• The Journal of the Korean dental association
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• v.4 no.1
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• pp.5-7
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• 1963

The purpose of this investigation was to study the preperty of flow for seven different impression materials presently available in KOREA. In this study ,200 grams of a load was applied at regular intervals. As the result of this study, following points were revealed in terms of flow property of respective materials. 1)Impression plaster and irreversible hydrocolloid impression materials were found to have insufficient working time due to their tendency to set rapidly after mixing. 2)Regarding to impresssion pastes, it was found that it has manifested an ideal flow property until 2 minutes after mixing. Clinically, this material seems to allow sufficient working time for its manipulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.715-719
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• 1996

Dietary fibers consist mostly of complex carbohydrates such as cellulose, hemicelluloses and pectins, and also included are carbohydrate-based gums or hydrocolloids exampled as alginate, carrageenan, galactomannan xanthan, etc. Due to structural diversity, dietary fibers can be classified by various ways i.e., source, plant function, solubility, charge and topology. Understanding on the plant cell wall structure is of primary importance, since physicochemical properties of dietary fibers are dependent on the existence patterns in the cell wall. Depending on the four distinct observational dimensions, the physical parameters of dietary fibers were discussed in terms of raw sources, bulky & complex plant cell wall materials, individually separated hydrocolloid materials and specifically designed materials. Each existence state possesses the distinct physical parameters governing a variety of physiological properties of dietary fibers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1324-1332
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• 2016

The effects of different hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM), on bread quality characteristics were investigated. The composite flour used for bread production consisted of 80% bread flour and 20% rice flour with 1% different hydrocolloids based on baker's%. Loaf volume, specific loaf volume, baking and cooling loss rate, moisture content, crumb texture and color, and sensory evaluation were determined. Breads containing HPMC and GM showed the highest loaf volumes, but the difference was not significant. Bread containing GM showed the lowest baking and cooling loss rate (7.03 and 7.78%, respectively), and the highest moisture content. Breads containing HPMC and GM showed increased springiness and decreased hardness based on texture profile analysis. Cohesiveness, chewiness, and gumminess of breads containing GM and HPMC showed their lowest values, whereas breads containing XG revealed their highest values. Bread with HPMC showed lightest coloured crumbs. In the sensory evaluation, bread containing GM and HPMC presented their highest scores, whereas bread containing XG showed the lowest scores. Overall, HPMC and GM significantly and positively affected quality characteristics of bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1819-1825
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• 2015

This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.721-727
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• 2006

This study was carried out to investigate the effect of hydrocolloids on the changes in physical properties of a model ice cream. The model ice cream contained water, sugar, skin milk powder, com oil, and 4 different hydrocolloid stabilizers (gelatin, pectin, hydroxyethylstarch, locust bean gum), was manufactured in a batch type freezer. The following physical characteristics of ice cream were examined: flow behavior, overrun, air cell size, ice crystal size, and melt resistance. With regard to flow behavior, all of aged mixes had a lower apparent viscosity relative to the mix before aging, and ice cream mix containing locust bean gum had the highest viscosity. Air cell size was observed to range from 20 to $38\;{\mu}m$, and ice cream with locust bean gum showed the largest size. There was an inverse correlation between overrun and air cell size. The ice crystal sizes of all samples ranged from 25 to $35\;{\mu}m$. Ice cream with added pectin contained the smallest ice crystal size, which was significantly difference from other stabilizers (p<0.05), and resulted in superior melt resistance with increased melting time compared to other samples.

• The Journal of Advanced Prosthodontics
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• v.8 no.5
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• pp.380-387
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• 2016

PURPOSE. The storage conditions of impressions affect the dimensional accuracy of the impression materials. The aim of the study was to assess the effects of storage time on dimensional accuracy of five different impression materials by cone beam computed tomography (CBCT). MATERIALS AND METHODS. Polyether (Impregum), hydrocolloid (Hydrogum and Alginoplast), and silicone (Zetaflow and Honigum) impression materials were used for impressions taken from an acrylic master model. The impressions were poured and subjected to four different storage times: immediate use, and 1, 3, and 5 days of storage. Line 1 (between right and left first molar mesiobuccal cusp tips) and Line 2 (between right and left canine tips) were measured on a CBCT scanned model, and time dependent mean differences were analyzed by two-way univariate and Duncan's test (${\alpha}=.05$). RESULTS. For Line 1, the total mean difference of Impregum and Hydrogum were statistically different from Alginoplast (P<.05), while Zetaflow and Honigum had smaller discrepancies. Alginoplast resulted in more difference than the other impressions (P<.05). For Line 2, the total mean difference of Impregum was statistically different from the other impressions. Significant differences were observed in Line 1 and Line 2 for the different storage periods (P<.05). CONCLUSION. The dimensional accuracy of impression material is clinically acceptable if the impression material is stored in suitable conditions.

• The korean journal of orthodontics
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• v.13 no.1
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• pp.73-82
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• 1983

The author studied on the dental arch widths and lengths and height of palates at 3 groups of dentition: mixed dentition, early permanent dentition, young adult, having normal occlusion and dentition. The models of the 336 maxillary and mandibular case, made from alginate-base hydrocolloid impressions were measured and analyzed statistically. The result as follows; 1. The upper intercanine width increased between the mixed dentition group and early permanent dentition group but there was no change in the young adult group in both sexes. The lower intercanine width increased between the mixed dentition group and early permanent dention group in the male. 2. The upper and lower 1st bimolar width increased slightly with age in the male but there was no change in the female. 3, The sex difference found in this study was one of absolute size, the female being slightly smaller than the male in the early permanent dentition group and young adult. 4. The arch length had no notable sexual differences and decreased between the mixed dentition group and early permanent dentition group. There was no change in the arch length in the young adult. 5. The height of palate increased gradually with age.

• Journal of Dental Rehabilitation and Applied Science
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• v.21 no.1
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• pp.83-93
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• 2005

This study was designed to investigate the fitness of adjustable dental impression trays. The size and shape of these trays were designed from the results of the dental arch size of Korean adults. Tray samples were made by CAD-CAM working. A hundred dental students(male:50, female:50) were selected for taking irreversible hydrocolloid impression using these trays. The author measured the width and length of impression material on the several measuring points. The results obtained were as follows : 1. Uniform impression material thickness was achieved by controlling the width of the tray using stops and beveled guides. 2. In the upper tray, the impression material thickness was measured to be rather great showing thickness of the labial vestibule 8.3 mm and the midpalatal part 8.6 mm. 3. In the lower tray, length of the impression material of the labial vestibule of first, second premolar contact point was 7.8 mm, and thickness of the lingual part of premolars(1.8 mm) and molars(1.9 mm) showed small values. 4. In the lower tray, the impression material thickness of the buccal shelf area(0.2 mm) and the retromolar pad area(0.6 mm) was measured to be too small.

• The Journal of the Korean dental association
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• v.17 no.9 s.124
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• pp.701-708
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• 1979

A series of combined impressions, alginate impressions and rubber base impression made of the lower left quadrant of one subject having a cast gold crown with six reference marks on lower let 1st molar. the combined impressions of hydrocolloid were removed from the mouth at 2.5min, after the insertion of the tray. The alginate impressions were removed from the mouth at 2min, after the insertion of the tray. The rubber base impressions were removed from the mouth at 10min. The effect on the accuracy of the combined impressions, alginate impressions and rubber base impressions was obtained following results by comparing the distances between the reference marks in indirect stone cast with the standard measurements of the cast gold crown prior to cementation. The findings through this study could be summarized as follows; 1. The accuracy of combined impression was superior to that of alginate impression, but it was inferior to that of rubber base impressions. 2. Combined impressions produced a little distortion of the mesio-distal length, alginate impressions produced the largest distortion, ut rubber base impressions produced the least distortion.

• The Journal of Korean Academy of Prosthodontics
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• v.27 no.2
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• pp.131-141
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• 1989

This study was designed to investigate the fitness of stock tray in Korean adults. 107 dental students (male: 87, female: 20) who have normal occlusion and symmetric facial fom were selected. The upper and lower stock tray (Osungtray, Osung Co., Korea) fit with dental arch were selected for taking irreversible hydrocolloid impression. The author measured the thickness of impression material about two items, that is, width and length on the flange of stock tray. Several measuring points on the dental arches and palatal area were checked with Goldman Fox prove (Hu-Friedy, U.S.A.). The obtained results were as follows: 1. The width of impression material on buccal flange of upper and lower trays were narrower than any other measuring point, but the thickness of impression material on the palatal area of upper stock tray was the widest of all measuring points. 2. The length on buccal flange of lower stock tray was shorter, but the length on tray flange of lower stock tray at lingual frenum area was longer. 3. On upper dental arch, the upper extra-large tray was used in 53% of subjects, but upper small tray was not used. 4. On lower dental arch, the large tray was used in 55% of subjects. 5. There was not adequate tray on upper dental arch in 4 subjects.