• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.1-8
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• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.

• Korean Journal of Materials Research
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• v.25 no.2
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• pp.61-67
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• 2015

$Fe_2O_3$ coated plate mica($Fe_2O_3$/mica) for infrared reflectance red pigment was prepared under hydrothermal treatment. $Fe_2O_3$ was perfectly coated on mica via the difference of surface charge between $Fe_2O_3$ and mica particles at pH 3. $Fe_2O_3$/mica was then calcined at $800^{\circ}C$ to stabilize the coated layer on mica. The infrared(IR) reflectance pigments were characterized by X-ray diffraction, FE-SEM, zeta potential, and a UV-Vis-NIR spectrophotometer. In particular, the CIE color coordinate and IR reflectance properties of $Fe_2O_3$/mica pigments were investigated in relation to the thickness variation of the $Fe_2O_3$ layer coated on mica of various lateral sizes. The isolation-heat red paints containing the pigments were prepared and optimized with a thinner, settling agent, and dispersant. Then, the films were made. The thermal property of isolation-heat on these films was observed through the relationship of the IR reflectance value, which was based on the variation of the $Fe_2O_3$ layer's thickness coated on mica and mica's lateral size as IR reflectance pigment. With an increase in IR reflectance on these films, the thermal property of isolation-heat was effectively enhanced.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• Food Science and Preservation
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• v.23 no.5
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• pp.623-630
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• 2016

Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at $0^{\circ}C$ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, $50{\mu}m$) or in a polyethylene/polypropylene film (PE/PP, $100{\mu}m$) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and $10^{\circ}C$) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at $4^{\circ}C$ showed less aerobic and coliform bacterial population than those stored at $10^{\circ}C$ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (${\Delta}E$) of fresh-cut onions in PE/PP film stored at $10^{\circ}C$ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher $CO_2$ and less $O_2$ concentrations at $10^{\circ}C$ than those at $4^{\circ}C$. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at $4^{\circ}C$ could be effective to prolong the quality of fresh-cut onions up to 21 days.

• The korean journal of orthodontics
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• v.30 no.3 s.80
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• pp.317-333
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• 2000

The purpose of this study was to determine the proliferative activity of the osteoblasts and fibroblasts in the midpalatal area and to investigate the adjacent periodontal tissues of individual tooth following rapid expansion of the palate. Ten young adult dogs, aged approximately ten months, were used in the experiment. The experimental design was consisted of 1 week expansion group(Group E1, 3 dogs), 2 week expansion group(Group E2, 3 dogs), 2 week expansion and 2 week retention group(Group E3, 3 dogs), and control group(Group C, 1 dog). For each group, expansion screw was activated one time per day(1/4 turn;$90^{\circ}$) following Hyrax-screw application. The experimental animals in each group were sacrificed at 1, 2 and 4 weeks following palatal expansion. Maxillary tissue blocks were obtained and prepared ior the histomorphologic and immunohistochemical studies. Light mcroscope, polarizing microscope, and soft X-ray apparatus were used in this study, and following results were obtained. 1. In polarizing microscopic study, the expansion groups(E1 & E2) showed blue color representing bone resorption and new bone formation in midpalatal suture area. E3 groups skewed less blue color compared to the E1 and E2 group. But yellow color increased by calcification in the E3 groups. 2. Immunohistochemical study revealed that positive responses of the osteoblasts to PCNA and undifferentiated fibroblasts to EGF in E1 group were somewhat increased. Positive response to PCNA and EGF were increased in fibroblasts and the osteoblasts forming new bone in E2 group. In E3 group, the positive response cell concentrated the periphery of edge of palatal process in both PCNA and EGF. 3. Throughout the expansion period(E1 & E2), light microscopic study showed the edges of the extensive resorption and new palatal processes, indicating bone remodeling within the suture. E3 group exhibited less remodeling of midpalatal suture area. E2 group and E3 group showed cementum formation and resorption at the apex of 3rd premolar and 1st molar E3 group exhibited extensive hyalinized zone on the cervical portion of buccal side of 1st molar. 4. Soft X-ray analysis of E1 group showed hypomineralized defect and microfractures in various parts of the suture areas when compared with control animals. There was no significant difference in the degree of mineralization in the midpalatal suture region between the C and E3 groups. Tooth axis showed tipping of 3rd premolar and 1st molar in the E2 group and E3 group. Based upon these experimental results, it is concluded that the undifferentiated mesenchymal cells always presented in midpalatal suture area following RPE. Differentiated osteoblasts and fibroblasts possess proliferating cellular activity until the 2 week retention period. The posterior teeth are tend to tip buccally as RPE force applied. Retention group exhibited irreversible response with severe hyalinized zone on the buccal surface of the first molar.

• Korean Journal of Environmental Agriculture
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• v.30 no.2
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• pp.132-137
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• 2011

BACKGROUND: This experiment was carried out to evaluate the effect of potassium fertigation on the growth and yield of fourteen years-old 'Campbell Early' grapevine (Vitis labrusca L.) on a sandy loam soil. METHODS AND RESULTS: Potassium application (125 kg/ha/yr) was top-dressed as 30% of annual potassium application in all treatments and the remainders were drip-irrigated with 0 (0% of total K, K0 level of the remainder), 25 (17.5% of total K, K1/4 level of the remainder), 50 (35% of total K, K1/2 level), and 100mg/L (70% of total K, K1 level) in the intervals of 2 times a week for 12 weeks and the effect of K drip fertigation was compared to control treatment in which the K remainder was applied with surface application as additional fertilizer. The growth of stem diameter, leaf number and shoot length were highest in K1/2 (50 mg/L K), but K of mineral contents was lowest in K0. Yield of grapevine was no difference in 2008, but significantly higher K1/2 than other treatments in 2009. However, fruit quality (color degree, brix, acid contents) was no difference among the treatment. CONCLUSION(s): From the results, It is expected that K1/2 levels of fertigation based on soil testing could be more efficient to get optimum yield and save potassium fertilizer than control (surface application) treatments when grapevine was drip-irrigated at open field condition.

• The Journal of Korean Academy of Prosthodontics
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• v.59 no.1
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• pp.18-26
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• 2021

Purpose: Generally, patients are noticed to store denture in water when removed from the mouth. However, few studies have reported the advantage of volumetric change in underwater storage over dry storage. To be a reference in defining the proper denture storage method, this study aims to evaluate the volumetric change and dimensional deformation in case of underwater and dry storage. Materials and methods: Definitive casts were scanned by a model scanner, and denture bases were designed with computer-aided design (CAD) software. Twelve denture bases (upper 6, lower 6) were printed with 3D printer. Printed denture bases were invested and flasked with heat-curing method. 6 upper and 6 lower dentures were divided into group A and B, and each group contains 3 upper and 3 lower dentures. Group A was stored dry at room temperature, group B was stored underwater. Group B was scanned at every 24 hours for 28 days and scanned data was saved as stereolithography (SLA) file. These SLA files were analyzed to measure the difference in volumetric change of a month and Kruskal-Wallis test were used for statistical analysis. Best-fit algorithm was used to overlap and 3-dimensional color-coded map was used to observe the changing pattern of impression surface. Results: No significant difference was found in volumetric changes regardless of the storage methods. In dry-stored denture base, significant changes were found in the palate of upper jaw and posterior lingual border of lower jaw in direction away from the underlying tissue, maxillary tuberosity of upper jaw and retromolar pad area of lower jaw in direction towards the underlying tissue. Conclusion: Storing the denture underwater shows less volumetric change of impression surface than storing in the dry air.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1886-1891
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• 2013

To inactivate the microorganisms on the surface of blueberries after harvest and to secure microbial safety, a bubble-aqueous chlorine dioxide washing system was developed. After treating the freshly prepared blueberries with the bubble-aqueous chlorine dioxide washing system, the changes in the microbial populations and quality of the blueberries were determined during storage $4{\pm}1^{\circ}C$. Microbiological data indicated that the populations of total aerobic bacteria, yeast and mold decreased by 1.4 and 1.3 log CFU/g at the treatment of 20 ppm aqueous chlorine dioxide with the system, respectively. There was no significant difference in color change and weight loss during storage among treatments. In addition, this washing system could handle approximately 60 kg of blueberry per hour, resulting in labor-saving. Therefore, these results clearly suggest that the bubble-aqueous chlorine dioxide washing system could be useful in improving the microbiological safety of fresh blueberries after harvest.

• The Journal of Engineering Geology
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• v.7 no.2
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• pp.113-126
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• 1997

Electrical resistivity methods of dipole - dipole array profiling and Schiumberger array sounding were tested on a segment of the Woraksan granitic batholith for the research into the imaging of irregular attitudes of fracture zones in the crystaaline rock in terms of processing and interpretation schemes. By the dipole - dipole array method, inhomogeneities such as small scale of fracture zones were properly delineated down at some depth even within hard rock environment. Fracture zones were interpreted to be at the boundaries between the high amplitude zone and very low amplitude zone in the resistivity plot and they were also successfully outlined in two - dimensional layer and pseudo - three - dimensional volume constructed by the incorporation of vertical sounding data. The surface location of the fracture zones was correlated by the zero - crossing point in the VLF(very low frequency) electromagnetic data. Pseudo - three - dimensional attitudes of fracture zones were efficiently illuminated by optimum projection angle. The mean of bulk resistivity for the Woraksan granite and the near fracture zones is estimated to be approximately of 4,000 ohm - m which is much higher than the value of 700 ohm - m for the Rwachunri limesilicate environment. This difference is due to both the rock type, i.e., biotite granite vs limesilicate, and the occurrence of secondary openings of fold and fault associated with the intrusion of granite. In this study statistical analyses on the resistivity color plot were performed in terms of three representative statistical moments, i.e., standard deviation, skewness, and kurtosis. The fracture zones in the standard deviation plot were characterized by the higher value, compared to the value of homogeneous portion. The upper boundary of the high resistivity zone was also successfully delineated in the skewness and kurtosis plots.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.98-104
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• 2011

The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at $5^{\circ}C$ for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.