• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.333-339
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• 2009

This study was done to determine if there is any difference in microleakage between experimental composite resins, in which various proportions of three component photoinitiators (Camphoroquinone, OPPI, Amine) were included. Four kinds of experimental composite resin were made by mixing 3.2% silanated barium glass (78 wt.%, average size; 1 ${\mu}m$) with each monomer system including variously proportioned photoinitiator systems used for photoinitiating BisGMA/BisEMA/TEGDMA monomer blend (37.5:37.5:25 wt.%). The weight percentage of each component were as follows (in sequence Camphoroquinone, OPPI, Amine): Group A - 0.5%, 0%, 1% / Group B - 2%, 0.2%, 2% / Group C - 0.2%, 1%, 0.2% / Group D - 1%, 1%, 2%. Each composite resin was used as a filling material for round class V cavities (diameter: 2/3 of mesiodistal width; depth: 1.5 mm) made on extracted human premolars and they were polymerized using curing light unit (XL 2500, 3M ESPE) for 40 s with an intensity of 600 mW/$cm^2$. Teeth were thermocycled fivehundred times between $50^{\circ}C$and $550^{\circ}C$for 30s at each temperature. Electrical conductivity (${\mu}A$) was recorded two times (just after thermocycling and after three-month storage in saline solution) by electrochemical method. Microleakage scores of each group according to evaluation time were as follows [Group: at first record / at second record; unit (${\mu}A$)]: A: 3.80 (0.69) / 13.22 (4.48), B: 3.42 (1.33) / 18.84 (5.53), C: 4.18 (2.55) / 28.08 (7.75), D: 4.12 (1.86) / 7.41 (3.41). Just after thermocycling, there was no difference in microleakage between groups, however, group C showed the largest score after three-month storage. Although there seems to be no difference in microleakage between groups just after thermocycling, composite resin with highly concentrated initiation system or classical design (Camphoroquinone and Amine system) would be more desirable for minimizing microleakage after three-month storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Annals of Clinical Microbiology
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• v.21 no.4
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• pp.80-85
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• 2018

Background: The aim of this study was to comparatively evaluate the bactericidal effects of copper, brass (copper 78%, tin 22%), and stainless steel against methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Enterococcus faecium (VREFM), and multidrug-resistant Pseudomonas aeruginosa (MRPA). Methods: The isolates (MRSA, VREFM, MRPA) used in this study were mixed wild type 3 strains isolated from patients treated at Uijeongbu St. Mary's Hospital in 2017. These strains showed patterns of multidrug resistance. The lyophilized strains were inoculated into and incubated for 24 hr in tryptic soy broth at $35^{\circ}C$. The initial bacterial inoculum concentration was adjusted to $10^5CFU/mL$. A 100-mL bacterial suspension was incubated in containers made of brass (copper 78%, tin 22%), copper (above 99% purity), and stainless steel at $35^{\circ}C$. Viable counts of bacteria strains were measured for 9 days. Results: In this study, the bactericidal effects of copper and brass on MRSA, VREFM, and MRPA were verified. The bactericidal effect of stainless steel was much weaker than those of copper and brass. The bactericidal effect was stronger on MRPA than on MRSA or VREFM. Conclusion: To prevent cross infection of multidrug resistant bacteria in hospitals, further studies of longer duration are needed for testing of copper materials on objects such as door knobs, faucets, and bed rails.

• Economic and Environmental Geology
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• v.52 no.5
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• pp.427-448
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• 2019

This study reconstructed the paleoenvironments and paleogeography of the Taebaeksan Basin, through a review of the previous researches on sedimentology, paleontology and stratigraphy. This study also carried out a sequence stratigraphic analysis on regional tectonism and sea-level fluctuations on the basin during the Early Paleozoic. The basin broadly occur in the Taebaek, Yeongweol-Jecheon, Jeongseon-Pyeongchang, and Mungyeong areas, Gangwon province, South Korea. The basin-fills are composed mainly of mixed carbonates and siliciclastics, divided into the Taebaek, Yeongweol, Yongtan, Pyeongchang and Mungyeong groups according to lithologies and stratigraphic characteristics. Recently, there are a lot of studies on the provenance and depositional ages of the siliciclastic sequences of the basin. The detrital sediments of the basin would be derived from two separated provenances of the core-Gondwana and Sino-Korean cratons. In the Early Cambrian, the Taebaek and Jeongseon-Pyeongchang platforms have most likely received detrital sediments from the provenance of the Sino-Korean craton. On the other hand, the detrital sediments of the Yeongweol-Jecheon platform was probably sourced by those of the core-Gondwana craton. This separation of provenance can be interpreted as the result of the paleogeographic and paleotopographic separation of the Yeongweol-Jecheon platform from the Taebaek and Jeongseon-Pyeongchang platforms. The analyses on detrital zircons additionally reveal that the separation of provenance was ceased by the eustatic rise of sea-level during the Middle Cambrian, and the detrital sediments of the Taebaeksan Basin were entirely supplied from those of the core-Gondwana craton. During that period, sediment supply from the Sino-Korean craton would be restricted due to inundation of the provenance area of the craton. On the other hand, the Jeongseon-Pyeongchang platform sequences show the unconformable relationship between the Early Cambrian siliciclastic and the Early Ordovician carbonate strata. It is indicative of presence of regional uplift movements around the platform which would be to the extent offset of the effects of the Middle to Late Cambrian eustatic sealevel rise. These movements expanded and were reinforced across the basin in the latest Cambrian and earliest Ordovician. After the earliest Ordovician, the basin was tectonically stabilized, and the shallow marine carbonate environments were developed on the whole-platform by the Early Ordovician global eustatic sea-level rise, forming very thick carbonate strata in the basin. In the Late Ordovician, the Early Paleozoic sedimentation on the basin was terminated by the large-scale tectonic uplift across the Sino-Korean platform including the Taebaeksan Basin.

• Food Science and Preservation
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• v.24 no.3
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• pp.394-405
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• 2017

This study was conducted to confirm the usefulness of essential oil components in yuzu and kumquat cultivated in Korea for comparison with those in lemon and lime. The volatile flavor compounds in citrus fruits (yuzu, kumquat, lemon and lime) were extracted for 3 h with 100 mL redistilled n-pentane/diethylether (1:1, v/v) mixture, using a simultaneous steam distillation and extraction apparatus (SDE). The volatile flavor compositions of the samples were analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma compounds analyzed were 104 (3,713.02 mg/kg) in yuzu, 87 (621.71 mg/kg) in kumquat 103 (3,024.69 mg/kg) in lemon and 106 (2,209.16 mg/kg) in lime. Limonene was a major volatile flavor compound in four citrus fruits. The peak area of limonene was 35.03% in yuzu, 63.82% in kumquat, 40.35% in lemon, and 25.06% in lime. In addition to limonene, the major volatile flavor compounds were ${\gamma}$-terpinene, linalool, ${\beta}$-myrcene, (E)-${\beta}$-farnesene, ${\alpha}$-pinene and ${\beta}$-pinene in yuzu, and ${\beta}$-myrcene, ${\alpha}$-pinene, (Z)-limonene oxide, (E)-limonene oxide, geranyl acetate and limonen-10-yl acetate in kumquat. Furthermore, ${\gamma}$-terpinene, ${\beta}$-pinene, ${\beta}$-myrcene, geranyl acetate, neryl acetate and (Z)-${\beta}$-bisabolene in lemon and ${\gamma}$-terpinene, ${\beta}$-pinene, (Z)-${\beta}$-bisabolene, neral, geranial and neryl acetate in lime were also detected. As a result, it was confirmed that the composition of volatile flavor compounds in four citrus fruits was different. Also, yuzu and kumquat are judged to be worthy of use alternatives for lemon and lime widely used in the fragrance industry.

• Korean Journal of Mineralogy and Petrology
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• v.34 no.2
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• pp.133-146
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• 2021

Aragonite is one of common polymorphs of calcium carbonate (CaCO₃) and formed via biological or physical processes through precipitation in many different environments including marine ecosystems. It is noted that aragonite formation and growth as well as the substitution of trace elements such as strontium (Sr) in the aragonite structure would be dependant on several key parameters such as concentrations of chemical species and temperature. In this study, properties of the incorporation of Sr into aragonite were investigated over a wide range of various saturation conditions and temperatures similar to the marine ecosystem. All pure aragonite samples were inorganically synthesized through a constant-addition method with varying concentrations of the reactive species ([Ca]=[CO₃] 0.01-1 M), injection rates of the reaction solution (0.085-17 mL/min), and solution temperatures (5-40 ℃). Pure aragonite was also formed even under the Sr incorporation conditions (0.02-0.5 M, 15-40 ℃). When temperature and saturation index (SI) with respect to aragonite increased, the crystallinity and the crystal size of aragonite increased indicating the growth of aragonite crystal. However, it was difficult to interpret the crystal growth rate because the crystal growth rate calculated using BET-specific surface area was significantly influenced by the crystal morphology. The distribution coefficient of Sr (K_Sr) into aragonite decreased from 2.37 to 1.57 with increasing concentrations of species (Ca²⁺ and CO₃^2-) at a range of 0.02-0.5 M. Similarly, it was also found that K_Sr decreased 1.90 to 1.54 at a range of 15-40 ℃. All K_Sr values are greater than 1, and the inverse correlation between the K_Sr and the crystal growth rate indicate that Sr incorporation into aragonite is in a compatible relationship.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Journal of the Korean Association of Geographic Information Studies
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• v.22 no.1
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• pp.1-18
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• 2019

This research measured and visualized the spatial dependency and the spatial heterogeneity of the small business in Cheonan-si, Asan-si with $100m{\times}100m$ grids based on global and local spatial autocorrelation. First, we confirmed positive spatial autocorrelation of small business in the research area using Moran's I Index, which is ESDA(Exploratory Spatial Data Analysis). And then, through Getis-Ord $GI{\ast}$, one kind of LISA(Local Indicators of Spatial Association), local patterns of spatial autocorrelation were visualized. These verified that Spatial Regression Model is valid for the location factor analysis on small business commercial buildings. Next, GWR(Geographically Weighted Regression) was used to analyze the spatial relations between the distribution of small business, hourly mobile traffic-based floating population, land use attributes index, residence, commercial building, road networks, and the node of traffic networks. Final six variables were applied and the accessibility to bus stops, afternoon time floating population, and evening time floating population were excluded due to multicollinearity. By this, we demonstrated that GWR is statistically improved compared to OLS. We visualized the spatial influence of the individual variables using the regression coefficients and local coefficients of determinant of the six variables. This research applied the measured population information in a practical way. Reflecting the dynamic information of the urban people using the commercial area. It is different from other studies that performed commercial analysis. Finally, this research has a differentiated advantage over the existing commercial area analysis in that it employed hourly changing commercial service population data and it applied spatial statistical models to micro spatial units. This research proposed new framework for the commercial analysis area analysis.

• The Journal of Korean Academy of Prosthodontics
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• v.57 no.2
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• pp.95-101
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• 2019

Purpose: The aim of this study is to evaluate the effects of various primers on the microtensile bond strength (${\mu}TBS$) of resin cements to cobalt-chromium (Co-Cr) dental casting alloy. Materials and methods: Four adhesive primers (Universal primer, Metal primer II, Alloy primer, and Metal/Zirconia primer) and two resin cements (Panavia F2.0, G-CEM LinkAce) were tested. One hundred fifty Co-Cr beams were prepared from Co-Cr ingots via casting ($6mm\;ength{\times}1mm\;width{\times}1mm\;thick$). The metal beams were randomly divided into ten groups according to the adhesive primers and resin cements used; the no-primer groups served as the control (n = 15). After sandblasting with aluminum oxide ($125{\mu}m$ grain), the metal and resin cements were bonded together using a silicone mold. Prior to testing, all metal-resin beams were examined under stereomicroscope, and subjected to the ${\mu}TBS$ test. The mean value of each group was analyzed via one-way ANOVA with Tukey's test as post hoc (${\alpha}=.05$) using SPSS software. Results: The mean ${\mu}TBS$ of all groups was ranged from 20 to 28 MPa. There is no statistically significant difference between groups (P > .05). Mixed failure, which is the combination of adhesive and cohesive failures, is the most prevalent failure mode in both the Panavia F2.0 and G-Cem LinkAce groups. Conclusion: The ${\mu}TBS$ of all tested groups are relatively high; however, the primers used in this study result in no favorable effect in the ${\mu}TBS$ of Panavia F2.0 and G-Cem LinkAce resin cement to Co-Cr alloy.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.2
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• pp.155-161
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• 2021

This study was attempted to investigate natural materials with antimicrobial activity and to apply as natural preservatives in cosmetics. The disc diffusion method was used to search for nine species of natural antibacterial material for three species of skin pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa) and Candida albicans. As a result of measuring the size of inhibition zone, Rhus Semialata gall (Gallnut) extract, Oak vinegar, and ε-polylysine were showed strongest antibacterial activities (> 10 mm). The Minimum Bactericidal Concentration (MBC) of gallnut and oak vinegar ranged from 10 to 20 mg/mL and from 20 to 40 mg/mL against five human skin pathogens. The MBC of ε-polylysine ranged from 0.5 to 2 mg/mL in fungus. The synergic effect of gallnut extract/oak vinegar mixture and gallnut extract/ε-polylysine mixture were evaluated by checkerboard test. Compared to when used alone, the MBC of gallnut extract/oak vinegar mixture were at 4 times lower concentration against E. coli, C. albicans, and A. brasiliensis. Also Furthermore, the MBC of gallnut extract/ε-polylysine mixture were at 4 times lower concentration against C. albicans and A. brasiliensis. It was confirmed that the combination of gallnut extract with oak vinegar or ε-polylysine resulted in synergistic antibacterial effect against three human skin pathogens. Thus, it is expected that gallnut extract and natural product mixture can not only demonstrate antibacterial synergies, but also be applied in cosmetics as a natural preservative system with a wide antibacterial spectrum.