• Journal of Dental Rehabilitation and Applied Science
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• v.19 no.3
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• pp.195-206
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• 2003

Several factors can affect the formation of bone tissues surrounding implants. One of the factors is electrical stimulation. It is known to change the movement of cells, form and destroy cells, and alter concentration and chemical component of soft tissues and bones. The effect of electrical stimulation on bone formation can vary according to the intensity of electric currents, stimulating time, the method of sending electric currents, and tissues and cells currents are applied to. This study examines how various enviroments affect osteoblasts. (1) effect on osteoblast with varying intensity of currents Osteoblast-like cells were raised on four plates where implants can be placed. A constant current sink (MC3T3-E1) that can adjust the intensity and stimulating time of electric currents was used. The four plates were stimulated with $0{\mu}A$, $10{\mu}A$, $20{\mu}A$, and $40{\mu}A$, respectively. After 24 hours of stimulation, the number and distribution of cells surrounding implants were examined. (2) effect on osteoblast with varying conditions The 3 study was performed with same method. (1) The change of attached cell number 72-hour after application of various currents (2) The change of attached cell number 72-hour after application of various interval (3) The comparison of attached cell number by implant surface texture The following are the results: 1. The distribution and density of cells surrounding implant is highest under the intensity of electric currents of $20{\mu}A$. 2. The number of cells attached implants is highest under the intensity of electric currents of $20{\mu}A$. 3. The number of cells attached implants is highest under continous electric currents 4. The number of cells attached implants is not different by implant surface texture.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.11
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• pp.1-8
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• 2010

This study analyzes whether a person's visual perception differs according to the kinds of light source. Evaluations of the effects of space, color-tone and texture perception revealed that different kinds of light sources change the perception of finishing material. The perception from directly attached lamps was compared to an environment with both directly attached lamps and supplemental lighting. We found the perception changed with changes in the types of supplemental light source We compared the mean value of each perception and found that perceptions change most when incandescent lights were followed by halogen. Thus, one should account for the changes in perception that occur as a result of these changes.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.63-69
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• 1991

This study was undertaken for the purpose of studying the physicochemical propery of mungbean and texture of mungbean starch gels. Mungbean starch gel made with different levels of oil were tested to investigate the textural characteristics by mechanical test. The results are summerized as fallows: The content of moisture fat, protein, and ash in Seonwha mungbean were shown to be about 13.19%, 1.02%, 23.57% 3.13% respectively. Those of Seonwha mungbean crude starch were 12.48%, 0.63%, 0.94%, 0.13% respectively. The gain of dry crude starch from peeled mungbean was 22.48%. Water binding capacity of Seonwha mungbean crude starch was 183.1%. The pattern of change in swelling power of Seonwha mungbean crude starch for increasing temperature increased slowly to $70^{\circ}C$, and then increased rapidly. The pattern of change in solubility was similar to that of swelling power. The amylose and amylopectin content were 22.5%, 77.5%. Brabender hot-paste viscosities of mungbean crude starch at 8% and 10% showed the similar amylogram patterns with peak vicosity. By the Rheometer measurement result of 8% 10% mungbean starch gel, Hardness and Fractuability tended to be decreased as the addition level of oil increased. Elasticity, Adhesiveness, Chewiness, L, a, and b value tended to be increased as the addition level of oil increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.245-253
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• 2001

To investigate the effects of hydromechanical and textural characteristics of sediment deposits on the cultivation of Manila clam, Ruditapes philippinarum surface and sub-surface core sediments were collected seasonally in Gomso tidal flat. Grain size distribution were analyzed to investigate the annual variation of sediment texture. In winter unimodal distribution of grain size with the peak at $5\phi$ is dominant However, during the summer sediment texture become a little bit coarser and grain size distribution shows the peaks at $4\~5 \phi$. Optimum sediment texture for the cultivation of manila clam, R. philippinarum was found to be sandy silt in which mean Brain size was between 4 and $5 \phi$ with the sand content less than $50\%$ and clay content of $5\~10\%$. Mechanical and hydrological characteristics of sediment deposits were also studied in the laboratory and the results were applied to the numerical simulation for the behavior of surface sediment subjected to the cyclic loading from sea-water level change. Results of numerical simulation illustrate that the permeability of sediment had to be maintained in the range of $10^{-11}\sim10^{-12}m^2$ to ensure the proper sedimentological environment for the cultivation of manila clam, R. philippinarum. The deposits of virtually impermeable mud layer, with the threshold thickness of 4 cm, would be very hazardous to clam habitat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1430-1437
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• 2009

Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased $L^*$ and $b^*$ values of SCD bread, while SCD decreased. Flour and water decreased $a^*$ value, while SCD increased. Max weight, strength, hardness, specific loaf volume, $b^*$ value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, $L^*$ and $a^*$ values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and $a^*$ value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.

• The Korean Journal of Ecology
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• v.21 no.5_3
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• pp.649-663
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• 1998

The clarify the ecological properties, and to predict change of understory vegetation of mt. Nam Park, population dynamics and interspecific competition of D. smilacinum and D. viridescens, which grow in understory of deciduous broad-leaved forest and pseudo-annuals, were studied from May 20 to May 30 1998. The depth of litter layer, soil moisture content, soil organic matter and soil texture were surveyed in 18 populations (15 D. smilacinum populations and 3 D. viridescens populations). Mean litter layer of d. smilacimum population was thinner than that of D. viridescens populations). Mean litter layer of D. smilacnum population was thinner than that of D. viridescens population. The contents of soil moisture and organic matter of D. smilacinum population were lower than that of D. viridescens population. The D. smilacinum growed in broad range of soil texture but D. viridescens in loamy soil. Because D. smilacinum could tolerate more broad range of soil moisture and soil texture than D. viridescens, the former covered the herb layer in earlier stage and the latter introduced in later stage when rhizome could grow easily. The numbers of individual in two marginal parts were smaller than that in center in same D. smilacinum patch. And the total numbers of individuals grown in (10 ${\times}$ 10)cm were from 0 to 12. The rhizome (subterranean runner) weight, rhizome length, root weight, shoot weight, lea weight and leaf number per subquadrat (cell) increased along the number of individual, that is, increased from marginal part to center. But rhizome weight and rhizome length per individual were vice versa. Therefore, the individuals in marginal part reproduced longer and stronger asexual propagules than that in center. The distribution pattern of D. smilacinum was contageous and that of D. viridescens was random or regular. Therefore, population growth of former was independent on density and that of latter was dependent on density. The distributions of size-class showed normal curves in two population, but the curves based on data of total dry weight showed positive skewness and those of leaf number showed negative skewness The correlation coefficient (CC) values between the properties of each organ were high in two population and significant at 0.1% level. The CC values of D. viridescens were higher of the two. Therefore, the former allocated the energy to each organ stable. The rhizome depth of d. viridescens was 2 times deeper than that of D. smilacinum. And rhizome length and weight of D. viridescens were longer (2 times) or heavier (4 times) than those of D. smilacinum. The patch size of D. viridescens increased 60 cm per year and that of D. smilacinum 30 cm. On this results, the intrinsic increase velocity of d. viridescens patch was 2 times faster than that of d. smilacinum, therefore, on the competition, the former had an advantage over D. smilacinum. The reason why d. viridescens defeated D. smilacinum resulted from that the leaf area of former was 4 times broader than that of latter. in Mt. Nam Park, it was thought that two disporum Population would change with the 3 thpes of environmental change as followings. First, no human impact and increase of soil moisture content resulted in increase of D. viridescens population. Second, mild human impact and similar condition of soil moisture content resulted in slow increase or no changes of D. smilacinum and d. viridescens population. Third, severe human impact and dry condition resulted in decrease or vanishment of two disporum populations.

• Journal of the Korean institute of surface engineering
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• v.26 no.3
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• pp.143-148
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• 1993

Composition and microstructures of Silver-Tin alloy deposits from a pyrophosphate bath were studied under the D.C. electrolysis conditions. Cathode current efficiency and throwing power of alloy deposits de-creased with increasing current density. Tin content of Ag-Sn alloy deposits decreased noticeably with the cur-rent density and with decreasing pH. The preferred orientation of the deposits tended to change in sequence of (110)longrightarrow(111)longrightarrow(100) texture with increasing the cathode overpotential. The surface structure of alloy deposits showed the smooth surface structure with fine crystallites.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.93-102
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• 2016

This research was conducted for major cultivated chestnut (Castanea spp.) in Korea to compare chestnut quality characteristics according to storage temperatures ($4^{\circ}C$ vs. $-1^{\circ}C$) and cultivars. Color, hardness, soluble solids content (SSC), rate of decay and sensory evaluation were investigated during 16 weeks storage. Cultivars 'Tsukuba' and 'Ishizuchi' showed the least pericarp color change while cultivars 'Riheiguri' and 'Daebo' showed the most pericarp color change during storage. Chestnut fruits stored at $-1^{\circ}C$ showed less pericarp color change than those stored at $4^{\circ}C$. Cultivars 'Arima' and 'Tanzawa' exhibited the decrease tendency of hardness with lowest hardness during storage at $-1^{\circ}C$. Chestnut fruits stored at $4^{\circ}C$ showed high hardness than those stored at $-1^{\circ}C$. Cultivars 'Riheiguri' showed the highest increase of SSC, while cultivar 'Arima' showed the lowest increase of SSC after 16 weeks of storage. The SSC increased in nuts from all cultivars at both temperatures, but nuts stored at $-1^{\circ}C$ showed higher increases in SSC than nuts stored at $4^{\circ}C$. Cultivars 'Ishizuchi' and 'Riheiguri' showed high rates of decayed nuts in contrast to cultivars 'Daebo', 'Okkwang' and 'Tanzawa' that showed low rates of decayed nuts during storage. The chestnut fruit stored at $-1^{\circ}C$ showed less decay than fruit stored at $4^{\circ}C$. Texture and sweetness were tested for sensory evaluation. Among the tested cultivars, 'Riheiguri', 'Daebo' and 'Tsukuba' showed hard texture and very sweetness, while 'Tanzawa' showed relatively soft texture. 'Arima' and 'Okkwang' showed weak sweetness during storage. Nuts stored at $4^{\circ}C$ exhibited harder texture than nuts stored at $-1^{\circ}C$ while $-1^{\circ}C$ exhibited more sweetness than nuts stored at $4^{\circ}C$. Chestnuts for hard texture and short-term storage (less than one month), $4^{\circ}C$ will be a proper storage temperature, while in order to store long-term (more than 4 month), $-1^{\circ}C$ will be a proper storage temperature. Result from this study provide base-line data of postharvest management for Korean cultivated chestnut as well as contributing increased product value and income for chestnut producers.

• 한국문화재보존과학회:학술대회논문집
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• 2004.10a
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• pp.115-130
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• 2004

Plant-based cultural assets using straw and grass as household goods of our people's have been used as indispensable tools for practical living for a very long time. However, only a limited number of artifacts were unearthed so far due to tile fragility of the material. For this reason, research on plant-based cultural properties had close to no progress, and the appropriateness of the PEG method, high-grade alcohol method, alcohol--ether-resin method, and Paraloid B-72 used in preserving plant-based cultural properties has not been sufficiently investigated. Therefore, this study examined the weight change rate by applying the methods of Primal MC-76 and vacuum freeze-drying used mostly as a earth-layer hardening material among PEG and acrylic resin, which are applied widely for preservation of waterlogged archaeological wood, as a means to preserve plant-based cultural properties along with the examination of the subject material, and an experiment was also performed on moisture absorption. The findings as a result were, first, the plant-based material being studied was found to be Typha (Typha orientalis Presl). Secondly, the weight change experiment applying $PEG\#400$ and $PEG\#4000$ confirmed a steady increase of weight if PEG -2Step is used for treatment. Third, in preserving all subject materials with soil, treatment with $PEG\#4000$, Primal MC-76, and vacuum freeze-drying showed that tile vacuum freeze-drying method resulted in the largest or $20\%$ reduction in weight, while Primal MC-76 resulted in $18\%$ and $PEG\#4000$ in $8\%$ of weight reduction. It was concluded that, considering the stability of soil measurement, this came to be because resin permeation was carried out along with tile drying process. Fourth, the weight changes were found to be around $10\%$ in various humidity conditions after the preservation treatment. The greatest weight change rate was seen in the case of $PEG\#4000$, particularly having chemicals gush out in a high humidity (RH $84\%$ or higher) environment. In the case of Primal MC-76 and vacuum freeze-drying methods, $6\~8\%$ weight changes were detected, and the lowest weight change was found in the case of the vacuum freeze-drying method. Fifth, as for color changes after treatment, blackening occurred most strongly with $PEG\#4000$, while Primal MC-76 and vacuum freeze-drying manifested colors closest to dry straw or grass. However, the texture of straw was not very evident in the case of Primal MC-76, due to a glossy surface, but vacuum freeze-drying was found to offer tile best result in terms of texture. Putting together the results of the above experiments, vacuum freeze-drying presented after being treated with PEG2-Step the most stabilized changes in weight, while it offered the smallest change in color as well.

• Food Science and Preservation
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• v.19 no.4
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• pp.501-509
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• 2012

The quality characteristics of Acanthopanax and Cedrela shoots during their preservation were investigated according to the salting conditions to improve the use of the shoots. The results were as follows: The pH of added ionization mineral during the storage did not change. The salinity of the salt-stored Acanthopanax and Cedrela tended to insignificantly change as their storage temperature changed and increase during the addition of the ionization mineral. In terms of the color values, the b value of the added non-ionization mineral tended to increase and that of the added ionization mineral tended to gradually decrease. The texture of Acanthopanax and Cedrela shoots to which an ionization mineral was added tended to decrease gradually during their storage, and was highest when 50 ppm of the ionization mineral was added. The total chlorophyll contents tended to decrease during the salt storage, did not change significantly with the change in the added ionization mineral, and decreased at the storage temperature of $10^{\circ}C$. Therefore, it can be concluded that quality of Acanthopanax and Cedrela shoots can be maintained when they are stored in ionization mineral addition.