• 대한치과의사협회지
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• 제4권1호
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• pp.5-7
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• 1963

The purpose of this investigation was to study the preperty of flow for seven different impression materials presently available in KOREA. In this study ,200 grams of a load was applied at regular intervals. As the result of this study, following points were revealed in terms of flow property of respective materials. 1)Impression plaster and irreversible hydrocolloid impression materials were found to have insufficient working time due to their tendency to set rapidly after mixing. 2)Regarding to impresssion pastes, it was found that it has manifested an ideal flow property until 2 minutes after mixing. Clinically, this material seems to allow sufficient working time for its manipulation.

• 한국식품영양과학회지
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• 제25권4호
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• pp.715-719
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• 1996

Dietary fibers consist mostly of complex carbohydrates such as cellulose, hemicelluloses and pectins, and also included are carbohydrate-based gums or hydrocolloids exampled as alginate, carrageenan, galactomannan xanthan, etc. Due to structural diversity, dietary fibers can be classified by various ways i.e., source, plant function, solubility, charge and topology. Understanding on the plant cell wall structure is of primary importance, since physicochemical properties of dietary fibers are dependent on the existence patterns in the cell wall. Depending on the four distinct observational dimensions, the physical parameters of dietary fibers were discussed in terms of raw sources, bulky & complex plant cell wall materials, individually separated hydrocolloid materials and specifically designed materials. Each existence state possesses the distinct physical parameters governing a variety of physiological properties of dietary fibers.

• 한국식품영양과학회지
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• 제45권9호
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• pp.1324-1332
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• 2016

강력분 80%와 쌀가루 20%에 baker's%로 검류로 HPMC, xanthan gum, guar gum, glucomannan 등을 각각 1% 첨가한 혼합분으로 만든 식빵의 품질 특성을 평가하기 위하여 빵의 부피 및 비용적, 굽기 및 냉각 손실률, 수분 함량, 수분활성도, crumb 조직감, crumb 색도, 관능검사 등을 분석하였다. 식빵의 부피는 HPMC와 glucomannan 첨가구가 유의적 차이 없이 가장 컸고 xanthan gum 첨가구가 가장 작았으며, 비용적은 부피의 결과와 반대였다. 냉각 손실률은 guar gum 첨가구가 9.25%로 가장 높았고, glucomannan 첨가구가 7.78%로 가장 낮았다. 수분 함량은 저장기간 동안 glucomannan 첨가구가 가장 많았고 대조구가 가장 적었다. Crumb 조직감 특성에서 경도는 glucomannan 첨가구가 낮고 탄력성은 높아 부드러웠으며, xanthan gum 첨가구는 경도 값이 높아 부드럽지 못하였다. 응집성, 씹힘성, 검성은 glucomannan과 HPMC 첨가구가 가장 낮았고 xanthan gum 첨가구가 가장 높았다. Crumb 색도 측정에서 L 값은 HPMC 첨가구가 높았고 xanthan gum 첨가구가 가장 낮았다. a 값은 모두 유사하였으나, b 값은 HPMC 첨가구가 가장 낮아 밝았고 xanthan gum 첨가구는 가장 높아 어두웠다. 관능검사의 종합점수에서 HPMC와 glucomannan 첨가구가 유의적 차이 없이 높은 점수를, xanthan gum 첨가구가 낮은 점수를 얻었다. 이상의 실험으로 강력분과 쌀가루 8:2의 혼합분에 hydrocolloids를 첨가하여 식빵 제조 시 HPMC와 glucomannan의 첨가가 부피, 부드러움, 맛과 향, 노화 지연 등에 효과적인 것으로 나타났다.

• 한국식품영양과학회지
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• 제44권12호
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• pp.1819-1825
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• 2015

강력분 80%와 쌀가루 20%를 혼합한 후 검류로 HPMC, xanthan gum, guar gum, glucomannan 등을 각각 1% 첨가하여 반죽의 물성학적 특성을 분석하였다. 혼합분의 Amylograph 분석에서 호화온도는 xanthan gum 첨가구가 가장 낮았으며 유의적 차이가 있었다(P<0.05). 최고점도 온도도 같은 경향을 나타냈으며, 최고점도는 xanthan gum 첨가구가 가장 높았고 glucomannan 첨가구가 가장 낮았으며 유의적 차이가 있었다. Viscograph 분석에서 호화개시온도와 최고점도는 Amylograph 결과와 일치하였으며, 유지온도와 냉각온도에서의 점도는 xanthan gum 첨가구가 가장 높았다. Breakdown은 xanthan gum 첨가구의 값이 가장 높았고 대조구와 HPMC 첨가구가 가장 낮았으며, setback은 HPMC 첨가구가 가장 높았고 xanthan gum 첨가구가 가장 낮았다. Farinograph에서 반죽의 되기는 HPMC 및 xanthan gum 첨가구가 유의적으로 높았으며, 흡수율은 glucomannan 첨가구가 가장 높았다. 반죽형성시간은 대조구에 비하여 guar gum 첨가구가 길었다. 안정도는 대조구에 비하여 HPMC와 guar gum 첨가구는 유의적 차이가 없었으나 xanthan gum 첨가구는 훨씬 짧아져 유의적 차이가 있었다(P<0.05). 약화도는 대조구에 비하여 HPMC와 guar gum 첨가구는 짧아졌으나 xanthan gum과 glucomannan 첨가구는 길어졌다. FQN은 HPMC와 guar gum 첨가구가 대조구에 비해 높았다. 반죽의 발효부피 분석에서 guar gum과 HPMC 첨가구의 부피가 컸고, 반죽의 pH는 HPMC 첨가구가 가장 낮았다. 이상의 실험으로 hydrocolloids가 밀가루와 쌀가루 혼합분의 paste, 반죽, 발효부피, 반죽의 pH 등에 영향을 주었다.

• Food Science and Biotechnology
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• 제15권5호
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• pp.721-727
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• 2006

This study was carried out to investigate the effect of hydrocolloids on the changes in physical properties of a model ice cream. The model ice cream contained water, sugar, skin milk powder, com oil, and 4 different hydrocolloid stabilizers (gelatin, pectin, hydroxyethylstarch, locust bean gum), was manufactured in a batch type freezer. The following physical characteristics of ice cream were examined: flow behavior, overrun, air cell size, ice crystal size, and melt resistance. With regard to flow behavior, all of aged mixes had a lower apparent viscosity relative to the mix before aging, and ice cream mix containing locust bean gum had the highest viscosity. Air cell size was observed to range from 20 to $38\;{\mu}m$, and ice cream with locust bean gum showed the largest size. There was an inverse correlation between overrun and air cell size. The ice crystal sizes of all samples ranged from 25 to $35\;{\mu}m$. Ice cream with added pectin contained the smallest ice crystal size, which was significantly difference from other stabilizers (p<0.05), and resulted in superior melt resistance with increased melting time compared to other samples.

• The Journal of Advanced Prosthodontics
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• 제8권5호
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• pp.380-387
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• 2016

PURPOSE. The storage conditions of impressions affect the dimensional accuracy of the impression materials. The aim of the study was to assess the effects of storage time on dimensional accuracy of five different impression materials by cone beam computed tomography (CBCT). MATERIALS AND METHODS. Polyether (Impregum), hydrocolloid (Hydrogum and Alginoplast), and silicone (Zetaflow and Honigum) impression materials were used for impressions taken from an acrylic master model. The impressions were poured and subjected to four different storage times: immediate use, and 1, 3, and 5 days of storage. Line 1 (between right and left first molar mesiobuccal cusp tips) and Line 2 (between right and left canine tips) were measured on a CBCT scanned model, and time dependent mean differences were analyzed by two-way univariate and Duncan's test (${\alpha}=.05$). RESULTS. For Line 1, the total mean difference of Impregum and Hydrogum were statistically different from Alginoplast (P<.05), while Zetaflow and Honigum had smaller discrepancies. Alginoplast resulted in more difference than the other impressions (P<.05). For Line 2, the total mean difference of Impregum was statistically different from the other impressions. Significant differences were observed in Line 1 and Line 2 for the different storage periods (P<.05). CONCLUSION. The dimensional accuracy of impression material is clinically acceptable if the impression material is stored in suitable conditions.

• 대한치과교정학회지
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• 제13권1호
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• pp.73-82
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• 1983

The author studied on the dental arch widths and lengths and height of palates at 3 groups of dentition: mixed dentition, early permanent dentition, young adult, having normal occlusion and dentition. The models of the 336 maxillary and mandibular case, made from alginate-base hydrocolloid impressions were measured and analyzed statistically. The result as follows; 1. The upper intercanine width increased between the mixed dentition group and early permanent dentition group but there was no change in the young adult group in both sexes. The lower intercanine width increased between the mixed dentition group and early permanent dention group in the male. 2. The upper and lower 1st bimolar width increased slightly with age in the male but there was no change in the female. 3, The sex difference found in this study was one of absolute size, the female being slightly smaller than the male in the early permanent dentition group and young adult. 4. The arch length had no notable sexual differences and decreased between the mixed dentition group and early permanent dentition group. There was no change in the arch length in the young adult. 5. The height of palate increased gradually with age.

• 구강회복응용과학지
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• 제21권1호
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• pp.83-93
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• 2005

This study was designed to investigate the fitness of adjustable dental impression trays. The size and shape of these trays were designed from the results of the dental arch size of Korean adults. Tray samples were made by CAD-CAM working. A hundred dental students(male:50, female:50) were selected for taking irreversible hydrocolloid impression using these trays. The author measured the width and length of impression material on the several measuring points. The results obtained were as follows : 1. Uniform impression material thickness was achieved by controlling the width of the tray using stops and beveled guides. 2. In the upper tray, the impression material thickness was measured to be rather great showing thickness of the labial vestibule 8.3 mm and the midpalatal part 8.6 mm. 3. In the lower tray, length of the impression material of the labial vestibule of first, second premolar contact point was 7.8 mm, and thickness of the lingual part of premolars(1.8 mm) and molars(1.9 mm) showed small values. 4. In the lower tray, the impression material thickness of the buccal shelf area(0.2 mm) and the retromolar pad area(0.6 mm) was measured to be too small.

• 대한치과의사협회지
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• 제17권9호통권124호
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• pp.701-708
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• 1979

A series of combined impressions, alginate impressions and rubber base impression made of the lower left quadrant of one subject having a cast gold crown with six reference marks on lower let 1st molar. the combined impressions of hydrocolloid were removed from the mouth at 2.5min, after the insertion of the tray. The alginate impressions were removed from the mouth at 2min, after the insertion of the tray. The rubber base impressions were removed from the mouth at 10min. The effect on the accuracy of the combined impressions, alginate impressions and rubber base impressions was obtained following results by comparing the distances between the reference marks in indirect stone cast with the standard measurements of the cast gold crown prior to cementation. The findings through this study could be summarized as follows; 1. The accuracy of combined impression was superior to that of alginate impression, but it was inferior to that of rubber base impressions. 2. Combined impressions produced a little distortion of the mesio-distal length, alginate impressions produced the largest distortion, ut rubber base impressions produced the least distortion.

• 대한치과보철학회지
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• 제27권2호
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• pp.131-141
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• 1989

This study was designed to investigate the fitness of stock tray in Korean adults. 107 dental students (male: 87, female: 20) who have normal occlusion and symmetric facial fom were selected. The upper and lower stock tray (Osungtray, Osung Co., Korea) fit with dental arch were selected for taking irreversible hydrocolloid impression. The author measured the thickness of impression material about two items, that is, width and length on the flange of stock tray. Several measuring points on the dental arches and palatal area were checked with Goldman Fox prove (Hu-Friedy, U.S.A.). The obtained results were as follows: 1. The width of impression material on buccal flange of upper and lower trays were narrower than any other measuring point, but the thickness of impression material on the palatal area of upper stock tray was the widest of all measuring points. 2. The length on buccal flange of lower stock tray was shorter, but the length on tray flange of lower stock tray at lingual frenum area was longer. 3. On upper dental arch, the upper extra-large tray was used in 53% of subjects, but upper small tray was not used. 4. On lower dental arch, the large tray was used in 55% of subjects. 5. There was not adequate tray on upper dental arch in 4 subjects.