• The Journal of Advanced Prosthodontics
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• v.13 no.3
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• pp.160-171
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• 2021

Purpose. This in-vitro study evaluated and compared the color stability of 3D-printed and conventional heat-polymerized acrylic resins following aging, mechanical brushing, and immersion in staining medium. Materials and methods. Forty disc-shaped specimens (10 mm in diameter and 3 mm thick) were prepared from two 3D-printed [DentaBASE (DB) and Denture 3D+ (D3D)] and one conventional polymethylmethacrylate (PMMA) denture materials. The specimens were thermo-cycled, subjected to mechanical brushing, and were immersed in either coffee, lemon juice, coke, or artificial saliva (AS) to simulate one and two years of oral use. Color measurements of the specimens were recorded by a spectrophotometer at baseline (T0), and after one (T1) and two years (T2) of simulation. The color changes (ΔE) were determined and also quantified according to the National Bureau of Standards (NBS) units. Descriptive statistics, followed by factorial ANOVA and Bonferroni post-hoc test (α=.05), were applied for data analysis. Results. The independent factors, namely material, staining medium, and immersion time, and interaction among these factors significantly influenced ΔE (P<.009). Irrespective of the materials, treatments, and time, the highest and the lowest mean ΔEs were observed for PMMA in lemon juice (4.58 ± 1.30) and DB in AS (0.41 ± 0.18), respectively. Regarding the material type, PMMA demonstrated the highest mean ΔE (2.31 ± 1.37), followed by D3D (1.67 ± 0.66), and DB (0.85 ± 0.52), and the difference in ΔE between the materials were statistically significant (P<.001). All the specimens demonstrated a decreased color changes at T2 compared to T1, and this difference in mean ΔE was statistically significant (P<.001). Conclusion. The color changes of 3D-printed denture resins were low compared to conventional heat polymerized PMMA. All the tested materials, irrespective of the staining medium used, demonstrated a significant decrease in ΔE values over time.

• Journal of Conservation Science
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• v.32 no.3
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• pp.333-343
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• 2016

A study on conservation of outdoor painted sculptures has begun to receive attention as increasing numbers of the sculptures, but it is still in an early stage in South Korea. In the case of a painted outdoor object which has been exhibited in National Museum of Modern and Contemporary Art (MMCA), 'Black nana' produced by Niki de Saint Phalle in 1964, deterioration was observed, such as flaking and discolouration of paint layers due to ultraviolet light and a sudden temperature change during an outdoor exhibition. For this reason, prior to treatment of the sculpture, to find out the painting techniques and materials applied, cross section, FT-IR, Raman and Py-GC/Mass were conducted. As a result, the type and colour of the paint agree with results of the other studies as well as deterioration pattern. It is expected that the results of this study will be utilized for treatment proposal and conservation material selection of 'Black nana'. In addition, to determine the artist's intention of the artist, cooperation with the foundation of Niki de Saint Phalle and artist's assistants will be carried out.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.125-131
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• 1998

The change of pectinesterase (PE) activity and pectin substances in fig fruit were investigated and low sugar jams prepared by various methods from fig fruit were compared. Fig fruit PE, which began to show the activity at the harvest time, was not inactivated and had slight activity during frozen storage at $-25^{\circ}C$. The amount of alcohol insoluble solid (AIS) and the degree of esterification (DE) of AIS were reduced by its own PE activity. However the intrinsic PE of fig fruit was not enough to make low-methoxyl pectin below 50% of DE. Fig pulp treated by its own PE and combination of fig PE and orange PE could make low-methoxyl pectin. After PE treatments, fig pulp adjusted below pH 4.0 by addition of citric acid kept red colour. Fig Jams processed by various methods had lower soluble solid $(31{\sim}49^{\circ}Brix)$ compared with conventional fig jam. Five kinds of fig jams out of those showed higher score than others in the sensory evaluation. For preparation of the five jams, the fig pulps with or without 1% pectin were treated at $50^{\circ}C$ for 25 minutes with addition of orange PE (200 units/400 g pulp). The treated pulps were added with 0.25% citric acid, 0.7% calcium and 20% cane sugar. The mixed pulps were prepared for jams containing low sugar by hot plate or microwave or refrigeration (excepting the mixed pulp without pectin).

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.30 no.4
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• pp.156-161
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• 2020

Recently, as there has been growing demand for aesthetic quality in structural materials, the development of excellent color cement concrete having good coloration properties has become a requirement. This study is designed to analyze the basic physical properties of mortar and the properties of keeping the coloration under an ultraviolet ray accelerated weathering test environment according to changes in the mixing ratio between carbon black and iron oxide used as colorants. The test results show that the use of carbon black and iron oxide reduces the initial flow by 6.3~17.2 % and the air content by 3.5~31.5 % but increases the unit volume weight by 3.4~5.5 %, compared to ordinary Portland cement (OPC). In addition, the study shows that the addition of iron oxide increases the self drying shrinkage. So, caution needs to be taken on the workability of the concrete. The brightness value L^⁎ represented by black showed the most excellent black colour when carbon black 3 % and iron oxide 5 % are added. According to UV accelerated weatherproof test, the brightness value L^⁎ was found to increase in all experiment specimens by 4.28~11.97 %, and the color change by UV was found to be higher for the case where carbon black colorant was not used. Therefore, in terms of color revelation characteristics, the case using carbon black 3 % and iron oxide 5 % was found to show the best black color.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.3
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• pp.325-332
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• 2020

In the safety diagnosis of fire-damaged concrete structures, it is difficult to evaluate the strength and changes in materials due to high temperatures with the existing durability analysis method. In particular, the compressive strength of specimen with different damage levels by thickness is used as a representative value for reducing the compressive strength of the structural member. In this study, a heating experiment was performed with only top face heating and fully heating conditions at 400℃ to 800℃. After heating, splitting tensile test and color analysis were performed to sliced specimens with a thickness of 20mm accompanied by the compressive test of a fully heated specimen. As a result of the experiment, the compressive strength reduction rate calculated from the splitting tensile strength of every sliced specimen appeared to be within 10% of the fully heated specimen on aver age, and the hue value analysis showed consistent color values were observed by red at 400℃-600℃ and gray at 700℃ or above. It follows that the techniques proposed in this study are reasonably assessable to estimate heated temperature and residual compressive strength and damage depth of concrete.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.186-190
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• 2009

Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.

• Journal of fish pathology
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• v.26 no.3
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• pp.275-282
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• 2013

The use of activating treatment agent (formerly acid treatment agent) has been an effective strategy to remove deleterious epibiont organisms such as diatoms and green seaweeds, and it has greatly contributed to increase in Porphyra production. Although many manufacturers supply many kinds of activating treatment agent with different components in these days, no report about their effects on Porphyra culture was found. In this paper, effects of a commercial activating treatment agent were evaluated for practical use in Porphyra culture. No difference was found in dead cell ratios(%) of Porphyra yezoensis thalli between treated and control groups. However, dead cell ratios of Monostroma nitidum thalli were increased from 0~4.6% to 99.0~100% after the treatment. Bathing Porphyra thalli in activating treatment agent resulted in a great decrease in epiphytic bacterial number attached to the thalli from $10^2{\sim}10^{11}$ cells/g to $0{\sim}10^5$ cells/g but did not change the colour of the thalli. These results suggest that bathing Porphyra thalli in activating treatment agent could be a promising strategy to remove green algae, diatoms and bacteria.

• Korean Journal of Plant Tissue Culture
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• v.24 no.1
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• pp.57-61
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• 1997

We investigated changes in the superoxide dismutase (SOD) activity and SOD isoenzyme pattern in suspension cultures of tomato (Lycopersicon esculentum), which were compared with those of intact tomato plants. two grams (fr wt) of cells subcultured at 15-day intervals were inoculated into 50 mL MS medium containing l mg/L 2,4-D and 30 g/L sucrose in a 300 mL flask and maintained at $25^{\circ}C$ in the dark (100 rpm). The cell growth reached a maximum at 20 days after subculture (DAS), followed by a rapid decrease with further cultures. The cell colour changed from white to black from 23 DAS. The intracellular SOD activity (units/g cell dry wt) was significantly increased from 23 DAS and reached a maximum at 28 DAS (52,400 units), followed by a decrease with further cultures, whereas the extracellular SOD activity showed a maximum at 25 DAS (27,800 units/50 mL medium). The total SOD activity per flask showed a maximum at 25 DAS (35,700 units), in which the extracellular SOD activity occupied about 75%. The tomato cultured cells had four SOD isoenzymes and their patterns were well correlated with SOD activity without a qualitative change during the cell cultures. The intact tomato plants had an additional CuZnSOD isoenzyme, showing the different isoenzyme patterns from cultured cells.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.63-94
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• 2002

On the purpose to suggest an advanced scheme in assessing the domestic wheat quality, this paper reviewed the inspection systems of wheat in major wheat producing countries as well as the quality criteria which are being used in wheat grading and classification. Most wheat producing countries are adopting both classifications of class and grade to provide an objective evaluation and an official certification to their wheat. There are two main purposes in the wheat classification. The first objectives of classification is to match the wheat with market requirements to maximize market opportunities and returns to growers. The second is to ensure that payments to glowers aye made on the basis of the quality and condition of the grain delivered. Wheat classes has been assigned based on the combination of cultivation area, seed-coat color, kernel and varietal characteristics that are distinctive. Most reputable wheat marketers also employ a similar approach, whereby varieties of a particular type are grouped together, designed by seed coat colour, grain hardness, physical dough properties, and sometimes more precise specification such as starch quality, all of which are genetically inherited characteristics. This classification in simplistic terms is the categorization of a wheat variety into a commercial type or style of wheat that is recognizable for its end use capabilities. All varieties registered in a class are required to have a similar end-use performance that the shipment be consistent in processing quality, cargo to cargo and year to year, Grain inspectors have historically determined wheat classes according to visual kernel characteristics associated with traditional wheat varieties. As well, any new wheat variety must not conflict with the visual distinguishability rule that is used to separate wheats of different classes. Some varieties may possess characteristics of two or more classes. Therefore, knowledge of distinct varietal characteristics is necessary in making class determinations. The grading system sets maximum tolerance levels for a range of characteristics that ensure functionality and freedom from deleterious factors. Tests for the grading of wheat include such factors as plumpness, soundness, cleanliness, purity of type and general condition. Plumpness is measured by test weight. Soundness is indicated by the absence or presence of musty, sour or commercially objectionable foreign odors and by the percentage of damaged kernels that ave present in the wheat. Cleanliness is measured by determining the presence of foreign material after dockage has been removed. Purity of class is measured by classification of wheats in the test sample and by limitation for admixtures of different classes of wheat. Moisture does not influence the numerical grade. However, it is determined on all shipments and reported on the official certificate. U.S. wheat is divided into eight classes based on color, kernel Hardness and varietal characteristics. The classes are Durum, Hard Red Spring, Hard Red Winter, Soft Red Winter, Hard White, soft White, Unclassed and Mixed. Among them, Hard Red Spring wheat, Durum wheat, and Soft White wheat are further divided into three subclasses, respectively. Each class or subclass is divided into five U.S. numerical grades and U.S. Sample grade. Special grades are provided to emphasize special qualities or conditions affecting the value of wheat and are added to and made a part of the grade designation. Canadian wheat is also divided into fourteen classes based on cultivation area, color, kernel hardness and varietal characteristics. The classes have 2-5 numerical grades, a feed grade and sample grades depending on class and grading tolerance. The Canadian grading system is based mainly on visual evaluation, and it works based on the kernel visual distinguishability concept. The Australian wheat is classified based on geographical and quality differentiation. The wheat grown in Australia is predominantly white grained. There are commonly up to 20 different segregations of wheat in a given season. Each variety grown is assigned a category and a growing areas. The state governments in Australia, in cooperation with the Australian Wheat Board(AWB), issue receival standards and dockage schedules annually that list grade specifications and tolerances for Australian wheat. AWB is managing "Golden Rewards" which is designed to provide pricing accuracy and market signals for Australia's grain growers. Continuous payment scales for protein content from 6 to 16% and screenings levels from 0 to 10% based on varietal classification are presented by the Golden Rewards, and the active payment scales and prices can change with market movements.movements.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.215-223
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• 1978

In Korea, the annual production of watermelon and cantaloupe melon is around 110,000 to 170,000 Metric Tons, and as the fruit does not keep well, studies were conducted to determine the feasibility of preservation in the form of natural juice or lactic fermented juice. The results obtained in these studies are summarized as follows: (1) The average yield of juice obtained from watermelon was 56.2%, and from cantaloupe melon 65.8%, of the fresh weight. (2) The colloidal components of watermelon juice separated from the juice by sedimentation within 24 hours. Cantaloupe melon juice gave a stable colloidal dispersion. (3) No change in the colour of the juices was detected by sensory evaluation or instrumental methods after they were treated at $100^{\circ}C$ for 5 minutes. (4) The addition of canesugar to give a total solids content of 11/13 Brix gave juices which were preferred by most tasters. (5) Lactic fermentation of natural juices pasteurised at $90^{\circ}C$ for 5 minutes, and inoculated with a pure culture of lactic acid bacteria proceeded without interference from competing microorganisms. (6) Sensory evaluation of lactic fermented juices indicated that 60% of tasters found the juices as acceptable or better than commercial fruit nectars at present on the market. (7) Taste panels showed a preference for natural melon juices over the lactic fermented juices. (8) The peroxidase activity of cantaloupe melon juice was higher than that of watermelon juice, with juice extracted from the core of the fruit showing a higher activity than that from other portions of the tissue. (9) Two types of peroxidase, of differing heat stability were detected in both juices. The more heat stable peroxidase had a decimal reduction time of 40 minutes at $80^{\circ}C$ and a z value of $11^{\circ}C$.