• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.6
• /
• pp.1269-1274
• /
• 1999

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

• The Journal of Korean Academy of Prosthodontics
• /
• v.41 no.1
• /
• pp.35-47
• /
• 2003

The dimensional stability of tissue conditioners characterizes the ability of the materials to yield accurate functional impressions of oral mucosa. This study evaluated the viscoelastic property and the linear dimensional changes with the factor of time and thickness of tissue conditioners ($COE-COMFORT^{TM}$, Visco-gel. $COE-SOFT^{TM}$, Soft-Liner). The thickness of these materials were changed (1.5mm, 3.0mm) and the percentage changes in dimension were measured at 1h, 12h, 24h, 36h, 3day, 7day after specimen preparation. From the results large differences appear between the various tissue conditioners. The results suggest that the period recommended for forming functional impression would be 2-3days after insertion in the mouth. in addition. it is important to select tissue conditioners suitable for functional impression because of the wide range of dimensional stability among the materials.

• Korean Journal of Pharmacognosy
• /
• v.12 no.4
• /
• pp.195-199
• /
• 1981

'Kangsim-San' is an added and subtracted prescription of 'Cheongsim-Yeonza-Tang' recorded in 'Dongeuy-Soose-Boweon' from which it has become one of the favorate prescriptions at the Oriental Medical Hospital, Kyung-Hee University. It is described in the book that the 'Cheongsim-Yeonza-Tang' can be effective to symptoms relating to fatigue, nocturnal emission, abdominal pain, tongue deviation and palsy, etc. However the 'Kangsim-San' has been used for neurotic syndrome, pulpitation, insomnia, constipation, dry-mouth, auorexia and arrythmias and so on, added to the above-mentioned symptoms for the 'Cheongsim-Yeonza-Tang' at the hospital. Nevertheless, the pharmacological research of fundamental basis is not completed so far, and we have attempted experiment on various animals to study the pharmacological effects of the medicine. The result was proved as follows; The prescription had a considerable effects on the sedation of central nervous system, antipyretic and analgesic action, and vasodilative action.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1131-1138
• /
• 2009

In this study, the breads with medicinal herbs (MH) composites showing cognitive function were prepared and their characteristics were examined. Fifteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed cognitive function in terms of promoting muscarinic receptor, NMDA receptor and acetylcholinesterase inhibition. In the preparation of breads containing MH extracts of various contents (0, 10, 20, 30, and 50%), there were no significant difference among loaf weight of all groups, but loaf volume of all groups were significantly (p<0.05) decreased with increasing content of MH extracts compared to the control group. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. The most improvements in hardness, fracturability, cohesiveness, gumminess and chewiness of bread were noticed by the addition of 10$\sim$20% MH extracts, while adhesiveness and springiness of bread were the most by the 30% addition ones. Through the sensory evaluation, it was revealed that appearance, mouth feeling, taste, overall preference and crumb texture of bread were not significantly different (p<0.05) between control and those with the 10% addition ones. Therefore the 10% addition ones, which got similar scores to control, will make the most desirable product.

• Journal of dental hygiene science
• /
• v.9 no.4
• /
• pp.375-380
• /
• 2009

The purpose of this study was to help improve oral health care planning for the elderly in an effort to promote the oral health of elderly people in preparation for aging society. The subjects in this study were 200 elderly people who were selected by random sampling from senior centers in Seoul. An interview was conducted to gather data from June to September 2008, and the data collected were analyzed.: 1. The mean number of residual tooth was 13.71. 2. Concerning connections between gender and subjective oral symptoms, gender had a statistically significant relationship to temporomandibular joint dysfunction(p=0.000), dry mouth(p=0.001) and halitosis(p=0.006). The men underwent more oral symptoms than the women. 3. As for the relationship of mastication(p=0.000), oral pain(p=0.010), temporomandibular joint dysfunction(p=0.010) and dry mouth(p=0.001) to subjective oral health state, the elderly people who were not in a good oral health suffered more oral symptoms, and the gap between them and the others was statistically significant. 4. A larger number of tooth led to less mastication difficulties, less dry mouth and more gingival diseases, and the relationship between the factors was statistically significant. A better oral health state led to less mastication difficulties, less oral pain, less dry mouth and less bad breath, and the relationship between the factors was statistically significant. Through this study the oral health the elderly people perceive wss concerned with oral symptom, and the number of residual teeth also had links to subjective oral symptoms. Therefore, to maintain original teeth of the elderly people, the management system of oral health and the education program for oral health in order to prevent disease relateded with oral and enhance the perception standard of oral state are indispensably necessary to the elderly people.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• v.35 no.1
• /
• pp.13-20
• /
• 2009

Background In contrast to defects of the mandible and mouth floor region, in the defect of maxilla, the availability of firmly attached oral and nasal mucosal linings is needed. In addition to it, in consider of operation field, operating convenience, and esthetics, reconstruction using prelaminated flap is strongly recommended. Therefore we consider the prelaminated flap through the cases that is reconstructed using prelaminated forearm flap and prelaminated scapular flap. Patients and Methods From 2001 to 2008, in OMFS SNUDH, there were 6 cases that had reconstruction using prelaminated forearm free flap and other 3 cases that had reconstruction using prelaminated scapular flap of maxilla. The average age of patients that were reconstructed using prelaminated forearm free flap was 47.5 years, the average prelaminated period (after $1^{st}$ operation ${\sim}$ until $2^{nd}$ operation) was 51.8 days and the average follow-up period after $2^{nd}$ operation was 35.3 months. As well, the average age of patients that were reconstructed using prelaminated scapular free flap was 37 years, the average prelaminated period (after $1^{st}$ operation ${\sim}$ until $2^{nd}$ operation) was 57 days and the average follow-up period after $2^{nd}$ operation was 42.3 months. Results Except 1 case that were reconstructed using prelaminated scapular flap, we could get firmly attached oral and nasal stable skin(mucosal like) lining, more adequate thickness flap than any other flap and improved esthetic and functional results in the other 8 cases that were reconstructed using prelaminated flap. The complications of the prelaminated forearm flap cases were inconvenient swallowing, sputum, limitation of mouth opening and difficult mastication. It came from flap shrinkage of the flap in some aspect, as well as other combined operations such as mass resection or RND. The difficult point of the reconstruction of prelaminated scapular flap was the possibility of vascular damage at preparation of flap in $2^{nd}$ surgery. The damage could cause the failure of the prelaminated scapular flap. And the skin-lining of the prelaminated flap had limitations, so it is needed to study about the cultured oral epithelium-lining flap instead of the skin-lining flap. Conclusion We considered about advantages, complications and notable things of prelaminated flap through maxillary reconstruction cases using prelaminated forearm flap and prelaminated scapular flap so far. Furthermore, we should go on studying for functional reconstruction of prelaminated fasciomucosal flap using cultured oral epithelium.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.26 no.4
• /
• pp.477-482
• /
• 2010

In a case of multiple posterior teeth loss, antagonistic teeth extrude to the edentulous space and compensatory occlusion on the remained anterior teeth leads to occlusal trauma. Extrusion of antagonistic teeth breaks down occlusion plane and loss of posterior support bring about severe wear of remained teeth. In this situation, it is needed to restore remained teeth and edentulous space by increasing vertical dimension to obtain prosthodontic rehabilitation space and to correct occlusion plane. In this case report, the patient had a masticatory problem with loss of posterior teeth support and an esthetic problem of shortened anterior teeth. Before the tooth preparation for the prosthodontic restoration, the patient used removable device for 2 months to increase vertical dimension reversibly. After that, he got provisional fixed restoration with irreversible tooth reduction and used it for 3 months. It had spent 5 month to evaluate the adaptation state on final restoration with incresed vertical dimension. The increasing amount was 3 mm, which was relatively in less degree and masticatory system adapted to the increased vertical dimension without any pathologic changes. Final restoration was made to have equal-intensity contacts on all teeth in a verifiable centric relations and immediate disclusion of all posterior contacts the moment the mandible moves in any direction from centric relation. In addition, metal occlusion surface on posterior teeth was applied to prevent excessive muscle activation, occlusal trauma and the porcelain fracture.

• Journal of Veterinary Science
• /
• v.25 no.2
• /
• pp.29.1-29.11
• /
• 2024

Background: Preservation of biological tissues has been used since ancient times. Regardless of the method employed, tissue preservation is thought to be a vital step in veterinary surgery teaching and learning. Objectives: This study was designed to determine the usability of chemically preserved cadaveric equine heads for surgical teaching in veterinary medicine. Methods: Six cadaveric equine heads were collected immediately after death or euthanasia and frozen until fixation. Fixation was achieved by using a hypertonic solution consisting of sodium chloride, sodium nitrite and sodium nitrate, and an alcoholic solution containing ethanol and glycerin. Chemically preserved specimens were stored at low temperatures (2℃ to 6℃) in a conventional refrigerator. The specimens were submitted to gross and organoleptic assessment right after fixative solution injection (D0) and within 10, 20, and 30 days of fixation (D10, D20, and D30, respectively). Samples of tissue from skin, tongue, oral vestibule, and masseter muscle were collected for histological evaluation at the same time points. Results: Physical and organoleptic assessments revealed excellent specimen quality (mean scores higher than 4 on a 5-point scale) in most cases. In some specimens, lower scores (3) were assigned to the range of mouth opening, particularly on D0 and D10. A reduced the range of mouth opening may be a limiting factor in teaching activities involving structures located in the oral cavity. Conclusions: The excellent physical, histologic, and organoleptic characteristics of the specimens in this sample support their usability in teaching within the time frame considered. Appropriate physical and organoleptic characteristics (color, texture, odor, and flexibility) of the specimens in this study support the use of the method described for preparation of reusable anatomical specimens.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.737-744
• /
• 1997

Four-dimensional response surface methodology was used for optimizing preparation conditions and monitoring sensory quality of instant rice gruel prepared using oyster mushroom and brown rice. Water absorption time of brown rice and glutinous rice to prepare instant rice gruel were 50 hr at $5^{\circ}C\;and\;1\;hr\;at\;20^{\circ}C$, respectively. The optimum conditions predicted for each corresponding sensory properties of instant rice gruel were 47.58% (rate of brown rice in water-absorbed brown and glutinous rice), 569.68 mL (content of solution) and 52.40 min (heating time at $120^{\circ}C$) in viscosity of instant rice gruel, 47.15%, 568.49 mL and 53.04 min in taste of instant rice gruel, 44.06%, 558.54 mL and 53.84 min in mouth-feel of instant rice gruel, and 46.20%, 561.64 mL and 51.60 min in overall acceptance of instant rice gruel, respectively. The optimum conditions, which satisfy all sensory properties of rice gruel, were 44%, 620 mL and 56 min in rate of brown rice in water-absorbed brown and glutinous rice, content of solution and heating time, respectively. Sensory scores predicted at the optimum conditions were in good agreement with experimental sensory scores.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.17 no.3
• /
• pp.145-154
• /
• 2001

In the past, many dentist were interested mainly in the mechanical aspects such as tooth preparation and retainer types for making dental restoration. But, these days, the concept of restorative treatment emphasizes the importarce of gnatic system and masticatory muscles in addition to oral cavity. So, the current considerations for the fixed prosthodontic treatment include the stabilization of temporomandibular joint and neuromuscualr system and the relationship of periodontal ligament and occlusion. To achieve the above objectives, occlusal splint has been used as one of the mouth preparations for restorative treatment. The objectives of occlusal splint are as follows; 1. To use as preliminary application for periodontal-occlusal treatment 2. To provide proper vertical dimension 3. To control abnormal habits and parafunction 4. To treat the temporomandibular disease and myofascial pain 5. To establish the new therapeutic position In some cases, the patients had improper vertical dimension and occlusal interferences caused by prostheses reconstucted using centric relation recorded without considering the health of TMJ and manticatory muscle. And these prosthesis act as primary source that cause pathologic phenomenon in periodontal ligament, muscles and TMJ. Physiologically, in order to make the treatment occlusion guided by proper centric relation method, the method should be guided after the use of occlusal splint for some period. The main objective of prosthetic treatment is to maintain the function and health of stomatognathic system. So, one of the most important things that have to be performed by clinicians is a clinical ability to do the correct diagnosis and treatment planning based on the stomatognatic function and occlusion.