• Journal of Life Science
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• v.18 no.1
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• pp.38-45
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• 2008

The seasoned pork loin manufactured using with seasoning sauce that were prepared with 3 different composites of medicinal plant extracts ($T-1{\sim}3$). The the quality characteristics were investigated during storage at $4^{\circ}C$ for 15 days. Sensory evaluation was higher in medicinal plant extracts added seasoning pork, in particular, significantly highest in group T-1. Lightness ($L^*$) value tended to decrease with increasing storage days, redness ($a^*$) was significantly higher in the medicinal plant composites added groups (T-1, 2 and 3) than control, yellowness ($b^*$) had no significant difference among three groups added medicinal paint composites. In hardness test, raw pork (control) was lower than seasoned pork groups, but tended to increase by added medicinal plant composites. Cooking loss increased with increasing storage period, but there was no significant difference between the seasoned pork groups ($T-0{\sim}3$). The changes of pH showed lower in control than seasoned pork groups ($T-0{\sim}3$) added seasoning sauce. Moisture content decreased with increasing storage period. VBN content increased during storage. After storage for 15 days, it was significantly higher in the order of T-3 >> T-0 > T-2 > T-1.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.2
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• pp.137-147
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• 2008

Statement of problem: Dental implant procedure has been recognized as a very effective treatment to rehabilitate fully or partially edentulous patients. However, mechanical failures such as screw loosening, screw fracture have been still reported frequently. Purpose: The purpose of this study was to evaluate the influence of tungsten carbide/carbon coating, which has superior hardness and frictional wear resistance, on implant-abutment screw loosening of three different joint connections after one million cyclic loading. Material and methods: The values of detorque before and after loading were measured in three different joint connections (Osstem Implant, Korea), one external butt joint, US II implant system and two internal cones, SS II and GS II system. The values of detorque before loading was analyzed by one-way ANOVA, and two-way ANOVA and Scheffe' test were performed for the value of detorque after loading. Results: 1. The values of initial detorque of tungsten carbide/carbon coated Ti alloy screw were smaller those of Ti alloy screw (P<.01), and there were no differences among implant systems in each screw (P>.05). 2. In comparison of loss rate of detorque value after cyclic loading, US II system was greater than SS II and GS II system but there was no difference between SS II and GS II system (P<.01). 3. Loss rates of detorque value after cyclic loading decreased consistently at tungsten carbide/carbon coated Ti alloy screw comparing with Ti alloy screw in all implant systems (P<.01), and there were no differences among three systems in reduction of loss rates by using tungsten carbide/carbon coated Ti alloy screw (P>.05). Conclusion: Tungsten carbide/carbon coating to increase preload with reduction of friction resistance was a effective way to decrease screw loosening by functional loading.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.895-907
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• 2005

In an attempt to improve the taste and storage characteristics of Sulgidduk, a Korean traditional rice cake product, baekbokryung(White Poria cocos Wolf) powder was supplemented as one of the ingredients and Product Quality waw assessed. The baekbokryung Powder was added in rations of 0, 5, 7, 10, and $15\%$(w/w) per rice powder during the raw material preparations. The sensory, objective quality, and microbiological characteristics of the products were examined at 4-hr intervals during storage for 36 hours at $20^{\circ}C$ The sensory evaluation was conducted based on the acceptability and intensity characteristics of the product. In the acceptability test, a $5\%$ treatment wae renerally ranked with the highest score, among all the treatments while the preference differed according to ages of the panels ; namely, those in their 20's to 30's liked a $5\%$ supplementation while those in their 40's to 60's Preferred a $7\%$ one. The addition of baekbokryung Powder proportionally decreased the moisture content of the products. The colorimetric redness(a) and yellowness(b) of the Products increased with increasing added baekbokryung Powder. The redness values began to decrease slowly from the beginning while the rates were accelerated after 8 to 12 hours of the storage. In the textural characteristics, hardness, gumminess and adhesiveness values increased with increasing added baekbokryung powder. The rapid increase in adhesiveness during the initial 4 hour of storage and the following stabilization was noted. Cohesiveness and springiness values tended to decrease gradually with increasing added baekbokryung Powder. Except for the control sample, no significant differences in the total microbial counts among the treatments were noted. After 20 hours of storage, the control sample exhibited a rapid increase in total microbial count, while the Proliferations of microorganisms were rather suppressed in baekbokryung Powder treatments according to the added amounts The results of the study support the benefits of baekbokryung powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase of baekbokryung Powder in Sulgidduk without causing the adverse qualify effects remains for future study.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.435-444
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• 2009

In this study, Paeonia japonica powder was extracted with ethanol, and its antimicrobial activity was investigated. The ethanol extract of the P. japonica had antimicrobial activity against Bacillus subtilis, Escherichia coli and Staphylococcus aureus. The inhibition zones of the P. japonica ethanol extract (3 mg/disc) against B. subtilis, E. coli and S. aureus were 10, 11, 8.5 mm, respectively. To test the food preservation effect of P. japonica and determine the optimal ratio of the P. japonica extract in the formulation, Sulgidduk samples were prepared with substitutions of 0, 0.25, 0.5, 0.75 and 1% P. japonica extract, and the quality characteristics of the samples were then investigated over 4 days of storage. In these experiments, total cell counts tended to decrease as the amount of added P. japonica extract increased. Moisture contents were not significantly different among the Sulgidduk samples. As the content of the P. japonica extract increased, the L-values of the samples decreased and the a- and b- values increased. In regards to the textural characteristics, the hardness, gumminess, and chewiness of the Sulgidduk samples decreased as the amount of P. japonica extract increased; however, they increased with the progression of storage time. Adhesiveness, springiness and cohesiveness were not significantly different at the different P. japonica extract concentrations and decreased with storage time. In the sensory evaluation, the control group had significantly higher scores for color, flavor and after taste as compared to the P. japonica extract added groups. When the P. japonica extract content was increased, the flavor and overall acceptability decreased, while Bakjakyak flavor, bitterness and off-flavor increased. Softness was not significantly different among the samples. In conclusion, the results indicate that substituting $0.25{\sim}1%$ P. japonica extract in Sulgidduk is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of The Korean Ophthalmological Society
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• v.59 no.11
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• pp.1017-1023
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• 2018

Purpose: A recently introduced phacoemulsification system, the WhiteStar $Signature^{(R)}$ PRO, has demonstrated improved nucleus followability and cutting efficiency via an improved pump regulator with a higher reaction response and an automatic occlusion sensing system. In this study, we compared various phacoemulsification parameters between the new system and an older version of the device. Methods: A total of 80 eyes of 68 patients with cataracts who had undergone phacoemulsification by a single surgeon were included in this study. Forty eyes of patients underwent phacoemulsification using the older $Signature^{(R)}$ system (WhiteStar); these patients were classified as the control group. Another 40 eyes of patients underwent phacoemulsification with the newer enhanced system, the WhiteStar $Signature^{(R)}$ PRO; these patients were assigned to the experimental group. During the operation, operative parameters, including the effective phaco time (parameter of effective phaco time with a specific coefficient for the transversal movement expressed in seconds, EFX), ultrasound time (seconds [s]), effective phacoemulsification time (EPT, s), average phacoemulsification power (AVG, %), and balanced salt solution usage, were measured to determine the performance enhancement offered by the updated system. Central corneal thickness was measured before and after surgery to compare corneal edema. The relationships between the two groups were analyzed using an independent t-test. Results: The Signature $PRO^{(R)}$ system showed a lower EFX (p < 0.001), a shorter EPT (p < 0.001), and a smaller AVG (p < 0.001). Postoperative corneal thickness did not differ significantly between the two groups. Conclusions: Comparing the efficacy of the improved reaction speed of the device and automatic occlusion sensing system in performing phacoemulsification, the updated Signature $PRO^{(R)}$ system demonstrated superior followability and cutting efficiency regardless of nuclear cataract hardness.

• Korean Journal of Dental Materials
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• v.44 no.2
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• pp.151-161
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• 2017

The purpose of this study was to examine the effect of shade and thickness of resin-nanoceramic CAD-CAM block (RNB) on the microhardness of dual-cured resin cement, as well as to measure the number of photons transmitted through RNBs of different thicknesses and colors. One dual-cured resin cement was used to prepare resin cement specimens. Resin cement specimens were light-cured for 40 seconds through 3 shades (A1, A2, A3 in HT (high translucency) and LT (low translucency) respectively) and four thicknesses (1, 2, 3, 4 mm) of RNB specimens. Vickers microhardness measurements of resin cement specimens were performed using a Vickers hardness tester. The light transmission of RNB specimens was measured using a spectrometer (SpectroPro-500, Acton Research, Acton, MA, U.S.A.), and the translucency parameter was calculated using the CIEL*a*b* system. Data were statistically analyzed by ANOVA and Tukey's test. There was a significant decrease of microhardness of resin cement specimen with an overlay of 4 mm of RNB thickness and A3 shade in comparison to A1 and 1 mm, respectively (p<0.05). The translucency parameter values and light transmission of RNBs tested differed significantly, according to the thicknesses of the specimen (p<0.05). Light transmission is decreased with increase in the thicknesses of RNBs. Shade A1 transmitted more light than darker blocks. A decrease in microhardness of resin cement specimens was observed with increasing thickness and shade (A1 to A3) of RNBs.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Food Science and Preservation
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• v.31 no.4
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• pp.660-672
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• 2024

This study aimed to suggest the usability and optimal amount of Orostachys japonicas in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicas powder added increased, but the volume, specific volume, and baking loss rate decreased. The L-and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS⁺ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

• 한국노년학
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• v.30 no.3
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• pp.973-992
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• 2010

The hearing impairment is the representative disorder that affects the quality of the routine life of the aged period. This study was aimed to develop the Korean evaluation scale for hearing handicap(KESHH) with which we can evaluate social and psychological effects of the hearing impairment. Applying this scale clinically, we can analyze the geriatric hearing loss specifically and improve the quality of the aural rehabilitation that can help the hardness of the hearing impairment. Data were collected from 288 participants(176 hearing aid users and 112 non-hearing aid users) and the average age of the participants was 67.4 years old ( 60.15 for the hearing aids users and 78.9 for the non hearing users). The composition ratio of the male and female participants were 58.0% and 42.0% and extrovert and introvert personality were 49.3% and 50.7% showing balanced formation. The tentative draft of KESHH measurements were produced with 30 items and following 5 subscales. Using factor analysis, 6 items were erased and 4 subscales - social effect, psycho/emotional effect, interpersonal effect, and perception of hearing aids - were identified. As each subscale consisted of 6 items, 24 items were corrected and remained totally. Conclusively, the KESHH was developed with 24 items and 4 subscales including 6 items on each subscale. In addition, the KESHH was divided into type-1 and 2 depending on hearing aid users and non hearing aid users. The results of this study can be summarized as the following 5 parts. Firstly, the reliabilities of the KESHH were proved to be high because the subscales' Cronbach alpha values were from 0.723 through 0.895. Secondly, the KESHH showed systematically increasing score as the hearing impairment increased. The lowest score was 24 and the highest score was 117 and the average scores of the hearing impaired and non-hearing impaired are 72.06(SD=15.67) and 66.98(SD=20.94) showing 5.08 increased score for the hearing impaired. Depending on the degree of the hearing loss, the scores recorded 52.63 at the below of the mild hearing loss, 67.29 for the moderate hearing loss, 71.89 for the moderately severe hearing loss, and 75.57 for the severe hearing loss The comparison of the scores by hearing levels indicated that the higher the hearing levels were, the higher the scores of the KESHH with statistical significance(p<0.001). Thirdly, the correlation among 4 subscales was 0.384~0.880(p<0.001). Also, the pure tone average, personality, and the four subscales correlations showed statistical significance with 0.148~0.880 except for the pure tone average and personality and the pure tone average and perception of hearing aids. Fourthly, the total variances explained for the independent subscles were analyzed with multiple regression. The social effect was explained 17.4% with pure tone average, personality, and the status of hearing aid use variances. The psycho/emotional effect was explained 14.4% with puretone average, personality, and age variances. The interpersonal effect was explained 11.2% with pure tone average, personality, and the status of hearing aid use variances. The perception of hearing aids effect was explained 2.2% with only personality. Finally, test-retest reliability was proved to be high with 0.791(p<0.001). Conclusively, the KESHH that was developed considering Korean culture can be a useful instrument for expressing the hearing handicaps of the Korean aged hearing impaired in scores for both hearing aid users and non-users. Also, it is thought that the KESHH is useful clinically for identifying the changes of the hearing handicap scores before and after wearing hearing aids and aural rehabilitation at diverse situations.