韓國社會의 階級構造와 그 變化

金泳謨(Kim Young-Mo),羅看采(서평자),張夏眞(서평자) 한국사회학회 1986 韓國社會學 Vol.19 No.W

슬개골 하극: 내측 반월상 연골판 후각부에 대한 관절경 수술을 위한 전내측 기구 삽입구의 새로운 표식

김영모,황득수,이준규,신현대,강태환,김동규,김필성,Kim, Young-Mo,Hwang, Deuk-Soo,Lee, June-Kyu,Shin, Hyun-Dae,Kang, Tae-Hwan,Kim, Dong-Kyu,Kim, Pil-Sung 대한정형외과스포츠의학회 2008 대한정형외과스포츠의학회지 Vol.7 No.2

목적: 내측 연골판 후각부의 관절경 수술시 전내측 삽입구의 피부 표식으로 슬개골 하극이 사용 가능한지를 전향적으로 조사하였다. 대상 및 방법: 정상 성인 슬관절 50예(1군), 마취하 정상 슬관절 10예(2군), 비교적 단순한 슬관절 병변의 치료 또는 진단적 관절경 시술을 받은 연속적 슬관절 50예(3군)를 대상으로 1, 2군에서 정 측면 단순 방사선 영상(A)과 외반 부하 정 측면 방사선 영상(B)을 30도 굴곡에서 촬영하여 A, B에서 대퇴골 내과의 연골 두께를 고려하지 않은 경우 (1, 2-A, B군) 및 B에서 이를 2.5 mm로 가정한 경우 (1, 2-C군)로 구분하여 슬개골 하극과 대퇴골 내과의 최고 원위부의 연결선 (전내측 삽입구 선)을 그었다. 이 선과 내측 경골 고평부의 접점 (C-D 백분율), 슬개골 하극과 전방 관절선 사이의 거리 (E-길이), 내측 경골-대퇴 관절의 간격 (F-길이)을 계측하였다. 3군은 슬개골 하극 위치에 전내측 삽입구를 만들고, 내측 연골판 후각부 및 외측 연골판 체부로의 접근성을 평가하였다. 결과: 평균 C-D 백분율은 1-A, B, C군에서 85.8, 101.3, 69.1%, 2-A, B, C군에서 102.4, 144.6, 116.8% 였다. 평균 E-길이는 15.1(1-A군), 15.5(1-B, C군), 13.1(2-A군), 12.9 mm(2-B, C군)였고, 1, 2군에서 외반 부하유무에 따른 이들 값의 변화는 통계학적 유의성이 없었다. F-길이는 외반 부하에 의해 1, 2군에서 평균 1.2, 3.6 mm 증가하였고, 통계학적으로 유의성이 있었다(p<0.001, p<0.001). 3군에서 슬개골 하극 위치에 만든 전내측 삽입구는 내측 연골판 후각부 및 외측 연골판의 체부로의 접근성은 각각 49, 48예에서 우수하였다. 결론: 슬개골 하극이 내측 연골판 후각부의 관절경 수술시 전내측 삽입구의 피부 표식으로 유용함을 확인하였다. Purpose: We prospectively evaluated the clinical usefulness of the patellar inferior pole (PIP) as a landmark of the anteromedial (AM) portal for the arthroscopic surgery of the medial mensiscus posterior horn (MMPH). Materials and Methods: Group 1 (50 normal left knees of adults), Group 2 (10 normal knees under anesthesia), and Group 3 (50 consecutive knees undergoing elective arthroscopic surgery for relatively simple intraarticular pathologies, or diagnostic arthroscopy) were included. In Group 1 and 2, the true lateral (A) and valgus stress lateral radiographs (B) on $30^{\circ}$ flexion were obtained, and the lines (AM portal line) passing through the PIP and distal-most medial femoral condyle (MFC) were drawn under the condition without considering the thickness of articular cartilage of MFC (1, 2-A, B group), and considering it as 2.5mm on B (1, 2-C group). Then, we investigated the meeting point of the AM portal line with medial tibial plateau (C-D percentage), and measured the distance between the PIP and the anterior joint line (E-length), and medial tibial-femoral joint space (F-length). In Group 3, the AM portal was made at the PIP level and clinical usefulness of the approach to the MMPH and body of the lateral meniscus (LM) was analyzed. Results: The average C-D percentage came out as 85.8, 101.3, 69.1% for each Group 1-A, B, C, and 102.4, 144.6, 116.8% for each Group 2-A, B, C. Measured E-length was an average of 15.1 (Group 1-A), 15.5 (Group 1-B, C), 13.1 (Group 2-A), and 12.9 mm (Group 2-B, C) and the change by valgus stress had no statistical significance. The F-length increased about 1.2 (Group 1) and 3.6 mm (Group 2) when valgus stress was applied, which had statistical significance (p<0.001, p<0.001). In Group 3, 49, 48 knees were classified as good for the MMPH, and the body of LM in aspect of the clinical usefulness of AM portal made on the PIP level. Conclusion: We identified the clinical usefulness of the PIP as a skin landmark of AM portal for the arthroscopic surgery of the MMPH.

내항상선 승선 외국인선원의 관리에 관한 연구

김영모,Kim, Young-Mo 해양환경안전학회 2012 해양환경안전학회지 Vol.18 No.2

카보타지는 동일한 국가 내의 두 지점간 화물이나 여객을 다른 국가에 등록한 선박이나 항공기가 수송하는 것을 말한다. 카보타지규제는 경제적으로는 보호주의 측면에서, 국방의 관점에서는 국가안전보장 측면에서 정당화되어 왔으며, 미국, 일본, EU(역외(域外)국가간) 등 세계 주요국가들이 카보타지를 실시하고 있다. 우리나라는 세계 5위의 지배선단을 가진 해운국으로 성장하였으나, 선원공급 부족과 내항선선원의 고령화는 내항선박의 정상적인 운항을 저해하는 요인으로 대두되고 있다. 이에 따라 정부는 카보타지라는 기본적인 원칙을 고수하면서도 2004년부터 외국인선원들의 내항상선 승선을 허용하여 2011년 8월 현재 530명의 미얀마 및 인도네시아 부원선원이 국적 내항선박에 승선하고 있다. 우리나라 법적으로는 내항선에 외국인선원을 승선시키는 것이 가능하나, 카보타지규제를 받는 선박에 외국인선원을 승선시키는 것은 카보타지 본래의 취지를 훼손시킨다고 볼 수 있으므로, 그로 인해 발생할 수 있는 내항해운의 문제점을 해소하기 위한 조치가 필요하다. 외국인선원 승선으로 인한 문제점을 최소화하기 위해서는 첫째, 의사소통과 문화적차이를 극복할 수 있는 외국인선원 관리기법의 도입이 필요하며, 둘째, 외국인 선원의 고충상담을 위한 외국인선원지원센터의 설립이 필요하고, 셋째, 적정 관리능력을 갖춘 외국인선원관리회사를 육성하며, 넷째, 외국인선원의 근로조건 개선을 통하여 안정적인 선원공급을 가능하게 할 필요가 있다. 마지막으로 송출국가의 행정당국과의 무단이탈자 행정제재에 대한 협정체결이 필요하다. Cabotage means transportation of cargoes or passengers between two points within same country by vessel or aircraft which registered to foreign country. Cabotage regulation has justified by the protectionism in economic aspect and by national security in the defence of a country, thus most world's major countries including United States of America, Japan and European Union(outside EU) are executing cabotage. Even though Korean's controlled fleet ranked to 5th in the world, shortage and ageing of Korean domestic seafarers came to the restricted factor in the Korean domestic shipping. Resultingly Korean government permitted 530 Myanmarese and Indonesian seafarers to come on board in domestic vessel. In regarding to the Korean law, there are no direct relationship between boarding foreign crew in domestic vessel. However the baxic concept of cabotage will be spoiled by boarding foreign crew under the regulation of cabotage, so special treatment should be needed to cover the problems in coastal shipping arose form them. To minimize the problems derived from foreign crew, following actions are recommended; first, management skills of foreign crew are needed to overcome differences of communication and culture; second foreign crew supporting center should be established to counsel their difficulties; third, high level of manning companies should be promoted; forth, stabilized crew supply should be guaranteed by improving employment condition; finally, memorandum of understanding should be concluded between two countries to prevent seceders.

해기직업 경로상의 행동요인 영향 분석

김영모,전상엽,황병호,강인철,정해종,Kim, Young-Mo,Jun, Sang-Yup,Hwang, Byeong-Ho,Kang, In-Chul,Jeong, Hae-Jong 해양환경안전학회 2009 해양환경안전학회지 Vol.15 No.4

해기직업에 대한 안정이 없으면 인적요인에 의한 해양안전도 크게 개선되지 않을 것으로 판단된다. 따라서 해기직업 진입단계에서 부터 은퇴하기까지 생애에 걸쳐 해기사의 직업경로를 개발함으로써 보다 장기적이고 안정적인 해기직업 생활과 해양안전을 확보할 수 있을 것이다. 이를 위해 해기직업 경로모델을 설정하고 해기교육기관 진입자, 해상근무자, 육상근무자 2,830명을 대상으로 설문조사를 실시하여 가설을 검증하였다. 직업경로에 따른 행동요인 분석 결과, 첫째, 해기교육기관 진입자들에게 교육환경 개선과 해기직업생활에 대한 충분한 정보를 전달하고 둘째, 소득수준과 같은 경제적 요인은 해기직업 진입자에게는 동기요인이 되지 못하며 셋째, 적정 시기에 육상근무를 위한 하선유도가 해기직업의 매력화와 파생적인 장기승선 효과를 기대할 수 있으며 넷째, 해기면허체계를 단순화시켜 조기에 상위면허를 취득함으로써 상위직책에 근무할 수 있는 기회를 제공할 필요가 있다. It is difficult to improve maritime safety in the aspect of human elements without seafarers' job satisfaction. Therefore, through the career development for seafarers from their entries into the job to their retirements, longer and more stable seafarers' life on board ship could be achieved together with maritime safety. This study aims at the establishment of seafarers' career path model and the verification of six hypotheses by using the questionnaire data of 2,830 respondents of students, slip officers and shore-based ex-seafarers. The results of analyses of behavior factors on the career path are as follows; first, it is important to improve educational environment and to provide seafarers with detailed information on seafarer's life; second, economic factors such as income-level and etc. do not play a role in promoting motivation of going to sea; third, the guidance to shore jobs at proper time increases seafarers' job satisfaction and induces longer stay at sea; last, it is necessary to simplify the licence system for seafarers, to allow seafarers to acquire higher class certificates, and to work at higher rank on board ships as early as possible.

해운시장세분화와 서비스품질에 관한 고찰

김영모,이종인 ( Young Mo Kim,Jong In Lee ) 한국해운물류학회(구 한국해운학회) 1994 해운물류연구 Vol.18 No.-

노지재배 비금도 섬초(시금치) 분말을 첨가한 식빵의 품질 특성

김영모,윤용철,Kim, Young-Mo,Yun, Yong-Chul 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

R2R 공정에서 적외선가열과 열풍을 혼합한 건조방식에서 전도성 금속 잉크의 건조 및 큐어링 공정 특성에 관한 실험적 연구

김영모,홍승찬,이재효,Kim, Young-Mo,Hong, Seung-Chan,Lee, Jai-Hyo 한국반도체디스플레이기술학회 2010 반도체디스플레이기술학회지 Vol.9 No.2

This research is about the drying and curing characteristic of conductivity metallic ink on-line curing device in order to improve the curing time for productivity in RFID Gravure printing. The curing process is carried out to increase the electric conductivity after the metallic ink is printed on the substrate. The metal ink is composed of nano-sized silver or copper particles. In this research, the combined IR and Hot air curing system is used and its results is compared with those of oven, IR and Hot Air type respectively. Generally the curing time in the past is about 3 minutes. But the combined system (IR+Hot Air) in this research shows that curing time is less than 30 seconds. These results is much faster than those of other system. This study can be help to make Roll-to-Roll drying and curing process for mass and continuous production on-line.

흑미가루를 첨가하여 제조한 식빵의 일반성분 및 품질 특성

김영모,Kim, Young-Mo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

잔트커런츠 발효액과 Sourdough 식빵의 품질 특성

김영모,Kim, Young-Mo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.3

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

Blanched 섬초(시금치) 분말을 첨가한 식빵의 품질 특성

김영모,Kim, Young-Mo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.