• The Journal of Korean Academy of Prosthodontics
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• v.34 no.4
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• pp.755-779
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• 1996

This study was designed to development of stock tray for Korean. The subjects for this study were 374 persons(male : 204, female : 170) with age $19{\sim}28$. The study models were made with irreversible hydrocolloid impression material and conventional stock tray, Individual trays were made on the study model and the master models were made after impression with polysulfide rubber impression material. Each of the master models measured 12 measuring points on the maxillary model and 13 measuring points on the mandibular model with digital sliding caliper. The values were analyzed statistically by SAS analysis. The measuring points were analysed and were consulted for the development of new stock tray for Korean. Maxillary models were divided into four groups acceding to the width between buccal alveolar ridges below the contact point of first molar and second molar. The size of new tray of the upper first group was 82mm (width), 60mm(length). That of the upper second group was 77mm (width), 59mm (length). That of the upper third group was 72mm (width), 58mm (length). And that of the upper fourth group was 67mm (width), 57mm (length). Mandibular models were devided into three group according to the width between lingual alveolar ridges below the second molar. The size of new tray on lower first group was 40mm (width), 55mm (length). That of the lower second group was 36mm (width), 55mm (length). And that of the third group was 32mm (width), 55mm (length). The author tested the fitness of newly designed stock tray in 52 subjects with normal occlusion and obtained good results that the problems of conventional stock tray were worked out.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.905-913
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• 2006

The properties of water soluble powder of propolis(WSP), made with different levels(0, 20, 40, 60, 80%) of ethanol extract of propolis(EEP) and hydrocolloid were investigated, along with the quality changes of its bread after 7 days' of storage at $30^{\circ}C$ The yield of WSP containing 40% EEP treated at $160^{\circ}C$ was the highest at 59.3% and the brown color of all the powders tended to be darkened with increasing EEP content. The turbidity of WSP treated at higher temperature was decreased in its aqueous solution (10%, w/w), and this was considered to be due to the presence of minute nonsoluble particles. Antioxidative activities determined by DPPH(1,1-diphenyl-2-picrylhydrazyl) were the lowest in WSP treated at $140^{\circ}C$, while those of the WSP samples prepared at 160 and $180^{\circ}C$ were as high as that of WSP containing more than 40% EEP, regardless of EEP concentration. The propolis breads with added WSP made at $160^{\circ}C$ were selected as the most desirable powder for subsequent study. Bread with WSP40 was the heaviest while the volume loss of WSP80 was the greast after baking. The moisture contents of the propolis bread were drastically decreased until 3 days' of storage, but it was thought that WSP might be ineffective for the prevention of moisture loss. The pH of breads without EEP was decreased after 3 days' of storage, while that of the WSP breads remained almost unchanged until 5 days' of storage. Total bacterial counts also exhibited decay levels during the storage. In conclusion, water soluble powder of propolis is useful as a natural antioxidative and antibacterial material in various types of food.

• Journal of Dental Rehabilitation and Applied Science
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• v.19 no.3
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• pp.153-168
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• 2003

It is very important to arrange the artificial teeth correctly in bucco-lingual (labio- lingual) relation in reconstrcting dentition. Although many anatomic landmarks and techniques have been reported over the years, they are based on westerns. So this study was performd to examine the horizontal relations of mandibular teeth in Korean dentulous adults. 200 volunteers(mean age 22.9) who had natural dentition were selected. The impressions were taken with irreversible hydrocolloid impression material and mandibular study models were fabricated using class I dental stone. Then they were measured with 3-dimensional measuring device specially designed for this study. The results were as follows ; It is better to consider the lingual cusps of the lower posterior teeth as a guide than the linguoaxial surfaces of the lower posterior teeth, arranging the lower posterior teeth buccally to the line which starts from the mesial aspect of the lower canine and continue backward to the lingual aspect of the retromolar pad. It is better to arrange the fossae of the lower posterior teeth buccally to the line which starts from the cusp tip of the lower canine and continue backward to the top of the retromolar pad. The positions of the lower posterior teeth in the denture-bearing area ; considering the fossa as a guide, the 2nd premolar was positioned in center. considering the buccal cusp as a guide, the 1st molar and the 2nd molar were positioned in center. the distance ratio(d/a) was incresed constantly from the lower canine to the 2nd molar d ; the distance between the buccal vestibule(the lowest point) and the buccal cusp tips of the lower posterior teeth. a ; the distance between the buccal vestibule(the lowest point) and the lingual vestibule(the lowest point). The lower canine was positioned lingually($0.11{\pm}0.13$) than the labial vestibule, and the central incisor and the lateral incisor were positioned almost in the imaginary perpendicular plane of the labial vestibule(the lowest point).

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.751-756
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• 2005

Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

• Korean journal of dermatology
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• v.56 no.9
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• pp.539-542
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• 2018

Background: Patients with acne are at risk of using various over-the-counter drugs (OTCs). In addition, several OTCs are introduced in pharmacies in Korea. However, only few drugs are supported by well-established data. Among the treatments, acne patches are easy to purchase and use. Thus, they are widely used by patients. Objective: This study aimed to investigate the patient's perception and usage of acne patches. Methods: A questionnaire survey was conducted on 80 patients with acne who visited the outpatient department of the National Medical Center for 2 months. Results: A total of 42 (52.5%) patients answered that they had used acne patches, and 38 (47.5%) patients stated that they had never used patches. Moreover, 27 (64.29%) patients responded that they used the patches on inflammatory lesions. Moreover, several patients were using acne patches after pricking themselves. There was only one response to confirm the ingredient when purchasing acne patch. Moreover, 14 (33.33%) participants responded that they noted side effects after using acne patches. Overall, the satisfaction score for the use of acne patches was 5.05. Conclusion: Patients often use acne patches because they can be easily purchased and used. However, they do not know how to properly choose and use the product that fits their skin. Therefore, doctors must educate patients on how to properly select and use the products.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.540-551
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• 2009

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage ($25^{\circ}C$ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.474-478
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• 2008

This study was carried out to evaluate the rheology of flour doughs containing 0.5% of hydroxypropylmethyl-cellulose (HPMC), methylcellulose (MC), and sodium alginate (SA), respectively. Farinograms, alveograms, a rapid visco analyzer (RVA), and rheofermentometer were employed in the analysis. According to the farinogram tests, the hydrocolloid additions caused changes in water absorption, dough development time, stability, and breakdown. The dough containing HPMC had the highest water absorption at $67.4{\pm}0.12%$. The HPMC dough also had the longest development time ($8.2{\pm}1.04$ min), stability ($12.7{\pm}0.42$ min), and breakdown ($7.9{\pm}1.3$ min). From the alveogram tests, P, G, and PIL values increased, whereas the L value decreased. The W values of the HPMC and SA doughs were increased, but that of the MC dough was decreased. According to the RVA results, the HPMC and SA doughs had reduced initial pasting temperatures whereas that of the MC dough was increased, but the difference was not significant. The peak viscosity of the MC dough also increased. Furthermore, all the doughs had increased breakdown times and decreases in final viscosity and setback. In the rheofermentometer tests, the HPMC dough presented the highest $H_m$, and the SA dough had the largest total volume.

• Journal of Korean society of Dental Hygiene
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• v.8 no.2
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• pp.53-66
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• 2008

There was to purpose of this study improves analyzing cause that prosthesis brings bite engaging that is inaccurate in patient's mouth, when supposed that all conducts that do in operatory and dental laboratory are perfect. Impression did check bite by alginate impression material and polymerization style silicon impression material that use usually in presence at a sickbed Irreversibility, hydrocolloid, alginate impression material washed in flowing water and poured anhydrite after wait about 8 minutes so that region that charge interest after impression check bite may become undoing. And hydrophile property addition polymerization style impression material poured anhydrite after blow 30 considering impression material dwell time and H2 gas occurrence time (5~15 minute) after have washed in flowing water. I got each 7 models, result that manufactures total 28 and measures by third dimension measuring instrument (Meteo, Korea) following sequence curing in tray holder and floor 1, By Alginate impression when is hardened in tray holder and when is hardened in the floor after do check bite, SPH 4, SPH5 all as there is synonymy appeared(P<0.05). By in case do not use average 0.1741 in case use tray holder in 0.0447 SPH5s in case do not use average 0.2838 pastas in case use tray holder in SPH4 0.0309, When did not use both SPH4 and SPH5 tray holder, when used tray holder, 1 appeared more greatly. 2. By amity sex addition polymerization style silicon impression when is hardened in tray holder after do check bite and when is hardened in the floor SPH 4, a11 of the SPH5s very big synonymy be(P>0.05). And in case use tray holder in 0.000657 pasta SPH5s in case do not use average 0.000129 pastas in case use tray holder in SPH4 average 0.000114 pastas, by in case do not use 0.000757, I appeared more greatly when used tray when did not use both SPH4 and SPH5 tray holder, but 1 appeared is not level to keep in mind(Table 8~9). 3 SPH4 was looked very big mindfulness in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon without using tray holder(P< 0.001). I use tray holder and SPH4 did not appear synonymy in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon(P>0.05). Study finding of above when see synthesis Alginate certainly tray holder use must and I could know that hardening method does not exert big influence on volume stability if remove impression sieve of excess because amity sex accessory penalty silicon passes over tray, Also, Alginate impression material previewed can get heading a conspiracy style that volume stability of accessory penalty silicon impression material degree is if use tray holder.

• Journal of Dental Rehabilitation and Applied Science
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• v.31 no.4
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• pp.316-328
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• 2015

Purpose: The objects of this study was to evaluate the accuracy of the dental stone casts made from alginate impressions according to storage condition and stone pouring time. Materials and Methods: Each of upper and lower impressions of dental model was taken. The dental stone models were made immediately, 10, 30, 60, 180, 360 minutes after the impressions were taken at each storage condition. 3D models were constructed by scanning the stone model using 3D laser scanner. With Reference points, positioned on digital models, linear measurements of the dimensional change were compared by 3D metrology software, 3D average models were made and superimposition to identify the specific site of dimensional change and to measure surface deviation (mm). Results: Dental stone models which were made immediately after taking the impression showed the smallest linear dimensional change. As the stone pouring time was prolonged, the linear dimensional change was increased. More than 180 minutes after impression taking, linear dimensional change and surface distortion increased in the posterior molar region, regardless of the storage condition. Conclusion: For the optimum accuracy of the dental stone casts, alginate impression should be poured as soon as possible. If there were a need for storing, a humidor with 100% relative humidity must be used and be stored less than 180 minutes to fabricate the accurate dental model.