• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.80-80
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• 2017

Titanium and its alloys that have a good biocompatibility, corrosion resistance, and mechanical properties such as hardness and wear resistance are widely used in dental and orthopedic implant applications. However, they do not form a chemical bond with bone tissue. Plasma electrolytic oxidation (PEO) that combines the high voltage spark and electro-chemical oxidation is a novel method to form ceramic coatings on light metals such as tita-nium and its alloys. This is an excellent re-producibility and economical, because the size and shape control of the nano-structure is relatively easy. Silicon (Si), manganese (Mn), and magne-sium (Mg) have a useful to bone. Particularly, Si has been found to be essential for normal bone, cartilage growth, and development. Mn influences regulation of bone remodeling be-cause its low content in body is connected with the rise of the concentration of calcium, phosphates and phosphatase out of cells. Pre-studies have shown that Mg plays very im-portant roles in essential for normal growth and metabolism of skeletal tissue in verte-brates and can be detected as minor constitu-ents in teeth and bone. In this study, Electrochemical behavior of plasma electrolytic oxidized films formed in solution containing Mn, Mg and Si ions were researched using various experimental in-struments. A series of Si-Mn-Mg coatings are produced on Ti dental implant using PEO, with the substitution degree, respectively, at 5 and 10%. The potentiodynamic polarization and AC impedance tests for corrosion behav-iors were carried out in 0.9% NaCl solution at similar body temperature using a potentiostat with a scan rate of 1.67mV/s and potential range from -1500mV to + 2000mV. Also, AC impedance was performed at frequencies anging from 10MHz to 100kHz for corrosion resistance.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• Environmental Engineering Research
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• v.18 no.2
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• pp.95-101
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• 2013

Alternative sources of water are sought in some water stressed communities in the study area. The study focuses on the Aguata-Awka area of southeastern Nigeria. Aquifers occur at great depths, and surface waters may be far from homesteads. The scarcity of water has necessitated the people to adopt various local technologies for harvesting rainfall. The local technology includes collecting rainwater from roofs and channeling the water into large underground tanks, shallow wells and surface reservoirs. Large concrete tanks of $6m{\times}6m{\times}4m$ dimensions are often built underground and can store $144m^3$ of water. Surface reservoirs built on 4 m concrete pillar supports having dimensions of $10m{\times}10m{\times}4m$ and have a storage capacity of $400m^3$. Water samples were collected at 3 different locations of Agulu, Ekwulobia, and Awka and were analyzed for their physical, chemical, and bacteriological parameters. Results indicate a range of values for pH, 5.9 to 7.1; turbidity, 0.9 to 2.7; total dissolved solids, 80 to 170 mg/L; total hardness, 4.5 to 6.4 mg/L; magnesium, 1.2 to 1.4 mg/L; bicarbonate, 19.4 to 83.6 mg/L; and sulfate, 3.6 to 6.4 mg/L. Bacteriological analysis results were negative for fecal and total coliform counts. All parameters, with the exception of pH where aluminum and galvanized iron roofs are used for collection, fall within the recommended guidelines for drinking water quality of the World Health Organization, and the Standard Organization of Nigeria, new Nigerian standards for drinking water quality. Magnesium is above the maximum permitted level for consumer acceptability of the Nigerian standards for drinking water quality. The water can be classified as fresh moderately hard and soft. The water can be described as a calcium and bicarbonate type.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.99-106
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• 2006

New application of rice was carried out by coating the rice with the mixture solution of ginseng and chungkukjang water extract The physicochemical characteristics of the coated rice were investigated. Moisture content of uncoated (15.26%) and coated rice$(15.57\sim15.66%)$ was not different significantly. The contents of crude protein, crude fat, and crude ash of the coated rice were higher as much as $4.28\sim11.82%\;8.47\sim47.46%$, and $11.54\sim42.31%$ than those of control, respectively. As total free amino acids in coated rice were increased by augmenting the amount of the extract, total free amino acids according to rate was increased to $3.1\sim7.8$ times. The major amino acids in the coated rice was alanine$(19.56\sim39.88\;mg%)$, leucine$(5.14\sim17.66\;mg%)$, and proline$(9.98\sim16.82\;mg%)$. Of those amino acids, alanine and $\gamma-aminobutyric$ acid in only coated rice were detected to the level of $19.56\sim39.88\;mg%$ and $7.78\sim12.36\;mg%$ respectively. The calcium amount of coated rice was increased to 15% to 20%. As increasing the coating rate, hardness, cohesiveness, chewiness, and brittleness of coated rice were decreased, but springiness was increased. Before cooking, the color of coated rice appeared yellow and after cooking turned to the light yellow. The color intensity was increased feasibly as increasing the coating rate. The sensory characteristic of rice coated manufactured by adding 15% of the extract was best and found to be similar to that of the control.

• Asian Journal of Turfgrass Science
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• v.13 no.4
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• pp.191-200
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• 1999

The objective of this study was to improve the recycling rate of coal ash fly, industrial waste. This study was conducted to analyze the physico-chemical properties of \"CellCaSi\" and clarify the effects on the growth of Kentucky bluegrass(Poa pratensis L.) and creeping bentgrass(Agrostis paulstris Huds \"Penncross\") and the chemical properties of soil, which was cellular calcium silicate reproduced by coal ash fly. A field assay was carried out in Young-Pyong Golf Course. The results were as follows. 1. The main chemical composition of CellCaSi was $SiO_2$(45~55%) and CaO(25~35), which was 70~90% of total weight. CellCaSi showed pH 8~9. Bulk density of CellCaSi was 0.35~0.45g/㎤. Water content of CellCaSi was 52.5~67.5%. 2. In the applied plots, leaf width, grass density per $1\textrm{cm}^2$, rhizome number and length per plant, and root number per plant of Kentucky bluegrass(Poa pratensis L.) and creeping bentgrass(Agrostis paulstris Huds \"Penncross\") showed increasing tendency compared with the control. The application of CellCaSi increased the growth of turfgrasses. Their visual quality on hardness, grass shoot density per $1\textrm{cm}^2$ and root growth was very good. And, their visual quality on rhizome growth was good. 3. After the application of CellCaSi, pH, CEC, Ex-cation of the applied soil showed increasing tendency with the little range, $SiO_2$content increasing tendency considerably, and organic matter content decreasing tendency compared with the control.ncy compared with the control.

• Journal of Adhesion and Interface
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• v.3 no.4
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• pp.44-52
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• 2002

Composite materials are created by combining two or more component to achieve desired properties which could not be obtained with the separate components. The use of reinforcing fillers, which can reduce material costs and improve certain properties, is increasing in thermoplastic polymer composites. Currently, various inorganic fillers such as talc, mica, clay, glass fiber and calcium carbonate are being incorporated into thermoplastic composites. Nevertheless, lignocellulose fibers have drawn attention due to their abundant availability, low cost and renewable nature. In recent, interest has grown in composites made from lignocellulose fiber in thermoplastic polymer matrices, particularly for low cost/high volume applications. In addition to high specific properties, lignocellulose fibers offer a number of benefits for lignocellulose fiber/thermoplastic polymer composites. These include low hardness, which minimize abrasion of the equipment during processing, relatively low density, biodegradability, and low cost on a unit-volume basis. In spite of the advantage mentioned above, the use of lignocellulose fibers in thermoplastic polymer composites has been plagued by difficulties in obtaining good dispersion and strong interfacial adhesion because lignocellulose fiber is hydrophilic and thermoplastic polymer is hydrophobic. The application of lignocellulose fibers as reinforcements in composite materials requires, just as for glass-fiber reinforced composites, a strong adhesion between the fiber and the matrix regardless of whether a traditional polymer matrix, a biodegradable polymer matrix or cement is used. Further this article gives a survey about physical and chemical treatment methods which improve the fiber matrix adhesion, their results and effects on the physical properties of composites. Coupling agents in lignocellulose fiber and polymer composites play a very important role in improving the compatibility and adhesion between polar lignocellulose fiber and non-polar polymeric matrices. In this article, we also review various kinds of coupling agent and interfacial mechanism or phenomena between lignocellulose fiber and thermoplastic polymer.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.232-244
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• 2023

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L^* and CIE a^*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.484-493
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• 2023

This study was conducted to investigate the sensory and nutritional properties of vegetable rice porridge made with Israeli carp (VRP-IC), and to compare it with commercial vegetable rice porridges (controls). The proximate composition of VRP-IC per 100 g was 82.4 g moisture, 3.9 g protein, 2.6 g lipids, and 0.9 g ash, and had a lower moisture content than that of the controls, but a higher crude protein, crude lipid, and ash content. In terms of taste, VRP-IC was higher in umami and sourness, but lower in saltiness, sweetness, and bitterness. The viscosity and hardness of VRP-IC were 13,117 mPa·s and 2,258 N/m², respectively. The total amino acid content of VRP-IC was 3,537.2 mg/100 g, with the maor amino acids being aspartic acid and glutamic acid. The mineral contents of VRP-IC per 100 g were as follows: 114 mg calcium, 70.3 mg phosphorus, 79.1 mg potassium, and 0.23 mg iron. These were all higher than those of the controls. The major fatty acids of VRP-IC were 16:0, 18:1n-9, and 18:2n-6, which were identical to those of the controls. The digestibility of VRP-IC was 86.4%, which was similar to those of the controls.

• Journal of Korean Dental Hygiene Science
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• v.5 no.1
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• pp.29-38
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• 2022

Background: This study aimed to compare the remineralization effects of sodium caseinate and other substances on artificially demineralized enamel. Methods: We selected 25 healthy human premolars and molars and produced a total of 75 specimens by dividing them into five groups: control group, with distilled water; experimental group 1 (EG1), with 3% sodium caseinate; EG2, with 10% sodium caseinate; EG3, with casein phosphopeptide-amorphous calcium phosphate (CPP-ACP); and EG4, with 0.05% NaF. Subsequently, the specimens were immersed in an artificial demineralization solution for 60 min. The demineralized specimens were then immersed in a remineralization solution for 7 days. Surface microhardness was measured using a microhardness tester, and remineralized lesions were observed under a scanning electron microscope (SEM). Regarding statistical analysis, the paired t-test and analysis of variance were performed using the SPSS program. Results: Although the surface hardness of the remineralized lesions increased significantly in all groups (p<0.05), the average increment did not differ significantly between the groups. The surface microhardness of CPP-ACP was the highest, followed by that of 0.05% NaF and 10% sodium caseinate. The remineralization effect of sodium caseinate was similar to that of 0.05% NaF. SEM confirmed that all groups treated with the remineralization solution were remineralized. Conclusions: Although the remineralization effect of sodium caseinate was slightly lower than that of CPP-ACP, it was similar to that of 0.05% NaF. Therefore, to enhance the remineralization effect of sodium caseinate, the appropriate concentration and application time should be determined.