성견의 열개형 골결손 부위에 골형성 유도술식을 동반한 임플란트 식립 후의 골형성 : pilot study

정지윤,손주연,채경준,김성태,정성민,이인섭,조규성,김종관,최성호,Jeong, Ji-Yun,Sohn, Joo-Yeon,Chai, Kyung-Jun,Kim, Sung-Tae,Chung, Sung-Min,Lee, In-Seop,Cho, Kyoo-Sung,Kim, Chong-Kwan,Choi, Seong-Ho 대한치주과학회 2008 Journal of Periodontal & Implant Science Vol.38 No.2

Purpose: Guided bone regeneration(GBR) has emerged as a treatment in the management of osseous defects associated with dental implants. But several studies have reported different degrees of success of guided bone regeneration, depending upon the type of barrier selected, presence or absence of an underlying graft material, types of graft material, feasibility of technique, and clinician's preference. The aim of the present study was to evaluate bone formation following dental implant placement with augmentation materials at dehiscence defects in dogs. Material and Methods: Standardized buccal dehiscence defects($3{\times}5\;mm$) were surgically 2 Mongrel dog's mandibles, each 8 SLA surface, 8 anodizing surface implants. Each buccal dehiscence defect received flap surgery only(no treatment, control), $Cytoflex^{(R)}$ membrane only, Resolut $XT^{(R)}$ membrane only, Resolut $XT^{(R)}+Osteon^{TM}$. Animals were sacrificed at 8 weeks postsurgery and block sections were harvested for histologic analysis. Resuts: All experimental group resulted in higher bone formation than control. Resolut $XT^{(R)}+Osteon^{TM}$ group resulted appeared highest defect resolution. There was no difference between SLA and anodizing surface, nonresorbable and resorbable membrane. Conclusion: GBR results in rapid and clinically relevant bone closure on dehiscence defects of the dental implants.

유방의 세침흡인 세포검사: 수기 액상세포검사법(Liqui-$PREP^{TM}$)과 고식적 도말법과의 비교

정지윤,김정식,김영수,김혜정,박지영,Jeong, Ji-Yun,Kim, Jeong-Shik,Kim, Young-Su,Kim, Hye-Jung,Park, Ji-Young 대한세포병리학회 2008 대한세포병리학회지 Vol.19 No.1

Fine needle aspiration (FNA) cytology of the breast is a useful method for diagnosing breast lesions. Yet making the definite diagnosis with performing FNA is limited by some problems, such as the low cellularity, the poor preservation and the obscuring background. Recent studies have found that liquid-based cytology solves such problems, but it is an expensive method and it is limited by the loss of the background information. The purpose of this study is to compare the Liqui-$PREP^{TM}$, a new manual liquid-based method of cytology, and the conventional smears for analyzing breast FNA cytology materials. A total of 31 randomized FNA specimens of breast were studied. In each case, both the conventional smears and the Liqui-$PREP^{TM}$ method were performed, and the smears were evaluated for cellularity, cellular preservation, the background, the cytologic features and the architectural arrangement. The cellularity and architectural arrangement were equal for both preparations. The Liqui-$PREP^{TM}$ specimens showed better cellular preservation, loss of the obscuring background, no overlapping of cells and a smaller area to screen compared with the conventional smears. Moreover, it has the potential advantages of being able to use the remaining specimens for immunohistochemical study and ploidy analysis, and it can reduce the costs for preparation compared with the other liquid-based methods of cytology. But some background information is lost in the Liqui-$PREP^{TM}$ specimens, the same as the other liquid-based methods of cytology. In conclusion, the Liqui-$PREP^{TM}$ and conventional smears showed good correlation, but they have their respective advantages and disadvantages. These results suggest that Liqui-$PREP^{TM}$ can contribute to making the accurate diagnosis with performing breast FNA cytology when it is used along with other methods.

히트파이프 모세관 성능 개선을 위한 스크린-메쉬 윅의 표면 개질

정지윤,임혜원,김혜원,이상민,김형모,Jeong, Jiyun,Lim, Hyewon,Kim, Hyewon,Lee, Sangmin,Kim, Hyungmo 한국트라이볼로지학회 2022 한국트라이볼로지학회지 (Tribol. Lubr.) Vol.38 No.5

Among the operating limits of a heat pipe, the capillary limit is significantly affected by the characteristics of the wick, which is determined by the capillary performance. The major parameters for determining capillary performance are the maximum capillary pressure and the spreading characteristics that can be expected through the wick. A well-designed wick structure improves capillary performance and helps improve the stability of the heat pipe by enhancing the capillary limit. The capillary performance can be improved by forming a porous microstructure on the surface of the wick structure through surface modification techniques. In this study, a microstructure is formed on the surface of the wick by using a surface modification method (i.e., an electrochemical etching process). In the experiment, specimens are prepared using stainless-steel screen mesh wicks with various fabrication conditions. In addition, the spreading and capillary rise performances are observed with low-surface-tension fluid to quantify the capillary performance. In the experiments, the capillary performance, such as spreading characteristics, maximum capillary pressure, and capillary rise rate, improves in the specimens with microstructures formed through surface modification compared with the specimens without microstructures on the surface. The improved capillary performance can have a positive effect on the capillary limit of the heat pipe. It is believed that the surface microstructures can enhance the operational stability of heat pipes.

과육이 포함된 무즙으로 반죽한 국수의 품질특성

정지윤,박희진,원삼연,김성수,Jeong, Ji-Yun,Park, Hee-Jin,Won, Sam-Yeon,Kim, Sung-Soo 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.

Intralipidos에 대한 변이원성시험

정지윤,이원우,임종희,남정석,제정환,이광훈,강병철,이병희,박재학,이영순,Jung, Ji-Youn,Lee, Won-Woo,Ihm, Jong-Hee,Nam, Jeong-Seok,Che, Jeong-Hwan,Li, Guang-Xun,Kang, Byeong-Cheol,Yi, Beoung-Hi,Park, Jae-Hak,Lee, Yong-Soon 한국독성학회 1998 Toxicological Research Vol.14 No.3

In order to evaluate the mutagenic potential of Intralipidos produced by Greenmate cooperation. We performed Salmonella typhimurium reversion assay, chromosomal aberration test on chinese hamster ovarian cells and in vivo micronucleus assay using mouse bone marrow cells. In the reverse mutation test using Salmonella typhimurium TA98 and TA100, Intralipidos did not increase the number of revertant at any of the concentration tested in this study. Intralipidos did not increase the number of cells having structural or numberical chromosome aberration in cytogenetic test. In mouse micronucleus test, no significant increase were observed in the occurrence of micornucleated polychromatic erythrocytes in ICR male mice intraperitoneally administered with Intralipidos. These results indicate that Intralipidos has no genetic toxicity under these experimental conditions.

기획논문: 신종교와 음식(2) : 한국의 개고기 식용문화에 관한 종교인의 의식 조사 -대순진리회 사례를 중심으로-

정지윤 ( Ji Yun Jeong ),윤기봉 ( Gi Bong Yun ) 한국신종교학회 2015 신종교연구 Vol.32 No.-

145년의 역사적 배경을 지닌 대순진리회에서 수도인들에게 개고기 섭취는 현재까지 꾸준히 이어지고 있는 음식문화 중 하나이다. 이러한 음식문화가 현재 동물보호단체들에 의해 집중적으로 금기 식품으로 압력이 가해지는 데 관하여 단순히 그것이 음식문화의 차이라든가, 전통습속의 문제라는 이유로 간단히 무시해 버릴 수는 없다. 왜냐하면 종교안에서 음식은 종교적 이념이 실제로 생활 속에서 어떻게 실천되는가를 살피는 데 매우 유효한 매개물이기 때문이다. 이 글은 대순진리회 수도인들이 개고기 음식문화를 어떻게 받아들이고 있으며, 현재 수도인들에게 그것이 실질적으로 지켜지고 있는지 그리고 이러한 음식문화가 수도인들의 신앙적 정체성에 어떠한 역할을 하는지에 관하여 연구한 것이다. 그 결과를 요약하면 증산은 하층민인 농민의 노고(勞苦)를 위하고 상등인으로 해원 시키고자 개고기를 섭취하였으며, 인간에게 이용만 당하고 매정하게 쫓김 당한망량의 원(怨)을 풀어주고자 망량이 즐긴 개고기를 섭취하였음을 그의 언설에 나타난 문헌 연구를 통해 유추할 수 있었다. 이처럼 증산의 해원(解.)의 범위는 인간에만 국한된 것이 아니라 자연 사물과 나아가 신의 세계에 이르기까지 전 우주적인 범위를 포함한다. 따라서 증산의 개고기 섭취는 선천(先天)이 부조리를 뜯어고치고 후천(後天)의 새 운수를 여는 종교 행위인 천지공사와 긴밀한 관련성을 맺고 있는 해원의 상징적 행위로 이해될 수 있다. 이러한 해원의 상징적 의미를 지니는 증산의 개고기 섭취는 현재 대순진리회 수도인에게 어떻게 이해되고 있는지 설문지와 인터뷰를 통해 살펴보았다. 수도인들에게 개고기 섭취는 조선 시대에 농민(천민)들이 극심한 체력 소모가 있을 때 손쉽게 구하여 먹을 수 있던 농민의 음식이며, 우당 제세시 무더운 여름 힘든 노동이 있는 날이면 보양식 차원으로 섭취했던 전통 음식문화로 이해되고 있었다. 따라서 대순진리회에서 개고기 섭취는 교리 안에서 권위도 규칙도 권유사항도 아니다. 이 글을 계기로 대순사상의 음식이 지닌 상징성을 보다 심층적으로 연구할 수 있기를 기대해본다. In Daesoonjinrihoe where there is 145 years of historical background, the tradition of taking canine flesh has been continued up to present. The fact that this culinary culture is put under pressure as incepting a taboo food by animal protection group cannot simply be ignored as a lack of understanding on the difference of culinary culture or the problem of traditional convention. It is because the food in religion is a very effective media to check how the religious idea is practised in actual life. In this regard, this article investigates how the cultivators in Daesoonjinrihoe responds to canine flesh culinary culture, whether it is effectively observed, and which role it contributes to the identity formation in religious belief of cultivators. Summing up the overall result, we can infer the following facts from the literature research on Jeungsan``s discourse. First, Jeungsan took canine flesh to console and relieve the grudges of peasants of a lower classes so that they can be treated by and among themselves as a first class people. Second, he took it to relieve the grudges of goblins who were thrown out after being sucked in by human beings. Likewise, the scope of Jeungsan``s work of relieving the grievances is not confined to human beings, but can be incorporated into the universal scope, all-encompassing the spiritual realm as well as natural things. Accordingly, Jeungsan``s intake of canine flesh can be understood as a symbolic act of relieving the grievances which are germane to the Reordering of the Universe as a religious act, rectifying absurdity of the previous world while opening a new fortune of the later world. Through questionnaire and interview, we have investigated how Jeungsan``s intake of canine flesh is understood by the present cultivators of Daesoonjinrihoe. To cultivtors, the intake of canine flesh was understood as the peasants`` food of Joseon period, which can be easily taken in the time of extreme loss of energy. Further, during the period of Wudang, it was also understood as a traditional culinary culture, especially as a health food when there needs an elbow grease in summer. Therefore, the intake of canine flesh in Daesoonjinrihoe turns out neither to have any authority, rule, nor any recommendation. With this article as a momentum, we hope to see further studies flourishing on symbolism of the culinary culture in Daesoon thought.

시뮬라크르로 바라본 게임 공간의 장소성 형성과정 고찰

정지윤(Ji-Yun Jeong),성정환(Jung-Hwan Sung) 한국게임학회 2021 한국게임학회 논문지 Vol.21 No.3

본 논문은 현대인의 생활에서 많은 비중을 차지하게 된 디지털 게임 공간에 대해 시뮬라크르 이론에 따라 인간 실존적 의미의 장소(place)로의 발전 가능성과 장소성(placeness) 형성 과정에 대해 알아본다. 우선 인간과 관계 맺음 하는 디지털 게임 공간을 플라톤, 장 보드리야르, 질 들뢰즈의 시뮬라크르 이론을 바탕으로, 혼재될 수 있는 세 가지의 시뮬라크르 공간 양상으로 해석했다. 게임 공간에서 장소성이 형성되는 과정을 앞서 재해석한 시뮬라크르 공간과 장소 이론, 그리고 사용자의 게임 경험을 연결 지어 제시하였다. 이를 통해 다양한 매체의 진정성 있는 경험을 위한 디지털 게임 공간의 장소 양상을 탐구하는 데 이바지하길 기대한다. This study examines the possibility of development into a place of existential human meaning and the process of formation of placeness based on the Simulacre theory of digital game space. First of all, the game space related to humans was reinterpreted into the Simulacra theory of Plato, Jean Baudrillard, and Gilles Deleuze, and typified into three simulacra of spaces. The formation process of placeness in the game space is presented by linking the simulacra of space, place theory, and the user"s game experience that were reinterpreted. It is hoped that this will contribute to exploring the aspect of the placeness of digital game spaces for authentic experiences of various media.

미세 표면 구조에 의한 스테인리스 스틸 스크린-메쉬 윅의 모세관 성능 향상

정지윤(Jiyun Jeong),임혜원(Hyewon Lim),김혜원(Hyewon Kim),김형모(Hyungmo Kim) 대한기계학회 2022 대한기계학회 춘추학술대회 Vol.2022 No.11

미세 표면 구조에 의한 스테인리스 스틸 스크린-메쉬 윅의 모세관 성능 향상

정지윤(Jiyun Jeong),임혜원(Hyewon Lim),김혜원(Hyewon Kim),김형모(Hyungmo Kim) 대한기계학회 2022 대한기계학회 춘추학술대회 Vol.2022 No.11

특수학급 요리활동 운영 실태와 지적장애학생 요리활동 지도에 대한 특수교사의 인식

정지윤 ( Jeong Jiyoon ),홍정숙 ( Hong Jeongsuk ) 한국지적장애교육학회 2022 지적장애연구 Vol.24 No.3

본 연구는 특수학급에서 이루어지는 요리활동 실태와 지적장애학생 요리활동 지도에 대한 특수교사의 인식을 밝히고, 이를 바탕으로 효과적인 지적장애학생 요리활동 지도에 필요한 지원방안을 제시하는 것을 목적으로 한다. 연구방법으로는 대구지역 특수학급 설치 초·중·고등학교에 재직 중인 특수교사를 대상으로 설문조사를 실시하였다. 핵심적인 연구 결과를 제시하면 다음과 같다. 첫째, 특수학급 교사들은 지적장애학생 요리활동 지도에 대해 긍정적으로 인식하였으나 실제 실행수준은 낮은 것으로 나타났다. 둘째, 특수학급 교사들은 요리활동에서 학생의 안전문제를 가장 큰 어려움으로 인식하였고, 초등학교 특수학급 교사가 중·고등학교 특수학급 교사에 비해 위험 요소를 지닌 요리활동 지도에 소극적인 것으로 나타났다. 셋째, 요리활동 세부실태 문항 중 ‘가정과의 연계’에서 초·중·고 특수학급 교사들은 낮은 실행 정도를 보였다. 넷째, 특수학급 교사들은 요리활동 지도를 위한 인적지원 요소 중 ‘전문적인 교사 연수의 필요성’을 높게 인식하였으며(42.5%), 대부분의 교사(89.9%)가 연수 개설 시 참여 의사가 있음을 밝혔다. 다섯째, 특수학급 교사가 인식하는 요리활동의 필요 이유는 자립생활 기술 향상(86%)이었으나, 실제 실시 메뉴는 진로직업교육적 성격이 강한 제과·제빵에 다소 치중되어 있음이 확인되었다. 연구 결과를 바탕으로 재료 및 도구 준비를 위한 지원, 수업지원 자료 개발 및 보급, 실습실 확보, 가정과의 연계 강화를 위한 방안 마련, 교사 연수 확대, 학생의 수준 및 특성 등을 고려한 다양한 메뉴 실시 등이 특수학급 요리활동 운영 활성화 방안으로 제시되었다. The purpose of this study is to identify the current state of cooking activities performed in special classes and special education teachers' perceptions about teaching cooking activities for students with intellectual disabilities, and based on the results, to propose necessary support measures to help them teach cooking activities. This study conducted a survey on special teachers in elementary, middle, and high schools with special classes in Daegu. The study’s key findings are as follows: First, special class teachers perceived positively about teaching students with intellectual disabilities, but their actual levels of implementation were low. Second, the most significant difficulty in carrying out cooking activities as perceived by special class teachers was the safety of students. It was also found that special class teachers at elementary schools were significantly more passive than those at middle and high schools in teaching cooking activities involving risk factors. Third, among the detailed actual conditions of cooking activities, teachers in special classes in elementary, middle, and high schools showed a low degree of execution in ‘connection with family’. Fourth, special class teachers perceived the need for professional teacher training on teaching cooking activities (42.5%) as a human resource factor, and most teachers indicated their willingness to participate in these training courses if provided (89.9%). Fifth, their demand for cooking activities reflecting the level and characteristics of students with intellectual disabilities in line with environmental changes of the times was confirmed. Based on the study results, school-level administrative and financial support for preparing ingredients and tools for cooking activities, the development and distribution of cooking activity programs and class support materials for students with intellectual disabilities, provision of practice rooms, development of measures to strengthen connection with home, expansion of teacher training related to cooking activities, cooking instructions on convenience food which reflect changes in dietary habits and trends were proposed as measures for facilitating the operation of cooking activities for special classes.