• Journal of Periodontal and Implant Science
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• v.42 no.3
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• pp.88-94
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• 2012

Purpose: The use of appropriate instruments to clean surfaces with minimal change, is critical for the successful maintenance of a dental implant. However, there is no consensus about the type and methodology for such instruments. The aim of this study was to characterize changes in the roughness of titanium surfaces treated by various scaling instruments. Methods: Thirty-seven identical disks (5 mm in diameter) were investigated in this study. The specimens were divided into eight groups according to the types of instrumentation and the angle of application. Ultrasonic scaling systems were applied on a titanium disk to simulate standard clinical conditions. The equipment included a piezoelectric ultrasonic scaler with a newly developed metallic tip (NS group), a piezoelectric ultrasonic scaler with a conventional tip (CS group), a piezoelectric root planer ultrasonic scaler with a conventional tip (PR group), and a plastic hand curette (PH group). In addition, the sites treated using piezoelectric ultrasonic scaler systems were divided two sub-groups: 15 and 45 degrees. The treated titanium surfaces were observed by scanning electron microscopy (SEM), and the average surface roughness (Ra) and mean roughness profile depth (Rz) were measured with a profilometer. Results: SEM no significant changes in the titanium surfaces in the NS group, regardless of the angle of application. The PH group also showed no marked changes to the titanium surface, although some smoothening was observed. All CS and PR sites lost their original texture and showed irregular surfaces in SEM analysis. The profilometer analysis demonstrated that the roughness values (Ra and Rz) of the titanium surfaces increased in all, except the PH and NS groups, which showed roughness decreases relative to the untreated control group. The Ra value differed significantly between the NS and PR groups (P<0.05). Conclusions: The results of this study indicated that changes in or damage to titanium surfaces might be more affected by the hardness of the scaler tip than by the application method. Within the limitations of this study, the newly developed metallic scaler tip might be especially suitable for peri-implant surface decontamination, due to its limited effects on the titanium surface.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.280-290
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• 2015

This study was carried out to investigate the change of the quality of wild edible plants, Cirsium setidens Nakai, blanched at various conditions. Samples were blanched under blanching conditions of $90^{\circ}C/25min$, $95^{\circ}C/15min$, and $100^{\circ}C/5min$, with salt concentrations of 0%, 1%, 2%, 3%, 4% and 5%. The color, texture (hardness), chlorophyll and total polyphenols were analyzed. The contents of polyphenol and hardness in Cirsium setidens Nakai were found to be decreased in relation to blanching time. With respect to sensory evaluation, the 3% treatment had a higher overall acceptability than other treatments. The optimal blanching condition was found to be $100^{\circ}C/5min$ and 3% salt.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.545-552
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• 2012

To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at $18^{\circ}C$ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.

• Journal of Digital Convergence
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• v.10 no.10
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• pp.283-288
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• 2012

3D is the one of the current world in the spotlight as part of the future earnings of the business sector. Existing flat 2D and stereoscopic 3D to change the 3D shape and texture make walking along the dimension of the real world and the virtual reality world by making it feel contemporary reality of coexistence good show. 3D for the interest of the people has been spreading throughout the movie which is based on a 3D Avata. 3D TV market of the current conglomerate of changes in the market pioneer in the 3D market, further leap into the era of the upgrade was. At the same time, however, the modern man of the world, if becoming a necessity in the smartphone craze new innovation in the IT market mobile phone market and also has made. A small computer called a smartphone enough, the ripple velocity and the aftermath of the innovation of the telephone, the Internet as much as to leave many issues. Smartphone smart phone is a mobile phone that can be several functions. The current iPhone, Android. In addition to a large number of Windows Phone smartphones are released. Above the overall prospects of the future and a business service model for 3D facial expression as input avatar virtual 3D character on camera on your smartphone camera to recognize a user's emotional expressions on the face of the person is able to synthetic synthesized avatars in real-time to other mobile phone users matching, transmission, and be able to communicate in real-time sensibility fused video communication services to the development of applications.

• Journal of Digital Convergence
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• v.14 no.10
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• pp.277-285
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• 2016

The purpose of this study is to quantitatively and empirically investigate whether cartoon-realism, which is referred to as a guideline for avoiding the uncanny valley phenomenon, is actually effective. An experiment was carried out to investigate whether or not methods that try to realistically express the texture of human skin while making 3D models whose outward appearance abstract like a cartoon actually reduce the negative sentiments associated with the uncanny valley phenomenon. The results found that when human skin textures were applied to cartoon-type 3D models, the degree of eeriness significantly increased (p<0.05), while there was no change in the degree of human likeness. When cartoon-style skin textures were applied to human-type 3D models, there was no significant difference in the degree of eeriness, but the degree of human likeness significantly decreased (p<0.05). These results show that, cartoon realism is not actually effective, and rather creates a perceptual conflict and induces the uncanny valley phenomenon. The results of this study are expected to be used as quantitative and empirical data for developing design guidelines that will overcome the uncanny valley phenomenon in the future.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.2
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• pp.72-77
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• 1994

This study was conducted to investigate the influence of treatment of fly ash on heavy metal contents of the arable soil. Rice was cultivated on the two types of paddy field clay loam and sandy loam with 0, 12ton/10a of anthracite fly ash and bituminous coal fly ash application. And soybean was cultivated at the same type of upland fields with those ashes of 0, 9ton/10a, yearly for three years. At the harvest time, the heavy metal contents in the different layer were investigated. The results were summarized as follows : 1. The contents of some heavy metal were increased in the surface soils but didn't show the tendency in the deeper layer or soil texture. 2. In the paddy fields, the contents of Cd, Cu, Zn, Cr were increased. Meanwhile and the upland fields, the contents of Cd and Cr were increased with the successive application of Anthracite fly ash, but the others didn't show those tendency. 3. The contents of Cd, Cu and Zn in the paddy field, were increased but the upland field, the contents of Cd, Cr and Ni were increased by the successive application of bituminous coal fly ash.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• Food Science and Preservation
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• v.21 no.6
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• pp.767-775
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• 2014

The shelf-life of fresh mushrooms is notably limited because their browning, texture change, and decay are too fast after immediately harvest. Especially, the best management for extending golden needle mushroom's shelf-life is modified atmosphere packaging under pressure vacuum at cold storage. In this study, three types of films, $20{\mu}m$ polyethylene+polypropylene (PE+PP), oriented polypropylene (OPP), and low density polyethylene (LDPE) were tested to extend the shelf-life of golden needle mushrooms. Mushrooms were packed under pressure vacuum and stored at $10^{\circ}C$ for 2 weeks. The golden mushrooms in LDPE film as a commercial packaging, were highly perishable and immediately proceed deterioration as browning, elongation, fluctuation of respiratory quotient (RQ) and softening within 7 days after packaging. On the other hand, the mushrooms in OPP and PE+PP film shown that shelf-life were extend to 14 days from 7 days, causing delay breakup of vacuum and maintenance of color, length, and RQ during storage. The breakup of vacuum in PE+PP film was faster few days than OPP film packaging. This present study indicated that the golden needle mushrooms by OPP packaging under pressure vacuum treatment might be extended the shelf-life until approximately 14 days during cold storage.

• Journal of the Korean Institute of Landscape Architecture
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• v.34 no.4 s.117
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• pp.96-104
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• 2006

Impervious pavement is primary contributor to the malfunctioning of the urban water circulation system. The aim of this research is to provide basic information and data for new pavement materials and paving technology which could enhance the urban water circulation system. For the study purposes, physical properties of soils sampled from 16 stations were analyzed. The sampling spots were paved with grass block porous pavement material. The findings from the analysis are as follows. The hardness of soils under the pavement was $17{\sim}22mm$ for thoroughfare and $6{\sim}32mm$ for parking areas. The bulk density was $1.42{\sim}1.81g/cm^{3}$ for thoroughfare and $1.38{\sim}1.75g/cm^{3}$ for parking area. The solid phase ration was $46.9{\sim}62.5m^{3}/m^{3}$ for thoroughfare and $45.6{\sim}61.3m^{3}/m^{3}$ for parking area. The porosity was $37.5{\sim}53.1m^{3}/m^{3}$ for thoroughfare and $38.7{\sim}54.4m^{3}/m^{3}$ for parking area. The saturated hydraulic conductivity was $8{\sim}164mm/hr$ for thoroughfare and $14{\sim}201mm/hr$ for parking area. The saturated hydraulic conductivity of the H sample area (the area was completed three months ago) and that of the other area were compared. There was up to 80% decreases of the saturated hydraulic conductivity within one year after the completion of pavement. After the first year, decrease in the saturated hydraulic conductivity was modest. Also there are changes in both surface and under soil physical properties of the grass block porous pavement depending on compaction. The extent of change depends on the degree of compaction. All these factors are combined to influence the permeability of the soil under the pavements. The results of this suggest that it is required to develop a new pavement technology which ensures both the durability and porosity of the pavement to improve the water circulation system by applying Ecological Area Rate.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.