• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.391-398
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• 2010

This study was conducted to investigate the effects of feeding probiotics(gene modified yeast) on the egg quality in laying hens. The laboratory method of this study is as follow: In hens, 300, 36 weeks old ISA brown commercial layer, were employed in 13weeks feeding trial with a 7 days adjustment period. Dietary treatments are 1) control (basal diet) 2) Y0.3 (basal diet+0.3% probiotics), 3) Y0.5% (basal diet+0.5% probiotics), 4) PY0.3% (basal diet+0.3% plasmid modified probiotics), 5) PY0.5% (basal diet+0.5% plasmid modified probiotics). For overall period, hen-day egg production, egg weight (p<0.05) by dietary probiotic supplementation were recorded. Eggs were collected and weighed every day. Egg production number and egg production rate, egg weight, failure egg ratio and trouble egg ratio were recorded for 13weeks days. Diets PY0.3 and PY0.5 improved Egg production rate, egg production number and egg weight, compared to control diet (linear effect. p<0.05). And, diets PY0.3 and PY0.5 improved Egg production rate, egg production number, compared to Y0.3 and Y0.5 (linear effect. p<0.05). But, in Inferior egg and cracked egg, diets PY0.3 and PY0.5 did not tended to increase by dietary probiotic supplementation compared to control diet and Y group (0.3, 0.5) (linear effect. p<0.05). The productivity enhance on the egg quality in laying hens is considered from the effects of feeding probiotics(gene modified yeast).

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.97-106
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• 1984

The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by autolysis, $52.5^{\circ}C$, pH 6.3, 3hours by bromelain (0.5 %) digestion, and $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at $100^{\circ}C$ for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at $37^{\circ}C$. The results showed that the products could be preserved in good condition during one month at $37^{\circ}C$. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4 ${\mu}mole/g$, dry solid, 2.2-2.5 ${\mu}mole/g$, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.

• The korean journal of orthodontics
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• v.27 no.4 s.63
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• pp.549-557
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• 1997

This study was designed to investigate the attrition pattern in Angle Class III malocclusion with facial asymmetry. The sample consisted of three groups, the 20 subjects of normal occlusion group(Group I), the 12 subjects of class III malocclusion without facial asymmetry group(Group II) and 17 subjects of Class III malocclusion with facial asymmetry group(Group III). Attrition areas from canine to second molar on both sides in upper and lower arch, totally twenty, was marked by pencil and mesured by computer system(INTERGRAPH CO. USA) 2 times and the average value was used for date processing. Attrition areas from canine to second molar on both sides in upper and lower arch, totally twenty, was marked by pencil and mesured by computer system(INTERGRAPH CO. USA) 2 times and the average value was used for date Processing. All attrition areas were measured 2 times and the average value was used for data processing The data were statistically analyzed by SAS program. The results of this study were as follows. 1. Total attrition area in Group I was larger than in Group II and III. 2. There was no significant difference in attrition area between right and left side in each group, but attrition area in Group III was larger than in Group I and II. 3. In Group I, Maxillary attrition area was larger than mandibular attrition area, but in Group ll and III, there was no significant difference in attrition area between maxilla and mandible. 4. In Group III, the attrition area of deviated side was target than undeviated side 5. There was no significant difference in attrition area between chewing side and non-chewing side in each group. 6. The total attrition area was unaffected by gender.

• Journal of Periodontal and Implant Science
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• v.23 no.3
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• pp.493-506
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• 1993

For maintenance of an ailing or failed implant it is essential to treat the implant fixture surface so as to remove bacterial endotoxin and make a surface tolerated by surrounding soft and hard tissue. Thus in this study the method that makes the smoothest surface treated with a high speed diamond bur, a low speed diamond bur, a stone, a rubber point or Jetpolisher was studied. With the profilomenter a mean value of $R_{max}$ was measured. The hight speed diamond, the rubber point and the Jetpolisher showed a mean $R_{max}\;7.77{\mu}m$. The low speed diamond bur, the rubber, point and the Jetolisher made a mean value of $R_{max}\;8.44{\mu}m$. The stone, the rubber point and the Jetolisher showed the smoothest surfaces with a mean value of $R_{max}\;6.24{\mu}m$. TPS (titanium plasma sprayed) areas showed a mean vlaue of $R_{max}\;24.42{\mu}m$, and the smooth surfaced titanium disc manufactured by the company (IMZ, Germany) shows a mean value of $R_{max}\;3.00{\mu}m$. Under the SEM examination the disc treated with a high speed diamond bur, a rubber point and a Jetpolisher showed partially remaining TPS particles, but the height of these particles were reduced remarkably compared with those of the original TPS. The disc treated with a low speed diamond bur, a rubber point and a Jetpolisher showed a rough topography with remaining TPS on the entire surface. A stone, a rubber point and a Jetpolisher removed almost TPS and the bulk titanium metal was exposed and some scratches were made by the stone. All treated discs were revealed as rougher than the smooth surface disc manufactured by the company. An untreated TPS disc shows a very irregular surface and a $40{\mu}m$ height of the plasma sprayed areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.209-218
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• 2005

The purpose of this study was to evaluate the students' satisfaction with the Quality of middle school foodservice in Busan area. For purpose, Questionnaires were distributed to 788 students in 8 middle schools (four schools for classroom service, four schools for restaurant service). The average scores were -1.13 for gap of meal, -1.68 for sanitation, -1.19 for menu, -1.63 for attitude of foodservice staffs, and -0.89 for rapidity and exactness of service. The whole students assessed the important and performance of school food service 4.20/5.00 and 2.99/5.00. The restaurant service had significantly (p<0.01) higher average scores performance of meal, sanitation, and rapidity and exactness of service than those of the class room service. The Importance-Performance Analysis (IPA) gride, high importance and low performance (focus here) were cleanliness of dish, cleanliness restoration area, rapid treatment about complaints, reflection students' opinions, and listening to students' opinions in the classroom service and the restaurant service, but the Quality vs. price of meal, sanitation of meal, and dessert supply were included in focus here part in the classroom service.

• Journal of Korean Tunnelling and Underground Space Association
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• v.19 no.6
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• pp.1059-1075
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• 2017

The objective of this study was to evaluate the freezing and thawing resistance of the existing drainage system for leakage treatment of underground concrete structures operating in cold regions. The freezing and thawing test was conducted on 4 types of drainage system specimens to evaluate the freezing and thawing resistance of the drainage system. The freezing and thawing resistance was evaluated on 4 types of Hotty-gel, as a waterproofing material, connection methods and on two methods to fix the drainage board with Hotty-gel on the surface of cement concrete specimen. One cycle of the freeze-thaw testing was 48 hours (24 hours of freezing and 24 hours of thawing), and the temperatures of freezing and thawing were at $-18^{\circ}C$ and $10^{\circ}C$, respectively. Among the 4 types of Hotty-gel connection methods, leakage occurred after 28 cycles (8 weeks) of freeze-thawing only in the Hotty-gel connection method with the 'V' groove applied to the corner of the drainage board. No leakage occurred in the 3 types of Hotty-gel connection methods. In two fixing methods, leakage occurred in the method of fixing the drainage board on the cement concrete specimen using the washer, screw and plastic wall plug. Leakage occurred at one point after 10 cycles (3 weeks) of freezing and thawing. After 28 cycles (8 weeks) of freezing and thawing, leakage point increased to 5 points. As time passed, the leak point was not increased, but the amount of leakage was increased at each leak point. The Hotty-gel connection method with cross-sectional diagonal shape was evaluated to be the highest in the production efficiency considering the production time and manufacturing method of the Hotty-gel connection shape. In the construction efficiency considering the construction time and construction method, the fixing method of air nailer, fixed nail and washer was superior to that of the washer, screw and plastic wall plug.

• Geophysics and Geophysical Exploration
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• v.11 no.2
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• pp.127-136
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• 2008

To identify the potential area of gas hydrate in the Ulleung Basin, 2-D and 3-D seismic surveys using R/V Tamhae II were conducted in 2005 and 2006. Seismic survey equipment consisted of navigation system, recording system, streamer cable and air-gun source. For reliable velocity analysis in a deep sea area where water depths are mostly greater than 1,000 m and the target depth is up to about 500 msec interval below the seafloor, 3-km-long streamer and 1,035 $in^3$ tuned air-gun array were used. During the survey, a suite of quality control operations including source signature analysis, 2-D brute stack, RMS noise analysis and FK analysis were performed. The source signature was calculated to verify its conformity to quality specification and the gun dropout test was carried out to examine signature changes due to a single air gun's failure. From the online quality analysis, we could conclude that the overall data quality was very good even though some seismic data were affected by swell noise, parity error, spike noise and current rip noise. Especially, by checking the result of data quality enhancement using FK filtering and missing trace restoration technique for the 3-D seismic data inevitably contaminated with current rip noises, the acquired data were accepted and the field survey could be conducted continuously. Even in survey areas where the acquired data would be unsuitable for quality specification, the marine seismic survey efficiency could be improved by showing the possibility of noise suppression through onboard data processing.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.2
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• pp.175-184
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• 2008

Purpose: This study was designed to investigate the fitness of adjustable dental impression trays on the Chinese and the Japanese. Material and methods: Initial design of the adjustable dental trays was developed from the results of the dental arch size of Korean adults. This design was applied to the CAD-CAM process in order to create tray model samples. Simple silicon-base molds were then replicated based on these sample models. Polyurethane injection into the silicon- base molds completed the process of creating a large number of test products. 60 Chinese dental students (male:30, female:30) from the Shanghai Second Medical University and 60 Japanese alumni from the Kumamoto high school (male:30, female:30) were selected for taking irreversible hydrocolloid impression with these trays. The width and length of the impression body were measured on several measuring points by Vernier caliper. The results were analyzed statistically to evaluate the fitness of the trays. Results: 1. Uniform impression material thickness was achieved on the Chinese and Japanese by controlling the width of the tray using stops and beveled guides. The material thickness was generally within the range of 3 mm to 6 mm. 2. In the maxillary tray of the Chinese, average thickness of the impression material of the labial vestibule of the incisal teeth was 6.2 mm, the canine was 5.9 mm and the midpalatal part 10.5 mm and the posterior palatal part 9.7 mm. These were relatively large values. 3. In the mandibular tray of the Chinese, average length of the impression material of the lingual vestibule of first, second premolar contact point was 8.9 mm, the incisal teeth was 7.8 mm and thickness of the labial part of canine was 6.8 mm and premolars 7.0 mm. These were relatively large values. 4. In the maxillary tray of the Japanese, average thickness of the impression material of the labial vestibule of the incisal teeth was 7.4 mm, the canine was 7.7 mm and the midpalatal part 9.1 mm. These were relatively large values. 5. In the mandibular tray of the Japanese, average thickness of the impression material of the labial vestibule of first, second premolar contact point was 8.4 mm, and thickness of the labial part of canine was 7.4 mm. These were relatively large values. Conclusion: This adjustable dental tray shows good accuracy to Korean because it was designed by the analysis of the dental arch size of Korean adult model. With this result, it can be applied to Chinese and Japanese, we can take more easy and accurate dental impressions.

• The Korean Journal of Mycology
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• v.31 no.3
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• pp.192-199
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• 2003

This study was carried out to investigate the artificial cultivation of Pleurotus eryngii on the optimal medium vessel, periods of cultivation and the optimal method of pinheading for both yield and quality of fruiting body were also performed. The optimal composition of sawdust medium in polypropylene(PP) bottle was combination of sawdust(70%) and corncob(30%) but increased amount of corncob delayed the period of mycelial growth. The mycelial growth and the yield of fruiting body in the medium with beat pulp were worse than that without beat pulp. The optimal composition of nutrients for both yield and quality of fruit body tuned out to be a combination of rice bran(12%), wheat bran(12%) and cottonseed cake(6%). Additions of zeolite, shell lime and bean curd dregs were not effective in mycelial growth and yield of fruit body. When testing size of PP bottle for cultivation, the larger of bottle mouth is, the more pinheading number found, but the number of available fruit body is not significantly different. The culture in $1100\;ml-{\phi}75\;mm$ bottle is the best in the yield and quality of fruit body than those in $555\;ml-{\phi}50\;mm,\;850\;ml-{\phi}58\;mm,\;850\;ml-{\phi}65\;mm\;and\;1100\;ml-{\phi}65\;mm$ bottle. Using the PP bag for cultivation, a square shaped bag was better than a round shaped and black square shaped in mycelial growth and yield of fruit body. The most suitable period of incubation was 35 days after inoculation at $22{\pm}2^{\circ}C$. When the incubation periods was decreased less than 35 days, the pileus formation and yields were very bad but a pinheading condition looked similar, For an optimal pinheading, turning upside down was better than standing and covering.

• Food Science and Preservation
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• v.15 no.1
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• pp.49-57
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• 2008

This study was conducted to develop an optimal composite recipe for a cookie including yam powder that would be attractive to all age groups. Wheat flour was partially substituted by yam powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making cookies, respectively with each 5 level of yam powder $(X_1)$, Sugar$(X_2)$, butter$(X_3)$, by C.C.D (Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM (Response Surface Methodology). Sensory items showed very significant values in color, softness, overall quality (p<0.01), flavor (p<0.05) and those of instrumental analysis showed significant values in lightness, redness (p<0.05), spread ratio, hardness (p<0.01). Also sensory optimal ratio of yam cookie was calculated at yam powder 37.35 g, sugar 50.75 g, butter 78.40 g and it was revealed that the factors of influencing yam cookie aptitude were in older of yam powder, butter, sugar.