Comparison of antibody responses after the 1st and 2nd doses of COVID-19 vaccine with those of patients with mild or severe COVID-19

( Hye Hee Cha ),( So Yun Lim ),( Ji-soo Kwon ),( Ji Yeun Kim ),( Seongman Bae ),( Jiwon Jung ),( Sung-han Kim ) 대한내과학회 2022 The Korean Journal of Internal Medicine Vol.37 No.2

Background/Aims: Data comparing the antibody responses of different coronavirus disease 2019 (COVID-19) vaccine platforms according to dose with natural severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) infection-induced antibody responses are limited. Methods: Blood samples from adult patients with mild and severe COVID-19 and healthcare workers who received ChAdOx1 nCoV-19 vaccine (2nd dose at 12-week intervals) and BNT162b2 vaccine (2nd dose at 3-week intervals) were collected and compared by immunoglobulin G immune responses to SARS-CoV-2 specific spike protein using an in-house-developed enzyme-linked immunosorbent assay. Results: A total of 53 patients, including 12 and 41 with mild and severe COVID-19, respectively, were analyzed. In addition, a total of 73 healthcare workers, including 37 who received ChAdOx1 nCoV-19 and 36 who received BNT162b2, were enrolled. Antibody responses after the first and second doses of the ChAdOx1 nCoV-19 vaccine or the first dose of the BNT162b2 vaccine were similar to those in convalescent patients with mild COVID-19, but lower than those in convalescent patients with severe COVID-19, respectively. However, after the second dose of the BNT162b2 vaccine, the antibody response was comparable to that in convalescent patients with severe COVID-19. Conclusions: Our data suggest that the second dose of mRNA vaccination may be more beneficial in terms of long-term immunity and prevention of SARS-CoV-2 variant infection than a single dose of COVID-19 vaccination or homologous second challenge ChAdOx1 nCoV-19.

노인의 영적 간호요구

최미혜,김경희,김귀옥,김기숙,김수강,김정신,김춘숙,노흥진,박지연,성혜연,오명선,이선희,이원옥,이윤영,이현수,장명재,차혜경,채정선,홍상희 중앙대학교 의과대학 간호학과 간호과학연구소 2001 중앙간호논문집 Vol.5 No.1

This study was designed to exam the aged's needs for spiritual nursing care. The purpose was to serve as a basis for the development of spiritual nursing practice. The major findings are as follows : 1. The degree of needs for spiritual nursing care as area was that needs of love and relationship mean 22.0, needs of meaning and object mean 28.2, needs of forgiving mean 13.5. Total needs for spiritual nursing care mean 63.7, which was on the upper middle level. The needs of meaning and object was rated highest. 2. Among the general characteristics of the subjects, needs of love and relatiohship wasn't significanlty different. 3. Among the general characteristics of the subjects, needs of meaning and object was significantly different according to two factors : age(F=7.260, p=0.001), religion(F=5.275, p=0.001). Higher needs of meaning and object was possessed by the older than the younger, by the one who have religion than the other. 4. Among the general characteristics of the subjects, four factors made a significantly difference to needs of forgiving : sex(t=-2.851, p=0.006), age(F=8.201, p=0.001), religion(F=6.928, p=0.000), disease(t=2.327, p=0.024). Higher needs of forgiving was possessed by man than woman, by the older than the younger, by the one who have religion than the other, by the one who have disease than the other.

학교공원 제도 도입에 관한 연구 : 서울시 강동구 강덕초등학교와 고덕중학교를 중심으로 With a Special Reference to Kang-duck Elementary School and Go-duck Middle School in Kang-dong gu, Seoul

차혜연,심우경 韓國植物ㆍ人間ㆍ環境學會 1999 인간식물환경학회지 Vol.2 No.1

A park is not only an open apace that is most important but absolutely essential place for the sake of citizen life as an intrinsic facility to take a rest, enjoy leisure and exercise. because of the above the facts, the concept of unifying a park and a school has a great deal of advantage as for educational facilities in some housing projects in availing such an area. To do this, other spaces in the city should be the place just for schools, in contrary, the facilities and space of school should also be often to people in community for their convenience. These connections leave more benefits than they are separated by being less expense and using a smaller area. This study suggests fundamental materials which have the School Park introduced corresponding to the emotion of Korean people. The case area for this study, by making a rest area, the main idea is that students are liven a chance to enjoy a place or nature while citizen are given an opportunity to enjoy environment. From the references of domestic precedent studies and cases in the developed countries, the study suggests theoretical clues and methods. As a case site, Kang-Duck Elementary School and Ko-Duek Middle School were selected for this study.

夫婦의 結婚實在相異性에 대한 事例硏究 : 幼兒期 ·學童期 家族을 중심으로 Case of the Families with Preschoolchildren & Schoolchildren

차명희,박혜인 啓明大學校 生活科學硏究所 1994 科學論集 Vol.20 No.-

This study is intended to identify the dichotomized structure of both sexes in the marriage life of husband and wife. This study used, as a qualitative method, a deep interview on the discrepancy between a dyad about their marriage realities. 20 couples were interviewed by the ethnomethodology. And the main results are as follows. In terms of marriage processes, husbands showed an active tendency while wives a passive one. This seems attributable to the effects of socialization. And in terms of role performance, roles were divided into public and private between dyads in the middle class, while couples together performed public roles in the lower class, but did not do private ones together. Consequently, couples were revealed to sympathize only half of each other's understanding and sympathy, and each of them recognized in a way that marriage realities between a couple are different. However, the origins of these discrepancy are a lot related to a society with the double standard, a structural division of role, and to discriminatory social areas, there should be alternatives for the realities in this respect.

1920년대 해외 기행문을 통해 본 식민지 근대의 내면 형성경로

차혜영 국어국문학회 2004 국어국문학 Vol.- No.137

This thesis considers formation of modern and self in 1920's abroad travel literature. The korean colonial modern is necessary to consider not as a point of korean-japan state but as apoint af world-sistem. In 1910-1920's many travel literature had created by student studying abroad. This student studying abroad-travel writer was influencial group in korean modern world-sistem. Subject in colonial modern was formed by separation and elimination in interior, evasion of cognition that self identity is colony, and remove of 내선일체(one body-japan-chosun)

生化學的 方法에 依한 肝기능의 임상적 진단

尹惠慈 梨花女子大學校 藥學硏究所 1964 梨花藥學硏究 Vol.- No.5

Liver is the largest simple tissue in body and has many functions. These function relative to the metabolism. And most important function is secreted of bile. When bile is less in liver, proteases & amylases of activity is dropped. It arouse jaundice. We can see that function, resting the dilirubin, cholesterol, thymol and cephaline.

김치로부터 분리한 효모가 생산하는 휘발성 화합물이 김치의 풍미에 미치는 효과

김혜자,양차범,강상모 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.4

김치로부터 분리 동정한 균주들의 방향생성능을 보면 Saccharomyces sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces fermentai YK-19 및 Saccharomyces sp. YH-3 균주는 과실향과 유사한 방향을 생성하였으며, 특히 Saccharomyces fermentai YK-19 균주는 사과향과 더불어 파인애플향을 강하게 생성하였다. 그리고 Pichia media YK-11과 Saccharomyces sp. YK-20 및 Pichia chambardii YH-4 균주는 달콤한 포도주의 향을 생성하였으며, 그외 Debaryomyces sp. Debaryomyces coudertii YK-10, Saccharomyces sp. YK-12 및 Pichia haplophilia YH-5 균주는 알코올 발효취를 생성하였다. 방향성분이 우수한 이들 균주를 starter로 첨가하여 관능검사를 실시한 결과 김치의 신내와 신맛을 제거할 뿐만 아니라 군덕내와 군덕맛을 약화시켜 주었고, 이들 균주 중 Pichia media YK-11, Saccharomyces fermentai YK-19 균주는 과일향에 유사한 상큼한 냄새와 맛을 부여하여 전체적인 기호도를 높이는데 크게 기여함을 알 수 있었다. 특히 Saccharomyces fermentai YK-19 첨가군 김치의 경우 전체적인 기호도에 있어서 나머지 다른 실험군보다 유의적인 차이(P<0.05)로 높게 평가되었다. 분리균주 Saccharomyces fermentai YK-19가 생성하는 휘발성 화합물을 GC로 분석한 결과, 에스테르 6종과 알코올 4종 등 총 10종의 화합물을 동정하였는데 휘발성분 중 사과향으로서 관능적 평가에 기여도가 큰 에스테르 화합물은 ethyl 2-methyl butyrate, ethyl pentanoate, ethyl acetate 등이었다. Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyces sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentai YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debaryomyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity flavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia media YK-11, Saccharomyces sp. YK-17, and Saccharomyces fermentati YK-19. Saccharomyces fermentati YK-19 added kimchi group was higher significangly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butyrate, ethyl pentanoate and ethyl acetate.

김치의 양념조성 변화에 의한 보존성 증진 효과

김혜자,양차범 漢陽大學校 韓國生活科學硏究所 1999 韓國 生活 科學 硏究 Vol.- No.17

Replacement of sugar and monosodium glutamate with complex seasoning (mixture of glucose, starch, citric acid and dietary fiber) on storage stability of Kimchi was investigated. The changes in pH, total acidity, reducing sugar and ascorbic acid, sensory properties and microorganism of Kimchi were compared to control during fermentation. The pH changes during fermentation showed a little differences between the two groups while the acidity of complex seasoning group was lower than the control group. Particularly, addition of complex seasoning prolonged optimum ripening time of Kimchi by two-fold compared to control group. The content of reducing sugar in two experimental group was decreased abruptly after 15 days fermentation and then decreased slowly as the acidity of Kimchi increased. The change of reducing sugar during Kimchi fermentation were more in complex seasoning group. The ascorbic acid showed less decrease in complex seasoning group than control group during fermentation. The content in former two times than the latter at 30 days fermentation The microbial changes in two experimental group were found a little difference between total microorganism flora and Leuconostoc sp. However, the growth of Lactobacillus sp which was main acidifying microorganism for Kimchi fermentation was inhibited by approximately 10 times by complex seasoning addition. The sensory characteristics of sourness taste, texture and appearance, and total acceptability showed higher in complex seasoning group than control group, especially more after 15 days fermentation.

김치의 제조 및 포장방법에 따른 저장성 변화

김혜자,나영아,양차범 韓陽大學校 韓國生活科學硏究所 2000 韓國 生活 科學 硏究 Vol.- No.18

김치의 보존성 향상을 위하여 개발된 새로운 양념을 김치원료 무게의 0.5%가 되게 다른 부재료 배합시 함께 첨가하여 대포장 김치(벌크 제품, 3kg, 5kg)와 소포장 김치(500g)를 각각 제조하였다. 포장단위에 따라 숙성, 저장 및 포장 조건을 달리하여 각 실험군간의 pH, 총산도, 미생물의 경시적인 변화, 김치발효 중 가스압력의 변화 및 관능검사 등의 특성을 비교 평가하였다. pH의 변화는 발효 28일째에 대포장 김치는 신규양념을 첨가하여 24시간 숙성 후 냉장 보관한 BB-1군에서, 소포장의 경우 신규양념을 첨가하여 숙성시키지 않고 4초간 진공포장한 PA-2 군이 다른 실험군보다 높은 수치를 나타냈으며, 총산도는 대포장 김치에서는 BB-l 군이, 소포장의 경우 PA-2군이 각각 0.79%와 0.78%로 산생성이 가장 낮았다. 포장내의 가스압력 및 미생물 변화를 조사한 결과 소포장의 경우 PA-2군이 타 실험군에 비해 내부압력이 가장 낮았고, 산패의 주요 원인 균주로 알려져 있는 Lactobacillus 屬과 군덕맛과 이취를 생성하는 균주로 알려져 있는 Yeast의 번식이 저해되었고, 김치의 상큼한 맛과 탄산미를 더해주는 Leuconostoc 屬의 번식은 상대적으로 촉진됨을 보였다. 대포장의 경우는 BB-1군이 신맛을 유발시키는 Lactobacillus 屬과 Yeast의 번식 정도가 상대적으로 낮았으며 Leuconostoc 屬의 번식은 상대적으로 높았다. 또한 관능검사 결과도 미생물의 변화와 일치하였는데, 대포장 김치의 경우 신규양념을 첨가하여 저장용기에 담아 24시간 숙성 후 포장한 BB-1군이 자연스럽게 국물이 생성되고 혐기적 환경이 조성되어 김치 고유의 맛과 향미가 가장 잘 유지되었으며, 소포장의 경우는 포장 작업시 위생적인 측면과 작업 효율적인 측면을 고려하여 신규양념을 첨가한 후 숙성시키지 않고 곧바로 진공포장하여 4℃에서 냉장 보관한 PA-2 군에서 김치의 맛과 향미를 월등히 향상시키는 이중 효과를 얻을 수 있었다. 그리고 전체적인 기호도는 신규양념을 첨가한 실험군(PA-2, PB-2)이 신규양념을 첨가하지 않고 숙성 후 포장한 CB-2 군 김치와 유의적인 차이(P<0.05)로 높게 평가되었다. Large packaged Kimchi (bulk product, 3kg, 5kg) and small packaged Kimchi were made with adding development new spice for improving preservation of Kimchi when blending with other sub-material (0.5% of total Kimchi material weight). It was studied pH, total acidity, change of microorganism, change of gas pressure during Kimchi fermentation and sensory properties with various factor for maturation. The change of pH in large packaged Kimchi was shown higher level than other experimental group in cold preserve BB-1 group after 24hrs mature with adding new spice. The same result can be made PA-2 group with new spice, vaccume packing for 4 see which doesn't have maturation. BB-1 group and PA-2 group are the lowest level in total acidity, large packed Kimchi and small packed Kimchi, separately. As the result of studying changes of microorganism and gas pressure in inner packing, PA-2 group was the lowest in the inner pressure and be shown to inhibit growth of Lactobacillus sp. group and Yeast, to activate growth of Leuconostoc sp. group. relatively. The result of sensory test is the same with change of microorganism. BB-1 group with 24hrs mature in the preserve container after adding new spice made original Kimchi which had the best taste and odor in large packing. PA-2 group which doesn't have mature, vaccume packing, cold preserve at 4℃ after adding new spice considering sanitation and working efficiency made much more nice result in small packing. In evaluation of total acceptability, experimental groups with adding new spice (PA-2, PB-2) were significantly (P<0.005) highed between CB-2 which mature and packing without new spice.

김치 제조 및 포장방법에 따른 저장성 변화

김혜자,나영아,양차범 漢陽大學校 韓國生活科學硏究所 2000 韓國 生活 科學 硏究 Vol.- No.18

Large packaged Kimchi (bulk product, 3kg, 5kg) and small packaged Kimchi were made with adding development new spice for improving preservation of Kimchi when blending with other sub-material (0.5% of total Kimchi material weight). It was studied pH, total acidity, change of microorganism, change of gas pressure during Kimchi fermentation and sensory properties with various factor for maturation. The change of pH in large packaged Kimchi was shown higher level than other experimental group in cold preserve BB-1 group after 24hrs mature with adding new spice. The same result can be made PA-2 group with new spice, vaccume packing for 4 sec which doesn't have maturation. BB-1 group and PA-2 group are the lowest level in total acidity, large packed Kimchi and small packed Kimchi, separately. As the result of studying changes of microorganism and gas pressure in inner packing, PA-2 group was the lowest in the inner pressure and be shown to inhibit growth of Lactobacillus sp. group and Yeast, to activate growth of Leuconostoc sp. group. relatively. The result of sensory test is the same with change of microorganism. BB∼1 group with 24hrs mature in the preserve container after adding new spice made original Kimchi which had the best taste and odor in large packing. PA-2 group which doesn't have mature, vaccume packing, cold preserve at 4℃ after adding new spice considering sanitation and working efficiency made much more nice result in small packing. In evaluation of total acceptability, experimental groups with adding new spice (PA-2, PB-2) were significantly (P<0.005) highed between CB-2 which mature and packing without new spice.