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배란유도 후 임신 중 진단된 부신피질선종에 의한 쿠싱증후군
김혁 ( Kim Hyeog ),박철홍 ( Park Cheol Hong ),최준 ( Choe Jun ),최은영 ( Choe Eun Yeong ),전영미 ( Jeon Yeong Mi ),김수경 ( Kim Su Gyeong ),신정환 ( Sin Jeong Hwan ),홍서유 ( Hong Seo Yu ) 대한산부인과학회 2003 Obstetrics & Gynecology Science Vol.46 No.11
This woman was a secondary infertile patient with amenorrhea, hirsutism, and hyperprolactinemia due to excessive secretion of androgen. We had an impression that her disease was polycystic ovary syndrome, and she became pregnant after ovulation induction.
김혁(Kim Hyeog) 한국학중앙연구원 2000 장서각 Vol.- No.4
In this article I studied the characteristics of Deungroks in Jangseogak. Deungroks are the recordings that were made by the government offices in Joseon dynasty. Deungroks were recorded and arranged, cherished since the early Joseon. They were made in order to be used as reference books for governing. Now most of Deng-roks are stored in Jangseogak and Kyujanggak(奎章閣). But the Deng-roks in Jangseogak are different from those in Kyu-janggak in collecting characteristics. While most of them in Kyujanggak are connected with the process of governing in govern men offices, most of them in Jangseogak are connected with the rituals of Royal family. Therefore at first I tried to explain the general meaning of Deungroks by showing the characteristics of two sorts of Deungroks, especially those in Jangseogak. After that I explained the process that the Deungroks about the rituals of royal family was recorded and published through, and their writing style. And in the end I attempted to classify Deng-roks in terms of the topics.
김혁(Hyeog Kim),최차란(Cha-Ran Choi),함경식(Kyung-Sik Ham) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.1
다양한 소금의 첨가가 제빵 특성에 미치는 영향을 알아보기 위하여 기계염, 국산 천일염, 중국산 천일염, 멕시코산천일염, 구운 소금, 죽염을 첨가하여 반죽과 식빵을 제조하고 각각의 특성을 조사하였다. Farinograph로 측정한 반죽의 흡수율은 소금의 첨가로 감소하였으며, 기계염의 경우가 흡수율 감소가 작아 가장 높은 흡수율을 나타내었다. 반죽의 면적과 저항면에서는 국산, 중국산, 멕시코산 천일염과 죽염 등이 크게 나타나 우수한 제빵적성을 보였다. Amylograph로 측정한 paste의 최고점도는 기계염, 천일염, 세척탈수염 첨가군은 큰 차이를 나타내지 않았으나 구운 소금과 죽염 첨가군은 다소 높았다. 식빵의 비용적은 국산 천일염 첨가군이 4.11 mL/g으로 가장 작았으며 멕시코산 천일염 첨가군은 4.85 mL/g으로 부피 증가가 가장 컸다. 빵의 무게는 국산 천일염 첨가군에서 412.4 g으로 가장 높아 굽기 손실율에서 국산 천일염 첨가군(10.34%)이 다른 첨가군(10.91~11.65%)에 비해 낮았다. 식빵의 색도에서는 국산 천일염 첨가군의 경우 빵 껍질의 명도가 크고 적색도가 낮았고, 빵 내부의 황색도는 높았으며, 다른 첨가군은 큰 차이를 보이지 않았다. 저장 초기의 식빵의 경도는 세척 탈수염 첨가군이 가장 낮았고 중국산 천일염 첨가군이 가장 높았으며 저장기간 1, 3, 5일 경과함에 따라 멕시코산 천일염과 중국산 천일염 첨가군은 경도가 크게 증가했다. 식빵의 관능검사결과 소금의 종류에 따른 식빵의 내ㆍ외부적 제품 특성에서 국산 천일염 첨가군과 멕시코산 천일염 첨가군이 유의적 차이를 보였으며 향, 맛, 전체적인 기호도에서는 유의적 차 이를 보이지 않았다. This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91~11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.
McIndoe 수술법으로 질 성형술을 시행한 뮬러관 결손증 2 예
유동주 ( Yu Dong Ju ),박철홍 ( Park Cheol Hong ),김혁 ( Kim Hyeog ),신소영 ( Sin So Yeong ),최은영 ( Choe Eun Yeong ),홍서유 ( Hong Seo Yu ),이진용 ( Lee Jin Yong ) 대한산부인과학회 2004 Obstetrics & Gynecology Science Vol.47 No.2
Vaginal agenesis is uncommon gynecologic condition, and the most common etiology is Mu¨llerian agenesis also called Mayer-Rokitansky-Kster-Hauser (MRKH) syndrome. In such patients, the evaluation for associated malformations as well as careful non-surgical and surgical approach are essential. The neovaginoplasty is an important issue for these patients from a functional and a psychological standpoint. We describe two patients with Mu¨llerian agenesis, who have undergone vaginal reconstruction by McIndoe technique.