• Journal of Korean society of Dental Hygiene
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• v.10 no.3
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• pp.473-481
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• 2010

Objectives : To evaluate the effect of fluoride application on the color and microhardness of bleached enamel and compare it to that of casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) application. Methods : Twenty freshly extracted human adult molar were each sectioned into halves, the specimens divided and treated according to five experimental groups: Group 1, treatment with 10% carbamide peroxide (CP) bleaching agent; Group 2, treatment with 10% CP followed by a 1.23% fluoride gel application; Group 3, treatment with 10% CP followed by a 2.23% sodium fluoride varnish application; Group 4, treatment with 10% CP followed by a 0.11% sodium fluoride gel application; Group 5, treatment with 10% CP followed by a CPP-ACP gel application. All groups were treated 6 h per day for 14 days then immersed in distilled water for 2 weeks. Changes in enamel color were evaluated on Baseline and Day 14. Microhardness were evaluated on Baseline, Days 7 and 14. Statistical analysis was performed using one-way ANOVA and post-hoc Tukey tests. Results : All the bleached enamel specimens revealed increased whiteness and overall color value. Group 1 showed the lowest microhardness values than that of Groups 2, 3, 4 and 5. In all groups, the hardness of tooth after bleaching showed a significant decrease in the microhardness as compared with the one prior to tooth bleaching. The specimens treated with remineralizing agents showed relatively less reduction in enamel microhardness than control group. Conclusions : The addition of fluoride and CPP-ACP did not impede the whitening effect. The use of remineralizing agents during bleaching treatment can significantly enhance the microhardness of bleached enamel.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.188-197
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• 2010

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

• Environmental Engineering Research
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• v.21 no.4
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• pp.333-340
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• 2016

An Artificial Neural Network including a Radial Basis Function (RBF) and a Time Delay Neural Network (TDNN) was used to predict total dissolved solid (TDS) in the river Zayanderud. Water quality parameters in the river for ten years, 2001-2010, were prepared from data monitored by the Isfahan Regional Water Authority. A factor analysis was applied to select the inputs of water quality parameters, which obtained total hardness, bicarbonate, chloride and calcium. Input data to the neural networks were pH, $Na^+$, $Mg^{2+}$, Carbonate ($CO{_3}^{-2}$), $HCO{_3}^{-1}$, $Cl^-$, $Ca^{2+}$ and Total hardness. For learning process 5-fold cross validation were applied. In the best situation, the TDNN contained 2 hidden layers of 15 neurons in each of the layers and the RBF had one hidden layer with 100 neurons. The Mean Squared Error and the Mean Bias Error for the TDNN during the training process were 0.0006 and 0.0603 and for the RBF neural network the mentioned errors were 0.0001 and 0.0006, respectively. In the RBF, the coefficient of determination ($R^2$) and the index of agreement (IA) between the observed data and predicted data were 0.997 and 0.999, respectively. In the TDNN, the $R^2$ and the IA between the actual and predicted data were 0.957 and 0.985, respectively. The results of sensitivity illustrated that $Ca^{2+}$ and $SO{_4}^{2-}$ parameters had the highest effect on the TDS prediction.

• Journal of Powder Materials
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• v.18 no.2
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• pp.188-195
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• 2011

The aim of this study was to investigate microstructures and mechanical properties of nano-sized Ti-35 wt.%Nb-7 wt.%Zr-10 wt.%CPP composite fabricated by high energy mechanical milling (HEMM) and pulse current activated sintering (PCAS). Grain growth of the mechanically milled powder was prevented by performing PCAS. The principal advantages of calcium phosphate materials include: similarity in composition to the bone mineral, bioactivity, osteoconductivity and ability to form a uniquely strong interface with bone. The hardness and wear resistance property of nano-sized Ti-35 wt.%Nb-7 wt.%Zr-10 wt.%CPP composites increased with increasing milling time because of decreased grain-size of sintered composites.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.29 no.11 s.242
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• pp.1229-1238
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• 2005

The objective of the present study was to investigate the efficacy of physical water treatment (PWT) technologies using different catalytic materials and an electronic anti-fouling device in the mitigation of mineral fouling in a once-through flow system with mini-channel heat exchanger. Effects of flow velocity and water hardness on the effectiveness of PWT technologies were experimentally studied. The artificial water hardness varied from 5.0 to 10 mo1/m$^{3}$ as CaCO$_{3}$. For 10 mo1/m$^{3}$ solution, fouling resistance reduced by 13-40$\%$ depending on flow velocity and types of PWT devices. On the other hand, fouling resistance reduced by 21-29$\%$ depending on the PWT devices for 5 mo11m3 solutions. The PWT device using alloy of Cu and Zn as catalyst (CM2) was slightly more effective than the others. SEM photographs of scale produced from the 10 mol/m$^{3}$ solution at 1.0 m/s indicated that calcium carbonate scales without PWT devices were needle-shaped aragonite, which is sticky, dense and difficult to remove. Scales with the PWT devices showed a cluster of spherical or elliptic shape crystals. Both the heat transfer test results and SEM photographs strongly support the efficacy of PWT technologies using catalytic materials and an electronic anti-fouling device in the mitigation of mineral fouling.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.2
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• pp.187-192
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• 2000

We prepared $SiO_2-Na_2O-R_mO_n$ thin films based on economics of water glass and investigated optical, mechanical properties of product thin films. Coating sol stabilized with 1 N HCl and 1 N $NH_4OH$, was fabricated by using water glass and calcium nitrate, and aluminum nitrate as starting materials. As-coated films on stainless steel, Si wafer and soda-lime-silica glass by spinning were finally annealed at 500, 750 and $900^{\circ}C$. Micro hardness and nitrogen content in film surface of annealed films were measured by Knoop hardness tester and EDX, respectively. Field Emission Scanning Electron Microscope (FE-SEM) and UV-VIS spectroscopy were adopted to analyze surface morphology and thickness and reflectance of our films.

• Current Research on Agriculture and Life Sciences
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• v.14
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• pp.49-60
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• 1996

In order to evaluate soil factors affecting the growth of Italian poplar, 23 areas planted with Italian poplar were surveyed. These 23 areas were classified into 3 categories, river-side, fallow-land and hill-side. The growth performance and soil factors for each area were investigated. The growth of Italian poplar at river-side was shown to be superior to that of fallow-land and fill-side. The rates of growth for fallow-land and hill-side are decreased by 8% and 21% compared to those of river-side, respectively. This suggests that plantation of Italian poplar at hill-side would not be profitable. Soil conditions of high productive area appeared liquid phase 20%, porosity 45%, water holding capacity 35 - 40%, soil hardness $1kg/cm^3$. pH 6 and rich in organic matter and total nitrogen. The results of factor analysis for soil factors affecting to Italian poplar growth that showed eigenvalue over 1 and communality value over 70% explained factor 1 : liquid phase, porosity and water holding capacity, factor 2 : pH and calcium, and factor 3 : soil hardness. This suggests that physical characteristics of soil is more important than chemical characteristics for Italian poplar growth. Multiregerssion analysis was conducted between diameter growth and soil hardness, liquid phase and calcium. The t-values for each independent variables showed significance at 1 - 10% level, but water holding capacity and pH are not significant. It is supposed that sites suitable to Italian poplar were alluvial plain of sandy loam or part of banking soil, well-ventilating soil, lower soil hardness, apposite soil moisture absorbing with about 100cm of ground water level, plentiful organic matters and total nitrogen and little acidity soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1373-1378
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• 2010

This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at $10^{\circ}C$. During storage at $10^{\circ}C$ for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at $10^{\circ}C$.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.94-100
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• 2003

Preparation method and characteristics of high quality Korean pickled cucumber made with acetic acid-treated cuttle bone powder (KPCCP) were examined and compared to those of Korean pickled cucumber prepared by traditional methods (control). Optimal concentration of acetic acid-treated cuttle bone powder for KPCCP preparation was revealed as 10%. Salt concentration of KPCCP fermented for 3 days was 4.5%, slightly higher than that of the control, whereas that of KPCCP fermented for over 6 day was about 4.8%, similar to that of the control. The pH, greenness, and hardness of korean pickled cucumber decreased during fermentation, with the control showing a greater extent of decrease than KPCCP Total acidity and alcohol insoluble calcium contents increased during fermentation, with KPCCP showing higher extent of increase. These results indicate that quality of KPCCP is superior to that of Korean pickled cucumber prepared by traditional methods.