외과계 집중치료실에서 입원한 환자에서 APACHE II score의 의의

이영재,이영준,박순태,하우송,정민화,권수인,조영현,권진용,최상경,손신 대한외상학회 1997 大韓外傷學會誌 Vol.10 No.1

This study attempts to evaluate the prognostic value of the APACHE II scoring system in patients of surgical intensive care unit(SICU) and to examine its usefullness in stratifying these patients according to their surgical risk and as a potential aid in making rational and objective treatment decision. The records of 161 patients admitted to the Department of Surgery, Gyeong-Sang National University Hospital between Jan. 1991 and Dec. l995 were reviewed. 1) Of a total of 161 patients, 87 were male, 74 were female, and male to female ratio was 1.71: 1. 2) This group was seen most commonly in the age group of 55-64 which occupied 30.3% of entire group. 3) The distribution of patients according to the etiology were 74 patients(46%) in trauma, 61 patients(37%) iin postop-complication, 26 patients(9%) in others. 4) The distribution of patients according to the APACHE II scores was 9 to 29 point in adm. Day and the most patients was located between 10 and 14 of 62 patient(39%). 5) The length of hospitalization was 9 days in survived patients and 8 days in non-survived patients. The length of hospitalization of 77% of patients in this study was below 10 days. 6) The death rate was 45.45%(73 patient), this patients according to APACHE II scores was 13 to 29, median 19.2 in adm. Day, the most patients was located 20 to 24(20%). Non of the survived patients had the APACHE II score of above 20 points, but all recovered patients were below 13 points. 7) The median APACHE II score in survived patients was 10.52 point at adm. Day and 6.55 point at 5 days after admission. And non-survived patients was 20.25 point at adm. Day and 30.48 point 5 days after admission(p$lt;0.001). 8) Among the patients with low APACHE II score (below 14 points), there was no mortality. But, there was mortality with APACHE II score of above l5 points. We conclude that APACHE II scoring system is useful in measuring the severity of acute disease and predicting the outcome.

Asparagus와 shallot, 방울 양배추의 항노화 효과

김경진 ․ 장재원 ‧ 이인순 ‧ 박흠대 대구대학교 산업기술연구소 2018 産業技術硏究 Vol.29 No.2

We experimented to investigate the anti-aging effect on the extracts of Asparagus officinalis L. (asparaguse), Eleutherine Americana Merr. (shallot) and Brassica oleracea var. gemmifera (Brussels sprouts). It was respectively extracted for 7 days at 4 ℃ with 70% EtOH and water as solvent and those extracts were determined the concentration of total polyphenolic compound, flavonoid, free radical scavenging as DPPH and catalase activity. In a result, the water and 70% EtOH extract of asparagus were showed over 50% activity of DPPH radical scavenging. The extracts of shallot were had high concentration of polyphenol and flavonoid than the extracts of other sample, but DPPH radical scavenging was found more low activity than the other sample. The extracts of Brussels sprouts were showed lowest concentration of polyphenol and flavonoid among samples, but DPPH radical scavenging was measured highest activity over 60%. And the extract of asparagus and Brussels sprouts were reversely increased the activity of DPPH radical scavenging in a case of the treatment of low concentration. Catalase was confirmed high activity the extract of asparagus tissue and the extract of Brussels sprouts tissue in order. Therefore, Asparagus officinalis L. and Brassica oleracea var. gemmifera have the effect of anti-aging and it is good garnish vegetable eating with meat.

목련과 수종과 부위에 따른 견직물의 천연염색변이

박재인,연방희,최태호,이은경,임선희,김홍은,조남석,김태동 忠北大學校 農業科學硏究所 2003 農業科學硏究 Vol.20 No.-

In order to establish a dyeing method with Magnoliaceae tree species dyeing was examined with 4 different parts, leaf, stem bark, root, flower of 4 Magnohaceae species, Magnolia kobus Dc., Magnolia denudata Desr, Magnolia obovata Thunb, Liriodendron tulipifera L Mordants used were chemicals, AIK(SO_4)_2 24H_2O, Ca(OH)_2, FeSO_4 7H_2O. All four species showed similar coloring among four different parts. Leaves and petals showed dark yellow, stem bark, grayish yellow, root bark, dark red or yellow. Al mordant made more brighter colour than Fe mordant. Stem bark showed less difference in color by mordants, whereas petals did the biggest.

중국 상해지역 대학생의 김치에 대한 인식조사

한재숙,한경필,南出隆久,이승언,김영진 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionnaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of all the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3%(p〈 .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p〈 .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were oder(of garlic, ginger and anchovy juice, etc) and too spicy in order. Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51 'Kimchi can be preserved for a long time'(p〈 .05) and 'Kimchi is a good side dish with cooked rice'.

재래종과 개량종 돼지고기의 영양성분 비교 연구

한경필,한재숙,小机信行,여정수,이승언,南出隆久 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3

The purpose of this study was to investigate the nutritional composition of native and hybrid pork in Korea. Three different parts (ham, loin and belly) of both native and hybrid pork were used The results were as follows : The moisture content from Korean native pork was about 60.28%, while that from the loin of hybrid one was 69% and decreased in the order of ham, loin, and belly. The highest protein content of 19.71% was found in Korean native pork loin, and Korean native pork ham had a significant amount of protein of 17.80% and hybrid one had 13.14% (p< .05). The highest crude lipid, 34.44%, was found in hybrid pork belly, Korean native pork ham had a significant amount of 5.43% and hybrid pork had 2.33% (p<.05). The highest carbohydrate content of 13.28% was found in the Korean native pork belly. The amount of ash was in the order of loin, ham and belly in Korean native pork. Among the minerals, K was found the most in Korean native pork ham (654.82㎎) and hybrid one (747. 35㎎) (p<.05). Fe was higher in the Korean native pork ham (23.03㎎), loin (15.86㎎) and belly (10.80㎎) compared to the hybrid pork ham (19.04㎎), loin (11.63㎎) and belly (7.61㎎). That was significant ham, loin(p< .01) and belly(p< .05). The main free amino acids of the native and the hybrid pork in Korea were alanine, aspartic acid and lysine. While the cholesterol content was found to be high in the order of ham, belly, and loin in the Korean native pork, in the order of belly, fresh ham and loin in the hybrid pork. The cholesterol contents in ham were significantly different between the Korean native pork(789.32㎍) and the hybrid pork (538.84㎍) (p< .01).

감자껍질을 첨가한 기능성 쿠키의 품질 특성

한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

감자를 첨가한 기능성 크림수프의 품질 특성

한경필,한재숙,소기신행,김동석,박미란,이갑랑 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

대학운동선수의 성격특성 비교분석

유재용, 이규문, 변재경 忠北大學校 學生生活硏究所 1980 學生生活硏究 Vol.5 No.1

본문참고

저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화

박미란,이연정,고즈쿠에 노부유키,한재숙,최석현,허성미,한경필,최수근 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5

This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimchi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days, 0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days, 42.63% and 15.79% at storage 11 days, 0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57㎎% at storage 0 days, 5.49㎎% and 2.95㎎% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.