• Culinary science and hospitality research
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• v.14 no.1
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.90.2-90.2
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• 2012

Galaxy merging plays a important role to the formation and evolution of galaxy. Early-type galaxies are believed to be formed by galaxy merging. We combined 3 color images in g,r,i band using Stripe82 image of which the surface brightness is 2 mag deeper than that of SDSS image. We classified early-type galaxies which have the merging features, the evidence of galaxy mergers through careful visual inspection. We investigated the IR properties of early-type galaxies with the merging feature using WISE data. We analyzed the star formation according to the type of galaxy. Early-type galaxies with the merging feature show the higher star formation than non-merging galaxies, but the difference is not significant. This results implies that quite a few early-type galaxies might be formed by dry merger, not wet merger. Meanwhile, the most of ULIRGs show tidal tail, on the other hand, early-type galaxies show tidal tail including shell structure. It suggests that ULIRGs have more gas and it might be in early stage of galaxy merging, early-type galaxies might be in the late stage of galaxy merging.

• YAKHAK HOEJI
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• v.37 no.1
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• pp.66-75
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• 1993

Dental abrasive, dicalcium phosphate dehydrate (DCPD) was prepared and the several important factors affecting on the quality of toothpaste were investigated by means of set test, glycerine absorption, Coulter counter test, color difference, BET adsorption, mercury porosimetery, and rheogram comparing with two foreign DCPDs, MFO4 and Dentphos K. Sample DCPD was prepared by reaction between 85% H$_{3}$PO$_{4}$ and 15% milk of lime at $39^{\circ}C$ (pH6.5), and stabilized with TSPP and TMP. The physicochemical properties of Sample DCPD were obtained as follows: whiteness (98.99), average particle size (15.5 $\mu\textrm{m}$), pH (7.9), remainder particle weight (0.49w/w%), glycerine absorption value (64 ml), and set test (passed). N$_{2}$ adsorption curves (BET) of three kinds of DCPD showed non-porous type III isotherm. BET adsorption parameters of sample DCPD showed that surface area was 24.9 m$^{2}$/g, total pore volume 0.09 cm$^{3}$/g and average pore radius 72.0 $\AA$. The rheogram of the toothpaste containing each DCPD showed bulged plastic flow with yield vlaue and thixotropic behavior. These results meet standard requirements as abrasive standard, and suggested that synthesized sample DCPD could be used a dental abrasive such as a high quality grade in practice as foreign DCPDs.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.56-63
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• 2001

In this study, three domestic and one foreign formulas for the infants up to 5 month old were examined to detect chemical changes such as pH, reactive sulfhydryl groups(RSH) content, 5-hydroxymethylfurfral(HMF) content, available lysine content, electrophoresis, and surface color caused by heat treatment for long term storage. In the SDS-polyacrylamide gel electrophoresis, A and B products showed similar pattern, while C product had a clearly distinguishable $\beta$-lacto-globulin band, but in casein, only D product showed a few strong casein band. RSH content, which indicate the extent of whey protein denaturation, ranged from 4.40 to 5.93 mmole/g protein. HMF content. which indicate the extent of Maillard reaction, ranged from 192 to 432 $\mu$mole/100g in formulas. B product showed the highest RSH and HMF content. Available lysine content ranged from 31 to 46 mg/g protein. Among them D product contain the highest available lysine content and others showed no significant difference. In conclusion, the domestic infant formulas showed higher RSH and HMF content than the foreign product and the available lysine content of the domestic products were lower than of the foreign product.

• Macromolecular Research
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• v.17 no.3
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• pp.149-155
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• 2009

The thermal decomposition behavior and degradation characteristics off our different thermotropic liquid crystalline polymers (TLCPs) were studied. The thermal decomposition behavior was determined by means of thermogravimetric analysis (TGA) at different heating rates in nitrogen and air. The order of the thermal stability was as follows: multi-aromatic polyester > hydroxybenzoic acid (HBA)/hydroxynaphthoic acid (HNA) copolyester > HNA/hydroxyl acetaniline (HAA)/terephthalic acid (TA) copolyester > HBA/Poly(ethylene terephthalate) (PET) copolyester. The activation energies of the thermal degradation were calculated by four multiple heating rate methods: Flynn-Wall, Friedman, Kissinger, and Kim-Park. The Flynn-Wall and Kim-Park methods were the most suitable methods to calculate the activation energy. Samples were exposed to an accelerated degradation test (ADT), under fixed conditions of heat ($63{\pm}3^{\circ}C$), humidity ($30{\pm}4%$) and Xenon arc radiation ($1.10\;W/m^2$), and the changes in surface morphology and color difference with time were determined. The TLCPs decomposed, discolored and cracked upon exposure to ultraviolet radiation.

• The Bulletin of The Korean Astronomical Society
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• v.44 no.2
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• pp.75.4-75.4
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• 2019

We present a quantitative analysis of the relationship between the gas dynamics and star formation history of DDO 210 which is an irregular dwarf galaxy in the local Universe. We perform profile analysis of an high-resolution neutral hydrogen (HI) data cube of the galaxy taken with the large Very Large Array (VLA) survey, LITTLE THINGS using newly developed algorithm based on a Bayesian Markov Chain Monte Carlo (MCMC) technique. The complex HI structure and kinematics of the galaxy are decomposed into multiple kinematic components in a quantitative way like 1) bulk motions which are most likely to follow the underlying circular rotation of the disk, 2) non-circular motions deviating from the bulk motions, and 3) kinematically cold and warm components with narrower and wider velocity dispersion. The decomposed kinematic components are then spatially correlated with the distribution of stellar populations obtained from the color-magnitude diagram (CMD) fitting method. The cold and warm gas components show negative and positive correlations between their velocity dispersions and the surface star formation rates of the populations with ages of < 40 Myr and 100~400 Myr, respectively. The cold gas is most likely to be associated with the young stellar populations. Then the stellar feedback of the young populations could influence the warm gas. The age difference between the populations which show the correlations indicates the time delay of the stellar feedback.

• Journal of dental hygiene science
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• v.13 no.4
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• pp.487-492
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• 2013

This study aimed to illuminate the correlatives between the surface processing of Zirconia core and the shear bond strength. The specimens were made by precipitating for two minutes in color liquid and drying to produce a colored Zirconia core following the manufacturer's instructions. The specimens were divided into 4 subgroups according to the surface treatment-sandblasted+liner treatment, SLT group; sandblasted treatment, ST group; liner treatment, LT group; non treatment (control), NT group. The specimens were put on the device with regard to ISO/TS 11405, then tested the shear bond strength with 1 mm shearing speed per minute using the Instron multi-purpose tester. The collected data was analysed by one way ANOVA and t-test. After applying the liner and sandblast to the Zirconia core, shear bond strength value were SLT (23.19 MPa), ST (21.17 MPa), LT (20.53 MPa) and NT (16.46 MPa) in the order. There was a significant difference in the surface roughness between NT and ST group (p<0.001), and in the compressive shear bond strength between NT and SLT group (p<0.05). Therefore, sandblasted plus liner treatment on pre-sintered substructure increased the bond strength of veneering ceramic, compared with other surface treatments.

• Restorative Dentistry and Endodontics
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• v.25 no.2
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• pp.243-253
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• 2000

The purpose of this in vitro study was to evaluate dentin bonding by two different dentin bonding systems(DBS) using acetone based primer or adhesive [All Bond 2(AB2), One Step(OS)] when they were applied by wet or dry bonding technique. Morphology of resin-dentin interface and hybrid layer thickness(HLT) were investigated using Confocal Laser Scanning Microscope(CLSM) and compared to shear bond strength(SBS). 72 extracted sound human molars were randomly divided into 4 groups of 18 teeth each - Group 1.(AW); AB2 by wet bonding. Group 2(AD); AB2 by dry bonding. Group 3.(OW); OS by wet bonding, Group 4.(OD); OS by dry bonding. In 6 teeth of each group, notch-shaped class V cavities(depth 2mm) were prepared on buccal and lingual surface at the cementoenamel juction(12 cavities per group). To obtain color contrast in CLSM observation, bonding resins of each DBS were mixed with rhodamine B and primer of AB2 was mixed with sodium fluorescein. Prepared teeth of each group were treated with AB2, OS, respectively according to the manufacturer's instructions except for dentin surface moisture treatment after acid etching. In group 1 and 3, after acid etching, excess water was removed with wet tissue(Kimwipes), leaving consistently shiny, visibly hydrated dentin surface. In group 2 and 4, dentin surface was dried for 10 seconds at 1 inch distance. The treated teeth were then packed with composite resin(${\AE}$litefil) and light-cured. 12 microscopic samples($60{\sim}80{\mu}m$ thickness) of each group were obtained after longitudinal section and grinding(Exakt cutting and grinding system). Morphological investigation of resin-dentin interface and HLT measurement using CLSM were done. For measurement of SBS, remaining 12 teeth of each group were flattened occlusally to remove all enamel and grinded to 500 grit SiC(Pedemet Specimen Preparation Equipment). After applying DBS on the exposed dentin surface, composite resin was applied in the shape of cylinder, which has 5mm diameter, 1.5mm thickness, and light cured. SBS was measured using Instron with a crosshead speed of 0.5mm/min. It was concluded as follows, 1. HLT of AW(mean: $2.59{\mu}m$) was thicker than any other group, and followed by AD, OW, OD in descending order(mean; 2.37, 2.28, $1.92{\mu}m$). Only OD had statistically significant differences(p<0.05) to AW and AD. 2. There were intimate contact of resin and dentin at the interface in wet bonding groups, but gaps or irregular interfaces were observed in dry bonding groups. 3. The length, diameter, density of resin tags were various even in the same group without significant differences between groups and lots of adhesive lateral branches were observed. 4. There were no statistically significant difference of SBS between AB2 and OS, but SBS of wet bonding groups were significantly higher(p<0.05) than dry bonding groups. 5. There were no consistent relationships between HLT and SBS.

• Korean Journal of Agricultural Science
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• v.39 no.1
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• pp.61-68
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• 2012

This study was carried out to investigate the effects of dietary supplementation of quercetin ($Kocetin^{TM}$, QR) on antioxidative activity and meat quality of beef cattle (Holstein-Friesian). Beef cattle were divided into 3 groups; dietary supplementation of QR at 21 (n=4) and 42 ppm (n=3), and non-supplemented control (n=4). The QR comprised of 10% of quercetin. After slaughtering the beef cattle, loins were obtained and analyzed. Dietary supplementation of QR at 42 ppm showed significantly higher final pH of loin but did not affect the water holding capacity, drip loss, cooking loss, surface color, total phenolics content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Dietary QR showed no difference in both 2-thiobarbituric acid reactive substances and volatile basic nitrogen values. Textural characteristic results also showed no difference, except for cohesiveness. Cohesiveness was significantly higher in loin from beef cattle treated by dietary QR at 42 ppm when compared to control. Results suggest that dietary QR, which has only 10% of quercetin is not sufficient to have positive biochemical effects on beef meat quality.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.581-586
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• 2013

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.