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치과용 레진 연마를 위한 바렐 연마재의 성분 분석 및 표면 잔류물 관찰
정안나,박유진,최성민 대한치과기공학회 2021 대한치과기공학회지 Vol.43 No.4
Purpose: This study aimed to produce resin prosthetics using a dental barrel finishing machine. For dental resin grinding, the ingredients of the barrel finishing media were analyzed, and surface residues of the resin were observed. Methods: Two types of barrel finishing media for dental resin grinding were tested. Specimens were made from thermal polymerized, auto polymerized, and photopolymerized resins. Finishing media were analyzed through energy-dispersive X-ray spectroscopy (EDS) component analysis and inductively coupled plasma-optical emission spectrometry (ICPOES) component analysis. Then, the prepared specimen was barrel finished for 25 minutes using two types of barrel finishing media, and scanning electron microscope was photographed to observe the surface residues. Results: As a result of EDS component analysis, both types of finishing media were analyzed for the components of C, O, Zr and Al elements, and industry media (IM) was further analyzed for the components of Si and Mg elements. In the ICP-OES component analysis, Cd and As, which are harmful elements, were detected in IM, and no harmful elements were detected in manufacturing media (MM). Because of observation of surface residues, no residues were observed in the three types of resin specimens that were barrel finished with two types of finishing media. Conclusion: Surface residue wasn’t observed on the specimens polished using two types of finishing media. However, in IM, Cd and As, which are harmful elements, were detected, making it inappropriate for clinical use. In MM, harmful elements were not detected; therefore, clinical use will be possible.
치과용 자동바렐연마기의 연마시간에 따른 3종 레진의 표면거칠기 관찰
정안나,고현정,박유진,Jung, An-Na,Ko, Hyeon-Jeong,Park, Yu-Jin 대한치과기공학회 2021 대한치과기공학회지 Vol.43 No.2
Purpose: This study aimed to produce resin prosthetics using a dental automatic barrel finishing. Surface roughness and surface topography of resins were observed according to the grinding time of the dental automatic barrel finishing. Methods: This study was performed with thermopolymer, autopolymer, and photopolymer resins. The dimensions of the specimen were 10×10×2 mm. Each specimen was polymerized according to the manufacturer's instructions. The polymerized resin was honed for 30 minutes at 5-min intervals in a dental automatic barrel finishing. The specimen was observed using a three-dimensional (3D) optical microscope, and the surface roughness was measured. Results: After the polishing with the dental automatic barrel finishing, the heat-cured (HC) specimen showed the highest and lowest values of Ra after 10 and 15 minutes, respectively. The self-cured (SC) specimen showed the highest and lowest values of Ra after 10 and 25 minutes, respectively. Finally, the 3D specimen showed the highest and lowest values of Ra after 5 and 20 minutes, respectively. Conclusion: After measuring the surface roughness of the three types of resins according to the grinding time of the dental automatic barrel finishing, the lowest Ra values for the HC, SC, and 3D specimens were measured after 15, 25, and 20 minutes, respectively. Therefore, we concluded that a limit on the grinding time of the resin using a dental automatic barrel finishing is needed.
우유의 열처리가 우유품질과 영양가에 미치는 영향 - I. 우유 열처리 기술의 발달사 -
정안나 ( Anna Jung ),오세종 ( Sejong Oh ) 한국유가공기술과학회 2016 Journal of Dairy Science and Biotechnology (JMSB) Vol.34 No.4
The main purpose of milk heat-treatment is to improve milk safety for consumer by destroying foodborne pathogens. Secondly, heat-treatment of milk is to increase maintaining milk quality by inactivating spoilage microorganisms and enzymes. Pasteurization is defined by the International Dairy Federation (IDF, 1986) as a process applied with the aim of avoiding public health hazards arising from pathogens associated with milk, by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product. Milk pasteurization were adjusted to 63~65℃ for 30 minutes (Low temperature long time, LTLT) or 72~75℃ for 15 seconds (High temperature short time, HTST) to inactivate the pathogens such as Mycobacterium bovis, the organism responsible for tuberculosis. Ultra-high temperature processing (UHT) sterilizes food by heating it above 135 ℃ (275 ℉) - the temperature required to destroy the all microorganisms and spores in milk - for few seconds. The first LTLT system (batch pasteurization) was introduced in Germany in 1895 and in the USA in 1907. Then, HTST continuous processes were developed between 1920 and 1927. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. At present, UHT is most commonly used in milk production.