• Journal of the Korean earth science society
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• v.38 no.2
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• pp.150-160
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• 2017

In order to determine the porosity of rock, the 'standard test method for porosity and density of rock' proposed by the Korean Society for Rock Mechanics is commonly used. However, the standard test method, which uses a drying oven, takes 8 to 24 hours to complete the test in taking samples out of the oven every four hours and measuring the weight of the specimen. To complement these disadvantages, we devised a method for measuring rock porosity by using a microwave oven. The devised method reduced the cause of errors and the inconvenience occurred in the process of weighing samples by constructing a weight monitoring system, which monitors the drying process. A suitable heating/pause time was set up to maintain the temperature of sample below $105{\pm}3^{\circ}C$ in drying process, and an alarm system was implemented in order to stop drying process when the weight change of the rock sample is within 0.1% of the initial weight. The porosity was determined from the dry weight of the sample, which was obtained by the curve fitting of weight monitoring data. Then, the porosities obtained by using the microwave oven were compared with those obtained by the standard test method. Test results using sandstone samples showed that the porosities obtained by a microwave oven was similar to those obtained by the standard method and the porosity difference between two methods was as large as 0.4%. In addition, repeated porosity measurement using the same specimen showed that the standard deviation of the porosity, which reflects the precision of the measurement was as good as 0.23%. Therefore, a microwave oven porosity measurement system can give the porosity of rock samples with high reliability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1095-1101
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• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.

• The Journal of Korean Academy of Prosthodontics
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• v.41 no.6
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• pp.732-746
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• 2003

Statement of problem. Soft lining materials, also referred to as tissue conditioning materials, tissue heating materials, relining materials, soft liners or tissue conditioners, were first introduced to dentistry by a plastic manufacturer in 1959. Since the introduction of the materials to the dental field, their material properties have been continually improved through the effort of many researchers. Soft lining materials have become widely accepted, particularly by prosthodontists, because of their numerous clinical advantages and ease of manipulation. Unfortunately, few reports have been issued upon the topic of increasing the bond strength between the base metal alloy used in cast denture bases and PMMA soft liner modified with 4-META, nor upon the pattern of debonding and material change in wet environment like a intra oral situation. Purpose. The purposes of this study were comparing the bond strength between base metal alloy used for the cast denture bases and PMMA soft liner modified with 4-META, and describing the pattern of debonding and material property change in wet environment like the intraoral situation. Material and Methods. This study consisted of four experiments: 1. The in vitro measurement of shear bond strength of the adhesive soft liner. 2. The in vitro measurement of shear bond strength of the adhesive soft liner after 2 weeks of aging. 3. A comparison of debonding patterns. 4. An evaluation the Relation time of modified soft liner. The soft liner used in this study was commercially available as Coe-soft (GC America.IL.,USA), which is provided in forms of powder and liquid. This is a PMMA soft liner commonly used in dental clinics. The metal primer used in this study was 4-META containing primer packed in Meta fast denture base resin (Sun Medical Co., Osaka, Japan). The specimens were formed in a single lap joint desist which is useful for evaluating the apparent shear bond strength of adhesively bonded metal plate by tensile loading. Using the $20{\times}20mm$ transparent grid, percent area of adhesive soft liner remaining on the shear area was calculated to classify the debonding patterns. To evaluate the change of the initial flow of the modified adhesive soft liner, the gelation time was measured with an oscillating rheometer (Haake RS150W/ TC50, Haake Co., Germany). It was a stress control and parallel plate type with the diameter of 35mm. Conclusion. Within the conditions and limitations of this study, the following conclusions were drawn as follows. 1. There was significant increase of bond strength in the 5% 4-META, 10% 4-META containing groups and in the primer coated groups versus the control group(P<0.05). 2. After 2 weeks of aging, no significant increase in bond strength was found except for the group containing 10% 4-META (P<0.05). 3. The gelation times of the modified soft liner were 9.3 minutes for the 5% 4-META containing liner and 11.5 minutes for the 10% 4-META liner. 4. The debonding patterns of the 4-META containing group after 2 weeks of aging were similar to those of immediaely after preparation, but the debonding pattern of the primer group showed more adhesive failure after 2 weeks of aging.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.542-548
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• 2005

Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of polyphenols such as catechin, chlorogenic acid, caffeic acid, 3-hydroxy benzoic acid and ferulic acid were determined. Free sugars consisted of galactose, glucose, fructose, and sucrose. Organic acids including citric, tartaric, malic, succinic, and acetic acid were present in the bamboo extracts. Antioxidant activities of dry heat and ethanol extracts were higher than those of BHA or ${\delta}-tocopherol$. Nitrite- scavenging effect of extracts ranged from 84.7 to 99.6% at pH 1.2 ana 3.0. Tyrosinase-inhibitory activity was higher in the water extract, and SOD-like and ACE-inhibitory activity were highest in tile dry kent extract. Antimicrobial activities of the bamboo extracts were strong against Bacillus subtilis, Escherichia coli O157, and Staphylococcus aureus.

• Journal of Life Science
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• v.21 no.1
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• pp.56-61
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• 2011

This study was performed to investigate effective extract conditions in fronds of the Ostrich fern (Matteuccia struthiopteris) to increase antioxidant compound contents and antioxidant capacity. Powder (1 g) of lyophilizated fronds were mixed with 3 kinds of solvents (MeOH, 80% EtOH and water). Extractions were carried out using not only immersion (room temp.), heating ($60^{\circ}C$) and stirring (200rpm) for 6 hr, but also through sonication in a 42 kHz ultrasonic bath for 15, 30 and 45 min. Extracts were filtrated and measured for contents of soluble solids (SS), total polyphenols (TP; tannic acid as a standard) and total flavonoids (TF; Naringin as a standard). Antioxidant activity was expressed as $RC_{50}$ for DPPH and ABTS radical scavenging. SS (0.317 $g{\cdot}g^{-1}$ db), TP (70.90 $mg{\cdot}g^{-1}$ db) and TF (41.53 $mg{\cdot}g^{-1}$ db) contents reached their highest levels when 30 minute sonication extraction with 80% EtOH was performed, and the highest DPPH and ABTS scavenging activity was observed in the same extraction conditions ($RC_{50}$=0.14 $mg{\cdot}ml^{-1}$ and 0.09 $mg{\cdot}ml^{-1}$, respectively). From the present investigation, it can be concluded that fronds of the ostrich fern can be used as a natural material for antioxidants, and sonication for 15-30 min with 80% EtOH is an ideal extraction method for increasing their antioxidant effects and saving extraction time.

• Journal of Environmental Health Sciences
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• v.44 no.1
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• pp.98-105
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• 2018

Objectives: In Mongolian housing, they use coal as a fuel for indoor heating and cooking. The combustion of coal releases particulate matter, which can affect indoor air quality. The purpose of this study was to analyze the concentrations of indoor $PM_{2.5}$ in winter time dwellings in ger town. Methods: In this study, indoor $PM_{2.5}$ concentrations, temperature and humidity in houses were measured by a real-time PM monitor, while the time activity patterns of the residents were also observed. Results: The correlation between factors that may affect the indoor air quality was analyzed.The indoor $PM_{2.5}$ concentrations were $178.4{\pm}152.7{\mu}g/m^3$ (n=37). Five types of indoor $PM_{2.5}$ concentrations have been classified, which were associated with indoor activity. The stove type, fuel types and indoor activities such as cleaning, cooking and opening the stoves were not significantly associated with indoor $PM_{2.5}$ levels. Conclusions: Further study is needed to determine the effect of stove type through 24hours of indoor air quality monitoring.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.245-252
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• 2016

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• The Journal of Korean society of community based occupational therapy
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• v.4 no.2
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• pp.31-40
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• 2014

Objective : The purpose of this study was to investigate the preference of bathroom environment for stroke patients. Methods : The subjects of this study were 97 who have experience in rehabilitation therapy at hospitals in Busan. A questionnaire was distributed and collected from February 24th to March 13th, 2014. Results : First, the subjects demand for improvement that non-slip tile and safety handle on bathtub. Second, they preferred the sliding door, sliding door handle, shower booth of convenient facility, non-slip tile, built-in cabinet, L-shaped safety handle, natural ventilating window, floor heating, easier bathtub to enter, bathtub with handle, tilted sink, water temperature index, toilet with safety handle, and bath chair. Conclusion : This study would contribute to bathroom environment for safety and ease in use.

• The Journal of Korean society of community based occupational therapy
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• v.4 no.2
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• pp.1-10
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• 2014

Objective : The purpose of this study was to investigate the preferences of kitchen environment for stroke patients. Methods : The subjects of this study were 97 who have experience in rehabilitation therapy at hospitals in Busan. A questionnaire was distributed and collected from February 24th to March 13th, 2014. Descriptive statistics of frequency Study were used to analyze data. Results : First, the subjects demand for improvement that use a chair for work and install non-slip tiles. Second, they preferred the non-slip mat, boilers in heating equipment, drawer storage, L-shaped safety handle, adjustable sink of the height, automatic cutout of gas leak, faucet of touch-sensitive type, ㄷ-shaped kitchen and the ceiling-type hood in ventilation system. Third, they need kitchen items such as the sink self coming down, scissors for slices and knife to avoid hand injury. Conclusion : This study would contribute to kitchen environment for fall prevention and ease in use.