Using a polyurethane foam replica method, porous hydroxyapatite scaffolds (PHS) were fabricated using conventional and microwave sintering techniques. The microstructure and material properties of the PHS, such as pore size, grain size, relative density and compressive strength, were investigated at different sintering temperatures and holding times to determine the optimal sintering conditions. There were interconnected pores whose sizes ranged between about 300 μm and 700 μm. At a conventional sintering temperature of 1100˚C, the scaffold had a porous microstructure, which became denser and saw the occurrence of grain growth when the temperature was increased up to 1300˚C. In the case of microwave sintering, even at low sintering temperature and short holding time the microstructure was much denser and had smaller grains. As the holding time of the microwave sintering was increased, higher densification was observed and also the relative density and compressive strength increased. The compressive strength values of PHS were 2.3MPa and 1.8MPa when conventional and microwave sintering was applied at 1300˚C, respectively.

Porous HAp with three-dimensional network channels was prepared in a polymer foam process using a in-situ formation. HAp/polyol with various HAp solid contents was formed with an addition of isocyanate. Under all conditions, the obtained porous HAp had pore sizes ranging 50 μm to 250 μm. The influence of the HAp content on the physical and mechanical properties of porous HAp scaffolds was investigated. As the solid content increased, the porosity of the porous HAp decreased from 79.3% to 77.9%. On the other hand, the compressive strength of the porous HAp increased from 0.7 MPa to 3.7 MPa. With a HAp solid content of 15 g, the obtained porous HAp had physical properties that were more suitable for scaffolds compared to other conditions.

Hydroxyapatite (HAp) and biphasic calcium phosphate (BCP) nano powders were synthesized using the microwave-assisted synthesis process dependent on pH and microwave irradiation time. The average size of a powder was less than 100 nm in diameter. Through in-vitro cytotoxicity tests by an extract dilution method, the HAp and BCP nano powders have shown to be cytocompatible for L-929 fibroblast cells, osteoblastlike MG-63 cells and osteoclast-like Raw 264.7 cells. The activation of osteoblast was estimated by alkaline phosphatase (ALP) activity. When the HAp and BCP were treated to MG-63 cells, alkaline phosphatase activities increased on day 3, compared with those of the untreated cells. Also, the collagen fibers increased when the HAp and BCP powders suspension were treated to MG-63 cells, compared to those of the untreated cells. Quantitative alizarin red S mineralization assays showed a trend toward increasing mineralization in osteoblast cultured with powder suspension. In conclusion, hydroxyapatite and biphasic calcium phosphate appeared to be a bone graft substitute material with optimal biocompatibility and could be further applied to clinical use as an artificial bone graft substitute.

Carbon nanotube (CNT) reinforced hydroxyapatite (HAp) composites were fabricated by using the spark plasma sintering process with surfactant modified CNT and HAp nano powder. Without the dependency on sintering temperature, the main crystal phase existed with the HAp phase although a few contents of (Tri calcium phosphate) phase were detected. The maximum fracture toughness, was obtained in the sample sintered at and on the fracture surface a typical intergranular fracture mode, as well as the pull-out pmhenomenon of CNT, was observed.

Using microwave synthesized HAp nano powder and polymethyl methacrylate (PMMA) as a pore-forming agent, the porous biphasic calcium phosphate (BCP) ceramics were fabricated depending on the sintering temperature. The synthesized HAp powders was about 70-90 nm in diameter. In the porous sintered bodies, the pores having were homogeneously dispersed in the BCP matrix. Some amounts of pores interconnected due the necking of PMMA powders which will increase the osteoconductivity and ingrowth of bone-tissues while using as a bone substrate. As the sintering temperature increased, the relative density increased and showed the maximum value of 79.6%. From the SBF experiment, the maximum resorption of ion was observed in the sample sintered at .

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

We investigated skin thermal changes after acupuncture stimulation for Meridian mechanism. So non-acupuncture group, acupuncture at left LI4 and acupuncture at left, right acupuncture group were observated in 0 min, 5 min and 10 min. And results was acupuncture group of left LI4 was increased in 0 min, 5 min and 10 min significantly. We proposed that increasing thermal changes was caused by Meridan and Gi reaction.