• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.499-509
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• 2008

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for $3{\sim}5$ minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.

• Journal of Sensor Science and Technology
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• v.9 no.3
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• pp.233-241
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• 2000

This paper presents comparative results of various commonly used anti-stiction methods for polysilicon surface micromachining using identical test structures. Four different types of cantilevers - single cantilevers, cantilevers with dimples, cantilevers with anti-stiction tip, cantilevers with plate - with different widths and lengths were employed as test structures. The detachment length of cantilevers was examined depending on the anti-stiction methods and test structure types. After sacrificial layer was removed, evaporation and sublimation drying methods were used in the drying step when takes place the stiction between structure and substrate. Various final rinsing liquids such as methanol, IPA, and DI water were employed to compare anti-stiction results depending on surface tension and rinsing temperature. For sublimation drying method, methanol was used as an intermediate rinsing liquid. Also, the influence of a stress gradient of the polysilicon was investigated by performing the identical anti-stiction experiments on identical test structures with a stress gradient. In conclusion, sublimation drying method showed superior results to various evaporation drying methods and hence it is considered the best method for releasing polysilicon microstructure in polysilicon surface micromachining.

• Journal of Korean Dental Science
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• v.7 no.2
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• pp.87-93
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• 2014

Purpose: The objective of this study was to evaluate the caries prevention effect of school-based fluoride mouth rinsing (FMR) program implemented in the Hanuul district of Mongolia, which has a very low socioeconomic status and extremely poor infrastructure for oral health. Materials and Methods: One hundred and seventy children aged from 6 to 8 years of the FMR school and 187 children aged from 6 to 8 years of the control school completed the baseline survey. Children from the FMR school rinsed with 0.05% sodium fluoride everyday under supervision, while those from the control school did not. Adjusted caries preventive fraction (CPF) for 2 years were calculated to evaluate the effect of the FMR program. Result: After 2 years, 288 schoolchildren remained in the study. Decayed, missing or filled permanent teeth (DMFT) and index of the FMR and the control schools at baseline were 0.11 and 0.12, respectively, and the average DMFT increment of the FMR and the control schools after 2 years were 0.35 and 0.65, respectively. The adjusted CPF of DMFT was 48.5%. Conclusion: These findings show that a school-based FMR is an effective caries preventive program in a socially deprived community with poor infrastructure for oral health.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.1 s.160
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• pp.57-67
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• 2007

The purpose of this study is to find out the better washing condition, especially on detergent contents to satisfy the consumer's concern on fabric hand using Drum Type Washer. The hand and preference of washed fabrics by various detergent contents were analyzed through subjective evaluation using questionnaire method in dry and wet state. Wine rank's semantic differential scale questions were developed with 27 kinds of adjective pairs and seven rank's scale questions were to evaluate preference of washed fabrics oil holistic touch, washing and rinsing effect and purchase intention of detergent. Group of trained panelists and untrained women panelists of $30{\sim}40$ years old were participated. The factors affecting consumer's taste for the washed fabrics were analyzed by SPSS 12.0. Smoothness showed relatively higher correlation with preference of washed fabrics on holistic touch, washing and rinsing effect and purchase intention of detergent. There were significant differences in preference of washed fabrics on holistic touch, washing and rinsing effect and purchase intention of detergent by detergent contents when tested in wet state. Fabrics washed with detergents of non-zeolite were appeared to be the preferred ones.

• Journal of Animal Science and Technology
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• v.64 no.3
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

• Corrosion Science and Technology
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• v.22 no.3
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• pp.201-213
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• 2023

Corrosion management of an aircraft and its engine relies on rinsing and cleaning using tap water. Few studies have reported effects of tap water species on corrosion behaviors of structural materials. In this study, a series of experiments were conducted based on the design of experiment. Solutions with different levels of chloride and sulfate ions were prepared using a full factorial design. Two structural materials (aluminum alloy and steel) were used for an alternate immersion test. Weight loss was then measured. In addition, a silver specimen was utilized as a sensor for chloride deposition measurement. The silver specimen was examined using the electrochemical reduction method, XPS, and SEM-EDS. Surface analysis revealed that levels of chloride and sulfate ions were sufficient for the formation of silver chloride and silver surface. Statistical analysis of weight loss and chloride deposition rate showed significant differences in measured values. Concentration of chloride ions greatly affected corrosion behaviors of structural materials. Sulfate ion hindered the adsorption reaction. These results emphasize the importance of controlling ion concentration of tap water used for cleaning and rinsing an aircraft.

• Journal of dental hygiene science
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• v.15 no.3
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• pp.308-317
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• 2015

This study attempted to identify the possibility of natural herbal extracts as an alternative, preventive agent of caries by comparing antimicrobial activities between natural herbal extracts and mouth rinsing solutions against Streptococcus mutans. Natural herbal plants were extracted with distilled water and ethanol, respectively, to measure the minimum growth inhibitory concentration of S. mutans depending on concentration, and among which, solvents showing high antimicrobial activity were selected to compare their antibiotic effects with those of mouth rinsing solutions. Also, to determine the concentration of natural medicinal herbs that can be used safely in the oral cavity, the extracts were treated to the normal gingival fibroblast cells depending on concentration in order to determine its cytotoxicity using MTT. In terms of the minimum growth inhibition concentration, the growth inhibition of S. mutans was more excellent in the ethanol extract than in the distilled water. When the minimum growth inhibition concentration was compared, Psoralea corylifolia of natural herbal ethanol extracts, and Hexamedine (Bukwang Pharm., Korea) of mouth rinsing solutions inhibited growth of S. mutans at the lowest concentration. When the minimum bactericidal concentration was compared, P. corylifolia of natural herbal extracts, and Hexamedine and Garglin (Dong-A Pharm., Korea) of mouth rinsing solutions eliminated S. mutans at a low concentration. The human gingival fibroblast was treated with natural herbal ethanol extracts at the minimum growth inhibition concentration of 10, 39, and $78{\mu}g/ml$. As the result, no cytotoxicity was found. When this was treated at different minimum bactericidal concentrations, natural herbal ethanol extracts showed cytotoxicity except P. corylifolia.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.12
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• pp.978-981
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• 2013

This study selected representative popular bowls used in daily life and laboratory and investigated the amount of residual surfactant resided in the bowls that were dish-washed. The bowls were washed by a scourer soaking 8 mL-detergent and then rinsed by flowing water for 7 or 15 seconds. One hundred milliliter of distilled water was placed in the washed-bowls to extract residual surfactant on the bowl surface and then analysed. All washed-bowls included residual surfactant after 7 second-rinsing. Residual surfactant concentrations in Ttukbaegi (earthen bowl), flying pan, glass bowl, and plastic bowl were 4.68, 1.22, 0.57, and 0.25 mg/L, respectively. However, the 15 second-rinsing showed that surfactant was detected only in Ttukbaegi and other bowls were clean. The results showed that surfactant would reside on the porous or rough surface of the bowl even after final rinsing. This study imply that all bowls and glasses should be throughly rinsed after detergent-washing to reduce continuos ingestion. Furthermore, residual surfactant in the glassware of laboratory may significantly affect experiment results.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• 축산식품과학과 산업
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• v.9 no.1
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• pp.20-34
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• 2020