• 대한치과보철학회지
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• 제44권1호
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• pp.63-72
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• 2006

Purpose: The purpose of this study was to compare the accuracy of master cast fabricated by using different impression methods at the different impression levels. Material and Method: The master model used in this study was resin block having low implant analogs. Impression method studied were 1) direct method on future level (Group FIX-D), 2) Indirect method on fixture level(Group FIX-I), 3) Modified indirect method on fixture level(Group FD(-M), 4) Direct method on abutment level(Group AB-D) and 5) Indirect method on abutment level(Group AB-I). Each of the five groups took 10 impressions. Fifty impressions were made for master cast by using Impregum $F^(R)$ impression material loaded on individual tray. Three dimensional measuring microscope was used to measure the inter-implant distance. Error rate of each inter-implant distance were calculated and evaluated. Results: The results were as follows. 1. Group FIX exhibited higher accuracy than group AB. 2 In group FIX, modified indirect method showed the highest accuracy, while indirect method showed the lowest accuracy. In group Ab, indirect method showed the higher accuracy than direct method. 3. Group FIX showed larger horizontal error than group AB. But, group AB showed the larger vertical error than group FIX. 4. Group Fix-M showed smallest vertical and horizontal error.

• 생물환경조절학회지
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• 제2권1호
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• pp.27-36
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• 1993

Carbon dioxide enrichment for greenhouse crops has generally been a standard commercial practice for many years. Vegetable crops such as tomato, cucumber, and lettuce respond positively to the $CO_2$ enrichment. But improper $CO_2$ enrichment leads to physiological damage and economical loss. This study was carried out to develop a $CO_2$ concentration control algorithm considering growth stage and efficiency. The measurand was $CO_2$ consumption rate and top fresh weight that represents growth stage. The weight of top fresh lettuce as a whole in the tray was measured through a non-destructive method. The demand in $CO_2$ concentration according to growth stage was investigated. The results are summarized as follows. 1. The $CO_2$ consumption rate could be measured within the error of $\pm$ 15.4mg$CO_2$/hr in the range of $CO_2$ concentration of 500-1500ppm. 2. The weight of top fresh lettuce could be measured within the error $\pm$ 4.3g in the range of 0-1400g. 3. The $CO_2$ control model developed could determine an economical $CO_2$ supply rate considering $CO_2$ consumption rate and leakage rate. 4. The $CO_2$ control algorithm based on the control model was composed of feedforward control for maintaining a stable $CO_2$ concentration level, and feedback control with $CO_2$ consumption rate and top fresh weight for adapting to the change in $CO_2$ demand by growth stage. 5. For the performance test with the developed control algorithm on lettuce the decrease in $CO_2$ supply rate was obtained without a significant decrease in top fresh weight.

• 한국정보전자통신기술학회논문지
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• 제2권2호
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• pp.9-14
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• 2009

본 연구에서는 유헬스용 요분석기를 개발하기 위한 선행 연구로서 요분석 스트립의 색변화를 측정할 수 있는 정색반응 전자회로를 개발하였다. 정색반응 시스템은 컴퓨터, 정색반응 전자회로, 트레이장치, 센서조합체 및 소프트웨어로 구성하였다. 요분석 스트립의 색 변화를 측정하기 위하여 칼라센서가 사용되기 때문에, 표준 색상지를 이용하여 칼라센서의 측정값과 RGB값 사이의 선형방정식을 수립하였다. 빨간색(R)의 회귀방정식은 $Red=0.2414{\times}x$(센서 값) - 3.0042($R^2=0.9801$)로 나타났고, 녹색(G)의 회귀방정식은 $Green=0.2857{\times}x$(센서 값) - 6.4251($R^2=0.9868$)로 나타났고, 파란색(B)의 회귀방정식은 $Blue=0.2114{\times}x$(센서 값) - 6.2743($R^2=0.9837$)으로 나타났으므로 표준색상지와 칼라센서는 높은 상관관계가 있는 것을 알 수가 있었다. 정색반응 시스템을 검증하기 위하여 요 성분 중 적혈구, 빌리루빈, 우로빌리노겐, 케톤, 단백질의 5가지 성분에 대하여 각기 다른 농도로 표준시약을 제조하여 정색반응을 측정하였다. 각 시약의 농도에 따른 칼라센서의 정색반응 결과가 통계적으로 타당한 결과를 보였고 유헬스용 요분석기 개발에 적용할 수 있을 것으로 사료된다.

• 대한수의학회지
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• 제44권4호
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• pp.593-605
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• 2004

An egg has been considered as one of the most important food sources because of it's nutritional superiority and reasonable price. With the complexity of egg flow system from production to consumption in Korea, preventive measures for egg safety have been required. Therefore, our study was carried out to analyze hazards for the egg under farm level and develope preventive measures with a purpose of obtaining egg safety. To analyze biological hazards, microbial contamination of egg(normal, dirty and cracked), water, feed, manure and equipments associated with laying were investigated. One isolate of Salmonella enteritidis and S. bardo were detected from the manure and dirty egg shell respectively. The sanitary conditions in the farm were surveyed by questionaries. Confirmation of vaccination for purchasing chicks and establishment of sanitary guidances for water and type of water suppliers ought to be preceded. Feed supplier systems including feed tanks, feed pipes and hoppers were known that their contamination might give it a chance to infect individuals and egg content and shell. The safe and rapid disposal of dead chickens and rodent were reported as more crucial factors to prevent infectious disease and manage good sanitation. Egg selector and collecting belt should be kept properly not to be contaminated from egg fluids and feces. It should be also considered that regular gathering of eggs, removal of dirty or cracked ones, storage under refrigeration and the use of disposable egg tray were continuously fulfilled. Conclusively, Our results suggested that HACCP-based system for providing fresh and safe eggs to consumers should be applied to the farm.

• 생물환경조절학회지
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• 제6권1호
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• pp.55-65
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• 1997

본 연구는 육묘용 로봇 이식기를 개발하기 위한 목적으로 수행되었으며 그 결과는 다음과 같다. 1. 기계시각에 의한 결주 및 불량묘 판별은 72공 플러그묘판의 경우 98.8%, 128공의 플러그묘판의 경우 94.9%, 잎의 방향을 고려한 경우 72공의 플러그묘판의 경우 93.5%, 128공의 경우 91.0%의 정확도를 나타내었다. 2. 로봇 이식기의 기구부와 구동부를 개발하였고, 이를 제어하기 위한 제어기를 개발하였으며, 머니플레이터의 위치제어 정확도는 $\pm$ 1mm로 나타났다. 3. 잎의 방향을 고려하지 않은 이식방법에서의 이식성공률은 72공 플러그묘판의 경우 95.5%, 128공의 플러그묘판의 경우 94.5%로 나타났으며, 잎의 방향을 고려한 이식방법에서의 이식성공률은 72공의 경우 96.0%, 128공의 경우 95.0%로 나타났다.

• Physical Therapy Rehabilitation Science
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• 제3권2호
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• pp.134-141
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• 2014

Objective: The purpose of this study was to compare with different distance across three conditions in stroke survivors with the grading of cognitive state. Design: Cross-sectional study. Methods: Twelve stroke patients who agreed to active participation were included. Participants were allotted to normal cognitive (CN) group (n=7) and cognitive impairment (CI) group (n=5) and then walked on a self-paced walkway at three conditions on the Time Up and Go (TUG) test and the 6 minute walk test (6MWT): 1) walking with your comfortable speed, 2) walking while carrying a tray with glasses, 3) walking with a verbal cognitive task. The TUG test was repeated three successful times on each condition. For the 6MWT, participants were tested one time. Results: The CI group walked slower than the CN group at the three conditions on the TUG test. However, there was no significant difference between two groups to each condition. A significant effect of dual tasking was found only in error of verbal cognitive task condition for the TUG test (p<0.05). On the 6MWT, the participants in the CI group walked short distance rather than the CN group (p<0.05). There were significant differences between two groups not only at all conditions but also at error of verbal cognitive task condition as well (p<0.05). Conclusions: To consider the results of different distances such as the TUG test and the 6MWT, we think that exercises in long distance would be more effective to patients with CI. Those would be improved patient's endurance in cognitive problem.

• The Journal of Advanced Prosthodontics
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• 제11권3호
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• pp.179-186
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• 2019

PURPOSE. The purpose of this study was to compare two novel impression methods and a conventional impression method for edentulous jaws using 3-dimensional (3D) analysis software. MATERIALS AND METHODS. Five edentulous patients (four men and one woman; mean age: 62.7 years) were included. Three impression techniques were used: conventional impression method (CI; control), simple modified closed-mouth impression method with a novel tray (SI), and digital impression method using an intraoral scanner (DI). Subsequently, a gypsum model was made, scanned, and superimposed using 3D analysis software. Mean area displacement was measured using CI method to evaluate differences in the impression surfaces as compared to those values obtained using SI and DI methods. The values were confirmed at two to five areas to determine the differences. CI and SI were compared at all areas, while CI and DI were compared at the supporting areas. Kruskal-Wallis test was performed for all data. Statistical significance was considered at P value <.05. RESULTS. In the comparison of the CI and SI methods, the greatest difference was observed in the mandibular vestibule without statistical significance (P>.05); the difference was < 0.14 mm in the maxilla. The difference in the edentulous supporting areas between the CI and DI methods was not significant (P>.05). CONCLUSION. The CI, SI, and DI methods were effective in making impressions of the supporting areas in edentulous patients. The SI method showed clinically applicability.

• 한국축산식품학회지
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• 제39권2호
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• pp.209-221
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• 2019

In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the storage at $4^{\circ}C$. For the PT lamb, the total viable count (TVC) was $10^7CFU/g$ on Day 5, and the dominated bacteria were Pseudomonas fragi, P. fluorescens, and Acinetobacter spp. For the VAC lamb, the TVC was $10^7CFU/g$ on Day 9, and the dominated bacteria were lactic acid bacteria, including Carnobacterium divergens, C. maltaromaticum, and Lactococcus piscium. One strain of Pseudomonas spp. also appeared in VAC lamb. The relative abundance of Enterobacteriaceae in VAC lamb was higher than that PT lamb, indicating a more important role of Enterobacteriaceae in spoilage for VAC lamb than that of PT lamb. The microbial compositions changed faster in the lamb stored in a PT than that stored in a VAC, and microbial community compositions of the late storage period were largely different from those of the early storage period for both the conditions. The findings of this study may guide improve the lamb hygiene and prolong the shelf life of the lamb.

• 대한치과보철학회지
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• 제57권2호
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• pp.171-175
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• 2019

치조제가 심하게 흡수된 하악의 정확한 해부학적 구조를 채득하는 것은 매우 어렵다. 이 경우 보다 정확한 인상을 채득하기 위하여 수정모형 제작법을 통한 기능 인상 채득이 추천된다. 이를 위해서는 양측에 2개의 임플란트 크라운을 이용하여 적절한 고정원을 얻을 필요가 있다. 이를 통해 임플란트 피개의치에서는 불가능하였던 수정모형 제작법을 시행할 수 있다. 본 증례에서는 하악의 치조제가 심하게 흡수된 80세 여환을 하악 양측 견치 부위의 임플란트 크라운을 지대치로 한 가철성 국소의치를 이용하여 수복하였다. 가철성 국소의치의 금속구조물을 이용하여 개인 트레이를 제작하고 수정모형 제작을 위한 이차 인상을 채득하였다. 환자는 앞선 2회의 피개의치 실패 후 제작된 최종 보철물에 만족하였다. 치료 초기에 행해진 피개의치 치료에서는 부정확한 인상법에 따른 부적절한 보철물로 인해 술자와 환자 모두 만족하지 못했지만, 2개의 임플란트를 적절한 고정원으로 이용함으로써 성공적인 수복이 가능하였다.

• 급식외식위생학회지
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• 제2권2호
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.