• Restorative Dentistry and Endodontics
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• 제30권3호
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• pp.170-177
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• 2005

본 연구에서는 shade guide를 이용하여 치아의 색상을 결정하는데 있어 shade guide의 형태가 미치는 영향을 평가 하기 위해 시행하였다 8가지 서로 다른 색상 code (Al, A2, Bl, B2, B3, C2, C3, D3)를 사용하는 광중합 복합레진 (Esthet-X, Dentsply, USA)을 이용하여 각 색상마다 상악 중절치 모형, 치아형 shade guide, 도넛형 shade guide, 및 회색 shield를 포함하는 shade guide를 제작하고 무작위로 기호를 부여하였다. 제작된 치아 모형을 배열하고 전남 대학교병원 치과 진료처에 근무하는 19명의 수련의와 전남대학교 치과대학 2, 3학년 학생 65명을 대상으로 회색 배경 판과 D$_{65}$ 표준광 하에서 각 치아의 색상과 일치하는 shade guide를 선택하게 하였다. 연구 결과 Bl 색상은 실험에 적용한 3가지 형태의 모든 shade guide에서 약 95%의 가장 높은 정확도를 보였으며 , 색상간 색차가 가장 적은 B2와 C2는 3가지 형태의 모든 shade guide에서 서로 비슷한 정도의 교차 선택율을 보였다. 또한 관찰자에 상관없이 치아 형태의 shade guide는 가장 높은 정확도를 보인 반면 (p < 0.05), 도넛 형태의 shade guide는 가장 낮은 정확도를 보였다 (p <0.05).

• 한국산학기술학회논문지
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• 제20권9호
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• pp.382-389
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• 2019

스털링실버 판재를 콜드-다이 포징(cold-die forging)과 어닐링을 반복하는 폴딩공정을 이용하여 반지모양으로 가공하는 신공정을 제안하였다. 도넛모양으로 재단된 판재에 선폭 $0.43{\mu}m$인 격자를 각인하였다. 그 후 경사가 $45^{\circ}$, $60^{\circ}$, $75^{\circ}$인 다이(die)를 이용한 포징과 어닐링을 반복하여 폴딩하였다. 비교를 위해 어닐링을 생략한 시편 또한 준비하였다. 각인된 격자의 길이 변화를 측정하여, 공정과정에 따른 스트레인을 확인하였다. 버니어캘리퍼스, 비커스 경도 측정기(Vickers hardness tester)와 광학현미경, UV-VIS 컬러미터(colormeter)를 이용하여 크기, 경도, 미세구조, 표면색을 확인하였다. 어닐링을 생략하는 경우 크랙이 발생하였으나, 어닐링을 부가하는 경우 성공적으로 변형이 가능했다. 시편의 거시적인 스트레인을 분석한 결과, 최종공정 후 외경의 길이와 두께는 각각 감소하였지만, 내경의 길이와 폭은 각각 증가하였다. 시편의 미시적인 스트레인은 수평 방향에서 최대 +0.128 만큼 증가하였다. 비커스 경도의 경우, 열처리 시에는 감소하지만 폴딩공정 후에는 증가하는 경향을 나타내었다. 미세구조 관찰 결과 어닐링 직후 결정립의 크기가 증가하고 폴딩공정 직후는 감소하였다. Lab지수를 기준으로 색차는 모든 공정에서 10 이하로 확인되었다. 결국 도넛형태의 은 판재를 폴딩공정을 이용하여 성공적인 반지모양의 주얼리 제조가 가능하였다.

• 대한토목학회논문집
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• 제29권2D호
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• pp.275-286
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• 2009

도시의 발달과정에서 공공기관이 도심 외곽지역으로 이전하고 이에 따라 야기되는 기존 도심의 공동화 현상은 어느 정도 예견되는 현상이다. 그리고 부산시의 경우, 국내의 다른 도시들에 비해 도심쇠퇴 현상이 심각하게 진행되었다고 평가된다. 도심 활성화를 위한 접근방법에는 여러 가지가 있을 수 있겠으나 본 연구에서는 공공청사 주변 지역을 대상으로 청사주변 기성시가지의 침체 요인을 분석한다. 그리고 공공청사 이전에 따른 기성시가지의 활성화 방안과 그에 따른 영향을 인자분석 을 통해 논의하고자 한다. 따라서 본 연구의 목적은 도심의 활성화를 도모할 수 있는 방안을 제시하고 제시된 방안을 평가 하는데 그 목적이 있다. 이에 따라 본 연구는 부산광역시 동래구 복천동 일원 기성시가지에 입지한 동래구청사 이전계획을 사례로 동래구 구청사 및 주변 지역의 현황 및 문제점을 파악하고 이를 통하여 기성시가지의 침체 요인을 분석한다. 이 후 구청사 이전에 따른 청사주변 지역 즉, 동래구 복천동 일원의 기성시가지 활성화 및 특성화를 위한 기본방안 제시와 더불어 세부계획을 수립하고 이를 토대로 동래 지역 활성화에 어떠한 계획요소들이 영향을 미치는지에 대하여 인자분석을 통하여 분석결과를 도출하였다. 그 결과 5개의 주요 요인이 추출되었는데. 역사문화적 요인, 특성화 거리 조성 요인, 도시계획적 요인, 구청사 이전지 요인, 교통환경 개선요인 등이 주변지역에 영향을 미치는 주된 요인으로 분석되었다.

• 동아시아식생활학회지
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• 제1권2호
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• pp.115-127
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• 1991

Information on brew time for Samhaeju can get from the 26 kinds of classical literature, which deal with Samhaeju. Usually, Samhaeju is brewed on any day of the Boar in January of the lunar calendar. However, any day of the Boar in a year seams to be possible for the brew time. In the first step of the manufacture procedure, nonglutinous and glutinous rice are used with the same propontion. The nonglutious and glutinous rice ratio become higher on the 2nd and the 3rd step than in the 1st step. The amount of water adding to the Samhaeju-base is increased step by step. In the first step, processing type of the cereal is predominantly gruel type, which is followed by rice calce. In the 2nd step, rice cake and doughnut-type rice cake are more common type than gruel type. In the 3rd step, processing type of the cereal in Samhaeju is mostly steamed water-soaked rice. Companing China and Japan with Korea, there is difference in the processing types of the cereal. They use steamed water-soaked rice in any step. Nuruk(fermenter) is added to the cold processed cereal in the first step.

• 한국식품영양과학회지
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• 제27권3호
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.

• 한국식생활문화학회지
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• 제10권5호
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• pp.427-434
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• 1995

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).

• 치과방사선
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• 제25권1호
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• pp.89-97
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• 1995

The radiographic findings of soft tissue calcification in the oral and maxillofacial area was analysed using panoramic, skull P-A and intraoral radiographs in 250 patients. The obtained results were as follows ; 1. Salivary stone had the highest rate of occurrence at 46％(116 cases), followed by lymph node calcification(97 cases), phleholith(21 cases), multiple miliary osteoma(15 cases), antrolith(l case), vessel calcification(l case) and cysticercosis(1 case). 2. The prevalence of salivary stone was slightly higher in females, on the right side and in the middle-aged group and was especially higher in the submandibular gland(83％). The majority of them were round-shaped, homogeneously radiopaque and associated with sialodochitis. 3. The prevalence of lymph node calcification was higher in the female and old-aged group. Irregular shape and radiopaque bodies were seen in the cervical area, bilaterally. 4. The prevalence of phlebolith was slightly higher in the male, and the third decade group. The radiopaque bodies were 4-8 mm in diameter and had laminated appearance. 5. The prevalence of multiple miliary osteoma was higher in old-aged females. The numerous doughnut-shaped radiopaque bodies, sized 2-4 mm in diameter, were seen bilaterally in the cheek and were usually associated with the edentulous ridge.

• 로봇학회논문지
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• 제11권3호
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• pp.156-162
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• 2016

For the underwater localization, acoustic sensor systems are widely used due to greater penetration properties of acoustic signals in underwater environments. On the other hand, the good penetration property causes multipath and interference effects in structured environment too. To overcome this demerit, a localization method using the attenuation of electro-magnetic(EM) waves was proposed in several literatures, in which distance estimation and 2D-localization experiments show remarkable results. However, in 3D-localization application, the estimation difficulties increase due to the nonuniform (doughnut like) radiation pattern of an omni-directional antenna related to the depth direction. For solving this problem, we added a depth sensor for improving underwater 3D-localization with the EM wave method. A micro scale pressure sensor is located in the mobile node antenna, and the depth data from the pressure sensor is calibrated by the curve fitting algorithm. We adapted the depth(z) data to 3D EM wave pattern model for the error reduction of the localization. Finally, some experiments were executed for 3D localization with the fast calculation and less errors.

• 한국식품영양학회지
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• 제26권1호
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• pp.92-100
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• 2013

This study investigated the quality and antioxidative properties of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) added with Prunus yedoensis Matsumura (PYM) extract, vitamin C and BHT. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. The moisture contents of Gaeseong-juak added with PYM extract varied between 17.50% and 21.70%. Among the samples, the lowest moisture content was 2% Gaeseong-juak added with PYM extract. The contents of the samples obtained from crude protein, crude fat, crude ash were 4.47~4.73, 11.15~12.50, and 0.73~0.82%, respectively. The as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (p<0.001). The texture profile analysis of the Gaeseong-Juak was not significantly different at the samples. In the sensory test, the sample containing 0.5% PYM extract obtained good scores. The antioxidative effect of the Gaeseong-Juak significantly increased as the addition level increased, compared to the original Gaeseong-Juak (p<0.001). From these results, we suggest that PYM is a good ingredient for increasing the consumer acceptability and the functionality of Gaeseong-Juak.

• 한국식품영양과학회지
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• 제27권2호
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• pp.259-267
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• 1998

Typical characteristics of Mejus must be understood to get the basic data for setting up mass production system of traditional fermented soybean products. One hundred and twenty one Mejus were collected from various places and analyed. Most of shapes were rectangular and some were spherical, conical, cylindrical and doughnut types. The weight of Mejus was 0.4~4.2kg. Chemical analysis showed: moisture content, 9.73~58.22% ; pH, 4.95~8.15; acidity, 0.6~3.8% ; soluble protein content, 4.45~12.31%; soluble sugar content, 0.82~10.95%. Enzyme assay showed: $\alpha$-amylase activity, 5.0~874.2 units/g; $\beta$-amylase activity, 0.02~27.74units/g; acidic protease activity, 31.3~225.1unts/g; lipase activity 1.0~53.0units/g. Total viable cells were 3.72$\times$107~1.35$\times$1010cfu/g, and yeast and mold count 6.46$\times$104~8.91$\times$106cfu/g. respectively. $\alpha$-Amylase activity of a traditional Meju from Incheon showed the highest activity of 732.8 units/g(interior section) and 823.2units/g (exterior section). $\beta$-Amylase activity was the highest{3.57 units/g (interior sectin) and 4.25units/g (exterior section)} in Meju from Chunbuk. Acidic protease activity was the highest in sample from Seoul, whereas traditional Meju from Kyongnam showed the highest activity of 21.5units/g(interior section) and 37.5units/g(exterior sectin).