• 대한치과보철학회지
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• 제34권4호
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• pp.755-779
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• 1996

This study was designed to development of stock tray for Korean. The subjects for this study were 374 persons(male : 204, female : 170) with age $19{\sim}28$. The study models were made with irreversible hydrocolloid impression material and conventional stock tray, Individual trays were made on the study model and the master models were made after impression with polysulfide rubber impression material. Each of the master models measured 12 measuring points on the maxillary model and 13 measuring points on the mandibular model with digital sliding caliper. The values were analyzed statistically by SAS analysis. The measuring points were analysed and were consulted for the development of new stock tray for Korean. Maxillary models were divided into four groups acceding to the width between buccal alveolar ridges below the contact point of first molar and second molar. The size of new tray of the upper first group was 82mm (width), 60mm(length). That of the upper second group was 77mm (width), 59mm (length). That of the upper third group was 72mm (width), 58mm (length). And that of the upper fourth group was 67mm (width), 57mm (length). Mandibular models were devided into three group according to the width between lingual alveolar ridges below the second molar. The size of new tray on lower first group was 40mm (width), 55mm (length). That of the lower second group was 36mm (width), 55mm (length). And that of the third group was 32mm (width), 55mm (length). The author tested the fitness of newly designed stock tray in 52 subjects with normal occlusion and obtained good results that the problems of conventional stock tray were worked out.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.905-913
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• 2006

The properties of water soluble powder of propolis(WSP), made with different levels(0, 20, 40, 60, 80%) of ethanol extract of propolis(EEP) and hydrocolloid were investigated, along with the quality changes of its bread after 7 days' of storage at $30^{\circ}C$ The yield of WSP containing 40% EEP treated at $160^{\circ}C$ was the highest at 59.3% and the brown color of all the powders tended to be darkened with increasing EEP content. The turbidity of WSP treated at higher temperature was decreased in its aqueous solution (10%, w/w), and this was considered to be due to the presence of minute nonsoluble particles. Antioxidative activities determined by DPPH(1,1-diphenyl-2-picrylhydrazyl) were the lowest in WSP treated at $140^{\circ}C$, while those of the WSP samples prepared at 160 and $180^{\circ}C$ were as high as that of WSP containing more than 40% EEP, regardless of EEP concentration. The propolis breads with added WSP made at $160^{\circ}C$ were selected as the most desirable powder for subsequent study. Bread with WSP40 was the heaviest while the volume loss of WSP80 was the greast after baking. The moisture contents of the propolis bread were drastically decreased until 3 days' of storage, but it was thought that WSP might be ineffective for the prevention of moisture loss. The pH of breads without EEP was decreased after 3 days' of storage, while that of the WSP breads remained almost unchanged until 5 days' of storage. Total bacterial counts also exhibited decay levels during the storage. In conclusion, water soluble powder of propolis is useful as a natural antioxidative and antibacterial material in various types of food.

• 구강회복응용과학지
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• 제19권3호
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• pp.153-168
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• 2003

It is very important to arrange the artificial teeth correctly in bucco-lingual (labio- lingual) relation in reconstrcting dentition. Although many anatomic landmarks and techniques have been reported over the years, they are based on westerns. So this study was performd to examine the horizontal relations of mandibular teeth in Korean dentulous adults. 200 volunteers(mean age 22.9) who had natural dentition were selected. The impressions were taken with irreversible hydrocolloid impression material and mandibular study models were fabricated using class I dental stone. Then they were measured with 3-dimensional measuring device specially designed for this study. The results were as follows ; It is better to consider the lingual cusps of the lower posterior teeth as a guide than the linguoaxial surfaces of the lower posterior teeth, arranging the lower posterior teeth buccally to the line which starts from the mesial aspect of the lower canine and continue backward to the lingual aspect of the retromolar pad. It is better to arrange the fossae of the lower posterior teeth buccally to the line which starts from the cusp tip of the lower canine and continue backward to the top of the retromolar pad. The positions of the lower posterior teeth in the denture-bearing area ; considering the fossa as a guide, the 2nd premolar was positioned in center. considering the buccal cusp as a guide, the 1st molar and the 2nd molar were positioned in center. the distance ratio(d/a) was incresed constantly from the lower canine to the 2nd molar d ; the distance between the buccal vestibule(the lowest point) and the buccal cusp tips of the lower posterior teeth. a ; the distance between the buccal vestibule(the lowest point) and the lingual vestibule(the lowest point). The lower canine was positioned lingually($0.11{\pm}0.13$) than the labial vestibule, and the central incisor and the lateral incisor were positioned almost in the imaginary perpendicular plane of the labial vestibule(the lowest point).

• 한국식품과학회지
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• 제37권5호
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• pp.751-756
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• 2005

본 연구에서는 무기질과 식이섬유의 함량이 풍부한 보리등겨를 제빵에 활용하기 위한 기초연구로써 보리등겨 첨가 빵의 이화학적 특성을 확인하였다. Farinogram 분석결과, 보리등겨 첨가비율이 증가할수록 흡수율이 증가하였다. 반죽의 안정도는 보리등겨가 많이 첨가 될수록 감소되었고, 반죽 약화도 역시 첨가 비율이 증가할수록 더 커져서 글루텐 조직이 약화됨을 보여 주었다. Amylogram에서는 5% 첨가구까지는 큰 유의차를 보이지 않았으나, 보리등겨의 첨가량이 증가할수록 최고점도는 감소하였다. Extensogram에서는 보리등겨 첨가량이 5%인 실험구까지는 그 유의차가 크지 않았으나, 15%까지 첨가량이 증가함에 따라 신장도가 감소하여 신장성과 탄력성이 떨어져 반죽이 약하고 가스수용력이 나빠 제빵 적성을 감소시키는 것으로 나타났다. 보리등겨 첨가 반죽의 반죽 직후와 2차 발효 후로 나누어 미세구조를 관찰하였을 때 보리등겨의 함량이 높아갈수록 그 구조가 거칠어짐을 확인 할 수 있었다.

• 대한피부과학회지
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• 제56권9호
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• pp.539-542
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• 2018

Background: Patients with acne are at risk of using various over-the-counter drugs (OTCs). In addition, several OTCs are introduced in pharmacies in Korea. However, only few drugs are supported by well-established data. Among the treatments, acne patches are easy to purchase and use. Thus, they are widely used by patients. Objective: This study aimed to investigate the patient's perception and usage of acne patches. Methods: A questionnaire survey was conducted on 80 patients with acne who visited the outpatient department of the National Medical Center for 2 months. Results: A total of 42 (52.5%) patients answered that they had used acne patches, and 38 (47.5%) patients stated that they had never used patches. Moreover, 27 (64.29%) patients responded that they used the patches on inflammatory lesions. Moreover, several patients were using acne patches after pricking themselves. There was only one response to confirm the ingredient when purchasing acne patch. Moreover, 14 (33.33%) participants responded that they noted side effects after using acne patches. Overall, the satisfaction score for the use of acne patches was 5.05. Conclusion: Patients often use acne patches because they can be easily purchased and used. However, they do not know how to properly choose and use the product that fits their skin. Therefore, doctors must educate patients on how to properly select and use the products.

• 한국식생활문화학회지
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• 제24권5호
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• pp.540-551
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• 2009

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage ($25^{\circ}C$ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

• 한국식품영양과학회지
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• 제31권4호
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• pp.629-635
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• 2002

본 연구는 유화형 소시지와 유사한 물성을 갖는 저지방 소시지를 제조하기 위하여 실시하였다. 이전의 모델연구결과를 통해 얻은 최적조건을 저지방 육제품 제조에 적용하였으며 제조한 저지방 소시지의 pH는 6.29~6.34, 수분 74~76%, 지방<3% 및 단백질 15~18%인 반면, 유화형 소시지는 pH 6.51, 수분 56%, 지방 26.9% 및 단백질은 13.2%이었다. 친수성 콜로이드를 단독으로 첨가한 저지방 처리구는 무침가구와 비교할 때 가열수율, 보수력 및 색도에 영 향을 미치지 않았으나, CN을 첨가한 처리구의 보수력은 유화형 대조구와 KF 및 LBG를 각각 단독으로 첨가한 처리구에 비하여 오히려 낮았다. 물성특성에서는 저지 방 대조구와 CN을 첨가한 저지방 처리구가 유화형대조구보다 탄력성 및 응집성이 높았고, KF와 LBG를 각각 첨가한 처리구는 부서짐성과 경도 및 탄력성이 낮았다. KF, CN 및 LBG의 2종 내지 3종을 복합으로 첨가하여 저지방 소시지를 제조하였을 때 유화형 대조구에 비하여는 보수력은 떨어졌으나, KF와 LBG(KLL) 및 KF와 CN과 LBG(KCL)를 복합으로 첨가한 처리구는 단독 첨가구에 비하여 보수력이 증진되었다. 물성적인 특성에 있어서는KF와 LBG를 혼합하여 첨가한 처리구를 제외하고 다른 혼합 첨가구는 유화형 대조구와 비교적 유사한 물성적인 성상을 가졌으며 그 중 KF와 CN의 복합처리구가 유화형 대조구와 가장 유사한 물성을 가졌다. 이상의 결과에서 볼 때 기존의 유화형 대조구와 유사한 물성을 갖는 저지방 소시지를 개발하기 위하여 친수성 콜로이드의 단일첨가보다는 보수력이 좋은 KF 혹은 LBG등과 경도를 높여 주는 CN과의 복합지방대체제의 첨가가 더욱 효율적임을 알 수 있었다.

• 한국식품과학회지
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• 제40권4호
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• pp.474-478
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• 2008

HPMC, MC, SA 등의 증점제를 밀가루 중량대비 0.5% 첨가한 밀가루 반죽의 레올로지를 조사하기 위하여 farinogram, alveogram, rapid visco analyzer, rheofermentometer 등을 분석 한 결과는 다음과 같다. Farinogram 시험에서 증점제 첨가로 흡수율, 반죽발전시간, 안정도, 약화도 등이 변화하였다. 흡수율은 HPMC가 $67.4{\pm}0.12%$로 가장 높았고, 반죽발전시간은 HPMC가 $8.2{\pm}1.04$분, 안정도는 HPMC가 $12.7{\pm}0.42$분, 약화도는 HPMC가 $7.9{\pm}1.3$분으로 가장 길었다. Alveogram 시험에서 P, G, P/L 모두 증가되었으나 L은 모두 감소하였다. W는 HPMC와 SA는 증가되었으나 MC는 감소되었다. Rapid visco analyzer 특성에서 초기호화온도는 HPMC와 SA는 낮아졌고, MC는 높아졌으나 그 차이는 크지 않았다 최고점도는 모두 높아졌고, 약화도는 모두 증가되었으며, 최종점도와 set back은 모두 낮아졌다. Rheofermentometer 시험에서 $H_m$은 HPMC가 가장 높았고, 총 부피는 SA가 가장 컸다.

• 한국치위생학회지
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• 제8권2호
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• pp.53-66
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• 2008

There was to purpose of this study improves analyzing cause that prosthesis brings bite engaging that is inaccurate in patient's mouth, when supposed that all conducts that do in operatory and dental laboratory are perfect. Impression did check bite by alginate impression material and polymerization style silicon impression material that use usually in presence at a sickbed Irreversibility, hydrocolloid, alginate impression material washed in flowing water and poured anhydrite after wait about 8 minutes so that region that charge interest after impression check bite may become undoing. And hydrophile property addition polymerization style impression material poured anhydrite after blow 30 considering impression material dwell time and H2 gas occurrence time (5~15 minute) after have washed in flowing water. I got each 7 models, result that manufactures total 28 and measures by third dimension measuring instrument (Meteo, Korea) following sequence curing in tray holder and floor 1, By Alginate impression when is hardened in tray holder and when is hardened in the floor after do check bite, SPH 4, SPH5 all as there is synonymy appeared(P<0.05). By in case do not use average 0.1741 in case use tray holder in 0.0447 SPH5s in case do not use average 0.2838 pastas in case use tray holder in SPH4 0.0309, When did not use both SPH4 and SPH5 tray holder, when used tray holder, 1 appeared more greatly. 2. By amity sex addition polymerization style silicon impression when is hardened in tray holder after do check bite and when is hardened in the floor SPH 4, a11 of the SPH5s very big synonymy be(P>0.05). And in case use tray holder in 0.000657 pasta SPH5s in case do not use average 0.000129 pastas in case use tray holder in SPH4 average 0.000114 pastas, by in case do not use 0.000757, I appeared more greatly when used tray when did not use both SPH4 and SPH5 tray holder, but 1 appeared is not level to keep in mind(Table 8~9). 3 SPH4 was looked very big mindfulness in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon without using tray holder(P< 0.001). I use tray holder and SPH4 did not appear synonymy in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon(P>0.05). Study finding of above when see synthesis Alginate certainly tray holder use must and I could know that hardening method does not exert big influence on volume stability if remove impression sieve of excess because amity sex accessory penalty silicon passes over tray, Also, Alginate impression material previewed can get heading a conspiracy style that volume stability of accessory penalty silicon impression material degree is if use tray holder.

• 구강회복응용과학지
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• 제31권4호
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• pp.316-328
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• 2015

목적: 보관 조건과 석고 주입 시간에 따라 알지네이트 인상체로부터 제작된 모형의 정확성을 알아보고자 하였다. 연구 재료 및 방법: 채득된 알지네이트 인상체는 습도가 유지되는 항습조에 보관하는 것과 진료실 내의 공기 중에 노출되는 상태로 보관 조건을 달리하였다. 보관 조건에 따라 각각 즉시, 채득된 후 10분, 30분, 180분, 360분으로 나누어 보관한 후에 석고 모형을 제작하였다. 제작된 석고 모형을 3D 레이저 스캐너로 삼차원 디지털 모형을 구성하였고 구성된 디지털 모형의 참고점에서 거리를 측정하여 변형률을 비교하였다. 또한 각 실험군의 삼차원 디지털 평균 모형을 제작한 후 중첩을 시행함으로써 표면 변위가 발생한 부위와 크기를 확인하였다. 결과: 인상 채득 즉시 제작한 모형의 변형률이 가장 작게 나타났고, 공기 중에 보관한 인상체보다 항습조에 보관한 인상체의 변형률이 작게 나타났다. 석고 주입 시간이 증가함에 따라서 변형률도 증가하였으며, 석고 주입 시간이 180분을 지나면 보관 조건에 관계없이 대구치 부위에서 변형률과 표면 변위가 증가한다. 결론: 알지네이트 인상체로부터 제작된 모형의 정확성을 위해서는 인상 채득 후, 즉시 모형을 제작해야 한다. 보관이 필요한 경우에는 100% 상대습도가 유지되는 항습조를 이용하고, 보관 시간은 180분을 넘지 않도록 해야 정확한 모형을 얻을 수 있다.