• Journal of Dental Rehabilitation and Applied Science
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• v.26 no.3
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• pp.311-322
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• 2010

The purpose of this study was to evaluate the bond strengths between IPS e.max Press and four different types of resin cements that often used for esthetic restoration. Disc shaped IPS e.max Press blocks(N=40, diameter: 12mm, thickness: 3mm) were fabricated according to the manufacture's instruction and cleaned with ultrasonic cleaner. They were embedded into an autopolymerizing acrylic resin. Fourty cylinder shaped resin block(Filtek Z350, diameter: 4.5mm, thickness: 3mm) were fabricated using a plastic tube. Each specimens were randomly divided into 4 experimental group and bonded each other using 4 different resin cements(Variolink II(light-cure), Variolink II(dual-cure), Calibra, Super-Bond C&B) according to the manufactures' recommendations. All the specimens were stored in normal saline at $37^{\circ}C$ for 24 hours before test. Universal testing machine at a crosshead speed of 1mm/min was used to evaluate the shear bond strength. The data were statistically analyzed using one-way ANOVA(P<.01). Multiple comparison was done by the Tukey HSD test. The shear bond strength of Super-Bond C&B to e.max was significantly lower than those of Calibra, Variolink II(light-cure), Variolink II(dual-cure) (P<.01). The shear bond strength of Calibra, Variolink II(light-cure), Variolink II(dual-cure) to e.max were not significantly different. The shear bond strengths of light-cure/dual-cure cement were higher than that of self-cure cement.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.135-139
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• 2006

Most bacteria form biofilm as self-defence system, making efficient food sanitization, preservation, and instrument washing more difficult. Biofilm formation of Salmonella, E. coli, B. cereus, and S. aureus was observed during 24 hr food preservations by performing microtiter plate and glass wool assays. Most cells formed biofilm and attached onto glass wool. When biofilm formation and injury were analyzed on the microtiter plate, 10 and 20% acid-injured E. coli and S. aureus, respectively, 30-50% cold temperature $(4^{\circ}C)-injured$ B. cereus and E. coli, and 30-55% 6% sodium chloride solution-injured Salmonella showed significant biofilm formation. Results indicate biofilm formation level differed within species depending on type of stress.

• Journal of Sericultural and Entomological Science
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• v.52 no.1
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• pp.73-78
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• 2014

This study was carried out to establish the self-specification and shelf-life by standardization of manufacturing process for Tenebrio molitor larvae. First, standardization of manufacturing process for T. molitor was set up. Sterilization for larvae placed on a multistage shelf with intervals of about 10 cm was carried out at $115^{\circ}C$, $1kgf/cm^2$ for 10 min. After sterilization, T. molitor larvae were frozen at less than $-35^{\circ}C$ for more than 12 hrs. And then, they were dried under $-15^{\circ}C$, 0.5 torr vacuum for more than 30 hrs. Second, we decided self-specification for T. molitor larvae. Their moisture, acidity, peroxide, crude protein and crude fat level should be 5% or less, 3 mg/g or less, 30 meq/g or less, 45% or more, and 25% or more, respectively. Also, oleic acid, representative material, level was set up 11 ~ 16%. Third, we decided shelf-life by analysis of the physicochemical characteristic, sensory evaluation and microbial indicators. The final expiry date for lyophilized T. molitor larvae in PET bottle was calculated as 12 months from date of manufacture. We expect that optimal manufacturing process system, self-specification, and shelf-life proposed in this study can be used in industrial production of T. molitor as a novel food.

• Journal of the korean academy of Pediatric Dentistry
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• v.30 no.1
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• pp.41-46
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• 2003

In order to evaluate the sufficient etching time for successful bonding and also minimizing unnecessary mineral loss, the enamel surface roughness analysis was performed using confocal laser scanning microscopy. Sixty extracted sound human molar teeth were imbedded in the center of acrylic cylinder using self-curing clear resin exposing buccal surface, and then polished with series of SiC paper(220, 500, 800, 1000, 2000, 4000 grit). Each specimen was randomly assigned to six groups(N=10). 37% phosphoric acid was applied to the polished tooth surface for 10, 20, 30, 40, 50, 60 seconds respectively and washed with copious water. After the surface roughness analysis, five roughness parameters(Sa, Sq, Sz, Sdr, Ra) were statistically analysed by ANOVA and Duncan post hoc test. We found that the all five parameters had higher roughness value in 30 seconds etching time, especially parameter Sz showed the lowest value in 10 seconds etching time and the highest value in 30 seconds etching time compared with the other etching times(p<0.05).

• Journal of Veterinary Clinics
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• v.32 no.3
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• pp.268-271
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• 2015

About 2-year old northern goshawk (Accipiter gentilis) which is designated as natural monument (#323-1) in Republic of Korea was rescued by a local farmer and presented with a 2-weeks history of pain, swelling, stiffness and limping. On physical examination, plantar pododermatitis and digit IV weakness were observed. Radiographic findings also showed bone lyses with soft tissue swelling in the foot. A definite diagnosis was made as stage III bumble foot after multidisciplinary approach of the patient. Bacterial culture was performed, and concurrently antibiotic susceptibility testing is determined using wound site exudates specimen. Bacterial isolates were identified as Staphylococcus aureus, known normal skin flora. Treatment was initiated with surgical incision and necrotized tissues removal. Lavage-drainage and ball bandage were applied with topical mupirocin ointment application. Doughnut shaped pad was attached on bottom of the ball bandage to reduce weight bearing. After three weeks of intensive care, the wound site completely healed but digit IV weakness remained permanently. The goshawk returned to nature after eight weeks after treatment.

• Journal of dental hygiene science
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• v.12 no.5
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• pp.535-544
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• 2012

This purpose of this study was to analysis the relation of awareness and practices of oral health promotion. The subjects in this study were 133 workers who worked in Seoul, Gyeonggi province, and were at the age of 20 and up. The survey was conducted from January 16 to March 31, 2012. The collected data is statistically analyzed by SPSS. For the level oral health awareness of industrial workers, the awareness of prevention of tooth decay and periodontal disease was high, but that of necessity of oral hygiene supplies other than tooth brushing was low. For the level of oral health care practice, they showed the highest awareness for the importance of cleaning a tongue when brushing teeth, and the lowest for the importance of dental care. For oral health awareness according to the general properties, workers with average income of 2~3 million one showed higher oral health awareness than others. For oral health care practice, those who brush their teeth more than 3 times a day and who have visited the dentist during the last year had higher oral health care practice than others. For oral health awareness according to the level of interest in oral health and the status of oral health of the industrial workers, those who have higher interest in oral health turned out to have higher oral health awareness. The relation between oral health awareness and oral health care practice of the industrial workers showed a positive correlation, which indicates that the higher oral health awareness is, the higher oral health care practice is.

• Journal of the Korea Convergence Society
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• v.8 no.9
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• pp.127-133
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• 2017

The purpose of this study is to confirm the effect of natural tooth whitening using fruits that can be easily accessed in real life by increasing interest in tooth whitening in modern society. Twenty premolar teeth were divided into five groups (n=4). Strawberry (A), lemon (B), banana skin (C), baking soda (D) and whitening toothpaste (E) were treated with a toothbrush on the enamel surface. The tooth surface was treated with a toothbrush at the same time for 3 minutes for breakfast, lunch, and dinner, then washed with sterile distilled water, and stored in saline solution. This procedure was repeated for 4 weeks, and the color change of teeth was observed at intervals of one week. After 4 weeks, there was a significant difference in tooth color change after 3 weeks(p<0.05). Among them, strawberry and lemon showed higer effects to whitening toothpaste. It is believed that strawberries and lemons have a higher whitening effect than whitening toothpaste. Whitening toothpaste may be replaced with a safe natural whitening effect using strawberries and lemons instead of chemical ingredients that may be harmful to human body.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.290-300
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• 2005

Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was $65\%$ out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was $45\%$ out of compliance. Items which were over $30\%$ out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow $5^{\circ}C$', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.

• Tuberculosis and Respiratory Diseases
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• v.44 no.5
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• pp.1072-1082
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• 1997

Background : To characterize the clinical features and determine the prognostic factors of severe community-acquired pneumonia. This study is the first of its kind in Korea. Methods : Recruited were 40 patients diagnosed as severe community-acquired pneumonia in Hallym University Hospital from January 1, 1989 through July 31, 1996. Patients were analysed retrospectively for age, sex, underlying disease, respiration rate, hypoxemia, requirement of mechanical ventilation, involvement on chest radiograph, shock, and the serum concentration of BUN and albumin. All parameters were compared between survived and dead group. Results : Male to female ratio was 2.07 : 1. The mean age was $63.1{\pm}17.5$years(range 25~90years) with 65% of patients aged equal to or more than 60. The major underlying diseases were old pulmonary tuberculosis(12.5%), chronic obstructive pulmonary disease(7.5%), bronchial asthma(5%), bronchiectasis(2.5%), and diabetes mellitus(22.5%). Microbiologic diagnosis was made in 26 out of 40 patients(65%). The most common causative organism was S. pneumoniae(17.5%, 7/40) followed by S. aureus(15.0%, 6/40), K. Pneumoniae(12.5%, 5/40), M. tuberculosis(7.5%, 3/40), H. influenzae(2.5%, 1/40), coagulase negative staphylococcus(2.5%, 1/40), P. aeruginosa(2.5%. 1/40), E. cloaceae(2.5%, 1/40), and E. coli(2.5%, 1/40). M. pneumoniae was detected in no patient. The most frequent drugs administered in single or combination therapy were aminoglycosides(75%, 30/40), second- and third-generation cephalosporin(40%, 16/40 and 27.5%, 11/40), macrolides(27.5%, 11/40), and amoxicillin/clavulanic acid(22.5%, 9/40). Of the 40 patients, 14 died of severe community-acquired pneumonia(37.5%). Among them, seven patients (50%) expired within 72h of hospital arrival. According to multivariate analysis, mortality was significantly associated with requirement of mechanical ventilation, bilateral pulmonary involvement, and serum albumins$\leq$3.0g/dl. Conclusion : An understanding of the clinical characteristics and prognostic factors in severe community-acquired pneumonia identified in this study will optimize therapeutic approach in this disease and help decreasing its notorious mortality rate.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.