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전악인상채득시 인상용 트레이가 경석고 모형의 정확도에 미치는 영향
류수인,장익태,김광남,Ryu Su-In,Chang Ik-Tae,Kim Kwang-Nam 대한치과보철학회 1992 대한치과보철학회지 Vol.30 No.1
The purpose of this study was to evaluate the accuracy of reproduction of stone casts made from complete-arch impressions using different trays. The trays used were : 1) nonperforated custom tray, 2) perforated custom tray, 3) nonperforated Rim-Lock tray, 4) perforated stock tray. Impressions were made from an dentulous acrylic resin model with metal inserts in first premolars and second molars. Transverse distance, sagittal distance and diagonal distance were measured using 4 landmarks. Measurements were made by using 3 dimensional measuring machine. The impression material used was an addition silicone. Impressions were poured at once with a Type IV dental stone. Data were analyzed using ANOVA and student t-test with a sample size of five. The results were as follows : 1. There were statistical differences in amount of dimensional change in according to the tray types. In amount of mean dimensional change, perforated custom tray was the first smallest, nonperforated custom tray was the second, nonperforated Rim-Lock tray and perforated stock tray were the largest. 2. There were statistical differences in amount of dimensional change between nonperforated custom tray and nonperforated Rim-Lock tray, and between perforated custom tray perforated stock tray. 3. There were satistical differences in amount of dimensional change between nonperforated custom tray and perforated custom tray, but there was not a statistical difference between nonperforated Rim-Lock tray and perforated stock tray. 4. There was not a statistical difference in amount of dimensional change between upper and lower arch in all tray types.
Quality Characteristics of Citrus Peel Jelly
백진주,류수인,백진경 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.1
Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food. In this study, salinity, color, texture, and antioxidant properties were measured by adding citrus peel powder at 0%, 1%, 3%, 5%, and 7%, respectively. The salinity decreased as the amount of addition increased (P<0.001). The L-value of chromaticity decreased significantly (P<0.001). The a-, b-value increased significantly (P<0.001). As the addition amount increased, the hardness decreased significantly (P=0.002). Total polyphenols, flavonoids, 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity all increased statistically significantly (P<0.001). Through this study, we confirmed the quality characteristics of citrus peel jelly. Citrus peel jelly, which is high in antioxidant activity, is expected to increase the use of peel and functional foods.
Development and Quality Assessment of Healthy Bread using Korean Pine Leaf Powder
박은빈,류수인,백진경 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.5
With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.