공기-분말 연마와 구연산의 적용시간에 따른 임프란트 표면 거칠기의 변화에 관한 주사탐침현미경적 연구

박민서,정진형,임성빈,Park, Min-Seo,Chung, Chin-Hyung,Lim, Sung-Bin 대한치주과학회 2000 Journal of Periodontal & Implant Science Vol.30 No.4

The Peri-implantitis causes inflammation of periodontal tissue and bone loss. It contaminates surface of implants. Therefore, guided bone regeneration has been used for the treatment of this disease. For the reosseointegration of the exposed surface, various mechanical and chemical methods have been used for cleaning and detoxication of implant surface. Among these methods, air-powder abrasive and oversaturated citrate are known to be most effective. However, these treatments may deform implant surface. In this research, changes of surface roughness they were examined. 10 experimental machined titanium cylinder models were fabricated to be used for control groups. Each of them was air powder abraded for 1 minute and they were named group 1. And then, group 1 were burnished with cotton pellets soaked with citrate for 30 seconds(Group 2), 1 minute(Group 3), 3 minutes(Group 4), and 5 minutes(Group 5) burnishing were applied for grouping respectively. Each group were examined with SPM, and their surface roughness were measured and analyzed. 1. Surface roughness of titanium decreased when it was air-powder abraded for 1 minute. It was statistically significant. 2. When Air-powder abraded titanium were treated with citrate for 3 minutes, Their surface roughness was the lowest. Titanium treated for 1 minute was the second lowest and 30 seconds was the third and titanium burnished for 5 minutes was the highest. 3. Surface roughness of titanium which was treated with citrate was decreased till 3 minutes, which was statistically significant. There was no statistical significance from 30 seconds to 1 minute and from 1 minute to 3 minutes, and there was statistical significance from 30 seconds to 3 minutes. 4. Oxide layer was formed when titanium is exposed to air, and it was removed when air-powder abraded. It was made when treated with citrate. It is thought that citrate treatment is necessary after the air-powder abrasion, and 1 minute is clinically and qualitatively adequate for burnishing time of citrate.

식품안전관리인증기준 적용 여부에 따른 급식시설의 소독 실태 분석

박민서,이혜연,배현주,Park, Min-Seo,Lee, Hye-Yeon,Bae, Hyun-Joo 한국급식외식위생학회 2021 급식외식위생학회지 Vol.2 No.2

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

풍량측정장치(FMS)의 응용실무

박민서,Park, Min-Seo 한국설비기술협회 1991 설비 : 공조ㆍ냉동ㆍ위생 Vol.8 No.9

스마트워치 저성능 하드웨어에서 발생 가능한 보안위협 도출

박민서 ( Min-seo Park ),정인수 ( In-su Jung ),김득훈 ( Deuk-hun Kim ),곽진 ( Jin Kwak ) 한국정보처리학회 2023 한국정보처리학회 학술대회논문집 Vol.30 No.2

최근 스마트워치는 통화, 문자, 간편 결제, 기타 장치 제어 등 스마트폰의 소형화 및 경량화 형태로 연구되어 여러 서비스를 제공하고 있다. 스마트워치는 스마트폰 대비 작은 물리적 크기로 인해 적용가능한 하드웨어의 성능이 상대적으로 낮으며, 이로 인해 낮은 수준의 보안 기능을 제공한다. 이는 스마트워치 대상 보안위협으로 이어질 수 있으며, 이에 대응하기 위한 보안위협 분석 및 도출 연구가 필요한 실정이다. 따라서, 본 논문에서는 스마트워치의 하드웨어 적용 한계점으로 인한 스마트워치와 스마트폰의 성능 차이를 분석하고, 이로 인해 발생 가능한 보안위협을 도출한다.

이메일-블록체인 기반 건설문서 관리 시스템을 위한 사용자 인터페이스 구현

박민서(Park, Min Seo),김종인(Kim, Jong Inn),김의왕(Kim, Eu Wang),김경민(Kim, Kyoungmin),김경주(Kim, Kyong Ju) 대한토목학회 2021 대한토목학회 학술대회 Vol.2021 No.10

엽면적 지수와 분광반사율을 이용한 벼의 생육진단기술

박민서 ( Park Min-seo ),박종화 ( Park Jong-hwa ),전택기 ( Jeon Taek-ki ) 한국농공학회 2004 한국농공학회 학술대회초록집 Vol.2004 No.-

In order to monitor vegetation, remote sensing techniques have been used successfully for several crop cover, the objectives of this study to investigate the potential usefulness of spectral reflectance measurement and to estimate Leaf Area Index(LAI), SPAD value and detecting nitrogen concentration stress in paddy rice. The results show a significant correlation between spectral reflectance data, LAI and SPAD value. Vegetation Index such as NDVI and GNDVI is highly correlated with LAI but the relationships are dependent on nitrogen, color and stage of rice canopy development.

헬스케어에 인공지능 기술의 적용 및 확대

박민서(Park, Min Seo) 한국비즈니스학회 2021 비즈니스융복합연구 Vol.6 No.4

생물지표를 이용한 통합연안관리 방법

박민서 ( Park Min Seo ),박종화 ( Park Jong Hwa ),신용희 ( Shin Yong Hee ) 한국농공학회 2003 한국농공학회 학술대회초록집 Vol.2003 No.-

Integrated coastal management (ICM) requires robust indicators that gauge the 'health' of the coast in relation to environmental, social and economic activities. Biological indicators(bio-indicators) offer a signal of the biological condition in an ecosystem. Using bio-indicators as an early warning of pollution or degradation in an ecosystem can help sustain critical resources. This review examines the rationale and value of selecting species as bio-indicators of human induced changes within estuaries, using examples from both the western and southern coast. It include a range of biological parameters relating to particular species, groups of species and biological processes. The use of these indicators is critically reviewed and the presence or absence of a relevant framework for their use in Korean ICM programs is discussed.

연안 묘박지(광도묘박지)에서의 앵커장력에 관한 조사 연구

박민서(Min-Seo PARK),이유준(Yu-Jun LEE),김대진(Dae-Jin KIM),신형호(Hyong-Ho SHIN) 전남대학교 어업기술연구소 2020 어업기술연구소보고지 Vol.13 No.1

In order to provide useful data on anchoring with stable anchoring in the coastal anchorage, we measured the Anchor Tension at the waters 0.5 mile northeast of Gwangdo Island during the survey period. The Anchor Tension was changed according to the wind velocity that affects heading with wind direction rather than current because of have not large current. The average value for each 2 hours of anchor tension according to the length of the shackle were 6438.1kgf, 5721.8kgf, 6312kgf, 5188kgf, 9821.4kgf and 1,134.7kgf by let down 1 shackle till 3 shackle, 4 shackle, 5 shackle, 6 shackle, 7 shackle, 8 shackle, respectively. As the result the average value of anchor tension increased appropriate till 6 shacks, the appropriate shackle, but it was more exceeded than average value at the 7 and 8 shackle in the survey area.

배달음식 이용고객의 만족도에 영향을 미치는 요인 분석

박민서(Min-Seo Park),배현주(Hyun-Joo Bae) 한국영양학회 2020 Journal of Nutrition and Health Vol.53 No.6

배달음식 주문 경험이 있는 20–50대의 성인남녀를 대상으로 배달음식 제품과 서비스의 품질개선방안 마련을 위한 기초자료를 제공하기 위해 설문조사를 실시한 결과는 다음과 같다. 월 1회 이상 배달음식을 주문한 총 574명의 설문을 통계분석했을 때, 배달음식 선택속성에 대한 중요도 평가점수는 ‘위생상태’ (4.72점), ‘음식의 맛’ (4.64점), ‘배달의 정확성’ (4.40점) 순으로 높았고, 만족도 평가점수는 ‘음식의 맛’ (4.32점), ‘배달의 정확성’ (4.26점), ‘배달 어플의 이용 편리성’ (4.21점) 순으로 높았다. 또한, IPA 결과 우선적으로 개선이 필요하다고 평가된 항목은 ‘배달비’, ‘할인 혜택 제공’, ‘충분한 메뉴 설명’, ‘불만의 신속처리’ 였다. 배달음식에 대한 전체적인 만족도 (5점 척도)는 평균 4.01점이었다. 배달음식 만족도 요인에 대한 요인 분석 결과 ‘배달 플랫폼의 품질’, ‘배달서비스의 품질’, ‘편의성과 다양성’, ‘배달음식의 품질’, ‘건강과 안전’의 5개 요인이 추출되었고, 배달음식에 대한 전체적인 만족도와 배달음식 만족도 요인, 연령, 배달음식 이용 빈도, 1인 1회 평균 구매 가격 간의 상관관계 분석 결과 전체적인 만족도와 배달음식 이용 빈도, 배달음식 만족도 요인 간에 유의적인 정 (+)의 상관관계를 나타냈다(p < 0.01). 배달음식 이용 고객의 전체적인 만족도에 미치는 영향 요인을 살펴보고자 다중회귀분석을 실시한 결과 배달음식 만족도 요인 5개 모두 전체적인 만족도에 유의적인 영향을 주는 것으로 분석되었다 (p < 0.001). 따라서 배달음식 이용 고객의 만족도 향상을 위해서는 배달 플랫폼의 품질뿐만 아니라 배달음식의 품질, 배달서비스의 품질, 편의성과 다양성, 건강과 안전 요인에 대해서 지속적인 개선이 필요하다고 판단된다. Purpose: This study was performed to evaluate the importance and satisfaction of the selective attributes of delivery food and to analyze the factors affecting customer satisfaction. Methods: A total of 574 responses were collected from customers who had ordered delivery food for data analysis. Statistical analyses were conducted using the SPSS program (ver. 25.0) for frequency analysis, χ2 tests, t-test, factor analysis, Pearson correlation, multiple regression analysis, and Importance-Performance Analysis (IPA). Results: The importance of delivery food selection attributes was higher in the order of ‘hygiene control level (4.72)’, ‘taste of food (4.64)’, and ‘delivery accuracy (4.40)’. Satisfaction assessment was higher in the order of ‘taste of food (4.32)’, ‘delivery accuracy (4.26)’, and ‘convenience of using the delivery app (4.21)’. According to the results of IPA, items that were priorities for improvement were charges for delivery, discount offers, sufficient description of the menu, and rapid handling of customer complaints. On an average, overall customer satisfaction score of delivery food was 4.01 out of 5 points. Additionally, five satisfaction factors were extracted by exploratory factor analysis. According to the results of multiple regression analysis, quality of delivery platform (p < 0.001), quality of delivery service (p < 0.001), convenience and diversity (p < 0.001), quality of delivery food (p < 0.001), and health and safety (p < 0.001) had significant positive effects on overall customer satisfaction. Conclusion: To increase customer satisfaction among delivery food customers, restaurant or delivery platform managers should consistently improve not only the quality of the delivery platform but also the quality of the delivery food and service.