• Fisheries and Aquatic Sciences
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• 제16권3호
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• pp.143-147
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• 2013

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

• 대한치과보철학회지
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• 제55권1호
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• pp.32-37
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• 2017

본 증례에서는 소수 잔존치를 가진 환자에 있어 새로운 인상 채득법을 이용해 국소의치를 제작하였다. 이 방법에서는 McLean의 기능인상법의 개념에 따라 임시 의치를 이용한 기능 인상채득 후에 비가역성 하이드로콜로이드로 overimpression을 채득하였다. 이러한 방법은 모델링 컴파운드를 사용한 변연 형성의 필요성이 없으며, 짧은 시간에 과연장되지 않은 의치 인상을 채득할 수 있으며 개인 트레이가 정확하게 적합된다는 유용성이 있다.

• Food Science and Biotechnology
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• 제17권4호
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• pp.794-798
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• 2008

Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.

• 대한치과보철학회지
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• 제37권3호
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• pp.301-312
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• 1999

The purpose of this study was to compare the accuracy of currently used elastomeric impression materials for complete arch impression taking. Five elastomers (Impregum, Permlastic, Express, Extrude, Examix) and one Irreversible hydrocolloid (Aroma-fine) were tested. For each material, 5 impressions were made of stainless steel model to which five tapered posts were attached. Custom trays were used for polyether and polysulfide impression materials, and putty/wash two step technique was used for addition polyvinylsiloxane impression materials. Improved stone mod els were poured to all impressions. Accuracy of the materials was assessed by measuring ten distances on stone dies poured from impressions of the master model. All measurements for master and improved stone models were made with three dimensional measuring machine. The results were as follows 1. The dimensional accuracy of polyether, extrude, and examix were significantly superior to poly-sulfide, exress, and alginate in reproducing full arch mode (p<0.05) 2. There were no statistical differences in dimensional accuracy for full arch impression between polyether extrude and examix (p>0.05). 3. there were no statistical differences in dimensional accuracy between polysulfide, express, and alginate(p>0.05). 4. There were no statistical differences between addition polyvinyl siloxane materials (p>0.05) 5. There were no statistical differences between anterior-posterior and lateral dimensional changes of all impression materials (p>0.05).

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.587-594
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• 2020

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

• 대한간호학회지
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• 제41권6호
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• pp.814-820
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• 2011

Purpose: This study was performed to compare the effects of standardized peristomal skin care (SPSC) and crusting technique (CT) on the peristomal skin of ostomates. SPSC was developed by a consensus among the expert group based on a comprehensive review of the relevant literature and hospital protocols. Methods: A randomized controlled pilot trial with 2 parallel arms was used. A total of 81 ostomates, who were recruited from a tertiary hospital, completed the baseline, 1-month, 2-month, and 3-month follow-up (SPSC group, n=45; CT group, n=36). SPSC consisted of water cleansing and direct application of ostomy appliances. CT involved crusting hydrocolloid powder and patting with water sponge or protective barrier liquid film. The outcomes of the study were assessed by skin problems, such as discoloration, erosion and tissue overgrowth; the domains of the evaluation tool used in examining the peristomal skin. A generalized estimating equation model was used to examine the effects according to time and group. Results: In both SPSC and CT groups, the likelihood of occurrence of discoloration (OR, 1.99; 95% CI, 1.61-2.46), erosion (OR, 1.87; 95% CI, 1.55-2.25) and tissue enlargement (OR, 1.94; 95% CI, 1.36-2.77) increased with time. There was no significant difference in discoloration between the groups, whereas the probability of erosion (OR, 0.38; 95% CI, 0.16-0.89) and tissue overgrowth (OR, 0.09; 95% CI, 0.02-0.55) was lower in the SPSC group than in CT group. Conclusion: SPSC was sufficient in preventing peristomal skin problems of ostomates compared to the CT.

• The Journal of Advanced Prosthodontics
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• 제5권4호
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• pp.369-373
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• 2013

PURPOSE. The objective was to evaluate canine positions, intercanine tip width (ICTW) and width of distal surface of canine (WDC), related to facial landmarks including interalar width (IAW), intercommissural width (ICoW), and distance between left and right projection lines drawn from inner canthus of eyes to alae of the nose (DPICa) in a group of Thai. MATERIALS AND METHODS. One hundred Thai subjects aged 18-35 years were selected. IAW and ICoW were measured on subject's face using digital vernier caliper. Irreversible hydrocolloid impression of the upper arch was taken, and a cast was poured with dental stone. Silicone impression material was used to take imprint of the incisal edge of upper six anterior teeth. DPICa was obtained from the subject's face using custom-made measuring equipment and marked on the silicone incisal imprint. The marks were then transferred from the imprint to the stone cast and measured with digital caliper. The ICTW and WDC were also measured on the stone cast. Pearson's correlation was used to determine the correlation. RESULTS. The results revealed that the correlation between ICTW-ICoW was 0.429 and ICTW-DPICa was 0.573. The correlation between WDC-ICoW was 0.426 and WDC-DPICa was 0.547. However, IAW did not show any correlation with ICTW or WDC (P>.05). CONCLUSION. The correlation between canine position and facial landmarks was found. ICTW and WDC had relationship with ICoW and DPICa. DPICa showed stronger correlation with the position of maxillary canine than that of ICoW.

• 한국식품과학회지
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• 제43권3호
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• pp.321-328
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• 2011

본 연구에서는 대추를 필름 형태의 식품 소재로 개발하였다. 대추 필름 제작에 고분자 분쇄 방법으로 사용된 HPH는 대추 필름의 인장 강도와 수분 투과도를 향상시켰다. 기존에 개발된 많은 다른 생고분자 필름보다 높은 인장 강도와 낮은 수분 투과도는 열접합강도와 함께 식품에 있어 HPH 대추 필름의 상업적 적용 가능성을 보여주었다. 대추 필름은 대추 고유의 형태와 크기에 제한 없이 여러 식품에 코팅 또는 롤 형태로 사용될 수 있을 것으로 기대된다.

• 한국식품과학회지
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• 제44권2호
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• pp.162-167
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• 2012

톳으로부터 HPH를 이용해 식품에 적용 가능성이 있는 가식성 필름을 제작할 수 있었다. HPH 처리 압력의 증가는 필름의 강도와 깨짐성을 증가시켰고, 단면이 조밀하고 균일한 필름을 형성시켰다. HPH의 처리 횟수의 증가 또한 필름의 단면을 조밀하게 하였다. 개발된 톳 필름은 보고된 많은 다른 생고분자 필름들에 비해 상대적으로 강도, 깨짐성, 그리고 수분 저항력이 낮아 코팅 또는 롤을 비롯한 필름 형태로 건조 식품 또는 중간 수분 식품에 적용될 수 있는 가능성을 보여주었다.

• 한국식품과학회지
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• 제20권4호
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• pp.618-624
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• 1988

대체 전분과 hydrocolloids(xanthan gum과 locust bean gum의 혼합물)첨가에 따른 조전분 및 녹두묵의 특징을 평가하기 위해 DSC와 amylograph를 이용하여 전분의 호화양상을 측정하였고, 관능검사 및 IUTM 측정을 통해 묵의 텍스쳐 특성을 조사하였다. 상 전이 엔탈피는 녹두-가교 혼합 전분이 녹두-비 변성혼합 전분보다 녹두 조전분에 더 유사하제 나타났다. Hydrocolloids 첨가는 초기점도 증가에는 크게 영향을 미치지 않았으나 온도가 높아지면서 점도를 현저하게 증가시켰다. $50^{\circ}C$까지 냉각한 후의 점도는 가교혼합 전분과 녹두 조전분이 유사하게 나타났다. 관능검사의 삼점검사 결과에서는 표준묵과의 차이를 감지하지 못하는 농도가 가교전분에서 더 높았다. 또한 혼합전분 사용시 녹두묵의 단단한 정도와 응집력이 hydrocolloids첨가시 그 차이를 감소시키는 것으로 나타났다. IUTM 측정결과, 변형도에 따라 받는 힘의 크기가 다른 것을 알 수 있으며 90% 변형에서 나타난 단단한 정도는 관능검사의 결과와 유사한 경향을 나타냈다. 따라서 본 실험과 같은 조건하에서는 녹두묵 제조시 hydrocolloids를 첨가함으로써 대체 전분의 이용가능성을 더 증가시킬 수 있다고 생각된다.