• The Journal of Korean Academy of Prosthodontics
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• v.47 no.3
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• pp.257-265
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• 2009

Statement of problem & Purpose: To study the effect of different fluoridation methods after in-office bleaching on the color of teeth during severe staining with coffee. Material and methods: 44 specimens were randomly divided into four groups. Group 1 (no bleaching, no fluoride, coffee) was served as control for the influence of coffee on the color of untreated teeth. Group 2, 3 and 4 were undergone bleaching with 35% $H_2O_2$ for 30 minutes a day on 3 consecutive days. Group 2 was remained without fluoridation. Group 3 and 4 were fluoridated for 1 hour with either Cavity shield$^{(R)}$ or pH 7 Gel$^{(R)}$. All of groups were immersed in coffee solution for 7 days. Color determination was accomplished using the spectrophotometer (VITA Easyshade$^{(R)}$). Results: ${\Delta}L$ and ${\Delta}h$ increased, whereas ${\Delta}C$ decreased in the bleached groups. Pairwise comparisons with Tukey's HSD showed that there were statistically significant differences for ${\Delta}L$ and ${\Delta}h$ between the bleached groups and the non-bleached group (P < .05). ${\Delta}L$ and ${\Delta}h$ decreased continuously, while ${\Delta}C$ showed an increase after a decrease in all of groups during immersion in coffee solution. After immersion in coffee solution for 7 days there were no statistically significant differences for ${\Delta}L$, ${\Delta}C$ and ${\Delta}h$ between the groups (P > .05). Also there were no statistically significant differences for ${\Delta}L$, ${\Delta}C$ and ${\Delta}h$ between the group 3 treated with Cavity shield. and the group 4 treated with pH 7 Gel. (P > .05). Conclusion: It was concluded that fluoridation was not beneficial to the prevention of extrinsic stains after bleaching.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.977-983
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• 2002

This study was performed to establish the precise and rapid method to distinguish croakers through the pigment analysis of colored imported white croakers for adultration. We surveyed the coloring behaviors, extraction test by water and organic solvent and using pigments such as targeting, curcumine, and azo dye products. The pigment of yellow croaker is not stained on wet cloth or tissue which is rubbed on epidermis of yellow croaker and was not eluted in water extraction test, while adulterated pigments were easily extracted by water and acetone, but edible diluted yellow, Yellow No. 4 and Yellow No. 5 were not extracted. Reactive pigment was detected easily by extraction with water and dispersed pigment was also detected by extraction test. As a result of discoloring characteristics of carotene having similar structure to yellow croaker and azo dye by oxidation and reduction, azo dyes were not discolored by oxidation with sodium percarbonate or peracetic acid but that were discolored by oxidation with Fenton reagent after 1hr and by hypochlorite promptly. On the other hand, carotenes were not discolored by sodium precarbonate and Fenton reagent but discolored by sodium hypochlorite after 2 hr and by peracetic acid promptly. Azo dyes were discolored by reduction with sodium hydrosulfite and sodium carbonate but carotenes were not discolored by these reagents. This discoloring test was applicable to detect adulterated pigments and other marine product.

• Journal of Conservation Science
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• v.32 no.2
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• pp.249-259
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• 2016

Effect of the flame retardants on Dancheong is studied in the present work. Two kinds of flame retardants were applied on Dancheong specimens and compared with control groups on which distilled water was applied instead of the flame retardants. The flame retardants enhanced the hygroscopic property of the surface of Dancheong. Furthermore, the added flame retardants reacted with oyster shell white($CaCO_3$) and lead red($Pb_3O_4$), producing new chemical compounds like Calcium phosphate tribasic and Lead Phosphates which make the painted layer of Dancheong dissolving and whitening over certain period of time. When applied in excessive amount and exposed in repetitive wet and dry condition, especially, they aggravate the surface problems significantly. These results will provide a good reference on the study of the discoloring/whitening effect of Dancheong layers at many traditional wooden building in Korea.

• Conservation Science in Museum
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• v.16
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• pp.138-153
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• 2015

Wooden standing Bodhisattva in the collection of the National Museum of Korea (Bon 8239) was purchased as part of the museum's Central Asian collection during the Museum of Japanese Goverment General of Korea. The wooden statue exhibiting classical characteristics of Song Dynasty Buddhist sculptures is colored on the whone. The result of condition check for exhibition in 2014, it has severely damaged, with discoloring and exfoliation in color pigment and crack of wood observed in various areas. The object was therefore treated for conservation. A series of analysis were performed also at this time to determine the production technique and the materials, including testing of the X-ray penetration depth, X-ray fluorescence analysis and wood species analysis. This revealed that the statue was made by joining several separate pieces of wood. As for color pigments, the white pigment was either chalk (CaCO₃) or gypsum(CaSO₄·2H₂O), and the green pigment was emerald green (Cu(C₂H₃O₂)₂·3Cu(AsO₂)₂). The red pigment appeared to be lead red(Pb₃O₄) and the blue pigment was ultramarine blue (3Na₂O·3Al₂O₃·6SiO₂·2Na₂S). All the pigments were repainted in later eras. The analysis, indicated that the wood was derived from a tree of the genus Populus, family Salicaceae. The wooden standing Bodhisattva was repaired and reinforced with natural materials and was brought to a stable condition necessary for display.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• 한국문화재보존과학회:학술대회논문집
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• 2004.10a
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• pp.15-24
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• 2004

The Seokgatap pagoda composed of mainly alkali granite and other minor pink-feldspar granite, fine-grained granite, granodiorite, diorite, gabbro, and tuff. Despite the small loss and damage derived from joints, its peel-off and exfoliation are serious enough to cause the heavy deterioration on the stone surface. The chemical and petrological weathering has partly replaced the original rock-forming minerals with clay minerals and iron oxyhydroxides. Based on the petrogenesis, rock materials of the pagoda is very similar to rocks of Dabotap pagoda and the Namsan granite in the Gyeongju. The central fart of the pagoda has sunken highly, which caused all the corners to split and the structural transformation to become worse. The reverse V-shaped gaps between the materials have broken stones filled in a coarse way. The iron plates inserted between the upper flat stone laid on other stones and tile pagoda body in the north and east side has been exposed in the air and corroded, discoloring of the adjacent stones. The overall diagnosis of the Seokgatap pagoda is the deteriorated functions of the stone materials, which calls for a long-term monitoring and plans to reinforce the stone surfaces. But the main body including the pagoda roof stone needs washing on a regular basis, and the many different cracks should be fixed with glue by using the fillers or hardeners designed for stone cultural properties after removing the cement mortar. In case of the replacement of the stone materials with new stones, it's necessary to examine the pagoda for the center of gravity and support intensity of the materials. The structural stability of the pagoda can be attained by taking a reinforce measure in geotechnical engineering and making a drainage. The ground humidity, which has aggravated weathering and structural instability, should be resolved by setting up a humidity reduction facility. The contamination of lichens and bryophyte around the pagoda and on the surface is serious. Thus biochemical treatments should be given too in order to prevent further biological damages and remove the vegetation growing on the discontinuous planes.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.805-810
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• 2002

Development of tenderizer using domestic fruits was studied. Kiwifruit was dried using various methods, and the quality of kiwifruit powder was observed during 12 week storage. Frozen kiwifruit was prepared in paste, dice, and whole flesh. After drying, paste-type kiwifruit showed 2.0 and 1.3 times higher proteolytic activity than dice and whole flesh kiwifruits, respectively. Nine hour of hot-air drying or 46 h of freeze-drying eliminated more than 90% of water from kiwifruit, during which discoloring of kiwifruit occurred. Freeze-dried powder showed 6.6 times higher yield and proteolytic activity, and resulted in almost no discolorization than those of air-dried powder. Addition of bulking agent affected the quality of hot air-dried kiwifruit powder, except color, resulting in $3.2{\sim}3.6$ times higher proteolytic activity than that without bulking agent, which is comparable to 60% of the initial freeze-dried powder content. Moisture content of kiwifruit powder with bulking agent sustained consistently during 12 week storage, whereas proteolytic activity decreased for the first 4 weeks. Freeze-drying is a preferable method to produce kiwifruit powder for tenderizer, although hot air-drying with bulking agent treatment is more economical.