http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
악성 질 흑색종 광범위 국소 질 및 직장 절제술의 시도
서명덕(Myeong Deok Seo),이영희(Young Hee Lee),정소용(So Yong Jung),이종민(Jong Min Lee),박찬용(Chan Yong Park),최유덕(Yu Duk Choi),조현이(Hyun I Cho) 대한산부인과학회 1999 Obstetrics & Gynecology Science Vol.42 No.8
Primary malignant melanoma of the vagina is an exceedingly rare entity, accounting for about 3% of all primary vagina1 malignant tumors and 0.3% of all melanoma. The overall 5-year survival in patients with primary vaginal melanoma is notoriously poor, estimated to be between 13% and 19%. A case of primary malignant melanoma of the vagina treated with the wide local excision of vagina and rectum was presented with a brief review of literature.
오광식,조현덕,김진섭,이용현,이종현,이정희,박세일,Oh, Kwang-Sik,Cho, Hyun-Duk,Kim, Jin-Sup,Lee, Yong-Hyun,Lee, Jong-Hyun,Lee, Jung-Hee,Park, Se-Il 대한전자공학회 2000 電子工學會論文誌-SD (Semiconductor and devices) Vol.37 No.2
Uncooled metallic thin-film thermopile infrared detectors have been fabricated, and the figures of merit for the detectors were examined. The hot junctions of a thermopile were prepared on a $Si_{3}N_{4}/SiO_{2}/Si_{3}N_{4}$-membrane which acts as a thermal isolation layer, the cold junctions on the membrane supported with the silicon rim which functions as a heat sink, and Au-black was used as an infrared absorber. Infrared absorbance of Au-black, which strongly depends on the chamber pressure during Au-evaporation and its mass per area, was found to be about 90 % in the wavelength range from 3${\mu}{\textrm}{m}$ to 14${\mu}{\textrm}{m}$. Voltage responsivity, noise equivalent power, and specific detectivity of Bi-Sb thermopile infrared detector at 5 Hz-chopping frequency were about 10.5V/W, 2.3 nW/Hz$^{1/2}$, 및 $1.9\times10^{7}$ cm.Hz$^{1/2}$/w at room temperature in air, respectively. 열전퇴의 고온 접합부가 Si/sub 3/N/sub 4//SiO/sub 2//Si/sub 3/N/sub 4/ 멤브레인에 의해 실리콘 기판으로부터 열차단되고, 열전퇴의 저온 접합부는 방열판 역할을 하는 실리콘 림(rim)에 의해 지지되는 멤브레인위에 놓여지며, Au-black이 적외선 흡수체로 사용되는 비냉각 금속 박막형 열전퇴 적외선 검지기를 제작하고, 적외선 검지기의 성능지수에 대해 논의하였다. 3∼14㎛의 파장범위에서 Au-black의 적외선 흡수도는 대개 90%정도였고, Au 증발시의 챔버압력 및 증착된 Au-black의 단위면적당 질량에 크게 의존하였다. 쵸핑 주파수가 5 Hz일 때 Bi-Sb 열전퇴 적외선 검지기의 전압 감응도, 잡음등가전력 및 비검지도는 실온의 공기중에서 각각 약 10.5V/W, 2.3 ㎻/㎐½, 및 1.9×10/sup 7/㎝·㎐½/w였다.
효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 4. 정어리 전어체를 이용한 어장유의 냄새 성분
배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5
Volatile components of whole sardine sauce which was prepared with $7\%$ of complex enzyme-2000($2.18{\cdot}10^4\;U/g solid$), mixed with $6\%$ of invert sugar and heated at $90^{\circ}C$ for 2 hours were compared with those of without invert sugar. Thirty seven kinds were identified from the whole volatile components of hydrolysate heated without invert sugar and fourty three kinds were identified from the hydrolysate heated with $6\%$ of invert sugar. Amines were not detected from the whole volatile components of the chopped whole sardine hydrolysate. Considerable amount of 2,3-dihydrobenzofuran and 2-acetylpyrrole, a little amount of 2,5-hydrofuran, 2-ethylbutanol, 2-pyrone, 2-acetylfuran, 2,6-dimethylpyrazine, 2-acetylpyrazine, 5-methyl-2-furfural, furfuryl acetate, butylpyrrole and 2-methyl-3-hydroxypyrone were detected in the hydrolysate thermally treated with $6\%$ of invert sugar while these were not found in the hydrolysate heated without invert sugar. But the amount of 2-methyt-1-propa-not, hexane, butyl acetate and butyl alcohol were decreased, and acetic acid and butanoic acid were detected as volatile fatty acids.
효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 3. 정어리 전어체를 이용한 어장유의 속성제조 및 품질
배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5
Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.
연제품류의 열확산도 추정에 관한 연구 5. 적색육 어육 연제품의 열확산도
한봉호,최수일,김종철,배태진,조현덕,HAN Bong-Ho,CHOI Soo-Il,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.6
In Previous paper, an experimental equation for prediction of thermal diffusivity of white muscled fish meat paste products was suggested. In this paper, another experimental equation for red muscled fish meat paste products was derived. The thermal diffusivities of products with water contents of 44.74 to $82.83\%$ and lipid contents of 0.35 to $23.38\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0759{\cdot}10^{-6}{\cdot}X_w+0.0836{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0820{\cdot}10^{-6}{\cdot}X_w+0.0853{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0830{\cdot}10^{-6}{\cdot}X_w+0.09140{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The experimental equation derived from these equations was ; $$\alpha=(0.9795+.8996{\cdot}X_w){\cdot}\alpha_w-0.0709{\cdot}10^{-6}{\cdot}X_w-0.0779{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities of red muscled fish meat paste products predicted with this equation were less than ${\pm}\;0.52\%$ compared with those measured. A new experimental equation for products of white and red muscled fish meat paste could be discribed as follow ; $$\alpha=(1.096+0.5318{\cdot}X_w){\cdot}\alpha_w-0.0057{\cdot}10^{-6}{\cdot}X_w-0.0992{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.13\%$ compared with those measured.
출혈성 쇼크로 유도된 흰쥐의 위병변에 대한 Allopurinol의 보호 효과에 관한 연구
임종찬 ( Jong Chan Lim ),조현덕 ( Hyun Duk Cho ),김종숙 ( Jong Suk Kim ),이일남 ( Il Nam Lee ),장세경 ( Sei Keung Chang ) 대한소화기학회 1990 대한소화기학회지 Vol.22 No.1
This study was designed to determine whether oxygen derived free radicals play a role in the pathogenesis of gastric lesions produced by hypotensive ischemia and whether allopurinol, an in-hibitor of xanthine oxidase (the enzyme responsible for the formation of superoxide radicals) has the protective effect on ischemic gastric lesions. To achieve this goal, the changes of antioxidant enzyme activity; xanthine oxidase, superoxide dismutase (a scavenger of superoxide radicals <O-2 >), catalase and peroxidase were measured in control group, in hemorrhagic shock groups and in allopurinol pretreated hemorragic shock groups. Allopurinol pretreated hemorrhagic shock groups were subclassed by dose of administration (25 mg, 50 mg, 75 mg/kg). The resuits were summarized as follows; 1) In hemorrhagic shock group, the activities of total SOD and xanthine oxidase were significantly higher than those in control group (p<0.05). 2) In allopurinol pretreated hemorragic shock groups, the activities of total SOD and xanthine oxidase were lower than those of hemorragic shock group (p<0.05). But there was no linear relation between the increased dose of administration and the inhibition of activities of SOD and xanthine oxidase. 3) The activities of catalase and peroxidase were not significantly different in all groups of this study. 4) The gastric lesions (hemorrhage, edema, erosion) were significantly severe in hemorrhagic shock induced rats irrespective of allopurinol pretreatment compared to control group. And the lesions were more severe in antrum and cardia than the fundus. From the above resu]ts, oxygen derived free radicals may play an important role in the formation of gastric lesions produced by ischemia plus HCI. Allopurinol could have the protective effect on hemorrhagic shock induced gastric lesions by inhibition of xanthine oxidase ivhich is reponsible for the formation of superoxide radicals.
연제품류의 열확산도 추정에 관한 연구 3. 가열매체의 열확산도에 대한 영향
한봉호,최수일,김종철,배태진,조현덕,HAN Bong-Ho,CHOI Soo-Il,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.5
In this paper, the influence of heating medium on the thermal diffusivities of fish meat paste products was studied. Model products were heated in boiling water, saturated steam and soybean oil. The differences in temperature raise of the products were interpreted with Biot number of the products. Because of the large overall heat transfer coefficient of heating medium, the temperature raise of the products in boiling water and saturated steam was fast and the Biot number of the products could be recognized as infinite. But the temperature raise of the products in soybean oil was slow and the Biot number of the products was less than 50.
연제품류의 열확산도 추정에 관한 연구 4. 백색육 어육 연제품의 열확산도
최수일,한봉호,김종철,배태진,조현덕,CHOI Soo-Il,HAN Bong-Ho,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.6
Thermal diffusivities of white muscled fish meat paste products were measured and an experimental equation for prediction of the thermal diffusivity was suggested. The thermal diffusivities of products with water contents of 43.03 to $82.49\%$ and lipid contents of 0.50 to $14.88\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0832{\cdot}10^{-6}{\cdot}X_w+0.0797{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0873{\cdot}10^{-6}{\cdot}X_w+0.0830{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0842{\cdot}10^{-6}{\cdot}X_w+0.0901{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ From these equations, an experimental equation was derived for the prediction of thermal diffusivities of white muscled fish meat paste products ; $$\alpha=(1.308+0.1324{\cdot}X_w){\cdot}\alpha_w-0.0626{\cdot}10^{-6}{\cdot}X_w-0.1355{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.30\%$ compared with those measured.