• Journal of Dental Rehabilitation and Applied Science
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• v.38 no.4
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• pp.233-241
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• 2022

Purpose: The purpose of this study was to assess the dimensional change of 3D-printed dentures after post-curing. Materials and Methods: The upper and lower dentures were designed in Exocad DentalCAD software and exported as STL files. The upper and lower dentures were printed from 10 STL files using a DLP-type dental 3D printer. The printed upper and lower dentures were cleaned, and a scan file was created using a model scanner before and after post-curing. The dimensional change was evaluated by superimposing the scanned denture files before and after post-curing and measuring the distance between measurement points on the denture. SPSS was used for statistics, and the level of significance was 5%. Results: The maxillary denture reduced in size during post-curing, with the most notable color change occurring in the posterior palatal region. The reduction in anteroposterior maxillary denture length (A-D, A-E, A-F), as well as the distance between the first molars on both sides (B-C), was statistically significant. After post-curing, the mandibular denture showed more noticeable color change in the posteriorly buccal and lingual region. The decrease of length on the posterior (A-M, A-D, A-E, A-L, A-H, A-I, H-I) and lingual (J-K, L-M) sides of the denture were statistically significant. Conclusion: There was significant dimensional change in both the length and width of the 3D-printed maxillary and mandibular dentures after post-curing in this experiment. Consequently, it is seemed necessary to develop post-curing techniques and materials that reduce such denture deformation.

• Animal Bioscience
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• v.35 no.10
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• pp.1461-1478
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• 2022

The maintenance of poultry gut health is complex depending on the intricate balance among diet, the commensal microbiota, and the mucosa, including the gut epithelium and the superimposing mucus layer. Changes in microflora composition and abundance can confer beneficial or detrimental effects on fowl. Antibiotics have devastating impacts on altering the landscape of gut microbiota, which further leads to antibiotic resistance or spread the pathogenic populations. By eliciting the landscape of gut microbiota, strategies should be made to break down the regulatory signals of pathogenic bacteria. The optional strategy of conferring dietary fibers (DFs) can be used to counterbalance the gut microbiota. DFs are the non-starch carbohydrates indigestible by host endogenous enzymes but can be fermented by symbiotic microbiota to produce short-chain fatty acids (SCFAs). This is one of the primary modes through which the gut microbiota interacts and communicate with the host. The majority of SCFAs are produced in the large intestine (particularly in the caecum), where they are taken up by the enterocytes or transported through portal vein circulation into the bloodstream. Recent shreds of evidence have elucidated that SCFAs affect the gut and modulate the tissues and organs either by activating G-protein-coupled receptors or affecting epigenetic modifications in the genome through inducing histone acetylase activities and inhibiting histone deacetylases. Thus, in this way, SCFAs vastly influence poultry health by promoting energy regulation, mucosal integrity, immune homeostasis, and immune maturation. In this review article, we will focus on DFs, which directly interact with gut microbes and lead to the production of SCFAs. Further, we will discuss the current molecular mechanisms of how SCFAs are generated, transported, and modulated the pro-and anti-inflammatory immune responses against pathogens and host physiology and gut health.

• Journal of Radiation Protection and Research
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• v.48 no.4
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• pp.167-174
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• 2023

Background: A nondestructive test is commonly used to inspect the surface defects and internal structure of an object without any physical damage. X-rays generated from an electron accelerator or a tube are one of the methods used for nondestructive testing. The high penetration of X-rays through materials with low atomic numbers makes it difficult to discriminate between these materials using X-ray imaging. The interaction characteristics of neutrons with materials can supplement the limitations of X-ray imaging in material discrimination. Materials and Methods: The radiation image acquisition process for air-cargo security inspection equipment using X-rays and neutrons was simulated using a GEometry ANd Tracking (Geant4) simulation toolkit. Radiation images of phantoms composed of 13 materials were obtained, and the R-value, representing the attenuation ratio of neutrons and gamma rays in a material, was calculated from these images. Results and Discussion: The R-values were calculated from the simulated X-ray and neutron images for each phantom and compared with those obtained in the experiments. The R-values obtained from the experiments were higher than those obtained from the simulations. The difference can be due to the following two causes. The first reason is that there are various facilities or equipment in the experimental environment that scatter neutrons, unlike the simulation. The other is the difference in the neutron signal processing. In the simulation, the neutron signal is the sum of the number of neutrons entering the detector. However, in the experiment, the neutron signal was obtained by superimposing the intensities of the neutron signals. Neutron detectors also detect gamma rays, and the neutron signal cannot be clearly distinguished in the process of separating the two types of radiation. Despite these differences, the two results showed similar trends and the viability of using simulation-based radiation images, particularly in the field of security screening. With further research, the simulation-based radiation images can replace ones from experiments and be used in the related fields. Conclusion: The Korea Atomic Energy Research Institute has developed air-cargo security inspection equipment using neutrons and X-rays. Using this equipment, radiation images and R-values for various materials were obtained. The equipment was reconstructed, and the R-values were obtained for 13 materials using the Geant4 simulation toolkit. The R-values calculated by experiment and simulation show similar trends. Therefore, we confirmed the feasibility of using the simulation-based radiation image.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.83-89
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• 2011

Various functional and useful components in Portulaca oleracea were extracted with ethanol and the optimum solvent conditions were set by monitoring of response surface methodology(RSM). A central composite design for optimization was applied to investigate the effects of the three independent variables of extraction temperature, ethanol concentration, and extraction time, on dependent variables including total phenolics, electron-donating ability, brown clolor and total flavonoids of Portulaca oleracea. The content of total phenol was essentially unaffected by extraction time or extraction temperature, but it was highly influenced by ethanol concentration. The maximum total phenol content was 31.70mg/mL obtained at 45.84% of ethanol concentration, $79.66^{\circ}C$, and after 2.67hr of extraction. Electron-donating ability (EDA) was affected by ethanol concentration and the maximum EDA was 74.67mg/mL at 52.95% ethanol concentration, $52.33^{\circ}C$ and 4.84hr of extration time. The browning color was rarely affected by extraction time but, it was highly influenced by ethanol concentration and extraction temperature. The maximum extent of browning color was obtained at 97.75% of ethanol concentraion, $65.88^{\circ}C$ and 2.93hr of extraction time. The content of total flavonoid was significantly influenced by extraction time, and the maximum total flavonoid level was 58.28mg/mL obtained at 96.62% ethanol concentration, $61.87^{\circ}C$ after 3.70hr of extraction. As a result, The optimal conditions for effective extraction were predicted as follows, 70.3% of ethanol concentration, $62.1^{\circ}C$ of extraction temperature and 3.3hr of extraction time.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.240-245
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• 2005

Response surface methodology was used to investigate clarification characteristics (turbidity, brown color, soluble solid, total sugar and reducing sugar) of enzyme in pomegranate extract. Enzyme was treated at 16 conditions including independent variables of temperature ($35{\sim}55^{\circ}C$), time ($30{\sim}70\;min$) and concentration ($0.02{\sim}0.10%$) based on central composition design. Turbidity was decreased with increase of enzyme concentration, and the minimum value of turbidity was 0.04 (OD) when 0.08% enzyme was treated at $37.99^{\circ}C$ for 60.90 min. Total sugar was affected by all treatment conditions and the maximum value was 8.37% when 0.03% enzyme was treated at $39.28^{\circ}C$ for 42.04 min. Reducing sugar and soluble solid were largely affected by enzyme concentration, and the maximum value of reducing sugar was 7.22% when 0.02% enzyme was treated at $42.96^{\circ}C$ for 46.21 min. The maximum value of soluble solid was 8.13% when 0.02% enzyme was treated at $46.91^{\circ}C$ for 42.13 min.

• Food Science and Preservation
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• v.16 no.3
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• pp.376-384
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• 2009

Response surface methodology (RSM) was used to monitor the characteristics of ethanol extracts from glasswort (Salicornia herbacea). A central composite design was used to investigate the effects of the independent variables of sample ratio, extraction temperature, and ethanol concentration on the dependent variables color, sugar, salinity, yield, electron donating ability, and total polyphenol content of extracts. The maximum $^{\circ}Brix$ (8.46) was obtained under specific extraction conditions, with a sample ratio of 7.04 g/100 mL, an extraction temperature of $89.01^{\circ}C$, and an ethanol concentration of 34.29% v/v. At a sample ratio, extraction temperature, and ethanol concentration of 7.00 g/100 mL, $89.15^{\circ}C$, and 34.14% v/v, respectively, the salinity was 7.35%. When the sample ratio, extraction temperature, and ethanol concentration were 5.56 g/100 mL, $68.61^{\circ}C$, and 99.14% v/v, respectively, the maximum electron donating ability was 86.10%. A maximized total polyphenol content of 1,140.15 mg/100 g was found with the following conditions: sample ratio of 8.6 g/100 mL, extraction temperature of $64.19^{\circ}C$, and ethanol concentration of 71.74% v/v. Overall, the optimal ranges of extraction conditions for effective components of glasswort were 3.38.5.33 g/100 mL sample ratio, $55.87-76.96^{\circ}C$, and 25.00.67.31% v/v ethanol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1206-1212
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• 2010

This study was performed to establish optimum extraction condition of Tricholoma matsutake. A central composite design was applied to investigate the effects of independent variables, extraction temperature ($X_1$), extraction time ($X_2$) and water per sample ($X_3$) on dependent variables such as soluble solids contents ($Y_1$), total phenolics contents ($Y_2$), reducing sugar contents ($Y_3$), electron donating ability ($Y_4$) and nitrite scavenging ability ($Y_5$). The optimum extraction conditions were predicted and monitored by response surface methodology using SAS program based regression analysis. Soluble solids content, electron donating ability and nitrite scavenging ability were highly affected by water per sample. However, the contents of total phenolics and reducing sugar were affected by water per sample and extraction temperature as well. The optimum extraction conditions for soluble solids were 34.84 mL/g (water/sample) at $78.85^{\circ}C$, for 3.33 hr. In contrast, the optimum extraction conditions of electron donating ability were temperature of $91.00^{\circ}C$, time of 1.62 hr and water per sample of 39.42 mL/g. Taken together, the optimum ranges for hot water extraction of Tricholoma matsutake were $70{\sim}90^{\circ}C$, 2~4 hr and 30~50 mL/g.

• Journal of Mushroom
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• v.16 no.1
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• pp.22-30
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• 2018

This study was performed to determine optimal extraction conditions of fermented Polygonum multiflorum root by Lentinula edodes (JMI10079) Pegler mycelials using response surface methodology. The independent factors were extraction temperature (X1: $40-100^{\circ}C$), extraction time (X2: 2-10 hrs.), and the ratio of water to sample (X3: 33-100 mg/mL). Their effects were assessed on dependent variables of the extract properties, which included soluble solid contents (Y1), $^{\circ}Brix$ of sample extract (Y2), total polyphenol content (Y3), total flavonoid content (Y4), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity (Y5) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (Y6). The experimental data obtained were fit to a second-order polynomial equation. The optimal extraction conditions for fermented P. multiflorum root were: X1: $91.22^{\circ}C$, X2: 7.72 hrs, and X3: 39.71 mg/mL.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.216-224
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• 2002

Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145$\^{C}$) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155$\^{C}$. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140$\^{C}$.

• Food Science and Preservation
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• v.16 no.5
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• pp.734-741
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• 2009

Response surface methodology (RSM) was used to optimize extraction conditions for functional components of buckwheat (Fagopyrum esculentum). A central composite design was applied to investigate the effects of three independent variables, namelyextraction temperature (X1), extraction time (X2), and ethanol concentration (X3), on responses including extraction yield (Y1), total phenolic content in the extract (Y2), $\alpha$-glucosidase inhibition activity (Y3), and acetylcholine esterase (ACE) inhibition activity (Y4). Data were analyzed using an expert design strategy and statistical software. The maximum yield was 24.95% (w/w) at $55.75^{\circ}C$ extraction temperature, 8.75 hextraction time, and 15.65% (v/v) ethanol. The maximum total phenolic yield was 222.45 mg/100 g under the conditions of $28.11^{\circ}C$ extraction temperature, 8.65 h extraction time, and 81.72% (v/v) ethanol. The maximum $\alpha$-glucosidase inhibition activity was 85.38% at $9.62^{\circ}C$, 7.86 h, and 57.58% (v/v) ethanol. The maximum ACE inhibition activity was 86.91% under extraction conditions of $10.12^{\circ}C$, 4.86 h, and 44.44% (v/v) ethanol. Based on superimposition of a four-dimensional RSM with respect to levels of total phenolics, $\alpha$-glucosidase inhibition activity, and ACE inhibition activity, obtained under various extraction conditions, the optimum ranges of conditions were an extraction temperature of $0-70^{\circ}C$, an extraction time of 2-8 h, and an ethanol concentration of 30-80% (v/v).