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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.
발효유제품에서 Lactobacillus rhamnosus GG의 생육 특성
방미선 ( Mi Seon Bang ),정안나 ( An Na Jeong ),박동준 ( Dong June Park ),임광세 ( Kwang Sei Lim ),오세종 ( Se Jong Oh ) 한국유가공기술과학회 2015 Journal of Dairy Science and Biotechnology (JMSB) Vol.33 No.1
Yogurt is a product of the acidic fermentation of milk, which affects the survival of lactic acid bacteria (LAB). The aim of this present study was to examine the survival and acid stress response of Lactobacillus rhamnosus GG to low pH environment. The survival of LAB in commercial yogurt was measured during long-term storage. The enumeration of viable cells of LAB was determined at 15-day intervals over 52-weeks at 5℃. L. acidophilus, L. casei, and Bifidobacterium spp. showed low viability. However, L. rhamnosus GG exhibited excellent survival throughout the refrigerated storage period. At the end of 52-weeks, L. rhamnosus GG survived 7.0 log10 CFU/mL. F0F1 ATPase activity in L. rhamnosus GG at pH 4.5 was also evaluated. The ATPase activities of the membranes were higher when exposed at pH 4.5 for 24 h. The survival of L. rhamnosus GG was attributable to the induction in F0F1 ATPase activity. In addition, the mRNA expression levels of acid stress-inducible genes at low pH were investigated by qRT-PCR. clpC and clpE genes were up-regulated after 1 h, and atpA and dnaK genes were up-regulated after 24 h of incubation at pH 4.5. These genes could enhance the survival of L. rhamnosus GG in the acidic condition. Thus, the modulation of the enzymes or genes to assist the viability of LAB in the low pH environment is thought to be important.