• Maxillofacial Plastic and Reconstructive Surgery
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• v.27 no.1
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• pp.76-80
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• 2005

Dentigerous cyst is one of the most prevalent types of odontogenic cysts in the jaw. Usually dentigerous cysts begin to develope through an accumulation of fluid between remnants of the enamel organ and subjacent tooth crown which is developing or submerged. The teeth most often involved are mandibular third molars, maxillary canines, and mandibular premolars. And the cysts usually occur in the second or third decade of life. The treatment of dentigerous cysts-enucleation, marsupialization, and fenestration-is dictated by the size, environmental structures of the lesion, and desirability of conserving involved tooth. Marsupialization is a conservative technique which allows the reduction or elimination of cystic lesion by making it an accessory compartment of the oral cavity in the case where complete enucleation is not desirable. Marsupialization is thought to be the most suitable method of treatment for the conserving of the involved tooth, thus guiding eruption of it. We report the positive outcome got from marsupialization in dentigerous cysts with review of literature.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.695-707
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• 2004

As a result of the additiong of dietary polysaccharides, such as dextran, xanthan gum, gum guar, and gellan gum, differences were observed in the viscosities of the batter for Jeung according to the polysaccharides and theiramounts added, but the pH was not significantly different. The specific volume was highest, in Jeung-pyun with the addition of $0.1\%$ gum guar, at 2.08. The greater the amount of dextran added, the higher the observed specific volume, but the greater the addition of gellan gum, the lower the observed specific volume. The results wereas similar with regard to the expansion characteristics and air holes. As a result of analyzing the texture, the Jeung-pyun with the addition of 1.2 and $3.0\%$ dextran proved to be significantly lower than the control group in terms of hardness, gumminess and chewiness. In the sensory evaluation, the acceptability of Jeung-pyun with the addition of $0.1\%$ gum guar ranked highest, at 8.00, in overall desirability and that with the addition of gellan gum ranked lowest, regardless of the amount added. When 1, 5 and $10\%$ soybean were to Jeung-pyurl, the viscosities increased from those in the early stage in relation to the amount of added, the greater the addition of soybean, the higher the overall pH, but during the fermentation process. the pH decreased. In the group with the addition of $1\%$ soybean the best results infor specific volume, grain and air holes were observed to be the most desirable, proved to be the softest after analysinganalyzing for texture and ranked highest in the sensory scores.

• Journal of Korean Academy of Nursing
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• v.29 no.4
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• pp.951-962
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• 1999

Today human needs for health promotion and maintenance are increasing. The nursing profession as a great responsibility to develop the knowledge for helping clients to practice good health behavior under self-control. But there are few studies about the concept of self-control, or the operational definition of self-control. The purpose of this study was to analyze and clarify the meaning of the concept of self-control. This study used Walker and Avant's process of concept analysis. Antecedents of self control consist of 1) perception of the conflict situation to change his or her behavior ; 2) perception of self as the causes of the barrier for a certain behavior ; 3) internal standard or belief such as self-efficacy and learned resourcefulness ; 4) internal motivation for change of behavior. Critical attributes of self-control were 1) goal-orientation ; 2) self-decision ; 3) time sequence ; 4) effort ; 5) possibility of being learned ; 6) individuality ; 7) social desirability. Consequences occurring as a results of self-control consist of 1) achievement of the controlled behavior whose purposes were planned ; 2) enhancement of the internal standard such as self-efficacy and learned resourcefulness ; 3) eventual elevation of physical and emotional wellness. Therefore, this concept is defined as a cognitive behavior which is attempted by his or her decision when one is confronted with the conflict situation, which is characterized by being changed by time, learned by effort and individual characteristics. One is taking such behavior with the perception of self as the causative barrier for a certain behavior, planning a specific objective for a certain behavior which demands self sacrifice, supplies the internal reward, is socially desirable with the internal standard of self-efficacy and learned resourcefulness and environmental factors.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.29-34
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• 2013

The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli's total polyphenol content and DPPH radical scavenging activity were measured to be the highest at $771.91{\pm}1.42mg\;GAE/{\ell}$, $131.55{\pm}4.03%$.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.720-730
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• 2007

This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.1-223
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• 2003

인산 쌀 전분을 제조, 이용하기 위한 기초 자료를 얻기 위하여 추청벼와 삼강벼를 원료로 하여 쌀 전분을 제조하고 이에 15% sodium tripolyphosphate를 가하여 15$0^{\circ}C$에서 30분간 반응시켜 얻어진 인산 쌀 전분(D. S.=0.015)의 이화학적 성질을 검토하였다. 인산 쌀 전분의 투명도는 원료 전분에 비하여 높았으며 원료 전분은 6$0^{\circ}C$, 인산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였다. 인산 쌀 전분의 색도는 원료 전분에 비하여 명도가 감소하였으며, 적색도 및 황색도는 증가하였다. 이것은 초산 처리 쌀 전분보다는 색상에서 좋지 않게 평가되었다. 인산 처리한 추청벼 및 삼강벼 전분의 호화개시 온도는 각각 5$0^{\circ}C$, 53$^{\circ}C$로서 인산 처리에 의해 원료 쌀 전분보다 14~15$^{\circ}C$ 낮아졌으며, 인산 쌀전분의 점도는 원료 쌀 전분에 비하여 7.4~8.4배 증가하였고 추청벼 전분이 삼강벼 전분보다 높게 나타났다. 인산 쌀 전분 겔의 견고성, 응집성, 접착성, 탄력성, 점착성 및 씹힘성은 원료 전분 겔보다 높았으며 두 품종간에는 추청벼 전분이 다소 높았다. 인산 쌀 전분 입자의 표면 구조는 원료 쌀 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈다. 이상의 결과를 볼 때 인산 처리 쌀전분이 원료 쌀 전분보다 호하 개시 온도가 낮고, 점도가 높아 즉석면의 제조 시 호화 온도를 낮추고 쫄깃쫄깃한 촉감의 면을 만들 수 있음을 시사하고 있으며, 정이 보고한 초산 처리 쌀 전분과 이용성을 비교할 때 인산 처리 전분이 라면 제조에 있어 더 효과적일 것임이 예상된다.desirability(전체적으로 바람직한 정도)의 경우 효소처리시킨 시료중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1)과 45$^{\circ}C$(T3)처리군이 28일간 수침시켜 제조한 유과와 비교될 만한 높은 점수를 보여 이를 처리군에서 바람직한 특성을 지닌 유과 제조가 가능한 것으로 나타났다.의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요

• Journal of the Korean Data and Information Science Society
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• v.22 no.4
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• pp.785-794
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• 2011

The population of internet users are rapidly increasing and the interest of the internet survey is also increasing. Recent years has seen a transition from traditional modes of data collection into internet survey. Some surveys are administered with mixed modes of traditional data collection methods and internet survey, and some surveys are conducted through internet only instead of traditional modes, such as telephone survey, postal survey, face-to-face interviews and so on. However, one of most crucial parts of a survey is the reliability of the collected data and internet survey is no exemption. Changwon National University has been annually conducting a survey of new students and transfer students with almost same contents of questionnaire. The survey is a longitudinal survey and it had been administered by paper-pencil surveys until 2009. In 2010 the survey was administered through internet. Every students has to login with student ID number and the last 7-digit of national identity registration number, and complete the 2010 survey before registration their courses. If they leave any question without being answered, then could not move to the registration site for courses. This study explores the distortion of responses using the new students survey of Changwon National University, which could occur when the survey responses are not confidential. We find that the distortion of responses occurs from the questions with social desirability pressure, pressure of winning favor with the researcher, and pressure of explaining their situations. There are no distortion of responses from the questions which are describing simple opinions or simple facts, for example, the place they plan to live while in school.

• Korean Journal of Social Welfare
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• v.56 no.1
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• pp.127-153
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• 2004

In the absence of a male provider the state must decide how far and under what conditions it will provide for the mother and her children. In the case of lone mothers, there are three main possible sources of income: the labour market, the absent father, and the state. However, the relative proportions of these three sources vary significantly from country to country as well as from individual to individual within the group of lone parents. Until very recently the UK has been alone among countries of the EU in allowing lone parents to draw benefits without making themselves available for work so long as they have dependent children. However, in the 1990s, the UK government introduced major changes to his policies regarding lone parents. The UK government attempted to restrict the role of the state as a source of income for lone parent families. At the beginning of the 1990s, the emphasis in the UK was put on securing more money from 'absent fathers' to maintain. However, the policy was unsuccessful and by the mid-1990s attention to the only other possible source of income for lone parent families, the labour market, was stepped up, notwithstanding the ambivalence of politicians about the desirability of women with young children entering employment. From 1998 the Labour government introduced a series of reforms aimed at reducing both worklessness and poverty by raising welfare payments to families both in and out of work, improving financial incentives to work and introducing a more proactive welfare system. The results presented here suggest that these policies have raised the employment rates of lone parents by around 5 percentage points, or 80,000. These employment gains have come from a welfare reform package that does not require lone parents to search for jobs, or uses time limits in welfare programmes. In addition these gains have been achieved despite generous increases in welfare payments for lone parents who do not work. These earnings gains combined with the more generous welfare are making rapid progress in reducing lone parents' poverty.

• Journal of The Korean Association For Science Education
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• v.37 no.5
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• pp.891-909
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• 2017

This study analyzed some of the discrepancies in quantitative and qualitative data focusing on cognitive and affective achievement in science education. Academic and affective achievement score of 308 high school students were collected as quantitative data, and 33 students were interviewed for qualitative data. We examined the causes and types of discrepancies in terms of testing tools. As a result from quantitative data, there were a large number of students with a big difference between subjects in cognitive achievement, and constructs in affective achievement. More than 20% of the students did not match tendency between achievements in two areas. Through interviews, some examples such as intentional control of science learning for future study and careers, different responses by differences in perception between school science and science, appeared. A comparison of quantitative data by testing tool between qualitative ones and interviews showed conflicting result, where most students evaluated themselves differently from their own quantitative data. That is due to the students' interaction with the testing tools. Two types of discrepancy related to testing tool are found. One is 'the concept difference between the item developer and students,' the other is 'the difference between students' exposed response and their real mindset.' These are related to the ambiguity of the terms used in the tool and response bias due to various causes. Based on this study, an effort is required to elaborate the testing item that matches students' actual perception and to apply students' science learning experience to testing items.