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김희정,전윤식,,정상혁 대한치과교정학회 2005 대한치과교정학회지 Vol.35 No.5
제1소구치 또는 제2소구치 발치 후 발치공간 폐쇄 시 치아이동의 양상 즉, 치아이동방향과 이동량을 구명하는 것이 본 연구의 목적이었다. 상악 우측 인공 치조골부에 제1소구치 또는 제2소구치를 제외한 중절치부터 제2대구치까지 실험용 치아들을 식립하고 bull loop이 형성된 반쪽 호선에 15도의 gable bend를 부여한 후 전치부를 후방견인하여 발치공간을 폐쇄시켰다. 실험 전후에 교합면 방사선사진과 시상명 방사선사진을 촬영하고 인공치조골부 하단에 식립된 기준표지점에 중첩하여 이동방향 및 이동량을 계측하였다. 그 결과 제2소구치 발치군의 전치부 후방이동량이 제1소구치 발치군에 비해 더 적었으며 구치부의 고정원 소실 및 고정원의 근심설측회전량은 제2소구치 발치군에서 더 크게 나타났다. The purpose of this experimental study was to evaluate and compare maxillary arch dimensional and positional changes between first and second premolar extraction groups. The Calorific Machine was used to illustrate tooth movement in three dimensions. The experimental teeth except the first or second premolars were embedded in artificial alveolar bone. The extraction space was closed using arch wires with bull loops into which 15 degree gable bends were placed. Before and after space closure. radiographs were taken in the sagittal and occlusal directions using occlusal films. The results showed greater mean maxillary incisor retraction and less anchorage loss in the maxillary first premolar extraction group than in the maxillary second premolar extraction group. Mesiopalatal rotation of anchor teeth was greater after extraction of a maxillary second premolar than a maxillary first premolar (p<.001).
비만 치료 및 예방에 대한 한약의 효능 연구(Ⅱ) : 4종 처방이 비만 흰쥐의 면역조직화학적 변화에 미치는 영향
金蓮燮,卞晟僖,徐富一,金相贊,國萬,趙應行 대한본초학회 2000 大韓本草學會誌 Vol.15 No.1
We had experiment with several prescriptions in order to find cure and prevention effects for an obesity. We fed control gmup rats high fat diet and administered normal saline for Bweeb. And we fed experimental gmup ram high fat diet and administered exmct of four prescriptions for Bweek. The result were as follows: 1. The size of the epididymal fat cell of rats in Bikam-whan, Chekamhanghyuluiyiin-rang and Chekambohyulansin-tang groups showed a significant decrease in comparison with control group. 2. The fat drops area in hepatic lobule of rats in Bikam-whan, Cheknmhanghyuluiyiin-rang, Chekambohyulonrin-tang, and Chekambangpungrongseong-san groups showed a significant decrease in comparison with control group. 3. The area of the insulin granuls in islet of rats in Bikam-who4 Chekamhnnghyuluiyiin-tang and Chekambohyulonrin-tong group showed a significant decrease in comparison with control group. According to above these results, Bikam-whan. Cheknmhonghyuluiviin-tnng and Chekambohyulonrin-tang have shown to be capable of cure and prevent for an obesty.
비만 치료 및 예방에 대한 한약의 효능 연구 ( Ⅷ )
金蓮燮,卞晟僖,金相贊,國萬,趙鷹行 대한본초학회 2001 大韓本草學會誌 Vol.16 No.2
Objects : We had experiment with Chekamhanghyuluiiin plus Zeae Stigma in order to find effects on cure and prevention of the obesity. Methods : We fed control group rats high fat diet(Harlan, U.S.A.) and administered normal saline during 8 weeks, and experimental group rats high fat diet(Harlan, USA) and administered Chekamhanghyuluiiin plus Zeae Stigma extract during 8 weeks. Results : 1. The body weight of all experimental group decreased than control group. 2. The average size of the epididymal fat cells in all experimental group decreased than control group but only 7CH5 group showed statistically significant difference with control group. 3. The fat drops area of hepatic lobule in all experimental group decreased than control group but 4CH10, 7CH5 and 7CH10 group showed statistically significant difference with control group. 4. The area % of the insulin granules in Langerhans islet of 7CH5 and 7CH10 group showed difference with control group. Conclusion : Chekamhanghyuluiiin plus Zeae Stigma could be effective for the obesity.
Kim, Hack-Youn,Kim, Kon-Joong,Lee, Jong-Wan,Kim, Gye-Woong,Choe, Ju-Hui,Kim, Hyun-Wook,Yoon, Yohan,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.1
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.
Kim, Hack-Youn,Kim, Kon-Joong,Lee, Jong-Wan,Kim, Gye-Woong,Choe, Ju-Hui,Kim, Hyun-Wook,Yoon, Yohan,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.1
This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.
Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Ju Hui Choe,Hyun Wook Kim,Yohan Yoon,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1
This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.
Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Ju Hui Choe,Hyun Wook Kim,Yohan Yoon,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.