http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Teak-Joo Woo (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
-
-
윤주희(Joo Hee Yoon),이상희(Sang Hee Lee),손화정(Hwa Jeong Son),정미영(Mi Young Jeong),김석원(Sok Won Kim),김진우(Jin Woo Kim),한구택(Ku Teak Han),유기성(Ki Sung Ryu) 대한산부인과학회 2002 Obstetrics & Gynecology Science Vol.45 No.8
Pelvic actinomycosis is a chronic, progressive, granulomatous and suppurative disease caused by an anaerobic or microaerobic Gram-positive organism, not fungi. Actinomyces species exhibit branching, filamentous growth and appear in the human skin, oral cavity, gastrointestinal tract. Actinomyces infection in human is relatively rare, however, prolonged use of an intrauterine contraceptive device (IUD) is a well known risk factor of pelvic actinomycosis. Pelvic actinomycosis can mimick pelvic malignancy leading to mutilating surgical excision, and diagnostic problems necessitated a laparotomy in many patients. The pathohistological diagnosis is based on the characteristic microscopic image and specific staining of sulfur granule. Adequate surgical excision and administration of antibiotics show good prognosis. We experienced 2 cases of pelvic actinomycosis with the intestinal obstruction, confirmed pathohistologically after laparotomy.
-
임홍철,이응주,문우남,임인택 대한슬관절학회 1995 대한슬관절학회지 Vol.7 No.2
The authors have performed arthroscopic management in 47 knees of 41 patients with one or more loose bodies in the knee fmm september, 1983 to May, 1995 at Guro hospita1. The results were analyzed from the base of correlations of the gross and microicopic pathology with the clinical history, roentgenogram and surgical fidings. 1. There were 23 males and 18 females and mean age at operation was 23.4 years(ranging from 8 years to 65 years) 2. The loose bodies were visible radiologically in 36 knees, but not visible in eleven. 3. The causes of loose bodies in the knee presented that osteochondritis dissecans of the femoral condyle and patella in 15 knees, the osteochondral fracture. In 11, the meniscus in 5, synovial chondromatosis in 4, osteoarthritis in 5, osteonecrosis in 2, foreign body in one and unidentified was in two. 4. The associated diseases with loose bodies were meniscus injury in 11 knees, lateral discoid tear in 9, osteoarthritis in 8, patel)ar subluxation in 4, and PCL injury in one. 5. The loose bodies observed by arthroscopy were located at intercondylar notch in 11 knees, suprapatellar pouch in 10, anterolateral comparhnent in 8, posteromedial compartment in 7, anteromedial compartment in 3, medial gutter and under the laWral meniscus in each 2 knees and multiple sites in 4. 6. In the 3 knees of osteochondritis dissecans, fixation of loose body was performed with absorbable K- wire and screw, but in most cases, loose bodies were removed. 7. We failed to remove loose bodies in 3 knees, which were located in the posteromedial compartment.
-
올리브유가 첨가된 프레스햄의 저장 중 품질특성에 미치는 영향
이정일,정재두,이진우,하영주,신택순,곽석준,도창희,Lee, Jeong-Ill,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Shin, Teak-Soon,Kwack, Suk-Chun,Do, Chang-Hee 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2
본 연구는 프레스햄의 품질특성에 올리브유 미치는 영향을 조사하고자 하였다. 시험구는 프레스햄에 첨가되는 올리브유의 양에 따라 5개의 시험구를 배치하였다. 대조구는 올리브유를 첨가하지 않고 총 구성분 중 10% 량만큼 등지방을 첨가하였다. 처리구 1은 프레스햄 제조시 첨가되는 돈지방 함량 중 5%를 올리브유로 대체시켰으며, 처리구 2는 10%,처리구 3은 15%,처리구 4는 20%를 올리브유로 대체하여 제조하였다. 제조된 프레스햄은 진공 포장하여 냉장온도($4^{\circ}C$)에서 28일간 저장하면서 실험에 공시하였다. 조단백질과 조지방 함량은 대조구와 올리브유 처리구간에 유의적인 차이가 없었으며, 함유수분과 조회분 함량은 대조구가 올리브유 처리구에 비하여 유의적으로 높은 함량을 보였다(p<0.05). pH는 처리구간의 비교에서 전 저장기간 동안 뚜렷한 경향이 없는 것으로 나타났으며, 저장기간 경과에 따른 변화에서는 전 처리구가 저장 7일째에 가장 높았다가 7일 이후에는 감소하는 경향을 보였다. 육색 변화에서 대조구에 비하여 올리브유 대체 수준이 증가할수록 황색도 값은 증가하고 반면에 적색도 값은 감소하는 경향을 보였다. 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 조직감의 변화에서 대조구와 올리브유 처리구간의 비교에서 유의적인 차이는 인정되었지만 뚜렷한 경향이 없었으며, 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 이상의 결과 프레스햄 제조시 올리브유의 첨가는 이화학적 특성 및 조직감에 영향을 미치지 않으며, 단가불포화지방산 함량을 강화시킨 건강지향적 고급 육제품 생산이 가능하다고 사료된다. The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.
KCI연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
