• 대한두경부종양학회지
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• 제31권1호
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• pp.5-8
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• 2015

Backgrounds: The purpose of this study was to compare full thickness skin graft with inguinal skin to split thickness skin graft for coverage of the radial forearm free flap donor site. Patients and Methods: 25 patients who was reconstructed with radial forearm free flap for head and neck cancer were reviewed retrospectively. Results: The graft loss rates of full thickness skin graft were less than split thickness skin graft or split thickness skin graft with dermal substitutes. The recovery times of donor site and skin graft donor site of full thickness skin graft were also shorter than split thickness skin graft or split thickness skin graft with dermal substitutes. Skin texture and aesthetic results of donor site were improved and complications as itching and pain sensation were decreased. Conclusion: Full thickness skin grafts with inguinal skin should be considered for patients requiring a radial forearm free flap.

• 제어로봇시스템학회논문지
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• 제11권5호
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• pp.445-450
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• 2005

In this paper, we suggest an integrated tactile display system that provides kinesthetic force, pressure distribution, vibration and slip/stretch. The system consists of two parts: a 2 DOF force feedback device for kinesthetic display and a tactile feedback device for displaying the normal stimulation to the skin and the skin slip/stretch. Psychophysical experiments measure the effects of fingerpad selection, the direction of finger movements and the texture width on tactile sensitivity. We also investigate the characteristics of lateral finger movement while subjects perceive different textures. From the experimental results, the principal parameters for designing a tactile display are suggested. A tactile display device, using eight piezoelectric bimorphs and a linear actuator, Is implemented and attached to a 2 DOF translational force feedback device to simultaneously simulate the texture and stiffness of the object. As a result, we find out that the capability of the suggested device is sufficient to display physical quantities to display the texture.

• 한국실내디자인학회논문집
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• 제25권4호
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• pp.43-50
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• 2016

This study tries to categorize trends of "structure and skin integration" and understand the expressive characters of each architectural type. To do so, we listed up 8 architects who are quoted twice or more in related researches, then analyzed their 25 contemporary buildings which integrated structure and skin since 2000. As a result, this study defined four types based on the way of building tectonic system of structure and skin. Key feature of "linear structure-two dimensional skin" type is the communication with the surroundings as a result of .geometric architectural forms, patterned surface and reflection. Characters of "linear-three dimensional" type are organic architectural forms, sculptural skin, and the mysterious space. "Planar-two dimensional" type is a transformational geometry form to express the dramatic images through the skin, therefore gives a sense of rhythm and dynamics to space. "Planar structure-three dimensional" type highlights the texture, and exposes boundary of the inside and outside. In architectures we studied, the structure is the way to make a creative forms and space, and the skin to express various meanings. That said, the "structure and skin integration" is the means of aggressive design expression.

• 대한두개안면성형외과학회지
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• 제11권1호
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• pp.13-18
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• 2010

Purpose: Nasal defect can be caused by excision of tumor, trauma, inflammation from foreign body reaction. Nose is located in the middle of face and protruded, reconstruction should be done in harmony with size, shape, color, and textures. We report various methods of nasal reconstruction using local flaps. Methods: From March 1998 to July 2008, 36 patients were operated to reconstruct the nasal defects. Causes of the nasal defects were tumor (18 cases), trauma (11 cases), inflammation from foreign body reaction (5 cases) and congenital malformation (2 cases). The sites of the defects were ala (22 cases), nasal tip (8 cases) and dorsum (6 cases). The thickness of the defects was skin only (5 cases), dermis and cartilagenous layer (7 cases) and full-thickness (24 cases). According to the sites and thickness of the defects, various local flaps were used. Most of alar defects were covered by nasolabial flaps or bilobed flaps and the majority of dorsal and tip defects were covered by paramedian forehead flaps. Small defects below $0.25 cm^2$ were covered with composite graft or full-thickness skin graft. Results: The follow-up period was 14 months. Partial flap necrosis was observed in a case, and one case of infection was reported, it was improved by wound revision and antibiotics. Nasal reconstruction with various local flaps could provide satisfactory results in terms of color and texture match. Conclusion: The important factors of nasal reconstruction are the shape of reconstructed nose, color, and texture. Nasolabial flap is appropriate method for alar or columellar reconstruction and nasolabial island flap is suitable for tip defect. The defect located lateral wall could be reconstructed with bilobed flap for natural color and texture. Skin graft should be considered when the defect could not afford to be covered by adjacent local flap. And entire nasal defect or large defect could be reconstructed by paramedian forehead flap.

• 한국식품과학회지
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• 제27권1호
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• pp.1-5
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• 1995

본 연구에서는 국내산(A) 및 수입산(B) 소세지를 택하여 소세지의 텍스처 프로필을 수행하였다. 패널요원들은 두 제품에 대하여 감지되는 순서에 따라 14개의 관능적 특성용어를 개발하였다. 개발된 특성용어는 표면의 촉촉함, 표면의 매끄러움, 탄성, 내부경도, 껍질이 질긴 정도, 응집성, 조밀도, 씹음수, 수분방출, 덩어리 응집성, 덩어리상, 과립상, 껍질의 분리도, 기름짐이었다. 또한 $0{\sim}3$점을 8구간으로 나눈 척도와 특성의 객관적인 평가를 위하여 표준시료를 사용하는 표준척도를 확립하였다. 소세지 A는 탄성, 표면의 매끄러움, 내부경도, 껍질이 질긴 정도, 조밀도, 씹음수, 덩어리상 및 껍질의 분리도에서 소세지 B보다 높은 강도값을 나타내었다. 표면의 촉촉함, 응집성, 수분방출, 덩어리 응집성, 과립상같은 특성들에 있어서는 소세지 B가 소세지 A보다 더 높은 값을 나타내었다. 기름짐에 있어서는 소세지 B가 크게 평가되었으나 소세지 A보다 더 담백한 맛이라는 의견이 제시되었다.

• 한국식품조리과학회지
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• 제32권3호
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• 한국축산식품학회지
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• 제38권1호
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Tribology and Lubricants
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• 제29권3호
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• pp.167-170
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• 2013

The friction behavior of human skin is determined by the complex interplay of the material and surface properties of the skin, as well as the contacting material, and strongly depends on the contact parameters (e.g., pressure and sliding velocity) and the presence of substances such as water, sweat, or skin surface lipids at the interface. Including a study on the effect of a surface's physical roughness for skin sliding over the surface, various studies have been conducted to understand human tactile sensibility. However, to investigate products in relation to human tactile sensibility, more objective research is needed. This study performed sliding experiments between the skin and the surfaces of phone cases to understand how the texture, friction, and stick-slip characteristics are related. Eight phone case surfaces with different topologies and chemical (or mechanical) compatibilities with skin were prepared and tested multiple times.

• 융합정보논문지
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• 제11권5호
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• pp.267-275
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• 2021

피부상태는 미용적인 측면에서 중요한 관심사이다. 본 연구는 뷰티산업종사자들이 육안관찰 또는 스마트폰 등으로 촬영된 피부상태 이미지를 통하여 할 수 있는 개략적 피부상태 분석방법에 대하여 고찰하였다. 학술연구정보서비스(RISS)에서 '피부상태'와 관련된 키워드로 검색되는 학위논문과 학술논문 중 주관적 평가와 객관적 평가를 병행한 논문, 육안확인이 가능한 요인들과의 상관관계를 도출한 논문을 선별하였고, 주관적인 피부상태와 객관적 피부측정결과가 일치하는 요인과 피부표면에서 육안확인이 가능한 요인과의 관계를 조사하였다. 연구결과, 주관적·객관적 평가가 일치하는 가장 적합한 요인은 '유분량'이었고, 이는 피부표면에서 육안확인이 가능한 '모공', '피부결', '홍반'과 유의미한 상관관계가 있는 것으로 나타났다. 이를 이용하여 개략적인 피부상태 분석이 가능할 것으로 사료된다.

• 한국식품영양과학회지
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• 제42권6호
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• pp.964-968
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• 2013

쌀품종에 따른 hydrocolloids를 첨가하여 쌀만두피를 제조 시 쌀가루의 입도, 쌀만두피의 조리특성 및 조직감을 측정한 결과, air classifying mill(ACM)을 이용하여 건식분쇄한 쌀가루의 입도 분포는 중력분과 유사하였고, 평균입자크기를 중심으로 조밀한 입자 분포를 나타내었다. 조리특성에서 hydrocolloids를 첨가한 경우, 밀양260호의 무게증가율은 낮아졌으나 한아름은 증가하는 경향을 나타냈다. 만두피의 조리 후 조직감은 쌀 품종별로 차이가 나타남을 관찰할 수 있었으며, hydrocolloids를 첨가함에 따라 경도가 낮고 탄성은 증가함을 알 수 있었다. Hydrocolloids를 첨가한 경우 첨가하지 않은 군에 비해 가공 특성 및 조리 후 특성 모두 우수함을 알 수 있었으며, 쌀 품종 및 첨가물의 종류에 따라 다른 특성을 관찰할 수 있어 쌀 품종별 이화학적 특성과 hydrocolloids와의 관계를 보다 더 많은 연구를 진행해보아야 할 것으로 생각되어진다.