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Jeon, Hyeonjin,Park, Sora,Lee, Sookyung The Society of Korean Medicine 2016 대한한의학회지 Vol.37 No.2
Objectives: A 74-year-old male patient with unresectable advanced gastric cancer (clinical initial stage T3N+, Borrmann type III) admitted due to gastric bleeding at tumor site. On first admission day, hemoglobin level was 5.7g/dl and performance status was grade 3 according to Eastern Cooperative Oncology Group Performance Status(ECOG-PS). After performing red blood cell transfusion as an emergency treatment, hemoglobin level was increased up to 9.5g/dl. However, bleeding of oozing site was continued. For hemostasis, decoction of notoginseng radix (30g/day) was administered since day 7 after admission. The dose was elevated to 40g/day after hemoglobin level was decreased to 6.5g/dl on day 11. Since then, melena was stopped and hemoglobin level was maintained over 9.1g/dl. This case shows the hemostasis effect of decoction of notoginseng radix on gastric bleeding in unresectable advanced gastric cancer.
Hyeonjin Jeon,Seung-Hwan Lee 대한정신약물학회 2018 CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE Vol.16 No.1
The mirror neuron system (MNS) is a brain network activated when we move our body parts and when we observe the actions of other agent. Since the mirror neuron’s discovery in research on monkeys, several studies have examined its network and properties in both animals and humans. This review discusses MNS studies of animals and human MNS studies related to high-order social cognitions such as emotion and empathy, as well as relations between MNS dysfunction and mental disorders. Finally, these evidences are understood from an evolutionary perspective
Jeon, Hyeonjin,Lee, Seung-Hwan Korean College of Neuropsychopharmacology 2018 CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE Vol.16 No.1
<P>The mirror neuron system (MNS) is a brain network activated when we move our body parts and when we observe the actions of other agent. Since the mirror neuron’s discovery in research on monkeys, several studies have examined its network and properties in both animals and humans. This review discusses MNS studies of animals and human MNS studies related to high-order social cognitions such as emotion and empathy, as well as relations between MNS dysfunction and mental disorders. Finally, these evidences are understood from an evolutionary perspective.</P>
전현진(Hyeonjin Jeon),박갑제(Kapje Park) 한국경제통상학회 2019 경제연구 Vol.37 No.4
본 연구는 SFAVAR모형을 이용하여 1999년 이후 신용충격이 한국의 거시경제에 미치는 효과를 분석한다. 59개의 경제정보 변수로부터 5개의 관측불가능한 요인인 외국경제활동성 요인, 국내경제 활동성 요인, 인플레이션 요인, 시장금리 요인, 신용 스프레드 요인을 추출한 후 이를 반영한 모형을 이용하여, 신용충격의 효과를 추정하였다. 분석 결과, 신용과 산출은 양 방향으로 인과관계가 있음을 확인하였다. 하지만 세부 산업별로 살펴보면 신용의 양의 증가 충격에 대해 제조업의 생산은 유의미 한 반응이 나타나지 않았으며, 건설업과 금융 및 보험업 생산은 증가하는 반응을 보였다. This study analyzes the effects of the intermediated credit shocks on the Korea’s macroeconomy since 1999 using the Structured Factor-based VAR(SFAVAR) model. The five unobservable factors such as foreign economic activity factor, domestic economic activity factor, inflation factor, market rate factor and credit spread factor were estimated from the 59 economic information variables. The Bank of Korea base rate and total credit to private non-financial sector were used as observable variables. The analysis confirms that the causality between the credit and the output runs in both directions. But the results of this paper also show that the output of manufacturing industry did not make any meaningful responses with shock of credit increase while the output of the finance and insurance industry were estimated to be raised.
전현진(Hyeonjin Jeon),이상훈(Sanghoon Lee),김상숙(Sangsook Kim),김윤숙(Yoonsook Kim) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.7
본 연구에서 된장의 맛에 관련된 품질인자를 도출하기 위해 개량된장과 전통된장의 이화학적 및 관능적 특성을 평가하였다. 된장의 이화학적 특성에서는 수분 함량, 무기질 함량, 당류, 식염, pH 및 적정산도와 유리아미노산 함량이 유의적인 차이를 나타내지 않았으며, e-tongue를 비롯한 관능적 특성인 전체기호도 값이 개량된장과 전통된장 사이에서 차이를 나타내었다. 이러한 된장의 맛을 판정할 수 있는 품질지표를 선정하기 위해 전자혀 분석 값과 관능평가 결과인 전체적 기호도 간의 상관관계 및 회귀분석을 실시하였다. 그 결과 맛에 대한 상관관계는 SRS(sourness), STS(saltiness), UMS(umami) 값이 각각 -0.772, -0.642, 0.678로 밀접한 관련이 있고, 다중회귀분석 한 결과 신맛(SRS), 짠맛(STS)의 두 변수가 된장의 맛에 영향을 미친다고 할 수 있었다. 따라서 된장의 풍미에는 된장의 종류(개량된장, 전통된장)와 상관없이 신맛과 짠맛이 관여한다는 것을 알 수 있었다. This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as X₁ (sourness), X₃ (saltiness), and X₄ (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=45.356-0.008X₁-0.010X₃ with a coefficient of 0.882.