• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.77-82
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• 2006

본 연구는 제주 재래돼지에게 감귤 부산물을 급여하고 몇 가지 특성 및 기호성을 파악하고자 하였다. 감귤 부산물을 급여한 돈육 등심과 급여하지 않은 돈육 등심 사이에 pH, VBN 및 일반 세균수의 차이는 없었다. 그러나 TBARS 값은 감귤을 급여한 돈육등심이 유의하게 낮았다(p<0.05). 감귤 부산물을 급여하지 않은 TB-0구와 급여한 TB-1의 표면색도는 $L^*$ 및 $b^*$값은 유의한 차이가 없었으나, $a^*$값은 TB-0구가 TB-1구보다 유의하게 높은 경향이었다. 보수력 및 팬 가열감량은 TB-0가 TB-1보다 유의하게 높았으며(p<0.05), 동결감량, 해동감량, 열탕가열감량은 시료들 사이에 유의한 차이가 없었다. 경도, 탄성, 응집성, 저작성 및 전단력은 감귤 부산물 급여의 영향이 없었지만 뭉침성은 TB-1이 유의하게 높았다(p<0.05). 맛, 향기, 다즙성 및 종합적인 기호도는 감귤 부산물 급여에 따른 영향이 없었으나, 연도는 감귤 부산물을 급여한 돈육 등심이 유의하게 높았다(p<0.05).

• Annual Conference of KIPS
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• 2004.11a
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• pp.951-954
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• 2004

본 연구는 웹문서에서의 색상 대비에 관한 것이다. 부분적 시각장애자, 노인 및 색각 이상자로 특정한 색의 조합을 인식하는 능력이 떨어지는 경향이 있다. 정상적인에게는 명확하게 대비되는 두 색상이 시각적 결합을 가진 자에게는 잘 구별되지 않을 수 있다. 전자 문서를 저작하는데 있어 색상에 대한 혼란을 줄이는 가장 중요한 방법은 색상의 대비를 이용하는 것이다. 본 논문에서는 아리스, 클리스틴과 마이크로 소프트의 서로 다른 3가지 방식을 비교 분석하여 고찰한다.

• Journal of KIISE:Software and Applications
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• v.31 no.9
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• pp.1180-1195
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• 2004

Due to the exponential increase of information, search and access for the Web information or service takes much time. Web information is represented through several web pages using hyperlinks and each web page is contains several topics. However. most existing web tools don't reflect such web authoring tendencies and treat it as an independent information unit. This inconsistency yields inherent problems in web browsing and searching. In this paper, we propose a web surfing assistant called LinkBroker that provides collodion pages. They are composed of relevant information extracted from several web pages that have table and frame structure in order to improve accessibility to web information. Especially, the system extracts a set of web pages that are logically connected and groups those pages using table and frame tags. Then, essential information blocks in each page of a group are extracted to construct an integrated summary page. It Provides a comprehensive view to user and one cut way to access distributed information. Experimental results show the effectiveness and usefulness of LinkBroker system.

• Journal of the korean academy of Pediatric Dentistry
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• v.29 no.3
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• pp.313-317
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• 2002

Asymmetry in the face and dentition is a naturally occurring phenomenon. Functional asymmetry can result the mandible being deflected laterally if occlusal interferences prevent proper intercuspation in centric relation. Five year old girl was referred to the pediatric department for mandibular deviation. The patient had right posterior crossbite and 2.5mm midline deviation due to dental caries on the primary teeth. The authors used the activator as occlusal splint for eliminating habitual posturing and deprogramming the musculature in the treatment of functional asymmetry and for occlusal stabilization restored the primary molars with cast crowns.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.15-21
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value, $\Delta$0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.

• Journal of Korean Medical classics
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• v.18 no.4 s.31
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• pp.101-119
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• 2005

금원사대가적태두류완소(金元四大家的泰斗劉完素), 1110년생어하북성하간현(年生於河北省河間縣), 졸어(卒於)1200년(年), 향년(享年)90세(歲). 타통과연구(他通過硏究)${\ulcorner}$황제내경(黃帝內經)${\lrcorner}$화(和)${\ulcorner}$상한론(傷寒論)${\lrcorner}$, 저술료(著述了)${\ulcorner}$소문현기원병식(素問玄機原病式)${\lrcorner}$, ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$, ${\ulcorner}$소문병기기의보명집(素問病機氣宜保命集)${\lrcorner}$, ${\ulcorner}$상한표본심법류췌(傷寒標本心法類萃)${\lrcorner}$, ${\ulcorner}$상한직격론(傷寒直格論)${\lrcorner}$등저작(等著作). 령외, 응용운기대이론진행연구(應用運氣對理論進行硏究), 주장(主張)‘화열론(火熱論)’, 제출이한량약물치료질병적방법, 사금원시대재의학상(使金元時代在醫學上), 형성료백가쟁명적국면(形成了百家爭鳴的局面). 필자통과대류완소적방제학설급임상경험적연구(筆者通過對劉完素的方劑學說及臨床經驗的硏究), 득출여하결론(得出如下結論): 재방제학설상(在方劑學說上), ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중(中), 기사용적(其使用的)${\ulcorner}$상한론(傷寒論)${\lrcorner}$화각가급기제자문운용방제(和各家及其弟子們運用方劑), 공포괄(共包括)366개(個). 대부분주장료이용신고적한약(大部分主張了利用辛苦的寒藥), 래개통울결(來開通鬱結), 조습제열(操濕除熱). ‘상복보양(常服保養)’시인위여기소거주적중국북방(是因爲與其所居住的中國北方), 기후건조(氣候乾操), 인문다식습성강(人們多食濕性强), 차교표한적식물(且較標悍的食物), 소이유사인체장위비조적경향(所以有使人體腸胃秘操的傾向). ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$적(的)366개방중(個方中), 유산제(有散劑)126개(個), 탕제(湯劑)87개(個), 기중(其中), 지유(只有)18개방가칭지위진정적탕제, 기여도접근위자산(其餘都接近爲煮散). ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중소나열적주요방제유(中所羅列的主要方劑有)‘방풍통성산(防風通聖散)’, ‘삼화신우환(三花神佑丸)’, ‘쌍해산(雙解散)’, ‘삼일승기탕(三一承氣湯)’, ‘대금화환(大金花丸)’, ‘익원산(益元散)’, ‘대건중탕(大建中湯)’, ‘당귀룡담환(當歸龍膽丸)’, ‘비방다주조산(秘方茶酒調散)’, ‘계령감로산(桂零甘露散)’, ‘천궁석고탕(川弓石膏湯)’, ‘전성산(全聖散)’, ‘지유탕(地楡湯)’, ‘인참산(人參散)’, ‘작약탕(芍藥湯)’, ‘내통황연탕(內統黃連湯)’, ‘신궁환(神芎丸)’, ‘도환산(倒換散)’등(等). 재임상경험상(在臨床經驗上), 류씨유풍부치료경험(劉氏有豊富治療經驗), 단시유감적시몰유전하일부관우의안방면적저작(但是遺憾的是沒有傳下一部關于醫案方面的著作). 재질병적치료상(在疾病的治療上), 가간출기유독창적견해(可看出其有獨創的見解), 저일점도견우(這一點都見于)${\ulcorner}$소문현기원병식(素問玄機原病式)${\lrcorner}$등이론저작(等理論著作), 우기산견어(尤其散見於)${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중(中).

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.652-657
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• 2007

This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intenstinalis powder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased according to increasing amounts of E. intenstinalis powder. Also, a sensory evaluation was carried out in terms of acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.

• Journal of Oral Medicine and Pain
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• v.17 no.1
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• pp.73-87
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• 1992

저자는 28명의 측두하악장애 환자와 31명의 정상인을 대상으로 최적기능교합의 개념에 입각하여 교합시의 치아접촉점을 동적이며 정량적인 방법으로 평가하여 교합안정장치의 사용으로 인한 교합안정성의 개선여부를 알아보고자 하였다. 이와 동시에 교근과 전측두근의 활성도를 측정하여 치료의 경과에 따른 근활성의 변화를 알아보기 위해 본 연구를 시행하였다. 측정항목은 개구범위, 두개하악장애지수, 치아접촉점 좌우균형치, 치아접촉점 전후균형치, 치아접촉점 평균시간간격, 치아접촉점의 개수, 접촉시간, 좌우측 교근과 좌우측 전측두근의 근활성, 근활성 비대칭 지수 등이었다. 이의 측정을 위해 T-Scan System, K-6 Diagnostic System 그리고 EM 2등을 사용하였으며 얻어진 자료에 대해 검정한 후 다음과 같은 결론을 얻었다. 1. 교합안정장치를 이용하여 측두하악장애 환자들을 4주간 치료한 결과 전반적인 임상증상이 호전되어 개구범위와 두개하악장애지수에 있어서 뚜렷한 개선이 있었다. 2. 측두하악장애 환자에서 최대 악물기시의 치아접촉점 좌우균형치및 평균시간 간격이 큰 것으로 나타나 치아접촉이 일어나는 순간의 교합안정성이 좋지 않은 것으로 평가되었다. 3. 치료 4주후 교하안정장치를 장착한 상태에서 측정한 치아접촉점 좌우균형치및 치아접촉점 평균시간간격은 치료전에 비해 개선된 것으로 나타났다. 4. 치료 4주후 치아접촉점의 전후방 분포가 구치부위로 이동되는 양상을 보였다. 5. 측두하악장애 환자에서 최대 악물기시의 좌우측 교근 및 전측두슨의 근활성은 정상인에 비해 낮에 나타났으며, 이는 치료기간 동안 감소되는 경향을 나타내었다. 6. 측두하악장애 환자에서 전측두근의 근활성 비대칭지수는 정상인에 비해 상당히 높게 나타났으며 이는 치료기간 동안 감소되는 경향을 나타내었다.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.483-489
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• 2001

The objective of this study was to investigate the effect of ripening on the quality of kimchi or freeze-dried/rehydrated kimchi. Kimchi stored/ripened at 0$\^{C}$ for 120 days was taken at an interval of 10 days and freeze-dried/rehydrated with water. The number of lactic acid bacteria(LAB), shearing force and sensory properties of kimchi ripened (Raw sample) or kimchi ripened/freeze-dried/rehydrated (F/D sample) were observed. The results were as follows: (1) The number of LAB of Raw and F/D samples decreased slightly during ripening for 120 days, while the pH of both samples decreased. The number of LAB in kimchi decreased up to 6∼16% of the original value by freeze-drying. (2) Ripening for 120 days did not affect shearing force of kimchi while freeze-drying increased markedly its shearing force. (3) Although overall acceptability and taste of Raw and F/D samples decreased gradually, the degree of change between two samples was different. The odor of Raw and F/D samples decreased slightly during ripening for 120 days while the degree of change between two samples was similar after 70 days of ripening. Moistness of Raw and F/D samples was maintained relatively stable during ripening. Chewiness of Raw sample decreased during ripening for 120 days while that of F/D sample was not affected by ripening. Color of Raw and F/D sample was changed during ripening while the degree of change between two samples was not significant. It can be concluded that the change of some sensory properties between Raw sample and F/D sample was affected by ripening for 120 days while the change in the number of LAB, pH and shearing force between both samples was not affected markedly by ripening.

• Journal of the Korean Society for information Management
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• v.7 no.1
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• pp.3-23
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• 1990

The evolution in information and communication technologies and the changing role in information and library systems are raised to force significan changes in Korea. A number of library schools started new subject in their curriculm and revised their present curriculum. As a result the rationale for the revision and contents of new subject is provided from 1970 decade. With long-ranging effect on the library profession we. in Korea, should review for our curricular implications. The information System Department in California state university and FIABID curriculum in Germany are proposed to consider in undergoing transformation in information and library science.