http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 주제어 : Food stain (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
-
음식물 섭취로 인한 혀 색상 변화가 설진에 미치는 영향
박미소,이주호,황윤신,김민서,박상수,유호룡,김기왕 한의병리학회 2020 동의생리병리학회지 Vol.34 No.4
The purpose of this pilot study was to examine the effect of tongue color change due to food ingestion on tongue diagnosis by both Korean Medicine doctors and digital tongue diagnosis system. In order to obtain objective and quantitative data, we used digital camera to collect the data. Prior to our investigation, we conducted a brief survey of 26 Korean Medicine doctors and found out that tongue diagnosis is frequently used and food-stained tongue could be commonly observed in clinics. Depending on their color, viscosity, and amount of intake, various foods caused stains with different colors and thicknesses. Also, duration and amount of food stain on tongue were different from person to person. Since coffee-stained tongue was the most frequently observed one in clinics according to the survey, we used coffee to evaluate the effect of food-stained tongue on tongue diagnosis. Korean Medicine doctors tended to interpret coffee-stained tongue as having yellow tongue coat but their judgement on tongue body color did not differ in spite of the coffee stains. Meanwhile, tongue diagnosis system algorithm tended to judge coffee-stained tongue as having normal but yellowish tongue coat and reddish tongue body. Altogether, food color on tongue can influence tongue diagnosis outcomes. Further research is needed in order to develop more efficient tongue diagnosis algorithm and digital medical service system.
-
Development of Colored Index of Teeth Due to the Korean Favorite Food Intake
Hyo-Kwang Ahn,Jung-Eun Park,Ji-Eun Kim,Ha-Jeong Kwon,Byung-Ryeul Lee,Chan-Ho Kim,Dae-Kyeong Kim,Wang-Gi Kim,Yong-Duk Park,Kyung-Sook Hwang 대한예방치과학회 2014 International Journal of Clinical Preventive Denti Vol.10 No.4
Objective: After selecting the food Korean favorite ingested repeatedly given time, evaluate the degree of coloration of the teeth, it is aimed to develop indices have scored the ranking by in vitro test. Methods: Hydroxyapatite discs (10×2.0 mm) were dipped each in ten food (all 19 species) and the food cause coloring of the teeth, the colored discs were measured by dental chroma meter (Shadeeyenccⓡ) at the control, 30, 60 120, 240, and 420 every minute, color was the basis of the vita shade guide procedure. The colored causative agent was replaced every 30 minutes. The degree of coloring (digitized into 0-100) was compared relatively. Change in the darkest color gave .100 points, and no change gave 0 points. Results: In this study, group colored relatively high were analyzed in the order of A (black tea), B (chocolate, [americano coffee]+chocolate, kimchistew, instant noodles), C (soy sauce, americano coffee), D (red ginseng, americano coffee+curry, caffe latte), E (red wine, black-bean-sauce, noodles, tomato sauce) and Z (curry, red pepper paste, tomato sauce+red wine, orange juice, kimchi, cola). Conclusion: Black tea commonly used in studies of whitening teeth greatly changes among the coloring changes. And in the group included green tea or coffee the most part, changes in the coloration of the teeth were greater. But, cola or juice were not related to the coloring. In order black tea, chocolate, kimchi, the color change was fast in a short period of time. But the americano changed quickly the color, after being colored cumulatively.
-
Development of Colored Index of Teeth Due to the Korean Favorite Food Intake
안효광,박정은,김지은,권하정,이병렬,김찬호,김대경,김완기,박용덕,황경숙 대한예방치과학회 2014 International Journal of Clinical Preventive Denti Vol.10 No.4
Objective: After selecting the food Korean favorite ingested repeatedly given time, evaluate the degree of coloration of theteeth, it is aimed to develop indices have scored the ranking by in vitro test. Methods: Hydroxyapatite discs (10×2.0 mm) were dipped each in ten food (all 19 species) and the food cause coloring ofthe teeth, the colored discs were measured by dental chroma meter (ShadeeyenccⓇ) at the control, 30, 60 120, 240, and 420every minute, color was the basis of the vita shade guide procedure. The colored causative agent was replaced every 30minutes. The degree of coloring (digitized into 0-100) was compared relatively. Change in the darkest color gave −100points, and no change gave 0 points. Results: In this study, group colored relatively high were analyzed in the order of A (black tea), B (chocolate, [americano coffee]+chocolate, kimchistew, instant noodles), C (soy sauce, americano coffee), D (red ginseng, americano coffee+curry,caffe latte), E (red wine, black-bean-sauce, noodles, tomato sauce) and Z (curry, red pepper paste, tomato sauce+red wine,orange juice, kimchi, cola). Conclusion: Black tea commonly used in studies of whitening teeth greatly changes among the coloring changes. And in thegroup included green tea or coffee the most part, changes in the coloration of the teeth were greater. But, cola or juice werenot related to the coloring. In order black tea, chocolate, kimchi, the color change was fast in a short period of time. But theamericano changed quickly the color, after being colored cumulatively.
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
