• Journal of the korean academy of Pediatric Dentistry
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• v.25 no.4
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• pp.843-848
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• 1998

Pulpotomy is a frequently used treatment modality in primary teeth. It is method by which infected coronal pulp is removed while retaining vital radicular pulp. Since its introduction in 1930 by Sweet formocresol remains the most popular medicament for this treatment. However, despite its outstanding bactericidal properties, formocresol is known to cause adverse tissue reactions. Theoretically, formocresol disinfects and fixes radicular pulp and thus prevents infection and internal resorption. In reality, however, it leads to chronic inflammation and is sometimes responsible for failures through abscess formation and internal root resorption. Also, Myers et al., in 1978, reported on the systemic distribution of FC and other studies have followed with reports of its immunological, mutagenic and carcinogenic effects. Much effort has, therefore, focused on the development of alternative medicaments and techniques. Since its introduction in 19C, ferric sulfate proven itself as an effective hemostatic agent and is used as an astringent in dentistry. In 1988, Landau and Johnsen suggested ferric sulfate be used as a medicament in pulpotomy and many studies have focused on it to overcome the toxic effects of FC. Ferric sulfate acts through its ferric ion and iron ion, which react with blood protein leading to aggregation. The aggregated protein acts to plug the blood vessels, causing mechanical hemostasis. As blood clot formation is minimal, there is reduced inflammation of radicular pulp and enhanced healing. There are no reports regarding its systemic distribution. This is a report of cases treated by the author using pulpotomy with ferric sulfate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.98-104
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• 2009

The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at $60^{\circ}C$. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and ${\alpha}$-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.839-847
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• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

• YAKHAK HOEJI
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• v.40 no.6
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• pp.659-665
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• 1996

Zinc white is mainly used as a mild astringent, protectant. and has weak antiseptic action. It is well known that the yield of zinc white produced is greatly affected by the syn thetic conditions such as the reactant concentration, reaction temperature, washing water temperature, mole ratio of reactants, and drying temperature, calcination temperature, etc. The purpose of this study is to investigate the optimal synthesis conditions of zinc white produced. A randomized complete block design suggested by G.E.P. Box and K.B. Wilson was applied for this purpose. Basic zinc carbonate was prepared by reacting zinc sulfate and sod. carbonate solution in this study. Zinc white comes when prepared by calcination of basic zinc carbonate. The optimum synthesis conditions of zinc white obtained from this study is as follows: 1) The reacting temperature range is: 92-100$^{\circ}C$, 2) The concentration of reactant solution is 23.6-27%, 3) The optimum mole-ratio: [ZnSO4]/[Na2CO3] is 1.74~1.96, 4) The washing water temperature is 36$^{\circ}C$, 5) The drying temperature range is 68-74$^{\circ}C$, 6) The calcination temperature is 600$^{\circ}C$. The outcome of DSC indicated a desolvation of basic zinc carbonate occurred at about 133.3$^{\circ}C$. The dehydration of the compound ceased at about 267.9$^{\circ}C$ and the decarboxylation ceased at about 379.9$^{\circ}C$. The physical and chemical properties of zinc white as medicine were studied by use of Volume Test.

• Nutritional Sciences
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• v.9 no.2
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• pp.117-123
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• 2006

G. japonicum is a perennial hem and the flowering plant has been used as a diuretic and an astringent in Japan and China. However, little information is available about the anti-inflammatory action of G. japonicum. Therefore, the objective of this study was to investigate the antiinflammatory action of fractions from G. japonicum methanol extract. Inhibition of NO production was observed when cells were cotreated with fractions of G. japonicum and lipopolysaccharide. We observed that ethyl acetate fraction of G. japonicum inhibited NO production by LPS-activated RAW 264.7 cells, and that the suppression induced by ethyl acetate fraction of G. japonicum was associated with antioxidant activity and direct NO clearance. In addition, only ethyl acetate fraction of G. japonicum inhibited stimulated $PGE_2,\;TNF-\alpha,\;IL-1\beta$ production, whereas water and methyl chloride fractions showed no such effects. The ethyl acetate fraction of G. japonicum methanol extract showed a remarkable scavenging activity on the 1,1-diphenyl-2 picrylhydrazyl radical. Based on the results, ethyl acetate fraction of G. japonicum may be useful source as natural antioxidants and antiinflammation. Therefore, the results obtained from this study provide an alternative protective mechanism of ethyl acetate fraction of G. japonicum and provide information on the potential use of ethyl acetate fraction of G. japonicum in chemoprevention or pathogenic conditions related to overproduction of NO and $PGE_2$. However, the mechanism of the inflammatory effect must be evaluated through various parameters for induction of NO production.

• KSBB Journal
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• v.25 no.1
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• pp.18-24
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• 2010

Juglans mandshurica belongs to the family Juglandaceae is known to contain a wide range of pharmacological activities including anti-cancer, anti-inflammation, astringent, and anti-human immunodeficiency virus-type 1 (HIV-1). Melanogenesis refers to the biosynthesis of melanin pigment in melanocytes. In this study, to investigate the whitening activity of the extracts from Juglans mandshurica, we measured effects on a tyrosinase activity, a melanogenesis, and a tyrosinase synthesis in the B16/BL6 melanoma cells and an antioxidant activity. The extracts significantly scavenged a 1,1-diphenyl-2-picrylhydrazyl (DPPH) and a superoxide anion radicals in a dose-dependent manner with a $SC_{50}$ value of $20\;{\mu}g/mL$ and $25\;{\mu}g/mL$, respectively. Also, the tyrosinase activity and melanogenesis were significantly inhibited by the extracts. Furthermore, the synthesis of tyrosinase protein was significantly decreased by the extracts in enzyme-linked immunosorbent assay. Double blind study on the clinical efficacy of a cream containing 2% of the extracts showed that the extracts have a significant skin whitening effect. Therefore, this study demonstrates that the extracts from Juglans mandshurica may be useful as a potential agent for skin whitening.

• Herbal Formula Science
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• v.17 no.2
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• pp.85-98
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• 2009

The fruits of Schisandra chinensis and Prunus mume have been traditionally used in the Oriental countries as an astringent against diarrhea and abdominal pain, a protectant for liver disease, an antimicrobial, and a blood tonic. However, little is known about the extract of Schizandrae Fructus and Mume Fructus (SMF-Ex) on dextran-sulfate sodium (DSS)-induced colitis in mice. In this study, we investigated the protective effects of SMF-Ex on DSS-induced colitis in mice. An experimental colitis was induced by daily treatment with 5% DSS. SMF-Ex was orally administrated the single dose (80 mg/kg, body weight/day) for 7 days with one time per day. SMF-Ex reduced significantly clinical sign of DSS-induced colitis, including body weight loss, shorten colon length, increased disease activity index (DAI), and histological colon injury. SMF-Ex also inhibited significantly nitric oxide (NO) and prostaglandine $E_2$ ($PGE_2$) productions in DSS-induced colitis mice. Furthermore, SMF-Ex increased significantly an superoxide anion (SOD), catalase, and glutathione peroxidase (Gpx) activity of the colon tissue in DSS-induced colitis mice. These results suggest that SMF-Ex administration could reduce significantly the clinical signs and inflammatory mediators, and increase antioxidant activity in DSS-induced colitis model mice and is a good candidate for further evaluation as an effective anti-ulcerative agent.

• Herbal Formula Science
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• v.16 no.2
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• pp.171-182
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• 2008

The aqueous extract of Schisandra chinensis, Evodia rutaecarpa and meal (SEM-Ex) has been traditionally used in the Oriental countries as an astringent. However, little is known about the effects of aqueous extract of SEM-Ex on dextran-sulfate sodium (DSS)-induced colitis in mice. In this study, we investigated the protective effects of SEM-Ex on DSS-induced colitis in mice. An experimental colitis was induced by daily treatment with 5% DSS. SEM-Ex was orally administered from day 2 of DSS treatment in the different dose (10-50 mg/kg body weight). SEM-Ex reduced significantly clinical sign of DSS-induced colitis, including body weight loss, shorten colon length, increased disease activity index (DAI), and histological colon injury. Moreover, SEM-Ex suppressed significantly not only the serum haptoglobin levels and the activities of myeloperoxidase (MPO), but also the colon tissue expression levels of monocyte chemoattractant protein-1 (MCP-1) in DSS-induced mice. In contrast, SEM-Ex increased significantly the colon tissue expression levels of granular colony stimulating factor (G-CSF) well known as anti-inflammatory cytokine. These results suggest that SEM-Ex administration could reduce significantly the clinical signs and regulate of chemokine and anti-inflammatory cytokine in DSS-induced model mice. Therefore, these properties may contribute to the strong anti-ulcerative colitis (UC) response effect of SEM-Ex.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1168-1171
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• 2003

Water extraction of Suguk (Hydrangea serrata Seringe) was conducted for optimum condition of beverage processing on the boil or dip in water. Extraction samples for sensory evaluation (color, flavor, sweetness, bitterness, astringency) of the plant were boiled in water ranging 0.1%∼0.4% (w/v) or dipped in water ranging 0.2%∼1.0% (w/v) during 2 min. Samples boiled in water were evaluated low sensory quality with strong bitter and astringent taste. Samples dipped in water showed higher value than that boiled in water on the sensory evaluation. Sample 0.5% (w/v) dipped in water at 10$0^{\circ}C$ during 2 min. was decided as an optimum condition for beverage processing of the plant.