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巨濟地域住民(거제지역주민)의 B型(형) 肝炎(간염) 罹患率(리환률)과 HBsAg 陽性(양성) 兒童(아동) 家族(가족)원의 感染狀態(감염상태)
이상관 ( S K Lee ),송기용 ( G Y Song ),이호원 ( H W Lee ) 대한임상검사과학회 1993 대한임상검사과학회지(KJCLS) Vol.25 No.1
To know the incidence of HBV infection according to age, sex and economic status, 1,992 residents including both adults and children, who living at Koje island from June 1992 to May 1993, were examined for the HBV markers. And then 895 out of total 995 family members of 243 children who had been screened as HBsAg( +) and anti-HBs(-) in 43 and HBsAg(-) and anti-HBs(-) in 200, were also examined for the presence of HBV markers to compare the status of HBV infection between the two groups of family members of HBsAg ( + ) and HBsAg ( - ) children. Among total 1,992 residents, HBsAg( +) and anti-HBs( +) rates was 9.6% and 51.8% respectively. HBsAg( +) rate was 10.1% in male and 9.1% in female and was highest in the age group of 30~39 years and lowest in 0~9 years. The HBsAg( +) rate was higher in low economic class;10.4% than in middle class;9.7 % and high class;8.7%. The HBsAg( +) rate among 167 family members of children who were HBsAg( +) and anti -HBs(-); 50.1% (97 /167) was higher than that of 728 family members of children with HBsAg (-) and anti-HBs(-) children; 1.5% (11/728). The anti-HBs( +) rate was lower in family members of HBV infected children than those of not infected children. According to the family relationships, the HBsAg( +) rates of father, mother, brothers and sisters of HBV infected children were 41.0 %, 40.5%, 56.0% and 38.5% respectively, while those of not-infected control children were 1.5 %, 3.5% none and 1.2% respectively.
최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),이상관(S. K. Lee),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-
This study was undertaken to compare the quality characteristics of restructured dairy beef ham. Dairy beef hams were processed in 5 treatments: T1(50% dairy beef + 25% pork + 25% pork fat), T2(51% dairy beef + 14% dairy beef fat + 20% pork + 15% pork fat), T3(64% dairy beef + 16% dairy beef fat + 15% pork + 5% pork fat), T4(72% dairy beef + 18% dairy beef fat + 10% pork), T5(80% dairy beef + 20% dairy beef fat). In the proximate analysis, T4 was higher in moisture compared to T2(p<0.05). In hunter color, as the dairy beef increased, the lightness reduced, and redness and yellowness increased. In the WHC, T4 was significantly higher than T1 and T2. In texture profile analysis, T4 was the highest in hardness. T3 and T4 were excellent in cohesiveness, springiness and chewiness compared to T5 (p<0.05). In sensory evaluation, T3 was the highest in hardness value among the treatments. Therefore, it was determined that recipes of T3 and T4 were appropriate, when the restructured ham by using non-preferred dairy beef was processed.