소아에서 출혈을 동반한 단일 연소성 용종의 내시경적 절제술

김준기,조상욱,신성하,고영춘,최정영,서강석,강명원,임연근,여향순,김경수 全南大醫大 2001 전남의대학술지 Vol.37 No.3

Neural-Fuzzy System을 이용한 한국어 단어인식에 관한 연구

김연수,김창석 明知大學校 産業技術硏究所 1992 産業技術硏究所論文集 Vol.11 No.-

This dissertation aims about Korean-word recognition using the neural networks and fuzzy inference system (NFS), which is absorbing fluctuation due to personal difference in order to develop recognition rate. This method regards propability index observation each word model as input parameters of neural networks, and recognizes input words using fuzzy ingerence with membership function with is consisted with output of neural networks. Word recognition using fuzzy inference to develop recognition rate, which is absorbing flucturation due to personal difference, speaker jindependent word recognition system of a cause false-recongition. To evaluate validity of this method, this experiment has been carried out female and males speech data that is made 28DDO local area names. As a result of testing HMM (DHMM) with 8 state, condeword is 64, the recongition rate 91[%] , as a result of testing neural network with 64 codeword the recognition rate is 89 [%]. Finally, as a result of testing NFS with 64 codeword which is in the best condition in former tests, the recongition rate is 96 [%]

맥문동 발효음료의 주요 화학성분에 관한 연구

김순동,구연수,이인자,김미경,박인경 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.4

Major chemical components of sweet drink and vinegar prepared with Liriopis tuber were investigated sensory quality. The contents of total soluble solid, total sugar, non-reducing sugar, total saponin, ash and protein in the processed of Liriopis products ranged 7.71~10,67%, 4.94~9,77%, 1.98~4.67%, 0.80~0.59%, 0.40~0.36%, and 0.44~0.49%, respectively. In addition, levels of succinic, malic and acetic acid in the products ranged 78.9~96,3, 23.6~6.3 and 12.7 ~2686.0㎎/100㎖ respectively, Meanwhile, the sweet drink contained 1.89㎎%(w/v) of hydroxyprolin, 0,39㎎%(w/v) of glutamic acid, 0.22mg%(w/v) of arginine, 0.15㎎%(w/v) of citruline and 0.11㎎%(w/v) of potassium. The vinegar contained 2.89㎎%(w/v) hydroxyprolin, 248.2 ㎍/100ml glutamic acid, 99.2 ㎍/100ml arginine, 205,5 ㎍/100㎖ citruline and 143.46㎍/100㎖ potassium.

에탄올성 간손상 흰쥐의 유해산소 생성효소계에 미치는 칡 추출물의 영향

조수열,김명주,박은미,박지윤,장주연 한국노화학회 2001 한국노화학회지 Vol.11 No.1

전압의존성 칼슘채널 α1A 및 α1E subunit 유전자의 사람 염색체 상의 위치 및 흰쥐신경계에서의 발현양상 규명

김현,박수연,서영석,유임주,김형래,박선화 대한해부학회 1998 Anatomy & Cell Biology Vol.31 No.2

VIP 공정을 이용한 생활하수의 처리에 관한 연구

문추연,김동일,김수생 동아대학교 생산기술연구소 2000 生産技術硏究所硏究論文集 Vol.5 No.2

Recently in Korea and developed countries, nitrogen and phophorus removal are the main target to improve effluent qualities, in order to protect discharge basins from eutrofication by N and P. Introduction of an advanced treatment function to existing wastewater treatment systems, which can be removed nitrogen and phophorus as well as BOD, COD and SS, have been required to protect water resources from domestic and industrial wastewaters. For the improvement of effluent quality through nitrogen(N) and phophorus (P) removal, this study conducted to investigate and analyse of the municlpal sewage treatment process such as VIP(Virginia Initiative Plant) process on cost effectiveness operating and improvement of effluent quality. Based on the results of the experiments, The average removal efficiencies of organic matter were BOD 87.4 ~ 91.8%, COD 77.7 ~ 81.3%. At influent concentration of T_-N 41.8mg/l, NH_4-N 36.2 mg/l, T_-P 3.14mg/l and PO_4-P 1.6 mg/l, nutrient removal efficiencies were NH_4-N 95.9%, T_-N 67.8%, PO_4-P 69.9%, and T_-P 70.7%.

Lidocaine, Tetracaine 및 Bupivacaine이 백서 배양 심근세포에 미치는 세포독성에 관한 연구

장정수,최민규,오재민,김종영,정연태 圓光大學校 醫科學硏究所 1994 圓光醫科學 Vol.10 No.1-2

In an attempt to evaluate the cytotoxicity for lidocaine, tetracaine and bupivacaine, beating rates, tetrazolium MTT and lactate dehydrogenase activity were investigated in the medium containing the local anesthetic drugs for 24 hours after the neonatal rat myocardial cells were cultured for 72 hours. Light and electron microscopic studies were also carried out. The results were as follows: 1. Beating rates decreased dose-dependently. and beating myocardial cells were not observed at 10^-3M concentration of tetracaine and bupivacaine, and also beating activities were not recovered after 24hrs. 2. MTT_50 values were 995 μM in tetracaine and 983 μM in bupivacaine. 3. The amount of lactate dehydrogenase released into the medium at 10^-3M concentration were 123% in lidocaine, 156% in tetracaine and 182% in bupivacaine compared with control cells. 4. In the light microscopy, myocardial cells were decreased in number dosede-pendently, and showed a few cytoplasmic processes at 10^-3 M concentration of tetracaine and bupivacaine. 5. In electron microscopy, myocardial cells treated with tetracaine and bupivacaine showed destructed mitochondria and many dense bodies. These results suggest that high concentration of tetracaine and bupivacaine (10^-3M) induce remarkable toxicity compared with lidocaine on the cultured rat myocardial cells.

염도별로 절인 배추를 이용한 김치의 품질

구연수,김미경,김미정,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

소금절임시 바람직한 소금농도를 결정하기 위하여 10, 15, 20 및 25%의 저농도에서 고농도에 이르는 소금물용액에서 조직의 염농도가 3%가 될 때까지 절인 배추를 이용하여 김치를 담근후 숙성기간에 따른 pH, 산도, 김치의 색상 및 관능적 품질변화를 조사해 보았다. 그 결과 20%와 25%의 고농도에서는 조직의 염도가 3%에 도달하였을 때까지의 시간이 각각 7.5시간과 4.5시간이 소요되어 단시간 절임이 가능한 반면 10%와 15%에서의 절임은 각각 24시간과 12시간이 소요되었다. 소금농도별 절임배추로 담근 김치조직의 조직감은 고농도 단시간 절임이 저농도 장시간 절임에서 보다 대체적으로 양호하였으나 고염도 쪽에서는 숙성 중ㆍ후반기에 이르러 경도가 낮아지는 경향을 보였다. 그러나 관능검사에서의 아삭거리는 맛은 숙성전반에 걸쳐 20% 소금물에 절인 김치가 3.58~3.96으로 거의 변화가 없었으며 종합적인 맛에도 20% 김치가 숙성동안 보통이상의 수치를 나타내었다. This study was conducted to obtain the desirable salting condition for the fermentation of kimchi. The Chinese cabbage was salted at 10, 15, 20 and 25% brine at 20℃, and fermentation temperature of kimchi was 10℃. To evaluate the quality of kimchi, pH, acidity, color, texture and sensory quality during fermentation were investigated. Texture of the kimchi tissue salted for short term with 20~25% brine was generally good. But, that of the kimchi was suddenly softening at later fermentation periods.

兄山강 流域의 汚染負荷量豫測에 관한 연구

文秋淵,朴鎭植,金秀生 동아대학교 환경문제연구소 1995 硏究報告 Vol.18 No.2

This study has performed to investigate and evaluate the amount of pollutants and the status of water quality of the Hyung-San River and prediction water pollution loads. In the field survey('94.11-'95.3), mean concentrations of BOD were found 0.78-4.90ppm, respectively, which were exceeding the second grade at inflow point of Sindang stream The predicted BOD pollution loads of Hyung-San river in 1996, 2001, 2006, 2011 were 13,068.3 kg/day, 13,003.1 kg/day, 9,355.6 kg/day, 9,506.6 kg/day.

고춧가루의 증자와 이를 이용한 김치의 품질

구연수,조재욱,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

김치담금재료 중 미생물이 많이 오염되어 있는 고춧가루를 증자법으로 살균하였을때의 문제점을 조사하여 보완함과 아울러 이 방법으로 처리하여 얻은 고춧가루를 이용하여 김치를 담구었을때의 품질변화를 조사하였다. 고춧가루를 증자법으로 살균한 결과, 120℃에서 10분이상 증자하면 총균수와 대장균은 검출되지 않았으나 고춧가루의 색상이 검게 변하므로 증자용수의 pH를 달리하여 증자한 결과 pH 10으로 조정된 증자수로 10분간 증자하였을때가 L^(*), C^(*)값이 높았으며 Hab˚는 10분까지는 거의 변화가 없어 무처리와의 색상차가 거의 없었다. pH 10으로 조정한 증자용액으로 10분간 증자한 고춧가루로 담근 김치의 pH는 발효전반에 걸쳐서 대조구보다 높은 pH를 보였다. 색상은 증자처리구가 대조구에 비해 L^(*), Hab˚값이 낮고 C^(*)가 높아서 숙성전기간동안 밝은 붉은색을 띠었다. 미생물수는 증자처리구가 전 발효기간을 통해 총균수와 젖산균수가 다소 적었다. 신맛은 대조구는 발효 10일째에 보통이상 신맛을 보였으나 증자처리구는 발효 15일째에도 보통이상의 신맛을 보였다. 매운맛은 대조구와 증자처리구의 뚜렷한 차이가 없었으며 숙성전기간동안 보통이하의 값을 나타내었다. 종합적인 맛과 육안적으로 본 품질은 숙성전기간 동안 대조구에 비해 증자처리구가 높게 나타났다. In order to enhance the shelf-life and quality of kimchi, kimchi was fermented with steamed red pepper powder. And the quality was evaluated by sensory test and measurement of microflora, color, pH and titratable acidity. Total cell count and E. coli of red pepper powder steamed at 120℃ for over 10minutes were not detected. But the color of red pepper powder was turned into darkness. So, steamed red pepper powder by various pH of steaming water showed effective pH and steaming time were 1 and 10minutes, respectively. Thus, pH of kimchi made by steamed red pepper powder for 10minutes, using steaming water adjusted pH 10, was gradually decreased after 10 days of fermentation. The L^(*) and Hab˚values of the kimchi with steamed red pepper powder were higher than control products during overall fermentation but C^(*) value was lower. The number of microbe of kimchi using steamed red pepper powder was decreased that of control products. Sensory test of the control kimchi revealed a strong sour taste after 10days of fermentation. In comparison, the kimchi with steamed red pepper powder revealed a sour taste only after 15days of fermentation. The overall taste of kimchi with steamed red pepper powder showed better than that of control kimchi throughout the fermentation periods. This experiments showed that the quality of kimchi made by steamed red pepper powder can the best at 15th day of fermentation.