• Medical Lasers
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• 제9권2호
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• pp.110-118
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• 2020

The non-ablative fractional dual laser is equipped with two types of lasers, 1550 nm and 1927 nm in one device, and was approved by the United States Food and Drug Administration in 2013. The advantages of the non-ablative fractional laser (NAFL) include fewer side effects such as erythema, edema, post-laser pigmentation, and scab formation. Thus, the NAFL is preferred by both practitioners and consumers because it is convenient and safe for use. The 1550 nm erbium glass and 1927 nm thulium lasers are representative NAFLs that have been developed separately and are often used as a single-wavelength laser with proven clinical efficacy in various indications. The 1550 nm wavelength laser penetrates the dermis layer and the 1927 nm wavelength laser is effective for epidermal lesions. Therefore, targeting the skin layer can be easily achieved with both the 1550 and 1927 nm lasers, respectively, or in combination. Clinically, the 1550 nm laser is effective in the treatment of mild to moderate sagging and wrinkles, scars, and resurfacing. The 1927 nm laser improves skin texture and treats skin pigmentation and wounds. It can also be used for drug delivery. The selection and utilization rate of NAFL has been increasing in recent times, due to changes in lifestyle patterns and the need for beauty treatments with fewer side effects and short downtime. In this study, we present a plan for safe and effective laser therapy through a review of literature. Clinical applications of the multifunctional NAFL are also described.

• 한국축산식품학회지
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• 제37권3호
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• pp.360-367
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• 2017

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE $L^*$-value, and T1 and T2 had the highest CIE $a^*$-values; however, CIE $b^*$-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.

• Archives of Plastic Surgery
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• 제34권5호
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• pp.587-592
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• 2007

Purpose: In case of postburn flexion contracture of the fingers, skin graft, geometrical relaxation techniques, local flap, and free flap have been used. Among these procedures, full-thickness skin grafts from the inguinal area are widely used to reconstruct a postburn flexion contracture in the fingers. But there are many esthetic and functional problems in this procedure. Especially, hyperpigmentation of the skin-grafted fingers poses a troublesome problem, particularly in the patients who have dark colored skin. To solve the problem, we have used pulp graft which was harvested from the lateral aspect of great toe. In the present study, we report pulp graft, with which we have obtained a good result in the treatment of postburn flexion contracture of the fingers. Methods: Between September of 2004 and August of 2006, great toe pulp graft was performed to 20 sites of 15 patients. After release of the postburn flexion contracture using Z-plasty, the composite tissue (pulp) harvested from the lateral aspect of great toe was grafted on the raw surface. Moisture dressing with ointment and foam dressing material was performed. Stratum corneum of the graft got stripped off in two to four weeks after pulp graft. The color of the pulp graft was slightly reddish, then it became similar to the adjacent tissue. Results: There was complete take in all the patients who were treated with pulp graft. Great toe pulp graft provided similar color and texture to the adjacent skin, high rate of graft take, and left only a minimal scar at donor site. Conclusion: Thick keratin layer and inelastic nature of the pulp make this type of the graft much easier and simpler, and ensure a better take. Pulp graft is useful method for the reconstruction of the postburn flexion contracture in fingers.

• 한국전자통신학회논문지
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• 제8권8호
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• pp.1187-1193
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• 2013

본 논문은 사실적인 3D 얼굴 모델링과 얼굴 표정 생성 시스템을 제안한다. 사실적인 3D 얼굴 모델링 기법에서 개별적인 3D 얼굴 모양과 텍스쳐 맵을 만들기 위해 Generic Model Fitting 기법을 적용하였다. Generic Model Fitting에서 Deformation Function을 계산하기 위해 개별적인 얼굴과 Generic Model 사이의 대응점을 결정하였다. 그 후, Calibrated Stereo Camera로부터 캡쳐 된 영상들로부터 특징점을 3D로 복원하였다. 텍스쳐 매핑을 위해 Fitted된 Generic Model을 영상으로 Projection하였고 사전에 정의된 Triangle Mesh에서 텍스쳐를 Generic Model에 매핑 하였다. 잘못된 텍스쳐 매핑을 방지하기 위해, Modified Interpolation Function을 사용한 간단한 방법을 제안하였다. 3D 얼굴 표정을 생성하기 위해 Vector Muscle기반 알고리즘을 사용하고, 보다 사실적인 표정 생성을 위해 Deformation 과 vector muscle 기반의 턱 rotation을 적용하였다.

• 대한화장품학회지
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• 제40권4호
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• pp.373-382
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• 2014

피부는 인체의 외부를 덮고 있는 기관일 뿐 아니라, 체온을 조절하고, 감각기능을 수행하며, 약물을 투입하는 경로가 되기도 하고 내부 기관의 이상을 표현하는 기관이 되기도 한다. 이러한 이유로 인해, 사람들은 타인의 얼굴 피부의 상태를 보고 건강의 이상 징후를 감지하거나, "안색이 좋다", "생기가 있다" 등으로 신체의 컨디션을 표현해왔다. 환경과 노화정도에 따라서 피부색, 피부결, 수분, 탄력 등이 달라지는 것도 알려진 사실이다. 특히, 피부색은 아름다움, 매력도와 같은 주관적인 인상을 판단하는데 영향을 미치는 인자로 작용하는데, 화장품이나 피부시술을 통해 피부색을 개선하고자 하는 소비자를 통해서 그 수요를 짐작할 수 있다. 하지만 피부색이 여러 색의 구성임에도 불구하고, 대부분의 화장품이 하얀 피부로 개선해주는 것에 초점을 맞추고 있으며 여성들이 선호하는 피부색에 대한 연구가 아직까지는 미흡한 실정이다. 본 연구에서는 30 ~ 40대의 한국여성을 대상으로 같은 피부 밝기에서 붉은 정도와 푸른 정도가 달리 주어진 선호도 조사를 통해 긍정적으로 인식하는 피부색의 상태를 발견하였다. 한국여성은 실제 평균 피부색에 비해 붉은색과 푸른색이 높은 피부를 선호하는 것으로 나타났으며, 피부에 대한 표현을 달리하였을 때에도 경향은 유사하였다. 본 연구 결과는 새로운 소비자의 요구를 만족시키는 제품 개발에 활용될 수 있을 것이라고 생각한다.

• 한국멀티미디어학회논문지
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• 제12권5호
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• pp.737-744
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• 2009

본 논문은 한국 표준 얼굴 데이터를 바탕으로 제작한 3D 얼굴 모델을 활용하여 성형 수술 전후의 모습을 비교하여 성형 수술의 만족도를 높이는 웅용 프로그랭인 3D 가장 얼굴 성형 시스댐에 대한 연구 및 구현이다. 이 연구를 위하여 2D 개인 얼굴 이미지와 3D 한국인 표준 모델을 활용하여, 2D 이미지 상의 사용자의 실제 얼굴과 똑같은 3D 얼굴 모델을 구현한다. 본 연구에서 제안하는 3D 가상 얼굴 성형 시스템은 얼굴 모텔의 기본이 되는 3D 한국인 표준 얼굴 모델에 2D 개인 얼굴 이미지로부터 추출한 개인 특성 정보를 적용함으로서 3D 얼굴 모델링 시스템을 구현하고 3D 얼굴의 사실성올 높이는 텍스처 맴핑 및 구축된 얼굴을 활용하여 성형 수술 후의 얼굴의 변화를 나타내는 3D 얼굴 성형 시스댐 등으로 구성되어 있다. 제안된 3D 가상 얼굴 성형 시스템은 정확한 개인 얼굴 모델링 방법을 제공하고, 성형 전후의 얼굴을 미세하게 조정하는 기능을 부여함으로써 현존하는 유사 시스템에 비교하여 성형 수술의 만족도와 안정성을 높이는 결과를 나타내었다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.469-479
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• 2003

A novel branched wax has been developed for the control of the hardness of oil-wax gels. Using this wax, glossier application and smoother texture but tough lipstick can be obtained. Oil-wax gels are oily solids composed of liquid and crystalline solid oils (waxes). They are widely used in various cosmetic products, especially lipsticks. The control of gel hardness is one of the most important techniques in improvement of the lipstick quality. Addition of small amounts of commercial branched paraffin wax (e.g. microcrystalline wax, b-PW) to n-paraffin wax (n-PW) has been commonly used to increase gel hardness. However, gel hardness is very sensitive to the quantity of b-PW and the gel obtained is not always hard enough for practical use. In this study we examined the relationship between the gel hardness and the properties of the wax crystal in the gel. We have found that, when b-PW is added to n-PW, the wax crystal size becomes smaller (hardening the gels) and its crystallinity is decreased (softening the gels) simultaneously. Considering this result, we have developed a novel branched wax, Bis(polyethylenyl)- tetramethyldisiloxane (named ESE). ESE molecules are composed of a central tetramethyldisiloxane unit (branch unit) with polyethylene units at both ends. The central unit may suppress crystal growth while the ends are expected to prevent a decrease in wax crystallinity during crystallization. When ESE is added to n-PW, the wax crystal obtained becomes smaller without decreasing in crystallinity; consequently, the gel hardness is dramatically increased. By using ESE, the total amount of wax in a lipstick can be decreased by 30％ without spoiling the stick toughness, thereby achieving glossy application and smooth texture.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• 한국축산식품학회지
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• 제37권5호
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• pp.752-763
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• 2017

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated ($4^{\circ}C$) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.

• Journal of Yeungnam Medical Science
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• 제5권2호
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• pp.25-30
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• 1988

조직확장술에 의해 확장된 토끼의 피부를 관찰하여, 확장의 정도에 따른 피부의 조직학적인 변화를 단계적으로 추적해 본 결과를 요약하면 다음과 같다. 1. 표피층의 전반적인 두께 변화는 미약하였으나, 확장초기에는 거의 변화가 없다가 과도한 확장시 얇아지는 경향을 보였다. 2. 진피층의 두께는 확장이 진행됨에 따라 점차 얇아졌으며, 진피층내의 교원섬유조직은 확장의 초기단계에서부터 현저히 증가되어 있었다. 3. 진치층내의 혈관의 분포정도는 확장이 진행됨에 따라 점차 증가하였다. 4. 피부부속기들은 6배정도의 과도한 확장상태에서도 광학현미경상 구조의 변화를 보이지 않았다. 5. 피부근층(panniculus carnosus)은 6배 정도의 과도한 확장상태에서도 구조적 변화나 두께의 변화를 보이지 않았다.