• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제36권2호
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• pp.119-124
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• 2010

Introduction: Surgical extraction of third molar is one of the most frequently performed procedures in oral and maxillofacial surgery unit as the impacted wisdom teeth could cause various complications. Even though, however, extraction of the impacted wisdom teeth is an obligation for the reason of possible complication even for general practitioners, it has been avoided. Various factors concerning surgical extraction of impacted third molar are considered: general condition of patients, relationship with relative anatomies, aspects of impaction, surgeon's skill. Materials and Methods: The consideration and crossing analysis of these factors with 2,463 patients who visit Dankook University dental hospital to extract those impacted third molar. Results: 1. Gender doesn't affect. 2. Medical problems have more complications. 3. There are more complications in high difficulty index (DI) impacted teeth. 4. When inferior alveolar canal overlap mandibular third molar, complication rate is 26.92%. 5. The most common complication was swelling and pain. 6. There is no statistical difference between the incidence of complication and surgeon's experience. Conclusion: In regard to these results, it seems that clinical or radiological examination can predict potential complications of wisdom teeth, and it is helpful to bear in mind the fact.

• 대한세포병리학회지
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• 제9권1호
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• pp.123-127
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• 1998

The aspiration cytologic finding of myositis ossificans is not well documented but similar to that seen in nodular fasciitis except less cellularity. Myositis ossificans is a reactive condition that is sometimes mistaken microscopically for extraosseous osteosarcoma. Cytologically, myositis ossificans may be distinguished from extraosseous osteosarcoma by the presence of uniform benign stromal cells composed of mature fibroblasts and osteoclastic giant cells. However, the differential diagnosis may be difficult in the early stage of this reactive and proliferative process. We recently experienced a case of myositis ossificans. The patient was a 67-year -old woman with painful swelling of the left index finger for one month. Simple x-ray finding showed a soft tissue mass with calcific center at middle phalanx of the left hand. Fine needle aspiration cytology revealed a few individual or clusters of spindle cells in dense eosinophilic stroma with osteoclastic giant cells. The spindle cells were uniform smooth-bordered, and oval nuclei with single small inconspicuous nucleoli, and elongated cytoplasm. The scattered individual cells had eccentric nuclei with one or two nucleoli and abundant, basophilic cytoplasm.

• 한국식품영양학회지
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• 제23권4호
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• pp.440-445
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• 2010

Effect of brine mineral water(BMW) on contact hypersensitivity reaction(CHR) was estimated using trimellitic anhydride (TMA) induced CHR in the mouse. BMW exhibited potent inhibitory activity on TMA induced CHR. BMW treatment suppressed the ear swelling, and attenuated hyper-activated lymph nodes stimulated by TMA challenge, thereby reduced their weight. The immunological index was analyzed after BMW administration in CHR. The level of serum IgE was significantly down regulated after BMW treatment. Furthermore, BMW showed inhibitory property of cytokine production. BMW treatment suppressed not only Th2 type cytokine, IL-4 but also pro-inflammatory cytokines such as TNF-${\alpha}$ and IL-6. From the histological analysis, the inflammatory context appeared by atopic dermatitis lesion after challenging with TMA are diminished by BMW treatment. Our results suggest that BMW may attenuate the development of CHR, and can be available for functional ingredient.

• Preventive Nutrition and Food Science
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• 제15권1호
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• pp.67-73
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• 2010

The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the small particle size, and it also showed an increasing trend regardless of pregelatinizing whether it is or not as the particle size decreased from large particle size to small particle size. The water solubility index of the pregelatinized samples was high compared to that of ungelatinized samples regardless of particle size and temperatures. The water absorption and swelling power increased as particle size and temperature were increased. The dispersibility and sinkability of ungelatinized sample was increased as particle size and temperature were increased and it also showed lower value regardless of particle size and temperature. However, the dispersibility and sinkability of pregelatinized samples were shown to have the opposite result, such that the smallest particle size of pregelatinized sample had the lowest sinkability (11.3%). The turbidity of the pregelatinized small particle size was the highest by a factor of 1.08.

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.51-59
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• 2012

This study was conducted to investigate the rheological properties of mulberry powder on the weak flour using color, Rapid Visco Amalyzer(RVA), farinogram, alveogram. The lightness(L value) and yellowness(b value) decreased and the redness(a value) increased with increment of mulberry powder content. On the RVA data, the weak flour with 1% of mulberry powder showed the highest initial pasting temperature and peak viscosity, while the addition of mulberry powder reduced final viscosity. On the farinogram data, the consistency of the flour containing mulberry powder was decreased with increments of mulberry powder. This meant that mulberry powder could weaken the batter. Water absorption of the samples with mulberry powder was decreased more than the control. The development time of flour with mulberry powder was also decreased more than control, but the differences were not significant. The stability of the flour with adding mulberry powder was decreased. The Pmax value of the flour was decreased significantly by adding mulberry powder. Extensibility and swelling index were both increased, but there were no significant differences.

• 한국지역사회생활과학회지
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• 제20권2호
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• pp.231-237
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• 2009

This study was conducted to investigate the effects of mugwort powder on two types of flour batters, i.e., medium and cake, using the Falling Number test, RVA test, alveogram, and farimogram. The mugwort powder was added at 3% and 5% on the medium and cake flour bases, respectively. The Falling Numbers of the medium and cake flour batters with mugwort powder were increased due to the alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of mugwort powder did not have significant effects on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and set back values of the medium flour batter were not consistent, but those of the cake flour batter were decreased. The characteristics of the alveogram showed that the addition of mugwort powder increased the extensibility and the swelling index. Farinogram demonstrated that the addition of mugwort powder decreased the water absorption and improved the stability of the medium and cake flour batters.

• Clinical and Experimental Pediatrics
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• 제51권8호
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• pp.792-796
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• 2008

소아청소년기에 뼈의 통증은 일차진료에서 흔히 접할 수 있는 문제이다. 대부분은 성장통이나 스포츠 활동과 관련된 물리적인 원인에 의한 것이지만 급성 림프구성 백혈병, 신경모세포종, 원발성 골종양 등의 악성종양이 뼈의 통증으로 발현하는 경우도 있다. 뼈의 통증을 호소하는 소아청소년 중 악성종양으로 진단 받는 환자는 1% 미만으로 그 빈도가 매우 낮지만 진단과 적절한 치료가 지체되면 환아의 예후에 악영향을 미칠 수 있으므로 어떠한 경우에 악성종양을 의심해야 하는지 숙지해야 한다. 환아가 잠을 잘 수 없을 정도로 심한 뼈의 통증을 2주 이상 호소하며, 발열, 피로감, 야간발한 등의 전신증상이 동반되거나 림프절 비대, 간비장 비대, 사지 혹은 배가 부어 보이고 덩어리가 만져지면 CBC with differential count, 말초혈액 바른검사, CRP, ESR, 단순 방사선 촬영을 시행해야 한다. 위의 검사결과 이상소견이 발견되면 즉시 소아청소년 혈액종양 전문의에게 의뢰를 해야 할 것이다.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1145-1149
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• 2009

Physicochemical properties of native and acid-modified Job's tears (Coix lachryma-jobi L.) starches were investigated. Starch extracted from Job's tears was treated with 2.2 N hydrochloric acid for different length of time (3, 6, 12, and 18 hr). The hydrolysis pattern of starches with the acid proceeded rapidly up to 12 hr and then the approached constant values. The swelling power of acid-modified starches measured at all temperatures was lower than that of its native counterparts and the water solubility index increased as temperature and hydrolysis time increased. Rapid visco analyzer viscograms of acid-modified starches demonstrated a very low viscosity as compared with that of native starch. However, Xray diffraction did not show any significant alteration in the crystallinity after acid-modification.

• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.249-252
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• 2008

Flow behaviors of sweet potato starch (SPS) pastes (5% w/w) were studied in the presence of various sugars (xylose, glucose, fructose and sucrose) and sugar alcohols (xylitol and sorbitol). The flow properties of SPS-sugar mixtures were determined from the rheological parameters of power law model. The vane method was also employed for determining yield stresses of SPS-sugar mixtures directly under a controlled low shear rate. At $25^{\circ}C$ all the samples showed shear-thinning behaviors ($n=0.35{\sim}0.44$) with yield stress. The consistency index (K) values of SPS-sugar mixtures increased in the following order: sorbitol> xylitol> control (no sugar)> sucrose> fructose> glucose> xylose, showing that the addition of sugar alcohols enhanced the K values. The yield stress values were reduced in the presence of ugars and sugar alcohols and they also increased with an increase in swelling power of starch granules in the SPS-sugar mixture systems.

• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.40-45
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• 2007

The effects of drying methods on the physicochemical properties of chaga (Inonotus obliquus) mushroom powder were investigated. Scanning electron micrograph revealed that freeze drying produced smaller particle- sized samples which in turn resulted in higher porosity than did vacuum and hot-air drying. Samples prepared by freeze drying showed a significantly higher L*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). The lightness (L*-value) significantly decreased with increasing relative humidity and storage temperature regardless of drying method (p<0.05). The yellowness (b*-value) increased significantly with increasing relative humidity (p<0.05). Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Freeze dried sample exhibited a significantly higher degree of rehydration than other samples (p<0.05) probably due to the small particle size. Water solubility of the freeze dried sample was higher than those of the other methods while swelling ratio of the same sample appeared to be lower than those of others. Freeze dried chaga mushroom powder contained significantly lower amount of total phenolics and total sugar as compared to other samples (p<0.05).