http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
The efficacy of dexamethasone injection on postoperative pain in lower third molar surgery
Latt, Maung Maung,Kiattavorncharoen, Sirichai,Boonsiriseth, Kiatanant,Pairuchvej, Verasak,Wongsirichat, Natthamet The Korean Dental Society of Anesthsiology 2016 Journal of Dental Anesthesia and Pain Medicine Vol.16 No.2
Background: Surgery on the lower impacted third molar usually involves trauma in the highly vascularized loose connective tissue area, leading to inflammatory sequelae including postoperative pain, swelling, and general oral dysfunction during the immediate post-operative phase. This study aimed to investigate the effectiveness of preoperative injection of a single dose of 8 mg dexamethasone for postoperative pain control in lower third molar surgery. Methods: A controlled, randomized, split-mouth, prospective study involving lower third molar surgery was performed in 31 patients. The randomized sampling group was preoperatively injected, after local anesthesia, with a single dose of dexamethasone (8 mg in 2 ml) through the pterygomandibular space; 2 ml of normal saline (with no dexamethasone) was injected as a placebo. Results: The pain VAS score was significantly different on the day of the operation compared to the first post-operative day (P = 0.00 and 0.01, respectively), but it was not significantly different on the third and seventh postoperative day between the control and study groups. There was a significant reduction in swelling on the second postoperative day, and a difference between the second postoperative day and baseline value in the study group (P < 0.05). Trismus was highly significantly different on the second postoperative day and between baseline and second postoperative day between the groups (P = 0.04 and 0.02, respectively). Descriptive statistics and independent-samples t- test were used to assess the significance of differences. Conclusions: Injection of 8 mg dexamethasone into the pterygomandibular space effectively reduced the postoperative pain and other postoperative sequalae.
Structural and Microstructural Properties TiO₂ Nano-Patterns Using PDMS Replica
Yin Maung Maung,Joong-Yeon Cho,Sang-Chul Oh,Hyoungwon Park,Heon Lee 한국표면공학회 2010 한국표면공학회 학술발표회 초록집 Vol.2010 No.5
TiO₂ sol solution was prepared and deposited on to SiO2 buffered Si substrate. After spin coating, annealing was performed at 400℃, 500℃ and 700℃ for 1h, respectively. X-ray diffraction (XRD) investigation was carried out to examine the structural properties of TiO₂ thin films. Nanoimprint process was followed after spin coating of TiO₂ sol solution in order to form the nano-patterned TiO₂ layer. PDMS replica was fabricated from the Si based master template using nano-moulding technique. Scanning Electron Microscopy (SEM) was used to investigate the microstructural properties of TiO₂ nano-patterned layer of as-imprinted and annealed at 600℃. The phase formation of TiO₂ nano-pattern (600℃) was also measured by XRD.
Solid-State Fermentation of Texturized Vegetable Protein using Bacillus subtilis
TheThiri Maung,Bon-Yeob Gu,Mi-Hwan Kim,Gi-Hyung Ryu 한국산업식품공학회 2018 학술대회 및 심포지엄 Vol.2018 No.04
The present study aimed to investigate the effect of fermentation on physical properties of texturized vegetable protein (TVP) by using Bacillus subtilis. TVP was prepared by texturizing the mixture of isolated soy protein (50%), wheat gluten (40%) and corn starch (10%) with the use of twin-screw extruder at two different moisture contents (40% and 50%), 100 g min-1 feed rate, 200 rpm screw speed and 130°C die temperature. Then, TVPs were subjected to solid-state fermentation using B. subtilis at 37°C for 60 h. The texture (springiness, cohesiveness, chewiness and hardness), integrity index and color (lightness, redness and yellowness) of TVPs were determined before and after fermentation for 0, 12, 24, 36, 48 and 60 h, respectively. The springiness and cohesiveness did not change significantly after fermentation in all samples. However, chewiness and hardness decreased with increased fermentation time with the lowest values observed at 60 h after fermentation of TVPs (both 40% and 50% MC). Integrity index of fermented TVPs was significantly reduced while fermentation time was increased. Integrity index started to decrease significantly at 36 h after fermentation in TVP extruded with 40% MC. In another TVP (50% MC), the integrity decreased at 24 h after fermentation but it maintained higher integrity index than TVP (40% MC) throughout the whole fermentation period. The significant total color change was observed with increased fermentation time. During fermentation, lightness and yellowness decreased but redness increased significantly. This study pointed out that TVP fermented by B. subtilis still has good texture, and thus has the potential to become an attractive food for consumers who usually avoid fermented foods due to rotten appearance with no texture.