• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.4
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• pp.639-645
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• 2007

Removable or fixed space maintainer could be needed if one or some anterior primary teeth were missing, where resin pontics well-matched to natural primary teeth should be demanded to get an esthetic satisfaction. Resin Natural $Teeth^{TM}$(Nissin dental, Japan) is available currently in Korea, which consists of two shades of colors; type A1 and A2. The purpose of this study is to elucidate the colors of the anterior primary resin teeth and to establish the data to compare those with the natural anterior primary teeth. CIE $L^*a^*b^*s$ were measured each three times labially from 17 sets of maxillary four anterior teeth for type A1 and A2 Resin Natural $Teeth^{TM}$ using ShadeEye $NCC^{TM}$(Shofu, Japan) which is one of spectrophotometers. The data were analysed statistically using Kruskall-Wallis Test and Mann-Whitney U Test. The results were as follows : 1. There were smaller teeth color differences in group A1 than in group A2 when it comes to distributions of ${\Delta}E$, $L^*$ and $b^*$. There were no statistically significant differences of $a^*$ between teeth in the same group(P>0.05). 2. ${\Delta}E$ in group A1 and A2 (maximum ${\Delta}E{\le}1.23$) were very small, which could not be discerned by eyesight. ${\Delta}E$ between mean CIE $L^*a^*b^*s$ of group A1 and A2 was 3.97, which could be discernible by eyesight. 3. Mean measurements of group A1 were $L^*=73.8$, $a^*=-1.8$, $b^*=-4.7$, and those of group A2 were $L^*=75.8$, $a^*=-2.7$, $b^*=-1.4$. It would be recommended that resin teeth compatible to the colors of the natural primary ones needed to be developed by investigating in vivo study.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.