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渗出性 多型紅斑(Erythema Multiforme) 患者 1例에 대한 證例報告
류현신,임승환,정현아,홍석훈 대전대학교 한방병원 2002 惠和醫學 Vol.11 No.1
Introduction : Erythema multiforme is an inflammatory eruption specialized by target shape erythematous, edematous, blistered dermatitis. Objective : The purpose of this study was to estimate the efficacy of oriental medical treatment and management on erythema multiforme. Subjective : We studied about one patient who visited Daejeon University Oriental Hospital Dept. of Dermatology with exudative erythema multiforme. Method : We treated this disease with herb medicine and acupuncture. Results : This patient had high fever, chilling sense, itching sense, whole body pain and target shape erythema. We diagnosed him as an erythema multiforme. The cause of this disease is bi-seub-yeol and poong-yeol by oriental medical theory. We prescriped to him seon-bang-pae-dok-tang and bang-poong-tong-seong-san. After three days, he could get over these symptoms. Conclusion : Considering this above results, more oriental medical study is needed and oriental medical treatment on the erythema multiforme is very effective to treat this disease.
정현아,Jung Hyeun-A 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.
ArduinoBT와 슬라이드 센서를 연동한 무선 다기능 IR-pen : 슬라이드 센서를 통한 다기능 IR-pen구현
김상년(Sang-nyeon Kim),김종현(Jong-hyun Kim),김현근(Hyeun-guen Kim),김미진(Mi-jin Kim),김현아(Hyeon-a Kim),이유성(Yu-sung Lee),라건주(Gun-ju Ra),정기철(Keechul Jung) 한국HCI학회 2012 한국HCI학회 학술대회 Vol.2012 No.1
본 논문에서는 Wii-Remote 방식의 터치스크린과 사용자 편의 제공을 위한 슬라이드 센서 기반의 IR-remote를 제안한다. 기존의 Wii-Remote 기반의 IR-pen은 터치 기능만을 제공하기 때문에 Wii-mote를 보다 유연하게 사용 할 수 없었다. 이에 우리는 Arduino를 기반으로 작동하는 슬라이드 센서를 추가하여 다기능 IR-pen을 구현하고자 한다. 결과적으로 본 논문에서는 Arduino BT와 slide sensor를 연동하여 추가한 IR-pen을 통해 확대 및 축소, 음향조절, 스크롤 바 등 마우스의 휠 기능을 제공함으로써 flexible한 IR-remote를 구현한다. In this paper, we propose Wii-Remote and Touch features by IR-remote based on slide sensor for convenience of user. In former days, we could'nt be used flexibly Wii-mote because past IR-pen offer only touch function. We suppose IR-pen having many function by adding slide sensor. Consequently, in this paper, we implement flexible IR-remote added Arduino BT and slide sensor by offering wheel function of mouse(zoom in/out, voluming, scroll bar, etc).