• Journal of the Korean Institute of Landscape Architecture
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• v.37 no.1
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• pp.110-119
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• 2009

Sosang Pal-Kyung(瀟湘八景), which originated in China and means eight scenes of So River and Sang River, greatly influenced the poems and the pictures in East Asia for a long time and became a cultural phenomenon leading the stereotype of the traditional landscapes in Korea and Japan. Studies on 'Kyung(a scene)' such as 'Pal-Kyung(八景)', have been made continuously until now, but there are no results of a study intensively focusing on the meaning and the form of Sosang Pal-Kyung, which is the origin of the domestic Pal-Kyung culture. The goal of this study is to investigate the typical form observed in Sosang Pal-Kyung-Ga(瀟湘八景歌) and Sosang Pal-Kyung-Do(瀟湘八景圖), as a text of a cultural landscape, and to clear up the coherence structure between a recognition system and a way of thinking that existed in the cultural phenomenon of Sosang Pal-Kyung. In this study, the symbolism of Pal(八) was summarized and the surface structure and the correlation of each Kyung of Sosang Pal-Kyung was explained in light of semiotics through segmenting and disjointing the lexeme of a landscape while the coherence structure and the meaning of Sosang Pal-Kyung-Ga and Sosang Pal-Kyung-Do as a text were investigated. Sosang Pal-Kyung is based on the view of the Sun and the Moon(or Positive and Negative) and the Eight Trigrams(八卦) for divination and is a linguistic symbol in which human life and the principle of circulation and conversion of nature are expressed as characters and picture texts. Its structure has strong coherence and cohesion, which attempt to move the abstruse truth of nature into human consciousness by developing and corresponding the grammatical structure and form of the sentences and the implicative languages emphasizing the symbolism of the words to the characteristics of similarities and contrast. In addition, Sosang Pal-Kyung expresses human life, the processes of birth and death of nature and the mutual response dialectically by putting various factors of the landscape in the frame of regular formality and structure. It is considered that the image signs in Sosang Pal-Kyung emphasize the theory of circulation of human life and nature are narrative scenery, which one looks at with a contemplative view in the circulation system of the time and the season. The cultural phenomena of Sosang Pal-Kyung in the Joseon Dynasty, which had been handed down from the Goryeo Dynasty, had become the driving force of leading aesthetics of Joseon's art and literature by adding the scenery of the point of view of Sung Confucianism. Its coherence structure was changed, but its cohesion was handed down continuously so that it became not only the basic text of the traditional and cultural landscape but also, the typical Korean-style stereotype of a landscape.

• Journal of Dental Rehabilitation and Applied Science
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• v.25 no.3
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• pp.225-235
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• 2009

A common procedure of restoration of endodonticlly treated tooth with fiber-reinforced post is followed by core build-up after post cementation. However, this technique is complex and time-consuming. The aim of this study was to compare fracture strength of premolar, restored with various methods of core fabrications on fiber-reinforced posts and casting metal restoration. Forty five freshly extracted human mandibular premolars were obtained and devided into 5 groups acconding to the type of post and methods of core build-up. In Group A, D.T. $Light-post^{(R)}$ were cemented with $DUO-LINK^{TM}$ and then $LIGHT-CORE^{TM}$ was used for core restoration. In Group B, D.T. $Light-post^{(R)}$ and $DUO-LINK^{TM}$ were used for cementing in the postspace, and $DUO-LINK^{TM}$ was used again for core restoration. In Group C, $Light-post^{(R)}$ bonding and the core build-up were performed simultaneously by using $DUO-LINK^{TM}$. In Group D, $LuxaPost^{(R)}$ was bonded by using $LuxaCore^{(R)}-Dual$. Again, $LuxaCore^{(R)}-Dual$ was used for core restoration. In Group E, $LuxaPost^{(R)}$ bonding and the core build-up were performed simultaneously by using $LuxaCore^{(R)}-Dual$. Axial reduction was formed parallelly as possible and 45 degree bevel was made at buccal occlusal surface. Crowns were fabricated and cemented. Each tooth was embedded in self-curing acrylic resin to the level of 2mm below the CEJ. Specimens were fixed on universal testing machin such that the axis of the tooth was at 45 degree inclination to the horizontal plane, and compressive force was applied at a crosshead speed of 1mm/min until failure occurred. The mean fracture strength was the highest in group A followed by descending order in group B, D, E and C. However, there were no statistically significant differences between groups with regard to the fracture strength. The type of the post or build-up methods of the core does not seem to influence the fracture strength.

• Journal of Dental Rehabilitation and Applied Science
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• v.26 no.1
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• pp.1-12
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• 2010

The purpose of this study was to compare the strain on the alveolar ridge in the centric, eccentric and protrusive position according to the occlusal scheme (bilateral balanced occlusion with 33 degree anatomical teeth, group B; monoplane occlusion with non-anatomical teeth, group M; lingualized occlusion with 33 degree anatomical teeth and non-anatomical teeth, group L; of complete dentures. Experimental dentures were set bilateral balanced occlusion, lingualized occlusion and monoplane occlusion. They are analysed through T-Scan II(Tekscan, Boston, U.S.A) and 1.5mm thick layer was removed from the denture-supporting surface of resin model and then replaced with silicone to simulate resilient edentulous ridge mucosa. A $4{\times}6$ linear strain gauge is attached to the $1^{st}$ premolar and $1^{st}$ molar area. The strain values are recorded according to the occlusal scheme in the centric, eccentric and protrusive position after uniformly applying 50 N and 150 N force through a Universal Testing Machine(instron$^{(R)}$ 5567, Bluehill 2.0 software ,U.S.A.) with the models mounted in the articulator. When performing centric and protrusive occlusion, the three groups of occlusal scheme were compared in the anterior region and in the posterior region. The strains of each group were also compared in the working side and in the non-working side during eccentric excursion. It was observed that the strain in the bilateral balanced occlusion showed a higher value than the lingualized occlusion and monoplane occlusion in every position except the non-working side. However, during the eccentric movement the strain value in the non-working side showed the lowest value in the bilaterally balanced occlusion. The strain change amount from the working side or centric occlusion to non-working side and also the strain variation rate within the non-working side showed the highest value in bilateral balanced occlusion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1103-1108
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• 2013

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

• Progress in Medical Physics
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• v.16 no.1
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• pp.16-23
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• 2005

The objective of this study was to construct multi-element ultrasound applicators for the treatment of gynecologic cancer with high dose rate brachytherapy. For the treatment of uterus, piezo-ceramic crystal transducer (PZT -5A) with outer diameter of 4 mm, wall thickness of 1.3 mm, and length of 24.5 mm was selected. For the treatment of cervix or vagina, it should be possible to insert the applicator into the vagina. Thus, a cylindrical PZT -8 material with outer diameter of 24.5 mm, wall thickness of 1.3 mm, and length of 15.2 mm was selected. The operating frequencies determined by vector impedance measurement were 3.2 MHz for the PZT 5A cylinder (OD=4 mm) and 1.7 MHz for the PZT -8 cylinder (OD: 24.5 mm). The ratios of generated acoustic output power to applied electric power were 33% and 61% for the tandem type crystal and the cylinder type crystal, respectively. The radiated acoustic pressure fields from both transducers were calculated using a Matlab code and measured in water using hydrophone. There was good agreement between measured and calculated acoustic pressure field distribution. For a tandem type transducer, the calculated acoustic pressure field decreased from 0.023 MPa at 10 mm to 0.010 Mpa at 30 mm, the reduction of 57%. For the cylinder type transducer which will be used for the treatment of vagina showed 78% reduction at 15 mm and 66% at 25 mm as compared to values at 5 mm from the surface. Based on the characteristics of the transducers, this study demonstrated the possibility of using the crystals as a heating source. Finally, a 3-element and 4-element prototype applicators were constructed. The 3-element applicator is 75 mm long and 4 mm thick and will be used for the treatment of uterus. The 4-element applicator is 61 mm long and 24.5 mm thick and will be used for the treatment of vagina. Using these applicators, it is possible to generate enough power to increase temperature to therapeutic level.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.679-690
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• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.825-836
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• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.837-850
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• 2005

This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.813-824
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• 2005

This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube($7{\time}10{\time}2$cm3) and five traditional seasonings such as soy sauce(T1), Kimchi sauce(T2), pickled shrimps sauce(T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned samples were fermented at $1{\pm}1^{\circ}C$ for 10 days. And then, the spicy fermented meat was atmosphere packaged and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH level of fermented pork has been decreased at the end of the storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability.

• Journal of Dental Rehabilitation and Applied Science
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• v.28 no.2
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• pp.119-126
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• 2012

State of problem: Cement-retained implant-supported prostheses are routinely used in dentistry. The use of high strength cements has become more popular with the increasing confidence in the stability of the implant-abutment screw connection and the high survival rates of osseointegrated implants. No clinical data on retention of metal copings using CAD/CAM. To evaluate retention of metal copings using CAD/CAM system bonded to short titanium abutment with four different cements and compare retentive strength of metal copings with sandblasting or without sandblasting before cementation. Forty titanium abutment blocks were fabricated and divided into 4 groups of 10 samples each. Forty metal copings with occlusal hole to allow for retention testing were fabricated using CAD/CAM technology. The four cements were Fujicem(Fuji, Japan), Maxcem Elite(Kerr, USA), Panavia F2.0(Kurarary, Japan) and Superbond C&B(Sunmedical, Japan). The copings were cemented on the titanium abutment according to manufacture's recommendation. All samples were stored for 24h at 37oC in 100% humidity and tested for retention using universal testing machine(Instron) at a crosshead speed of 1.0mm/min. Force at retentive failure was recorded in Newton. The mode of failure was also recorded. Means and standard deviations of loads at failure were analyzed using ANOVA and Paired t-test. Statistical significance was set at P<0.05. Panavia F2.0 provided significantly higher retentive strength than Fujicem, Maxcem Elite(P<0.05). Sandblasting significantly increased bond strength(P<0.05). The mode of failure was cement remaining principally on metal copings. Within the limitation of this study, Panavia F2.0 showed significantly stronger retentive strength than Fujicem, Maxcem Elite(p<0.05). The Ranking order of the cements to retain the copings was Panavia F2.0, Fujicem = Maxcem Elite. Sandblasting significantly increased bond strength(P<0.05). The retentive strength of metal copings on implant abutment were influenced by surface roughness and type of cements.