가성동맥류의 수술적 가료

김재홍,임만빈,이창영,김일만,Kim, Jae Hong,Yim, Man Bin,Lee, Chang Young,Kim, Ill Man 대한신경외과학회 2001 Journal of Korean neurosurgical society Vol.30 No.3

Objective : Surgical experiences of pseudoaneurysms such as traumatic, mycotic and ill-defined unknown causes of aneurysms are rare. The authors have studied the results of surgical management from such cases in our series. Patients and Method : In the last 17 years, 1320 patients with cerebrovascular aneurysms were managed surgically. Among these, 16 patients showed the pseudoaneurysms. The authors analyzed retrospectively the clinical characteristics, treatment methods, management outcomes and problems in the managements. Results : There were 6 patients with traumatic aneurysm, 4 mycotic aneurysms and 6 ill-defined unknown causes of aneurysm. The sites of traumatic aneurysms were cavernous portion of the internal carotid artery(n=3), distal portion of the anterior cerebral artery (n=2) and vertebral artery(VA : n=1). Good outcomes in 5 cases could be obtained by extracranial - intracranial bypass followed by parent vessel occlusion or resection of aneurysm followed by re-anastomosis of parent vessel. The sites of mycotic aneurysm were peripheral portions of middle cerebral artery(MCA : n=3) and posterior cerebral artery(PCA : n=1). The outcomes of the patients with a mycotic aneurysm were relatively poor. It was partially due to the development of new aneurysm after treatment in one. The sites of ill-defined unknown causes of aneurysm were extracranial carotid artery(n=3), V2 portion of the VA(n=1), peripheral portion of the PCA (n=1) and MCA(n=1). Good outcome in all cases could be obtained by resection of aneurysm with or without saphenous vein graft. Conclusion : For the treatments of cerebrovascular pseudoaneurysm, combinations of aggressive medical, endovascular and surgical managements seem mandatory. Insertion of stent for a extracranial carotid artery aneurysm and coiling for a peripheral mycotic aneurysm can be option in future.

게껍질의 김치보존성 향상효과

김순동,김미향,김일두 대구효성가톨릭대학교 식품과학연구소 1996 식품과학지 Vol.8 No.-

게껍질 분말(CSP: crab shell powder)이 배추김치의 보존성과 품질에 미치는 영향을 조사하였다. CSP를 그대로 김치양념과 혼합하여 담근 경우는 비린맛과 입자가 씹히는 등으로 종합적인 품질을 떨어뜨렸으며, 숙성 초기에 pH가 급상승하였다. 이러한 문제점을 보완하기 위하여 CSP를 부직포주머니(CSPB: crab shell powder in bag)에 넣어 보완실험을 하였다. CSPB는 담금용기 바닥에 위치시켰으며 첨가비율은 절임배추량에 대하여 1, 3, 5%로 하여, 10℃에서 30일간 숙성시키면서 pH, 산도, 색상(L, a, b), 총 균수와 젖산균수, 텍스쳐, 관능검사를 행하였다. 그 결과 숙성 전기간을 통하여 CSPB를 넣은 김치에서 pH가 높게 유지되었으며, 대조군은 숙성 15일에 pH가 4.0 이하로 떨어졌으나 CSPB를 넣은 것은 숙성 20일에도 pH가 4.0 이상으로 유지되었고, 산도도 대조군에 비하여 낮게 유지되었다. 경도 역시 CSPB를 넣은 김치에서 높게 유지되었으며, 1%<3%<5% 순으로 CSP 첨가량이 높을수록 높게 유지되었고, L, a, b값 및 젖산균수도 첨가한 경우가 높았다. 관능검사 결과 대조군은 숙성 20일에 강한 신맛이 있는 것으로 평가되었으나, CSPB를 넣은 김치는 숙성 20일에도 신맛은 보통 수준, 아삭아삭한 맛은 보통 이상, 종합적인 맛이 우수한 것으로 평가되었다. CSP의 적정 첨가율은 3% 수준으로 이 경우 숙성 30일에도 나쁘지 않은 맛을 유지하였다. 그러나 5%를 첨가한 경우는 담금 초기부터 젓갈을 많이 넣은 듯한 비린맛이 강했다. 이상의 결과로 미루어 CSPB의 첨가는 김치의 젖산발효는 무첨가 경우 보다 더욱 활발하면서 신맛을 줄여 종합적인 품질이 양호한 것으로 평가되었다. To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baechu weight at 10℃ for 30days. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.

파종시기가 다른 일미찰의 등숙 중 호화 특성 비교

김미정, 박효진, 이유영, 김선림, 김정태, 우관식, 권영업, 정일민 忠北大學校 農業科學硏究所 2014 農業科學硏究 Vol.30 No.2

This study was conducted to investigate the pasting properties of waxy corn ‘Ilmichal’ during ripening with different sowing date. Starch content of Ilmichal was increased as matured (p<0.05). Analysis of pasting properties with waxy corn starch using a rapid visco analyser (RVA) showed linear changes in peak viscosity, trough viscosity, final viscosity, breakdown and consistency according to ripening. There were significantly positive correlation between starch content of Ilmichal and peak viscosity (0.39*), trough viscosity (0.58***), final viscosity (0.58***), and consistency (0.57**). Differential scanning calorimerty (DSC). The enthalpy of gelatinization was increased as ripening. But onset and peak temperature were decreased. There were significantly positive correlation between starch content of Ilmichal and onset temperature (0.44*), peak temperature (0.38*), and completion temperature (0.59***), on the other hand, crude protein content presented significantly negative correlation between completion temperature (-0.41*).

열사병에 관한 임상적 고찰

이춘일,김정완,길현교,장연복,박정식,박성우,김병태,최문기,고영박,선덕재 대한내과학회 1990 대한내과학회지 Vol.38 No.3

Heat stroke is a medical emergency and the most important environmental heat illness. It is a disease of high fever, dry warm skin without sweating, and mental disturbances. It commonly involves several organs including the liver, kidney, heart, brain, and the coagulation system. Recently, we experienced 10 cases of heat stroke. The clinical findings of those were as follows: 1) At the time of admission, body temperature in all patients were higher than 39.4℃, and especially in 4 cases, higher than 41.4℃ : pulse rates in all patients were more than 140/min: and systolic blood pressure were less than 100 ㎜Hg except in one case. 2) The clinical manifestations were CNS symptoms including 6 cases of coma, variable skin lesions, G-I hemorrhage, muscle swelling with tenderness and oliguria. 3) On blood chemistry, there were markedly decreased levels of protein, albumin and calcium: markedly inceased level of SGOT, SGPT, CPK, LDH, BUN, and creatinine: one case of hypokalemia and two cases of hyperkalemia: and 4 cases of hyperbilirubinemia greater than 2㎎/㎗. 4) Two cases of myoglobinuria, 3 cases of proteinuria nd 1 cases of hematuria were observed. 5) Complications, such as uremia, ventricular tachycardia, D.I.C., pulmonary edema, pleural effusion, jaundice and acute pancreatitis were observed. 6) Four cases out of 10 were died. The causes of death were pulmonary edema, cerebral edema, D.I.C., hepatic failure and cardiac failure.

신경회로망을 이용한 이면비드 폭 예측에 관한 연구

정재원,김일수,박창언,김학형,서주환,김인주,심지연 한국공작기계학회 2008 한국공작기계학회 춘계학술대회논문집 Vol.2008 No.-

The development of robotic welding process is a very complex assignment because the system is affected by a number of process parameters which are very difficult to determine or predict in practice. The full automation welding has not yet been achieved partly because the mathematical model for the process parameters of a given welding task is not fully understood and quantified. Several mathematical models to control welding quality, Productivity, micro structure and weld properties in arc welding processed have been studied. However, it is not an easy task to apply them to the various practical situations because the relationship between the process parameters and the bead geometry is non-linear and also they are usually dependent on specific experimental result. Practically, it is difficult, but important to know how to establish a mathematical model that can predict the result of the actual welding process and how to select the optimum welding condition under a certain constraint. In this paper, an attempt has been made to develop an neural network model to predict the back-bead width as a function of key process parameters in the GMA (Gas Metal Arc) welding and to compare the developed models with the experimental results

김치담금재료의 미생물 오염상태, 배추의 오존수 세척과 김치숙성

박미자,김순동,김미경,김일두 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

배추김치 담금재료의 미생물 오염상태를 조사하고 동시에 ozone처리에 의한 청정화 효과를 검토하였다. 배추, 고추, 마늘 및 생강의 오염정도를 부위별 또는 상태별로 조사해 본 결과 세균수는 25~335×10 exp (4) 범위이었다. 미생물 오염 정도는 배추의 경우 겉부분보다 속부분에서 그리고 상부에서 높았다. 또 고춧가루는 무포장이 포장한 것보다 높은 오염도를 나타내었다. 마늘은 깐마늘의 경우가 까지않은 것보다 높은 오염도를 보였다. 고추의 미생물 오염도는 숙도가 높을수록 높았으며 표면보다 내부의 오염도가 높았다. 배추를 흐르는 수돗물로 세척한 결과 세척 20분 동안에 총균의 44%가 제거되었으나 그 이상의 세척효과는 없었다. 배추에 오염된 균수를 줄여 김치의 보존성을 향상시킬 목적으로 0.5ppm의 오존수 처리효과를 검토한 결과 상온(20℃)에서의 30분 처리로 오염균이 10^6/g에서 10^5/g 수준으로 감소하였다. 그러나 이정도의 감소로서는 보존성에 효과가 거의 나타나지 않아서 균수를 더욱 줄이기 위해서 오존수의 처리 온도별(20℃, 15℃, 10℃, 5℃)로 균수의 감소효과를 검토하였는데 10℃ 이하에서 30분간 처리시에 10^6/g에서 10^4/g 수준으로 현저하게 감소되었다. 오존수 처리구에서는 대장균도 검출되지 않았으며 젖산균>세균>효모>곰팡이 순으로 젖산균과 세균의 감소효과가 컸다. 오존수로 처리한 배추를 사용하고 autoclave에 15분간 살균처리한 고춧가루, 70% 알코을에 10분간 담구었다가 살균증류수로 세척한 마늘과 생강을 사용한 김치숙성 실험에서는 pH 감소와 산도의 증가가 둔화되었다. 오존처리 배추로 담근 김치의 보존성이 현저하게 향상되지 않는 것은 오존처리 후 잔존하는 미생물에 의하여도 발효가 충분히 일어날 수 있음을 나타낸다. 김치담금재료를 청정화시켜 김치의 보존성의 증진을 꾀할 경우 재료내의 미생물 수가 적어도 10^3이하로 떨어뜨릴 수 있어야 가능 것이라 생각된다. 따라서 재료의 청정화는 김치의 보존성 증대을 목적으로 하기 보다는 김치의 대장균 등의 균수를 떨어뜨려 보다 위생적인 김치를 만드는데 더욱 기여할 수 있을 것이라 판단된다. The conditions of microbial contamination in raw materials of Chinese cabbage and effects of ozone treatment on decontamination of them were investigated. The bacterial number of Chinese cabbage, red pepper, garlic and ginger was different with their parts and conditions, the ranging was from 25×10 exp (4)CFU/g to 33×10 exp (5)CFU/g. Microbial contamination was higher in the inner part of Chinese cabbage than in the external part and unpacked red pepper powder was higher than packaged one. Bacterial number in peeled garlic showed higher than that of unpeeled one. Bacterial number in Chinese cabbage was eliminated to 46% by washing with tap water for 20 min. The washing for more than 20 min had a negative effect on decontamination of Chinese cabbage. To improve the shelf-life of kimchi the efficacy of using ozonation for microbial decontamination of Chinese cabbage was investigated. In case of Chinese cabbage exposed to 0.5ppm ozone water for 30min at 20℃, no desired results for removal of microorganisms were obtained. So, the effects of ozone treatment by various temperatures(5, 10, 15 and 20℃) on removal of microorganisms were investigated; best result was achieved for less than 10℃ of ozone treatment. The decrease in microorganisms by ozone treatment were lactic acid bacteria>yeast>mold and E. coli was completely eliminated. The pH and acidity of the kimchi made with materials such as ozone-treated Chinese cabbage, red pepper powder sterilized for 20 min, galic and ginger soaked into 70% of alcohol for 10 min and washed with sterilized water were measured. The decrease in pH and increase in acidity of the kimchi were low. It is concluded that a better decontamination of making materials of kimchi is required before it can be enhanced shelf-life. Therefore, the clarification of making materials of kimchi may be not so much the shelf-life enhancement as making wholesome kimchi.

방사형기저함수망을 이용한 표면 비드폭 예측에 관한 연구

손준식,김인주,김일수,김학형 한국공작기계학회 2004 한국공작기계학회 추계학술대회논문집 Vol.2004 No.-

Despite the widespread use in the various manufacturing industries, the full automation of the robotic CO₂ welding has not yet been achieved partly because the mathematical model for the process parameters of a given welding task is not fully understood and quantified. Several mathematical models to control welding quality, productivity, microstructure and weld properties in arc welding processes have been studied. However, it is not an easy task to apply them to the various practical situations because the relationship between the process parameters and the bead geometry is non-linear and also they are usually dependent on the specific experimental results. Practically, it is difficult, but important to know how to establish a mathematical model that can predict the result of the actual welding process and how to select the optimum welding condition under a certain constraint. In this paper, an attempt has been made to develop an Radial basis function network model to predict the weld top-bead width as a function of key process parameters in the robotic CO₂ welding. and to compare the developed model and a simple neural network model using two different training algorithms in order to verify performance. of the developed model.

민감도 분석을 이용한 필릿용접용 용접변수 선정에 관한 연구

정재원,김일수,김학형,손성우,김인주,전광석 한국공작기계학회 2008 한국공작기계학회 춘계학술대회논문집 Vol.2008 No.-

Arc welding process is one of the most important technologies to join metal plates. Robotic welding offers the reduced manufacturing cost sought, but its widespread use demands a means of sensing and correcting for inaccuracies in the part, the fixturing, and the robot. A number of problems that need to be addressed in robotic arc welding processes include sensing, joint tracking, and lack of adequate mathematical models for parameter prediction and quality control, Problems with parameter settings and quality control occur frequently in the GMA(Gas Metal Arc) welding process because of the large number of interactive parameters that must be set and accurately controlled. The objectives of this paper are to realize the mapping characteristics of bead width using a sensitivity analysis and develop the neural network and multiple regression method, and finally select the most accurate model in order to control the weld qua1ity(bead width) for fillet welding. The experimental results show that the proposed neural network estimator can predict bead width with reasonable accuracy, and guarantee the uniform weld quality.

비글개에서 분만 후 자궁수복의 연속적 초음파상

손형원, 김홍석, 김형진, 김일화, 이기창, 이청산, 강현구 충북대학교 동물의학연구소 2006 Journal of Biomedical and Translational Research Vol.7 No.2

본문참고

Micromanganese-Nodule의 選鑛에 관한 硏究(제1보)

엄제현,박동기,김익수,성일용,김종윤,김진석 三陟大學校 産業科學技術硏究所 2002 産業科學技術硏究論文集 Vol.7 No.4

For the purpose of researching of the manganese recovery from the micromanganese-nodule, the test was performed by means of the ζ-potential measuring and of the floatation experiment for manganese recovery of the micromanganese nodule obtained from siliceous deep sea clay. The floatation condition in the floatation experiment were as follow. Sample size : 65mesh∼200mesh. Condition time : 10 min. Flotation time : 4 min. Air amount : 20㎖/min. Promoter : DAS, NaDS. Kerosene Dpresser : Na_2SiO_3(Water glass) PH regulator : HCl, CaO From the above test the flotation results were summerized as follow. (1) ζ-potential of micromanganese-nodule was minus(-) in the pH 3∼12. (2) The manganese recovery from the micromanganese- nodule was the best at pH 7. (3) The manganese recovery from the micromanganese- nodule was the best using DACI 50㎎/ℓ + kerosene 200㎎/ℓ in the promoter at pH 7. (4) The best manganese recoverv of the micromanganese-nodule was 80% using DACI 50㎎/ℓ + kerosene 200㎎/ℓ in the promoter and water glass 500㎎/ℓ in the depresser at pH 7. In the futurity, continuous study of the micromanganese-nodule in many kinds of site should be required.