• Maxillofacial Plastic and Reconstructive Surgery
• /
• 제36권5호
• /
• pp.214-218
• /
• 2014

Macroglossia can create dental and skeletal instability after orthodontic treatment or orthognathic surgery for mandibular prognathism. In relevant literature, partial glossectomy is suggested for a good post-treatment prognosis. Most of the published partial glossectomy cases are two-staged surgery, because of concern about postoperative airway obstruction. As orthognathic surgical techniques and fixation method develop, however, concerns about postoperative airway obstruction have lessened. In this case, mandibular setback surgery and partial glossectomy were performed simultaneously, leading to stable recovery without any postoperative respiratory problems. After surgical technique to preserve the tongue tip, we achieved good outcomes without postoperative side effects of lingual hypoesthesia, pronunciation disorder and dyskinesia. We report this case with a literature review.

• 동아시아식생활학회지
• /
• 제14권2호
• /
• pp.145-155
• /
• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• 제27권2호
• /
• pp.184-188
• /
• 2001

Horner's syndrome as a complication of orthognathic surgery is given little attention of head and neck surgery and is a relatively benign and transient condition. A 18-year-old male referred to our department with long and anteriorly projected chin. The cephalometric evaluation revealed a skeletal Class III relationship. A 10-mm setback of the mandible to eliminate Class III relationship and 4-mm vertical reduction genioplasty were performed. Three weeks after operation, the patient was recognized anhidrosis in left face and the head, and ptosis of left eye. The trauma to cervical sympathetic nerve during left sagittal split ramus osteotomy was thought to be the cause of Horner's syndrome. Patient was treated by dermatologic and opthalmologic care. Follow-up examination 8 months later, he was recovery of horner's symptom.

• 한국식품영양학회지
• /
• 제22권2호
• /
• pp.229-237
• /
• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• 시스템엔지니어링학술지
• /
• 제7권2호
• /
• pp.21-30
• /
• 2011

The contractor management for the effective defense project is essential factor in the modern defense acquisition project. The occurrence of Improper Businessman causes the reason in which defense acquisition project is unable to be reasonably fulfilled and setback to the deployment of defense weapon system. In this paper, we develop a prediction model for the effective defense project by using the Discriminant Analysis, the Logistic Regression & Artificial Neural Network and analyse the core variables that determine the Improper Businessman in many variables. It is expected that our model can be used to improve the project management capability of defense acquisition and contribute to the establishment of efficient procurement procedure through entry of the reliable domestic manufacturer.

• 한국식품영양과학회지
• /
• 제20권3호
• /
• pp.276-280
• /
• 1991

The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35$^{\circ}C$. Up to 10 months of storage at 35$^{\circ}C$, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.

• 한국식품조리과학회지
• /
• 제29권6호
• /
• pp.833-839
• /
• 2013

Separated normal and waxy rice starches were pulverized, and the physicochemical and digestive properties of the starches were determined. The size of both starch granules significantly decreased (less than $8{\mu}m$) after pulverization. For pasting properties, significant decreases of peak and setback viscosity were observed in both of pulverized starches than in native ones. The lower pasting temperature as well as increased solubility and water binding capacity of pulverized starches imply molecular degradation of starch by pulverization. For thermal properties, onset temperature and melting enthalpy significantly decreased after pulverization, especially in normal rice starch, however there was no difference in amylose-lipid complex before andafter pulverization. The slowly digestible and resistant starch portion of normal rice starch increased after pulverization, however, in waxy rice starch, the rapidly digestible portion increased.

• 한국BIM학회 논문집
• /
• 제7권1호
• /
• pp.9-17
• /
• 2017

This study aims at finding issues and ideas of waterfront planning through analysing planning concepts and characteristics of New York City Waterfront Comprehensive Plan(NYC WCP). The first NYC WCP in 1992 divided waterfront area as 4 functional areas which are natural, public, working and redeveloping waterfront. The characteristics of WCP in 1992 are zonning, height, setback, public access, visual corridor, floor area and so forth. After then NYC WCP revision in 2011 intergrated and developed the former plan through the eight visions which are expanding public access, enlivening the waterfront, improving water quality, restoring the natural waterfront, enhancing the Blue Network, improving government oversight and increasing climate resillience. In conclusion, NYC WCP successfully achieved both sufficient capacity of planning concepts and design guidelines for each region.

• Preventive Nutrition and Food Science
• /
• 제4권1호
• /
• pp.1-5
• /
• 1999

Seven rice varietes(Suweonjo, Suweon232 , BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the influence of amylose content and particle size on the physicochemical properties of rice flours. Suweonjo has the highest amylose content (27.1% amylose content) had the finest flour particle as supproted by scanning electron microscopy (SEM). Suweonjo had the highest value in hardness of rice grain but the lowest length/width ration. There were no significant differences in color values among the rice flours. Data of brabender visco/amylograph was not associated with amylose content. Yongjubyeo had the highest maximum viscosity and breakdown value while Suweonjo had the lowest maximum viscosity , setback value and breakdown value. Yongjubyeo had the lowest water solubility index (WSI). The Suweon232 rice variety absorbed more water than any other varieties but rice varieties and amylose contents affected water absorption a little.

• 한국정밀공학회:학술대회논문집
• /
• 한국정밀공학회 1996년도 추계학술대회 논문집
• /
• pp.1067-1072
• /
• 1996

Sensitivity analysis of the cylindrical zigzag cams under acceleration and centrifugal forces is performed. A Lagrangian method is used to determine the mechanism constant of zigzag track, And the equation of motion for cylindrical zigzag cam under rectangular pulse is derived by the governing equations of a single spring mass system. The ratio of the drive force tn resisting force is derived by angular acceleration, centrifugal force and setback force on the operation of the munition. The theoretical sensitivity curves for 3 models are analyzed. And experiments for 3 models are conducted to check safe and functional zone. Zigzag cam types can be satisfied all major design requirements for switch system of munition.