• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.71-77
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• 1984

A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to $100^{\circ}C$. To stabilize the chlorophyll a some chemicals such as 1% solutions of $Ca(CH_3CO_2)_2,{\;}Ca(OH)_2,{\;}MgCO_3,{\;}0.5%{\;}Ca(CH_3CO_2)_2$ with $0.5%{\;}MgCO_3$, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and $40^{\circ}C$. The most effective blanching temperature for maximal residual amount of chlorophyll a was $85^{\circ}C$. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% $Ca(CH_3CO_2)_2$ with 0.5% $MgCO_3$ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in w/w. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at $10^{\circ}C$. But the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and $40^{\circ}C$ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. $Q_{10}$ and the activation energy were 1.33 and 5.01 Kcal/g mole.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.11-15
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• 1982

The growth rate and heat resistance of two types of Bacillus cereus isolated from cooked rice were observed. The FB-1 strain showed positive to haemolysis and negative to starch hydrolysis, but FB-2 strain positive to both reaction. The cell number of B. cereus FB-1 reached to more than $10^7\;cells/ml$ within 6 to 12 hours at $25{\sim}35^{\circ}C$ when cultured on the medium of cooked rice homogenate (cooked rice 30g-phosphate buffer solution 80 ml), but the numbers at its maximum growth were only $10^4{\sim}10^6\;cells/ml$ at $45{\sim}55^{\circ}C$. The specific growth rate of FB-1 strain were $0.82hr^{-1}\;at\;20^{\circ}C$, $1.76hr^{-1}\;at\;30^{\circ}C$, $2.21hr^{-1}\;at\;35^{\circ}C$ and $1.84hr^{-1}\;at\;40^{\circ}C$, respectively. D-values of FB-1 and FB-2 spores at $70{\sim}100^{\circ}C$ were in the range from 18 to 3.1 min and 23.5 to 3.7 min, respectively.

• The Journal of Korean Academy of Prosthodontics
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• v.53 no.4
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• pp.345-351
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• 2015

Purpose: The purpose of this study was to evaluate the proper axial thickness of zirconia abutment applied to implant in the anterior region. Materials and methods: Zirconia abutments were prepared at different axial wall thickness by processing pre-sintered zirconia blocks via CAD/CAM to obtain equal specimens. The abutments were each produced with a thickness of 0.5 mm (Group 1), 0.8 mm (Group 2), 1.2 mm (Group 3), or 1.5 mm (Group 4). The implant used in this study was a external connection type one (US, Osstem, Pussan, Korea) product and the zirconia abutment was prepared via replication of a cemented abutment. The crowns were prepared via CAM/CAM with a thickness of 1.5 mm and were cemented to the abutments using $RelyX^{TM}$ UniCem cement. A universal testing machine was used to apply load at 30 degrees and measure fracture strength of the zirconia abutment. Results: Fracture strength of the abutments for Group 1, Group 2, Group 3, and Group 4 were $236.00{\pm}67.55N$, $599.00{\pm}15.80N$, $588.20{\pm}33.18N$, and $97.83{\pm}98.13N$, respectively. Group 1 showed a significantly lower value, as compared to the other groups (independent Mann-Whitney U-test. P<.05). No significant differences were detected among Group 2, Group 3, and Group 4 (independent Mann-Whitney U-test. P>.05). Conclusion: Zirconia abutment requires optimal thickness for fracture resistance. Within the limitation of this study, > 0.8 mm thickness is recommended for zirconia abutment in anterior implants.

• Journal of Radiation Protection and Research
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• v.33 no.1
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• pp.13-20
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• 2008

The flow rate measurements in a multi-phase flow pipeline were evaluated quantitatively by means of a clamp-on sealed radioisotope based on a cross correlation signal processing technique. The flow rates were calculated by a determination of the transit time between two sealed gamma sources by using a cross correlation function following FFT filtering, then corrected with vapor fraction in the pipeline which was measured by the ${\gamma}$-ray attenuation method. The pipeline model was manufactured by acrylic resin(ID. 8 cm, L=3.5 m, t=10 mm), and the multi-phase flow patterns were realized by an injection of compressed $N_2$ gas. Two sealed gamma sources of $^{137}Cs$ (E=0.662 MeV, ${\Gamma}$ $factor=0.326\;R{\cdot}h^{-1}{\cdot}m^2{\cdot}Ci^{-1}$) of 20 mCi and 17 mCi, and radiation detectors of $2"{\times}2"$ NaI(Tl) scintillation counter (Eberline, SP-3) were used for this study. Under the given conditions(the distance between two sources: 4D(D; inner diameter), N/S ratio: $0.12{\sim}0.15$, sampling time ${\Delta}t$: 4msec), the measured flow rates showed the maximum. relative error of 1.7 % when compared to the real ones through the vapor content corrections($6.1\;%{\sim}9.2\;%$). From a subsequent experiment, it was proven that the closer the distance between the two sealed sources is, the more precise the measured flow rates are. Provided additional studies related to the selection of radioisotopes their activity, and an optimization of the experimental geometry are carried out, it is anticipated that a radioisotope application for flow rate measurements can be used as an important tool for monitoring multi-phase facilities belonging to petrochemical and refinery industries and contributes economically in the light of maintenance and control of them.

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.1
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• pp.11-27
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• 2013

Objective : This is a descriptive study using a program review collaborative group program by special educator and occupational therapist for supporting children's school tasks, and it is designed to explore how changed school performance skills and to analyze how applied intervention methods including sensory integrative approach. Methods : Participants were 6 male elementary students(5 = 1st grade, 1 = 2nd grade). Pilot program had reviewed and its results used as base for planning main program. Main program was implemented by collaborative process with teacher and occupational therapist for 1 year. School AMPS was used to assess school task participants, and informal motor and process skill observation was used to assess self-help activities. Description of records by professions about intervention strategies through assessments was described as qualitative way. Japanese sensory inventory was used by parents. Results : Through the collaborative process, assessing children, planning and modifying program, establishing intervention strategies were implemented. Self-help abilities in group program were increased much more independently. School task abilities were increased slightly but skills changed irregularly and unexpectedly and their reasons became considered more complex from sensory processing reasons to social and emotional reasons. Conclusion : Sensory integration had benefits for primary group program and more complex intervention strategies became to emerge demands for person- environment-task challenges. Collaborative practice with teacher and occupational therapist was supplement and synergic effect for children and group dynamics. More objective and comprehensive methods for measure collaboration and group effect would be needed in further study.

• The korean journal of orthodontics
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• v.40 no.5
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• pp.294-303
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• 2010

Objective: This study was designed to measure the surface roughness at the slot floor of various ceramic brackets. Methods: One kind of stainless steel bracket ($Succes^{(R)}$), two kinds of monocrystalline brackets (Inspire $Ice^{(R)}$, $Perfect^{(R)}$) and two kinds of polycrystalline brackets (Crystalline $V^{(R)}$, $Invu^{(R)}$) were examined. Atomic force microscopy (AFM) was used to measure the surface roughness of each bracket. Data acquisition and processing were performed using $SPIP^{TM}$. Results: The differences in values of Sa, Sq, and Sz in $Invu^{(R)}$ and Inspire $Ice^{(R)}$ were not statistically different from the control group $Succes^{(R)}$. The values of Sa, Sq, and Sz of $Perfect^{(R)}$ and Crystalline $V^{(R)}$ were greater than those of $Succes^{(R)}$. Differences of all the Sa, Sq, and Sz values between $Perfect^{(R)}$ and Crystalline $V^{(R)}$ were not statistically significant. Conclusions: It is concluded that the slot surfaces of $Succes^{(R)}$, Inspire $Ice^{(R)}$, and $Invu^{(R)}$ were smooth compared to those of Crystalline $V^{(R)}$ and $Perfect^{(R)}$.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Geophysics and Geophysical Exploration
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• v.12 no.1
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• pp.56-68
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• 2009

Ongoing and extensive urbanisation, which is frequently accompanied with careless construction works, may threaten important archaeological structures that are still buried in the urban areas. Ground Penetrating Radar (GPR) and Electrical Resistivity Tomography (ERT) methods are most promising alternatives for resolving buried archaeological structures in urban territories. In this work, three case studies are presented, each of which involves an integrated geophysical survey employing the surface three-dimensional (3D) ERT and GPR techniques, in order to archaeologically characterise the investigated areas. The test field sites are located at the historical centres of two of the most populated cities of the island of Crete, in Greece. The ERT and GPR data were collected along a dense network of parallel profiles. The subsurface resistivity structure was reconstructed by processing the apparent resistivity data with a 3D inversion algorithm. The GPR sections were processed with a systematic way, applying specific filters to the data in order to enhance their information content. Finally, horizontal depth slices representing the 3D variation of the physical properties were created. The GPR and ERT images significantly contributed in reconstructing the complex subsurface properties in these urban areas. Strong GPR reflections and highresistivity anomalies were correlated with possible archaeological structures. Subsequent excavations in specific places at both sites verified the geophysical results. The specific case studies demonstrated the applicability of ERT and GPR techniques during the design and construction stages of urban infrastructure works, indicating areas of archaeological significance and guiding archaeological excavations before construction work.

• Food Science and Preservation
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• v.22 no.3
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• pp.399-407
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• 2015

Sumaeyaksuk (Artemisia Argyi H.) is one of the original mugwort spices in Namhae-gun, Korea. This study was conducted to investigate the physicochemical characteristics and biological activities of water extracts from dried and aging Sumaeyaksuk samples during the May-July harvest season. One (SD) was dried under shade for 12 days, while the other (AD) was aged for 7 days at $60^{\circ}C$ and then roasted for 220 minutes at over $90^{\circ}C$. Glucose was solely detected as a free sugar, and its SD and AD content were $0.42{\pm}0.02{\sim}0.43{\pm}0.01g/100g$, and $0.41{\pm}0.02{\sim}0.47{\pm}0.04g/100g$, respectively. The total phenolic contents of SD were $1.85{\pm}0.09{\sim}3.45{\pm}0.14g/100g$, which were higher than those of AD ($1.29{\pm}0.08{\sim}2.90{\pm}0.08g/100g$). The antioxidant activities of the water extract powder from each Sumaeyaksuk were assessed by different in vitro methods, such as the DPPH and ABTS radical scavenging activity, FRAP, and decoloration prevention activity in ${\beta}$-carotene linoleic system. The DPPH and ABTS radical scavenging activity of AD extract were significantly higher than those of the SD extract (p<0.05). Moreover, at the concentrations of 31.25, 62.5, 125, 250, $500{\mu}g/mL$, the FRAP of the SD-May extract showed $1.67{\pm}0.58{\sim}489.90{\pm}7.59{\mu}M$, while the AD-July extract showed $9.70{\pm}1.07{\sim}590.40{\pm}7.45{\mu}M$. The ${\beta}$-carotene decoloration prevention activity of the SD-May and AD-July extracts were $25.53{\pm}2.85{\sim}81.43{\pm}2.56%$, $35.98{\pm}2.22{\sim}79.00{\pm}1.42%$, respectively. Based on these results, the extracts of SD-May and AD-July were promising as a functional food source due to their high antioxidant activites.

• Food Science and Preservation
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• v.18 no.5
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• pp.795-802
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• 2011

To determine the deacidification factor during carbonic maceration (CM), different temperature conditions were studied. The pH was higher in CM-$35^{\circ}C$ and CM-$25^{\circ}C$ and was lower in CM-$45^{\circ}C$. The total acid was inversely related to the pH. The malic-acid level decreased much more in CM-$35^{\circ}C$ than in CM-$45^{\circ}C$ while the lactic-acid level increased much more in CM-$35^{\circ}C$. The activity of the NADP-malic enzyme, which catalyzes the oxidative decarboxylation of L-malate into pyruvate, $CO_2$, and NADPH, was higher in CM-$25^{\circ}C$ and CM-$35^{\circ}C$ while CM-$45^{\circ}C$ showed no NADP-malic enzyme activity. The malic-dehydrogenase (MDH) activity was higher in CM-$25^{\circ}C$ and CM-$35^{\circ}C$ while CM-$45^{\circ}C$ showed no MDH activity. The oxalacetate decarboxylase activity was similar to the NADP-malic-enzyme and MDH activities. Pyruvate decarboxylase activity was shown in all the CM treatments. The L-lactic dehydrogenase (LDH) activity was not explored in the fermentation of pyruvate to lactate via LDH in the grapes during CM. In this study, it was confirmed that carbonic maceration reduced the malic acid during fermentation and was affected by the temperature. Moreover, it was assumed that the deacidification during the carbonic maceration of the grapes was probably correlated with the degradation enzyme activity of malic acid.