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성준현,최세훈,김현배,이규한,한창수,지영훈,신동빈,황승훈,윤덕원,장혜연,김미정 대한재활의학회 2017 Annals of Rehabilitation Medicine Vol.41 No.2
Objective To investigate the clinical feasibility of a newly developed, portable, gait assistive robot (WA-H, ‘walking assist for hemiplegia’) for improving the balance function of patients with stroke-induced hemiplegia. Methods Thirteen patients underwent 12 weeks of gait training on the treadmill while wearing WA-H for 30 minutes per day, 4 days a week. Patients’ balance function was evaluated by the Berg Balance Scale (BBS), Fugl- Meyer Assessment Scale (FMAS), Timed Up and Go Test (TUGT), and Short Physical Performance Battery (SPPB) before and after 6 and 12 weeks of training. Results There were no serious complications or clinical difficulties during gait training with WA-H. In three categories of BBS, TUGT, and the balance scale of SPPB, there was a statistically significant improvement at the 6th week and 12th week of gait training with WA-H. In the subscale of balance function of FMAS, there was statistically significant improvement only at the 12th week. Conclusion Gait training using WA-H demonstrated a beneficial effect on balance function in patients with hemiplegia without a safety issue.
성준현,이영자 한국포장학회 2006 한국포장학회지 Vol.12 No.1
합성수지의 식품 포장용 사용 적합성을 판단하기 위한 가장 기본적인 평가항목인 총이행량에 대한 유럽연합의 법규들을 살펴보았다. 유럽연합은 Council Directive에서 총이행량 실험에 필요한 모사용매의 종류, 용출 온도 및 시간을 각각 규정하고, 이들 세가지 조건을 조합하여 용출 실험하도록 하고 있으며, 이러한 조건들은 실제 접촉하는 식품의 종류 및 사용조건에 따라 비교적 자세히 세분화되어 있음을 알 수 있다. 그러나 지방성 식품 포장재에 대한 일부 실험 방법의 경우, 현실적으로 시간과 노력이 많이 들고 오차가 크다는 단점이 있어, 이를 대체할 수 있는 실험조건을 별도로 설정하고 있다. 또한 식품의 종류에 따라 reduction factor를 도입함으로써 지방성 식품 모사용매를 사용할 경우 과장될 수 있는 용출결과를 별도로 보정하도록 하고 있다. The EU regulation of overall migration which is the cornerstone of the limitation to ensure that plastic materials and articles intended to contact with foodstuffs are fit for the intended application, was reviewed. In Council Directives, it was established in detail what simulants, contact times and temperatures are to be used in migration tests performed under standardized conditions. In some cases, conventional conditions for substitution test was provided, because of technical reasons. Moreover, a reduction factor ranging from 2~5 may be applied depending on the foods, because olive oil which is simulant for fatty foods, is severe solvent compared with most fatty food.