• 대한치과보철학회지
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• 제47권2호
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• pp.156-163
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• 2009

연구목적: 4종 구치용도재관(Full-porcelain-occlusal-surfaced PFG, Half-porcelain-occlusal-surfaced PFG, Empress 2, Ice Zirkon)과 선별된 한국음식의 fracture load와 dynamic cyclic load를 측정하여 구치용 도재관에 파절을 일으킬 가능성이 있는 한국음식을 선별하는데 있다. 연구재료 및 방법: 4종의 각 porcelain 보철물 system 당 15개의 축대칭을 이루는 crown을 제작했다. 이때 occlusal reduction은 1.5-2.0 mm로 했다(중심부 1.5 mm, 교두부 2.0 mm). 각 15개의 시편의 교합면 중앙부에 직경 5 mm의 stainless steel ball을 위치시킨 후 Instron 4465 universal testing machine(Instron, Norwood, MA USA)을 이용하여 5 mm/min의 crosshead speed로 수직 부하를 주어 파절을 일으키는 최대 부하(N)를 기록했다. 이후, 한국음식 중 삶은 게, 닭(뼈포함), 소갈비(뼈포함), 마른 오징어, 건멸치, 사탕, 호두껍질을 표본으로 설정하고 이들을 파절시키는 최대 부하(N)를 universal testing machine(Instron 4465) 에서 측정하여 기록했다. 각 항목당 15번을 측정했다. 음식물을 파절시킬 때 필요한 최대부하와 각 보철물의 파절저항을 비교하여 한국의 식습관과 도재를 이용한 보철물 파절의 상관관계를 조사하였다. fracture loads는 analysis of variance 와 Post Hoc tests를 이용해서 분석하였다($\alpha$=0.05). 차후에 위에서 얻은 결과를 바탕으로 Hydraulic Dynamic Fatigue Testing Machine(858 Bionix II, MTS systems, Eden Prairie, MN USA)를 이용하여 4종의 각 porcelain 보철물 system당 5개의 crown에 14Hz Cyclic Load를 가하여 crown에 파절을 일으키는 masticatory cycle수를 알아 보았다. Load 수치는 41.0 N(건멸치 파절강도), 169.0 N(마른오징어 파절강도), 382.9 N(닭뼈 파절강도), 2224.8 N(사탕 파절강도)로 설정하였다. 결과: 95% confidence intervals for mean fracture load는 2599.3-2809.1 N(완전도재교합면 PFG), 3689.4-3819.9 N(반도재교합면 PFG), 1501.2-1867.9 N(Ice Zirkon), 803.2-1188.5 N(Empress 2)로 나왔고 95% confidence intervals for dynamic cyclic load on fracture는 instron 상에서 도재보철물에 파절을 일으키지 않은 load인 2224.8 N(사탕 파절강도)와 382.9 N(닭뼈 파절강도)로 실험했을 때, 2224.8 N에서 4796.8-9321.2 cycles(완전도재교합면 PFG), 2224.8 N에서 881705.1-1143565.7 cycles(반도재교합면 PFG), 382.9 N에서 979993.0-1145773.4 cycles(Ice Zirkon), 382.9 N에서 564.1-954.7 cycles(Empress 2)로 나왔다. 결론: 통계학적으로 유의할 만한 차이가 그룹들 간 fracture load에서 나타났다. 한국음식물 중 소갈비(뼈포함)와 사탕(자두맛캔디)은 구치용 도재보철물을 파절시킬 가능성이 있는 음식물로 밝혀졌다. 단일수직부하에서는 파절이 생기지 않는 경우라 할지라도 dynamic cyclic load를 줄 경우 일정 주기 후에 파절이 생기는 결과를 얻을 수 있었다.

• 한국식품영양학회지
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• 제11권1호
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• pp.11-19
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• 1998

목포지역 산업체 근로자에 대하여 사무직, 생산직 별로 이들의 급식에 대한 태도, 식생활 행동 및 급식에 대한 기호도를 조사한 결과는 다음과 같다. 1. 조사 대상의 연령은 30∼39세가 50.7%, 학력은 사무직은 고졸 이상이었고, 생산직은 대부분 고졸이었으며, 건강상태는 56.7%가 보통이라고 하였다. 배식되는 주식, 부식의 양은 거의 알맞다고 하였고, 식품에 대한 기피현상은 생산직이 사무직보다 더 높게 나타났다. 2. 좋아하는 식사의 형태는 한식이었으며 식품을 선택시 사무직, 생산직 모두 가장 중요하게 생각하는 것은 맛이었다. 식생활에 악영향을 주는 요인은 음주, 결식, 편식 등이었다. 3. 주식류에 대한 기호도는 사무직, 생산직 모두 밥류 중에서는 흰밥(60.5%, 61.0%), 국수류에서는 칼국수의 기호도가 가장 높았으며 만두류 및 빵류에서는 사무직, 생산직 모두 채소빵을 선호하였고, 일품요리류의 경우 사무직은 쇠고기덮밥, 생산직은 회덮밥으로 다르게 나타났다. 4. 부식류에 대한 기호도는 사무직, 생산직 모두 된장국(37.5%, 31.5%), 김치찌개(30.5%, 28.8%), 조기매운탕(26.1%, 25.7%), 쇠고기장조림(32.5%, 30.5%), 생선구이(32.5%, 31.9%), 파전(20.7%, 25.1%), 게맛살(25.1%, 29.2%), 배추김치(44.5%, 46.3%), 새우젓(40.5%, 38.7%) 등으로 동일하게 선호하였으며 두 그룹 간에 기호도가 다르게 나타난 것으로는 사무직에서는 콩나물, 소갈비찜이었으며, 생산직에서는 시금치나물, 돼지갈비찜으로 나타났다. 5. 간식에 대한 기호도는 사무직, 생산직 모두 우유(50.3%, 48.5%), 송편(28.9%, 30.1%), 커피(30.8%, 32.5%), 식혜(18.8%, 17.5%)를 좋아하였으며 대체로 한국 전통음료에 대한 기호도가 높게 나타났다. 이상의 결과를 살펴볼 때 근로자의 식생활에 대한 가치관 정립과 올바른 영양지식을 바탕으로 한 식생활 교육이 필요하며 근로자를 위해 기호에 맞고 영양이 풍부한 동시에 경제적인 급식을 운영하기 위하여 먼저 급식집단에 대한 정기적인 기호조사를 실시한 다음 식단을 작성해야 하며 다양한 조리방법의 개발 및 위생적인 면의 질적인 향상이 필요하다고 생각된다. 또한 사무직과 생산직에서 차이를 보인 식단을 살펴보고 직종에 따른 근무시간을 고려한 식단 제공이 이루어져야 할 것으로 사료된다.

• Journal of Trauma and Injury
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• 제29권4호
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• pp.204-208
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• 2016

For an orthopaedic surgeon, the critical decisions to either amputate or salvage a limb with severe crushing injury with progressive ischemic change due to arterial rupture or occlusion can become a clinical dilemma at the Emergency Department (ED). And reperfusion injury is one of the fetal complications after vascular reconstruction. The authors present a case which was able to save patient's life by rapid vessel ligation at bedside to prevent severe reperfusion injury. A 43-year-old male patient with no pre-existing medical conditions was transported by helicopter to Level I trauma center from incident scene. Initial result of extended focused assessment with sonography for trauma (eFAST) was negative. The trauma series X-rays at the trauma bay of ED showed a multiple contiguous rib fractures with hemothorax and his pelvic radiograph revealed a complex pelvic trauma of an Anterior Posterior Compression (APC) Type II. Lower extremity computed tomography showed a discontinuity in common femoral artery at the fracture site and no distal run off. Surgical finding revealed a complete rupture of common femoral artery and vein around the fracture site. But due to the age aspect of the patient, the operating team decided a vascular repair rather than amputation even if the anticipated reperfusion time was 7 hours from the onset of trauma. Only two hours after the reperfusion, the patient was in a state of shock when his arterial blood gas analysis (ABGA) showed a drop of pH from 7.32 to 7.18. An imminent bedside procedure of aseptic opening the surgical site and clamping the anastomosis site was taken place rather than undergoing a surgery of amputation because of ultimately unstable vital sign. The authors would like to emphasize the importance of rapid decision making and prompt vessel ligation which supply blood flow to the ischemic limb to increase the survival rate in case of profound reperfusion injury.

• Journal of Chest Surgery
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• 제31권2호
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• pp.186-189
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• 1998

악성 간엽종은 유아와 태생기에서 매우 드문 종양이다. 악성간엽종은 성인에서 극히 드물고 섬유조직이외의 둘 또는 그 이상의 간엽성분으로 구성된 종양으로 결체조직의 어떤 형태로도 분화할 가능성이 있는 태생기 간엽에서 기원한다고 생각된다. 환자는 61세 남자로 2개월 전 가래를 동반한 기침을 주소로 검사를 받던 중 우폐상부에 매우 큰 종괴를 보이는 암종으로 입원하였다. 환자는 우폐상부 미세침윤조직검사상 편평상피세포암 의심하에 우전폐절제술을 받았다. 수술장 소견상 종괴는 흉벽과 심하게 유착되었으며 우폐하부까지 침습된 소견을 보이는 악성간엽종으로 진단되었다. 환자는 수술후 5,000rad의 방사선 조사를 받고 수술후 6개월째인 현재까지 재발징후없이 경과 관찰중이다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Journal of Periodontal and Implant Science
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• 제45권1호
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• pp.30-35
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• 2015

Purpose: Implant beds with an insufficient amount of cortical bone or a loss of cortical bone can result in the initial instability of a dental implant. Thus, the objective of this study was to evaluate the effect of bone cement grafting on implant initial stability in areas with insufficient cortical bone. Methods: Two different circumferential defect depths (2.5 mm and 5 mm) and a control (no defect) were prepared in six bovine rib bones. Fourteen implants of the same type and size ($4mm{\pm}10mm$) were placed in each group. The thickness of the cortical bone was measured for each defect. After the implant stability quotient (ISQ) values were measured three times in four different directions, bone cement was grafted to increase the primary stability of the otherwise unstable implant. After grafting, the ISQ values were measured again. Results: As defect depth increased, the ISQ value decreased. In the controls, the ISQ value was $85.45{\pm}3.36$ ($mean{\pm}standard$ deviation). In circumferential 2.5-mm and 5-mm defect groups, the ISQ values were $69.42{\pm}7.06$ and $57.43{\pm}6.87$, respectively, before grafting. These three values were significantly different (P<0.001). After grafting the bone cement, the ISQ values significantly increased to $73.72{\pm}8.00$ and $67.88{\pm}10.09$ in the 2.5-mm and 5.0-mm defect groups, respectively (P<0.05 and P<0.001). The ISQ value increased to more than double that before grafting in the circumferential 5-mm defect group. The ISQ values did not significantly differ when measured in any of the four directions. Conclusions: The use of bone cement remarkably increased the stability of the implant that otherwise had an insufficient level of stability at placement, which was caused by insufficient cortical bone volume.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.429-444
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• 2010

The purpose of this study was to examine the relationship between bone density and dietary intake for college women in their twenties. This study was performed on 160 female college students residing in Gangwon-do. It was conducted using ultrasound measurement of calcaneus bone density, anthropometric checkup and food-frequency questionnaires (FFQ) comprising 94 kinds of commonly consumed foods. Subjects were divided into two groups according to the T-score of bone density: a normal group (n = 113 persons, T-score ${\geq}1$) and a risk group (n = 47, T-score < 1.0). The average age of the subjects was 20.17 years and there was no significant difference between the two groups. Body weight and body fat percentage of the normal group were significantly higher than those of the risk group. The mean daily energy intake of the normal group was significantly higher than that of the risk group. Also, protein, fat, vitamin A, niacin, vitamin B6, folate, calcium, phosphorus, sodium, potassium, iron and zinc intake for the normal group were significantly higher than for the risk group. For the intake of the commonly consumed foods (or dishes) listed in FFQ, the mean daily intake amount of loaf bread, rice cake, potatoes, spicy beef soup, cucumber, seasoned spinach perilla leaves, crown daisy, stir-fried mushroom, sea mustard, beef rib, ham, chicken, mackerel, common squid, drink type curd yogurt, oriental melon and chocolate in the normal group was significantly higher than in the risk group. While, the mean daily intake of ramyun (instant noodle) and carbonated beverage by the normal group was significantly lower than that of the risk group. In conclusion, 20 something female college students showed a higher rate (26.9%) of the bone mineral density risk group (osteopenia or osteoporosis). For the risk group, the levels of nutrient and food intake were lower than in the normal group. Therefore, the bone density risk group needs to increase their nutrient intake and diet quality by increasing the intake of various foods. In addition, they should decrease the intake of foods, which are negative for skeletal health such as instant noodles and carbonated beverages.

• Journal of Animal Science and Technology
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• 제63권3호
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• pp.545-562
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• 2021

A 3 yr experiment was conducted to evaluate the influence of diet and feeding location on animal performance, carcass characteristics, whole blood counts, and internal parasite burden of lambs assigned to 1 of 4 treatments: 1) confinement fed 71% alfalfa, 18% barley pellet, 5% molasses, 0.013% Bovatec, 6.1% vitamin/mineral package diet (CALF), 2) confinement fed 60% barley, 26% alfalfa pellet, 4% molasses, 2.5% soybean-hi pro, 0.016% Bovatec, 7.4% vitamin/mineral package diet (CBAR), 3) field fed 71% alfalfa, 18% barley pellet, 5% molasses, 0.013% Bovatec, 6.1% vitamin/mineral package diet (FALF), and 4) field fed 60% barley, 26% alfalfa pellet, 4% molasses, 2.5% soybean-hi pro, 0.016% Bovatec, 7.4% vitamin/mineral package diet (FBAR). A year × location interaction was detected for ending body weight (BW), average daily gain (ADG), and dry matter intake (DMI); therefore results are presented by year. In all years, cost of gain and DMI were greater for CALF and FALF than for CBAR and FBAR feed treatments (p ≤ 0.03). In yr 2 and 3 field treatments had greater ending BW and ADG than confinement treatments. For all years, diet did not affect ending BW or ADG. In yr 1 dressing percent and rib eye area were greater for field finished lambs than confinement finished (p ≤ 0.02) and Warner-Bratzler shear force was greater for CALF and FALF (p = 0.03). In yr 2 lambs in FALF and FBAR treatments had greater leg scores and conformation than CALF and CBAR (p = 0.09). In yr 1, FALF had a greater small intestine total worm count than all other treatments. In yr 1, ending Trichostrongyle type egg counts were greater for FALF (p = 0.05). In yr 2, ending Nematodirus spp. egg counts were greater for FALF and lowest for CBAR (p < 0.01). Abomasum Teladorsagia circumcinta worm burden was greater in CALF than all other treatments (p = 0.07) in yr 2. While field finishing lambs with a grain- or forage-based diet we conclude that it is possible to produce a quality lamb product without adverse effects to animal performance, carcass quality or increasing parasite burdens.

• 한국식품위생안전성학회지
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• 제38권6호
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• pp.551-556
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• 2023

본 연구는 in vtiro 상에서 부위별 염소고기 열수 추출물의 항산화 활성을 측정하고 추출물 처리에 따른 암세포 주의 세포자멸사 관련 단백질 발현 수준의 변화를 확인하였다. 부위별 염소고기 열수 추출물의 경우, 앞다리, 뒷다리, 등심 및 갈비 부위의 분할육으로 제조하였다. 제조된 열수추출물 중 앞다리와 뒷다리 부위 추출물의 ABTS 라디칼 소거능이 다른 두 부위 추출물보다 유의적으로 높게 나타났다(P<0.05). BAX, p53, p21의 단백질 발현량은 부위에 따른 염소고기 열수추출물 처리 시 AGS 세포주 및 HT-29 세포주에서 모두 비슷한 수준으로 나타났다. 단지, 등심 부위 열수 추출물 처리 시 HT-29 세포주의 p53 발현량이 대조군과 비교하여 유의적으로 높았다(P<0.05). 본 연구 결과는 염소고기 열수 추출물의 항산화 활성 및 일부 세포자멸사 관련 단백질 발현량 변화가 부위에 따라 다르게 나타남을 보이고 있으나 본 결과는 in vitro에서만 수행된 것으로써 결과의 적용 또는 일반화에 한계가 있기 때문에 in vivo에서 후속 연구가 필요하다.

• 치과방사선
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• 제28권2호
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• pp.435-459
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• 1998

In order to achieve a successful endodontic treatment, root canals must be obturated three-dimensionally without causing any damage to apical tissues. Accurate length determination of the root canal is critical in this case. For this reason, I've used the conventional periapical radiography, Digora/sup (R)/(digital imaging system) and Root ZX/sup (R)/(the frequency dependent type apex locator) to measure the length of the canal and compare it with the true length obtained by cutting the tooth in half and measuring the length between the occlusal surface and the apical foramen. From the information obtained by these measurements, I was able to evaluate the accuracy and clinical usefulness of each systems. whether the thickness of files used in endodontic therapy has any effect on the measuring systems was also evaluated in an effort to simplify the treatment planning phase of endodontic treatment. 29 canals of 29 sound premolars were measured with #15, #20, #25 files by 3 different dentists each using the periapical radiography. Digora/sup (R)/ and Root ZX/sup (R)/. The measurements were then compared with the true length. The results were as follows: 1. In comparing mean discrepancies between measurements obtained by using periapical radiography(mean error: -0.449±0.444 mm), Digora/sup (R)/(mean error: -0.417±0.415 mm) and Root ZX/sup (R)/(mean error: 0.123±0.458 mm) with true length. periapical radiography and Digora/sup (R)/ system had statistically significant differences(p<0.05) in most cases while Root ZX/sup (R)/ showed none(p>0.05). 2. By subtracting values obtained by using periapical radiography, Digora/sup (R)/ and Root ZX/sup (R)/ from the true length and making a distribution table of their absolute values. the following analysis was possible. In the case of periapical film. 140 out of 261<53.6％) were clinically acceptable satisfying the margin of error of less than 0.5 mm. 151 out of 261 (53,6％) were acceptable in the Digora/sup (R)/ system while Root ZX/sup (R)/ had 197 out of 261(75.5％) within the limits of 0.5mm margin of error. 3. In determining whether the thickness of files has any effect on measuring methoths, no statistically significant differences were found(p>0.05). 4. In comparing data obtained from these methods in order to evaluate the difference among measuring methods, there was no statistically significant difference between periapical radiography and Digora/sup (R)/ system(p>0.05), but there was statistically significant difference between Root ZX/sup (R)/ and periapical radiography(p<0.05). Also there was statistically significant difference between Root ZX/sup (R)/ and Digora/sup (R)/ system(p<0.05). In conclusion, Root ZX/sup (R)/ was more accurate when compared with the Digora/sup (R)/ system and periapical radiography and seems to be more effective clinically in determining root canal length. But Root ZX/sup (R)/ has its limits in determining root morphology and number of roots and its accuracy becomes questionable when apical foramen is open due to unknown reasons. Therefore the combined use of Root ZX/sup (R)/ and the periapical radiography are mandatory. Digora/sup (R)/ system seems to be more effective when periapical radiographs are needed in a short period of time because of its short processing time and less exposure.