• Journal of the korean academy of Pediatric Dentistry
• /
• v.28 no.1
• /
• pp.25-31
• /
• 2001

The purpose of this study was to investigate the distribution and fluorescence intensity of vasoactive intestinal polypeptide immunoreactive (VIP-IR) cells in rat trigeminal ganglion following pulp extirpation of rat mandibular molar. The animals were divided into control group(n=6) and experimental group(n=6). The experimental animals were sacrificed at 14 days after pulp extirpation. The trigeminal ganglion was removed and immersed in the 4% paraformaldehyde in 0.1M phosphate buffer. Serial frozen sections about $20{\mu}m$ in thickness were cut with a cryostat. The immunofluorescence staining was performed. The rabbit anti-VIP(1 : 8,000) was used as primary antibody and fluorescene isothiocynate(FITC) conjugated anti-rabbit IgG(1 : 80) as secondary antibody. The slides were observed under confocal laser scanning microscope (CLSM). Unprocessed optical sections were obtained and stored on a optical disk. Color pictures were printed by a video copy processor. The results were as follows; 1. The positive ratio of VIP-IR cells in mandibular part of trigeminal ganglion were 7.40% in control group and 28.42% in experimental group(14 days after pulp extirpation). 2. The relative fluorescence intensity of VIP-IR cells in mandibular part of trigeminal ganglion were 87.78 in control group and 138.65 in experimental group. The relative fluorescence intensity of experimental group was 58% higher than that of control group. 3. In optical serial section analysis of VIP-IR cells of experimental group, most of the 9 sections showed high fluorescence intensity. At high magnification, axons of the experimental group displayed greater VIP-IR than in the control group, and the positive cells were mainly of medium size. The result indicate that number and fluorescence intensity of VIP-IR cells were increased in the mandibular part of trigeminal ganglion following pulp extirpation of mandibular molar, and it suggests that VIP could play a role in processing of nociception.

• Economic and Environmental Geology
• /
• v.47 no.2
• /
• pp.87-96
• /
• 2014

The objectives of this study were to characterize the physicochemical properties and mineralogy of Hwangto (yellow residual soils) from the southwestern part of Korea and to understand the soil-forming processes of the residual soils from their parent rocks. Both the yellowish residual soils as well as the unweathered and weathered parent rocks were obtained from Jangdong-ri, Donggang-myun, Naju, Jeollanam-do, Korea. The soil samples were examined to analyze the said soil's physicochemical properties such as color, pH, and particle size distribution. A scanning electron microscopy (SEM) with energy dispersive X-ray (EDX) analysis, transmission electron microscopy (TEM) and X-ray diffraction (XRD) analysis were performed in order to understand the mineralogy, chemical composition, and morphology of the soils. Two thin sections of a parent rock were analyzed to study its mineral composition. A particle size analysis of the soils indicates that the residual soil consists of mainly silt and clay (approximately 95%) and that soil textures are silty clay or silt clay loam. The soil colors of the residual soil are dark brown (7.5YR 3/4) through yellowish red (5YR 4/6). The pH of the residual soil ranges from 4.3 to 5.1. The major minerals of the parent rocks were quartz, biotite, chlorite, and plagioclase. The mineralogy of the sand fraction of the residual soil was quartz, biotite, muscovite and sanidine. The mineralogy of the silt fraction of the residual soil was quartz, biotite, muscovite, Na-feldspar, K-feldspar, and sanidine. The clay mineralogy of the soil was goethite, kaolinite, ilite, hydroxy-interlayed vermiculite(HIV), vermiculite, mica, K-feldspar and quartz. The mineral composition of the residual soil and the parent rock indicates that feldspar and mica in the parent rock weathered into illite, vermiculite and hydroxy-interlayed vermiculite(HIV), and finally changed into kaolinite and halloysite in the yellowish residual soils.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.3
• /
• pp.656-663
• /
• 2012

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10,000, 20,000, 30,000, and 40,000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2~M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

• Korean Journal of Food Science and Technology
• /
• v.42 no.4
• /
• pp.452-458
• /
• 2010

This study aimed at improving the packaging technology of Yukwa to improve the quality and extend the shelflife using secondary packaging. After packaging the Yukwa using an OPP film, P2, P3, and P4 packaging materials were applied secondarily. Various films including (1) P1: OPP (oriented polypropylene), (2) P2: P1+OPP/LLDPE (linear low density polyethylene), (3) P3: P1+PET (polyethylene terephthalate)/NY (nylon)/CPP (cast polypropylene) and (4) P4: P1+PET/AL (aluminum)/NY/CPP (P4) were used for packaging Yukwa. The experiment was conducted at $25^{\circ}C$ for 12 weeks. P1 showed the highest acid value score (1.26 mg KOH/g), and P3 had the highest peroxide value score (32.91 meq/kg) among all packaging groups. Nevertheless, these values did not exceed the guideline values of 2.0 g KOH/g and 40 meq/kg specified in the Korean food code. The overall color difference showed a tendency for decreasing Hunter 'L' values and increasing 'a' and 'b' values; however, no noticeable difference in the outer appearance was observed in any of the packaging treatments except in the P1 for greater than 10 weeks of storage. Some texture defects were observed in the Yukwa when the moisture contents dropped below 5%. The P4 packaging treatment had the lowest moisture permeability and showed the least rheological deterioration change, followed by P3 and P2. In conclusion, the use of a secondary packaging with less gas and moisture permeability was more effective for maintaining the quality and extending the shelf-life of Yukwa than other types of packaging material.

• Korean Journal of Ecology and Environment
• /
• v.39 no.2 s.116
• /
• pp.271-283
• /
• 2006

A systematic water quality survey was conducted in August, 2005 for a drinking water supply reservoir (the Jeolgol reseuoir located in an island), which is at an early stage of impoundment, to investigate the causes of water color deterioration of the reservoir and the clogging of filter beds of a water treatment plant. The reservoir shape was simple and its average depth was 5.5 m, increasing from upreservoir toward the downreservoir end near the dam. Dissolved oxygen (DO) and chloropllyll-a (chi-a) showed a large variation while water temperature had a smaller range. Transparency ranged from 0.6 to 0.9 m (average 0.7 m). The average value of turbidity was 9.3 NTU, ranging from 8.0 ${\sim}$ 12.1 NTU. The transparency and the turbidity appear to be affected by a combination of biological and non-biological factors. The poor transparency was explained by an increase of inorganic colloids and algal bloom in the reservoir. The blockage of the filter bed was attributed to the oversupply of phytoplanktons from the reservoir. The range and the average concentration of chi-a within the reservoir were 31.6 ${\sim}$ 258.9 ${\mu}g\;L^{-1}$, 123.6 ${\mu}g\;L^{-1}$ for the upper layer, and 17.0 ${\sim}$ 37.4 ${\mu}g\;L^{-1}$, 26.5 ${\mu}g\;L^{-1}$ for the bottom layer, respectively. A predominant species contributing the algal bloom was Dinophyceae, Peridinium bipes f. occultatum. The distribution of Peridinium spp. was correlated with chi-a concentrations. The standing crop of phytoplankton was highest in the upreservoir with $8.5\;{\times}\;103\;cells\;mL^{-1}$ and it decreased toward the downresevoir. Synedra of Bacillariophyceae and Microcystis aeruginosa of Cyanophyceae appeared to contribute to the algal bloom, although they are not dominated. It is mostly likely that sloped farmlands located in the watershed of the reservoir caused water quality problems because they may contain a significant amount of the nutrients originated from fertilizers. In addition, the aerators installed in the reservoir and a shortage of the inflowing water may be related to the poor water quality. A long-term monitoring and an integrated management plan for the water quality of the watersheds and the reservoir may be required to improve the water quality of the reservoir.

• Food Science and Preservation
• /
• v.20 no.5
• /
• pp.659-667
• /
• 2013

This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at $95^{\circ}C$, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, ${\beta}$-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with ${\beta}$-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.215-220
• /
• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.1
• /
• pp.122-134
• /
• 2015

This study was conducted to investigate the potential of torrefied larch wood as a raw material of pellets. First of all, larch chip was torrefied at the temperatures of 230, 250 and $270^{\circ}C$ for 30, 50 and 70 min. Secondly, moisture content, moisture absorption, higher heating value and ash content of the torrefied chip were measured to examine the effects of torrefaction conditions on the fuel characteristics of larch. Thirdly, surfaces of the torrefied chip were observed by light microscope (LM), field emission scanning microscope (FE-SEM) and SEM-energy dispersive spectroscopy (EDXS). With the increases of torrefied temperature and time, contents of lignin increased and those of hemicellulose reduced. Moisture content of torrefied larch chip was greatly lower than that of non-torrefied chip. Moisture absorption of the torrefied chip decreased as torrefaction temperature increased. As torrefaction temperature increased, higher heating value and ash content of larch chip increased. However, durability of torrefied-larch pellets was remarkably lower comparing to non-torrefied-larch pellets. When surface of larch chip was observed by LM and FE-SEM, surface color and cell wall of the chip was getting darker and more collapsed with the increases of torrefaction conditions. Through the analysis of SEM-EDXS, distribution and quantity of lignin existing on the surface of larch chip increased with the increases of torrefied conditions. In conclusion, $270^{\circ}C$/50 min might be an optimal condition for the torrefaction of larch with the aspect of fuel characteristics, but torrefaction condition of $230^{\circ}C$/30 min should be considered according to the durability of torrefied-larch pellets.

• Korean Journal of Food Science and Technology
• /
• v.33 no.6
• /
• pp.737-744
• /
• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.32 no.3
• /
• pp.444-453
• /
• 2005

Sometimes the dentists encounter a child who can not be treated with traditional behavior management techniques (for example, reward, restraint, Tell-Show-Do, familialization). In such a case, the dentists use sedation technique. Recently, in Korea, the use of sedation by pediatric dentists is increased. But, the guideline and survey of sedation is very insufficient. Now, we need a survey of sedation practice in Korea. We carried out research on the actual condition about sedation with a questionaire to pediatric dentists in Korea. Followings are the conclusions 1. Sixty six percent of pediatric dentists use sedative agents in their practice. In this study, using sedation shows an increase as compared with the past. 2. Determinative factors of using sedation were orderly behavior management, number of visiting, guidian's opinion, amount of treatment, general condition. 3. Distribution of ages in patients sedated with agents was orderly 3 years, 4-5 years, under 2 years, 6-10 years, more than 10 years. 4. Particular sedative drugs were chloral hydrate 60-70mg/kg, hydroxyzine 10-40mg/kg(25mg/kg), and oral route was the most favorable route. 5. Observation of skin and nail color, pulse oximeter were the most frequently utillized monitoring method during sedation. 6. Only fifty six percent of pediatric dentists complete the cardiopulmonary resuscitation course.