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박영민,송승기,강재필,서용문 명지대학교 자연과학연구소 1995 자연과학논문집 Vol.12 No.-
펄스형 핵사중극 공명장치(Pulsed system)를 이용하여 상온에서 NaNO? 분말시료의 위와 아래 공명진동수, 핵사중극 결합상수, 비대칭인자와 스핀-스핀완화시간을 구하였다. FID공명선으로부터 구한 값은 υ+=4.6354 NHz/ υ-=3.5983 MHz, e?qQ/h=5.4891 MHz와n=0.3779이었다. 90?,ι, 180? 펄스연속(spin-echo 신호)과 r를 변화시켜 얻은 진폭을 이용하여 스핀 -스핀 완화시간 T2를 측정하였다. 이결과 υ(T?)=2.50ms, υ-(T?)=2.17ms임을 보였다. Measurements of the upper and lower resonance freqency, quadrupole coupling constant, asymmetry parameter and spin-spin relaxation time are reported for NaNO? powder sample by using the pulsed NQR system at room temperature.From FID line-shapes, we obtained υ=4.6354 MHz, υ=3.5983 MHz, e?qQ/h=5.4891 MHz and η=0.3779. The spin-spin relaxation time T? was maesured using a 90?,ι, 180? pulsed sequanco (spin-echo signals) and varying τwhile measuring the amplitude of the echo. The result showed υ+(T?) =2.50 ms and υ+(T?) =2.17ms.
최병제,최형준,이제호,김기덕,박수정 大韓小兒齒科學會 1998 大韓小兒齒科學會誌 Vol.25 No.3
1. Hypophosphatasia 는 골조직 및 치아조직의 비정상적인 석회화를 나타내는 대사장애로, 특징적구강내 소견 인 우치의 조기탈락 양상으로 치과에서 조기진단이 가능하다. 2. 본 증례에서 상악궁 확장을 동반한 의치 제작으로 심미적, 기능적으로 양호한 결과를 얻었으며, 영구치열기 까지 장기적 관찰 및 치료가 필요할 것으로 사료된다. hypophosphatasia is a rare metabolic disorder which manifests characteristics such as abnormal mineralization of bone and dental tissues, diminished serum and tissue alkline phosphatase, and increased urinary secretion of PEA. It ingerited as an autosomal recessive or dominant trait and occurs in all races. In general, hypophosphatasia can be classified in 4 subtypes which are the perinatal, infantile, childhood, adult type depending upon the age at presentation and severity. In young children with Hypophosphatasia the long bones show irregular defects, and the skull showes poor calcification. In older children with premature closure of the skull sutures there may ve multiple lucent area called gyral or convolutional markings, described as resimbling beaten copper, presumably resulting from increased intracranial pressure,Examination of the jaws reveals a generalized lucency of the maxilla and mandible, the cortical bone and lamina dura are thin, and the alveolar bone may be deficient. Clinical features of Hypophosphatasia imclude premature loss of deciduous teeth, especially incisors, hypoplasia of aplasia of root cementum, enamel hypoplasia, irregular calcification of dentin, large pulp chamber, and resorption of marginal alveolar bone and roots. Our report involves a patient with a chief complaint of early loss of both Mx. and Mn. deciduous ncisors. after conducting a through clinical and radiographic examination this patient was referred to pediatrics under the suspicion of hypophosphatasia, the diagnosis proved to be correct and successful results were accomplished through a denture made to improve esthetics and function.
Ethanol 및 Polylysine 첨가가 김치의 저장성에 미치는 효과
정진웅,박기재,정승원 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3
김치 제조시 위생적 품질 개선을 위하여 ethanol과 천연항균물질인 polylysine의 복합 첨가를 검토하였다. Ethanol 농도를 0.3, 0.6 및 0.9%로 첨가하여 김치를 제조한 후 10℃에 저장하면서 3일 간격으로 총균수, 대장균군, 젖산균, 곰팡이 및 효모 등을 비교 측정한 결과, ethanol의 첨가는 대장균군과 젖산균의 생육 억제에 있어 보다 효과적인 것으로 나타났으며, ethanol 농도 0.6% 첨가시부터 미생물 생육 억제 효과가 뚜렷하게 나타났다. 또한 ethanol 0.6%를 첨가하여 담근 김치는 저장중 pH 저하 및 산도 상승에 대한 지연효과를 보여주었고, 저장중 관능특성의 변화에서도 신냄새, 이취, 신맛, 이미, 조직감 및 종합적 기호도의 모든 항목에서 가장 우수한 것으로 평가되었다. Polylysine은 단일 사용시 보다는 0.6% ethanol과 복합 첨가했을 경우 미생물 생육 억제에 상승효과를 보였으나 관능 평가에서 이미 이취를 느낀 것으로 평가되어 0.6% ethanol 단일 첨가가 미생물 증식 억제 및 발효 지연에 가장 효과적인 것으로 나타났다. Addition of ethanol and/or polylysine to kimchi ws investigated to improve its microbial hygienic quality and to extend shelf-life. Ethanol was added to kimchi with several concentrations(0.3%, 0.6%, 0.9%) and stored at 10℃. Addition of 0.6% and 0.9% ethanol showed apparent inhibitory effect on growth of microorganism, but any distinct difference was not found between those concentrations. Addition of ethanol was more effective on growth inhibition of coliform and lactic acid bacteria than other. Addition of 0.6% and 0.9% ethanol retarded apparently pH decrease and acidity increase. Although addition of 0.6% ethanol in combination with 0.12% polylysine showed good retardation of pH decrease and acidity increase, overall organoleptic quality was not good because of off-flavor and taste. Also, addition of 0.6% ethanol showed good overall organoleptic quality.