• Journal of Korean Ophthalmic Optics Society
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• v.21 no.1
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• pp.11-21
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• 2016

Purpose: The aim of this study was to analyze the difference in tear film stability according to the wearing time when wearing clear and circle soft contact lens(circle lens) made of same material. Methods: The clear and circle contact lenses of hilafilcon B and nelfilcon A materials were respectively applied on the subjects classified as normal and dry eyes depending on their tear volume, and their tear film stability was investigated by measuring the non-invasive tear film break-up times, lens centration and the first appearing area of tear breakup after 30 mins and 6 hrs of lens wearing. Results: Non-invasive tear film breakup time significantly reduced with increase of the wearing time for normal and dry eyes when wearing clear and circle contact lenses. The starting ratio of tear film break-up was higher at the peripheral area of clear and circle lenses in all two different materials, and higher at the peripheral area of dry eyes than normal eyes. Starting ratio of tear film break-up was higher at the peripheral area of nelfilcon A lenses compared with hilafilcon B lenses, however, its change with the increase of wearing time showed a different aspect. The number of tear film break-up per unit area when wearing circle lenses of nelfilcon A increased at the central area with the wearing time while its number was higher at the peripheral area when wearing circle lenses of hilafilcon B. The centration of clear lenses made of two materials was closer to pupil compared to circle lenses with the increase of wearing time, however, a larger decentration was shown in dry eyes compared with normal eyes. Conclusions: The research revealed that an effect on tear film stability may be changed by clear lenses as well as circle lenses with coloring process according to the increase of wearing time, and the factors affecting on tear film stability may also vary depending on lens materials. Thus, the appropriate lenses should be selected by the consideration of lens material as well as coloring method/dyes according to the wearers' habit such as daily wearing time and wearing period when trying to wear clear and circle lenses.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.551-557
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• 2008

In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to $11.1^{\circ}$Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of 'sweetness', 'fruitiness', and 'freshness of aroma', while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of 'nuruk', 'grain aroma', and 'yellowness'. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.915-929
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• 2019

This study attempted to investigate the effects of natural henna-treated permanent wave on degree of damage and morphological changes of hair. For this, amino acid was analyzed, and hair thickness and surface were observed through SEM. In addition, hair curl formation & retention, methylene blue coloring, tensile strength and elongation were measured. The results found the followings: Total amino acid contents rose as the number of natural henna treatment increased, hair protection effects are expected. In terms of curl formation, in an experimental group hair became more elastic as the number of natural henna treatment increased, compared to a control group. In both control and experimental groups, hair retention decreased as shampooing frequency increased because of extension of (C) and (C)', According to analysis of hair thickness using SEM, hair became thick in an experimental group after natural henna treatment, compared to a control group. In morphological observation of hair surface, it was mostly clean, and cuticle was tidy and healthy. In methylene blue coloring, as the number of natural henna treatment increased, absorbance went up. In addition, tensile strength declined in an experimental group, compared to a control group. As the number of natural henna treatment increased, elongation in an experimental group increased, compared to a control group. The above results show that as the number of natural henna treatment increased, hair became thicker, and curl formation and retention improved. In addition, hair elasticity and flexibility were enhanced, reducing a risk of hair damage. Therefore, the study results would be available as basic data in reducing scalp and hair damage, proposing the natural henna treatment as a method to reduce hair damage from chemical perm in cosmetology industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.323-335
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• 1983

The inhibitory effects of the extract and crude saponin of red and white ginsengs on lipoperoxide formation in vitro and in vivo were studied and correlated with anti-aging. To this end, antioxidant activity, induction period and lipoperoxide were measured by the methods of EDA, POV and TBA value. And also superoxide dismutase and peroxidase activity were measured by pyrogallol autoxidation method (${\Delta}A$ 420/min) and initial velocity(${\Delta}A$ 436/min), respectively. From HPLC analysis, the PT/PD ratio of red and white ginsengs was found to be 0.561% and 0.401%, respectively, and red ginseng increased the PT/PD ratio in comparison with white ginseng. The EDA activity of red ginseng was higher than that of white ginseng; red ginseng showed stronger antioxidative effect than white ginseng. The inhibitory effect of red ginseng was lower than that of white ginseng during the induction period. It was proved that high molecular coloring substance was deeply related to the initial stage of lipoperoxidation. There was no significant difference between red and white ginsengs in both in vitro and intraperitoneal administration experiments, and red ginseng was more effective than white ginseng in longterm administration. And also inhibitory effect on lipoperoxide formation was mainly occurred in liver, suggesting that the function of liver played an important role in anti-aging actions. From the measurement of superoxide dismutase(SOD) activity for both ginseng groups intraperitoneally and orally administered, it was found that red ginseng group administered extract and crude saponin showed remarkable inhibitory effects in comparison with white ginseng. In particular, orally administered group showed more stronger inhibitory effect on lipid peroxidation in comparison with intraperitoneally administered group. It was also found that the continuous oral administration was more effective than temporary administration. Red ginseng was more notable anti-aging effect in comparison with white ginseng in vivo, and this may be due to the increase of SOD activity in rat-liver. Peroxidase activity also showed similar trend to SOD activity in vitro and in vivo experiments. Red ginseng was not only superior to white ginseng for preservation but also for biochemical and pharmaceutical efficacy.

• Science of Emotion and Sensibility
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• v.12 no.3
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• pp.351-356
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• 2009

The study is about how the difference in education levels can affect the subjects' use of color and find out the features of the effect. This experimental study focused on the differences in color expression using the outline picture of a painting before and after being exposed to a full-color picture of the original painting. Differences between two conditions with two different stimuli were observed and the cause of the differences was analyzed based on the number of colors and the quantity of colors and composition of the colors used by the subjects. The study precedes an experiment based on how the level of education though experience can affect the use of colors. This study is focused on the various effects of color usage by children and adults who have various degrees of visual experience. In addition, the study analyzes how design majored subject differed in the use of color from non-design majored subject and compares the use of colors by the two groups. The results showed that design majored subject tended to use less coloring patterns after seeing the stimulus of the Monet picture with more colors, and included the colors from the stimuli they were exposed to. The non-design majored subject who viewed the Mondrian painting demonstrated opposite results by using less number of colors than before seeing the stimuli. In comparison to design majored subject, the variations in selected colors and the quantity of color by non-design majored subject were not consistent.

• Korean Journal of Agricultural and Forest Meteorology
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• v.16 no.4
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• pp.274-284
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• 2014

Crops and varieties are mostly affected by temperature, the amount of precipitation, and duration of sunshine. This study aims to identify the weather factors that directly influence to apple yield among the series of daily measured weather variables during growing seasons. In order to identify them, 1) a priori natural scientific knowledge with respect to the growth stage of apples and 2) pure statistical approaches to minimize bias due to the subject selection of variables are considered. Each result estimated by the Panel regression using fixed/random effect models is evaluated through suitability (i.e., Akaike information criterion and Bayesian information criterion) and predictability (i.e., mean absolute error, root mean square error, mean absolute percentage). The Panel data of apple yield and weather factors are collected from fifteen major producing areas of apples from 2006 to 2013 in Korea for the case study. The result shows that variable selection using factor analysis, which is one of the statistical approaches applied in the analysis, increases predictability and suitability most. It may imply that all the weather factors are important to predict apple yield if statistical problems, such as multicollinearity and lower degree of freedom due to too many explanatory variables used in the regression, can be controlled effectively. This may be because whole growth stages, such as germination, florescence, fruit setting, fatting, ripening, coloring, and harvesting, are affected by weather.

• Journal of Dental Rehabilitation and Applied Science
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• v.36 no.1
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• pp.41-47
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• 2020

Purpose: The purpose of this study was to evaluate the flexural strength and reliability of highly translucent colored zirconia for all ceramic restoration. Materials and Methods: Bar-shaped specimens (25 × 4 × 2.5 mm) were prepared from highly translucent monolithic zirconia. Three experimental groups were set up according to color (shade A0, A1, and A3). For each group, 20 specimens were prepared. Flexural strength was determined using a 3-point flexural test and results were analyzed with one-way ANOVA test. Weibull statistical analysis provided 2 parameter estimates: Weibull modulus and characteristic strength. X-ray diffraction (XRD) analysis was performed. Results: There was statistically significant difference between uncolored (Shade A0) and colored (shade A1 and A3) (P < 0.05), but there was no difference between colored groups (P > 0.05). The uncolored group had higher reliability compared with colored study groups. On x-ray diffraction analysis of each group, typical peaks of tetragonal phase appeared in all groups. Conclusion: Within the limitations of this in vitro study, coloring highly translucent zirconia had significant effect on flexural strength and reliability. Therefore, clinicians should be careful when using highly translucent colored zirconia to prevent breakage of veneering ceramic and enhance aesthetics.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.9
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• pp.3318-3324
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• 2010

This study was to examine the effectiveness of neurofeedback training by observing the pre and post brainwave measurement results of about 16(Primary Student 6, middle school student10) student who have shown resistance stress and body stress, mental stress. The study was examined at S city M dong A hearing impairments student, from Mar. 2008 and to Feb. 2009. The methodology used in the study is the Coloring Analysis Program of the Brain Quotient Test. As the brain waves are adjusted by timeseries linear analysis, the brain function quotients can reflect the functional states of the brain. The training took place two times a week, for about 40 minutes per session. The result confirmed the differences of both resistance stress quotient and body stress, mental stress. The results of the analysis show that neurofeedback training plays positive role in changing the brain function. Therefore, the result of the study shows that there is possibility that Neuro Feedback technique might be positively affecting resistance stress of the hearing impairments student, relationship between neurofeedback training and stress among several categories.

• Journal of Conservation Science
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• v.31 no.4
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• pp.429-441
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• 2015

The purpose of this study is to analyse the properties of Seokrok and Noerok that are used for restoration of heritage and arts. Malachite is main constituent mineral for Seokrok and Celadonite is Main component of Noerok. To evaluate the physical properties of pigment, A,B-class Seokrok and heated Seokrok that are sold in market were selected. To compare this results, Noerok sold in Japan were studied. In addition, we studied the pigments of Noerok. The heat treatment had no significant effect on the physical properties, except for the color-difference. The color-difference of Seokrok is larger than that of the Noerok sold in Japan. The $a^*$ values of Seokrok specimens are horizontal distribution, so it will expand the coloring ranges. The properties that are chromaticity, specific gravity and oil-absorption of Noerok are different from Seokrok. Noerok is suggested that achromatic color because the values of $a^*$ located near zero. Specific gravity of Noerok is smaller than Seokrok, but oil-absorption is larger twice. Noerok and Amnok, although ingredients are different, it is possible to use alternative because of similar physical characteristics. The result from this study expects to be used as useful referencing data for conservation and restoration of cultural heritage and understanding phenomena of the properties.