• Food Science of Animal Resources
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• v.32 no.4
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• pp.467-475
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• 2012

This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at $24^{\circ}C/RH$ 89% until attained to a pH value of 4.9 (for 17 h), and then dried at $10^{\circ}C/RH$ 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE $L^*$ and $a^*$ values decreased; however, the $b^*$ value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.2
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• pp.120-127
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• 2011

Purpose: The purpose of this study was to examine the effects of chromium chloride addition on coloration, mechanical property and microstructure of 3Y-TZP. Materials and methods: Chromium chloride was weighed as 0.06, 0.12, and 0.25 wt% and each measured amount was dissolved in alcohol. $ZrO_2$ powder was mixed with each of the individual slurry to prepare chromium doped zirconia specimen. The color, physical properties and microstructure were observed after the zirconia specimen were sintered at $1450^{\circ}C$. In order to evaluate the color, spectrophotometer was used to analyze the value of $L^*$, $C^*$, $a^*$ and $b^*$, after placing the specimen on a white plate, and measured according to the International Commission on Illumination (CIE) standard, Illuminant D65 and SCE system. The density was measured in the Archimedes method, while microstructures were evaluated by using the scanning electron microscopy (SEM) and XRD. Fracture toughness was calculated Vickers indentation method and indentation size was measured by using the optical microscope. The data were analyzed with 1-way ANOVA test (${\alpha}$ = 0.05). The Tukey multiple comparison test was used for post hocanalysis. Results: 1. Chromium chloride rendered zirconia a brownish color. While chromium chloride content was increased, the color of zirconia was changed from brownish to brownish-red. 2. Chromium chloride content was increased; density of the specimen was decreased. 3. More chromium chloride in the ratio showed increase size of grains. 4. But the addition of chromium chloride did not affect the crystal phase of zirconia, and all specimens showed tetragonal phase. 5. The chromium chloride in zirconia did not showed statistically significant difference in fracture toughness, but addition of 0.25 wt% showed a statistically significant difference (P<.05). Conclusion: Based on the above results, this study suggests that chromium chlorides can make colored zirconia while adding in a liquid form. The new colored zirconia showed a slight difference in color to that of the natural tooth, nevertheless this material can be used as an all ceramic core material.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.963-974
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• 2005

This study was conducted to examine the growth performance, carcass characteristics, physico-chemical properties and fatty acid composition of muscle tissues of Hanwoo steers when they were fed diets containing four levels of E. ulmoides leaves. Steers were allotted to one of four dietary treatments, which were designed to progressively substitute Eucommia ulmoides for 0, 3, 5 and 10% of the rice straw in the basal diet. Seventy two Hanwoo steers (321±13kg) were used. Average daily gain (0.81-0.86kg) and feed conversion (10.05-10.59) were not changed by feeding E. ulmoides leaves. Emission of fecal ammonia gas was decreased by increasing substitution levels of E. ulmoides leaves. Emission of ammonia gas in feces of steers were significantly (p<0.05) decreased in the 5% and 10% treatments at 40℃ compared with in control (30.6ppm) and 3% treatment (29.8ppm), respectively 20.3 and 21.6ppm. Back fat thickness was higher (p<0.05) in steers fed control diet (15.0mm) than 5 and 10% E. ulmoides diets (10.2 and 10.5mm respectively). The grade ‘A’ appearances of meat yield of steers were increased up to 20% by the 3% substitution of E. ulmoides leaves, and the grades ‘1+’ and ‘1’ appearances of meat quality were significantly improved (p<0.05) by the 5 and 10% Eucommia ulmoides feeding. There was no statistical difference in meat color of loin and top round among all treatments. It appeared that the 5% and 10% E. ulmoides leaves feeding affected (p<0.05) a increase in oleic acid concentration in loin and top round muscles. The concentration of serum cholesterol was lower (p<0.05) in steers fed 10% E. ulmoides (53.3mg/100g) than that of the other treatments (55.7-57.0mg/100g). The diarrhea incidence was about 20.26% in control, while it was lower (p<0.05) in the 5 and 10% E. ulmoides leaves treatments (10.4-12.5%) than control. There was no statistical difference in the occurrences of respiratory disease among all treatments. It is concluded that E. ulmoides leaves should be a prospective feed additive because it contains various functional substances. It is likely that air-dried E. ulmoides leaves can reduce the back fat thickness of Hanwoo steers and the occurrences of diarrhea. Therefore, the 5 and 10% substitution of E. ulmoides for roughage are highly recommended to be used in practice.

• The Journal of Korean Academy of Prosthodontics
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• v.53 no.2
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• pp.138-143
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• 2015

Purpose: The aim of this study was to compare the translucency of two different laminate ceramic veneers with and without glazing. Materials and methods: Ten millimeter side square-shaped specimens in 0.3 mm and 0.6 mm thick were fabricated for the following materials with and without glazing (n=80): A1 shade IPS e.maxPress (IEM) and Styleveneers (STV). The color coordinates (CIE $L^*a^*b^*$) of the specimens were measured with a colorimeter. The Translucency parameter (TP) was calculated from the color difference of the material on a black versus a white background. For comparisons between materials and between the 'not glazed' and 'glazed' groups, unpaired t-test was used to analyze the data (P=.05). Results: The TP ($Mean{\pm}SD$) of 'not-glazed' and 'glazed' group of IEM specimens at 0.3 mm thickness were $45.99{\pm}3.00$ and $49.53{\pm}2.28$ and the TP at 0.6 mm thickness were $32.82{\pm}2.59$ and $43.02{\pm}0.98$, respectively. Likewise, the TP of 'not-glazed' and 'glazed' group of STV specimens at 0.3 mm thickness were $47.03{\pm}3.65$ and $50.95{\pm}3.05$ and the TP at 0.6 mm thickness group were $34.48{\pm}1.28$ and $43.39{\pm}1.20$, respectively. As the glazing of ceramic veneer differed, the TP of each ceramic veneer showed statistically significant difference. But, the result between the products was not statistically different. Conclusion: Within the limitations of this study, we are concluded that the glazing process changed translucency of laminate ceramic veneers and the TP would not be affected by products.

• Restorative Dentistry and Endodontics
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• v.33 no.4
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• pp.352-368
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• 2008

This study was done to evaluate the reliability of the digital color analysis system (ShadeScan, CYNOVAD, Montreal. Canada) for dentistry. Sixteen tooth models were made by injecting the A2 shade chemical cured resin for temporary crown into the impression acquired from 16 adults. Surfaces of the model teeth were polished with resin polishing cloth. The window of the ShadeScan handpiece was placed on the labial surface of tooth and tooth images were captured, and each tooth shade was analyzed with the ShadeScan software. Captured images were selected in groups, and compared one another. Two models were selected to evaluate repeatability of ShadeScan, and shade analysis was performed 10 times for each tooth. And, to ascertain the color difference of same shade code analyzed by ShadeScan, CIE $L^*a^*b^*$values of shade guide of Gradia Direct (GC, Tokyo, Japan) were measured on the white and black background using the Spectrolino (GretagMacbeth, USA), and Shade map of each shade guide was captured using the ShadeScan. There were no teeth that were analyzed as A2 shade and unique shade. And shade mapping analyses of the same tooth revealed similar shade and distribution except incisal third. Color difference (${\Delta}E^*$) among the Shade map which analyzed as same shade by ShadeScan were above 3. Within the limits of this study, digital color analysis instrument for dentistry has relatively high repeatability, but has controversial in accuracy.

• Journal of the korean academy of Pediatric Dentistry
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• v.50 no.2
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• pp.205-216
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• 2023

This study aimed to compare the color stability and surface roughness of three-dimensional (3D) printing resin according to polishing methods. 3D-printed resin specimens were fabricated at TC-80DP (Graphy, Seoul, Korea) with a stereolithography 3D printer, and the specimens were divided into three groups, each of which was not polished, was polished using Enhance^®, and was polished using a Sof-Lex^TM disc. The CIE L^*a^*b^* value and the surface roughness of each group were measured and immersed in artificial saliva and orange juice after 0, 1, 7, 30, and 60 days, and the color difference (ΔE^*) was calculated. As a result of the study, no noticeable color change was observed in artificial saliva, but a noticeable color change was demonstrated in orange juice after 60 days of immersion, and the difference was significant. In the Sof-Lex^TM group, surface roughness according to the solution was found to be significantly higher in the orange juice than that in artificial saliva. No significant difference in color change was found according to the polishing method, but surface roughness was significantly lower in the Sof-Lex^TM group than both that of the unpolished group and that of the Enhance^® group. Nevertheless, all groups exhibited clinically acceptable properties regardless of their higher surface roughness than the threshold for plaque accumulation. Overall, this study recommends utilizing Sof-Lex^TM for polishing 3D printing resin when used in primary anterior tooth coverage.

• Journal of the Korean Ceramic Society
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• v.51 no.5
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• pp.505-510
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• 2014

The properties of black ceramic pigments including thermal and glaze stability were systematically investigated so that these pigments could be used to decorate porcelain products. Various compositions of $(Ni,Mn)(Fe,Cr,Mn)_2O_4$ and $Co(Fe,Cr)_2O_4$ powders were synthesised using a solid state reaction method. The obtained $Co(Fe,Cr)_2O_4$ and $(Ni,Mn)(Fe,Cr,Mn)_2O_4$ powders showed single phases of spinel structure after calcination processes at $1000^{\circ}C$ and $1200^{\circ}C$, respectively. CIE $L^*a^*b^*$ colourimetric parameters of glazed $Co(Fe,Cr)_2O_4$ and $(Ni,Mn)(Fe,Cr,Mn)_2O_4$ pigments were analyzed according to the different amounts of Cr substitution. In addition, the amount of $Cr^{+6}$ remaining in the $Co(Fe,Cr)_2O_4$ and $(Ni,Mn)(Fe,Cr,Mn)_2O_4$ pigments was also measured.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.449-458
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• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Journal of the Korean Ceramic Society
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• v.48 no.4
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• pp.303-306
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• 2011

[ $V_2O_5$ ]doped Karrooite pigments were synthesized by the solid state method to get stabilized brown pigment in oxidation and reduction atmosphere. Optimum substitution condition and limited dopant with $V_2O_5$ for Karrooite pigment was investigated. With calcination at $1250^{\circ}C{\sim}1400^{\circ}C$, compositions were designed varying $V_2O_5$ molar ratio by increasing 0.02mole to the formula $Mg_1-xTi_2-xM_{2x}O_5$(x = 0.01~0.09 mole). Synthesized pigments were analyzed by XRD, Raman spectroscopy and UV-vis. When $V_2O_5$ was doped from 0.01 to 0.05 mole, single phase of Karrooite was observed at temperature $1300^{\circ}C$ and soaking time 4h by Raman spectroscopy. However, it was found that excess $VO_2$ peak appeared with 0.07 and 0.09 mole of $V_2O_5$ doped to $MgTi_2O_5$. This result indicated that the maximum limit of solid solution is 0.05 mole $V_2O_5$. Karrooite pigments were applied as a ceramic pigment to achieve brown colors in lime magnesia glaze and lime barium graze at both of oxidation and reduction atmosphere. CIE color coordinates are $L^*$ = 40.34, $a^*$ = 9.94, $b^*$ = 21.40 in lime magnesia glaze.

• Korean Journal of Human Ecology
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• v.22 no.2
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• pp.365-374
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• 2013

The purposes of this study were to evaluate the color characteristics and color sensibility of mulberry/cotton blended fabrics dyed with indigo, the natural dye, and analyze effects of them on color preferences. The values of CIE $L^*$, $a^*$, $b^*$ $C^*$, h were calculated for the color characteristics of indigo-dyed fabrics, and their hue, value, and chroma were calculated according to the Munsell color system. Fifty male and female college students evaluated the color sensibility of nine types fabrics dyed with indigo on a seven-point scale. The data were analyzed by descriptive statistics, factor analysis, Kruscal-Wallis test, correlation analysis, and regression analysis. The mulberry/cotton blended fabrics naturally dyed with indigo showed the characteristics of PB color tones, low value, and low chroma. The color sensibilities of fabrics dyed with indigo were classified into four factors: 'classic', 'sporty', 'elegant' and 'natural'. There were significant differences according to the fibers and the repeating times of dyeing in the color sensibility for the fabrics. Cotton fabrics were evaluated to be more classic, sporty, elegant, and natural than the mulberry/cotton blended fabrics, and the deeper the color, the more classic, sporty, and elegant the fabric was evaluated. The students preferred the indigo dyed fabrics which have more classic, sporty, and natural sensibility. There were significant relationships between the color sensibilities and colorimetric properties of the fabrics dyed with indigo. The color preferences of the dyed fabrics with indigo were found to be influenced by the 'classic', 'sporty', 'natural' of color sensibility.