주의력결핍/과잉운동장애(ADHD) 아동의 진단도구로서 부모용 행동 평가지의 타당도 연구 : 한국아동인성검사와 아동ㆍ청소년 행동평가척도를 중심으로

김지혜,소유경,정유숙,이임순,홍성도 대한소아청소년정신의학회 2000 소아청소년정신의학 Vol.11 No.2

본 연구에서는 현재 주의력-결핍 및 과잉운동장애(Attention Deficit/Hyperactivity Disorder, 이하 ADHD)의 주요한 평가척도 중의 하나로서 이용되고 있는 한국아동인성검사(Korean Personality Inventory for Children, K-PIC)와 아동ㆍ청소년 행동평가척도(Korean Child Behavior Checklist K-CBCL)의 임상적 타당도에 대해 살펴보고자 하였다. 피검자들은 ADHD의 하위 유형 중 주의력-결핍 우세형(ADHD-I)으로 진단된 환아 11명과 과잉 행동-충동 우세형 및 복합형(ADHD-H)로 진단된 환아 23명, 우울, 불안 등 정서적 문제로 진단(신경증 집단 ; N) 받은 정신과 외래 환아 16명, 정상아동 15명 등 총 65명이었다. 먼저 각 집단별로 분산분석을 실시하였고, 각각 행동 평정 척도의 변별력을 측정하기 위하여 판별분석을 실시하였다. 이 집단들의 K-PIC와 K-CBCL 결과들에 대한 전체(omnibus) F-검증 결과, K-PIC의 과잉행동(HPR) 척도와 K-CBCL의 주의집중문제(Attention Problems, 이하 AP) 척도들은 분산분석결과 유의한 차이를 보였다. 하지만 사후검증 결과, ADHD-I 집단과 ADHD-H 집단 그리고 신경증 집단 사이에 유의한 차이를 보이지 않는 반면, 그 세 집단은 모두 정상집단과 .05 유의도 수준 하에서 유의한 차이를 나타내었다. 이러한 결과는 K-PIC의 과잉행동(HPR) 척도와 K-CBCL의 주의집중문제(Attention Problems) 척도의 경우, 기본적으로 임상군과 정상군을 구별하는데는 유용하지만 임상군내에서의 세부 진단을 위해 사용하는 데는 한계가 있음을 시사해준다. 또한 본 연구 결과 상대적으로 HPR 척도는 ADHD-H type을 감별하는 데 더 유용한 반면, K-CBCL의 AP 척도는 ADHD-I type을 감별하는 데 더 큰 강점을 갖는 것으로 보이나, HPR 척도와 AP 척도 중 어느 하나만을 사용하는 것보다는 병행하여 사용하는 것이 더 바람직한 것으로 보인다. 특히 cut-off score면에서 두 척도 중 어느 하나에서 T점수 65점 이상 상승할 때 ADHD로 진단내리는 경우, 가장 효과적으로 정분류율(true positive rate : sensitivity)과 정배제율(true negative rate : specificity)을 조화시킬 수 있는 결정규칙이 되는 것으로 나타났다. 중심 단어 : 주의력결핍/과잉운동장애 한국아동인성검사ㆍ아동ㆍ청소년 행동평가척도. This study was designed to examine the validity of HPR subscale in Korean Personality Inventory for Children(KPI-C) and Attention Problems subscale in Korean Child Behavior Checklist(K-CBCL) as diagnostic tool for Attention-Deficit/Hyperactivity Disorder(ADHD). Nineteen ADHD-1 type, twenty-three ADHD-H type, sixteen Neurosis, and fifteen normal children with the age from 6 to12 were selected based on DSM-IV, and their responses of the KPI-C and CBCL were analyzed. Omnibus F-test results showed that there were significant differences in the F scores of HPR and Attention Problems T scores(p<.05). But in Post-hoc analysis, the HPR and AP scores in three clinical groups were significantly higher than in normal group, but there was no group difference among three clinical groups(p<.05). These results shows that HPR subscale and Attention Problems subscale may be useful tools for screening clinical groups(vs normal group) but there was a limit to the clinical validity of two subscales as diagnostic tools for the subtypes of ADHD. KEY WORDS : ADHDㆍKPI-CㆍK-CBCLㆍHPRㆍAttention problems.

서울의 Penicillinase Producing Neisseria Gonorrhoeae 발생빈도(1996)

김재홍,황동규,전재홍,김윤석,김중환,김용준,이창균,임동진,김현수,조창근,김경문,박상훈,전우형,김희성,이호정,차명수,김갑형,김형석,김석우,황지환,박병순,권오상,이민수,송기훈,성소영,이인섭,부태성 대한화학요법학회 1999 대한화학요법학회지 Vol.17 No.2

Background : In recent years, gonorrhea has been panedemic and remains one of the most commom STDs in the world, especially in developing countries. Objective & Methods: For the detection of a more effective therapeutic regimen and assessing the prevalence of PPNG, we have been trying to study the patients who have visited the VD Clinic of Choong-Ku Public Health Center in Seoul since 1980 by means of the chromogenic cephalosporin method. Results: In 1996, 139 strains of N. gonorrhoeae were isolated, among which 53(39.0%) were PPNG. Conclusion: Our results suggests that after a peak of 74.3% in 1993, the prevalence of PPNG in Seoul is gradually declining.

Effects of Processing Variable on the Chemical and Sensory Properties of Formulated Frozen Dessert

Ji-Soon Im,Robert T. Marshall 한국식품과학회 1998 Food Science and Biotechnology Vol.7 No.2

Functionality of Ingredients and Effect of Processing Variables in Frozen Desserts

Im, Ji-Soon 建陽大學校 2000 建陽論叢 Vol.- No.8

Frozen dessert production and consumption have increased rapidly in recent years in many countries of the world. The functionality of ingredients and effect of processing variables in frozen desserts are becoming increasingly important. Fat surrounds the ice crystals and lubricates them on tongue, thus producing perceptions of smoothness and less cold. Fat contributes to the palatability of ice cream and is thus important in food processing. Emulsifiers are used in ice cream to improve the whipping quality of the mix, to produce a drier ice cream with smoother body and texture, and to achieve good drawing qualities at the freezer. Some specific functions of stabilizers include improvement and stabilization of texture, inhibition of crystallization, and stabilization of emulsions and foams. The frozen dessert mix is pasteurized to destroy pathogenic organisms. Pasteurization also aids in the blending of ingredients, make more uniform product, and improves flavor. Homogenization results in several changes in the product, including a sixfold or more increase in milk fat globule surface area, enhanced foaming properties, increased viscosity, and decreased susceptibility to development of oxidized flavor. Aging process leads to quicker whipping for desired overrun in the freezer, smoother ice cream body and texture, and slower ice cream meltdown. The increase in volume is caused by whipping air into the mix during the freezing process. The size distribution of air cells is an important factor influencing the textural and mechanical properties of ice cream.

Effects of α- Tocopherol on the Chemical and Sensory Properties of Formulated Frozen Desserts

Im, Ji-Soon 建陽大學校 1998 建陽論叢 Vol.- No.6

α-Tocopherol was investigated to determine the effects on the chemical and sensory properties of the experimental frozen desserts. Hexanal was 11 ng/g lower in frozen products with added α-tocopherol than in those without added α-tocopherol. Mean intensity scores for oxidized flavor or off-flavor differed significantly between samples with and without added α-tocopherol. All samples had relatively high off-flavor scores. Both hexanal analysis and sensory evaluationindicated that frozen products with added α-tocopherol had less lipid oxidation than those without added α-tocopherol.

A Study of Frozen Dessert Containing Canola and Soybean Oils as a Replacement for Milk Fat

Ji-Soon Im 한국식품영양과학회 1999 Preventive Nutrition and Food Science Vol.4 No.4

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10%, 30% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

Research Poster Presentation : The application of cyanoacrylate-based filling material for surgically created 1-wall intrabony defects in dogs

( Ji Soon Im ),( Ui Won Jung ),( Yun Young Chang ),( Je Young Yeon ),( Yoo Jung Um ),( Chang Sung Kim ),( Kyeong Jun Park ),( Seong Ho Choi ) 대한치주과학회 2009 대한치주과학회 학술대회자료집 Vol.2009 No.1

Antiplatelet and Antithrombotic Activities of Korean Red Ginseng

Ji Yeon Yu,Yong-Ri Jin,이정진,정진호,Ji-Yoon Noh,Soon-Hyang You,김기남,Ji-Hyun Im,Ju-Hyun Lee,Ji-Min Seo,Hyeong-Jun Han,임용,Eun-Seok Park,김택중,신경섭,Jae-Joon Wee,Jong-Dae Park,윤여표 대한약학회 2006 Archives of Pharmacal Research Vol.29 No.10

The antiplatelet and antithrombotic activities of Korean Red Ginseng (KRG) were examined on rat carotid artery thrombosis in vivo, and platelet aggregation in vitro and ex vivo. Administration of KRG to rats not only prevented carotid artery thrombosis in vivo in a dose-dependent manner, but also significantly inhibited ADP- and collagen-induced platelet aggregation ex vivo, while failed to prolong coagulation times such as activated partial thromboplastin time (APTT) and prothrombin time (PT), indicating the antithrombotic effect of KRG might be due to its antiplatelet aggregation rather than anticoagulation effect. In line with the above observations, KRG inhibited U46619-, arachidonic acid-, collagen- and thrombin-induced rabbit platelet aggregation in vitro in a concentration-dependent manner, with IC50 values of 620 ± 12, 823 ± 22, 722 ± 21 and 650 ± 14 μg/mL, respectively. Accordingly, KRG also inhibited various agonists- induced platelet serotonin secretions as it suppressed platelet aggregation. These results suggest that KRG has a potent antithrombotic effect in vivo, which may be due to antiplatelet rather than anticoagulation activity, and KRG intake may be beneficial to the individuals with high risks of thrombotic and cardiovascular diseases.

Optimum Conditions for Production of Ice Cream with Increased Amounts of Unsaturated Fatty Acids

Im, Ji Soon 建陽大學校 1996 建陽論叢 Vol.- No.4

본 연구는 아이스크림의 유지방 일부를 식물성 유지로 대체할때 생산 최적조건에 관한 연구이다. 바람직한 지방조성을 가진 신제품 개발을 위해 Pascal 프로그램을 이용하여 1:1:1 (SFA:MUFA:PUFA) 실험모델을 만들었으며, 대두유(34.17%)와 카놀라유(29.17%)를 첨가하여 MUFA와 PUFA를 각각 7.03%와 30.54% 증가시켰다. 또한 포화지방산과 콜레스테롤 함량은 제품 100g당 4.27g과 32mg씩 감소되었다. 안정제와 유화제로 Aristocrat IC가 실험제품의 저장동안에 가장 강력한 안정성을 제공했다. 천연항산화제로 토코페롤이 PV test, IAN 그리고 관능검사에 의해 가장 효율적으로 지방산화를 억제하는 것으로 나타났다. This research involved studies of the optimum conditions for production of frozen desserts modifed by substituting vegetable oils for part of the milk fat of ice cream. Formulas tested contained canola oil and soybean oil in amounts that provided fatty acid ratios of 1:1:1 (SFA:MUFA:PUFA). The control was a conventional 12% milk fat formula with 37.3% total solids and a fatty acid ratio of 8.5:3.1:0.4. Incorporation of canola oil (29.17%) and soybean oil (34.17%) in the 1:1:1 formula increased the concentrations of MUFA by 7.03% and PUFA by 30.54%. Also, saturated fatty acids and cholesterol content were decreased by 4.27g and 31mg/100g in this product, respectively. Aristocrat IC (stabilizer/emulsifier) produced the best emulsion stability during storage of the experimental frozen dessert. α-Tocopherol significantly retarded lipid oxidation as determined by peroxide value, iodine absorption number and sensory evaluation. Therefore, Aristocrat IC and α-tocopherol were selected as the stabilizer/emulsifier and antioxidant, respectively, for the experimental 1:1:1 formula.

A Retrospective clinical study of survival rate of single implant in maxillary anterior teeth

( Ji Soon Im ),( Gyung Joon Chae ),( Ui Won Jung ),( Chang Sung Kim ),( Seong Ho Choi ),( Kyo Sung Cho ),( Jung Kyu Chai ),( Chong Kwan Kim ) 대한치주과학회 2006 대한치주과학회 학술대회자료집 Vol.2006 No.2