• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.26 no.2
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• pp.115-131
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• 2000

In the study of craniofacial deformity, it is very important that identifying the factor which can affect the morphology and which is closely related to the morphology, because it can not only improve the comprehension of growth and developmental process but also be applied in growth prediction and treatment modality. Several investigators have already mentioned the characterstics of head posture and airway space in relations to morphologic difference. But it is very meaningful work in clarifying the correlation between morphology, head posture and airway space that observing the change of head posture after morplologic change caused by operation and the change of airway space after same procedure. To investigate above correlation, I selected normal group which is consisted of 43 adults and mandibular prognathism group which is consisted of 47 adults who had been operated by sagittal split ramus osteotomy and were followed up more than 1 year. With their lateral skull radiograghs, reference lines which can evaluate each measuring points and areas without effect of postural change were first determined. And using above reference lines, change of airway space, positional change of tongue and hyoid, change of cranial and cervical angulations were measured. The results obtained from the study were as follows 1. In the change of head posture, the position of tongue and hyoid neighboring to pharynx is more closely related to the reference line of cervical column than to reference line of cranium. 2. After mandibular setback operation, the airway dimension was decreased to 81.6% of preoperative state at 1 month postoperatively and was slightly increased to 89.7% at 1 year postoperatively. 3. Posterior movement of tongue plays important role in decrease of airway dimension and inferior movement of hyoid was closely correlated with posterior movement of tongue. 4. Postoperative anterior movement of mandible, namely, morphologic relapse had correlation with relapse phenomenon of airway dimension. 5. Craniocervical angulation increased postoperatively. Especially in the postoperative early state, there was increased foreward inclination of cervical angulation rather than increase of cranial angulation. But at postoperative 1 year it was observed that cervical inclination was returned to preoperative state and cranial angulation was increased gradually. 6. Increase rate of airway dimension was correlated with the increase of cranial angulation from postoperative 1 month to 1 year. In conclusion, relapse tendency of airway dimension following increase of cranial angulation was found after mandibular setback operation and it is considered that increase of cranial angulation is one of compensatory mechanism in airway maintenance.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.35 no.4
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• pp.229-239
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• 2009

The purpose of this study is to evaluate the change in condylar position, width, and angle before and after orthognathic surgery using 3-dimensional computed tomograph. Pre and posterative 3-D CT was taken on 38 patients and through axial, frontal, sagittal measurements and by 3-dimensional reconstruction, the changes in condylar postion, mandibular width and angle were analyzed and others such as the difference in gender, operation and fixation method, setback length and in relation with temporomandibular disorders were done together too. The results were as follows: The inward rotation of condyle in axial condylar angle, the forward movement of right condyle in sagittal anterior-posterior distance, the superior movement of both condyles in sagittal superior-inferior distance, the decrease in gonial angle, the increase in mandibular width, the decrease in distance between the axial coronoid process distance and the increase in the frontal intercondylar distance were statistically significant. There were no statistically significant changes in gender difference, however in the difference in operation method, change in the gonial angle was observed and there was more change in bilateral sagittal split osteotomy group compared to two-jaw surgery group. In the difference in fixation method, the decrease in axial coronoid process distance and the change in sagittal anterior-posterior distance were statistically significant. In the difference in setback, the increase in setback didn't relate directly with the increased change in condyle position. In the relation with temporomandibular disorder, changes in left axial condylar angle and axial coronoid process distance were statistically significant. Changes in condylar position could be observed after the orthognathic surgery but it doesn't seem to have much of a clinical importance. The orthognathic surgery is effective in decreasing the mandibular angle, and it is not related with the temporomandibular disorder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1279-1284
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• 2011

Gelatinization properties of crude starches from acorns harvested in various countries (domestic (KAS), Chinese (CAS), and North Korea (NAS)) were analyzed, especially blue value, amylose contents, amylogram, particle size, and SEM (scanning electron microscope). Amylose contents of NAS, KAS, and CAS were 33.65%, 32.00%, and 30.48%, respectively, and a similar tendency was observed in blue value. According to amylogram, initial paste temperature was $72^{\circ}C$ for NAS and CAS and $71^{\circ}C$ for KAS, whereas peak viscosity was 580 BU for KAS and NAS and 570 BU for CAS. The cooling viscosity and setback of NAS and CAS were higher than those of KAS. The average particle size was 23.17 microns for KAS, 23.53 microns for CAS, and 82.14 microns for NAS; particle size ranging from 5~40 microns was highly distributed in KAS (68.9%) and CAS (73.8%), whereas 57.1% distribution was observed for 5~40 microns and 27.2% for >80 microns in NAS. Gelatinization ranges of SEM photography of CAS and NAS showed a more swollen, extremely disintegrated, and folded structure than that of KAS. From these results, gelatinization properties, especially viscosity, setback of amylogram, particle size, and SEM photography, differed according to the country.

• The korean journal of orthodontics
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• v.40 no.3
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• pp.145-155
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• 2010

Objective: Lateral cephalometric radiographs have been the main form of resource for assessing two dimensional anteroposterior airway changes. The purpose of this study was to evaluate the three dimensional volumetric change in the upper airway space in Class III malocclusion patients who underwent mandibular setback surgery. Methods: Three dimensional cone-beam computed tomographs (CBCT) and their three dimensional reconstruction images were analyzed. The samples consisted of 20 adult patients (12 males and 8 females) who were diagnosed as skeletal Class III and underwent mandibular setback surgery. CBCTs were taken at 3 stages - Baseline (1.8 weeks before surgery), T1 (2.3 months after surgery), and T2 (1 year after surgery). Pharyngeal airway was separated according to the reference planes and reconstructed into the nasopharynx, the oropharynx and the hypopharynx. Measurements at Baseline, T1, and T2 were compared between groups. Results: The result showed the volume of the pharyngeal airway decreased significantly 2.3 months after surgery (p < 0.001) and the diminished airway did not recover after 1 year post-surgery. The oropharynx was the most decreased area. Conclusions: These findings suggest that mandibular setback surgery causes both short-term and long-term decrease in the upper airway space.

• The korean journal of orthodontics
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• v.27 no.1
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• pp.21-33
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• 1997

The purpose of this study was to investigate the factors affecting the postsurgical mandibular stability for both one- and two jaw surgery. 18 for one-jaw surgerys and 24 for two-jaw surgerys among skeletal class III malocclusion patients who experienced orthodontic treatment and orthognathic surgery at Pusan National University Hospital were selected. Lateral cephalograms taken at the first visit, after presurgical orthodontic treatment, immediately after surgery and follow-up over 6 months, were traced. Based ANOVA, multiple linear regression analysis was completed for one-jaw surgery with postsurgical stability as the criterion and the magnitude of mandibular setback, the change of mandibular incisor height during surgery, the changes of mandibular plane angle and mandibular incisor angle during presurgical orthodontic treatment as affecting factors. Same analysis was completed for two-jaw surgery with postsurgical stability as the criterion and the magnitude of mandibular setback as affecting factor. The results were as follows : 1. In the one-jaw surgery cases, the magnitude of mandibular setback, the change of mandibular incisor height during surgery, the changes of mandibular plane angle and mandibular incisor angle during presurgical orthodontic treatment explained the variability in postsurgical stability with a significant $R^2$ value of 0.84. 2. In the two-jaw surgery cases, the magnitude of mandibular setback explained the variability in postsurgical stability with a significant $R^2$ value of 0,28.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.88-99
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• 2000

This study was perfomed to search for how properties of the starch viscosity appear in different qualities, when acetic acid is added. For this study, corn starch which belongs to A-type. Potato starch to B-type. and sweet potato starch to C-type were chosen as an experimental material. which was added to acetic acid controlled as pH 4.0, 4.5, and 5.0 at the time of before and after heating. After that, the viscosity properties of each starch was analyzed using Amylogram and Brookfield viscometer. As a result. the viscosity was shown high in an order of potato. sweet potato, and corn starch. According to addition of acetic acid. tile viscosity appeared to be low. The viscosity differences of before and after heating when the acid is added were shown as follows : Amylogram shows that the lower the pH is. the lower the viscosity is when the acid is added before-heating. In case the acid is added before-heating, gelatinization temperature, consistency and setback was increased. but breakdown decreased. In case the acid is added after-heating, the viscosity goes down at soon as it is added meanwhile consistency and setback was decreased. but breakdown increased. Such properties of the viscosity show a conspicuous variation in an order of potato. sweet Potato. and corn starch. Brookrield viscometer shows that the lower the apparent viscosity is. the lower pH is at the time of before-heating when the acid is added. In case of after-heating, when the acid is added. the apparent viscosity shows a higher inclination than that of before-heating in corn starch and sweet potato starch.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.87-91
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• 2012

Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and ${\beta}$-glucan levels ranged 11.13~14.37, 56.37~64.86 and 3.44~4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher ${\beta}$-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83~3.35 (g/g), but a lower water solubility index (WSI) of 8.67~11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The ${\beta}$-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Special Issue of the Society of Naval Architects of Korea
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• 2006.09a
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• pp.122-127
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• 2006

In case of lap joint fillet welds of thin plate, the example which is applicable to Plasma Welding increases substituting for the exiting TIG Welding but the quality of Plasma arc welding has a special feature influenced sensitively by the condition of welding caused by controlling the various parts of welding torch. This research is purposed to improve lap joint fillet welds of thin plate in high quality and attain the high productivity and it is examined that how the change of electrode tip angle and Setback has an effect on the quality of welding and it is investigated how the change of Setback and Standoff has an effect on Melting efficiency using Response Surface Analysis.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.105-110
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• 2003

The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. The gel consistency test, which is designed to detect differences in the texture of cooked rice of varieties that have a similar amylose content, had been turned out to be useful in this study. Both Suwon 232 and San Li Cun had higher amylose content, but were greatly different in gel consistency values. The results showed that setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using Texture analyzer indicated that amylose content was an important factor in terms of hardness development The study of Avrami kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.