안면기형을 동반한 Cherubism 환아의 마취경험 -증례 보고-

김아나,이상일,김경우,김준현,김지연,김경태,박장수,김정원,최원주 대한마취통증의학회 2012 Anesthesia and pain medicine Vol.7 No.4

We report the perioperative airway management in a 7-year-old boy suffering from Cherubism who was scheduled for endoscopic sinus surgery under general anesthesia. Cherubism is a rare, hereditary disorder of the jaws characterized by expansion of the maxilla and mandible. A difficult airway was encountered during induction of general anesthesia, nasal and oral mask pitting ventilation was hard for first attempts due to facial bony abnormality. At second attempt,we tried only oral mask pitting ventilation and it was successful.

열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향

김아나,강성원,허호진,천지연,최성길 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.3

This study investigated the effect of heat treatment conditions on the quality and antioxidant activities of Korean traditional actinidia (Actinidia arguta) cultivars puree. Heat treatment on actinidia puree was conducted at 70~90℃ for 1 min to 5 mins, while a control sample of the actinidia puree was prepared without heat treatment. In all the samples, except for the sample treated at 90℃ for 5 mins, pH and Brix degree was not dramatically changed. Pulp content decreased with increasing temperature and time. L and the a value of color increased with increasing temperature and time. However, the b value showed a reverse tendency with L and the a value. Viscosity and gumminess increased as heat temperature and time increased, though cohesiveness was not significantly changed depending on temperature and time. Coliform and yeast were not detected on all samples and the number of aerobic bacteria and mold decreased as temperature and time increased. Vitamin C and total phenolic content of the puree was not changed for 1, 3, and 5 mins at 70℃ and for 1 and 3 mins at 80℃, but significantly decreased with increasing time at 90℃. Furthermore, the antioxidant activities of the puree, such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP (ferric reducing antioxidant power) showed a similar tendency with total phenolic content.

How Effective Are Radiation Reducing Gloves in C-arm Fluoroscopy-guided Pain Interventions?

김아나,창용재,천보경,김재헌 대한통증학회 2014 The Korean Journal of Pain Vol.27 No.2

Background: The physician’s hands are close to the X-ray field in C-arm fluoroscopy-guided pain interventions. We prospectively investigated the radiation attenuation of Proguard RR-2 gloves. Methods: In 100 cases, the effective doses (EDs) of two dosimeters without a radiation-reducing glove were collected. EDs from the two dosimeters−one dosimeter wrapped with a glove and the other dosimeter without a glove− were also measured at the side of the table (Group 1, 140 cases) and at a location 20 cm away from the side of the table (Group 2, 120 cases). Mean differences such as age, height, weight, radiation absorbed dose (RAD), exposure time, ED, and ratio of EDs were analyzed. Results: In the EDs of two dosimeters without gloves, there were no significant differences (39.0 ± 36.3 μSv vs. 38.8 ± 36.4 μSv) (P = 0.578). The RAD (192.0 ± 182.0 radcm2) in Group 2 was higher than that (132.3 ± 103.5 radcm2) in Group 1 (P = 0.002). The ED (33.3 ± 30.9 μSv) of the dosimeter without a glove in Group 1 was higher than that (12.3 ± 8.8 μSv) in Group 2 (P < 0.001). The ED (24.4 ± 22.4 μSv) of the dosimeter wrapped with a glove in Group 1 was higher than that (9.2 ± 6.8 μSv) in Group 2 (P < 0.001). No significant differences were noted in the ratio of EDs (73.5 ± 6.7% vs. 74.2 ± 9.3%, P = 0.469) between Group 1 and Group 2. Conclusions: Proguard RR-2 gloves have a radiation attenuation effect of 25.8−26.5%. The radiation attenuation is not significantly different by intensity of scatter radiation or the different RADs of C-arm fluoroscopy.

14인의 역사학자가 보낸 답변들_김아람

김아람 역사비평사 2012 역사비평 Vol.- No.100

골판지 포장재에 알루미늄 코팅이 파프리카의 저장 중 품질특성에 미치는 영향

김아나,하명화,이교연,샤피어라만,김남섭,최성길 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.7

The objective of this study was to investigate the effect of corrugated packaging coated with aluminum (Al) on quality characteristics of red paprika during storage at 25℃. Characteristics such as weight loss, hardness, total phenolic content, antioxidant activities, polygalacturonic acid (PG) activity, and oxidative enzyme activities (polyphenol oxidase and peroxidase activities) of paprikas, packed in corrugated packaging with or without Al-coating were compared as a function of storage time. Al coating inside of corrugated box was found to inhibit PG activity, resulting in prevention of weight loss and maintenance of hardness of paprika during storage, compared to the control sample. This may be due to Al coating treatment that enhance moisture-proof property and hinder gas transmission of corrugated packaging. Furthermore, paprika in Al-coated-corrugated packaging was lower in oxidative enzyme activities than the control, which caused higher total phenolic content and antioxidant activities during storage. As a results, the Al coated-corrugated packaging can be used as a functional packaging material to extend the shelf-life and improve the storage quality of paprika by preventing their respiration and transpiration.

열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향

김아나,이교연,하명화,허호진,최성길 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.7

The purpose of this study was to evaluate the effect of drying methods including freeze, hot-air, and vacuum drying on the nutritional properties, antioxidant activities, and drying properties of Aruncus dioicus var. kamtschaticus. The optimum temperature of hot-air drying was 100℃ based on the total phenolic and flavonoid content and antioxidant activities, which were altered as a function of drying temperatures of 60, 80, 100, and 120℃. In addition, based on the drying curve, the optimum condition of hot-air and vacuum drying was 100℃ for 10 min, whereas that of freeze drying was 210 min. Vacuum drying was most effective for removal of moisture compared with the other drying methods. The water activity and water solubility index of dried samples obtained by the different drying methods were not significantly different. The water absorption index and rehydration ratio increased in the order of freeze, vacuum, and hot-air drying because of differences in porous structure of A. dioicus. Thus, vacuum drying of A. dioicus leads to the highest total phenolic and flavonoid content and antioxidant activities, followed by hot-air, and freeze drying.

난연성 세정제의 합성 및 평가에 관한 연구

김아나,유영,김석찬 한국청정기술학회 2013 청정기술 Vol.19 No.2

To increase flash point which is related to flammability, seven unprecedented new cleaning agents containing fluoride atoms have been invented. These newly synthesized cleaning agents’s physical properties which were conducted by Korea Institute of Petroleum Management by using a standard method showed excellent values. Particularly, flash point of newly synthetic cleaning agents is more higher than that of fluoride free compound. A specimen for cleaning ability was prepared by cutting in 60 mm × 40 mm size of stainless steel plate. The surface of the above specimens was applied with four kinds of contaminants, such as paraffin based drawing oil, flux abietic acid, water-insoluble cutting oil, and lubricating oil. Contaminated specimens were immersed in new compounds (1-7) for 1 to 5 minutes to dissolve oil in the cleaning agent. Although the data indicate that all compounds (1-7) exhibit lower cleaning ability toward cutting oil, it is observed that in the case of the present study more than 80% of pollutants on the surface were almost removed within 5 minutes. 기존 탄화수소계 세정제는 낮은 인화점으로 인하여 화재, 폭발과 같은 문제점을 가지고 있다. 인화점을 높이기 위해 불소가 포함된 난연성 세정제 7종을 개발하였다. 새롭게 합성한 세정제를 한국석유관리원에서 국가산업표준 방법으로 분석하여 물성을 측정하고 세정성 평가를 수행하였다. 물성 측정 결과, 인화점이 탄화수소계 세정제보다 높은 것을 확인하였다. 세정력 평가를 위하여 가로 60 mm, 세로 40 mm 크기의 스테인리스강 기판에 인발유, 아비에트산, 절삭유, 윤활유를 각각 도포하여 합성한 세정제(1~7)에 넣어 침적한 후 세정력을 평가하였다. 최대 5분간 침적하였을 때 인발유는 80~96%, 아비에트산은 82~97%, 윤활유는 86~93% 정도의 높은 세정력을 보였다. 그러나 절삭유에서는 60~87% 정도로 다른 오일보다 낮은 세정력을 보였다. 따라서 약간의 차이는 있지만 대체적으로 우수한 세정력을 보여 산업세정분야에 적용이 가능함을 나타내었다.

과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향

김아나,고희숙,이교연,샤피어라만,허호진,최성길 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.3

The purpose of this study was to evaluate the effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves. Actinidia leaves were dried at steam temperature of 350℃ and oven temperature of 150℃ for 40-200 sec. Moisture content and water activity decreased with increasing the drying time, while color values including L, a, and b values and total color difference (ΔE) increased as drying time increased. The relationship between moisture content and water activity showed an exponential fit with high correlation vlaue (R2=0.9909). Total phenolics and flavonoids content and antioxidant activity such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP assay of dried actinidia leaves increased with increasing the drying time up to 160 sec, but dramatically decreased at drying of 200 sec. The numbers of total areobic bacteria of leaves was not detected at drying time over 120 sec and coliform of all the samples was not detected. As a results, the superheated steam was an very effective drying method of increase to the nutritional and sanitary quality of dried Korean traditional actinidia leaves.

Chlorella saccharophila 배양을 위한 목질계 및 해조류 바이오매스 가수분해물의 이용

김아람 ( A-ram Kim ),김효선 ( Hyo Seon Kim ),박미라 ( Mi-ra Park ),김성구 ( Sung-koo Kim ),정귀택 ( Gwi-taek Jeong ) 한국미생물생명공학회(구 한국산업미생물학회) 2016 한국미생물·생명공학회지 Vol.44 No.4

본 연구에서는 3종류의 목질계 바이오매스와 4종류의 해조류 바이오매스를 전처리와 효소가수분해 과정을 통하여 얻은 환원당을 이용하여 C. saccharophila를 배양하였다. 얻어진 가수분해물을 활성탄 처리 유무에 따라 배양한 결과, 목질계 바이오매스와 해조류 바이오매스 가수분해물을 활성탄 처리하지 않은 경우에는 C. saccharophila의 성장이 저해 되었다. 목질계 바이오매스인 유채대와 보리대 그리고 볏짚과 해조류 바이오매스인 미역, 다시마, 파래 그리고 꼬시래기 가수분해물의 경우 활성탄 등으로 처리한 경우에서 목질계 바이오매스와 해조류 바이오매스 가수분해물에서 C. saccharophila의 성장이 관찰되었다. 미세조류의 생산성과 oil 함량, chlorophyll 등을 고려하였을 때 목질계 바이오매스와 해조류 바이오매스는 C. saccharophila의 product 생산을 위한 배양에 이점을 가지며, 특히 chlorophyll 생산에 보다 유용하리라 판단된다. In this study, we investigated the possibility of using hydrolysates of lignocellulosics (rapeseed straw, barley straw, rice straw) and marine macro-algae (Undaria pinnatifida, Laminaria japonica, Enteromorpha intestinalis, and Gracilaria verrucosa) to cultivate Chlorella saccharophila. The growth of C. saccharophila was inhibited by 7 hydrolysates without active carbon treatment. In contrast, hydrolysates treated with active carbon increased the cell growth and product (oil and chlorophyll) formation by C. saccharophila. The oil contents of C. saccharophila treated with each hydrolysate were 41.26 ± 0.69% (glucose), 22.06 ± 1.21% (rapeseed straw), 28.65 ± 1.08% (barley straw), 31.15 ± 0.76% (rice straw), 31.50 ± 2.12% (U. pinnatifida), 31.49 ± 4.53% (L. japonica), 29.63 ± 3.93% (E. intestinalis), and 26.15 ± 1.99% (G. verrucosa), respectively. Lignocellulosics and marine macro-algae may be useful resources for improving the mass cultivation of C. saccharophila.

HMM을 이용한 자연스러운 손동작 인식

김아람(A-Ram Kim),이상용(Sang-Yong Rhee) 한국지능시스템학회 2012 한국지능시스템학회논문지 Vol.22 No.5

본 논문에서는 모바일 로봇이 자연스러운 손동작을 은닉 마르코프 모델(HMM: hidden markov model)을 이용하여 인식해 원하는 명령을 수행하는 방법을 제안한다. 기존의 손동작 기반 로봇 제어 방식은 정해진 몇 종류의 제스처를 사용했었고, 따라서 지시동작이 자연스럽지 않았다. 또한 정해진 제스처를 미리 공부해야하여 불편했었다. 이러한 문제를 해결하기 위해 손동작을 인식하는 방법에 대한 많은 연구가 활발히 진행되고 있다. 본 논문에서는 3차원 카메라를 사용해 색상 데이터와 깊이 데이터를 얻어서, 사람의 손을 검색하고 그 동작을 인식한다. 여기서 동작을 인식하는 방법으로 HMM을 사용하였으며, 인식된 결과를 로봇에게 전달하여 원하는 방향으로 이동시킨다. In this paper, we propose a method that gives motion command to a mobile robot to recognize human being"s hand gesture. Former way of the robot-controlling system with the movement of hand used several kinds of pre-arranged gesture, therefore the ordering motion was unnatural. Also it forced people to study the pre-arranged gesture, making it more inconvenient. To solve this problem, there are many researches going on trying to figure out another way to make the machine to recognize the movement of the hand. In this paper, we used third-dimensional camera to obtain the color and depth data, which can be used to search the human hand and recognize its movement based on it. We used HMM method to make the proposed system to perceive the movement, then the observed data transfers to the robot making it to move at the direction where we want it to be.