• Journal of Korean Neurosurgical Society
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• v.61 no.5
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• pp.559-567
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• 2018

Objective : The aim of this study was to evaluate the effect for biodegradable screws containing bone morphogenetic protein-2 (BMP-2) in an osteoporotic rat model. Methods : Twenty-four female Wistar rat (250-300 g, 12 weeks of age) were randomized into four groups. Three groups underwent bilateral ovariectomy (OVX). Biodegradable screws with or without BMP-2 were inserted in the proximal tibia in two implantation groups. The extracted proximal metaphysis of the tibiae were scanned by exo-vivo micro-computed tomography. Evaluated parameters included bone mineral density (BMD), trabecular bone volume (BV/TV), trabecular number, trabecular thickness, and trabecular separation (Tb.Sp). The tibia samples were pathologically evaluated by staining with by Hematoxylin and Eosin, and trichrome. Results : Trabecular formation near screw insertion site was evident only in rats receiving BMP-2 screws. BMD and BV/TV significantly differed between controls and the OVX and OVX with screw groups. However, there were no significant differences between control and OVX with screw BMP groups. Tb.Sp significantly differed between control and OVX and OVX with screw groups (p<0.05), and between the OVX and OVX with screw BMP group (p<0.05), with no statistically significant difference between control and OVX with screw BMP groups. Over the 12 weeks after surgery, bone lamellae in direct contact with the screw developed more extensive and thicker trabecular bone around the implant in the OVX with screw BMP group compared to the OVX with screw group. Conclusion : Biodegradable screws containing BMP-2 improve nearby bone conditions and enhance ostoeintegration between the implant and the osteoporotic bone.

• Journal of Animal Environmental Science
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• v.20 no.1
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• pp.1-8
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• 2014

The study on design criteria of solid-liquid separator for dairy farms was done by testing various screens, presses, and RPMs of screw auger with remodeled screw-press type pig-manure separator. The moisture content of separated solid increase from 68.3% to 74.2% as auger rotating speed increased from 9.8 to 29.2 RPM at 34.8 kPa of pressure and 1.0 mm of slit wedge wire screen condition. The moisture contents of separated solid were 72~77%, work efficiencies were 16~18 kg/min at 1.0 mm of slit wedge wire screen. The efficiency was higher than one at 0.5 mm of slit wedge wire screen, which was used to separate for pig manure. The best work efficiency was 18 kg/min at 42.5 kPa, 1.0 mm slit screen. The separated solid moisture content was 75% at this condition.

• Proceedings of the Korean Society of Veterinary Clinics Conference
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• 2009.10a
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• pp.248-248
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• 2009

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.06a
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.163-169
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• 2001

To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 16$0^{\circ}C$ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.412-419
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• 2000

본 연구는 오징어, 쌀가루 및 탈지콩가루를 혼합하여, 압출성형 공정을 이용하여, 새로운 스낵제품을 만들고자 수행하였다. 실험실용 single-screw extruder를 이용하여 제품의 낮은 전단력과 높은 팽화율을 목적으로 수 차례 실험한 결과, 15.7%의 혼합물수분과 16$0^{\circ}C$의 조리 오도가 비교적 좋은 제품 생산조건으로 나타났다. 이 조건에서 냉동 건조 오징어가루나 아주 곱게 갈은 생 오징어를 다른 재료들과 혼합하여 최종 제품들을 만들었다. 전단력은 두 오징어 첨가제품간에 유의성 있는 차이는 없었으나, 팽화율의 경우는 생 오징어를 첨가하여 만든 제품이 냉동 건조시킨 오징어를 첨가하여 만든 제품에 비해 유의적으로 높았다. 소비자 관능검사 결과 생 오징어로 만든 제품이 냉동 건조시킨 오징어로 만든 제품에 비해 유의적으로 높았다. 소비자 관능검사 결과 생 오징어로 만든 제품이 냉동 건조시킨 오징어로 만든 제품에 비해 외관, 맛, 향, 그리고 전체적 면에서 선호도가 높았다. 결론적으로 본 연구는 단백질이 풍부한 오징어와 탈지 코가루를 쌀가루에 첨가하여 비교적 팽창이 잘된 스낵제품을 생산할 수 있는 조건을 제시하였으며, 이 결과는 차후 제품개발의 기반으로 사용할 수 있을 것이라고 본다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.33 no.2
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• pp.121-123
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• 2007

Foreign bodies with a sharp edge which are accidentally swallowed are likely to become lodged in the stomach. An animal study was undertaken to determine the outcome of orthodontic anchorage screw ingestion. The radiographic findings of ten Mongolian dogs that ingested a total of 10 orthodontic anchorage screws and 10 reamers (both a screw and a reamer per dog) were evaluated. The study showed that all orthodontic anchorage screws and reamers reaching the stomach spontaneously passed, with the exception of two reamers. Further investigation of clinical cases might be necessary to determine whether the results of our animal study are in accordance with clinical findings.

• Journal of Bio-Environment Control
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• v.2 no.1
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• pp.16-26
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• 1993

A sundry system is one of popular systems for composting livestock manure, of which main honest is to utilize unlimited, clean, and free solar radiation. A sundry system with a composter of two horizontal screw-type concrete ducts at different height, was constructed and operated for three days for each test in May, 1993, to evaluate its composting performance. Four treatments of the mixture ratio of swine manure and saw dust (manure : sawdust= 1 : 1.25, 1 : 1, 1 : 0.7, 1 : 0.5) were implemented to evaluate the effect of the mixture ratio on degradation of the composting materials of a sundry system with a screw-type composter. Maximum temperature of the composting materials was over 5$0^{\circ}C$ at D1 or D2 (one or two days after operation starts) for each test. Mean C/N ratio and water contents of the materials were reduced by more than 15 and 20％, respectively. Microbial density of each test showed a typical variation with the lapse of the composting time. Mesophilic microorganism seemed to play more important role on degradation of the materials than thermophilic. A sundry system with a screw-type composter can be considered as a feasible system on basis of maturity data. The conclusion was completely reverse from that of Choi et at., although both adopted a sundry system. A further study is recommended to pursue the cause of better performance of the screw-type composter, whether it was due to affirmative weather or more efficient composter.

• Journal of Veterinary Clinics
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• v.31 no.6
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• pp.519-522
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• 2014

A 2-year-old, 2 kg Maltese dog was evaluated for progressive tetraparesis and neck pain. The dog had been treated with steroids for the preceding 2 weeks after unknown trauma but was deteriorating progressively and had become tetraparetic. The dog was presented with a non-ambulatory tetraparesis. Radiographic and computed tomographic examinations revealed a transverse C2 fracture with subluxation of the atlantoaxial joint and C2-C3. In addition, hydrocephalus was observed on magnetic resonance imaging. Stabilization of C1-C3 using screws, wires, and polymethyl methacrylate (PMMA) was performed. Application of ventral screws, wires, and PMMA resulted in improvement of the clinical signs after 4 weeks, and the dog could walk as before the tetraparesis 6 weeks after the operation. This stabilization method is an effective surgical treatment for management of cervical instability.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.