어린이에서 수술 중 엎드린 자세와 누운 자세에서의 심박수변이도의 비교

김혜경,김종성,김성덕,김희수,염명걸,백진우 대한마취과학회 2001 Korean Journal of Anesthesiology Vol.41 No.4

Comparison of Heart Rate Variability between the Supine and Prone Plsition during General Anesthesia in Children Hee-Soo Kim, M.D., Jin-Woo Baik, M.D., Chong Sung Kim, M.D., Seong Deok Kim, M.D. Myung0Kul Yum, M.D.^*, and Hae Kyung Kim, M.D.^?? Department of Anesthesiology, College of Medicine, Seoul National University ^*Department of Pediatrics, College of Medicine, Hanyang University ^??Department of Anesthesiology, College of Medicine, Inha University, Incheon, Korea Background: It is well known that the prone position affects hemodynamics. In this study, we investigate whether the prone position will affect the heart rate variability compard with the supine position. Methods: Sixty five pediatric patients were assigned to supine group (n = 36) and prone group (n = 29) according to position during surgery. The patients were indeced with thiopental and vecuronium and maintained with O_2-enflurane-N_2O. ECG data was collected for 15 minutes after saturation at the end tidal concentration of the inhalent agent. From the ECG data, power spectral analysis was performed and approximate entropy was calculated. Results: IN the prone group, low frequency power and ratio of low to high frequency power were lower and approximate entropy was higher than those in the supine group. Mean heart rate and blood pressure were no different between the two groups. Conclusions: IN the prone position, sympathetic autonomic activity and balance of the autonomic nervous system decreased. However the complexity of regulation of heart rate variability was maintained in the prone position. (Korean J Anesthesiol 2001; 41: 455~460)

USB 메모리 장치 정보 및 암호를 기반으로 한 사용자 인증정보 관리 방안

이진해, 김선주, 이진우, 조인준 배재대학교 공학연구소 2016 공학논문집 Vol.18 No.1

Presently, one of user authentication methods is ID/PW that we use. This one has some advantages that are low cost in terms of building and easy to use. But, authentication information consisted of only possible ID and password is always exposed to security attack such as password guessing attack, replay attack. In order to compensate the defect, There are some authentication methods such as security card, OTP, certificate and fingerprint verification. Those are method that we use at least two ways to pass user authentication. Password only accessible to user, medium which user already have and their own biometrics are used to confirm in user authentication. In this thesis, we suggest scheme that is useful to user authentication information for safety by combining USB device information with user’s password, creating user authentication information and then storing in USB memory, in case of user authentication, using user authentication information that is stored in it. Although user authentication information stored in USB memory is exposed to hacker, it can’t be used because of not agreeing USB device information. Even if password is exposed to someone as well, it can’t be used due to not agreeing USB memory information. That is why USB memory device information and user password is combined. Our proposal system has low cost of building infrastructure(ID/PW method) and high convenience. Thus, proposed system which is cheap, convenient and has high security enables existing ID/PW method to build without additory expense. We expect all companies to use this one. 현재 우리가 사용하고 있는 사용자 인증방법 중에 ID/PW방식이 있다. ID/PW방식은 구축비용이 저렴하고 사용이 편리한 장점이 있다. 하지만 ID와 패스워드로만 구성된 인증정보들은 Password guessing attack, Reply attack 등 다양한 보안공격에 노출되어 있다. 이를 보완하기 위해 보안카드, OTP, 인증서 지문인식 등의 인증방법 들이 있다. 이러한 인증방법들은 두 가지 이상의 인증수단을 이용하여 사용자를 인증한다. 사용자만 알고 있는 비밀번호 이외 사용자가 가지고 있는 매체나 사용자의 고유한 생체 정보를 이용하여 사용자 인증에 사용한다. 하지만 앞에서 언급했던 인증 시스템들은 새로운 인증요소를 추가함으로써 인증에 필요한 새로운 인프라 구축비용 및 인증에 편리성이 저하되는 단점을 가지고 있다. 본 논문에서는 USB 디바이스 정보와 사용자의 비밀번호를 조합하여 사용자의 인증정보를 생성하여 USB 메모리에 저장하고, 사용자 인증이 필요한 경우 USB 메모리에 저장된 사용자 인증정보를 불러와 사용함으로써 사용자 인증정보를 안전하게 관리 할 수 있는 방안을 제안하였다. 이를 통해 해커에 의해 USB 메모리에 저장된 사용자의 인증정보가 노출되어도 USB 메모리 디바이스 기기 정보가 일치하지 않기 때문에 사용자 인증정보를 사용할 수 없다. 또한 비밀번호가 노출되어도 USB 메모리 정보가 일치하기 않기 때문에 사용자 인증정보를 사용할 수 없다. 또한 비밀번호가 노출되어도 USB 메모리 디바이스 정보와 사용자 패스워드가 조합된 인증정보로 인해 사용이 불가능하다. 또한 제안 시스템은 ID/PW 방식의 저렴한 구축비용과 편리성을 높인 장점을 가지고 있다. 따라서 저렴하고 편리하고, 보안성까지 높인 제안 시스템은 기존의 ID/PW방식에 추가적인 비용 없이 구축이 가능하다. 향후 모든 기업에서 사용할 수 있을 것으로 기대한다.

축전지용 전압형 PWM 컨버터의 전류 제어에 관한 연구

우정인,김춘삼,진해중,허태원 東亞大學校 附設 情報通信硏究所 1997 情報通信硏究所論文誌 Vol.5 No.1

A voltage source PWM converter based on lossless resonator and a source current control system are proposed in this paper. It is proved that steady-state deviation reduces to zero from the transfer function of source current control system, owing to the lossless resonator. The system can be controlled by the feedback control only, because of no need to use a feedforward control in the proposed a source current control system. Therefore, as using lossless resonator, control system can be simply made up. Simulations are described in the case of difference between source current and source current reference.

카레 가루를 첨가한 식빵의 품질 특성

우인애,남혜원,변진원 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.4

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma,texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor> texture quality> aroma quality> springiness> wheat flour odor.

3상 전압형 PWM 컨버터의 전류제어

우정인,고성현,진해중,허태원 東亞大學校 附設 情報通信硏究所 1998 情報通信硏究所論文誌 Vol.6 No.1

This paper presents a novel current control system in order to eliminate the steady state control error for three-phase voltage source PWM converters. A general mathematical model of the converter which is represented as a state-space model is estabblish. The state-space model is used for simulations of the converter with the proposed tracking control system of sinusoidal current. In this system, a novel current control which do not require coordiante transformations using internal principle of PI controller is described. It is iproved that the steady state deviation reduce to zero from the transfer function fo source current control system. Finally, simulations show good source current control characteristics by means of the simplified control algorithm which do not require coordinate transformations.

응급실에 내원한 약물중독환자의 지역별 비교분석

임근우,박일영,유승진,나병호,오동렬,전해명,황주일,김세경 대한응급의학회 1995 대한응급의학회지 Vol.6 No.1

We reviewed retrospectively 230 patients who came to emergency room of Kang Nam St. Mary's Hospital and Uijongbu St. Mary's Hospital between 1. January and 31. December 1994. We classified them according to their age, sex, a sort of drug, the cause of poisoning, prehospital care, time-lapse to arrive at hospital after poisoning, psychiatric problem the status of patients. *We conclude as follows; 1. The male to female ratio was totally 1 : 1.98, 1 : 1.24 in a urban area, 1 : 2.43 in a rural area. 2. On age of the patients in this study, the peake incidence was between 20 and 39(55.2%). 3. On seasonal prevalence, the poisoning was most common in summer and spring, in urban area(35.7%) and rural area(37.0%) respectively. 4. The common drug were as follow; Doxylamine, Organophosphate, Acetaminophen in urban area, Paraquat, Organophospate, Doxylamine in rural area 5. The percentage of suicidal attempt were 81.8% and 87.7% in urban area and rural area respectively. 6. The poisoning patients had psychatric problem in 19.4% and 24.6%, in urban area and rural area respectively. 7. Before arrival to emergency room, 27.7% of patient was done prehospital care in rural area. 8. On arrival to emergency room, 95.1% and 73.8% of patients show stable vital sign in urban area and rural area respectively.

도시 주부의 생활환경 문제에 대한 의식과 관리행동

황경혜,정진희,이정우 숙명여자대학교 생활과학연구소 1993 生活科學硏究誌 Vol.8 No.-

The purpose of this study is to investigate the urban housewives and the level of their consciousness and management in the problems of living environment, and to analize the major factors which make various effects. On the findings of these data, author myself is to inspire the environmental accountability and the role in environment preservation, and to provide the grounding materials, by which housewives are realistically awakened to their new significance in the environment problems in the life area. The period of investigation was a month in august, 1993, and the subject of it was limited to the housewives who were living in Kwang-Ju. the 650 sheets of questionnaires were distributed to them and the 536 sheets of them were used in research materials. The data which was obtained got the frequency percentage and the arithmetic mean by way of SAS, and were analyzed by F-test, Duncan's multiful rangement, Pearson's coefficient analysis and stepwise multiful regression. The major findings is summarized as follows: 1) The average score of housewives consciousness and management behavior on the problems of living environment are 74.14 on the scale of 115 (64.46 on the scale of 100) and 69.80 on the scale of 115 (60.69 on the scale of 100). 2) Housewives'age, education and income, the attitude on the household labor, the satisfaction in the family life and the perceptibility in the time pressure are the variables which have an influence on their consciousness in the problems of the living environment, while their age, education, the satisfaction of the family life and the attitude on the household labor are the variables which have an influence on their management behavior in them. 3) There are relatively a positive correlationship between their consciousness and management behavior in the problems of the living environment. 4) It appears that their management behavior on the problems in the living environment has a major correlationship with the consciousness on them, the education, the income and the attitude on the household labor. Based on the above result, the change of consciousness are required in the problems of the living environment. Accordingly, we should develop enough programs and materials in the environment education, and take the lifelong education and the data development.

고학력 남자 직장인의 비만도에 따른 식생활 태도 조사

변진원,우인애,남혜원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

본 조사에서는 고학력 남성직장인을 대상으로 외식형태 및 식습관을 조사하였는데 그 결과를 요약하면 다음과 같다. 조사대상자는 20대가 112명(52.6%)으로 가장 많았고, 대부분이 대졸 출신(175명, 82.2%)이었으며, 62%(132명)가 아직 미혼이었다. 월 평균 수입은 100∼200만원사이가 129명(60.6%)으로 전체 응답자의 절반이상의 비율을 보였다. 조사대상자들의 평균 신장은 172.1㎝, 평균체중은 70.5㎏으로 한국인 성인의 표준치(RDA : 170㎝, 67㎏)에 비해 약간 높은 경향이었으며, 평균 BMI는 23.8, 체지방률은 21.3%로 나타났다. 외식의 빈도는 일주일에 3∼4회가 가장 많았는데 연령이 낮고 미혼일수록 빈도가 높게 나타났고 연령, 학력, 결혼 여부, 수입에 관계없이 저녁식사가 가장 많았으며, 외식시 선호음식으로는 한식이 가장 높게 나타났다. 비만 정도에 따른 식습관을 보면 비만 그룹이 정상 그룹에 비해 규칙적인 식사와 적당한 식사량, 영양적 균형을 고려한다고 대답하였고, 전체적인 식품의 섭위빈도가 높았으며 특히 동물성 단백질과 유지류의 섭취빈도가 높았다. 식습관의 전수분포는 비만도와 상관없이 전체적으로 나쁘게 조사되었는데 이는 고학력이 식습관에는 별 영향을 주지 않으므로 이를 통해 직장인의 올바른 영양관리를 위하여 직장내의 지속적인 영양교육체계가 수반되어야 하리라 생각된다. The study purpose was to investigate pattern of dining-out and effects of obesity on the dietary attitude of the 213 male employees with high educational background. The results are as follows : Subjects were 20's, bachelor and unmarried mostly. Mean height, weight, BMI and fat(%) were 172.1㎝, 70.5㎏, 23.8 and 21.3% respectively. The most frequency for dining-out was 3∼4 times/week. Younger, unmarried subjects had more dining-out. The most common meal for dining-out was dinner, there being no connection with age, education level, marrige and income. The most favorite food style among the subjects was Korean-style. Obese subjects answered that they took more consideration into nutritional balance, regularity and proper amount of diet. Also they showed more food-intake, especially animal protein and fats. All subjects had bad scores in dietary attitude, there being no connection with obesity. Despite of high education, they showed poor dietary attitude. Thus, it is necessary to develop the nutritional education program for proper nutritional status of employees.

선후행 제약과 순서 의존적 작업준비 시간을 고려한 No-wait Flowshop 생산 설비의 일정 계획

정정우,이영해,김진희 대한설비관리학회 2004 대한설비관리학회지 Vol.9 No.2

This paper addresses the method to obtain the global optimum for no-wait flowshop scheduling with precedence constraints and sequence dependent setup time. The system is made up of a set of machines of various types and is no interruption between tasks in a job. The objective is to determine the job sequence for processing with minimum makespan. The sequencing problem with precedence constraints and sequence dependent setup times is equivalent to the travelling salesman problem. A mixed integer programming (MIP) model is presented to obtain the optimal schedule. It is known that the MIP model for no-wait flowshop scheduling is NP-hard. We developed the heuristic algorithm to gain the best solution. From the experiments, we see that the suggested algorithm generates the best job sequence efficiently.

체중감량이 유도선수의 Renin, 면역기능 및 유·무산소 운동능력에 미치는 영향

권영우,전승훈,김진해,민경선,민진아 한국스포츠리서치 2001 한국 스포츠 리서치 Vol.12 No.4

The purpose of this study was to investigate the effect of short terms weight reduction period on body composition and body fluid. Seven Judo athletes (21±1.21 yrs) were matched and randomly placed. Body weight reduction period consists of 7 day. Each groups reduced body weight by 3%(2th day from pre weight reduction), 5%(4th day from pre weight reduction, 7%(7th day) and investigated the recovery period on 3 hour after breakfast, lunch, and 1day, 2day after 7% body reduction. Weight reduction reduced weight during weight reduction period then returned to baseline during recovery(p<.05) and decreased LBM, electrolyte, and immune function and then increased in recovery period to baseline. In conclusion, weight reduction of Judo athletes caused the change biological variable and performance and STWR may detrimental effects body' homeostasis.