• Maxillofacial Plastic and Reconstructive Surgery
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• 제22권4호
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• pp.411-419
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• 2000

Purpose: This study was aimed at analysis of the changes in the condyle position in subjects with mandibular setback osteotomies Method: Twenty patients were evaluated retrospectively for their changes in the condyle position who underwent surgical mandibular setback using bilateral sagittal split osteotomies with a manual condyle repositioning technique and rigid fixation. The cephalometric and panoramic analysis was performed preoperatively, 1 week, 6 months, and 1 year postoperatively. And postoperative noise, temporomandibular joint pain, and mouth opening were clinically examined 2 months, 4 months, 6 months, 8 months, 10 months, and 12 months postoperatively. Result: The condyles rotated posteriorly and laterally immediately after surgery, and they returned to the preoperative position during follow-up period but it is not significant. The statistical analysis (Paired t-test) showed no significant effects in postsurgical stability. The changes in the condyle position didn't have a significant harmful influence on temporomandibular joint disorder. Conclusion: A careful surgical mandibular setback using manual condyle repositioning and fixation technique will move condyle minimally and that will decrease the relapse and temporomandibular joint disorder.

• 한국조경학회지
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• 제28권5호
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• pp.15-25
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• 2000

The purpose of this paper is to examine the visual evaluation structure about the formal changes of streetscape by the different moving speed in two alternative control plans for the building height and the setback regulation. The virtual reality system is applied to the experimental tool. Eighty-two experimental models are made in consideration of the height and the setback of the building regulation cased by Midou-suji street in Osaka City, Japan. and ten typical models are selected by pre-experiment. Since the changes of the landscape structure consists of the height and the setback of the building, four the evaluation items are set: grade of continuity, order, openness, preference. As there are eighty-two landscape models which are too many to be applied in this experiment, ten role models are drawn out and used in this experiment. The mean difference test, discriminant analysis, and multiple linear regression methods had been used for the statistical analysis methods. The results of this study are as follows; 1) It is found out the fact of the difference evaluation structure amount experiments models. 2) From the sketch analysis and interview, it is found out difference cognition structure by the moving speed and alternatives. 3) From the discriminant and regression analysis, it is found out that the evaluation value about continuity becomes low by the moving speed change from walking speed to driving speed. We suggest that continuous experiment should be made with a variety of groups and models, and general and universal results should also be come out of the experiments above.

• Food Science and Biotechnology
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• 제16권2호
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• 한국식품과학회지
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• 제49권2호
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• pp.151-157
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• 2017

국내에서 기능성 쌀로 개발된 설갱, 고아미, 하이아미 쌀과 다수확품종인 통일계 한아름, 일반계 드래찬과 한마음의 베이킹 가공적성을 알아보기 위하여 낟알로 수침, 건조한 후 제분하는 방법으로 쌀가루를 제조하여 쌀가루의 이화학적 특성과 컵케이크를 제조하여 품질 특성을 비교하였다. 하이아미는 단백질 함량 가장 높고 드래찬과 한마음은 지방과 회분함량이 높았다. 아밀로스 함량은 고아미 쌀가루가 33.84%로 가장 높고 설갱 쌀가루는 물 결합 능력은 가장 낮았으나 팽윤력과 용해도는 가장 높았다. 쌀가루 호화액의 점성은 모든 값에서 고아미 쌀가루가 가장 낮은 점성을 보였으며 setback 점성은 설갱과 고아미가 낮았다. 쌀컵케이크의 비체적은 고아미와 하이아미가 낮았으며 설갱 컵케이크는 윗면이 들어가고 내부 기공의 균일성이 나빴고 고아미와 하이아미는 내부가 밀집되어 있었다. 컵케이크의 텍스처 특성은 설갱은 경도가 가장 낮고 부착성이 나타났으며 회복력이 가장 낮은 반면 고아미와 하이아미는 경도, 탄성 씹힘성이 높았다. 차이조사와 선호도 조사 결과 한아름은 기공의 균일도, 부피팽창이 잘되고 전반적인 선호도가 가장 좋았으며 그 다음이 드래찬과 한마음컵케이크 이었다. 위의 결과로부터 쌀가루의 단백질 함량, 아밀로스 함량, 쌀가루 호화액의 cold 및 setback 점성이 쌀가루의 베이킹 가공성에 영향을 줌을 확인하였다.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제33권6호
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• pp.490-496
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• 2011

Purpose: Dr. Marquardt made the facial 'phi' mask using golden ratio. Most class III patients have bulky faces and want a smaller face. Using a facial golden mask, this study estimated and compared frontal photographs before and after operation for soft tissue measurement. The golden mask can be considered as a reference tool for facial esthetic analyses especially in lower face. Methods: Forty patients who had undergone orthognathic surgery at Samsung Medical Center from January 2006 to December 2009 were included in this study. These patients had Class III malocclusion. Lateral cephalometric radiographs, frontal clinical photos of pre-op and 8~12 month later post-op, and the facial 'phi' mask using golden ratio, were used for analysis. Reduction of the lower face area, occlusal plane changes, amounts of mandible setback and amounts of maxilla posterior impaction were estimated. Results: Lower facial reduction ratio and mandibular setback amounts were significantly different between 1-jaw and 2-jaw groups. Average postoperative changes in the area of lower face between bilateral sagittal split ramus osteotomy (BSSRO) and BSSRO combined maxilla posterior impaction were compared by using an independent simple t-test and $P$ value was 0.016. Therefore, the lower facial reduction ratio and mandibular setback amount were significantly different in maxilla posterior impaction. Conclusion: The two-jaw surgery group showed more reduction of the lower facial area than the 1-jaw surgery group. The amount of lower facial reduction was more related with the amount of mandibular setback. There was no significant relation in lower facial reduction with amount of maxilla posterior impaction, pre-op occlusal plane, post-op occlusal plane and the mandibular angle. A relationship between the change in the lower facial area and the amount of maxilla posterior impaction or the change of mandibular angle occlusal plane at pre-op could not be found because of the difference in the amount of setback between two groups.

• Food Science and Biotechnology
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• 제16권3호
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• 대한치과교정학회지
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• 제44권6호
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• pp.342-349
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• 2014

Because of the potential morbidity and complications associated with surgical procedures, limiting the extent of orthognathic surgery is a desire for many orthodontic patients. An eighteen-year-old woman had a severe Class III malocclusion and required bi-maxillary surgery. By changing the patient's maxillary occlusal plane using orthodontic mini-implants, she was able to avoid the maxillary surgery; requiring only a mandibular setback surgery. To accurately predict the post-surgery outcome, we applied a new soft tissue prediction method. We were able to follow and report the long-term result of her combined orthodontic and orthognathic treatment. The changes to her occlusal plane continue to appear stable over 6 years later.

• Earthquakes and Structures
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• 제4권6호
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• pp.685-710
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• 2013

Static torsional provisions employing equivalent lateral force method (ELF) require that the earthquake-induced lateral force at each story be applied at a distance equal to design eccentricity ($e_d$) from a reference resistance centre of the corresponding story. Such code torsional provisions, albeit not explicitly stated, are generally believed to be applicable to the regularly asymmetric buildings. Examined herein is the applicability of such code-torsional provisions to buildings with set-back using rigid as well as flexible diaphragm model. Response of a number of set-back systems computed through ELF with static torsional provisions is compared to that by response spectrum based procedure. Influence of infill wall with a range of opening is also investigated. Results of comprehensive parametric studies suggest that the ELF may, with rational engineering judgment, be used for practical purposes taking some care of the surroundings of the setback for stiff systems in particular.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제19권2호
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• pp.117-129
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• 1997

Recently, combined with social complexity, increment of medical demand and supply and the change of esthetic category, admission and operation of the patients of facial deformity have been changed with annual change. This study was conducted in the concept of helping the overall character of orthognathic surgery in future understood and being an important index in the establishment of better treatment course, through the patient, on whom was operated orthognathic surgery via sagittal split ramal osteotomy in our Dept. of Oral & Maxillofacial Surgery, Chonbuk National University Hospital from 1991. 1. 1 to 1995. 12. 31. The results were obtained as follows. 1. The ratio of male to female was 1 : 1.33 and the ages between 16 and 25 year was 73.6%, and the mean age was 20.4 years. 2. The ratio of setback amount between 6 to 15mm was 84.6% and the advancement amount between 1 to 10mm was 89% and the mean amount of movement was 9.0mm in setback, and 3.6mm in advancement. 3. After removal of maxillomandibular fixation(MMF), the distinction of sex was not statistically significant in ROM. 4. The ROM following methods of fixation was statistically significant in 3rd(P<0.05), 8th, and 12th week(each P<0.01), with faster rehabilitation in rigid fixation which had shorter MMF period. 5. The rehabilitation of ROM following the operation methods was statistically significant in 1st(P<0.05), 2nd, 3rd, 4th, 6th, 8th, and 12th week(each P<0.01) with faster rehabilitation in the case of SSRO than Lefort I / SSRO (Two jaw surgery). 6. The rehabilitation of ROM following directions of mandibular movement did not manifest a statistically significant difference in both setback and advancement.

• 한국작물학회지
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• 제50권3호
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• pp.186-190
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• 2005

서로 다른 벼 3아종의 품종군에 대한 아밀로그램 특성을 상관 및 주성분 분석으로 품종의 다양성을 파악한바 결과를 요약하면 아래와 같다. 1. 최고점도와 강하점도에서 나타난 성적으로 보아 통일형의 temperate indica품종군이 전형적인 인디카 품종군과 신초형의 tropical japonica품종군보다 자포니카 혈연에 가까웠다. 2. temperate indica 품종군이 전형적인 인디카 품종군과 tropical japonica 품종군보다 최종점도, 응집점도 및 취반점도는 낮게 나타났다. 3. 최고점도와 최저점도는 3아종의 품종군에서 다같이 고도의 정상관을 보였고 강하점도와 취반점도는 3아종에서 다같이 고도의 부상관을 보였다. 4. 제1주성분은 호화온도, 최종점도, 응집점도 및 취반점도를 증가시키는 방향으로 그리고 최고점도 및 강하점도는 감소시키는 방향으로 작용했다. 5. 주성분치로서 평면상 도표를 그린 품종군 분류로 품질관련 아밀로그램 특성의 공통된 품종의 특성을 파악할 수 있었다.