• Journal of Korean Society of Forest Science
• /
• v.102 no.3
• /
• pp.390-397
• /
• 2013

The study, utilizing a data envelopment analysis (DEA) which is one of the nonparametric estimation methods, aims to evaluate the management efficiency of chestnut tree cultivators in such provinces in Chungchungnam-do as Cheong-yang, Gong-ju, Bu-yeo and so on. The analysis data of this study is based on inputs and outputs of 20 forestry households surveyed in the 2012 survey titled 'A Study on Current Level and Condition of Chestnut Cultivation and Management', which was conducted from March 2012 to October 2012. The elements of inputs are composed of management cost, harvesting cost, material cost, non-operation expenses and cultivation area, while the element of output is a gross margin only. Then the study analyzes a technical efficiency, a puretechnical efficiency and a scale efficiency using CCR and BCC model among DEA methods. Based on that, it also provides improvement methods for forestry households that turned out to be inefficient. In order to verify the result of DEA analysis, the study additionally compares a result of this efficiency study with that of chestnuts management standard diagnostic table. According to the result, the average value of technical efficiency analyzed was 0.667, proving to be inefficient in general. Given that the average value of pure-technical efficiency was 0.944 and that of scale efficiency was 0.703, it can be inferred that inefficiency exists in the field of scale, not in the field of cultivation techniques. As for forestry households with the efficiency score of 1, it is shown that there were 6 households that recorded 1 in the technical efficiency field and 13 households that recorded 1 in the pure technical efficiency. Meanwhile, there were 6 households that recorded 1 in all of the three aspects. In the comparison with the scores from chestnuts management standard diagnostic table, there were 5 households made a high score of over 80, among which are 3 households with score 1 in the technical efficiency. Also, the results of this study and the chestnuts management standard diagnostic table are proved to have the same result, both of them showing the same households that recorded the highest score and the lowest score. This means the management efficiency evaluation using DEA can be applied to the fieldwork along with the chestnuts management standard diagnostic table.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.1
• /
• pp.61-67
• /
• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

• The Journal of the Korean dental association
• /
• v.50 no.12
• /
• pp.743-754
• /
• 2012

urpose : The purpose of this study was to evaluate the US II plus/GS II Osstem$^{(R)}$ implants through the study for the clinical success rate during the installation of the Osstem¢Á implants after bone graft. Materials and Methods : This study was researched in the 4 medical institutions: Chonnam National University, Chosun University, Bundang Seoul National University Hospital, and FM dental clinic from May, 2002 to September, 2009. Based on the total number of 60 patients whose treatment was the installation of the US II plus/GS II Osstem¢Á implants after bone graft, we evaluated success rate of implants. We analysis the distribution of patient's age and gender, edentulous area, bone type, fixture length and diameter, installation and loading time, donor site, bone graft material and method, antagonistic teeth, and survival and success rate. From these analyses we got the following results. Results : 1. In this study, the total number of patients who have been installed with US II plus implant was 27, and total of 52 implants were installed. The average age was 38.9, with 16 male, and 11 female patients. 2. The total number of patients who have been installed with GS II implant was 33, and total of 54 implants were installed. The average age was 49.7, with 24 male, and 9 female patients. 3. As for bone graft method, either autogenous bone or a mix of autogenous and heterogenous bone was used(88.4%) for US II plus. Chin, iliac, and Maxillary tuberosity were the donor sites for autogenous bone graft, and onlay method of bone graft was performed. 4. Allogenic bone or a mix of autogenous and heterogenous bone was used(77.8%) for GS II. Chin, ramus, and tibia were the donor sites for autogenous bone graft, and GBR method of bone graft was performed. 5. The duration from the installation of implants to setting of final prosthesis was average of 16 months and 10 months for US II plus and GS II respectively. Also, the final follow up period was average of 31 months and 28 months respectively. During this period, one GS II implant was removed from 1 patient due to failure of early osteointegration. 6. The survival rates were 100% and 98.1%, and success rates were 94.2% and 94.4% for US II plus and GS II implant respectively. Conclusion : On the evaluation of our clinical study, both US II plus and GS II Osstem¢Á implants showed the excellent clinical results after bone graft.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1423-1430
• /
• 2012

The present study investigated the relationship between physical conditions and sensory properties of red pepper powder stored at different temperatures ($-20^{\circ}C$, $0^{\circ}C$, $20^{\circ}C$) and in different wrap materials (linear low density polyethylene, LLDPE; aluminum/linear low density polyethylene, Al/LLDPE). Red pepper powders with initial moisture contents of $17.35{\pm}0.32$% were not affected by the packaging material or storage temperature. Hunter a values of red pepper powder decreased while Hunter b values increased as storage temperature increased. There were no significant differences according to packaging materials. The American Spice Trade Association (ASTA) color value ($60.85{\pm}0.13$) significantly decreased with increasing temperature from $-20^{\circ}C$ to $20^{\circ}C$ ($21.70{\pm}0.06$ to $56.03{\pm}0.24$). The ASTA color value of samples packed with LLDPE ($21.70{\pm}0.06$) decreased more compared to samples packed with other materials. Further, capsanthin contents ($13.74{\pm}0.02$ mg/100 g) significantly decreased with increasing temperature from $-20^{\circ}C$ ($0.25{\pm}0.01$ to $0.28{\pm}0.01$ mg/100 g) to $20^{\circ}C$ ($0.13{\pm}0.01$ to $0.25{\pm}0.01$ mg/100 g). In the sensory evaluation of red pepper powder, overall acceptability was influenced by redness, yellowness, and pungency color. All physicochemical and sensory properties of red pepper powder were compared. Hunter a values, ASTA color values, and capsanthin contents were significantly associated with sensory preferences. In particular, ASTA color value showed a close relationship with color preference for red pepper (R2=0.922). Thus, we suggest that the preference for red pepper powder can be determined based on instrumental measurements of Hunter a values, ASTA color values, and capsanthin contents.

• Culinary science and hospitality research
• /
• v.22 no.8
• /
• pp.27-38
• /
• 2016

This study examined the nutrient components and physicochemical properties of Acer termentosum Maxim. leaf as a natural health food source. To accomplish this purpose, the general and antioxidative contents of Acer termentosum Maxim leaf were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 53.6%, 24.3%, 3.5%, and 3.5%, respectively. Caloric content of Acer termentosum Maxim was 246.5 kcal, while total dietary fiber was 46.7%. Regarding mineral contents, K was the most abundant mineral, followed by Ca, Mg, and P. Therefore, Acer termentosum Maxim is an alkali material. Total phenol contents of the 70% ethanolic extracts of Acer termentosum Maxim was $116.35{\pm}1.4mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $20.3{\pm}1.23mg\;RE/g$. The antioxidative activities of Acer termentosum Maxim. were significantly increased in a dose dependent manner on DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP (ferric reducing antioxidant power) activity, reducing power. It is expected that follow up study of Acer termentosum Maxim through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• The Journal of Korean Academy of Prosthodontics
• /
• v.47 no.1
• /
• pp.1-11
• /
• 2009

Statement of problem: There are two methods of color choice for the esthetic restoration. One is visual shade matching which draws a comparison between shade guide and teeth in dentist's own eye and the other is using a digital shade analysis system recently introduced. Although the visual shade matching has a lot of problems, decision of color by this visual shade matching and the ways of expression for the decided color are still applicable to clinical dentistry. Purpose: This study is designed to investigate shade guides used in the dental clinics and laboratories have the same value using ShadeEye-$NCC^{(R)}$ dental chroma meter (Shofu Inc., Kyoto, Japan) using shade guide are evaluated. Material and methods: At the first experiment, eight Vita Lumin Vacuum shade guides (Vident Inc., California, USA) were collected from the dental clinics. A1 and B1 shade tabs are chosen and the colors are analyzed five times each in both tooth and porcelain modes by digital shade analysis system, ShadeEye-$NCC^{(R)}$. In the second experiment, twelve Vita shade guides using practically in the dental clinics and laboratories were collected and also A1 and B1 shade tabs are chosen and the colors of A1 and B1 are analyzed one time each in both tooth and porcelain modes by ShadeEye-$NCC^{(R)}$. Results and conclusion: There were significant differences among eight shade guides in terms of shade (chroma), value and hue in both of A1 and B1 (P<.05). Shade guides using in present both dental clinics and laboratories did not show significant differences, except A1 in the porcelain mode, it showed significant differences (P<.05) in the shade even though the shade tab has the same name.

• The Journal of Korean Academy of Prosthodontics
• /
• v.47 no.1
• /
• pp.82-90
• /
• 2009

Statement of problem: Recently, as patients' expectation and interest for esthetics are increasing, concerns of esthetic restoration for removable dentures as well as fixed prosthodontics are also increasing. And the color stability of artificial teeth will affect a long term success rate of the denture. But the stain or discoloration of these artificial teeth as well as denture resin has caused esthetic problem. Purpose: This study was designed to evaluate the influence on color stability of artificial teeth when soy sauce, red pepper paste and coffee which many Koreans have eaten were applied. Material and methods: For artificial teeth type(Endura $Anterio^{(R)}$, Physio $Duracross^{(R)}$, Trubyte $Biotone^{(R)}$) selected for the study, 10 specimens each were soaked into individual beakers of soy sauce, red pepper paste, coffee and distilled water. And $L^*$, $a^*$, $b^*$ value were measured for evaluation of the color difference (${\Delta}E^*$) with spectrophotometer on the 1 day, 1 week, 2 weeks, 4 weeks and 8 weeks after immersion. Results: 1. ${\Delta}E^*$ value of artificial teeth which were soaked in soy sauce and coffee was various according to soaking periods. However there was significant difference between Trubyte $Biotone^{(R)}$ and Physio $Duracross^{(R)}$ in red pepper paste regardless of soaking period(P<.05). 2. Except for 8 weeks of Endura $Anterio^{(R)}$, 4 weeks and 8 weeks of Physio $Duracross^{(R)}$, artificial teeth soaked in red pepper paste regardless of the type had significant difference of ${\Delta}E^*$ value compared with other groups (P<.05). 3. $a^*$, $b^*$ value of Endura $Anterio^{(R)}$ and Trubyte $Biotone^{(R)}$ which were soaked in red pepper paste had significant difference compared with the value of other group(P<.05). Conclusion: Red pepper paste had the greatest effect on color difference of artificial tooth. Physio $Duracross^{(R)}$ showed relatively less color difference than Trubyte $Biotone^{(R)}$ and Endura $Anterio^{(R)}$. But as ${\Delta}E^*$ difference were all less than 3.3, these artificial resin teeth seemed appropriate for clinical use.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.9
• /
• pp.1154-1161
• /
• 2008

The purpose of this study is to determine the possibility of using Sophorae fructus as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Sophora fructus were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 75.9%, 16.4%, 2.41%, and 5.2%, respectively, while the calories of Sophora fructus was 337.3 kcal. Total dietary fiber was 15.07% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 1.09% and 10.36%, respectively. The protein was composed of a total of 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 2,310.91 mg and 5,218.52 mg. The K was the largest mineral followed by Ca, P and Mg, which means Sophorae fructus is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 24.94%, 32.40%, and 32.86%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of vitamin C in Sophorae fructus was higher than that of any other plant, which suggests that it could increase blood elasticity. The content of rutin, which is responsible for capillary vessel permeability, was 1.78%. The contents of water soluble antioxidative materials in 1 mL of water-extracted Sophorae fructus were $4.95\;{\mu}g$ which is comparable to 1,560.96 mmol of vitamin C in antioxidant effect. The general nutrients and other antioxidatant bioactive materials in Sophorae fructus were also potential materials for good health food. It is expected that a follow up study on Sophorae fructus through developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

• The Korean Journal of Nuclear Medicine Technology
• /
• v.17 no.1
• /
• pp.67-70
• /
• 2013

Purpose: Surge in patients with hepatocellular carcinoma, hepatic artery chemical embolization is one of the effective interventional procedures. The PET/CT examination plays an important role in determining the presence of residual cancer cells and metastasis, and prognosis after embolization. The other hand, the hepatic artery chemical embolization of embolic material used lipiodol produced artifacts in the PET/CT examination, and these artifacts results in quantitative evaluation influence. This study, the radioactivity density and the percentage error was evaluated by the extent of the impact of lipiodol in the image of PET/CT. Materials and Methods: 1994 NEMA Phantom was acquired for 2 minutes and 30 seconds per bed after the Teflon, water and lipiodol filled, and these three inserts into the enough to mix the rest behind radioactive injection with $20{\pm}10MBq$. Phantom reconfigure with the iterative reconstruction method the number of iterations for two times by law, a subset of 20 errors. We set up region of interest at each area of the Teflon, water, lipiodol, insert artifact occurs between regions, and background and it was calculated and compared by the radioactivity density(kBq/ml) and the% Difference. Results: Radioactivity density of the each region of interest area with the teflon, water, lipiodol, insert artifact occurs between regions, background activity was $0.09{\pm}0.04$, $0.40{\pm}0.17$, $1.55{\pm}0.75$, $2.5{\pm}1.09$, $2.65{\pm}1.16 kBq/ml$ (P <0.05) and it was statistically significant results. Percentage error of lipiodol in each area was 118%, compared to the water compared with the background activity 52%, compared with a teflon was 180% of the difference. Conclusion: We found that the error due to under the influence of the attenuation correction when PET/CT scans after lipiodol injection performed, and the radioactivity density is higher than compared to other implants, lower than background. Applying the nonattenuation correction images, and after hepatic artery chemical embolization who underwent PET/CT imaging so that the test should be take the consideration to the extent of the impact of lipiodol be.

• Korean journal of food and cookery science
• /
• v.19 no.6
• /
• pp.685-693
• /
• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.