• Transactions of the Korean Society of Mechanical Engineers A
• /
• v.23 no.6 s.165
• /
• pp.1011-1017
• /
• 1999

Electrolytic in-process dressing grinding technique which enables application of metal bond wheels with fine superabrasives in mirror surface grinding operations has developed. It is possible to make efficient precision machining of hard and brittle material such as ceramic and hard metal by the employment of this technique. However, in order to ensure the success of performances such as efficient machining, surface finish, and surface quality, it is important to sustain the insulating layer that has sharply exposed abrasives in wheel surface. Using AE(Acoustic Emission) sensor, this paper will show whether the insulating layer sustains stably or not in real grinding time. And by comparing AErms value and surface roughness their thresholds for stable electrolytic in-process dressing grinding will be determined.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2007.06a
• /
• pp.303-304
• /
• 2007

• Journal of Veterinary Clinics
• /
• v.33 no.5
• /
• pp.310-312
• /
• 2016

An 8-month-old, intact male Collie and a 4-year-old, intact male Siberian husky presented with severe wounds on the limbs. Although the wounds were not managed adequately before presentation, there were no remarkable findings except for secondary infections. The lesions were cleaned with a disinfectant and then treated with systemic antibiotics. Additionally, a hydrophilic moisture-absorbing polyurethane dressing was applied to the limbs because a conventional bandage with silver sulfadiazine ointment was not effective. Both cases showed significant improvement in the lesions over a short period of time. These cases show that a bioactive dressing works efficiently to heal refractory wounds in dogs.

• Journal of Korean Academy of Nursing
• /
• v.36 no.3
• /
• pp.523-531
• /
• 2006

Purpose: The purpose of this study was to examine the effects of the ulmus root-bark dressing on tissue regeneration in experimentally-induced pressure ulcers in rats. Method: A randomized pretest/post-test control group time-series study design was used. Thirty-three male Sprague-Dawley rats were used in this study. The rats were anesthetized with 100mg/kg of ketamine. Pressure ulcers were induced at 140mmHg for three hours using a personally-designed pressing apparatus. For four weeks, the ulmus root-bark dressing was applied every other day in the experimental group (n=18) and a wet gauze dressing in the control group (n=15). For data analysis, the statistical program SPSS WIN 12 was used. The wounds were examined by light microscopy andelectron microscopy. Result: There were significant statistical differences in the size of the pressure ulcers as time went by(p=0.006). It should be noted that there were no significant statistical differences in the number of capillaries. Using light microscopy the inflammatory infiltration and neovascularization in the dermis in the experimental group emerged densely in the early stages, but recovered rapidly at the latter stages. In addition, the reepithelization of the epidermis occurred earlier than in the control group. By electron microscopy, the cell organelles of the capillary endothelial cells and the basal lamina of capillaries in the experimental group showed a more rapid maturation during the latter stages, compared with the control group. Conclusion: According to this study, it can be concluded that the ulmus root-bark dressing is effective regarding the healing of pressure ulcers.

• Culinary science and hospitality research
• /
• v.10 no.2
• /
• pp.107-120
• /
• 2004

In recently, foods must to be contained a health point and fashionable feeling, mayonnaise was called pronoun of dressing must be changes to new products. At this point, new type's dressing oil was research and developing used for raw- materials of 13 kinds. Red pepper seasoning oil, seasoning soy sauce, seasoning solution and seasoning oil were manufactured from soy sauce, vinegar, garlic etc. Manufacturing of new type's dressing oil(DO) could from only blending of these seasoning raw-materials. The result of organoleptic test about vegetables, pizzas and meats was esquired a distinction. According to, it was treated to addition of a functional raw-materials. In this study, it was investigated red pepper DO and DO for diabetic, adult disease patient as well as DO for children, Japanese dining room, general man etc. But these DO products had trouble to layer separation of upper layer and bottom layer, this problem was happened to shaking. This troubles were able to treat gums and emulsifiers.

• Korean journal of food and cookery science
• /
• v.10 no.3
• /
• pp.238-241
• /
• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.

• Culinary science and hospitality research
• /
• v.21 no.6
• /
• pp.206-217
• /
• 2015

This study sought to determine the physicochemical and sensory qualities of yogurt dressing prepared with different levels Aronia juice(0, 10, 20, 30, and 40%). As the amount of added Aronia juice increased, malic acid, acetic acid, and citric acid contents increased, although tartaric acid and lactic acid contents decreased. The viscosity of the control group(4,296.67 cP) was higher than those of the other groups(1,466.67~3,496.67 cP). The pH of the yogurt dressing containing 10% Aronia juice(3.83) was higher than those of the other groups(3.59~3.74). The sweetness of the yogurt dressing containing 10% Aronia juice($5.17^{\circ}Brix$) was higher than the other groups($2.47{\sim}3.47^{\circ}Brix$). Lightness decreased significantly, whereas a value and b value increased significantly with added levels of Aronia juice. DPPH radical scavenging activity of the control group was 7.42%, whereas those of the yogurt dressing samples with Aronia juice ranged from 26.30-69.86%. The sensory property results showed that the 20% Aronia juice added yogurt dressing group had the highest value in terms of color, thickness, taste, mouth feel, and overall acceptability. Overall, the results of this study indicates that the yogurt dressing containing 20% Aronia juice was the most preferred among the groups.

• Culinary science and hospitality research
• /
• v.21 no.5
• /
• pp.59-71
• /
• 2015

Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.

• Journal of the Korean Society for Precision Engineering
• /
• v.16 no.1 s.94
• /
• pp.108-115
• /
• 1999

Since grinding is a more complicated process than any other machining process, it is hard for operators to setup a grinding machine properly and to find out correctly abnormal grinding states resulting in damages to products. Abnormalities would be caused by improper setup, improper dressing/grinding conditions which are likely to be occurred without skilled operators' attention. In this study, an AE monitoring unit is developed to help operators conduct with ease setup, and set properly dressing/grinding conditions. AErms(root-mean-square) signal being monitored, on-going process states during grinding and dressing is visualized for machine operators to judge whether the processes are in good condition. Evaluation tests are carried out on centerless grinding machines-both cylindrical and internal. The developed AE monitoring system is verified to be useful to check grinding/dressing states in process even in the centerless grinding of which process is most unknown among various grinding methods because of the complex structure.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
• /
• v.17 no.3
• /
• pp.153-166
• /
• 2004

In addition to antiseptic／antibiotic regimens, current therapies such as topical and systemic corticosteroids, anti-histamine agents, immune suppressing agent are generally used in the western medicine to treat atopic dermatitis(AD). However, there is almost a complete lack of effective strategies to achieve long-term control of disease, oriental medical treatments are proposed an alternative measure. It has been proved by experimental and clinical study that Oriental medical atopic dermatitis(AD) treatments such as herb-medicine, acupuncture and moxibustion therapy, and steam therapy are effective in long-term treatment. Nevertheless, oriental medical therapy has some limitations to treat acute stage of the disease. Recently developed No-Hoe(蘆？: Aloe vera L.) extract dressings will be a supplementary methods to the oriental medical therapy. The dressing can subside pruritus, exudation, erythema and scaling in the acute stage of atopic dermatitis(AD). We applied the No-Hoe(蘆？: Aloe vera L.) extract dressings to eight atopic dermatitis patients and got some good effects. This reports will provide an alternative choice for the oriental and westernal medical therapy for long-term AD treatment.