• Korean Journal of Dental Materials
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• v.45 no.4
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• pp.257-274
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• 2018

The purpose of this study was to evaluate the effect of acid-treatment conditions on the surface properties of the RBM (Resorbable Blast Media) treated titanium. Disk typed cp-titanium specimens were prepared and RBM treatments was performed with calcium phosphate ceramic powder. Acid solution was mixed using HCl, $H_2SO_4$ and deionized water with 4 different volume fraction. The RBM treated titanium was acid treated with different acid solutions at 3 different temperatures and for 3 different periods. After acid-treatments, samples were cleaned with 1 % Solujet solution for 30 min and deionized water for 30 min using ultrasonic cleanser, then dried in the electrical oven ($37^{\circ}C$). Weight of samples before and after acid-treatment were measured using electric balance. Surface roughness was estimated using a confocal laser scanning microscopy, crystal phase in the surface of sample was analyzed using X-ray diffractometer. Surface morphology and components were evaluated using Scanning Electron Microscope (SEM) with Energy Dispersive X-ray spectroscopy (EDX) and X-ray Photoemission Spectroscopy (XPS). Values of the weight changes and surface roughness were statistically analyzed using Tukey-multiple comparison test (p=0.05). Weight change after acid treatments were significantly increased with increasing the concentration of $H_2SO_4$ and temperature of acid-solution. Acid-treatment conditions (concentration of $H_2SO_4$, temperature and time) did not produce consistent effects on the surface roughness, it showed the scattered results. From XRD analysis, formation of titanium hydrides in the titanium surface were observed in all specimens treated with acid-solutions. From XPS analysis, thin titanium oxide layer in the acid-treated specimens could be evaluated. Acid solution with $90^{\circ}C$ showed the strong effect on the titanium surface, it should be treated with caution to avoid the over-etching process.

• Journal of The Korean Ophthalmological Society
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• v.58 no.6
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• pp.706-711
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• 2017

Purpose: To analyze blinking patterns when watching an ultra-high definition (UHD) television and to compare the results between normal eyes and dry eyes. Methods: A total of 59 participants aged from 13 to 69 years were instructed to watch a colorful and dynamic video on a UHD television for 10 minutes. Before and after watching the UHD television, we measured the best corrected visual acuities, autorefraction, tear-break-up-time, degree of corneal erosion and conjunctival hyperemia via slit lamp biomicroscopy. In addition, questionnaires for the evaluation of eye fatigue and symptoms of a dry eye were completed. The definition of dry eye syndrome was that the tear-break-up-time of one of the eyes was less than 5 seconds, conjunctival injection, or marked corneal erosion. The number of blinks and the duration of blinking were both measured and analyzed at the early and late phases of video-watching. Results: After watching the UHD television in the normal eye group, the tear-break-up-time was significantly decreased (p < 0.001) and the degree of corneal erosion was significantly increased (p = 0.023). However, the subjective symptoms of participants were not aggravated (p = 0.080). There were no significant differences in blinking patterns in the dry eye group. On the other hand, in the normal eye group, the mean blinking time was significantly increased (p = 0.030). Conclusions: Watching an UHD television changes the tear-break-up-time, degree of corneal erosion, and blinking pattern in normal eyes, which may increase the risk of dry eye syndrome.

• Journal of the Geological Society of Korea
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• v.54 no.6
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• pp.587-603
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• 2018

3-D petroleum system modeling was performed on the Jeju Basin, offshore southern Korea to analyze the hydrocarbon migration and accumulation as well as the generation and expulsion of the hydrocarbon, based on subsurface structure maps of respective sedimentary formations. The lowermost formation deposited in Eocene time was assigned as a source rock, for which a mixed kerogen of type II and III was input in the modeling of oil and gas generation in consideration of the sedimentary environment of fluvio-lacustrine condition. Initial TOC was 4% as an input, based on the analysis of the well data and sedimentary environment. The modeling results show that a considerable amount of hydrocarbons was generated and expelled from the source rocks at the western Joint Development Zone (JDZ) sub-block 4, where the hydrocarbons was migrated to the above reservoir rocks at 20 Ma. The oil and gas in the reservoir rocks of the JDZ sub-block 4 are accumulated into the prospects with closure structures that has already been formed at the nearby areas. Another generation of hydrocarbon occurs from the source rock at the eastern border area of JDZ sub-block 1 and 2, where the expulsion of the hydrocarbons occurs at 10 Ma from the source rock into the above reservoir rocks, in which the accumulation also is expected. The generation, migration and accumulation were retarded at the eastern area of the JDZ sub-block 1 and 2, compared with the area of the western JDZ sub-block 4. Based on the modeling results, it is estimated that gases migrated laterally and vertically in long distance whereas oil migrated laterally in shorter distance than gases. A substantial amount of hydrocarbon could have seeped out of the reservoir formations to the surface since the migration of oil and gas actively occurred in Miocene time before the formation of seals. However, the modeling shows that the hydrocarbon could be accumulated smoothly into the closed structures that can be formed locally by alternation of sand and shale beds.

• 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.

• Food Engineering Progress
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• v.13 no.3
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• pp.203-210
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• 2009

In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.

• Food Engineering Progress
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• v.13 no.2
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• pp.117-121
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• 2009

Detection of spoilage odors from beef during storage was investigated using sensory evaluation with R-index, and microbial assay for Pseudomonas. Beef samples were tested to measure the flavor changes, which were converted to R-index, and the Pseudomonas levels during storage. There was a steep rise in R-index until 36 hr after storage at 25$^{\circ}C$, and then a gentle rise from 48 hr, whereas, there was a steady rise in R-index in the whole range of storage at 5$^{\circ}C$. Detection time of spoilage odors according to R-index was statistically analyzed at $\alpha$=5% to be at 30.92${\pm}$3.47 hr and 169.80${\pm}$11.27 hr for 25 and 5$^{\circ}C$ storage, respectively, and analyzed at $\alpha$=1% to be 34.80${\pm}$4.01 and 176.41${\pm}$9.89 hr for 25 and 5$^{\circ}C$ storage, respectively. At the detection times of spoilage odors, the Pseudomonas levels were found to be almost the same, but less than 6-7 log CFU/g generally known as a standard level at occurrence of spoilage odors in beef. This indicated that some other factors than the Pseudomonas reactions could be associated with generation of spoilage odors.

• Food Engineering Progress
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• v.14 no.1
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• pp.1-6
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• 2010

Fruit wine from Acanthopanax sessiliflorus(A. sessiliflorus) including many pharmacological components was manufactured and its functional properties were investigated. The fruit part of A. sessiliflorus contained 75.74${\pm}$0.49%(w/w) moisture, 12.51${\pm}$1.23%(w/w) crude protein, 4.20${\pm}$0.51.%(w/w) crude fat and 5.21${\pm}$1.64%(w/w) crude ash. Minerals of fruit were potassium(12.94${\pm}$0.08 mg/g), calcium(1.53${\pm}$0.06 mg/g) and magnesium(1.12${\pm}$0.05 mg/g). Initial soluble solid and fermentation temperature were 24-30$^{\circ}$Brix and 20${^{\circ}C}$ for manufacturing fruit wine from A. sessiliflorus. When initial soluble solid of a must was adjusted to more than 30$^{\circ}$Brix, ethanol production was suppressed slightly. The polyphenol content of the fruit wine fermented at 20${^{\circ}C}$(125.24${\pm}$1.86 mg/mL) was higher than those at 25${^{\circ}C}$(99.69${\pm}$2.11 mg/mL) and 30${^{\circ}C}$(95.55${\pm}$1.54 mg/mL). Electron donating activities of wines fermented at 20, 25 and 30${^{\circ}C}$ were 85.9${\pm}$2.3, 55.7${\pm}$2.5 and 55.2${\pm}$3.4%, respectively. The content of eleutheroside B increased up to 146.58${\pm}$4.10 $\mu$g/mL during fermentation. There was no significant effect of fermentation temperature on eleutheroside B content. The fruit part of A. sessiliflorus can be used as a valuable resource for development of nutraceutical foods.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.85-92
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• 2012

This study was conducted to develop a set of EST-SSR marker for the purity test of commercial F1 hybrid cultivars in the watermelon. A total of 353 EST-SSR were selected and tested on seven F1 cultivars and their 11 parental lines achieved from NH Seeds Inc., Korea. Among tested 96 primer sets, WMU0056 for 'Orange', WMU0400 for 'Heukbo', WMU0056 and WMU0400 for 'Sindong', and WMU0056 and WMU0400 for 'Serona' revealed polymorphisms between the parental lines and heterozygosity from these F1 cultivers. Of 122 primer sets tested for 'Haedong', WMU0056, WMU0400, WMU0580, WMU1211, WMU4136, and WMU448 showed polymorphisms that were appropriate for the F1 purity test. WMU0056 and WMU0400 can be useful for 'Haedong', as well. Relatively low polymorphisms between parental lines were detected for 'Kulnara'(5%) and 'Hwangpea'(2%), and therefore, all 353 primer sets were tested on these cultivars. As the result, WMU5339 and WMU7003 were found to be useful for the F1 purity test in 'Kulnara' and 'Hwangpea', respectively. Using these EST-SSR markers developed by ICuGI, hybridity of the seeds for four F1 cultivars produced from farmers was evaluated, and levels of the F1 purity higher than 97.5% was observed from all seed populations. Our results indicated that the watermelon EST-SSR marker information posted in ICuGI could be utilized for developing codomiant and locus-specific markers that are highly effective for the F1 purity test.

• FLOWER RESEARCH JOURNAL
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• v.16 no.3
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• pp.168-173
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• 2008

This study was conducted to determine biological characteristics of Acorus calamus L. angustatus by using aqueous, ethanol and methanol extracts from the leaves and the rhizomes of Acorus calamus L. angustatus plants. The highest total phenol contents were found in the extracts from the leaves of Acorus calamus L. angustatus ($68.4mg{\cdot}L^{-1}$) followed by rhizome ($49.3mg{\cdot}L^{-1}$). At $1,000mg{\cdot}L^{-1}$ the free radical scavenging activity of 1, 1-Diphenyl-2-picrylhydrazyl showed the highest activity in the extracts of the leaves and the rhizomes by 86.3% and 86.1%, respectively. Total flavonoid contents at $2,000mg{\cdot}L^{-1}$ extracts showed the greatest amount in the aqueous leaf extracts ($61.1mg{\cdot}L^{-1}$), and the ethanol rhizome extracts ($15.4mg{\cdot}L^{-1}$). Nitrite radical scavenging activity at $2,000mg{\cdot}L^{-1}$ was highest in the methanol extracts from leaves and rhizomes by 75.7% and 77.9%, respectively. Mushroom tyrosinase inhibition activity of leaves and rhizome from the Acorus calamus L. angustatus was very low, showing less than 1.3% regardless of the extract solvent, plant part, and concentration. These results indicated that methanol extracts from leaves exhibited higher biological activities than other extracts from rhizomes.

• FLOWER RESEARCH JOURNAL
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• v.19 no.4
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• pp.187-191
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• 2011

Rising soil temperature was effectively controled by shading net of 50% and cooled water to maintain average $18.8^{\circ}C$ (maximum $23^{\circ}C$), then shading net of 50% and ground water to maintain average $23.2^{\circ}C$ (max. $28.5^{\circ}C$), shading paint of 30% and shading net (50%) to maintain average $24^{\circ}C$ (max. $30^{\circ}C$) in that order. Alstroemeria 'Modena' most affected by shading and cooling water was better in shoot length as 95.9 cm and fresh weight as 67 g than those of other treatments. The production of cut flower was increased more 121% with treatment 50% shading net and cooling water, 59% with 50% shading net and ground water, and 65% with 30% shading paint than that of 50% shading net, respectively. Soil temperature was higher $8^{\circ}C$ with the plot of circulating warm water than untreated control plot. Alstroemeria 'Aspen', 'Modena', and 'Chanel' increased more plant growth such as plant height, fresh weight in warm water than in untreated control plot, but Alstroemeria 'Bordeaux' decreased plant height. Because of increasing plant growth, flower quality such as peduncle length, peduncle diameter, floret number and flower weight of 4 all cultivar was better in the plot of circulating warm water than untreated control plot. Also, the production of cut flower was increased the most in Alstroemeria 'Modena' by 38%, 'Aspen', 'Bordeaux', and 'Chanel' in that order.