• Polymer(Korea)
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• v.29 no.1
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• pp.102-105
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• 2005

Photoinitiated polymeric dental restorative nanocomposites (PDRNC) were designed to be useful for the variety of dental restoration. Hybrid-filler composed of barium silicate (avg. dia.:1 ${\mu}m$) and nano-sized silica (avg. dia: 40 and 7 nm) was adopted as a filler system. To improve the interfacial behavior with the resin matrix of bisphenol A glycerolate methacrylate/triethyleneglycol dimethacrylate (60/40 wt%), the surface of the filler was hydrophobically treated with a silane coupling agent. A visible light system of camphorquinone photo-initiator and 2-(dimethylamino)ethyl methacrylate photo-accelerator was utilized to activate the PDRNC. Esthetic properties of PDRNC was investigated by measuring the Hunter L, a, b values and it was discovered that PDRNC produced in this work showed excellent esthetic properties with an increase in 7 nm nanofiller content.

• FLOWER RESEARCH JOURNAL
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• v.17 no.2
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• pp.141-145
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• 2009

This study was carried out to investigate growth response of Chamecereus silvestrii 'Hee-Mang' in accordance to day and night temperature in winter season. The plant height was maximized at $20/15^{\circ}C$ (day/night). Globe height and diameter were the highest in the day temperature of $25^{\circ}C$. Globe diameter was relevant high by increasing day temperature. Hunter 'a' value is significantly lower by decreasing of night temperature whereas 'b' value is higher. Characteristic of de-rooted grafting cactus was continually decreased until 15 days, then started growth again.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.571-579
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• 2019

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

• Food Science and Preservation
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• v.6 no.4
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• pp.371-375
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• 1999

This study was conducted to investigate the effect of precooling on the qualify of Tsugaru apple. Tsugaru apple, filled in plastic container and carton, was precooled by pressure cooler and stored at 1$^{\circ}C$and 25$^{\circ}C$. At 25$^{\circ}C$, Hunter a-value was not shown the difference significantly and Hunter b-value was increased more than a-value during l month. However, Hunter a and b-value was not increased so much at 1$^{\circ}C$. Hardness and toatal acidity was decreased during storage and precooled apple was less decreased than non precooled. Free sugars in Tsugaru apple was consisted of 7.07% fructose, 2.85% glucose, and 2.53% sucrose. Free sugars were decreased during storage at 25$^{\circ}C$ and 1$^{\circ}C$, also, the precooling inhibited those decomposition.

• Journal of the Korean Orthopaedic Association
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• v.55 no.1
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• pp.85-89
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• 2020

Bow hunter's syndrome is a rare disease that shows the symptoms of vertebrobasilar insufficiency resulting from a dynamic obstruction or stenosis of the vertebral arteries during neck movement. This paper reports a case of a 59-year-old male who visited the emergency room with diplopia, tinnitus, and gait disturbance. Magnetic resonance imaging and angiography revealed a multiple cerebellar infarct, total obstruction of the right vertebral artery, and dynamic obstruction of the left vertebral artery during neck extension. As the infarction worsened, a thrombectomy was done. Posterior decompression and fusion at C5-6 were performed for the left vertebral artery. The left vertebral arterial patency was confirmed by intraoperative and postoperative angiography. No recurrence of the symptoms was observed for six months after surgery. Physicians need to pay attention to the diagnosis of vertebrobasilar insufficiency caused by an obstruction of the vertebral arteries during neck extension in cervical instability patients.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.211-215
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• 2011

This study aimed to determine optimum leaves per shoot in 'Campbell Early' grape through investigating changes of fruit quality after veraison 70~75 berries of first cluster and 35~40 berries of second cluster at 30 days after full bloom. Soluble solids content (SSC) increased dramatically during 28 days after veraison and afterwards it was stabilized. 15 leaves per shoot treatment showed fast increase of SSC from early veraison and reached to over 16.0oBx at 28 days after veraison. No considerable increase of SSC were occurred on either 5 or 0 leaves per shoot treatments after veraison. Titratable acidity (TA) was decreased continuously during 28 days of berry ripening in the all treatments. In 15 leaves per shoot treatment, TA decreased fast during first 7 days after veraison and continuously decreased to 0.5% by harvest time. While, 5 and 0 leaves per shoot treatments showed TA decrease slightly only at the early veraison. Hunter L and b values of 15 leaves per shoot treatment decreased fast during first 7 days of veraison, and gradually decreased by 14 days, whereas Hunter a value increased fast during the first 7 days from veraison. Total anthocyanin content in 15 leaves per shoot treatment increased fast from 7 days of veraison and the increase became slow after 28 days of veraison. Other treatments showed no significant difference from veraison to harvest time.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.286-291
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• 2006

The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until $61{\pm}1kg$ live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of $103{\pm}1kg$ live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p<0.05) in T2 than C and T1. ADFI (kg/day) was higher (p<0.05) in T2 than in other groups. Feed conversion ratio was lower (p<0.05) in T2 than in other groups. On longissimus dorsi muscle (LM), the content of moisture was lower (p<0.05) in T3 than in other treatments. Crude fat increased (p<0.05) by addition of FPSD. pH at 24 h ($pH_{24}$) decreased more (p<0.05) in T2 and T3 than C and T1 by addition of FPSD. WHC decreased (p<0.05) by addition of FPSD. In meat, Hunter $L^*$ and $a^*$ were lower (p<0.05) in C than in other treatments. Hunter $b^*$ was higher (p<0.05) in T3 than in other treatments. In back-fat, Hunter $L^*$ was higher (p<0.05) in C than in other treatments. Hunter $a^*$ was not different in C and T1 but increased (p<0.05) in treatments by addition of FPSD. Hunter $b^*$ increased (p<0.05) by addition of FPSD. In sensory evaluation scores, for fresh meat, the value of meat color was higher (p<0.05) in T2 and T3 than in C and T1. The value of marbling was lower (p<0.05) in C than in other treatments. The value of drip loss was higher (p<0.05) in C than in other treatments and was lower (p<0.05) in T2 and T3 than in other treatments. The results of cooked meat, the value of tenderness was not different in C and T1 but increased (p<0.05) in other treatments. The value of flavor was significantly higher (p<0.05) in T2 and T3 than in C and T1. The value of overall acceptability was increased (p<0.05) by addition of FPSD. Hence we can conclude that addition of FPSD affected growth performance and meat quality parameters, in particular, it improved crude fat, hunter $L^*$ and $b^*$, and sensory evaluation on pork and was also seen to affect $pH_{24}$ and WHC. FPSD can be used for improvement of meat quality parameters.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.96-106
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• 2004

Response surface methodology (RSM) was applied in roasting processes of perilla leaves to develop a high quality perilla leaf tea. The Hunter color parameters and electron donating ability were monitored to optimize organoleptic properties of perilla leaf tea. The roasting processes were based on the central composite design with primary variables-roasting temperature $(140{\sim}220^{\circ}C)$, time $(5{\sim}25)$, and reaction variables-sensory test, electron donating ability. From the variables, the roasting condition was optimized using statistical analysis system (SAS) program as developing the functional tea using perilla leaf. Hunter color L and b values of the powdered samples increased with the roasting processes, but Hunter color a value decreased. Electron donating ability was influenced by roasting temperature (p<0.01) and time (p<0.01), and optimum condition selected was at $220^{\circ}C$ for 15 min with coefficient of determinations $(R^2)$ above 0.98. After preference test of perilla leaf tea using parameter of taste, color, and flavor, we can estimate that the optimal roasting condition of preilla leaf for function tea manufacturing are $210{\sim}220^{\circ}C$ for $10{\sim}20$ min by response surface methodology (RSM). Tyrosinase, xanthine oxidase and electron donating ability were 10.14, 14.37 and 59.19% of perilla leaf tea.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.546-551
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• 2007

The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.258-263
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• 2007

This study was carried out to investigate the effects of number of the lower scaffold limbs on tree growth, light penetration, fruit yield, and fruit quality in slender spindle in 6-year-old 'Fuji'/M.9 apple trees. With regard to the growth by the numbers of the lower scaffold limbs, the width of the tree was wide and the growth of new shoots was increased when the number of the lower scaffold limbs was five. Compare with other treatments, five lower scaffold limbs showed high light-interception on the upper (150 cm above the ground) and middle (100 cm above the ground) canopy. There was no difference in the total number of the flower buds of the spurs according to the number of scaffold limbs, but the number and cross section area of flower bud on the lower canopy (120 cm above the ground) were increased where the number of the lower scaffold limbs was five. Fruit yield was highest in the treated with five lower scaffold limbs and fruit weight tended to increase where the number of the lower scaffold limbs was five or eight. With regard to fruit quality, there showed no difference in fruit shape index, firmness, acid content, Hunter L and b value according to the location of canopy and the number of the lower scaffold limbs, but the content of soluble solids was highest treated with five lower scaffold limbs. Hunter a value indicating fruit color was found to be highest treated with five lower scaffold limbs whose light interception was highest.