• Journal of Korean Biological Nursing Science
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• v.5 no.1
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• pp.23-33
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• 2003

This morphological study was carried out to investigate the healing effect of open and occlusive dressing on rabbit skin wounds. The male white rabbits were given incision wound measuring 1.0cm in length and excision wound measuring $1.0{\times}0.2cm$ respectively on backs. Five rabbits among their received sterilization with beta dine twice a day and kept wound open. Another group of rabbits received sterilization and occlusive dressing with application of 1% sulfadiazine ointment and covering of gauze. The rabbits were observed at 5, 10, and 15 days after dressing with light microscope. The results were as follows. Both incision and excision wounds received open and occlusive dressing respectively revealed formation of scab and regeneration of epidermal epithelial cells at wound margin. The superficial dermis showed infiltration of neutrophils, monocytes, and lymphocytes, fibroblastic proliferation, and edema. On 10 days after opera and occlusive dressing the scab had disappeared and regeneration of epidermal epithelium was completed. The capillaries and inflammatory cells were decreased in number. However, edema and fibroblastic proliferation were more pronounced. On 15 days after opera and occlusive dressing, there were keratinization of regenerated epidermal epithelium, loss of inflammatory infiltration, edema, and capillary proliferation, and increase of fibroblastic proliferation and collagen fibers. The amounts of scars were less in incision wound than of excision one. There were no differences in healing processes between both dressing methods. According to the above results, it was conceived that sterilization of wound is more important in wound healing than dressing method in trivial wounds.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.11a
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• pp.51-55
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• 1996

본 연구에서는 숫돌면의 직접관찰에 의해 적정한 드레싱 시기를 결정하는 것에 관한 연구를 수행했다. 이를 위해, 와전류센서를 숫돌주위에 설치하여 숫돌면의 눈막힘량을 비접촉식으로 직접 측정하므로서 숫돌의 상태를 검출했다. 숫돌의 재생작용에 의한 정상연삭과 눈막힘에 의한 이상연삭의 구분은 검출된 눈막힘량과 가공면 표면거칠기의 상관괘적(Relational Locus)을 통해 드레싱 시기를 결정했다. 또한 이때의 숫돌면의 상태를 레이져 변위센서를 이용해 측정하고 3차원 Topography로 표현했다. 본 논문에서는 이러한 내용들에 대한 실험적 결과들을 소개한다.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.59-71
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• 2015

Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.1020-1024
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• 1997

Recently the use of ceramic materals has been greatly increased in the industries. But machining of the ceramics is quite unproductive because of their high stength,high hardness,and brittleness. The efficiency of the grinding operation of ceramics depends on the preparation of diamond grinding wheel, i.e.,truning and dressing. This paper describes some experimental results on the dressing conditions of diamond grinding wheel. The dressing performance is evaluated by the magnitude of normal grinding force. The better dressed wheels result in the lower normal grinding forces. The dressing performances of copper plate and aluminum oxide dressing stick are compared. The optimum dressing conditions including the grit size of dressing sticks, the depth of the dressing operation, and the dressing speed qre determined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.497-504
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• 2008

This study was conducted for the optimization of ingredients in salad dressing using Bokbunja (Rubus coreanum Miquel) juice. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Bokbunja juice $15.70\sim47.10%$, oil $23.50\sim39.20%$, vinegar $3.90\sim19.60%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attribute of final mixture product. By the use of F-test, viscosity, color values (L, a, and b), emulsion stability and sensory characteristics (color) were expressed by a linear model, while the color values (L) and sensory characteristics (smell, taste, and overall acceptance) were by a quadratic model. The optimum formulations by numerical and graphical method were analogous: Bokbunja juice, oil and vinegar of 36.02%, 26.48%, and 12.00% by numerical method, respectively; those of 36.00%, 26.44%, and 12.06% by graphical method, respectively.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.531-540
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• 2012

In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.250-259
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• 2015

This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at $5^{\circ}C$ for 4 weeks as well as sensory evaluation. The viscosity and pH decreased with increasing amounts of wild grape powder as well as increasing storage time. Moisture contents significantly decreased with increasing amounts of wild grape powder. The water activity of the control was higher than other samples at $0.924A_w$. The samples with wild grape powder showed lower water activities than the control at $0.902{\sim}0.912A_w$ after 4 weeks. For color, lightness and yellowness significantly decreased with increasing amounts of wild grape powder, whereas redness increased. Antioxidant activity, total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder but decreased with increasing storage time. In the sensory evaluation, the color preference was highest in the control. Flavor and texture preference were highest in the 2% sample. For overall acceptability, the 1% sample scored 5.71, which was highest among the samples. Based on the above study results, the optimum level of wild grape powder for production of salad dressing is 2%.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.05a
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• pp.846-849
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• 2000

세라믹 재료는 높은 강도 및 결도를 갖는 기계적 성질로 인하여 연삭가공에는 다이아몬드를 지립으로 하는 초지립 숫돌이 사용된다. 다이아몬드는 일반지립에 비하여 내마모성이 월등하게 높다는 사실로부터 숫돌의 트루잉 및 드레싱 작업이 극히 곤란한 것은 주지의 사실이다.(중략)

• Food Science and Preservation
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• v.12 no.4
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• pp.329-335
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• 2005

Storage quality characteristics of low fat salad dressing with spirulina($0.28\%$) was evaluated. After 2 wks of storage, viscosity decreased according to the prolonged storage time. After 8 wks storage, emulsion stability decreased to $30\%$, which was $25\%$ of freshly made dressing. The fat globule size distribution was not different from that of control until one month of storage, but after 75 days of storage, the fat globule size distribution pattern changed into the increase of larger size($15{\sim}2.0\;{\mu}m$: $11.4\%$ for control, $30.1-32.3\%$ for 75 days of storage). Hunter color of L value decreased, whereas a and b value increased according to the prolonged storage time. TBARS value at 8 wks of storage was increased upto $10\%$ for storage at $5^{\circ}C$ and $15\%$ for storage at $10^{\circ}C$. Antioxidant activity of salad dressing decreased according to the storage temperature and time: $IC_{50}$ values of DPPH radical scavenging activity of 8 wk storage was 157.4 mg/mL at $5^{\circ}C$ and 194.6 mg/mL at $10^{\circ}C$. Total microbial number of salad dressing was increase to 7.9 log(CFU/mL), but E. coli was not detected Based on present condition, low temperature storage was favorable for better quality of spirulina salad dressing.

• Polymer(Korea)
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• v.30 no.3
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• pp.259-265
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• 2006

Small intestinal submucosa (SIS) consists of some growth factors which can stimulate cell activity, and PVA has been widely utilized in the area of wound dressing as hydrogel which is easy to be removed from wounds. In this study, native SIS sheets were coated with PVA by immersing them into 2, 4, and 10 wt% of PVA solution and then lyophilized on two type of molds to endow the prepared wound dressing with easy removal property from wounds. The mechanical properties were examined through tensile test. Moreover, enzymatic degradation, water uptake, and in vitro test were carried out to characterize the prepared SIS sheets. The tensile strength of the SIS sheets coated with PVA (PVA-SIS) were decreased, whereas the elongation were increased. Degradation ratio of the PVA-SIS sheets was decreased compare to native SIS. Water uptake ability was improved at 2 and 4 wt% of PVA. The degree of fibroblast attachment was lower than the native SIS sheets. In conclusion, this study suggests that the PVA coated SIS sheets have a potential for the applications of wound dressing and biodegradable injectable materials.