• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.73-81
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• 2010

The objective of this study was to evaluate the color stability of new silorane-based composite resin compared with methacrylate-based composite resins after immersion in 3 staining solutions. One silorane-based composite(Filtek P90) and 3 methacrylate -based composites(Filtek Z250, Filtek Z350, Tetric Ceram) were evaluated. Twenty disk-shaped specimens($10{\times}2mm$) of each of 4 composite resins were prepared. The specimens were then divided into 4 groups of 5 specimens each and immersed in 3 staining solutions( coffee, red wine, curry solution) or distilled water(control) for 28-day test period. Color of the specimens was measured with a spectrophotometer(Color Eye 7000A) using CIE $L^*a^*b^*$ color space relative to CIE standard illuminant D65 at baseline, 1day, 3days, 7days, 14days, 21days and 28days after staining. The color differences( ${\Delta}{E^*}_{ab}$) were calculated. The results were obtained as follows ; 1. The mean color changes(${\Delta}{E^*}_{ab}$) of the composites were greatest in curry solution, then red wine, coffee and distilled water, in decreasing order. 2. The mean color changes(${\Delta}{E^*}_{ab}$) of the composites were greatest in Z350, Z250, Tetric Ceram and P90, in decreasing order.

• Food Science and Preservation
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• v.23 no.7
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• pp.931-938
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• 2016

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at $-50^{\circ}C$ (quick frozen, QF) and $-20^{\circ}C$ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and $10^{\circ}C$ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the $+10^{\circ}C$ and $-20^{\circ}C$ stored samples. Except for samples stored at $10^{\circ}C$, the CIE $L^*$ values for QF persimmons were higher than those for SF persimmons. For samples stored at $10^{\circ}C$ and $0^{\circ}C$, the CIE $a^*$ and $b^*$ values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at $0^{\circ}C$ were higher in SF than in QF persimmons. However, when stored at $-10^{\circ}C$, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.

• Restorative Dentistry and Endodontics
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• v.33 no.4
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• pp.352-368
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• 2008

This study was done to evaluate the reliability of the digital color analysis system (ShadeScan, CYNOVAD, Montreal. Canada) for dentistry. Sixteen tooth models were made by injecting the A2 shade chemical cured resin for temporary crown into the impression acquired from 16 adults. Surfaces of the model teeth were polished with resin polishing cloth. The window of the ShadeScan handpiece was placed on the labial surface of tooth and tooth images were captured, and each tooth shade was analyzed with the ShadeScan software. Captured images were selected in groups, and compared one another. Two models were selected to evaluate repeatability of ShadeScan, and shade analysis was performed 10 times for each tooth. And, to ascertain the color difference of same shade code analyzed by ShadeScan, CIE $L^*a^*b^*$values of shade guide of Gradia Direct (GC, Tokyo, Japan) were measured on the white and black background using the Spectrolino (GretagMacbeth, USA), and Shade map of each shade guide was captured using the ShadeScan. There were no teeth that were analyzed as A2 shade and unique shade. And shade mapping analyses of the same tooth revealed similar shade and distribution except incisal third. Color difference (${\Delta}E^*$) among the Shade map which analyzed as same shade by ShadeScan were above 3. Within the limits of this study, digital color analysis instrument for dentistry has relatively high repeatability, but has controversial in accuracy.

• Restorative Dentistry and Endodontics
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• v.33 no.4
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• pp.389-396
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• 2008

The purpose of this study was to evaluate the color stability of resin cements with accelerated test. Four dual curing resin cements: Panavia-F (KURARAY). Duolink (BISCO), Variolink-II (Ivoclar Vivadent), and RelyX Unicem (3M ESPE) and 1 self curing resin cement: Resiment CE (j. l. Blosser) were used in this study. In control group, Gradia Anterior (GC) composite resin and Tescera Dentin (Bisco) indirect composite were used. Ten disk shape specimens were made from each resin cement. The specimens were subjected to an accelerated aging process in a refrigerated bath circulator at 60$^{\circ}C$ for 15 and 30 days. Spectrophotometric analyses were made before and after 15 days and 30 days of accelerated aging time. The color characteristics ($L^*,\;a^*,\;b^*$) and the color difference (${\Delta}E^*$) of the specimens before and after immersion were measured and computed. Regardless of type of the resin cements, $L^*$ value was decreased and $a^*$ value was increased, but there were no significant difference. But $b^*$ value was increased significantly (p < 0.05). Tescera inlay showed least color change (p < 0.05), but Gradia showed notable color change after 15 days. After 30 days on accelerated aging, ${\Delta}E^*$ value was increased (Panavia-F < Variolink-II < Resiment CE < Duolink < Unicem) (p < 0.05). but there were no significant difference among Panavia-F, Variolink-II, and Resiment CE groups. After 30 days of accelerated aging, ${\Delta}E^*$ value of all resin cements were greater than 3.0 and could be perceived by the human eye.

• Restorative Dentistry and Endodontics
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• v.31 no.4
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• pp.312-322
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• 2006

The objectives of this study were to evaluate the effect of surface roughness on the surface color and translucency of the composite resins. Two composite resins (Esthet-X, Dentsply, Milford, USA and Charisma, Kulzer, Domagen, Germany) were used to investigate the surface color. Charisma was used to investigate the translucency. 40 disc samples (diameter: 8 mm, thickness: 5 mm) were made by each product to measure the surface color. Polymerized each sample's one side was treated by Sof-Lex finishing and polishing system (Group C, M, F, SF). 40 disc samples (diameter: 6 mm, thickness: 1 mm) were prepared to measure the opacity. 1 mm samples were ground one side with #600, #1000, #1500 and #2000 sandpapers. CIE $L^{*}a^{*}b^{*}$ values of each 5 mm thickness samples, and XYZ values of 1 mm thickness samples on the white and black background were measured with spectrophotometer (Spectrolino, GretagMacbeth, Regensdorf, Switzerland). Mean surface roughness (Ra) of all samples before and after surface treatment was measured using the Surface Roughness Tester SJ-301 (Mytutoyo, Tokyo, Japan). Regardless of type and shade of the composite resin, $L^{*}$ values measured in group C were higher than others (p < 0.05), and $L^{*}$ value decreased as the Ra value decreased except B3 shade of Esthet-X. But there were no significant difference in $a^{*}$ values among groups. In control group and SF, highest $b^{*}$ values were measured (p < 0.05), except B1 shade of Esthet-X. Contrast ratio decreased as the Ra value decreased (p < 0.05). With the above results, difference of surface roughness has influence on surface color and translucency of dental composite resins.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.821-832
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• 2004

A total of 80 pigs were used to investigate the effect of dietary glycine betaine(N,N,N-trimethylglycine) on pork quality during cold storage. About 70 kg pigs were randomly a1loted into one of four experimental diet groups(0%, 0.2%, 0.4% and 0.6% glycine betaine). Pigs were slaughtered at approximately 110 kg live weight, and pH, color(CIE $L^* a^* b^*$), shear force, sarcomere length, lipid oxidation and composition of fatty acid were measured in pork loin for 13 days of cold storage. The concentration of glycine betaine in pork loin was significantly increased(P<0.05) with increasing of glycine betaine level in diet. Pork loins from dietary betaine groups showed significantly higher muscle pH and lower CIE $b^*$ values compared to control group after 13 days of storage. There were significant differences in shear force values among pork loins from diet groups at 24 hrs postmortem. However, pork loins from control diet showed longer sarcomere length than those of dietary betaine groups. Dietary glycine betaine increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in pork loins. Especially the ratios of linoleic and myristic acid were decreased with increasing dietary betaine level. However, dietary glycine betaine did not affect lipid oxidation (TSARS) and sensory evaluation during cold storage.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.849-858
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• 2004

This study was carried out to investigate the effects of addition of citron peel powder(0.3%, 0.6%, 0.9%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, residual nitrite content and textural properties were evaluated. The pH values of sausage containing citron peel powder were significantly(P<0.05) lower compared to those for control. The CIE $L^*$ and $a^*$ values of sausage containing citron peel powder tended to similar to control, but the CIE $b^*$ values were significantly(p<0.05) higher in the sausage containing citron peel powder. The TBARS values of sausage containing 0.9% citron peel powder were significantly(P<0.05) lower than those of control at 20, 40 and 60 days of storage. The residual nitrite content of sausage containing citron peel powder were significantly(P<0.05) lower compared to control. The hardness values of sausage containing citron peel powder were significantly(P<0.05) higher than those of control, but the cohesiveness, springiness and gumminess were significantly(P<0.05) lower in the sausage containing citron peel powder.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.364-373
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• 2009

This study was conducted to provide fundamental information in developing muscle-specific strategies to improve the quality and value of low-fat pork cuts upon evaluating meat qualitative parameters of twenty one (21) muscle samples selected from ten (10) market-weighted crossbred pigs. The following observations were made. The pH was highest for subscpularis and lowest for gluteus superrificialis (p<0.05); the subscpularis can hold water the most (p<0.05), biceps femoris loses the most content upon cooking, while subscpularis loses the least content (p<0.05); gluteus superrificialis (p<0.05) has the most purge loss contents, and infraspanatus and gastrocneminus contained the most collagen, while adductor had the least collagen (p<0.05); biceps femoris has the most WB-shear force values while subscpularis (p<0.05) has the least; pectoralis profundi-fan was the most protein soluble; semitendinosus has the most gel strength (p<0.05). In the properties of meat color, tensor fasciae latae shows the highest CIE $L^*$ (lightness) values (p<0.05) and supraspinatus, brachiocephalicus and infraspanatus have the highest CIE $a^*$ (redness, p<0.05) values; vastus intermedius has the most myoglobin content while longissimus dorsi (p<0.05) has the least; infraspanatus is the most tender (one of the sensory properties) while biceps femoris was the most tough among all tested muscles (p<0.05); the pectoralis profundi-fan was the most flavorful pork while vastus intermedius was the least (p<0.05); supraspinatus, infraspanatus, semitendinosus, and vastus intermedius were juiciest while longissimus dorsi was the driest (p<0.05). In overall likeness, the semitendinosus and infraspanatus were most liked while biceps femoris and longissimus dorsi were the least (p<0.05). This study presents the results of several parameters in selected pork muscle samples which are useful information for developing new muscle-specific strategies to improve the quality of consuming meat and meat products.

• Food Science and Preservation
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• v.25 no.1
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• pp.145-154
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• 2018

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

• Journal of Dental Rehabilitation and Applied Science
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• v.35 no.1
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• pp.1-10
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• 2019

Purpose: The aim of this study was to evaluate the influence of polishing methods on the color stability of composite resins. Materials and Methods: Two bulk-fill and four conventional resin composites were filled in cylindrical molds (6 mm diameter, 4 mm height) and light-cured. The specimens were stored in $34^{\circ}C$ distilled water for 24 h. Spectrophotometer was used to determine the color value according to the CIE $L^*a^*b^*$ color space. Each group was divided into three groups according to polishing methods (n = 5). Group 1 was control group (Mylar strip group), group 2 was polished with PoGo, and group 3 was polished with Sof-Lex Spiral wheels. Color evaluation was performed weekly for 4 weeks after immersion in $34^{\circ}C$ distilled water. The results were analyzed by generalized least squares method (P < 0.05). Results: Generalized least squares analysis revealed that Sof-Lex Spiral wheels group showed the significantly lower ${\Delta}E$ values compared to PoGo and control group (P < 0.05). The ${\Delta}E$ values of polished group showed the significantly lower than the ${\Delta}E$ values of unpolished group (P < 0.05). Regarding color changes of composite resins, there was no significant difference between the ${\Delta}E$ values of Filtek Z250 and Filtek Z350 XT Universal restorative in all time intervals (P < 0.05). Tetric N-Ceram Bulk Fill showed the significantly lower ${\Delta}E$ values compared to other composite resins in 1, 2, 3 weeks (P < 0.05). Conclusion: Within the limitations of this study, polishing methods influence the color stabilities of composite resins. The group polished with Sof-Lex Spiral Wheels showed more resistance to discoloration than group polished with PoGo.