• The korean journal of orthodontics
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• v.14 no.2
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• pp.203-215
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• 1984

This experiment was performed to explore the effect of electric currents and orthodontic forces on bone $PGE_2$ content and orthodontic tooth movement on cats. Stainless steel electrodes were connected a power pack consisting of five miniature batteries, a transistor, and a resistor. The current $(10{\pm}2{\mu}A)$ was provided by a constant source encased in a palatal acrylic plate. In first experiment, the cathode was placed mesial to the right maxillary canine tooth and the anode was positioned distal to the tooth, Sham electrodes were placed new the left cuspid, to serve as control. Nine cats were divided into three groups evenly. Groups of three animals were treated with electric currents only-for 1, 3 and 7 days, respectively. In second experiment, electric currents and the orthodontic forces of about 80 gm were applied to the right maxillary canine, and the orthodontic forces only were applied to the left maxillary canine. 3 groups of three cats each were treated in this experiment-for 1, 3 and 7 days, respectively. Alveolar bone samples were obtained from sites of tension and compression as well as from contralateral sites. Bone samples were extracted by homogenization in $40\%$ ethanal. The supernatant partitioned twice with 2 volumes of petroleum ether to remove neutral lipids and the aqueous supernatant partitioned in ethyl acetate. After drying the solvent, $PGE_2$ was measured by radioimmunoassay technique. The obtained results were as follows. 1. Teeth treated with combined force and electricity moved faster than those treated with force alone. 2. Alveolar bone $PGE_2$ content of electric stimulation was increased at both electrodes. 3. Alveolar bone $PGE_2$ content of mechanical stimulation at compression sites was gradually increased at all time period. At tension site, $PGE_2$ content increased after 1 day of mechanical stimulation remained elevated at all time period. 4. Alveolar bone $PGE_2$ content of compression sites was increased more than that of tension sites from mechanical stimulation as well as electrical stimulation.

• Composites Research
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• v.29 no.4
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• pp.145-150
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• 2016

Polyvinylidene fluoride (PVDF) as a representative polymer with the piezoelectric property has been studied since the 1960s. Crystalline structure of poly(vinylidene fluoride) polymer is composed of five different crystal structure of the polymer as a semi-crystalline. Among the various crystal structures, ${\beta}-type$ crystal exhibits a piezoelectricity because the permanent dipoles are aligned in one direction. Generally ${\beta}-form$ crystal structure can be obtained through the transformation of the ${\alpha}-form$ crystal structure by the stretching and it can increase the amount through the after treatment as poling process after stretching. ${\beta}-form$ crystal structure the PVDF fibers produced by wet spinning is formed through a diffusion mechanism of a polar solvent in the coagulation bath. However, it has a disadvantage that the diffusion path of the solvent remains as pores in the fiber because the fiber solidification occurs simultaneously with the diffusion of the polar solvent. These pores play a role in reducing effect of poling process owing to effect of disturbances acting on the polarization by the electric field. In this work, the drying method using the microwave was introduced to remove more effectively the residual solvent and the pore within PVDF fibers produced through wet-spinning process and piezoelectric PVDF fibers was produced by transformation of the remaining ${\alpha}$ form crystal structure into ${\beta}-crystal$ structure through the stretching process.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.24-29
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• 2002

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

• Journal of the Korea Institute of Building Construction
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• v.17 no.5
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• pp.411-418
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• 2017

This study classified oyster shells that produced as a industrial waste into 3 distribution by washing, drying and processing them. Mortar specimens with a constant ratio by using this to substitute fine aggregates were made, and the specimens were heated under the heating conditions of $300^{\circ}C$, $600^{\circ}C$ and $900^{\circ}C$ based on the 28-day age. On the age of 28 days, the plain flexural strength was found to be 9.2MPa, and in O 0.15, it was shown to be 4.4~7.9MPa depending on the substitution rate. It was found to be 4.4~7.7MPa in O 1.2~2.5 depending on the substitution rate, and last but not least, it was shown to be 6.1~8.8MPa in case of O 2.5~5.0 depending on the substitution rate. In case of the compressive strength of the 28-day age, it showed the difference of 23.6~43.2MPa in O 0.15 depending on the substitution rate, and 20.4~45.1MPa in O 1.2~2.5 depending on the substitution rate, and last but not least, 17.1~40.4MPa in case of O 2.5~5.0. As a result of measuring the residual strength through heating, in case of substituting fine aggregates less than O 0.15 by 100%, it showed the lowest strength reduction ratio, and it is expected that the heat-resisting property could be achieved through processing and proper mixing of oyster shells through these results.

• Journal of Korean society of Dental Hygiene
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• v.9 no.3
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• pp.282-293
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• 2009

The purpose of this study was to examine the degree of infection control implemented at dental offices and factors affecting it in an attempt to help promote the health of dental health care workers. The subjects in this study were 180 medical personnels who worked at dental offices in the region of South Jeolla Province. A self-administered survey was conducted from April 1 to May 30, 2008, and the collected data were analyzed. The findings of the study were as follows: 1. As for the implementation of infection control at the dental offices, what the health care workers investigated did the most was post-treatment hand washing(95.0), a constant separation of infectious wastes(94.4), wearing rubber gloves all the time during medical instrument cleansing(92.8) and pre-treatment hand washing(91.7). 2. In regard to the implementation of infection control at the dental offices, what the dental personnels did the least was drying their hands with air(5.0), wearing goggles in times of treatment(23.3), receiving regular education on infection control(26.7) and putting sterilizers to a performance test on a regular basis(43.9). 3. The dental health care workers were significantly different according to age in the management of contagious diseases(p=0.005). Their career made a significant difference to the management of contagious diseases(p=0.000) and instrument cleansing/sterilization(p=0.043). The service area made a significant difference to wearing and managing personal protective clothes (p=0.040) and waste management(p=0.040). 4. Concerning the relationship between the acquisition of dental hygienist certificate and the practice of infection control, whether the dental health care workers were certified or not made no significant difference to that. 5. As to the correlation among the factors affecting the prevention and management of contagious diseases, there was a positive correlation among hand washing(r=0.379), wearing and managing personal protective clothes(r=0.349), instrument cleansing/sterilization(r=0.323) and waste management(r=0.388). All the factors made a statistically significant difference to the prevention and management of contagious diseases(p<0.01).

• Journal of Pharmaceutical Investigation
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• v.24 no.2
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• pp.95-104
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• 1994

Inclusion complexes of ketoconazole(KT) with ${\alpha}^_$, ${\beta}^_$cyclodextrin(CD) and $dimethy1-{\beta}-cyclodextrin$ (CD) and $dimethy1-{\beta}-cyclodextrin(DM{\beta}CD)$ as nasal absorption enhancer were prepared in 1: 2 molar ratios by freeze-drying and solvent evaporation methods. In order to compare with the intrinsic absorptivity of KT in the jejunum(J) and the nasal cavity(N), the in situ simultaneous perfusion method was employed. The in situ recirculation study revealed that KT-CD inclusion complexes with the greater stability constant and the faster dissolution rate proportionally increased the absorption of KT in the J and N of rats. The rank order of apparent KT permeability$(P_{app}\;:\;cm/sec\;{\time}\;1O^{-5}{\pm}S.E.)$, corrected by surface area of absorption, was $5.10{\pm}0.3(N,\; KT-DM{\beta}CD)$ )> $4.13{\pm}0.4(N,\;KT-{\beta}-CD)$ )> $3.52{\pm}0.2(N,\;KT-{\alpha}-CD)$ )> $2.76{\pm}0.3(J,\; KT-DM{\beta}CD)$ )> $2.61{\pm}0.5(J,\;KT-{\beta}-CD)$ )> $2.42{\pm}0.4(J,\;KT-{\alpha}-CD)$ at pH 4.0. The in crease in permeability of $KT-DM{\beta}CD$ inclusion complex was 2.6 folds in the J and 4.5 folds in the N when the perfusing solution was changed from the buffer(pH 4.0) to saline. The absorption rate of $KT-DM{\beta}CD$ inclusion complex after nasal administration was more rapid than those of ketoconazole alone and $KT-DM{\beta}CD$ inclusion complex after oral administration to rats. In comparision with an oral administration of ketoconazole suspension in corn oil, the relative bioavailability was calculated 137.3% for the oral and 195.0% for nasal $KT-DM{\beta}CD$ inclusion complex in rats. The present results suggest that $KT-DM{\beta}CD$ inclusion complex may serve as a potential nasal absorption enhancer for the nasal delivery of ketoconazole.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.189-193
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• 1981

An apparatus for continuous measurements of sorption isotherm of dried food was manufactured to shorten the time required for equilibration. The apparatus was so designed that the temperature, air velocity and relative humidity in the experimental chamber could be controlled. The use of dynamic stream of conditioned air with a velocity of 0.2m/sec, instead of static atmosphere, allowed a faster equilibration of dried filefish muscle at $25^{\circ}C$. The mean time necessary for the equilibration of dried filefish muscle at the water activity of a given state to a higher water activity was about 45 hours. The monolayer moisture content of dried filefish muscle calculated from BET-equation was 0.092 kg water /kg dry matter at $25^{\circ}C$.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.144-149
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• 1978

Fermented soy sauce was dehydrated by spray drying to form powder, and moisture sorption properties of powdered soy sauce with or without cover of the flexible films were examined on different relative humidity by using saturated salt solutions at $30^{\circ}$. The results obtained were summarized as follows: The equilibrium moisture content of spray-dried soy sauce containing 18.3% moisture was determined to 52% by graphical interpolation method, and E.M.C. of powdered soy sauce covered with plastic films decreased at low relative humidity whereas sharply increased curves were seen at high relative humidity. The rate constant of moisture adsortion K for the power covered with films were $66.2{\times}10^{-5}\;to\;225{\times}10^{-5}/hr$., and K' became greater when film having higher water vapor transmission rate was used. The shelf-life of powdered soy sauce covered with Al. foil/P.E. film by Brown formula at the accelerated condition of $38^{\circ}$, 92% R. H. was the longest period, 164 days compared with any other films used, and the shortest period, 18 days in P.V.C. film.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.479-486
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• 2012

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

• Proceedings of the Korea Water Resources Association Conference
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• 2019.05a
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• pp.185-185
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• 2019

Sustaining future wheat production is challenged by anthropogenically forced climate warming and drying led by increased concentration of greenhouse gases all around the globe. Warming stresses, originating from the elevated $CO_2$ concentration, are continuously reported to have negative impacts on wheat growth and yield. Yet, elevated $CO_2$ concentration, despite being disparagingly blamed for promoting warming, is also associated with a phenomenon called $CO_2$ enrichment; in which wheat yield can improve due to the enhanced photosynthesis rates and less water loss through transpiration. The conflicting nature of climate warming and $CO_2$ enrichment and their interplay can have specific implications under different environments. It is established form the field and simulation studies that the two contrasting phenomena would act severely in their own respect under arid and semi-arid environments. Wheat is a dietary staple for masses in Pakistan. The country's wheat production system is under constant stress to produce more from irrigated agricultural lands, primarily lying under arid to semi-arid environments, to meet the rapidly growing domestic needs. This work comprehensively examines the warming impacts over wheat yield and water productivity (WP), with and without the inclusion of $CO_2$ enrichment, under semi-arid environment of Punjab which is the largest agricultural province of Pakistan. Future wheat yields and WPs were simulated by FAO developed AquaCrop model v 5.0. The model was run using the bias-correction climate change projections up to 2080 under two representative concentration pathways (RCP) scenarios: 4.5 and 8.5. Wheat yield and WPs decreased without considering the $CO_2$ enrichment effects owing to the elevated irrigation demands and accelerated evapotranspiration rates. The results suggested that $CO_2$ enrichment could help maintain the current yield and WPs levels during the 2030s (2021-2050); however, it might not withhold the negative climate warming impacts during the 2060s (2051-2080). Furthermore, 10 - 20 day backward shift in sowing dates could also help ease the constraints imposed by climate warming over wheat yields and WPs. Although, $CO_2$ enrichment showed promises to counteract the adverse climate warming impacts but the interactions between climate warming and $CO_2$ concentrations were quite uncertain and required further examination.