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Model Repositioning Instrument를 이용한 악교정 수술의 치험례
이남기,최동순,차봉근,박영욱,김지혁,Lee, Nam-Ki,Choi, Dong-Soon,Cha, Bong-Kuen,Park, Young-Wook,Kim, Ji-Hyuck 대한악안면성형재건외과학회 2006 Maxillofacial Plastic Reconstructive Surgery Vol.28 No.3
Moderate to severe dentofacial deformities usually require combined orthodontic treatment and orthognathic surgery to obtain the most stable result with optimal function and facial esthetics. Accordingly, the orthodontist and oral maxillofacial surgeon must be able to exactly diagnose existing deformities, establish an appropriate treatment plan, and execute the recommended treatment. Especially, to obtain optimal result of the maxillary surgery, model surgery is essential. But, the preoperatively planned position of the maxillary dental arch often cannot be sufficiently achieved during actual surgery, and deviations in the sagittal and vertical dimensions are common. To achieve three dimensional repositioning of the maxilla exactly, several methods have been introduced so far. Recently Model Repositioning Instrument (MRI, SAM, Inc., $M\ddot{u}nchen$, Germany), one of these methods, has been introduced and applied clinically, which is reported as accurate, effective and prompt method for three dimensional repositioning of the maxilla. This article describes an introduction and a clinical application of this MRI.
이남기,연석흠,김태승 ( Nam Kee Rhee,Suk Heum Youn,Tae Seung Kim ) 생화학분자생물학회 1993 BMB Reports Vol.26 No.6
Various commercial cellulases from Trichoderma species such as enzyme I (Meicelase from T. sp; Meiji Co., Japan), enzyme II (Meicelase TP60 from T. viride; Co., Japan), enzyme III (cellulase from T. viride; A.B.M. Chemicals, England), and enzyme IV (cellulase from T. viride; Sigma Co., U.S.A.) were used for the enzymatic hydrolysis of microcrystalline celluose (Avicel PH-101). The hydrolysis process was divided into the initial and the later hydrolysis process. The results of these reactions were explained by kinetic equation of the Michaelis-Menten type with respect to enzyme concentration. From that equation, maximum velosity (V_(max)`) and half-saturated constant (K_a) were obtained for enzymes I-IV, respectively. For the initial process, the values of V_(max)` are 1.00, 0.91, 0.83, and 0.29, and K_a values are 0.17, 0.12, 0.51, and 0.640, respectively. For the later process, the values of V_(max)` are 0.24, 0.23, 0.20, and 0.25, K_a values are 0.15, 0.13, 0.17, and 1.10, respectively. All V_(max)` values for the later process showed similar values compared with that for the initial process. From this result, it could be suggested that the rate of the initial hydrolysis depends on each enzyme activity with the amorphous part of cellulose, but that of the later hydrolysis on the crystallinity of cellulose. And the smaller K_a values show the larger adsorption partition coefficient (K_p). In a view point of the adsorption of enzyme to substrate, it could be con-cluded that both the rate of hydrolysis and the extent of enzyme-substrate complex formation are proportional to the amount of enzyme adsorbed.
텍스트 마이닝과 태깅 시스템을 활용한 사용자 맞춤 맛집 추천 플랫폼
이남기,박태용,양상훈,김진영,강민수,이상준 한국정보과학회 2015 데이타베이스 연구 Vol.31 No.2
Many people spend a lot of time to find a famous restaurant even though they can search on the Internet. Nowaday some people creates social media to attract business customers. So it is possible to get false information in social media. It is not easy to find a suitable restaurant that provides dishes suited their taste. To solve this problem, we propose a recommendation platform that provides a list of personalized restaurants. First, after crawling internet contents, the system analyzes their character using morphological analyzer and makes 'character dictionary'. The proposed system selects characteristic of words for each restaurant. Finally, when users choose characteristic of words, the proposed system provides list of restaurants suitable for the features. 인터넷 콘텐츠 등을 통해 범람하는 정보에도 불구하고 자신의 기호에 꼭 들어맞는 맛집을 결정하기 위해 여전히 많은 사람이 상당한 시간과 노력을 쏟고 있다. 소셜 네트워크 서비스와 블로그 등의 검색결과만 믿고 선뜻 방문하기가 결코 쉽지 않고 자신의 취향과 위치, 주머니 사정까지 종합적인 것을 고려하면 갈만한 곳이 마땅치 않기 때문이다. 이러한 현 세태에 착안하여, 본 논문은 사용자의 기호에 맞춤화된 맛집을 검색하여 결과를 제공하는 플랫폼을 제안한다. 제안 시스템은 인터넷 콘텐츠를 수집하고 콘텐츠 내의 단어들을 형태소 분석기를 이용하여 특성을 분석한 뒤 ‘특징사전’을 구축하며 텍스트 마이닝 기법과 맛집의 대표 특징 단어들을 선별한 뒤 사용자가 원하는 특징을 선택하여 사용자에게 맞춤화가 된 맛집을 추천해주는 방법을 제공한다.