• Journal of Korean Academy of Nursing
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• v.40 no.5
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• pp.747-755
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• 2010

Purpose: This study was conducted to investigate the degree of dry mouth and oral health-related quality of life and to identify factors contributing to oral health-related quality of life for community-dwelling elders. Methods: A descriptive correlational study design was used. Participants were 156 older adults from two senior welfare centers. Data were collected on February 21, 22 and 29, 30, 2009 using structured questionnaires. Enter type multiple regression analysis was used to identify factors influencing oral health-related quality of life according to general and oral health characteristics. Results: There were significant differences in oral health-related quality of life according to living arrangement, insurance, smoking, number of natural teeth, and denture type. The oral health-related quality of life had significant correlations with the number of chronic disease, number of medications, and dry mouth. Factors influencing oral health-related quality of life for community-dwelling older adults were dry mouth, number of chronic disease, and medical aid, which explained about 47.9% of total variance. Conclusion: These results indicate that in order to promote oral health-related quality of life for older adults, prevention or management of chronic diseases as well as oral health and dry mouth are needed for this population, and especially economically poor elders.

• 한국도로학회:학술대회논문집
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• 2009.11a
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• pp.493-500
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• 2009

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2019.05a
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• pp.55-56
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• 2019

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2018.11a
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• pp.75-76
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• 2018

• Culinary science and hospitality research
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• v.23 no.7
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• pp.129-139
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• 2017

This study investigated the quality characteristics of baked rice cake using dry and wet rice flour. The moisture contents, color values, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content of baked rice cake was the highest in rice cake baked with non- glutinous rice of dry type, and rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. In relation to the texture, the hardness was found to be the highest in the rice cake baked with wet non- glutinous rice, and the rice cake baked with glutinous rice was found to be soft. The hardness was the lowest in both wet and dry glutinous rice, and was the highest in the wet non- glutinous rice. Attribute difference test of samples showed that, the rice cake baked with glutinous rice showed clear manifestation of springiness, moistness, adhesiveness, and gumminess (except for the harness). Although the cake baked with dry rice powder showed no significant difference, the dry glutinous rice flour was preferred the most. The rice cake baked with wet glutinous rice flour was preferred the most in terms of flavor, taste, texture, and overall acceptability.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.518-527
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• 2013

5,6-dihydroxyindole was easily oxidation with air and light Conditions. Availability of 5,6-dihydroxyindole was studied for hair dye as a precursor of melanin. This study used wet and dry coating process to stabilize 5,6-dihydroxyindole. In wet process used dimethicone and cyclometicone, the 5,6-dihydroxyindole had darkened through the drying process at $58^{\circ}C$. Wet coating process was inappropriate to stabilize the coating. In dry coating process, shea butter coating was stable until 3 days. Dextrin palmitate was most efficient ingredient to prevent oxidation by sun light and air until 7days. Oxidation test with 1.0% and 1.5% of dextrin palmitate was not different under conditions of sun light and air and was not dependent on contents. Vitamin E acetate under conditions of sun light and air, there were no significant effect in preventing oxidation.

• Tribology and Lubricants
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• v.31 no.1
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• pp.1-5
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• 2015

In this study, we apply an ultrasonic nanocrystal surface modification (UNSM) technique to radial journal bearings (JBs) and disks made of SUJ2 and SCM440, respectively. We investigate frictional properties of untreated and UNSM-treated specimens using a ball-on-disk tester. We construct the Stribeck curve at the boundary, under mixed and full hydrodynamic lubrication conditions for the specimens using friction data obtained from JB tests. The friction at the boundary lubrication condition and the transition period to mixed lubrication condition on the UNSM-treated specimens is reduced, which improves the service life of JBs. The major effects of this reduction in the three lubrication regimes can be explained in the terms of improved mechanical properties and the presence of micro dimples. Moreover, we estimate the friction and fatigue properties of SCM440 specimens using a ball-on-disk specimen under dry and oil-lubricated conditions. Friction test results reveal that the UNSM-treated specimens show lower friction coefficient than the untreated specimens under both dry and oil-lubricated conditions. We evaluate the fatigue properties of SCM440 specimens by calculating the Hertzian stress with respect to the failure cycles. Fatigue tests results also reveal that the UNSM-treated specimens possess a longer fatigue life than the untreated specimens. The improved properties are effective in increasing the energy efficiency of bearings.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• Imaging Science in Dentistry
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• v.34 no.4
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• pp.179-182
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• 2004

Purpose: The purpose of this study is to examine the effects of X-ray beam angulation on the fractal dimension of trabecular bone structure of human dry mandible using the tile counting method. Materials and Methods: We divided 5 human dry mandibles into an angle and a molar groups depending on the regions and deciding the region of interest (ROI). When contrasted with the ROI, the inferior cortex was appointed to be low and the lines perpendicular to the buccal cortex were appointed to be the standard angle. Direct digital intraoral radiographs were obtained from 9 different projection angles. We analyzed statistically the fractal dimension using the tile counting method. Results: There was a statistically significant difference in the fractal dimension of the regions and the mandibles, but there was no statistically significant difference in the fractal dimension according to the X-ray beam angulation. Conclusion : There is no statistically significant effect of the angle of the projection on the fractal dimension of trabecular bone structure of a human dry mandible according to the tile counting method.