• Korean Journal of Dental Materials
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• v.44 no.1
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• pp.21-31
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• 2017

The purpose of this study was to fabricate a biocompatible fluoride varnish with sustained fluoride release, and to compare it with commercial fluoride varnishes. For the experimental fluoride varnish, bis-GMA (BG) or two types of rosin (KR-610: K0, KR-612: K2) were used as bases. Either ethyl acetate or ethanol was added as solvent and 5 wt% NaF was used. 5 mg of experimental F- varnishes and 2 commercial products, Cavity shield (CS) and Flor-opal (FO), were applied on a labial surface of bovine teeth ($10mm{\times}7mm$). The amount of fluoride release was measured at 1 hr, 2 hrs, 3 hrs, 4 hrs, 8 hrs, 12 hrs, 1 day, 3 days, 5 days, 10 days, 15 days, 20 days and 30 days. MTT test was done with diluted F- varnishes using ethanol. Statistical analysis was done with one-way ANOVA and Duncan multiple range test (${\alpha}=0.05$). BG showed the highest fluoride release at 1 hr (P<0.05), while that of K0 was highest at 2 hrs (P<0.05). From 1 day to 5 days, experimental fluoride varnishes showed higher fluoride release than the commercial products (P<0.05), and there were no significant differences after 5 days (P>0.05). For MTT test, K0 and FO showed higher cell viability than other experimental groups (P<0.05), with no significant differences with K2 (P>0.05). Considering the sustained fluoride release and cell viability of the experimental rosin-based fluoride varnishes compared with commercial products, it will be appropriate for clinical application.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.167-173
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• 2014

Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ($X_1$, w/w) and water content ($X_2$, v/w) were chosen as independent variables and gel strength ($Y_1$) and overall acceptance ($Y_2$) as dependent variables. Optimal conditions of $X_1$ and $X_2$ were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were $Y_1=656.4(g{\cdot}cm)$ and $Y_2=6.34$. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $647.8(g{\cdot}cm)$ and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.397-403
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• 1992

This study was carried out for the development of assay method to quantify the soy protein content in meat homogenate, emulsion-type sausage and commercial meat products by Enzyme-linked Immunosorbent Assay(ELISA). The standard antigen was extracted before and after heat treatment. It was observed that the degree of reaction was not varied significantly according to the heating temperature. The recovery rate in meat homogenate and emulsion-type sausage was not varied significantly according to the heating temperature. The reaction was not interfered with fat and spices of the samples. Samples with 10% soy protein showed lower correlation than those with 2% and 5% soy protein. The recovery rate in commercial meat products showed difference individually. The correlation of some products with raw vegetable and wheat starch was relatively low.

• Journal of Applied Biological Chemistry
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• v.57 no.3
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• pp.211-218
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• 2014

Polymethoxyflavones (PMFs) are a group of polymethoxylated bioactive flavones with diverse biological activities, including anticancer, anti-inflammatory, antibacterial, and antiviral activities. PMFs are found from various plants such as orange, tangerine, and krachaidum. To establish the simple quantitative analytical methods for PMFs, chromatographic analysis was applied to the selected krachaidum foods because krachaidum contains diverse PMFs compared to other PMF-containing foods. Krachaidum is the rhizome of Kaempferia parviflora, and many commercial krachaidum products, such as tea, juice and wine, are commercially available and consumed as health functional foods in Asian countries. Apart from the claimed health promoting benefits, reliable quality assurance and legal guideline for the registration of these products are not available yet. Twelve PMFs were analyzed from the commercial krachaidum foods by GC-FID and HPLC-DAD. No single chromatographic method could not analyze 12 PMFs simultaneously. HPLC-DAD method was found more sensitive to detect PMFs. Based on our analysis data, we proposed 5,7-dimethoxyflaone and 5,7,4'-trimethoxyflavone as index components for the food products.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.1
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• pp.37-43
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• 2009

In this study, the physical properties of base paper for the manufacture of mulching mat for afforestation seedling were investigated. The base paper for mulching mat was prepared by stock conditions of PAE and AKD addition into the screened slurry of KOCC for the strengthening effects of wet tensile and burst strength. The optimum additions of PAE and AKD were considered at 2% and 0.5%, respectively. The accelerated aging by ISO 5630-1 and wet heat aging method under hot water for 2 kinds of commercial mulching and wet strength paper were compared with the base paper prepared for mulching mat manufacture. The accelerated aging test for the base paper prepared for mulching mat manufacture resulted in the same tendency of physical properties as two kinds of commercial products. However, the results of wet heat aging test under hot water indicated that the physical strength for base paper prepared was much higher than others. In addition, the opacity behavior for base paper prepared was enough effects to obstruct weeds growth by isolating transmission of sunlight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.963-968
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• 1999

This study was tried to evaluate possibilities for discriminating the mixture degree of wheat flour from buckwheat products. Buckwheat was milled into four grades of powder, i.e. whole grain flour (WGF), inner layer flour(ILF), middle layer flour(MLF) and outer layer flour(OLF)), and these powders were mixed with wheat flour(WF) to make mixed samples. Ash, protein and fat contents of the buckwheat flours were high in the order of OLF=WGF>MLF>ILF. On the other hand, WF showed a similar content to OLF in ash and protein, and to ILF in fats. Potassium and magnesium contents were higher in all the buckwheat powder than in the wheat flour. Flavonoid contents were higher in order of OLF>WGF=MLF> ILF, but it was not in wheat flour. Although the reliable correlation between mix ratio and components, i.e. mag nesium or ash analyzed were found, it did not seem to reflect sufficiently the expected variations of contents of original material components. Also, compositions of commercial buckwheat products were analyzed to evaluate the mixed ratio of buckwheat flour and wheat flour. The results suggest that the components analyzed in this study as putative marker were not good in determining whether or how much buckwheat products contained wheat flour.

• Korean Journal of Pharmacognosy
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• v.12 no.4
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• pp.185-189
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• 1981

The quality inspection was made on commercial Korean ginseng extract (Company A, B, C, D, E, F, G and H), particularly on samples available in Seoul market area. The results were as follews: 1) Among the ginseng extract products out of eight different manufactures, the moisture content of D company's product showed 46.5%, and other companys' met with the moisture standard for ginseng extracts. And protein, fat, ash, fiber and total sugar were about $9.87{\sim}21.07%,\;0.46{\sim}1.62%,\;6.55{\sim}7.88%,\;0{\sim}0.15%\;and\;58.58{\sim}76.74%$, respectively. And residue of D and F company products showed 3.25% and 3.61% which exceed the standard, and other company products met with residue test specifications. 2) The contents of ginseng saponins were 16.16% and 13.12%, respectively, for the C and H company products. However, other company's showed below 9%. By fractional distribution of ginseng saponins, it is supposed to be white ginseng and lateral ginseng that were mostly used as raw materials for ginseng extract manufacturing.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.355-361
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• 2014

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at $300^{\circ}C$ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

• International Journal of Reliability and Applications
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• v.7 no.1
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• pp.71-77
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• 2006

The market for second hand products has been growing for a variety of reasons (e.g., new products appearing at a faster rate and the expected life of products increasing due to rapid advances in technology). The demand for warranties for second-hand products has been growing along with the growth of the market for second-hand products. Warranty for new products (consumer durables, industrial and commercial, and specialized defense products) has received a lot of attention. In contrast, warranties for second-hand product have received very little attention. Often, dealers of second-hand product such as cars offer 2D-warranties (Year and Kilometers). The expected warranty cost associated with a second-hand product for 2D-Policies is a function of the age of the item and its usage (as it affects failures over the warranty period), the warranty terms and the servicing strategy used by the dealer. This paper deals with development of models for warranty cost analysis along with the decision on sale price and warranty cover for 2D-Warranty policies associated with sale of second-hand products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.495-500
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• 1998

To compare the extent of heat treatment in domestic infant formula, pH,titratable acidity, undenatured whey protein contents, HMF contents and protein-reducing substances of three commercial products (A, B, C) were measured. The pH of B products was lowest and the titratable acidity of B product was highest. The contents of undenatured whey protein per 100ml serum were 0∼30mg(A products), 90∼130mg(B products)and 80∼90mg(C products), respectively. Distinct differences of undenatured whey protein contents according to the manufacturer and infat's stage in age could be observed. The HMF contents of tested products showed 10.9∼21.5umol/L and B-2 product(B products for the second stage of 5∼9 month) was the highest among tested products. The protein-reducing substances showed 4.46∼9.50mg K4Fe(CN)6/100ml serum nd B-2 product was the highest among tested products.