• Journal of Korean Society of Environmental Engineers
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• v.27 no.2
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• pp.138-144
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• 2005

This study was carried out to investigate the changes of nitrifying bacterial populations including Nitrosomonas sp. and Nitrobacter sp. in $A^2/O$ pilot plant with the configuration of anaerobic-anoxic-oxic reactors. The suspended nitrifying bacterial populations in mixed liquor and those of attached populations on granular carrier surface made by molded waste tire were analyzed by Fluorescent in situ Hybridization(FISH) method. The nitrification rate of a pilot plant showed the value of $1.97{\sim}2.98\;mg\;N/g$ MLVSS hr. The ratios of suspended ammonia oxidizer including Nitrosomonas sp. (NSO) to total bacteria in each reactor were oxic < anoxic < anaerobic. On the contrary, the ratios of suspended nitrite oxidizer including Nitrobacter sp. (NIT) were anaerobic < anoxic < oxic. The thickness, dry density and mass of the attached biomass on granular carriers were $180{\sim}188\;{\mu}m$, $38.5{\sim}43.9\;mg/cm^3$, $29.4{\sim}32.5\;mg/g$, respectively. Also, the ratios of attached nitrifier to total bacteria on granular carriers were similar regardless of ammonia/nitrite-oxidizer (NSO; 3.2%, NIT; 2.8%) and very low compared to those(NSO; $22.8{\sim}28.4%$, NIT; $17{\sim}26%$) of suspended nitrifier.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.245-253
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• 2001

To investigate the effects of hydromechanical and textural characteristics of sediment deposits on the cultivation of Manila clam, Ruditapes philippinarum surface and sub-surface core sediments were collected seasonally in Gomso tidal flat. Grain size distribution were analyzed to investigate the annual variation of sediment texture. In winter unimodal distribution of grain size with the peak at $5\phi$ is dominant However, during the summer sediment texture become a little bit coarser and grain size distribution shows the peaks at $4\~5 \phi$. Optimum sediment texture for the cultivation of manila clam, R. philippinarum was found to be sandy silt in which mean Brain size was between 4 and $5 \phi$ with the sand content less than $50\%$ and clay content of $5\~10\%$. Mechanical and hydrological characteristics of sediment deposits were also studied in the laboratory and the results were applied to the numerical simulation for the behavior of surface sediment subjected to the cyclic loading from sea-water level change. Results of numerical simulation illustrate that the permeability of sediment had to be maintained in the range of $10^{-11}\sim10^{-12}m^2$ to ensure the proper sedimentological environment for the cultivation of manila clam, R. philippinarum. The deposits of virtually impermeable mud layer, with the threshold thickness of 4 cm, would be very hazardous to clam habitat.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.179-182
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• 2002

Using differential scanning calorimetry (DSC), changes underwent by a mixture of $\alpha$-lactalbumin ($\alpha$-La) and $\beta$-lactoglobulin ($\beta$-Lg) during heat treatment were studied, yielding useful information for the dairy industry. Results of the DSC showed that the heat denaturation temperature of the hobo-$\alpha$-La was higher than that of apo-$\alpha$-La, suggesting hole-$\alpha$-La‘s greater stability. The denaturation temperature of a mixture of holo-$\alpha$-La and $\beta$-Lg was also slightly lower than that of holo-$\alpha$-La alone. The denaturation temperature of an apo-$\alpha$-La and $\beta$-Lg mixture was higher than that of holo-$\alpha$-La and $\beta$-Lg, suggesting that the heat stability of apo-$\alpha$-La was increased by $\beta$-Lg. Based on these results, it is possible to conclude that a mixture of holo-$\alpha$-La and $\beta$-Lg is more intensively affected by an increase in temperature than other samples, and that free sulphydryl groups seem to take part in this heat-induced denaturation.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.219-230
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• 2004

The purpose of this study is to improve the quality of white pan bread by adding polymannuronic acid, an excellent rheological properties material which has the high blood control function in seaweeds, to flour. To investigate the rheological properties appropriate to the making of white pan bread, amylograph, farinograph, extensography were done adding polymannuronic acid(0%, 1%, 3%, and 5%) to flour. The gelatinization condition between flour and compositic flour, amylogram was done. The result was that the gelatinization temperature in flour(100%) was $61.0^{\circ}C$, as polymannuronic acid rate was increased by 1%, 3%, 5%, thetemperature was all the same, $63.5^{\circ}C$. The maximum viscocity temperature of flour(100%) was $92.0^{\circ}C$. that of flour added polymannuronic acid (1%) $92.5^{\circ}C$, those of flour added polymannuronic acid (3%, 5%) unchangeable. $\alpha$ -amylase activity degree, maximum viscocity was that flour(100% was 525 BU, flour added polymannuronic acid (1%) 498 B.U, flour added polymannuronic acid (3%) 385B.U, flour added polymannuronic acid (5%) 360 B.U, highly decreased. Farinograph was done, as the additional quantity of polymannuronic acid increase(1%, 3%, 5%), water absorption rate increase much more thin the control. As the additional quantity of polymannuronic acid is added from 1% to 3%, development time of dough was increase, but one added 5% was decreased. In case of extensograph was done, resistance of dough increased but extensibility is decreased, so R/E value increased.

• Journal of the Korean Data and Information Science Society
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• v.22 no.4
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• pp.679-690
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• 2011

Two widely used approaches for improving the quality of the output of a process are statistical process control (SPC) and automatic process control (APC). In recent hybrid processes that combine aspects of the process and parts industries, process variations due to both the inherent wandering and special causes occur commonly, and thus simultaneous application of APC and SPC schemes is needed to effectively keep such processes close to target. The simultaneous implementation of APC and SPC schemes is called integrated process control (IPC). In the IPC procedure, the output variables are monitored during the process where adjustments are repeatedly done by its controller. For monitoring the APC-controlled process, control charts can be generally applied to the output variable. However, as an alternative, some authors suggested that monitoring the input variable may improve the chance of detection. In this paper, we evaluate the performance of several monitoring statistics, such as the output variable, the input variable, and the difference variable, for efficiently monitoring the APC-controlled process when we assume IMA(1,1) noise model with a minimum mean squared error adjustment policy.

• Journal of Dental Rehabilitation and Applied Science
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• v.29 no.4
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• pp.359-365
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• 2013

The aim of this study was to evaluate the effect of temporary restorative and filling material on bonding strength between lithium disilicate glass-ceramic and dentin. 60 extracted human molars were cross-sectioned at occlusal third and were embedded into self-cure acrylic resin. Then the teeth were randomly divided into four groups of 15 each. Lithium disilicate glass-ceramic is cemented to dentin as follows: after no any application of the provisional materials (Group A), after application of ALIKETM (GC America Inc.)(Group B), after application of Luxatemp$^{(R)}$ Automix plus (DMG, Germany)(Group C), after application of Fermit$^{(R)}$ (Ivoclar Vivadent, Leichtenstein)(Group D). After the specimens were stored in distilled water for 24 hours, the shear bond strength of the specimens were measured using UTM (Zwick 1456 41, Zwick, Germany) at a crosshead speed of 1mm/min. The data were analysed by one-way ANOVA and Tukey HSD tests. There were no statistically significant differences of bond strength among the groups. Fracture type was showed mixed type of adhesive and cohesive fracture in most of specimens. Within the limitation of this study, bond strength of adhesive resin cement between lithium disilicate glass-ceramic and dentin was not affected by provisional restorative and filling materials.

• Journal of Dental Rehabilitation and Applied Science
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• v.32 no.3
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• pp.194-201
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• 2016

Purpose: The purpose of this study was to evaluate of Zirconium Nitride (ZrN) coating on shear bond strength with denture base resin in Co-Cr and Ti-6Al-4V alloy. Materials and Methods: Co-Cr and Ti-6Al-4V alloy disks (10 mm in diameter, 2.5 mm in thickness; each other: n = 14) were prepared and divided with 2 groups each other by ZrN coating. After primer was applied to disks surface, denture base resin with diameter 6 mm, height 5 mm was bonded on metal disk surface. After surface roughness was measured by Profiler, shear bond strength was determined with Universal testing machine and analyzed with two-way ANOVA. The specimen surfaces and failure mode were examined using a scanning electron microscope. Results: ZrN coated groups showed significantly higher rough surface than non-coated groups (P < 0.05). Irrespective of alloy materials, shear bond strength of ZrN coated groups were lower than non-coated groups (P < 0.001). The scanning electron microscope (SEM) of ZrN coated groups showed mixed and adhesive fractures. Conclusion: ZrN coating weakened bonding strength between denture base resin and Co-Cr, Ti-6Al-4V alloy.

• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.3
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• pp.394-399
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• 2000

Odontoma is defined as a benign odontogenic tumor containing enmel, dentin as well as cementum. It has come to mean a growth in which both the epithelial and the mesenchymal cells exhibit complete differentiation. Most authorities accept the view today that the odontoma represents a hamartomatous malformation rather than a true neoplasm. The etiology of odontomas is uncertain but hypothesized to involve local trauma, infection, inheritance or mutant gene. The odontomas often cause various disturbances in the eruption and position of the teeth. The steps in removal of an odontoma in close relation to an adjacent impacted normal tooth should comprise 1) removal of odontoma and 2) exposure of the impacted tooth. Orthodontic therapy may be applied. Before treatment, the necessary space for the impacted tooth should be evaluated. If there is lack of space in the dental arch, orthodontic treatment should be carried out before operation.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.25-30
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• 2000

Phytoestrogen has been used as a suppliment of estrogen in order to treat osteoporosis. The representative phytoestrogens, isoflavones, are daidzein, genistein and formononetin which were present highly in our traditional soybean foods. The quantitative analysis of the isoflavone was done with a high performance liquid chromatography(HPLC) using a UV/VIS detector for the contents of the isoflavones in Astragali Radix, soybean sprouts, bean-curd(Tofu), soybean, soybean oil, pea, kidney pea, black bean(Yak-kong), soybean sauce(Ganjang). soybean paste(Doenjang), and fermented soybean(Maejoo). The content of free daidzein in soybean sprouts was $43.49{\pm}3.41\;mg/kg$$ which was much higher than that in soybean, $14.52{\pm}0.58\;mg/kg$, although total daidzein of fermented soybean was lower than that in soybean (Table 2. P<0.01). The amounts of free genistein in soybean sprouts, fermented soybean. and soybean paste were $27.63{\pm}1.66\;mg/kg,\;291.52{\pm}6.81\;mg/kg,\;and\;18.75{\pm}1.33\;mg/kg$, respectively. The level of free formononetin in soybean paste was the highest among the soybean products (P<0.01). The content of formononetin in Aatragali Radix, $9629.73{\pm}0.57\;{\mu}g/kg$, was about 160 times higher than that in soybean. Thus Korean traditional soybean products, black bean(Yak-Kong) and Astragali Radix can be a good choice of phytoestrogens.