• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.1
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• pp.134-141
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• 2016

Dampening in printing is not only used with plain water but also used with various substances like dampening additive, in order to improve the wetting property by lowering the surface tension and to control material for modifing the ink transfer characteristic with proper emulsification. We have studied the printing quality according to these, looking into interrelationship among the dampening solution's pH, electrical conductivity and IPA content, prescribing the proper usage and minimum usage of fountain solution and dampening additive. In this study, it shows good result when mixing at the 7 wt% dampening with additive solution, which is result from the color density of printed sheets in accordance with the change of dampening solution condition. And the printed density value calculated 1 hour after printing, it shows relatively safe value at the etch liquid 4 wt% and IPA addition 2 wt%. The dry down at this test showed similar results regardless of various dampening conditions on coated paper, but in case of uncoated paper, the dry down showed a quite gap of different due to the fast penetration to the paper.

• KSBB Journal
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• v.27 no.5
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• pp.319-323
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• 2012

Vitamin C or L-ascorbic acid, an essential nutrient for humans with antioxidative property, was coated with natural wax to be used as functional additives for cosmetics. Coating of vitamin C was performed using carnauba wax and olive wax in self-designed reaction chamber for 60 min. The yield of coated vitamin C with carnawuba wax and olive wax were up to $94.6{\pm}1.2%$ and $82.5{\pm}1.4%$, respectively. The stability of the carnauba wax-coated vitamin C in the lotion was improved 17.8% than that of uncoated vitamin C during 30 day storage at $25^{\circ}C$. Color and the layer separation of the lotion added with the coated vitamin C showed better property than with the uncoated vitamin C. The coated vitamin C can be applied to cosmetic ingredients as a stable additive.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.23-34
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• 1991

This study was to investigate consumer recognition of food safety and food additives. The results of this study are as follows: 1. When shopping for food, the food safety was rated as foremost concern for the respondents and the details checked most often were manufacture date, packing condition and axpiration date, respectively. When asked their opinion about harmful factors in relation to food safety, the most important consideration was food additives. The highest rating for credibility regarding the sources of information on food was given to scientists in university and institute, lowest one was given to food manufacturer. 2. Government regulation on the use of food additives was known to exist, but control of the uses of food additive was considered inadequate by 60% of the respondents. These results showed significant differences for age (p<0.05), for education level (p<.01) and for income (p<.05) respectively. 3. 47.9% of the respondents indicated that they were willing to purchase the additive free foods, although it was expensive. More than 70% made an effort to eat food with less food additive and were concerned about possible effects of food additives on health, showing significant differences for age (p<0.05), for education level (p<0.05) and for income (p<0.05). 4. Labeling for food additive found on food package was shown to be unsatisfactory, showing significant difference only for income (p<0.05) and more information about food was needed by over 91.3% of the respondents, showing significant difference for education level (p<0.05). 5. Although approximately 80% of the respondents were concerned about artificial preservative, artificial flavor, artificial color and artificial sweetener, the concern about artificial preservative was the highest. Primary causes that respondents felt fear toward food additives were the unknown harms and cancer, and primary sources that respondents got information on food were televison and radio, respectively. From these results, it was shown that consumer considered food safety important and they felt a great deal of concern about food additives.

• The Journal of Korean Academy of Prosthodontics
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• v.58 no.1
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• pp.7-13
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• 2020

Purpose: This study was to evaluate marginal and internal discrepancy of 3-unit fixed dental prostheses (FDP) fabricated by subtractive manufacturing and additive manufacturing. Materials and methods: 3-unit bridge abutments without the maxillary left second premolar were prepared (reference model) and the reference model scan data was obtained using an intraoral scanner. 3-unit fixed dental prostheses were fabricated in the following three ways: Milled 3-unit FDP (MIL), digital light processing (DLP) 3D printed 3-unit FDP (D3P), stereolithography apparatus (SLA) 3D printed 3-unit FDP (S3P). To evaluate the marginal/internal discrepancy and precision of the prosthesis, scan data were superimposed by the triple-scan protocol and the combinations calculator, respectively. Quantitative and qualitative analysis was performed using root mean square (RMS) value and color difference map in 3D analysis program (Geomagic control X). Statistical analysis was performed using the Kruskal-Wallis test (α=.05), MannWhitney U test and Bonferroni correction (α=.05/3=.017). Results: The marginal discrepancy of S3P group was superior to MIL and D3P groups, and MIL and D3P groups were similar. The D3P and S3P groups showed better internal discrepancy than the MIL group, and there was no significant difference between the D3P and S3P groups. The precision was excellent in the order of MIL, S3P, and D3P groups. Conclusion: Within the limitation of this study, the 3-unit fixed dental prostheses fabricated by additive manufacturing showed better marginal and internal discrepancy than the those of fabricated by subtractive manufacturing, but the precision was poor.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2003.05a
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• pp.125-128
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• 2003

생물학적 비전 시스템에서 컬러정보는 윤곽정보와 함께 가장 주요한 정보이다. 본 논문에서는 컬러공간의 분류를 위해 향상된 가산 경쟁학습 모델을 제안하며, 제안된 가산 경쟁학습 모델을 사용하여 컬러공간의 분류를 효과적으로 할 수 있다는 것을 보였다.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.3
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• pp.135-140
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• 1998

Diallel analysis was conducted with FI's derived from crossing in all combinations without reciprocals among six rice varieties; three tropical japonica and three temperate japonica varieties, with different traits associated with panicle and flag leaf. Epistasis was observed in the number of primary branches (PB) per panicle and of spikelets per panicle, while flag leaf length, flag leaf color, PB length and neck node thickness were explained with the additive-dominance model. The estimated genetic mode of flag leaf length and PB length was a positive complete dominance model with high heritability, and that of flag leaf color and neck node thickness was an incomplete dominance model. In particular, tropical japonica varieties with low-tillering and heavy-panicle appear to have higher number of dominant genes for flag leaf length and PB length than temperate japonica varieties.

• The Journal of Advanced Prosthodontics
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• v.16 no.2
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• pp.115-125
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• 2024

PURPOSE. The purpose of this in vitro study was to investigate the fracture resistance, surface hardness, and color stain of 3D printed, CAD-CAM milled, and conventional interim materials. MATERIALS AND METHODS. A total of 80 specimens were fabricated from auto polymerizing polymethyl methacrylate (PMMA), bis-acryl composite resin, CAD-CAM polymethyl methacrylate resin (milled), and 3D printed composite resin (printed) (n = 20). Forty of them were crown-shaped, on which fracture strength test was performed (n = 10). The others were disc-shaped specimens (10 mm × 2 mm) and divided into two groups for surface hardness and color stainability tests before and after thermal cycling in coffee solution (n = 10). Color parameters were measured with a spectrophotometer before and after each storage period, and color differences (CIEDE2000 [DE00]) were calculated. The distribution of variables was measured with the Kolmogorov Smirnov test, and one-way analysis of variance (ANOVA), Tukey HSD, Kruskal-Wallis, Mann-Whitney U tests were used in the analysis of quantitative independent data. Paired sample t-test was used in the analysis of dependent quantitative data (P < .05). RESULTS. The highest crown fracture resistance values were determined for the 3D printed composite resin (P < .05), and the lowest were observed in the bis-acryl composite resin (P < .05). Before and after thermal cycling, increase in mean hardness values were observed only in 3D printed composite resin (P < .05) and the highest ΔE₀₀ value were observed in PMMA resin for all materials (P < .05). CONCLUSION. 3D printing and CAD-CAM milled interim materials showed better fracture strength. After the coffee thermal cycle, the highest surface hardness value was again found in 3D printing and CAD-CAM milled interim samples and the color change of the bis-acryl resin-based samples and the additive production technique was higher than the PMMA resin and CAD-CAM milled resin samples.

• Fashion & Textile Research Journal
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• v.15 no.4
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• pp.630-634
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• 2013

Cow leather coated with polyurethane film that contains various organic photosensitizers was investigated to demonstrate the antimicrobial properties in the application of the material to protective clothing and home appliances. To prepare the antimicrobial coating on leather surfaces with high potency against microbes, photoactive agents, such as benzophenone (BP), 4,4'-bis(dimethylamino) benzophenone (MK), 4,4'-dihydroxybenzophenone (DHBP) and methylene blue (MB), were incorporated into polyurethane-based coating solutions. The photoactive antimicrobial agent treated leather samples were characterized by SEM, color appearance, color fastness against abrasion, and antimicrobial tests. The optical properties of organic photosensitizers indicated that active UV absorbance ranges were different: BP (around 250 nm), MK (around 360 nm), DHBP (around 305 nm) and MB (around 295 nm &570 nm-685 nm). The intensity of the UV absorbance curve at the UVA light wavelength for the antimicrobial test showed the highest value with MK; subsequently, this was followed by MB, DHBP and BP in decreasing order. The treated-leather samples demonstrated excellent antibacterial activity under UVA light. The antimicrobial effects for the Staphylococcus aureus were superior to Escherichia coli. Moreover, the polyurethane finishing showed an effective durability to abrasion. The overall results indicated that DHBP is the most suitable PU coating additive to provide antimicrobial properties to leather as well as color and surface appearance than MK, MB, and BP.

• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.263-268
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• 2013

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5~24, $499.3{\mu}g/kg$ in caramel color, less than $LOD{\sim}1,712.5{\mu}g/kg$ in sauce, 1,242.3, $5,972.2{\mu}g/kg$ in balsamic vinegar, $2,118.3{\sim}5,802.4{\mu}g/kg$ in complex seasoning, $82.7{\sim}5,110.6{\mu}g/kg$ in curry, and $29.9{\sim}464.4{\mu}g/kg$ in soft drinks. The recovery rate of 4-MI was 97.1~111.0% in sauce and 81.9~110.0% in powder and that of THI was 83.6{\sim}106.4% in sauce and 61.2{\sim}99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.