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S-422 Protective effect of exenatide against the development of diabetes in prediabetes subj ects
김신승,양여리,이준엽,강보라미,양혜경,이은영,이승환,윤건호,차봉연,조재형 대한내과학회 2016 대한내과학회 추계학술대회 Vol.2016 No.1
Various researches have been conducted to delay or prevent the development of diabetes in prediabetes subjects. In this study, we aimed to investigate the effect of GLP-1 agonist on prediabetes to evolve to overt diabetes. In this retrospective cohort study, we selected the prediabetes subjects who received the exenatide therapy more than 3 months between 2011 and 2013. Twofold numbers of prediabetes subjects who visited the outpatient clinic around the same time and received only the life style modification education were selected as a control group. The age, sex, BMI, HbA1c and FPG were matched with exenatide group. In this period, a total of 20 prediabetes subjects (3 men and 17 women) received exenatide therapy. Baseline mean age, BMI, HbA1c, and FPG were 54.8±9.2 years, 27.7±3.5 kg/m2, 5.8±0.4 % and 109.6±12.5 mg/dL, respectively. During the mean follow-up period of 39.3±1.0 months, only 2 new cases (10%) of diabetes were identified in exenatide group compared with 13 new cases (32.5%) in control group. An analysis using the Cox proportional hazards model showed that the risk of developing diabetes increased with higher HbA1c (≥6.1%) compared with lower HbA1c (<6.1%); the relative risks (RR) of diabetes were 6.9 times greater. Due to the lack of the case number, we could not show the statistical significance. But the Exenatide showed the possibility of risk reduction (RR: 0.33, 0.95% confidence interval (CI): 0.068 to 1.597, p=0.168).
김신승,김진일,정대영,노현진,신새봄,장유나,김동진,김욱 대한상부위장관ㆍ헬리코박터학회 2016 Korean Journal of Helicobacter Upper Gastrointesti Vol.16 No.3
Treatment of choice for early gastric cancer has changed from curative surgery to endoscopic therapy. And the indications for endoscopic treatment of early gastric cancer are expanded. A 70-year-old man was referred for further management of early gastric cancer. In endoscopy, early gastric cancer was suspected at antrum, greater curvature side of gastric body. Endoscopic submucosal dissection was performed. Histology revealed a 6.9×2.7-cm-sized tubular adenocarcinoma, moderately differentiated type and resection margin was negative. Following endoscopy was performed annually. Histology has changed from chronic inflammation to chronic gastritis with intestinal metaplasia, tubular adenoma with low grade dysplasia, tubular adenoma with high grade dysplasia year by year. Laparoscopic subtotal gastrectomy with lymphadenectomy was performed. Histologic finding showed well differentiated tubular adenocarcinoma confined in mucosal layer without lymph node metastasis. (Korean J Helicobacter Up Gastrointest Res 2016;16:-164)
다지역 사회계정행렬을 이용한 철강산업의 경제적 파급효과 분석
신승진(Seungjin Shin),박동주(Dongjoo Park),김재준(Jaejoon Kim),김찬성(Chansung Kim) 한국철도학회 2013 한국철도학회 학술발표대회논문집 Vol.2013 No.11
본 연구는 철강산업분야의 다지역 사회계정행렬을 작성하고 이를 활용하여 최종수요 변화에 따른 생산유발효과와 지역별 파급효과를 분석하였다. 이를 위하여 철강산업을 중심으로 16개 시도로 구분된 지역산업연관표를 이용하여 다지역 사회계정행렬을 작성하였다. 본 연구는 연구목적에 맞게 기존 지역산업연관표에서 제시하고 있는 168개 산업을 재구성하였으며, 사회계정행렬의 승수분석을 하기 위해 각 계정부문을 내생부문과 외생부문으로 구분하였다. 철강산업분야에서 사회계정행렬을 이용하여 분석한 사례는 전무하며, 본 연구결과는 지역별, 산업별 경제적 파급효과를 측정하는데 있어 유용한 자료로 활용될 것이다. The purpose of this study is to analyze how much the steel industry contributes to national economy by measuring economic effects of the steel industry according to variation of final demand. Existing regional input-output table were reorganized to 168 industries sectors. And a multi-regional Social Accounting Matrix(SAM) for the steel industry was constructed using regional input-output tables. In order to analyze SAM, each accounting was classified to endogenous sector and exogenous sector. The economic impact analysis on the steel industry with SAM was unique in Korea. The results of this paper were useful to measure the impact of economic.
김애정(Kim, Ae-Jung),정경희(Joung, Kyung-Hee),신승미(Shin, Seung-Mee),임희정(Lim, Hee-Jung),조재철(Cho, Jae-Chul) 한국산학기술학회 2010 한국산학기술학회논문지 Vol.11 No.6
본 연구는 쿠키의 제조에 있어 밀가루 함량 400g에 마늘 페이스트 첨가량을 0, 40, 80, 120, 140g으로 달리 하여 쿠키의 품질특성을 측정하였다. 색도분석 결과 밝기를 나타내는 L값과 황색도를 나타내는 b값은 마늘 페이스트 첨가군에 비해 대조군이 높은 경향을 나타내었다. 적색도를 나타내는 a값은 마늘 페이스트 첨가량이 증가할수록 높 아지는 경향을 보였다. 쿠키의 경도는 마늘 페이스트 첨가량이 증가할수록 경도가 낮아지는 것으로 나타났다. 관능평 가 결과 외관, 풍미, 맛, 조직감 및 전반적인 기호도에 관한 항목에서 마늘 페이스트 40g첨가군이 가장 높은 기호도 를 나타내었다. 결과적으로 마늘페이스트 쿠키 제조 시 40g의 마늘 페이스트를 첨가하여 제조한 쿠키의 품질이 가장 우수한 것으로 판단된다. This study investigated the quality characteristics of the cookies with garlic paste. Five different paste concentration levels of 0, 40, 80, 120 and 140g were added to 400g flour to make the cookie. In terms of color, the L-value and b-value of control group was higher than that with the garlic paste added. In the case of the a-value of garlic paste added group was higher than that with the control group. Among the textural characteristics hardness was decreased according to the addition level of garlic paste. For the sensory evaluation, apperance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the cookie with 40g garlic paste added content was shown to have the best quality.
김애정(Kim, Ae-Jung),정경희(Joung, Kyung-Hee),신승미(Shin, Seung-Mee) 한국산학기술학회 2011 한국산학기술학회논문지 Vol.12 No.6
본 연구는 청포묵의 기능성의 높이고자 흑마늘 농축액(0, 5, 10, 15, 20%)을 첨가하여 품질특성을 알아보았 다. 명도(L값)의 경우 흑마늘 농축액 첨가비율이 증가할수록 청포묵의 색이 어두워져서 명도값이 유의적으로 감소되 었다. 적색도(a값)와 황색도(b값)의 경우는 흑마늘 농축액 첨가비율이 증가할수록 유의적으로 증가되었다. 흑마늘 농 축액 첨가량이 증가할수록 경도, 부착성, 검성은 유의적으로 감소한 반면에 부서짐성, 탄성, 씸힘성은 유의적으로 증 가하였다. 흑마늘 청포묵의 맛, 색, 풍미, 물성 및 전체적인 기호도에 있어서 흑마늘 농축액 15%가 첨가된 BG3시료 가 가장 높은 점수를 나타내었다. The principal objective of this study was to evaluate the quality characteristics of black garlic Chungpomook prepared with different 5 levels(0, 5, 10, 15, and 20%) of black garlic extract. We noted that the luminance and Hunter's L value decreased, whereas the a and b values increased. With regard to the mechanical properties of the black garlic Chungpomook samples, the more the score of hardness, adhesiveness and gumminess were significantly decreased. But fractuality, (springness and chewiness increased. In color, taste and overall quality, the score of black garlic Chungpomook with 15%(BG3) black garlic extract was significantly increased than those of the all.