• Journal of Animal Environmental Science
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• v.13 no.3
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• pp.201-210
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• 2007

In this study, physical properties of Elk antler was investigated to develop the optimum drying and packaging methods for improving the antler quality as well as deal with diversify of demand. After the antler was sliced with 5 mm thickness, and the compressive, shear, and tensile stresses were measured at the center and velvet parts of pre-dried and dried antlers after the contained water rate of the dried antlers was maintained below 10%. The results are as follows. 1. Considering the center of pre-dried antlers, the compressive stresses were $60.73\;g/mm^2$, $145.65\;g/mm^2$, and $260.97\;g/mm^2$, respectively at the upper, middle, and lower parts while $70.67\;g/mm^2$, $811.90\;g/mm^2$, $3,235.52\;g/mm^2$, respectively for velvet layer. Considering the center of dried antlers, the compressive stresses were $190.43\;g/mm^2$, $445.81\;g/mm^2$, and $705.86\;g/mm^2$, respectively at the upper, middle, and lower parts while $734.01\;g/mm^2$, $1,238.40\;g/mm^2$, $4,134.03\;g/mm^2$, respectively for velvet layer. 2. For the pre-dried, the shear stresses were $50.24\;g/mm^2$, $294.44\;g/mm^2$, and $423.47\;g/mm^2$, respectively, and $124.14\;g/mm^2$, $367.69\;g/mm^2$, and $425.86\;g/mm^2$, respectively for the dried antlers. 3. The tensile stresses were $13.59\;g/mm^2$, $62.85\;g/mm^2$, and $112.07\;g/mm^2$, respectively for the pre-dried and $77.24\;g/mm^2$, $175.87\;g/mm^2$, and $184.06\;g/mm^2$, respectively for the dried antlers. 4. In the case of drying antlers, the physical characteristics of the antlers was. changed such as moisture evaporation, contraction, and surface hardening. For the center part, the changes of the physical characteristics were more significant at the lower part while at the upper part for the velvet layer. 5. The stress changes of Elk antlers was shown very remarkably according to growth point. Moreover, the stress was clearly higher at velvet layer part to the center part, base parts compared to the upper parts.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.128-134
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• 1975

For development of long-term storage method of sweet-persimmons using polyethylene film bags, basic experiment was conducted with 30 boxes of sweet-persimmons in 1973 and the same experiment was extended for industrial application with 2,500 boxes of the persimmons in the cold storage of Jinyoung Sweet-persimmon Association in 1974. Investigation was made on change of the quality by storage period. At the same time, persimmons put in the cold storage test were shipped to market at different time in order to monitor consumer response and commercial feasibility. The followings are conclusion obtained from the result of this experiment. 1. Storage of sweet-persimmon, Buyu, produced in Jinyoung, Kimhae was possible for 1 month at $2^{\circ}C{\pm}1^{\circ}C$ cold storage. This storage period was extended to 4 months until the end of February in case that the fruits were hermetically sealed in P.E. film bags of 0.08 to 0.1 mm thickness. 2. During the storage period of sweet-persimmons packed in the film bags, the loss of weight due to evaporation was effectively prevented with use of the film of bag thicker than 0.04 mm. 3. The storage ability of 3-5 persimmons per small bag was somewhat superior to that of many persimmons packed in the large box of 15kg capacity. 4. The thicker the film of bags, the more $CO_2$ gas was accumulated inside, however, from 1 month after beginning of the storage the rate of $CO_2$ accumulation became very low maintaining the stabilized level of 5-6% at the plot of 0.06-0.08mm thick bags. 5. While the persimmons were in storage, decreased was the content of total sugars, total acids, and vitamin C, of which the phenomenon was remarkable especially with the fruits of non-packed plot. 6. The sweet-persimmons in the film bags subjected to cold storage when shipped to market in their intact condition were more beneficial than when they were shipped out in unpacked condition. The intact fruits packed in the P.E. film bags were able to keep their commercial value for 10days in the outdoor situation. 7. The sweet-persimmons that were packed in the film bags and put in the cold storage had maintained promissing marketability and the economic feasibility was acknowledged when the experimental practice was applied to industrial scale.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.33-43
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• 1987

The cooking processes of Yackwa writen in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5cm, and thickness was from 0.5cm to 1.5cm. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used but salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at $120{\sim}160^{\circ}C$ for $5{\sim}15$ minutes. at that time, The shape will be broken if temperature of oil is too low and too harden if temperature is too high. 5. Fried dough was soaked in honey before 1940, but thereafter other sweeteners, such as chochung, syrup were also used. Ginger juice, dried ginger, citron juice were used for flavor. 6. For enhancing the flavor and softening excess oil was removed from the fried Yackwa, and then it was soaked in honey. 7. The garnishes of Yackwa were pine nuts powder, cinnamon powder, sugar, etc.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.495-503
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• 2010

Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade $1^{++}$, $1^+$, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade $1^{++}$ was significant (p<0.05) for carcass weight (from 338.7 kg to 387.2 kg), backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased levels of meat color, fat color, texture and maturity were apparent with increasing quality grade (p<0.05). Increasing quality grade was also correlated with significant increases (p<0.05) in crude fat contents (from 3.57% to 25.68%) and water holding capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest $L^*$ value (41.53) and highest cooking loss (22.11%) were observed with grade $1^{++}$ and 3 beef, respectively. There was no difference observed on $pH_{24}$ (5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation experiments revealed that quality grades were associated with significantly altered (all p<0.05) tenderness, juiciness, flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness (r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs. Grade $1^+$ Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade $1^{++}$ Hanwoo beef (p<0.05).

• Fire Science and Engineering
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• v.18 no.1
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• pp.54-66
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• 2004

In this article, we are to suggest the hazard-assessing method for the underground pipelines, and find out the pipeline-maintenance schemes of high efficiency in cost. Three kinds of methods are applied in order to refer to the approaching methods of listing the hazards for the underground pipelines: the first is RBI(Risk Based Inspection), which firstly assess the effect of the neighboring population, the dimension, thickness of pipe, and working time. It enables us to estimate quantitatively the risk exposure. The second is the scoring system which is based on the environmental factors of the buried pipelines. Last we quantify the frequency of the releases using the present THOMAS' theory. In this work, as a result of assessing the hazard of it using SPC scheme, the hazard score related to how the gas pipelines erodes indicate the numbers from 30 to 70, which means that the assessing criteria define well the relative hazards of actual pipelines. Therefore. even if one pipeline region is relatively low score, it can have the high frequency of leakage due to its longer length. The acceptable limit of the release frequency of pipeline shows 2.50E-2 to 1.00E-l/yr, from which we must take the appropriate actions to have the consequence to be less than the acceptable region. The prediction of total frequency using regression analysis shows the limit operating time of pipeline is the range of 11 to 13 years, which is well consistent with that of the actual pipeline. Concludingly, the hazard-listing scheme suggested in this research will be very effectively applied to maintaining the underground pipelines.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1278-1284
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• 2000

The study was performed to elucidate the effects of ethylene-absorbent on the quality of 'Fuyu' persimmon fruits in the MA package. Five persimmons were packed in a MA package film (low density polyethylene, 0.055 mm film thickness), and stored at $-0.5^{\circ}C$ for 60 days. Two persimmons were repacked in a MA package with or without ethylene absorbent $(1\;M\;KMnO_4+zeolite)$ and stored at $-0.5^{\circ}C$. Ten days later, these packages was moved to $2^{\circ}C$ or $25^{\circ}C$ storage room to examine the effect of the ethylene-absorbent on the quality of the fruits. Ethylene removal by enclosed ethylene absorbent in MA packaging reduced the rate of fruit respiration at $25^{\circ}C$, so that $O_2$ and $CO_2$ concentration in packing were maintained higher and lower, respectively, compared to control. These effects were not observed, however, in $2^{\circ}C$ post-storage. Fruit firmness and sugar composition were also influenced by ethylene absorbent, showing more delayed flesh softening and higher sucrose concentration in ethylene absorbent treated fruits than control. But ethylene-absorbent treatment lowered glucose and fructose concentration. That shows that ethylene could influence on sugar composition by inhibiting sucrose inversion to glucose and fructose. The production of ethanol and acetaldehyde was reduced by ethylene removal, but the effect was not so high as other quality indices.

• Restorative Dentistry and Endodontics
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• v.30 no.6
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• pp.450-460
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• 2005

The aim of this study was to evaluate the effect of cavity shape, bond quality of bonding agent and volume of resin composite on shrinkage stress developed at the cavity floor. This was done by measuring the shear bond strength with respect to iris materials (cavity shape , adhesive-coated dentin as a high C-factor and Teflon-coated metal as a low C-factor), bonding agents (bond quality: $Scotchbond^{TM}$ Multi-purpose and Xeno III) and iris hole diameters (volume; 1mm or 3mm in $diameter{\times}1.5mm$ in thickness). Ninety-six molars were randomly divided into 8 groups ($2{\times}2{\times}2$ experimental setup). In order to simulate a Class I cavity, shear bond strength was measured on the flat occlusal dentin surface with irises. The iris hole was filled with Z250 restorative resin composite in a bulk-filling manner. The data was analyzed using three-way ANOVA and the Tukey test. Fracture mode analysis was also done When the cavity had high C-factor, good bond quality and large volume, the bond strength decreased significantly The volume of resin composite restricted within the well-bonded cavity walls is also be suggested to be included in the concept of C-factor, as well as the cavity shape and bond quality. Since the bond quality and volume can exaggerate the effect of cavity shape on the shrinkage stress developed at the resin-dentin bond, resin composites must be filled in a method, which minimizes the volume that can increase the C-factor.

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.1-8
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• 2007

This study compared the microshear bond strength (${\mu}SBS$) of light-cured and dual-cured composites to enamel bonded with three self-etching adhesives. Crown segments of extracted human molars were cut mesiodistally, and 1 mm thickness of specimen was made. They were assigned to three groups by used adhesives: Xeno group (Xeno III), Adper group (Adper Prompt L-Pop), and AQ group (AQ Bond). Each adhesive was applied to cut enamel surface as per manufacturer's instruction. Light-cured (Filtek Z 250) or dual-cured composite (Luxacore) was bonded to enamel of each specimen using Tygon tube. After storage in distilled water for 24 hours, the bonded specimens were subjected to ${\mu}SBS$ testing with a crosshead speed of 1 mm/minute. The mean ${\mu}SBS$ (n = 20 for each group) was statistically compared using two-way ANOVA, Tukey HSD, and t test at the 0.05 probability level, The results of this study were as follows ; 1. The ${\mu}SBS$ of light-cured composite was significantly higher than that of dual-cured composite when same adhesive was applied to enamel. 2. For Z 250, the ${\mu}SBS$ of AQ group ($9.95{\pm}2.51 MPa$) to enamel was significantly higher than that of Adper soup ($6.74{\pm}1.80 MPa$), but not significantly different with Xeno group ($7.73{\pm}2.01 MPa$). 3. For Luxacore, the ${\mu}SBS$ of Xeno group ($5.19{\pm}1.32\;MPa$) to enamel was significantly higher than that of Adper group ($3.41{\pm}1.19\;MPa$), but not significantly different with AQ group ($4.50{\pm}0.96\;MPa$).

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.69-79
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• 2007

The purpose of this study was to investigate the effects of composite resin restorations on the stress distribution of notch shaped noncarious cervical lesion using three-dimensional (3D) finite element analysis (FEA). Extracted maxillary second premolar was scanned serially with Micro-CT (SkyScan1072 ; SkyScan, Aartselaar, Belgium). The 3D images were processed by 3D-DOCTOR (Able Software Co., Lexington, MA, USA). ANSYS (Swanson Analysis Systems, Inc., Houston, USA) was used to mesh and analyze 3D FE model. Notch shaped cavity was filled with hybrid or flowable resin and each restoration was simulated with adhesive layer thickness ($40{\mu}m$) A static load of 500 N was applied on a point load condition at buccal cusp (loading A) and palatal cusp (loading B). The principal stresses in the lesion apex (internal line angle of cavity) and middle vertical wall were analyzed using ANSYS. The results were as follows 1. Under loading A, compressive stress is created in the unrestored and restored cavity. Under loading B, tensile stress is created. And the peak stress concentration is seen at near mesial corner of the cavity under each load condition. 2. Compared to the unrestored cavity, the principal stresses at the cemeto-enamel junction (CEJ) and internal line angle of the cavity were more reduced in the restored cavity on both load con ditions. 3. In teeth restored with hybrid composite, the principal stresses at the CEJ and internal line angle of the cavity were more reduced than flowable resin.

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.19-27
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• 2007

The purpose of this study is to develope new dental color-space system. Twelve kinds of dental composites and one kind of dental porcelain were used in this study. Disk samples (15 mm in diameter, 4 mm in thickness) of used materials were made and sample's CIE $L^*a^*b^*$ value was measured by Spectrocolorimeter (MiniScan XE plus, Model 4000S, diffuse/$8^{\circ}$ viewing mode, 14.3 mm Port diameters, Hunter Lab USA) The range of measured color distribution was analyzed. All the data were applied in the form of T### which is expression unit in CNU Cons Dental Color Chart. The value of $L^*$ lies between 80.40 and 52.70. The value of $a^*$ are between 10.60 and 3.60 and $b^*$ are between 28.40 and 2.21. The average value of $L^*$ is 67.40, and median value is 67.30. The value of $a^*$ are 2.89 and 2.91 respectively. And for the $b^*$, 14.30 and 13.90 were obtained. The data were converted to T### that is the unit count system in CNU-Cons Dental Color Chart. The value of $L^*$ is converted in the first digit of the numbering system. Each unit is 2.0 measured values. The second digit is the value of $a^*$ and is converted new number by 1.0 measured value. For the third digit $b^*$ is replaced and it is 2.0 measured unit apart. T555 was set to the value of $L^*$ ranging from 66.0 to 68.0, value of $a^*$ ranging from 3 to 4 and $b^*$ value ranging from 14 to 16.