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Ticlopidine 복용후 발생한 심한 호중성백혈구 감소증이 G-CSF투여 후 빠른 회복을 보인 1예
강지은,정춘해,박치영 朝鮮大學校 附設 醫學硏究所 2004 The Medical Journal of Chosun University Vol.29 No.2
Ticlopidine is a antiplatelet agent used to prevent acute thromboembolic artery occlusion. It is a thienopyridine derivative that inhibits platelet aggregation through an adenosine 5'-diphosphate(ADP) -dependant pathway. Ticlopidine has been associated with serious hematologic effects. Neutropenia has been seen with ticlopidine with an incidence of 2.1% and 0.8% incidence of severe neutropenia. We reported here, one case of severe neutropenia developed after use of ticlopidino. Patient suffered from an acute cerebral infarction. Hr developed neutropenia 1 year after treatment with 100 mg ~ 500 mg/daily. After stopping riclopidine, he was recieved Granulocyte Colony Stimulating Factor (G-CSF). In two days after G-CSF administration, neutropenia was quickly improved.
姜椿基 서강정보대학 1992 論文集 Vol.11 No.-
"Kyu-Ho-Shi-Eu-Bang" is a cookbook, written by Mrs. Chang in the 17th century(about 1670), that recorded various cooking methods for Korean traditional food in detail. Preparation method of kimchi, one of the Korean traditional fermentative food, was recorded in this book for the first time ; and also the method of making rice cake, Sanghwa, was recorded. The kinds of food were classified by cooking methods and brewing methods in this book. In cooked food, there were total 92 items including wheat vermillis, buns stuffed with seasoned meat and vegetables, rice cakes, oil and honey pastries, boiled beef, fishes and shellfishes, soup, smothered dishes, kimchi, salted fishes and other side dishes by dryness and storage methods or broiled and toasted methods. In brewed food, there were records for preparation methods of brewing wines, Koji, Korean wines, and vinegars. Cooking utensils used in those cooking were not seemed to be precisely quantitative, but this book showed most of food that were cooked in Korean homes in the 17th century.
박춘식,장정욱,강남욱 국립7개대학공동논문집간행위원회 2004 공업기술연구 Vol.4 No.-
This study examined the safety factors of piping according to changing in the heights of levee and water level and the slope gradient. We also examined the safety facotors after installing the cut-off wall in unsafe cases. The following are the results of this study. (1) In cases of levees with the same slope gradient, the appropriate depth of the cut-off wall became deeper as the heights of levee and water level rised. (2) When the heights of levee and water level were set constant, the appropriate depth of the cut-off wall became shallower as the slope became steeper. The slope gradient became less effective as the depth of the cut-off wall became deeper. (3) When the levees height was constant, there was a tendency for hydraulic gradient to decrease almost in the same rate as the height of water level became lower by 1m. (4) To determine the depth of the cut-off wall, the effects of the heights of the levee and water level turned out to be greater than the effect of slope.
완전뇌허혈후 재관류시에 국소뇌혈류, 체성감각유발전위 및 신경학적 회복에 대한 Mannitol과 Thiopental의 효과
박춘근,이상원,박영섭,최승진,허필우,정동섭,강준기,최창락 대한신경외과학회 1996 Journal of Korean neurosurgical society Vol.25 No.2
The cardiopulmonary bypass or cerebral circulation arrest is often used in the treatment of complex aneurysm or of arteriovenous malformation to decrease the risk of intraoperative aneurysm rupture. Although experimental studies have suggested that some drugs may protect the brain from ischemic injury, there are limitations in maintaining cerebral perfusion arrest without incurring neurologic deficits due to the initiation of detrimental processes including excitotoxic neuronal injury, activation of phospholipases, influx of calcium, and generation of damaging free radicals. The purpose of this study is to determine wheter mannitol or thiopental has any favorable effects on the recovery of neurologic deficits and on the regional cerebral blood flow(rCBF), somatosensory evoked potential(SEP) and electroencephalogram(EEG) in cats which underwent 15 minutes-complete global ishcemia-reperfusion. The complete global ischemia was produced in 38 cats by temporary intrathoracic occlusion of the innominate artery and the subclavian artery following ligation of bilateral mammary arteries and simultaneous induction of hypotension. The cats were allocated randomly to one of 4 treatment groups : (1) control group, 8 cats received equal volume of saline solution : (2) thiopental group, 10 cats received 45㎎/㎏ thiopental intravenously, (3) mannitol group, 10 cats received 2g/㎏ mannitol intravenously, (4) combined mannitol and thiopental group, 10 cats received equal dose of mannitol and thiopental intravenously. The drugs were administrated in a equally divided dosage before and after the ischemic episode. The results were as follos : 1) Eight animals which received saline showed the severe postischemic hypoperfusion and poor recovery of SEP and EEG, and 6 of them died within 6 hours after the ischemia. 2) Ten thiopental-treated animals also showed the severe postischemic hypoperfusion and poor recovery of SEP and EEG, and 6 of them died within 6 hours the ischemia. 3) Both mannitol-and combined treated groups showed early recovery of EEG, good recovery of SEP and EEG without the severe postischemic hypoperfusion, and 7 of 10 mannitol-treated animals and 8 of 10 combined treated animals were significantly recovered in all parameters. There were not significant differences in all parameters between the mannitol-and combined treated groups. 4) Thirty-four of 38 animals involved in this 15 minutes-ischemia resulted in the severe neurologic deficits inspite of treatment with mannitol, thiopental or both of them. These results suggest that, in cats, mannitol treatment is effective but not thiopental in preventing severe neurologic injury following complete global ischemia and the duration of complete ischemia should be far less than 15 minutes.
박춘규,강태중,조규옥 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.2
In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 10% NaCl and then fermented at room temperature(8-29℃) for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 his at 50℃ and then adding 13% Naa and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples, They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.