• Restorative Dentistry and Endodontics
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• v.42 no.1
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• pp.9-18
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• 2017

Objectives: This study evaluated color differences (${\Delta}Es$) and translucency parameter changes (${\Delta}TPs$) of various computer-aided design/computer-aided manufacturing (CAD/CAM) blocks after immersion in coffee. Materials and Methods: Eight CAD/CAM blocks and four restorative composite resins were evaluated. The CIE $L^{\ast}a^{\ast}b^{\ast}$ values of 2.0 mm thick disk-shaped specimens were measured using the spectrophotometer on white and black backgrounds (n = 6). The ${\Delta}Es$ and ${\Delta}TPs$ of one day, one week, and one month immersion in coffee or water were calculated. The values of each material were analyzed by two-way ANOVA and Tukey's multiple comparisons (${\alpha}=0.05$). The ${\Delta}Es$ after prophylaxis paste polishing of 1 month coffee immersion specimens, water sorption and solubility were also evaluated. Results: After one month in coffee, ${\Delta}Es$ of CAD/CAM composite resin blocks and restorative composites ranged from 1.6 to 3.7 and from 2.1 to 7.9, respectively, and ${\Delta}TPs$ decreased. The ANOVA of ${\Delta}Es$ and ${\Delta}TPs$ revealed significant differences in two main factors, immersion periods and media, and their interaction except for ${\Delta}Es$ of TEL (Telio CAD, Ivoclar Vivadent). The ${\Delta}Es$ significantly decreased after prophylaxis polishing except GRA (Gradia Block, GC). There was no significant correlation between ${\Delta}Es$ and water sorption or solubility in water. Conclusions: The ${\Delta}Es$ of CAD/CAM blocks after immersion in coffee varied among products and were comparable to those of restorative composite resins. The discoloration of CAD/CAM composite resin blocks could be effectively removed with prophylaxis paste polishing, while that of some restorative composites could not be removed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.485-489
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• 2008

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

• Research in Plant Disease
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• v.14 no.1
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• pp.68-70
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• 2008

Brown leaf spots on leaves of kiwifruit(Actinidia deliciosa) were observed at farmers' orchards in Suncheon and Goheung, Jeonnam Province, Korea in June, 2006. They developed to form dark brown ring spots and severely infected leaves resulted in defoliation during the growing season of kiwifruit. Alternaria sp. was isolated from the diseased leaves repeatedly and was identified as Alternaria alternata on the basis of its mycological characteristics on potato dextrose agar and its pathogenicity was confirmed by wound inoculation on healthy leaves of kiwifruit. A. alternata formed gray to dark sooty gray colony and produced numerous conidia on potato dextrose agar. The conidia, commonly in long chains of 5 or more produced on conidiophores, have $3{\sim}5$ transverse and $1{\sim}2$ longitudinal septa and mostly ovoid or obclavate in shape and were pale brown golden brown in color. The condia were $16.5{\sim}42.1{\times}6.7{\sim}19.5\;{\mu}m$ in size and conidiophores were $8.6{\sim}112.7\;{\mu}m$ in length. This is the first report on the brown ring spot on leaves of kiwifruit caused by A. alternata in Korea.

• Journal of Mushroom
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• v.18 no.2
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• pp.145-150
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• 2020

A new cultivar, 'Bambithyang', was bred from monokaryotic strains of Sanbaekhyang and SANJO 707ho using the mono-mono hybridization method. Its incubation period was determined to be 100 days and its optimum temperature for fruit body flushing, 11-20℃. The mushrooms had a convex cap (diameter, 69.6 mm; thickness, 15.2 mm) and stipes in their center. The color of their upper sides was chestnut brown; their gills were arranged in a ripple style and had medium density. Their scales were cream-colored and fully distributed; the stipes were cream-colored and cylindrical (thick upper part). They also had cream colored fluffs and sporadic fruiting bodies. Zone lines were present when they were cultivated with mother and father varieties. Their stipe lengths and caps were 9% shorter and 16.9% thicker, respectively, than those of Sanbaekhyang.

• Korean Journal of Ecology and Environment
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• v.42 no.1
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• pp.75-84
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• 2009

The effect of various SNPs (silver nanoparticles) on the growth of Microcystis aeruginosa was investigated in laboratory and field experiment. Four SNPs, namely JS47N, JS47N-K2, JS47N/3-1 and JS47N/3-2 were used to this study. The Ag size, concentration and color of these solutions were about $20{\sim}40nm$, $200mg\;L^-1$ and brown, respectively. At 0.01 and $0.1mg\;L^-1$, SNPs inhibited the growth of unicellular M. aeruginosa by 99.4% and 99.9%, respectively. However, SNPs of $1mg\;L^-1$ inhibited the growth of colonial M. aeruginosa by 98.5%, whereas the other three concentrations (0.001, 0.01 and $0.1mg\;L^-1$) had little inhibitory effect. In experimental enclosures from eutrophic lake, cyanobacteria including M. aeruginosa were found to be more sensitive to the SNPs than green algae and diatoms. In conclusion, our study indicates that SNPs has a selective cyanocidal potential when used to M. aeruginosa. We believe that future studies need to test on various other organisms, and determine minimum concentration for field application.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.55-64
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• 2012

We investigated the effect of the clay mineral fortified with complex trace elements by specific fermentation microbes on growth performance and a quality of pork in this study. For the declared experimental animal, 80 heads of crossbred with Large White and Yorkshire were randomly splitted into a control group and a test group. Each group were assigned with 4 replicates and 10 heads of each replicate. When 0.3% of the fermentation product of the clay mineral (FCM) was added into feed stuff and fed for 9 weeks of experimental feeding period, the results of the feed intake, weight gains, pH of carcass, lightness of meat color, and brightness of the muscle semimembranosus were similar to those of the control group. However, dressing percentage, reddishness of carcass, and water holding capacity were improved, respectively, as much as 2.7%, 12%, and 10%, and reduced by 6% in cooking loss. In order to investigate the immune modulatory effect of fermented clay mineral, pheripheral blood mononuclear cells (PBMC) were isolated and Immune modulatory parameters were measured. The proliferation activity of PBMC from pigs fed the fermented clay mineral were significantly increased compared to control group pigs, and also those results were more clearly observed as activated with lipopolysaccharide and concanavaline A. The secretion of TNF-${\alpha}$ of the FCM group pigs showed an increasing tendency. Therefore it was suggested that the feeding of FCM which was high in cation metathesis and the value of infrared ray, activated the immune responses, and thus the production of the environment-friendly high quality pork without the use of antibiotics would be possible.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.645-651
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• 2008

The antioxidant activity of shared fresh, steamed, and black garlic on soybean oil was assessed at levels of 0, 5, 10, 20, 0 g/100 g, respectively, and these samples were stored for 28 days at $60^{\circ}C$. The color of the oil was increased during torage. The anisidine value was increased dramatically at 14 days of storage, after which it continually increased. The cid values of the samples to which fresh and steamed garlic were added did not differ significantly, but were increased n proportion to the sample concentration after 14 days of storage in the samples to which black garlic was added. The peroxide value was lower in the samples to which shred garlic was added, as compared to the samples to which ${\alpha}$ -tocopherol and BHT were added. Garlic had an inhibitory effect on peroxides when the sample volume was larger. The TBA value was increased during storage and was inhibited with larger volumes of added shred garlic. After 28 days of storage, the TBA volumes of all samples were lower than those of the controls (335.63), with the exception of the sample to which 5 g/100 g of steamed garlic was added, particular, the shred garlics evidenced more profound antioxidant activity in the 40 g/100 g added samples than in the sample to which 0.02% BHT was added.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.88-92
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• 2006

Physicochemical, texture, and sensory properties of Jeung-pyun prepared with different concentrations of Monascus rubber DSJ-20 (Red yeast rice) were determined. Acidities and pH values of 3-5% M. rubber DSJ-20-treated groups were similar to those of control group. Degree of surface color increased in proportion to M. rubber DSJ-20 concentration. Hardness, gumminess, and chewiness of 1-2% M. rubber DSJ-20-treated groups were higher than those of control. Network structures of 3-15% M. rubber DSJ-20-treated groups were well-formed, similar to that of control. Strong bitter taste and flavor of Monascus were detected in 5-15% M. rubber DSJ-20-treated groups through sensory evaluation. These results suggest is 3% M. rubber DSJ-20 is desirable leavening concentration for making Jeung-pyun.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1036-1042
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• 2002

During storage at $25^{\circ}C$, the effect of gas absorbents, such as carbon dioxide scavenger, ethylene absorber, and their combinations, on respiration characteristics and quality attributes of mature-green Mume fruits packaged in $30\;{\mu}m$ low density polyethylene (LDPE) film was examined. Changes in quality attributes of the fruits were observed in terms of weight loss, titratable acidity, pH, fish firmness, color, water-soluble solid, and chlorophyll contents. In the presence of ethylene absorber $(KMnO_4)$, the physiological injury was remarkably suppressed, and there was no significant injury in Mume fruits at $25^{\circ}C$ for 10 days. Yellowing and softening were also noticeably reduced by the combination of plastic film packaging and inclusion of ethylene absorber. The respiration rate was slower in fruits sealed with ethylene absorber than in those with absorbent-free packaging. Using ethylene absorber, levels of oxygen and carbon dioxide were maintained at 2-3 and 7-8%, respectively, during storage at $25^{\circ}C$ for 10 days. The addition of carbon dioxide scavenger $(Ca(OH)_2)$, negatively affected the quality attributes and respiration characteristics of the fruits. Overall results showed that ethylene removal by gas absorbent in the film packages significantly prolonged the shelf life of the fruits at ambient temperature.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4404-4410
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• 2010

The purpose of this study is to find out the optimal mixing ratios of three different amount of red ginseng powder(0, 5, 10%), water(12, 16, 20%) and sugar(4, 8, 12%) per weight of glutinous rice powder. The microbial count increased with increasing moisture content. The microbial count has decreased in 10% addition group though the microbial count according to the red ginseng powder addition did not have a difference the having mind in 5% addition group. Control group(the red ginseng powder no addition) showed an exponential increase in the change in hardness according to the amount of the red ginseng powder addition 24 hours after(except the moisture addition amount 20%). However, the change in devotion hardly appeared without the relation in moisture and the amount of the sugar addition in the addition group of the red ginseng powder 5%. Moreover, the change in hardness besides the moisture addition amount 12% hardly appeared also in the addition group of the red ginseng powder 10%. It has been understood that the red ginseng powder addition 5% crowd smells, and the taste and the color are suitable though it was clarified to the red ginseng powder addition 10% crowd that a peculiar smell taste and taste to the red ginseng are very strong by the sensory inspection. In conclusion, according to its microbial count, texture and sensory analyses, the optimal Injulmi formulation consisted of red ginseng powder, water and sugar were 5, 16 and 8%. The results suggested that red ginseng powder is effective in increasing the self life of Injulmi.