무치악 환자 에서 Neutral Zone 방법을 적용한 임상 증례

김용식,이병욱,Kim, Yongsik,Lee, Byunguk 대한턱관절교합학회 2001 구강회복응용과학지 Vol.19 No.2

The prosthodontic treatment of severely resorbed edentulous patients has been one of the frustrating areas due to extensive loss of tissues. The integrated neuromuscular balance among tongue, lip, and cheek is compromised. The retention, stability, and support are the three major factors to influence the clinical outcome. Fish described a denture as having three surface, with each surface playing an independent and important role in the over all fit, stability, and comfort of the denture. He recommended that the polished surface should be a series of inclines so that pressure from muscular activity will retain dentures. Within the denture space there is an area that has been termed the neutral zone. The neutral zone is that area in the mouth where, during function, the forces of the tongue pressing outward are neutralized by the forces of the cheeks and lips pressing inward. According to Jacobson and Krol, neuromuscular control interacts to provide retention and the relationship of polished surface of denture base to the surrounding muscular structure of orofacial capsule facilitates the stability and retention. This neutral zone concept has been demonstrated with various modification by a number of authors. The theory used to develop the denture base contours is based on the belief that the muscle should functionally mold not only the border but the entire polished surface. Lott and Walsh reported the clinical success on complete mandibular dentures with application of neutral zone concept. A number of studies demonstrated that denture stability and retention are more dependent on correct position of the teeth and correct contour of external surfaces of the denture in a severely resorbed alveolar ridge. This article presents a prosthodontic approach to treatment of a edentulous patient using neutral zone technique to improve the retention and stability of the prosthesis.

쇠고기와 닭고시의 배합비에 따른 Consomme의 관능적 및 물리적 특성

김용식,장명숙,Kim Young-Sik,Jang Myung-Sook 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.

조경수목의 (造景樹木) 소음감쇠효과에 관한 연구 - 사철나무와 측백나무 수벽의 (樹壁) 비교분석 -

김용식,장호경,김예현 ( Yong Shik Kim,Ho Gyeong Chang,Ye Hyun Kim ) 한국산림과학회 1989 한국산림과학회지 Vol.78 No.1

Effects on noise attenuation of the hedge species, Thuja orientalis L. and Euonymus japonicus Thunb., widely used as road side hedges, were analysed at the frequencies of 1,000, 2,000 and 3,150 ㎐., respectively, The present experiments were carried out both in the field and in a Semianechoic Chamber. As increasing the distances from the noise source, attenuation rates of noise level were increased at high frequencies. But the attenuation rates of the noise level at low frequencies showed varied as the distances increased, and this trend appeared to be caused by the influence of ground waves. Generally, in this experiment, Thuja orientalis L., which is a coniferous species, showed more effective on the abilities of noise attenuation than that of Euonymus japonicas Thunb., which is a broad-leaved evergreen species.

Quantitative Analysis of Negative Bias Illumination Stress-Induced Instability Mechanisms in Amorphous InGaZnO Thin-Film Transistors

김용식,Minkyung Bae,Dongsik Kong,Hyun Kwang Jung,Jaehyeong Kim,Woojoon Kim,Inseok Hur,김동명,김대환 한국물리학회 2011 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.59 No.21

The physical origins of the negative bias illumination stress (NBIS)-induced threshold voltage shift (VT ) in amorphous InGaZnO (a-IGZO) thin-film transistors (TFTs) under ambient light from a backlight unit are quantitatively and systematically investigated. Furthermore, a methodology for extracting the instability parameters is proposed and demonstrated. For the quantitative analysis, the subgap density-of-states (DOS)-based DC I-V model is intensively used. The NBIS time-evolution of the measured IDS-VGS characteristics is reproduced very well via the proposed methodology and instability parameters. Consequently, photo-excited electron detrapping, followed by ionization of oxygen vacancies (VO^(+2)) and field-enhanced VO^(+2) diffusion, followed by hole trapping into the gate insulator, are found to be the dominant mechanisms in NBIS-induced instability of a-IGZO TFTs.

심장근(心臟筋) mithochondria의 $Ca^{++}$유리에 대한 $Na^+$의 영향(影響)

김용식,박찬웅,김명석,Kim, Yong-Sik,Park, Chan-Woong,Kim, Myung-Suk 대한약리학회 1981 대한약리학잡지 Vol.17 No.1

Mitochondria로 부터의 $Na^+$에 의한 $Ca^{++}$유리현상은 digitalis의 강심기전을 설명하는데 있어 세포내 $Ca^{++}$농도 증가기전을 설명할 수 있는 현상의 하나로 보여지므로 $Na^+$에 의한 $Ca^{++}$유리와 이러한 $Ca^{++}$유리가 반응액내 $Ca^{++}$ 존재 유무로 어떠한 변화를 받는지를 비교 검토하였고 steady state에서의 $Ca^{++}$ flux에 대한 $Na^+$의 효과를 관찰하였다. $Na^+$의 증가에 따라 mitochondria에 흡수된 $Ca^{++}$의 유리량과 유리율이 증가하였고, EGTA 1mM 투여로 반응액내 잔여 $Ca^{++}$을 없을 경우 $Ca^{++}$유리가 증가함을 보여, 반응액내 잔여 $Ca^{++}$이 $Na^+$에 의한 $Ca^{++}$유리를 억제하리하 믿어진다. 한편 steady state에서 unidirectionai $Ca^{++}$ influx가 $Na^+$에 의하여 감소되는 점으로 미루어, $Na^+$에 의한 $Ca^{++}$유리는 $Na^+$이 $Ca^{++}-Ca^{++}$ 교환을 직접 억제하여 $Ca^{++}$ influx를 감소시켜 나타나는 결과로 생각된다. $Na^+$에 의한 unidirectional $Ca^{++}$ influx의 억제는 $Ca^{++}-Ca^{++}$교환에 $Na^+$이 직접 작용하며, 또한 반응액내 $Ca^{++}$의 다소에 따라 $Na^+$에 의한 $Ca^{++}$ 유리정도가 변화되는 양상으로 미루어 보아 mitochondria의 $Ca^{++}$ 운반의 일부는 $Na^+$과 $Ca^{++}$이 상경적으로 작용하는 모종의 동일매개체에 의하여 이루어질 수 있으리라 생각된다. The $Na^+$-induced calcium release and the effect of sodium on the transmitochondrial calcium flux were observed in mitochondria isolated from pig ventricular myocardium by Milipore filtration technique using radioisotope $^{45}Ca$. The release of calcium from cardiac mitochondria was induced by small amount of sodium, and was promoted by increasing sodium concentration in the incubation medium. The extent of the $Na^+$-induced calcium release was much greater in the absence of extramitochondrial calcium than in the presence of calcium. At steady state of calcium binding on the mitochondrial membrane unidirectional calcium influx was inhibited by sodium and unidirectional calcium efflux was increased., From the above results, it was suggested that calcium might be released from cardiac mitochondria in exchange with sodium through the mediation of the postulated '$Na^+/Ca^{++}$ exchange' mechanism.

메추리의 6개 칼슘공급원에 따른 진정이용칼슘과 외견상이용칼슘가의 비교

김용식,선상수,명규호 ( Y . S . Kim,S . S . Sun,K . H . Myung ) 한국축산학회 1985 한국축산학회지 Vol.27 No.5

True available calcium(TAC) values of 6 calcium supplements were a little greater than apparent available calcium(AAC) value of them, however, no significant difference was found between two kinds of available calcium values. There were significant differences (p$lt;0.01) among each TAC and AAC values of 6 calcium supplements. TAC values of calcium carbonate and oyster shell in mixed diets were significantly (p$lt;0.05) greater then AAC values of them. TAC and AAC values of calcium carbonate were the highest as 99.94%±2.10 and 98.45%±1.07, and those of oyster shell were the lowest as 67.78%±1.96 and 67.40%±2.07 respectively.

쇠고기와 닭고기의 배합비에 따른 $Consomm{\acute{e}}$의 이화학적 특성

김용식,장명숙,Kim, Young-Sik,Jang, Myung-Sook 동아시아식생활학회 2006 東아시아食生活學會誌 Vol.16 No.5

The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

마케팅 전략실행을 통한 우정서비스 경쟁력 강화방안

김용식,Kim Yong-Shik 대한경영정보학회 1999 경영과 정보연구 Vol.3 No.-

Korea Postal Service(KPS) nowadays lies in competitive environment with alternative business such as door-to-door delivery service. Customers began to complain about postal service quality and ask the government to reform a public firm through management innovation. But, Korea Postal Service has not met the break-even point between it's revenue and expenditure because the service is under the government system and cannot independently make major decisions on products, pricing, services, personnel management, financial policies and etc. The objective of this study is to provide marketing planners and practitioners with some guidelines when they establish marketing strategies and to help marketers on theories and practical instructions about postal service marketing when they interact with customers. I. A field survey on both customer satisfaction and internal staff satisfaction was conducted to get some ideas for the marketing strategy planning. II. Practical guidelines and instructions were made for marketers to communicate with customers in various areas such as pricing, product, service demand, marketing channel, promotion, and etc. III. Some suggestions on marketing policies for planners and mangers in the marketing strategy were described including personnel resource as well as physical resource. IV. Special issues on small packet market and direct mail market were discussed and some alternative solutions were proposed. V. Database marketing strategy was emphasized to get new business opportunities such as direct mail, and to provide differential services to customers as much as their contribution into the profitability for KPS. VI. Cyber Post Office should be constructed on Internet to provide new services which are combined with physical material flow and information technologies.

콩짚의 품종별 사료가치 비교

김용식,명규호,나진수 ( Y . S . Kim,K . H . Myung,J . S . Na ) 한국축산학회 1982 한국축산학회지 Vol.24 No.5

To evaluate the nutritive values of soybean straws of the different varieties, chemical compositions and in vitro digestibilities were examined. The soybean varieties used in this study were Bongeui, Dongbug, Suweon 86, Kwangkyo, Yugoo 3 and Hill. The results obtained are summarized as follows (1) The average weight of soybean straws was 12.0 g. The propotion of pod and stem were 60.4% and 39.6% of the straw fractions on a dry matter basis. (2) Although there were no differences in chemical composition, crude protein was slightly higher in Bongeui and Hill than in others. Pod contained more crude protein, nitrogen free extract, crude ash, cell content and hemicellulose than stem, but reverse phenomena were observed in the contents of cell wall constituents (CWC), acid detergent fiber (ADF), cellulose and lignin. (3) Dry matter, neutral detergent fiber (NDF), ADF and cellulose digestibilities of soybean straws in vitro were highest in Kwangkyo and lowest in Yugoo 3. Dry matter, NDF, ADF and cellulose digestibilities of pod in vitro were higher than those of stem. Eighty percent of the straw fraction, pod and stem based on a dry matter were disappeared within 48 hours by in vitro digestion.

2008 신년사

김용식,Kim, Yong-Sik 한국윤활유공업협회 2007 윤활유협회보 Vol.125 No.-