• Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.143-147
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• 2013

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

• The Journal of Korean Academy of Prosthodontics
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• v.55 no.1
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• pp.32-37
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• 2017

In this case report, an alternative impression technique for fabricating removable partial dentures was used in a patient with very few remaining teeth. In this technique, an individual tray was made on the cast, which was made by relining interim denture and taking overimpression with irreversible hydrocolloid according to McLean's functional impression concept. This method showed the following advantages: the no need for border molding with modeling compound, time saving for denture impression without overextension and accurate seating of the individual tray.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.794-798
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• 2008

Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.

• The Journal of Korean Academy of Prosthodontics
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• v.37 no.3
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• pp.301-312
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• 1999

The purpose of this study was to compare the accuracy of currently used elastomeric impression materials for complete arch impression taking. Five elastomers (Impregum, Permlastic, Express, Extrude, Examix) and one Irreversible hydrocolloid (Aroma-fine) were tested. For each material, 5 impressions were made of stainless steel model to which five tapered posts were attached. Custom trays were used for polyether and polysulfide impression materials, and putty/wash two step technique was used for addition polyvinylsiloxane impression materials. Improved stone mod els were poured to all impressions. Accuracy of the materials was assessed by measuring ten distances on stone dies poured from impressions of the master model. All measurements for master and improved stone models were made with three dimensional measuring machine. The results were as follows 1. The dimensional accuracy of polyether, extrude, and examix were significantly superior to poly-sulfide, exress, and alginate in reproducing full arch mode (p<0.05) 2. There were no statistical differences in dimensional accuracy for full arch impression between polyether extrude and examix (p>0.05). 3. there were no statistical differences in dimensional accuracy between polysulfide, express, and alginate(p>0.05). 4. There were no statistical differences between addition polyvinyl siloxane materials (p>0.05) 5. There were no statistical differences between anterior-posterior and lateral dimensional changes of all impression materials (p>0.05).

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.587-594
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• 2020

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

• Journal of Korean Academy of Nursing
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• v.41 no.6
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• pp.814-820
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• 2011

Purpose: This study was performed to compare the effects of standardized peristomal skin care (SPSC) and crusting technique (CT) on the peristomal skin of ostomates. SPSC was developed by a consensus among the expert group based on a comprehensive review of the relevant literature and hospital protocols. Methods: A randomized controlled pilot trial with 2 parallel arms was used. A total of 81 ostomates, who were recruited from a tertiary hospital, completed the baseline, 1-month, 2-month, and 3-month follow-up (SPSC group, n=45; CT group, n=36). SPSC consisted of water cleansing and direct application of ostomy appliances. CT involved crusting hydrocolloid powder and patting with water sponge or protective barrier liquid film. The outcomes of the study were assessed by skin problems, such as discoloration, erosion and tissue overgrowth; the domains of the evaluation tool used in examining the peristomal skin. A generalized estimating equation model was used to examine the effects according to time and group. Results: In both SPSC and CT groups, the likelihood of occurrence of discoloration (OR, 1.99; 95% CI, 1.61-2.46), erosion (OR, 1.87; 95% CI, 1.55-2.25) and tissue enlargement (OR, 1.94; 95% CI, 1.36-2.77) increased with time. There was no significant difference in discoloration between the groups, whereas the probability of erosion (OR, 0.38; 95% CI, 0.16-0.89) and tissue overgrowth (OR, 0.09; 95% CI, 0.02-0.55) was lower in the SPSC group than in CT group. Conclusion: SPSC was sufficient in preventing peristomal skin problems of ostomates compared to the CT.

• The Journal of Advanced Prosthodontics
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• v.5 no.4
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• pp.369-373
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• 2013

PURPOSE. The objective was to evaluate canine positions, intercanine tip width (ICTW) and width of distal surface of canine (WDC), related to facial landmarks including interalar width (IAW), intercommissural width (ICoW), and distance between left and right projection lines drawn from inner canthus of eyes to alae of the nose (DPICa) in a group of Thai. MATERIALS AND METHODS. One hundred Thai subjects aged 18-35 years were selected. IAW and ICoW were measured on subject's face using digital vernier caliper. Irreversible hydrocolloid impression of the upper arch was taken, and a cast was poured with dental stone. Silicone impression material was used to take imprint of the incisal edge of upper six anterior teeth. DPICa was obtained from the subject's face using custom-made measuring equipment and marked on the silicone incisal imprint. The marks were then transferred from the imprint to the stone cast and measured with digital caliper. The ICTW and WDC were also measured on the stone cast. Pearson's correlation was used to determine the correlation. RESULTS. The results revealed that the correlation between ICTW-ICoW was 0.429 and ICTW-DPICa was 0.573. The correlation between WDC-ICoW was 0.426 and WDC-DPICa was 0.547. However, IAW did not show any correlation with ICTW or WDC (P>.05). CONCLUSION. The correlation between canine position and facial landmarks was found. ICTW and WDC had relationship with ICoW and DPICa. DPICa showed stronger correlation with the position of maxillary canine than that of ICoW.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.321-328
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• 2011

Edible films were developed from jujube (Zizyphus jujube Miller) using depolymerization processes of ultrasound and high-pressure homogenization. A 4.6% (w/w) jujube hydrocolloid was treated by ultrasound (600W, 20 min) or homogenized at high pressure (172 MPa, 6 s) and mixed with whey protein isolate, glycerol, xanthan, and sucrose esters of fatty acids to form film-forming solutions from which films were formed by drying. The film prepared by highpressure homogenization (HPH film) produced more homogeneous films without particles than those prepared without depolymerization or with the ultrasound treatment. HPH films possessed the highest tensile strength (4.7MPa), the lowest water vapor permeability ($2.9g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$), and the most uniform and dense microstructures among the films. Flavor profiles of jujube powder and the films were distinguishable. Heat seal strength and oxygen permeability of the HPH films were 44.4 N/m and $0.025mL{\cdot}{\mu}m/m^2$/day/Pa, respectively. Antioxidant activities of jujube power and HPH films were not significantly different.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.162-167
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• 2012

Edible biopolymer films were developed from hijiki ($Hizikia$ $fusiforme$), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability ($2.1-3.3g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$) and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.618-624
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• 1988

This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to $50^{\circ}C$ after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.