• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.292-299
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• 2005

Six kinds of spirulina added dressing $(0\~1.09\%)$ were prepared and their rheological, physical and sensory characteristics were evaluated The hardness and adhesiveness of spirulina-added salad dressing were increased with the added amounts of spirulina. Viscosity of spirulina-added salad dressing was not significantly different up to $0.28\%$ whereas that of dressing added more than $0.55\%$ spirulina significantly increased, compared with that without spirulina. Emulsion stability of all of spirulina-added salad dressings was $40\%$ Antioxidant activities of spirulina-added salad dressing increased with spirulina increased: $IC_{50}$ values of DPPH radical scavenging activity and lipid peroxidation inhibition activity of $0.28\%$ added-dressing were 104.98 mg/mL and $6.71{\mu}g/mL$ of TBARS, respectively, which were higher than those of mayonnaise. The fat globule size of $0.28\%$ spirulina-added salad dressing was distributed within $0.5\~4.0{\mu}m$, of which $85.6\%$ of total fat globules were consisted of the size of less than $1.5\{\mu}m$. Total microbial number of salad dressing was 6.2log(CFU/mL), but E coli was not detected Sensory preference test of spirulina-added salad dressing showed that scores of appearance, flavor, viscosity and over-all preference for $0.28\%$ added-dressing were the highest with 7.83, 7.50, 5.33 and 7.97, respectively. Based on these results, spirulina-added salad dressing might have heath promoting effect showing antioxidant activity, and the most appropriate concentration of spirulina for salad dressing was $0.28\%$.

• Journal of the Korean Society of Clothing and Textiles
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• v.2 no.2
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• pp.217-225
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• 1978

This study investigated the relationship between ego identity within the framework of Erikson's psychosocial theory of ego development and self-perceptions of dressing competence and dressing conformity. The following problems have been investigated in this study. 1. The relationship between ego identity and self-perceptions of dressing competence. 2. The relationships between the subcategories of identity levels and self-perceptions of dressing competence. 3. The relationship between ego identity and self-perceptions of dressing conformity. Data were obtained from 242 freshman and 156 senior college students, who each received an ego identity scale and self-perceptions of dressing competence and dressing conformity scale. The statistical analyses of the obtained data included calculation of the Chi-Square ($X^2$) and Means (M). This study's finding were as follows; 1. A significant positive relationship was found between ego identity level and self-perceptions of dressing competence. 2. Significant relationships were found between most of the subcategories of ego identity level and self-perceptions of dressing competence, the exceptions being stability, uniqueness, sense of self. 3. Significant relationships were not found between ego identity and self-perceptions of dressing conformity but were found to be significantly related uniqueness and self assertiveness on one hand were found to be significantly related to self-perceptions of dressing individuality and stability on the other hand to self-perceptions of dressing conformity.

• Archives of Plastic Surgery
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• v.38 no.4
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• pp.552-554
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• 2011

Purpose: Though its general usage, traditional tie-over dressing using suture has a few drawbacks such as difficulty in re-fixation after its opening especially when hematoma or seroma has occurred. It is rather difficult to maintain a stable dressing on curvy parts of body like flank, buttocks and that leads to unsatisfactory results of the surgery. Authors recommend a quick and repeatedly doable method, tie-over dressing that incorporates the usage of hooks and rubber bands. Methods: Debridement was done at a recipient site to be able to do skin graft. A right size of skin graft was prepared and placed upon the defect site with suture. Enough number of hooks were attached using Blue nylon at the normal skin of the edge of grafted area. We Applied dressing with ointment and fluffy gauze then fixed the dressing by attaching a rubber band at the hook to give a certain amount of tension. One or two days after the surgery, we opened the tie-over dressing and repeated the tie-over dressing by reusing the hooks and rubber band. Results: The skin grafts were all successfully taken and by repeating tie-over dressing using hooks and rubber, we could take the advantage of shortened the dressing time and eliminate the inconvenience of the patient and the surgeon by using bandages and fixing tapes. Conclusion: The advantage of tie over dressing using hooks and rubber bsnds are its easy re-doability early detection of probable complications, preventability of reoccurence of hematoma and seroma. Therefore, authors report this as considering the tie-over dressing using hooks and rubber bands is recommendable.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.551-559
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• 2010

This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.23 no.1
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• pp.69-74
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• 2014

An OrthoMTA compacter is made by machining a Ni-Ti alloy wire using tapered helix creep-feed grinding machines. This aim of this study is to find the optimal dressing conditions to sharpen the corner of a cubic boron nitride (CBN) wheel. On the basis of the results of various experiments, it is verified that the most important factors in dressing are the dressing depth and feeding method, whereas the feed rate has less importance for producing a smaller corner R value. The study also finds the optimum dressing depth to reduce the dressing time, a feeding speed and method to stabilize the machining, and the mesh grade for the CBN wheel to make the groove of the compacter deeper.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.1022-1027
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• 1997

The grinding operation is an important machining process for machining of final surface. However. grinding process has inevitable troubles such as loading and glazing for grinding wheel. It is, therefore, an essential research theme to determine the wheel life and the dressing timefor efficient grinding. In this study, AE signals (AEavg) generated in thc grinding operation were measured and the dressing time was determined from the analysis of the AEavg value. To verify the propriety of the obtained result. the AE signals measured on the grinding and the dressing operation were compared with the grinding force signals and the dressing force which were measured at same time. From the obtained result, it was confirmed that the determination of the wheel life and the dressing time by the AE measurement technique proposed in this study can be practically used.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1998.03a
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• pp.196-202
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• 1998

Recently, developments in the frontier industry have brought a rapid increase in the use of brittle materials such as silicon wafer, ferrite, sintered carbide, MgO single crystal and die steel. Because of high hardness and brittleness the cracking and chipping are apt to generate in the grinding of brittle materials, but have replaced gradually the high precision grinding. In this study, the optimum system of in-process electrolytic dressing controlled by computer was developed for improving the defects, and could maintain the optimum dressing condition at all times. The control of in-process dressing was simplified using this system, was able to maintain a stable dressing current and was unrelated to the change of dressing condition according to the variation of gap and oxide layer. Therefore, the optimum in-process electrolytic dressing system was constructed and the analysis of grinding mechanism with this system was studied.

• Journal of dental hygiene science
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• v.23 no.1
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• pp.29-38
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• 2023

Background: The purpose of this study was to investigate the effect of salad dressings on the flowable composite resin surface and the erosion-inhibitory effect of calcium. Methods: The experiment included six groups: oriental dressing, balsamic dressing, lemon-garlic dressing, lemon-garlic dressing supplemented with 3% calcium, mineral water as a negative control group, and orange juice as a positive control group. pH and titratable acidity were measured. The prepared specimens were immersed in the experimental solutions for 1, 3, 5, 15, and 30 minutes. The surface microhardness was measured using the Vickers hardness number before and after the treatment, and the surface of the specimens was observed using a scanning electron microscope (SEM). Results: The pH values of the experimental groups in increasing order were as follows: lemon-garlic dressing (2.49±0.03), balsamic dressing (3.12±0.06), lemon-garlic dressing +3% calcium (3.27±0.09), oriental dressing (3.75±0.03), orange juice (3.82±0.02), and mineral water (7.32±0.16). The largest surface hardness reduction value was shown in lemon-garlic dressing (-9.61±1.16), followed by balsamic dressing (-9.17±1.63), oriental dressing (-8.62±1.09), orange juice (-8.19±1.36), lemon-garlic dressing +3% calcium (-6.76±1.23), and mineral water (-1.63±2.47). According to the SEM findings, the experimental and positive control groups showed rough surfaces and micropores, whereas the negative control group showed a smooth surface. Moreover, the lemon-garlic dressing with +3% calcium showed fewer micropores and a smoother surface than the lemon-garlic dressing. Conclusion: The intake of salad dressings at a low pH could weaken the surface microhardness of the flowable composite resin. However, adding calcium to these salad dressings can reduce the risk of microhardness reduction on the flowable composite resin surface.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.21 no.8
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• pp.1298-1310
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• 1997

In recent years, grinding techniques for precision machining of brittle materials used in electric, optical and magnetic parts have been improved by using superabrasive wheel and precision grinding machine. The completion of optimum dressing of superabrasive wheel makes possible the effective precision grinding of brittle materials. However, the present dressing system cannot have control of optimum dressing of the superabrasive wheel. In this study, a new system and the grinding mechanism of optimum in-process electrolytic dressing were proposed. This system can carry out optimum in-process dressing of superabrasive wheel, and give very effective control according to unstable current and gap increase. Therefore, the optimum in-process electrolytic dressing is a good method to obtain the efficiency and mirror-like grinding of brittle materials.