http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
SrTiO₃첨가에 따른 (x)BaTiO₃-(1-x)SrTiO₃의 유전적, 전기적 특성
정해덕,장동환,김덕근,홍경진,최창주 木浦大學校 工業技術硏究所 1998 工業技術硏究誌 Vol.8 No.-
In this paper, a ferroelectric material BaTiO3 was added to SrTiO3, then (x)BaTiO3-(1-x)SrTiO3(0.7≤x≤1) ceramics were fabricated with stable electrical properties in high voltage. Microstructures and electrical properties were investigated according to mixing conditions of addition material SrTiO3. As a result of the investigation of all experiments, the shrinkage was excellent in 0.9BaTioO3-0.1SrTiO3. The grain size was increased, the curie temperature was shifted low temperature. The 0.9BaTiO3-0.1SrTiO3 was appeared stable property in temperature vs. permittivity. Also, 0.9BaTiO3-0.1SrTiO3 was showed stable dielectric properties at 25~85[C]. V-I properties of specimen were observed in the temperature range of 21~143[C], were divided into three regions. the region I below 10[kV/cm] was shown Ohmic conduction, the region II from 10 to 30[kV/cm] was explained by the poole-Frenkel emission theory and the region III above 30[kV/cm] was analysed by the tunneling effect.
여성호르몬 대체요법후 체중변화와 베타3 아드레날린 수용체 유전자형의 연관성에 관한 연구
이기호,김상만,이득주,최희정,한인권 대한비만학회 2003 The Korean journal of obesity Vol.12 No.3
연구배경: 폐경 전후에서의 체중 증가와 여성호르몬과의 연관성이 지속적으로 논의되어왔다 교감 신경계는 지방대사를 촉진하여 대사적 열생산을 증가시키는 작용을 가지고 있으므로 이와 관련하여 베타3아드레날린 수용체의 유전자형이 폐경여성에서 여성호르몬 대체요법 이후의 체중증가와 연관이 있는지를 밝히고자 본 연구를 시행하였다. 방법: 1995년부터 2002년 5월까지 삼성제일병윈 비만클리닉 및 갱년기 클리닉에 방문하여 여성 호르몬 대체요법을 시행 받았으며, 폐경에 관련한 과거력, 여성 호르몬 투여 전후의 체중, 체질량 지수에 대한 자료를 확보할 수 있곤, 베타3 아드레날린 수용체 유전자의 다형성을 분석한 92명을 최종 연구 대상자로 하였다. 결과: 베타3 아드레날린 수용체 유전자 다형성 분포는 Trp64Trp형 39.1%, Trp64Arg형 25.0%,Arg64Arg형 34.8%,로 나타났다 여성호르몬 투여 전 체중의 평균은 61.07±7.06이었으며, 여성 호르몬대체요법 후 체중 변화의 평균은 1.28±3.20 증가로 나타났으나, 통계적으로 유의하지 않았다 β3 아드레날린 수용체 유전자 아형에 따른 체중의 평균 변화는 Trp64Trp형에서 1.86±2.94 증가, Trp64Arg형 0.74±2.97 증가, Arg64Arg형 1,00±3.61 증가로 나타났으나 이들 모두 통계적 유의성은 없었으며, 세 아형간의 변화량도 유의하지 않았다. 결론: 폐경여성에서 여성호르몬 대체요법 후 체중이 증가하였으나 통계적으로 유의하지 않았으며, β3아드레날린 수용체 유전자 아형에 따른 차이를 관찰할 수 없었다. Background: The study results to determine the relationship between postmenopausal estrogen use and weight gain have not been consistent. Genetic studies have reported the association of BMI with the beta3-adrenergic receptor gene polymorhism. This study as designed to indentify association of beta3-adrenergic receptor gene polymorhism with weight gain related to HRT in postmenopausal women. Methods: 192 postmenopausal women at a general hospital, Bariatric and climacteric clinic have been collected. Subtypes of beta3 adrenergic receptors were measured and physical, anthropomeric data including body fat and BMI was obtained before and after HRT. Results: Arg/Arg group was 34.8%, Trp/Arg group was 25.0%, Trp/Trp group was 39.1%. Mean weight gain in 192 postmenopausal women was 1.28±3.20 kg and the percent changes in weight gain between initial and final point was 2.32±5.66% but these resulst had no statistical significance (p>0.05). Weight gain(%) were 2.24%(95% C.I 0.35~4.13) in Arg/Arg group, 1.08%(-1.17~3.29) in Trp/Arg group and 3.18%(1.49~4.92) in Trp/Trp, but these results did not show statistical significance(F=1.13, p=0.03). Conclusion: Polymorphism of beta3 adrenergic receptor gene was not associated with weight gain after HRT in postmenopausal women. From these results, we may conclude that polymorhism of beta3 adrenergic receptor may not be the predicting factor to understand the weight gain after HRT in postmenopausal women.
위궤양 질환에서 99mTC - Sucralfate 스캔의 진단적 가치
최덕주(Duck Joo Choi),장대환(Dae Hwan Jang),이은주(Eun Joo Lee),이범우(Bum Woo Lee),김학산(Hak San Kim),김종순(Chong Soon Kim),박경배(Kyung Pae Park),박원(Won Park) 대한내과학회 1988 대한내과학회지 Vol.35 No.3
N/A Sucralfate is an effective medication for the treatment of gastroduodenal uleers, and techeetium-99m labeled sucralfate has been found to adhere to ulcers. In this study, we examined the diagnostic usefulness of radionuclide imaging for detecting gastric ulcers by means of sucralfate labeled with technetium-99m in vitro or in vivo. Gastroscopic findings were compared in all 44 pateints, including 16 gastic ulcer patients. Of the 44 humans studied, 8 gave true-positive, 8 gave false-negative, 28 gave true-negative and 0 gave false-positive results. Of 9 cases of endoscopically active stage gastric ulcer, all but one showed positive findings. The sensitivity of the scan was 50% and the specificity was 100% for the detection of gastric ulcers, Thus, the TUMI (Tagged Ulcer-avid Material Imaging) scan may have been useful for detecting only the active stage of gastric ulcer in this study.
최덕주 ( Duck Joo Choi ),신정혜 ( Jung Hye Shin ),이수정 ( Soo Jung Lee ),이현지 ( Hyun Ji Lee ),권오천 ( O Chen Kwon ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.3
The quality characteristics of cookies between fresh shredded garlic(FSG) and heat-treated(150℃, 5 min) shredded garlic (HT-SG) were comparatively analyzed based on different content additions. The levels investigated were 0, 0.5, 1, 2, 4 and 6% for both shredded garlics. Dough pH was lower in the FSG-added cookies than in the HT-SG-added cookies. The spread factor decreased with the addition of shredded garlic compared to the control(10.63±0.57), but differences were insignificant within each group. Cookies hardness was highest at 2% garlic content, and it was higher for HT-SG than FSG. Compared to the measured L-value of the control, the L-values of the test samples decreased with increasing garlic contents. With increasing garlic contents, the a-value increased, but the b-value remained mostly unchanged, with less significant difference compared to the control. The color of the HT-SG group tended to be brown as the garlic content increased. The degree of browning was more pronounced for HT-SG than FSG. Surface cracking of the cookies tended to be higher in the FSG samples than in HT-SG. Compared to the control, garlic taste and flavor increased remarkably with increasing garlic content, and they were stronger for the FSG cookies. The overall acceptability of HT-SG was relatively high, and it was highest for the HT-SG cookies with a 0.5~2% garlic contents than for the control cookies.
포장방법 차이에 따른 신선편이 슬라이스 더덕의 저장 중 품질 변화
최덕주 ( Duck Joo Choi ),이윤정 ( Yun Jung Lee ),김윤경 ( Youn Kyeong Kim ),김문호 ( Mun Ho Kim ),최소례 ( So Rye Choi ),박인선 ( In Seon Park ),차완수 ( Hwan Soo Cha ),윤예리 ( Aye Ree Youn ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5
In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at 7℃were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and 6.8 °Brix, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.
세척방법에 따른 신선편이 슬라이스 더덕의 저장 중 품질 특성 변화
최덕주(Duck Joo Choi),이윤정(Yun Jung Lee),김윤경(Youn Kyeong Kim),김문호(Mun Ho Kim),최소례(So Rye Choi),차환수(Hwan Soo Cha),윤예리(Aye Ree Youn) 한국식품저장유통학회 2013 한국식품저장유통학회지 Vol.20 No.6
There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at 10℃ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.