• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.533-538
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• 1997

Lactobacillus bulgaricus and Kluyveromyces lactic were inoculated to Jangyeob and Jinpum soymilks single or together after the addition of different amounts of lactose to increase the formation of lactic acid and sensory evaluation. The decrease of pH and the increase of acid production during the fermentation of soy yogurts were more effective when lactose was added. And the single culture method was more effective in decreasing pH and in increasing acid production than the mixed culture method. Without lactose, the growth of lactic acid bacteria in samples increased by mixed culture method than by single culture method. However, the growth of lactic acid bacteria increased more in the by single cultured samples than in the mixed cultured samples by the addition of lactose. Beany flavor decreased more in soy yogurts compared with Jangyeob and Jinpum soy milks, and Jinpum soy yogurts had less beany flavor than Jangyeob soy yogurts. In sour taste, Jangyeob soy yogurt prepared by mixed culture for 36 hr incubation with 4% lactose showed the poorest score, while soy yogurts containing 2% lactose showed significantly better scores and no significant difference compared with milk yogurt. Soy yogurts containing 2% lactose showed no significant difference in overall acceptability compared with milk yogurt.

• 재활복지
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• v.20 no.4
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• pp.283-299
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• 2016

The purpose of this study was to investigate the effect of dysphagia intervention function and life quality of stroke patients. each 5 patients were randomly assigned in two groups, control group performing indirect feeding and experimental group performing direct feeding. Evaluation of the swallowing function was performed before intervention, after 4weeks and 8 weeks using CDS, PAS with VFSS and quality of life was performed twice, before and after intervention. Two groups showed the improved swallowing function, control group showed the significant difference only in CDS(p<.05). but experimental group showed the significant differenc in CDS and PAS(p<.01). both groups showed the significant improvement in quality of life(p<.05). but in comparison between group, no significant statistical difference were found(p>.05). Therefore, this study showed that both the swallowing function and quality of life were improved as time passed, but swallowing function was much more improved in experimental group.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.13 no.4
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• pp.10-17
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• 2010

The objectives of this study were to compare the growth of Vitex rotundifolia as affected by the difference of soil depth and mixture ratio in a shallow-extensive green roof module system, and to identify the level of soil thickness and mixture ratio as suitable growing condition to achieve the desired plant growth in green roof. Different soil thickness levels were achieved under 7cm, 15cm and 25cm of shallow-extensive green roof module systems made by woody frame of $500{\times}500{\times}300mm$. Soil mixture ratio were eight types for perlite : peatmoss : leafmold = 7 : 1 : 2 (v/v/v, $P_7P_1L_2$), perlite : peatmoss : leafmold = 6 : 2 : 2 (v/v/v, $P_6P_2L_2$), perlite : peatmoss : leafmold = 5 : 3 : 2 (v/v/v, $P_5P_3L_2$), perlite : peatmoss : leafmold = 4 : 4 : 2 (v/v/v, $P_4P_4L_2$), only sand ($S_{10}$), sand : leafmold = 7 : 3 (v/v, $S_7L_3$), sand : leafmold = 5 : 5 (v/v, $S_5L_5$) and only leafmold ($L_{10}$). The growth response of Vitex rotundifolia had fine and sustain condition in $P_6P_2L_2$, $P_5P_3L_2$ and $P_4P_4L_2$., Especially, in case of $P_6P_2L_2$, growth response appeared to be good even in soil thickness 7cm, which showed low survival rates of Vitex rotundifolia in other soil mixtures. Tree height, root diameter, photosynthesis and chlorophyll contents tended to increase with increased soil thickness.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.413-422
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• 2013

This study investigates the kimchi from Jangsu area (JSK) and its comparison with commercial kimchi (CMK). We conducted a sensory evaluation for the pH, titratable acidity, salinity, hunter's color values and mechanical characteristics of kimchi. The pH of JSK is significantly higher than CMK throughout the fermentation (p<0.001). At 15 days, JSK reached the stage of optimal maturity for pH 4.23~4.55 and CMK showed pH 3.96~4.00 as conditions after the optimal maturity (p<0.001). From the results of acidity analyses, CMK also showed higher acidity values than JSK (p<0.001), indicating that the rate of fermentation progress was faster in CMK. Salinity of JSK was a litter higher than CMK1 and CMK2 (p<0.001) and JSK indicated significantly higher L, a, b values during fermentation (p<0.001). Moreover, the textural values were significantly higher in JSK2 and JSK3 retaining hardness of the tissues. In the sensory assessment, the color, flavor, crispness, taste, and overall preferences were higher in JSK3 at 15 days and 30 days than CMK. Therefore, it seems necessary for recipe developments of kimchi with local characteristics in order to industrialize kimchi by using alpine crops at Jangsu area.

• Journal of radiological science and technology
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• v.32 no.2
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• pp.169-175
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• 2009

This study examined 40 healthy volunteers had been tested for their gallbladder (GB) volume and wall thickness by a real time ultrasonography before and after a meal. The results are as follows : 1. The mean values of GB volume were 47.40. (SD 9.05) for male, 35.72. (SD 8.30) for female. 2. The mean value of wall thickness of GB was 2.3 mm (SD 0.3, male, SD 0.5, female). 3. The mean ejection-fraction rates of GB result in 67.20% for male, 63.95% for female. 4. The values of GB volume had significant negative correlations (v = -.487, p < .000, male, v = -.509, p < .000, female) within 4 hours after a meal and significant positive correlations (v = .434, p < .000, male, v = .440, p < .000, female) afterward. 5. The wall thicknesses of GB were significant positive correlations (t = .310, p < .002, male, t = .116, p < .246, female) within 3 hours after a meal and significant negative correlations (t = -.288, p < .010, male, t = -.126, p < 7.10, female) afterward. 6. The relationship between volume and wall thickness of GB showed significant negative correlation.

• Journal of Dental Rehabilitation and Applied Science
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• v.38 no.1
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• pp.18-25
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• 2022

Purpose: This study aimed to evaluate the color stability and antibacterial properties of the surface of polyethyl methacrylate (PEMA) resin with zirconia nanoparticles added. Materials and Methods: The control group was pure PEMA resin, and the experiment group was PEMA resin 15 mm in diameter and 2.5 mm in thickness disk-shaped specimens with 2, 4 and 8 w/v% of zirconia nanoparticles added, which were respectively divided into Group Z2, Group Z4, and Group Z8. After analyzing the surface roughness and color stability of the specimens, their antibacterial properties were evaluated using Porphyromonas gingivalis (P. gingivalis). The Statistical analysis was performed using when normality was met in the Shapiro-Wilk test, one-way ANOVA was used to test parameters, and Tukey's test was used as a post hoc test. When normality was not met, the Kruskal-Wallis test, a non-parametric test was used (P < 0.05). Results: The surface roughness measurement found that there was no significant difference between the experimental and control groups. The color stability evaluation showed that the Z2, Z4, and Z8 groups were within the color range of natural teeth. The adhesion of P. gingivalis was evaluated to be significantly reduced in Group Z2 compared to the control group (P < 0.05). In the Z2 group, Z4 group, and Z8 group, dead cells bacteria than the control group were observed. Conclusion: In conclusion, PEMA resin with zirconia nanoparticles added was within the range of natural teeth in color and reduced the adhesion of P. gingivalis.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.468-474
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• 2007

Physicochemical and sensory characteristics of cookies with various levels of resistant starch were investigated in this study. Dough pH of 30% substituted sample group had significantly the highest value than that of all(p<0.05). Water contents of Dough were decreased with increased levels of the resistant starch in cookie preparation. The spreadability was increased as the addition levels of the resistant starch were increased. The Hunter L and a values of 30% substituted sample group had the highest values of all(p<0.05). Results of sensory characteristics of 30% substituted sample group showed significantly the lower values in hardness and crack than those in the other groups at p<0.05. Acceptance tests of cookies with 10 and 20% substituted sample groups showed higher values in savory flavor and overall acceptability than those of others.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.851-856
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• 2005

The aim of this experiment was to evaluate the stability of anti-Helicobacter pylori IgY in water soluble fraction(WSF) of egg yolk according to the heat, pH and digestive enzyme treatment. Anti-H. pylori IgY content of WSF remained 76% after pasteurization(63$^{\circ}C$ for 30 min). The stability of anti-H. pylori IgY at different pH showed a tendency to diminish according to decreasing pH from 7.0 to 1.5(p＜0.05). Anti-H. pylori IgY content was 84.4% after treatment for 1 hour at 37$^{\circ}C$ in pH 5.0. There were significantly differences in IgY content between 1 hour and 2 hours at pH 2.0 in 200 units of pepsin treatment(p＜0.05). However, IgY was relatively stable at pH 4.0 regardless of the reaction time and the concentration of pepsin. The stability of IgY of egg yolk after the treatment of trypsin was significantly higher than that of water soluble fraction (p＜0.05). This results indicated that anti-H. pylori IgY showed relatively a good stability on heat, pH and digestive enzyme.

• Journal of the korean academy of Pediatric Dentistry
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• v.46 no.4
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• pp.392-399
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• 2019

The purpose of this study was to evaluate polymerization of TheraCal LC, one of the tricalcium silicate cements. To measure the Vickers hardness number (VHN), the specimens were cured at different light curing time and distance. As a result, the VHN of the upper surface was significantly higher than the lower surface's in all groups (p < 0.05). The VHN of the lower surface was increased significantly with the increase of the light curing time in all distance (p < 0.05). When the distance was more than 4.0 mm at all light curing time, the VHN of lower surface was significantly decreased (p < 0.05). When the specimen was light cured for 20 seconds, the VHN of the lower surface did not exceed 2, which corresponds to 10% of the upper surface's. These results suggested that the 20 second light curing time was not sufficient to polymerize the lower surface under specific conditions and that light-curing time should be increased.

• The Journal of the Korea Contents Association
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• v.20 no.6
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• pp.425-432
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• 2020

For this study copper ions-containing bioactive glass nanoparticles commonly used in mineral trioxide aggregate (MTA) was developed to improve the mechanical properties and promote antibacterial effect of MTA with the original material. The mechanical properties and antibacterial activity of Cu-BGn incorporating varying amounts cooper incorporated bioactive glass nano particles(BGn) 0.5,1.0,2.0 and 4.0 wt% in MTA were characterized composition of the resulting were investigated. The compressive strength was calculated by weighing specimens with a diameter of 4 mm and a thickness of 6 mm according to ISO 6876 (2012). The antimicrobial effect was evaluated using two strains of S. mutans and E. faecalis. The mechanical properties of the test results was Cu-BGn increased no statistically significant difference was observed (p>0.05). Adhesion experiment results S. mutans in contrast to the control group Ortho MTA, 4.0 wt% of Cu-BGn added experimental group showed a significant difference was observed (p<0.05). Also, E. faecalis statistical analysis indicated a significant difference for antibacterial agents between control and Cu-BGn containing(p<0.05). It seems that this Cu-BGn proved that even a antibacterial effect was demonstrated. Therefore, it was suggest that it is necessary for in-depth research into various environments that can reproduce the oral environment.