• The Journal of Korean Academy of Prosthodontics
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• v.47 no.3
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• pp.312-319
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• 2009

Statement of problem: Delamination of veneering porcelain from underlying ceramic substructures has been reported for zirconia-ceramic restorations. Colored zirconia cores for esthetics have been reported that their bond strength with veneered porcelain is weaker compared to white zirconia cores. Purpose: This study aimed to investigate the shear bond strength by manufacturing the veneering porcelain on the colored zirconia core, using the layering technique and heat-pressing technique, and to evaluate the clinical stability by comparing the result of this with that of conventional metal ceramic system. Material and methods: A Metal ceramic (MC) system was tested as a control group. The tested systems were Katana zirconia with CZR (ZB) and Katana Zirconia with NobelRondo Press (ZP). Thirty specimens, 10 for each system and control, were fabricated. Specimen disks, 3 mm high and 12 mm diameter, were fabricated with the lost-wax technique (MC) and the CAD-CAM (ZB and ZP). MC and ZB specimens were prepared using opaque and dentin veneering ceramics, veneered, 3 mm high and 2.8 mm in diameter, over the cores. ZP specimens were prepared using heat pressing ingots, 3 mm high and 2.8mm in diameter. The shear bond strength test was performed in a Shear bond test machine. Load was applied at a cross-head speed of 0.50 mm/min until failure. Mean shear bond strengths (MPa) were analyzed with the One-way ANOVA. After the shear bond test, fracture surfaces were examined by SEM. Results: The mean shear bond strengths (SD) in MPa were MC control 29.14 (2.26); ZB 29.48 (2.30); and ZP 29.51 (2.32). The shear bond strengths of the tested systems were not significantly different (P > .05). All groups presented cohesive and adhesive failures, and showed predominance of cohesive failures in ceramic veneers. Conclusion: 1. The shear bond strengths of the tested groups were not significantly different from the control group (P >.05). 2. There was no significant different between the layering technique and the heat pressing technique in the veneering methods on the colored zirconia core. 3. All groups presented cohesive and adhesive failures, and showed predominance of cohesive failures in ceramic veneers.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.316-323
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• 2019

It is difficult to analyze pymetrozine in citrus fruits using the hydromatrix method because of its low efficiency of purification and overlap of matrix and pymetrozine peaks. Liquid-liquid extraction can analyze pymetrozine in citrus fruits using dichloromethane. Since low pH interferes with the extraction of pymetrozine, the extracts of citrus fruits were maintained over pH 7.0 by adding borax buffer and 1 N NaOH in the improved method. According to the improved method, citrus fruits (such as lemon, lime, orange, tangerine, and grapefruit) were extracted and purified for HPLC-photo diode array analysis. The results of validation were as follows: $4.360{\mu}g/kg$ of limit of detection, $14.533{\mu}g/kg$ of limit of quantitation, and 0.007 mg/kg of method quantitative limit. Citrus fruits spiked with pymetrozine showed a recovery range from 71.8 to 83.7% and a coefficient of variation below 6%. Thus, the improved method can efficiently analyze pymetrozine in citrus fruits.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.142-149
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• 2007

This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The $L^*,\;a^*$, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The $L^*$ value decreased as the washing time increased, and the $a^*$ and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The $L^*,\;b^*$, and shear force values were significantly lower but the $a^*$, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.