• Journal of the korean academy of Pediatric Dentistry
• /
• v.51 no.2
• /
• pp.140-148
• /
• 2024

This study aimed to enhance the physicochemical properties of sodium iodide-based root filling materials, particularly solubility. In earlier developmental stages, the iodoform-containing paste exhibited high antibacterial efficacy but failed to meet only the solubility requirement among the ISO 6876 criteria. Therefore, this study focused on enhancing the physicochemical properties of the paste under development, particularly centering on reducing its solubility. Four experimental groups were established, including three control group. The previously developed D30 paste was named the Oil 33 group, and the control group was named the Vitapex^® group. The Oil 50 group, in which the oil content was increased, and the Oil 45L group, in which lanolin was incorporated. The physical properties (solubility, pH, flowability, and film thickness) of the four pastes were evaluated according to the ISO 6876 standards. No significant differences were observed between the Oil 45L and Vitapex^® groups in any of the physical property evaluations. While the Oil 33 and Oil 50 groups met the ISO 6876 standards for flowability and film thickness, the Oil 45L group met all the physical properties. However, reducing the overall oil content may be necessary to enhance the antimicrobial properties. The result of the physicochemical experiments showed that the Oil 45L group with the newly formulated composition and incorporated lanolin exhibited low solubility meeting the ISO 6876 standard of ≤ 3%. We were able to develop a paste with more stable solubility than previous iodide-based root-filling materials. Therefore, the oil content must be further adjusted to improve its antimicrobial properties. If other physical properties also meet the ISO 6876 standards and demonstrate excellent results in cytotoxicity tests, this root filling material could potentially replace existing options.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.665-671
• /
• 1998

Protein-bound polysaccharides (PBP) were extracted from the mycellia of Lentinus edodes SR-1, and their anti-tumor activities and immunopotentiating properties were observed. The amounts of PBP needed to extend the doubling time twofold (1 unit) were found to be 1 mg for mouse leukemic cells $P_{388}\;and\;L_{1210}$; 4.4, 3.6 and 6.6 for bowel cancer cells, HCT-48, HRT-18, HT-29 respectively; and 2.6 mg for liver cancer cell, Hep G2. When $P_{388}\;and\;L_{1210}$ were treated with 4 mg of PBP, more than 90% of the cell number were reduced in 48 hours. However, 9 mg of PBP and 72 hrs of incubation time were needed to obtain the same effect for HRT-18, HT-29, and Hep G2. The significant reduction of cell size was observed as the amount of PBP and the incubation time increased. Mice spleen weight and plaque forming cell number increased when the cancer cells were treated with PBP.

• Applied Biological Chemistry
• /
• v.43 no.1
• /
• pp.7-11
• /
• 2000

The effects of fermentation temperature$(0{\sim}l5^{\circ}C)$ and salt concentration$(1.5{\sim}4.0%)$ on the fermentation property of Chinese cabbage Kimchi were analyzed by response surface methodology. The pH decreased and acidity increased with increasing fermentation time. The reduction and increment velocities of pH and acidity were increased by increasing fermentation temperature and decreasing salt concentration. The optimum pH 4.2 was reached within $14{\sim}24$ days at $5{\sim}15^{\circ}C$, while pHs of 24 days at $0{\sim}5^{\circ}C$ were still lower value than 4.2. The effect of salt concentration more affected terminal fermentation period than initial fermentation period. The maximum edible acidity, 0.75%, was reached within 8 days at $15^{\circ}C$, while acidifies of 24 days at $0^{\circ}C$ were $0.35{\sim}0.43%$. The effects of salt concentration at $0^{\circ}C$ was higher than those at $15^{\circ}C$. The fermentation time, fermentation temperature and salt concentration were the first, second and third affecting factors on the pH and acidity of Kimchi. Based on the coefficients of determination, pH and acidity were highly fitted to the experimental data$(r^2>0.9276)$. For the suitable acidity range, $0.40{\sim}0.75%$, the edible period of Kimchi at $15^{\circ}C,\;10^{\circ}C\;and\;5^{\circ}C$ were 4 days, 10 days and 18 days at the 2.75% of salt concentration, respectively. The edible period increased from 14 days to 19 days with increased salt concentration from 1.50% to 4.00% at $5^{\circ}C$ of fermentation temperature.

• Journal of Korean Ophthalmic Optics Society
• /
• v.12 no.3
• /
• pp.39-48
• /
• 2007

The stimulus of accommodation A, the stimulus of convergence C and the prism diopter ${\Delta}$ are reviewed and redefined more obviously. How the A and C are managed in the practice are reviewed and summarized. As a result, the common practical process of the binocular vision findings is most suitable in the case of the $l_c=26.67mm$, where the near distance is measured from the test lens to the near target and its value is 40 cm and the average of the P.D equal to 64 mm. The $l_c$ is the distance between the test lens and the center of rotation. Those values were used at calculating the various values in this paper. The error of the stimulus of accommodation values which are evaluated by the practically used formula (5) are calculated. Where the distance between lens and the principle point of eye is 15.07 mm ($=l_H$). The incremental stimulus of convergence values P' caused by the addition prism $P_m$ are evaluated by the recursion computation method. The P' are varied with the $P_m$, the distance $p_c$ between the prism and the center of rotation, the initial convergence value (or inverse target distance) $C_o$ and the refractive index n of the prism material. The recursion computation method and the other formulas are described in detail. In this paper n=1.7 is used. The two factors by which the P' is increased are exist. The one which is major is the property by which the values of convergence whose unit is ${\Delta}$ are not added in the generally way. The other is the that the actual power of the prism is varied with the angle of incidence light. And the P' is decreased remarkably by an increase in the $p_c$ and $C_o$. The $P^{\prime}/P_m$ are calculated and graphed which are varied with the $p_c$ and $C_o$, where the $P_m=20{\Delta}$, P.D=64 mm and n=1.7. The index n dependence of the $P^{\prime}/P_m$ is negligible (refer to fig. 6). The $p_c$ are evaluated at which the P' equal to the $P_m$ for various $P_m$ (refer to table 1). The actual values of the stimulus of convergence and accommodation which are manipulated simply in the practice are calculated. Two graphical forms are suggested. The one is like as the commonly used one. But the stimulus of convergence and of accommodation values in the practice are positioned at the exact positions when the graphic is made (refer to fig. 9). The other is the form that the incremental stimulus of convergence values caused by the addition prisms are represented at actual positions (refer to fig. 11).

• Korean Journal of Microbiology
• /
• v.50 no.1
• /
• pp.8-14
• /
• 2014

The objective of this work is to investigate and compare several functional properties of lactic acid bacteria (LAB), Lactobacillus casei SK-7 isolated from home-made yogurt and Lactobacillus bulgaricus YK-11 from commercial yogurt. Initially, physiological and biochemical properties of SK-7 and YK-11 were characterized. Phylogenetic analysis using 16S rRNA sequencing were performed to identify the strains, and the strain could be assigned to Lactobacillus casei and Lactobacillus bulgaricus, designated as L. casei SK-7 and L. bulgaricus YK-11. Phylogenetic tree of SK-7 and YK-11 was plotted based on 16S rRNA sequence comparisons. Production of lactic acid and organic acid, and pH changes in the cultures of SK-7 and YK-11 were monitored during 72 h. During the incubation period, several functional properties of L. casei SK-7 and L. bulgaricus YK-11 were examined. L. casei SK-7 and L. bulgaricus YK-11 cultures eliminated 93.9% and 88.2% of nitrite, respectively. Antioxidant activity of cultural supernatants of SK-7 and YK-11 were 62.6%, 54.9%, and activity of ${\beta}$-galactosidase were 14.9 units/mg and 13.1 units/mg, respectively. The antimicrobial activities were examined with 20-fold concentrated culture supernatants from the cultures of SK-7 and YK-11. The activities of SK-7 supernatants were clearly observed against all microorganisms in this work, whereas no activities were observed in YK-11 supernatants. Although it might be conducted additional functional research, functional properties of LAB isolated from home-made yogurt have been shown to be better than those of commercial yogurt in this work.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.3
• /
• pp.192-199
• /
• 2005

Quality characteristics of curd yoghurt containing loquat extract were evaluated in terms of sensory properties and quality-keeping properties(number of viable cells, pH, titratable acidity). Curd yoghurts were prepared from $10\%(w/v)$ skim milk added with $10\~20\%(v/v)$ loquat extract and fermented by the mixed culture of Streptococcus thermophilus and Lactobacillus acidophilus(1:1) at $37^{\circ}C$ for 12 hours. The results of sensory evaluation of curd yoghurts indicated that flavor, sweet taste, sour taste, aftertaste and overall acceptability of the curd yoghurts with addition of loquat extract showed higher preference than a curd yoghurt with only skim milk. And the curd yoghurt containing $15\%$ loquat extract added $20\~25\%(w/v)$ oligosaccharide had the higher sensory scores in sweet taste, sour taste, aftertaste and overall acceptability among the treatments. When the curd yoghurts added with $15\%$ loquat extract were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 31 days, the number of viable cell counts of the lactic acid bacteria were slightly higher than those in the curd yoghurt with no addition of loquat extract. And also the pH and titratable acidity of all yoghurts were not significantly changed during the storage at $4^{\circ}C$ for 31 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at $20^{\circ}C$ for 31 days. The keeping quality of the curd yoghurts with addition of $15\%$ loquat extract was relatively good at $4^{\circ}C$ and $20^{\circ}C$ for 31 days.

• Food Science of Animal Resources
• /
• v.33 no.6
• /
• pp.744-751
• /
• 2013

The objective of this study was to assess the physicochemical and sensory changes of a kefir manufactured by a two-step fermentation (MTY, $1^{st}$ step: $37^{\circ}C$ for 9 h; $2^{nd}$ step: $24^{\circ}C$ for 15 h) and compare it with kefirs produced by two conventional methods (GTY, fermentation at $37^{\circ}C$ for 24 h; KEY, $22^{\circ}C$ for 24 h). Rapid changes in pH and titratable acidity (TA) were observed in samples from all three manufacturing methods during fermentation process and storage period. Lactic acid bacteria (LAB) counts of MTY increased gradually up to 12 h of fermentation, reaching 9.28 Log CFU/mL, with maximum value observed in this experiment of 9.48 Log CFU/mL. The LAB counts of all samples decreased significantly during storage. The highest viscosity was observed for MTY (1750-1771 cPs), compared with the lowest viscosity observed for KEY (1250-1277 cPs). The viscosity of all samples increased slightly during storage (1250-1805 cPs, p<0.05), as well as carbon dioxide content (0.01-1.36%, p<0.05), except for GTY. The most significant increase in alcohol concentration during storage period was seen in MTY from 0.01% to 1.36% (p<0.05). MTY scored significantly higher in most items of the sensory analysis, indicating that the product manufactured by the two-step fermentation method is more acceptable compared with conventionally produced kefirs.

• Transactions of Materials Processing
• /
• v.20 no.2
• /
• pp.140-145
• /
• 2011

The aim of the present study is to derive optimized post heat treatment temperatures to get a proper formability for Ti/STS409L/Ti clad materials. These clad materials were fabricated by cold rolling followed by a post heat treatment process for 10 minutes at temperatures ranging from $500^{\circ}C$ to $850^{\circ}C$. The microstructure of the interface was observed using a Scanning Electron Microscope(SEM) and an Energy Dispersive X-ray Analyser(EDX) in order to investigate the effects of post heat treatment on the bonding properties of the Ti/STS409L/Ti clad materials. Diffusion bonding was observed at the interfaces with a diffusion layer thickness increasing with the post heat treatment temperature. The diffusion layer was composed of a type of(${\varepsilon}+{\zeta}$) intermetallic compound containing additional elements, namely, Fe, Ti and Ni. The micro Knoop hardness of the Ti/STS409L interfaces was found to increase with heat treatment up to $800^{\circ}C$ and then decrease for temperatures rising up to $850^{\circ}C$. The tensile strength was shown to decrease for heat treatment temperature increasing to $750^{\circ}C$ and then increase rapidly for temperature rising up to $850^{\circ}C$. A post heat treatment temperature range of $700{\sim}750^{\circ}C$ was found to optimize the formability of Ti/STS409L/Ti clad materials.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.384-388
• /
• 2001

The effects of MeOH extracts of Schizandra chinensis fructus (SZX) on the immunoregulatory effect (lymphocyte proliferation, subpopulation, nitric oxide production, phagocytic activity) and apoptosis $(sub-G_1\;peak)$ of L1210 cells were examined. The proliferation of splenocytes and thymocytes were enhanced by the addition of $10\;{\mu}g/mL$ of SZX. SZX were administered p.o. once a day for 7 days in adult male BALB/c mice. SZX resulted in altering subpopulation of splenic B and/or T and thymic T lymphocytes, especially the number of $T_H$ cells were markedly increased by the treatment of SZX in vivo and in vitro. SZX treatment induced the apoptotic cell death in L1210 mouse leukemia cells. In addition, SZX accelerated the production of nitric oxide and phagocytic activity in peritoneal macrophages. These results suggest that SZX have an immunoregulatory property and anti-cancer action.

• The Research Journal of the Costume Culture
• /
• v.31 no.2
• /
• pp.161-172
• /
• 2023

In this study, natural dyeing using Polygonum tinctoria was performed with linen, ramie, and hemp, which are biodegradable cellulose fibers, considering environmental aspects. In particular, the impacts of alkali NaOH and reducing agent Na₂S₂O₄ were examined, and the possibilities of minimizing the use and reusing the dye were explored. The surface dye concentrations were found to be in the following order: hemp>linen>ramie. With the increase in all additives, the L^* value decreased, and the ⊿E and K/S values increased gradually. When Na₂S₂O₄ was 1g/L, the surface color of the dye appeared uniformly from the NaOH concentration of 0.4g/L (pH 10.84). When NaOH was 0.4g/L, the K/S values of linen and ramie increased rapidly after 0.4g/L of Na₂S₂O₄, and hemp maintained a stable color from 0.6g/L of Na₂S₂O₄. With the increase in the dye concentration from 1 to 6g/L, all the fibers were dyed uniformly. The K/S value increased or higher doubled upon repeated dyeing six times for 5 min than when dyed only once for 30 min. Therefore, the linen, ramie, and hemp fibers dyed repeatedly exhibited good washing, rubbing, and colorfastness to perspiration, which was rated between 4 and 4-5, and that to light was rated as 5. Moreover, no discoloration due to sunlight was observed. Finally, linen exhibited a bacterial reduction of 99.9%, thereby indicating its excellent antibacterial property.