• Proceedings of the Korean Society of Precision Engineering Conference
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• 2006.05a
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• pp.171-172
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• 2006

Most existing studies for stress analysis of teeth have employed small number of teeth, and used big element size using F-E models. Therefore, the results are not accuracy enough for showing the internal stress variation. 15 males' and 13 females' mandibular first premolar are employed for internal structure's study of teeth and small element size for a FE model are used. According to these processes, stress distribution of internal parts of teeth are well shown, and the stresses are varied a lot between enamel layer and dentine layer, but there is little variation on pulp chamber.

• Food Science and Preservation
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• v.16 no.3
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• pp.321-326
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• 2009

We assessed quality changes in and washing effects (time and method) on lettuce (Lactuca sativa L.) treated with micro-bubbles. Samples were treated with micro-bubbling for 1, 3, or 5 min, and the 5-min treatment yielded the best results in terms of reduced total microorganism counts, sensory aspects, and degree of washing. Total microorganism counts were 4.30 log colony-forming units (CFU)/g in unwashed lettuce(CT), 4.10 log CFU/g in hand-washed lettuce (HW), 3.98 log CFU/g in conventional, bubble-washed lettuce (BW) and 3.25 log CFU/g in micro-bubble-washed lettuce (MW). In comparison, total counts of samples examined after 10 days of storage were 7.00 log CFU/g for CT, 6.19 log CFU/g for HW, 6.02 log CFU/g for BW, and 5.89 log CFU/g for MW. The lowest counts were seen after micro-bubble treatment. BW and MW samples showed significantly higher counts than did CT and HW samples. In general, BW and MW samples did not vary significantly in count numbers. MW showed a 2.3-fold lower residual pesticide level compared with CT, and also had the lowest level of impurities. HW and BW samples were not well washed.