• Special Issue of the Society of Naval Architects of Korea
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• 2005.06a
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• pp.198-205
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• 2005

Reduction of labor hour for cleaning up of the used abrasives after blasting. is attempted by improving the efficiency of abrasive recovery process in the protective coating of ship's block, For this purpose, the theoretical background for pneumatic transport technology in the abrasive recovery system as well as experimental evaluation on the effect of design parameters such as flow pattern, saltation velocity and pressure drop on the efficiency of the abrasive recovery system are employed . By optimizing the operating parameters such as the length and diameter of the suction hose, specification of recovery device and recovery mouth, a new method which can dramatically increase the efficiency of abrasive recovery system, is proposed.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.273-276
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• 2004

The objective of this study was to investigate the microstructure of folic acid-contained yogurt. Folic acids (25 and 50%) were added to milk preparation prior to pasteurization, then starter culture was added. The microstructure of yogurt containing folic acid was determined by the size of cluster of casein micelle using scanning electron microscopy and transmission electron microscopy. The cluster of casein micelle in yogurt containing folic acid were showed larger size than in control (p<0.05). In addition of 50% of folic acid, cluster of casein micelle per unit area was exhibited the highest number among tested yogurts. From these results, folic acid concentration of yogurt may be affected by mouth-feel of yogurt texture as well as the aggregation of casein micelle.

• Journal of Dental Anesthesia and Pain Medicine
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• v.21 no.2
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• pp.167-171
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• 2021

We describe the successful insertion of a nasotracheal tube following repeated cuff rupture. The patient was a 55-year-old woman with a history of nasal trauma and multiple rhinoplasties, who underwent elective Lefort I osteotomy and bilateral sagittal split osteotomy for correction of skeletal facial deformity. During fiberoptic bronchoscope-guided nasal intubation after the induction of general anesthesia, the tracheal tube repeatedly ruptured in both nares, despite extensive preparation of the nasal airways. We covered the cuff with a one-inch tape, intubated to the level of the oropharynx, pulled the tracheal tube out through the mouth, and removed the tape. The tracheal tube was then backed out to the level of the uvula, and was successfully advanced.

• The Journal of Korean Academy of Prosthodontics
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• v.51 no.1
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• pp.39-46
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• 2013

The loss of posterior support may cause attrition of anterior teeth, and loss of occlusal vertical dimension (OVD). The collapse of the posterior support will eventually cause the pathologic change of the TMJ and masticatory muscles, unesthetic facial appearance and decreased masticatory function. Patients with destroyed dentition need extensive prosthetic treatments. Proper diagnosis and treatment planning are necessary for the stability of the neuromuscular system and the TMJ, and esthetic and functional definitive restorations. In this case, 63 year-old male presented with decreased masticatory force and esthetic problems due to pathologic destruction of teeth structure on entire dentition. Based on assessment of OVD including intraoral findings, radiographic examination and diagnostic cast, full-mouth rehabilitation with increase of OVD was planned using fixed partial denture and removable partial denture. Diagnostic wax-up was done after 4 mm increase of OVD determined by assessment of OVD. The OVD was maintained with the overlay type removable interim prostheses for 12 weeks to ascertain his comfort and adaptation to the new OVD. After the adaptation period, second interim prostheses with tooth preparation maintaining the established OVD was delivered. After 4 weeks, final prostheses were fabricated and delivered. After 7 month follow-up period, occlusal stability is maintained. Through this procedure, satisfactory outcomes were achieved both in functional and esthetic aspects.

• The Journal of Korean Academy of Prosthodontics
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• v.59 no.1
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• pp.97-106
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• 2021

Dental implants should be placed at ideal sites for implant-supported restorations. For a patient with insufficient residual ridge, mouth preparation including surgical intervention can be indicated to establish a soft and hard tissue environment favorable for a definitive prosthesis. Prosthodontic design based on computer-guided surgery and computer-aided design-computer-aided manufacturing (CAD-CAM) provides a visual blueprint allowing a clinician to assess the necessity of such a surgical intervention beforehand. In this case, a definitive restoration was planned and made via a CAD-CAM system according to the patient's oral status before treatment, simulated surgical interventions and serial provisional restorations. Based on the planning, a guided template was made and the implants were installed with bone augmentation using the template. Customized abutments, the first and the second provisional restorations were designed and fabricated by CAD-CAM. The definitive restorations were digitally made following the shape of the second provisional prostheses, which were confirmed in the patient's mouth. The patient was satisfied with the masticatory, phonetic and aesthetic functions of these definitive prostheses.

• The Journal of Korean Academy of Prosthodontics
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• v.60 no.1
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• pp.63-70
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• 2022

Teeth wear with loss of posterior support often leads to symptoms such as irregular occlusal plane and excessive wear of anterior teeth. In such environment, establishing proper posterior support and harmonious anterior guidance and occlusal plane is recommended. In this case, the patient had excessively worn dentition with loss of posterior support, while denying surgical treatment due to her(his) history of osteoporosis, ibandronate injection, and risk of medication-related osteonecrosis of the jaw (MRONJ). To recover the vertical space needed for prosthetic restoration, full mouth rehabilitation with vertical dimension increase of remaining teeth was decided. Missing teeth in the posterior area were restored with mandibular removable partial denture. The treatment plan was determined through careful diagnosis, and every step of procedures including tooth preparation, provisional phase with the increased vertical dimension, and definitive prosthetic phase were carried out accordingly. Once the treatment was completed, the patient was satisfied functionally and esthetically. Periodic examination of oral hygiene, occlusal stability was conducted.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.179-186
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• 2006

To investigate the production of yogurt added with desalted bamboo shoots, the component analysis was conducted. Desalted bamboo shoots contained 82.59 % of moisture, 4.56 % of protein, 0.52 % of lipid, 0.50 % of ash and 11.72 % of total dietary fiber. The main mineral elements were Ca, P, S, Na, Mg and K. Yogurt base fermented with 0.005 % ABT-5 starter inoculum at $40\;^{\circ}C$ for 13 hr. For the preparation of bamboo shoots yogurt, various sugaring bamboo shoots were added to the yogurt base. Results of sensory evaluation of the yogurt containing bamboo shoots indicated that color, odor, taste, flesh size, flesh amount, mouth feel, and overall acceptability of the 15 %(w/v) bamboo shoots dicing $(5{\times}5{\times}5\;mm)$ showed higher preference than others. When bamboo shoot yogurt was kept at $4\;^{\circ}C$ for 15 days, pH, titratable acidity, viable counts of lactic acid bacteria and Bifidobacterium bifidum of yogurt were not changed.

• Food Science and Preservation
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• v.8 no.2
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• pp.146-150
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• 2001

The candy was prepared from starch syrup and sugar added with puree, extract and powder of Doraji, respectively. When three times extracted with 95% ethanol for 12 hours at $25^{\circ}C$ and 4 hours at 51$^{\circ}C$ and 78$^{\circ}C$, the extract contents were 22.6%, 25.8% and 25.3%, respectively. L-value of candy which was made of puree and extract of Doraji was lower than that of control. As the content of puree and extract of Doraji is increased, L-value was decreased. In case of added with puree, extract and powder, a and b-values were higher than those of control. Quality of the candy in sensory evaluation was the best when 20% of puree, 2% of extract and 5% of powder were added to the starch syrup and sugar, respectively. The result of preference test with various model, Bokjumony (Korea traditional purse) was the best in eye freel and ellipse was the best in mouth feel. The calories of candy were 2999.6 ㎉/100g in puree 20%, 358.3 ㎉/100g in extract 2% and 352.1 ㎉/100g in powder 5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1373-1380
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• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1269-1274
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• 1999

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.