• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.1
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• pp.77-82
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• 2010

Our study aims to understand the flow of liquid in an open-top rectangular microchannel that can be used in micro total analysis systems ($\mu$-TAS) because it has advantages in terms of light transmission and energy efficiency. We measured the liquid velocity using particle tracking technique and conducted a simulation with computational fluid dynamics by altering the area of channel cross section and channel length for the capillary-driven flow in the open-top rectangular microchannel. When liquid water drops to an entrance of the fabricated microchannel with a height of 20 μm and a width of 20 ${\mu}m$, it flows along the microchannel by only capillary force. In the wetting behavior of the liquid, important parameters of this flow are channel size, contact angle and liquid properties such as surface tension and viscosity, which are used to control the flow of liquid in the microchannel.

• Korea-Australia Rheology Journal
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• v.21 no.1
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• pp.59-69
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• 2009

The prediction of pressure drop for a droplet flow in a confined micro channel is presented using FE-FTM (Finite Element - Front Tracking Method). A single droplet is passing through 5:1:5 contraction - straight narrow channel - expansion flow domain. The pressure drop is investigated especially when the droplet flows in the straight narrow channel. We explore the effects of droplet size, capillary number (Ca), viscosity ratio ($\chi$) between droplet and medium, and fluid elasticity represented by the Oldroyd-B constitutive model on the excess pressure drop (${\Delta}p^+$) against single phase flow. The tightly fitted droplets in the narrow channel are mainly considered in the range of $0.001{\leq}Ca{\leq}1$ and $0.01{\leq}{\chi}{\leq}100$. In Newtonian droplet/Newtonian medium, two characteristic features are observed. First, an approximate relation ${\Delta}p^+{\sim}{\chi}$ observed for ${\chi}{\geq}1$. The excess pressure drop necessary for droplet flow is roughly proportional to $\chi$. Second, ${\Delta}p^+$ seems inversely proportional to Ca, which is represented as ${\Delta}p^+{\sim}Ca^m$ with negative m irrespective of $\chi$. In addition, we observe that the film thickness (${\delta}_f$) between droplet interface and channel wall decreases with decreasing Ca, showing ${\delta}_f{\sim}Ca^n$ Can with positive n independent of $\chi$. Consequently, the excess pressure drop (${\Delta}p^+$) is strongly dependent on the film thickness (${\delta}_f$). The droplets larger than the channel width show enhancement of ${\Delta}p^+$, whereas the smaller droplets show no significant change in ${\Delta}p^+$. Also, the droplet deformation in the narrow channel is affected by the flow history of the contraction flow at the entrance region, but rather surprisingly ${\Delta}p^+$ is not affected by this flow history. Instead, ${\Delta}p^+$ is more dependent on ${\delta}_f$ irrespective of the droplet shape. As for the effect of fluid elasticity, an increase in ${\delta}_f$ induced by the normal stress difference in viscoelastic medium results in a drastic reduction of ${\Delta}p^+$.

• Journal of the Korean Ceramic Society
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• v.42 no.3 s.274
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• pp.165-170
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• 2005

Sol-gel methods offer many advantages over conventional slip-casting, including the ability to produce ceramic membranes. They are purer, more homogeneous, more reactive and contain a wider variety of compositions. We produced ormosil sol using sol-gel process under various molecular weight of polymer species[polyethylene glycol(PEG)] in total system [Tetraethyl ortho silicate(TEOS)-polyethylene glycol(PEG)]. The properties of as-prepared ormosil sol such as viscosity and gelation time are characterized. Also, the ceramic membrane was prepared by dip-coating with synthetic sol and its microstructure was observed by scanning electron microscopy. The permeability and rejection efficiency of membrane for oil/water emulsion were evaluated as cross­flow apparatus. The ormosil sol coated membrane was easily formed by steric effect of polymer and it improved flux efficiency because infiltration into porous support decreased. Its flux efficiency was elevated about $200\;l/m^2h$ compared with colloidal sol coated membrane at point of five minutes from starting test.

• Journal of Biomedical Engineering Research
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• v.23 no.6
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• pp.451-458
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• 2002

Osteoporosis is a systemic skeletal disease caused by low bone mass and the decrease of bone density in the microstructure of trabecular bone. Drug therapy(PTH Parathyroid hormone) may increase the trabecular thickness and thus bone strength. Vertebroplasty is a minimally invasive surgery foy the treatment of osteoporotic vertebral compression fracture. This Procedure includes Puncturing vertebrae and filling with Polymethylmethacrylate(PMMA). Although altering recommended monomer-to-Powder ratio affects material properties of bone cement, clinicians commonly alter the mixture ratio to decrease viscosity and increase the working time. The Purposes of this study were to analyze the effect of 4he monomer-to-powder ratio on the mechanical characteristics of trabecular. In this paper, the finite element model of human vertebral trabecualr bone was developed by modified Voronoi diagram, to analyze the relative effect of hormone therapy and vertebroplasty at the treatment of osteoporotic vertebrae. Trabeuclar bone models for vertebroplasty with varied monomer-to-Powder ratio(0.40∼1.07 ㎖/g) were analyzed. Effective modulus and strength of bone cement-treated models were approximately 60% of those of intact models and these are almost twice the values of hormone-treated models. The bone cement models with the ratio of 0.53㎖/g have the maximum modulus and strength. For the ratio of 1.07㎖/g, the modulus and strength were minimum(42% and 49% respectively) but these were greater than those for drug therapy. This study shows that bone cement treatment is more effective than drug therapy. It is found that in vertebroplasty, using a monomer-to-powder ratio different from that recommended by manufacturer nay significantly not only reduce the cement's material Properties but also deteriorate the mechanical characteristics of osteoporotic vertebrae.

• Journal of Korean society of Dental Hygiene
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• v.8 no.1
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• pp.119-131
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• 2008

This study was peformed in order to find out the relationship between the causing factors and the production of each gas 01 oral malodor, to contribute the oral malodor control at dental clinic as well as to establish the effective application of malodor control project for public oral health program 127 patients from 20 to 40 years old who had been visited for preventive dental cares were participated for the study. Such items as caries status, periodontal status, salivary flow, viscosity, pH. Snyder test, plaque deposit and tongue plaque were checked through the oral examination in order to find out the contributing factors Hydrogen sulfide, Methyl mercaptan, Di-methyl sulfide and Ammonia gas components were checked with Oral-Chroma and Attain, the oral malodor check units. Not only the corelation coefficiencies but also the multi-way variance analysis were calculated between each causing factor and each component of oral malodor gases to estimate the contributing factors of the oral malodor. 1. There was no relationship between the caries status and each component pf the oral malodor such as sulfur compound or Ammonia, both in laboratory test and VAS test (pF0.05). It revealed negative relationship between Hydrogen sulfide and FT(rM-0.1904. pE0.05) as well as the VAS and FT (rM-0.210. pE0.05). S0, it was estimated that the less oral malador was recognized when caries state changed to filled state in Hydrogen sulfide laboratory test or VAS test 2. High relationship was showed between salivary flow and Hydrogen sulfide (rM-0.183, pM0.039), Methyl mercaptan(rM-0.234, p-0.008). Dimethyl sulfide(rM-0.234, pM0.008) and Ammonia(-0.361. pM0.001) gas(pE0.05). 3. There was a high relationship between M-PHP(Modified-Patient Hygiene Performance Index) and tong plaque all kinds of sulfide(rM0.249. pM0.005). Ammonia gas component(rM0.232, pM0.009). 4. It was found that considerable relationship was appeared between the periodontal status and Ammonia gas (rM0.274, pM0.002), so, it should be needed to control Ammonia. Such dental Cares as the prevention or early treatment of periodontal disease and the accelerating the salivary flow as well as reducing the amounts and activities of filament or spiral typed oral micro-organism were recommended for adults, not only for dental care program at the dental clinics but also for public health programs, in order to promote the oral health and quality of file for individual and community peoples.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.169-182
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• 2014

This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.

• Journal of Life Science
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• v.19 no.1
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• pp.94-100
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• 2009

This study was carried out to examine the antimicrobial effects of grapefruit seed extract (GSE) and processed sulfur solution (PSS) against human skin pathogens: Malassezia furfur, M. restricta, Propionibacterium arnes, Trichophyton mentagrophytes and T. rubrum. The antimicrobial effects of GSE and PSS were tested by agar diffusion method and micro broth dilution method. As the results, the MIC values of GSE against M. furfur, M. restricta, P. acnes, T. mentagrophytes and T. rubrum were 3.91, 3.91, 0.004, 0.024, and $0.012{\mu}l/ml$, respectively. The MIC values of PSS were 0.03, 0.03, 0.156, 0.003, and $0.012{\mu}l/ml$, respectively. Antimicrobial activity of skin care emulsion products containing 0.5% GSE and 0.5% PSS against human skin pathogens were 5.2, 4.3, 8.0, 9.5 and 12.8 mm, respectively. Refractive index, pH, viscosity and color value of skin care emulsions containing GSE and PSS were measured. According to these results, it was concluded that the GSE and PSS were the promising sources of antibacterial agent which could be useful for skin and hair care products as well as for the alternative medicine development in treatment of certain types of skin ailments.

• Food Science and Preservation
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• v.19 no.3
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• pp.337-343
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• 2012

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 $^{\circ}Brix$, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from $5.67{\times}10^3$ (HM-AP jam) to $41.91{\times}10^3$ (jam B) dyne/$cm^2$, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

• Journal of Life Science
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• v.19 no.7
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• pp.956-962
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• 2009

The aim of this study was to assess the effects of dentifrice-contatning grapefruit seed extract (GSE) and processed sulfur solution (PSS) on antimicrobial effects against oral pathogens. We first evaluated the antimicrobial effects of GSE and PSS against oral microbes: Streptococcus mutans (Sm), Prevotella intermedia (Pi), Porphyromonas gingivalis (Pg) and Candida albicans (Ca). When antimicrobial activity against Sm, Pi, Pg and Ca was tested, at 40 $\mu$l/disk, the inhibition zones of GSE were 11.0, 9.5, 8.0 and 9.0 mm, respectively. With the same method, the inhibition zones of PSS were 2.0, 3.5, 0.0 and 1.5 mm, respectively. In the micro broth dilution method, the MIC values of GSE against Sm, Pi, Pg and Ca were 0.24, 0.06, 0.10 and 15.63 $\mu$l/rnl, respectively. The MIC values of PSS were 0.12, 3.91,>125 and 7.81 $\mu$l/ml, respectively. When pH, refractive index, viscosity and color value of dentifrice-containing GSE and PSS were measured, there were no significant changes in these physical properties compared to the control samples. Antimicrobial activities of dentifrice products containing 0.5% GSE and 0.5% PSS against oral pathogens were 7.3, 4.3, 2.2 and 1.5 mm, respectively. According to these results, we conclude that there may be a role for GSE and PSS in the development of new oral supplies.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.407-412
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• 2002

This study was carried out to investigate the differences in malt quality between high-protein Korean malting barley and low-protein Korean malting barley. The average protein content of each area in the 1996 crops was as follows; The protein content of Doosan-29 from Jeon-Nam was 14.1% (d.b), that of Sacheon-6 from kyung-Nam was 13.4% (d.b) and that of Doosan-8 from Je-Ju was 12.8% (d.b). In the micro malting trial for high and low protein malting barley, the original protein level of the malting barley was not changed and decreased during germination days. The malt friability of high-protein malting barley was very low, but that of low-protein malting barley was high. The malt friability of high-protein malting barley was 44.5% and that of low-protein malting barley was 84.2%. In proportion to an increase of +1% (d.b) in barley protein, the fine grind extract of malt was decreased -0.86% (d.b). Economically, it was the most negative factor for high-protein Korean malting barley. The ${\beta}-glucan$ content of high-protein malting barley was higher than that of low-protein malting barley. Wort viscosity and malt color were increased and Kolbach index was decreased in high-protein malting barley. Free amino nitrogen and diastatic power for high-protein malting barley were higher than those of low-protein malting barley. They were the most positive factors for high-protein Korean malting barley.