• Journal of the korean academy of Pediatric Dentistry
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• v.11 no.1
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• pp.7-12
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• 1984

This study was undertaker to observe the longitudinal change by orthodontic treatment for early Class III malocclusion in primary and mixed dentition. Cephalometric roentgenograms of 8 children with Class III malocclusion obtained during activator therapy were measured and compared with those obtained before activator therapy. The following results were observed. During treatment with activator; 1. The maxilla became retrueded in A,C,E, and K and protruded in F, G, H, and J. 2. The mandible became retruded in A,C,E, and F and F and protruded in H and J. No difference was observed in G and K. 3. Gonial angle became reduced in A,C,E,F, and K and increased in H. No difference was observed in G and J. 4. The steepness of mandibular plane became reduced in C,E,F,G,H, and J and increased in A. No difference was observed in K. 5. The inclination of upper incisor became more labially in A,C,E,G,H,J, and K. No difference was observed in F. 6. The inclination of lower incisor became more lingually in all cases.

• Korean Journal of Materials Research
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• v.12 no.6
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• pp.470-475
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• 2002

The effects of the conditions of the collector formation on electrical characteristics of the packaged SiGe hetero-junction bipolar transistors (HBT) were investigated. While the DC characteristics of SiGe HBTs such as IV characteristic, forward current gain, Early voltage, and breakdown voltage were hardly changed after packaging, the AC characteristics such as $f_{\tau}\; and\; f_{max}$ were degraded severely. With the rise of the collector concentration, the break-down voltage decreased but the $f_{\tau}$ increased. Additionally, $\beta$ and $f_{\tau}$ values were kept high in the range of elevated collector current due to the increase of the critical current density for the onset of the Kirk effect. The devices As implanted before the collector deposition showed lower breakdown voltage and higher $f_{\tau}$ than the others, which seems to be originated from the As up-diffusion resulting in the thinner collector.

• Communications of the Korean Mathematical Society
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• v.12 no.1
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• pp.157-163
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• 1997

Based on a n-regular polygon $P_n$, we show that $r_n = 1/(2 \sum^{[(n-4)/4]+1}_{j=0}{cos 2j\pi/n)}$ is the ratio of contractions $f_i(1 \leq i \leq n)$ at each vertex of $P_n$ yielding a symmetric gasket $G_n$ associated with the just-touching I.F.S. $g_n = {f_i $\mid$ 1 \leq i \leq n}$. Moreover we see that for any odd n, the ratio $r_n$ is still valid for just-touching I.F.S $H_n = {f_i \circ R $\mid$ 1 \leq i \leq n}$ yielding another symmetric gasket $H_n$ where R is the $\pi/n$-rotation with respect to the center of $P_n$.

• BMB Reports
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• v.28 no.1
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• pp.62-67
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• 1995

Thioredoxin f from pea leaves was purified to homogeneity and characterized. The purification steps involved ammonium sulfate fractionation, heat treatment, Sephadex G-75 and G-50 gel filtration, and hydroxyapatite and DEAE ion exchange chromatography. The monomeric molecular weight of purified pea thioredoxin f determined by SDS polyacrylamide gel electrophoresis was 12,000. The purified protein was active in the presence of reducing agents, such as dithiothreitol, at an alkaline pH (7.8~8.5). It was stable against heat such that more than 40% of its maximum activity remained after treatment at $90^{\circ}C$ for 10 min. Pea thioredoxin f was able to reduce insulin and was specific only to pea chloroplast fructose-1,6-bisphosphatase.

• Bulletin of the Korean Mathematical Society
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• v.55 no.5
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• pp.1529-1561
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• 2018

Let f and g be nonconstant meromorphic (entire, respectively) functions in the complex plane such that f and g are of finite order, let a and b be nonzero complex numbers and let n be a positive integer satisfying $n{\geq}21$ ($n{\geq}12$, respectively). We show that if the difference polynomials $f^n(z)+af(z+{\eta})$ and $g^n(z)+ag(z+{\eta})$ share b CM, and if f and g share 0 and ${\infty}$ CM, where ${\eta}{\neq}0$ is a complex number, then f and g are either equal or at least closely related. The results in this paper are difference analogues of the corresponding results from.

• Korean Journal of Microbiology
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• v.28 no.2
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• pp.169-173
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• 1990

For the overproduction of L-phenylalanine using Escherichia coli, the authors constructed various recombinant plasmids including pMW 10, pMW 11 and pMW 12. The $aroF{FR}$ and $pheA^{FR}$ genes for the production of L-phenylalanine were isolated from Escherichia coli MWEC 101-5 strains. The productivity and atability of Escherichia coli regulatory mutants containing recombinant plasmids were investigated to evaluate the efficiency of the $aroF^{FR}$ and $pheA^{FR}$ genes. The MWEC 101-5/pMW 11 strain produced 24.3g/l of L-phenylalanine while its stability was 73.8 percent. The specific activity of prephenate dehydratase in the MWEC 101-5/pMW 11 strain increased by 26-fold compared with that of Escherichia coli K-12.

• Journal of Korean Academy of Nursing
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• v.36 no.6
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• pp.917-924
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• 2006

Purpose: This study was to examine the effects of electrical muscle stimulation therapy on chronic knee pain in the elderly. Method: The research design was a one-group pretest-posttest design. The subjects were 45 (TE: 17, SE: 15, SY: 13) elderly, 65 years old and above with chronic knee pain. Pain was measured by the S-F McGill Pain Questuionnaire (S-F MPQ) and Arthritis Impact Measurement Scale (AIMS). Electrical muscle stimulation therapy experimental treatment was applied for 12 weeks, 3 times/week, 15 min/time. Data was collected from March 2005 to February 2006. Data was analyzed using the SPSS PC+ 12 version. Results: After receiving electrical muscle stimulation therapy, chronic knee pain in TE (S-F MPQ: t=-62.143, p=.000, AIMS: t=-29.155, p=.000), SE (S-F MPQ: t=-76.345, p=.000, AIMS: t=-39.323, p=.000), and SY (S-F MPQ: t=-43.691, p=.000, AIMS: t=-30.306, p=.000) groups were significantly decreased. Conclusion: Electrical muscle stimulation therapy can be a better effective primary nursing intervention for chronic knee pain for community dwelling elderly people with TE, SE, and SY.

• Textile Coloration and Finishing
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• v.22 no.4
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• pp.349-355
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• 2010

To investigate the half-degumming of raw silk, the degumming was carried out with soap or sodium carbonate or sodium bicarbonate and some mixed agents at $80^{\circ}C$ for 15 and 30 minutes. With soap of 20~25%o.w.f. degumming losses were about 7~12%. Degumming losses with sodium carbonate of 2~5%o.w.f. were about 6~15%. And about 6~12% wright losses were observed in the degumming with sodium bicarbonate of 20~30%o.w.f. In the degumming with the mixed degumming agents of soap and sodium carbonate, degumming losses were 9~15% with 5%o.w.f. soap and 2~5%o.w.f. sodium carbonate. Sodium carbonate was more effective on the removal of sericin from raw silk than soap. During drying generally half degummed silk yarns stuck together to result in harsh and hard lumps by the adhesion and solidification of the residue sericin of partially degummed silk. Sodium hydrosulfite in degumming agent effectively protected the adhesion of half degummed silk yarns.

• 한국초전도학회:학술대회논문집
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• v.12
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• pp.4-4
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• 2002

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1619-1625
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• 2012

The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at $10^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F1), 1 day at $15^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F2), storage at $-1^{\circ}C$ (S1), or at $-2.5^{\circ}C$ (S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at $-2.5^{\circ}C$, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at $-1^{\circ}C$ was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at $10^{\circ}C$ for 5 days followed by storage at $-2.5^{\circ}C$ for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.