• 제목/요약/키워드: Department on Contents

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치간 삭제 후 불소 또는 수산화인회석 도포 시 재광화 및 탈회억제에 관한 연구 (Effect of remineralization and inhibition to demineralization after fluoride gel or hydroxyapatite paste application on stripped enamel)

  • 홍현실;김호영;성지영;조진형;김상철
    • 대한치과교정학회지
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    • 제40권4호
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    • pp.212-226
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    • 2010
  • 치간 삭제 후 재광화 및 치아우식 예방법을 찾기 위한 노력의 일환으로 1.23% 인산화불소 젤 또는 5%, 10% 수산화인회석함유 페이스트를 치간 삭제된 법랑질 표면에 도포하였고, 그 후 젖산탈회용액으로 처리하였다. 법랑질 표면의 재광화 및 탈회 후 결정구조 변화를 주사전자현미경으로 관찰하고 칼슘, 인, 불소 함량 등의 변화를 energy dispersive X-ray spectroscopy로 분석해서 비교하였다. 치간 삭제 후 5%, 10% 수산화인회석함유 페이스트를 도포한 군에서 칼슘과 인 함량이 증가하였고, 1.23% 인산화불소 젤 도포 군에서는 불소 함량이 증가하였다. 또한 모든 재광화 제제에서 법랑질 표면이 매끄럽고 부드러워졌으며 결정구조가 작고 치밀해짐을 관찰할 수 있었다. 10% 수산화인회석함유 페이스트로 재광화한 군은 탈회 후에도 칼슘과 인 함량이 증가된 채로 유지되었고, 5% 수산화인회석함유 페이스트로 재광화한 군은 탈회 후 인 함량이 증가된 채로 유지되었다. 치간 삭제 후 탈회 처리 시 대조군의 법랑질은 파괴양상이 심해 거친 굴곡으로 이루어진 불규칙한 표면 상태를 나타내었으나 불소 및 수산화인회석으로 재광화한 군에서는 법랑질의 파괴양상이 적어 작은 결정입자들과 미세공극이 유지되었다.

한국상용식품중(韓國常用食品中)의 무기질함량(無機質含量)에 대(對)한 연구(硏究) -III 우유와 청량음료중(淸凉飮料中)의 Na 및 K 함량(含量)에 대(對)하여- (Studies on the Mineral Contents in Korean Foods -III Sodium and potassium contents in milk and soft drinks-)

  • 박종식
    • Journal of Nutrition and Health
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    • 제9권3호
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    • pp.31-34
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    • 1976
  • This study was designed to find out the mineral contents in Korean foods and constitutes third report on sodium and potassium contents in milk and soft drinks, following part I on vegetables and fruits and part II on cereals. Ten samples of milk and eleven samples of soft drinks of different trade names were collected from the market and analyzed for the contents of sodium and potassium by atomic absorption spectrophotometry. The data will be used as a fundamental guide in planning sodium-restricted diets in Korea.

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VR콘텐츠의 인지에 미치는 시지각 요인이 실재감에 미치는 영향에 관한 연구 (Study on Influence of VR Visual Cognitive Factors on VR Contents cognition and Presence)

  • 박정호;최은영
    • 한국정보통신학회논문지
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    • 제22권7호
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    • pp.985-992
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    • 2018
  • 최근 HMD 장비의 발전 및 보급 확대와 함께 가상현실 콘텐츠의 개발도 늘어나고 있으나 개발되는 대부분의 가상 현실 콘텐츠는 사용자의 인지 능력 차이를 참작하지 않고 개발되고 있고, 가상현실 콘텐츠를 이용하는 이용자에 따라 느끼는 몰입감이나 현실감이 크게 차이 나고 있다. 본 연구에서는 문헌연구를 토대로 가상현실기반 콘텐츠 제작시 내용 인지에 미치는 시각적 요인들을 도출해 내고, 실험을 통해 이러한 요인들이 콘텐츠 내용 인지에 미치는 영향과 실재감과의 상관 관계에 관하여 연구를 진행하였다. 연구 결과, 시각요인 중 색상지각과 공간지각요인은 콘텐츠 인식 및 실재감에 유의미한 영향을 미치는 것으로 나타났으며, 운동지각 요인은 인지부조화로 멀미를 일으키고 콘텐츠의 정확한 인식에도 부정적 영향을 미친다는 것을 알 수 있었다. 또한 VR 콘텐츠의 인지는 실재감에 크게 영향을 미치는 것을 알 수 있었다.

온·오프라인 연계 체험형 어린이 박물관 콘텐츠 개발 및 만족도 조사 연구 (Development of interactive children's museum contents for online-offline experience and research on satisfaction level)

  • 이지은;이상원
    • 디지털융복합연구
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    • 제19권9호
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    • pp.59-65
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    • 2021
  • 본 연구는 비대면 서비스를 중심으로 온라인 박물관의 전시 콘텐츠를 온·오프라인 연계 체험 형태로 개발하여, 초등학생의 학습 효과에 긍정적인 영향이 있는지 밝히고자 한다. 본 연구에서 개발된 온·오프라인 박물관 콘텐츠는 기존 온라인 박물관을 바탕으로 분석하여 기존 전시물 유형과 직접 체험 요소가 보완된 콘텐츠를 결합하였으며, 혼합 매체 사용을 통해 학습을 증진시킨다는 Blended learning 이론을 적용하였다. 이를 통해 기존의 온라인 박물관의 한계점을 분석하고 새로운 온·오프라인 박물관이 기존 온라인 박물관에 비해 학습 효과가 있는지 비교 실험하였다. 실험 연구 결과, 공통적으로 직접 체험이 혼합된 콘텐츠가 높은 만족도 및 빈도 지수로 집계되었으며 [놀이형]과 [경험형] 유형의 직접 체험 콘텐츠가 간접 체험 유형의 콘텐츠보다 높은 만족도를 확인할 수 있었다. 본 연구를 통해 온라인 박물관이 제공해 줄 수 있는 콘텐츠 개발에 있어서 새로운 시사점과 발전 가능성을 제공하고 어린이 교육에 다양한 효과를 도모하고자 한다.

유아조리교육의 동기 및 교육내용의 고려사항에 따른 교육효과에 대한 연구: 교사의 인지를 중심으로 하여 (Teacher's Perception of Children Culinary Education Effectiveness by the Education's Motive and Contents Consideration)

  • 유지은;박란숙
    • 대한가정학회지
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    • 제50권4호
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    • pp.11-19
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    • 2012
  • This study aimed to investigate the impacts of children's culinary education motive and contents consideration on teachers perception of education effectiveness. The data was gathered from 226 of preschool teachers providing culinary education programs using the five-Likert scales. The preschools were chosen from three randomly selected districts in Seoul, South Korea. Descriptive analysis, factor analysis, and regression analysis were utilized for this study. The result indicate that culinary educators designed the contents of the program considering their convenience when their motive is passive, whereas others focussed on the educational purpose such as children's eating habit formulation, team work, and development of taste sense when their motive is active. The result also confirmed that culinary educators perceived the educational effectiveness (e.g., children's development of body, team work, and creativeness) in the course of designing culinary education contents when focusing on children's education.

Effects of In Vitro Degradation on the Weight Loss and Tensile Properties of PLA/LPCL/HPCL Blend Fibers

  • Yoon Cheol Soo;Ji Dong Sun
    • Fibers and Polymers
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    • 제6권1호
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    • pp.13-18
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    • 2005
  • PLA/LPCL/HPCL blend fibers composed of poly (lactic acid) (PLA), low molecular weight poly ($\varepsilon$-caprolactone) (LPCL), and high molecular weight poly ($\varepsilon$-caprolactone) (HPCL) were prepared by melt blending and spinning for bioab­sorbable filament sutures. The effects of blending time and blend composition on the X-ray diffraction patterns and tensile properties of PLA/LPCL/HPCL blend fibers were characterized by WAXD and UTM. In addition, the effect of in vitro degra­dation on the weight loss and tensile properties of the blend fibers hydrolyzed during immersion in a phosphate buffer solu­tion at pH 7.4 and 37$^{\circ}C$ for 1-8 weeks was investigated. The peak intensities of PLA/LPCL/HPCL blend fibers in X-ray diffraction patterns decreased with an increase of blending time and LPCL contents in the blend fibers. The weight loss of PLA/LPCL/HPCL blend fibers increased with an increase of blending time, LPCL contents, and hydrolysis time while the tensile strength and modulus of the blend fibers decreased. The tensile strength and modulus of the blend fibers were also found to be increased with an increase of HPCL contents in the blend fibers. The optimum conditions to prepare PLA/LPCL/HPCL blend fibers for bioabsorbable sutures are LPCL contents of $5 wt\%, HPCL contents of $35 wt\%, and blending time of 30 min. The strength retention of the PLA/LPCL/HPCL blend fiber prepared under optimum conditions was about $93.5\% even at hydrolysis time of 2 weeks.

Device Description Repository System Based on DDR Simple API

  • Cho, Yong-Soon;Lee, Young-Il;Jung, Hoe-Kyung
    • Journal of information and communication convergence engineering
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    • 제7권2호
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    • pp.203-208
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    • 2009
  • Recently, improved capabilities of the mobile device is represented in a demand for same level services with the desktop device services but the service that is developed for desktop device is not compatible with mobile devices. To fulfill these demands, it is needed to provide services with considering features of mobile devices. This means that CP(Contents Provider) must do contents transformation in order to make suitable contents on mobile device. For managing some information that is required to do contents transformation, we need the DDR(Device Description Repository) which can store and search a variety of device information to grasp the constraints on the mobile device as compared with desktop devices. Also, defining standard API is required to offer a service regardless of platforms. Hereupon W3C(World Wide Web Consortium) introduced DDR Simple API. However that specifies the limited functions of DDR, which is inevitable to be added for more precise search services. In this paper, we expanded DDR Simple API and implemented DDR that supports DDL(Device Description Language) conversion and storing and searching device information.

CP강의 디스크레이저 용접부의 경도특성에 미치는 B 함유량의 영향 (Effect of B Contents on Hardness Characteristic of Disk Laser Beam Welded CP Steels)

  • 박태준;유정우;강준일;한태교;진광근;강정윤
    • Journal of Welding and Joining
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    • 제29권1호
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    • pp.107-114
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    • 2011
  • CP steel was developed to reduce the weight and increase the strength of car body. When it was welded using state-of-the-art disk laser welding, the effected of boron on the microstructure and hardness were investigated. Welding power was fixed at 3.5kW and welding speeds were 4,8 and 12m/min. Full penetration occurred in welding speed of 12m/min and weld bead was almost unchanged with boron contents. But the welding speed increased, the upper and lower bead were narrowed. In a welding speed of more than 8m/min, underfill defects were formed on the bead bottom. The hardness of weld zone was somewhat fluctuation in fusion zone and HAZ showed the highest hardness values. The hardness of each region showed little change with the boron contents, and softening phenomenon occurred in the HAZ near the base metal regardless of the boron contents.

A new type of multimedia content with Chinese characters as the core-Barrage

  • Pan, Yang;Kim, KiHong;Yan, JiHui
    • International journal of advanced smart convergence
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    • 제11권2호
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    • pp.118-127
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    • 2022
  • Barrage language is a new media language based on Internet video. It is a representative expression of the Internet environment regardless of its format and content. As a unique movie viewing characteristic provided by the barrage function, the timeliness of feedback, entertainment, and interactivity of the content are excellent. Characteristic. Barrage language itself is closely related not only to the value of linguistic research, but also to the spread of the Internet in the Internet environment. Based on the current situation of Chinese video sites, this thesis explores how Barrage is an organic cycle of culture and consumption in a specific platform and group, and analyzes its propagation methods and effects. By analyzing the characteristics of content production patterns unique to the barrage culture, implications and reference values for production activities of other cultures, the effect of popularization on viewers and the production and consumption of the 'barrage' culture of the industry is studied, and furthermore, the 'barrage' culture is It was designed to be a reference for the development of the platform, internet culture, and animation industry culture.