• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.447-452
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• 2007

This study was peformed to estimate manganese intake and the major food source of manganese in Korean adults. The 354 subjects aged over 20 years were measured anthropometrics and dietary intake using 24-hour recall method. Daily intake and the major food sources of manganese were calculated using manganese database of food composition tables in Korea, USA and Japan. The average age, height, weight and BMI were 54.6years, 165.7cm, 67.2kg and $24.5kg/m^2$ for men and 53.8 years, 153.7cm, 59.1kg and $24.9kg/m^2$ for women, respectively. The daily energy and manganese intake of men were significantly higher than those of women (1740.9 kcal vs. 1432.6 kcal; p<0.001, 3.7mg vs. 3.2mg; p<0.01). However, daily manganese intake per 1000kcal between men and women was not significantly different (2.2mg/1000kcal vs. 2.3mg/1000kcal). Daily manganese intakes from each food group were 1.9mg from cereals, 0.5mg from vegetables, 0.4mg from pulses and 0.2mg from seasonings. The 20 major food sources of dietary manganese were rice, soybean, sorghum, Kimchi, tobu, wheat flour, red pepper powder, small red bean, glutinous millet, soybean paste, potato, Ramyeon, green pepper, noodle, buckwheat Naengmyeon, soybean sprout, laver, watermelon, perilla seeds powder and soy sauce. Manganese intake from these 20 foods was 74.0% of the total dietary manganese intake. In conclusion, daily manganese intake of the subject was 3.4mg (2.2mg/1000 kcal) and met adequate intake of manganese. The mai or food sources of manganese were cereals, pulses, and vegetables such as rice, soybean, sorghum, Kimchi and tobu.

• The korean journal of orthodontics
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• v.25 no.3 s.50
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• pp.235-245
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• 1995

The purpose of this paper is to review two recently reported, long-term studies of several chemical methods to control gingivitis and decalcification in adolescent orthodontic patients. The first study(gingivitis study) was designed to determine whether conventional toothbrushing and twice daily use of a brush-on 0.4 per cent $SnF_2$ gel containing more than 90 per cent available $Sn^{2+}$ would be more effective for controlling plaque accumulation and gingivitis in the presence of orthodontic appliances than conventional toothbrushing alone. The second study(decalcification study) was designed to compare the effectiveness of controlling decalcification in orthodontic patients with either a II00 ppm F tooth paste used alone, this same toothpaste and a 0.05 percent NaF rinse or this toothpaste and a 0.4 percent $SnF_2$ gel. In the gingivitis study, sixty-five consecutively treated adolescents who were to receive full-mouth fixed orthodontic appliances were assigned to two groups according to age and sex criteria. In the decalcification study an additional 30 subjects(95 total) were similarly assigned to a third group. The first group(control, n=35) used only toothbrushing with a standard fluoride(1100 ppm F) toothpaste. The second group used toothbrushing with a similar dentifrice supplemented with a 0.4 percent $SnF_2$ gel($SnF_2$ gel group, n=30) used twice daily for the entire 18-month study period. The third group(in the decalcification study only) used a similar toothpaste and 0.05 percent NaF rinse(NgF rinse group, n=30). Clinical assessments of plaque accumulation using the Plaque Index, gingival inflammation using the Gingival Index, and coronal staining were completed single-blinded before appliances were placed and 1, 3, 6, 9, 12 and 18 months after appliances were placed. Decalcification was assessed single blind on all labial surfaces of all erupted teeth before appliances were placed and 3 months after appliances were removed. The results of the gingivitis study indicated that the $SnF_2$ gel gorup had significantly lower scores for the Plaque Index(p<0.01) and Gingival Index(p<0.001) at all examinations during orthodontic treatment than did the control group. In the $SnF_2$ gel group, one subject developed mild coronal staining and two subjects developed moderate staining. In the decalcification study, when pre-treatment levels of decalcification were subtracted from post-treatment values, significantly lower decalcification scores(p<0.05) were found for both whole mouth and first molars in the NaF rinse and gel groups as compared with the control gorup(toothpaste alone). Although the gel group consistently had less decalcification than the rinse group, this difference only approached statistical significance.

• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.405-412
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• 2017

To aid in the development of a food nutrient database that provides the dietary fiber composition of eat-out Korean foods, we determined the total dietary fiber (TDF) content in the eat-out Korean foods Muchim, Bokkeum, and Guk (Tang) using a dietary fiber autoanalysis instrument. A total of 59 samples were collected from Gangwon-do, Gyeonggi-do, Gyeongsangdo, Seoul, Jeonla-do, and Chungcheong-do. First, among 14 samples of Muchim, the TDF content of Kkaennip namul, Goguma-julgi-namul, and Dallae-namul (4.33~6.24, 3.16~5.07 and 3.70~4.99 g/100 g, respectively) was higher than the other types of Muchim. There was no significant difference in TDF content of Muchim (p>0.05) among locations. Among 13 samples of Bokkeum, the TDF content of Pyogo-beoseot-bokkeum (4.77~6.66 g/100 g) and Miyeok-julgi-bokkeum (4.16~7.47 g/100 g) was higher than the other types of Bokkeum. The TDF content of Pyogo-beoseot-bokkeum in Gyeongsang-do was the lowest and the TDF content of Miyeok-julgi-bokkeum in Gangwon-do was the highest (p<0.05). The TDF content of spinach soybean paste soup (1.34~2.21 g/100 g), Dakgogi-yukgaejang (1.61~2.45 g/100 g), duck stew (1.25~2.80 g/100 g) and spicy yellow croacker stew (1.70~2.27 g/100 g) were higher than the other types of Guk (Tang). There was no significant difference in TDF content of Guk (Tang) among locations (p>0.05).

• Journal of the Microelectronics and Packaging Society
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• v.25 no.3
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• pp.13-19
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• 2018

The soldering property of Pb-containing solder(Sn-Pb) and Pb-free solders(Sn-3.0Ag-0.5Cu and Sn-1.0Ag-0.7Cu-1.6Bi-0.2In) for solar combiner box module was compared. The solar combiner box module was composed of voltage and current detecting modules, diode modules, and other modules. In this study, solder paste printability, printing shape inspection, solder joint property, X-ray inspection, and shear force measurements were conducted. For optimization of Pb-free soldering process, step 1 and 2 were divided. In the step 1 process, the printability of Pb-containing and Pb-free solder alloys were estimated by using printing inspector. Then, the relationship between void percentages and shear force has been estimated. Overall, the property of Pb-containing solder was better than two Pb-free solders. In the step 2 process, the property of reflow soldering for the Pb-free solders was evaluated with different reflow peak temperatures. As the peak temperature of the reflow process gradually increased, the void percentage decreased by 2 to 4%, but the shear force did not significantly depend on the reflow peak temperature by a deviation of about 0.5 kgf. Among different surface finishes on PCB, ENIG surface finish was better than OSP and Pb-free solder surface finishes in terms of shear force. In the thermal shock reliability test of the solar combiner box module with a Pb-free solder and OSP surface finish, the change rate of electrical property of the module was almost unchanged within a 0.3% range and the module had a relatively good electrical property after 500 thermal shock cycles.

• Journal of the Korean Society of Radiology
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• v.5 no.2
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• pp.93-96
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• 2011

Currently, the development of direct conversion radiation detector using photoconductor materials is progressing in widely. Among of theses photoconductor materials, mercuric iodide compound than amorphous selenium has excellent absorption and sensitivity of high energy radiation. Also, the detection efficiency of signal generated in photoconductor film varies by electric filed and geometric distribution according to top-bottom electrode size. Therefore, in this work, the x-ray detection characteristics are investigated about the size of top electrode in $HgI_2$ photoconductor film. For sample fabrication, to solve the problem that is difficult to make a large area film, we used the spatial paste screen-print method. And the sample thickness is $150{\mu}m$ and an film area size is $3cm{\times}3cm$ on ITO-coated glass substrate. ITO(Indium-Tin-Oxide) electrode was used as top electrode using a magnetron sputtering system and each area is $3cm{\times}3cm$, $2cm{\times}2cm$ and $1cm{\times}1cm$. From experimental measurement, the dark current, sensitivity and SNR of the $HgI_2$ film are obtained from I-V test. From the experimental results, it shows that the sensitivity increases in accordance with the area of the electrode but the SNR is decreased because of the high dark current. Therefore, the optimized size of electrode is importance for the development of photoconductor based x-ray imaging detector.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.2
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• pp.66-71
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• 2003

This study was carried out to obtain basic data for selecting the applicable crops in reclaimed land and to provide guidelines for the rotation between paddy and upland cropping. Field experiment was conducted with six summer crops(garland chrysanthemum, young radish, small radish, kale, lettuce, red lettuce) at Dae-Ho reclaimed experiment plots in Dangjin province. Dry weights and plant heights of harvested crops were measured and soil chemical properties were analyzed. Plant height and dry weight decreased significantly with increasing soil saturation paste extract electrical conductivity(ECe) and sodium adsorption ratio(SAR). The threshold ECe of salt inhibition for six crops was less than $1dS\;m^{-1}$ for young radish and kale, greater than $4dS\;m^{-1}$ for garland chrysanthemum, and greater than $6dS\;m^{-1}$ for small radish, lettuce, and red lettuce. At higher ECe that inhibits crop growth, with every increase in $1dS\;m^{-1}$, dry weight index decreased by 3.35 for kale, 3.92 for small radish, 3.98 for young radish, 4.66 for lettuce, 7.57 for garland chrysanthemum, and 8.45% for red lettuce, respectively. The ECe causing 50% reduction of dry weight index was $18.9dS\;m^{-1}$ for small radish, $17.3dS\;m^{-1}$ for lettuce, $15.4dS\;m^{-1}$ for kale, $12.0dS\;m^{-1}$ for red lettuce, $11.3dS\;m^{-1}$ for young radish, and $11.0dS\;m^{-1}$ for garland chrysanthemum. Among the tested 6 summer crops through field experiment and in-situ survey, kale was proved to be a favorable vegetable crop at reclaimed tidal land.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.737-744
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• 2013

The present study was investigated to evaluate on the health improving effect of Kochujang (Fermented Korean hot pepper paste), which was famous as Korean traditional healthy food among foreigners as it was served together with Bibimbap. For comparison, observation was made on the experimental animals (Sprague-Dawley rat) as breeding during 5 weeks, which were divided three groups as into the control groups (N-group) fed with normal feed only and high cholesterol feed only (H-group) and the K-group with combined diet of normal feed and Kochujang extracts (Water soluble complex materials). The most outstanding result was found as the definite fatty liver lesions found from all (100%) of the rats of the H-group at the abdominal opening examination. On the other hand, there was any finding on fatty liver lesions in the N-group as well as the K-group. Therefore, it was more than enough to identify the hypolipidemic effect by visual finding only. Furthermore, from the results of blood plasma analysis from SD-rats fed with Kochujang extract (K-group), more prominent differential findings were found, the value of HDL-cholesterol, which was good for preventing the arteriosclerosis, was more or less higher than that of H-groups. But the level of LDL-cholesterol, which was one of the hazardous agents of hyperlipidemia and arteriosclerosis, was more significantly reduced to the level even lower than that of N-group, based on the statistical analysis, in especial. According to the present results, we could find that the unidentified Korean traditional Kochujang-derived complex components had expressed both the positive health improving effects and hypolipidemic effects on the SD-rat.

• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.2
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• pp.318-332
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• 2000

The purpose of this study was to investigate the effects of demineralized freeze-dried bone (DFDB) on mechanically exposed pulp of dog by evaluating the pulpal inflammation and healing process, formation of dental hard tissue, and structural changes of fibroblasts of the remaining pulp tissue. Teeth of 4 dogs, weighing 10kg, were used in this study. Class V cavities were prepared followed by exposed the pulp tissue mechanically by sterilized round bur. In control group, exposed pulps were capped with calcium hydroxide paste followed by sealed with IRM. In experimental groups, the exposed pulps of one group were capped with the collagen and those of the other group were capped with DFDB. All cavities were sealed with same manor as control group. The animals were sacrificed at the intervals of 3, 7, 14, and 28 days for histopathlogic evaluation. The specimens were observed by the light microscope and trans-electron microscope. The results were as follows: 1. Pulp necrosis was not observed in all groups. Inflammatory response was disappeared from 1 week in control group and group 2. But it was not disappeared until 2 weeks and also irregular arrangement of odontoblasts was showed at the lateral walls of root canal just beneath the amputated site of the pulp in group 1. 2. Dentinal bridge was formed incompletely at 2 weeks but it was formed completely at 4 weeks in control group. Odontoid tissue was also found in control group at 4 weeks from treatment. Amputated site of pulp was encapsulated with fibrous tissue and odontoblast and dentinal bridge was not found in group 1. Preodontoid tissue and reparative dentin which were formed by odontoblast differentiated around DFDB were found, but dentinal bridge was not found in group 2. 3. Cell with large basophillic-stained nuclei infiltrated to amputated site and DFDB at 1 week from treatment in control group and group 2. They were found more in group 2 than in control group. Odontoblasts arranged more regularly and reparative dentin was found more as time elapsed. 4. Dentin-formative odontoblasts which showed ultramicrostructure of cytoplasm with polarized nucleus, rEM, Golgi complex, secretory granules, secretion of organic matrix in control of group and group 2. In regards to above results, the demineralized freeze-dried bone(DFDB) induce odontoblastic differentiation and further come up to the dentin formation in amputated pulp.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.77-88
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• 2008

This research was carried out a to investigate the food habit and preference of parents' social and economic level with 681 children (145 of Kindergarten, 300 of Children, 236 of Adolescences) in Seoul and Gyeonggi area using question naires. The parents' income level divided into 2 groups, less than 4 million won and equal or greater than 4 million won. Most of the middle years were over-weighing but kindergarten and adolescences had standard weights. The majority of parents had Bachelor degrees, most of father were office workers, majority of mothers of kindergarten with parents' income level less than 4 million won were professional women and mothers of the rest of the groups were mostly house wives. The middle years with parents income level less than 4 million son were skipping meals most frequently, but other groups didn't show much differences in their eating habits. All age groups showed that they like meats the most and dislike vegetables the worst. All age groups also showed that they mostly eat out 1-2 times a week and the next was 3-4 times a week. All age groups preferred ice creams, fruits, juices and snacks for their desserts. The middle years with parents' income equal or greater than 4 million won also showed high preference on strawberry and chocolate flavored milk, burgers and pizzas. The food s that preferred to eat when dining out were Chinese foods (Ja-jang-myeon and sweet and sour pork) for kindergarten group, Korean foods (kalbi and bulgogi) for the middle years with parents' income level less than 4 million won, family restaurant food (steak and rib) for the middle years with parents' income level equal or greater than 4 million won and Korean foods (kalbi and bulgogi) for the adolescences. The preferred cooking methods were roast (fish and sea weeds) for the kindergarten, roasted meat for the middle years, Kimchi and bean paste pot stew for the adolescences with parents' income level less than 4 million won and roasted meats for the adolescences with parents' income level equal or greater than 4 million won. The results showed that the adolescences with higher parental income lever preferred meats.