만성 견비통에 대한 동씨침 치료의 무작위 대조군의 임상 연구

김찬영,권나현,신예지,남동우,김건형,김종인,최도영,이윤호,이재동 WHO COLLABORATING CENTRE FOR TRADITIONAL MEDICINE 2007 東西醫學硏究所 論文集 Vol.2007 No.-

Objectives : To observe the effect of acupuncture treatment in chronic shoulder pain patients. Methods : 36 voluntary patients were randomly assigned to an acupuncture treatment group(E GrouP, n=18) and a control group(C GrouP, n=18). The E Group patients received acupuncture treatment on LI_(15), TE_(14), GB_(21) and Master Dong's acupuncture points, Shin-gwan and Gyun-joong, twice a week for four weeks. The C Group patients received no treatment. All patients in both groups were instructed to practise self exercise in their daily lives. Evaluations were made at baseline and after four weeks of study. The Constant Shoulder Assessment(CSA), Shoulder Pain and Disability Index(SPADI) and the patient's subjective pain was measured by Visual Analogue Scale(VAS). The obtained data was analyzed. Results '. The E Group showed significant(p<0.05) improvement in CSA, SPADI and VAS after four weeks of treatment. The C Group showed significant(p<0.05) improvement in CSA, but the change of SPADI and VAS was insignificant(P>0.05). CSA and SPADI of E Group significantly(p<0.05) improved compared to the C GrouP, but the difference of VAS change in the two groups was insignificant(p>0.05). Conclusions : Four weeks of acupuncture treatment significantly improved CSA, SPADI and VAS. The improvement of CSA and SPADI was significant(p<0.05) compared to untreated patients.

운동유발성 아나필락시스 환자에서 혈 중 tryptase 측정 1례

예영민,임선교,서유진,최정희,서창희,남동호,박해심 대한천식 및 알레르기학회 2004 천식 및 알레르기 Vol.24 No.1

Exercise-induced anaphylaxis(EIA) is a medical emergency in that it derives from a physical allergy. We reported a case of food-independent EIA based on history and laboratory data. A 40-year-old male patient was presented with generalized urticaria, angioedema, and syncope after jogging. He had suffered from allergic rhinitis for 25 years. Increased level of serum tryptase was noted. Mast cell activation might be suggested in the pathophysiologic mechanism of EIA. (J Asthma Allergy Clin Immunol 24 : 152-5, 2004)

Fault Current Limiting Characteristic of Non-inductively Wound HTS Magnets in Sub-cooled LN2 Cooling System

Dong Keun Park,Min Cheol Ahn,Seong Eun Yang,Chanjoo Lee,Bok-Ye01 Seek,Yong Soo Yoon,Tae Kuk Ko 한국초전도저온학회 (구 한국초전도저온공학회) 2006 한국초전도저온공학회논문지 Vol.8 No.2

맥문동 물 추출물을 첨가한 바게트 빵의 품질 특성 및 당뇨유발 흰쥐의 혈당, 혈청지질에 미친 효과

이예경,이명예,김순동 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

The quality characteristics of baguette bread added with water extracts of Liriopis tuber(LT) and effect of the diets containing 20% dried and powered baguette with 10% LT on the level of blood sugar and lipids in the diabetes induced rat by streptozotocin were investigated. pH of the dough added with 5~10% LT was 5.00~5.03 which were lower than that of control(5.12). The volume of the dough with 10% LT after 2nd fermentation was the biggest. Loaf volume index of the bread with 10% LT was significantly higher than that of control. L^(*) values of outside and inside of the baguette decreased in proportion to the increase of the LT, while the a^(*) values increased. Color of the bread with LT showed light dark-red. There was no significant difference in hardness, but springiness and gumminess were higher in the bread with 10% LT. Sweet taste increased, color acceptability and overall taste were enhanced by addition of LT, but it did not affect the sour and astringent taste. The overeating phenomenon showed in the diabetes rat decreased in the group fed with baguette bread with LT, while feed efficiency increased by feeding of the bread with LT. The level of glucose, neutral lipid and total cholesterol in blood were 118.92, 95.47 and 37.42 ㎎/dL in the control group, 245.60, 121.54 and 102.43 ㎎/dL in the diabetes control, 148.40, 103.25 and 57.63 ㎎/dL in the baguette diet group, respectively. There was no significant difference of HTR between control group and baguette diet group, while atherogenic index was considerably decreased, which might represent improving and preventing effects of diabetes.

SELF-INFLICTED TONGUE INJURY에 관한 증례보고

선예경,손동수 大韓小兒齒科學會 1992 大韓小兒齒科學會誌 Vol.19 No.2

Self-injurious behavior in the behavior of the individuals who inflict physical damage and pain upon themselves. Self-injurious bahavior involving the oral cavity include biting of the lip, buccal mucosa, tongue and cheek, gingival excoriation and autoextraction of teeth. Children may use self-injurious behavior as a mean of gaining attention and premeditated and habitual self-injurious behavior may often be associated with emotional disturbances. The principal task of the dentist is to recognize the possible implication of theses injuries, and then if a 'habit' does not respond readily to simple treatment to refer the patient for specialist psychiatric help. A case of a 9-year-old boy who has self-inflicted tongue injury is presented to review the origin of the behavior and management of the problem.

Calcium Acetate의 첨가가 반죽의 발효와 빵의 품질특성에 미치는 영향

이예경,이명예,김순동 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6

This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39~5.42 in the LCA-breads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11~10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 ㎎% in the control, 30, 60 and 120 ㎎% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, L^(*) values were lower and b^(*) value was higher than those of the control, while there were no significant difference in a^(*) values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2~4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4~8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.

온천수가 반죽의 발효와 품질에 미치는 영향

이예경,김순동 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.1

The dough fermentation and the quality of bread prepared with different kinds of water such as distilled water, tap water and diluted hot spring water(SW) from Gyungsan Sipan hot spring were investigated. Content of total soluble solid in the hot spring waterwas 8,765 ppm and contents of Na, Ca, Mg and K as major elements was 2,296, 287, 65 and 8 ppm, respectively. Content of Fe, Cu, Co, F, Zn, Al, S, Mo, Se and Si as minor elements was in the range of 0.002~5.2 ppm. The pH(6.95~7.68) of the dough prepared with diluted hot spring water(Ⅰ, 55 times; Ⅱ, 4 times; Ⅲ, 2 times) was higher than that of distilled water. The dough volume after the 1st fermentation was expecially lower in the Ⅲ, but the volume of the dough prepared with Ⅲ adjusted pH to 5.5 was higher than that of the control. The hardness and the strength were higher than those of the control, but the scores were lower than those of the control in case of pH adjustment(pH 5.5). The cohesiveness was also lower than that of the control in the bread with diluted hot spring water. Softness and stickiness of the bread(Ⅲ) were higher than those of the control. But overall acceptability was the highest in the Ⅱ.

방음벽의 삽입손실에 대한 음향임피던스 영향의 연구

김동일,김예현,장호경 嶺南大學校 環境問題硏究所 1995 環境硏究 Vol.14 No.2

실외에서 실험으로 지면의 음향임피던스에 의한 방음벽의 소음감쇠 특성을 고찰하였다. 측정은 방음벽이 없을 때, 연속 및 불연속 음향임피던스를 가지는 지면에 대하여 315Hz ~ 3150Hz 사이의 1/3 옥타브밴드 주파수대역으로 실시하였다. 사용한 재료의 음향임피던스는 초지, 아스팔트 순으로 커지며 이는 다공성과 반비례 한다. 지면의 조건에 따라 각각 판형 방음벽을 설치하여 삽입손실을 조사하였다. 초과감쇠의 최소치를 나타내는 주파수 영역은 음향임피던스와 경로차에 의존하였다. 그리고 방음벽에 의한 삽입손실은 방음벽에 의한 회절과 지면의 음향임피던스에 의존하였다. The experiments on the noise reduction which is caused by barrier considering various ground impedance, have been made. Measurements were made in 1/3 octave band over the frequency range 315Hz~3150Hz above ground with continuous and discontinuous impedance without barriers. The ground impedances for grass and asphalt was increased, respectively. And, the ground impedance is inverse proportional to porosity. The barrier insertion loss was investigated on the various ground impedance with thin and perfectly reflecting barrier. The frequency ranges of minumum excess attenuation are strongly dependent on the ground impedance and the path-difference. The barriers insertion loss are found to be explicitly dependent on the ground impedance and the diffraction by barrier.

김치숙성 관련 젖산균이 식빵의 품질에 미치는 영향

이예경,박인경,김순동 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

The effects of lactic acid bacteria from kimchi fermentation, specifically Lactobacillus plantarum (LP) and Leuconostoc mesenteroides (LM) on the quality of the bread product was investigated. The two types of bacteria were cultivated in the sterilized radish juice used for kimchi fermentation. The concentration of bacteria was measured at 3.0x10^(9)~3.3x10^(9)/mL. The bacteria were added at the ratios of 5% and 10% to a mixture with wheat flour before subsequent dough fermentation, An LM+LP treatment to the mixture was also made at 5% of LP and 5% of LM. The measured pH in the dough with LLM+LP was the lowest among all of treatments. The products of 5% LM treatment showed the shortest fermentation time. Loaf production by volume was the highest from the 10% LM treatment. The % of moisture loss of the bread during the shelf-storage was less when treated with lactic acid bacteria than when left untreated. The least moisture loss was observed when the bread was treated with the LM+LP mixture. Hardness of the bread also decreased with the presence of lactic acid bacteria. The order of hardness was: control > 5% LP > LM+LP > 5% LM > 10% LM > 10% LP. Staling degree of the bread when treated with lactic acid bacteria was lower than that of the control. The least staling occurred when treated with LM 10% and LP 10%.

서울 대기 중 미세 먼지 노출로 인한 위해도에 근거한 우선 관리 지역 선정 : 이론적 사망 위해도 및 손실비용을 근거로

김예신,이용진,신동천 한국환경독성학회 2004 환경독성보건학회지 Vol.19 No.1

It is important to select a risk based priority area for environmental policy formation and decision-making. We estimated the health risks and associated damage costs from exposure to fine particles and assigned priority areas for twenty-five districts in Seoul. In order to estimate the theoretical mortality incidence of the health risk, baseline risks were estimated from mortality rates in two low level areas of fine particles, Seocho Gu and Cheju city. To estimate the damage cost from the risk estimates, we investigated and estimated the willingness to pay(WTP) for specific risk reduction. We assumed two different locations as the reference area, Cheju city as Scenario I and Seocho gu as Scenariao Ⅱ. From the results, the five districts, Kwangjin, Chungnang, Kangbuk, Nowon, and Kangnam, ranked high in the categories of both health risk and economic risk. Damage costs were over twenty billion won in each of these districts. As there are uncertainties in these results, the parameter values such as PM_(2.5) level, dose-response slope factor, baseline risk, exposure population and WTP should be continuously validated and refined.