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김성국(Kim, Sung-Kook),이종남(Lee, Jong-Nam),한순우(Han, Soon-Woo),정태진(Chung, Tae-Jin),이신영(Lee, Sin-Young),장강원(Jang, Gang-Won) 한국소음진동공학회 2007 한국소음진동공학회 논문집 Vol.17 No.3
In this work, the operational deflection shape(ODS) of an automobile exhaust system is measured by using a recently-developed magnetic sensor. The magnetic sensor is composed of a solenoid and two pairs of permanent magnets generating an antisymmetric magnetic field in the lateral direction inside the solenoid. Lateral movement of a ferromagnetic pipe inside the magnetic field of the suggested sensor induces an electromotive force in the solenoid corresponding to the lateral velocity of the pipe. Due to the simplicity and non-contact characteristics of the magnetic sensor, dynamic behaviors of the structures operating under high temperature such as an exhaust pipe can be efficiently observed. It is shown that the lateral ODS of an exhaust system can be successfully measured by the suggested sensors.
관능검사와 반응표면분석에 의한 브라운소스 제법의 최적화
김성국(Sung Kook Kim),이승주(Seung Ju Lee) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.1
Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 $gt; 9 $gt; 13% roux contents and 8 $gt; 9 $gt; 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were 10.3∼10.8% roux content and 8 hr cooking time.
증례 : 소화기 ; Propofol을 사용한 수면내시경 후 발생한 아나필락시스 1예
김성국 ( Sung Kook Kim ),김성욱 ( Sung Uk Kim ),정인권 ( In Kwon Chung ),전성우 ( Seong Woo Jeon ),정민규 ( Min Kyu Jung ),손종원 ( Jong Won Sohn ),정덕원 ( Duk Won Jung ) 대한내과학회 2010 대한내과학회지 Vol.79 No.5
프로포폴은 수면내시경 검사 시행 시 진정유도를 위해 널리 쓰이는 약제로 이로 인한 호흡계 및 순환계 억제에 대해서는 잘 알려져 있으나 아나필락시스는 드물다. 저자들은 약제에 대한 알레르기의 병력이 없는 환자에서 프로포폴을 사용한 수면내시경 후 피부발진, 소양감, 호흡곤란 및 저혈압등의 증상이 발생한 1예를 경험하였다. 피부단자시험이나 혈청 특이 IgE 항체를 측정하지 못하였으나, 다른 약제나 라텍스 장갑의 사용 없이 프로포폴 단독 투여 후 발생하여 프로포폴 유발성 아나필락시스로 진단하였고, 이를 문헌고찰과 함께 보고하는 바이다. Propofol is widely used for sedation during endoscopy. Hemodynamic compromise and respiratory depression might occur under propofol sedation, whereas anaphylaxis is rare. We recently experienced this rare side effect. A 71-year-old woman suffering from substernal chest discomfort underwent endoscopic examination under propofol sedation. She denied any history of allergic reaction to drugs or foods such as beans and eggs. After completion of the endoscopic examination, she developed a whole-body rash with pruritus and edema of her face, including the eyelids and lips. Hypotension was seen on physical examination, and her oxygen saturation was decreased on pulse oximetry. She recovered completely after treatment with epinephrine, an antihistamine, and steroids, with supportive care. Anaphylaxis to propofol is a rare side effect, and prompt treatment is mandatory when it develops. (Korean J Med 79:549-552, 2010)