• The korean journal of orthodontics
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• v.21 no.3
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• pp.685-699
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• 1991

The purpose of this report is to review vertical dysplasia such as openbite or deep bite in skeletal Class III malocclusion and their treatment modality and to present two cases treated with MEAW. The results obtained were as follows A. Open bite case 1. The treatment time was 3 year 8 months. 2. Upper and lower incisors showed extrusion and especially lower anterior alveolar process showed remodelling. 3. The mesially inclined upper and lower molars were uprighted and especially lower first molars showed extrusion that means remodelling of alveolar bone. 4. Normal overbite and overjet were established. 5. Mandible showed slight clockwise rotation. 6. Maxilla showed slight downward bending of ANS part. 7. Upper lip showed downward drop and lower lip showed retraction and touch between upper and lower lip was established. 8. Tongue posture of post-treatment was more raised than pretreatment. B. Deep bite case 1. The treatment time was 1 year 8 months. 2. Upper incisors showed intrusion and labioversion and lower incisors showed slight intrusion and linguoversion. 3. The lower molars showed distal uprighting and intrusion and upper molars showed mesial movement and extrusion. 4. Normal overbite and overjet were established. 5. Maxilla did not show downward movement. 6. Mandible showed slight clockwise rotation. 7. Lower lip showed retraction and downward drop and upper lip showed downward drop.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.703-709
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• 1993

The changes in molecular size distribution of rice starch during extrusion cooking and simple heating of rice flour were compared and the effect of subsequent enzyme treatment on the molecular size was examined. A single-screw extruder was used with varing feed moisture contents ($17{\sim}29%$) and barrel temperatures ($100{\sim}150^{\circ}C$). An aluminium capsule immersed in oil bath ($100{\sim}200^{\circ}C$) was used for the simple heat treatment of rice flour. In case of extrusion cooking the mechanical energy input varied sharply at around 23% moisture content of the feed. At the feed moisture content of $17{\sim}23%$, a significant molecular size reduction of rice starch was observed by the gel permeation chromatography using Sephacryl S-1000 gel. The intact starch molecules of above $4{\times}10^{7}$ dalton were largely disintergrated by extrusion cooking of rice flour containing the moisture content less than 23%. It was mostly degraded further into the molecules having below $5{\times}10^{6}$ dalton by ${\alpha}-amylase$ treatment. But at the feed moisture content above 26% the starch did not show molecular size reduction either by extrusion cooking or by subsequent enzyme treatment. On the contrary little changes in molecular size of starch was occured by simple heating of rice flour containing the moisture less than 20%. but slight size reduction was observed at the moisture content above 23%, where the effect of ${\alpha}-amylase$ was also observed.

• Journal of the Korean institute of surface engineering
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• v.47 no.6
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• pp.282-286
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• 2014

Wear characteristic of the nitrided SKD61 which is a typical mold material using for the extrusion of Al6061 alloy was investigated. The surface of SKD61 was nitrided by salt bath and plasma processes. The thickness of surface nitride layer was about $8.9{\mu}m{\sim}21.3{\mu}m$. Reciprocating friction wear test conducted using pin on disk type indicated the plasma treatment followed salt bath has a lower friction coefficient and a smaller adhesive wear with Al6061 alloy. That was identified by the $Fe_4N$ which has a better wear resistance than FeN mainly formed by plasma nitriding.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.05a
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• pp.254-257
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• 2007

In this study, hydroformability and mechanical properties of pre- and post- heat treated Al6061 tubes at different extrusion type were investigated. For the investigation, as-extruded, full annealed and T6-treated Al 6061 tubes at different extrusion type were prepared. To evaluate the hydroformability, uni-axial tensile test and free bulge test were performed at room temperature and $200^{\circ}C$. Also mechanical properties of hydroformed part at various pre- and post-heat treatments were estimated by tensile test. And the tensile test specimens were obtained from hexagonal prototype hydroformed tube at $200^{\circ}C$. As for the heat treatment, hydroformability of full annealed tube is 25% higher than that of extruded tube. The tensile strength and elongation were more than 330MPa and 12%, respectively, when hydroformed part was post-T6 treated after hydroforming of pre- full annealed tube. However, hydroformed part using T6 pre treated tube represents high strength and low elongation, 8%. Therefore, the T6 treatment after hydroforming for as-extruded tube is cost-effective. Hydroformability of Al6061 tube showed similar value for both extrusion types. But flow stress of seam tube showed $20{\sim}50MPa$ lower value.

• Transactions of Materials Processing
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• v.13 no.1
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• pp.53-58
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• 2004

The microstructural changes of Al-Zn-Mg-Cu alloy containing Sc during hot extrusion and post heat treatment were investigated. Two kinds of Al-Sc alloys with different alloying elements (B1, B2) were hot extruded to make T-shape bars at extrusion temperature of $380^{\circ}C$, then the bars were solution treated at $480^{\circ}C$ for 2hrs followed by artificial aging at $120^{\circ}C$ for 24hrs. The interior microstructure of as extruded bar consisted of elongated grains, however, fine equiaxed grains were also observed around surface. The microstructural gradient suggested that different restoration process could proceed during the hot extrusion. For B1 and B2, different grain growth behaviors were found around the surface during the post heat treatment. Rapid grain growth behavior was observed for B1 around the surface, however, it was not observed for B2. Orientation pinning, which was related with the evolution of preferred orientation, and precipitation were thought to be responsible for the rapid grain growth.

• Journal of Ginseng Research
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• v.38 no.2
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• pp.146-153
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• 2014

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

• Journal of Korean Neurosurgical Society
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• v.62 no.6
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• pp.681-690
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• 2019

Objective : To determine whether the outcomes of percutaneous epidural neuroplasty (PEN) are influenced by the type of lumbar disc herniation (LDH) and evaluate the effectiveness of PEN in patients with single-level LDH. Methods : This study included 430 consecutive patients with single-level LDH who underwent PEN. Before treatment, the LDH type was categorized as bulging, protrusion, extrusion, and sequestration, while Pfirrmann grades were assigned according to imaging findings. Visual analog scale (VAS) scores for back and leg pain and success rates (Odom's criteria) were assessed at 1, 3, 6, and 12 months after treatment. Results : The mean preoperative VAS scores for back and leg pain were 6.90 and 4.23, respectively; these decreased after PEN as follows : 2.25 and 1.45, respectively, at 1 month; 2.61 and 1.68, respectively, at 3 months; 2.28 and 1.48, respectively, at 6 months; and 2.88 and 1.48, respectively, at 12 months (p<0.001). The decrease in VAS scores for leg pain was significantly greater in the extrusion and sequestration groups than in the other two groups (p<0.05); there were no other significant differences among groups. More than 70% patients exhibited good or excellent 12-month outcomes according to Odom's criteria. Subsequent surgery was required for 59 patients (13.7%), with a significantly higher rate in the extrusion (25.0%) and sequestration (30.0%) groups than in the bulging (7.3%) and protrusion (13.8%) groups (p<0.05). Nevertheless, subsequent surgery was not required for >70% patients with extrusion or sequestration. Patients with Pfirrmann grades 1-3 (14.0-21.5%) showed a significantly higher rate of subsequent surgery than those with Pfirrmann grade 0 (4.9%; p<0.05). Conclusion : Our findings suggest that PEN is an effective treatment for back and leg pain caused by single-level LDH, with the outcomes remaining unaffected by the LDH type.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1965-1974
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• 2020

Objective: This study consisted of two stages; the first was to determine the effect of extrusion and sieving treatments on the chemical properties of palm kernel cake (PKC), and accordingly, a follow-up experiment (second stage) was conducted to determine and compare the apparent metabolizable energy (AME), and protein and amino acid digestibility of extruded and sieved PKC. Methods: Two physical treatments, namely extrusion (using temperature profiles of 90℃/100℃/100℃, 90℃/100℃/110℃, and 90℃/100℃/120℃) and sieving (to 8 particles sizes ranging from >8.00 to 0.15 mm) were carried out to determine their effects on chemical properties, primarily crude protein (CP) and fiber contents of PKC. Based on the results from the above study, PKC that extruded with temperature profile 90/100/110℃ and of sieved size between 1.5 to 0.15 mm (which made up of near 60% of total samples) were used to determine treatments effect on AME and CP and amino acid digestibility. The second stage experiment was conducted using 64 male Cobb 500 chickens randomly assigned to 16 cages (4 cages [or replicates] per treatment) to the following four dietary groups: i) basal (control) diet, ii) basal diet containing 20% untreated PKC, iii) basal diet containing 20% extruded PKC (EPKC), and iv) basal diet containing 20% sieved PKC (SPKC). Results: Extrusion and sieving had no effect on CP and ash contents of PKC, however, both treatments reduced (p<0.05) crude fiber by 21% and 19%, respectively. Overall, extrusion and sieving reduced content of most of the amino acids except for aspartate, glutamate, alanine and lysine which increased, while serine, cysteine and tryptophan remained unchanged. Extrusion resulted in 6% increase (p<0.05) in AME and enhanced CP digestibility (p<0.05) by 32%, as compared to the untreated PKC while sieving had no effect on AME but improved CP digestibility by 39% which was not significantly different from that by extrusion. Conclusion: Extrusion is more effective than sieving and serves as a practical method to enhance AME and digestibility of CP and several amino acids in broiler chickens.

• Transactions of Materials Processing
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• v.15 no.2 s.83
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• pp.143-147
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• 2006

Effect of processing condition on the hot extrusion of Al-Zn-Mg-Sc alloy was investigated. For this purpose, hot compression test and FE-simulation were conducted via Thermecmaster-Z and DEFORM-3D, respectively. The microstructure evolution during hot extrusion and post heat-treatment was investigated and deformation mechanisms were analyzed by constructing processing map. FE-simulation results show that the temperature difference between container and billet has considerable influence on the final shape of extruded T-shape bar. The relation between applied load and processing time was predicted by the FE-analysis as well as punch speed vs. stroke chart.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.202-205
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• 2005

Effect of processing condition on the hot extrusion of Al-Zn-Mg-Sc alloy was investigated. For this purpose, hot compression test and FE-simulation were conducted via Thermecmasteer-Z and DEFORM-3D, respectively. The microstructure evolution during hot extrusion and post heat-treatment was investigated and deformation mechanisms were analyzed by constructing processing map. FE-simulation results show that the temperature difference between container and billet has considerable influence on the final shape of extruded T-shape bar. The relation between applied load and processing time was predicted by the FE-analysis as well as punch speed vs. stroke chart.