• Journal of Dental Rehabilitation and Applied Science
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• v.27 no.4
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• pp.359-370
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• 2011

To identify osseointegration of implants, dentists were performed the radiographic analysis. The fractal analysis methods using periapical radiographs before and after loading on implants was to evaluate whether or not significant. 30 patients who were placed implants in dental hospital of Wonkwang university were participated in this study. Total of 42 implants were analyzed. And, 14 males and 16 females aged from 22 to 73 participated in this study. The two morphologic and Fractal analysis of the one trabecular patterns in alveolar bone were done using periapical views. Two periapical views, after implant placement, and after 2 months of functional loading were analysed. The analysis was done by software, Image J(1.40s, National Institute of Health, Bethesda, USA). The data were statistically analyzed using one-way ANOVA(P<.05). Multiple comparison was done by the Tukey HSD test. The results of Fractal analysis and change in bone density around implants showed significantly different values, especially mandibles. However, in case of implants with failure, Fractal values decreased from 1.2865 to 1.1521 and 1.1135 to 1.0478.

• Biomedical Science Letters
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• v.4 no.2
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• pp.153-164
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• 1998

A study on factors related to stroke patients in three oriental medical hospitals in Taegu area was conducted from October 1997 through December 31, 1997. One hundred and sixty three hospitalized and ambulatory patients were interviewed by traind interviewers according to the questionnaires prepared in advance. The results are summarized as follows； male and female ratio of the subjects was 1 to 1.36, and of the subjects 36.8% were 60's of the age and 25.2% were 50's and 19.6％ were 70's. 74.7％ of the patients were married and 41.5％ of them had only six year education. 20％ of the subjects became stroke victims while they were engaged in physical activities, 16.2% while in sleep, 15.5％ because of psycological shock, and 7.2％ while drinking. Of 157 precisely diagnosed cases, cerebral infarction was the most frequent cause (47.7%), cerebral hemorrhage was the second (38.2%), and subarachnoid hemorrhage (5.1％) respectly, Of 161 cases, 64％ were normal in body weight, 26.7％ were obese and 9.3% were light. Of 163 cases, 65.6% of them did not drink alcohol. Of 162 cases, 63％ did not smoke cigarettes.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.135-139
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• 2005

This study was designed to investigate the characterization of black goat meat and bone beverage containing honey of red ginseng. The crude proteins and moisture contents of black goat meat were higher than those of pork and beef, but the crude lipid content of black goat meat was lower than that of those. The potassium content of black goat meat was lower than that of chicken, but similar to the pork and beef. The sodium content of black goat meat was lower than that of chicken, pork and beef. The result of the sensory evaluation of black goat meat and bone beverage added honey with red ginseng by 25 panels, was that the beverages added $7.5\%\;and\;8.0\%$ honey with red ginseng were better than any other beverages. Thus, the results suggest that the black goat meat bone beverage added honey with red ginseng could be one of valuable drinks.

• The korean journal of orthodontics
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• v.30 no.6 s.83
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• pp.669-675
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• 2000

Excessive production of parathyroid hormone causes bony disorder such as periosteal bone resorption and bone pain due to excessive skeletal demineralization. A Class III facial deformity case with generalized root resorption presented bete was fumed out to be due to hyperparathyroidism. Clinical and cephalometric analysis revealed a straight skeletal profile with a retruded maxilla and a prognathic mandible. The x-ray findings demonstrated generalized root resorption of entire dentition to different degree. There also appeared osteoporosis like immature trabecular structure with the evidence of ground glass appearance. Serum test showed elevated 1evel of parathyroid hormone and growth hormone. Change of cranial growth by hyperparathyroidism can be dependent up(In a decreased bone apposition in viscerocranial growth site and abnormalities in cranial suture growth. It is possible to hypothesize that growth retardation of maxilla at least partially be accounted lot hyperparathyroidism. Therefore, regarding to the definite etiology of skeletal Class III and orthodontic treatment planning considering root resorption and osteoporosis, the early diagnosis for the hyperparathyroidism should be carefully carried by clinical and laboratory studies.

• Journal of the Korean Society of Costume
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• v.50 no.3
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• pp.59-72
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• 2000

Dragon robe was defined as a robe on which the principal design consisted of dragon. Dragon patterns have been used on princess robes during T'and Dynasty. In Sung, Dragon-figured robes seem to have an Imperial prerogative. Yuan took over the use of robes with dragons patterns as a definite institition. Ming tried to reject all Yuan innovations, the dragon robe was retained as an unofficial court costume. The Emperor's semiformal robes which at first had four dragon medallions, later had twelve along with the 12 Symbols(십이장문). As Ch'ing dragon robes were only intended fro semiformal use. The Later Ch'ing robes date from after 1719, when the Ch'ien-lung(건륭) introduced 12 Symbols on Ch'ing robes. The Ch'ien-lung laws were disobeyed, notably the ones that specified the number of claws on the dragons. THe Emperor's dragon robe, lung-p'ao, (용포) was described as bright yellow in color, having four slits and horsefoof cuffs. The basic pattern consisted of nin dragons, in addition it had 12 Symbols. The elaborate textile techniques reached their peak in Ch'ing Dynasty-with its Weaving and Dyeing Office in Peking, and this factories at Hangchow(항주), Soochow(소주), and Naking(남경) -helps to explain why the decay of the Ch'ing bureaucracy hastended the decline of dragon robes. In the Ch'ing Dynasty tow terms were used for dragon robe, depending on the number of claws on the dragons. Those with five-clawed dragons were called lung-p'ao, while those with four-clawed dragons were called mang-p'ao(망포). The Court felt compelled to take corrective meausres. It decreeed that Ninisters of State and other officials, who had been bestowed five-clawed lung dragons, must take out one claw. Finally, the sale of ranks and the attendant privilege of wearing dragon robes gradually increased during the 18 th century, reaching its height in the 19 th century, Finally, after the Taiping Rebellion, when the Imperial Treasury was depleted by the wholesale destruction of revenue-producing lands, the Chinese government came to depend on such sales as an important source of revenue and the practice became even more widespread. The ensuing mass production of dragon robes, and the necessity of conforming to the fairly rigid basic pattern established in 1759, resulted in marked deterioration of workmanship, and a comparative monotony of decoration. The patterns on the dragon robes slight changes continued to be made in the ways of representign them. The li shui (입수) portion at the base of the robe become inreasingly wider throughout the 19th century. The background became cluttered with symbols of good fortune, scattered among the clouds and waves. As a result of all this extraneous decoration, the dragons were so crowded that they had to shrink back into the small size that they had originally occupied in the medallons. Kuang-hsu(광저) was a long one, allowing time for the manufacture of numerous robes. Also, it would seem likely that Occidental museums and collections would have a considerable number of his robes, in view of the widespread looting of his palaces during the Allied occupation of Peking in 1900, and the frequent sales of Late Ch'ing imperial textiles by destitute Manchu courtiers in the '20's.

• Journal of Korean Society of Transportation
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• v.26 no.6
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• pp.49-60
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• 2008

The aim of this study was to evaluate the variability of the blood.breath ratio (BBR) value and to rationalize the determination of ethanol in breath for evidential sobriety testing. In the experiment forty eight healthy persons, 24 men and 24 women, took part. The experiment included the experimental condition such as sex(2),the type of alcoholic beverage(2; soju, whisky), the type of food(2;kimchi stew, pork belly) and the amount of ethanol consumed(2; 0.35g/kg, 0.70g/kg, based on body weight ) according to 24 factorial design by orthogonal arrays. Breath and blood sample were taken each 8 times and 5 times after the end of drinking. The blood and breath alcohol measurements were highly correlated (r = 0.973). The Results of four way analyses of variance revealed a significant 'the type of food' effect for maximum BrAC (F (1, 43) =5.1, pp<.029), but no significant effect in the type of alcoholic beverage and sex. The overall blood/breath ratio (${\pm}$ SD) was 2295${\pm}$403 and the 95% confidence interval were 1489 and 3101. In spite of these variations, at this time, it seems to be reasonable that apply 2100:1 conversion factor to breathalyzers, because most of the subjects showed the blood.breath ratio of over 2100:1 at least 30 minutes or more passed from the time of drinking as shown in this study.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.286-292
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• 2007

Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.

• Journal of Information Management
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• v.42 no.3
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• pp.1-26
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• 2011

The domain of LED is analyzed for describing the current status of Korea's R&D in the domain comparing with those of others quantitatively. Fourteen sub-domains of LED manufacturing technology are selected and the time span for analysis is ten-year: 2001-2010. Bibiliometric analysis is performed by the unit of publication, core researcher, institution and country. Strategical diagram is also produced with devised two indicators: NGI and NPI. As a result, Korea is competitive in the area of Chip Scale Package, but R&D supports in another promising areas, such as large-caliber sapphire wafer, are necessary. It is also revealed that research activities are expanded dominantly in academia, but practical technologies are developed in industrial circle. It is suggested that to support core corporate and to encourage industrial-academic collaboration is essential for systematical technology development and high achievement in prominent areas.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.272-277
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• 1990

Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

• Journal of Ginseng Research
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• v.28 no.1
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• pp.45-51
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• 2004

This study was conducted to investigate the effect of crude saponin of red ginseng and aqueous extracts from several medicinal herbs on the activity of alcohol dehydrogenase(ADH) and aldehyde dehydrogenase(ALDH) in alcohol metabolism. In order to develop a liquid phase product a model product was prepared using functional plants. In case of red ginseng crude saponin, and some medicinal herbs(Puerariae radix, the flower of Puerariae lobata, the fruits of Hovenia dulcis Thunb., Morus alba L.) the relative activity of ADH was significantly increased, which was from 104～114%. The relative activity of ALDH was also significantly increased in the cases of the fruits of Hovenia duicis Thunb., Morus alba L. which was from 102∼106%. To improve of soju flavours by addition of liquid phase product, it is prepared three samples added a given content (0.28%) of chik, ssanghwa and kyungokgo flavour. The total acceptability test showed significant differences among three samples, and it is observed that the sample added ssanghwa flavour get the best grade. As the second acceptability test, the preference of ssanghwa flavoured sample, sample without flavour and a similar product in market was compared. There was no significant difference among three samples.