휴대폰 카메라용 자동초점 구동기의 충격해석

이성민,김봉석,송준호,이수훈,이혜진,이문구,송준엽,이창우 한국공작기계학회 2008 한국공작기계학회 춘계학술대회논문집 Vol.2008 No.-

Recently, the robustness against daily impact is important according to portablization and downsizing of mobile electronics. Especially, almost parts of cellular phone should undergo drop test when they fall 1.5 m above ground. This test simulates the case when cellular phone slips through user's fingers while he is talking on the phone. This paper studies a drop test of auto focusing (AF) actuator for camera module in cellular phone. This component is composed of voice coil motor (VCM) as an actuator and leaf spring as a guide and suspension. The leaf spring's deformation is essential for the test because its permanent distortion disables the focusing, and then, a high quality photograph cannot be obtained. Up to now the drop test has been carried out after fabricating real AF actuator. We propose a dropt test model which simulates the drop test based on finite element analysis. This model makes us enable investigate the stress acting on the clamping and curved parts of leaf spring. Stress over Von Mises criterion lets the spring deformed permanently, and then AF actuator malfunctioned, It helps us to design and modify AF actuator without manufacturing the real product. And also, it saves the time and cost for the development of new products.

중환자에서 동맥혈 가스분석 횟수와 그로인한 실혈량에 대한 연구

이석열,전철우,정영수,오희숙,마분란,이정미,정혜영,이만복,이길노 순천향의학연구소;Soonchunhyang Medical Research Institute 2000 Journal of Soonchunhyang Medical Science Vol.6 No.1

Background : Arterial blood gas analysis is the most comon exam in intensive care unit. In this study, the frequency of blood gas analysis and the amount of blood loss after Blood Gas Analysis in Intensive Care Unit were observed. Methods : From November 1999 to February 2000, 115 patients admitted to intensive care unit at Soonchunhyang university Kumi hospital were studied prospectively for the frequency of blood gas analysis and the amount of blood loss after blood gas analysis in Intensive Care Unit. Results : The mean value of frequency of blood gas analysis was 6.41±6.49 and the mean value of amount of blood loss after blood gas analysis was 0.78ml. This was lower than that of other foreign reports. The patients with ventilator therapy above 24 hours showed higher frequency of blood gas analysis than that of not applied ventilator patients. Pulse oxymetry was applied to all patients and the frequency of blood gas analysis was decreased due to the use of strict pulse oxymetry. Conclusion : Doctors and nurses in intensive care unit keep in mind that adequate blood sampling is needed for the decrease of blood loss. Education and protocol for the decrease of blood loss after arterial blood gas analysis may be necessary.

발신번호 확인 서비스 개발

윤혜숙(Yoon Hye_Suk),황우근(Hwang Woo_Geun),김진수(Kim Jin_Soo),이상일(Lee Sang_Il) 대한전자공학회 1992 대한전자공학회 학술대회 Vol.1992 No.6

Pneumatosis intestinalis and portal venous gas secondary to gefitinib therapy for Lung adenocarcinoma

( Joo Young Lee1 ),( Hye-suk Han ),( Sung-nam Lim ),( Young Kwang Shim ),( Yong Hyeok Choi ),( Ok-jun Lee ),( Ki Hyeong Lee1 ),( Seung Taik Kim ) 대한내과학회 2011 대한내과학회 추계학술대회 Vol.2011 No.-

한국비서자격시험의 개선점과 비교연구

남자현,이미정,이미영,이아영,정해금,최유정,이미숙,전인선,정혜림 이화여자대학교 법정대학 비서학과 1997 비서학연구 Vol.- No.17

알로에를 첨가한 베이글의 물리화학적 특성

이혜양,서석출 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.3

이 연구는 알로에가 첨가된 베이글의 물리화학적 특성을 조사하기 위해서 실시되었다. 관능검사 결과 알로에를 밀가루 무게의 1%보다 많이 첨가할 시 패널요원은 유의적으로 쓴맛을 느끼는 것으로 나타나서, 제품에 1% 이하의 알로에 첨가가 바람직한 것으로 나타났다. 밀가루의 이화학 검사 결과 알로에를 1%까지 첨가함에 따라서 반죽의 회분 함량은 점차적으로 증가했지만, 베이글 제품의 부피에는 영향이 없었다. 알로에를 첨가할 시, 제품의 물리화학적 특성 변화는 다음과 같다. Farinograph 결과 특히 가스 안정성이 높아지는 것으로 나타났다. 연화도가 감소한다는 것은 반죽의 물성이 증가한다는 의미인데, 이는 반죽이 탄력성이 있고 제빵성이 좋아진다고 해석할 수 있다. 그러나 Extensograph 결과 반죽의 신장도가 감소하는 것으로 나타났는데, 이는 발효시간을 늘리면 극복할 수 있겠다. Viscograph 결과 최고 점도가 감소하였는데, 이는 굽는 시간을 늘려줌으로써 개선할 수 있겠다. 이상의 결과, 알로에를 1%까지 첨가한 베이글은 알로에의 건강효과를 부여하며, 반죽의 가스 안정성을 높여 제빵성을 향상시키는 것으로 나타났다. This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. Freeze dried aloe powder (0, 1%, 0.5%, 1!) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples (0.1~, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follow: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each . 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.

발달장애인의 건강 관련 국내 연구동향 및 향후 연구과제 고찰

이숙향,안혜신,정정은,김건화 이화여자대학교 특수교육연구소 2021 특수교육 Vol.20 No.2

연구목적: 장애인의 건강은 삶의 질의 주요 지표이자 기본적인 권리로서 더욱 강조되고 있다. 본 연구에서는 발달장애인의 건강 관련 국내 연구의 동향을 살펴보고 이를 바탕으로 향후 연구과제를 모색하고자 한다. 연구방법: 이를 위해 2000년 이후 국내에서 발표된 발달장애인의 건강 관련 논문 총 52편을 선정하여 연구주제 및 관련 세부 변인에 대해 심층 분석을 실시하였다. 연구결과: 연구주제에 따른 분석 결과 관련 연구는 크게 건강 관련 실태 및 관련 요인 간 관계, 건강 관련 쟁점 및 지원 방안, 건강 관련 프로그램 및 중재 효과로 나누어졌다. 각 연구 주제에 따른 세부 변인별 분석 결과 국내 발달장애 연구는 2014년에 가장 많은 연구가 이루어졌고, 실험연구가 가장 큰 비중을 차지하였으며 장애인당사자를 대상으로 한 연구가 가장 많은 것으로 나타났다. 한편 건강 관련 중재 프로그램의 특성 및 효과를 분석한 결과 대부분의 중재가 신체운동 프로그램에 편중되어 있어 전반적인 건강교육에 대한 연구가 부족한 것으로 나타났다. 결론: 이와 같은 결과를 토대로 1) 연구주제의 다양화와 건강교육 및 중재 연구의 활성화, 2) 지속적인 건강관리 및 지원을 위한 연구대상의 확대, 3) 연구결과의 심층적 이해를 위한 연구방법의 다양화, 4) 다각적 중재 효과 검증을 위한 종속변인의 다양화 측면에서 발달장애인 건강 관련 향후 연구과제에 대한 논의 및 제언이 제시되었다. Purpose: The health of people with disabilities has been emphasized as a major indicator of the quality of life and a basic human right. The purpose of this study is to review research trends regarding the health of people with disabilities and explore future research directions based on the trends. Method: A total of 52 articles regarding the health of people with developmental disabilities, which were published since 2000, were analyzed by the research topic and other sub-variables. Results: As a result of the analysis, the research topics were divided into (a) current situations regarding health and relationship between health and other variables, (b) issues and supports regarding health, and (c) health intervention program and effects. In terms of analysis of other variables across the research topics, most of the researches were conducted in 2014 and most of the studies were experimental researches targeting individuals with disabilities. Also, most of the health intervention programs focused on promoting physical health and there were relatively a few researches regarding overall health education. Conclusion: Based on the results, the following implications and directions for future research were suggested: (a) diversifying research topics and activating research regarding health education or intervention, (b) extending research participants for ongoing health care and supports, (c) diversifying research methods for an in-depth understanding of research results, and (d) using various dependent variables for verifying the intervention effects in multiple aspects.

쌀가루 첨가 크림수프의 관능적 특성

이숙영,정청송,윤혜현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

The sensory characteristics of cream soup containing 0, 25, 50, 75 and lOO% rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on ths sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, and softness. The overall acceptance was the highest in the cream soup with 75% and 100% rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

Column-Switching HPLC法을 利用한 血淸中의 Ciprofloxacin의 定量法에 관한 硏究

李允中,李惠淑,禹炳虎 성균관대학교 약학연구소 1990 成均藥硏論文集 Vol.2 No.1

Abstracts-A small precolumn(40×2 mm, i.d.) packed with Amberlite XAD-7 facilitates the determination of ciprofloxacin in serum by permitting direct injection of relatively small volume(100㎕) of diluted serum. A pH 7.0 phosphate buffer washes out the serum components and acetonitrile: methanol: 5 mM tetrabutylammonium bromide(pH 2.0) (10 : 5 : 85, v/v) subsequently elutes the drug from the precolumn through the analytical column. This method showed high precision with good sensitivity and speed, and a detection limit of 0.1㎍/㎖. The total analysis time per sample was less than 15 min, and the mean coefficients of variation of intra- and inter-assay were both less than 4.8%. The method has been successfully applied to serum samples from human volunteers receiving oral administration of ciprofloxacin.

장천공이 발생한 비장티푸스성 D군 살모넬라 장열 1례

이진호,허진국,나종천,김의석,이혜경,신보문,김석호,고행일 대한감염학회 2004 감염과 화학요법 Vol.36 No.4

비장티푸스 살모넬라증에 의한 장열과 장천공은 매우 드물다 저자들은 방어기전의 손상이 없는 건강한 성인에서 비장티푸스성 D군 살모넬라 장열에 동반된 장천공이 발생한 예를 경험하였기에 문헌 고찰과 함께 보고하는 바이다. The case of enteric fever and bowel perforation caused by nontyphoidal Salmonella spp. is extremely rare. We report a case of a 28-year-old man who suffered from enteric fever with complicated a small bowel perforation, which is a known complication of S. typhi and S. paratyphi infections. The culprit later proved to be nontyphoidal group D Salmonella spp. in our case.