• YAKHAK HOEJI
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• v.38 no.1
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• pp.38-45
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• 1994

An analytical method using capillary electrophoresis (CE) was developed for quantitation of water soluble vitamin contents in various vitamin products. The method includes the optimization of separation of 11 water soluble vitamins changing the micellar concentration and pH of running buffer, applied voltage and sample preparation. Best resolution was obtained with 25 mM phosphate buffer (pH=8.0) containing 50 mM sodium dodecyl sulphate (SDS) as micellar phase. At optimum condition, water soluble vitamins were determined in orange juice and vitamin products such as vitamin C pulvis, vitamin injection, coated multivitamin tablet. The quantitative analysis of water soluble vitamins with CE was suitable for quality control of pharmaceutical products with sound reproducibility.

• Journal of Biosystems Engineering
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• v.28 no.5
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• pp.465-468
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• 2003

A microdialysis coupled flow injection amperometric biosensor was calibrated to measure the concentration of glucose using 7 standard samples from 10ml to 70ml of glucose solution. The output of the sensor increased linearly with an increase in the glucose concentration with an $R^2$ correlation of 0.99. The amperometric biosensor was then applied to measure the. glucose concentration of 2 commercial samples(Orange and Pineapple juice) and the results compared with HPLC. Around 12% error was observed in glucose concentration measurements of the samples analyzed. The sensor has potential in rapid measurement once the calibration is done. Potential for on-line sensing is also discussed.

• Journal of the Korean Home Economics Association
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• v.18 no.1
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• pp.35-40
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• 1980

This study was designed to find out the mineral content in Korean foods. The data will be used as a fundamental guide in planning sodium and potassium restricted diet in Korea. The study is part 6 sodium and potassium content in meat, eggs and fish. The previous study is s follows: part1 and part 5 on vegetables and fruit, part 2 on cereals, part 3, on milk and soft drinks and part 4 on orange juice and nectars. part 6 includes 10 beef cuts, 5 retail items of pork, 4 parts of chicken, 2 kinds of eggs and 15 individual kinds of fish were collected from the market and analyzed for the content of sodium and potassium by atomic absorption spectrophotometry. The following tables 1-5 show the result.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.748-752
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• 1995

Canned and bottled orange juices currently sold in Korean market were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed after opening at 4 week intervals. Activation energy, $Q_{10}$ values and shelf-life at respective temperatures were calculated from the data on various quality indexes. Proposed indexes were lead, tin, iron and vitamin C contents in canned juices and vitamin C content and browning index in bottled juices and $Q_{10}$ values for these parameters were in the range of $1.3{\sim}2.0$. Shelf-life calculated for canned juices at 10, 20 and $30^{\circ}C$ were 10, 6 and 3 months and that in bottled juices, 24, 12 and 6 months, respectively. When the distribution temperature of juices in Korea is assumed to be $15^{\circ}C$ average, the optimum shelf-life was estimated to be 8 months in canned juices and 18 months in bottled juices. In order to ascertain the safety of canned orange juices, efforts are needed to re-examine the recommended distribution period, legal limit for lead and improvement of container materials.

• Journal of the korean academy of Pediatric Dentistry
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• v.50 no.2
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• pp.205-216
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• 2023

This study aimed to compare the color stability and surface roughness of three-dimensional (3D) printing resin according to polishing methods. 3D-printed resin specimens were fabricated at TC-80DP (Graphy, Seoul, Korea) with a stereolithography 3D printer, and the specimens were divided into three groups, each of which was not polished, was polished using Enhance^®, and was polished using a Sof-Lex^TM disc. The CIE L^*a^*b^* value and the surface roughness of each group were measured and immersed in artificial saliva and orange juice after 0, 1, 7, 30, and 60 days, and the color difference (ΔE^*) was calculated. As a result of the study, no noticeable color change was observed in artificial saliva, but a noticeable color change was demonstrated in orange juice after 60 days of immersion, and the difference was significant. In the Sof-Lex^TM group, surface roughness according to the solution was found to be significantly higher in the orange juice than that in artificial saliva. No significant difference in color change was found according to the polishing method, but surface roughness was significantly lower in the Sof-Lex^TM group than both that of the unpolished group and that of the Enhance^® group. Nevertheless, all groups exhibited clinically acceptable properties regardless of their higher surface roughness than the threshold for plaque accumulation. Overall, this study recommends utilizing Sof-Lex^TM for polishing 3D printing resin when used in primary anterior tooth coverage.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.153-160
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• 2011

In this study, we have developed taste and other functional enhancements of yam chips, from tasteless and flavorless yam slices, through the process of soaking freeze-dried yam in different commercially available juices, including apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng, and black garlic juice. The analyses of color (brightness, redness and yellowness), pH, brix, acidity, total polyphenol, total flavonoids, total sugar and reducing sugar, DPPH and ABTS scavenging activity, reducing power and nitrite scavenging activity, of the different yam chips showed that the freeze-dried yam slices absorb various components of fruit juices, such as flavonoids, sugars, organic acids and flavors, during the soaking process. These changes resulted in increased taste (both sweet and sour tastes), flavor and antioxidant activity in the yam chips. The soaking time for yam slices in juice is considered to be a crucial factor for the taste and bioactivity of yam chips. In the case of grape juice-yam chips, which had the highest preference among the 8 different chips, the optimum soaking time was noted as 120 seconds. The optimization of the soaking process is necessary for various juices. These results suggest that taste, and other functional enhancements, in yam chips can be developed by juice-soaking and freeze-drying methods.

• Korean Journal of Biological Psychiatry
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• v.6 no.2
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• pp.176-188
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• 1999

Objective : The purpose of this study was to evaluate the effects of alcohol on neurocognitive function, psychomotor performance and subjective response in healthy Korean adults with different ALDH2 genotypes. Method : A total of 24 males, half with active $ALDH2^*1/2^*1$ and the other with inactive $ALDH2^*1/2^*2$, was selected through genotyping using restriction fragment length polymorphism. In a double-blind, placebo-controlled cross-over design, each subject consumed 0.5g/kg dose of alcohol, given as a mixture of 40% vodka and orange juice, and placebo(orange juice) on two separate occasions on an average of weekly intervals. The blood alcohol concentrations(BACs) were measured using a breath analyzer at baseline and at 30, 60 minutes after drinking. P300s were measured at baseline and at 30 minutes after alcohol and placebo intake. Vital signs and psychomotor performance[Critical Flicker Fusion Threshold(CFFT), Choice Reaction Time (CRT), Digit Symbol Substitution(DSS)] were measured at baseline and at 60 minutes after alcohol and placebo intake. Subjective responses were measured at the end of the study. The statistical analysis focused on whether there were any differences between groups with different ALDH2 genotypes. Results : The major results are as follows. 1) BACs in the inactive group were overall equivalent to those in the active group. Only in terms of time, BACs were significantly higher overall at 30 minutes than at 60 minutes after alcohol intake. 2) Pulse rates were significantly increased after alcohol intake compared with placebo, and the increase was greater in the inactive than in the active group. 3) P300 latencies in leads Fz(frontal), Cz(cental) and Pz(parietal) were significantly increased after alcohol intake compared to placebo, and the increase was greater in the inactive than in the active group. P300 amplitudes in leads Cz and Pz were significantly decreased overall after alcohol intake compared to placebo. 4) Compared with placebo, alcohol produced significant effect on the psychomotor performance : impairment in the inactive group, improvement in the active group. 5) Compared with placebo, alcohol significantly induced a negative or an intense effect on the subjective responses in the inactive group, but little negative and even a somewhat positive effect in the active group. Conclusions : These results suggest that ALDH isozyme variance might be an important factor to determine the effects of acute dose of alcohol on the various psychobehavioural functions and also to determine the alcohol use pattern and to predict the future development of alcohol overuse and/or abuse.

• Journal of the korean academy of Pediatric Dentistry
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• v.33 no.3
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• pp.469-481
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• 2006

Among the etiologic factors of enamel corrosion, daily intake has been considered with a profound interest, especially the intake of acidic drinks. It is thought that the rapid consumption of acidic drinks will not only results in the affection to the teeth but also to the surface of the tooth-colored restorative materials. Therefore, the puopose of this study is to examine the alterations occurred in the surface of the tooth-colored materials according to the exposed time, with 3 most common acidic drinks in contact with daily life. Resin-modified glass-ionomer, polyacid-modified composite resin, composite resin were immersed on 0.9% NaCl, Coke, orange juice, sports beverages as 4 groups in each. The surface hardness and the surface roughness of specimens were measured with following methods: before immersion, 1 day after immersion, 1-,2-,3-,4- weeks after immersion. Results were as follows. 1. Tooth-colored restorative materials, with the exception of composite resin, showed statistically significant changes in surface hardness and roughness when immersed on acidic drinks(p<0.05). 2. The degree of change in surface hardness and roughness occurred as follows, in order of severity from greatest to least resin-modified glass-ionomer, polyacid-modified composite resin, composite resin 3. Sports beverages resulted in greater alterations to surfaces than Coke and orange juice. 4. In the SEM image of the groups immersed in acidic drinks, resin-modified glass-ionomer and polyacid-modified composite resin showed loss of filer. Severe cracks were observed, especially on the resin-modified glass-ionomer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Journal of the korean academy of Pediatric Dentistry
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• v.49 no.4
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• pp.428-441
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• 2022

The purpose of this study is was to compare the color stability of alkasite and other restorative materials commonly used in the field of pediatric dentistry and to study a color change in response to various beverages. Test specimens of glass ionomer, resin modified glass ionomer, alkasite restorative material, and composite resin were prepared, and the color stability was measured after thermocycling. Each specimen was also subdivided into 5 groups and submerged in PBS, coffee, green tea, coke, and orange juice to analyze the color change from the original CIE L^*a^*b^* values after 7, 14, 21, and 28 days. Composite resin showed the best color stability after thermocycling, followed by alkasite restorative material, glass ionomer, and resin modified glass ionomer. Submerging in various beverages for 7 days resulted in color change in all test specimens, with alkasite restorative material showing less color change than glass ionomer but greater change than composite resin. Alkasite restorative material showed the greatest color change in coffee, followed by green tea and orange juice, but almost no change in coke and PBS even after 28 days of submersion.