• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.755-761
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• 1988

The effect of NaCI content levels(1.7, 2.2, 2.7 and 3.2%) on the ripening of a dry sausage was studied, when starter culture and Glucono-delta-Lacton were used. During the ripening of sausages, the physical and chemical properties and the microbial mutiplication were investigated, and also the growth of inoculated Staphylococcus aureus was detected, pH values were slowly decreased and Aw values dropped fastly during ripening period with the increase of NaCl content. In instrumental texture examination, the texture of sausage with NaCl content of 3.2% was significantly harder and more cohesive than those with lower NaCl contents. During ripening St. aureus was decreased by one tenth and not significantly different among mixtures with different NaCl contents. Depending upon reducing NaCl levels, total bacteria and Lactobacilli grew rapidly, while Enterobacteriaceae decreased slowly during ripening.

• Journal of Dental Rehabilitation and Applied Science
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• v.25 no.4
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• pp.319-328
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• 2009

Temporomandibular disorders(TMD) have been defined as a collective term embracing a number of clinical problems that involve the temporomandibular joint, the masticatory muscles, and associated structures. Since Dr. Costen, an otolaryngologist, published his article in 1934 claiming that pain in and around the jaw and "related ear symptoms" improved with alteration of the bite, diagnosis and treatment of temporomandibular disorders(TMD) have been within the concept of occlusion. However most of the modern descriptions for TMD no longer include occlusal disorders within their domain. Despite this trend toward the exclusion of occlusal disorders from TMD domain, the historical linkages between TMD and occlusal therapy are still strong. Currently the most popular theories regarding TMD etiology are based on the biopsychosocial model. In the future, treatment modalities should be directed at the pathophysiological processes of joint and muscle pain as well as the psychosocial aspects of chronic pain.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.417-424
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• 2013

This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The $L^*$, $a^*$ and $b^*$ value of T0 was the highest among the samples (p<0.05), the $a^*$ value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.607-613
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• 2018

The aim of this study is to predict the exact time of parturition from analysis and classification of preliminary behavior based on parturition signals in sows. This study was conducted with 12 crossbred sows (with an average of 3.5 parities). Behavioral characteristics were analyzed for duration and the frequency of different behaviors on a checklist, which includes the duration of the basic behaviors (feeding, standing, lying down, and sitting). The frequency of specific behaviors (investigatory behavior, shame-chewing, scratching, and bar-biting) was also recorded. Image information was collected every two minutes for 24 hours before the first piglets were born. As a result, the basic behavior of a sows' standing time (22.6% of the time after 24 h, 24.9% after 12 h) and time lying down (55.9% after 24 h, 66.3% after 12 h) increased over the 12 h period before parturition, compared with the 24 h period before parturition (p<0.01). Feeding (13.42% after 24 h, 4.38% after 12 h) and sitting (8.2% after 24 h, 4.5% after 12 h) tended to decrease during the 12 h before parturition (p>0.05). The sows' investigatory behavior ($11.44{\pm}1.80$ after 24 h, $55.97{\pm}6.13$ after 12 h), scratching ($3.75{\pm}1.92$ after 24 h, $20.99{\pm}5.81$ after 12 h), and bar-biting ($0.69{\pm}0.15$ after 24 h, $3.71{\pm}1.53$ after 12 h) increased in the 12-hour period before parturition, compared with the 24-hour period before parturition (p<0.01). On the other hand, shame-chewing ($2.20{\pm}1.67$ after 24 h, $0.07{\pm}0.01$ after 12 h) decreased compared to the 12-hour period before parturition (p>0.05). Thus, standing, investigatory behavior, scratching, and bar-biting could be used as behaviors indicative of parturition in sows.

• Journal of the korean academy of Pediatric Dentistry
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• v.28 no.4
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• pp.593-599
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• 2001

Recently, tempormandibular disorder(TMD) shows an tendency to increase every year. TMD is a collective term embracing a number of clinical problems that involve the masticatory musculature, temporomandibular joint(TMJ) and associated structures, or both. TMD, viewed in distribution of age, often occurred from late teens to late twenties. But recently, the age of occurrence tends to be lower. Accordingly, early diagnosis of tempormandibular disorder is very important. In this study, we measured the maximum mouth opening which is simple and easy to carry out as a way of TMD diagnosis. In this study, the maximum mouth opening was examined for 1,775 children from 4 to 12 years of age. We compared the relationship between the maximum mouth opening with the age, height, and weight. The results obtained were summarized as follows; 1. The mean maximum mouth openings of 4, 8, and 12 year of age were respectively 40.16mm, 47.32mm, 50.54mm for male, 39.79mm, 44.85mm, 48.09mm for female. 2. The maximum mouth opening increased with age, and the values were greater in male than in female. 3. The maximum mouth opening increased with height, and the values were eater in male than in female except between 105cm and 115cm 4. The maximum mouth opening increased with weight, and the values were eater in male than in female. 5. The correlation between the maximum mouth opening with the age, height, and weight was all significant, and height showed the highest correlation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.19-23
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• 2005

This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were $96.1\%$ in domestic brand rice (Ilpumbyeo), $94.1\%$ in Jingguan (Chinese brand rice) and $86.5\%$ in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was $0\%$ because the cracked and broken rice occupied about $95.5\%$. The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and $6.7\%$ show relatively high palatability as 81.9 and 71.4. However, high protein contents in Jingguan and Chinese parboiled rice as 7.5, $7.4\%$ show low palatability as 64.3 and 55.6. In viscosity characteristics, peak viscosity, break down and final viscosity were higher in Ilpumbyeo and Xiaozhandao, midium in Jingguan and lowest in Chinese parboiled rice. And the set back value, which was negatively related with amylose content, was lowest in Ilpumbyeo and highest in Chinese parboiled, suggesting slow deterioration in Ilpumbyeo and rapid deterioration in Chinese parboiled rice. Overall physical components of cooked rice measured by Texture Analyser were higher in Ilpumbyeo than those in Chinese parboiled rice.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.655-666
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• 2005

This study was performed to measure physicochemical and textural characteristics, and shelf-life effect of low-fat functional sausages(LFFSs) manufactured with sodium lactate(SL, 3.3%), lac pigment and various molecular weights(MWs) of chitosan (Low=1.5 kDa, Med=30-50 kDa and High=200 kDa) during storage at 15$^{\circ}C$ for 18 days. LFFSs had 73.7-76.0% moisture, lower than 3% fat and 14-15% protein, respectively. pH values were 6.05-6.44 and the control(150 ppm, $NaNO_2$) was the lowest among LFFSs (p<0.05). Increasing storage time decreased pH values, but no differences in pH values were observed up to 6 days of storage (p>0.05). LFFSs containing SL and low MW of chitosan improved water holding capacity (WHC) and different from those with SL and medium-MW chitosan. WHC was decreased with increased storage time and differences of WHC were observed from 18 days of storage. The addition of chitosan reduced both lightness and redness values, as compared to 150 ppm sodium nitrite(SN), and increased storage time decreased yellowness(p<0.05), especially at 12 days of storage. LFFSs with SL and medium-MW chitosan increased most textural properties compared to the control(p<0.05). The addition of SN of 150 ppm in LFFSs retarded microbial growth for E. coli 0157:H7, while those with SL tended to have an antimicrobial effect for Listeria monocytogenes(LM). The growth rate of LM was delayed by addition of various MW of chitosans in LFFSs, especially high MW chitosan, as compared to LFFSs containing SL alone. These results indicated that the functional, textural and antimicrobial effects of LFFSs were improved by addition SL and various MW of chitosan combinations. In addition, 0.05% lac pigment improved the cure color of LFFSs similar to those of 150 ppm SN.

• The korean journal of orthodontics
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• v.33 no.2 s.97
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• pp.113-120
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• 2003

The aim of this study was to evaluate the effect a chewable tablet containing sodium fluoride and xylitol (DenPo, Hamizzle, Bucheon, Kyungki) on the oral hygiene state in the orthodontic patients.'rho subjects consisted of 30 adult orthodontic patients, who have worn the fixed orthodontic appliance at least 6 months. They were instructed to use the tablet forth a day, Gingival index (GI), plaque index (PI), and sulcus bleeding index (SBI) of upper and lower anterior and posterior regions were measured before using the tablet (T0), 2 weeks after using the tablet (T1), and 4 weeks after using the tablet (T2). The data were analyzed with Wilcoxon signed ranks tests. The results were as follows ; 1 PI was decreased significantly in the T1 and T2 stage compared with T0 stage in the both anterior and posterior regions (p<0.05). Although PI was decreased in the T2 stare compared with T1, there was not statistical significance (p>0.05). 2. GI and SBI showed similar results compared with PI. In the T1 and T2 stage, there was statistically significant decrease in the GI and SBI (p<0.05), This study showed that the DenPo tablet could be used as an adjunct to improve oral hygiene in the orthodontic patients. The decrease of the indices nay suggest that DenPo tablet could be effective in the plaque removal and prevention of gngival inflammation in the orthodontic patients.

• Journal of Oral Medicine and Pain
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• v.32 no.2
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• pp.211-218
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• 2007

The purpose of this study was to compare the maximum bite forces between pre- and post-treatment related to specific diagnostic groups of TMD including masticatory muscle disorder (MMD), disc derangement (DD), joint inflammation (JI) and osteoarthritis (OA). Bite force between pre- and post-treatment was compared in 36 patients with unilateral TMD, successfully-managed in the Department of Oral Medicine, Dankook University Dental Hospital, for this study. The ratio of men to women was 7:29 and their mean age of $28.1{\pm}13.7$ years. The patients were categorized, through clinical and radiographic examination, into aforementioned 4 groups; MMD (N=18), DD (N=6), JI (N=5) and OA (N=7). The maximum bite force measurements were done at the antagonizing canines and 1st molars using a bite force recorder. Paired t-test, ANOVA, Multiple Comparison t-tests were used for statistical analysis. The results of this study showed that the maximum bite force before treatment increased after TMD treatment, which was noticeable at the canines (p=0.001 and p=0.000 for the affected and unaffected sides, respectively). In comparison related to the diagnostic groups of TMD, patients with osteoarthritis of TMJ exhibited the lowest strength while those with inflammatory disorder of TMJ had the highest strength on the affected sides. Increase of bite force after treatment was also found in each group. Significant difference between pre- and post-treatment was found at canines on the affected sides in MMD (p=0.045) and DD groups (p=0.009) while on the unaffected sides in OA group (p=0.003). Conclusively, the reduced bite force due to TMD could be recovered by conservative TMD treatment and that the difference of bite forces between pre- and post-treatment was noticeable at the canines.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.487-495
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• 2013

The vacuum packaged ham and loin from low-fat pork cuts were frozen at $-20^{\circ}C$ for 3 months and thawed. Then, the thawed meat was chilled at $3^{\circ}C$, and impacts of chilling period on changes in physical properties of raw meat and cooked meat were investigated. In the case of raw meat, the pH value, $L^*$ value, drip losses, water holding capacity and gumminess of ham increased significantly on the 4th day compared with the 0th day of chilling after thawing. However the cooking losses, hardness and chewiness decreased significantly. The loin showed a similar tendency on the 2nd day of chilling after thawing. In the case of cooked meat, changes in physical properties during chilling period after thawing showed a similar tendency as raw meat, but pH value, $L^*$ value and $a^*$ value did not show significant difference. The springiness and cohesiveness of both raw meat and cooked meat did not show significant difference during chilling period after thawing. The sensory tenderness of ham and loin improved significantly on the 4th day and 2nd day during chilling after thawing, respectively.