Bupivacaine과 ropivacaine이 Xenopus oocyte에 발현된 HERG 전류에 미치는 영향

김국성,이규승,김효신,손숙진,이상도,김광진,전병화,김윤희,박진봉 충남대학교 의과대학 의학연구소 2003 충남의대잡지 Vol.30 No.1

Bupivacaine is an amide-type local anesthetic widely used for regional anesthesia. Ropivacaine is developed as a less cardiotoxic alternatives to bupivacaine. In the present study, we have analyzed the effects of bupivacaine and ropivacaine on HERG currents expressed in Xenopus oocytes. Bupivacaine and ropivacaine(3∼1,000μM) blocked HERG currents in a concentration dependent manner. EC_(50) was 26.1±3.1μM(n_(R) 0.65±0.04) and 43.5±7.9μM(n_(H) 0.99±0.13) in bupivacaine and ropivacaine, respectively. Bupivacaine and ropivacaine did not affect the activation and deactivation kinetics of HERG channels. However, the drugs decreased the slope conductance measured from fully activated current-voltage relationship curves. These results suggest that bupivacaine and ropivacaine have a similarinhibitory effect on HERG channels, which could be a possible cellular mechanism of LQT or ventricular arrythmia by the drugs.

알코올의 섭취가 흰쥐의 혈액과 간의 지질대사에 미치는 영향

이명숙,김영연,김효숙,김매하,전진순,서진숙,송선미,양영재,윤원손,이미라,이효영,정승현 誠信女子大學校 生活文化硏究所 2004 生活文化硏究 Vol.18 No.-

To investigate the effects of ethanol on the lipid metabolism in blood and liver, twenty one male Sprague Dawley rats had orally taken the 25% alcohol and 50% alcohol by 5g per Kg of weight during 3 weeks after the adjusting period. For the energy balance, 85% sucrose and 45% sucrose was added in control group and 25% alcohol group each. The weight was reduced by alcohol treatment according to the levels, otherwise the weight of liver and heart was little increased in alcohol groups rather than in control without significance. Moreover, RBC, WBC, hemoglobin and hematocrit were increased by alcohol treatment according to the levels without significance. Otherwise, adjusted bilirubin levels by 100g of weight was significantly increased by alcohol treatment dose dependently. Alcohol induced RBC degradation and increased circulated bilirubin because of liver damage. For blood lipid profiles, blood cholesterol was increased in 50% of alcohol group compared to that of 25% and control groups, otherwise, blood triglycerides (TG) was increased by 30% in 25% alcohol groups rather than in control but not significantly different. The hepatic lipid composition, cholesterol levels in alcohol treatment groups was lower than those in control. The hepatic TG was not influenced by alcohol treatment. The two reasons of decreasing hepatic lipids were suggested by 85% sucrose of control for energy balance more synthesized cholesterol and TG than those in 25 or 50% alcohol groups, and by cholesterol and TG could not be synthesized because of liver damage from alcohol.

말초염증에 의한 등족뿌리신경절의 brain-derived neurotrophic factor 합성의 변화

김상열,김정기,김효신,이상지,하선옥,홍해숙,김동선 대한해부학회 1998 Anatomy & Cell Biology Vol.31 No.3

성인간호학회지 논문(1989-2000)의 내용과 경향 분석

서문자,김소선,송미순,이명선,오의금,신경림,김옥수,이숙자,이영자,오효숙,정재심,김철규 성인간호학회 2001 성인간호학회지 Vol.13 No.4

"Journal of Korean Academy of Adult Nursing" has been published since 1989 and more than 330 articles have been published up 2000. We reviewed all the articles published in this journal to analyze the contents and trend of published articles and to find out the way of improvement both in quantity and quality of studies in this area. The results are as follows : 1) Ninety percent of articles were quantitative studies. Experimental design was used in 16.1% and quasi-experimental design was adapted in 73.6% of articles. Qualitative research were 10.3% of total articles reviewed. 2) Only 5.1% of articles described theoretical framework and 73.6% of experimentally designed articles included research hypotheses. 3) Among experimental studies, only one was true experimental studie design. Eighty nine point three persent had descriptive survey method among non-experimental studies. Amog the thirty four qualitative studies, phenomenologic(73.5%), grounded theory(14.7%), and ethnographic (11.8%) design were used. 4) Most of research subject were patients and few healthy people, healthcare worker, and patient family. 5) Psychosocial data collection method which used questionnaire were 53.7% and interview. physical measurement, observation were used in 22.8%. 8.2% 5.4% of articles respectively. 6) Total number of keywords were 692, and average number of key words per article was 2.2. Health-related keyword was the most frequently used according to four metaparadigm of nursing (human, health, nursing, and environment). Environment related keyword was rarely appeared. The number and quality of nursing research in "Journal of Korean Academy of Adult Nursing" have been improved continuously. It is difficult to find out special trend or characteristics which is unique in this journal because of relatively short history of adult nursing studies. This review study was performed to analyze adult nursing studies only in the view of quantitative aspect, but it is needed to analyse qualitatively to find philosophical or theoretical trend in nursing.

일본 생활과와 한국 슬기로운 생활과의 내용 분석

김효남,노금자,김화숙 한국교원대학교 과학교육연구소 1996 청람과학교육연구논총 Vol.6 No.1

The 1st and 2nd grade science-related textbooks of Japan and Korea are analyzed according to analysis system, which is consisted of knowledge and scientific inquiry processes categories. Each sentence in the textbooks is considered as an analyzing unit. The frequency and percentage of each category are counted and calculated. The results of this study are: 1. The frequency of scientific inquiry processes is more than that of knowledge in all of the 1st and 2nd grade textbooks. 2. Communication, problem cognition and observation are mostly emphasized in scientific inquiry process category. 3. Most of knowledge are factual scientific knowledge. 4. Science related contents are mostly biological knowledge, which is observing animal/plant and raising plant. Korean textbook include more physical science related contents like magnet and air.

국산 어패럴 CAD 시스템에 관한 연구 : Viewpoint of AB(Ssoratack's Auto Boutique)

김효숙,이소영 건국대학교 생활문화연구소 2000 생활문화ㆍ예술논집 Vol.23 No.-

This study was performed intending to suggest development and activated distribution as well as efficient application regarding Korean style Apparel CAD System by analyzing certain functional characteristics, advantages, disadvantages and improvement on the process of production through using the first domestic Apparel CAD System AB(Auto Boutique) System to compose original form and jacket pattern. The Study selected basic form of element mainly to inspect the whole process of composing it by using AB(Auto Boutique) and transform it into basic form of jacket to consider efficient utilization and problems, the results are as follows ; 1. Minimum functional unit is dot, which has junction of finding accurate point and overlapping design's pattern draft onto basic draft to enable variation of design pattern. 2. Movement, separation and cut of piece can be performed by using mouse, various signals' designation(dotted line, line, button hole, selvage, tuck, notch, punch hole, etc.) is available. 3. Regarding transformation of line, straight line with straight line, basic line with master line, inter-transformation from basic line work to master line work are possible performed by using order code and curtailment key. 4. Presentation of dot and line is labelled with peculiar number, which is available for education, however, several dot of line will result in overlapping numbers each other, of adding furthermore function such as temporary erase of numbers in case or trans-position shall be more efficient. 5. Making use of imaginary page can arrange clear screen by solving the problem as disappearance of line when line's overlapped caused by transference, which, whereas, can cause decrease of speed when the function of system is low.

Rhizopus oligosporus 를 이용한 한국된장의 제조에 관한 연구

김상순,박효숙 淑明女子大學校 生活科學硏究所 1988 論文集 Vol.2 No.1

In order to characterize chemical & physical changes of doenjang which was fermented by R.oligosporus, three kinds of doenjangs were prepared with R.oligosporus and Asp.oryzae. Among the three groups, the first group was prepared with Asp. oryzae, the second group was prepared with Asp.oryzae and R. oligosporus and the third group was prepared with R. oligosporus. Kojis were prepared with Asp. oryzae and R. oligosporus respectively, fermented for 48hr and enzyme activities of kojis were examined. Chemical & physical changes of each group of doenjangs were found during were found during 60 days of fermentation period. These groups of doenjangs were analyzed regularly at 10 days' interval and the results of the study were summarized as follows; 1. protease and amylase activities in Asp.oryzae koji and R. oligosporus koji were increased gradually during 48hrs of fermentation. Asp. oryzae koji showed higher enzyme activities during fermentation than that of R. oligosporus koji. 2. pH was reduced during the doenjangs fermentation in all of the three groups. The final pH value of the doenjangs showed from 5.66 to 5.92 at the last stage of fermentation. Especially the mixture group showed a large magnitude drop in pH compared to those of others over the 60-day test period. On the other hand titrable acidity was increased during the doenjangs fermentation. 3. The total nitrogen content was changed irregularly from 2.31 to 2.64% during the doenjangs fermentation. The each content of water soluble nitrogen, amino type nitrogen and ammonia type nitrogen was increased during the doenjangs fermentation. The content of nitrogen compounds of Asp. oryzae group was the highest among all of the three groups. 4. Total sugar content was decreased gradually, while the reducing sugar content was being remained below 1.5%. The reducing sugar content was increased for 20-30 days and was decreased after that period. 5. Free amino acid content was increased during the doenjangs fermentation and showed maximum content after 60 day's fermentation. The content of total free amino acid was the highest in Asp. oryzae group and showed the order of mixture group and R. oligosporus group. Histidine content was the highest, followed by Glutamic acid and Aspartic acid. 6. The L(Lightness) color values ware decreased while a(redness) and b(yellowness) were increased during the doenjangs fermentation in all of three groups. Change in L was the highest in R.oligosporus group, change in a & b was the highest in Asp. oryzae group. 7. In sensory evaluation, Asp. oryzae group showed the most excellent color, taste and total acceptability. There were not significant differences in taste and total acceptability between Asp. oryzae group and R. oligosporus group but was a significant difference between mixture group and the other two groups.

버섯 피클(Pickle) 제조 및 저장 중의 품질변화

김상철,김소연,하효철,박경숙,이재성 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix, color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4℃. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage, The total acidity of Lentinus edodes pickles rose slowly, while the acidity of Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly, As for the color of mushroom pickles, "L", "a" and " b" values changed slightly. The changes in texture were determined by a rheometer, Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

「임원십육지」정조지의 조리학적 고찰(Ⅱ) : 활팽지류의 부식류 중 습열 조리를 중심으로

김현숙;이효지 한양대학교 2005 韓國 生活 科學 硏究 Vol.25 No.1

Whalpang-ji-rhu of jongjo-ji is dealing with how to cook meat, fish, soup, roasting, raw fish, raw meat, drying, salted fish, preserving with salt, smoking, boiled dish, Calf’s-hoof jelly, sausage and beef with vegetables cooked in casserole. These are classified into steamed dishes. The summary of culinary classification is as follows. 1) There are soup(18), boiled dish(10), calf’s-hoof jelly(2), sausage(3) and beef with vegetables cooked in casserole(2) 2) Meat and fish take effect with curable food material. Food selection is based on health, taste and smell. It is for improving efficiency. It gives us good guideline for preparing and eating food in these days of serious food problem like fast food and poisonous food. No any other Korean old cook book but this book stress that reciprocal action among health, smell and taste is very important in terms of medicinal food which is characteristic of food in Cho-sun dynasty. 3) It mentions the effective heating methods and the usage of meat, fouls and fish by the methods. 4)The ingredients and seasoning for soup, boiled dish, Calf’s-hoof jelly, sausage and beef with vegetables cooked in casserole. (1) Ingredients -For meat and fouls: beef, lamb, pork, dog, venison, horse, meat, chicken, pheasant meat, rabbit meat, wild goose meat and inward parts of the each body. -For fish and shellfish: carp, crucian, dried Pollack, shad fish, mullet, crab, shrimp, snail, abalone, sea cucumber. -Egg, duck egg, -apricot, -mushroom -Rice, flour, mung bean flour, bean-curd, bean flour. Red bean, noodle, -Turnip, Radish, parsley, wax gourd, balloon flower, -Curable food material: orange peel, apricot stone, walnut, bamboo, yam, curd, bamboo shoot, gleditschia, mulberry, yellowwax hawthorn, Japanese apricot, cherry leaves, seed of paper mulberry,alum, persimmon, maximowiczia chinensis, fennel, milk vetch, foxglove, cinnamon, lime, shallot, hangni. (2) Seasoning -Leek, ginger, pepper, salt, vinegar, sugar, sesame, vine, oil, honey, soy sauce with vinegar, sesame oil, dried ginger. -Among them vinegar is very often used for cooking meat and fish. Conclusion, 『Whalpang-ji-rhu of jongjo-ji』 was differant that classfication of diets was recorded today. Food was impotant to regard a criterion of medicinal value an material and efficiency as harmony. It was a few of the other books that food was the same medicinal food. Forward I expect to revive that diets of 『jongjo-ji』 is good for the health food.

영어읽기 능력 향상을 위한 영미단편소설의 활용 방안 : 협동학습을 중심으로

김숙희,김효정 大邱大學校 師範大學 附設 敎育硏究所 2011 學校敎育硏究 Vol.6 No.2

The American literature in general is built based on their culture and the spirit of all people who are living in the States. Since many literary works specifically deals with cultural activities, they will encourage students to learn about the culture other than their own. Thus, studying something about American novelette in class will help students to acquire many valuable knowledges of social, political, and economic perspectives of American culture including many language skills that are useful in their future study. The purpose of this study is to examine the various ways to improve the reading proficiency of students through activities of storytelling often practiced in secondary schools in Korea. In the beginning, the concepts of reading skills which several scholars have defined are discussed in order to set the background of the study. For an experimental purpose, two classes from J middle school located in Daegu are used as samples for the duration of 11 experimental weeks. The modified version of American short stories that are closely related to the contents of their textbooks are used as a device for the experimental group. Although this study has some deficiencies such as length of time used in conducting the experiment and number of students participating in an experiment, the meaningful results are obtained: It has proven that storytelling activities were significantly effective in improving their reading abilities for the students from experimental group. Second, the levels of their interest, confidence and participation of English language activities exercised in classes have sufficiently increased. As shown in this study, storytelling activities can make students to have a positive effect on their language learning skills as well as to increase their intrinsic motivation to study English language in an EFL environment. Therefore, as the result suggests, it is highly recommended to use American novelette in their English language classes to improve their reading skills. 의사소통능력을 중시하는 영어교육에서는 유창함을 추구하는 구어적인 측면이 주로 강조되고 있지만 각종 인터넷 정보와 학술 자료 등 글을 통해서 정보가 대량으로 유통되는 현실을 고려해 볼 때 읽기 능력 역시 매우 중요한 자리를 차지하고 있다. 따라서 현재 교육현장에서는 영어 영어읽기 전략에 수많은 땀과 노력을 기울이고 있다. 그러나 영어 읽기수업에 많은 심혈을 기울이고 있음에도 불구하고 큰 성과를 거두지 못하고 있다. 그 원인은 수업교재인 영어교과서에서 찾아볼 수 있는데 영어교과서 내용을 살펴보면 흥미위주보다는 다소 딱딱하고 이해하기 힘든 정치, 경제, 사회, 과학, 스포츠 등 전문성을 띤 내용을 싣고 있어 학생들의 흥미 및 관심과는 동떨어진 내용이 주를 이룬다. 따라서 본 연구에서는 기존의 진부한 수업방식에서 벗어나 학습자에게 흥미와 목표언어의 이해를 더 해줄 수 있는 영미단편소설을 활용한 협동학습을 실시하였다. 본 연구에 따른 수업방법은 수업시간에 프로젝트 과제물을 제시하고 주어진 프로젝트를 서로 협동해서 해결해 나가도록 한다. 이에 영미단편소설을 활용한 협동학습이 학습자들의 영어 읽기 능숙도, 영어에 대한 흥미와 이해, 수업의 참여에 어떠한 영향을 미치는지를 알아보고 협동학습을 함으로써 학습자들의 교사 역할에 대한 의식이 어떻게 변화하는지를 탐구하였다.