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A simultaneous determination method was developed for nine preservatives (benzoic acid, sorbic acid, dehydroacetic acid, methyl-, ethyl-, isopropyl-, propyl-, isobutyl- and butyl-parabens) in sausage by liquid chromatography with electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS). Each parameter was established by multiple reaction monitoring in negative mode. Separation was achieved on a phenyl-hexyl (, , Waters) with A-20 mM ammonium acetate containing 0.1% acetic acid in water, B-Acetonitrile as mobile phase with gradient mode at a flow rate of 0.3 mL/min. The developed method was validated for specificity, linearity, accuracy and precision in sausages samples. Linearity was over 0.998 with calibration curve of the mixed standards. The mean recoveries from sausages fortified at the level of 2.0~10.0 mg/L were in range of 98.60~109.16% with RSDs lower than 8.93%. The limits of detection (LOD) and the limits of quantification (LOQ) were in the range between 0.0003~0.085 mg/L and 0.01~0.257 mg/L, respectively. Intra-day precision and inter-day precision were 0.45~6.16% and 2.81~13.33%, respectively. Using presently developed determination method, 33 field sausage samples from Gwangju city in Korea were screened over nine preservatives. As a result, no preservatives were detected in all samples.

Early treatment is recommended for class III malocclusion in the primary dentition, though it is difficult to diagnose correctly. It was recommended dental maturation can possibly be used to make a differential diagnosis of skeletal class III malocclusion. This study aimed to compare dental maturation of first molars in children with skeletal or non-skeletal class III malocclusion in the primary dentition and to determine if dental maturation could be used to make a differential diagnosis of class III malocclusion. Among the children visiting the department of pediatric dentistry in Pusan National University Dental Hospital for anterior crossbite in the primary dentition, 18 were categorized into the non-skeletal class III malocclusion and 34 into the skeletal class III malocclusion. Panoramic radiographs were used to make comparative analysis of dental age and the eruption rate of the first molars. The following results were obtained. No difference was found between chronologic and dental age by the skeletal features or gender, with the latter being older than the former ( p < 0.05). The discrepancies in eruption rate of first molars were significantly different between skeletal (18.91%) and non-skeletal groups (16.53%) (p < 0.05). This result implies that maturation of the first molars might be used to make a differential diagnosis of class III malocclusion.

This study was conducted for the purpose of evaluating the stainless steel crowns on extracted primary molars and thus identifying frequent errors and defects. Visual assessment and micro-computed tomography (micro-CT) image analysis were performed on 97 primary molars for evaluation of the state of marginal adaptation, cement loss, secondary caries, ledge formation, attritive perforation and marginal polishing defect. The results were as follows: In the examination of object teeth by evaluation criteria, cement loss was found most frequently (98%), followed by secondary caries (42.3%), marginal polishing defect (41.2%), ledge formation (29.9%) and attritive perforation (17.5%), in this order. The cement loss at the margins showed a significant relationship with marginal gap and secondary caries: the larger the marginal gap is, the more frequent is the cement loss (p and showed the highest value in the maxillary 2nd primary molars. The location of the crown margin above the cementoenamel junction was found most frequently and it was found that the higher the crown margin is located, the less the marginal gap becomes (p

The approximately 1.5 million tons of salmon traded in 31 countries in 2008 provides clear evidence that salmon is a popular food source throughout the world. There are many methods for the preservation of salmon flesh, such as vacuum-packaging, smoking, and freezing. Ultra-high pressure (UHP) does not require heat, preserves the quality of salmon flesh, and allows for an increase in the chilled storage period. In this study, the quality of salmon flesh was assessed after exposure to UHP (200, 400, or 600 MPa compared with no UHP) and 30 d of storage at 4 °C. Salmon flesh quality analyses included the degree of changes in the interspacing of muscle bundles, color, texture profiles (hardness, chewiness, cohesiveness, and elasticity), and microbial growth. The use of UHP (>400 MPa) improved the color, hardness, and chewiness of the flesh. Study results suggested that the application of UHP (≥400 MPa) may be useful in preserving salmon flesh, and could be used by the salmon aquaculture and distribution industries. Practical Application The results of this study could be applied more widely to the salmon distribution industry, as ultra-high pressure treatment of salmon flesh increases its shelf-life.

Poly(ethylene terephthalate) (PET) fabric/poly(3,4-ethylenedioxythiophene) (PEDOT) composite with stable and high electrochemical activity was fabricated by chemical and electrochemical polymerization of 3,4-ethylenedioxythiophene (EDOT) on a PET fabric in sequence. Effects of polymerization conditions on the following characteristics of the composite were studied: electrical conductivity and surface morphology. The electrochemical properties were also investigated by cyclic voltammetry and cyclic charge/discharge experiments. The specific volume resistivity, electrical conductivity and specific discharge capacitance of the composite were 0.034 Ω-cm and 25 S/cm, and 54.5 F/g, respectively.

The approximately 1.5 million tons of salmon traded in 31 countries in 2008 provides clear evidence that salmon is a popular food source throughout the world. There are many methods for the preservation of salmon flesh, such as vacuum-packaging, smoking, and freezing. Ultra-high pressure (UHP) does not require heat, preserves the quality of salmon flesh, and allows for an increase in the chilled storage period. In this study, the quality of salmon flesh was assessed after exposure to UHP (200, 400, or 600 MPa compared with no UHP) and 30 d of storage at 4 °C. Salmon flesh quality analyses included the degree of changes in the interspacing of muscle bundles, color, texture profiles (hardness, chewiness, cohesiveness, and elasticity), and microbial growth. The use of UHP (400 MPa) improved the color, hardness, and chewiness of the flesh. Study results suggested that the application of UHP (≥400 MPa) may be useful in preserving salmon flesh, and could be used by the salmon aquaculture and distribution industries.