• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.157-165
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• 1975

This experiment was carried out to evaluate the sanitary quality of commercially frozen sea foods. One hundred and sixteen samples in six different items from several refrigeration plant in Busan city were examined from March to December in 1974. In addition, the changes in bacterial density through the process from thawing, round or semifilleted frozen alaska pollack to the finishing as frozen fillet blocks were observed. To evaluate the sanitary quality, sanitary indicative bacteria such as total coliform, fecal coliform, fecal streptococci and enterococci as well as plate counts were determined. From the results, the median value of fecal coliform MPN was 20 per 100 grams of the samples and that of enterococci was 790. The median value of plate counts was $2.2\times10^4$ per gram. The plate counts were not correlated with the number of sanitary indicative bacteria. The results suggest that enterococci could be used advantageously in preference to coliform organisms as indicative bacteria for the evaluation of sanitary quality of frozen sea foods. The plate counts at $20^{\circ}C$ of the samples were 14 times higher than that at $35^{\circ}C$. Geometric mean of total coliform MPN was 310 and that of enterococci was 143. Bacterial density was reduced by fleering. Morethan 50 percent for total coliform MPN and $35^{\circ}C$ plate counts, and about 35 percent for enterococci MPN and $20^{\circ}C$ plate counts were reduced under the contact freezing unit which was generally operated at $-40^{\circ}C$. About fifty-five percent of the samples were negative in fecal coliform test and 10 percent of those were exceeded $1.0\times10^5$ per gram in $35^{\circ}C$ plate counts.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.656-663
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• 2012

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10,000, 20,000, 30,000, and 40,000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2~M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.663-668
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• 2007

This study evaluated the microbial, nutritional, and rheological changes in potatoes, during storage at room, low, and freezing temperatures for 6 months. No significant changes in total aerobic plate counts were observed for any of the samples in the assessment of microbiological quality changes. For the 4 types of frozen potatoes, yeasts and molds were not found until 24 weeks. The sugar contents of the potatoes stored at room and low temperature ($10^{\circ}C$) increased during the first 4 weeks of storage, but then decreased rapidly thereafter; while those in the frozen potatoes did not change significantly throughout the 48 weeks. The vitamin C, B1, and B2 contents of the potatoes stored at room and low temperature had decreased significantly after 4 weeks of storage, however, the levels in the frozen potatoes did not change rapidly. The weight, volume, and hardness of the frozen potatoes changed much less as compared to the potatoes stored at room and low temperature over the 48 weeks of storage. Finally, the cohesiveness of all the samples, except for the frozen mashed potatoes, did not change during storage.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.2
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• pp.145-151
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• 2011

Purpose: The purpose of this study was to compare the marginal fit of three-unit zirconia fixed dental prostheses (FDPs) fabricated using CAD/CAM and MAD/MAM system. Materials and methods: Dentiform maxillary central and lateral incisor were prepared for 3-unit FDP and fixed in yellow stone. This model was duplicated to epoxy resin die. On the resin die, fifteen 3-unit FDPs were fabricated. Metal-ceramic group was three-unit metal-ceramic FDPs, $Everest^{(R)}$ group was zirconia three-unit FDPs fabricated using the $Everest^{(R)}$ system (Kavo Dental GmbH, Biberach, Germany) and $Rainbow^{TM}$ group was zirconia three-unit FDPs fabricated using the $Rainbow^{TM}$ system (Dentium Co. Inc., Seoul, South Korea). They were cemented to resin dies with adhesive resin cement. After removing pontics, each retainers were separated and observed under measuring machine (Presize 440C) and analyzed through one-way ANOVA and Duncan test (${\alpha}$ = .05). Results: Mean values and standard deviations of marginal gap dimensions in each group for three-unit FDPs were $78.5{\pm}11.05\;{\mu}m$ for the metal-ceramic group, $59.30{\pm}11.63\;{\mu}m$ for the $Everest^{(R)}$ group and $70.34{\pm}13.98\;{\mu}m$ for the $Rainbow^{TM}$ group. Conclusion: 1. The $Everest^{(R)}$ group in comparison with metal-ceramic group showed better marginal fit, which had significant differences P<.05. 2. The mean marginal gap values between $Everest^{(R)}$ and $Rainbow^{TM}$ group did not showed significant differences (P>.05). 3. The mean marginal gap values between $Rainbow^{TM}$ group and metal-ceramic group did not showed significant differences (P>.05). 4. The mean marginal gaps of each group were within clinically acceptable range ($120\;{\mu}m$).

• Journal of Dental Rehabilitation and Applied Science
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• v.36 no.4
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• pp.254-261
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• 2020

Purpose: The purpose of this study was to assess the marginal and internal fit of interim crowns fabricated by two different manufacturing method (subtractive manufacturing technology and additive manufacturing technology). Materials and Methods: Forty study models were fabricated with plasters by making an impression of a master model of the maxillary right first molar for ceramic crown. On each study model, interim crowns (n = 40) were fabricated using three types of 3D printers (Meg-printer 2; Megagen, Zenith U; Dentis, and Zenith D; Dentis) and one type milling machine (imes-icore 450i; imes-icore GmbH). The internal of the interim crowns were filled with silicon and fitted to the study model. Internal scan data was obtained using an intraoral scanner. The fit of interim crowns were evaluated in the margin, absolute margin, axial, cusp, and occlusal area by using the superimposition of 3D scan data (Geomagic control X; 3D Systems). The Kruskal-wallis test, Mann-Whitney U test and Bonferroni correction method were used to compare the results among groups (α = 0.05). Results: There was no significant difference in the absolute marginal discrepancy of the temporary crown manufactured by three 3D printers and one milling machine (P = 0.812). There was a significant difference between the milling machine and the 3D printer in the axial and occlusal area (P < 0.001). The temporary crown with the milling machine showed smaller axial gap and higher occlusal gap than 3D printer. Conclusion: Since the marginal fit of the temporary crown produced by three types of 3D printers were all with in clinically acceptable range (< 120 ㎛), it can be sufficiently used for the fabrication of the temporary crown.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.618-627
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• 2016

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, $4.67{\sim}16.07^{\circ}Brix$, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

• Journal of Dental Rehabilitation and Applied Science
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• v.24 no.4
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• pp.337-349
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• 2008

Despite an improved bone reactions of Mg-incorporated implants in the animals, little yet has been carried out by the experimental investigations in functional loading conditions. This study investigated the clinical and histologic parameters of osseointegrated Mg-incorporated implants in delayed loading conditions. A total of 36 solid screw implants (diameter 3.75 mm, length 10mm) were placed in the mandibles of 6 beagle dogs. Test groups included 18 Mg-incorporated implants. Turned titanium Implants served as control. Gold crowns were inserted 3 months. Radiographic assessments and stabilitytests were performed at the time of fixture installation, $2^{nd}$ stage surgery, 1 and 3 months after loading. Histological observations and morphometrical measurements were also performed. Of 36 implants, 32 displayed no discernible mobility, corresponding to successful clinical function. There was no statistically significant difference between test implants and controls in marginal bone levels (p=0.413) and RFA values. The mean BIC % in the Mg-implants was $54.4{\pm}20.2%$. The mean BIC % in the turned implant was $48.9{\pm}8.0%$. These differences between the Mg-implant and control implant were not statistically significant (P=0.264). In the limitation of this study, bone-to-implant contact (BIC) and bone area of Mg-incorporated oxidized implant were similar to machine-turned implant. The stability analysis showed no significantly different ISQ values and marginal bone loss between two groups. Considering time-dependent bone responses of Mg-implant, it seems that Mg-implants enhanced bone responses in early loading conditions and osseointegrated similarly to cp Ti implants in delayed loading conditions. However, further investigations are necessary to obtain long-term bone response of the Mg-implant in human.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.470-475
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• 1999

This study was conducted to evaluate the utilization of animal by-product mixture (ABPM) as a dietary animal protein source of fish meal replacer, and to determine the effect of dietary chromic oxide in growing rainbow trout, Oncorhynchus mykiss. ABPM is a mixture of five anmial by-products such as meat and bone meal (MBM) feather meal (FM), squid live, powder(SLP), poultry by-product (PBP) and blood- meal (BM) at a specific weight based ratio. Diet 1 and 2 were formulated on a isonitrogenous and a isocaloric basis of $46.5\%$ crude protein and 16.7 KJ/g diet; diet 1 (WFM 100), $100\%$ of the animal protein source came from white fish meal; diet 2 (ABPM 40), $60\%$ WFM+$40\%$ ABPM as the animal protein source; diet 3 (-Cr) commercial diet without chromic oxide; diet 4 (+Cr), commercial diet with chromic oxide. After eight weeks of feeding trials, fish fed diet 2 had a significantly lower body weight gain (WG) and feed efficiency (FE) than that of fish fed the other diets (P<0.05). When comparing diet 3 with diet 4, no significant differences were found in WG and FE (P>0.05). There were no significant differences on condition factor, hematocrit level, serum phosphorus, bone phosphorus, whole body phosphorus, and bone ash among fish from all four diet groups. Fish fed diet 4 had a significantly higher whole body lipid than that of fish fed the other diets (P<0.05), These results indicated that ABPM could be used less than $40\%$ in growing rainbow trout with a sufficient period of acclimation, In addition, the $0.5\%$ of chromic oxide can be used to determine the apparent digestibility of the nutrients in the feed without any adverse effects on growth and body composition.

• Food Engineering Progress
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• v.13 no.3
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• pp.195-202
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• 2009

This study was accomplished that analysis of seven polycyclic aromatic hydrocarbons (PAHs) in smoked or nonsmoked processing foods by high performance liquid chromatography (HPLC) with fluorescence detection. The calibration line was constructed with injected different levels of standard concentration. Limit of detection (LOD) and limit of quantification(LOQ) showed higher linearity ($r^{2}$=0.998) reasonably, and recovery exhibited 0.033-0.666 $\mu$g/kg, 0.108-2.217 $\mu$g/kg and 69.31-90.14%, respectively. As a result, the samples using smoked tuna as smoked materials contained seven PAHs with different range from 0.256 to 0.486 $\mu$g/kg. The benzo[a]pyrene, indicator of PAHs, was detected to below the LOQ in two samples. Concentrations of benzo[a]pyrene in three samples were below the 2 $\mu$g/kg which is the limit of regulation. Smoked tuna sauces were detected from 0.321 to 0.552 $\mu$g/kg and not detected in drying powders. PAHs of smoked meat products were ranged from 0.720 to 2.027 $\mu$g/kg and are higher than concentration of tuna smoked samples. PAHs were very low in non-smoked foods including mustard, herb, and roasted meats.

• The Journal of Korean Academy of Prosthodontics
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• v.54 no.3
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• pp.239-245
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• 2016

Purpose: The purpose of this study was to identify clinical complications in removable partial denture (RPD) with implant-supported surveyed prostheses, and to analyze the factors associated with the complications such as location of the implant, splinting adjacent prostheses, the type of retentive clasps, Kennedy classification, and opposing dentition. Materials and Methods: A retrospective clinical study was carried out for 11 patients (7 male, 4 female), mean age of 67.5, who received RPD with Implant-supported surveyed prostheses between 2000 and 2016. The mechanical complications of 11 RPDs and 37 supporting implant prostheses and the state of natural teeth and peripheral soft tissue were examined. Then the factors associated with the complications were analyzed. Results: The average of 3.4 implant-supported prostheses were used for each RPD. Complications found during the follow-up period of an average of 42.1 months were in order of dislodgement of temporary cement-retained prostheses, opposing tooth fracture/mobility, screw fracture/loosening, clasp loosening, veneer porcelain fracture, marginal bone resorption and mobility of implant, artificial tooth fracture. Complications occurred more frequently in anterior region compared to posterior region, non-splinted prostheses compared to splinted prostheses, surveyed prostheses applied by wrought wire clasp compared to other clasps, and natural dentition compared to other removable prostheses as opposing dentition. There were no significant differences in complications according to the Kennedy classification. Conclusion: All implant-assisted RPD functioned successfully throughout the follow-up. However, further clinical studies are necessary because the clinical evidences are still not enough to guarantee the satisfactory prognosis of implant-assisted RPD for long-term result.