• 대한치주과학회:학술대회논문집
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• 1998.11a
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• pp.34-35
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• 1998

• 대한치주과학회:학술대회논문집
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• 1994.12a
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• pp.62-63
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• 1994

• Journal of Yeungnam Medical Science
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• v.10 no.2
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• pp.417-422
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• 1993

Diagnosis of malignant germ cell tumors of the ovary is usually difficult because many ovarian neoplasms have similar clinical and radiologic manifestations. We reviewed retrospectively 12 cases of ovarian malignant germ cell tumor and evaluated with respect to size, mass characteristics on computed tomography for differential diagnosis. Endodermal sinus tumors were mainly cystic mass with some solid component and septations. Immature teratomas showed typical manifestations, such as fatty tissue, calcifications, cysts, and irregular shaped soft tissue densities. Dysgerminoma was mainly solid mass without cystic component, and mixed germ cell tumor showed nonspecific manifestations. All cases were relatively large in size, and young in age. In conclusion, CT findings of malignant germ cell tumors are helpful in differential disgnosis.

• Korean Journal of Plant Resources
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• v.20 no.1
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• pp.22-27
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• 2007

Effects of prunella vulgaris L., chrysanthemum indicum L. and pueraria Radix on plasma lipid composition and histological consideration were investigated in hyperlipidemic rats. Concentration of plasma ${\beta},-lipoprotein$ showed a tendence to decrease in prunella vulgaris L., chrysanthemum indicum L. and pueraria Radix treatment groups. However these values were showed not significantly different from control group. Concentration of plasma FFA in prunella vulgaris L., chrysanthemum indicum L. and pueraria Radix treatment groups showed a lower values compared to control group and concentration of plasma FFA of prunella vulgaris L. and pueraria Radix treatment group showed a lower values than prunella vulgaris L. and chrysanthemum indicum L. treatment group. Concentration of plasma glucose and triglyceride showed a tendence to decrease in prunella vulgaris L., chrysanthemum indicum L. and pueraria Radix treatment groups. However plasma glucose values showed not significantly different from control group. Plasma total cholesterol concentration showed a low and HDL-cholesterol concentration showed a high in prunella vulgaris L. and pueraria Radix treatment group. However LDL-cholesterol concentrations were not significantly different in treatment groups. Histological consideration of heart, liver and kidney in prunella vulgaris L. and pueraria Radix treatment groups showed a good features in fat accumulation condition than those of other treatment groups. However in the condition of high fat accumulation in tissues, heart, liver and kidney were showed a slight congestion and a bashed cell nucleus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1356-1363
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• 2015

The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.685-691
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• 1993

This study was designed to examine effects of the various levels of sardine and safflower oil mix on lipid contents of serveral tissues in dietary hyperlipidemic rats. Experimental oils were 16% butter(control group), 8% butter +8% olive oil(group 2) 8% butter+8% sardine oil(group 3) 8% butter+6% sardine oil+2% safflower oil(group 4), 8% butter+4% sardine oil+4% safflower oil(group 5),8% butter+2% sardine oil+6% safflower oil(group 6) and 8% butter+8% safflower oil(group 7). The diet administered to the male rats of Sprague-Dawley were fed for 4 weeks. In livers, total cholesterol and triglyceride, phospholipid concentrations were lowest in the group 5 and free cholesterol concentrations were lower in the groups 4 and 5, particularly. Total cholesterol and triglyceride concentrations in brain were significantly lower in the group 5 and phospholipids were lowest in the group 3, while free cholesterol were group 7. In testes, total cholesterol and triglyceride, phospholipid, free cholesterol concentrations were lower in the all experimental groups than the control group, but those of kidney were lower in the groups 3, 7 than in the control group. Feeding mixed oil having equal quantity of sardine oil and safflower oil were effective on the reduction of the lipid contents in the principal tissues. It might be due to the effects of appropriate ratios of P/S, 0.85 and n-6/n3-p, 2.85 in the test lipids.

• Journal of the Korean Vacuum Society
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• v.10 no.2
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• pp.201-206
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• 2001

The evolution of textures in Fe-Ni alloy thin films fabricated by PVD using a sputtering method was investigated with parameters such as deposition time and chemical composition. The textures of the as-deposited films were characterized by fibre-type. In Invar alloy(Fe-36.5 wt%Ni) thin film, the <110>//ND fibre texture as a starting component changed to the <210>//ND fibre texture with increasing deposition time. In Permalloy(Fe-81 wt%Ni) thin film, a mixture of the <221>//ND and <311>//ND fibres developed at the early stage of deposition, and then transformed to the <210>//ND fibre with increasing deposition time. These texture changes were discussed in terms of relationship with the microstructural evolution of the films.

• Transactions of the Korean Society of Automotive Engineers
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• v.4 no.1
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• pp.198-207
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• 1996

The effect of temperature, frequency and microstructure on fatigue crack propagation property of Ti-6A1-4V alloy has been investigated. The temperatures employed were room temperature, 20$0^{\circ}C$ and 40$0^{\circ}C$. The frequencies were 20Hz and 8 Hz. The microstructures tested were equiaxed and bimodal microstructures. Mechanical properties and fatigue crack growth rates were measured in different test conditions. From the experimental results, following conclusions were obtained. Bimodal microstructure showed superior fatigue crack growth resistance to equiaxed microstructure. Under all test conditions, fatigue crack growth rate increased with test temperature. Wine the frequency decreasing from 20Hz to 8Hz, fatigue crack growth rate increased.

• Korean Journal of Materials Research
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• v.8 no.9
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• pp.849-855
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• 1998

The purpose of this study was performed to compare to the characteristics (microstructure, phase change and hardness, erosion rate) of HVOF sprayed coatings with 20wt% NiCr claded and 7wt%NiCr mixed $\textrm{Cr}_{3}\textrm{C}_{2}$ powder. In the case of the 20wt% NiCr claded $\textrm{Cr}_{3}\textrm{C}_{2}$ powder, microstructural feature showed that the primary $\textrm{Cr}_{3}\textrm{C}_{2}$ was remained in the coating but was barely remained in the mixed $\textrm{Cr}_{3}\textrm{C}_{2}$ coating. As a results of XRD analysis, both 20wt%NiCr claded and 7wt% NiCr mixed $\textrm{Cr}_{3}\textrm{C}_{2}$ powder was decomposed during spraying but the degree of decomposition of the 20wt%NiCr claded was lower than 7wt%NiCr mixed $\textrm{Cr}_{3}\textrm{C}_{2}$ powder. After spraying the mixed powder for microhardness was higher than claded $\textrm{Cr}_{3}\textrm{C}_{2}$ powder and which was increased up to $\textrm{Hv}_{300}$= 1665 after heat treatment to $1000^{\circ}C$. however. 20wt%NiCr claded $\textrm{Cr}_{3}\textrm{C}_{2}$ became to decrease at $600^{\circ}C$ which was the maximum.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.780-787
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• 1989

The texturization properties of extrudate from isolated soybean protein and rice flour by extrusion cooking were investigated. The addition of up to 30% rice flur to isolated soy proetin could give more tenderness to the texturized extrudate. As the rice flour content increased, die temperature, nitrogen solubility index, and integrity index were decreased slightly with lower chewiness and gumminess. The water content of final extrudate was increased as the addition of rice flour increased, while density was maintained without variation, and rehydration ratio was decreased. The distribution of pressure profile during extrusion were in the range of $15-100kg/cm^3$. As the addition of rice flour increased, scanning electron micrographs demonstrated the gelatinized surface structure of rice starch and the increased air cell size of the testurized extrudate.