• Journal of the korean academy of Pediatric Dentistry
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• v.35 no.3
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• pp.437-445
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• 2008

The presence of a "prismless" layer on the enamel surface particularly on deciduous teeth has been reported by a number of workers. This structure, which appears to lack the normal prism delineations, could interfere with tag formation and hence, reduce bonding to such surfaces. The purpose of this study was to investigate the relationship of etching times on the effect of acid etching on primary enamel with respect to the quality of etching patterns. Labial surfaces of 32 extracted or exfoliated caries-free primary anterior teeth were used. 35% phosphoric acid gel was used only cervical regions of labial surfaces for each etching time group, 15, 30, 45 and 60 seconds. The surfaces were then washed with water for 20 seconds and dried with air spray for 20 seconds. 1. The Type 3 is 75% when the 15 seconds acid etching time was used. 2. The Type 1 is 38% and Type 2 is 75% when the 30 and 45 seconds acid etching time was used. 3. The Type 1 is 25% and Type 2 is 75% when the 60 seconds acid etching time was used. 4. An etching time of 60 seconds produced a constant and regular etching pattern. 5. There is a significant difference between the groups with respect to the patterns of etch achieved(p<0.05). 6. We confirmed that the acid induced patterns(type 1, 2) became more pronounced when the application time increased(p<0.05). $45{\sim}60$ seconds was the optimal time for etching on the primary enamel.

• Journal of Bio-Environment Control
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• v.23 no.4
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• pp.383-390
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• 2014

This study was conducted to investigate the growth characteristics of cucumber scion and pumpkin rootstock under different levels of light intensity (photosynthetic photon flux, PPF) and plug cell size in a closed transplant production system with artificial lighting. Cucumber scion and pumpkin rootstock seedlings were grown under the combinations of three levels of PPF (PPF 165, 248, and $313{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) and five types of plug tray (50, 72, 105, 128, and 200 cells in the tray) for nine days. The shoot dry weight and relative growth rate increased with increasing PPF and plug cell size. As PPF increased, cucumber scion and pumpkin rootstock seedlings had higher dry matter, lower specific leaf area, and lower hypocotyl length. The first true leaf of cucumber scion and pumpkin rootstock unfolded at eight and seven days after sowing, respectively, except the treatment using 200-cell plug tray. The unfolding of first true leaf of seedlings grown in 200-cell plug tray was delayed by one day. Accordingly, it was considered that the use of small cell size such as 200-cell plug tray would require more time for the production of scion and rootstock. Based on the results, we suggest that cucumber scion and pumpkin rootstock be grown in 105-cell to 128-cell plug tray for eight days and 72-cell to 105-cell plug tray for seven days, respectively, when using splice grafting method with root-removed rootstock. Additionally, higher PPF is suggested to improve the growth and quality of scion and rootstock.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• Journal of Life Science
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• v.18 no.9
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• pp.1186-1193
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• 2008

The growth performance of pangasiid catfish (Pangasius hypophthalmus), silver carp (Hypophthalmichthys molitrix) and catla (Catla catla) was evaluated in polyculture at varied combinations and stocking ratios in earthen pond for a period of 16 weeks. Combinations of pangasiid catfish, silver carp and catla with the total density of 30,000 fish per hectare were evaluated. A commercial pelleted feed containing 28% crude protein and 6% lipid was fed only to pangasiid catfish at the rate of 8% of body weight during the first six weeks, 6% during the second six weeks and 4% thereafter twice daily. The growth and feed utilization efficiency of pangasiid catfish were found similar in all treatments. The growth of silver carp was markedly decreased upon the increase of its own stocking density. The highest growth of silver carp achieved in polyculture of pangasiid catfish, silver carp and catla at 2:1:1 ratio where density of silver carp was lowest. The growth of catla was found to be affected by the presence of silver carp. The growth rate of catla markedly declined with the increase of silver carp density. The highest growth of catla obtained in polyculture of pangasiid catfish only with catla stocked at 1:1 ratio. The highest yield and economic return achieved in polyculture of pangasiid catfish, silver carp and catla at the ratio of 2:1:1 due to higher growth of silver carp and higher market value of catla. The water quality conditions in all different treatment ponds were within optimum ranges throughout the culture period and the values did not show any significant variation (p>0.05) among the treatments.

• Korean Journal of Ecology and Environment
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• v.47 no.2
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• pp.116-126
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• 2014

To evaluate the relationship between dynamics of Cyanobacterial bloom and rainfalls, a monthly monitoring of water quality and phytoplankton from the three serial lakes (Lake Ui-am, Lake Chung-pyeong and Lake Pal-dang) in the North Han River System were examined 12 times from May 2012 to March 2013. A dense bloom of cyanobacterium Anabaena spp., was occurred over three lakes in the summer season of 2012. In Lake Ui-am, the Anabaena population appeared in June, showed a peak in July (43,850 cells $mL^{-1}$) and disappeared in November 2012. In Lake Chung-pyeong and Lake Pal-dang, Anabaena population commonly appeared in July, showed the peaks (31,648 cells $mL^{-1}$ and 7,136 cells $mL^{-1}$, respectively) in August, and entirely disappeared in September 2012. Over the three lakes, the phytoplankton community was commonly dominated by diatoms before Monsoon, cyanobacteria during Monsoon, and diatoms after Monsoon, respectively, indicating a Monsoon-dependent succession. A correlation analysis revealed that dynamics of Anabaena population was strongly related with rainfall (r=0.72, r=0.83, r=0.88, P<0.01 for three lakes), and partly with nutrients, inflow and outflow of lakes. Therefore, this study indicates that the outbreak and destruction of Anabaena bloom in North Han River System between 2012 and 2013 was impacted by rainfalls. However, a high density of cyanobacteria in Lake Ui-am remained after Monsoon, and thus, may paroduce bad-order and toxins from phytoplankton.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.325-332
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• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.

• Korean Journal of Plant Resources
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• v.8 no.1
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• pp.81-88
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• 1995

This expreiment was carried out to investigate the effect of mulching matreial on the yield and yield characters in the cultivation of Fritillaiae. Bulbus. Soil temperature was in mulching treatments than non-mulching, and water contentment of soil was higher in mulching. with compost rice straw and black P.E(Poly Ethylene). but was in mulching with black and white P.E than non-mulching. Emergence data had no differences among mulching treatments, and plant height was longer about 4 to 7cm in mulching with compost and 30% shade net than non-mulching but was shortest as 41cm in mulching with black and white P.E. Comparing lear numbers with numbers with mulching treatments. mulchings with 30% shade net was smaller. and black and white P.E. black P.E. and green P.E were larger than that of non-mulching. Total yield was increased about 8 to 11% in mulching with compost. black P.E. and green P.E and yield of thing quality was more increased about 51 to 64% in mulching with compost. black P.E. and green P.E. thand non-mulching.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.3
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• pp.229-238
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• 2018

The purpose of this study was to evaluate the effects of nitrogen fertilization amount and timing of application on protein content, dough properties, change in protein fraction, and bread loaf volume for Korean wheat cultivars, Baekkang, Joongmo2008, and Saekeumkang, for bread with a superior gluten composition during the grain filling stage. Protein content increased with an increase in the amount of N and timing of application. The SDS segmentation volume (SDSS) increased with an increase in N, but there was no effect of the timing of N application on SDSS. An increase in N amount and timing of application caused a difference in dough properties, such as water absorption, mixing time, and tolerance, among the cultivars. Soluble and insoluble polymeric and monomeric protein contents increased with an increase in N amount and timing of application the three Korean wheat cultivars. The effects of N amount and application timing on bread loaf volume (BLV) varied among the cultivars. The BLV of Saekeumkang increased regardless of the N amount and timing of application, but that of Baekkang and Joongmo2008 cultivars was reduced. However, there was a positive correlation between protein content with the addition of N fertilization and BLV. In addition, SDSS, mixing time, and protein fractions were positively correlated with BLV. Since the response of fertilizer conditions was different for each wheat cultivar, it is necessary to build a suitable fertilizing system for each of them. Additionally, since the environment is changing, such as abnormal climate during the maturing period, research is needed to establish appropriate fertilizer conditions for varieties of bread wheat.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.47-57
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• 2015

Sodium is an essential nutrient with very important functions, including regulation of the extracellular fluid volume and active transport of molecules across the cell membranes. Since high levels of dietary sodium are associated with a high prevalence of hypertension, prehypertension, and other adverse effects on health, many national and international health organizations (WHO, FAO, etc.) recommend that sodium intake should be significantly decreased. In developed nations, cheese products, from among many processed foods, can cause high salt intake. Hence, there is an urgent need to reduce the content of salt in cheese processing, using various substitutes of sodium chloride (NaCl). In general, salt (NaCl) has been used as a food preservative to limit and (or) kill the growth of foodborne pathogens and spoilage organisms by decreasing the water activity, and to improve texture and flavor. To maintain public health, the salt content in cheese should be decreased without influencing the physicochemical properties of cheese. Therefore, the objective of this review is to outline the upcoming technologies used to reduce the salt content in different types of cheese using various substitutes.