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황련해독탕약침(黃連解毒湯藥針)을 이용한 흉부상열감(胸部上熱感) 치험(治驗) 2례(例)
김종욱,이윤재,임은경,신선호,김동웅,홍석훈,주종천,조권일,Kim, Jong-Uk,Lee, Yun-Jae,Rhim, Eun-Kyung,Shin, Sun-Ho,Kim, Dong-Woung,Hong, Seok-Hoon,Joo, Jong-Cheon,Cho, Gwon-Il 대한약침학회 2003 Journal of pharmacopuncture Vol.6 No.2
The purpose of this study is to evaluate the clinical effect of Hwangryunhaedok-tang Herbal-Acupuncture. Hwangryunhaedok-tang is used in all heating diseases. Chest Heating Sensation is a unique concept in Oriental Medicine. So we applied Hwangryunhaedok-tang Herbal-Acupuncture to treat the Chest Heating Sensation. We used DITI(Digital Infrared Thermographic Imaging) to estimate the temperatures of chest surface for the outcome assessment. We came to know that the chest surface temperatures were all reduced in both cases after Herbal-Acupuncture treatment. The reduced average temperature was $1.5^{\circ}C$ in case 1 and $0.9^{\circ}C$ in case 2. The above result indicates that Hwungryunhaedok-tang Herbal-Acupuncture treatment has an effect on Chest Heating Sensation, thus continuous Hwangryunhaedok-tang Herbal-Acupuncture study will be needed for more clinical applications.
김종욱,Kim, Jong-Uk 한국식품연구원 2008 한맛한얼 Vol.1 No.4
커피원두의 품질평가는 커피가 생산되는 나라마다 규격이 다르고 매우 다양한 원두가 생산되고 있어 오랜 기간 동안 숙련을 거친 사람만이 할 수 있는 작업이다. 원두의 품질을 제대로 평가할 능력이 없을 경우 저가의 원두를 고가를 지불하고 구매하는 경우도 발생하며 일정한 품질의 원두를 구매할 수 없어 균일한 품질의 제품을 생산할 수 없게 되므로, 커피 제조업체에서는 원두 품질평가자가 매우 중요한 역할을 담당하게 된다. 커피가 재배되는 산지에서는 커퍼(Cupper)라고 불리는 품질평가자들이 엄청난 양의 품질을 평가하고 가격을 결정하는 일을 담당하고 있다.
백두옹탕(白頭翁湯)의 대장암 세포주 HCT-116 항암효과와 세포자멸사에 관한 연구
김종욱,문구,박찬희,이정한,지혜민,Kim, Jong-Uk,Moon, Goo,Park, Chan-Ny,Lee, Jeong-Han,Ji, Hye-Min 대한한방내과학회 2010 大韓韓方內科學會誌 Vol.31 No.2
Objectives : To investigate the anti-cancer effect of Baekduong-tang(BDOT) against cancer cells, the signaling pathway of apoptosis was explored in human colon cancer cells. Materials and Methods : Human colon cancer cell lines, including HT-29 and HCT-116 cells, were used. Cell viability was measured by MTT assay. Apoptosis was determined by DAPI nuclei staining and flow cytometry in HCT-116 cells treated with 0.25 mg/$m{\ell}$ Baekduong-tang for 48 hrs. Results : Baekduong-tang induced the apoptosis of p53 positive HCT-116 cells with G2/M phase arrest. Treatment with Baekduong-tang led to increased expression and phosphorylation of p53 and decreased expression of CDK2 and CDK6 in HCT-116 cells. It also activated caspase-3 through caspase-10 and caspase-9 activation. Finally, Baekduong-tang induced production $H_2O_2$, superoxide anion ($O_2^-$) and NO and modulated proteins expression including SOD, NOS, Bax and Bcl-2. Conclusions : These results indicate Baekduong-tang induces apoptotic death of HCT-116 cells through G2/M phase arrest and disturbance of intracellular redox status in a p53-dependent manner.
행간(行間)(LR2) 전침자극(電鍼刺戟)이 적외선(赤外線) 체열진단상(體熱診斷上) 안면부(顔面部) 온도변화(溫度變化)에 미치는 영향(影響)
김종욱,최성용,진경선,황우준,민상준,이순호,이상룡,Kim, Jong-uk,Choi, Sung-yong,Jin, Kyong-son,Hwang, Woo-jun,Min, Sang-jun,Lee, Sun-ho,Lee, Sang-ryong 대한침구의학회 2004 대한침구의학회지 Vol.21 No.1
Objective: Purpose of this study was to examine the effect of electroacupuncture(EA) at Xingjian(LR2) as 'Fire(火)' point of The Leg Absolute Um Liver Meridan(足厥陰肝經 : Chok-Kworum-Kan-Kyong) on the facial thermal change. Methods: Subjects of this study were 15 patients with upperpart(includes head and facial part) fever of human body and two examinations were carried out in each other day. We divided cases of two examinations into two groups. One is experimental group(N=15) that was carried out electroacupuncture stimulation at Xingjian(LR2), the other is control group(N=15) which was carried out electroacupuncture stimulation at optional point(in space between 1st and 2nd fingers) except acupuncture points of 12 meridians. We took the temperature of fixed areas on face by digital infrared thermal image(D.I.T.I.) before and after electroacupuncture stimulation. Those fixed areas on face that was taken temperature are Jingming(BL1), Sibai(ST2), Dicang(ST4), Indang, Shuigou(GV26), Chengjiang(CV24) areas. In cases of temperature of Jingming(BL1), Sibai(ST2), Dicang(ST4) areas, we applied each mean of left and right temperature to statical analysis. Results: In the group of electroacupuncture stimulation at Xingjian(LR2), temperature of every fixed areas on face fell: Jingming(BL1) area's ${\Delta}T=-0.7007{\pm}0.78642$, Sibai(ST2) area's ${\Delta}T=-0.6280{\pm}0.56439$, Dicang(ST4) area's ${\Delta}T=-0.5940{\pm}0.60179$, Indang area's ${\Delta}T=-0.7200{\pm}0.64515$, Shuigou(GV26) area's ${\Delta}T=-0.6160{\pm}0.80487$, Chengjiang(CV24) area's ${\Delta}T=-0.5627{\pm}0.72615$. In Xingjian(LR2) electroacupuncture group, each temperature of Jingming(BL1), Sibai(ST2), Indang areas showed a drop significantly in comparison with control group (p<0.05). But each temperature of Dicang(ST4), Shuigou(GV26), Chengjiang(CV24) areas did not showed a drop significantly in comparison with control group(p>0.05). Conclusions: The results mentioned above showed that electroacupuncture stimulation at Xingjian(LR2) significantly decreased the temperature on face of patients with upperpart fever of human body. In Xingjian(LR2) electroacupuncture group, especially temperature of upper part of face includes eye, cheekbone, forehead regions showed a drop significantly in comparison with control group.
척추관내 인대 골화증 6례에 대한 임상적 고찰 -후종인대 골화증(OPLL) 3례 및 황색인대 골화증(OLF) 3례-
김종욱,최성용,황우준,이순호,유인식,Kim, Jong-uk,Choi, Sung-yong,Hwang, Woo-jun,Lee, Sun-ho,Yoo, In-sik 대한침구의학회 2004 대한침구의학회지 Vol.21 No.6
Objective : Ossification of ligaments within spinal canal, i.e., OPLL and OLF, is uncommon clinical entity as a cause of the progressive compression myelopathy or radiculopathy. More and more cases being reported in the field of occidental medicine, but very few cases have been reported in the field of oriental medicine. The purpose of this study is to report on oriental medical approaches to OPLL and OLF. Methods : Subjects of this study are 3 cases of OPLL and 3 cases of OLF who visited Won-kwang oriental medical hospital(Dept. of acupuncture and Moxibustion) from May, 2002 to October, 2003. These patients undergo oriental medical treatment such as acupuncture, cupping, Bee-Venom therapy and herbal medication and so on. We made a comparison JOA scores between before treatment and after treatment and we evaluated results of treatment. Results : The results of treatment in these six cases are as follows ; One case was evaluated 'Excellent', one case was evaluated 'Good', two cases were evaluated 'Fair' and two cases were evaluated 'Failure'. One of these cases had a surgical operation after discharge from this hospital. Conclusions : After oriental medical care for these cases, there are some improvements such as decrease of pains, relief of myelopathy etc. But, it had little effect on some cases, therefore we considered that more special study to find various and effective methods of oriental medical treatment for these diseases should be made.
크라상생지의 냉동보존기간이 품질에 미치는 영향에 관한 연구
김종욱,Kim, Jong-Uk 한국관광식음료학회 2004 관광식음료경영연구 Vol.15 No.2
This study is carried out to investigate the effect of any periods in the freezer and the product of value, moisture content, baking loss, specific volume loaf in manufncturing process thereof. The moisture content of the croissant slightly decreased as the periods passed in the freezer. And as passed periods frozen croissant dough dried naturally by the freezer fan. 1. As frozen periods passed croissant dough decreased moisture content and loaf volume. The volume is relation to the molsture content and croissant dough' gluten. Yeast is active but croissant dough is dried so pastry margarine's moisture vaporized little by little. 2. 1 day frozen bench time provided maximum specific loaf volume while croissant shape was unsettled, moisture content was highest. At the same dough croissant hardness had very sofi crust. 3. 1week and 2weets frozen dough had specific loaf volume and hardness with proper crust color. As the proper bench time provided best shape of croissant, color. 4. 4weeks and 8weeks frozen dough had over-al] value of croissant accelerating older product. As the same result, over Sweets frozen periods product were not available for sale and serving to customers. 5. By the sensory evaluation tests, over-all croissant as 1 week, 2weeks were significantly higher quality those than 6. 1day, 4weeks and 8weeks. Textural properties of croissant over 4weeks frozen periods so hard for every panel. According to the study, not croissant dough but also any other frozen dough(ex.Danish, brioche etc.)have to need proper bench time and 1week or 2weeks circulation making method have to given encouragement to practical pastry industry. Add to this study using only for frozen dough yeast instead of using fresh and instant