• Journal of Periodontal and Implant Science
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• v.26 no.3
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• pp.567-577
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• 1996

탈회냉동건조골 (DFDBA)과 ePTFE막을 사용한 경우와 ePTFE만을 사용한 경우의 조직유도 재생술의 효과를 관찰하였다 . 12명의 환자에서 12개의 골내낭결손부(한 환자당 하나의 결손부)를 통상적인 치주수술 시행한 경우를 대조군(GFS)으로 , 12명의 환자에서 12개의 결손부는 ePTFE(GTR)막 만으로 , 또 다른 환자의 12개결손부는 ePTFE+DFDBA로 시행하였다. 창상안정과 감염방지를 강조한 술후계획이 사용되었다. 술후 6개월째 임상적 치유상태를 평가 하였다. 대조군에서 치주낭깊이, 부착수준, 탐침골깊이, 치은퇴축의 각각의 평균치는 $3.4{\pm}1.3mm$, $2.0{\pm}1.2mm$, $1.3{\pm}2.0mm$, $-1.7{\pm}0.8mm$, GTR 군에서는 $4.3{\pm}l.3mm$, $3.1{\pm}1.5mm$, $4.2{\pm}2.2mm$, $-11{\pm}1.4mm$ 그리고 GTR+DFDBA 군에서는 $3.4{\pm}2.1mm$, $2.4{\pm}1.9mm$, $2.6{\pm}1.6mm$, $-1.2{\pm}1.7mm$를 보였다. 대조군과 GTR+DFDBA 군의 술전 평균 치주낭깊이는 각각 $6.9{\pm}1.1$, $7.4{\pm}1.2$, $7.0{\pm}2.0mm$였다. GTR, GTR+DFDBA군에서는 뚜렸한 치주낭감소와 부착획득을 보였다(P<0.01). GTR, GTR+DFDBA 에서는 대조군에 비해 탐침골수준의 뚜렷한 향상을 보였으나(P<0.001), GTR 과 GTR+DFDBA 사이에는 뚜렷한 차이가 없었다. 이 실험결과로 골내낭 결손부에서 GTR과 GTR+DFDBA의 사용은 골형성을 제외한 임상결과 에서 대조군과 유사한 결과를 보였다.

• Development and Reproduction
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• v.15 no.4
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• pp.301-308
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• 2011

The tolerance evaluation for abalone Haliotis discus hannai embryos was performed using different concentrations of cryoprotective agents (CPAs): dimethyl sulfoxide, ethylene glycol and propylene glycol added to 0.2 M sucrose, respectively. 4-cell, trochophore and veliger were exposed in each CPA with different concentration for 10, 20 and 30 minutes of immersion time. Developmental rates were increased with decreased concentration of every CPA and decreased immersion time, and differed from types of CPA. Developmental rates of veliger in all the CPAs were higher than those of 4-cell and trochophore. The developmental rates and larval activity indices in ethylene glycol were comparatively higher than those in other CPAs and the effective CPA and its concentration for the cryopreservation of the abalone embryos was suggested as 2.0 M ethylene glycol with equilibration time of 30 minutes.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.549-555
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• 2010

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the $brix^{\circ}$ value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.405-411
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• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.

• Journal of Korea Society of Industrial Information Systems
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• v.23 no.1
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• pp.31-41
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• 2018

This paper discusses a structure design and thermal analysis of cryogenic conduction cooling system for a high current HTS DC reactor. Dimensions of the conduction cooling system parts including HTS magnets, bobbin structures, current leads, support bars, and thermal exchangers were calculated and drawn using a 3D CAD program. A finite element method model was built for determining the optimal design parameters and analyzing the thermo-mechanical characteristics. The operating current and inductance of the reactor magnet were 1,500 A, 400 mH, respectively. The thermal load of the HTS DC reactor was analyzed for determining the cooling capacity of the cryo-cooler. Hence, we carried out the operating test of conduction cooling system of the 1st stage area with high current flow. The cooper bars was cooled down to 40 K and HTS leads operated stably. As a experiment result, the total heat load of the 1st stage area is 190 W. The study results can be effectively utilized for the design and fabrication of a commercial HTS DC reactor.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.79-84
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• 1985

This research was attempted in order to develop a long-term storage method for sprouting foods such as potatoes, onions, garlic and chestnuts using Co-60 gamma irradiation combined with a natural low temperature. The sprouting of the irradiated groups, 150 Gy in potatoes, 50 Gy in onions and garlic, and 250 Gy in chestnuts was almost completely inhibited until 8 to 10 months of storage. The rotting rate of loss of weight influenced a little by irradiation with a sprout inhibiting dose, and the weight of loss of the optimum dose irradiated groups was reduced by about 6 to 24% as against that of the nonirradiated in the four stored foods. The chemical components relating to the quality of sprouting foods were better retained in the irradiated groups than in the nonirradiated until the latter period of storage. Therefore, it was shown that the long term storage of sprouting foods is possible using gamma irradiation of 50 to 150 Gy for potatoes, onions, and garlic and 250Gy for chestnuts followed by storage at a natural low temperature($10{\pm}5^{\circ}C$, R.H. 75-85%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.97-104
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• 1988

Condensed phosphates have been used in various meat products to enhance the water holding capacity, to improve texture and to prevent the development of off flavors and off odors. This study was intended to observe the effects of poly - and pyrophosphate on the growth of sanitary indicative bacteria and food poisoning bacteria. The bacteriostatic effect of poly - and pyrophosphates against Gram positive bacteria was much stronger than that of against Gram negative organisms. The effective inhibitory concentration of sodium polyphosphate on the growth of bacteria was varied by species such as $0.3\%$ to Staphylococcus aureus, $0.9\%$ to Salmonella, and more than $1.0\%$ to Escherichia coli in nutrient broth. When Staphylococcus aureus suspension was treated with $0.5\%$ sodium polyphosphate at $35^{\circ}C$ for 1 hour, the release of UV-absorbing substances from the organism was confirmed. However no significant effect was observed in Escherichia coli under the similar condition. When alaska pollack fillets were dipped in $ 3.5\%$ sodium polyphospahate at $2^{\circ}C$ for 1 min. prior to freezing, the viable cell count and coliform MPN's of the frozen product were decreased with the range of 30 to $50\%$ in comparison with those of control.

• Journal of Periodontal and Implant Science
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• v.31 no.1
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• pp.57-74
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• 2001

The purpose of this study was to evaluate the adjunctive combined effect of demineralized freeze-dried bone allograft(DFDB) in guided bone regeneration on supra-alveo-lar peri-implant defect. Supra-alveolar perio-implant defects, 3mm in height, each including 4 IMZ titanium plasma-sprayed implants were surgically created in two mongrel dogs. Subsequently, the defects were treated with 1 of the following 3 modalities: Control) no membrane or graft application, Group1) DFDB application, Group2) guided bone regeneration using an expanded polytetra-fluoroethylene membrane, Group3) guided bone regeneration using membrane and DFDB. After a healing period of 12-week, the animals were sacrificed, tissue blocks were harvested and prepared for histological analysis. Histologic examination were as follows; 1. New bon formation was minimal in control and Group 1, but considerable new bone formation was observed in Group 2 and Group 3. 2. There was no osteointegration at the implant-bone interface in the high-polished area of group2 and Group 3. 3. In fluorescent microscopic examination, remodeling of new bone was most active during week 4 and week 8. There was no significant difference in remodeling rate between group 2 and group 3. 4. DFDB particles were observed, invested in a connective tissue matrix. Osteoblast activity in the area was minimal. The results suggest that guided bone regeneration shows promising results in supra-alveolar peri-implant defects during the 12 week healing period although it has a limited potential in promoting alveolar bone regeneration in the high-polished area. There seems to be no significant adjunctive effect when DFDB is combined with GBR.

• Journal of Chest Surgery
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• v.29 no.10
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• pp.1066-1075
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• 1996

To compare the efficacy of cardiac preservation, we examined purine metabolites during 24 hours of cold storage($0^{\circ}C$) of the Korean ongrel dog hearts after using three different types of cardioplegic solutions. The hypothermic arrest with total cardiopulmonAry bypass method was employed in 51. Thomas solution(575) and blood cardioplegic solution(BCPS) preservation cases. Specimens were analyzed for levels of adenine nucleotides and their precursors by high performance liquid chromatography. The ATP content in the UW(University of Wisconsin) solution group tends to be higher than that of the combined hypothermic arrest group(575 and BCPS groups) after 2,4,8, and 12 hours of preservation respectively, but there were no significant differences between 575 and BCPS groups. The ADP contents in the UWS and BCPS groups were higher than that of the 575 group at 4,8, 12, and 24 hours, but the difference was not statistically significant between UWS and BCPS groups. The AMP contents did not change significantly in the three groups. The adenosine, Inosine, and hypoxanthine concentrations increased progressively, but the lev l of xanthine was very low in the three groups.

• Journal of Energy Engineering
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• v.23 no.4
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• pp.240-246
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• 2014

The present study has been carried out to reduce the heat loss from a refrigerator by changing thermal conductivity and partial removal of rubber magnet near refirgerator gasket. To perform this purpose, two dimensional heat transfer analysis for the horizontal cross sectional plane of a refrigerator has been accomplished. From the present study, it could be seen that the heat loss could be reduced nearly 7% by changing thermal conductivity of rubber magnet from 10W/mK to 1W/mK. The heat loss reduction, 17%, could be achieved by removal of rubber magnet near hotline and the effect on the heat loss reduction by partial removal of rubber magnet might be helpful for the refrigerator power consumption.