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Review : The Pathogenesis and Management of Achalasia: Current Status and Future Directions
( Fehmi Ates ),( Michael F Vaezi ) 대한간학회 2015 Gut and Liver Vol.9 No.4
Achalasia is an esophageal motility disorder that is commonly misdiagnosed initially as gastroesophageal reflux disease. Patients with achalasia often complain of dysphagia with solids and liquids but may focus on regurgitation as the primary symptom, leading to initial misdiagnosis. Diagnostic tests for achalasia include esophageal motility testing, esophagogastroduodenoscopy and barium swallow. These tests play a complimentary role in establishing the diagnosis of suspected achalasia. High-resolution manometry has now identified three subtypes of achalasia, with therapeutic implications. Pneumatic dilation and surgical myotomy are the only definitive treatment options for patients with achalasia who can undergo surgery. Botulinum toxin injection into the lower esophageal sphincter should be reserved for those who cannot undergo definitive therapy. Close follow-up is paramount because many patients will have a recurrence of symptoms and require repeat treatment. (Gut Liver 2015;9:449-463)
Clinical Features and Etiology of Adult Patients with Fever and Rash
( Fehmi Tabak ),( Aysan Murtezaoglu ),( Omur Tabak ),( Resat Ozaras ),( Bilgul Mete ),( Zekayi Kutlubay ),( Ali Mert ),( Recep Ozturk ) 대한피부과학회 2012 Annals of Dermatology Vol.24 No.4
Background: Patients with fever and rash often pose an urgent diagnostic and therapeutic dilemma for the clinician. The nonspecificity of many fever and rash syndromes mandates a systemic approach to diagnosis. Objective: We aimed to determine the etiology of fever and rash in 100 adult patients followed-up as in- or outpatients prospectively. Methods: All the patients, who presented with rash and fever, were followed-up prospectively and their clinical and laboratory studies were evaluated. Results: The median age was 35 years (14∼79 years); 45 were female and 55 were male. Patients were divided into 3 groups according to the etiology: infectious (50%), noninfectious (40%) and undiagnosed (10%). The most common type of rash was maculopapular, and the most common 5 causes were measles, cutaneous drug reactions, varicella, adult-onset Still`s disease (ASD) and rickettsial disease. Viral diseases among infectious causes and cutaneous drug reactions, among the noninfectious causes, were determined as the main diseases. The mortality rate was 5% and the reasons of mortality were as follows: toxic epidermal necrolysis (2 patients), ASD (1), staphylococcal toxic shock syndrome (1) and graft-versus-host disease (1). Conclusion: Adult patients with fever and rash had a wide differential diagnosis. The most common type of rash was determined as maculopapular, and the most frequent five diseases were measles, drug reactions, chickenpox, ASD and rickettsial infection. Viral diseases among infectious causes and drug reactions among noninfectious causes were determined as the leading etiologies. (Ann Dermatol 24(4) 420∼425, 2012)
Fehmi Saltan,Hakan Akat 한국고분자학회 2016 폴리머 Vol.40 No.2
In this study, it has been demonstrated that polyhedral oligomeric silsesquioxane (POSS) based graphene-polycaprolactone nanocomposites (POSS-G-PCL) were successfully prepared by using ring opening polymerization method. For this purpose, first, graphene-POSS composite (GP) was synthesized with graphene oxide and aminopropyllsobutyl POSS (POSS-NH₂). Second, POSS containing graphene-polycaprolactone composite (PCL-G-POSS) was synthesized by using ε-caprolactone, graphene-POSS, and Tin(II) octanoate as initiator in DMF at 110 °C. This reaction was repeated without of solvent (PCL-G-POSS in bulk) and by using different amount of caprolactone (PCL<SUP>*</SUP>-G-POSS). The synthesized composites and polymers were characterized by nuclear magnetic resonance (1H NMR), gel permeation chromatography (GPC), and fourier transform infrared spectroscopy (FTIR). Thermal behaviors of molecules were analyzed by thermogravimetry (TG). The surface morphologies of composites were analyzed by scanning electron microscope (SEM). The results of TG and GPC analyses showed that the thermal stability and molecular weight of the composites were increased with the addition of POSS.
The effect of repeated firings on the color change and surface roughness of dental ceramics
Gonuldas, Fehmi,Yilmaz, Kerem,Ozturk, Caner The Korean Academy of Prosthodonitics 2014 The Journal of Advanced Prosthodontics Vol.6 No.4
PURPOSE. The color of the ceramic restorations is affected by various factors such as brand, thickness of the layered the ceramic, condensation techniques, smoothness of surface, number of firings, firing temperature and thickness of dentin. The aim of this study was to evaluate the color change and surface roughness in dental porcelain with different thicknesses during repeated firings. MATERIALS AND METHODS. Disc-shaped (N=21) metal-ceramic samples (IPS Classic; Ivoclar Vivadent; Shaar, Liechtenstein) with different thickness were exposed to repeated firings. Color measurement of the samples was made using a colorimeter and profilometer was used to determine surface roughness. ANOVA and Tukey tests with repeated measurements were used for statistical analysis. RESULTS. The total thickness of the ceramics which is less than 2 mm significantly have detrimental effect on the surface properties and color of porcelains during firings (P<.05). CONCLUSION. Repeated firings have effects on the color change and surface roughness of the dental ceramics and should be avoided.
Novel design of interdigitated electrodes for piezoelectric transducers
Ahmed Jemai,Fehmi Najar 국제구조공학회 2018 Smart Structures and Systems, An International Jou Vol.22 No.4
Novel design of interdigitated electrodes capable of increasing the performance of piezoelectric transducers are proposed. The new electrodes’ geometry improve the electromechanical coupling by offering an enhanced adaptation of the electric field to the interdigitated electrode configuration. The proposed analysis is based on finite element modeling and takes into account local polarization effect. It is shown that the proposed electrodes considerably increase the strain generation compared to flat electrode arrangement used for Macro Fiber Composite (MFC) and Active Fiber Composite (AFC) actuators. Also, electric field singularities are reduced allowing better reliability of the transducer against electric failure.
Caner Ozturk,Fehmi Gonuldas,Kerem Yılmaz 대한치과보철학회 2014 The Journal of Advanced Prosthodontics Vol.6 No.6
PURPOSE Surface color is one of the main criteria to obtain an ideal esthetic. Many factors such as the type of the material, surface specifications, number of firings, firing temperature and thickness of the porcelain are all important to provide an unchanged surface color in dental ceramics. The aim of this study was to evaluate the color changes in dental ceramics according to the material type and glazing methods, during the multiple firings. MATERIALS AND METHODS Three different types of dental ceramics (IPS Classical metal ceramic, Empress Esthetic and Empress 2 ceramics) were used in the study. Porcelains were evaluated under five main groups according to glaze and natural glaze methods. Color changes (ΔE) and changes in color parameters (ΔL, Δa, Δb) were determined using colorimeter during the control, the first, third, fifth, and seventh firings. The statistical analysis of the results was performed using ANOVA and Tukey test. RESULTS The color changes which occurred upon material-method-firing interaction were statistically significant (P<.05). ΔE, ΔL, Δa and Δb values also demonstrated a negative trend. The MC-G group was less affected in terms of color changes compared to other groups. In all-ceramic specimens, the surface color was significantly affected by multiple firings. CONCLUSION Firing detrimentally affected the structure of the porcelain surface and hence caused fading of the color and prominence of yellow and red characters. Compressible all-ceramics were remarkably affected by repeated firings due to their crystalline structure.
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Sadettin Turhan,Fehmi Yazic,Furkan Turker Saricaoglu,Mustafa Mortas,Huseyin Genccelep 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) ofbee pollen were investigated during storage at 41ºC for 9 d. Protein content of meatballs increased, while moisture contentdecreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value)and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen additionand the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content ofmeatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratiodecreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxi-dation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria,coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen couldbe added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensoryproperties.
The effect of repeated firings on the color change and surface roughness of dental ceramics
Caner Ozturk,Kerem Yılmaz,Fehmi Gonuldas 대한치과보철학회 2014 The Journal of Advanced Prosthodontics Vol.6 No.4
PURPOSE The color of the ceramic restorations is affected by various factors such as brand, thickness of the layered the ceramic, condensation techniques, smoothness of surface, number of firings, firing temperature and thickness of dentin. The aim of this study was to evaluate the color change and surface roughness in dental porcelain with different thicknesses during repeated firings. MATERIALS AND METHODS Disc-shaped (N=21) metal-ceramic samples (IPS Classic; Ivoclar Vivadent; Shaar, Liechtenstein) with different thickness were exposed to repeated firings. Color measurement of the samples was made using a colorimeter and profilometer was used to determine surface roughness. ANOVA and Tukey tests with repeated measurements were used for statistical analysis. RESULTS The total thickness of the ceramics which is less than 2 mm significantly have detrimental effect on the surface properties and color of porcelains during firings (P<.05). CONCLUSION Repeated firings have effects on the color change and surface roughness of the dental ceramics and should be avoided.
Selim Gürgen,Seyid Fehmi Diltemiz,Melih Cemal Kuşhan 대한기계학회 2017 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.31 No.1
In this study, substrates of 18/10CrNi alloy plates were initially sprayed with a Ni-21Cr-10Al-1Y bond coat and then with an yttria stabilized zirconia top coat by plasma spraying. Subsequently, plasma-sprayed Thermal barrier coatings (TBCs) were treated with two different modification methods, namely, vacuum heat treatment and laser glazing. The effects of modifications on the oxidation and thermal shock behavior of the coatings were evaluated. The effect of coat thickness on the bond strength of the coats was also investigated. Results showed enhancement of the oxidation resistance and thermal shock resistance of TBCs following modifications. Although vacuum heat treatment and laser glazing exhibited comparable results as per oxidation resistance, the former generated the best improvement in the thermal shock resistance of the TBCs. Bond strength also decreased as coat thickness increased.
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin,Yazici, Fehmi,Saricaoglu, Furkan Turker,Mortas, Mustafa,Genccelep, Huseyin Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.