교사들의 공통과학 실험 · 실습 선호도 조사 분석

정원우,이윤종,강용희,윤일희,이우붕,손종경,김중욱,강동진,권용주 慶北大學校 師範大學 科學敎育硏究所 1999 科學敎育硏究誌 Vol.23 No.-

The purpose of this study is to investigate the status of the experimental and practical education in high school general science. The present status and reasonable management of the experimental and practical education in high school general science were evaluated by the questionaires. To do this, 146 science teachers in Korea are administered questionaires. The frequency of the experimental and practical items in the seven kind of general science text books were investigated. The problems and the reasonable management for experimental and practical education were proposed in this paper.

Hepatic Cirrhosis Occurring in a Young Woodchuck(Marmota monax) Due to Vertical Transmission of Woodchuck Hepatitis Virus(WHV)

Kyu-shik Jeong,정원일,Jae-yong Chung,Mi-young An,Chae-yong Jung,Gyoung-jae Lee,Jong-soo Kang,Byeong-cheol Kang,Young-heun Jee,Bruce H Williams,Young-oh Kwon,Da-hee Jeong 대한수의학회 2003 Journal of Veterinary Science Vol.4 No.2

Cirrhosis Occurring in a Young Woodchuck (Marmota monax) Due to Vertical Transmission of Woodchuck Hepatitis Virus (WHV)Da-hee Jeong, Won-il Jeong, Jae-yong Chung, Mi-young An, Chae-yong Jung, Gyoung-jae Lee1, Jong-soo Kang1, Byeong-cheol Kang2, Young-heun Jee3, Bruce H Williams4, Young-oh Kwon5 and Kyu-shik Jeong*College of Veterinary Medicine, Kyungpook National University, Daegu 702-701, Korea1Shinwon Scientific Co., LTD, Research Institute, Suwon, Korea2Clinical Research Institute, Seoul National University, Seoul 110-744, Korea3College of Veterinary Medicine, Jeju National University, Jeju 690-756, Korea

상아질에 적용된 재 습윤제가 미세인장 결합강도에 미치는 영향

강희영,조영곤,김종욱,박병철,유상훈,진철희,최희영,기영재 大韓齒科保存學會 2004 Restorative Dentistry & Endodontics Vol.29 No.2

This study investigated that the effect of rewetting agent on dentinal microtensile bond strength (μTBS). Human molars were sectioned to expose the superficial dentin surfaces. Samples were divided into two groups according to type of adhesives-Single Bond (S) and One-Step (0)], and again subdivided into five groups by different dentin surface treatment-dry for 15s (D) , blot dry (BD) or dry for 15s, and rewet with different rewetting agents[distil1ed water (DW), Gluma Desensitizer (GD) and Aqua-Prep (AP)]for 30s. After application of adhesive, composite resin was built up on the bonding surface. Each tooth was sectioned to obtain stick with 1mm^(2) cross sectional area and the μTBS was determined by EZ test. In the S group, the mean μTBS of GD, AP and BD group was significantly higher than that of DW and D group (p < 0.05). In the 0 group, the mean μTBS of AP, GD, BD and DW group was significantly higher than that of D group (p < 0.05). The data suggested that Gluma Desensitizer and Aqua-Prep could be successfully used as rewetting agents, and Distilled water could be acceptable in aceton based adhesive system only.

자기베어링시스템 강성의 실험적 고찰을 통한 안정화 특성에 관한 연구

강성구,강종규,홍준희 한국공작기계학회 2004 한국공작기계학회 추계학술대회논문집 Vol.2004 No.-

Due to the lack of stiffness and difficulties of control, it is hard to achieve well balanced magnetic levitation. In this paper, we analysis the current and position stiffness change according to bias current through experiment. Then, compensation equations were presented. After obtaining PD gain for each bias current and PD gain region through levitation experiment, we consider the characteristics.

우심방을 침범한 거대 비호지킨씨 림프종 1예

강상범,진승원,이은경,박용현,최용호,김용주,박준철,김재형,홍순조,최규보,권종범,원용순,박건,이은희 대한순환기학회 2000 Korean Circulation Journal Vol.30 No.4

능동자기베어링 시스템의 제어기 설계 및 불균형 진동 분석

강종규,신우철,홍준희 한국공작기계학회 2004 한국공작기계학회 추계학술대회논문집 Vol.2004 No.-

Active magnetic bearings (AMB's) have become practical in many industrial fields and numbers of studies for magnetic bearing systems have been reported. However, AMB systems are open-loop unstable and thus require feedback control for robust stabilization and performance. In this paper, first, a rotation of the rotor around the inertial axis is considered and a rigorous modeling of a magnetic bearing system in which the rotation of the rotor is on its axis of inertia is developed. Next, to stabilize the AMB system a PID controller is used and experimentally analyze its rotational response.

발효 온도와 시간 조합을 달리한 총각김치의 품질 특성

강정화,강선희,안은숙,정희종 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

To determine the conditions of the fermentation and storage for Chonggak kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at 20℃ for 24 hours/stored at 01℃ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher becuase of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at -1℃ without any fermentation. In sensory evaluation, the score for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃, but the lowest in Chonggak kimchi stored directly at -1℃ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at 5℃ for 3 days or 6 days/ stored at -1℃. The appearance was the best in Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃ and the worst was in Chonggak kimchi stored directly at -1℃ without any fermentation. The overall acceptability of Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at 5℃ for 3 days or 6 days/stored at -1℃ it was food after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of 1.48 10^(9) and 5.62 0^(9), respecively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baschu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.

골격성 Ⅲ급 부정교합자에서 상악골 전방 이동술 후 코의 변화에 관한 연구

강은희,박수병,김종렬 대한치과교정학회 2000 대한치과교정학회지 Vol.30 No.5

본 연구는 골격성 Ⅲ급 부정교합 환자에서 상악골 전방이동 수술 후 야기되는 코의 형태변화에 대해 연구하고 이를 예측할 수 있는 요소를 찾아 교정-악교정 수술 복합 치료계획의 수립과 결과의 예측에 이용하고자 시행되었다. 부산대학교병원 치과진료처 교정과에 내원하여 골격성 Ⅲ급 부정교합으로 진단되어 술전 교정치료를 받고 Le Fort I 골절단술로 상악골의 전방 이동시키는 동시에 하악골을 후방 이동시킨 남녀 성인 환자 25명을 대상으로 하였다. 이들의 수술 전, 후 측모두부규격방사선사진과 정모 및 측모 안면사진을 계측, 분석하여 다음과 같은 결과를 얻었다. 1.상악골 전방이동에 따른 비첨의 수직적 위치 변화는 상관성이 높았으며 ANt, SNt에서 A point의 전방이동에 의해 β0는 각각 0.228, 0.257로 나타났다. 2.상악골 전방이동에 따른 비첨의 수평적 위치변화는 상관성이 높았으며 ANt, SNt, Sn point에서 Anoint의 전방이동에 의해 β0는 각각 0.484, 0.431, 0.806으로 나타났다. 3.상악골의 전방이동에 따른 비익부의 확장정도는 A point의 전방이동에 의해 0.002의 β0를 나타내었으나, 임상적으로 유의한 변화는 없었다. 4.수술 후 비첨의 수직적 및 전후방적 위치변화를 예측하는 지표로 사용된 ADV, DRI, Prominence of nose, Pre-OpCA 중 ADV 만이 설명변수로서 유의성이 있었다. The purpose of this study was to evaluate the amount and interrelationship of the soft tissue of nose and maxillary changes and to identify the nasal morphologic features that indicate susceptibility to nasal deflection in such a manner that they would be useful in presurgical prediction of nasal changes after maxillary advancement surgery in skeletal Class III malocclusion. The sample consisted of 25 adult patients (13 males and 12 females) who had severe anteroposterior skeletal discrepancy. The patients had received presurgical orthodontic treatment. They underwent a Le Fort I advancement osteotomy, rigid internal fixation, alar cinch suture and V-Y advancement lip closure. The presurgical and postsurgical lateral cephalograms and lateral and frontal facial photographs were evaluated. The computerized statistical analysis was carried out. Soft tissue of nose change to A Point change ratios were calculated by regression equations. The results were as follows : 1.The correlation of maxillary hard tissue horizontal changes and nasal soft tissue vertical changes were high and the β0 for soft tissue to ADV were 0.228 at ANt, 0.257 at SNt. 2.The correlation of maxillary hard tissue and nasal soft tissue horizontal changes were high and the β0 for soft tissue to ADV were 0.484 at ANt, 0.431 at SNt, 0.806 at Sn. 3.The correlation of maxillary hard tissue horizontal changes and width changes of ala of nose were high and the β0 for alar base width ratio to ADV were 0.002. 4.The DRI, Prominence of nose, Pre-Op CA is not a quantitative measure that can be used clinically to improve the predictability of vertical and horizontal nasal tip deflection. In this study, increases in nasal tip projection and anterosupenor rotation occur when there is an anterior vector of maxillary movement. These nasal changes were quantitatively correlated to magnitude of maxillary(A point) movement.

발효 온도-시간 조합이 배추김치의 품질 특성에 미치는 영향

강정화,강선희,안은숙,유맹자,정희종 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.1

In order to examine the effect of the combination of fermented temperature and time on Baechu kimchi in a kimchi refrigerator, Baechu kimchi was fermented at four different modes of the fermentation temperature and time for 16 weeks and analyzed the properties of Baechu kimchi. The pH, Baechu kimchi fermented at 20℃ for 24 hours/stored at -1℃, decreased rapidly during first week and then decreased very slowly. The hardness and the chewiness of Baechu kimchi fermented at high temperature were higher and the values were decreased when the fermentation continued. In sensory evaluation, carbonated flavor in Baechu kimchi fermented at 20℃ for 24 hours/stored at -1℃ was the best after 4 weeks, and Baechu kimchi fermented at 5℃ for 3 days or 6 days/stored at -1℃ was the best after 8 weeks. The scores for sourness were the highest on 8 weeks and 12 weeks in kimchi fermented at 20℃ for 24hours/stored at -1℃ and 5℃ for 3 days or 6 days/stored at -1℃, respectively. Total microbial count was increased as the temperature of fermentation increased. Counts of Leuconostoc spp. reached to the highest after 6 days and counts of Lactobacillus spp. seached to the highest after 5 days in kimchi fermeted at 20℃ for 24 hours/stored at -1℃. From these results, it was concluded that it required 4 weeks to eat most edible Baechu kimchi in kimchi refrigerator 20℃ for 24 hours/stored at -1℃, and 8 weeks to eat edible Baeche kimchi refrigerator fermented at 5℃ for 3 days or 6 days/stored at -1℃.

韓國産 石竹(패랭이꽃)科 植物에 關한 本草學的 硏究

姜熙相,鄭榮穆,宋昊埈,辛民敎 한국전통의학연구소 1998 한국전통의학지 Vol.8 No.2

For the purpose of developing Korean Herbalogy with the plants of Caryophllaceae which grow wild and is planted in Korea, the these and writings on herbalogy, from literature of successive generation, have been thoroughly investigative and the results obtained were as follows: 1. There were totaled to 20 genera and 124 species in Korea and among them midical plants are 11 genera, 30 species, some 24% in total. 2. According to the oriental names which can be used for medical purpose, the medical plantss belonging to the Caryphllaceae family were classified as Herba 11, Radix 7, Foilum 2, Semen, Flos, Rhlzoma 1 each. 3. According to sum of 124 species in Caryophllaceae family, they were classified into Cerastium genera 18, Dianthus gemera 16, Pseudos tellaria genera, Lychnis genera, Stellaria genera 12 each, Melandry um genera 11, Silene genera 10, Minuaria genera 8, Gypsophila genera, Sagina genera 5 each, Arenaria genera, Cucubalus genera 3 each, Spergual genera, Vaccaria genera 2 each, Agorostema genera, Amnodenia genara, Moehringia genera, Myosoton genera, Honkenya genera 1 each. Thus it was noticed that Cerastium genera was main kind. 4. According to the number of species of the orgin plants about each chinese materia medicals, they were classified into HERBA DIANTHI 4, RADIX PSEUDOSTELLARIAE 3, SEMEN VACCARIAE 5, RADIX GYPSOPHILAE 4. 5. According to the properties and principal curative action, they were classfied into drugs for treating febrifugal and removing heat from blood, Diuretocs 6 each, Drugs for treating febrifugal and detoxicant 2, Drugs for invigorating blood, circuration and eliminating blood stasis 3, tonics 1, easing joint movement 1, stimulation of lactation 44. 6. According to nature and flavour of medical plants, they were classified into warmth, heat; each 3, cold, cool; 11 each, balance 3 and unidentifird 2. Thus it was noticed that cold and cool is the main in nature and flavour of medical plants. 7. Toxic drugs were none. From this results, It was revealed that the plants for medical purpose in Caryophllaceae was 24% of the whole, in which Herba was mostly abundunt. It is considered that may expriements and clinical approches must be continued to use Caryophllaceae plants widely.