• Restorative Dentistry and Endodontics
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• v.14 no.1
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• pp.85-96
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• 1989

In the Infected root canals, the majority of the isolated bacteria are either strict anaerobes or microaerophilic organisms. Among thease, Black-pigmented Bacteroides species are the most important and have relation with clinical symptoms. The purpose of this study were to investigate on the 7 different types of bacteria which include Black-pigmented Bacteroides - Black--pigmented Bacteroides, Actinobacillus actinomycetemcomitans, Streptococcus, Capnocytophaga, Eiknella corrodens, Fusobacterium, Actinomyces - and the interrelationship between these 7 bacterical species, and to compare Black-pigmented Bacteroides with the clinical symptoms in infected root canals. The canal contents of 15 necrotized teeth with 8 clinical symptoms were sampled and cultured aerobically and anaerobically for growth in 7 selective agar plates for 7 bacterial species. Black-pigmented Bacteroides and Streptococcus subspecies were identified by biochemical tests. The results were as follows; 1. 70.51% of the bacteria isolated were anaerobes and 29.49% were aerobes. 2. B. loescheii, B. intermedius, B. denticola were isolated in 8 cases, Streptococcus was isolated in 8 cases, Fusobacterium was isolated in 6 cases, Actinomyces was isolated in 5 cases and Eiknella corrodens, Actinobacillus actinomycetemcomitans, Capnocytophaga were not isolated. 3. There were mutual inhibition of growth between Black-pigmented Bacteroides and Streptococcus. (P<0.01) But Actinomyces and Fusobacterium showed mutual aids for growth. (P<0.05) 4. Black-Pigmented Bacteroides was found to be related both to sinus tract formation and to apical sensitivity to palpation.(P < 0.05).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.760-765
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• 2008

This study was performed to analyze the properties of the endosperm components of two pigmented rice varieties, glutinous and non-glutinous rice. Apparent amylose contents (AAC) of starch endosperm were 13.72% and 12.05% in pigmented non-glutinous rice and pigmented glutinous rice, respectively. Both initial temperatures for gelatinization of the two pigmented rice varieties were lower than that of milled rice. The enthalpy for gelatinization of pigmented non-glutinous rice was similar to that of milled rice, but higher than that of pigmented glutinous rice. Pigmented glutinous rice showed the highest Mg/K ratio, which affected the glutinosity in cooked rice. No difference was found in amino acid content among the various groups; however, the lysine contents were higher in the two pigmented rice varieties compared to milled rice. There was no difference in the fatty acid composition among the groups tested. Moreover, the major components of fatty acids were palmitic acid, oleic acid, and linoleic acid in the two pigmented rice varieties and milled rice. The breakdown value of gelatinization property by RVA (Rapid Visco Analyzer) was lowest in pigmented non-glutinous rice.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.26 no.2
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• pp.109-116
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• 2013

Objective : The purpose of this report is to know the effect of Jibaekjihwang-tang(知栢地黃湯) on progressive pigmented purpuric dermatosis. Methods : We experienced one case of progressive pigmented purpuric dermatosis treated with Jibaekjihwang-tang(知栢地黃湯). We used visual analogue scale(VAS). Results : After the treatment the grade of VAS was decreased and purpuras, pruritus and dryness of skin were disappeared. Conslusion : Jibaekjihwang-tang(知栢地黃湯) can be used on the treatment of progressive pigmented purpuric dermatosis.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.58-61
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• 2006

This study was carried out to investigate the effect of black pigmented rice flour added in the soybean on the quality of soybean dasik. Chewiness, gumminess, cohesiveness and hardness were varied significantly by addition of black pigmented rice while springiness and adhesiveness were no difference in the soybean dasik. Chewiness in addition of over 40% was significantly reduced than that of control. The more addition of black pigmented rice reduced the gumminess the more significantly. Cohesiveness in addition of over 40% was reduced significantly. Hardness was significantly decreased with the amount of addition of black pigmented rice. Panel sensory test scores indicated that the soybean dasik with addition of 40% black pigmented rice was the most propper for color, taste, flavor and texture.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.471-475
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• 2002

Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with Cholpyon made of brown and white ice during 24 hr storage at 20$\^{C}$. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice Cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value far adhesiveness compared with those of white rice Cholpyon. These results were maintained for 24 hours. Sensory Characteristics of 100% pigmented rice Cholpyon such as color, hardness and overall quality were better than those of white rice Cholpyon. Brown rice Cholpyon had similar mechanical properties to 100% pigmented rice Cholpyon, but showed the lowest preference in color.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.842-845
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• 2002

Physicochemical properties and water uptake rate of pigmented rice were determined. The median and mean particle sizes of pigmented rice flour were 15.18 and $38.53\;{\mu}m$, whereas brown rice flour were 11.46 and $33.41\;{\mu}m$, respectively. Water-binding capacity, swelling power, and solubility of pigmented rice flour were higher than those of brown rice flour. X-ray diffraction patterns showed traditional A type of cereals. Moisture gain of pigmented rice kernels increased continuously up to 60 min at soaking temperature $(20{\sim}25^{\circ}C)$. Water uptake rate constants of pigmented rice during soaking at $20{\sim}25^{\circ}C$ also increased.

• Clinics in Shoulder and Elbow
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• v.10 no.1
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• pp.140-145
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• 2007

Pigmented villonodular synovitis(PVNS) is a benign proliferative lesion, involving synovial tissue in joints, tendon sheaths, and bursae. Pigmented villonodular synovitis is a rare and usually monoarticular condition and primarily affects the knee joint and hand. Polyarticular PVNS appears in less than 1% of all case and its occurrence in the shoulder is rare(<2%). We present a 64-year-old male who had pigmented villonodular synovitis of both shoulder joints, which was treated by arthroscopic total synovectomy.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.564-567
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• 1999

Gelatinization characteristics of pigmented rice varieties were determined in terms of amylose contents, amylograph, gel consistency, water absorption index (WAI) and water soluble index (WSI). Amylose contents of black and red rice were lower than those of brown rice, especially Sanghaehyanghyulla exhibited the lowest amylose contents among the pigmented rice varieties tested. There was no significant difference in WAI among the pigmented rice varieties, but WSI was lower in red rice than the others. Peak viscosity of black rice measured in a Brabender amylograph was lower than those of red and brown rice.

• The Korean Journal of Cytopathology
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• v.10 no.2
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• pp.191-195
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• 1999

Pigmented villonodular synovitis is a destructive, fibrohistiocytic proliferation producing innumerable villous and nodular synovial protrusions. Its common locations are knee, ankle, foot, and hip. Although histologic feature of this tumor is well known, there have been few reports on the fine needle aspiration cytology findings. We report the cytologic features of a biopsy-proven case oi pigmented villonodular synovitis. The patient was a 21-year-old male with a mass of the right knee for 2 years. On fine needle aspiration cytology, the aspirates was composed of abundant mononuclear histiocytic cells, singly and in clusters, multinucleated slant cells, and hemoslderin pigments.