안와 병변에 대한 감마나이프 방사선수술

최영주,이정일,김윤덕,Young-Joo Choi,M,D,Jung-Il Lee,M,D,Yoon-Duck Kim,M,D 대한안과학회 2008 대한안과학회지 Vol.49 No.4

Purpose: To evaluate the effectiveness and safety of treating orbital lesions with gamma knife radiosurgery (GKS). Methods: Between April 2004 and January 2006, ten patients who had orbital tumors or vascular lesions and who underwent GKS were included in this retrospective study. Results: Ten patients with orbital lesions were treated with GKS. The group of orbital lesions consisted of 5 meningiomas, 2 schwannomas, 1 cavernous hemangioma, 1 arteriovenous fistula, and 1 adenoidcystic carcinoma of the lacrimal gland. The most common symptom was proptosis. The tumors were located at the orbital apex in eight patients, and five of these patients were treated with fractionated stereotactic radiosurgery. The mean cumulative marginal dose was 17.0 Gy (12-20 Gy), and the mean cumulative maximal dose was 30.8 Gy (16.2-40.4 Gy). The follow-up period ranged from 3 to 25 months (mean 13.9 months). During the follow-up period, magnetic resonance imaging revealed a decrease of tumor volume in 3 patients with symptomatic improvement. In two patients, tumor volume increased. No radiation-induced optic neuropathy, retinopathy, or cataract was observed in any of the 10 patients during the follow-up period. Conclusions: Gamma knife radiosurgery is an effective and relatively safe treatment when orbital lesions have a high risk of neurosurgical deficits with surgery, when they recur after incomplete resection, or when complete removal of tumor is impossible.

인버터 특성을 고려한 견인전동기 설계와 제품동향

김종구(Jong-Ku Kim),권중록(Jung-Lock Kwon),김근웅(Kun-Woong Kim),이정일(Jung-D Lee) 전력전자학회 2001 전력전자학술대회 논문집 Vol.2001 No.7

Since recent inverters are formed IGBT WVF inverter its switching speed has been increased relative to the conventional inverters and the motor design based on the switching surge voltage at the inverter output is very important factor. Therefore, motor and inverter should be designed to have the optimal characteristics by considering the mutually limited conditions.<br/> On this research the design technology characteristics for inverter driving traction motor is compared to the products in Korea and the analysis is performed. Thus, it is intend to re-estimate the technology level and introduce the products by HHI, which is driving on Seoul subway line 6 since December, 2000.

Residual Multi-dilated convolution U-Net을 이용한 다중 심장 영역 분할 알고리즘 연구

임상헌 ( Sang-heon Lim ),최한승 ( H. S. Choi ),배희진 ( S. K. Jung ),정서경 ( J. K. Jung ),정진교 ( Myung-suk Lee ),이명숙 한국정보처리학회 2019 한국정보처리학회 학술대회논문집 Vol.26 No.1

본 연구에서는 딥 러닝을 이용하여 완전 자동화된 다중 클래스 전체 심장 분할 알고리즘을 제안하였다. 제안된 방법은 recurrent convolutional block과 residual multi-dilated block을 삽입하여 기존 U-Net을 개선한 인공신경망 모델을 사용하였다. 평가는 자동화 분석 결과와 수동 평가를 비교하였다. 그 결과 96.88%의 평균 DSC, 95.60%의 정확도, 97.00%의 recall을 얻었다. 이 실험 결과는 제안된 방법이 다양한 심장 구조에서 효과적으로 구분되어 수행되었음을 알 수 있다. 본 연구에서 제안된 알고리즘이 의사와 방사선 의사가 영상을 판독하거나 임상 결정을 내리는데 보조적 역할을 할 것을 기대한다.

쑥 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향

이제룡,정재두,하영주,이진우,이정일,김곤섭,이중동 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.2

This study was carried out to investigate the effects of addition of mugwort powder (0.7%, 1%, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The L* and a* values of sausage containing mugwort powder were signficantly lower as compared to control, but the b* values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were signfkcantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2% mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.

유화형 Sausage의 품질특성에 식물성유와 동물성유 CLA 첨가가 미치는 영향

이정일,이진희,곽석준,하영주,정재두,이진우,이제룡,주선태,박구부 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2

CLA-식물성유와 CLA-동물성유가 대체가 유화형 sausage의 품질특성에 미치는 영향을 조사하기 위해 3개의 시험구를 배치하였다. CLA-CO는 돼지 등지방 함량 중 30%를 CLA-corn oil로 대체시켰으며, CLA-SSO는 30% CLA-safflower seed oil, CLA-LD는 30% CLA-lard을 각각 대체하여 유화형 sausage를 제조한 후 1, 7, 14, 21 그리고 28일 동안 4℃의 냉장고에 저장하면서 이화학적 특성, 조직감, 지방산패도, 지방산 조성 및 CLA 함량의 변화를 조사하였다. CLA-식물성유와 CLA-동물성유를 첨가한 sausage의 pH는 전 저장기간동안 대조구에 비하여 유의적으로 낮게 나타났으며(p<0.05), 모든 처리구가 저장 14일째에 유의적으로 가장 낮은 pH를 보였다(p<0.05). Sausage의 L*과 a*값은 모든 처리구간에 큰 차이는 없었으나, b*값의 경우 CLA-처리구가 대조구에 비해 전 저장기간 동안 유의적으로 높은 경향을 나타내었다(p<0.05). CLA 처리구가 대조구에 비하여 모든 지방산 조성이 감소하는 결과를 보인 반면에 linolenic acid 함량은 대조구에 비하여 CLA 처리구인 CLA-CO와 CLA-SSO 처리구가 유의적으로 높은 함량을 보였다(p<0.05). 모든 처리구가 저장기간 경과에 따른 지방산 조성의 변화는 없었다. 조직감에서는 CLA-LD 처리구가 대조구나 다른 처리구에 비하여 응집성, 탄력성, 고무성 및 파쇄성 등이 유의적으로 높았다(p<0.05). 유화형 sausage의 지방산패도는 저장기간이 경과함에 따라 처리구 모두 유의적으로 높게 나타났고(p<0.05), CLA-CO 처리구가 대조구 보다 유의적으로 낮은 경향을 보였다(p<0.05). 이상의 결과 유화형 sausage 제조시 CLA 첨가는 이화학적 특성과 조직감에 영향을 미치지 않으며, 제품의 저장기간을 연장 및 CLA를 축적시키는 것이 가능하여 고급 sausage 생산이 가능하다고 사료된다. Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4℃. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4℃. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L^* and a^*-value of all the treatments was not significantly changed with the storage periods. Color b^*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.

비육돈 사료의 영양소 수준이 돈육 품질에 미치는 영향

이제룡,서종태,정재두,이진우,하영주,이정일,곽석준,이중동 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.6

In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig fees. The treatments included feeding control) the low-nutrient density diet(2,960㎈/㎏ ME, 12.25% CP, 0.41% lysine and 0.70% Ca), T1) the medium-nutrient density diet(3,220㎈/㎏ ME, 15.50% CP, 0.87% lysine and 0.90% Ca) and T2) the hight-nutrient density diet(3,350㎈/㎏ ME, 17.50% CP, 1.05% lysine and 0.90% Ca). The crude ash contents of T1 were significantly(p<0.05) higher than those of control and T2. The ?_(u) of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p<0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p<0.05) lower then those of control. The oleic acid(18:1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18:2) and arachidonic(C20:4) acid were significantly(p<0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem ?_(u) and cooking loss.

수송시간이 돼지의 혈액성상과 육질에 미치는 영향

이제룡,서종태,허태영,정재두,하영주,이진우,이정일,이중동 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.5

In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20min and the others to 2 h transport time, and held in lairage for 1 h 30min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P<0.05) higher in the group transported for 2 h compared with the group transported for 20min. There was not significantly different(P>0.05) in meat quality(?_(1), ?_(u), drip loss, cooking loss, hardness, CIE L^(*), a^(*), b^9*) and NPPC) and skin damage of port carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.