• Restorative Dentistry and Endodontics
• /
• v.32 no.4
• /
• pp.385-396
• /
• 2007

The aims of this study were to compare the shaping effect and safety between single length technique recommended by manufacturer and crown-down technique using Mtwo rotary file and to present a modified method in use of Mtwo file. Sixty simulated root canal resin blocks were used. The canals were divided into three groups according to instrument and the manner of using methods. Each group had 20 specimens. Group MT was instrumented with single length technique of Mtwo, group MC was instrumented with crown-down technique of Mtwo and group PT was instrumented with crown-down technique of ProTaper. All of the rotary files used in this study were operated by an electric motor. The scanned canal images of before and after preparation were superimposed. These superimposed images were evaluated at apical 1 to 8 mm levels Angle changes were calculated. The preparation time, weight loss, instrument failure and binding, canal aberrations, and centering ratio were measured. Statistical analysis of the three experimental groups was performed with ANOVA and Duncan's multiple range tests for post-hoc comparison and Fisher's exact test was done for the frequency comparison. In total preparation time, group MT and group MC were less than group PT. In the aberrations, group MT had more elbows than those of group MC and group PT. The binding of group MC was least and group MT was less than group PT (P < 0.05). Under the condition of this study, crown-down technique using Mtwo rotary file is better and safer method than single length technique recommended by the manufacturer.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.939-948
• /
• 2008

The effects of goat's beard (Aruncus dioicus var ramtschaticus Hara) ethanol extracts (AD) on the streptozotocin-induced diabetic symptoms and oxidative stress in rats were assessed. Experimental plots were divided into normal controls (NC), diabetes controls (DM), diet with 0.3% AD after diabetes induction (SA), and diet with 0.6% AD after diabetes induction (SB), then fed for 5 weeks. In the SA and SB groups as compared with the DM group, diabetic symptoms including weight loss, increase in feed and water intake, and enlargement of the liver and kidney were improved. The levels of blood glucose and serum fructosamine were reduced by $17.9{\sim}27.2%$ and $25.6{\sim}32.6%$, respectively. The activities of alanine aminotransferase, aspartate aminotransferase and the levels of triglycerides, total cholesterol, and LDL-cholesterol in the serum were reduced by $25.6{\sim}30.3$, $42.37{\sim}55.51$, $26.85{\sim}30.44$ and $37.29{\sim}39.11%$, respectively, whereas the level of HDL-cholesterol was increased by $37.29{\sim}39.11%$. Hepatic total (T) and O type (O) activities of xanthine oxidoreductase, O/T ratio(%) and level of lipid peroxide were significantly decreased, while the level of glutathione was increased, and also the activities of superoxide dismutase and glutathione S-transferase were increased by $56.84{\sim}94.90%$ and $57.14{\sim}68.92%$, respectively. In the above results, it was noted that AD has an antidiabetic effect which alleviated hyperglycemia and the AD reduced and/or prevented the tissue damage caused by diabetes yia the inhibition of reactive oxygen species (ROS) generating systems concurrent with an increase in ROS scavenging.

• Food Science and Preservation
• /
• v.24 no.8
• /
• pp.1103-1112
• /
• 2017

This study was performed to investigate the effects of different cooking methods (boiling, roasting, stir-frying, and deep-frying) on folate retention in 6 kinds of mushrooms (Beech-, button-, Juda's ear-, oak-, oyster-, and winter-mushrooms) frequently consumed in Korea. In order to assure reliability of analytical data, trienzyme extraction-L casei method was verified and analytical quality control was also evaluated. Folate contents of mushrooms varied by 6.04-64.82 g/100 g depending on the type of mushrooms. and were significantly affected by cooking methods. Depending on cooking methods, folate contents of mushrooms decreased by 22-48%, 2-31%, and 17-56% for Juda's ear-, oak- and oyster-mushrooms, respectively, while 17-90% of folate was increased in Beech mushroom. Overall, the largest weight loss was found in boiled mushrooms, but the lowest one in deep-fried samples. True folate retention rates considering processing factor were less than 100% for all cooked mushrooms except for Beech samples. Overall, folate loss was the largest by boiling with water but the smallest by deep-frying. Both accuracy and precision of trienzyme extraction-L-casei method were excellent based on a recovery close to 100% and coefficient variations less than 3%. Quality control chart of folate analysis (n=26) obtained during the entire study and an international proficiency test (z-score=-0.5) showed that trienzyme extraction-L casei method is reliable enough for production of national folate database.

• Culinary science and hospitality research
• /
• v.21 no.4
• /
• pp.1-15
• /
• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.27 no.2
• /
• pp.31-40
• /
• 2019

In Korea, 51,013 thousand tons of livestock manure was generated in 2018. A total of 46,530 thousand tons, which is 91.2% of the total amount of livestock manure generated, was treated by composting(40,647 thousand tons) or liquid fertilization(5,884 thousand tons) method. At present, the policy of livestock manure treatment in Korea is to make livestock manure into organic fertilizer(compost, liquid fertilizer) and then to applicate it on agricultural land. And this policy is very effective in terms of livestock manure treatment and nutrient recycling. However, considering the steadily declining farmland area for decades, the use of livestock manure compost could be limited in the future. There is also concern that local nutrient overloading, nutrient management regulation, and restrictions on the number of livestock may become serious problem for livestock manure treatment. In addition, there are some opinions that nutrient derived from livestock manure may flow into tributaries of major dams. In recent years, there has been a suspicion that fine dust may be generated from livestock manure compost. In recent years, the use of livestock manure fertilizer has been rapidly increasing, there is a growing demand of the development of new technologies for livestock manure treatment. Especially, cow excretes a larger amount of manure than other livestock, so that the efficiency of development of new technology for cow manure treatment will be high. Therefore, in this study, the combustion characteristics of cow manure pellet were investigated in order to analyzed whether cow manure could be used as source of solid fuel. During the combustion test, the weight loss of the cow manure pellet began to increase when the temperature of the combustion chamber reached $300^{\circ}C$. The ratio of $H_2$, $CH_4$, CO in the pyrolysis gas produced in the pyrolysis process of cow manure pellet were 6.65~11.62%, 0.58~1.54 and 11.47~14.07%, respectively.

• Journal of the Korean Ceramic Society
• /
• v.39 no.11
• /
• pp.1097-1102
• /
• 2002

Hydroxyapatite(HAp) powders were synthesized by wet-precipitation precess using $Ca(NO_3)_2{\cdot}4H_2O$ and $(NH_4)_2HPO_4$ and homogeneous composites of four type were prepared by mixing of synthetic HAp and Polyacrylic Acid(PAA). Ca/P ratio of synthetic HAps was determined using ICP analysis and the thermal property of HAp/PAA composites were investigated by TGA. Good crystalline HAp was obtained at pH 11 and $60{\circ}C$. The ratio of Ca/P in synthetic HAps was quantified in a range of 1.35~1.49, from which Ca-deficient HAp was obtained. The specific surface area of HAp/PAA composite increased with increasing the content of PAA and the weight loss of HAp/PAA composite at $800{\circ}C$ decreased in a range of 3.5~9.6% due to the degradation of PAA binder. From FT-IR analysis of HAp/PAA composite, it was confirmed that the ionic bond between ion of HAp and carboxyl group of PAA was formed.

• Journal of Korean Society of Coastal and Ocean Engineers
• /
• v.28 no.2
• /
• pp.73-80
• /
• 2016

To reduce the mechanical energy loss and to get the high energy efficiency, an apparatus of wave power generation inducing a consistent one way rotating motion from the wave reciprocation motions was developed and the hydraulic experiments for the real electric power production were conducted and the results were discussed. In the experiments for the shape of the buoyant tank, the efficiency of the fixed 9 cm diameter type enduring the wave plate weight was 14.6% and this was the best result for all shapes. But although the free sliding type was expected to represent a high efficiency, the experiments did not show a good result as 8.5% efficiency. Therefore, the shape of buoyant tank was decided as the fixed 9 cm diameter type in the next all tests. In the experiments for the various incident waves, when the water depth was 90 cm, the average efficiencies were measured as 3.9% in the 2nd gear, 4.9% in the 3rd gear, 4.9% in the 4th gear, 12.0% in the 5th gear, 10.0% in the 6th gear, 3.1% in the 7th gear, and 3.0% in the 8th gear. Also, when the water depth was 80 cm, the average efficiency was shown as 15.0% with 5th gear condition. Therefore the high average efficiency as 13.5% was given with 80~90 cm water depth and the 5th gear in the model.

• Korean Journal of Food Science and Technology
• /
• v.35 no.5
• /
• pp.856-864
• /
• 2003

The purpose of this study was to examine the quality variations of cake and cake batter when either butter or soybean oil was added in plain sponge cake batter. Soybean oil or butter was added to the batter at ratios of 20, 40, and 60% at 20, 35, 60, and $80^{\circ}C$. The physico-chemical properties of cake batter and cake were measured to evaluate the effects of ratio and temperature of butter and soybean oil. At higher ratios of butter or soybean oil and lower temperatures, the specific gravity of the cake batter increased while the interrelations among weight, volume, and specific loaf volume decreased. L- and b- values were the same, but a-value increased remarkably with higher ratios of butter. The effect of adding butter or soybean oil on hardness was shown to be lowest at 40% and $80^{\circ}C$. Baking loss in the baking process with soybean oil decreased with increasing oil quantity and temperature. Moisture content did not change with temperature, but did decline with increasing amounts of butter or soybean oil. These results show that the optimum condition for sponge cake would be 40% soybean oil at $80^{\circ}C$.

• Clean Technology
• /
• v.24 no.4
• /
• pp.339-347
• /
• 2018

In order to cope with environmental problems and climate change caused by fossil fuels, renewable energy supply is increasing year by year. Currently, waste energy accounts for 60% of renewable energy production. However, waste has a lower calorific value than fossil fuels and contains various harmful substances, which causes serious problems when applied to power generation boilers. In particular, the chlorine in the waste fuel increases slagging and fouling of boiler heat exchangers, leading to a reduction in thermal efficiency and the main cause of high temperature corrosion, lowering facility operation rate and increasing operating cost. In this study, the high temperature corrosion experiments of superheater materials (ASME SA213/ASTM A213 T2, T12 and T22 alloy steel) by alkali chlorides were conducted, and their corrosion characteristics were analyzed by the weight loss method and SEM-EDS. Experiments show that the higher the temperature and chloride content, the more corrosion occurs, and KCl further corrodes the materials compared to NaCl under the same condition. In addition, the higher the chromium content of the material, the better the corrosion resistance to the alkali chlorides.

• Journal of Radiation Protection and Research
• /
• v.40 no.1
• /
• pp.10-16
• /
• 2015

Bone changes are common sequela of irradiation in growing animal. The purpose of this study was to establish an experimental model of radiation-induced bone loss in growing mice using micro-computed tomography (${\mu}CT$). The extent of changes following 2 Gy gamma irradiation ($2Gy{\cdot}min^{-1}$) was studied at 4, 8 or 12 weeks after exposure. Mice that received 0.5, 1.0, 2.0 or 4.0 Gy of gamma-rays were examined 8 weeks after irradiation. Tibiae were analyzed using ${\mu}CT$. Serum alkaline phosphatase (ALP) and biomechanical properties were measured and the osteoclast surface was examined. A significant loss of trabecular bone in tibiae was evident 8 weeks after exposure. Measurements performed after irradiation showed a dose-related decrease in trabecular bone volume fraction (BV/TV) and bone mineral density (BMD), respectively. The best-fitting dose-response curves were linear-quadratic. Taking the controls into accounts, the lines of best fit were as follows: BV/TV (%) = $0.9584D^2-6.0168D+20.377$ ($r^2$ = 0.946, D = dose in Gy) and BMD ($mg{\cdot}cm^{-3}$) = $8.8115D^2-56.197D+194.41$ ($r^2$ = 0.999, D = dose in Gy). Body weight did not differ among the groups. No dose-dependent differences were apparent among the groups with regard to mechanical and anatomical properties of tibia, serum ALP and osteoclast activity. The findings provide the basis required for better understanding of the results that will be obtained in any further studies of radiation-induced bone responses.