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Retrospective Study on the Survival Rate of Preformed Metal Crowns in Permanent First Molars
오나영,남순현,이제식,김현정 대한소아치과학회 2020 大韓小兒齒科學會誌 Vol.47 No.2
This study analyzed the longevity of preformed metal crowns (PMCs) in first permanent molars and evaluated factors influencing their survival during a long-term follow-up period. In all, 115 first permanent molars treated with PMCs between June 2008 and June 2018 were retrospectively analyzed. The overall combined success rate for the study group was 84.3%. The 5-year survival rate was 82.8%. Multivariate Cox regression analyses identified distal cavities and mandibular PMC placement as risk factors for restoration failure. Careful placement of PMCs at the final try-in stage augments the longevity of the crown.
GPS L2CL 신호에 대한 DF기법의 직접획득 성능분석
오나영(Nayeong Oh),문희정(Heejung Moon),이준형(Junhyeong Lee),유승수(Seungsoo Yoo),김선용(Sun Yong Kim) 한국통신학회 2021 한국통신학회 학술대회논문집 Vol.2021 No.2
본 논문에서는 대표적인 부호 직접획득 기법인 DF(Dual Folding) 기법을 소개하고, 광대역 정규 잡음 환경에서 GPS L2CL 신호의 평균획득시간을 MATLAB을 활용한 모의실험을 통해 분석한다.
오나영 ( Na Young Oh ),한명주 ( Myung Joo Han ) 韓國食生活文化學會 2009 韓國食生活文化學會誌 Vol.24 No.4
The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were `Nation`s traditional food` (29.2%), `fit in taste` (27.4%), and `suitable match of nutrients` (24.8%). Students responded that the following needed to be changed in order to improve Korean food: `alleviation of strong taste` (30.3%), `various cooking methods` (23.9%), and `convenience of eating the food` (22.1%). Meal preferences in this survey of middle school students were `Korean food` (4.09), `Western food` (4.08), `Japanese food` (4.00), `Chinese food` (3.91) and `Fast food` (3.55). Perceptions in the taste of Korean food were `spicy taste` (3.28), `hot taste` (3.22), and `salty taste` (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included `spicy taste` (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).