 60 minutes. 2. Individually, there was a significant difference in the change of body temperature between before and after application for 30, 45 or 60 minutes. 3. The difference of room temperature also had no merle influence on the body temperature taken immediately before applying the ice-packs. Even when ice-packs were applied for 30, 45 or 60 minutes, the room temperature did not influence the reduction of temperature in the patient. 4. There was a significant difference in the change of the body temperature, according to the sex, after application for 30, 45 or 60 minutes. Male patient's body temperature decreased far more noticeably than the female patients and the degree of reduction became more pronounced the longer the packs were applied. 5. In regard to age, in adults, the degree of reduction in the body temperature by the application of ice-packs was similar after appling them for 30, 45 or 60 minutes and did not depend upon the length of application. 6. Regardless of the disease, there was no great difference in the reduction of body temperature when the ice-packs were applied for 30 or 45 minutes, except for patients with typhoid fever when a striking decrease in the fever resulted after a 60 minute application of the ice-pack.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.8
• /
• pp.728-734
• /
• 2016

The improvements of living and lifestyle have led to the increased sales of frozen milk products, such as soft ice cream or slush. These frozen milk products are commonly made in small refrigeration machines. R-502, which has long been used as the refrigerant in soft ice cream machines, is being replaced with R-404A due to the ozone layer depletion issue. In this study, an optimization and performance evaluation were conducted on a soft ice cream machine with a freezer volume of 2.8 liters. The optimization focused on the appropriate refrigerant charge and expansion valve opening. Under the optimized conditions, ice cream was produced in 10 minutes and 5 seconds, and the COP was 0.57. The performance tests included ice cream sales with no interval, ice cream sales with 30 second intervals and under extreme outdoor conditions. The results showed that 20 sales were possible with no interval, and infinite sales could be made with 30 seconds intervals. Ice cream sales were also possible under summer or winter outdoor conditions. The present results may be used for the design of food refrigeration machines as well as to optimize other refrigeration cycles.

• Journal of the Korean Applied Science and Technology
• /
• v.41 no.2
• /
• pp.375-385
• /
• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• Korean Chemical Engineering Research
• /
• v.50 no.4
• /
• pp.690-695
• /
• 2012

Gas hydrate is an inclusion compound consisting of water and low molecular weight gases, which are incorporated into the lattice structure of water. Owing to its promising aspect to application technologies, gas hydrate has been widely studied recently, especially $CO_2$ hydrate for the CCS (Carbon Capture and Storage) issue. The key point of $CO_2$ hydrate technology for the CCS is how to produce gas hydrate in an efficient and economic way. In this study, we have tried to study the characteristic of gas hydrate formation using micro-sized ice through an ultrasonic nozzle which generate 2.4 MHz frequency wave. $CO_2$ as a carrier gas brings micro-sized mist into low-temperature reactor, where the mist and carrier gas forms $CO_2$ hydrate under $-55^{\circ}C$ and atmospheric pressure condition and some part of the mist also remains unreacted micro-sized ice. Formed gas hydrate was average 10.7 of diameter at average. The starting ice particle was set to constant pressure to form $CO_2$ hydrate and the consumed amount of $CO_2$ gas was simultaneously measured to calculate the conversion of ice into gas hydrate. Results showed that the gas hydrate formation was highly suitable because of its extremely high gas-solid contact area, and the formation rate was also very high. Self-preservation effect of $CO_2$ hydrate was confirmed by the measurement of $CO_2$ hydrate powder at normal and at pressed state, which resulted that this kind of gas storage and transport could be feasible using $CO_2$ hydrate formation.

• Journal of Energy Engineering
• /
• v.22 no.2
• /
• pp.105-111
• /
• 2013

The present study has been carried out to reduce the heat loss from a built in refrigerator by using reverse heat loss method to discern the region with larger heat loss. To perform this purpose, an infrared thermographic camera has been used to measure the surface temperature of the refrigerator and tried to improve the heat loss near the ice dispenser. The numerical heat transfer analysis also has been accomplished to clarify the heat transfer mechanism near the ice dispenser. The possible applicable method to reduce heat loss was increasing the curvature radius at the ice dispenser corner. The curvature radius has been changed from 0mm to 40mm to see the effect of the curvature at the corner. From the present research, the optimal curvature radius for the reduction of heat loss at the ice dispenser could be 30mm.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.33 no.2
• /
• pp.112-119
• /
• 1991

Some experiments were carried out to investigate the effects of freezing and thawing on the strength and strain characteristics of alluvial silty clay under the different temperatures, loading and moisture conditions. The results were as follows; 1. The soil used was proved to be consisted of silty clay with honey-combed structure, and showed higher dilatancy, frost activity and lower stability in natural state. 2. Soil treated with freezing and thawing cycles showed lower compressive strength compared with the non treated, The strength decreased with incement of freezing and thawing cycles. It's shapes of stress-strain curves were flat and did not formulate a peak while the peak strength of higher moisture content soil decreased with the increment of moisture content. It's decrement ratio was most distinctly shown at the first one cycle of freezing and thawing. 3. The cohesion decreased due to freezing and thawing cycles but internal frcition angle was not changed. 4. The liquid limit decreased with increment of freezing and thawing cycles, and became almost constant after three cycles of freezing and thawing. 5. The strength under simple loading at failure mode was appeared to be higher compared with the cyclic loading after freezing and thawing but initial moisture content effect was not observed. 6. Ice lense was not observed within 50% of ice content ratio but observed over 100%. The higher the ice content ratio, the higher the peak strength. As a matter of fact, it seems that an optimum ice content ratio exists for plastic mode and the least compressive strength.

• Journal of Dental Anesthesia and Pain Medicine
• /
• v.21 no.4
• /
• pp.329-336
• /
• 2021

Background: In the field of dentistry, topical anesthetics play an important role in reducing pain during needle pricks. The anesthetic property of betel leaves remain unexplored, even though they have been widely used for the treatment of various ailments. The purpose of this study was to compare and evaluate pain perception following topical application of lignocaine gel, clove gel, ice, and newly developed betel leaf extract gel during intraoral injection in children. Methods: Sixty children aged 6-10 years who met the inclusion criteria were divided into four groups. Topical anesthetic agents, 2% lignocaine (Lox-2% Jelly, Neon, Mumbai, India), 4.7% clove gel (Pain Out Dental Gel, Colgate Palmolive India Ltd, Solan, India), 10% betel leaf extract gel, and ice were applied to each group for one min, followed by administration of infiltration anesthesia. Pain perception was analyzed during needle insertion. The Wong Bakers FACES pain rating scale (WBFPRS) was used for subjective assessment and the Sound, Eye, Motor (SEM) scale for objective assessment. Recorded values were tabulated and subjected to appropriate statistical analysis using SPSS software with a P value set at 0.05. Results: The clove oil and betel leaf groups demonstrated the highest WBFPRS scores, followed by the ice and lignocaine groups. The clove, betel leaf extract, and ice groups showed equal and highest SEM scores, followed by the lignocaine group. The mean WBFPRS and mean SEM scores were statistically significant. Conclusion: Betel leaf extract gel is effective in reducing pain and can act as an alternative topical anesthetic agent.