• The korean journal of orthodontics
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• v.17 no.1
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• pp.63-72
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• 1987

This is to investigate the difference between craniofacial correlation of Angle's class III malocclusion and that of normal occlusion. For this investigation, 28 adult males and famales, who have class III malocclusion, and 35 adult males and 46 adult famals., who have normal occlusion were selected to measure actual dimension of cranial base and to investigate ratio of various parts of maxillofacial skeleton against cranial base. Class III malocclusion were, also , classified based on SNA and SNB angle in normal range. Results were as follows. 1. In class III malocclusion, actual dimension of cranial base were appeared to be less than normal occlusion in both sex. 2. In class III malocclusion, values were less than normal occlusion in BN/ptm-A in both sex, but had no significance between two. 3. In class III malocclusion, ramal inclination, mandible inclination, BN/Go-Pog, lower genial angle were appeared to be greater. Thus, characteristic mandibular protrusive appearance of class III malocclusion was due to relative ratio and morphologic characteristic of mandibular body dimension against cranial base. 4. In class III malocclusion, upper incisors were labially tilted and lower incisors were lingually tilted compared to normal occlusion. 5. In typing of class III malocclusion, the most common type was found to be one which maxillas were in normal range, while mandibles were in protrusive tendency.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• Clinical and Experimental Pediatrics
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• v.57 no.6
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• pp.292-296
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• 2014

The deletion of the distal long arm of chromosome 1 is associated with a characteristic facial appearance and a pattern of associated malformations. Characteristic manifestations include a round face with prominent 'cupid's bow' and downturned corners of the mouth, thin vermilion borders of lips, a long upper lip with a smooth philtrum, a short and broad nose, epicanthal folds, apparently low-set ears, micrognathia, microcephaly, abnormal hands and feet, variable cardiac or genital anomalies, moderate to severe mental retardation, and growth retardation. Using fluorescent in situ hybridization (FISH) analysis to map precisely the deletion, we present a case of chromosome 1q44 deletion with craniofacial characteristics, multiple congenital anomalies, and growth and psychomotor retardation. In comparison with other reported cases of 1q43-44 deletion, the subject does not show hydrocephalus, seizure, syn- or polydactyly of hands, and a urogenital anomaly. However, an arachnoid cyst, pinpoint dimple on the midline of the forehead, a right-sided supernumerary nipple and auricular pit, polydactyly of the right foot, adducted thumb, and flexion restriction of the proximal interphalangeal joint with a simian line in both hands were observed additionally.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.741-751
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• 2012

This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

• Archives of design research
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• v.16 no.1
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• pp.297-304
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• 2003

The purpose of this study is to explore and understand correlation between an appearance of the web-graphics and rhetorical analysis. This paper was adopted semiotic approaches and four rhetorical tropes as follows metaphor, metonymy, synecdoche, irony. The web-graphics are parts of the web-contents that are increased continuously in the web-space these days. To investigate cgaracteristic of individual web-graphic this study selected semiotic framework and analysis meaning of the rhetorical tropes. The results of this study can be founded as follows: · Rhetorical graphics we produced linguistic features between human and signs for the fundamental characteristic of the signification. · Rhetorical graphics offer to the users the due of the decoding precesses through the narrative structures to symbolic schema. besides, these are operated limited framework of condensation and displacement. · The web-graphics participate human's recognition processes and rhetorical codes in order to investigate the sign-vehicle of the deep-structures.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Korean Institute of Interior Design Journal
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• v.21 no.4
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• pp.129-137
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• 2012

This study investigated the architectural characteristics and preservation status of traditional houses, designated as cultural assets in Jecheon. It aimed to provide basic information for cultural assets preservation policy in Jecheon by finding architectural characteristics of traditional houses. This study was conducted using the research methods of the existing literature and field survey to compare a current status of traditional houses. The result are as followings. Firstly, measures to protect the archetype of traditional houses are urgently needed. For systematic maintenance of local cultural assets, the relevant informations have to be constantly updated with ongoing management. Secondly, the site of traditional houses show the typical appearance of Baesanimsu(背山臨水). They were built with the hill or mountain in the north and agricultural land in the south. Types of placement are mostly closed type of 'ㅁ' shape. Thirdly, An-chae is found various type of 'ㄱ' shape, and Toet-khan was developed. Lastly, Sarang-chae is a mostly type of 'ㄴ' shape, and the traces of confucian thinking is found in floor plan.

• Proceedings of the IEEK Conference
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• 2004.06a
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• pp.193-196
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• 2004

This paper have a whole azimuth Omni-directional radiation pattern and will become the good radiation efficiency for applies in the steeve antenna and form which is the appearance. We contain by whole course of actual implement model to antenna design. And we will confirm the efficiency the analysis of the antenna to design and through a simulated experiment according to the implementation Ideal characteristic of the antenna to be used between 3.1 and 10.6 GHz of UWB.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05d
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• pp.29-32
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• 2003

Recently, the development of diagnosis technique with high confidence is important on power equipment, for this reason is to use for measurement and analysis of PD with prior appearance of insulation breakdown In this paper, we presents the analysis of trouble signal to use both method of general analysis of $\Phi$-Q-N in PD and statistical parameter by this interpretation Equipment of simulation has made independently DS for 170kV GIS of one phase with same on field. The detected signal through the sensor of Induction and Acoustic Emission is classified which used to characteristic neural network algorithm and then it is analysis.

• The Journal of the Korean dental association
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• v.48 no.5
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• pp.365-370
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• 2010

Herpes virus family is highly infectious to patients, their families and dentists. The diagnosis of herpes infection is based on the characteristic clinical appearance and the location of the lesions. Herpes Simplex Virus(HSV) usually acquired through direct contact with infected lesions or body fluids, and the prevalence of HSV infection increases progressively from childhood. Primary infections provoke herpetic gingivostomatis typically affects the tongue, lips, gingival, buccal mucosa and palate. Recurrent infections give rise to vesiculo-ulcerative lesions at vermilion border of lip(herpes labialis). In the form of chickenpox, Varicella Zoster Virus(VZV) usually is infected in childhood. VZV spreads in the affected primary afferent nerve to the skin and produces a vesicular rash and pain. Epstein-Barr Virus(EBV) infects B cells and cause infectious mononucleosis. Latent EBV infection has also been implicated in Burkitt lymphoma, nasopharyngeal carcinoma. Cytomegalovirus(CMV) is associated with immune-compromised patient such as organ transplantation and AIDS patients.