• The korean journal of orthodontics
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• v.27 no.4 s.63
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• pp.585-597
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• 1997

The purpose of this study was to evaluate the effect of estrogen on the periodontium and alveolar bone tissue response during experimental tooth movement in ovariectomized rats. Eighty female rats, 250gm in body weight, were classified into four groups ; sham operated group(NN), ovariectomized group(ON), ovariectomized & estrogen injected group(OE), sham operated & estrogen injected group(NE). flats were ovariectomized before 3 weeks to begin the experiment, which resulted in estrogen-deficient osteoporosis. In OE group & NE group, estrogen was injected $50{\mu}g/kg\;B.W.$ every other days. The left maxillary 1st molar was moved mesially with 60g force. Each foot rats were sacrificed after 1, 3, 7, 15 days from application of orthodontic appliance and alter additional 7 days from removal of orthodontic appliance. Histological findings on mesial roots of upper 1st molar in pressure and tension side are observed. The results were summarized as follows ; 1. In pressure side of alveolar bone, the number of osteoclasts and Howship's lacuna of ON group was significantly more than that of NN group from 1 day to 15 days(P<0.05). Especially the number of Howship's lacuna of ON group was significantly more than that of OE group during all experimental period(P<0.05). 2. In tension side of alveolar tune, the number of osteoclasts of ON group was significantly increased from 1 day to 3 days and decreased after 7 days. But the number of osteoclast of ON group was significantly mote than that of NN group during all experimental period(P<0.05). Also the number of Howship's lacuna of all groups was abruptly increased at 1 day, but slowly decreased till experimental 15 days. And the number of Howship's lacuna of of group was significantly more than that of NN group from 0 hr to 7 days(P<0.05). 3. The speed of tooth movement of OE group & NE group was similar to that of NN group(P>0.05). The amount of tooth movement of ON group between 7 days and 15 days was significantly greater than those of other groups(P<0.05). 4. The degree of relapse of ON group after 7 days from removal of orthodontic appliance was similar to those of other groups(P>0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1086-1091
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• 2011

Anti-oxidative activity and tyrosinase inhibitory activity of various ethanol extracts of Polygoni multiflori radix (PMR) and Cynanchi wilfordii radix (CWR) were compared to identify an anti-oxidant and whitening agent source from nature. We conducted an investigation into the anti-oxidant activities of PMR and CWR ethanol extracts by measuring total polyphenol content, total flavonoid content, and ABTS radical capacity. The total polyphenol contents of PMR and CWR were 17.31${\pm}$0.54 mg GA/eq g, and 2.75${\pm}$0.22 mg GA/eq g, respectively. The total flavonoid contents of PMR and CWR were 6.38${\pm}$0.39 mg naringine/eq g, and 1.34${\pm}$0.09 mg naringine/eq g, respectively. The 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical decolorization of PMR and CWR were 96.89${\pm}$0.21% at 1 mg/mL and 93.49${\pm}$0.76% at 50 mg/mL. Melanoma cells were cultured with the PMR and CWR ethanol extracts for 48 hr, and total melanin content as a final product and the activity of tyrosinase, a key enzyme, in melanogenesis, were estimated. The PMR and CWR ethanol extracts increased melanin content and tyrosinase activity in a dose-dependent manner. These results suggest that PMR and CWR ethanol extracts could be useful as a skin whitening agent.

• Food Science and Preservation
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• v.23 no.7
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• pp.931-938
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• 2016

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at $-50^{\circ}C$ (quick frozen, QF) and $-20^{\circ}C$ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and $10^{\circ}C$ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the $+10^{\circ}C$ and $-20^{\circ}C$ stored samples. Except for samples stored at $10^{\circ}C$, the CIE $L^*$ values for QF persimmons were higher than those for SF persimmons. For samples stored at $10^{\circ}C$ and $0^{\circ}C$, the CIE $a^*$ and $b^*$ values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at $0^{\circ}C$ were higher in SF than in QF persimmons. However, when stored at $-10^{\circ}C$, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.6 s.165
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• pp.955-965
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• 2007

Safety helmets are used widely in various industries by workers since they are legally required to wear them. However, thermal discomfort is one of the major complaints from helmet users. To relieve this problem, frozen gelled packs can be considered for use inside the helmets. In this paper, tests were performed on humans to evaluate the physiological strains of wearing safety helmets and to investigate the effects of using frozen gelled packs inside the helmets. Experiments were conducted in a climatic chamber of WBGT $33{\pm}1^{\circ}C$ under four differed experimental conditions: 1) not wearing a safety helmet(NH); 2) wearing a safety helmet with frozen gelled pack A(HA); 3) wearing a safety helmet with frozen gelled pack B(HB); and 4) wearing only a safety helmet(OH). The results were as follows. First, when comparing NH with OH, physiological responses such as $\bar{T}_{sk},\;T_r$, HR and sweat rate were significantly higher in OH and subjective sensations were reported as less hot and more comfortable than NH(p<.05). Second, in regard to the frozen gelled packs inserted inside the safety helmets, some physiological responses in HA were different from those in HB, according to the two different types of packs. HA was hotter, more uncomfortable and less exhausted than HB. However, result from both HA and HB were lower than those from OH in terms of temperature and humidity inside safety helmet, sweat rate, $T_r$ increase, heat storage(p<.05). When wearing safety helmets with frozen gelled packs, it was shown that heat strain can be alleviated. These results are expected to help millions of workers who complain that wearing safety helmets is uncomfortable and messy.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.895-907
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• 2005

In an attempt to improve the taste and storage characteristics of Sulgidduk, a Korean traditional rice cake product, baekbokryung(White Poria cocos Wolf) powder was supplemented as one of the ingredients and Product Quality waw assessed. The baekbokryung Powder was added in rations of 0, 5, 7, 10, and $15\%$(w/w) per rice powder during the raw material preparations. The sensory, objective quality, and microbiological characteristics of the products were examined at 4-hr intervals during storage for 36 hours at $20^{\circ}C$ The sensory evaluation was conducted based on the acceptability and intensity characteristics of the product. In the acceptability test, a $5\%$ treatment wae renerally ranked with the highest score, among all the treatments while the preference differed according to ages of the panels ; namely, those in their 20's to 30's liked a $5\%$ supplementation while those in their 40's to 60's Preferred a $7\%$ one. The addition of baekbokryung Powder proportionally decreased the moisture content of the products. The colorimetric redness(a) and yellowness(b) of the Products increased with increasing added baekbokryung Powder. The redness values began to decrease slowly from the beginning while the rates were accelerated after 8 to 12 hours of the storage. In the textural characteristics, hardness, gumminess and adhesiveness values increased with increasing added baekbokryung powder. The rapid increase in adhesiveness during the initial 4 hour of storage and the following stabilization was noted. Cohesiveness and springiness values tended to decrease gradually with increasing added baekbokryung Powder. Except for the control sample, no significant differences in the total microbial counts among the treatments were noted. After 20 hours of storage, the control sample exhibited a rapid increase in total microbial count, while the Proliferations of microorganisms were rather suppressed in baekbokryung Powder treatments according to the added amounts The results of the study support the benefits of baekbokryung powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase of baekbokryung Powder in Sulgidduk without causing the adverse qualify effects remains for future study.

• Resources Recycling
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• v.9 no.6
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• pp.36-44
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• 2000

Fly ash was composed of the unburned carbon and mineral particles. The former was able to attach on the bubbles, while the latter was not. Therefore, it was possible to separate the unburned carbon and the mineral from fly ash using the froth flotation process. This study was carried out to evaluate the separation efficiency as a function of the ny ash particle properties in the column flotation. Separation efficiency was analyzed for various size fraction of -38 fm,38~125 fm and 1125 W, and for various fly ash samples containing 7, 11, and 20 wt% unburned carbon. For the size fractions of -38 fm containing 7 wt% unburned carbon, separation efficiency was 86ft, whereas separation efficiency was found to be 74% for the size fraction of +125$\mu\textrm{m}$ containing 20 wt% unburned carbon. The results indicated that separation efficiency increased with the decrease in the particle size and the unburned carbon content of the fly ash.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.328-331
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• 2008

Hwangeumnodeul is a new japonica rice cultivar developed from a cross between Milyang165 and HR15151-B-21-3 at Honam Agricultural Research Institute (HARI), NICS, RDA, in 2007. This cultivar has short grains and about 139 days of growth duration from direct seeding to harvesting in the southern plain areas. Culm length of this cultivar is 78 cm and the number of spikelet per panicle is similar to that of the check cultivar, Nampyeongbyeo, while filled grain rate is lower than the check variety. This cultivar is moderately resistant to leaf blast, bacterial blight pathogens of $K_1$, $K_2$ and $K_3$ and stripe virus but susceptible to major virus diseases and insect pests. Milled kernel of Hwanggeumnodeul is translucent with non-glutinous endosperm. This cultivar has about 5.7% and 18.6% of protein and amylose contents, respectively. Palatability of cooked rice of Hwanggeumnodeul is similar to Nampyeongbyeo. Its milling recovery and head rice were 75.6% and 90.0%, respectively. Hwanggeumnodeul yielded 5.69 and 5.61 MT/ha in milled rice at the under wet-direct and dry-direct seeding conditions, respectively which are 17% and 12% higher than the check variety, Juanbyeo. It yielded 5.86 MT/ha, 8% higher than Nampyeongbyeo at the standard fertilizer level of the ordinary transplanting cultivation. "Hwanggeumnodeul" would be adaptable for ordinary transplanting as well as direct seeding in the southern plain including Chungcheong province.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.324-327
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• 2008

'Onnuri' is a japonica rice cultivar developed from the cross between 'Milyang 165' and HR14732-B-67-2-3 at Honam Agricultural Research Institute (HARI), NICS, RDA, in 2005. This cultivar has a short grain shape and about 121 days growth duration from transplanting to harvesting in Korean climate condition. In reaction to biotic and abiotic stresses, it shows resistance to blast, bacterial blight pathogen from $K_1$ to $K_3$ and stripe virus, but susceptible to other major diseases and insect pests. The milled kernel of 'Onnuri' is translucent with non-glutinous endosperm. It has about 18.6% of amylose content and better palatability of cooked rice compared with 'Chucheongbyeo' cultivated in Kyunggi province. The milled rice yield of 'Onnuri' is about 5.94 MT/ha under the standard fertilizer level of the ordinary transplanting cultivation. 'Onnuri' would be adaptable to southern plain of Cheonan, middle-northern plain, and southern mid-mountainous of Korea.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.503-506
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• 2008

'Saenuri' is a new japonica rice variety developed and registered by the rice breeding team of Department of Rice and Winter Cereal Crop, NICS, RDA in 2007. This variety was derived from a cross between Gyehwa17 with lodging tolerance and high yield potential, and HR14026-B-68-6-1-5 with resistance to diseases and good eating quality. This variety has about 124 days growth duration from transplanting to harvesting in west-southern coast, Honam and Youngnam plain of Korea. It is about 78 cm in culm length and tolerance to lodging. In reaction to biotic and abiotic stresses, it shows moderately resistance to blast, and resistance to bacterial blight pathogen races from K1 to $K_3$ and stripe virus, but susceptible to other major diseases and insect pests. The milled rice of "Saenuri" exhibits translucent, relatively clear non-glutinous endosperm and midium short grain. It has similar amylose content of 19.0% and lower protein content of 6.1%, and good palatability of cooked rice compared with Nampyeongbyeo. The milled rice yield performance of this variety is about 5.71MT/ha in local adaptability test for three years. "Saenuri" would be adaptable to west-southern coast, Honam and Youngnam plain of Korea.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.188-191
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• 2008

'Hwangkeumnuri' is a japonica rice variety developed and registered by the rice breeding team of Honam Agricultural Research Institute, NICS, RDA in 2006. This variety was derived from a cross between 'Milyang 165' (Junambyeo) with good quality and high yield and HR14732-B-67-2-3 with multi-disease resistance. This variety has about 125 days growth duration from transplanting to harvesting in west-southern coast, Honam and Youngnam plain of Korea. It is about 76 cm in culm length and tolerance to lodging. In reaction to biotic and abiotic stresses, it shows resistance to blast, bacterial blight pathogen from $K_1$ to $K_3$ and stripe virus, but susceptible to other major diseases and insect pests. The milled rice of 'Hwangkeumnuri' exhibits translucent, relatively clear non-glutinous endosperm and midium short grain. It has similar amylose content of 18.9% and lower protein content of 6.2%, and good palatability of cooked rice compared with 'Nampyeongbyeo'. The milled rice yield performance of this variety is about 5.74 MT/ha in local adaptability test for three years. 'Hwangkeumnuri' would be adaptable to west-southern coast, Honam and Yeongnam plain of Korea.