• Journal of Bio-Environment Control
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• v.1 no.2
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• pp.154-161
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• 1992

This experiment was carried oui to determine the relativeness between growth, yield characters and bio-informations as influenced by the spray and rest time intervals of nutrient solution. Tomato(Lycopersicon esculentum Mill.) were grown in aeroponic system on a misting schedule of continuously 60 sec, 30 sec and 10 sec at 10 min intervals with full strength Yamazaki's solution recommended for tomato production. The results obtained were as follows : 1. Leaf area was highest in the plot of 30 sec spray and 10 min rest while the forest one was the plot of 60 sec spray and 10 min rest. Growth characteristics in terms of dry weight of each organ, number of flower, number of flower setted and fruit dry weight were greater in the plot of 30 sec spray and 10 min rest than the other treatments. 2. The number of flower increased with decreasing dry weight but number of flower sorted was not significantly different among treatment except for the plot of 60 sec spray and 10 min rest. 3. Leaf dry weight and fruit dry weight were highly correlated so that 30 sec spray and 10 min rest plot which is the highest fruit dry weight showed the largest leaf area. Continuously sprayed plot reduced markedly the fruit dry weight compared with leaf area. Optimum spray and rest time of nutrient solution in the range of this experiment was determined as 30 sec spray and 10 min rest. 4. Solar radiation within glasshouse during daytime reduced severely compared with outdoor one and air temperature within greenhouse was higher than the leaf temperature of tomato plant. The changes of environmental factors, solar radiation, temperature were accompanied with the sensitive change of bio-informations of tomato leaf Especially differences of spray intervals of nutrient solution affected greatly to the changes of bio-informations : leaf water potential, stomatal resistance and leaf temperature etc. 5. The changing patterns of leaf growth as influenced by the spray and rest intervals of nutrient solution were closely related to the leaf water potential, stomatal resistance and leaf temperature. Feasibility was demonstrated that measurement of bio-information of tomato leaf as influenced by the change of environmental factors could be expected to the amount of growth and fruit yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.1
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• pp.1-12
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• 2007

The purpose of this study was to evaluate the effect that various concentration and application time of hydrogen peroxide had on tooth whitening and physical properties. The hydroxyapatite (HA) discs of $12mm({\Phi}){\times}1.2mm(t)$ in dimensions were made by compression $(100kg/cm^2)$ and sintering (at $1350^{\circ}C$ for 2 hours) All specimens were polished sequentially with '240 through '2000 emery paper and one side of each specimen was polished finally with $0.3{\mu}m$ alumina paste. The discs were placed in sterile whole stimulated saliva overnight at $37^{\circ}C$ in order to form an in vitro pellicle layer. Then the discs were rinsed with distilled water and soaked into staining broth at $37^{\circ}C$ for 7 days. These stained specimens were bleached with hydrogen peroxide according to the change of concentration $(3{\sim}30%)$ and application time ($3{\sim}10$ days). The specimens were analyzed with a spectrophotometer, X-ray diffractometer (XRD), scanning electron microscope (SEM), surface roughness tester, microhardness tester and biaxial flexural strength. The results of present study can be summarized as follows : 1. The bleaching effect was increased with the increased concentration and the extended application time of hydrogen peroxide. 2. The surface roughness was significantly increased from the specimen bleached with 15% hydrogen peroxide for 10 days and with 30% for 7 and 10 days respectively (p<0.05). 3. The changes of crystal phase observed by XRD between before and after bleaching weren't shown of any difference, but microporous structure of surface observed by SEM was shown of increase with the increased concentration and the extended application. 4. The biaxial flexural strength was significantly decreased from bleaching of specimen with 30% hydrogen peroxide for 7 and 10 days respectively (p<0.05) 5. Microhardness was significantly decreased from bleaching with 15% hydrogen peroxide for 10 days and with 30% for 3, 7 and 10 days respectively (p<0.05). Although the tooth bleaching effect was greater when the high concentration was applied, further in vivo experiment will be needed to prove it's safety.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.1-12
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• 2016

This study was carried out for the improvement of nutrition and quality of streamed bread. For this purpose, brown rice liquid starter and brown rice sourdough were made and steamed bread was made with different amounts of starter addition followed by a measurement of its physicochemical and sensory characteristics. The pH of dough and titratable acidity tended to decrease significantly according to brown rice sourdough. In addition, the titratable acidity of the control group had significant different by samples. As for the volume of dough, there was no significant difference between the control sample and each sample, but after 15 minutes of fermentation, the volume increased the most in the control sample, with sample D having the least volume. As for volume and specific volume of steamed bread, sample B had the largest at 3.34 and each sample had significant differences based on fermentation time. As for diameter, sample B was the largest at 88.11 and sample D was the smallest at 79.04, with significant differences among samples. As for height of steamed bread, the control group was the highest at 42.91 and sample D was the lowest at41.87, with significant differences among samples. As for the cross-section structure of steamed bread, the porous of sample B, which had the largest volume and specific volume, was the largest with uniform texture and even distribution. L value tended to be higher in the added sampleroups than in the control sample. a value increased as brown rice sourdough increased, and b value was lower when volume and specific volume of the steamed bread increased, which showed a similar trend with that a L value. As for hardness, viscosity, and chewing capacity, sample D was the highest and sample B was the lowest, with significant differences among samples. As a result of measurement of overall preference, sample B had the highest preference with the highest preference in flavor, taste, appearance and texture, and D had the lowest preference with the lowest preference in taste, appearance and texture, with significant differences among samples.

• Journal of the Korean Ceramic Society
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• v.38 no.10
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• pp.908-913
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• 2001

Paper sludge Ash (PA) and Fly Ash (FA) wastes are usually land-filled for reclamation or substituted for cements as a resource. It could also offer some advantages when they are substituted for clay to preserve the environment. To recycle those wastes, the sintered specimen made of PA-FA-Clay system were examined to find the microstructure and physical properties. The ratio of clay to wastes was fixed as 30:70 by wt%, while PA to FA within waste portion were varied in the range of $1:6{\sim}7:0$. Those specimens were fired in $1150{\sim}1350^{\circ}C$. It was found that the relative density of sintered specimen was increased with amount of PA added at low sintering temperature (i.e, $1150{\sim}1200^{\circ}C$). This is due to increased amount of liquid during sintering. It is shown, however that at high sintering temperature ($1250{\sim}1350^{\circ}C$), the relative density of specimens was decreased with amount of PA added. This is because of overfiring phenomenon which may be able to induce an inhomogeneous microstructure and increased porosity. The mechanical properties of sintered specimen were depended upon the homogeneity of microstructure in accordance with SEM (Scanning Electron Microscopy) and pore size distribution analysis. For example, the compressive strength of 10PA-60FA-30Clay specimen sintered at $1225^{\circ}C$ was twice higher than that of 70PA-30Clay specimen even thought the relative density of those specimen was similar. This decreased strength of 70PA-30Clay specimen appears to be an inhomogeneity of microstructure due to overfiring.

• Korean Journal of Plant Resources
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• v.27 no.4
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• pp.380-391
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• 2014

Plants as well as crops are damaged by a combination of the hot and dry winds that has been a major factor in the reduction of crop production. A means to protect them from damaging conditions is to consider a coating material. In this study, we established laboratory screening methods to find a coating material to protect a crop from rapid transpiration caused by various factors. In a test measuring the weight loss of kidney bean seedlings for 6 days, Avion treatments decreased its weight loss (P=0.05). Owing to long-time spend in completing this assay, we performed a more simple method using a cobalt chloride paper strip, which changes from blue to red colors under water condition. Beewax, guagum, paraffin liquid, soybean oil, and PE-635 gave a waterproofing effect above 37 and 43% at 0.5 and 1 h after treatment, respectively. However, these tested materials did not show significant waterproofing results at 2 h. Although the methods produced reasonable results, a screening method to obtain more objective data is needed. An alternative is to use an instrument that can detect the transpiration of crop leaves. In a preliminary test using barley leaves, a portable photosynthesis system showed transpiration inhibition of 2% soybean oil and 10 times-diluted Avion under field conditions. In another test using the leaves of maize seedlings and apricot tree, 2% liquid paraffin and plant oils such as apricot oil, linseed oil, olive oil, and soybean oil showed significant transpiration inhibition (P=0.05). Especially, paraffin liquid and soybean oil selected from above tests gave good transpiration inhibitory effects against rice at 2%. In addition, the mixture of 2% soybean oil and a spreader showed more elevated inhibition results comparing with soybean oil or the spreader alone indicating that the spreader may be attributed to more uniform diffusion of the hydrophobic material onto the leaf surface of maize seedlings. The hydrophobic material coated physically the stomata and cuticle layers on leaf surfaces of rice. These hydrophobic materials screened in this study are expected to be used as plant coating materials.

• Journal of dental hygiene science
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• v.15 no.3
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• pp.272-279
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• 2015

This study was conducted to provide baseline data which could suggest a direction of role based efficient integrated clinical education by avoiding duplicate of contents through analyzing clinical courses. Among the 7 clinical courses, orthodontics and periodontology were the most published subjects which were published in 5 kinds of books and dental materials was the least published subject which was published in 2 kinds of books on investigation of overlapping contents based on titles that appeared on chapters and verses of all textbooks for clinical courses. Dental implant was covered in 4 subjects such as oral maxillofacial surgery, prosthodontics, periodontology and dental materials which was the most number. Other overlapping contents were restoration treatment, occlusion and malocclusion, temporomandibular joint diseases, anesthesia sedation, tooth trauma, systemic disease and dental treatment, dental casting, isolation techniques, tooth bleaching, pulp protection, gingivitis periodontitis, tooth development, etc. Reviews of textbooks of clinical courses should be conducted in a detailed manner by systematic, various studies in order to improve quality of the textbooks.

• Journal of the Korean Magnetics Society
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• v.25 no.3
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• pp.67-73
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• 2015

This is a basic research for improving soft magnetic property of Fe based nano crystalline alloy powder core. The main study is done around characteristics of permeability, core loss, and DC bias depending on amount of insulation coating agent and particle size. First, $Fe_{73.5}Si_{13.5}B_9Nb_3Cu_1$ amorphous alloy ribbon was fabricated by using the planar flow casting (PFC) device. Then, heat treatment and ball milling were done to obtain alloy powder. The amount of polyether imide (PEI) added to it was varied by 0.5, 1.0, 2.0, 2.5 wt% to have compression molding into $16ton/cm^2$. After going through crystalline heat treatment, the made toroidal nano crystalline powder core ($OD12.7mm^*ID7.62mm^*H4.75mm$) had smaller permeability as amount of insulation coating agent decreases. However, it was found out that core loss and DC bias characteristics have been improved. The reason for this results were expected to be because green density of power core decreases as amorphous alloy powder particles become smaller as amount of alloy powder insulation coating agent increases, it was determined that 1 wt% of insulation coating agent is appropriate. Also, for powder core made based on alloy powder size with amount of insulation coating agent fixed at 1 wt%, effective permeability and core loss were outstanding as particle size became bigger. However, characteristics of DC bias became worse as applied DC field increases. This is expected to be due to insulation effect, residual pores, or molding density of powder core resulting from thickness of coating on surface of alloy powder.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Membrane Journal
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• v.25 no.2
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• pp.115-122
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• 2015

$SiO_2{\cdot}B_2O_3$ was prepared by trimethylborate (TMB)/tetraethylorthosilicate (TEOS) mole ratio 0.01 at $800^{\circ}C$. PDMS[poly(dimethysiloxane)]-$SiO_2{\cdot}B_2O_3$ composite membranes were prepared by adding porous $SiO_2{\cdot}B_2O_3$ to PDMS. To investigate the characteristics of PDMS-$SiO_2{\cdot}B_2O_3$ composite membrane, we observed PDMS-$SiO_2{\cdot}B_2O_3$ composite membrane using TG-DTA, FT-IR, BET, X-ray, and SEM. PDMS-$SiO_2{\cdot}B_2O_3$ composite membrane was studied on the permeabilities of $H_2$ and $N_2$ and the selectivity ($H_2/N_2$). Following the results of TG-DTA, BET, X-ray, FT-IR, $SiO_2{\cdot}B_2O_3$ was the amorphous porous $SiO_2{\cdot}B_2O_3$ with $247.6868m^2/g$ surface area and $37.7821{\AA}$ the mean of pore diameter. According to the TGA measurements, the thermal stability of PDMS-$SiO_2{\cdot}B_2O_3$ composite membrane was enhanced by inserting $SiO_2{\cdot}B_2O_3$. SEM observation showed that the size of dispersed $SiO_2{\cdot}B_2O_3$ in the PDMS-$SiO_2{\cdot}B_2O_3$ composite membrane was about $1{\mu}m$. The increasing of $SiO_2{\cdot}B_2O_3$ content in PDMS leaded the following results in the gas permeation experiment: the permeability of both $H_2$ and $N_2$ was increased, and the permeability of $H_2$ was higher than $N_2$, but the selectivity($H_2/N_2$) was decreased.