기능성 소화불량증에서 증상에 따른 고형식의 반위배출시간의 차이

김영호,이풍렬,성인경,손희정,김재준,고광철,백승운,이종철,최규완 大韓消化器病學會 1998 大韓消化器病學會誌 Vol.32 No.3

Orientia tsutsugamushi감염 시 유발되는 마우스의 염증 반응

고영상 제주대학교 생명과학연구소 2000 제주생명과학연구 Vol.3 No.-

Early host defense mechanisms were examined in resistant (BALB/C) and susceptible (C3H/HeN) mice after intraperitoneal inoculation with Orientia tsutsugamushi strain Gilliam. In this study, I used semiquantitative reverse transcription-PCR to examine chemokine gene expression in resistant and susceptible mice following infection with strain Gilliam. The mRNAS for macrophage inflammatory protein 1 α/β(MIP- α/β ), monocyte chemoattractant protein 1 (MCP-1), gamma-interferon-inducible protein 10 (IP-10), tumor necrosis factor alpha (TNF- α), and RANTES were detected in susceptible mice. Peak expression of these chemokines was observed between 5 and 6 days after infection. However, gene expression of MIP-1 α/β , MIP-2, MCP-1, and TNF-α was not detected in resistant mice. The production of TNF-α is well correlated with the lethal infection model. Identification of various cytokines and chemokines changed in amount during infection provides important information relevant to unraveling the host defense mechanisms for natural resistance to infection.

개별재무제표와 외국인 주식지분율의 기업가치 상관성

고영주 · 유도상 충북대학교 국가미래기술경영연구소 2017 기술경영 Vol.2 No.2

본문 참고

보리를 이용한 가공식품 제조와 그 특성

고정은,양영택,송살철,김정숙,한동휴,고정삼 濟州大學校亞熱帶農業硏究所 1996 亞熱帶農業硏究 Vol.13 No.-

요약 제주산 보리차 및 보리음료 제조를 위한 원료의 일반성분과 무기물을 분석하였으며, 상품화 가능성을 관능검사를 통하여 평가하였다. 일반성분 및 무기물의 분석결과, 원료의 종류에 따라 다소의 차이는 있었으나 대체적으로 표준분석값과 유사하였다. 보리차의 경우 시판하고 있는 회사제품과의 차별화를 위하여 볶음결명자, 볶음옥수수, 살구씨 등을 혼합한 형태의 보리차 기호성을 검토하였다. 볶음보리만을 이용한 보리차보다는 볶음보리에 볶음결명자, 볶음옥수수, 살구씨를 16 : 1.5 : 2 : 0.5의 비율로 각각 첨가한 보리차를 가장 선호하였다. 그리고 볶음 정도에 따라 추출한 보리차의 색깔이 차이를 나타내었으며, 시판하는 보리차의 흡광도가 420nm에서 0.369인데 비하여 볶음정도가 낮은 시제품의 흡광도는 0.182로서 약간 연한 색깔을 선호하였다. 보리음료의 경우, 미숫가루만을 사용할 때는 볶음보리가루 : 물을 1 : 9로 하고 여기에 첨가하는 설탕농도를 9%로 하는 것에 가장 좋은 선호도를 나타내었다. 그러나 볶음보리가루만을 사용한 경우는 향미가 약하여 기호성가 떨어진 반면 미숫가루 : 볶음찹쌀가루 : 볶음콩가루 : 볶음참깨가루를 9 : 0.5 : 0.3 : 0.2의 비율로 혼합한 혼합가루 10g에 설탕 6g의 비율로 사용하는 경우 기호성이 가장 좋았다. 또한, 대용식인 조식시리얼로 미숫가루를 사용하는 경우 미숫가루 : 물을 10 : 4의 혼합비율로 하며, 미숫가루 : 볶음찹쌀가루 : 볶음콩가루 : 볶음참깨가루를 8 : 0.5 : 1.0 : 0.5의 비율로 혼합한 경우 기호성이 가장 좋았다. 미숫가루의 상품화를 위해서는 기호성의 향상을 위한 음용형태에 따른 배합비율의 최적화, 포장디자인 및 포장방법의 개선, 차별화를 위한 홍보 등이 필요할 것으로 판단된다. Summary Chemical analysis of barley and other cereals related to tea and beverage products, and sensory evaluation were investigated. Proximate compositions and inorganic elements contents of raw materials produced in Cheju were similiar to standard values. Blending at the ratio of 16 roasted barley, 1.5 roasted Cassia tora seed, 2 roasted corm, and 0.5 apricot seed was the better, compared to roasted barley only, for barley tea on sensory evaluation. According to the degree of roasting, the color of extracts with boiled water was different. Absorbance at 420nm of commercial barley extracts was 0.369, compared to the value of 0.182 on sample in this experiments. For barley beverage, 10% of roasted barley powder added 9% of sugar was the vest on sensory evaluations However, blending at the ratio of 9 roasted barley powder, 0.5 roasted glutinous rice powder, 0.3 roasted soybean powder, and 0.2 roasted sesame powder, added 6% of sugar, was the best, compared to roasted barley powder only, for barley beverage on sensory evaluations. On 40% of roasted barley powder only, for morning cereals, blending at the ratio of 8 roasted barley powder, 0.5 roasted glutinous rice powder, 1.0 roasted soybean powder, and 0.5 roasted sesame powder was the best on sensory evaluations, compared to roasted barley powder only.

횡문근육종의 항암제-방사선치료 후 치아발육장애

고광준,홍성우,최선영 大韓口腔顎顔面 放射線學會 1998 Imaging Science in Dentistry Vol.28 No.1

This report details a case of 8-year-old girl showing failure of odontogenesis after chemo-radiation therapy for the rhabdomyosarcoma at the age of 4. The observed results were as follows: 1. Past history revealed that she had received for a total radiation dose of 4430cGy, 29 fractions in 6 weeks and chemotherapy with vincristine, actinomycin D and cytoxan, followed as maintenance phase for 2 years. 2. The patient was symptom-free and appointed for the treatment of multiple dental caries. 3. Oral examination showed hypoplastic enamel on whole erupted permanent teeth and showed retarded eruption. 4. Conventional radiograms showed failure of root development including abrupt cessation of root formation and root agenesis, and microdontia, missing teeth, irregular enamel, dislocation of the impacted teeth. Additional finding showed good healing bone pattern on the left mandibular ramus and angle area. 5. Cephalometric analysis revealed failure of bite raising due to incomplete eruption of all the first molars and made it possible to suspect entrapped mandibular growth and then Class Ⅱ tendency growth. 6. There was correlation between the time of chemo-radiation therapy and the damage of the teeth.

라인케 부종의 수술 전후 음성분석

김동영,성원진,황찬호,이상준,고태용,전상준,김광현,성명훈 대한이비인후과학회 1999 대한이비인후과학회지 두경부외과학 Vol.42 No.9

동결 및 microwave가열이 전분질 식품의 조직 특성에 미치는 영향

고하영,한상원 又石大學校 1992 論文集 Vol.14 No.-

전분질이 주원료인 멥쌀가루, 찹쌀가루, 밀가루와 이들 제품의 가공품인 인절미와 식빵을 냉동후 마이크로웨이브 및 스팀 가열했을 때의 수분함량별 가열후 저장기간별 조직특성 변화를 조사하였다. 원료는 모두 동결후 가열시 대조구에 비해서는 모든 조직 특성치에서 차이를 보였으나 스팀과 마이크로파 가열간의 차이는 없었다. 수분함량이 45%에서 55%로 증가함에 따라 경도, 점성, 고무질성은 모두 감소하였으나 응집성은 찹쌀가루에서 약간 증가되었다. 인절미는 멥쌀가루로 제조시 대조구에 비해 동결후 마이크로파 가열에 의해 경도와 고무질성이 크게 증가하였으나, 찹쌀가루로 제조시는 경도만 약간 증가하였으며 고무질성은 변하지 않았다. 식빵은 점성이 없었고, 대조구에 비해 마이크로파 가열한 것의 고무질성만이 약간 높았다. 관능성에서는 재료나 가공품 모두 마이크로파가 대조구나 스팀 가열에 비해 조직특성이 나빠졌다. Nonwaxy and waxy rice and strong wheat flour were gelatinized by steam of 100℃ for 10 minutes and freezed at -18℃ for 3 days and the textural characteristics of those were investigated by means of instrumental analysis and sensory test after microwave and steam heating. Injolmi(rice cake) and loaf bread were also manufactured by using above rice and wheat materials and were studied. All of the above gelatinized materials had the different textural qualities after freezing and heating, but heating methods did not seriously affect to the texture of frozen materials. As moisture content of nonwaxy rice and wheat gel were increased from 45% to 55%, hardness, viscosity and gumminess of those decreased, but cohesiveness of waxy rice gel were slightly increased. Hardness and gumminess of nonwaxy rice Injolmi heated by microwave were greatly increased in comparison to those before freezing, while only hardness was slightly increased in waxy rice Injolmi. All of the textural properties of frozen loaf bread heated by microwave were similar to those before freezing or less than. Sensory scores of materials and products heated by microwave were worse than those heated by steam and those before freezing.

Minicell 분리에 관한 연구

고재문,김종세,김성준,노영복 조선대학교 기초과학연구소 1989 自然科學硏究 Vol.12 No.1

Minicell은 간상 박테리아의 극단에서 변이 세포분열에 의해 생산되는 작은 비성장체이다. 그것은 protein이나 RNA를 함유하나 chromosomal DNA가 조금 있거나 거의 없고 모양은 구형이다. 본 실험을 통해 얻은 결론은 다음과 같다. A. Minicell 생산이 왕성한 x1411 균주를 12시간 배양한 후 optical density는 ML media=0.25, M9 minimal media=0.5, x1776 broth media=0.7, 3×D media=0.9, LB media=1.0으로 나타났다. B. x1411 균주와 pOX7의 형질전환율은 2×10^5개/㎍·DNA로 나타났다. C. 변형된 방법에 의해 분리되어진 minicell양은 1.8×10^4cells/㎖로 나타났다. D. Minicell의 중심부와 극단에서 생성된다는 보고와는 달리 본 실험을 통한 관찰 결과 minicell은 중심부에서는 생성되지 않고 극단에서만 생성된다. E. 전자현미경을 통한 관찰 결과 host cell과 minicell의 크기비는 10:1 정도며, 모양은 host cell은 간상이고 minicell은 구형이다. Minicells are small non-growing bodies produced by aberrant cell divisions at the polar ends of rod-shaped bacteria. They are anucleate, contain RNA and protein but little or no chromosomal DNA fragment and approximately spherical in shape. The results are summarized as follows ; A. After culturing 12 hours, cell density of typical minicell-producing χ 1411 strains appeared to 0.25 in ML media, 0.5 in M9 minimal media, 0.7 in χ 1776 broth media, 0.9 in 3XD media and 1.0 in LB meda. B. The transformation rates between χ 1411 strains and pOX7 plasmid were 2×10^5 in each ㎍. DNA. C. Isolated minicells with modified method were 1.8×10^4 in each ml. D. some papers reported that minicells are produced at the polar ends and the central part, but in this experiment minicells were only produced at the polar ends. E. The results of observation with E.M. ; the ration of cell size between the host cell and the minicell was about 10 : 1, host cell was rod type in shape and minicell spherical type.

제주도 동북부지역 지하수의 수위변동과 수질조성에 관한 연구

고기원,양성기,문영석 제주대학교 환경연구소 1995 환경연구논문집 : 제주대 Vol.3 No.1

The groundwater levels at 5 sites, the ve.rtid variations of the electric cmductivity at 7 sites and the water quality of the groundwater at 11 sites were measured to study the charactmistics of the groundwater levels' fluctuations and occurrence of eastnorthem part Cheju Island. The result of examination of subsurface geologic structure of the Kujwa area from core logging shows that the area does not have the Seoguipo Formation that acts an aquiclude in the Shinchon area by preventing the downward flow of the hroundwater, In addition, the result also shows that the thickness of basaltic flows below the mean sea level in the Kujwa area is much larger than that the Shinchon area, and this suggests that the Kujwa area moved downward bu sunsidence. The groundwater levels at Kimyong and Kujwa areas occurred in response to oceanic tides. The tidal effect on the groundwater levels upon the distance from seashore. However, structure of the Kujwa area The result of examination of suMace lnnuenced by the amount of precipitation The groundwater qualities of the Kujqa area characterized by Na-Cl type, and that of the Shinchon area by Na-HCO₃type, The electric conductivity peofiles of the groundwater, the Kujwa area is increase with water depth, but Shinchon area is on the decrease or uniformly with water depth, Thes dofference indicates that the groundwater of both areas has different origin and different geologic environments.

근위 경골외과에 생긴 골괴사증

고영도,신 건,정성수,원중희 충북대학교 의과대학 충북대학교 의학연구소 1994 忠北醫大學術誌 Vol.4 No.1

골괴사증은 혈류의 차단으로 골의 괴사가 일어나는 것으로 흔히 세균에 의하지 않고 발생하는 것을 지칭한다. 이는 대퇴골두에 가장 호발하며 그 밖에 상완골두, 수부 주상골, 족부 거골, 대퇴골과 등에 발생하고 있다. 근위 경골에 발생하는 골괴사증은 극히 드물며, 특히 근위 경골외과에 발생한 골괴사증은 그 보고예가 없다. 저자들은 양측 근위 경골외과에 발생한 골괴사증 1예를 치험하였기에 문헌 고찰과 함께 보고하는 바이다. The authors experienced a case with osteonecrosis of both lateral tibial condyles. A 50-year-old male complained of pain in left hip joint and both knee joints. On plain X-ray, there were several findings compatible to osteonecrosis of femoral head on both sides, but in both knees, there were only mild degenerative changes. On technetium bone scan, there was increased uptake in both femoral heads and both lateral tibial condyles. We treated the patient with total hip replacement arthroplasty for left hip joint and with core decompression for right hip joint and both lateral tibial condyles. The pathologic findings confirmed diagnosis of osteonecrosis of femoral heads and lateral tibial condyles. Three months after operation, symptoms had subsided. Osternecrosis of lateral tibial condyle has never been reported previously.