• Journal of the korean academy of Pediatric Dentistry
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• v.35 no.3
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• pp.437-445
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• 2008

The presence of a "prismless" layer on the enamel surface particularly on deciduous teeth has been reported by a number of workers. This structure, which appears to lack the normal prism delineations, could interfere with tag formation and hence, reduce bonding to such surfaces. The purpose of this study was to investigate the relationship of etching times on the effect of acid etching on primary enamel with respect to the quality of etching patterns. Labial surfaces of 32 extracted or exfoliated caries-free primary anterior teeth were used. 35% phosphoric acid gel was used only cervical regions of labial surfaces for each etching time group, 15, 30, 45 and 60 seconds. The surfaces were then washed with water for 20 seconds and dried with air spray for 20 seconds. 1. The Type 3 is 75% when the 15 seconds acid etching time was used. 2. The Type 1 is 38% and Type 2 is 75% when the 30 and 45 seconds acid etching time was used. 3. The Type 1 is 25% and Type 2 is 75% when the 60 seconds acid etching time was used. 4. An etching time of 60 seconds produced a constant and regular etching pattern. 5. There is a significant difference between the groups with respect to the patterns of etch achieved(p<0.05). 6. We confirmed that the acid induced patterns(type 1, 2) became more pronounced when the application time increased(p<0.05). $45{\sim}60$ seconds was the optimal time for etching on the primary enamel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1656-1663
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• 2013

Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.142-149
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• 2007

This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The $L^*,\;a^*$, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The $L^*$ value decreased as the washing time increased, and the $a^*$ and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The $L^*,\;b^*$, and shear force values were significantly lower but the $a^*$, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.428-434
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• 2005

For the purpose to verify the grain and evaluate milling properties of Korean waxy wheat, com­parison analysis between waxy wheat lines and their respective maternal parents were performed. The waxy lines showed various grain yields of 4.76${\~}$5.79 t/ha depending on parentages, which were corresponding to $80{\~}96\%$ levels of their respective maternal parents. One thousand grain weights of waxy lines were also lighter than its respective part in its parentage by exhibiting 32.8${\~}$34.6 g compared to 32.9${\~}$45.2 g of their parents. Test weights of waxy lines and their parents were 720${\~}$798 g/l and 786${\~}$797 g/l, respectively. The proportions of the grains above 2.5 mm in width were higher in order of Keumgang, Olgeuru, Geuru, SW97134, Suwon 292, Woori, SW97105, and SW97110. Waxy lines exhibited low milling properties by showing the straight flour yields ranging from $61.8\%$ to $67.1\%$ compared with the yields of their parents ranging from $66.1\%$ to $72.5\%$; the waxy lines were significantly lower in first break flour (Bl) and first reduction flour (Rl) yields in the Buller test mill, while significantly higher in the yields of second and third reduction flour (R2 and R3) than the respective ones of their parent wheat.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.349-354
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• 2004

Stress-susceptible pigs have been known as the porcine stress syndrome (PSS), swine PSS, also known as malignant hyperthermia (MH), is characterized as sudden death and production of poor meat quality such as PSE (pale, soft and exudative) meat after slaughtering. PSS and PSE meat cause major economic losses in the pig industry. A point mutation in the gene coding for the ryanodine receptor (RYR1) in porcine skeletal muscle, also known calcium (Ca$^{2+}$) release channel, has been associated with swine PSS and halothane sensitivity. We used the PCR-RFLP(restriction fragment length polymorphism) and PCR-SSCP (single strand conformation polymorphism) methods to detect the PSS gene mutation (C1843T) in the RYR1 gene and to estimate genotype frequencies of PSS gene in Korean pig breed populations. In PCR-RFLP and SSCP analyses, three genotypes of homozygous normal (N/M), heterozygous carrier (N/n) and homozygous recessive mutant (n/n) were detected using agarose or polyacrylamide gel electrophoresis, respectively. The proportions of normal, carrier and PSS pigs were 57.1, 35.7 and 7.1％ for Landrace, 82.5, 15.8 and 1.7％ far L. Yorkshire, 95.2, 4.8 and 0.0％ for Duroc and 72.0, 22.7 and 5.3％ for Crossbreed. Consequently, DNA-based diagnosis for the identification of stress-susceptible pigs of PSS and pigs producing PSE meat is a powerful technique. Especially, PCR-SSCP method may be useful as a rapid, sensitive and inexpensive test for the large-scale screening of PSS genotypes and pigs with PSE meat in the pork industry.y.