• Journal of Periodontal and Implant Science
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• v.26 no.3
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• pp.771-778
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• 1996

The assessment of alveolar bone changes on dental radiographs to indicate progression of periodontal diseases or healing response to therapy is routine procedure. However, the diagnostic accuracy in detecting small alveolar bone changes is very limited. Recently, guided bone regeneration therapy is popular, but the quantification of new bone is somewhat difficult with conventional evaluation method. To quantificate the amount of new bone, various evaluating methods have been introduced including histomorphometry, radiomorphometry, biochemical analysis, X-ray probe microanalysis, scanning electron microscope backscatter method. In this study, guided bone regeneration using resorbable membrane with & without PDGF-BB is quatificated through histomorphmetry to evaluate the efficacy of histomorphometric analysis. 4 beagle dogs and 8 Sprague-Dawley rats were selected as experimental animals. In beagle dog experiment, $4{\times}4mm$ Class II defects were created in maxillary both second premolars, and biodegradable membrane containing PDGF-BB(experimental group) were covered over one defect, and same membrane without PDGF-BB(control group) were covered over the other defect. At 2 weeks, 5 weeks after surgery, each beagle dogs were sacrificed, and the tissues were treated by undecalcified fixation. In Sprague-Dawley rat experiment, 5mm round defect were created in temporal bone, the same membranes were covered on the defects. At 1 week, 2 weeks after surgery, each rats were sacrificed, and undecalcified fixation were taken. After grinding tissue specimen, we analyse them histomorphometrically using image analysis system. In beagle dog 2 weeks specimens, new bone formation area were $0.03123mm^2$ in experimental group,and $0.03012mm^2$ in control group. At 5 weeks specimens, $0.15324mm^2$ in experimental group, and $0.09123mm^2$ in control group. In Sprague-Dawley rat specimens, new bone fomation area were $0.20448mm^2$ in 1 week experimental group, $0.03604mm^2$ in 1 week control group. At 2 weeks specimens, $0.46349mm^2$ in experimental group, $0.17741mm^2$ in control group. The results indicated that histomorphometric analysis of new bone formation using image analysis system is very effective quantification method to evaluate the efficacy of treatment modalities.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.2
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• pp.305-309
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• 2009

Dens evaginatus is a dental anomaly most commonly seen in premolar teeth in which a tubercle or protuberance projects from either the center of the occlusal surface or the buccal triangular ridge. These tubercles are easily fractured from mastication as the tooth erupts and frequently leads to pulp necrosis as a common complication. To prevent these sequelae, prophylactic treatment soon after the tooth starts erupting is essential. These preventive treatments include, selective grinding and protection of the tubercle by pit and fissure sealant. When the tooth does shows signs of pulp necrosis and apical periodontitis, endodontic procedures are needed. Apexification and apexogenesis are usually the treatment of choice for the affected teeth which have immature apices. Apexogenesis is a vital pulp therapy procedure performed to encourage continued physiological development and formation of the root end. It involves removal of the inflamed pulp and the placement of calcium hydroxide on the remaining healthy pulp tissue. This case report describes an atypical apexogenesis of a mandibular premolar which showed to be a dens evaginatus. The tooth which was treated with calcium hydroxide shows good results and is planned for permanent root canal filling.

• Journal of the Korean Electrochemical Society
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• v.18 no.2
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• pp.68-74
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• 2015

To compare the microstructure and electrochemical properties between two binary alloys (Cr-Si, Ni-Si), two composition of binary alloys with the same capacity were selected using phase-diagram and prepared by matrix-stabilization method to suppress the volume expansion of Si by inactive-matrix. Master alloys were made by Arc-melting followed by fine structured ribbon sample preparation by Rapid Solidification Process (RSP, Melt-spinning method) under the same conditions. Also powder samples were produced by wet grinding for X-Ray Diffraction (XRD) and electrochemical measurements. As predicted from the phase diagram, only active-Si and inactive-matrix ($CrSi_2$, $NiSi_2$) were detected. The results of Scanning Electron Microscope (SEM) and Transmission Electron Microscopy - Energy Dispersive X-ray Spectroscopy (TEM-EDS) show that Cr-Si alloy has finer microstructure than Ni-Si alloy, which was also predictable through phase diagram. The electrochemical properties related to microstructure were evaluated by coin type full- and half-cells. Separately, self-designed test-cells were used to measure the volume expansion of Si during reaction. Volume expansion of Cr-Si alloy electrode with finer microstructure was suppressed significantly and improved in cycle capability, in comparison Ni-Si alloy with coarse microstructure. From these, we could infer the correlation of microstructure, volume expansion and electrochemical degradation and these properties might be predicted by phase diagram.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.837-842
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• 2010

The physicochemical properties of coarse semolina (CS), medium semolina (MS) and fine semolina (FS) were investigated to research method applied in noodles processing of Korean wheat semolina. Large particle (>250 ${\mu}m$) was over 75% in all semolinas, except for FS, and the particle distribution of MS and durum semolina (DS) was similar. Crude protein and crude ash were the highest in DS followed by CS>MS>FS. Crude lipid of DS was the lowest among samples and CS, MS and FS were not significantly different. L value was high in semolina with small particle distribution and starch damage was the lowest in DS followed by FS>MS. Amylose content was high in DS (29.80%) and FS (29.08%) with small particle distribution. Water binding capacity was the highest in DS, and FS showed the highest water binding capacity among Korean wheat samples. Solubility and swelling power were noticeably high in FS with low starch damage and small particle distribution. In scanning electron microscope (SEM), FS and MS showed distribution of separated fine particles of flours. From these results, the physicochemical properties of semolina showed many differences by grinding methods. FS should be applied in noodles processing through additional examination about characteristic of noodle making.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.158-162
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• 2000

Histochemical distribution and varietal variation of schizandrin and oil compounds, and the changes of their extraction yield were investigated in fruits of collected Schizandra chinensis including Inje cultivar. In histochemical analysis on the distribution of schizandrin and oil in fruits of Inje cultivar, higher concentrations of them were found in the seed (1.01% and 27.6%, respectively) than in the epicarp and mesocarp of the whole fruit. Average contents of schizandrin in fruits and oil in seeds of collected lines were 0.84% and 27.9%, respectively. The mean composition of fatty acids in seeds oil was 3.6% of palmitic acid, 0.6% of stearic acid, 19.7% of oleic acid, 73.0% of linoleic acid, and 3.1% of linolenic acid, showing high composition(95.8%) of total unsaturated fatty acid. Oil extracted from seeds of Inje cultivar contained 4.29% of schizandrin, indicating that seed oil contained much schizandrin, a bioactive lipid-soluble compound. Compared with 80% methanol extraction in fruits and seeds, yields of schizandrin and oil were lower showing 23.8% and 17.3%, respectively in boiling water extraction of the fruits and seeds without grinding. The seeds soaked with water during four months contained 1.18% of schizandrin and 25.2% of oil, whose contents were similar to those of the seeds stored at room temperature. These results demonstrated that the seed in the whole fruit could be utilized as a source to extract its functional oil and bioactive lipid-soluble compounds like schizandrin, especially after using Schizandra fruits for the beverage manufacture.

• Transactions of the Korean Society of Automotive Engineers
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• v.22 no.5
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• pp.20-28
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• 2014

The high velocity oxygen fuel spraying (HVOF) is a kind of surface modification process technology to form the sprayed coating layer after spraying the powder to molten or semi-molten state by the ultra-high speed at the high-temperature heat source and conflicting with a substrate. It is desirable to melt completely the thermal spray powder in order to produce the coating layer with an optimal adhesion, however, because a semi-molten powder in a spray process has the low efficiency and become a factor that degrades the mechanical property by the inducement of pore-forming within the coating layer. To improve the wear resistance, corrosion resistance and heat resistance, in this study, the plungers of high-speed and ultra-high pressure reciprocating hydraulic pumps for oil and water used in ironwork are produced with $420J_2$ and the coating layers of plungers are formed by the powders of WC-Co-Cr and WC-Cr-Ni including the high hardness WC. The surface of these plungers is modified by the super-mirror face grinding machine using variable air pressure developed in this laboratory, and then the characteristics of cross-sectional microstructure, and surface roughness and hardness values between no operation and 100 days-operation are examined and made a comparison. The fine tops and bottoms on surface roughness curve of oil-hydraulic pump plunger sprayed by WC-Cr-Ni are molded more and higher than those of water-hydraulic pump sprayed by WC-Co-Cr because the plunger diameter of oil-hydraulic pump is 0.4 times smaller than that of water-hydraulic pump and the pressure of oil-hydraulic pump exerted on the plunger is operated with the 70 bars higher than that of water-hydraulic pump. As a result, it is found that the values of centerline average surface roughness and maximum height for oil-hydraulic pump plunger are bigger than those of water-hydraulic pump plunger.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1260-1267
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• 2017

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment I : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.439-444
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• 1990

Fourteen varieties of soybeans grown in Korea were investigated for their chemical composition, yields and organoleptic properties of soybean curd. The soybean curd was prepared by soaking, grinding and heating of soybeans followed by filtration, coagulation with $CaSO_4$ and pressing. The proximate analysis showed that soybean curd had the moisture content of $75.0{\sim}82.0%\;and\;48.6{\sim}56.1%\;protein,\;14.8{\sim}40.4%\;lipids\;and\;6.4{\sim}26.8%$ carbohydrate by dry weight basis. The yield of volume total solids and protein from 100g of soybeans were $182.2{\sim}227.5cm^3,\;42.65{\sim}55.60%\;and\; 57.90{\sim}76.50%$, respectively. Among the 14 varieties, the highest volume yield was obtained from Suwon-141 which has the highest contents of moisture, carbohydrate and the lowest in lipids of soybean curd. The curd prepared with Baegun and Jangyeob contained relatively low values in moisture, protein and carbohydrate and yielded the lowest in volume yield. Therefor moisture, protein and carbohydrate contents in soybean curd affected greatly on volume yield. The organoleptic properties of odor and taste couldn't find any significant relationship with chemical composition of soybean curd eventhough there were some difference in their intensities among varieties.