• Journal of dental hygiene science
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• v.16 no.2
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• pp.150-156
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• 2016

In this study, the surface treatment of a self-cured temporary crown was polished using a denture bur, silicone bur, or pumice. The color stability of the temporary crown resin specimen was evaluated by immersing it in coffee, and cola, wine, beer, red pepper paste, or soybean paste. Two-hundred eighty-five identical resin specimens with six types of staining solution and three types of surface treatment were placed in a shaking incubator at $37^{\circ}C$. The degree of discoloration was observed using a time-lapse recording of days 1, 5, and 7. $L^*$, $a^*$, and $b^*$ were measured using a spectrophotometer, which shows the quantitative value of discoloration, and statistically processed after calculating ${\Delta}E^*$. The results show that as time passed, all the specimens showed a color change (p<0.001). The amount of color change was the greatest in in crowns with denture bur polishing on the day 1, 5, and 7. As the precipitation time increased, the ${\Delta}E^*$ value was also increased. Of the specimens immersed on day 1, the greatest color change in crowns polished with denture bur was observed in those immersed in red pepper paste, while the smallest color change was observed in those immersed in cola. On days 5 and 7, the greatest color change in crowns polished with denture bur was observed in those immersed in red wine. Crowns polished with silicone bur and immersed in soybean paste exhibited the smallest color change. Based on the results, compared to pumice polishing, silicone bur polishing results in better color stability, saves time and money, and is recommended for patients with temporary crowns.

• Journal of Life Science
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• v.19 no.11
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• pp.1611-1616
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• 2009

This study was conducted to determine the characteristics in breeding of the little tern Sterna albifrons in Shinja-do and Doyo-Deung in Nakdong estuary. The data was obtained in the middle and late 1990's and in the mid 2000's, which were analysed for the breeding information of the little tern. In Shinja-Do, a total of 638 nests were observed in 1995, and the average numbers of eggs laid per nest were 2.48. In 2004 and 2005, 94 and 456 nests were observed, and the average number of eggs laid per nest was 2.16 and 2.53, respectively. There was a significant difference between the average numbers of eggs laid per nest for the 3 respective years. In Doyo-Deung, a total of 269 nests were observed in 1998, and the average number of eggs laid per nest was 2.16. In 2004 and 2005, 1,023 and 1,123 nests were observed, and the average numbers of eggs laid per nest were 2.33 and 2.52, respectively. There was a significant difference (p<0.001) between the average number of eggs laid per nest as well. Hatching success rate by nesting site in Shinja-Do was calculated in 1995. Type A nest (nest located on dry sand land) showed a 56.8% success rate, and type B nest (nest located on the land with dwarf grass), type C nest (nest located on moist land) and type D nest (nest located on the land with shells) showed 55.3%, 36.6% and 59.3% success rates, respectively. The average hatching success rate in Shinja-Do was 54.5%. The most crucial factor for hatching failure was flood, especially, for the type C nests. The hatching success rate by the nesting site in Doyo-Deung showed an average of 73.2%. It was high in type D nest (83.8%) and type A nest (75.9%), and low in type C nest (59.7%). Again, the most crucial factor for hatching failure was flood, especially, for the type C nests. Nakdong estuary has been through many changes over time, particularly in recent. Therefore, continuous efforts to keep it a breeding place for the little tern are urgently required, including overall management of land, protection of reef and sand, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.97-106
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• 1984

The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by autolysis, $52.5^{\circ}C$, pH 6.3, 3hours by bromelain (0.5 %) digestion, and $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at $100^{\circ}C$ for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at $37^{\circ}C$. The results showed that the products could be preserved in good condition during one month at $37^{\circ}C$. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4 ${\mu}mole/g$, dry solid, 2.2-2.5 ${\mu}mole/g$, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.250-259
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• 2016

This study was carried out to investigate the effects of tangerine (Citrus unshiu) peel on the physicochemical properties and sensory score of pork patties. Four types of pork patties were evaluated: T0 without tangerine peel, T1 with 0.3% tangerine peel, T2 with 0.7% tangerine peel, and T3 with 1.0% tangerine peel. The pH level changed based on the storage period. The pH levels of T2 and T3 were lower than those of T0 and T1 during storage. The L-value (lightness) of samples did not significantly change, and showed no significant difference during storage. The a-value (redness) decreased during storage, and that of T0 was lowest among the samples. The b-values of samples did not significantly change, whereas that of pork patties with tangerine peel was higher than that of pork patty without tangerine peel. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.82, 0.32, 0.26 and 0.26 mg/kg, respectively, after 10 days of storage. DPPH radical scavenging activity decreased with a longer storage period, and those of T2 and T3 were significantly higher than those of T0 and T1. The VBN contents of T0 and T1 increased with a longer storage period, and that of T0 was highest among the samples. Water holding capacity decreased, and cooking loss increased, whereas those of samples did not significantly change during storage. Hardness and chewiness increased while springiness and cohesiveness decreased during storage. The results of this study show that tangerine peel is a natural antioxidant, due to its antioxidative activity and does not affect physical characteristics. Therefore, addition of 0.7% tangerine peel may be suitable for manufacture of patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.141-150
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• 2014

This study was carried out to investigate the effects of nutrition education on blood glucose in type 2 diabetic patients with low income. There were 50 (27 male and 23 female) study subjects with type 2 diabetes under national medical support, and the monthly income in most of them was less than 500,000 won. Anthropometric measurement, biochemical blood indices, food intake, dietary habits, and nutrition knowledge of the subjects were investigated before nutrition education. Nutrition education was conducted 6 times within 12 weeks. After nutrition education, the glycosylated hemoglobin was significantly decreased (male: $8.4{\pm}1.6%$ to $8.0{\pm}1.7%$, female: $8.3{\pm}1.6%$ to $8.0{\pm}1.3%$) and the total cholesterol was also significantly decreased in both groups. The group of female resulted in a significant decrease in fasting blood glucose ($169.7{\pm}28.2$ mg/dL to $152.8{\pm}22.0$ mg/dL) and triglyceride ($177.8{\pm}56.3$ mg/dL to $162.3{\pm}36.1$ mg/dL), but the group of male did not show a significant decrease in fasting blood glucose and triglyceride. Nutritional knowledge and dietary habit scores of the subjects were significantly improved after nutrition education. The results demonstrate that nutrition education for type 2 diabetic patients with low income are effective in improving their blood glucose.

• Journal of the Korean Home Economics Association
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• v.46 no.8
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• pp.97-107
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• 2008

This study was conducted in order to identify the relationship between psychological factors, such as depression and self-esteem, and nutritional status, such as nutritional risk index and nutrient intake, among the elderly in Chunnam Province. The participants were 119 elderly individuals over the age of 65 years who visited the Senior Welfare Center in Chunnam province between January 29 and February 2, 2007. This study was conducted using a structured questionnaire that included, the Center for Epidemiologic Studies Depression Scale (CES-D), General Self Efficacy Scale (GSES), Nutritional Screening Initiative Checklist (NSI checklist), questions pertaining to the general characteristics of the participants and an estimation of nutrient intake using the 24-hour recall method. Data were analyzed by the SPSS program. Analysis of the participant's CES-D scores revealed that 43.7% of the subjects were normal and 56.3% had more than mild depression. The mean GSES score was 45.9 for the entire group of subjects (51.9 for men, 43.6 for women). The mean nutritional risk index value was 4.30 (5.03 for men, 4.01 for women). Analysis of the participant's scores on the NSI checklist revealed that 69.7% of the subjects were normal and 30.3% exhibited a moderate nutritional risk. The CES-D was positively correlated with the NSI checklist (p < 0.05) but negatively correlated with nutrient intake. However, the GSES was negatively correlated with the NSI checklist (p < 0.05), but positively correlated with nutrient intake (P < 0.01 for protein, calcium, phosphorus, zinc etc.). The results of this study indicate that it is necessary to manage psychological factors, including depression and self-esteem, in the elderly in order to decrease their nutritional risk and increase their nutrient intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.174-179
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• 2000

The nitrogenous compounds in the muscle extracts of cultured and wild olive flounder, Paralichthys olivaceous, were analyzed. The analyzed coumpounds were extractive nitrogen, free amino acids, oligopeptides, ATP and its related ompounds, quaternary ammonium bases, and guanidino compounds. The distribution pattern of these compounds in cultured and wild fish was found to be very similar. Although the ATP and its related compounds and creatine in the muscle of cultured fish were slightly abundant than those in the muscle of wild one, the extractive nitrogen, total free amino acid, oligopeptides, and TMAO were found to be slightly rich in the muscle of wild fish than those in the muscle of cultrued one. The moisture content of cultured fish was relatively lower but the protein and fat contents of cultured one were higher than those of wild fish. However the differences in the proximate composition, extractive nitrogen and nitrogenous compounds between two fishes were not significantly different.

• Journal of dental hygiene science
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• v.14 no.3
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• pp.342-348
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• 2014

This study was carried out an elementary school located in B-myeon and K-myeon of Gimje. One school (test group) with a school oral health care office and three schools (control group) without school oral health care offices were selected as sample schools. The dental caries prevention effects were compared between third to sixth graders who received benefits of the school continued oral health management program of K health office in Gimje, and first and second graders who did not receive the benefits due to the suspension of the program. The decayed, missing, and filled (DMF) rate, that received the benefits of the program, the test group was 58.9% and the control group was 76.1%, showing significant difference (p<0.05). For the DMF teeth (DMFT) rate, the who received benefits from the program, the test group was 41.1% and the control group was 64.2%, showing significant difference (p<0.01). For the DMFT index, the third to sixth graders that received benefits of the program, the test group was 1.73 and the control group was 3.66 showing significant difference (p<0.001). For the decayed teeth (DT) index, it was 0.72 for the test group and 1.96 for the control group showing significant difference (p<0.001). For the filled teeth index, the test group was 0.63 for the test group and 0.99 for the control group showing significant difference (p<0.05). For the DT rate, the total test group was 57.23% and 64.16% for the control group. For who received benefits from the program, the DT rate was 54.81% for the test group and 60.98% for the control group. The effects of the student continued oral health management program carried out by the oral health office can be confirmed. It is judged that efforts for continuous maintenance and promotion will be necessary to improve the oral health of students.

• Journal of Gastric Cancer
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• v.7 no.3
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• pp.124-131
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• 2007

Purpose: This study was conducted to identify prognostic factors in gastric cancer without lymph node metastasis and to specifiy which prognostic factors can be available in detail according to the depth of invasion. Materials and Methods: This retrospective study was based on the medial records of 268 gastric cancer patients who received resectional therapy from 1990 to 1999. The patients who revealed pT2NOMO, pT3NOMO, pT4NOMO on postoperative pathologic reports were enrolled. The survival rate was analyzed according to clinicopathologic and therapeutic factors. Results: According to the depth of invasion, the number of patients with pT2a, pT2b, pT3 and pT4 were 86 (32.1%), 56 (20.9%), 108 (40.3%), and 18 (6.7%) respectively. Age, depth of invasion, histological type, Borrmann type, and Lauren classification were statistically significant in the univariate analysis, and the age, the depth of invasion, and Lauren classification were independent prognostic factors identified by multivariate analysis. On multivariate analysis of subgroups according to the depth of invasion, the independent prognostic factors were age, Borrmann type, and Lauren classification in pT2, and age, Lauren classification, and vascular invasion in pT3. The prognostic factors of pT4 patients could not be analyzed due to limited sample size. Conclusion: In advanced gastric cancer patients without lymph node metastasis, age, the depth of invasion, and Lauren classification should be checked to predict prognosis. In patients with pT2 lesion among the above patients, the Borrmann type should be added in check-list.

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.3
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• pp.47-56
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• 2020

In this study, three levels of W/B(Water to Binder) ratio (0.37, 0.42, 0.47) and substitution ratio of GGBFS (Ground Granulated Blast Furnace Slag) rate (0 %, 30 %, 50 %) were considered to perform RCPT (Rapid Chloride Diffusion Test) at the 1,095 aged day. Accelerated chloride diffusion coefficient and passed charge of each concrete mixture were assessed according to Tang's method and ASTM C 1202, and improving behaviors of durability performance with increasing aged days are analyzed based on the test results of previous aged days from the preceding study. As the age of concrete increases, the passed charge and diffusion coefficient have been significantly reduced, and especially the concrete specimens containing GGBFS showed a significantly more reduction than OPC(Ordinary Portland Cement) concrete specimen by latent hydraulic activity. In the case of OPC concrete's results of passed charge, at the 1,095 days, two of them were still in the "Moderate" class. So, if only OPC is used as the binder of concrete, the resistance performance for chloride attack is weak. In this study, the time-parameters (m) were derived based on the results of the accelerated chloride diffusion coefficient, and the deterministic and probabilistic analysis for service life were performed by assuming the design variable as a probability function. For probabilistic service life analysis, durability failure probabilities were calculated using Monte Carlo Simulation (MCS) to evaluate service life. The service life of probabilistic method were lower than that of deterministic method, since the target value of PDF (Probability of Durability Failure) was set very low at 10 %. If the target value of PDF suitable for the purpose of using structure can be set and proper variability can be considered for each design variable, it is believed that more economical durability design can be made.