치과기공사의 근무 환경 및 업무특성 평가에 관한 연구

송재상,홍영호,최상준,Song, Jae-Sang,Hong, Young-Ho,Choi, Sang-Jun 대한치과기공학회 2011 대한치과기공학회지 Vol.33 No.4

Purpose: This study was conducted to improve the working conditions of dental technicians, through survey for working conditions related to perform one's duty, the extent of personal exposure to substances hazardous and complaint rate and factor of job stress and subjective symptom on musculoskeletal disorders. Methods: Using four types of structured questionnaires: social and demographic factor; the actual conditions of working space; working conditions; and characteristics of dental technicians, respondents filled in the questionnaires and the results were analyzed statistically. Results: The evaluation of comfort in working place found that satisfaction level on indoor noise was the lowest with 2.6 on a five-point scale and privacy space followed 2.8 point. In reasons for dissatisfaction with job, over workload ranked the highest by 25.4% and role overload had the highest by 39.5% in job stress factors. Based on the results, we could draw conclusion that dental technicians were unsatisfied with role overload and heavy workload a day. In reasons for musculoskeletal symptom prevalence, long-patient work was the highest by 24.1%. It was thought to cause dental technicians need deep procession and long-patient work due to the nature of their job. Conclusion: In conclusion, noise reduction and privacy space are required to improve job efficiency of dental technicians. In addition; we need to think of ways to increase the job satisfaction with adequate rest while deep procession and long-patient working.

전기화재에 대한 소고

송재상,Song, Jae-Sang 한국화재보험협회 1975 防災와 保險 Vol.4 No.-

인삼전분의 알코올 발효적성 및 발효인삼주의 특성

노승구(Seung Koo Roh),송재상(Jae Sang Song),박기환(Ki Hwan Park) 한국산업식품공학회 2001 산업 식품공학 Vol.5 No.1

N/A N/A

정상인 및 당뇨병환자에서의 혈청 H. D. L. - Cholesterol 치에 관한 연구

안승운 ( Seung Woon Ahn ),김선환 ( Sun Hwan Kim ),백금현 ( Kum Hyun Baik ),유재상 ( Jae Sang Yoo ),송재화 ( Jae Hwa Song ),박국태 ( Kuck Tae Park ),김진용 ( Jin Yong Kim ) 대한내과학회 1982 대한내과학회지 Vol.25 No.6

식품 중 플루오로퀴놀론계 항생제의 분석

김희연(Hee-Yun Kim),신민수(Min-Su Shin),최희주(Hee-Ju Choi),박세종(Se-Jong Park),송재상(Jae-Sang Song),정소영(So-Young Cheong),최선희(Sun-Hee Choi),이화정(Hwa-Jeong Lee),김영선(Young-Seon Kim),최재천(Jae-Chun Choi) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.6

총 388건의 시료를 분석한 결과, 닭 143건 중 총 12건의 플루오르퀴놀론계 항생제가 검출되었으며 다른 식품군에서는 모두 불검출 되었다. 항생제 별로 보면 엔로플록사신이 12건으로 가장 많았고 시프로플록사신이 5건, 노르플록사신이 1건 순이었다. 검출농도는 엔로플록사신이 0.01-0.73 mg/kg, 시프로플록사신이 0.01-0.03 mg/kg 및 노르플록사신이 0.12 mg/kg이었다. Residual fluoroquinolone levels in animal foods retailed in Korea were monitored according to the method outlined in Korea Food Code using HPLC-FLD and HPLC-ESI-MS/MS for confirmation. The optimum ion transitions were 360→316, 342 m/z for enrofloxacin, 332→314, 288 m/z for ciprofloxacin, 320→301, 230 m/z for norfloxacin, 334→315, 290 m/z for pefloxacin, 362→318, 261, 334 m/z for ofloxacin, and 262→201, 126 m/z for flumequin. Enrofloxacin, ciprofloxacin and norfloxacin residues were found in 12 out of 388 samples. These antibiotics were only found in chicken samples, while no residues were found in beef, pork, milk and egg samples. Using this monitoring method, detection rates of 3.1, 1.3, and 0.3% were obtained for enrofloxacin, ciprofloxacin and norfloxacin, respectively. The levels of enrofloxacin, ciprofloxacin and norfloxacin detected in food samples ranged from 0.01 to 0.73 mg/kg in 12 samples, 0.01-0.03 mg/kg in 5 samples, and 0.12 mg/kg in only a sample, respectively.

국내 유통 식품의 잔류동물용의약품 모니터링

김희연(Hee Yun Kim),정소영(So Young Chung),최선희(Sun Hee Choi),이진숙(Jin Sook Lee),최인선(In Sun Choi),조민자(Min Ja Cho),신민수(Min Su Shin),송재상(Jae Sang Song),최재천(Jae Chun Choi),박희옥(Hee-Ok Park),하상철(Sang-Chul Ha),신일식( 한국식품과학회 2010 한국식품과학회지 Vol.42 No.6

알(卵)류 및 축·수산물 321건에 대하여 엔로플록사신, 시프로플록사신, 노르플록사신, 아목시실린, 암피실린, 옥소린산 및 옥시테트라싸이클린, 테트라싸이클린, 클로르테트라싸이클린 및 독시싸이클린에 대한 모니터링을 실시한 결과 총 300건(93.5%)은 조사대상 동물용의약품이 불검출되었으며 검출된 21건(6.5%)의 시료 대부분은 현재 식품공전의 잔류허용기준 이하로 안전한 것으로 나타났다. This study was conducted to monitor residues of 10 veterinary drugs in food products. Various veterinary drugs were examined including enrofloxacin, ciprofloxacin, norfloxacin, oxolinic acid, amoxicillin, ampicillin, oxytetracycline, tetracycline, chlortetracycline, and doxycycline in beef, pork, egg, chicken, eel, flatfish, and rockfish obtained from 6 different regions (Seoul, Incheon, Daejeon, Gwangju, Daegu, Busan). Residues were detected in 21 (6.5%) samples out of 321 samples. In particular, 2 (1.0%) livestock samples had detected residues among 203 products, and 19 (16.1%) aquaculture samples had residues detected among 118 products. The most frequently detected drug residues in aquaculture products were oxytetracycline and amoxicillin, but the levels were mostly below the MRL (Maximum Residue Limit). In only one flatfish sample, amoxicillin was found at a level higher than the MRL (0.05 mg/kg). In livestock products, residues of most veterinary drugs were not detected. But enrofloxacin was detected in 2 chicken (Korean name: Ogolgae) samples at a higher level than the MRL (0.1 mg/kg as the sum of ciprofloxacin).

인천, 춘천 지역 학교급식 메뉴의 당 함량 및 당 섭취량 실태조사

김희연(Hee Yun Kim),박세종(Se Jong Park),정소영(So Young Chung),최선희(Seon Hee Choi),오선우(Sun Woo Oh),이진숙(Jin Sook Lee),최인선(In Sun Choi),신민수(Min Su Shin),송재상(Jae Sang Song) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.1

본 연구에서는 인천과 춘천지역에서 각각 초등학교 4개 학교와 중학교 4개 학교 등 총 16개 학교를 선정하여 주식, 부식 및 후식 등 1334건의 메뉴에서 당 함량 및 당 섭취실태를 조사하였다. 학교급식을 통한 섭취량은 전체 평균 410.9±85.8 g/인이었다. 전체 급식메뉴의 평균 당 함량은 1.93±3.35 g/100 g이었으며, 급식 메뉴를 주식, 부식 및 후식으로 나누었을 때 평균 당 함량은 후식류(7.21±6.32 g/100 g)>부식류(1.69±2.44 g/100 g)>주식류(0.32±0.77 g/100 g) 순으로 나타났다. 평균 당 함량은 주식류에서 면류>죽류>일품식밥류 순으로 높았고, 부식류에서는 소스류>튀김류>절임류>무침ㆍ나물류>볶음류 등의 순으로 높게 나타났다. 당 섭취량 또한 후식류(4.63±5.11 g)>부식류(0.64±1.01 g)>주식류(0.55±1.48 g) 순으로 높게 나타났다. 급식 중 당 섭취량은 주식류에서는 일품식 밥류의 당 섭취량이 높았고, 부식류에서는 튀김류>볶음류>소스류>조림류의 순으로 당 섭취량이 높았다. 후식류에서는 음료와 유제품류의 당 함량과 섭취량이 다른 음식군에 비해 높았다. 급식일별로 점심 급식 한 끼에 섭취하는 평균 당 섭취량은 초등학생 4.03±3.67 g/인, 중학생 6.97±6.59 g/인이었으며, 전체 평균 당섭취량은 5.50±5.53 g/인으로 한국인 총당류 섭취기준치와 비교했을 때 높지 않은 수준으로 나타났다. 그러나 Kang과 Yoon(8)의 연구결과 초등학생의 91.5% 가 주로 하루에 1-2회 간식을 섭취하며, 선호하는 간식이 과자, 과일 또는 과일주스, 빵 또는 케이크류 순으로 나타나 학생들의 간식을 통한 당 섭취는 높을 것으로 사료된다. 따라서 학교급식을 통해 단 맛에 길들여지지 않으며 올바른 식습관을 형성하도록 영양교육할 필요가 있다. 또한 학교별로 조리사와 조리법에 따른 당 함량에 차이를 보임에 따라 당 함량을 줄일 수 있는 조리법의 개발, 통일된 조리법의 보급 및 조리사의 교육과 급식 식단 구성 시 당 섭취량이 높았던 음식군을 중복하지 않고, 후식류로 과일류를 제공하는 등 메뉴의 조합에 주의함으로써 학생들의 당 섭취량을 줄일 수 있을 것으로 사료된다. The purpose of this study was to analyze the content and consumption of total sugar from school lunches at Incheon and Chuncheon. The samples were collected from eight elementary schools and eight middle schools in Incheon and Chuncheon for 15 days. The analysis of total sugar content was performed for 1334 main dishes, side dishes, and desserts, which were supplied by elementary and middle school foodservices. Total sugar content was extracted from various types of food with 50% ethanol after defatting. We simultaneously analyzed sugars such as fructose, glucose, sucrose, maltose, and lactose by a high performance liquid chromatography with refractive index detector. The average lunch intake for elementary school and middle school students was 372.6±72.2 g and 449.2±81.1 g, respectively. The total sugar content in desserts was 7.21±6.32 g/100 g, 1.69±2.44 g/100 g in side dishes, and 0.32±0.77 g/100 g in main dishes. Among side dishes, fried foods, stir-fried foods, and sauces contained the highest amounts of total sugar. The total sugar intake was 4.63±5.11 g in desserts, 0.64±1.01 g in side dishes, and 0.55±1.48 g in main dishes. Main and side dishes with a high total sugar intake included cooked rice with seasoning, fried foods, stir-fried foods, and preserved foods. The average total sugar intake per meal for elementary school, middle school, and all students was 4.03±3.67 g, 6.97±6.59 g, and 5.50±5.53 g, respectively. We have provided useful information to decrease the intake of total sugar in school lunches. It is recommended that total sugar intake be continuously monitored.

後方連長 局部義齒 금속構造物을 利用한 機能인상 모형製作方法에 관한 연구

송재상 김천대학교 1989 김천대학교 논문집 Vol.10 No.-

It is necessary to acquire a fundamental impression in distal extention partial denture so as to make the mutual relation among the ridge under denture base, abutment teeth and frameworks closer, correcter, and well functioning. It can be obtained by impressing the Surface of a functionally_made residual ridge. It is possible to extend the length of a denture base as long so possible and to do a border molding well enough so long as it does not interfere with fuctional operation of Various organs and tissues in order Cavity. The conclusion is that these are for the support of denture base of partial denture and tissues.

불소배합 음용수와 불화우유 섭취에 의한 백서치아 탈회 억제효과 비교

송근배,송재상,김혜영,김정숙,김지영 경북대학교 병원 2002 경북대학교병원의학연구소논문집 Vol.6 No.1

The purpose of this study was to investigate the inhibitory effect of fluoride in the water and milk on tooth enamel dissolution by commercial beverages. 3 weekold 60 female sprague-Dawley strain were divided into four groups and given the following dosage of fluoride in the drinking water:0,1,5 and 50ppm for six and twelve weeks ad libitum. Upper incisors were prepared for specimen with low speed dental disc.The slabs of each incisors were embedded in unsaturated polyester,polished with #1,200 silicon carbide paper and aluminisilicate powder.Three kinds of beverage were selected for test medium and enamel slabs of rat incisors were dipped for 60 and 120 minutes in each beverage.Surface microhardness was examined before and after dissolution with beverage. All collected data were analyzed using the SAS package.Differences between groups were compared by the one-way ANOVA,Duncan's multiple range test and ANCOVA procedures. Corresponding p-values were considered significant at the values less than 0.05. The obtained results were as follows: 1. Surface microhardness was significantly increased both 6 and 12 weeks groups compared with control group. Surface microhardness of high fluoride groups were also proportionally increased with increasing concentration of fluoride both in the water and milk. 2. There were significant differences of inhibitory effect of surface microhardness after 60 and 120 minutes emersion periods,and both at 6 and 12 weeks group in the veverage B and C,but not appeared in the beverage A. 3. The inhibitory effect of enamel dissolution was higher in the 12 weeks group than 6 weeks group both at the water fluoridation and milk fluoridation. 4. The differences of micro hardness between before and after emersion in the beverages were larger in the milk fluoridation groups than water fluoridation groups.

시판청량음료의 백서 법랑질 침식에 대한 불소의 억제 효과

송근배,송재상,박명자 대한구강보건학회 1999 大韓口腔保健學會誌 Vol.23 No.2

The purpose of this study was to investigate the inhibitory effect of systemic fluoride administration on tooth enamel dissolution by commercial beverages. 3 week-old 60 female Sprague-Dawley strain were divided into four groups and given the following dosage of fluoride in the drinking water: 0, 1, 5 and 50ppm for six and twelve weeks ad libitum. Three kinds of beverage were selected for test medium and enamel slabs of rat incisors were dipped for 60 and 120 minutes in each beverage, Surface microhardness was examined before and after dissolution with beverage. The morphologic changes were also observed with Scanning Electron Microscopy (×2,000 magnification). All collected data were analyzed using the SAS package. Differences between groups were compared by the one-way ANOVA, Duncan's multiple range test and ANCOVA. Corresponding p-values were considered significant at the values less than 0.05. The obtained results were as follows: 1. Surface microhardness was significantly increased at 1ppm group than control rat both at the 6 and 12 weeks administration of fluoride. Surface microhardness of high dose groups were also proportionately increased with increasing concentration of fluoride. 2. There were statistical differences of surface microhardness with longer periods of fluoride administration and higher concentration of fluoride in the beverage B and C, but not appeared in the beverage A. 3. There was a negative correlation between morphologic changes and microhardness of rat enamel surface after dissolution in the commercial beverage.