• Journal of Life Science
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• v.25 no.8
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• pp.896-902
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• 2015

This study was conducted to evaluate the substitution effect of red beet powder on sodium nitrite in emulsion-type pork sausages, and to investigate the effect of the addition of red beet powder on the physicochemical characteristics of emulsion-type pork sausages at 10℃ for 6 weeks. The treatments were divided into five groups: Control (sodium nitrite 0.01%), T1 (sodium nitrite 0.005% + red beet powder 0.5%), T2 (sodium nitrite 0.005% + red beet powder 0.25%), T3 (red beet powder 0.5%), and T4 (red beet powder 0.25%). In the CIE^*I didn’t delete this asterisk (*) because it might be a marker for something you wish to add later, but please note that if there is no significance for the asterisk, it should be removed as a typographical error. color of emulsion-type pork sausages, the lightness value of the control was significantly higher than for the other groups (p＜0.05). The redness value was higher in T1, whereas the yellowness value was higher in the T3 and T4 groups compared with the others (p＜0.05). The pH values of emulsion-type pork sausages were significantly decreased in the T3 and T4 groups by the addition of red beet powder (p＜0.05). However, the DPPH radical-scavenging activity was higher in the T1 and T3 groups than in the others (p＜0.05). The residual nitrite ion was the highest in the control group (p＜0.05). Therefore, it is determined that red beet powder can substitute for nitrite as a natural colorant, and it has a slightly antioxidant effect in emulsion-type pork sausages.

• Journal of dental hygiene science
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• v.12 no.2
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• pp.123-129
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• 2012

The aim of study was to compare the color parameters and mean color difference of porcelain specimens by different veneering technique in order to examine the effect of veneering technique on esthetics of yttria-stabilized tetragonal zirconia polycrystalline(Y-TZP) all ceramic restoration. Three groups of square-shaped core ceramic specimens(14mm in diameter and 0.3, 0.5, 0.7 mm) and two groups of veneering ceramic specimen were prepared for analysis. Color parameter($L^*,a^*,b^*$) and color difference of zirconia core squares and core-veneer specimens were measured with ShadeEye $NCC^{(R)}$ spectrophotometer, respectively. Mean color difference(${\Delta}E^*$)were calculated using color difference formula. Two-way analysis of variance(ANOVA) combined with a Tukey multiple-range test were used to analysis the data(${\alpha}=0.05$). ${\Delta}E^*$ values were not significantly affected by core thickness and veneering porcelain(p=0.083). The color differences(${\Delta}E^*$) of core-veneer specimens with 0.5, 0.7 mm-A1,A2,A3.5 shade were mostly below 3.7 which was within the clinically acceptable range, while color differences between 0.3 mm-A1,A2 showed more than 3.7. All-ceramic system has color characteristics that clinicians have to consider when selecting materials. Also, manufacturers of different porcelain systems must make every effort to achieve color reproducibility.

• Korean Chemical Engineering Research
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• v.49 no.3
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• pp.320-324
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• 2011

TOPO/TOP capped CdSe nanoparticles were synthesized via thermal-solvent method. The 540 nm green and 620 nm red emitting CdSe nanoparticles were obtained by controlling the reaction time and temperature. Phosphor conversion white LED was produced combining a 460 nm emitting InGaN LED chip as an excitation source with 540 and 620 nm CdSe nanoparticles as phosphors. The single or double phosphor layer was fabricated by mixing with epoxy, and investigated the effects on the luminous properties of the white LED. The single phosphor layer white LED showed 5.78 lm/W with CIE of (0.36, 0.45) in reddish white, and the double phosphor layer white LED showed 7.28 lm/W with that of (0.32, 0.34) in pure white at 20 mA. When the 400 nm near-UV LED was applied to optical pumping source, the luminous efficiency of white LED was enhanced to 8.76 lm/W.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• Journal of dental hygiene science
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• v.15 no.5
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• pp.577-584
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• 2015

The purpose of this study was to evaluate the effect of metal chloride infiltration treatment on color and strength changes of the yttria-stabilized tetragonal zirconia polycrystals (Y-TZP). Fifty disc specimens were prepared with a Y-TZP powder (ZPEX; Tosoh, Japan). Thirty different metal chloride solutions containing 0.03~0.08 wt% chromium and 0.03~0.07 wt% terbium ions were prepared. Presintered Y-TZP specimens were soaked in metal chloride coloring liquids for 3 minutes and sintered in air at $1,450^{\circ}C$ for 2 hours. The color of the specimens was measured with spectrophotometer and color difference (${\Delta}E^*$) was obtained based on the CIE $L^*$, $a^*$, $b^*$ color coordinate values. To evaluate the effect of metal chloride infiltration strength changes, the biaxial flexural test was performed at crosshead speed 0.5 mm/min. Colors of the sintered Y-TZP showed the colors of Vita shade guide A1, A2 and A3 with the infiltration of chromium and terbium chloride solutions. Density of the sintered Y-TZP increased by the infiltration of chromium and terbium chloride solutions. Bi-axial flexural strength of the sintered Y-TZP did not show statistically significant differences by the infiltration of chromium and terbium chloride solutions (p>0.05). Chromium and terbium chloride did not affect the crystal phase of zirconia, and all specimens showed tetragonal phase. Accordingly, this study suggests that chromium and terbium chlorides can make colored zirconia while adding in a liquid form. The color of colored zirconia differ from that of vita shade guide but it can use all ceramic restoration as substructure in dental clinic.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.77-84
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• 2009

The objective of the study was to investigate the effects of dietary green tea on chicken meat quality and fatty acid content. Broilers were fed one of the four dietary treatments containing 0, 0.5, 1 and 3 % green tea for 10 days. Crude moisture, crude fat, crude ash, pH, meat color (CIE $L^*$, $a^*$, $b^*$) and fatty acid composition were measured in chicken breast meat during cold-storage. Crude fat did not differ significantly among treatments. Dietary green tea increased the amount of unsaturated fatty acids and decreased that of saturated fatty acids in chicken meat, resulting in increased ratios of unsaturated fatty acids to saturated fatty acids. The amount of linoleic acid (18:2) and linolenic acid (18:3) was increased with increasing dietary green tea. Lightness ($L^*$), pH, TBARS, VBN, and total plate count were not significantly different during storage. Dietary green tea did not affect storage properties of chicken meat. The results of this study imply that dietary with green tea may have positive effects on chicken meat quality.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.04a
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• pp.33-35
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• 2008

We have fabricated and evaluated new high efficiency green light emitting phosphorescent devices with an emission layer of $[TCTA_{1/3}TAZ_{2/3}/TAZ]:Ir(ppy)_3$. The whole experimental devices have the basic structure of $2-TNATA(500 {\AA})/NPB(300{\AA})/EML(300{\AA})/BCP(50{\AA})/SFC137(500{\AA})$ between anode and cathode. We have also fabricated conventional phosphorescent devices with emission layers of $(TCTA_{1/3}TAZ_{2/3}):Ir(ppy)_3$ and $(TCTA/TAZ):Ir(ppy)_3$ and compared their electroluminescence characteristics with those of the device with an emission layer of $(TCTA/TCTA_{1/3}TAZ_{2/3}/TAZ):Ir(ppy)_3$. The current density(J), luminance(L), and current efficiency($\eta$) of the device with an emission layer of $(80{\AA}-TCTA/90{\AA}-TCTA_{1/3}TAZ_{2/3}/130{\AA}-TAZ):10%-Ir(ppy)_3$ were 95 $mA/cm^2$, 25000 $cd/m^2$, and 27 cd/A at an applied voltage of 10V, respectively. The maximum current efficiency was 52 cd/A under the luminance of 400 $cd/m^2$. The peak wavelength and FWHM(full width at half maximum) in the electroluminescence spectral were 513nm and 65nm, respectively. The color coordinate was (0.30, 0.62) on the CIE (Commission Internationale de l'Eclairage) chart. Under the luminance of 15000 $cd/m^2$, the current efficiency of the device with an emission layer of $(80{\AA}-TCTA/90{\AA}-TCTA_{1/3}TAZ_{2/3}/130{\AA}-TAZ):10%-Ir(ppy)_3$ was 34 cd/A, which has been improved 1.7 times and 1.4 limes compared to those of the devices with emission layers of $(300{\AA}-TCTA_{1/3}TAZ_{2/3}): 10%-Ir(ppy)_3$ and $(100{\AA}-TCTA/200{\AA}-TAZ):10%-Ir(ppy)_3$, respectively.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.1
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• pp.1-17
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• 1998

두개의 임플랜트로 지지되는 overdenture를 이용한 하악무치악환자의 치료법은 경제적이면서, 실용적인 치료로 인정을 받고 있다. 하지만 해부학적인 조건으로 임플랜트를 설측 혹은 후방에 식립해야 되는 경우에는 일반적인 bar설계는 bar가 구강저 상방을 지나게 되어 혀운동, 발음, 위생관리 등에 많은 문제점을 부여한다. 이에 대한 해결방법으로 전방부 치조제 상에 보철물의 회전을 허용하는 angular bar를 설계할 수 있다. 하지만 이 설계는 임플랜트에 불리한 moment를 유발한다. 그럼에도 불구하고 뛰어난 유지력과 지지능력, 경제적인 면 때문에 angular bar는 임상에서 많이 사용되고 있다. 이에 본 연구는 angular bar의 전방 cantilever양을 달리하여 임플랜트 및 주변조직에 미치는 영향을 삼차원 유한요소분석법을 통해서 알아보고자 하였다. 이공사이의 하악골을 단순화시킨 준하악골모형에 직경 3.75mm인 브로네마르크 임플랜트 2개를 길이가 13,15mm인 경우로 설정하여 제 1소구치 부위에 식립하였다. 두 임플랜트를 연결하는 bar는 전방부 cantilever양을 0-5mm, 1mm씩 하여 6가지 경우를 가정하고 제작하였다. 각각 bar 중앙부에 수직압 (90도) 35N, 경사압(120도) 70N, 수평압(0도) 10N을 가하였으며 이때 나타나는 응력 분산형태와 임플랜트의 골유착에 불리하게 작용하는 최대주응력(인장력)과 변위량을 살펴보았다. 연구결과 다음과 같은 결론을 얻었다. 1. Cantilever양이 증가할수록 주변피질골과 임플랜트로 응력이 집중되었으며 상부 보철물의 변위량도 커졌다. 2. Cantilever양에 대한 수평압의 영향은 크지 않았으며 임플랜트 길이가 긴 것이 변위량과 응력이 작았다. 3. 경사압에 대한 응력의 변화는 cantilever양의 증가에 따라 급격히 증가하는 양상을 띠었으며 임플랜트길이가 응력 및 변위의 양에 미치는 영향은 없었다. 4. 수직압에 대한 응력의 변화는 초기에는 완만한 증가를 보이다가 일정 시점 지난 후에는 증가율이 커지는 경향을 띠었다. 증가현상이 두드러지기 전에는 길이의 증가가 응력의 분산효과는 가져왔으나 이후에는 길이의 응력분산 효과는 없었다. 5. 응력분포양상은 cantilever양이 증가할수록 골조직을 통한 분산정도는 작아지고 특정부위의 피질골과 임플랜트, 상부보철물에 집중되는 경향을 보였다. 6. 임플랜트와 주변 골조직으로의 응력분산능력이 예후를 좌우한다는 점에서 angular bar는 적합치 못하며 부득이한 경우는 임플랜트 길이를 길게 하고 최대한 3mm이내로 cantilever양을 제한하는 것이 추천된다.

• Journal of Technologic Dentistry
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• v.31 no.1
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• pp.23-36
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• 2009

The goal of esthetic restoration is to achieve morphologic, optical, and biologic acceptance. Creation of a natural looking ceramic restoration, which blends harmoniously with surrounding dentition, is not always achieved. A successful color match is an important aspect of any esthetic dental restoration. Since natural enamel has inherent translucency, it is important that ceramic restorations reproduce the translucency and color of the natural teeth. However, the final color match of porcelain crowns to adjacent natural dentition remains some problem. Difficulties related to color matching arise from the structural differences that exist between metal ceramic crowns and natural teeth, the limited range of available ceramic shades, inadequate shade guides, different types of metal alloys, repeated firing, the condensation technique, and varying compositions of ceramic materials. Many factors contribute to the esthetic success of dental restoration: optical properties such as color and its elements of hue, value, and chroma; translucency and opacity; light transmission and scattering; and metamerism and fluorescence. The purpose of this study was to determine the color changes of metal-ceramic system with different veneering porcelain powder after repeated firing. The objectives of this in vitro study were to measure the lightness($L^*$), chromaticity($a^*$), chromaticity($b^*$), chroma($C^*$), hue(h), reflectance(%), color difference(${\Delta}E$). The following conclusions were obtained: 1. An increase in the number of firings resulted in decrease in lightness($L^*$) but increase in chromacticity($a^*$) with all porcelain. After the second sintering resulted in decrease in chromacticity($b^*$) with opaque-dentin porcelain and dentin porcelain but in increase with enamel porcelain and translucency porcelain. And after the second sintering resulted in decrease in chroma($C^*$) with opaque-dentin porcelain and dentin porcelain, but on the whole side in decrease with enamel porcelain and translucency porcelain. 2. After the second firing, a increase in the number of firings resulted in decrease reflectance(%) in all wavelength. 3. There were noticeable color differences(${\Delta}E$) between first sintering and multiple firings(dentin porcelain: 5.29~8.15, opaque-dentin porcelain: 4.83~8.2, enamel porcelain: 8.93~13.15, translucency porcelain: 9.37~12.91), but the color difference(${\Delta}E$) after second sintering were down to 4.87 in all porcelain. 4. Given the NBS Criteria, a 'trace' was not found this study but a 'slight' was found 2-3, 3-5 in dentin porcelain, 2-3 in opaque-dentin porcelain, 3-5, 5-10 in enamel porcelain and translucency porcelain, a 'noticeable' was 2-5, 3-10, 5-10 in dentin porcelain and opaque-dentin porcelain, 2-3, 2-5, 3-10 in enamel porcelain 2-3, 3-10 in translucency porcelain, an 'appreciable' was 1-2, 1-3, 2-10 in dentin porcelain 1-2, 1-3, 2-10, 3-10 in opaque-dentin porcelain, 2-10 in enamel porcelain, 2-5, 2-10 in translucency porcelain, a 'much' was 1-5, 1-10 in dentin porcelain and opaque-dentin porcelain, 1-2, 1-3, 1-5 in enamel porcelain 1-2, 1-3, 1-5, 1-10 in translucency porcelain, a 'very much' was 1-10 in enamel porcelain.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.12
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• pp.1682-1688
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• 2007

The effects of cultivar and DAPs on the lignin content and dyeability of the kenaf fibers were investigated. Four kenaf fiber samples were prepared from two cultivars, Tainung 2 and Everglades 41, and their 60 and 120 DAPs(days after planting) for the experiments. The lignin contents of the kenaf fibers of Tainung 2(T2) and Everglades 41(E41) were $11.29{\sim}12.78%$. Both T2 and E41 kenaf fibers had comparable amount of lignin, and klason lignin of the fibers was $2.5{\sim}3$ times as much as much as acid-soluble lignin. In both T2 and E41, 120 DAPs kenaf have 1% more lignin than 60 DAPs kenaf. The moisture regains of the four kenaf fiber samples were almost the same as $10.25{\pm}0.05%$. The absorbances of residual solution after dyeing for $1{\sim}180$ minutes with Red 81 at maximum wavelength 520 nm and Green 26 at 600 nm were measured. Comparing to Green 26, the dyeing rate of Red 81 was rapid and equilibrium state was reached in 12 minutes. The CIE $L^*,\;a^*, \;b^*,\;{\Delta}E$ and K/S values of the kenaf fibers dyed with Red 81 and Green 26 were measured as well. The dye exhaustion ratio of 60 DAPs kenaf was higher than that of 120 DAP.