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정재홍,김혜은,이석구,서정민,Jeong, Jae-Hong,Kim, Hye-Eun,Lee, Suk-Koo,Seo, Jeong-Meen 대한소아외과학회 2008 소아외과 Vol.14 No.2
Children who underwent reparative operations for esophageal atresia (EA) with or without tracheoesophageal fistula (TEF), are confronted with many gastrointestinal or respiratory problems, especially during the early years of life. We reviewed the medical records of 50 patients who underwent repairs of EA with or without TEF at the Division of Pediatric Surgery, Samsung Medical Center, from December 1994 to December 2005. Current status of children was accessed by telephone-interview, but only 27 of them were accessible. Of 50 patients, 3 patients (6 %) were type A, 45 patients (90 %) were type C, and 2 patients (4 %) were type E. The mean interval between primary operation and interview was 5.5 years. The incidences of growth retardation (<10 percentile of height/weight) were 39 % and 21 % during the first 5 years after repairs, respectively. The incidences of dysphagia or gastroesophageal reflux and recurrent respiratory infections were 33 % and 39 %, respectively. However, these problems were likely to improve as the children grew. The incidences of growth retardations (<10 percentile of height/weight) were 11 % and 11 % for the children more than five years postoperative. The incidences of dysphagia or gastroesophageal reflux and recurrent respiratory infections were 22 % and 22 %, respectively. Children with EA with or without TEF are faced with many obstacles. Close observation and adequate treatment for delayed postoperative complications are necessary to improve the quality of life for these children.
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토모테라피 치료 시 Bodyfix System에서 진공압박에 따른 환자 위치잡이오차(Setup errors)의 평가
정재홍,조광환,이정우,김민주,임광채,문성권,김용호,서태석,Jung, Jae-Hong,Cho, Kwang-Hwan,Lee, Jeong-Woo,Kim, Min-Joo,Lim, Kwang-Chae,Moon, Seong-Kwon,Kim, Yong-Ho,Suh, Tae-Suk 한국의학물리학회 2011 의학물리 Vol.22 No.2
본 연구의 목적은 토모테라피(Hi-ArtII, TomoTherapy, USA) 치료 시 Bodyfix system (Medical Intelligence, Ele-kta, Schwabmuchen, Germany)에서 진공압박(Vacuum compression)에 따라 환자 위치잡이오차(Patient's setup-errors)를 평가하고자 하였다. Bodyfix system와 진공압박을 적용한 토모테라피를 이용하여 치료를 시행한 흉복부 환자 21명을 선정하였으며, 모든 환자는 치료 전 촬영된 총 477개의 메가볼테이지 전산화단층촬영(Mega-voltage computed tomography, MVCT)영상을 얻었다. 이를 통하여 확인된 좌우방향(Medial-Lateral direction, ML), 앞뒤방향(Anterior-Posterior direction, AP), 상하방향(Superior-Inferior direction, SI)과 SI중심축 회전각(Rotational angle of SI axis direction, Roll)에 대한 오차를 기록하고, 분석하였다. 세 방향 및 Roll에 대한 상관관계와 진공압박 정도가 다르게 적용된 다섯 그룹에 대하여 setup-errors를 분석하기 위해 각각 Pearson's product-moment coefficient와 One-way ANOVA를 이용하여 통계적으로 분석하였다(p<0.05). 분석결과 Systematic errors의 평균은 AP에서 6.00 mm, 표준편차는 SI에서 5.95 mm로 큰 오차를 보였다. Random errors의 평균은 SI방향에서 4.72 mm로 큰 오차가 발생하였다. 관계분석에서는 상관계수가 ML-Roll과 AP-Vector는 0.485, 0.244이고, SI-Vector에서 관계가 제일 높았다(0.637). 또한, 진공압박 정도가 다르게 적용된 다섯 그룹(Pressure range: 30~70 mbar) 사이의 setup errors를 분석한 결과 ML, SI방향과 Roll에서 모두 p=0.00 (p<0.05)로써 유의한 차이를 보였으며, SI방향에서 진공압박에 따른 오차 평균은 40 mbar과 70 mbar그룹에서 4.78 mm, -0.74 mm였다. 본 연구에서는 진공압박과 setup-errors의 평가를 통계적으로 분석하였으며, 압박 정도에 따라 SI방향에서 setup-errors의 차이를 확인하였다. 최종적으로 setup-errors와 내부장기의 움직임을 고려하자면 Bodyfix system을 이용한 진공압박을 적용시 최소 50 mbar 이상을 사용해야 할 것이다. 본 연구결과를 토대로 진공압박의 정확성과 내부장기 및 종양의 움직임을 정량적으로 분석할 필요가 있다고 판단된다. The aim of this study is to evaluate the patient's setup errors in TomoTherapy (Hi-Art II, TomoTherapy, USA) Bodyfix system (Medical Intelligence, Ele-kta, Schwabmuchen, Germany) pressure in the vacuum compression, depending on and were evaluated. Bodyfix immobilization system and vacuum pressure was compression applied to the patients who received Tomotherapy thoracic and abdominal area, 21 patients were selected and TomoTehpay treatment total 477 of MVCT images were obtained. The translational (medial-lateral: ML, anterior-posterior: AP, superior-inferior: SI directions) and rolling were recorded and analyzed statistically. Using Pearson's product-moment coefficient and One-way ANOVA, the degree of correlation depending on the different vacuum pressure levels were statistically analyzed for setup errors from five groups (p<0.05). The largest average and standard deviation of systematic errors were 6.00, 5.95 mm in the AP and SI directions, respectively. The largest average of random errors were 4.72 mm in the SI directions. The correlation coefficients were 0.485, 0.244, and 0.637 for the ML-Roll, AP-Vector, and SI-Vector, respectively. SI-Vector direction showed the best relationship. In the results of the different degree of vacuum pressure in five groups (Pressure range: 30~70 mbar), the setup errors between the ML, SI in both directions and Roll p=0.00 (p<0.05) were shown significant differences. The average errors of SI direction in the vacuum pressure of 40 mbar and 70 mbar group were 4.78 mm and -0.74 mm, respectively. In this study, the correlation between the vacuum pressure and the setup-errors were statistically analyzed. The fact that setup-errors in SI direction is dependent in vacuum pressure considerly setup-errors and movement of interal organs was identified. Finally, setup-errors, and it, based on the movement of internal organs in Bodyfix system we should apply more than 50 mbar vacuum pressure. Based on the results of this study, it is suggested that accuracy of the vacuum pressure and the quantitative analysis of movement of internal organs and the tumor should be studied.
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Rennin 및 Starter의 첨가(添加)가 대두(大豆)치즈의 제조(製造) 및 숙성(熟成)에 미치는 영향(影響)
정재홍,최우영,Jeong, Jae Hong,Choi, Woo Young 충남대학교 농업과학연구소 1980 Korean Journal of Agricultural Science Vol.7 No.2
대두(大豆) 추출물(抽出物)로부터 대두(大豆)치즈를 제조(製造)하기 위한 최적(最適) 조건(條件)을 검토(檢討)하기 위하여 대두(大豆) 단백질(蛋白質)의 추출(抽出), 응고(凝固) 및 starter의 비교(比較) 시험(試驗) 등(等)을 수행(修行)하였고, 제품(製品)의 기호성(嗜好性) 향상(向上)을 위하여 skim milk와 미생물원(微生物原) 및 송아지원(原)의 rennin을 첨가(添加)한 경우, 숙성(熟成)에 미치는 영향(影響)에 관(關)하여 실험(實驗)하였다. 1. 대두추출(大豆抽出)의 최적조건(最適條件)은 고형물(固形物) 및 단백질(蛋白質) 추출율(抽出率), curd의 수율(收率) 등을 고려(考慮)하여 가수량(加水量) 9배(倍), 추출온도(抽出溫度) $100^{\circ}C$, 추출기간(抽出時間) 10분(分)이었다. 2. 두유(豆乳)의 응고(凝固)를 위하여는 응고제(凝固劑)로서 sodium gluconate가 좋았고 젖산 발효(醱酵)에 의한(依)한 방법(方法)으로 S. thermophilus의 starter 5%의 접종(接種)이 가장 좋았다. 3. 대두(大豆)치즈의 제조(製造) 및 숙성과정(熟成過程)에 미치는 skim milk 및 rennin 첨가(添加)의 영향(影響)은 (1) curd의 형성시간(形成時間)은 rennin을 첨가(添加)하였을때 단축(短縮)되었으며, skim milk와 rennin을 병용(竝用)하였을 때 현저히 단축(短縮)되었고, 공시(供試)한 두 개(個)의 rennin 중(中)에서는 미생물원(微生物原)의 rennet가 송아지원(原)의 것보다 형성(形成)이 늦었다. (2) 수분함량(水分含量)의 변화(變化)에는 큰 영향(影響)을 주지 못하였으며, 제품(製品)의 수분함량(水分含量)은 미생물(微生物) rennet를 첨가(添加)하여 제조(製造)한 치즈에서 높았다. (3) pH의 변화(變化)는 숙성초기(熟成初期)까지 급격(急激)히 저하(低下)되었고 그 이후(以後)에는 저하경향(低下傾向)이 완만(緩慢)하였으며, 미생물(微生物) rennet 첨가(添加)치즈에서 전기간(全期間)을 통(通)하여 낮은 수준(水準)의 pH를 유지(維持)하였다. (4) 세균수(細菌數)는 제조과정중(製造過程中) $10^8cells/g$의 수준(水準)으로 증가(增加)한 다음 숙성기간(熟成期間)에 계속(繼續) 감소(減少)하였고 skim milk를 첨가(添加)하여 제조(製造)한 치즈에서 월등(越等)히 높은 수준(水準)의 세균수(細菌數)가 측정(測定)되었다. (5) 숙성기간중(熟成期間中) 총질소(總窒素)의 함량(含量)은 변화(變化)되지 않았으나 가용성(可溶性) 질소(窒素)는 계속(繼續) 증가(增加)되었으며 이에 따라서 숙성률(熟成率)을 계산(計算)하면 skim milk를 첨가(添加)하여 제조(製造)한 치즈에서 또 rennin 첨가(添加)의 것에서 숙성률(熟成率)이 높았고 미생물원(微生物原)의 rennet 첨가(添加)에서 송아지원(原)의 것보다 높은 숙성률(熟成率)을 보임으로서 skim milk와 미생물(微生物) rennet 첨가(添加) 치즈에서 가장 높은 55%의 숙성률(熟成率)을 나타내었다. This experiment was designed to optimize the process of manufacturing the soybean cheeses and to elucidate the chemical changes during ripening when the chemical changes during ripening when the milk components and enzyme preparations were added to the raw materials. Conditions for extracting soybean protein such as temperature, duration and amount of water added were determined; various coagulaters were compared by checking the curd texture and yield; starters from S. thermophilus, S. lactis MLB and S. cremoris EB-9 were tested as single- or multi-stain combinations; and the effects of skim milk and/or rennins-both microbial and calf origin-addition upon the process of manufacturing and ripening were studied. The results obtained were as follows. 1. optimal conditions for soybean extraction were found to be: temperature $100^{\circ}C$, duration 10 minutes, and amount of water added 9-fold, as considered the extraction rate of solids and proteins, and curd yield. 2. Sodium gluconate was the most effective among the coagulators tested, and 5% of single-strain starter from S. thermophilus was appered to be adequate inoculum for curd formation. 3. The effects of skim milk and/or rennins addition on the process of manufacturing and ripening of soybean cheeses were: 1) The addition of rennins resulted in fast formation of curd, especially with skim milk it was so. And Hansen rennet extracts brought better results in curd formation than Meito rennet extracts did. 2) No significant effect was observed on the changes in moisture content during ripening, however the levels of moisture contents in the products were higher in case of using Meito rennet extracts. 3) Effect on pH changes during ripening was also not significant in general, while levels of pH were decrease markedly during manufacturing and the initial stage of ripening. 4) The levels of bacterial counts were much higher in case of skim milk addition throughtout the ripening period. In general the numbers were reached to approximately $10^8cells/g$ during manufacturing, then decreased gradually to below $10^2cells/g$ in 8 weeks of ripening. 5) The addition of skim milk and/or rennin resulted in higher ripening index, and skim milk plus Meito rennet extracts was appeared to be best combination for the ripening index.
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정재홍(Jaehong Jeong),이상현(Sanghyun Lee),박제근(Je-Geun Park) 한국자기학회 2012 韓國磁氣學會誌 Vol.22 No.3
Having a de Broglie wavelength of a few A with its corresponding energies in the range of a few to a few hundreds meV, neutrons are ideally suited for the studies of structure and dynamics in condensed matter research. Neutron scattering has been developed over the past 60 years or so and become a very mature and established experimental technique in the very broad range of material sciences. In this short introductory article, we have explained its working principles and provided few selected examples of application
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