• Journal of Technologic Dentistry
• /
• v.40 no.1
• /
• pp.33-40
• /
• 2018

Purpose: The purpose of this study was to investigate the influence of mechanical properties of various ultra-dental stone by setting methods. Methods: 240 cylinder specimens($10mm{\times}20mm$) were prepared from three ultra-dental stones(Gemma, Die keen and Fuji rock; n = 80) in accordance with the manufacturers' recommendations. Half of the specimens of each stone(n = 40) were dried in open air within a room temperature; the other half(n = 40) underwent in a silicone rubber mold in open air for 30 minutes and then were dried in a microwave oven for 10 minutes to 600W. Compressive strength(CS), compressive modulus(CM) and diametral tensile strength(DTS) conducted until fracture using Instron 5966 at each of the following periods: 1 and 24 hours from mixing. One-way analysis of variance and Scheffe's post hoc test were performed for statistical comparisons at a significance level of P<.05. Results: The CS and CM values in all dental stone indicated highest after 24h(54.25 MPa < ) than the values for specimens dried in microwave method. The DTS values revealed the highest microwave method. However, in 24h, FJ(Fu-ji rock) and GM(Gemma) had lower mechanical properties than air. Conclusion : Within the limitations of this study, CS did not influence by microwave method but DTS affected according to the setting.

• Journal of Korean Society of Water and Wastewater
• /
• v.14 no.4
• /
• pp.303-310
• /
• 2000

This study is conducted in order to find more improved solidifying effects than the former converter slag solidification technology. The converter slag is used as a solidifying agent, and the quick lime and the gypsum are used as solidifying aids. Several tests are performed for the purpose of investigating the solidifying effects and the applicability of the solidified sludge as a daily or intermediate landfill cover. The unconfined uniaxial compressive strength, pH and leaching of heavy metal are investigated. In the case of using both quick lime and gypsum as solidifying aids, the compressive strength of specimen has significantly increased that of specimen which used quick lime only. The compressive strength of each specimen cured for 7 days which is mixed with quick lime and gypsum as mixing ratios 7:1, 5:1 and 3:1 are $0.59kg/cm^2$, $1.18kg/cm^2$, and $1.25kg/cm^2$, respectively. The results of all the leaching tests of specimen cured for 7 days show that the concentrations of leachate heavy metals(Cu, Pb, Cd and $Cr^{6+}$) are lower than the Korea toxic waste criteria. The microstructure analysis by SEM shows that needlelike crystals appear as the solidification proceed. The analysis of these crystals by EDS confirms that these main components are Ca. Si etc. Also, XRD analysis shows that the main solidification products are CSH and Ettringite; in addition, $Ca(OH)_2$ CAH are observed. When the added gypsum is used as a solidifying aid, more improved solidifying effects are obtained and the solidified sludge may be appropriately used as a daily or intermediate landfill cover.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.37-44
• /
• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• Korean Journal of Medicinal Crop Science
• /
• v.28 no.2
• /
• pp.142-151
• /
• 2020

Background: Suppressive soil inhibits soil-borne diseases if pathogens are present, and ginseng does not show injury even if replanted in the same field. Methods and Results: Soil chemical properties and microbial community of soil were investigated in soil suppressive and conducive to ginseng root rot. Root rot disease in 2-year-old ginseng was tested by mixing conducive soil, with suppressive or sterilized suppressive soil. The root rot ratio in suppressive soil was 43.3% compared to 96.7% in conducive soil. Biological factors acted to inhibit the root rot because disease ratio was increased in the sterilized suppressive soil compared to that in non-suppressive soil. The suppressive soil had lower pH, nitrate nitrogen and sodium than the conducive soil. Dominat bacteria and fungi (more than 1.0%) were 3 and 17 species in conducive soil and 7 and 23 species in suppressive soil, respectively. The most predominant fungi were Pseudaleuria sp. HG936843 (28.70%) in conducive soil and Pseudogymnoascus roseus (7.52%) in suppressive soil. Conclusion: Microbial diversity was more abundant in the suppressive soil than in the conducive soil, and the proportion of pathogens (Nectriaceae sp.) causing root rot was significantly lower in the suppressive soil than in the conducive soil.

• Applied Biological Chemistry
• /
• v.41 no.5
• /
• pp.367-371
• /
• 1998

The characteristics of four samples of noodle flours milled from Australian Standard White(ASW) wheat were compared with one sample of noodle flour prepared from a blend of hard red winter(HRW) and western white(WW) American wheats. The ASW flours had lower content of protein and ash. Farinograms revealed that the absorption of the ASW flours was slightly higher than that of the HRW-WW flour. The mixing time, however, showed no difference between ASW flours and HRW-WW flour. The stability and the mechanical tolerance index were different among ASW flours, which were lower than HRW-WW flour. The ratios of resistance to extention determined by extensigraph for ASW flours were higher except one flour than HRW-WW flour. The flours showed characteristic mean particle sizes, which may reflect the differences in hardness of wheat used in the flour production. Farinograph indices showed no correlations with protein content and extensigraph indices. The amylograph peak viscosity was inversely correlated with the protein content (p<0.05).

• Journal of the Korean Applied Science and Technology
• /
• v.27 no.4
• /
• pp.427-436
• /
• 2010

Much oyster shell is breeding by character and conduct of oyster-industry for a long time among them. An experimental study was carried out to investigate the recycling possibility of waste oyster shells, which induce environmental pollutions by piling up out at the open or the temporary reclamation. The purpose of this study is to develope eco-friendly binder using waste oyster shells, and to reinforce soils fur soft soil improvement. In this paper, a series of laboratory tests including compressive pot tests were performed to evaluate characteristics of soils treated by developed waste oyster shells with different water content of soils. Based on test results, eco-friendly Supporter manufactured from waste oyster shells were estimated as good resource materials for soft soil improvements. We got the conclusion by a series of experiment, It is verified that change of pH of soil is improved by mixing with oyster shells. The homogenization method for deducing apparent of oyster shells, which can consider micro-structure of mixed soil, is introduced. The improvement treatment leaded to enlarge fluctuation of soil moisture content. The effect of calcium concentration was good though improvement treatment of physical property. In addition, the crop yield in amelioration plots increased. It means that the increase of crop yield was caused by improvement of soil physical properties rather than improvement of calcium concentration.

• Bulletin of the Korean Chemical Society
• /
• v.24 no.12
• /
• pp.1775-1780
• /
• 2003

A continuous flow system has been developed to determine trace Cu(II), Mn(II), Ni(II) and Zn(II) in a large volume of water samples by a solvent sublation technique. The mixed solution of 1,10-phenanthroline(phen) and thiocyanate ion was used as ligands for the formation of their ternary complexes. The continuous system was constructed in this laboratory with a peristaltic pump, a mini shaker, three mixing bottles and a flotation cell by connecting each part with a polyethylene tube. The flotation conditions such as the flow rate of sample solution and the injection rates of ligand, buffer and surfactant solutions have been investigated to obtain the best sublation efficiencies. Each solution flowed into the flotation cell through each polyethylene tube by the peristaltic pumps. The ternary complexes were floated and extracted into MIBK in a flotation cell of 2 L by bubbling a nitrogen gas. The absorbances of extracted analytes in MIBK were directly measured by graphite furnace-AAS. The concentrations of 1,10-phenanthroline and thiocyanate ion were $2.6\;{\times}\;10^{-3}$ M and $2.3\;{\times}\;10^{-2}$ M in the mixed solution, respectively. The pH of sample solution was adjusted to 5.0 with a buffer solution and 1%(m/v) sodium lauryl sulphate solution was added as a surfactant to support the effective flotation of the complexes. The $N_2$ gas was bubbled at 30 mL/min for 90 minutes for 20 L of sample. Reproducible results of less than 10% RSD and recoveries of 80-120% could be obtained in real samples.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.188-196
• /
• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.12 no.2
• /
• pp.1-41
• /
• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Journal of Periodontal and Implant Science
• /
• v.32 no.1
• /
• pp.249-255
• /
• 2002

Zea Mays L. has been known to be effective for improving tissue health and Magnoliae cortex to have effective antibacterial and antimicrobial activity against pathogenic microbes. The purpose of this study was to examine the antimicrobial effects of Zea Mays L. and Magnoliae cortex extract mixtures on periodontal pathogens(Prevotella intermedia, Actinobacillus actinomycetemcomitans, Porphyromonas gingivalis, Streptococcus mutans )and to examine the effects on human gingival fibroblast cellular activity. Zea Mays L. and Magnoliae cortex extracts and their mixtures were prepared with various mixing ratios (0.5:1, 1:1, 1.5:1, 2:1). These extracts were loaded to periodontal pathogen cultured petri dish for antimicrobial test and also loaded to cultured human gingival fibroblast for cellular activity test. Each test was repeated 3 times and data were analyzed by one-way ANOVA with 95% confidence level. Mixture of these two extracts showed greater amount of inhibition area on periodontal pathogen and more improved gingival fibroblast activity as Zea Mays L. ratio reduced. So, mixture ratio 0.5:1 (Zea Mays L. : Magnoliae cortex) group showed statistical significance in antimicrobial activity and cellular activity among various mixtures(p < 0.05). In conclusion, 0.5:1 (Zea Mays L. : Magnoliae cortex) mixture possessed best gingival fibroblast cellular activity and antimicrobial activity toward periodontal pathogens.