심근경색의 위험인자로서 Thrombomodulin유전자변이의 의의

박현영,김영미,권혁문,지선하,조승연,정남식,심원흠,장양수 대한순환기학회 2000 Korean Circulation Journal Vol.30 No.6

현행 처용무 "상대무(相對舞),상배무(相背舞)" 춤동작의 무용서사 연구

최미연 ( Mi Yeon Choi ) 대한무용학회 2011 대한무용학회논문집 Vol.69 No.-

The purpose of this study is to interpret the epic of dance for the dance movements of Cheoyong dance ``Sangdea Sangbae dance.`` First of all, it was compared with the bibliographic explanation of Jeong-jae-mu-do-hol-gi (Suyangsu-Mureupdipimu in Ak-hak-gue-bem) known as the base of Sangdea Sangbae dance. The result showed many differences, and the comparison between the current dance movements of Cheoyong dance ``Sangdea Sangbae dance`` and the choreography of Cheoyong dance initially created in 1929, was made to find out the difference. And, these two Cheoyong dances were compared with the dance movements of ``Jang-saeng-bo-yeon-ji-mu`` and ``Yeon-baek-bok-ji-mu`` of court dance of five people Jeongjaemu which was performed in Yiwangjik Ahakbu (Yiwangjik Court Music Division) in the Japanese imperial period. The result showed that current Cheoyeong dance and that of 1929 were greatly similar to ``Jang-saeng-bo-yeon-ji-mu`` and ``Yeon-baek-bok-ji-mu`` in terms of order and formation. Specially, the part of ``Sangdea Sangbae dance`` was the one in which Sawubang formation was inserted. Sawubang is the formation appeared in all of the court dances of five people Jeongjaemu like ``Mansumu, Ohyangsun, Choiwhamu, Jang-saeng-bo-yeon-ji-mu, and Yeon-baek-bok-ji-mu.`` In addition, it was found that wish for king`s longevity became the major content of the court dance of five people Jeongjaemu when the words of song and admiration were observed. Thus, in Korean court dance, the formation of five people Sawubang in ``Sangdea Sangbae dance`` can be interpreted as the meaning related with ``longevity.`` And what Cheoyong dance used the dance movements of five people Jeongjaemu court dance alternately without resistance in terms of imagnation, means that there is epical common feature. In other words, it can be interpreted that Cheoyong dance ``Sangdea Sangbae dance`` contains the wish for ``longevity,`` the epic of Korean dance.

Water-soluble Genistin Glycoside Isoflavones Upregulate Antioxidant Metallothionein Expression and Scavenge Free Radicals

Chung, Mi-Ja,Kang, Ah-Young,Jun, Hee-Jin,Kim Sang-Yeon,Moon, Tae-Hwa,Park, Kwan-Hwa,Lee, Sung-Joon 생명자원연구 2005 생명자원연구 Vol.13 No.-

마황윤폐탕의 병용이 Quinolone계 항생제 중 Rufloxacin의 호기성 Gram(+) 세균주에 대한 시험관 내 항균력에 미치는 영향

박미연 ( Park Mi Yeon ),김대준 ( Kim Dae Jun ),김종대 ( Kim Jong Dae ) 대한본초학회 2003 大韓本草學會誌 Vol.18 No.4

N/A Objectives : In order to evaluate the in uitro synergic effect of Mawhngympye-tang which was a traditional poly-herbal formula has been used in the treatment of respiratmy diseases in Korea, with quinolone antibiotics, rufloxacin the minimal inhibitory concentration (MIC), MI& and MIGO of single use of quinolones and concomitant treatment with Mawhangyoonpye-fnng against 9 strains of gram positive bacteria. Methods : Agal plate dilution methods. Results : 1. In the case of aerobic gram positive bacteria, the MIC, MI& and MI& against S@&loconus aweus, Stqphyl- aweus smith, Staphyl- epidermidis, SWwlocoaxrs pyogens, Streptoamus pneumoniue Type I, Type II and Type III was significantly decreased in concomitant treated groups with Mawhrutgyoonpye-tang compared to those of single treated groups of RUFX. Conclusions : It is considered that the in uitro antibacterial activity of RUFX were increased against some strains of gram positive strains, especially, pneumococcus such as Stc&~loaxxus, Streptococcus by concomitant use of Mawwoorapye- tang.

비만을 동반한 위암 환자에서 두 병을 같이 수술 치료한 경험(증례)

최경현,윤기영,문형환,신연명,서경원,안수미,송윤미,석정희,정경연,이은하 고신대학교의과대학 2008 고신대학교 의과대학 학술지 Vol.23 No.3

Obesity is growing problem in Korea. We had a case of bariatric surgery during gastric cancer operation. Patient was 29 year old Korean lady with early gastric cancer located in the lesser curvature side of the middle 1/3 of the stomach. Her body weight was 89 kg, height 163 cm, and thus body mass index was 33.5 kg/m2. Preoperative blood pressure was 130/90 mmHg, hemoglobin 12.9 g/dL, total lymphocyte count 3,280/mL, serum albumin 4.3 g/dL, CEA 1.1 ng/mL, CA 19-9 9.1 ng/mL, and alpha fetoprotein 2 ng/mL. Another associated disease was right thyroid follicular neoplasm. The chest X-ray was normal. After IM injection of 2,500 units of heparin 30 minutes before the induction of general anesthesia, she received curative subtotal gastrectomy and Roux en Y gastrojejunostomy when a malabsorption loop of 120 cm jejunum was incorporated between the Treitz ligament and the end to side jejuno-jejunostmy site at May 29th 2006. Her postoperative course was uneventful except a minor wound seroma and the elevations of serum amylase(up to 4 folds) and lipase(up to 2 folds). She lost her body weight 9 kg in 5th, 21 kg in 7th, and 27 kg in 10th postoperative months to became 61.5 kg. On follow up exams in July 2008, she gained 4 kg to overcome her weakness and fatigue. From the above result, the incorporation of a malabsorption loop during reconstruction phase of gastric cancer operation was a good option for obese gastric cancer patients especially in cases of early gastric cancer.

신규간호사와 프리셉터가 인지하는 프리셉터의 교수효율성 비교

김지양,김영선,김춘실,박현숙,신미영,윤연숙,조유숙,박미미,유문숙 한국간호과학회 간호행정학회 2009 간호행정학회지 Vol.15 No.2

Objective: The purpose of this study was to compare preceptors and new graduate nurses on their perception of preceptor teaching effectiveness. Methods: The participants were 90 new nurses and 90 preceptors who worked in A medical center. The data were collected from July 1 to September 30, 2008. A cross-sectional descriptive survey was done using a structured questionnaire. Results: New nurses' perception (4.07±.44) of the preceptor teaching effectiveness was significantly higher than perception of the preceptors (3.57±.37). Fifty five percent of new graduate nurses reported a lack of coherence in the preceptor's practice guidelines. For 5 causal factors classified on the teaching effectiveness, the factor of 'Professional knowledge and ability' showed the highest score, but 'Interpersonal and communication skill' got lowest score for both group. Preceptors responded that they did not have enough time to teach well because of their heavy workloads. Conclusions: These results suggest that the preceptors need appropriate compensation and education opportunities, and new graduate nurses need consistent education by the teaching professionals. Therefore, it is important to give preceptors full charge of the preceptorship. Also, it will be necessary to develop education programs to enhance interpersonal and communication skill for preceptors and new nurses.

영화 ‘왕의 남자’에 나타난 복식에 관한 연구

이미연;강태임 한경대학교 2008 論文集 Vol.40 No.-

Movie costume are important means that express and pass person's personality and psychology, atmosphere of drama indirectly, and are strong medium that can recognize life and aesthetic consciousness of those days. We will appreciate movie 'King And The Clown' that reflect period life image well that can see through period piece, and analyze about aesthetic symbolism of movie costume that appeared in works, and search expression method of dress and its ornament of costume in historical drama and meaning and costume expression method of movie costume. As a result, we could know that movie costume is acted as important element that help story progress and is expressed sensuously imposing designer's creation with historical investigation to heighten meaning and effect of movie.

마우스에서 조합시험법에 의한 고려홍삼의 생식발생독성 평가

김미라, 박동선, 장자영, 신선희, 이예은, 백인정, 연정민, 이세라 , 남상섭, 황방연, 노재섭, 김순선, 조대현, 남상윤, 이범준, 김윤배, 윤영원 충북대학교 동물의학연구소 2006 Journal of Biomedical and Translational Research Vol.7 No.1

본문참조

전분질 원료를 혼용하여 담금한 탁주의 품질특성

황미연,이택수 서울여자대학교 자연과학연구소 2004 자연과학연구논문집 Vol.16 No.-

쌀, 찹쌀, 보리쌀, 밀가루 등의 전분질 원료를 흔용하여 담금한 탁주의 품질을 검토한 결과는 다음과 같다. 에탄올 함량은 발효 중 증가하여 발효 14일에 7.8-11.0% 로 최대치를 보였고, 이 기간에 쌀, 찹쌀, 보리쌀의 혼용구와 쌀, 보리쌀의 혼용구에서 높았고 쌀 단용구는 낮았다. pH는 담금 직후에 pH 4.45-4.84 였고 발효 14일에 pH 3.54-3.84로 저하되었다. 담금일에는 쌀, 찹쌀, 보리쌀, 밀가루의 혼용구에서 다소 높았으나 발효 14일에는 쌀, 찹쌀의 혼용구에서 높았다. 총산은 발효 중 증가하여 14일에 1.03-1.40% 로 최대 함량을 보였고, 쌀단용구가 높았다. 총당은 담금일에 14.03-20.55% 였고 발효 14일에는 5.45-6.67%로 저하되었으나 시험구간의 차이는 거의 없었다. 환원당의 함량은 담금 직후에 9.05-11.23% 로 가장 높았고, 발효 14일에 0.07-0.25% 로 현저히 저하되었으나 시험구간의 차이는 없었다. 탁주의 색도중 밝기 값은 쌀, 찹쌀의 혼용구에서, 적색도는 쌀 단용구에서 높았다. The qualities of Tekju prepared by blending the starchy materials such as rice, glutinous rice, barley and wheat flour were evaluated. The content of ethanol increased progressively during fermentation process, and ranged 7.8-11%, which was exhibited the highest at the period of fermentation for 14 days. At this period, Tsklu prepared with mixture of rice, glutinous rice, and barley and with mixture of rice and barley were higher than that prepared with only rice in ethanol content. At the initial stage of fermentation, pH was in the range of 4.45 to 4.84, but at the 14th day of fermentation the pH decreased to 3.54-3.84. The pH of Tskju made with rice, glutinous rice, barley and wheat flour was relatively higher at the starting day of fermentation, but the pH of Tekju made with rice and glutinous rice was higher at the 14th day of fermentation. The amount of the total acid increased during fermentation and exhibited the maximum at the 14th day of fermentation, higher in the Tekju made with rice than the other samples. Total sugar contents were 14.03 to 20.55 % at the beginning of fermentation period, they decreased to 5.45-6.67% at 14th day of fermentation. The total content of sugars among the Takjus made with different mixtures was shown not significantly different. The contents of reducing sugars were shown not significantly different among the Tekjus made with different mixtures, but it was in the range of 9.05-11.23%, which was the highest during fermentation, at the starting day of fermentation. However, the reducing sugar significantly decreased to 0.07-0.25% at the 14th day of fermentation. Investigation of the color value of the Tskju indicated the brightness ("L" value) of the samples made with mixture of rice and glutinous rice was the highest and the samples made with rice was shown to be higher than others in redness value("a" value).

과일을 이용한 드레싱의 품질특성

김미향,이연정,김동석,김덕한 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

본 연구는 기존의 마요네즈보다 칼로리와 염분의 함량이 낮으면서 색과 영양적 가치가 우수한 드레싱 개발의 일환으로 키위, 오렌지, 딸기, 사과 등의 과일을 이용한 드레싱을 제조하여 그 품질특성(수분 및 회분 함량, 색도, 무기성분, 관능검사 등)을 분석비교 검토하였고 선행연구로 인식도 조사를 행하였다. 그 결과는 다음과 같다. 1. 과일드레싱에 대한 인식 정도는 5점 만점에 평균 3.39점으로 약간 높게 나타났으며 '편리한 음식이다'가 3.90점으로 가장 높은 인식점수를 보였다. 2. 수분함량은 49.3~59.4%의 범위로 사과드레싱이 59.4%로 가장 많은 함량을 나타내었고 그 다음으로 키위드레싱(57.2%)>딸기드레싱(55.9%)>오렌지드레싱(49.3%)의 순이었다. 조회분함량은 0.8~1.4%이었으며 오렌지드레싱이 1.4%로 가장 높은 함량을 나타내었고 그 다음이 딸기드레싱>키위드레싱 >사과드레싱 의 순이었다. 3. 색도면에서는 명도 L값은 사과드레싱이 가장 높았고 녹색도 a(-)값은 키위드레싱, 적색도 a값(+)은 딸기드레싱, 황색도 b값은 오렌지드레싱이 가장 높았다. 이들 다양한 색은 식욕촉진에 효과를 주는 것으로 나타나 그 가치가 인정된다고 여겨진다. 4. 무기성분 분석 결과, Ca의 함량은 6.7~20.4mg,Mg은 6.5~20.5mg, K은 67.2~182.6mg의 범위였고 오렌지드레싱의 Ca, Mg, K의 함량이 가장 높았다. Na의 함량은 168.8~551.7mg의 범위로 식품성분표(1999년)에서 제시한 마요네즈의 Na의 함량(551mg)보다는 대체로 낮은 편이었고 특히 키위드레싱(168.82mg)은 약 30%에 불과하여 성인병예방 차원에서 볼 때 바람직한 결과로 보인다. Ca : P 함량의 비율은 대략 1.17 : 1 수준으로 과일드레싱 자체만으로도 칼슘 흡수에 매우 이상적인 비율을 갖춘 식품이었다. 5. 관능검사는 키위드레싱이 맛과 전반적인 기호도(p<0.05)에 있어 가장 좋은 평가(3.50점)를 나타냈으며 색, 냄새, 질감, 상큼한 맛은 과일의 증류에 따라 유의적인 차이가 나타나지 않았다. 이상의 결과로 볼 때 과일드레싱은 색이 아름다우면서 칼로리가 낮고 저염식으로서 그 영양적 가치가 우수하여 상품으로의 개발 필요성이 요구되며 특히 키위를 이용한 드레싱의 이용이 가장 좋을 것으로 사료된다. This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.3%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. the L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(+) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4㎎/100g for calcium, 6.5 to 20.5㎎/100g for magnesium and 67.2 to 182.6㎎/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.