• Korean Journal of Materials Research
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• v.32 no.10
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• pp.425-428
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• 2022

In this study, Y₃Al₅O₁₂:Eu³⁺ red phosphors were synthesized at different temperatures using a solid state reaction method. The crystal structures, surface and optical properties of the Y₃Al₅O₁₂:Eu³⁺ red phosphors were investigated using X-ray diffraction (XRD), field emission scanning electron microscope (FE-SEM), and photoluminescence (PL) analyses. From XRD results, the crystal structure of the Y₃Al₅O₁₂:Eu³⁺ red phosphors was determined to be cubic. The maximum emission spectra were observed for the Y₃Al₅O₁₂:Eu³⁺ red phosphor prepared by annealing for 4h at 1,700 ℃. The 565~590 nm photoluminescent spectra of the Y₃Al₅O₁₂:Eu³⁺ red phosphors is associated with the ⁵D₀ → ⁷F₂ magnetic dipole transition of the Eu³⁺ ions. The intensity of the photoluminescent spectra in the red phosphors is more dominant for the magnetic dipole transition than the electric dipole transition with increasing annealing temperature. The International Commission on Illumination (CIE) coordinates of Y₃Al₅O₁₂:Eu³⁺ red phosphors prepared by 1,700 ℃ annealing temperature are X = 0.5994, Y = 0.3647.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.767-791
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• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.563-579
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• 2023

Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has been exported to other countries. The objective of this study was to compare the myogenesis and adipogenesis properties in satellite cells, and meat quality between Hanwoo and Vietnamese yellow cattle (VYC). Same 28-months old Hanwoo (body weight: 728±45 kg) and VYC (body weight: 285±36 kg) steers (n=10 per breed) were used. Immediately after slaughter, tissue samples were collected from longissimus lumborum (LL) muscles for satellite cells isolation and assays. After 24 h post-mortem, LL muscles from left carcass sides were collected for meat quality analysis. Under the same in vitro culture condition, the proliferation rate was higher in Hanwoo compared to VYC (p<0.05). Fusion index was almost 3 times greater in Hanwoo (42.17%), compared with VYC (14.93%; p<0.05). The expressions of myogenesis (myogenic factor 5, myogenic differentiation 1, myogenin, and myogenic factor 6)- and adipogenesis (peroxisome proliferator-activated receptor gamma)-regulating genes, and triglyceride content were higher in Hanwoo, compared with VYC (p<0.05). Hanwoo beef had a higher intramuscular fat and total monounsaturated fatty acids contents than VYC beef (p<0.05). Whilst, VYC meat had a higher CIE a* and total polyunsaturated fatty acids content (p<0.05). Overall, there was a significant difference in the in vitro culture characteristics and genes expression of satellite cells, and meat quality between the Hanwoo and VYC.

• Restorative Dentistry and Endodontics
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• v.47 no.4
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• pp.43.1-43.13
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• 2022

Objectives: This study compared the surface gloss (SG), gloss retention (GR), and color stability (CS) of 2 universal resin composites after chemical (CA) and mechanical (MA) aging. Materials and Methods: Twenty disc-shaped samples of G-ænial A'Chord (GC-Europe) and Filtek Universal (3M-ESPE) were polished with sequential abrasive papers. For CA, specimens were stored in 1 mL of 75% ethanol for 15 days at 37℃, and readings (SG, GR, and CS) were obtained at baseline and 5, 10, and 15 days. For MA, specimens were subjected to 10,750 simulated brushing cycles. SG and CS were evaluated after every 3,583 cycles. SG was measured with a glossmeter (geometrical configuration: 60°), and values were expressed in gloss units. Color was measured with a spectrophotometer using the CIE-L^*a^*b^* color system. The Student's t-test, 1-way analysis of variance, and Scheffé test were used for statistical analysis (α = 0.05). Results: G-ænial presented significantly higher SG values than Filtek (p = 0.02), with GR reductions of 5.2% (CA) and 5.3% (MA) for G-ænial and 7.6% (CA) and 7.2% (MA) for Filtek. The aging protocol had no statistically significant effect on SG or GR (p = 0.25) from baseline to the final readings. G-ænial-MA presented the lowest color difference (ΔE = 1.8), and G-ænial-CA and Filtek-CA had the largest changes (ΔE = 8.6 and ΔE = 11.8, respectively). Conclusion: G-ænial presented higher SG values and better CS. Both restorative materials demonstrated acceptable GR and CS. Aging protocols impacted these properties negatively.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1170-1182
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• 2023

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO₂ (CHT) and chitosan+TiO₂+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4℃). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO₂+30% O₂+30% N₂) and stored at 4℃ for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.899-911
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• 2024

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b^* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.4
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• pp.343-350
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• 2008

Purpose: The purpose of this study was to spectrophotometrically evaluate the shade difference between of maxillary and mandibular anterior teeth in the Korean by the standard of vita classical shade guide using $SpectroShade^{TM}$. Material and methods: In this study, the shades of healthy anterior teeth were examined and analyzed using the digital shade analysis of $SpectroShade^{TM}$. This study examined 80 individuals in their twenties, thirties, fourties, fifities ages and 40 males and 40 females, presenting 12 healthy, unrestored maxillary and mandibular anterior teeth. Tooth brushing and oral prophylaxis were performed prior to evaluation. The $SpectroShade^{TM}$ was used to acquire images of the 12 maxillary and mandibular anterior teeth. These images were analyzed using $SpectroShade^{TM}$ Software, and shade maps of each tooth were acquired. The shade difference of upper and lower, and gender differences and ages difference were investigated and analyzed with CIE $L^{*}a^{*}b^{*}$ color order system. One-Way ANOVA test was used to find out if there were significant differences between groups tested and Sheffe multiple comparison was used to identify where the differences were. Results: 1. Shade differences were significant (P < .05) between maxillary and mandibular central incisor, lateral incisor, canine. 2. No significant differences in shade distribution were seen between lateral incisors and central incisors. 3. Canine's shade difference were more significant than central incisor's and lateral incisors's. 4. No significant differences in shade distribution were seen between genders in maxillary and mandibulr central incisor, lateral incisor, canine. 5. No significant differences in shade distribution were seen in order of years in maxillary and mandibulr central incisor, lateral incisor, canine. Conclusions: The results of this study show that 1. Shade difference was founded in maxillary and mandibular anterior teeth and ${\Delta}E^{*}$ value was more than 2.0. 2. Canine's shade difference were more significant than central incisor's and lateral incisors's and between central incisors and lateral incisors shade differences were no significant. 3. No significant differences in shade distribution were seen between genders in maxillary and mandibular anterior teeth. 4. No significant differences in shade distribution were seen in order of years grade in maxillary and mandibular anterior teeth.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.963-974
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• 2005

This study was conducted to examine the growth performance, carcass characteristics, physico-chemical properties and fatty acid composition of muscle tissues of Hanwoo steers when they were fed diets containing four levels of E. ulmoides leaves. Steers were allotted to one of four dietary treatments, which were designed to progressively substitute Eucommia ulmoides for 0, 3, 5 and 10% of the rice straw in the basal diet. Seventy two Hanwoo steers (321±13kg) were used. Average daily gain (0.81-0.86kg) and feed conversion (10.05-10.59) were not changed by feeding E. ulmoides leaves. Emission of fecal ammonia gas was decreased by increasing substitution levels of E. ulmoides leaves. Emission of ammonia gas in feces of steers were significantly (p<0.05) decreased in the 5% and 10% treatments at 40℃ compared with in control (30.6ppm) and 3% treatment (29.8ppm), respectively 20.3 and 21.6ppm. Back fat thickness was higher (p<0.05) in steers fed control diet (15.0mm) than 5 and 10% E. ulmoides diets (10.2 and 10.5mm respectively). The grade ‘A’ appearances of meat yield of steers were increased up to 20% by the 3% substitution of E. ulmoides leaves, and the grades ‘1+’ and ‘1’ appearances of meat quality were significantly improved (p<0.05) by the 5 and 10% Eucommia ulmoides feeding. There was no statistical difference in meat color of loin and top round among all treatments. It appeared that the 5% and 10% E. ulmoides leaves feeding affected (p<0.05) a increase in oleic acid concentration in loin and top round muscles. The concentration of serum cholesterol was lower (p<0.05) in steers fed 10% E. ulmoides (53.3mg/100g) than that of the other treatments (55.7-57.0mg/100g). The diarrhea incidence was about 20.26% in control, while it was lower (p<0.05) in the 5 and 10% E. ulmoides leaves treatments (10.4-12.5%) than control. There was no statistical difference in the occurrences of respiratory disease among all treatments. It is concluded that E. ulmoides leaves should be a prospective feed additive because it contains various functional substances. It is likely that air-dried E. ulmoides leaves can reduce the back fat thickness of Hanwoo steers and the occurrences of diarrhea. Therefore, the 5 and 10% substitution of E. ulmoides for roughage are highly recommended to be used in practice.

• Science of Emotion and Sensibility
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• v.15 no.2
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• pp.297-306
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• 2012

In this study we investigated emotional characteristics of various whites which have slightly different nuances to suggest guidelines that help designers to select appropriate colors when designing white based products. The study involved three different procedures. In experiment 1, we selected 20 emotional words through a survey (N=30) among 60 words, which we picked from literature review that was thought to be appropriate to evaluate product colors. In experiment 2, we evaluated the emotional characteristics of 13 basic colors from the I.R.I Hue & Tone 120 system (N=30) using previously selected emotional words, to find relative emotional positions of white in comparison to other colors. Based on the ratings, factor analysis was conducted and consequently four factors were extracted: flamboyant, elegant, clear, and soft. Accordingly, the emotional characteristics of the 13 colors were profiled and compared with those of white. Finally, in experiment 3, we conducted an evaluation of emotional characteristics on 25 whites with different nuances facilitating the four factors obtained in experiment 2. The color stimuli used in experiments were measured in terms of CIE 1976 $L^*a^*b^*$, and regression analysis was performed in order to predict the emotional characteristics through the L, a, and b values of a color, as long as that is perceived as a white. Throughout three empirical studies, we observed three overruling tendencies : First, there are four important factors when evaluating product color - flamboyant, elegance, clearness and softness; second, white is dominantly the most elegant in comparison to other colors; third, the emotional factors of the study were affected by some combinations of attributes of colors rather than by all three-hue, saturation and brightness. In addition, the equations derived from the regression analysis in experiment 3, it is expected that designers may predict the emotional distinction between nuances of white.