• Korean Journal of Head & Neck Oncology
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• v.31 no.1
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• pp.5-8
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• 2015

Backgrounds: The purpose of this study was to compare full thickness skin graft with inguinal skin to split thickness skin graft for coverage of the radial forearm free flap donor site. Patients and Methods: 25 patients who was reconstructed with radial forearm free flap for head and neck cancer were reviewed retrospectively. Results: The graft loss rates of full thickness skin graft were less than split thickness skin graft or split thickness skin graft with dermal substitutes. The recovery times of donor site and skin graft donor site of full thickness skin graft were also shorter than split thickness skin graft or split thickness skin graft with dermal substitutes. Skin texture and aesthetic results of donor site were improved and complications as itching and pain sensation were decreased. Conclusion: Full thickness skin grafts with inguinal skin should be considered for patients requiring a radial forearm free flap.

• Journal of Institute of Control, Robotics and Systems
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• v.11 no.5
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• pp.445-450
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• 2005

In this paper, we suggest an integrated tactile display system that provides kinesthetic force, pressure distribution, vibration and slip/stretch. The system consists of two parts: a 2 DOF force feedback device for kinesthetic display and a tactile feedback device for displaying the normal stimulation to the skin and the skin slip/stretch. Psychophysical experiments measure the effects of fingerpad selection, the direction of finger movements and the texture width on tactile sensitivity. We also investigate the characteristics of lateral finger movement while subjects perceive different textures. From the experimental results, the principal parameters for designing a tactile display are suggested. A tactile display device, using eight piezoelectric bimorphs and a linear actuator, Is implemented and attached to a 2 DOF translational force feedback device to simultaneously simulate the texture and stiffness of the object. As a result, we find out that the capability of the suggested device is sufficient to display physical quantities to display the texture.

• Korean Institute of Interior Design Journal
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• v.25 no.4
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• pp.43-50
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• 2016

This study tries to categorize trends of "structure and skin integration" and understand the expressive characters of each architectural type. To do so, we listed up 8 architects who are quoted twice or more in related researches, then analyzed their 25 contemporary buildings which integrated structure and skin since 2000. As a result, this study defined four types based on the way of building tectonic system of structure and skin. Key feature of "linear structure-two dimensional skin" type is the communication with the surroundings as a result of .geometric architectural forms, patterned surface and reflection. Characters of "linear-three dimensional" type are organic architectural forms, sculptural skin, and the mysterious space. "Planar-two dimensional" type is a transformational geometry form to express the dramatic images through the skin, therefore gives a sense of rhythm and dynamics to space. "Planar structure-three dimensional" type highlights the texture, and exposes boundary of the inside and outside. In architectures we studied, the structure is the way to make a creative forms and space, and the skin to express various meanings. That said, the "structure and skin integration" is the means of aggressive design expression.

• Archives of Craniofacial Surgery
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• v.11 no.1
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• pp.13-18
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• 2010

Purpose: Nasal defect can be caused by excision of tumor, trauma, inflammation from foreign body reaction. Nose is located in the middle of face and protruded, reconstruction should be done in harmony with size, shape, color, and textures. We report various methods of nasal reconstruction using local flaps. Methods: From March 1998 to July 2008, 36 patients were operated to reconstruct the nasal defects. Causes of the nasal defects were tumor (18 cases), trauma (11 cases), inflammation from foreign body reaction (5 cases) and congenital malformation (2 cases). The sites of the defects were ala (22 cases), nasal tip (8 cases) and dorsum (6 cases). The thickness of the defects was skin only (5 cases), dermis and cartilagenous layer (7 cases) and full-thickness (24 cases). According to the sites and thickness of the defects, various local flaps were used. Most of alar defects were covered by nasolabial flaps or bilobed flaps and the majority of dorsal and tip defects were covered by paramedian forehead flaps. Small defects below $0.25 cm^2$ were covered with composite graft or full-thickness skin graft. Results: The follow-up period was 14 months. Partial flap necrosis was observed in a case, and one case of infection was reported, it was improved by wound revision and antibiotics. Nasal reconstruction with various local flaps could provide satisfactory results in terms of color and texture match. Conclusion: The important factors of nasal reconstruction are the shape of reconstructed nose, color, and texture. Nasolabial flap is appropriate method for alar or columellar reconstruction and nasolabial island flap is suitable for tip defect. The defect located lateral wall could be reconstructed with bilobed flap for natural color and texture. Skin graft should be considered when the defect could not afford to be covered by adjacent local flap. And entire nasal defect or large defect could be reconstructed by paramedian forehead flap.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.1-5
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• 1995

The texture profile of frankfurter sausages was carried out by comparing the domestic(A) and imported(B) products. Fourteen character notes were identified: elasticity, surface moisture, surface smoothness, center hardness, skin toughness, cohesiveness, denseness, chewiness, moisture release, cohesiveness of mass, lumpiness, graininess, skin separation, and oiliness. Reference scales and the $0{\sim}3$ point numerical scaling method were also established. Panelists evaluated sausage A harder than the sausage B. It had higher skin separation and elasticity scores requring more chewing. Sausage B had lower surface moisture and cohesiveness of mass, but higher moisture release and graininess. Panelists commented that the sausage B were oilier but had milder tastes.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Tribology and Lubricants
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• v.29 no.3
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• pp.167-170
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• 2013

The friction behavior of human skin is determined by the complex interplay of the material and surface properties of the skin, as well as the contacting material, and strongly depends on the contact parameters (e.g., pressure and sliding velocity) and the presence of substances such as water, sweat, or skin surface lipids at the interface. Including a study on the effect of a surface's physical roughness for skin sliding over the surface, various studies have been conducted to understand human tactile sensibility. However, to investigate products in relation to human tactile sensibility, more objective research is needed. This study performed sliding experiments between the skin and the surfaces of phone cases to understand how the texture, friction, and stick-slip characteristics are related. Eight phone case surfaces with different topologies and chemical (or mechanical) compatibilities with skin were prepared and tested multiple times.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.267-275
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• 2021

Skin condition is an important concern in beauty aspect. This study considered a rough skin condition analysis method that beauty industry workers can do through visual observation or skin condition images taken with smartphones. First, studies that combine subjective and objective evaluations were selected among degree papers and academic papers searched by keywords related to 'skin condition' in the Research Information Sharing Service(RISS). Among them, papers that derive correlations with visually verifiable factors were selected. Next, the relationship between factors that match subjective skin condition and objective skin measurement results and factors that can be visually identified on the skin surface was investigated. According to the study, the most suitable factor for matching subjective and objective evaluations was 'oil volume', which is significantly related to 'pore', 'skin texture' and 'erythema', which can be visually checked on the skin surface. It is believed that a rough skin condition analysis will be possible using this.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.964-968
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• 2013

This study investigated the formation of rice dumpling skins with various food additives to improve their texture. Rice (Millyang260 and Hanarum) was obtained from the Rural Development Administration. Rice was milled through an air classifying mill (ACM), and hydroxypropyl methylcellulose (HPMC), xanthan gum, guar gum, carrageenan, or propylene glycol alginate (PGA) was used as food additives. The effects of hydrocolloids on textural were evaluated and rice dumpling skin prepared with additives showed significantly higher values than the control for cooking properties and texture. The presence of hydrocolloids in rice dumpling skin appeared to decrease its weight and volume after cooking. Textural properties of rice dumpling skin with hydrocolloids were similar to the control regardless of cooking condition.