• Title/Summary/Keyword: 기계적 조직검사

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A Case of Mitochondrial Myopathy Showing Severe Hypoxemia during REM Sleep (렘수면중 심한 저산소혈증을 보인 사립체근병증 1례)

  • Kim, Ju-Sang;Kim, Sung-Kyung;Lee, Sang-Haak;Ahn, Joong-Hyun;Kim, Chi-Hong;Moon, Hwa-Sik
    • Sleep Medicine and Psychophysiology
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    • v.14 no.1
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    • pp.49-53
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    • 2007
  • Mitochondrial myopathy is characterized by variable clinical manifestations from mild limb weakness to fatal respiratory failure and central nervous system sequela. But it is a rare event that sleep disordered breathing become a clue of diagnosis for mitochondrial myopathy. We report a case of a 21 year-old man who was diagnosed as mitochondrial myopathy during the investigation for the possible cause of chronic hypoventilation syndrome. Before being admitted to our hospital, he was suspected as having sleep apnea syndrome in another hospital. We re-evaluated the history, physical examination, laboratoy findings and polysomnography in detail. Severe hypoxemia was noted during REM sleep on nocturnal polysomnography and the diagnosis of mitochondrial myopathy was made by muscle biopsy in rectus abdominis muscle. We treated him with bilevel positive airway pressure therapy during sleep and it could reverse the hypoxemia during REM sleep. He could be discharged with improved condition and is being well with the use of this ventilatory assistance.

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Quality Characteristics of Jeung-Pyun with Tapioca Flour (타피오카 분말을 첨가한 증편의 품질특성)

  • Yoo, Chang-Hee;Shim, Young-Hyn
    • Korean journal of food and cookery science
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    • v.22 no.3 s.93
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    • pp.396-401
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    • 2006
  • This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.

The Effect of addition of kinds of sugar and drying method on Quality and Storage Characteristics of Beef jerky (첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향)

  • 조은자;이정은
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.511-520
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    • 2000
  • To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample

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AE Characteristics of Fatigue Crack Opening and Closure in Structural Aluminum Alloy (구조용 알루미늄 합금에서의 피로균열 열림 및 닫힘 시 AE 발생특성 연구)

  • Jeong, Jung-Chae;Park, Phi-Lip;Kim, Ki-Bok;Lee, Seung-Seok;Yoon, Dong-Jin
    • Journal of the Korean Society for Nondestructive Testing
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    • v.22 no.2
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    • pp.155-169
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    • 2002
  • The objective of this study was to investigate the effect of crack opening and closure in the AE activities during fatigue test. Laboratory experiment using various materials and test conditions were carried out to identify AE characteristics of fatigue crack propagation. Compact tension specimens of 2024-T4 and 6061-T6 aluminum alloy were prepared for fatigue test. AE activities were analyzed based on the phase of the loading cycle. Generally, most of AE were generated when the crack begins' opening and the crack closes fully, whereas a few in the pull opening of the crack. Also AE activity in the peak loading of cycle was different with each specimen. However, in the same material, AE activity was not affected by the change of cyclic frequency (0.1, 0.2, 1.0Hz). It was found that AE activities during crack opening and closure depend on material properties such as micro-structure, tensile strength and yield strength.

A Feasibility Study on the Application of Self-Shielded Flux Cored Arc Welding Process for the On-Site Steel Bridge Box Fabrication (교량용 강재 박스의 현장 제조시 셀프실드 플럭스코어드 아크용접의 적용 타당성에 대한 연구)

  • Hwang, Yong-Hwa;Koh, Jin-Hyun;Oh, Se-Yong
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.6 no.2
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    • pp.122-128
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    • 2005
  • A feasibility study on the application of self?shielded flux cored arc welding to the on-site SM520 steel bridge box fabrication for express trains and high way construction instead of gas-shield flux cored arc welding was conducted in terms of weld soundness, mechanical properties, toughness and microstructures. All welded specimens made with the self?shielded FCAW process were tested by magnetic particle and ultrasonic techniques and they were found to be sound. All multipass weld specimens made with both self-shielded and gas-shielded FCAW processes showed yield and tensile strengths of $462{\sim}549\;MPa$ and $548{\sim}640\;MPa$, respectively. The impact values of Charpy V-Notch weld specimens also met with the required value of 40J at $-20^{\circ}C$. The hardness values of the top area of weldments were higher than those of the bottom area because of higher residual stresses in the near surface. It was found that welding characteristics of SM520 steel by the on-site welding conditions with self-shielded FCAW showed almost equivalent to those by gas-shielded FCAW in terms of sound welds, mechanical properties and microstructure.

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Midterm Results of the Bioprosthesis in Mitral Position (조직판막을 이용한 승모판 치환술의 중기 성적)

  • Cho, Hyun-Jin;Lee, Jae-Won;Jung, Sung-Ho;Je, Hyoung-Gon;Choo, Suk-Jung;Song, Hyun;Chung, Cheol-Hyun
    • Journal of Chest Surgery
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    • v.41 no.6
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    • pp.695-702
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    • 2008
  • Background: The choice between a bioprosthetic and a mechanical valve is an important decision in cardiac valve surgery, and the durability of the tissue valve is a major decision factor. We retrospectively evaluated the midterm results of bioprosthetic valve replacement in the mitral position. Material and Method: The subjects were all patients who had undergone mitral bioprosthesis replacement between July 1989 and August 200.7. Among the 216 patients, there were 236 surgical cases. The mean age was $63{\pm}15$ years, and the male to female ratio was 1 : 3. We retrospectively analyzed hospital and outpatient records such that the total follow-up duration amounted to 760.2 patient-years, and the mean follow-up duration was $41.9{\pm}40.7$ months (range $0{\sim}212$ months). Result: Early death occurred in 18 patients (8.3%), and 13 of these underwent concomitant cardiac procedures. The survival rate after 5 years was $79.9{\pm}3.5%$, and the survival rate after 8 years was $65.5{\pm}5.5%$, while freedom from structural valve deterioration (SVD) was $96.2{\pm}2.2%$ at 5 years and $85.9{\pm}5.3%$ at 8 years. Freedom from reoperation was $90.6{\pm}1.7%$ at 5 years and $90.4{\pm}4.2%$ at 8 years, while freedom from reoperation for SVD was $98.1{\pm}1.2%$ at 5 years and $92.3{\pm}4.1%$ at 8 years. On multivariate analysis of preoperative risk factors, small valve size (between 25mm and 27mm) was a significant risk factor for reoperation, and low LV ejection fraction (<40%) was a significant risk factor for SVD and mortality. Conclusion: Survival and freedom from reoperation for SVD in mitral bioprosthesis replacement had acceptable midterm results, but freedom from SVD Was relatively low. In particular, since SVD increased sharply at the eighth postoperative year, frequent follow-up and echocardiograms around that time will be helpful for the early detection of SVD. It will be necessary to conduct further studies involving long-term follow-up and more patients.

Effects of drilling process in stability of micro-implants used for the orthodontic anchorage (고정원을 위한 micro-implant 매식시 drilling 유무에 따른 안정성에 관한 연구)

  • Chang, Young-Il;Kim, Jong-Wan
    • The korean journal of orthodontics
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    • v.32 no.2 s.91
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    • pp.107-115
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    • 2002
  • The aim of this study was to investigate experimentally the mechanical and histological effect of drilling process on the stability of micro-implant used for the orthodontic anchorage. For this purpose, 32 micro-implants(Osas$^{(R)}$, Epoch medical, ${\phi}$1.6 mm) were inserted into maxilla, mandible and palate in two beagle dogs. 16 micro-implants(8 per dog) were inserted after drilling with pilot drilling bur (drill method group). 16 micro-implants(8 per dog) were inserted without drilling (drill-free method group). After 1 week, micro-implants were loaded by means of Ni-Ti coil spring (Ni-Ti springs-extension$^{(R)}$, Ormco) with 200-300 gm force. Following 12 weeks, the micro-implants and the surrounding bone were removed. Before sacrifice, the mobilities were tested with Periotest$^{(R)}$(Siemens). Undecalcified serial sections with the long axis were made and the histologic evaluations were done. The results of this study were as follow ; 1. The osseointegration was found in both of drill-free method group and drill method group 2. Two of drill method group and one of drill-free method group in 32 micro-implants were lost after loading. 3. The mobilities of drill-free method group were less than drill method group 4. The bone contact on surface of micro-implants in drill-free method group was more than drill method group but there was no significant difference between groups. 5. The bone density in threads of micro-implants in drill-free method group was more than drill method group and there was significant difference between groups. These results suggest that drill-free method in insertion of micro-implants is superior to drill method on the stabilities, bone remodeling and osseointegrations under early loading.

Effects of Egg Gel Formation According to Mixing Ratio of Sugar Sources, NaCl and Sucrose (당 종류 및 NaCl과 Sucrose 배합비에 따른 계란찜의 겔 형성 효과)

  • Kim, Kyung-Mee;Kim, Ok-Sun
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.1
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    • pp.72-79
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    • 2008
  • This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

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Evaluation of Mechanical Test Characteristics of Fillet Welding (필릿 용접의 기계적 시험 특성 평가)

  • Cho, Byung-Jun;Lee, Soung-Jun;Rhim, Jong-Guk
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.21 no.2
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    • pp.535-541
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    • 2020
  • FCAW is used mainly in the welding of carbon steel and alloy steel because it can be welded in all positions and can obtain excellent quality at sites with variable working conditions. Recently, many studies in Korea have estimated the fatigue strength, residual stress, and deformation, and to develop a fillet welding process. On the other hand, there have been few studies of the mechanical properties based on the strength, macro and magnetic particle test results for fillet welding. This study shows the following results through fillet welding, macro testing and strength testing using SM490A (solid-structure rolled steel) for thick plates using SS400 (rolled steel) for the upper plate and FCAW. The hardness test, macro test and magnetic particle test were then conducted. The hardness tests showed that all result values were smaller than the KS B 0893 standard values of 350Hv. The macro-test showed that each type of welded part was in a normal organic state and that there were no internal errors, bubbles, or impurities on the front of the welded part. Therefore, there were no concerns about lamination. The magnetic particle examination showed no problems.

Modified resin-bonded fixed partial dentures utilizing tooth undercuts: a clinical case study (서로 다른 삽입로를 이용한 최소 삭제 접착성 고정성 보철물의 임상 연구)

  • Doh, Re-Mee;Lee, Keun-Woo
    • The Journal of Korean Academy of Prosthodontics
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    • v.49 no.2
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    • pp.106-113
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    • 2011
  • The object of this clinical study was to evaluate the short-term outcome of modified resin-bonded fixed partial dentures which utilizes the original tooth undercuts and different path of insertion of components. Materials and methods: 71 units of modified RBFPDs that were used in 21 patients at the Department of Prosthodontics, College of Dentistry, Yonsei University were evaluated. The follow-up period was up to 25 months, the mean being 7 months. Survival rate, mobility, percussion, probing depth, bleeding on probing, plaque index was recorded and radiographs were taken to monitor alveolar bone loss. Results & Conclusion: Within the limits of this short term retrospective study, it was concluded that: 1. No mechanical failure such as debonding or fracture of the framework was found during the follow-up period. 2. The periodontal apparatus was stable and no clinical change was observed after prosthetic treatment. 3. No significant marginal bone loss was found in the radiographic evaluation.