꽃가루눈병과 아폴로눈병의 치료

姜炳南 藥業新聞社 1986 (月刊) 醫藥情報 Vol.1986 No.4

한국 외식산업 현황과 진출방안에 관한 연구

강병남 한국조리학회 1996 한국조리학회지 Vol.2 No.-

안구 Massage 및 안압강하제가 수술 전후의 안압에 미치는 영향

강병남 건국대학교 의과학연구소 1998 건국의과학학술지 Vol.8 No.-

Preoperative changes in intraocular pressure(IOP) and immediate postoperative changes in IOP were prospectively studied in cataract operations, according to four different preoperative medications and management for lowering the IOP. In group 1(12 eyes), no ocular pressure reducing agents were given but only ocular digital massage for 5minutes following retrobulbar injection. In group 2(16 eyes), using Honan intraocular pressure reducer for 20minutes before retrobulbar injection and ocular digital massage for 5minutes were performed preoperatively. In group3(17 eyes), intravenous mannitol(1.2g-1.4g/Kg of body weight) was administered 2hours before operation injection and ocular digital massage for 5minutes following retrobulbar injection. In group 4(18 eyes), acetazolamide 500mg was administered orally 2hours before operation and ocular digital massage for 5minutes following retrobulbar injection. A significant increase in mean IOP was found just after retrobulbar anesthesia in group 1, by 8.2-9.1mmHg when compared with base line IOP(p<0.05) and in group 2, 3, 4, were decreased IOP. A significant decrease in mean IOP was found postoperative 6hour in group 4 by 3.8-5.1mmHg when compared with group 1, 2, 3 and no difference in mean IOP was found postoperative 24hour. Honan intraocular pressure reducer, mannitol, acetazolamide and ocular digital massage were resulted in reduction of preoperative IOP and acetazolamide was resulted in a reduction of postoperative IOP.

외식기업의 온라인 마케팅을 통한 외식메뉴 구매형태 및 신규브랜드 인식에 관한 연구: 바이럴마케팅을 중심으로

강병남,문성식 (사)한국조리학회 2017 한국조리학회지 Vol.23 No.8

The purpose of this study is to investigate the causal relationship between new brand awareness and new brand awareness according to type of restaurant menu purchase information. This study will provide basic research data on viral marketing strategy through online marketing of restaurant companies. The purpose of this study is to investigate the effect of information obtained through blog information and SNS advertisement on word effect (information acceptance and information transfer) and to investigate the effect of word of mouth effect on consumers' purchase intention. A total of 206 samples were used for this analysis and regression analysis was performed using SPSS 18.0. The results of the study are as follows. First, experience type, timely relevance and consensus among the characteristics of blog information affect information acceptance. Experience, and accuracy are affecting information delivery. Second, information discomfort among the characteristics of SNS advertising information influences the acceptance of information. Information, entertainment and trust are affecting information dissemination. Third, information acceptance and information diffusion affect purchase intention.

Fractal Network in the Protein Interaction Network Model

강병남,김푸름 한국물리학회 2010 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.56 No.3

Fractal complex networks (FCNs) have been observed in a diverse range of networks from the World Wide Web to biological networks. However, few stochastic models to generate FCNs have been introduced so far. Here, we simulate a protein-protein interaction network model, finding that FCNs can be generated near the percolation threshold. The number of boxes needed to cover the network exhibits a heavy-tailed distribution. Its skeleton, a spanning tree based on the edge betweenness centrality, is a scaffold of the original network and turns out to be a critical branching tree. Thus, the model network is a fractal at the percolation threshold.

Nanoscale pattern formations on surface induced by ion sputtering

강병남,Jeenu Kim 한국물리학회 2004 Current Applied Physics Vol.4 No.2-4

We investigate diverse pattern formations on sputter-eroded surfaces such as ripples, dots, holes, wires structures. The mor-phological evolution of ion bombarded surface can be described by the nonlinear KuramotoSivashinsky (KS) equation. Here byperforming numerical integration of the KS equation, we show that the diverse pattern formations can be controlled by adjustingexperimental conditions such as incidence angle and energy of ion beam.

Saponin이 토끼 적혈구막의 $Na^{+}-K^{+}-ATPase$의 활성도에 미치는 영향

강병남,고일섭,Kang, Byoung-Nam,Koh, Il-Sup 대한생리학회 1974 대한생리학회지 Vol.8 No.1

The effect of saponin on the sodium plus potassium activated ATPase activity was studied in the rabbit red cell ghosts and the experiments were also designed to determine the mechanism of action of saponin on the APTase activity. The following results were observed. 1. The ATPase activity of rabbit red cell ghosts is inhibited by low concentration of saponin but increased by high concentration. The activating effect of saponin on the $Na^{+}-K^{+}-ATPase$ activity is inhibited by ouabain but the stimulation of the $Mg^{++}-ATPase$ by high concentration of saponin is not inhibited by ouabain. 2. The activity ratio of $Na^{+}-K^{+}-ATPase$ by high concentration of saponin is decreased by raising the potassium concentration, and is increased by raising the sodium concentration. 3. The ATPase activity is increased by small amounts of calcium but inhibited by larger amounts. The activity ratio of the enzyme by saponin is decreased by raising the calcium concertration 4. The action on the ATPase activity was not related to the amino group of lysine, the hydroxyl group of threonine, the imidazole group of histidine, or the carboxyl group of aspartic acid. 5. The action of saponin on the ATPase activity is due to sulfhydryl group of the enzyme of $Na^{+}-K^{+}-ATPase$.

Timolol malate가 Na-K Atpase의 활성화에 미치는 영향

강병남 관동대학교 의과대학 2000 명지병원학술지 Vol.2 No.-

외식산업의 효율적인 식자재유통에 관한 연구

강병남 한국조리학회 1998 한국조리학회지 Vol.4 No.1

한국음식의 글로벌화 전략

강병남 彗田大學 2006 論文集 Vol.24 No.-

한국음식의 세계화를 위한 전략은 한국 전통음식 그대로의 모습으로 서양인들에게 다가가는 방법이다. 이국적인 음식을 맛보는 것을 좋아하는 사람들에게 한국 특유의 전통적인 실내분위기와 음악 등으로 현실을 벗어난 느낌을 가지게 하며 한식을 즐길 수 있도록 한다. 조리방법이나 상차림, 서비스 방법도 한국적인 것으로 하되 자극성 있는 장류나 발효식품은 그 강도를 그 나라 사람들에게 맞게 조절할 필요성이 있다. 한국음식을 건강식으로 홍보, 유럽인들 에게 소개하는 방법이 있다. 비만해소와 편리함에 대한 욕구↑, 다이어트식 시장이 확대, 한식이 다이어트 식품 및 건강식품으로 자리 잡을 수 있도록 다양한 형태의 제품을 개발할 필요가 있다. Korea which is the possibility the foreigners feeling our culture ruins, order ceremony, the possibility which there will be a traffic situation back multi branch it was, but what sees most the element public opinion one branch which is important rightly will be a food. The what kind of person three:00 it will skip three meals and it is because is not a possibility which it will live. Also the food specialists will become the chance which when holds with taste and the nutrition where our food is fine it could be successful from world market against the potential energy of our food under boil the end which kicks in firm belief. The national brand image gives an effect codepage characteristic because of each field with each other and it is received and. Compared to it acts but by an organic enemy dynamics it will be able to expect the case accelerative synergistic effect where the affirmative national image will be formed. It confronts to the nation and the proper recognition is formed and the value against the national brand is raised and it is done the place zone one contribution which accomplishes a foreign policy properly. The fact that it applies the food culture of consequently fine Korea with national brand value raising strategy large grade is the subject which is important and the hereafter developmentally must be researched field more more continuous