화병 임상진료지침 III. (화병의 진단과 평가)

정인철,최우창,이상룡,Jung, In Chul,Choi, Woo Chang,Lee, Sang Ryong 대한한방신경정신과학회 2013 동의신경정신과학회지 Vol.24 No.suppl1

Objectives : The purpose of this guideline is to show the evidence-based guidelines of diagnosis and evaluation of Hwabyung by the synthesis and organization of existing research contents. Methods : We investigated the existing research on the concept of Hwabyung. Further, we investigated the diagnostic tools, self-diagnostic method, symptoms assessment tools, oriental medical diagnostic methods, treatment evaluation tools and other testing methods of Hwabyung. Results : There was a Hwabyung diagnostic interview schedule (HIBDS) in the standardized measure for the diagnosis of Hwabyung. In the symptoms assessment tools of Hwabyung, there was a self-report measurement tool of Hwabyung and measurement tool of Hwabyung to be evaluated by the interviewer. In the oriental medical diagnostic method, there was an instrument of pattern identification for Hwabyung. In the treatment assessment tool, there was an instrument of oriental medical evaluation for Hwabyung. In addition, MMPI, SCL-90R, Zung's self-rating anxiety scale (SAS), Zung's self-rating depression scale (SDS), State-Trait Anger Expression Inventory (STAXI) and etc. can be used for the diagnosis and assessment of Hwabyung. Conclusions : We expect 'Clinical Guidelines for the Treatment of Hwabyung' to be useful for the diagnosis and assessment of Hwabyung.

원전기기의 인코넬 오브레이 용접

정인철,심덕남,변진귀,Jung, In-Chul,Shim, Deog-Nam,Byun, Jin-Gui 대한용접접합학회 2009 대한용접·접합학회지 Vol.27 No.2

수세기를 통한 순열과 조합의 이해

정인철,Jung, In-Chul 영남수학회 2009 East Asian mathematical journal Vol.25 No.3

Permutation and combination are the part of mathematics which can be introduced the pliability and diversity of thought. In prior studies of permutation and combination, there treated difficulties of learning, strategy of problem solving, and errors that students might come up with. This paper provides the method so that meaningful teaching and learning might occur through the systematic approach of permutation and combination. But there were little prior studies treated counting numbers that basic of mathematics' action. Therefore this paper tries to help the understanding of permutation and combination with the process of changing from informal knowledge to formal knowledge.

가열 돈육 Patty의 이화학적 및 관능적 특성에 영향을 미치는 적포도주의 첨가 효과

정인철,윤동화,박경숙,이경수,문윤희,Jung, In-Chul,Youn, Dong-Hwa,Park, Kyung-Sook,Lee, Kyung-Soo,Moon, Yoon-Hee 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

튀김 닭고기 가슴살의 품질에 영향을 미치는 초음파 주사 효과

정인철,문윤희,박경숙,윤동화,Jung In-Chul,Moon Yoon-Hee,Park Kyung-Sook,Youn Dong-Hwa 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2

This study was carried out to investigate the effect of ultrasonic wave scanning on the quality of fried chicken breast. The ultrasonic wave scanning time was 0(US-0), 3(US-3), 7(US-7) and 10(US-10) minutes, no respective comparison here. The moisture of raw breast was higher than that of flied chicken, while the crude protein, fat and ash of fried chicken were higher than those of raw breast(p<0.05). The moisture content was influenced by the ultrasonic waves scanning, but the crude protein, fat and ash were not. The $L^*$(lightness) and $b^*$(yellowness) values of fried chicken were higher than those of raw breast but the $a^*$(redness) value of raw breast was higher than that of fried chicken. The $L^*$ value was lowest in US-0, while the $a^*$ value was not significantly different and the $b^*$ value was lowest in US-7 among the fried chicken samples(p<0.05). The fried chicken was not influenced by the ultrasonic wave scanning, indicating that the longer scanning time increased the water holding capacity. The pH ranged from 6.54 to 6.93, and the calorie of fried was higher than that of raw breast, but was not influenced by the ultrasonic wave scanning time. The VBN content ranged from 8.73 to 12.3 mg%. The TBARS value of raw breast was lower than that of flied chicken and was not influenced by the ultrasonic wave scanning time. Total amino acid was highest in raw breast and lowest in US-3(p<0.05). The taste, texture and juiciness were superior with increasing scanning time, but flavor and Palatability were not significantly different among the fried chicken samples(p<0.05).

감귤 껍질을 급여한 돈육의 물리화학적 특성 및 기호성

정인철,박경숙,양태익,문윤희,양승주,윤동화,Jung In-Chul,Park Kyung-Sook,Yang Tae-Ik,Moon Yoon-Hee,Yang Seung-Joo,Youn Dong-Hwa 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed tangerine-peels. The samples consisted of the pork loin from pigs not fed with tangerine-peel (control), the pork loin fed with 3% and 5% tangerine-peel during growing and finishing period (TP-1), and fed with 6% and 10% tangerine-peel during growing and finishing period (TP-2) there is no respective comparison here. The pH, VBN content TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, TBARS value, surface color, water holding capacity and loss degree were not different among the samples, but the VBN content and bacterial counts of TP-1 and TP-2 were significantly lower than those of the control (p<0.05). The hardness, springiness, cohesiveness, gumminess and chewiness, taste, aroma, tenderness and juiciness were not different among the samples, but the shear force value and palatability of TP-1 were the highest among the samples (p<0.05).

도살체중이 돈육의 부위별 품질 및 기호성에 미치는 영향

정인철,박경숙,문윤희,Jung In-Chul,Park Kyung-Sook,Moon Yoon-Hee 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.1

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

포도주가 함유된 돈육 패티의 품질 및 기호성

정인철,윤동화,문윤희,Jung, In-Chul,Youn, Dong-Hwa,Moon, Yoon-Hee 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.3

본 연구는 포도주의 첨가가 돈육 patty의 품질 및 기호성에 미치는 영향을 규명하기 위하여 제조과정에 포도주를 첨가하지 않은 돈육 patty(대조구), 포도주를 1% 첨가한 돈육 patty(WP-1), 포도주를 3% 첨가한 돈육 patty(WP-2) 그리고 포도주를 5% 첨가한 돈육 patty(WP-3) 등 네 종류의 돈육 patty를 제조하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. 돈육 patty의 $L^*$ 및 $b^*$값은 대조구가 포도주 첨가구보다 유의하게 높았다(p<0.05). 그리고 열량, 보수력, VBN 함량 및 총균수는 시료들 사이에 차이가 없었으나 pH 및 TBARS값은 WP-2 및 WP-3이 대조구 및 WP-1보다 유의하게 낮았다(p<0.05). 총아미노산 함량은 대조구, WP-1, WP-2 및 WP-3이 각각 18.29, 17.83, 17.85 및 17.37%로 시료들 사이에 유의한 차이가 없었다. 지방산 조성은 시료들 사이에 유의한 차이가 없었으며, 포화지방산은 palmitic acid가 가장 많았고, 불포화지방산은 oleic acid가 가장 많았다. 가열 돈육 patty의 풍미, 조직감 및 다즙성은 시료들 사이에 유의한 차이가 없었지만, 맛과 종합적인 기호성은 WP-2 및 WP-3이 대조구 및 WP-1보다 우수하였다. This study was carried out to investigate the effects of adding wine on the quality and palatability of pork patties. Pork patties were prepared by four types: pork patty without wine (control), pork patty containing wine 1% (WP-1), pork patty containing wine 3% (WP-2), and pork patty containing wine 5% (WP-3). Moisture, crude protein, crude fat, crude ash, Hunter's $a^*$ value, calorie, water holding capacity, VBN content, total bacterial counts, amino acid composition, fatty acid composition, flavor, texture, and juiciness were not significantly different among the pork patties. The $L^*\;and\;b^*$ values of the control patty was higher than those of the WP-1, WP-2, and WP-3 (p<0.05). The pH and TBARS value of the WP-2 and WP-3 were lower than those of the control patty and WP-1 (p<0.05). The total amino acid content of the control patty, WP-1, WP-2, and WP-3 were 18.29, 17.83, 17.85, and 17.37%, respectively. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant unsaturated fatty acid in the four groups. The taste and palatability of the WP-2 and WP-3 were superior to the control patty and WP-1 (p<0.05).

건조 감귤부산물을 급여한 제주도 재래돼지의 품질

정인철,문윤희,양승주,Jung, In-Chul,Moon, Yoon-Hee,Yang, Seung-Joo 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.2

The purpose of the study was to investigate the quality characteristics of Jeju island's indigenous pork fed with citrus byproducts. Samples were the Jeju island's indigenous pork loin without citrus byproduct (JNP-0) and the Jeju island's indigenous pork loin fed with 8% and 15% citrus byproducts during growing and fattening periods (JNP-1). The pH, VBN content, bacterial counts, L* value, frozen loss, thawing loss, water boiling loss, hardness, springiness, cohesiveness, chewiness, and shear force value were not significantly different between JNP-0 and JNP-1 (p<0.05). The TBARS, a* value, b* value, water holding capacity, and pan boiling loss of JNP-0 were significantly higher than those of JNP-1 (p<0.05), but the gumminess of JNP-1 was significantly higher than that of JNP-0 (p<0.05). For sensory characteristics, taste, flavor, juiciness, and palatability were not significantly different between JNP-0 and JNP-1, but tenderness of JNP-1 was sig-nificantly higher than that of JNP-0 (p<0.05). 본 연구는 대량으로 폐기되고 있는 밀감 부산물을 제주 재래돼지에게 급여하여 폐기물의 활용 가능성을 검토하고 밀감 부산물이 제주 재래돼지의 품질 및 관능특성에 미치는 영향을 규명하기 위하여 실시하였다. 돼지고기는 밀감 부산물을 급여하지 않은 제주도 재래돼지 등심부위(JNP-0) 및 밀감 부산물을 육성기에 8% 급여한 후 비육기에 15% 급여한 등심부위를 대상으로 품질 및 관능특성을 실험하였다. 그 결과 pH, VBN 함량 및 일반세균수는 시료들 사이에 유의한 차이가 없었으나 TBARS 값은 감귤 부산물을 급여한 돼지고기(0.149 mg MA/kg)가 급여하지 않은 돼지고기(0.209 mg MA/kg)보다 유의하게 낮았다(p<0.05). 표면색도 중에서 L*값은 시료 사이에 유의한 차이가 없었지만 a* 및 b*값은 JNP-0가 JNP-1보다 유의하게 높았다(p<0.05). 보수력 및 팬 가열감량은 JNP-0가 JNP-1보다 유의하게 높았으며(p<0.05), 동결감량, 해동감량, 열탕 가열감량은 시료 사이에 차이가 없었다. 기계적 물성에서 경도, 탄성, 응집성, 씹힘성 및 전단력은 차이가 없었으나 뭉침성은 JNP-1이 JNP-0보다 높았다(p<0.05). 돼지고기의 맛, 풍미, 다즙성 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었지만, 연도는 JNP-1이 JNP-0보다 유의하게 우수하였다(p<0.05).

대형 전자빔 용접장치의 적용사례 고찰

정인철,Jung, In-Chul 대한용접접합학회 2006 대한용접·접합학회지 Vol.24 No.1