도재에 대한 교정용 브라켓 접착 레진의 전단접착강도에 관한 연구

고진환,이기수 대한치과교정학회 1992 대한치과교정학회지 Vol.22 No.1

Bonding orthodontic adhesive resins to glazed porcelain surface is not attainable. The aim of this investigation was to examine, in vitro, the effect of three methods of porcelain surface pretreatment on the shear bond strength of orthodontic adhesives, and to compare the shear strength of orthodontic bracket bonding to porcelain surface by the best results that to human enamel. Porcelain disks (Ceramco(TM)and Vita(TM)) baked in the laboratory were roughened by sandpapers, #320, #600, #800, #1000 and #1200, and were pretreated with silane and dried at the various temperatures, room temperature, 50℃, 70℃ and 90℃, and were etched by 3% hydrofluoric acid solution for 1, 3, 5, 7, and 9 minutes, orthodontic adhesives(System 1+(TM) and Unite(TM)) were applied on them, and shear bond strengths were measured by Instron. The best results of pretreatment of each method were determined by the shear bond strengths. Again, porcelain disks were pretreated by the determined best results and human enamel were etched by 37% hydrofluoric acid solution, orthodontic brackets were bonded on them by the orthodontic adhesives, and the shear bond strengths were measured and compared between them. 1.Roughening porcelain surfaces with coarse sandpaper(#300) showed higher shear bond strength than that with finer sandpapers, but it(22.44 Kgf/cm²) was distinguishably low compared to that from etched human enamel(144.11 Kgf/cm²). 2.There were disparities in shear bond strengths upon the orthodontic resins, which was presumably related to the contents of fillers in orthodontic adhesive resins. Also there were disparities in shear bond strength upon the porcelains which had different composition. 3.Silane enhanced the shear bond strength of orthodontic resins to porcelain surfaces(25.20Kgf/cm²at 50℃), which was markedly low compared to that from etched human enamel. 4.Etched porcelain surface with 3% hydrofluoric acid solution for 1 to 9 minutes showed no difference in shear bonding strength of orthodontic adhesive resins. Shear bond strength from etched porcelain(97.43-120.72 Kgf/cm²) were as high as clinically available, but low compared to that from etched human enamel. 5.Roughening with #300 sandpaper and etching by 3% hydrofluoric acid followed silane application on porcelain surface showed lower shear bond strength than etched human enamel, but were as high as clinically useful. 6.The results suggest that etching porcelain surface by 3% hydrofluoric acid solution might provide comparatively high shear bond strength as much as clinically favorable.

고등어부시의 제조에 관한 연구 : 1. 제조중의 정미성분의 변화

고신효,임희유,고용구,하진환 濟州大學校 工科大學 産業技術硏究所 1993 産業技術硏究報告 Vol.4 No.-

Mackerel-bushi was manufactured as a natural flavoring substance and in each processing step the taste compounds including nucleotides and their related copmounds. free amino acids, non-volatile organic acids, trimethylamine oxide, trimethylamhe and betaine were determined. IMP and inosine were abundant in Mackerel-bushi which marked 465.3㎎/l00g and 465.7㎎/l00g on dry basis while ADP was trace in content. 17 species of free amino acids were isolated and identified from the extracts of raw material and its products. The abun-dant amino acids in the extracts were lysine, taurine, phenylalanine and alanine, and those were consisted of 65.8~80.7% of the total free amino acids while isoleucine, aspartic acid, tyrosine and leucine were poor, and glycine was trace in content. Citric and lactic acids were 95% of total nonvolatile organic acids, and malonic, oxalic and α-ketoglutaric acids were poor. The content of TMAO and TMA in the extract of Mackerel-bushi were 11.9㎎/l0g and 13.5㎎/100g on dry basis and that of betaine was 93.1㎎/100g. The major minerals were Ca. Na. K. and Mg.

튀김어묵의 Texture와 色調에 影響하는 要因에 대하여 : 1. 제품의 직경과 튀김온도

河璡桓,高珠連 제주대학교 공과대학 첨단기술연구소 2005 尖端技術硏究所論文集 Vol.16 No.1

The present study aims to obtain the affecting factors on quality such as texture and color value during production of fried fish meat paste using fish meat paste, the influence of the diameter, the flying temperature were investigated. Among the products of diameter of 12, 18 and 31mm, the products of diameter of 31mm showed high score at hardness, toughness and L value. The most profitable temperature for production of frying fish meat paste was 170°C.

低鹽濃度의 자리醱酵食品의 加工에 關한 硏究

河璡桓,高榮煥,金洙賢,姜永周,金在河,宋大鎭 濟州大學校工科大學附屬産業技術硏究所 1990 尖端技術硏究所論文集 Vol.1 No.-

제주도의 전통수산식품인 자리젓에 대한 식품학적 기초자료를 얻고 또한 저염화 방안을 찾아 향토관광식품으로 개발하고자 실험한 결과는 다음과 같다. 자리젓의 최적숙성기는 첨가식염농도가 25%, 12.5% 및 10%의 것은 각각 60일 전후였으며 첨가식염농도가 7.5% 및 5%인 것은 약 45일 경우에 가장 맛이 좋았다. 원료 자리돔에서는 핵산관련물질 중 IMP가 17.7 μmole/g으로 가장 많았으나 30일 이상 숙성시킨 경우 전시료에 걸쳐 ATP와 ADP는 검출되지 않았으며 hypoxanthine이 핵산관련물질의 대부분을 차지하였다. 원료 자리돔에서는 17종이, 자리젓에서는 16종의 유리아미노산이 검출, 동정되었다. 숙성60일째의 자리젓에서 함량이 많은 아미노산은 lysine, alanine, glutamic acid, glycine 및 leucine으로 이들이 총유리아미노산의 약 60%를 차지하였다. TMAO는 숙성기일의 지남에 따라 서서히 감소하여 75일째에는 거의 소실되었고 TMA는 45일 까지 급격히 증가하다가 이후 급격히 감소하였다. Pediococcus acidilactici를 starter 로 106cells/㎖접종한 시료에서는 숙성 15일만에 세균수는 최대치에 도달하였으며 45일 이후에는 급격히 감소하였다. 그러나 Pediococcus halophilus 를 ?? 접종한 경우 숙성기간중 유산균 수에는 큰 변화가 없었다. 저염자리젓의 지방산 조성은 포화산이 31.9%내외, 모노엔산이 13.2% 내외 그리고 폴리엔산이 54.9% 내외였다. 폴리엔산 중 EPA는 1.9%정도였으나 DHA가 23.0% 내외로 높은 분포를 보였다. 자리젓의 저염화를 위하여 Pediococcus halophilus를 starter로 첨가하고 식염 10-12.5% KCl 4-5%, 포도당을 2% 수준으로 첨가하면 재래식 젓갈에 손색이 없는 저염자리젓의 제조가 가능할 것으로 판단되었다. This study was carried out to obtain the basic data on salted and fermented damsel fish(Jari-Jeot). One of the important traditional marine foods in Cheju-Do, and also to seek salt lowering method for the development of a new local tourist food. The results are as follows: The best organoleptic results were obtained after 60 days' fermentation for 25.0, 12.5 and 10% of salt-added group, and around 45 days for 7.5 and 5% of salt-added group. In raw fish ingredient IMP was abundant which marked 17.7 μmole/g while in fermented fish hypoxanthine was predominant but ATP and ADP were not detected after 30 days' fermentation. Sixteen kinds of free amino acids were detected and identified in Jari-Jeot instead of 17 kinds of those in raw sample. The abundant amino acids in Jari-Jeot after 60 days' fermentation were lysine, alanine, glutamic acid, glycine and leucine, and those were consisted of approximately 60% of the total free amino acids. During fermentation the content of TMAO was decreased gradually and no TMAO was detected after 75 days' fermentation while that of TMA was increased during fermentation up to 45 days' and decreased afterwards. The fatty acid of low-salt Jari-Jeot was composed of 31.9% of saturated acids, 13.2% of monoenoic acids and 54.9% of of polyenoic acids. While the content of EPA in polyenoic acids was 1.9%, that of DHA was 23.0%. In order to lower salt concentaration of fermented damsel fish, addition of Pediococcus halophilus culture as a starter together with 10-12.5% of salt, 4-5% of KCl, and 2% of glucose gave as good quality as traditionally made Jari-Jeot.

저염농도의 자리발효식품의 가공에 관한 연구

송대진,김재하,강영주,김수현,고영환,하진환 濟州大學校 工科大學 産業技術硏究所 1990 産業技術硏究報告 Vol.1 No.-

This study was carried out to obtain the basic data on salted and fermented damsel fish(Jari-Jeot), one of the important traditional marine foods in Cheju-Do. and also to seek salt lowering method for the development of a new local tourist food. The results are as follows : The best organoleptic results were obtained after 60 days' fermentation for 25.0, 12.5 and 10% of salt-added group, and around 45 days for 7.5 and 5% of salt-added group. In raw fish ingredient IMP was abundant which marked 17.7 μmole/g while in fermented fish hypoxanthine was predominant but ATP and ADP were not detected after 30 days' fermentation. Sixteen kinds of free amino acids were detected and identified in Jari-Jeot instead of 17 kinds of those in raw sample. The abundant amino acids in Jari-Jeot after 60 days' fermentation were lysine. alanine, glutamic acid, glycine and leucine, and those were consisted of approximately 60% of the total free amino acids. During fermentation the content of TMAO was decreased gradually and no TMAO was detected after 75 days' fermentation while that of TMA was increased during fermentation up to 45 days' and decreased afterwards. The fatty acid of low-salt Jari-Jeot was composed of 31.9% of saturated acids, 13.2% of monoenoic acids and 54. 9% of of polyenoic acids. While the content of EPA in polyenoic acids was 1.9%, that of DHA was 23.0%. In order to lower salt concentaration of fermented damsel fish, additon of Pediococcus halophilus culture as a starter together with 10-12.596 of salt, 4-5% of KCI, and 2% of glucose gave as good quality as traditionally made Jari-Jeot.

세균성 키토산 가수분해효소의 부분적 특성

허승만,고영환,하진환,김재하 제주대학교 생명과학연구소 1999 제주생명과학연구 Vol.2 No.-

chitosan은 D-glucosamine이 β-(1→4) 결합으로 중합된 homopolymer로 chitin을 탈아세틸화(deacetylation)하여 제조된다. chitin은 갑각류의 껍질이나 곤충의 외피, 사상균체의 세포벽을 구성하고 있다. chitin, chitosan 또는 그 분해산물이나 유도체들의 산업적 효율성이 밝혀지면서, 이에 대한 연구가 활발히 이루어지고 있다. 그 중의 한 분야가 효소 분해법을 이용한 chitosan oligomer(chitosanoligosaccharides)의 생산이다. 본 연구에서는 chitosan을 분해하는 미동정 세균의 배양액으로부터 chitosan 가수분해효소(chitosanase)를 분리·정제하여, 주요 특성을 조사하였다. 세균의 무세포 배양액을 한외여과기(NMWL, 1K)로 여과하여 저분자량의 화합물을 제거한 다음 황산암모늄을 가하여 90% 포화시키고, 침전된 단백질을 회수하여 gel permeation chromatography(sephadex G-10과 G-100)로 chitosanase를 정제하였다. 정제전 효소의 비활성은 5.8U/mg 이었으나 정제과정을 통하여 9.7U/mg으로 증대되었다. 정제 전후를 통하여 SDS-PAGE 법에 의한 단백질의 분석과 효소활성 염색으로 한 종류의 chitosanase가 확인되었으며, 그 분자량은 약 30,000dalton 이었고, subunit는 한 종류인 것으로 추정되었다. chitosanase에 의한 기질의 분해산물을 한외여과와 TLC로 분석한 결과, 이 효소는 이량체에서 육량체까지의 chitosanoligosaccharides를 생산하였으며, 단량체를 생산하지 않는 특징이 있었다. 효소반응 최적온도는 40℃이었고, 50℃ 이상에서는 효소의 활성이 급격히 저하되어, 비교적 열안전성이 낮았다. 또한, 이 효소는 pH 5.0∼9.0 범위에서 1시간 방치해도 활성변화가 미미하여, 비교적 광범위한 중성영역에서 안정하였다. Chitosan is a polymer of D-glucosamine linked by β-(1→4) covalent bonds. It is obtained through deacetylation of chitin that occurs mainly in the shells of crustaceans and the exoskeletons of insects. It is also found in fungal cell walls. Having relatively rich natural resources, chitin and their derivatives are widely utilized in industries. Among those are chitosanoligosaccharides that are reported to have several biological functions. The production of chitosanoligosaccharides requires hydrolysis of chitosan by an acid or an enzyme. A chitosanase, the chitosan-depolymerizing enzyme, was purified from unidentified bacterial culture and its characteristics were determined. Cell-free culture of the unidentified bacterium was filtered with ultramembrane(NMWL, 1K) to remove low molecular weight compounds. Ammonium sulfate was added to the filtrate at the level of 90% saturation to induce precipitation of proteins. The precipitated proteins were desalted with sephadex G-10 column and fractionated through sephadex G-100 gel permeation chromatography. Specific activity of the enzyme before purification was 5.8 units/mg and was increased up to 9.7 units/mg through purification procedures. SDS-PAGE analysis of proteins and enzyme activity staining revealed only one kind of chitosanase in the bacterial culture. Its molecular weight was about 30,000 dalton with one kind of subunit. The catalytic unit could highly be a monomeric protein. TLC-analysis of enzymatic hydrolysis products of chitosan showed that the enzyme generated dimeric through hexameric oligomers of D-glucosamine without producing monomeric D-glucosamine. Its optimum temperature for catalytic activity was 40℃ and the catalytic activity dropped rapidly at the temperatures higher than 50℃, which reflected its low heat stability. The enzyme was stable for at least one hour at neutral pH ranges from 5.0∼9.0.

臼齒部와 前齒部의 咬合 狀態에 關한 硏究

具仲會,高鎭煥,鄭圭林,李起受 대한치과교정학회 1980 대한치과교정학회지 Vol.10 No.1

The purpose of this study was (1) to determine the prevalence of some causes by which dental occlusion might be affected, (2) to determine the prevalence of malocclusion, and types of molar, vertical incisor and horizontal incisor relationships, and (3) to examine the sex difference in the prevalence ratios, and (4) to determine the between-examiner differences in assessing types of dental occlusion. The material consisted of 1281 males and 811 females, total 2091 persons, aged 17 to 21 years. Two examiners who were graduate students in the orthodontic course, examined independently dental occlusion of the material. Before calculating the statistics, the subjects consisted of 156 males and 164 females, total 320 persons, having any one or more causes suspected to affect dental occlusion, was eliminated. Then the remained subjects, 1124 males and 647 females, total 1771 persons, were assessed. The results were as follows 1. The prevalence of some causes by which dental occlusion might be affected was 15.32 percent. The missing rate of any one or more first molars was 8.85 percent, that of any one or more teeth positioned anterior to the first molar was 3.83 per cent. The prevalence of crossbite of the first molar was 0.48 per cent, that of retained primary teeth was 0.77 percent, and that of orthodontic treatment was 0.43 per cent. 2. The rate of between-examiner difference was 12.53 per cent in assessing the types of molar relationship, 18.86 percent in assessing the types of horizontal incisor relationship, and 26.37 percent in assessing the types of horizontal incisor relationship. 3. There was no sex difference in the prevalence ratios of the types of molar relationship. The prevalence of Class 1 molar relationship was 80.91 percent, that of Class Ⅱ was 5.03, that of Class Ⅱ subdivision was 4.01, percent, that of Class Ⅲ was 5.99 percent and that of Class Ⅲ subdivision was 4.07 percent. 4. In the prevalence of the types of horizontal incisor relationship, there were no sex differences except that of Class Ⅱ division 2. The prevalence of Class 1 horizontal incisor relationship was 73.12 percent, that of Class Ⅱ division 1 was 12.03 percent, that of Class Ⅱ division 2 was 6.58 percent in male and 4.33 percent in female, and that of Class Ⅲ was 9.09 percent. 5. In the prevalence of the types of vertical incisor relationship, there were no sex differences except that of deep bite, The prevalence of open bite was 2.20 per cent, that of edge-to-edge bite was 9.15 percent, that of normal bite was 76.34 percent, and that of deep bite was 14.15 percent in male and 9.12 percent in female. 6. There was no sex difference in the prevalence of malocclusion the prevalence of malocclusion was 82.67 percent and that of normal occlusion was 17.33 percent. 7. There was a tendency that when Class 1 molar relationship changed to Class Ⅱ, incisor relationships were to be larger overjet or upright upper incisors and deep bite, but when that changed to Class Ⅲ molar relationship, these were to be cross bite and openbite.

셀레콕시브 및 그 합성유도체들의 항암활성 스크리닝

박정란,강진형,구효정,노지영,류형철,박상욱,고동현,조일환,이주영,황다니엘,김인경 한국약제학회 2003 Journal of Pharmaceutical Investigation Vol.33 No.2

Selective COX (cyclooxygenase)-2 inhibitors including celecoxib have been shown to induce apoptosis and cell cycle changes in various tumor cells. New inhibitors are recently being developed as chemomodulating agents. We evaluated celecoxib and screened 150 synthetic compounds for anti-proliferative activities in vitro. Effects of celecoxib on COX activity, cell growth, cell cycle distribution, and apoptosis induction were determined in A549 COX-2 overexpressing human non-small cell lung cancer (NSCLC) cells. The COX inhibition of celecoxib increased with concentration up to 82% at 1μM after 24 hr exposure. Forty μM and 50μM of celecoxib induce G_1 arrest, and TUNEL-positive apoptotic cells, respectively. Among 150 compounds, several compounds were selected for having greater COX-2 inhibitory activity and higher selectivity than celecoxib with growth inhibitory activity. Celecoxib showed concentration-dependent COX inhibitory activity, and ability to induce cell cycle arrest and apoptosis in human NSCLC cells in vitro. Among synthetic analogues screened, several compounds showed promising in vitro activity as COX-2 inhibitory anticancer agents, which warrant further evaluation in vitro and in vivo.

정서유발단어에 대한 주의이동시 뇌신경망의 활성 양상

김연희,장은혜,고명환,신승훈,양경혜,손진훈 한국뇌학회 2002 한국뇌학회지 Vol.2 No.2

본 연구는 fMRI를 사용하여 정서유발단어에 의한 주의이동과 관련한 뇌신경망을 규명하기 위하여 12명의 오른손잡이 여대생을 대상으로 수행하였다. fMRI 실험을 위한 뇌활성화 과제는 예비실험을 통하여 선정된 행복, 슬픔, 위협에 해당하는 각각 36개씩의 단어와 각 단어의 짝을 이루기 위한 중성단어를 이용하여 변형된 Posner 패러다임을 블록디자인으로 고안하였다. fMRI 영상은 1.5T Simens Vision scanner를 사용하여 실시하였으며, single-shot EPI 기법으로(TR/TE:3840/40ms, flip angle: 90, FOV: 220, 64x64 matrix, Slice thickness: 6mm) 이미지를 얻었고 피험자의 반응시간을 기록하였다. 자료분석은 SPM-99 소프트웨어를 사용하였다. 정서유발단어는 중성단어에 비하여 반응시간이 의미있게 빨라 효과적인 주의이동이 일어났음을 알 수 있었다. 정서유발단어와 중성단어에 의한 뇌활성화 상태를 감산분석한 결과, 좌측 상두정엽, 양측 후두엽 및 소뇌에서 뇌활성화를 보였고, 이들 영역은 정서유발단어에 의한 주의이동시 특징적으로 활성이 일어나는 뇌영역임을 보여주었다. 또한 여러 가지 정서가를 가진 단어에 의해 유발되는 주의의 정도가 특징적인 신경망의 활성과 관련되어 있음을 알 수 있었다. The purpose of this study is to delineate the neural network related to the shift of attention and its modulation by emotion-provoking words using functional MRI (fMRI). Twelve right-handed normal female volunteers participated in fMRI study. Their mean age was 24 years and the mean modified Edinburgh score was +90. Emotion-provoking words representing happy, sad, threatened, and neutral emotional valences respectively were chosen by the assessment of 60 normal volunteers using semantic differentiation and Mannequin scales. The activation tasks were designed using modified Posner's paradigm to have 4 blocks of each emotional and control periods, Imaging was conducted on a 1.5T Siemens Vision scanner. Single-shot echoplanar images (TR/TE = 3840/40 ms, flip angle = 90, FOV = 220, matrix = 62 ? 64, slice thickness = 6㎜) were acquired in 20 contiguous slices parallel to the AC_PC line as well as conventional T1-weighted images. Response times were obtained during the scanning, Imaging data were realigned, coregistered, normalized, smoothed, and statistically analyzed in group using SPM-99 software. The results showed that emotional valence of word stimuli produced the effect of attentional engagement. The left superior parietal, inferior frontal, bilateral occipital lobes and cerebellum were main area of modulation of attentional network by emotional words stimuli. The different extent of brain activation induced by different emotion-provoking words were determined.

제주도 연안 갈치 채낚기 어구의 생력화 : 1. 연속식 채낚기어구의 모형 실험

서두옥,정용진,김석종,이창헌,김고환,박용석 제주대학교 해양연구소 2000 해양자원연구소연구보고 Vol.24 No.-

The authors carried out a model experiment of continuous hairtail hand line on the rooftop in order to obtain the fundamental data on elimination of labor with hairtail hand line in the coast of Jeju The results are as follow : 1. The continuous main line was rotated smoothly by driving roller. 2. The branch lines and hooks on a main line which was rotated by rotary machine were entangled slightly. 3. The branch lines attached to rubbered model of hairtails to hooks were rotated continuously by the rotary machine.