목적: 20대 젊은 성인 34안을 선별하여 내안각을 측정하고 원데이 프리즘 밸러스트 방식으로 제조된 토릭 소프트렌즈를 착용 후 렌즈의 회전량을 측정하고, 내안각이 프리즘밸러스트 디자인으로 제조된 토릭 렌즈의 회전량에 미치는 영향을 알아보고자 하였다. 방법: 실험 대상자는 20~25세 사이의 젊은 성인 34안을 선별하여 난시값에 따라 –2.00D 이하와 –2.00D 이상으로 분류하였다. 안검 장력은 면봉을 이용해 눈꺼풀 반전을 통해 눈꺼풀 장력이 느슨한 경우는 배재하였다. 대상자등의 내안각을 슬릿 램프를 사용하여 T.A,B.O 각으로 분류하였다(OD:0°~15°, OS:165°~180°). OD:7°, OS:172°를 기준으로 내안각이 큰 경우와 작은 경우로 분류하였다. 렌즈 착용 후 30분 이상의 안정화 시간을 가진 후 push-up test, 상하좌우 시선 이동시 렌즈의 래그량을 평가하여 정상적인 피팅 범위 내에 측정된 피검자들을 대상으로 회전량을 측정하였다. 결과: C-2.00 이상의 난시 값 에서는 내안각이 OD:0°~7°, OS:172°~180°에서 회전량은 2.00±1.22°이었고, 내안각이 OD:7°~15°, OS:165°~172°에서 회전량은 4.75±2.75°이었다. C-2.00 미만에서는 내안각이 OD:0°~7°, OS:172°~180°에서 회전량 4.83±4.86°이었다. 내안각이 OD:7°~15°, OS: 165°~172°일 때 회전량은 5.08±3.95°로 측정되었다. 결론: 프리즘 밸러스트 디자인 토릭 소프트 렌즈에서 내안각과 관련하여 회전량을 평가하였을 때 내안각이 크고 난시량이 작을수록 상대적으로 회전량이 많이 나타나는 것을 확인 할 수 있었다

The tfTZ(4,4',4"-trifluoro-triazine) was used as a hole blocking material for the electroluminescent devices(ELDs) in this study. In general, the holes are outnumbered the electrons in hole transport and emitting layers because the hole transport is more efficient in most organic ELDs. The hole blocking layer are expected to control the excess holes to increase the recombination of holes and electrons and to decrease current density. The former study using the 2,4,6-triphenyl-1,3,5-triazine(TTA) as hole blocking layer showed that the TTA did not form stable films with vapor deposition technique. The tfTZ can generate stable evaporated films, moreover the fluorine group can lower the highest occupied molecular orbital(HOMO) level, which produces the energy barrier for the holes. The tfTZ has high electron affinities according to the data by the Cyclic-Voltammety(CV) method, which is developed for the measurement of HOMO and lowest occupied molecular orbital(LUMO) level of organic thin films. The lowered HOMO level is made the tfTZ to be applied for a hole blocking layer in ELDs. We fabricated multilayer ELDs with a structure of ITO/hole blocking layer(HBL)/hole transporting layer(HTL)/emitting layer/electrode. The hole blocking properties of this devices is confirmed from the lowered current density values compared with that without hole blocking layer.

This study was performed to determine optimum level of ethanol intake with weanling male rats. The weanling rats and the experimental diets were divided into 5 groups, control, A, B, C, D group in according to the levels of ethanol intake for 10 weeks. In the result of their serum analyses, we suggest that an adequate intake of ethanol is 1.47ml/kg/day. If body weight of any man is 60kg, he can drink about 90ml(1.47*60=88.2) ethanol/day. It corresponds to 360ml [90=360*(25/100)] of 25% SOJU.

The effect of color, as measured on the spectrometer, on the 4 basic tastes(sweet, salty, sour & bitter) perception of a series of colored and no-flavored solutions was quantified by 16 taste panel using magnitude estimation without modulus. The regression lines for each colored series were found to differ indicating that color had a significant effect on sweetness, sourness and bitterness. A sucrose level of 4.0%, a citric acid level of 0.05%, and a nicotinamide level of 0.08% maximized the effect of color on taste's perception and its acceptability. Although color tended to confuse the perception of saltiness, this effect was not significant except for yellow solutions.

Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.