• Maxillofacial Plastic and Reconstructive Surgery
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• v.22 no.2
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• pp.191-205
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• 2000

The purpose of this study was undertaken to determine the effects of orthognathic surgery on speech. The hyposis stated herein is that functional behaviors of the dentofacial complex, such as speech production, may be adversely affected by deviations of a structural nature(especially, Class III malocclusion). Twenty adults with Class III malocclusion(13 female and 7 male) were studied preoperative, immediate postoperative and either 6 or 12 months postoperative lateral cephalograms. They had mandibular prognathism and had undergone mandible setback operation. The position of tongue, soft palate(Uvula), hyoid bone, respiratory track width, and pharyngeal depth were assessed on lateral cephalograms with 23 cephalometric variables, ANOVA, Paired t-tests and Pearson's product-moment correlation coefficient tests were used to evalute the operative changes in all cephalometric parameters. A experienced speech and language pathologists performed narrow phonetic transcriptions of tape-recorded words and sentences produced by each of the ninth patients and the recording tapes were analyzed by phonetic computer program(Computerized Speech Lab(CSL) Model 4300BI(U.S.A.)) These judges also recorded their ratings of each patient's overall consonants, hypernasality, hyponasality, and articulation proficiency. The results obtained are as follows; 1. There were significant changes in distance of posterior pharyngeal wall to tongue (TI-TW2, TS-TW3) after the surgery at 6 months postoperatively(each p<0.01 p<0.05). 2. The posterior tongue point(TI, TS, PPT) moved posteriorly after surgery and remained to its changed position at 6 months postoperatively(p<0.05). The displacement of tongue was correlated with the movement of mandibular setback amount(p<0.05). The hyoid bone moved posteriorly superiorly after immediate postoperative period. There was significant changes in hyoid bone movement after immediated postoperative period(p<0.05), but returned to its original position during the follow-up period(p>0.05) 3. The soft palate was displaced posteriorly superiorly after immediated operative period and remained to its changed position at 6 months postoperatively(p<0.05). ANS-PNS-SPT angle increasing, PPU-PPPo distance narrowing was showed after surgery, and remained its appearance 6 months postoperatively(p<0.05). 4. There were significant changes in formant value and squre diagram of vowel sound after the orthognathic surgery and the follow-up period. There were significant changes in /ㅅ/sound and posterior tongue sound. 5. The posterior movement of tongue and the posteriosuperior movement of soft palate was correlated with mandibular setback amount after orthognathic surgery. On the vowel squre diagram, the author found that the place of articulation after operation moved downward, backward, upward. 6. In assessing speech abnormalities, dental occlusion should be considered as a contributing factor. The vast majority of subjects with preoperative misarticulations eliminated or reduced their errors following orthognathic surgery. There was significant difference in speech impovement between pre- and postoperation.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1065-1070
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• 2015

A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.915-920
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• 2007

Rice flour milled from spray-washed rice was stored at $5^{\circ}C$, $20^{\circ}C$, and $35^{\circ}C$ for 4 months and changes in flour properties during the storage were investigated. Moisture content of rice flour tended to decrease during the storage, and the reduction in the moisture content was higher at higher storage temperature. Compared to dry-milled rice flour, lightness of the rice flour milled from spray-washed rice was slightly higher and tended to increase slightly during the storage. Rapid Visco-Aanlyzer (RVA) peak viscosity of rice flour milled from spray-washed rice was higher throughout the storage period, compared to dry-milled rice flour. The RVA peak viscosity was lower in the order of rice flour stored at $5^{\circ}C$, $20^{\circ}C$, and $35^{\circ}C$. Little changes in setback viscosity were observed in rice flour stored at $5^{\circ}C$ and $20^{\circ}C$, while an increase in the setback viscosity was found in rice flour stored at $35^{\circ}C$. Total bacteria count was consistently lower in the rice flour milled from spray-washed rice, suggesting that spray-washing prior to milling could lower microbial growth of rice flour during storage.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.34 no.6
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• pp.404-412
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• 2012

Purpose: The purpose of this study was to evaluate postsurgical facial hard tissue stability after orthognathic surgery with/without posterior impaction in skeletal class III malocclusion patients, and to evaluate the horizontal relapse tendency, according to changes in anteroposterior discrepancy and occlusal planes. Methods: Ninety patients, who had undergone orthognathic surgery in Pusan National University Dental Hospital, were enrolled in this study. Three main groups were classified as follows: Thirty patients underwent mandibular setback bilateral sagittal split ramus osteotomy (BSSRO) only (BSSRO group, BG); another thirty patients underwent mandibular setback BSSRO and Le Fort I osteotomy with posterior impaction (posterior impaction group, PG); and another thirty patients underwent mandibular setback BSSRO and Le Fort I osteotomy without posterior impaction (non-posterior impaction group, NPG). Preoperative (T0), immediate postoperative (T1) and six-month follow-up period (T2) lateral cephalograms were taken, and various parameters were measured. The analyses were done by linear and angular measurements between T0-T1 and T1-T2, to evaluate postsurgical facial hard tissue stability. Results: Mean horizontal relapse rates were distributed from 11.81% to 19.08%, and there were significant postsurgical changes (0.52 mm~2.44 mm) at the B point in all 3 groups. But, there were no statistical differences on relapse rate among BG, PG and NPG patients. Conclusion: In this study, the postsurgical stabilities of BSSRO and Le Fort I osteotomy with/without posterior impaction in skeletal class III malocclusion patients were acceptable. There were no significant statistical differences in mandibular stability according to changes in anteroposterior discrepancy and occlusal planes.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.22 no.3
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• pp.337-342
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• 2000

Purpose : The purpose of this study was to analyze the lower third facial changes in frontal view after mandibular setback surgery. Materials and Methods : In this study, fifteen subjects(6 males and 9 females) with class III dental and skeletal malocclusions who were treated with BSSRO(Bilateral Sagittal Split Ramus Ostetomy) were used. Frontal cephalometric radiographs were taken preoperatively and more than 6 months postoperatively, and hard tissue(H2-Hl) and soft tissue changes (S2-S1) were measured on vertical and horizontal reference lines. In 15 cases, changes which developed more than 6 months after surgery were studied. Results : The results were as follows. 1. In the facial height, hard tissue $decreased(2.46{\pm}2.76mm)$ with statistical significance(P<0.01), and soft tissue also $decreased(1.64{\pm}3.66mm)$. As a result, the facial height generally becomes shorter after sagittal split ramus osteotomy. 2. In the mandibular width, hard tissue $decreased(2.08{\pm}3.59mm)$ with statistical sgnificance(P<0.05), but soft tissue $increased (2.14{\pm}5.73mm)$ without statistically significant difference(P>0.05) postoperatively. 3. In the facial index, hard tissue $decreased(0.23{\pm}2.21%)$, but soft tissue $increased(2.41{\pm}3.46%)$ with statistical significance. Conclusion : One of the main purpose of orthognathic surgery is to achieve facial esthetics and harmony. In order to fullfill this purpose, it is important to carry out a precise presurgical treatment planning by estimating the changes of frontal profile after surgery.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.341-348
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• 1991

Physicochemical properties and gelatinization patterns of defatted and lipid-reintroduced moist (Hwangmi) and dry (Suwon 147) type sweet potato starches were investigated. Starch granules of sweet potato were polygonal and round, and the sizes of starch granules ranged $5{\sim}13\;{\mu}m$. All starches showed Ca type in X-ray diffraction but relative crystallinity was decreased by defatting and reintroduction. The amylose content of defatted starches increased, but that of lipid-reintroduced starches decreased. The swelling power and solubility at each temperature increased by defatting, but decreased by reintroduction. Transmittance of Hwangmi and Suwon 147 showed a rapid increase at $60,\;65^{\circ}C$, respectively. The initial pasting temperature by amylograph of Hwangmi and Suwon 147 were $67.5^{\circ}C\;and\;72.7^{\circ}C$, respectively. The peak viscosity and the height at $50^{\circ}C$ on amylogram of Hwangmi were lower than those of Suwon 147. Hot paste viscosity and setback decreased by defatting but setbak and consistency drastically increased by reintroduction. The peak temperature for gelatinization by the DSC was $65.7^{\circ}C$ for Hwangmi and $68.5^{\circ}C$ for Suwon 147. The gelatinization temperature and enthalpy of the DSC decreased and amylose-lipid melting peak was lost by defatting. The gelatinization temperature and enthalpy decreased by reintroduction.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.175-182
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• 2010

Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions ($31.5^{\circ}C$, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.84-84
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• 2003

생면제조시 각종 인산염의 효과를 구명하기 위하여 PG(propylene glycol), 폴리인산나트륨, 메타인산나트륨, 피로인산나트륨 등을 단독 또는 복합으로 첨가하여 제면특성 및 저장 중 생기는 이화학적 특성을 비교, 조사하였다. 인산염의 단독 또는 복합 처리에 의한 amylogram 특성은 최고점도의 경우 대조구, PG, polyphosphate, pyrophosphate, metaphosphate, PG+poly., PG+pyro. 및 PG+meta. 첨가구에서 273, 269, 274, 260, 272, 295, 269 RVU이었고 setback 값은 대조구, PG, polyphosphate, pyrophosphate, metaphosphate, PG+poly., PG+pyro. 및 PG+meta. 첨가구에서 104, 97, 92, 99, 99, 95, 102 RVU이었다. (중략)

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05a
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• pp.505-512
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• 1996

CANDU에서 감속재온도제어기는 칼란드리아 출구에서의 감속재온도를 일정하게 유지하기 위한 제어 프로그램이다. 본 연구에서는 강속재온도제어 알고리즘의 성능을 분석하기 위하여 주감속재계통의 동특성모델식을 적용하여 모의실험을 수행하였다. Setback 모의실험에 대하여는 설정온도를 적절히 유지하였으나, Stepback 모의실험에 대하여는 설정온도를 크게 벗어나는 오버슈트를 나타내었다. 되먹임제어기의 PID 파라메타를 최적화하고, 정상상태모델에 근거하여 앞먹임제어기의 설계를 개선함으로써 Stepback 모의실험에서 나타난 오버슈트를 줄일 수 있었다.