三天地의 環境과 生物多樣性 : I. Enviornmental Factors and Flora I. 環境要因과 植物相에 關하여

신상천,이종운,배규호,전재인,강경화 嶺南大學校 基礎科學硏究所 1992 基礎科學硏究 Vol.12 No.-

Environmental factors and phytological aspects of Samchunimpoundment in Kyongsan, Kyongpook were studied. 40 quadrats in 4 sites had 94% herbaceous cover, 31% shrub cover and 18% tree cover. Ambrosia artemisiifolia var. elatior, Metaplexis japonica, Erigeron annuus, Humulus Japonicus, Eragrostis ferruginea, Artemisia princeps var. orientalis were dominant herbaceous species and found cultivated plants of Hordeumn vulgare var. hexastichon, Prunus persica, Morus alba and neophytes of Ambrosia artemisiifolia var. elatior, Erigeron canadensis, Erigeron annuus, Ailanthus altissima, Bidens bipinnata, Lactuca indica var. laciniata, Robinia pseudo-acacia, oenothera odorata, Euphobia maculata. The investigated sites were divided into 4 patterns based on the vegetation with high difference level and Ambrosia artemisiifolia var. elatior, Medicago sativa, Setaria viridis, Metaplexis japonica, Humulus japonicus, Calystegia japonica, Forsythia koreana, Lsctuca indica var. laciniata were different species group. More than 90% on the surface area of water mass covered with Nelumbo nucifera, Marsilea quadrifolia and Typha angustata and distributed Hydrilla verticillata, Ceratophyllum demersum, Trypa pseudo-incisa, Myriophyllum spicatum under water. Average data of environmental factor analysis are as followings; air temperature 25.8℃, ph 6.77, total hardness 117.94㎎/ℓ, SS 4.5㎎/ℓ,Do 3.3㎎/ℓ,BOD 6.6㎎/ℓ,COD 7.2㎎/ℓ,cl- 17.56㎎/ℓ,?? 7.14㎎/ℓ,Mn 0.05㎎/ℓ, Zn 0.04㎎/ℓ. Total quality of impoundment water were heavily polluted and were quality class Ⅳ.

HP Ge-Spectrometer를 利用한 ^99mTc에 관한 硏究

辛承愛,金敬和 梨花女子大學校 韓國生活科學硏究院 1987 韓國生活科學硏究院 論叢 Vol.40 No.-

실효체적 69.4cm^3인 HP Ge-스펙트로메타와 ORTEC모델 7050 DAAS를 사용하여 ^99mTc의 방사선들을 측정하였다. 매우 약한 321.99keV 와 232.01keV감마선의 에너지와 강도를 구했으며 ^99Ru의 에너지준위는 321.99keV (5/2^+), 89.98keV (3/2^+)로 정했다. ^99Ru의 바닥, 89.98keV, 321.99keV준위로 붕괴하는 베타분기는 ^99mTc 한개의 붕괴 당 1.0x01^-5, 2.6x10^-5, 0.7742x10^-6의 강도를 각각 나타낸다. 또한 log ft-값은 각각 9.32, 8.63, 7.82이며 이 모든 자료를 종합하여 ^99mTc의 붕괴도형을 제시했다. 한편 321.99keV, 232.01keV, 140.13keV 감마선들의 강도 비는 여러가지 보정을 가한 후 다음과 같이 계산되었다; I_321.99:I_232.01:I_140.13=0.8087x10^-6:0.6963x10^-7따라서 ^99mTc의 베타 붕괴에 따른 총 감마선 방출은 핵의학에서 사용하는 선량 계산에 별다른 영향을 미치지 않는다고 볼 수 있다. The radioactive decay of ^99mTc has been measured using a HP Ge-spectrometer with active volume 69.4cm^3 and EG & G ORTEC Model 7050 Data Acquisition and Analysis System. The energies and intensities of very weak 321.99keV and 232.01keV gamma rays were obtained. Energy levels of ^99Ru were found with the energy values of 321.99keV (5/2^+) and 89.98keV (3/2^+). The beta branches to ^99Ru ground, 89.98keV and 321.99keV states were respectively determined with the intensities per decay of 1.0x10^-5, 2.6x10^-5 and 0.7742x10^-6. And also log ft-values of 9.32, 8.63 and 7.82 were respectively derived. The decay scheme of ^99mTc were finally presented. Intensity ratios of 321.99keV, 232.01keV and 140.13keV gammas were calculated through several corrections; I_321.99:I_232.01:I_140-13=0.8087x10^-6: 0.6963x10^-7:1. The total gamma emission following ^99mTc beta decay results in a negligible effects to dosage calculations in the use of 99m^Tc for nuclear medicine.

무릎관절 추적훈련이 편마비 환자의 보행에 미치는 영향

신화경,염호준,조상현,장성호 한국전문물리치료학회 2003 한국전문물리치료학회지 Vol.10 No.3

근력평가의 척도인 1RM과 MVC의 상관관계

신화경,이상헌,태기식 한국스포츠리서치 2003 한국 스포츠 리서치 Vol.14 No.1

연령에 따른 환자의 병원음식 만족도

신민자,서경화 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6

The purpose of this study was to analyze the patient's satisfaction on hospital foods according to their age. The subjects were selected among the patients treated in the Eulgi University hospital during May of 2003. Two hundred twenty one patients (110 men, 101 women) were surveyed through questionnaires in terms of satisfaction on hospital foods and the food preference. The data were statistically analysed using χ²-test and their correlation. Satisfaction on general taste(p<0.05) and variety of hospital foods (p<0.05) were significantly different according to age. However, saltiness and serving temperature of hospital foods were significantly different according to sex(p<0.05). The preference of cooking method for meat, fish, vegetable and the preferred kinds of Kimchi(p<0.05) and milk & milk products(p<0.05) were significantly different according to age.

12주 근력강화훈련 동안 표면근전도 신호의 특성

신화경,조상현,차광석 한국전문물리치료학회 2003 한국전문물리치료학회지 Vol.10 No.1

Ⅰ. 서론 Ⅱ. 연구방법 1. 연구대상 2. 실험설계 3. 근력강화훈련 4. 최대 근력의 평가 5. 표면근전도 신호 수집 가. 장비 설정 나. 표면근전도 신호 수집 6. 신호 처리 가. 주파수 스펙트럼 분석 나. 적분EMG 7. 통계분석 가. 정규화 나. 통계분석 Ⅲ. 결과 1. 근육 둘레의 변화 2. 적분EMG와 근수축력의 변화 가. 등척성 운동 나. 등장성 운동 다. 12주 동안 근력과 적분EMG의 변화 3. 초기중앙주파수의 변화 4. 피로지수의 변화 5. 회귀직선 기울기의 변화 Ⅳ. 고찰 Ⅴ. 결론 This study tested whether repeated measurement of median frequency (MDF)-related variables could express the muscle power changes during a 12-week DeLome strengthening program, by using consecutive overlapping FFT (Fast Fourier transformation) and integrated EMG (IEMG) from surface EMG data for isometric and isotonic exercise. To evaluate the effect of training, the following were recorded every 3 weeks for the elbow flexors and knee extensors of 5 healthy male volunteers: MVC, 1RM, limb circumference, and surface EMG during isometric MVC or isotonic contraction at 10RM load. From the EMG data, IEMG and variables from a regression analysis between MDF and time were obtained. MVC, 1RM, IEMG, and initial MDF increased linearly over the training period. The fatigue index and slope of the regression line increased temporarily until the 6th week and decreased thereafter. From these results, there appeared to be enhanced neural recruitment of fast twitch fibers in the first 6 weeks and continued enhancement in the recruitment and hypertrophy of fast twitch fibers, which led to increased fatigue resistance, over the last 6 weeks. Accordingly, the MDF and IEMG analysis technique could demonstrate the effect of the program detected significant changes in both isometric and isotonic contractions. EMG analysis methods can be used to estimate the electrophysiological and histological changes in skeletal muscles during a strengthening program.

기능적 근력강화 운동이 뇌성마비 아동의 기립균형에 미치는 영향

신화경,정보인 한국전문물리치료학회 2001 한국전문물리치료학회지 Vol.8 No.3

The purpose of this study was to investigate the effect of functional strengthening exercise on static and dynamic standing balance in a child with cerebral palsy. The subject was a 7 year old boy with diplegia whose Gross Motor Function Measure (GMFM) score was 80% along with Gl of the lower extremities in Modified Ashworth Scale. The subject was ambulatory with some degree of limitation and demonstrated muscle weakness and strength asymmetry in the lower extremities. A changing criterion design for a single-subject research was used for this study. The functional strengthening exercise consisted of lower extremity ergometer exercise and knee exercise with grading movement in standing position, each for 20 minutes, which lasted 18 sessions for 6 weeks. A knee extensor strength test on both extremities and standing balanice test were conducted after each functional strengthening exercise. Two types of standing balance were tested: one leg stance test and functional reach test. One leg stance test was to evaluate static standing balance, and functional reach test was to evaluate dynamic standing balance. The results showed that the functional strengthening exercise had some positive effects on improvement of both static and dynamic standing balance, and there was a positive correlation between the knee strength and standing balance.

서울시내 직장인의 아침식사 식습관에 관한 연구

신경화,채경연,유양자 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1

This study was intended to investigate the breakfast habits of salaried people. Total 446 subjects (male:256 and female:190) living in Seoul participated in the study. The results obtained were as follows : About 88.8% of the respondents perceived well the importance of breakfast, but only 33.2% of them responded to have breakfast every morning. It was found that males, older people, married people and people with higher education had a tendency to have breakfast regularly. The main reasons for having breakfast were ’for nutritional intake ’(42.2%) and ’for relieving hunger’(31.3%). Cooked rice with soup (78.4%) was the most popular menu for breakfast. The time for breakfast was about 5∼15 minutes. The reasons for skipping breakfast were ’the lack of time > low appetite > habitually’, but 59.6% of the respondents answered to have cooked rice with soup if they would. The 95.6% of the respondents showed more than the ’moderate’score on nutritional knowledge. Female salaried people showed higher scores on nutritional knowledge than male counterparts. People with higher education had a better nutritional knowledge. It was found that male, older people, people with higher education, and members in the extended family or nuclear family had good eating habits. Nutritial knowledge showed a significant positive relationship with eating habits. Overall, salaried people perceived the importance of breakfast, but had poor dietary habit of skipping breakfast at 23.3%. Therefore, convenient and nutritional substitute for breakfast should be developed for salaried people.

반응성 애착장애아와 발달성 언어장애아의 의사소통 의도 비교 연구

이경숙,이호분,신정현,노경선,임연화 대한소아ㆍ청소년정신의학회 1997 소아청소년정신의학 Vol.8 No.2

일본·중국 유학생의 한국음식에 대한 기호도 및 한식당의 개선방안에 관한 연구

서경화,이수범,신민자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-test, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p<0.O5), and Japanese students more than Chinese students (p<0.001). Of foreign students, 44.3% replied that they had learned about Korean food at school, and 34.48% tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.