• The Journal of Korean Academy of Prosthodontics
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• v.39 no.5
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• pp.526-546
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• 2001

Fiber-reinforced composite(FRC) was developed as a structural component for dental appliances such as prosthodontic framework. FRC provides the potential for fabrication of a metal-free, excellent esthetic prostheses. It has demonstrated success as a result of its simple fabrication, natural colour, and marginal integrity, and fracture resistance of veneering composite resin and the FRC material. Although it has lots of merits, clinical and objective data are insufficient. The purpose of this study was to evaluate the fracture strength and the marginal fitness of fiber reinforced composite bridge in the posterior region for clinical application. Sixteen bridges of each group. $Targis/Vectris^{(R)}$, $Sculpture-Fibrekor^{(R)}$, and In-Ceram, were fabricated. All specimens were cemented with Panavia 21 to the master dies. Strength evaluation was accomplished by a universal testing machine (Instron). The marginal fitness was measured by using the stereoscope (${\times}50$). The results were as follows. : 1. The fracture strength according to the materials was significantly decreased in order In-Ceram($238.81{\pm}82$), Targis Vectris($176.25{\pm}18.93$), Sculpture-Fibrekor($120.35{\pm}20.08$) bridges. 2. FRC resin bridges were not completely fractured, while In-Ceram bridges were completely fractured in the pontic joint. 3. The marginal accuracy was significantly decreased in order Targis/Vectris ($60.71{\mu}m$), Sculpture-Fibrekor($73.10{\mu}m$) In-ceram Bridge ($83.81{\mu}m$). 4. The fitness of occlusal sites had a lower value than the marginal sites(P<0.001), and the marginal gaps of inner site of the pontic were greater than that of outer sites of the pontic. Fiber reinforced composite bridges are new, esthetic prosthesis and can be clinically used in anterior regions and short span bridges. However, caution must be exercised when extrapolating laboratory data to the clinical situation because there are no long term clinical data regarding the overall success of the FRC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1189-1194
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• 2011

This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 mg/mL, 3.22 and 3.65 mg/mL, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.

• Food Science and Preservation
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• v.17 no.6
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• pp.807-813
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• 2010

Muscat Bailey A grapes, one of the major grape varieties in Korea, contain 18-20% (w/w) sugars, which is less than the amount required to make red wine. In the present study, fermentation of freeze-concentrated Muscat Bailey A grape juice to $24^{\circ}Brix$ was performed using several industrial wine yeasts, including Saccharomyces cerevisiae $OC_2$, S. cerevisiae Fermivin and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohols, and yeast viable counts were monitored. Wine quality parameters including organic acid, minor alcohol, sensory score, etc. were also analyzed. Alcohol contents reached maximal levels after 9 days of fermentation, and were 12.6% (v/v) when Fermivin was used and 13% (v/v) when strains $OC_2$ and W-3 were used. No major difference between strains was apparent, except that Fermivin fermentation was somewhat slower in terms of both alcohol production and sugar consumption. Similar levels of soluble solids and total phenols were measured in wines fermented by each of the three strains. The total acid level of W-3 wine was high, whereas the alcohol content of Fermivin wine was low. Although the wines were variable in terms of acetaldehyde and minor alcohol contents, the levels of these materials were much lower than the limits set by the Korean National Tax Service. Upon sensory evaluation, $OC_2$ wine obtained the highest scores in terms of color, flavor, and overall acceptance. However, the best taste score was awarded to the Fermivin wine, which had the same flavor score as $OC_2$ wine but a slightly lower overall acceptance score.

• The Journal of Engineering Geology
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• v.11 no.2
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• pp.163-174
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• 2001

For quantitative evaluation of geotechnical engineering properties such as rippability and diggability, clear interpretation on the subsUJiace velocity structures should be preceded by figuring out top soil, weathered and soft rock layers, shape of basement, fracture zones, geologic boundary and etC. from the seismic refraction data. It is very important to set up suitable field parameters, which are the configuration of profile and its length, spacings of geophones and sources and topographic conditions, for increasing field data Quality. Geophone spacing of 3 to 5m is reconunended in the land slope area of house land development site. In refraction tomography technique, the number of source points should be more than a Cluarter of available channel number of instrument and the subsurface structure interpretation can be decreased the artifact of inversion by topographic effect. Compared with core logging data, it is shown that the velocity range of the soil is less than 700m/s, weathered rock 700~1,200m/s, soft rock 1,200~1,800m/s on the velocity tomogram section. And the upper limit of P-wave velocity for rippability is estimated 1,200 to 1,800m/s in land slope area of gneiss.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.7 no.2
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• pp.75-86
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• 2004

This study aims to figure out ecological characteristic of natural forests focusing on vegetation as a way of ecological renovation for the restoration of naturalness for golf courses that were constructed in the Country and to present vegetation models and appropriate tree species for the purpose. The study site is P golf club, which is located in Gapyong-gun, Kyeonggi Province. The site is within a forest where the grade from the natural ecology map is the first one and the level from the green index accounts for the eight, thus showing a typical environment for a golf course in terms of location. The location of the site explains a reason for restoration. The major substance of the study is to conduct ecological evaluation of vegetation structures around and inside the golf course and to present a vegetation model. In order to evaluate the ecological characteristics of the vegetation structures, the analysis of the study covered succession stages, multi-layer vegetation structures and species diversity. Plant communities that have high species diversity were selected for the vegetation model and proper density and species were proposed considering the number of species and individuals and distances between trees. The vegetation restoration model targets succession into an oak forest. Within a unit of 100 $m^2$, the recommended model include a tall-tree layer with 11 trees such as Quercus serrata and Quercus mongolica, a sub-tall-tree layer with 12 trees including Quercus mongolica, Quercus serrata, Prunus sargentii, Fraxinus rhynchophylla and Acer pseudo sieboldianum, a shrub layer with 32 trees from 16 species, and a grass layer with a cover rate of 45 %. The proposed vegetation restoration model needs to apply to : 1) damaged natural forests by the construction of golf courses; 2) boundaries between golf courses and surrounding forests; 3) buffer zones; 4) open spaces in between courses; and 5) areas between greens and tees where open spaces are available in a mass. In conclusion, one of the most important factors in presenting a vegetation model for the restoration of naturalness in the golf course and other damaged forests is to provide multi-layer vegetation structures that are composed of native species. As for the specific application for the site, it is recommended to manage the vegetation in such a way that the environment of the site can have a similar environment to the surrounding forest which is expected to succeed into an oaks-dominant one.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.919-926
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• 2005

The effects of the addition of germinated whole soy flour on dough and noodle characteristics were investigated in this study. The soybeans were germinated for 12 hours at $20^{\circ}C$ and ground to 60 mesh. With increasing soybean flour addition up to $16\%$, the RVA viscograph and mixograph properties were significantly decreased both with and without the addition of $3\%$ salt(p<0.05). The width and length extensibility were increased with increasing whole soy flour addition up to $8\%$ after which they decreased. The addition of the whole soy flour turned the color of the wet and cooked noodle a little darkish and greenish yellow. The hardness and gumminess of wet noodle increased with increasing whole soy flour amount, while those of cooked noodle gradually decreased. Sensory evaluation showed that addition of tile whole soy flour significantly increased the savory flavor and yellowish color of cooked noodle.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.45-50
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• 1994

Conventional Doenjang, three kinds of Improved Doenjang(A; koji: soybean: salt=53: 100: 33, B; koji: soybean: salt=100: 100: 40, C; koji: soybean: salt= 200: 100: 40) prepared with different ratio of koji and salt were made to study the changes in the general contents, characteristics bitter peptides, correlations between bitterness and overall eating quality. 1. Total nitrogen contents increased a little, and amino nitrogen contents in all samples increase markedly. Especially, Amino nitrogen contents of conventrional Doenjang increased more than others. Reducing sugars of doenjang prepared with Asp. oryzae were higher than conventional Doenjang and increased throughout the aging period and Doenjang prepared with Asp. oryzae were more acidic. 2. To characterize bitter peptides in fermented Doenjang, peptides were extracted with 2: 1(v/v) chloroform-methanol and separated by Gel chromato-graphy with Sephadex and TLC. After Gel chromatography and TLC, each fraction examined presence of bitterness and evaluated intensity of bitterness. Amino acid composition of the fractions showing bitter tastes were as follows. Conv. peak 1-1 Trp-(Asp, Arg, Thr, Ser, Glu, Pro)-Phe Imp. A peak 1 Trp-(Glu, Val, Arg, lie)-Phe Imp. B peak 1 Trp-(lie, Pro, Asp, Lys, Val, Glu)-Trp. Imp. C peak 1-2 Trp-(Try, Thr, Glu, Pro, Gly)-Phe 3. Sensory evaluation revealed that correlation coefficient between bitterness and overall eating guality was not high.

• Journal of Oral Medicine and Pain
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• v.31 no.1
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• pp.91-99
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• 2006

This study was performed to investigate about sleep quality and orofacial pain pattern between experimental and control group. 101 subjects with temporomandibular disorders without any psychologic and neurologic problem were selected from the patients presented to Wonkwang University dental hospital. Routine clinical examination for TMD was carried out, especially for the frequency of headache and the craniocervical muscles were also done by the author in the first visit. All the subjects filled out the questionnaires, that was, for the evaluation of sleep quality using Pittsburgh sleep quality index(PSQI), and for the analysis of behavioral pain scale questionnaires. Data obtained were statistically processed by the SPSS Windows program and the results of this study were as follows: 1. Subjective sleep index, sleep latency, sleep disturbance, global score in control group were significantly lower than 2. Subjective sleep index, sleep disturbance, global score in subject with headache were significantly lower than subject without headache(P<0.05). 3. Medicine taker have sleeping drug. Caffeine drinkers was significantly higher in daytime dysfunction, global score than no drinker. 4. It have more frequent head and neck pain, pain spreading, daily life difficult in poor sleeper than good sleeper.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.151-162
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• 2012

Four kinds of marketing black garlics (A, B, C and D products) from Namhae were analysed the antioxidant, nitrite scavenging activities and inhibition of nitrosodimethylamine (NDMA) formation. Total pyruvate and thiosulfate contents were higher in the black garlics than fresh garlic, and their contents were the highest in B product. Total phenol and flavonoids contents in the water and 80% ethanol extracts from black garlics were higher in water than ethanol extract, and all black garlics were higher than fresh garlic. And these contents of A product were somewhat higher compared to the others. Antioxidant activities, such as DPPH, ABTs, hydroxyl and nitric oxide radical scavenging showed stronger in water than ethanol extracts. And their activities in all products of black garlic were higher than the extracts of fresh garlic, and their activities of A and B products were similar to each other. In pH 2.5, nitrite scavenging activity and inhibition of NDMA formation were stronger in the black garlics than fresh garlic, and A product was the highest. Moreover, inhibition of NDMA formation from black garlic showed similar trends compared to the antioxidant activities. Therefore, we expect that the black garlic will contribute to the inhibition of carcinogenesis in vivo.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.592-599
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• 2019

This study is to stabilize insoluble and unstable active ingredient which is Idebenone (INCI name: hydroxydecyl ubiquinone) in a multi-lamellar vesicle (MLV) and to stabilize it in the skin care cosmetics. Idebenone is good effective raw material in the treatment of Alzheimer's disease in the medical field and a powerful antioxidant in dermatology. It is well known as a substance that inhibits the formation of melanin and cleans the skin pigment. However, it did not dissolve in any solvent and it was difficult to apply in cosmetic applications. Niosome vesicle was able to develop a nano-particle by making a multi-layer of idebenone encapsulated with a nonionic surfactant, hydrogenated lecithin and glycine soja (soybean) sterols and passing it through a high pressure microfluidizer. Idebenone niosome vesicle (INV) has been developed to have the ability to dissolve transparently in water and to promote transdermal penetration. The appearance of the INV was a yellowish liquid having specific odor, and the particle size distribution of INV was about 10~80 nm. The pH was 5~8 (mean=6.8). This capsulation with idebenone was stored in a $45^{\circ}C$ incubator for 3 months and its stability was observed and quantitatively measured by HPLC. As a result, the stability of the sample encapsulated in the niosome vesicle (97.5%) was about 66.3% higher than that of the non-capsule sample of 32.5%. Idebenone 1% INV was used for the efficacy test and clinical trial evaluation as follows. The anti-oxidative activity of INV was 38.2%, which was superior to that of 12.8% tocopherol (control). The melanin-reducing effect of B16 melanoma cells was better than INV (17.4%) and Albutin (control) (9.6%). Pro-collagen synthesis rate was 128.2% for INV and 89.3% for tocopherol (control). The skin moisturizing effect was 15.5% better than the placebo sample. The elasticity effect was 9.7% better than the placebo sample. As an application field, INV containing 1% of idebenone is expected to be able to develop various functional cosmetic formulations such as skin toner, ampoule essence, cream, eye cream and sunblock cream. In addition, it is expected that this encapsulated material will be widely applicable to emulsifying agents for skin use in the pharmaceutical industry as well as the cosmetics industry.