• Korean journal of food and cookery science
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• v.28 no.3
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• pp.275-283
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• 2012

This study was conducted to monitor the quality characteristics of Lespedeza cuneata ethanolic extracts, by a response surface methodology. The independent variables were the extraction temperature ($35{\sim}95^{\circ}C}$), extraction time (2~10 hr), and ethanol concentration (10~90%). The coefficients of the determinations (R2) were 0.8562 (p<0.1), 0.9787 (p<0.01), and 0.8344 (p<0.1) in total polyphenol, total flavonoid, and electron donating ability, respectively. The electron donating ability and nitrite scavenging effect were improved with an increase of ethanol concentration, rather than the extraction temperature. ORAC (Oxygen Radical Absorbance Capacity) with extraction conditions was 1,636.47~2,696.99 ${\mu}moles$ TE/g, and was increased with the increase of extraction temperature and 40~60% of ethanol concentration. Estimated conditions for the maximized extraction including the yield, total polyphenol, electron donating ability, nitrite scavenging effect, and ORAC, were $60{\sim}68^{\circ}C$ in extraction temperature, 6~7 hr in extraction time, and 38~60% in ethanol concentration.

• The Journal of Korean Academy of Prosthodontics
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• v.55 no.1
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• pp.1-8
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• 2017

Purpose: The purpose of this study is to compare the accuracy of the CT guided implant template that was produced by using an intraoral scanner according to the edentulous distance. Materials and methods: Five maxillary casts were fabricated using radiopaque acrylic resin with the second premolars, first molars, and second molars missing. Then a virtual cast was acquired by scanning each resin cast. Implant treatment was planned on the missing sites by superimposing the presurgical CT DICOM file and the virtual cast. Then the implants were placed using a surgical template followed by postsurgical CT scan. The distance and angle of the platform and apex between the presurgical implant and postsurgical implant were measured using the X, Y, and Z axis of the superimposed presurgical CT and postsurgical CT via software followed by statistical analysis using Kruskall-Wallis test and Mann-Whitney test. Results: The implant placement angle error increased towards the second molars but there was no statistically significant difference. The implant placement distance error at the platform and apex also increased towards the second molars and there was a statistically significant error at the second molars. Conclusion: Although the placement angle had no statistically significant difference between the presurgical implant and postsurgical implant, the placement distance at the platform and apex showed a larger error and a statistically significant difference at the second molar implant.

• Food Science and Preservation
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• v.18 no.5
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• pp.755-763
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• 2011

This study was conducted to monitor the quality characteristics Citrus unshiu ethanolic extracts by a response surface methodology. In extraction conditions based on the central composite design with variations in ethanol concentration (0~100%), extraction temperature($35\sim95^{\circ}C$), and ratio of solvent to sample(20 mL/g). The maximum value of yield was 36.31% at $93.18^{\circ}C$, 67.13% of ethanol concentration. The extraction yield and total polyphenol content were improved with the increase of ethanol concentration than extraction temperature. Total flavonoid content was improved with the increase of extraction temperature than ethanol concentration. The coefficients of determinations($R^2$) were 0.8646(p<0.1) and 0.9153(p<0.05) in electron donating ability and hesperidin content, respectively. Estimated conditions for the maximized extraction including yield, total polyphenol content, total flavonoid content, electron donating ability, and hesperidin content were 55~73% in ethanol concentration, $89\sim95^{\circ}C$ in extraction temperature, and 20 mL/g in ratio of solvent to sample.

• Food Science and Preservation
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• v.23 no.6
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• pp.859-865
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• 2016

Thise study aimed to determine the optimum antioxidant extraction conditions of dried Gugija (Lycium chinensis Mill). To determine the operational parameters, including ethanol concentration ($X_1$, 0~80%) and extraction time ($X_2$, 1~5 hr), a response surface methodology was applied to monitor brown color intensity, total phenolic compounds, ABTS radical scavenging activity, and $Fe^{2+}$ chelating activity. Coefficients of determinations ($R^2$) of the models were 0.8486~0.9214 (p<0.05~0.1) in dependent parameters. Brown color intensity of Gugija extracts reached a maximum of 0.75 (OD in 420 nm) under extraction conditions of 2.88 hr in 78.10% ethanol. Total phenolic compounds reached a maximum of $2,355{\mu}g$ under extraction conditions of 4.94 hr in 30.17% ethanol. ABTS radical scavenging activity was 13.83% at 4.61 hr and 16.21% ethanol. $Fe^{2+}$ chelating activity showed a maximum of 58.54% under extraction conditions of 3.39 hr in 0.76% ethanol. Optimum extraction conditions (5 hr extraction in 15% ethanol) were obtained by superimposing the contour maps with regards to total phenolic compounds, ABTS radical scavenging activity, and $Fe^{2+}$ chelating activity of dried Gugija. Maximum values of total phenolic compounds, ABTS radical scavenging activity, and $Fe^{2+}$ chelating activity under optimum extraction condition were $2,397{\mu}g$, 15.62% and 54.78%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1062-1069
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• 2007

Response surface methodology was employed to optimize extraction conditions for finding the maximizing the functional properties of roasted Pleurotus eryngii. Based on the central composite design, independent variables were ethanol concentration ($0{\sim}100%$), extraction time ($1{\sim}9$ min) and microwave power ($25{\sim}125$ W). Soluble solid content, electron donating ability and nitrite-scavenging ability were mainly affected by ethanol concentration, but ACE inhibition activity was largely affected by extraction time. The optimum ranges of extraction conditions resulting from superimposing the response surface were predicted to be ethanol concentration ($25{\sim}50%$), extraction time ($3{\sim}9$ min) and microwave power ($80{\sim}125$ W). Total protein and total phenolic compound content of optimal extracts were 45.80 mg/g and 7.42 mg/g, respectively. In phenolic compounds of roasted Pleurotus eryngii extracts, protocatechuic acid was the highest concentration at 1226.32 ${\mu}g/g$, followed by salicylic acid, catechin, p-hydroxybenzoic acid, caffeic acid, coumaric acid and hesperidin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.449-454
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• 2010

Extraction characteristics of pumpkin (Cucurbita moschata Duch.) and the functional properties of the corresponding extracts were monitored by the response surface methodology (RSM). The maximum electron donating ability was found as 24.57% at the conditions of 33.13 watt microwave power, 53.67% ethanol concentration and 3.76 min extraction time. The maximum tyrosinase inhibition was 96.59% at 56.21 watt, 68.02% and 7.97 min. The SOD-like activity was 45.57% at 36.00 watt, 71.51% and 5.28 min. The total polyphenol content was 85.02% at 127.39 watt, 76.18% and 2.68 min. Based on superimposition of four dimensional RSM with respect to electron donating ability, tyrosinase inhibition, SOD-like activity and total polyphenol contents obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 72~144 watt, ethanol concentration of 0~38% and extraction time of 6~9 min.

• Restorative Dentistry and Endodontics
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• v.20 no.2
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• pp.758-767
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• 1995

The purpose of this study was to evaluate canal shaping ability after canal preparation by using engine-driven nickel-titanium file and endosonic file in curved canals. 30 mesiobuccal canals of molars extracted within recent 3 months were divided into 3 groups. Group I and group II were prepared by using engine-driven nickel-titanium Gates-Glidden drill type and the engine-driven nickel-titanium file type. Group III prepared by using en do sonic file. The image of preinstrumented canals was taken by X-ray. The image of postinstrumented canal was taken by X-ray in the same condition of preinstrumentation. A magnified X-ray image on magnifier screen was traced and then compared the preinstrumentated canal image with the postinstrumentated canal image by superimposing method. The following results were obtained : 1. In the change of canal curvature, the engine-driven nickel-titanium Gates-Glidden drill type showed the least change and the ultrasonically filing showed the greatest change. 2. In the percentage of canal enlargement, the engine-driven nickel-titanium file type was greatest at all level(p<0.05), the apex of all group was the greatest, the difference of ultrasonically filing group showed greater between apex and cervix. 3. The percentage of canal enlargement on convex side was greater than that of on concave side in apex of each group(p<0.05). In the ultrasonically filing group, both sides of canal enlargement showed sharply difference(p<0.01). 4. The percentage of canal enlargement on convex side was greater than that of on concave side in the third of cervix of the engine-driven nickel-titanium file type and the ultrasonically filling. The percentage of canal enlargement of convex and concave side in the third of middle of the engine-driven nickel-titanium Gates-Glidden drill type show a similar canal enlargement between convex side and concave side. As above result, the engine-driven nickel-titanium file type was greater in canal enlargement than the other instruments. The engine-driven nickel-titanium Gates-Glidden dirll type was efficient endodontic instrument for curved canal preparation because it was least change in canal curvature.

• Restorative Dentistry and Endodontics
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• v.20 no.2
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• pp.768-779
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• 1995

This study was performed to investigate the effect of root canal shaping techniques on the change of the shape of prepared root canal. 40 mesiobuccal canals of recently extracted mandibular 1st and 2nd molars were divided into 4 groups and shaped by step-down/balanced force technique, step-down/step-back technique, step-back technique and conventional technique respectively. The change of the shape of root canal was traced by superimposing the radiographs obtained before and after shaping of each root canal. The results were as follows. 1. By the experimented techniques except conventional technique, the root canals were more shaped in convex side of apical area and in concave side of most curved and coronal area than in the other sides(P<0.05). By conventional technique, the root canals were more shaped in convex side than in convave side from apex to orifice(P<0.05). 2. By step-down/balanced force technique, the cancave sides at C and D points of proximal view and C point of clinical view were more shaped than the convex side(P<0.05). Through the entire canal, the concave side was more shaped than the convex side in proximal view(P<0.01). But there was no statistical difference between both sides in clinical view. 3. By step-down/step-back technique, the change of root canal shape was not statistically different in concave and convex sides at each point of both views(P>0.05). And through the entire canal in proximal view, there was no statistical difference in shaping percentage between both sides. But through the entire canal in clinical view, the concave side was more shaped than the convex side(P<0.1). 4. By step-back technique, the convex side at B point of clinical more shaped than the other sides(P<0.05). Through the entire canal in proximal and clinical views, there was no statistical difference in shaping percentage between both sides. 5. Comparing the total shaping percentage among techniques, that in conventional technique was the greatest numerically, and followed by the percentages in step-down/step-back, step-down/balanced force and step-back technique. But, in proximal view, shaping percentages were not statistically different among techniques(P>0.05, ANOVA test). In clinical view, shaping percentages in step-back and conventional techniques were statistically different(P<0.01, ANOVA test). * Proximal view: radiograph taken in mesiodistal direction. * Clincal view: radiograph taken in faciolingual direction. A point : 1mm point from radiographic apex B point : center point between A and C points C point : most curved point of root canal D point : center point between C point and canal oriffice.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.215-220
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• 2006

Response surface methodology was implemented to determine an optimal extraction condition in Phellinus linteus water extract. Extraction was performed on 10 experimental conditions including independent variables such as extraction time $(1{\sim}5\;hrs)$ and water volume over sample (sample : $H_2O$ = 1 : $40{\sim}200$, W/V), color browning, reducing and total sugar, that were based on the significant levels of 10% of central composition design. Color browning, reducing and total sugar contents were found to be more affected when the water volume was increased rather than extraction time. Maximum extraction condition was acquired at extraction time of $3.0{\sim}4.5\;hrs$ and water volume of $40{\sim}58.2\;ml$. Being extracted at the optimal extraction condition two of the free sugars, sucrose (0.126%) and glucose (0.012%), were detected. Total content of the free amino acids was found to be $503.26\;{\mu}g%$. Among them, essential amino acid contents were revealed as 5.4%. One major peak from gel permeation chromatography contained polysaccharide(s) with the molecular weights of 10 KDa.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.24-37
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• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.