• Restorative Dentistry and Endodontics
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• v.32 no.2
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• pp.87-94
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• 2007

This study was done to evaluate transportation of the apical foramen after 0.5 mm overinstrumentation by ProFile, ProTaper and $K^3$ in simulated resin root canal. Sixty simulated resin root canal with a curvature of J and S-shape were divided into two groups. Each group consisted of three subgroups with 10 blocks according to the instruments used: $ProFile^{(R)},\;ProTaper^{TM},\;and\;K^{3TM}$. Simulated resin root canal was prepared by ProFile, ProTaper and $K^3$ with 300 rpm by the crown-down preparation technique. Pre- and post-instrumentation apical foramen images were overlapped and recorded with Image-analyzing microscope 100X (Camcope, Sometech Inc, Korea). The amounts of difference in width and dimension on overlapped images were measured after reference points were determined by Image Analysis program ($Image-Pro^{(R)}$ Express, Media Cybernetic, USA). Data were analyzed using Kruskal-Wallis and Mann-Whitney U-test. The results suggest that ProFile showed significantly less canal transportation and maintained original apical foramen shape better than $K^3$ and ProTaper.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.87-97
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• 2017

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.207-212
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• 2002

This study was to examine the characteristics in the texture of acorn Mooks (acorn starch jelly) with different conditions to prepare acorn starch. By texture profile analysis, hardness and chewiness with 50% deformation were increased with increasing soaking days. Hardness of acorn Mook, measured by texture analyzer, showed significantly difference between the samples, and was closely related to the content of non-starchy substances and their intrinsic viscosity. The observation of microstructure through a scanning electron microscope (SEM) showed that acorn Mook showed finer and more fibrous structure than control(0-0), sample without soaking of acorn and sediments. Sensory characteristics of acorn Mook were affected by soaking treatment. The result of acceptance test on acorn Mooks indicated that the color and hardness increased with the increase of soaking days of acorn nuts and soaking times of sediments. There was a little difference between the samples in astringency taste. Their overall acceptability also increased except for 4-2 sample (i.e., soaking of acorn, 4 days; soaking of sediments, 2 times) and 4-3 sample (i.e., soaking of acorn nuts, 4 days; soaking of sediments, 3 times). As the results, the color, light brown, and the taste, a little astringency with consistency, were important factors of acorn Mook.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.475-481
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• 1999

Yeast extracts were prepared using either autolysis or enzymatic digestion methods for industrial application of the Saccharomyces cerevisiae B24 strain developed previously to have high RNA content. Extraction ratio of yeast extract from yeast cell reached 65% when autolysis of yeast slurry having 10% solid content was induced at $50^{\circ}C$ and pH 5.0 by agitating with 100 rpm. However, neither 5'-IMP nor 5'-GMP was detected from the autolyzate. In another attempt to prepare a yeast extract S. cerevisiae B24 culture was treated at $90^{\circ}C$ and then treated by various enzymes including ${\beta}-1,3-glucanase$, phosphodiesterase (nuclease P1), adenylic deaminase, and a protease. The yeast extract prepared by the enzymatic digestion method contained 3.2g of 5'-IMP and 5'-GMP/100g dry yeast extract.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.49-56
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• 1982

The effects of measurement conditions on the emulsifying capacity(EC) and emulsion stability(ES) of proteins were studied in order to develop laboratory standard methods for the evaluation of emulsifying properties. The EC of proteins decreased with the increments of protein concentration and mixing rate. It increased with the increasing oil addition rate up to 0.8 ml/sec, but did not change at $0.8{\sim}1.2\;ml/sec$. The addition of sodiumchloride enhanced EC of proteins, attaining to the highest EC at 0.3M NaCl for Pro-Fam and 0.1M NaCl for Na-caseinate. The ES of Pro-Fam was higher than that of caseinate. The ES was increased by the increments of protein concentration, oil addition volume, mixing rate and mixing time. The EC and ES showed a close relation to the NSI of proteins, reaching to the lowest values of EC and ES at the isoelectric regions of proteins. The laboratory methods for measurements of emulsifying properties of proteins were established. The emulsifying properties of a laboratory-made soybean protein isolate were compared to those of commercial products by using the methods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.361-372
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• 1990

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

• KSBB Journal
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• v.18 no.6
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• pp.529-535
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• 2003

We studied degradation effects of hydrophobic substrate such as kerosene and diesel by adding a biosurfactant originated from Pseudomonas aeruginosa F722 and chemical surfactants (Tween 80 and detergent) with aeration. The surface tensions of the biosurfactant, Tween 80 and detergent were 30mN/m, 39mN/m and 31mN/m, respectively. When the concentration of biosurfactant added in C-medium was 0.01 and 0.15%(w/v), the ratios of hydrocarbon degradation were 94.3％ and 94.2% respectively. It was 6.2%(w/v) higher than when the concentrations of added biosurfactant were 0.05, 0.1 and 0.2％. The degradation ratios of the chemical surfactants (Tween 80 and detergent) were 94.5％ and 93.5％ respectively. The effects of the biosurfactant and chemical surfactants were similar on the degradation ratio in mixtures of kerosene and diesel. However, the population of viable p. aeruginosa F722 at the end of the cultivation period was twice as higher in the biosurfactant than that in the chemical surfactant. We also studied the effect of aeration (0.5vvm) on the degradation ratio. The biosurfactant addition experiment was conducted with 0.5vvm air, 35$^{\circ}C$, 150rpm, pH 8.0, 3days, 1.0% (w/v) substrate. When p. aeruginosa F722 and 0.15%(w/v) biosurfactant were added, the degradation ratio of hydrocarbon was 94.8％. Without p. aeruginosa F722, it was 68%. Thus, with aeration, the degradation ratio of hydrocarbon was increased by 26.8％. In addition, the cultivation time was shortened by 1/3. The degradation ratios of hydrocarbon in shaking culture (cultivation time; 3days) and stationary culture (cultivation time; 10days) were 94.8 and 93.7％ respectively. Thus, the addition of biosurfactant and aeration enhanced the degradation of hydrocarbon originated kerosene and diesel.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.40 no.1
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• pp.3-10
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• 2014

Objectives: Although nerve growth factor (NGF) could promote the functional regeneration of an injured peripheral nerve, it is very difficult for NGF to sustain the therapeutic dose in the defect due to its short half-life. In this study, we loaded the NGF-bound heparin-conjugated fibrin (HCF) gel in the NGF-delivering implants and analyzed the time-dependent release of NGF and its bioactivity to evaluate the clinical effectiveness. Materials and Methods: NGF solution was made of 1.0 mg of NGF and 1.0 mL of phosphate buffered saline (PBS). Experimental group A consisted of three implants, in which $0.25{\mu}L$ of NGF solution, $0.75{\mu}L$ of HCF, $1.0{\mu}L$ of fibrinogen and $2.0{\mu}L$ of thrombin was injected via apex hole with micropipette and gelated, were put into the centrifuge tube. Three implants of experimental group B were prepared with the mixture of $0.5{\mu}L$ of NGF solution, $0.5{\mu}L$ HCF, $1.0{\mu}L$ of fibrinogen and $2.0{\mu}L$ of thrombin. These six centrifuge tubes were filled with 1.0 mL of PBS and stirred in the water-filled beaker at 50 rpm. At 1, 3, 5, 7, 10, and 14 days, 1.0 mL of solution in each tubes was collected and preserved at $-20^{\circ}C$ with adding same amount of fresh PBS. Enzyme-linked immunosorbent assay (ELISA) was done to determine in vitro release profile of NGF and its bioactivity was evaluated with neural differentiation of pheochromocytoma (PC12) cells. Results: The average concentration of released NGF in the group A and B increased for the first 5 days and then gradually decreased. Almost all of NGF was released during 10 days. Released NGF from two groups could promote neural differentiation and neurite outgrowth of PC12 cells and these bioactivity was maintained over 14 days. Conclusion: Controlled release system using NGF-HCF gel via NGF-delivering implant could be an another vehicle of delivering NGF to promote the nerve regeneration of dental implant related nerve damage.

• The Journal of Korean Academy of Prosthodontics
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• v.45 no.5
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• pp.611-620
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• 2007

Statement of problem: Second-generation indirect composite resins have been improved flexural strength, compressive strength, hydrolytic degradation resistance, wear resistance compared to first-generation indirect composite resins, but there are still some problems as hydrolysis and low wear resistance. Some manufacturers claim that wear resistance of their materials has been improved, but little independent study has been published on wear properties of these materials and the properties specified in the advertising materials are largely derived from in-house or contracted testing. Purpose: This study was to evaluate the wear of indirect composite resins (SR Adore, Sinfony, Tescera ATL) and gold alloy against the human enamel. Material and method: Extracted human incisors and premolars were sectioned to $2{\times}2{\times}2mm$ cube and embedded in the clear resin and formed conical shaped antagonist to fit the jig of pin-on-disk tribometer. Total 20 antagonists were stored in distilled water. Five disk samples, 24mm in diameter and 1.5mm thick, were made for each of three groups of indirect composite resins and gold alloy group, and polished to #2,000 SiC paper on auto-polishing machine. Disk specimens were tested for wear against enamel antagonists. Wear test were conducted in distilled water using a pin-on-disk tribometer under condition (sliding speed 200rpm contact load 24N, sliding distance 160m). The wear of the enamel was determined by weighing the enamel antagonist before and after test, and the weight was converted to volumes by average density. The wear tracks were analyzed by scanning electron microscopy and surface profilometer to elucidate the wear mechanisms. Statistical analysis of the enamel wear volume, wear track depth and wear tract width of disk specimens were accomplished with one-way ANOVA and the means were compared for significant differences with Scheffe's test. Results: 1. The enamel wear was most in gold alloy, but there were no statistically significant differences among all the groups (P>.05). 2. In indirect composite resin groups, the group to make the most shallow depth of wear tract was Sinfony, followed by Tescera ATL, SR Adoro (P<.05). Gold alloy was shallower than Sinfony, but there was no statistically significant difference between Sinfony and gold alloy (P>.05). 3. The width of wear tract of SR Adore was larger than the other groups (P<.05), and there were no statistically significant differences among the other groups (P>.05). 4. SEM analysis revealed that Sinfony and gold alloy showed less wear scars after test, Tescera ATL showed more wear scars and SR Adore showed the most. Conclusion: Within the limits of this study, Sinfony and gold alloy showed the least wear rates and showed similar wear patterns.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.91-95
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• 2009

To examine physico-chemical properties of the polysaccharide extracted from liquid-cultured mycelia of Schizophyllum commune, each the polysaccharide was extracted with hot water treatment and then fractionated with ethanol, alkaline solution and ultrafiltration. And we determined carbohydrate contents, composition of amino acids, infra-red spectrum and viscosity. Carbohydrate contents of polysaccharide treated with ethanol and ultrafiltration were 72.0% and 62.3%, and proteins content were 15.3% and 32.0% respectively. The carbohydrate consisted of four monosaccharides and the protein contained 16 amino acids. The polysaccharide obtained from ultrafiltration was shown an absorption band characteristic of the ${\beta}$-glycosidic linkage by infra red spectra. These results suggest that the polysaccharide extracted from Schizophyllum commune showed the characteristics of proteinbounded polysaccharide, and it was ${\beta}$-glycosidic linkage with strong viscosity.