개에서의 同所性 同種肝臟移植에 關한 實驗的 硏究(豫報)

金洙泰(Soo Tae Kim),金宇基(Woo ki Kim),崔國鎭(Kuk Jin Choe),朴哲圭(Chul Kyu Park),章正一(Chung Il Ihoi),李殷錫(En Suk Lee),宋堯準(Yo Jun Song),金秀吉(Su Kil Kim),金勇一(Yong Il Kim),蔡範錫(Bum Suk Chai) 대한외과학회 1972 Annals of Surgical Treatment and Research(ASRT) Vol.14 No.12

김정은 시대 북한정치의 특징과 전망

김일기(Kim, Il-Gi),이수석(Lee, Su-Suk) 북한학회 2013 북한학보 Vol.38 No.2

이 글은 김정은 시대 북한 정치의 특징을 분석하고 향후 변화를 전망하고 있다. 북한 정치의 특정은 권력구조와 리더십 그리고 통치이념을 중심으로 분석하였다. 먼저, 북한의 권력구조는 수령체제라는 북한 정치체제의 특성에 주목하여 유일영도체계와 함께 권력엘리트의 재편에 초점을 두었다. 김정은 시대 유일영도체계는 김정일 시기에 비해 약해지고 있으며, 권력엘리트들은 당-정-군 모두에서 세대교체가 가속화되고 있다. 둘째, 김정은의 정치적 리더십은 인격적 리더십과 제도적 리더십을 통해 분석하였다. 김정은은 김정일 사망 직후 최고지도자의 지위에 기반한 제도적 리더십을 갖춘 이후, 현재까지 인격적 리더십 확립에 매진하고 있다. 셋째, 북한의 통치이념은 주체사상에서 김일성-김정일주의로 변경되었다. 그리고 북한은 김정은 시대의 실천담론으로서 김정일 애국주의를 확산시키고 있다. 결론적으로, 북한은 김정은 시대의 새로운 비전과 목표를 제시할 것이며, 이를 통해 김정일과의 차별성 및 변화를 모색할 가능성이 높다. This paper analyzes the characteristics of North Korean politics and predicts future changes under Kim Jong-Un era. It is analyzed power structure, political leadership and ruling ideology as the characteristics of North Korean politics. First, The power structure is consist of 'uilyongdochege (monolithic leadership)' and change of power elite. The 'uilyongdochege' has weakened and the replacement of power elite has accelerated compared to Kim Jong-Il era. Second, there were analyzed personal leadership and positional leadership as Kim Jong-un's political leadership. Kim Jong-Un established institutional leadership based on position of supreme leader soon after the death of Kim Jong-Il and has been trying to establish personal leadership. Third, The ruling ideology of North Korea changed from 'Juche Ideology' to 'Kimilsung-Kimjongilism'. And The 'KimJongil Patriotism' is spreading to the entire society as the discourse for practice 'Kimilsung-Kimjongilism'. Finally, North Korea will present a new vision and goals and try to differentiate Kim Jong-Un era from Kim Jong-Il era.

부산지역의 암 사망에 관한 역학적 연구

김휘동,구혜원,곽문석,김종렬,손병철,문덕환,이종태,조규일,엄상화,정귀옥,전진호,이채언,Kim, Hwi-Dong,Koo, Hye-Won,Kwak, Moon-Suk,Kim, Jong-Ryul,Son, Byung-Chul,Moon, Deog-Hwan,Lee, Jong-Tae,Cho, Kyu-Il,Ohm, Sang-Hwa,Jung, Kui-Oak,Chun, Jin 대한예방의학회 1996 Journal of Preventive Medicine and Public Health Vol.29 No.4

This study surveyed and measured the level and structure of cancer deaths and their trends over time for offering the fundamental data of e cancer prevention and control in Pusan city in the future. Authors conducted the study of descriptive epidemiology using materials derived from the computerized data of total 3,722 certified cancer deaths in Pusan city from January 1 to December 31, 1993 registered on the National Statistical Once, the Republic of Korea. The obtained results were as follows: 1. According to the total registered cases of deaths(16,331 cases) in Pusan city during 1993, cancer(3,722 cases) and cerebrovascular disease(2,118 cases) were the first and second cause of deaths as 23.1% and 16.9%, respectively. These pattern showed the change between cancer (14.7%) and cerebrovascular disease(18.5%) in order of frequency in comparison to 1982. Also, the total number of cancer deaths was increased in comparison to 1982. The rate of death certification by physicians was 87.1% of all registered deaths, which was increased to 6.8% in comparison to 1982(80.3%). 2. Crude death rate and cancer specific death rate was 4.06 per 1,000 populations and 93.8 per 100,000 populations(male:117.8, female:70.0), respectively. The former was similar to that of 1982, but the latter was increased to 1.6 times as that of 1982. 3. Age-adjusted cancer specific death rate by standardization with whole country population was 111.9(male:141.5, female:106.7) per 100,000 populations, higher than not age-adjusted cancer specific death rate(93.8), and the sex difference was statistically significant with male predominance (p<0.05). 4. Cancer specific death rate by age was generally increased with age and most of cancer deaths(male:91.8%, female:88.5%) occurred since 40 years old. 5. The major cancer(cancer specific death rate per 100,000 populations) in male was liver(30.6) followed by stomach(25.6), lung(21.9), and GB and EHBD(5.7), in female stomach(15.7), liver(9.9), lung(7.3), and uterus(6.9). The relative frequency of the leading three cancer among total cancer deaths marked 66.3% in male and 47.l% in female, and decreased in comparison to 1982(male:72.2%, female:54.5%). 6. The total ratio of male to female cancer specific death rate showed 1.68 to 1 with male predominance. And the ratio was above 2.0 in larynx, oral cavity & pharynx, esophagus, liver, lung, bladder cancer and the ratio was $1.0\sim1.9$ in stomach, pancreas, gall bladder and EHBD, brain, rectum and anus cancer, leukemia, but the ratio was reversed in thyroid and colon cancer. In conclusion, cancer was the first cause of deaths. The proportion of lung cancer was increased, that of stomach & uterine cancer was decreased relatively, and liver cancer was constantly higher proportion. In the future, it is necessary to conduct the further investigations on the cancer risk factors considering areal specificity.

누에분말 및 누에동충하초분말 함유 돈육 패티의 냉장저장 중 품질변화

김일석,진상근,조철훈,이무하,장애라,Kim, Il-Suk,Jin, Sang-Keun,Jo, Cheor-Un,Lee, Moo-Ha,Jang, Ae-Ra 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5

본 연구는 누에분말 및 누에동충하초분말을 첨가하여 제조한 돈육 패티의 $5^{\circ}C$ 냉장저장 기간(0, 3, 6, 9일)동안의 품질변화를 평가하기 위해 실시하였다. 저장 6일차까지 처리구가 대조구보다 유의적으로 높은 pH값을 보였으며 육색의 경우 누에분말과 누에 동충하초 분말 첨가비율이 높을수록 L과 a값은 감소했으며 b값은 증가하였다(p<0.05). 누에분말과 누에 동충하초 분말 첨가가 보수력에는 크게 영향을 미치지 않는 것으로 나타났으며 T2 처리구에서 낮은 가열감량을 보여 0.4%의 누에분말이 가열감량을 억제하였다(p<0.05). 지방산패도는 누에분말과 누에동충하초분말 첨가구 및 혼합 첨가구에서 모두 대조구보다 낮은 수준을 보였다(p<0.05). 그러나 누에분말과 누에동충하초분말 처리간의 뚜렷한 차이는 보이지 않았다. 돈육 패티의 관능적 특성은 저장기간이 증가함에 따라 감소하였으나 풍미의 경우 저장초기에는 처리구의 기호도가 높았으나 저장기간이 증가하면서 차이는 보이지 않았다. 냄새도 대조구와 차이가 없었으며 종합적기호도에서도 저장초기에 대조구보다 높은 기호도를 보였으나 저장기간이 증가하면서 대조구에 비해 높거나 차이가 없었다. 누에분말과 누에동충하초분말 처리구간의 뚜렷한 기호도 차이는 보이지 않았다. 따라서 누에 및 누에동충하초분말은 돈육 패티의 pH값을 증가시키며 가열감량과 지방산패도를 억제시켰으며 보수력과 관능적 특성에도 부정적인 영향을 보이지 않아 추후 가공육제품의 첨가제로의 이용 가능성을 나타내었다.

감마선 조사가 건조-발효소시지의 Trans 지방산, 유리아미노산 및 관능검사 특성에 미치는 영향

김일석,양미라,조철훈,안동욱,강석남,Kim, Il-Suk,Yang, Mi-Ra,Jo, Cheorun,Ahn, Dong-Uk,Kang, Suk-Nam 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4

본 연구는 감마선 조사가 건조-발효햄의 조직감, 지방산, 유리아미노산 및 관능적 특성에 미치는 영향을 조사하기 위해 실시하였다. 경도(hardness) 및 부착성(adhesiveness) 의 경우 조사 처리구가 유의적으로 낮게 나타났다(p<0.01). 검성(gumminess)의 경우에는 2 및 4 kGy처리구가 대조구 및 1 kGy처리구보다 유의적으로 높은 값을 나타내었다(p<0.01). 지방산의 경우 처리구의 포화지방산(SFA)(C14:0, C16:0, C18:0)은 유의적으로 높았고(p<0.05), 불포화지방산 (UFA)(C16:1, C18:1 및 C18:3), trans 지방산, n-3 및 n-6 지방산 의 함량은 4 kGy처리에서 감소하였다(p<0.05). 감마선 조사처리는 phosposerine, aspartic acid, glutamic acid를 증가 시켰으나, lysine은 감소시켰다(p<0.05). 관능검사의 경우, 황취(sulfur odor) 및 지방산화 맛(fat pungent flavor)은 4 kGy에서 가장 높게 나타났으며(p<0.05), 곰팡이 냄새(moldy odor) 및 곰팡이 맛(moldy flavor)은 낮게 나타났다(p<0.05). 이상의 결과 감마선 조사가 조직감, 지방산조성 및 관능적 특성에 영향을 미쳤다. In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.

정보통신 : PALM 시스템의 구조와 네트웍 성능

김석일(Kim Suk Il) 한국정보처리학회 1994 정보처리학회논문지 Vol.1 No.1

본 논문에서는 HCH(m,p)에 기반을 둔 PALM 시스템의 구조와 네트웍의 성능을 연구하였다. HCH(m,p)는 하나의 CP를 중심으로 pro의 AP를 연결하여 클러스터를 구성하고, 클러스터를 m-p 차원의 하이퍼큐브로 연결한 소결합 다중프로세서 시스템이다. 본 시스템에서는 AP와 CP 및 CP와 CPrks을 DPR로 연결하여 워드단위의 통신이 가능하도록 구성하여 빠르고 안정된 메시지 전송을 가능하게 하였다. PALM 시스템에 사용된 네트웍은 여러 가지 HCH 네트웍 중에서 시스템에 포함되는 AP의 개수가 최대이나 CP 및 링크(또는 DPR)의 합이 최소인 최적 HCH(m,2)네트웍이다. 본 논문에서는 HCH(2,2)인 실험시스템을 구성하고 네트웍의 통신성능을 측정하였으며, PALM 시스템의 작은 통신/연산비는 메시지 통신형 다중프로세서 시스템에서도 화인 그레인(fine grain) 병렬성을 다룰 수 있음을 보인다. This paper introduces the Parallel Advanced Loosely coupled Multiprocessor (PALM) architecture, which is based on HCH(m,p), where m is the number of links per a communication processor(CP) and p is the number of application processors (APs) connected to the CP. Communication links between a pair of CPs and/or between a CP and an AP, are made of dual-Port RAMs, which provide fast and reliable word-parallel communication between processors. Among the wide spectrum of HCH networks, HCH(m,2) is also known to be a cost optimal topology, such that HCH(m,2) consists of the largest number of APs retaining the minimal number of CPs and communication links. We also implement a testbed based on HCH(2,2). The experiment result shows that the small communication/computation ratio of the PALM system would realize fine-grain parallelism on message-passing MIMD systems.

UML 모델의 지식화 방안

김일석(Il-Suk Kim),양성봉(Sung-Bong Yang) 한국정보과학회 1999 한국정보과학회 학술발표논문집 Vol.26 No.2Ⅰ

컴퓨터가 인식할 수 있는 지식의 표현방식에 대한 연구는 오래전부터 인공지능 분야에서 이루어져왔다. 현재는 대규모의 지식베이스를 구축하고 공유하기 위한 Knowledge Sharing Effort(KSE) 프로젝트가 진행중인데, 여기에서는 도메인별로 어휘와 개념을 체계적으로 정의하여 Ontology로 구축하고 있다. 이 논문에서는 객체지향 소프트웨어 개발 방법론에서 모델링언어로서 널리 받아들여지고 있는 UML을, KSE에서 표준으로 제시하고 있는 컴퓨터가 인식할 수 있는 지식의 형태인 Knowledge Interchange Format 형태로 변환하는 방법을 제시하고 이를 통해 추론과 같은 보다 유연한 지식의 처리가 가능함을 보인다.

인진쑥 첨가가 비육기 암퇘지의 도체 및 육질 특성에 미치는 영향

김일석,진상근,강석남,Kim, Il-Suk,Jin, Sang-Keun,Kang, Suk-Nam 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.

미트패티에 아질산 대체제로서의 토마토분말 효과

김일석,진상근,허인철,최승연,정현정,이중근,강상아,우경민,강석남,Kim, Il-Suk,Jin, Sang-Keun,Hur, In-Chul,Choi, Seung-Yun,Jung, Hyun-Jung,Lee, Jung-Keun,Kang, Sang-Ha,Woo, Gyung-Min,Kang, Suk-Nam 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3

This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (Tl), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p<0.05) on Day 1 of storage; the hardness and surface hardness of T3 and T4 were relatively lower and the surface hardness and gumminess of T3 were relatively higher than the others (p<0.05) on Day 21 of storage; Y4 had significantly lower TBARS values than the others during storage; VBN values of the tested groups were significantly lower than the control samples on Day 7 and 21 of storage; T3 and T4 samples displayed lower pH values (p<0.05) than the control samples on Day 21 of storage; T3, T4 and T5 revealed lower CIE $L^*$ and W than those of C and T1 during storage; T2 had the highest CIE $a^*$ (p<0.05); T4 had significantly higher CIE $b^*$ and chroma values than those of others; T3 and T4 had significantly lower total plate counts than the others; T1 had significantly lower yeast and mold and Staphylococcus sp. counts than the other groups'; and T1 and T2 displayed significantly higher color acceptability than the others.

바비큐 및 장조림 소스로 제조한 사슴고기 통조림 제품의 품질특성 비교

김일석,진상근,하경희,박기훈,정기종,박석태,곽경락,박정권,강양수,Kim Il-Suk,Jin Sang-Keun,Hah Kyung-Hee,Park Ki-Hoon,Jung Gi-Jong,Park Seok-Tae,Kwuak Kyung-Rak,Park Jung-Kwon,Kang Yang-Su 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

캔에 105 g씩 충전하여 $121^{\circ}C$에서 30분간 가열처리한 두 종류의 사슴 캔 개발 제품(T1; 바비큐 소스, T2; 장조림 소스)의 품질 특성을 조사한 결과는 다음과 같다. 사슴 캔 제품의 품질 특성에 있어 T1이 T2에 비하여 pH, 염도, 당도는 낮고, TBARS 및 VBN은 높았다. 관능검사 결과, $30^{\circ}C$에서 저장 60일 전 기간 T1과 T2 모두 6.0 이상의 좋은 점수를 얻었기에 상품화 가능성이 있을 것으로 판단되었다. The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at $121^{\circ}C$ for 30 min, the sample were stored at $30{\pm}1^{\circ}C$ for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at $30{\pm}1^{\circ}C$. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.