• Restorative Dentistry and Endodontics
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• v.23 no.1
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• pp.54-67
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• 1998

The purposes of this study were to evaluate the efficiency of dentin cutting and root-end cavity preparation, and to determine the incidence of tooth crack when root-end retrograde cavity preparation was done with. ultrasonic diamond instruments. To evaluate the efficiency of dentin cutting, ultrasonic diamond and stainless steel instruments were applied to 20 exposed bovine dentin surfaces perpendicularly or parallely at the low, and medium power settings for 1 minute ($Miniendo^{TM}$, EIE, CA, U.S.A.). The resultant cavity depth was measured. To evaluate the efficiency of cavity preparation and to investigate the incidence of tooth crack, 165 mesiobuccal, distobuccal and palatal root-ends of extracted human maxillary first molars were resected by 3 mm perpendicularly to the long axis of tooth using a slow speed diamond saw after root canal preparation and filling. Retrocavities were prepared using a ultrasonic diamond instrument or a stainless steel one of the low- or medium power settings of 2 or 6. Time consumed and the number of strokes used for the cavity preparation were measured and the incidence of tooth cracks was evaluated under a stereomicroscope. The results were as follows: Both at the low and medium power settings, and both with perpendicularly- and parallely applied tips to dentin, diamond instruments showed higher dentin cutting efficiency than stainless steel ones did (p<0.01). When tips were applied to dentin perpendicularly, both diamond instrument and stainless steel one showed higher cutting efficiency with medium power setting than with low power one (p<0.01). Both at the low- and medium power settings, both diamond instrument and stainless steel one showed higher cutting efficiency when tips were applied perpendicularly to dentin surface than applied parallely (p<0.01). At the medium power setting, the number of stroke and time consumed were less with diamond instrument than with stainless steel one (p<0.05) for the retrograde cavity preparation. At the low power setting, diamond instrument induced less tooth cracks than stainless steel one did (p<0.01).

• Food Science and Preservation
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• v.25 no.1
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• pp.136-144
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• 2018

This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to $66.7{\rightarrow}149.92$ after fermentation, whereas the L and b values decreased to $15.79{\rightarrow}-15.75$ and $54.45{\rightarrow}0.01$, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

• SUVANNABHUMI
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• v.3 no.1
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• pp.47-66
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• 2011

Malay society is rooted on the Islamic concept. That Islam influenced every corner of that Malay society which had ever been an edge of the civilizations of the Indus and Ganges. Once the letters of that Hindu religion namely Sanscrit was adopted to this Malay society for the purpose of getting the Malay language, that is, Bahasa Melayu down to the practical literation but in vain. The Sanscrit was too complicated for Malay society to imitate and put it into practice in everyday life because it was totally different type of letters which has many of the similar allographs for a sound. In the end Malay society gave it up and just used the Malay language without using any letters for herself. After a few centuries Islam entered this Malay society with taking Arabic letters. It was not merely influencing Malay cultures, but to the religious life according to wide spread of that Islam. Finally Arabic letters was to the very means that Malay language was written by. It means that Arabic letters had been used for Arabic language in former times, but it became a similar form of letters for a new language which was named as Malay language. This Arabic letters for Arabic language has no problems whereas Arabic letters for Malay language has some of it. Naturally speaking, arabic letters was not designed for any other language but just for Arabic language itself. On account of this, there occurred a few problems in writing Malay consonants, just like p, ng, g, c, ny and v. These 6 letters could never be written down in Arabic letters. Those 6 ones were never known before in trying to pronounce by Arab people. Therefore, Malay society had only to modify a few new forms of letters for these 6 letters which had frequently been found in their own Malay sounds. As a result, pa was derived from fa, nga was derived from ain, ga was derived from kaf, ca was derived from jim, nya was derived from tha or ba, and va was derived from wau itself. Where must these 6 newly modified letters be put on this Arabic keyboard? This is the very core of this working paper. As a matter of course, these 6 letters were put on the place where 6 Arabic signs which were scarecely written in Malay language. Those 6 are found when they are used only in the 'shift-key-using-letters.' These newly designed 6 letters were put instead of the original places of fatha, kasra, damma, sukun, tanween and so on. The main differences between the 2 set of 6 letters are this: 6 in Arabic orginal keyboard are only signs for Arabic letters, on the other hand 6 Malay's are real letters. In others words, 6 newly modified Malay letters were substituted for unused 6 Arabic signs in Malay keyboard. This type of newly designed Malay Jawi Script keyboard is still used in Malaysia, Brunei and some other Malay countries. But this sort of keyboard also needs to go forward to find out another way of keyboard system which is in accordance with the alphabetically ordered keyboard system. It means that alif is going to be typed for A key, and zai shall be typed when Z key is pressed. This keyboard system is called 'Malay Jawi-English Rumi matching keyboard system', even though this system should probably be inconvenient for Malay Jawi experts who are good at Arabic 'alif-ba-ta'order.

• 한국노년학
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• v.31 no.4
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• pp.1155-1167
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• 2011

The purpose of this study was to investigate the frequency of falls, fear of falling, perceived health status, and number of disease according to cognitive function in community-dwelling the elderly women. This study utilized a descriptive survey design. Data were collected for six months with 311 elderly women who visited in public health center at S city. After obtaining Institutional Review Board(IRB) approval, a face-to-face, and private interview was conducted with each participant who was eligible and agreed to participate in this study by trained graduate-level nursing students. The questionnaires consisted of MoCA-K, K-MMSE, Fall Efficacy Scale, PHS scale. The collected data were analyzed with SPSS/WIN 17.0 program, which was used descriptive statistics, Chi-Square test and t-test, Correlation. The major findings of this study were as follows; 1) The average age of the subjects was 71.68±5.13 and cognitive function score was 22.14±4.32. approximately 35% of participants had fallen within one year. 2) there were significant differences in perceived health status according to cognitive function. 3) fear of fall and cognitive function, perceived health status and cognitive function were significant correlation. In conclusion, this study will contribute to establish strategies for preventing fall. Interventions for fall prevention and fear of fall enhancement should be developed with the consideration of the level of cognitive function in the elderly. Reducing the fear of falling through the comprehensive nursing intervention will ultimately improve the quality of life in the elderly.

• Journal of Animal Environmental Science
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• v.16 no.1
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• pp.81-92
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• 2010

This study was conducted to evaluate the effects of fermented diets including liquid by-products on nutrient digestibility and nitrogen balance in growing pigs. Treatments were 1) CON (basal diet), 2) F (fermented diet with basal diet), 3) KF (fermented diet with basal diet including 30% kale pomace), 4) AF (fermented diet with basal diet including 30% angelica keiskei pomace), 5) CF (fermented diet with basal diet including 30% carrot pomace) and 6) OF (fermented diet with basal diet including 30% grape pomace). A total of 24 pigs (41.74kg average initial body weight, Landrace $\times$ Yorkshire $\times$ Duroc), were assigned to 6 treatments, 4 replicates and 1 pig per metabolic cage in a randomized complete block (RCB) design. Pigs were housed in $0.5\times1.3m$ metabolic cage in a 17d digestibility trial. During the entire experimental period, Digestibility of dry matter (p<0.05) of treatment CON, F and CF were higher than other treatments. In crude protein digestibility, treatment F was higher than treatment AF and GF (p<0.05). Treatment GF showed the lowest digestibility of crude fiber among all treatments (p<0.05). In ether extract digestibility, treatment AF and CF showed higher than other treatments (p<0.05) except KF treatment. CF treatment showed the best digestibility of ash among all treatments (p<0.05). Whereas, For Ca and P digestibility, CF and OF treatments were improved than other treatments (p<0.05). Energy digestibility (p<0.05) of CON, F and CF treatments were higher than KF, AF and GF treatments. In total essential amino acid digestibility, F treatment was improved than AF, CF and GF treatments (p<0.05). In total non-essential amino acid digestibility, F treatment was higher than CON, AF and GF treatments (p<0.05). In total amino acid digestibility, F treatment was higher than AF and CF treatments (p<0.05) and GF treatment showed the lowest digestibility (p<0.05). In fecal nitrogen excretion ratio, GF treatment was greatest among all treatments (p<0.05) and F treatment was decreased than other treatments (p<0.05). In urinary nitrogen excretion ratio, CON and GF treatments showed the lowest among all treatments (p<0.05). In nitrogen retention ratio, CON treatment showed the high and KF treatment showed the lost among all treatments (p<0.05). Therefore, this experiment suggested that fermented diet could improve nutrient and amino acid digestibilities of growing pigs.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.23 no.1
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• pp.5-20
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• 1997

War and poverty depress the consumption of cosmetics, while peace and prosperity encourage their proliferation. With the end of World War II, the US, Europe and Japan witnessed rapid growth of their cosmetic industries. The ending of the Cold War has stimulated the growth of the industry in Eastern Europe. Improved economies, and mass communication are also responsible for the fast growth of the cosmetic industries in many Asian nations. The rapid development of the cosmetic industry in mainland China over the past decade proves that changing economies and political climates can deeply affect the health of our business. In addition to war, economy, political climate and mass communication, factors such as lifestyle, religion, morality and value concepts, can also affect the growth of our industry. Cosmetics are the product of the society. As society and the needs of its people change, cosmetics also evolve with respect to their contents, packaging, distribution, marketing concepts, and emphasis. In many ways, cosmetics mirror our society, reflecting social changes. Until the early 70's, cosmetics in the US were primarily developed for white women. The civil rights movement of the 60's gave birth to ethnic cosmetics, and products designed for African-Americans became popular in the 70's and 80's. The consumerism of the 70's led the FDA to tighten cosmetic regulations, forcing manufacturers to disclose ingredients on their labels. The result was the spread of safety-oriented, "hypoallergenic" cosmetics and more selective use of ingredients. The new ingredient labeling law in Europe is also likely to affect the manner in which development chemists choose ingredients for new products. Environmental pollution, too, can affect cosmetics trends. For example, the concern over ozone depletion in the stratosphere has promoted the consumption of suncare products. Similarly, the popularity of natural cosmetic ingredients, the search of non-animal testing methods, and ecology-conscious cosmetic packaging seen in recent years all reflect the profound influences of our changing world. In the 1980's, a class of efficacy-oriented skin-care products, which the New York Times dubbed "serious" cosmetics, emerged in the US. "Cosmeceuticals" refer to hybrids of cosmetics and pharmaceuticals which have gained importance in the US in the 90's and are quickly spreading world-wide. In spite of regulatory problems, consumer demand and new technologies continue to encourage their development. New classes of cosmeceuticals are emerging to meet the demands of increasingly affluent Asian consumers as we enter the 21st century. as we enter the 21st century.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.935-943
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• 2011

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG $1^+$, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p<0.05). Hanwoo QG 1 beef had higher Fe contents in the strip loin (30.52 mg/100g) and chuck tender (40.70 mg/100g) (p<0.05). Hanwoo beef had lower cooking loss and than those of New Zealand beef, whereas New Zealand beef had higher protein and amino acids contents (%) than their counterpart. There was no significant difference in the WBS between two origin samples except the chuck Hanwoo beef had significantly lower saturated fatty acids (SFA) and higher monounsaturated fatty acids contents than New Zealand beef (p<0.05). WBS values indicated that Hanwoo and New Zealand beef had similar tenderness in the loin, striploin and eye of round due to the longer aging periods of the New Zealand beef than Hanwoo beef during the distribution.

• Applied Biological Chemistry
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• v.11
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• pp.1-27
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• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.