생체유리 및 천연산호 이식재가 성견 치조골 결손부의 재생에 미치는 영향

최현수,이만섭,박준봉,허익,권영혁,Choi, Hyun-Soo,Lee, Man-Sup,Park, Joon-Bong,Herr, Yeek,Kwon, Young-Hyuk 대한치주과학회 1996 Journal of Periodontal & Implant Science Vol.26 No.4

The purpose of this study was to study of the effects of the bioglass and the natural coral on healing process of the alveolar bone defects. Three adult dogs aged 1 to 2 years were used in this study. Experimental alveolar bone defects were created surgically with surgical bur and bone chisel at the furcation area of the buccal surface of the right and left mandibular 3rd, 4th premolars. Twelve experimental alveolar bone defects were devided into four groups according to the type of graft materials. The groups were as follows : 1. flap operation with root planing & curettage(Negative control group) 2. flap operation with autogenous bone(Positive control group) 3. flap operation with bioglass(BG group) 4. flap operation with natural coral(NC group) At 2, 4, and 8 weeks, the dogs were serially sacrificed and specimens were prepared with Hematoxylin-Eosin stain for light microscopic evaluation. The results of this study were as follows : 1. The defect areas were filled with granulation tissue at two weeks in negative control group. But in other groups, the appearance of connective tissues around graft materials were formed more densely and the response of inflammation by graft materials itself was not found. 2. In every control and experimental groups at two weeks, there was seen the accumulation of the formation of new bone trabeculae at the bottom of defects and gradually expanded toward the graft materials and in autogenous group there was slightly seen the formation of new cementum. 3. There was seen the erosion of central portion of bioglass particles at two weeks in BG group, and the erosion of the central portion was developed more progressively and was filled with bone-like tissues at eight weeks. 4. The natural coral particles were encapsulated by densely connective tissues and seen the formation of new bone tissues at four weeks and developed more new bone and cementum formation at eight weeks. From the results of this study, the bioglass and the natural coral may be biocompatible and have a weak adverse reaction to the periodontal tissues.

3상 혼합조직 구상흑연주철의 (球狀黑鉛鑄鐵) 강인화에 미치는 특수열처리의 영향에 관한 연구

최현수,김석원 ( Hyun Soo Choi,Sug Won Kim ) 한국주조공학회 1989 한국주조공학회지 Vol.9 No.6

N/A This study is aimed to investigate the effect of cyclic heat treatment which is special heat treatment on the strength and toughness in Multi-phase(Ferrite-Bainite-Martensite) Ductile cast irons. Spceimens were austenitized at eutectoid transformation temperature range(α+γ) for 30min and austempered at 300℃ and 400℃ for different holding times, and then quenched in ice water to obtain the multi-phase(Ferrite-Bainite-Martensite) structure from various prior structures, which was obtained by various cyclic heat treatments. As the number of cycle in cyclic heat treatment increased, volume fraction of pearlite increased and the its morphology was refined. As the number of cycle in cyclic heat treatment increased, the multi-phase(Ferrite-Bainite-Martensite) was dispersed in whole matrix as refined island phase. Particularly, martensite among the multi-phase gradually became a spherical shape. Good combination in impact energy and tensile strength was detained in 840℃-300℃-15min condition after 10 cycles in cyclic heat treatment, and its multi-phase volume fraction is Ferrite(50%)-Martensite(13%)-Bainite(37%).

텐서보팅과 마르코프 랜덤 필드를 이용한 자연 영상의 텍스트 이진화

최현수,이귀상,Choi, Hyun Su,Lee, Guee Sang 한국스마트미디어학회 2015 스마트미디어저널 Vol.4 No.4

본 논문에서는 텐서보팅을 이용하여 기존 마르코프 랜덤 필드 메소드 안의 가우시안 혼합 모델 함수의 성능을 향상시킬 수 있는 적합한 클러스터 개수 검출 방법을 제시한다. 제안하는 방법의 핵심 포인트는 텐서보팅의 인풋 데이터 토큰의 연속성인 saliency map을 통한 중심점 개수의 추출이다. 우리는 가장 먼저 주어진 자연 영상에서 전경 및 배경 후보 영역을 분리한다. 다음으로, 분리된 각 후보 영역에 대하여 텐서보팅을 적용하여 적절한 클러스터 개수를 추출한다. 우리는 검출된 클러스터 개수를 이용하여 정확한 가우시안 혼합 모델 모델링을 수행할 수 있다. 그리고 이를 적용한 마르코프 랜덤 필드의 unary term과 pairwise term을 계산하여 자연 영상의 텍스트 이진화 결과를 반환한다. 실험 결과, 제안된 방법이 최적의 클러스터 개수를 반환하고, 향상된 텍스트 이진화 결과를 반환함을 확인하였다. In this paper, we propose a method for detecting the number of clusters. This method can improve the performance of a gaussian mixture model function in conventional markov random field method by using the tensor voting. The key point of the proposed method is that extracts the number of the center through the continuity of saliency map of the input data of the tensor voting token. At first, we separate the foreground and background region candidate in a given natural images. After that, we extract the appropriate cluster number for each separate candidate regions by applying the tensor voting. We can make accurate modeling a gaussian mixture model by using a detected number of cluster. We can return the result of natural binary text image by calculating the unary term and the pairwise term of markov random field. After the experiment, we can confirm that the proposed method returns the optimal cluster number and text binarization results are improved.

저수지 붕괴 시 홍수 분석에 관한 연구 동향

최현수,Choi, Hyun-Soo 한국관개배수위원회 2009 한국관개배수논문집 Vol.16 No.1

치솔에 따른 치태제거 효과 및 위해 작용에 관한 연구

최현수,이만섭,권영혁,Choi, Hyun-Su,Lee, Man-Sup,Kwon, Young-Hyuk 대한치주과학회 1988 Journal of Periodontal & Implant Science Vol.18 No.2

자몽 종자 추출물을 첨가한 양념돈육의 품질특성

최현수(H. S. Choi),이현진(H. J. Lee),최형규(H. K. Choi),송유진(Y. J. Song),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-

This study was conducted to investigate the quality characteristics of marinated pork by addition of grapefruit seed extract(GES). Sliced pork meats were marinated in 6 treatments: T1(Control, sorbic acid 0.2% + sodium nitrite 70ppm), T2(GSE 0%), T3(GSE 0.1%), T4(GSE 0.5%), T5(GSE 1%), and T6(GSE 3%). In the proximate analysis, addition of GSE did not show any significant effect on marinated pork. Addition of GSE over 1% level significantly decreased pH and water holding capacity values of marinated pork. In the sensory characteristics, flavor and total acceptability values were significantly decreased by addition of 0.5% GSE in the marinated pork. In the storage characteristics, addition of GSE over 1% tended to decrease the volatile basic nitrogen and total microbial count values of marinated pork during 10 days of cooler storage. As a result, grapefruit seed extract had a positive effect on storage characteristics of marinated pork and optimal addition level seemed to be 0.1-0.5%.

DAMBRK 모형에 의한 댐 하류지역의 홍수분석

최현수(Hyun Soo Choi)(崔賢洙),맹승진(Seung Jin Maeng)(孟昇辰),김병준(Byeoung Jun Kim)(金炳俊) 위기관리 이론과 실천 2011 Crisisonomy Vol.7 No.1

본 연구에서는 저수지가 붕괴된 것으로 가정하에 DAMBRK 모형을 사용하여 저수지 하류지역 하도의 홍수량에 따른 수리학적 거동 분석을 실시하였다. 저수지 상류에서 유입되는 PMF와 댐 붕괴홍수량을 추정한 결과, 상류에서 유입되는 홍수량은 강우 지속시간 6시간에서 1,281㎥/s, 댐의 붕괴로 인한 대표홍수량은 붕괴조건 2Hd-0.4시간에서 2,846㎥/s로 추정되었다. 이러한 조건을 바탕으로 저수지 붕괴모의를 실시하여 하류지역의 홍수파 영향분석 결과 저수지로부터 하류 3.2㎞ 지점의 최초 홍수파 도달시간은 약 24분, 6.0㎞ 지점은 약 1시간 정도가 소요되는 것으로 분석되었다. 저수지 붕괴유출수문곡선 산정을 위해 붕괴지속시간은 0.1∼0.5시간, 댐높이는 1Hd∼3Hd 범위로 하여 총 15개 조건별로 붕괴홍수량을 산정하였다. 저수지의 붕괴방류 조건별 홍수량 중에서 최소의 홍수량이 산정된 1Hd-0.5시간과 최대 홍수량이 산정된 3Hd-0.1시간에 따른 저수지 하류의 홍수 분석 결과, 저수지로부터 하류부로 갈수록 홍수량과 홍수위의 증가가 둔화되었다. 이러한 현상은 지형의 경사도 완화, 평야지 전개에 따른 통수단면 확대 및 중류지역에서의 저류효과 등에 기인하는 것으로 판단된다. 본 연구에서 댐의 높이는 최고점과 최저점(최고값)을 기준으로 적용하였다. 그러나 실제 댐의 높이는 지점에 따라 다르며, 실제 붕괴가 발생한다 해도 댐의 어느 지점에서 발생할 지는 정확하게 예측할 수 없다. 그러므로 댐 평균 높이의 관점으로 볼 때 붕괴유출수문곡선은 15개의 붕괴모의 조건 중에서 붕괴단면의 높이가 댐 높이의 3분의 1 값으로 적게 나타나는 붕괴평균폭(Bm)-1Hd 조건은 배제하고, 붕괴단면의 높이가 댐 높이의 3분의 2 이상의 값을 나타내는 붕괴평균폭(Bm)-2Hd, 3Hd조건 범위 내에서 적용하는 것이 적정한 것으로 판단되었다. In this study, the inundation in the downstream area of the reservoir based on the assumption of the destruction of a reservoir as a representative hydraulic structure was analyzed using the DAMBRK model. With the assumption that PMF and the flood discharge resulting from a dam breach flow in from the reservoir upstream, the flood discharge flowing in from upstream was estimated to reach 1,281㎥/s for the 6 hours duration of rainfall and the maximum flood discharge resulting from the dam breach was 2,846㎥/s under breach conditions, which was 2Hd-0.4 hr. Based on these conditions, a simulation of reservoir failure was conducted in this study. In the analysis of the degree of influence of the flood on the downstream area, the time that took the first flood to reach the downstream area located 3.2 ㎞ from the reservoir was 24 min, and approximately 1 hour for that located 6.0 ㎞ from the reservoir. For the estimation of the reservoir failure outflow hydrograph, the breach flood discharge was estimated under 15 conditions, with 0.1-0.5 hr breach duration variation and within dam height scope of 1∼3Hd. As a result of this estimation, the maximum flood discharge was within the 3Hd-0.1 hr range and the minimum was within the 1Hd-0.5 hr range. The analysis of the flood in the downstream area of a reservoir revealed that from the reservoir to the downstream area, the increase in the flood discharge and level was reduced. It can thus be concluded that this result is due to the ease of geographic gratitude, the water-containing section expansion in accordance with the development of the plain and the pooling effect in midstream regions. In this research, the height of the dam, ranging from maximum to minimum, was applied. The height of the dam, however, differs at various points, and where a breach will occur in the whole dam cannot be precisely determined. Therefore, from the viewpoint of the mean height of a dam, under the aforementioned 15 conditions, it is reasonable to exclude the conditions of the mean width of the breach (Bm)-1Hd which the height of the dam breach section appears to be below one-third, and to apply the conditions of mean width of the breach (Bm)-2Hd, 3Hd which the height of the dam breach section appears to be above two-thirds.

식이섬유 첨가가 돈육 혼합물의 품질특성에 미치는 영향

최현수(H. S. Choi),최영석(Y. S. Choi),최형규(H. G. Choi),이주호(J. H. Lee),김종희(J. H. Kim),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-

This study was conducted to evaluate the quality characteristics of blended pork meat by addition of dietary fiber. Blended pork meats included 7 treatments : Control, Chicory fiber 1%, Chicory fiber 3%, Wheat fiber 1%, Wheat fiber 3%, Brown rice bran fiber 1% and Brown rice bran fiber 3%. In the proximate analysis, there were significant(p<0.05) differences, but differences were small. Addition of dietary fiber significantly(p<0.05) increased water holding capacity (WHC) and pH. However, there was no significant(p>0.05) difference in cooking loss. In the emulsification stability including water, fat, and total exudation, there were significant(p<0.05) differences among the treatments. The addition of dietary fiber significantly(p<0.05) increased the springiness, cohesiveness, chewiness and hardness values. As a result, it was determined that the dietary fiber addition had a positive effect on the quality characteristics of blended pork meat, and further research related to storage and sensory characteristics is needed.

포도주박 숙성 돈육의 품질 및 저장특성

최정석(J. S. Choi),진상근(S. K. Jin),하소라(S. R. Ha),최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-

본 연구는 포도주박을 돼지 안심과 사태의 숙성에 이용하여 숙성기간 중 품질의 변화와 저장기간중 저장특성을 분석하였다. 포도주박은 안심과 사태의 pH, 명도 그리고 황색도를 감소시켰으며, 전단력을 증가시켰다. 하지만 저장기간중 지방산 패도와 총미생물수를 감소키시는 효과를 나타내었다. 이상의 결과에서 돈육의 안심과 사태에 포도주박을 첨가한 숙성방법은 품질은 다소 영향을 향상시키진 않았으나, 천연 항산화 및 항균물질로서 가치가 있는 것으로 판단되며, 다른 육제품에 적용 연구나 세부적인 첨가수준 연구가 필요한 것으로 판단된다. This study was conducted to investigate the quality and storage characteristics of marinated pork by grape pomace during ripening and storage periods. Experimental design are as follows; Control: 100% Water, GP90: 90% Grape pomace + 10% Water, GP40: 40% Grape pomace + 60% Water. The ripening by grape pomace reduced the pH, lightness, and yellowness values, and increased the shear force value in the tenderloin and hind shank (p<0.05). However, the values in TBA and total microbial count were decreased by the ripening by grape pomace during cold storage. It was determined that grape pomace could be used as a natural anti-oxidant and anti-microbial agent, and further study related natural preservatives is needed.

육우 비선호부위를 활용한 재구성육제품의 품질특성

최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),이상관(S. K. Lee),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-

This study was undertaken to compare the quality characteristics of restructured dairy beef ham. Dairy beef hams were processed in 5 treatments: T1(50% dairy beef + 25% pork + 25% pork fat), T2(51% dairy beef + 14% dairy beef fat + 20% pork + 15% pork fat), T3(64% dairy beef + 16% dairy beef fat + 15% pork + 5% pork fat), T4(72% dairy beef + 18% dairy beef fat + 10% pork), T5(80% dairy beef + 20% dairy beef fat). In the proximate analysis, T4 was higher in moisture compared to T2(p<0.05). In hunter color, as the dairy beef increased, the lightness reduced, and redness and yellowness increased. In the WHC, T4 was significantly higher than T1 and T2. In texture profile analysis, T4 was the highest in hardness. T3 and T4 were excellent in cohesiveness, springiness and chewiness compared to T5 (p<0.05). In sensory evaluation, T3 was the highest in hardness value among the treatments. Therefore, it was determined that recipes of T3 and T4 were appropriate, when the restructured ham by using non-preferred dairy beef was processed.