• Restorative Dentistry and Endodontics
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• v.36 no.5
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• pp.377-384
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• 2011

Objectives: The purpose of this study was to observe the change in the viscoelastic properties of thermoplasticized injectable root canal filling materials as a function of temperature and to compare the handling characteristics of these materials. Materials and Methods: Three commercial gutta perchas and Resilon (Pentron Clinical Technologies) in a pellet form were heated in the Obtura-II system (Obtura Spartan) at $140^{\circ}C$ and $200^{\circ}C$, and the extrusion temperature of the thermoplasticized materials was measured. The viscoelastic properties of the materials as a function of temperature were evaluated using a rheometer. The elastic modulus G', viscous modulus G", loss tangent tan${\delta}$, and complex viscosity ${\eta}^*$ were determined. The phase transition temperature was determined by both the rheometer and a differential scanning calorimeter (DSC). The consistency of the materials was compared under compacting pressure at $60^{\circ}C$ and $40^{\circ}C$ by a squeeze test. Results: The three gutta perchas had dissimilar profiles in viscoelastic properties with varying temperature. The phase transition of softened materials into solidification occurred at $40^{\circ}C$ to $50^{\circ}C$, and the onset temperatures obtained by a rheometer and a DSC were similar to each other. The onset temperature of phase transition and the consistency upon compaction pressure were different among the materials (p < 0.05). Resilon had a rheologically similar pattern to the gutta perchas, and was featured between high and low-flow gutta perchas. Conclusions: The rheological characteristics of the thermoplasticized root canal filling materials changed under a cooling process. The dissimilar viscoelastic properties among the materials require different handling characteristics during an injecting and compacting procedure.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.493-498
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• 2003

Changes in amino acids content and antioxidative activity in the leaves of buchu (Allium tuberosum R.) at different harvesting times were investigated. Contents of protein, lipids and ash were the highest at the first harvest time, but decreased thereafter, whereas water content showed the reverse pattern. Amino acid contents were the highest at 2nd harvest time, major compositions being aspartic acid, alanine, and glutamic acid, which decreased thereafter. Antioxidative activities according to harvesting times also revealed the same pattern showing by the major nutrients. Correlation coefficients between antioxidative detecting methods in TEAC vs FRAP assay, FRAP vs DPPH assay, and TEAC vs DPPH showed 0.996, 0.992, and 0.987, respectively (p<0.001). The earliest-harvested buchu had the highest content of carotenoids, vitamin C, and total phenol, whereas the lowest of chlorophyll. Antioxidative effects of buchu, with vitamin C and total phenol contents have high coefficient correlations of 0.991 and 0.989, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.25-33
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• 2016

The study was performed to investigate the effects of whey protein-rich meal substitute added with vitamins, minerals, and lactobacillus powder probiotics on weight loss, body fat, and body composition in 24 female volunteers for 4 weeks. Whey protein-rich meal substitute was consumed with low-fat, high calcium milk (1% fat, 260 mg/200 mL) twice a day. Subjects submitted 3-day diet records and a life-style questionnaire before the study. During the study, subjects were required to turn in a diet record every day and consume the meal substitute formula in the metabolic ward at C university for 4 weeks. Anthropometric measurements were carried out weekly by Inbody 7.0. The dietary intake and anthropometric data were analyzed to compare changes before and after the study by paired t-test with SPSS version 23.0. The subjects were mostly early 20's and either overweight or obese and highly motivated to lose weight. Most of the subjects consumed three meals per day regularly and spent mostly 10~15 minutes for a meal. Their caloric intake was relatively low and decreased from 1,360 kcal at week 0 to 1,100 kcal after 4 weeks. However, total protein intake increased while carbohydrate and fat intakes decreased (p<0.05) after the trial. Nine vitamin intakes after the study improved compared to those before the study (p<0.05). After the study, subjects showed lower body weight (-1.8 kg), body fat (-0.94 kg), percent body fat (-0.86%), as well as waist circumference (-4.52 cm), hip circumference (-0.44 cm), waist hip ratio (-0.05), and triceps skinfold thickness (-2.39 mm) compared to those at week 0 (p<0.05). Muscle mass tended to be less compared to week 0, although there was no significant differences between weeks 0 and 4. In conclusion, diet trial with whey protein-rich meal substitute induced weight loss and positively changed body fat parameters and body composition.

• Nuclear Engineering and Technology
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• v.25 no.3
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• pp.361-370
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• 1993

Low power physics tests should be peformed for the domestic pressurized light water reactors (PWRs) after refueling. The tests are peformed to ensure that operating characteristics of the core are consistent with predictions and that the core can be operated as designed. But in some low power physics tests, slow but steady reactivity increasing phenomena were noticed after step reactivity insertion by the control rod movement. These reactivity increasing phenomena are due to the low flux level and the gamma background because an uncompensated ion chamber (UIC) is used as the ex-core neutron detector. The gamma background may affect the results or the lour power physics tests. The aims or this paper are to analyze the grounds of such phenomena, to simulate a reference bank worth measurement test and to present a resolution quantitatively. In this study, the gamma background level was estimated by numerically solving the point kinetics equations accounting the gamma background effect. The reactivity computer check test was simulated to verify the model. Also, an appropriate neutron flux level was determined by simulating the reference bank worth measurement test. The determined neutron flux level is approximately 0.3 of the nuclear heating flux. This level is about 3 times as high as the current test upper limit specified in the test procedure. Then, the findings from this work were successfully applied to Kori unit 4 cycle 7 and Yonggwang unit 1 cycle 7 physics tests.

• Journal of the Korean Society of Radiology
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• v.1 no.3
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• pp.35-40
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• 2007

The purpose of this study was to investigate in S city of Chung-Nam using direction radiation Cervical spine among patient enforcing AP view, lateral view, total 113 subjects(40-year-old low)by target examine and got following as: 1) Distribution of age 14~40 years old 57 men (50.4%), woman 56subjects(49.6%)be, and age group 30~40year old 80subjects(70.8 %), 20~29year old 27subjects(23.9%). 2) It appeared most by 81subjects(71.7%) that can not know cause though traffic accident, misstep, cause ignorantness were investigated to revealed by the chronic 87subjects(77%) appeared by thing which statistical significance is with occurrence cause. 3) 20 Among whole 113subjects 20~29years old 27 subjects(23.9%), 30~40years old 80 subjects(70.8%) manifestationacute form of a disease, the chronic all high distributionsee. 4) This investigator left shoulder region pain among 39 subjects whole 113 subjects (left to direction that could know that is each main pain in 34.5 %), cervical vertebral portion upside 31 subjects(27.4%), both shoulder region pain 20 subjects(17.7%), and becomes left side scoliosis 62 subjects(54.9%)by the most frequencies appear. 5) Appeared antespondylolisthesis by all curve 48 subjects(42.5 %) in curve direction and at Systolic blood pressure from 160mmHg to all 19 subjects (before total 69 subjects (61.0 %) at 16.8 %), Diastolic blood pressures curve 31 subjects(27.4 %) by 100 mmHg appear.

• Restorative Dentistry and Endodontics
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• v.29 no.6
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• pp.489-497
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• 2004

Objective: The purpose of this study was to investigate the viscoelastic properties related to handling characteristics of composite resins, Methods: A custom designed vertical oscillation rheometer (VOR) was used for rheological measurements of composites. The VOR consists of three parts: (1) a measuring unit, (2) a deformation induction unit and (3) a force detecting unit, Two medium viscous composites, Z100 and Z250 and two packable composites, P60 and SureFil were tested. The viscoelastic material function, including complex modulus $E^{*}$ and phase angle ${\delta}$, were measured. A dynamic oscillatory test was used to evaluate the storage modulus (E'), loss modulus (E") and loss tangent ($tan{\delta}$) of the composites as a function of frequency ($\omega$) from 0.1 to 20 Hz at $23^{\circ}C$. Results: The E' and E" increased with increasing frequency and showed differences in magnitude between brands. The $E^{*}s$ of composites at ${\omega}{\;}={\;}2{\;}Hz$, normalized to that of Z100, were 2.16 (Z250), 4,80 (P60) and 25.21 (SureFil). The magnitudes and patterns of the change of $tan{\delta}$ of composites with increasing frequency were significantly different between brands. The relationships between the complex modulus $E^{*}$, the phase angle ${\delta}$ and the frequency \omega were represented by frequency domain phasor form, $E^{*}{\;}(\omega){\;}={\;}E^{*}e^{i{\delta}}{\;}={\;}E^{*}{\angle}{\delta}$. Conclusions: The viscoelasticity of composites that influences handling characteristics is significant different between brands, The VOR is a relatively simple device for dynamic, mechanical analysis of high viscous dental composites. The locus of frequency domain phasor plots in a complex plane is a valuable method of representing the viscoelastic properties of composites.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.633-644
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• 2007

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.943-949
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• 2012

This study investigated the effects of diets with a supplement of Job's tears (JT) and Cudrania tricuspidata leaf (CTL) powder as a functional food ingredient on obesity and lipid profiles in diet-induced obese rats. Male Sprague-Dawley rats were fed a high-fat diet (D12492, 45 kcal fat) for 5 weeks during the first phase. In the second phase, which lasted 5 weeks, the rats were divided into four experimental groups. The groups were a high-fat diet group as a control (HFD), a high-fat diet with 10% JT powder supplement group (JT-10), a 10% CTL powder supplement group (CTL-10), and a 20% JT and CTL 1:1 mixed-powder supplement group (MIX-20). The adipose tissue (RFP, EFP) weights were significantly decreased in the CTL-10 and MIX-20 groups than in the HFD group (p<0.05). The fecal weight produced by the MIX-20 group was highest among all experimental groups (p<0.05), and it was significantly increased during the second phase compared to the first phase (p<0.05). The serum total cholesterol content was significantly decreased in the CTL-10 and MIX-20 groups, and the LDL-cholesterol content was significantly low in the JT-10 and MIX-20 groups than in the HFD group (p<0.05). The blood glucose levels were significantly decreased in all experimental diet supplement groups than in the HFD group (p<0.05). The findings show that a diet of mixed JT and CTL could improve lipid metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.409-415
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• 2011

This study was performed to investigate the effects of Cheonggukjang added with Job's tears (CAJT) on antiobesity and lipid profiles on diet-induced obese rats. Male Sprague-Dawley rats were fed high-fat diet only (A, control), and high-fat diet with Cheonggukjang powder 10% (B), CAJT powder 10% (C), Cheonggukjang powder 20% (D), CAJT powder 20% (E) for 5 weeks. Body weight gains were similar in the experimental groups, but FER was significantly lower in the group E than group A (p<0.05), and adipose tissue weights in groups with Cheonggukjang and CAJT powder were similar to those in the group A. The lengths of small intestine were significantly longer in the groups B, C, D, and E than the group A (p<0.05). Hepatic concentrations of total cholesterol (TC) and triglyceride (TG) were similar to each other. Fecal weights were not significantly different among the groups. Fecal TC concentrations were similar in the experimental groups, but fecal TG concentrations were greatly increased in the groups B, D, and E (p<0.05). The serum TC, HDL-C and LDL-C levels varied slightly among the groups, but serum TG levels were decreased in the group D and E than in the group A (p<0.05). The AI and CRF were marginally decreased in the groups B, D, and E than in the group A (p<0.05). However, blood glucose levels were not significantly different among the groups. From the findings, it had shown that Job's tears Cheonggukjang could improve lipid profiles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1597-1603
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• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.