• 한국유기농업학회지
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• 제6권1호
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• pp.51-61
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• 1997

This experiment was carried out to investigate the growth response of 3 grasses to seed coating with chitosan solution and the attempt was made to estimate adequate seed coating concentrations of chitosan solution in each grass for the growth to be stimulated. Three species used in this experiment were orchardgrass, tall fescue and reed canarygrass. Six different seed coating concentrations of chitosan solution were applied as 0%(control), 0.01%, 0.05%, 0.1% and 1.0%, respectively. the results were obtained as follows; 1. Dry weight of tiller(WT), leaf area(LA), dry weight of leaf(LW), dry weight of stem(SW), dry weight of shoot(SHW), biological yield(BY) and C/F ratio were significantly different between species. 2. Number of tillers per plant(NT), dry weight of tiller(WT), dry weight of leaf(LW), dry weight of root(RW), dry weight of shoot(SHW), biological yield(BY) and T/R ration were significantly different between seed coating concentrations of chitosan solution. 3. The adequate seed coating concentrations of chitosan solution for the growth stimulating effect were different between species. The highest values of yield components and dry weight of plant parts were obtained at 1% in orchardgrass and tall fescue, and 0.05% in reed canarygrass, respectively. 4. Growth stimulating effect of seed coating in each species were different. The highest values were obtained in leaf area(LA), dry weight of leaf(LW), dry weight of root(RW), dry weight of shoot(SHW) and dry weight of biological yield(BY) in orchardgrass. The values of dry weight of stem(SW) and C/F ration were highest in reed canarygrass. 5. An increase in number of tillers per plant(NT), dry weight of leaf(LW), dry weight of stem(SW) and dry weight of root(RW) according to seed coating was attributed to the increase in dry weight of shoot(SHW). Among the aboved increasing factors, the dry weight of leaf(LW) was a main factor for the increase in dry weight of shoot(SHW). 6. An increase in dry weight of leaf(LW), dry weight of stem(SW) and dry weight of root(RW) according to seed coating was attributed to the increase in biological yield(BY). Both the dry weight of leaf(LW) and dry weight of root(RW) were main factors for the increase in biological yield(BY).

• 동력기계공학회지
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• 제15권4호
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• pp.5-10
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• 2011

In case of using rapid vacuum-freeze drying for high quality dry flower of flowering plant, the morphological and physiological characteristics of dry rose showed as the following. The dry ratio of about 82% presented after 1 day in case of using rapid vacuum-freeze drying and it was reached that the optimum storage water content of general dry products was 18%. The dry ratio of about 89% presented after 4 days. This result indicates very short dry time comparing with natural dry time of 12 days. Also, the morphological characteristics of flowering plant in case of vacuum-freeze drying showed similar shape with real flower. The contraction decreased about 9% comparing with real flower under dry time of 72 hours. But the contraction in case of natural dry decreased 36% and showed noticeable difference. The brightness which affects physiological characteristics of dry flowering plant showed lower values according to the dry process and chromaticity was thick. After 4 days, natural dry was thick with about 2 times comparing with vacuum-freeze drying. In case of vacuum-freeze drying, the quantity of anthocyanin and chlorophyl which affect discoloration and bleaching of dry flowering plant showed the clear difference comparing with natural dry method due to the sublimation by vacuum after rapid freeze with short initial time.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
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• pp.181-190
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• 2006

This study was conducted to develop dry forming technology and evaluate the properties of dry formed paper made from Hw-BKP. A dry forming mold (DFM) was developed to observe the phenomena of dry forming and evaluate the properties of formed papers. To upgrade the DFM a dry forming system (DFS) was developed. This DFS was designed to improve the formation of dry formed papers and enhance the productivity of dry forming. Dry forming gave papers with greater bulk and opacity than wet forming. Tensile strength of dry formed paper was greater than that of conventional wet formed handsheet when they were made from the same dry disintegrated fibers. But tensile strength of conventional wet formed handsheet made from beaten fiber was much greater than that of dry formed paper made from dry disintegrated fibers. When solvent dried beaten fibers were used in dry forming, the tensile strength of dry formed papers reached 73.5% of the wet formed handsheets made from beaten fiber. It showed that dry forming has a significant potential in improving strength properties when proper preparation of fibers and appropriate humidification, pressing, and drying processes are employed.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제44권2호
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• pp.52-58
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• 2018

Dry socket, also termed fibrinolytic osteitis or alveolar osteitis, is a complication of tooth exodontia. A dry socket lesion is a post-extraction socket that exhibits exposed bone that is not covered by a blood clot or healing epithelium and exists inside or around the perimeter of the socket or alveolus for days after the extraction procedure. This article describes dry socket lesions; reviews the basic clinical techniques of treating different manifestations of dry socket lesions; and shows how microscope level loupe magnification of $6{\times}$ to $8{\times}$ or greater, combined with co-axial illumination or a dental operating microscope, facilitate more precise treatment of dry socket lesions. The author examines the scientific validity of the proposed causes of dry socket lesions (such as bacteria, inflammation, fibrinolysis, or traumatic extractions) and the scientific validity of different terminologies used to describe dry socket lesions. This article also presents an alternative model of what causes dry socket lesions, based on evidence from dental literature. Although the clinical techniques for treating dry socket lesions seem empirically correct, more evidence is required to determine the causes of dry socket lesions.

• 한국식품과학회지
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• 제15권1호
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• pp.6-11
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• 1983

돈육(豚肉)을 원료(原料)로 하여 가내제조(家內製造)한 dry sausage와 dry ham의 저장성(貯藏性)을 지방(脂肪)의 산패(酸敗)로서 측정(測定)하고 nitrite의 확산화효과(擴酸化酵果)를 조사하였다. 또한 dry ham에 대(對)한 기호도조사(嗜好度調査)를 하였다. 그 결과(結果)는 다음과 같다. 1. 주(主)로 지방(脂肪)의 산패(酸敗)에 기인하는 dry sausage와 dry ham의 저장성(貯藏性)은, POV 10을 기준치로 하였을 때 dry sausage는 35일(日) 정도, dry ham은 50일(日) 이내(以內)에 그 저장성(貯藏性)이 상실된다고 보인다. 2. 건조육제품(乾燥肉製品)의 NaCl 함량변화(含量變化)는 가공육(加工肉)의 숙성과정(熟成過程)을 그대로 반영(反映)하며, dry ham의 중량감소와의 상관계수는 0.85였다. 3. 대학생(大學生) 35명(名)을 대상(對象)으로 한 ham의 기호도(嗜好度)는 ‘먹을만 하다’거나 ‘맛없다’는 편이 66%나 되며, ‘술안주’로 좋겠다는 편이 60%로서 dry ham의 식생활(食生活)참여는 아직 힘든 것 같다.

• 펄프종이기술
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• 제41권1호
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• pp.9-16
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• 2009

Cylindrical dry forming mould was developed to carry out a feasibility study of dry forming of papers. The effect of disintegration, forming, humidification and pressing on dry formed papers was examined. Dry disintegrated fibers showed the similar fiber length distribution to wet disintegrated fibers, but they showed distorsion and damaged appearance on the surface. Process parameters required to form a uniform fiber pad was investigated. A proper screening and air dispersion method was selected that gives proper formation. Humidification and pressing conditions were examined to get a good dry formed papers in dry forming. Results showed that dry forming method can be used to make a sheets with reasonable formation and properties.

• 한국치위생학회지
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• 제15권3호
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• pp.389-397
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• 2015

Objectives: The purpose of the study is to examine the behaviors by the degree od dry mouth related to stress, dry mouth and halitosis. Methods: The subjects were 400 adults. A self-reported questionnaire was completed from August 1 to November 30, 2014. The data were analyzed using SPSS 18.0 program. The questionnaire consisted of eight questions of general characteristics of the subjects, one question of subjective stress symptom, six questions of dry mouth symptom, four questions of dry mouth behavior, and one question of halitosis. Results: There was a significant difference between halitosis and stress in patients having systemic diseases. Stress had a significant difference with gender, income, drinking frequency and alcohol consumption. The degree of dry mouth had a significant difference with gender and age. In dry mouth severity, behavior showed a significant difference with age, education, and times and amount of alcohol consumption. Age had a positive correlation with cigarette consumption and a negative correlation with dry mouth and dry mouth behavior. Cigarette consumption showed a positive correlation with alcohol consumption. Drinking frequency had a positive correlation with alcohol consumption, dry mouth, dry mouth behavior, halitosis and stress. Alcohol consumption had a positive correlation with dry mouth behavior, and dry mouth showed a positive correlation with dry mouth behavior, halitosis and stress. Dry mouth behavior had a positive correlation with halitosis and stress, while halitosis showed a positive correlation with stress. Conclusions: Stress, dry mouth and halitosis were closely correlated. Since stress is the most important variable, stress relief will be the most effective measure to alleviate oral symptoms. Therefore, stress relief measures need to be devised for oral health management in adults having stressful life.

• 한국안전학회지
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• 제34권3호
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• pp.28-35
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• 2019

Dry water is a core-shell structured powder which comprises a very fine water core covered with hydrophobic silica particles. Recently, the dry water has attracted attention as a new type of fire extinguishing agents. However, characteristics of the dry water as a fire extinguishing agent have not been revealed until now. To our best knowledge, this is the first work to uncover effects of particle size of the dry water on the fire extinguishing performance. Pristine dry water, which has heterogeneous particle size distribution, was carefully separated by sieving method into three fractions which were a small size (ca. $110{\mu}m$) fraction, a medium size (ca. $220{\mu}m$) fraction and a large size (ca. $400{\mu}m$) fraction. Microscopic observations confirmed the effective separation of dry water's particle size. In extinguishing tests of wood cribs fire, the medium size dry water showed most excellent fire extinguishing performance, as compared to other dry waters having small (ca. $110{\mu}m$) and large (ca. $400{\mu}m$) particle size. The good performance of the medium size (ca. $220{\mu}m$) dry water may be attributed to the balance between cooling effect of the water core and smothering effect of the silica particles. It is also revealed that small size dry water has poor flowability than large size dry water.

• 한국축산식품학회지
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• 제42권6호
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• pp.953-967
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• 2022

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

• Journal of Ginseng Research
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• 제12권2호
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• pp.145-152
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• 1988

Correlations between various morphological characteristics of Panax quinquefolium plants grown in Lytton, British Columbia, Canada were assessed for 1-through 4-year old plants. Root dry weight, the dependent variable, was found to be strongly related to leaf dry weight, leaf length and root length for 1-and 2-year old plants during the middle of the growing season. For 1- and 2-year old plants at the end of the growing season, root dry weight was found to be related to leaf dry weight, leaf length and stem dry weight. For 3 and 4-year old plants, root dry weight was found to be related to leaf dry weight, leaf length and stem dry weight. For 3- and 4-year old plants, root dry weight was found to be related to leaf dry weight. For practical considerations, this latter relationship provides a simple method for selecting superior plants from which seed can be harvested.