• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.267-273
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• 2013

We evaluated the morphological characteristics of 79 popcorn inbred lines, which were developed to breeding popcorn variety at Maize Experiment Station, Gangwon Agricultural Research and Extension Services, by examining ten quantitative and three qualitative characteristics. In the survey of 3 qualitative traits for 79 popcorn inbred lines, most inbred lines respectively showed purple (46 inbred lines) at tassel color (QL1), green (55inbred lines) at silk color (QL2) and green (75 inbred lines) at stem color (QL3). While, on the survey of 10 quantitative traits among 79 popcorn inbred lines, they showed the morphological variation in plant height (QN1, $174.2{\pm}34.9$ cm), ear height (QN2, $103.4{\pm}24.7$ cm), ear length (QN3, $9.4{\pm}3.0$ cm), kernel setting length (QN4, $8.4{\pm}2.6$ cm), ear thickness (QN5, $24.9{\pm}7.7$ mm), ear row number (QN6, $14.0{\pm}2.3$ number), ear weight (QN7, $36.5{\pm}26.0$ g), kernel weight (QN8, $30.9{\pm}19.3$ g), 100 kernel weight (QN9, $10.4{\pm}3.8$ g) and germination rate (QN10, $95.3{\pm}8.1%$), respectively. As a result, 5 inbred lines (PS0-001, PS0-003, PS1-002, PS1-003, PS2-009) in the 79 popcorn inbred lines have showed comparatively high values for the five quantitative traits. On the principal component analysis, silk color (QL2), ear length (QN3), kernel setting length (QN4), ear thickness (QN5), ear weight (QN7), kernel weight (QN8) and 100 kernel weight (QN9) greatly contributed in positive direction on the first principal components, whereas tassel color (QL1), stem color (QL3), ear height (QN2) and ear row number (QN6) contributed in negative direction on the first principal component. In addition, plant height (QN1), ear height (QN2), and kernel weight (QN8) contributed in positive direction on the second principal component, and also tassel color (QL1), silk color (QL2), ear length (QN3), ear row number (QN6) and 100 kernel weight (QN9) contributed in negative direction on the second principal component.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.353-360
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• 2012

The purpose of this study was to evaluate tooth color and microhardness after 15% carbamide peroxide(CP) bleaching treatments with/without potassium nitrate and fluoride(PF), which were used home bleaching. Thirty tooth specimens were obtained from thirty premolar and were randomly divided into three groups: 1, untreated controls(Distilled water): 2, treatment with 15% CP bleaching agent; 3, treatment with 15% CP bleaching agent (contained 3% potassium nitrate and 0.11% fluoride). All groups were treated 6h per day for 14 days then immersed in distilled water. Changes in enamel color were evaluated on Baseline and Day 14. Microhardness were evaluated on Baseline, Days 7 and 14. All the bleached enamel specimens revealed increased whiteness without control group. Groups 2 and 3 showed significantly decreased enamel microhardness compared to control group. On Day 7, Groups 2-3 showed significantly decreased enamel microhardness compared to control group and respective baseline data. The percentage microhardness loss(PML) look at Day 7 and 14 for Group 1, respectively, there was little difference between 1.7 and 0.8. However, Group 2 was 21.9 and 3.5, Group 3 was 16.7 and 1.4 as a baseline and Day 7 were significantly different (p<0.05). The PML of group 2 was significantly highest than that of group 3 on Day 7. As a result, the data indicate that the addition of PF did not influence the whitening efficacy of the bleaching agent negatively. PF-containing bleaching agent reduce the percentage microhardness loss. PF-containing tooth bleaching your teeth with a whitening effect can be reduced by decreasing the hardness of enamel.

• Food Science and Preservation
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• v.23 no.7
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• pp.1058-1064
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• 2016

This study investigated the correlation between physicochemical (color, soluble solids content (SSC), pH, titratable acidity (TA), and firmness) and sensory (appearance, taste, odor, and texture) characteristics of environment-friendly 'Campbell early' grapes to identify quality indices. For analysis, samples of similar-sized grapes were collected from five orchards. The results showed that the physicochemical characteristics of CIE $L^*$, CIE $a^*/b^*$, SSC, pH, TA, and firmness and the sensorial characteristics of color intensity, freshness of stem, odor, sourness, sweetness, and elasticity were different among groups. Correlation analysis results showed that an increase in sweetness and firmness and a decrease in sourness were associated with an increase in overall acceptance. Sourness and sweetness were positively correlated with CIE $L^*$ (r=0.88) and firmness (r=0.95), individually. In the principal component analysis results, component F1 and F2 explained 44.35% and 33.77%, respectively, of the total variance (78.12%). F1 represented firmness, sweetness, elasticity, hardness, grape odor, color intensity, sweet odor, sourness, and damage degree. F2 represented CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, SSC, and peel thickness. The results showed that consumer acceptance of 'Campbell early' grapes can be determined by assessing physicochemical attributes of firmness, CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, and SSC and various sensorial attributes including sweetness, fruit elasticity, fruit hardness, grape odor, and color intensity.

• Journal of the Korea Convergence Society
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• v.10 no.12
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• pp.177-181
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• 2019

The purpose of this study was to investigate the degree of blocking of blue light of the tips and goggles of the curing light during the dental treatment using the blue light of the light curing. The light curing tips and goggles were placed on a UV-Vis spectrometer and the results of light transmission were analyzed. Comparative analysis. As a result, all four types of light curing tips used in the analysis showed excellent blue light blocking effect. In the case of safety goggles, red-type goggles showed blue light transmittance similar to those of light curing than yellow-type goggles. As a result, it is recommended that the attachment of the light curing with high degree of blue light blocking and the wearing of safety glasses are necessary to protect the eyes. This behavior is thought to reduce persistent irritation and fatigue in the eyes.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.446-457
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• 2015

최근 식품에 첨가하는 합성 항산화제가 생체효소의 활성을 억제하고, 암을 유발시키는 등의 안정성에 문제가 되는 것으로 보고되면서 천연 식물자원으로부터의 항산화 물질을 개발하고자 하는 연구가 활발하게 진행되고 있다. 느릅나무의 껍질인 유근피는 항산화 효과가 매우 우수한 것으로 보고되고 있어서, 천연 항산화제로 유근피 에탄올 추출물을 0, 0.05, 0.1, 0.2%로 약과에 첨가하여 합성 항산화제인 BHT와 천연 항산화제인 L-ascorbic acid를 0.02%로 첨가한 약과와 저장기간에 따른 품질특성과 지질산패 정도를 비교하였다. 유근피의 첨가량이 증가할수록 산패취와 경도는 감소하였고, 반면에 수분활성도, 팽화도, 관능평가 등은 증가하였다. 특히 유근피를 첨가함에 따라 약과의 명도가 감소한 것으로 나타났는데, 이는 약과의 메일라드 반응에 의한 갈색물질인 멜라노이딘류의 생성 때문으로 추정된다. 또한 약과의 저장 기간이 증가함에 따라서 경도, 색도, 산패취 등이 증가하였고, 반면에 수분활성도와 팽화도, 색, 맛, 조직감, 전반적인 기호도 등의 관능적 특성은 감소하였다. 유근피가 약과의 저장성에 미치는 영향을 살펴보기 위해서 산가와 과산화물가를 측정하여 실험한 결과, 유근피를 첨가한 약과는 첨가하지 않은 약과에 비해서 지질산화가 적게 일어나, 약과의 저장성을 증가시켜 주는 것으로 나타났다. 관능적인 특성을 비롯한 품질특성과 지질산패 정도를 평가한 결과, 유근피 추출물을 0.1% 첨가한 약과가 가장 좋을 것으로 평가되었다.

• Clinical and Experimental Pediatrics
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• v.48 no.6
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• pp.660-664
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• 2005

Infantile hemangioendothelioma(IHE) of the liver is the most common vascular tumor in infants before the age of 6 months. It is a histologically benign tumor with potentially life-threatening complications. The clinical manifestations are variable, ranging from asymptomatic forms to intractable high-output heart failure. In addition, abdominal mass, intraperitoneal hemorrhage due to rupture of mass, respiratory distress, hematologic abnormalities and jaundice can occur. Diagnostic work-up is through doppler ultrasound sonography, computed tomography scan, magnetic resonance imaging and angiography. Treatment consists of medical treatment, interventional therapy, surgical resection and liver transplantation. We experienced symptomatic IHE in a premature neonate who presented with high output heart failure and respiratory distress. Initial medical treatment and steroid therapy failed to improve his condition. Coil embolization of left hepatic artery resulted in improvement of respiratory symptoms. However, a left lobectomy was performed because the mass size was not decreased with development of collateral vessels. The infant was well, after a successful discharge from the hospital.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2685-2690
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• 2011

The principal objective of this study was to evaluate the quality characteristics of black garlic Chungpomook prepared with different 5 levels(0, 5, 10, 15, and 20%) of black garlic extract. We noted that the luminance and Hunter's L value decreased, whereas the a and b values increased. With regard to the mechanical properties of the black garlic Chungpomook samples, the more the score of hardness, adhesiveness and gumminess were significantly decreased. But fractuality, (springness and chewiness increased. In color, taste and overall quality, the score of black garlic Chungpomook with 15%(BG3) black garlic extract was significantly increased than those of the all.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.278-285
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• 2010

The purpose of this study is to analyze the sensory and mechanical characteristics, moisture content, color and texture of soybean dasik prepared by additions of bamboo leaf powder. The moisture content of the samples ranged from 24.39 to 26.29%. The L values, a values and b values were decreased with increasing the bamboo leaf powder. In the mechanical evaluation, hardness, gumminess and chewiness increased with increasing amounts of bamboo leaf powder while adhesiveness decreased with increasing amounts of bamboo leaf powder. Finally, in the sensory test, the 6% bamboo leaf powder sample received the highest scores for taste, flavor and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.420-424
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• 2000

적과 단감은 비타민 A와 C등의 영양 성분이 함유되어 있으나 전량 폐기 처분되고 있다. 이러한 적과 단감의 이용가능성을 발견하기 위해 적과 부유 단감으로 15$^{\circ}C$, 60일간 숙성 중의 경도, 색도, pH 및 염도의 변화와 기호도, 색, 냄새, 염도 및 조직감 등을 10일간은 감소하였으나 이후 일시적으로 증가하였으며 30일 이후에는 감소하여 연화되었다. 색도의 변화는 명도(L)는 염수 장아찌와 고추장 장아찌 모두 숙성기간 중 감소하였으며 ΔE 값은 고추장 장아찌의 경우 처음 30일간, 염수 장아찌는 40일 RK지 증가 후 감소하였다. 고추장 장아찌와 염수 장아찌 pH의 변화는 처음 10일간은 큰 감소 폭을 나타내었지만 이후에는 서서히 감소하여 숙성 60일째에는 각각 4.5와 4.0을 나타내었다. 염도는 장아찌의 경우 점차 증가하여 60일째에는 고추장 장아찌 5.8, 염수 장아찌는 6.1이 되었으며 침지액의 염도는 점차 감소하여 60일 후에 각각 5.8과 5.4로 나타내었다. 각각의 장아찌에 대한 관능 검사를 실시한 결과 숙성 40일째에 기호도가 가장 높았으며 전반적인 기호도는 고추장 장아찌는 5.9, 염수 장아찌는 4.3으로 나타나 적과 단감을 이용한 고추장 장아찌의 이용 가능성을 발견할 수 있었다.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.215-220
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• 2003

This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.