• Archives of design research
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• v.11 no.1
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• pp.237-244
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• 1998

Rapid prototyping is an efficient method to evaluate the usability of electric home appliances. However, the use of rapid prototyping method in usability tests has not been sufficiently validated. The purpose of this study was to validate computer-generated prototypes whether they can replace real products in usability tests. The control-display panel of a refrigerator was selected for this study. Sixteen female subjects participated in a between-subjects experiment: Eight subjects of them used the real refrigerator while others used the computer-generated prototype of the refrigerator. The difference between the refrigerator and the prototype was analyzed in terms of task failure rate, task completion time, and the number of buttons pressed for three typical tasks: clock setting, selecting an operation mode for refrigerating room, and selecting an rapid freezing mode. The results of a non-parametric statistical test showed that the prototype was not significantly different from the real refrigerator. Therefore, the rapid prototyping technique can be applied to the usability tests for the simple electric home appliances such as the refrigerator.

• Journal of Periodontal and Implant Science
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• v.36 no.3
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• pp.745-755
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• 2006

The purpose of this study was to investigate the effects of irradiated frozen allogenic bone(IFAB) on the cell proliferation and differentiation of human fetal osteoblasts. Human fetal osteoblasts(hFOB1) were cultured to examine the cellular proliferation for 3 days and 5 days with $1mg/m{\ell}$, $100{\mu}g/m{\ell}$, $10{\mu}g/m{\ell}$, $1{\mu}g/m{\ell}$, $100ng/m{\ell}$, $10ng/m{\ell}$, $1ng/m{\ell}$ of IFAB, and to compare the ALP synthesis to control groups for 3 days with DMEM/F-12 1:1 Mixture and $1mg/m{\ell}$, $100{\mu}g/m{\ell}$, $10{\mu}g/m{\ell}$, $1{\mu}g/m{\ell}$, $100ng/m{\ell}$, $10ng/m{\ell}$, $1ng/m{\ell}$ of IFAB. To compare the calcium accumulation, hFOBl cultured for 23 days were quantified and photographed. The cellular proliferation of hFOBls treated with IFAB was increased at 5 days to control(p<0.05). The activity of ALP in hFOBls treated with $100ng/m{\ell}$ IFAB was significantly increased at 5 days(p<0.05). A quantified calcium accumulation in hFOBl was significantly increased at $100ng/m{\ell}$, $10ng/m{\ell}$ of IFAB(p<0.05). In the present study, we found that IFAB playa important role of bone formation in the early stage. There was considered that IFAB could be used in the bone graft material.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.52-59
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• 2005

This study was performed to investigate physicochemical and textural characteristics, and antimicrobial effect for Listeria monocytogenes (LM) in low-fat functional sausages (LFFS) containing sodium lactate (SL) and potassium lactate (PL) during storage at 4℃ for 10 weeks. The LFFS treatments included CTL (Low-fat sausage control), TRT1 (SL 3.3%), TRT2 (SL 2.2% + PL 1.1%), TRT3 (SL 1.1% + PL 2.2%), TRT4 (PL 3.3%). Proximate composition for LFFS were 73.9∼75.2% moisture, 1∼2% fat and 15.5∼15.9% protein, and pH values ranged from 5.8 to 6.5. Expressible moisture (EM, %) and vacuum purge (VP, %) ranged from 22.9 to 33.0 and from 2.7 to 5.3, respectively. EM of CTL, TRT1 and TRT2 increased with increased storage time, however, no differences in VP were observed during storage time. Hunter color values (L, a, b) were not affected by the addition of SL and PL, and storage time (p>0.05). Most textural properties of LFFS were not affected by the addition of SL and PL, except for few cases, but those of CTL tended to increase with increased storage time. The addition of SL and PL into LFFS, alone or in combination, inhibited the microbial growth of inoculated LM during refrigerated storage, resulting in longer shelf-life than the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1045-1050
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• 2006

Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water-holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.

• Journal of Periodontal and Implant Science
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• v.23 no.3
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• pp.374-390
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• 1993

Regeneration of periodontal tissue after a loss of attachment due to disease or trauma repesents an important issue in dentistry, and various bone graft materials have been used to regenerated lost periodontal tissue and restore proper fuctions. Among those, allografts have been extensively researched and widely used clinically, since they are known to possess an excellent osteoinduction capability and result in proper topography of alveolar bone. Regeneration of periodontal tissue in supraalveolar defects may be technically difficult. However, a large amount of regeneration has been observed by complete tissue coverage of involved teeth. In this study, supraalveolar defects in adult dogs were treated with periodontal surgery, decalcified freez-dried bone allograft, complete tissue coverage was attained, and effects on repair and regeneration of alveolar bone, cementum and periodontal ligament were studied. Exposure of premolar furcation of adult dogs was attained by removing marginal alveolar bone down to 5mm from CEJ, and root surfaces were planed with curettes. On the left side, defects were treated without any allograft(Control Group). On the right side, a DFDB was used(Experimental Group). In all groups, flaps were coronally positioned and sutured, completely submerging the treated defects. At two weeks, the crown were exposed 2-3mm. Healing progresses were histologically observed after eight weeks and the results were as follows : 1. Distance from CEJ to AJE was : $2.82{\pm}0.66mm$ in the control group, $1.71{\pm}0.51mm$ in experimental group, with significant differences between groups.(P<0.01) 2. Periodontal repair was : $2.18{\pm}0.66mm$ in the control group, $3.29{\pm}0.51mm$ in experimental group, with significant differences between groups.(P<0.01) 3. Connective tissue repair was : $1.43{\pm}0.52mm$ in the control group, $0.76{\pm}0.47mm$ in experimental group, with significant differences between groups.(P<0.01) Orientation of connective tissue fibers in relation to root surfaces was : mostly parallel in the control group, vertical or parallel or irregular in experimental group. 4. The amount of cementum formation was : $1.66{\pm}0.58mm$ in the control group, $2.86{\pm}0.66mm$ in experimental group, with significant differences between groups. 5. The amount of alveolar bone formation was : $0.76{\pm}0.72mm$ in the control group, $2.53{\pm}0.56mm$ in experimental group, with significant differences between groups.(P<0.01)

• Food Science and Preservation
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• v.13 no.1
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• pp.30-36
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• 2006

Milk protein-gum conjugates were prepared by Maillard reaction and added to dough to investigate the possibile use of them as anti-staling agents in bread Four different types of conjugates were added to dough, i.e., $casein-\kappa-carrageenan$ (CK), casein-sodium alginate (CA), $whey-\kappa-carrgeenan$(WK) and whey-sodium alginate (WA). Their addition to flour increased the gelatinization temperature, water absorption and development time of the dough. Extensogram showed the increased resistance to extension of the doughs resulting from the addition of the conjugates. Moisture content of the breads decreased during storage at $5^{\circ}C$ for 4 days. The breads added with conjugates had lower extents of the decreases than non-treated degrees and maintained higher moisture content than non-treated bread after 3 freeze-thaw cycles. The storage degrees at $5^{\circ}C$ for 4 days affected the increased bread hardness, but, addition of WA conjugate decreased extents of the increases. Therefore, milk protein-gum conjugates, especially WA conjugate, contributed to retarding staling of breads

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.133-138
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• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.202-208
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• 2006

Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value $(12.4^{\circ}Brix)$ was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at $4^{\circ}C$, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation-use could be conserved after slicing for 30 days at $4^{\circ}C$ with the addition of 1.5% citric acid and for one year at $-20^{\circ}C$ with the plastic film sealing, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.505-511
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• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.959-963
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• 2001

To investigate the antimicrobial effects of Scutellariae Radix extract against L.monocytogenes from foods, L. monocytogenes strains isolated from livestock, processed food from meat and milk, and frozen foods, were examined for their sensitivity to Scutellariae Radix extract. 30 L. monocytogenes strains were isolated from total 178 samples(16.9%); 13(14.0%) strains from beef 6(20.7%) strains from pork, 9(39.2%) strains from chicken and 2 (16.7%) strains from frozen foods but was not found from processed products, The serotypes of isolated L.monocytogenes were serotype O-1 strains (23, 76.7%) and serotype O-4 strains(7, 23.3%) on antisera agglutination test. The growth curves of isolates were shown lag phase, logarithmic phase, stationary phase and death phase as typical sigmoid curve on the preservative-free hams. After 6 hours. Scutellariae Radix extract contain group differ from control group on preservative-free ham samples, and the isolates were inhibited in more than 1000 ppm Scutellariae Radix extract on the inhibitory growth curve of L.monocytogenes. The mor-phological changes were observed by transmission electron microscope and the microbial cells membrane was destroyed by Scutellariae Radix extract.