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침의 치료기전에 대한 신경기반 및 신경기능 가설 -침자극과 관계된 신경기반 및 체액성 반응, 신경적 반응, 면역반응-
조장희,황선출,손영돈,강창기,박태석,배선준,성강경,Cho, Z.H,Hwang, S.C,Wong, E.K.,Son, Y.D,Kang, C.K,Park, T.S,Bai, S.J,Sung, K.K 대한침구의학회 2003 대한침구의학회지 Vol.20 No.5
Acupuncture therapy has demonstrated efficacy in several clinical areas, and of these areas the understanding of pain has progressed immensely in the last two decades. The underlying mechanisms of acupuncture in general and the analgesic effect in particular are still not clearly delineated. The leading hypothesis include the effects of local stimulation, neuronal gating, release of endogenous opiates, and the placebo effect. Accumulating evidence suggests that the central nervous system(CNS) is essential for the processing of these effects, via its modulation of the autonomic nervous system, neuro-immune system, and hormonal regulation. These processes tap into basic survival mechanisms. As such, understanding the effects of acupuncture within a neuroscience-based framework becomes vital. We propose a model which incorporates the stress-induced hypothalamus-pituitary-adrenal axis(HPA-axis) model of Akil et al., the cholinergic anti-inflamatory observations of Tracey et al., and Petrovic et al.
이성기(S . K . Lee),전기홍(K . H . Chun),강창기(C . K . Kang),채영석(Y . S . Chae) 한국축산학회 1991 한국축산학회지 Vol.33 No.10
Commercial bacons of 3 major companies in Korea were analysed for physicochemical. microbial and sensory quality during storage at 10℃. During storage, lactic acid content was gradually increased but pH decreased. The pH was changed from 6.13∼6.25 at the begining to 5.31∼5.66 on the 25th day. Volatile basic nitrogen(VBN) and thiobarbituric acid (TBA) value increased considerably although there were large variations during storage. Anaerobic bacteria predominated within a storage period, reaching counts of 3.41∼8.99 × l0^7 CFU/㎠ on the 25th day of the storage. Coliform counts were negative at the beginning but positive with lapse of storage period. They didn`t exceed 10³ CFU/㎠ on the 25th day. Sensory acceptability of bacons was maintained for 20 days at 10℃. However, there were significant quality differences(P$lt;0.05) among bacons of different companies before frying but not after frying.
조타시 파워스티어링 시스템의 소음개선을 위한 실험적 연구
김민정(M. J. Kim),오정혁(C. H. Oh),강창기(C. K. Kang) 한국동력기계공학회 2008 한국동력기계공학회 학술대회 논문집 Vol.2008 No.11
In the hydraulic power steering system, It is often mentioned that steering gear' oil pump and pressure hose are main source of power steering system noise, and we get result that the noise is isolated or reduced by the improvement of these parts. In this study. It is investigated to two types of the noise that occurs in hydraulic power steering system when the steering wheel is rotated to the opposite direction quickly after it is rotated fully to one side. Also we are going to evaluate characteristics in the hydraulic power steering system and improve noise and self excited vibration.
계육조리중 돌연변이원성 물질의 생성에 관한 연구 1 . Frying 과 Broiling 방법으로 조리한 계육의 산성조건하의 추출액
채영석(Y . S . Chae),함승시(S . S . Ham),강창기(C . G . Kang),권일경(I . K . Guon),김종대(G . D . Kim),정재경(G . K . Cheong) 한국축산학회 1988 한국축산학회지 Vol.30 No.6
The mutagenic effects of extract fraction in acidic solution from chicken meat cooked by frying, and broiling, were studied by means of several rapid microbial assay methods and DNA breaking test. The mutagenic effects were tested with the use of Bacillus subtilis H17 and M45, Salmonella typhimurium TA98 and TA100. The DNA breaking action was assayed by calf thymus DNA. The results were that four kinds of fried and broiled chicken meat showed mutagenic activity on Bacillus subtilis in the spore Rec-assay. Generally, Zn^(2+) increased the mutagenic activity on fried chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured chicken meat in 2% NaCl and 100 ppm NaNO₂. In broiled chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured clucken meat in 100 ppm NaNO₂. The DNA breaking action was showed at fried chicken meat, cured in 2% NaCl, 100 ppm NaNO₂ and 2% NaCl but the cured meat in 100 ppm NaNO₂ did not show activity. The presence of Zn^(2+) increased the mutagenic activity on fried chicken meat. The evidence is also presented for weak DNA breaking action in two kinds of broiled chicken meat. The high levels of mutagenic activity assayed with the Ames test were detected in fried and broiled chicken meat.
Propyl Gallate , Sodium Ascorbate , Sodium Tripolyphosphate 첨가가 계육 Surimi 의 저장중 품질에 미치는 효과
강창기,이성기,민병진 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.4
Chicken surimi from the spent layer meat was prepared with 0.02% propyl gallate(PG), 0.2% sodium ascorbate(SA), and 0.2% sodium tripolyphosphate(STPP). Samples were stored at 5℃ for 8 days and at -18℃ for 14 weeks, respectively, to observe quality change including lipid oxidation, color and textural properties. The surimi containing STPP showed higher level of pH than others. Color stability slowly decreased during storage regardless of temperature or additives. Surimi containing STPP had higher lightness(L*), hue angle(h°), and lower redness(a*) values at both 5 and -18℃ than others. Therefore, the STPP maintained the color stable better than SA or PG. Water holding capacity was higher in surimi containing additives than surimi with no additive, and the highest level was observed in surimi containing SA. The SA also significantly improved the gel hardness and cohesiveness compared with other additives. The 3 kinds of additives inhibited lipid oxidation during storage. Less thiobarbituric acid-reactive substance(TBARS) was accumulated in surimi containing SA or PG than surimi containing STPP. Combined addition(SA+PG+STPP) was the most effective in minimizing lipid oxidation in both refrigerated and frozen surimi.