Ameloblastic fibro-odontoma has been defined as a lesion similar to ameloblastic fibroma by WHO, as it shows inductive changes which forms enamel and dentin. Ameloblastic fibro-odontoma is a very rare mixed dentition tumor in children, and the symptom shows indolent edema in maxillary and mandibular molar area. The prevalence is two times higher in male than in female, and two times higher in maxilla than in mandible. Radiologically, it shows clear border and characteristics of both fibroma and odontoma histologically. This review reports a case that a 4-year old female visited in dental clinic of this school for edema as chief complaint in Feb, 2012. Emergency surgical curettage was performed right after initial diagnosis as odontoma, then confirmed diagnosis as Ameloblastic fibro- odontoma after biopsy. Currently, after 6 month, no sign of recurrence can be seen. Ameloblastic fibro-odontoma is very rare mixed dentition tumor. Moreover, as it is the case of female maxilla, this case is worth of publishing. Furthermore, accurate diagnosis of Ameloblastic fibro-odontoma is difficult. This review is published for accurate diagnosis through differential diagnosis of several important mixed dentition tumors.

Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in ?Gyuhapchongseo?glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.

This study examined the prevalence of the traditional pressed sweet called dasik recorded in 15 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Dasik during the Joseon dynasty were categorized into 43% cereal powders, 18.6% tree fruits, 17.4% flower powders, 11.6% root clods, 8.2% dry-fish beef powders, and 1.2% vegetables. In the early era of the Joseon dynasty there were no reports of dasik in the royal palace. In the middle era of the Joseon dynasty there was one report of dasik in the royal palace. But in the late era of the Joseon dynasty there were 85 kinds of dasik reported in the royal palace. The most common ingredients were, most common first, Song-wha (松花), Huek-im (黑荏), Hwang-yul (黃栗), Nok-mal (菉末), and chungtae (靑太). The appearance and taste of dasik varied greatly throughout the time period, eventually resulting in nutrient supplementation. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

This paper reviews 14 studies of the Joseon Dynasty(1392～1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

This research is a literature survey on the Supply chain security. International organization and governments have build security regulations to improve the security in the shipment through supply chain. The researches on supply chain security were increasing during last 10 years. We were surveyed 53 research including Korean and international papers. ills study was classified by research subjects, security regulation, and research methods. Korean researches were focused to introducing and reviewing on the security regulation, but the researches on specific security reinforcement were very rare. International researches were concerned with the subject of the airport security scanning problem, transportation security problem, port selection problem.

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.

The family Limacodidae, which is generally known with a Korean common name, ‘Sswaegi’, belongs to the superfamily Zygaenoidea. Most species have strong hair-like bristles, which causes painful skin irritation on outer surface of larval stages. Members of the family are small to medium sized moths and can be defined with the combination of the following characteristics: larvae without crochets, adults with R3, R4 and R5 veins of the forewing stalked and papillae anales disk-shaped. The family contains approximately 1,000 species of 400 genera from the world and a number of species recorded from the tropical regions. In Korea, seven species were studied by Fixen (1887) for the first time. Since then, some fragmentary reports and taxonomic studies were made by several lepidopterists. Although there are 25 species of 19 genera known from Korea, comprehensive study for Korean limacodids has not carried out up to date. As the preliminary step for a revisional study on Korean species of the family, a literature review has been done, and some corrections were made on incorrect scientific names in ‘Checklist of Korean insects (2010)’, which was most recently published.

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, 1st set (two, five, and 70 kinds of dasik), 2nd set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

미국 정신장애 진단 분류지침서(DSM-III)가 1980년에 소개된 이래, 반응성 애착장애(RAD)는 오로지 유아들을 진단하기 위한 것이며 구체적인 병인이 제시 되어야 한다는 두 가지 이유로 딴 진단들로 부터 구분되어 왔다. 따라서 본 연구의 저자는 다음의 연구질문을 가지고 반응성 애착장애에 관해서 폭넓게 문헌조사를 하였다. 첫째, RAD의 정의는 한 가지 장애로 명시하기에 구체적이고 적절한가? 둘째, RAD는 과연 애착장애 인가? 셋째, 병원성 케어가 RAD를 유발하는 유일한 선행 조건인가?; 넷째, RAD를 진단하는데 있어서 단일 사정도구만으로도 가능한가? 다섯째, RAD를 가지고 있는 어린이들을 위한 가장 성공적인 치료법은 무엇인가? 이상의 질문에 관한 해답을 찾기 위해 1998년 이후에 발간된 책들과 전문지(애착장애 이론을 소개한 초기 논문들은 예외)를 Google Scholar, Psychological Abstracts, Social Work Abstracts 데이터 베이스 검색을 통해서 추출한 자료들을 문헌조사 범위로 삼았다. 반응성 애착장애는 인간애착에 관한 연구와, 병적 케어로 인해 발생 하는 것으로 여겨지는 애착장애에 관한 연구에서 파생 되었는데, 이 분야의 많은 전문가들은 반응성 애착장애는 애착장애와 근본적으로 다르다고 지적하고 있다. 즉, 반응성 애착장애를 가진 아이들은 애착의 질을 개선할 필요가 없으며, 반면에 애착관계를 형성할 수 있도록 이미 손상을 입은 그들의 애착 능력을 교정 해 줄 필요가 있다는 주장이다. 반응성 애착장애는 애착장애로 분류되어 있지만, 애착보다는 부적응 사회행동에 중점을 두고 있어서 그 분류 기준이 적절하지 못하다는 비난과, 몇 연구들에서 병적 케어가 반응성 애착장애의 원인이라는 증거를 찾지 못했으며, 반응성 애착장애를 애착장애의 하나로 보는 진단 타당성에 의문을 나타내고 있다.

Recently, China's economic development has been accelerated by its WTO entry and hosting Bejing Summer Olympic, so on. Many Chinese companies are facing more global competition, while they are growing faster. Therefore, in order to win the battle in the global market, they should improve their efficiency by implementing various management innovation tools such as 6 sigma. 6 sigma is a well-known methodology to improving management efficiency and has been implemented by many global companies. While a large body of research in the field of 6 sigma has been conducted and known in many countries such as USA, Japan, EU, and Korea, Chinese research papers on 6 sigma are still unknown. In this paper, we search, review and summarize the Chinese research papers. Based on this review, we propose the right direction of the 6 sigma research in China.

Langerhans cell histiocytosis (LCH) is a rare clinicopathologic disorder characterized by proliferation of histiocyte- like cells (langerhans cell histiocytes) accompanied by varying other inflammatory cells. LCH commonly involves the oral and maxillofacial region, but is very rarely seen. Then LCH has made it difficult to investigate the clinical and histological aspects. We investigated LCH of oral and maxillofacial region and analyzed clinical and histological characteristics. We reviewed the records of all patients who were diagnosed as LCH, retrospectively. Data included patient’s age, sex, chief complaint, clinical diagnoses, radiologic and histologic reports, and clinical course. We analyzed clinical and histological characteristics. From 2000 to 2007, 8 patients were diagnosed as LCH. 7 were children and 1 was adult. All cases involved mandible. Clinical type of all cases were“eosinophilic granuloma”. 6 cases were classified as“unifocal disease”and 2 cases were“multifocal single system diseases”. Microscopic findings commonly showed numerous histiocytes with eosinophilic cytoplasm (langerhans histiocytes). In 6 cases, immunohistochemical study was accomplished and confirmed the diagnosis of LCH. 6 cases were cured and not recurred, and 2 cases had loss of follow- up. Unifocal disease type of LCH may arise in Korean people more frequently than in western people (75% Vs 49%). Therefore, the higher frequency of unifocal disease of LCH is expected to raise the cure rate and to improve patient prognosis in Korean patients with LCH.

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

서론 : 본 연구는 문헌 고찰을 통해 다양한 형태의 촉각적 제시장치와 그 발달과정에 대해 연구했다. 또한 촉각적 제시장치의 사용과 연구에 있어서 유니버셜 디자인 모델의 적용을 고찰하고 제안하였다. 본론 : 촉각적 제시장치는 사람들이 보다 접근성 있는 삶을 살아갈 수 있도록 만들어주는 한 수단으로 사용되어 왔다. 그것들은 시각적, 청각적, 또는 다른 감각이 손상되었을 때 정보를 나타내 줄 수 있는 변형된 방법을 제공 한다. 촉각적 제시장치는 크게 촉각-기반의 형태와 전력-기반의 형태로 분류될 수 있다. 촉각-기반의 제시장치 는 피부에 가해지는 진동 감각에 의해 자극되는 것이고 전력-기반의 형태는 자극제로서 전기적 전류를 사용하는 것이다. 촉각적 제시장치의 복잡성은 의도된 사용에 따라 달라지는데, 현재 단일요소적, 1차원적, 2차원적, 그리고 3차원적 장비들이 사용 가능하다. 촉각적 제시장치들은 그 크기와 필요한 전력이 다양해서 별개의 적절한 수단을 사용하여 촉감을 이용한 접근성을 제공해 준다. 그것들은 초반에는 시각장애를 지닌 사람들의 접근성을 향상시키는데 기여했으나, 최근에는 그 사용이 확대되고 있다. 촉각적 제시장치의 첫 출현 이후 그 기술은 접근성과 상품성 측면에서 점점 진화되어 왔고 그래서 사람들은 더 멋있고 기능적이고 저가의 제품들을 이용할 수 있게 되었다. 촉각적 제시 및 제어장치의 사용은 지남, 조종, 그리고 의사소통에 있어서의 접근성을 촉진시킨다. 그러나 그 혜택은 아직 특정한 장애를 지닌 사람들에게 제한되어 있다. 결론 : 촉각적 제시장치의 잠재적 혜택을 모든 사람에게 최대화시키기 위해서는, 그것이 특정 질병을 보상하기 위 해서뿐만 아니라 일상의 평범한 삶을 보다 편리하게 만들기 위함으로 확장되는 것이 바람직하다. 이러한 관점에서, 다양한 인간 요소들을 연구하여 촉각적 제시장치의 발전을 보장하는 것이 중요하다. 또한 향후 촉각적 제시 장치의 발전에 있어서 특정한 적용을 위한 필요들뿐만 아니라 유니버셜 디자인까지 고려되어야 할 것이 제안된 다.

Epithelial-myoepithelial carcinoma (EMC) is uncommon, low-grade malignant epithelial neoplasm, and composed of ductal and large, clear-staining myoepithelial differentiated cells. we found four cases of EMC patients among those who visited the dental hospital of Seoul National University from 1998 to 2008. Immunohistochemical staining with epithelial and myoepithelial marker was done to verify the characteristic biphasic cell population. In our cases, the mean age of the patients was 61.5 years, which is consistent with previous reports. However, all the patients were female, and submandibular glands were the most affected sites. This is different from other reports that parotid gland was the most affected sites. There was recurrence and metastasis to lung in one out of four cases.