• Restorative Dentistry and Endodontics
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• v.34 no.3
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• pp.199-207
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• 2009

The objective of this study was to evaluate the effect of color measuring instrument by measuring the color of dental composite resins. Nine shade light cured composite resin disks were prepared (diameter : 15 mm, thickness : 4 mm). CIE $L^*a^*b^*$ color scale of each disk was measured with 3 different types of spectrophotometer [MiniScan XE plus (Model 4000S, Hunter Lab, USA), CM-3500d (Minolta, Japan) and Specbos 2100 Miniature VIS Reflection spectrometer (Serial No: 319416, JETI Technishe VIS Instrumentic GmbH. Germany)]. Miniscan XE Plus and CM-3500d using identical measuring geometry with different size of viewing aperture. But Specbos 2100 using different measuring geometry. Within the limitation of this study, there were color difference (${\Delta}E^*$) from 2.4 to 7.8 between Miniscan XE Plus and CM-3500d, but $L^*$, $a^*$, $b^*$ values showed the high correlation. However, there were great color difference (${\Delta}E^*$) in the extent of about 20 between instruments with the different measuring geometry. Therefore, color scale measured by color measuring instrument should be used as a relative value rather than an absolute value in the field of dentistry.

• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.309-323
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• 2009

In this study we evaluated the influence of both the thickness of residual enamel and the color of the composite resins applied to lingual surface on the labial surface color. Background plates were made by randomly (A1, A2, A6D, B1, B2, B3, C1, C2, C6D) selected colors of Filtek Supreme (3M ESPE, St. Paul, U.S.A.) composite resin. Crown portion of 9 maxillary central incisors were cut off and embedded with acrylic resin except labial surface. Samples of average thickness of 2.2 mm were obtained after cutting it in a thickness of 2.5 mm from the labial surface and sandpaper polish. The shade of composite resin background was measured using Spectrophotometer ($Spectrolino^{(R)}$, GretagMacbeth, Regensdorf, Switzerland). And CIE $L^{\ast}a^{\ast}b^{\ast}$value of 2.2 mm thickness tooth samples were measured on the 9 composite resin backgrounds. And then, the cutting side of tooth samples was ground to the extent of 1.9 mm, 1.6 mm, 1.3 mm, 1.0 mm and placed on composite resin backgrounds and measured $L^{\ast}a^{\ast}b^{\ast}$values with the same method. In all samples, $L^{\ast}$value and $b^{\ast}$value seemed to have a tendency of decreasing as thickness of tooth sample becomes thinner regardless of background colors (p < 0.05). But, $a^{\ast}$value didn't show the significant differences depending on the thickness.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.29-34
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• 2007

We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control ($80^{\circ}C$/210 min), T1 ($55^{\circ}C/60 min\to65^{\circ}C/60 min\to72^{\circ}C/90 min$), and T2 ($72^{\circ}C/90 min\to65^{\circ}C/60 min\to55^{\circ}C/60 min$), respectively. Water content and water activity ($a_w$) were the lowest in control, while TBA values were the highest among all groups (p<0.05). CIE $L^*$-value in T1 was significantly (p<0.05) lower than in T2 and CIE $a^*$-value showed significantly (p<0.05) the highest in control. CIE $b^*$-value in T2 were significantly higher (p<0.05) compared to the other treatments. Drying yields of pork jerky showed the lowest values in controls but highest in T2 jerky. In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than the other treatments, but springiness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in all sensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude that T2 conditions provided the most effective drying process.

• Journal of the Korean Ceramic Society
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• v.51 no.3
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• pp.184-189
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• 2014

Electric arc furnace dust (EAFD) is a solid waste generated by the steel-scrap recycling process. It mainly consists of zinc oxides (ZnO), alumina ($Al_2O_3$), iron oxides ($Fe_2O_3$), and silica ($SiO_2$). Here we report the preparation and characterization of blue ceramic pigments using EAFD powder as a starting material. $(Zn(EAFD),Co)Al_2O_4$ blue ceramic pigment was prepared by the solid-state reaction method. The color characteristics of the pigment obtained were compared with those of pure $CoAl_2O_4$. The new pigment was characterized using XRD, CIE-$L^*a^*b^*$ color-measurements, SEM, and EDX. The XRD analysis revealed that the $(Zn(EAFD),Co)Al_2O_4$ pigment was composed of mainly the spinel phase of $(Zn,Co)Al_2O_4$. The $Zn(EAFD)_{0.25}Co_{0.75}Al_2O_4$ pigments showed a vivid blue color with a $b^*$ value of -28.64 and a good glaze stability with a transparent glaze.

• Restorative Dentistry and Endodontics
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• v.47 no.4
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• pp.43.1-43.13
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• 2022

Objectives: This study compared the surface gloss (SG), gloss retention (GR), and color stability (CS) of 2 universal resin composites after chemical (CA) and mechanical (MA) aging. Materials and Methods: Twenty disc-shaped samples of G-ænial A'Chord (GC-Europe) and Filtek Universal (3M-ESPE) were polished with sequential abrasive papers. For CA, specimens were stored in 1 mL of 75% ethanol for 15 days at 37℃, and readings (SG, GR, and CS) were obtained at baseline and 5, 10, and 15 days. For MA, specimens were subjected to 10,750 simulated brushing cycles. SG and CS were evaluated after every 3,583 cycles. SG was measured with a glossmeter (geometrical configuration: 60°), and values were expressed in gloss units. Color was measured with a spectrophotometer using the CIE-L^*a^*b^* color system. The Student's t-test, 1-way analysis of variance, and Scheffé test were used for statistical analysis (α = 0.05). Results: G-ænial presented significantly higher SG values than Filtek (p = 0.02), with GR reductions of 5.2% (CA) and 5.3% (MA) for G-ænial and 7.6% (CA) and 7.2% (MA) for Filtek. The aging protocol had no statistically significant effect on SG or GR (p = 0.25) from baseline to the final readings. G-ænial-MA presented the lowest color difference (ΔE = 1.8), and G-ænial-CA and Filtek-CA had the largest changes (ΔE = 8.6 and ΔE = 11.8, respectively). Conclusion: G-ænial presented higher SG values and better CS. Both restorative materials demonstrated acceptable GR and CS. Aging protocols impacted these properties negatively.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.346-353
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• 2012

This study was carried out in order to investigate the relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef for 8 d at $15^{\circ}C/RH$ 100% under 0% $O_2$/20% $CO_2/80%\;N_2$, 25% $O_2$/20% $CO_2/55%\;N_2$, 50% $O_2$/20% $CO_2/30%\;N_2$, and 75% $O_2$/20% $CO_2/5%\;N_2$-conditions. The reduction of $O_2$ and the induction of $CO_2$ were shown in the 25-75% $O_2$-groups during storage and total change rates of $O_2$ and $CO_2$ were followed in order: 25%>50%>75%. Catalase activity was not significantly different among all groups. During storage, glutathione peroxidase activity decreased by increasing the $O_2$ concentration and was followed at 8 d in order: 0%>25%>50%>75% (p<0.05). From 2 d of storage, TBARS content had significant (p<0.05) differences in order: 0%>25%>50%>75%. The CIE $L^*$ value was higher (p<0.05) in the 25-75% $O_2$-groups, compared with the 0% $O_2$-group. During the first time, the CIE $a^*$ value was higher (p<0.05) in order: 0%<25%<50%<75% but was lower (p<0.05) in the 25-75% $O_2$-groups from 2 d of storage than in the 0% $O_2$-group. The CIE $b^*$ value was higher (p<0.05) in the 25-75% $O_2$-groups than in the 0% $O_2$-group and had significant (p<0.05) differences at 0 and 8 d in order: 0%<25%<50%<75%. Aroma patterns with the electronic nose were clearly discriminated between the 0% $O_2$-groups and the 25-75% $O_2$-groups at 8 d of storage. Therefore, high oxygen reduced stabilities of antioxidant enzymes, lipid oxidation, and color in Hanwoo beef. Furthermore, antioxidant enzyme activities and lipid oxidation could affect aroma patterns.

• The Journal of Internal Korean Medicine
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• v.36 no.3
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• pp.348-360
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• 2015

Objectives From observing the tongue of a patient, one can assess the health status; this method has been frequently used in traditional Korean Medicine (KM) clinics. In particular, KM posits that the color of the tongue is highly related to digestive functions. In this study, the color of tongue and heart rate variability (HRV) were compared between chronic dyspepsia (CD) patients and healthy subjects. Methods Healthy subjects and CD patients with functional dyspepsia (FD), gastroesophageal reflux disease (GERD), or chronic gastritis (CG) were enrolled for the study. Profile view images of the tongue were acquired by using a computerized tongue image acquisition system (CTIS). The color of the tongue body was extracted from the non-coated region on the tongue images. Results Color differences in CIE L*a*b* color space between the three sub-types of CD patients and healthy subjects were analyzed by using multiple linear regression analysis with age and sex as the factors. The variable b* was significantly lower in GERD patients than in the controls (p=0.017). Variable a* was significantly lower in CG than in the controls (p=0.03). No significant difference was seen between FD and controls. In GERD, the tongue body seems to be intense red in color; in CG, pale red. Frequency domain analysis showed that HF was significantly lower in GERD patients than in the controls (p=0.041). Conclusions The color of the tongue body and HF of HRV can be used for diagnosing digestive functions in health care.

• The Journal of Advanced Prosthodontics
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• v.15 no.5
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• pp.238-247
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• 2023

PURPOSE. The purpose of this study was to assess the effect of resin cement shade on the color of different novel ultratranslucent monolithic zirconia and lithium disilicate veneer materials. MATERIALS AND METHODS. For a total of 40 specimens, flat cylindrical discs with a 9-mm diameter and 0.5-mm thickness were created using CAD/CAM technology. The specimens were divided into five groups according to their material (n = 8) (e.max, Prettau, Aidite, Shofu and Dima) using A1 shade. Resin discs with the same diameter and shade as the specimens served as tooth-colored substructures. Three shades (neutral, light and warm) of resin cement try-in pastes (Variolink Esthetic LC) were used as the luting cement material. The color of each material group was measured before and after cementation using the three cement shades, and the CIE L^*a^*b^* coordinates were obtained with a spectrophotometer. Values for the translucency parameter (TP) and color change delta E (E) before (baseline) and after cementation of each specimen were determined. To compare differences among the material groups within each shade of cement and among various shades of cement within each material, the data were analyzed using one-way ANOVA and post hoc testing. RESULTS. Color coordinates L^*, a^* and b^* significantly changed after the application of try-in pastes relative to baseline values, with a noticeable decrease in lightness (L^*) (P < .05). A significant color change (ΔE) was observed in all tested materials after cementation, with ΔE values exceeding 3.3 (P < .05). Although TP changed after cementation for most materials tested, these changes were not statistically significant (P > .05). Shofu and Dima ceramics showed the lowest TP values, while Aidite and Prettau showed the highest TP values. For e.max, translucency decreased after cementation with neutral and warm shades, and it significantly increased after cementation with a light shade. CONCLUSION. The shade of cement significantly altered the final color of the ceramic veneer material to a level above the threshold at which the clinical perception of color change occurred (> 3.3). The TP was not influenced by the cement shade. The translucency levels of the novel ultratranslucent multilayer monolithic zirconia ceramics Aidite and Prettau were higher than that of the lithium disilicate e.max material.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.821-832
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• 2004

A total of 80 pigs were used to investigate the effect of dietary glycine betaine(N,N,N-trimethylglycine) on pork quality during cold storage. About 70 kg pigs were randomly a1loted into one of four experimental diet groups(0%, 0.2%, 0.4% and 0.6% glycine betaine). Pigs were slaughtered at approximately 110 kg live weight, and pH, color(CIE $L^* a^* b^*$), shear force, sarcomere length, lipid oxidation and composition of fatty acid were measured in pork loin for 13 days of cold storage. The concentration of glycine betaine in pork loin was significantly increased(P<0.05) with increasing of glycine betaine level in diet. Pork loins from dietary betaine groups showed significantly higher muscle pH and lower CIE $b^*$ values compared to control group after 13 days of storage. There were significant differences in shear force values among pork loins from diet groups at 24 hrs postmortem. However, pork loins from control diet showed longer sarcomere length than those of dietary betaine groups. Dietary glycine betaine increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in pork loins. Especially the ratios of linoleic and myristic acid were decreased with increasing dietary betaine level. However, dietary glycine betaine did not affect lipid oxidation (TSARS) and sensory evaluation during cold storage.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.179-185
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• 2013

This study was conducted to investigate the effect of curing additives on color property of smoked duck meat. Curing process of samples was performed one of the following treatments: C, non-curing: T1, 2.43% salt: T2, 2.43% salt + 0.49% tripolyphosphate (TPP): T3, 2.43% salt + 0.49% TPP + 0.002% nitrite: T4, 4.76% duck seasoning: and T5, 1.47% salt + 0.24% TPP + 0.2% L-ascorbic acid. Instrumental meat color of both breast and thigh of smoked duck showed that the CIE $a^*$ value of the T4 was significantly (p<0.05) higher than that of the other treatments, whereas T5 had a significantly (p<0.05) higher CIE $b^*$ value than the other treatments. In results of nitroso pigment, T5 of smoked duck breast was significantly (p<0.05) higher value compared to other treatments, whereas T3 and T5 of smoked duck thigh had a significantly (p<0.05) higher value than other treatments. Heme pigment contents of control and T5 was significantly (p<0.05) higher value compared to other treatments in smoked duck breast. Meat color of T3 by sensory evaluation showed redder (p<0.05) than other treatments. These results suggested that using L-ascorbic acid is revealed to be pink color without nitrite or pigment when manufacturing of smoked duck meat.