식품 안전과 지속가능성의 만남

Egan, Tom (사)한국포장협회 2018 包裝界 Vol.305 No.-

교회교육 지도자들을 위한 전문지 / 신간안내 : 상담의 실제 - 효과적인 상담기술 -

(Gerald Egan),오성춘 (역) 장로회신학대학교 기독교교육연구원 1991 교육교회 Vol.- No.187

Metaphysics and Computational Cognitive Science: Let`s Not Let the Tail Wag the Dog

( Frances Egan ) 서울대학교 인지과학연구소 2012 Journal of Cognitive Science Vol.13 No.1

David Chalmers characterizes the central commitments of computational cognitive science in terms of two theses: computational sufficiency, the idea that the right kind of computational structure suffices for the possession of a mind, and computational explanation, the idea that computation provides a general framework for the explanation of cognitive processes and behavior. The computational program has been challenged by Hilary Putnam (1988) and John Searle (1991), who argue that every physical system implements every computation, with the consequence that any computational ``explanation`` of cognition is utterly trivial. What is needed, according to Chalmers, is an account of implementation, which would both answer the Searle/Putnam challenge and provide a foundation for computational cognitive theorizing. In this paper I argue that computational cognitive models typically do not satisfy Chalmers notion of implementation, and so his account does not provide a conceptual foundation for computational theorizing as it is actually practiced. I argue further that the ``in-principle`` possibility of deviant implementations of the Putnam/Searle sort does not undermine that practice-it does not make computational explanation trivial - though seeing why it doesn`t requires that we take account of the use to which a computation is put in the exercise of a cognitive capacity.

미디어통합의 현황

BRUCE L. EGAN 한국지역사회연구소 1998 지역사회 Vol.28 No.-

Sneddon’s Syndrome versus Susac Syndrome

Robert A. Egan 대한안과학회 2014 Korean Journal of Ophthalmology Vol.28 No.1

Raw and processed electroencephalography in modern anesthesia practice: a brief primer on select clinical applications

이기화,Egan Talmage D,Johnson Ken B 대한마취통증의학회 2021 Korean Journal of Anesthesiology Vol.74 No.6

The evidence supporting the intraoperative use of processed electroencephalography (pEEG) monitoring to guide anesthetic delivery is growing rapidly. This article reviews the key features of electroencephalography (EEG) waveforms and their clinical implications in select patient populations and anesthetic techniques. The first patient topic reviewed is the vulnerable brain. This term has emerged as a description of patients who may exhibit increased sensitivity to anesthetics and/or may develop adverse neurocognitive effects following anesthesia. pEEG monitoring of patients who are known to have or are suspected of having vulnerable brains, with focused attention on the suppression ratio, alpha band power, and pEEG indices, may prove useful. Second, pEEG monitoring along with vigilant attention to anesthetic delivery may minimize the risk of intraoperative awareness when administering a total intravenous anesthesia in combination with a neuromuscular blockade. Third, we suggest that processed EEG monitoring may play a role in anesthetic and resuscitative management when adverse changes in blood pressure occur. Fourth, pEEG monitoring can be used to better identify anesthesia requirements and guide anesthetic titration in patients with known or suspected substance use.

Protein Evaluation of Dry Roasted Whole Faba Bean (Vicia faba) and Lupin Seeds (Lupinus albus) by the New Dutch Protein Evaluation System: the DVE/OEB System

Yu, P.,Egan, A.R.,Leury, B.J. Asian Australasian Association of Animal Productio 1999 Animal Bioscience Vol.12 No.6

The effects of dry roasting (110, 130, $150^{\circ}C$ for 15, 30, 45 min) on potential ruminant protein nutritional values in terms of: a), rumen bypass protein (BCP); b), rumen bypass starch (BST); c), fermented organic matter (FOM); d), true absorbed bypass protein (ABCP); e) microbial protein synthesized in the rumen based on available energy (E_MP); f), microbial protein synthesized in the rumen based on available nitrogen (N_MP); g), true protein supplied to the small intestine (TPSI); h), true absorbed rumen synthesized microbial protein (AMP); i), endogenous protein losses (ENDP); j), true digested protein in the small intestine (DVE); k), degraded protein balance (OEB) of whole lupin seeds (WLS) and faba beans (WFB) were evaluated by the new Dutch DV/OEB protein evaluation system. Dry roasting significantly increased BCP, BST, TPSI, ABCP, DVE (p<0.001) and decreased FOM, E_MP, AMP, N_MP and OEB (p<0.001) with increasing temperatures and times except that when temperature was at $110^{\circ}C$. The values of BCP, BST, TPSI, ABCP and DVE at $150^{\circ}C/45min$ for WLS and WFB were increased 2.2, 3.7; -, 2.0; 1.7, 1.7; 2.3, 3.7 and 1.7, 1.7 times and the values of FOM, E_MP, AMP, N_MP and OEB at $150^{\circ}C/45min$ for WLS and WFB were decreased by 15.3, 25.8; 18.1, 25.8; 18.7, 25.8; 54.6, 41.6 and 82.3% 54.7%, respectively, over the raw WLS and WFB. The results indicated that though dry roasting reduced microbial protein synthesis due to reducing FOM, TPSI didn't decrease but highly increased due to increasing BCP more than enough for compensation of the microbial protein decreasing. Therefore the net absorbable DVE in the small intestine was highly increased. The OEB values were significantly reduced for both WLS and WFB but not to the level of negative. It indicated that microbial protein synthesis might not be impaired due to the sufficient N supplied in the rumen, but the high positive OEB values in the most treatments except of $150^{\circ}C$ for 30 and 45 min of WLS (The OEB values: 54.8 and 26.0 g/kg DM) indicated that there were the large amounts of N loss in the rumen. It was concluded that dry roasting at high temperature was effective in shifting protein degradation from rumen to intestines and it increased the DVE values without reaching the negative OEB values. No optimal treatment was found in WLS due to the too high OEB values in all treatments. But dry roasting at $150^{\circ}C$ for 30 and 45 min might be optimal treatments for WLS due to the very lower OEB values.

Influence of Dry Roasting of Whole Faba Beans (Vicia faba) on Rumen Degradation Characteristics in Dairy Cows, II: Starch

Yu, P.,Egan, A.R.,Holmes, J.H.G.,Leury, B.J. Asian Australasian Association of Animal Productio 1998 Animal Bioscience Vol.11 No.5

Whole faba beans (WFB) were dry roasted at different temperatures of 110, 130 and $150^{\circ}C$ for 15, 30 and 45 minutes (min) to determine the optimal heating conditions to increase bypass starch as glucose source which may be a limiting nutrient in high producing dairy cattle. Ruminant degradation characteristics of starch (St) of WFB were determined using in sacco method in 6 dairy cows fed 60% hay and 40% concentrate. Measured characteristics of St were soluble (washable) fraction (S), potentially degradation fraction (D) and the rate of degradation (Kd) of the insoluble but degradable St fraction. Based on measurement of these characteristics, percentage bypass starch (%BSt) and bypass starch (BSt) were calculated. Degradability of starch in the rumen was reduced by dry roasting at temperature of 130 and $150^{\circ}C$ and increased at $110^{\circ}C$. S varied from 50.0% in the raw whole faba beans (RWFB) and 53.7% in $110^{\circ}C$/15 min to 18.2% in $150^{\circ}C$/45 min. D varied from 49.9% in RWFB and 46.3% in $110^{\circ}C$/15 min to 81.8 % in $150^{\circ}C$/45 min. Kd varied from 9.8% in RWFB and 11.0% in the $110^{\circ}C$/30 min to 4.2 in $150^{\circ}C$/45 min. All these effects resulted in increasing %BSt from 22.1% in the $110^{\circ}C$/45 min and 23.9% in RWFB to 49.9% in the $150^{\circ}C$/45 min. Therefore BSt increased from 91.4 g/kg and 98.4 g/kg to 199.9 g/kg respectively. Dry roasting at $110^{\circ}C$ increased the starch rumen degradation. Treatment at higher temperature (130 and $150^{\circ}C$) decreased rumen degradation of starch and seemed to be linear up to highest values tested. No optimal dry roasting conditions of treatment could be determined at this stage. It may be concluded that dry roasting at temperatures of 130 and $150^{\circ}C$ was effective in shifting starch degradation from rumen to intestine to increase bypass starch.

Predicting In Sacco Rumen Degradation Kinetics of Raw and Dry Roasted Faba Beans (Vicia faba) and Lupin Seeds (Lupinus albus) by Laboratory Techniques

Yu, P.,Egan, A.R.,Leury, B.J. Asian Australasian Association of Animal Productio 2000 Animal Bioscience Vol.13 No.10

Two laboratory techniques: (1) an in vitro method with two procedures for measuring protein degradabilities and (2) an in vitro method with three procedures for measuring protein solubility, were investigated to determine which laboratory techniques could most accurately predict the quantity of rumen protein degradation kinetics of legume seeds after dry roasting under various conditions, in terms of (1) rumen protein disappearance ($D_j$, where j=0, 2, 4, 8, 12, 24 and 48 h incubation), (2) rumen protein effective degradability (EDCP), (3) the parameters describing rumen degradation characteristics (the soluble fraction: S, the potentially degradable fraction: D, undegradable fraction: U, lag time: T0 and the degradation rate: Kd) and (4) rumen bypass protein (BCP), which were determined by the method accepted internationally at present, in sacco nylon bag technique using the standardized Dutch method. Feeds evaluated were the raw and dry roasted whole faba (Vicia faba) beans (WFB) and whole lupin (Lupinus albus) seeds (WLS), each was dry roasted under various conditions (at 110, 130 or $150^{\circ}C$ for 15, 30 or 45 min). In vitro protein degradability ($D_1$_Auf and $D_{24}$_Auf) were determined using the modified Aufr re method by enzymatic hydrolysis for 1 h and 24 h using a protease extracted from Streptomyces griseus in a borate-phosphate buffer. In vitro protein solubility ($bf_1$_S, $bf_2$_S, $bf_3$_S) was measured in a borate-phosphate buffer with three different procedures. Results from laboratory techniques (in vitro) were correlated and linearly regressed with in sacco results. Of the three procedures of in vitro protein solubility evaluated, none of them could predict in sacco results with good precision. The highest Pearson correlation coefficient ($R^2$) was less than 0.50. Of two procedures of in vitro protein degradability studied, the $D_1$_Auf values were closely correlated with in sacco parameters: Kd, EDCP and %BCP with high R' values: 0.82, 0.85 and 0.85, respectively, and closely correlated with in sacco $D_j$ at 2, 4, 8 and 12 h rumen incubation with high $R^2$ values: 0.83, 0.91, 0.93 and 0.83, respectively. The $D_{24}$_Auf values could not predict in sacco results. The highest $R^2$ value was less then 0.40. These results indicated that in vitro protein solubility measured in borate-phosphate failed to identify differences in the rate and extent of protein degradation of legume seeds after dry roasting under various conditions and thus should not be used to predict rumen degradation, particularly for heat processed feedstuffs. But in vitro protein degradability using the modified Aufr re method by enzymatic hydrolysis for 1 h or possibly an intermediate time (>1 h and <24 h) is a promising laboratory procedure to detect effectiveness of dry roasting legume seeds on rumen protein degradation characteristics and could be used as a simple laboratory method to predict the rate and extent of protein degradation in the rumen in sacco with high accuracy. The equations to predict EDCP, Kd and BCP of dry roasted legume seeds (WLS and WFB) under various conditions are as follow: For both: EDCP (%)=-1.37+1.06*$D_1$_Auf ($R^2=0.85$, p<0.01). For both: Kd (%/h)=-21.81+0.49*$D_1$_Auf ($R^2=0.82$, p<0.01). For both: %BCP=103.37-1.07*$D_1$_Auf ($R^2=0.85$, p<0.01).

Influence of Dry Roasting of Whole Faba Beans (Vicia faba) and Whole Lupin Seeds (Lupinus albus) on Rumen Disappearance and Estimated Intestinal Digestion of CP Using the Optimal Three-Step In Vitro Technique in Dairy Cows

Yn, P.,Egan, A.R.,Lenry, B.J. Asian Australasian Association of Animal Productio 1999 Animal Bioscience Vol.12 No.7

The effects of dry roasting whole faba beans (WFB) and whole lupin seeds (WLS) at 110, 130 or $150{^{\circ}C}$ for 15, 30 or 45 min on rumen (RDCP%), estimated intestinal (IDCP%) and total tract disappearance of CP (TDCP%) and intestinal availability (IARUCP%) of rumen undegraded CP (RUCP%) were determined. The RDCP values were estimated by in sacco technique by incubating nylon bags for 8, 12 and 24 h in the rumen of dairy cows. The IDCP and IARUCP values were estimated using a sequence of ruminal incubation, in vitro incubation in acid-pepsin for 1 h and then in pancreatin for 24 h of three-step in vitro procedure technique. Dry roasting at 130 and $150^{\circ}C$ decreased RDCP with correspondingly increasing IDCP. The IDCP value generally increased from 12.3(raw) to 8.6, 14.8 and 39.6% (WFB) and from 28.3 (raw) to 33.7, 36.2 and 56.2% (WLS) at 8 h rumen incubation; from 2.9 (raw) to 2.9, 4.6 and 23.3% (WFB) and from 19.6 (raw) to 19.0, 24.0 and 46.6% (WLS) at 12 h rumen incubation; from 1.3 (raw) to 1.9, 1.7 and 11.0% (WFB) and from 4.4 (raw) to 4.2, 10.7 and 36.7% (WLS) at 12 h rumen incubation as the temperatures rose to 110, 130 and $150{^{\circ}C}$ respectively. The TDCP values were always high and increased by time in the rumen, the average values of which were 97.9, 96.6; 99.2, 96.9 and 99.6, 98.7% for WFB and WLS, respectively, at 8, 12 and 24 h rumen incubation. But within the same retention time, TDCP was generally unchanged. The average IARUCP increased from 87.3 (raw) to 87.4, 88.7 and 92.0% (WFB); from 87.6 (raw) to 88.9, 91.5 and 93.0% (WLS) at roasting temperatures of 110, 130 and $150{^{\circ}C}$, respectively. It was concluded that dry roasting can shift the digestion of CP from rumen to the lower gastrointestinal tract without depressing the digestion of RUCP. The best processing condition in this study was dry roasting at $150{^{\circ}C}$ for 45 min in terms of effects on the disappearances and availability of CP. Research data on intestinal availability of individual amino acids need to be further investigated.