• The korean journal of orthodontics
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• v.33 no.6 s.101
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• pp.437-451
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• 2003

The purpose of this study was to measure maximum bite force and to investigate its relationship with anteroposterior, vertical, and transverse facial skeletal measurements. From among the dental students at the College of Dentistry, forty subjects (26 male and 14 female) were selected. With two sets of strain gauge, maximum bite force at the right and left first molars and anterior teeth was measured in the morning and afternoon. After taking lateral and posteroanterior cephalograms, fifty and nineteen variables were evaluated, respectively Paired t-tests and an independent t-test were done and correlation coefficients were obtained. 1. The maximum bite force at the first molars was $68.0\pm13.9kg$. in males and $55.6\pm10.5kg$ in females (p<0.05) while the force at the anterior teeth was $8.4\pm4.9kg\;and\;1.1\pm3.4kg$ respectively (p<0.05). 2. Some tendency for a greater value of maximum bite force at the preferred side was observed but not statistically significant (p>0.05). 3. Significant difference was observed between the strong bite force group and the weak bite force group in some cephalometric and other measurements (p<0.05). N-S-Ar, S-Ar-Go, FH-Hl, IMPA and MMO showed a significant difference in posterior maximum bite force (P). N-S-Ar and FH-H1 also showed a significant difference in anterior maximum bite force (A). 4. Several cephalometric variables showed some correlation with maximum bite force (p<0.05). N-S-Ar, S-Ar-Go, UGA, FH-H6, FH-H1, body weight and MMO were significantly correlated with posterior maximum bite force (P). Go-Me, P-1 and IMPA were significantly correlated with anterior maximum bite force (A).

• The korean journal of orthodontics
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• v.31 no.5 s.88
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• pp.517-523
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• 2001

Titanium miniscrews we being used increasingly as an anchorage for tooth movement, because they ate easy to place and to remove, increase the number of sites available, give minimum strain to patients regarding surgical procedures, and offer uneventful healing alter removal. The use of titanium miniscrews as an orthodontic anchorage has been reported in clinical case reports, but clinicians have experienced screw loosening when using such screws.' To our knowledge, there are no published reports evaluating the stability of miniscrews. Information about the length of miniscrews used in relation to the location is of some importance, as stability will vary depending on bone duality The purpose of this study was to evaluate a variety of Lengths of miniscrews (dimeter: 2mm) which were inserted in maxilla or mandible and to demonstrate in a dog model which miniscrew provides fundamental stability in the jaws. 10 mm long miniscrews in the maxilla and 8mm long: miniscrews in the mandible showed no clinical mobility and retained their position throughout an 8 weeks force (200g) application. The mucosal condition around the screws was healthy in cases in which miniserews were inserted in the alveolar bone between the roots and the head of the screws emerged into the attached gingiva. When the force application was terminated, radiographic analysis revealed neither rent resorption not periodontal pathology around the miniscrews that remained stable during the entire treatment period. This study suggests that if titanium miniscrews with adequate length are properly used depending on the location, they provide sufficient stability for orthodontic anchorage.

• The korean journal of orthodontics
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• v.34 no.4 s.105
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• pp.303-312
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• 2004

An unfavorable tipping movement can occur during the retraction of anterior teeth because orthodontic force is loaded by brackets positioned far from the center of resistance. To avoid this unfavorable movement, a compensating curved wire or lingual root torque wire is used. The purpose of this study is to investigate, using photoelastic material, the distribution of initial stress associated with the retraction of the incisors according to the degree of the compensating curve, to model changes associated with tooth ud alveolar bone structure. The following results were obtained by analysis of the polarizing plate of the effects of initial stress resulting from retraction of the anterior teeth: 1. When the incisors were retracted using combination archwire or sliding mechanics, the maximal polarizing pattern of the apical area decreased as the degree of the compensating owe increased from 0 to 15 to 30. 2. When the incisors were retracted by the combination archwire or sliding mechanics, the maximal polarizing pattern of the canine and premolar area increased as the degree of the compensating curve increased from 0to 15to 30. 3. A lower degree of polarizing patterns were associated with the combination archwire technique than the sliding mechanics technique at a given force. The above results indicate that there is no significant difference between the combination loop archwire technique and sliding mechanics, for the retraction of maxillary anterior teeth with decreased lingual tipping tendency by a compensating curve on the arch wire. However, the use of sliding mechanics is more effective for the prevention of lingual inclination of the anterior teeth, because the hook used in sliding mechanics is closer to the center of resistance of the maxillary anterior teeth.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.644-654
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• 2002

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was Prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.

• The korean journal of orthodontics
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• v.31 no.6 s.89
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• pp.601-610
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• 2001

The purpose of this retrospective study was to evaluate the level oi alveolar bone support of the erupted Permanent canine through the reconstructed cleft region compared to the contralateral canine on the non-cleft side. This study was limited to children with complete unilateral cleft lip and palate who underwent secondary alveolar iliac bone gvaft and the apices of the erupted canine roots were closed at the time of evaluation. With these criteria the study included 21 children whose average age at the time of bone graft reconstruction was 9.8 years, with a minimum of 12.4 years of age at the time of the evaluation. The study was limited to the use of iliac cancellous bone as the autograft material for reconstruction of the alveolar cleft. Cranial bone graft and other autogenous bone sources were excluded. The periapical radiographs were used to evaluate alveolar bone level of each canine. The percentages of root supported by the bone were established by dividing the amount of root covered with the bone by the anatomic root length. The canine oi the non-cleft side was used as an internal control and the canine on the cleft side was used as an experimental. There was a statistically significant difference in the alveolar bone support ratio between the control ($92.9\%$) and experimental canines ($8.7\%$). An average of $95\%$ level of alveolar bone support was achieved for the experimental canine in comparison to the control canine. Neither the presence of lateral incisor, nor the stage of root development of the canine at the time of the bone graft appeared to have affected the alveolar bone support ratio of the canine after the secondary bone graft.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.15 no.1
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• pp.71-81
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• 2005

The purposes of this study was to collect, analyze, and describe the MF exposure levels from subways in Korea and to measure and evaluate the MF levels generated from electric appliances used at general homes. The target subway lines were Seoul Metropolitan Line 1 to Line 8, Bundang Line, Incheon Line, Daegu Line, Gwangju Line, and Busan Line 1 and Line 2. We measured at each station in those subway lines and, all the train types (pantograph-equipped, motor-equipped, and common), and platform types(facing and isolating) were investigated by the distance(80, 200, 400 cm) from the train on 19 targeted subway lines using 3 magnetic field measuring devices (EMDEXII, Enertech Co.) during the survey from January till October, 2004. On the other hand, the levels of the 60Hz magnetic fields generated from 14 items of home electric appliances such as electric blankets, hair dryers, electric razors, etc. were measured at 10 general homes using 5 EMDEXII meters with a sampling interval of 1.5 second by the distance(surface, 30, 50, 100, 300cm ) from the target electric appliances. The survey results in the whole subway lines examined in this study were as follows; Seoul Metropolitan Line 4 using AC(alternating current) power source showed the highest mean value of $2.85{\mu}T$, followed by Seoul Metropolitan Line 1 running between Seoul and Incheon using AC($2.78{\mu}T$), Seoul Metropolitan Line 1 between Seoul and Uijongbu using AC($2.73{\mu}T$), Bundang Line using AC($1.79{\mu}T$), Seoul Metropolitan Line 1 connected from Yongsan using AC($1.67{\mu}T$), Seoul Metropolitan Line 1 between Seoul and Suwon using AC($0.79{\mu}T$), and so on. In general, the intensity of the magnetic field in the subway systems in Korea was significantly higher when using AC($2.14{\pm}0.91{\mu}T$) than when using DC($0.29{\pm}0.44{\mu}T$) power source. Among the home electric appliances examined, microwave ovens showed the highest mean value of $7.69{\mu}T$, followed by hair dryers($6.47{\mu}T$), vacuum cleaners($5.27{\mu}T$), televisions ($2.26{\mu}T$), electric blankets($1.38{\mu}T$), personal computers ($0.81{\mu}T$), and so on. Two items of electric appliances showed the excess value of $0.2{\mu}T$ at the distance of 30cm in the MF exposure level; electric razors $1.58{\pm}2.13{\mu}T$ and vacuum cleaners $0.48{\pm}0.44{\mu}T$. As a whole, this study showed a tendency that the shift of the MF levels according to the increase of distance from the electric appliances was lower than those of the results surveyed in UK and USA. As a result, this study is expected to suggest meaningful data for the future study in exposure assessment of magnetic fields and for the establishment of guidelines for subways and electric appliances in Korea. More detailed and large scaled exposure assessment studies should be performed continuously to get the various and useful information on health risk assessment of MFs in Korea.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.2 no.4
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• pp.71-102
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• 2007

There were many comprehensive analyses conducted within the existing research activities wherein factors affecting technology progress including investment in R&D vis-${\Box}$-vis their influences act as the determinants of TFP. Note, however, that there were few comprehensive analysis in the industrial research performed regarding the impact of the economy of scale as it affects TFP; most of these research studies dealt with the analysis of the non -parametric Malmquist productivity index or used the stochastic frontier production function models. No comprehensive analysis on the impacts of individual independent variables affecting TFP was performed. Therefore, this study obtained the TFP increase rate of each industry by analyzing the factors of the existing growth accounting equation and comprehensively analyzed the TFP determinants by constructing a comprehensive analysis model considering the investment in R&D and economy of scale (smallness by industry) as the influencers of TFP by industry. First, for the TFP increase rate of the 15 industries as a whole, the annual average increase rate for 1993${\sim}$ 1997 was approximately 3.8% only; during 1999${\sim}$ 2000 following the foreign exchange crisis, however, the annual increase rate rose to approximately 7.8%. By industry, the annual average increase rate of TFP between 1993 and 2000 stood at 11.6%, the highest in the electrical and electronic equipment manufacturing business and IT manufacturing sector. In contrast, a -0.4% increase rate was recorded in the furniture and other product manufacturing sectors. In the case of the service industry, the TFP increase rate was 7.3% in the transportation, warehousing, and communication sectors. This is much higher than the 2.9% posted in the electricity, water, and gas sectors and -3.7% recorded in the wholesale, food, and hotel businesses. The results of the comprehensive analysis conducted on the determinants of TFP showed that the correlations between R&D and TFP in general were positive (+) correlations whose significance has yet to be validated; in the model where the self-employed and unpaid family workers were used as proxy variables indicating the smallness of industry out of the total number of workers, however, significant negative (-) correlations were noted. On the other hand, the estimation factors of variables surrogating the smallness of scale in each industry showed that a consistently high "smallness of scale" in an industry means a decrease in the increase rate of TFP in the same industry.

• Food Science and Preservation
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• v.13 no.2
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• pp.144-153
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• 2006

The effects on deacidification of citrus fruits produced at early harvesting season for juice products were examined by heating treatment of raw fruits and electrodialysis of juice. Weight and total acidities were decreased by heating treatment for 40 hr at $25^{\circ}C,\;30^{\circ}C,\;35^{\circ}C\;and\;40^{\circ}C$, but $^{\circ}Brix$ and pH increased Sugar to acid ratio also increased. Total acidities were decreased from 1.25 (Oct30, 2004), 1.24 (Nov.5, 2004), 0.99 (Nov.13, 2004) and 0.98% (Nov.19, 2004) to 0.48 (Oct30, 2004), 0.51 (Nov.05, 2004), 0.37 (Nov.13, 2004) and 0.42% (Nov.19, 2004) by electrodialysis for 100 min respectively, and $^{\circ}Brix$ also slightly decreased, but solid to acid ratio was increased as a result. However pH and color remained almost unchanged by electodialysis. Also, free sugar contents of citrus juice little were changed, but organic acid content were decreased fairly. Narirutin and hesperidin content among flavonoids were slightly decreased by electrodialysis, but they were not significantly different. $K^+,\;PO_4^{2-},\;SO_4^{2-}\;and\;Cl^-$ content were decreased by electrodialysis, and $K^+$ contents decreased by more than 80% However, $Na^+$ consent was increased by about 2 times. Total polyphenol contents and electron donating abilities were decreased a little by electrodialysis but nitrite scavenging abilities were little changed. By acceptability test citrus juice prepared by electrodialysis for 100 min was superior to original citrus juice.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.248-253
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• 2017

This study was conducted to analyze the anti-oxidant activity of green juice containing barley sprouts. The specimens used in the experiments were supplied byCSJ company located in Jincheon-gun, Chungbuk province. Polyphenol and flavonoid was detected in Huttuynia cordata Thunb fermentation sprout juiceat $1.075{\pm}0.174mg/mL$ and $2.736{\pm}0.187\;quercetin\;mg/mL$, in organic dandelion at $1.048{\pm}0.173mg/mL$ and $2.685{\pm}0.245\;quercetin\;mg/mL$, kan andRakat $1.013{\pm}0.083mg/mL$ and $3.624{\pm}0.237\;quercetin\;mg/mL$, broccoli blending juice at $1.494{\pm}0.255mg/mL$ and $3.826{\pm}0.286\;quercetin\;mg/mL$, and barley sprouts at $1.043{\pm}0.220mg/mL$ and $1.990{\pm}0.223\;quercetin\;mg/mL$, respectively.Antioxidant activity testing revealed the electron donating ability of Huttuynia cordata Thunb fermentation sprout juice for DPPH was 81.97%. Moreover, the free radical scavenging ability measured by ABTS assay showed that the activity was increased in the order of broccoli blending juice, Huttuynia cordata Thunb fermentation sprout juice, organic dandelion, 'kan andRak', barley sprout, and thatthe effects were similar to those of ascorbic acid at $100{\mu}g/mL$. Statistical processing is using SPSS 24, analysis of distributed layout and Duncan's multiple range (p<0.05). Therefore, the use of functional assistance material of products in the future indicates that it is worth a healthy functional drink.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.352-362
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• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.