• 한국식품조리과학회지
• /
• 제25권2호
• /
• pp.199-205
• /
• 2009

울금가루를 새로운 식품소재로 활용하고자 하는 연구의 일환으로 울금가루 첨가량을 달리하여 국수를 제조하고 그 품질특성을 조사하였다. 밀가루와 울금가루 혼합분의 물결합력과 breakdown은 울금가루 8% 첨가구에서 가장 높았으나, setback은 울금가루 8% 첨가구에서 가장 낮았다. 울금가루 첨가 국수의 조리 특성에서 무게, 부피 및 인장강도는 울금가루 8% 첨가구에서 가장 낮았고, 대조구에서 가장 높았으나, 탁도는 울금가루 8% 첨가구에서 가장 높았으며, 울금가루 첨가량이 증가할수록 높았다. 국수의 조리 전과 조리 후의 색도 및 물성의 변화에서 L값은 조리 전 생국수가 조리된 국수보다 높았으나, 색도의 a값 및 b값과 물성에서는 조리 전 생국수보다 조리된 국수에서 높았다. 색도의 L값과 물성의 탄력성 및응집성은 울금가루 첨가량이 증가할수록 낮아졌고, 색도의 a값 및 b값과 물성의 경도, 점착성 및 씹힘성은 울금가루 첨가량이 증가할수록 높아졌다. 울금가루 첨가량에 따른 관능검사에서 울금가루 4% 첨가구의 기호도가 가장 높았고, 울금가루 2% 및 8% 첨가구는 대조구보다 낮은 기호도를 보였다.

• 한국식품과학회지
• /
• 제36권4호
• /
• pp.598-603
• /
• 2004

산지가 다른 지역(대만, 중국, 한국, 미국)에서 자란 4종의 메밀전분의 이화학적 특성을 살펴보았다. 그 결과를 살펴보면 전분의 외형은 4종 모두 다각형의 입자로 넓게 분포되어 있으며, X-ray 관찰결과 대다수의 천연 전분과 마찬가지로 4종 모두 A형에 속해 있었다. 수분함량은 6.3-9.58%사이에 있었으며, 조 단백은 대만산과 중국산이 한국산과 미국산시료보다 높게 나타났으며, 지방함량은 한국산과 중국산이 다른 2종의 시료보다 높게 나타냈다. 청가(BV)를 살펴보면 중국산이 0.39로 가장 높게 나타났고, 한국산이 0.32로 가장 낮게 나타났다. 아밀로오스 함량은 미국산이 27.6으로 가장 높고, 한국산이 가장 낮았다. 물결합력에서는 대만산의 시료가 가장 높고, 미국산이 가장 낮았다. 아밀로오스 함량이 비교적 높은 중국산과 미국산은 팽윤력과 용해도에서 낮게 나타났다. 신속점도측정기(RVA)에 의한 측정결과 최고점도, 가공의 안정성을 나타내는 breakdown, 노화에 밀접한 관계를 나타내는 setback 모두 미국산이 가장 높게 나타나 미국산이 비교적 hard gel한 경향을 나타내었다.

• Archives of Plastic Surgery
• /
• 제47권5호
• /
• pp.411-418
• /
• 2020

Background Excessive bleeding is one of the most severe complications of orthognathic surgery (OGS). This study investigated the associations of intraoperative blood loss and surgical time with the direction of maxillary movement. Methods This retrospective study involved patients who underwent OGS from October 2017 to February 2020. They were classified based on whether maxillary setback was performed into groups A1 and B1, respectively. Relative blood loss (RBL, %) was used as an indicator to compare intraoperative blood loss between the two groups. The surgical time of the two groups was also measured. Subsequently, the patients were reclassified based on whether posterior impaction of the maxilla was performed into groups A2 and B2, respectively. RBL and surgical time were measured in the two groups. Simple linear and multiple regression analyses were performed. P-values <0.05 were considered to indicate statistical significance. Results Eighteen patients were included. The RBL and surgical time for the groups were: A1, 13.15%±5.99% and 194.37±42.04 minutes; B1, 12.41%±1.89% and 196.50±46.07 minutes; A2, 13.94%±3.82% and 201.00±39.70 minutes; and B2, 9.61%±3.27% and 188.84±38.63 minutes, respectively. Only RBL showed a statistically significant difference between the two groups (A2 and B2, P=0.04). Conclusions Unlike maxillary setback, posterior impaction of the maxilla showed a significant association with RBL during surgery. When performing posterior impaction of the maxilla, clinicians need to pay particular attention to surgery and postoperative care.

• 대한치과교정학회지
• /
• 제46권6호
• /
• pp.372-378
• /
• 2016

Objective: The purpose of the present study was to evaluate the postoperative three-dimensional (3D) changes in the proximal segments after mandibular setback sagittal split ramus osteotomy and to compare the changes between the conventional mini-plate fixation and semi-rigid sliding plate fixation. Methods: Cone-beam computed tomography (CBCT) images were used to evaluate the postoperative 3D changes in the proximal segments during the healing process. CBCT images were superimposed using the symphysis and the lower anterior mandible as references. Results: There were no statistically significant differences between the conventional mini-plate and semi-rigid sliding plate groups (p > 0.05). With respect to the distribution of changes greater than 2 mm in the landmarks, the right condylion, right coronoid process, and left condylion showed ratios of 55.6%, 50.0%, and 44.4%, respectively, in the semi-rigid sliding plate group; however, none of the landmarks showed ratios greater than 30% in the conventional mini-plate group. Conclusions: There were no statistically significant differences in postoperative changes in the segments between the conventional mini-plate and semi-rigid sliding plate groups. Nevertheless, while selecting the type of fixation technique, clinicians should consider that landmarks with greater than 2 mm changes were higher in the semi-rigid sliding plate group than in the conventional mini-plate group.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• 제35권5호
• /
• pp.329-334
• /
• 2009

Objective: To evaluate the ratio between bone-contact length and inter-segmental length of the rigid fixation screw used in bilateral sagittal split ramus osteotomy (BSSRO) for mandibular setback. Material and Methods: Records of 40 patients with Class III malocclusion were selected. 20 of them had BSSRO, while the other 20 had BSSRO with maxillary LeFort I osteotomy. All of the patients had three noncompressive bicortical screws inserted at the gonial angle through transcutaneous approach. Two screws were inserted antero-posteriorly above inferior alveolar nerve and one screw was inserted below. The lengths of bone-contact and that of inter-segmental part were measured using cone-beam computed tomography. Ratio between these two measured lengths was calculated. Results: Both bone-contact and inter-segmental lengths were longer in BSSRO group than in BSSRO with maxillary LeFort I osteotomy group. Ratio of bone-contact to inter-segmental length was lower in BSSRO group than in BSSRO with Lefort I group. Both bone-contact and inter-segmental lengths were longer at the antero-superior position than at the inferior position. However, their ratio showed little difference. Conclusion: This study suggest that stability of screws in BSSRO group was greater than in BSSRO with Lefort I group. Stability of screws at the antero-superior position was greater than at the inferior position. Ratio of bone-contact to inter-segmental lengths was 0.2 in average.

• 농업과학연구
• /
• 제42권3호
• /
• pp.151-158
• /
• 2015

This study was conducted to know the variation and relationship of rice grain quality and starch pasting properties by transplanting times. Two early maturing rice cultivars which accounted for the most area of early maturing rice cultivar in Chungnam province were used. The experiment was laid out in a split-plot design with 3 replications. The main plot consisted of three transplanting times viz. early (April 25), ordinary (May 25) and late (June 25) with sub-plots containing two cultivars. According to the transplanting times, most of rice grain quality and starch pasting properties showed significant difference and Joami showed higher grain quality than Unkwang in all transplanting times. Especially, rice grain quality was improved when transplanted late, showing high head rice and glossiness of cooked rice due to the lower mean temperature during grain filling stage. Glossiness of cooked rice was positively correlated with head rice ratio, amylose content and setback value, and negatively correlated with chalky rice ratio and protein content. The highest positive and negative correlation were observed between breakdown value and peak viscosity ($r=0.98^{**}$), and breakdown and setback ($r=-0.94^{**}$), respectively. These results provide some information for rice researchers and producers producing cultivars with an improved quality, suggesting that rice quality is highly influenced by temperature at grain filling stage, and transplanting times is crucial in improving rice quality. In addition, starch pasting properties are useful for determining rice quality because rice grain quality and starch pasting properties are dependent on each other.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• 제39권5호
• /
• pp.217-223
• /
• 2013

Objectives: Buccal fracture of the mandibular proximal bone segment during bilateral sagittal split ramus osteotomy (SSRO) reduces the postoperative stability. The primary aim of this study is to evaluate the effect of this type of fracture on bone healing and postoperative stability after mandibular setback surgery. Materials and Methods: Ten patients who experienced buccal fracture during SSRO for mandibular setback movement were evaluated. We measured the amount of bone generation on a computed tomography scan, using an image analysis program, and compared the buccal fracture side to the opposite side in each patient. To investigate the effect on postoperative stability, we measured the postoperative relapse in lateral cephalograms, immediately following and six months after the surgery. The control group consisted of ten randomly-selected patients having a similar amount of set-back without buccal fracture. Results: Less bone generation was observed on the buccal fracture side compared with the opposite side (P<0.05). However, there was no significant difference in anterior-posterior postoperative relapse between the group with buccal fracture and the control group. The increased mandibular plane angle and anterior facial height after the surgery in the group with buccal fracture manifested as a postoperative clockwise rotation of the mandible. Conclusion: Bone generation was delayed compared to the opposite side. However, postoperative stability in the anterior-posterior direction could be maintained with rigid fixation.

• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.399-405
• /
• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• 한국식품과학회지
• /
• 제25권4호
• /
• pp.355-359
• /
• 1993

명반이 멥쌀과 찹쌀전분의 이화학적 성질에 미치는 영향을 조사하였다. 멥쌀 및 찹쌀전분의 팽윤력은 두 전분 모두 대조구보다 명반 $0.05{\sim}1.0%(w/w)$ 첨가구에서 증가하였으며, 이 농도 이상에서는 완만하게 감소하는 경향을 나타내었다. 용해도는 멥쌀전분의 경우 명반 $0.05{\sim}1.0%(w/w)$ 첨가구에서는 온도증가에 따라 점차 증가한 반면, 찹쌀전분의 경우는 온도에 관계없이 감소하였으며, 이농도 이상에서는 두 전분 모두 거의 변화를 보이지 않았다. Blue value값은 명반농도가 증가할수록 멥쌀전분의 경우는 증가한 반면, 찹쌀전분에서는 감소하였다. Amylography에 의한 호화양상에 있어서는 명반 1.0%(w/w) 첨가가 멥쌀 및 찹쌀전분의 호화개시 온도와 breakdown값을 증가시켰고 setback값은 감소시켰다.

• 한국조리학회지
• /
• 제13권3호
• /
• pp.158-165
• /
• 2007

P 사, W 사, O 사의 케이크용 상업용 복합유화제를 박력분 대비 3% 첨가로 반죽의 물리적 특성에 미치는 영향을 조사하기 위하여 Falling num-ber, RVA, Alveograph, Farinograph 등으로 점도, 신장성, 반죽의 안정도, 흡수율, 내구성 및 반죽의 특성 등을 비교 분석하였다. Falling number 특성에서 복합유화제를 첨가한 경우 침강시간이 증가하여 점도가 증가되었다. 호화 특성에서 복합유화제 첨가로 초기호화온도는 W 사 이외의 것에서 증가하였고, 최고점도, 최종점도, setback 등은 증가하였으나 breakdown은 감소하였다. Alveo-gram 특성에서 복합유화제 첨가시 P값은 낮아졌고, L과 G값은 증가하였으나 P/L은 감소하였다. Farinogram 특성에서 복합유화제 첨가시 흡수율 감소, 반죽발전시간 증가, 안정도는 P 사의 복합유화제를 첨가한 것은 짧아졌으나 이외의 것은 길어졌다. 이상의 실험 결과 P 사의 복합유화제가 반죽 제조에 가장 적합하였으며, 케이크 제조시 제품의 부피가 커지고 부드러우며 노화가 지연될 것으로 생각된다.