입원 소아환자에서 정맥주사 시 통증 및 불안을 경감시키기 위한 중재연구

김묘진,백정희,서원석,김미영,박선경,박재성 한국의료QA학회 2005 한국의료질향상학회지 Vol.12 No.1

Background : Most hospitalized children will experience physical pain as well as psychological distress. Painful procedure can increase anxiety and fear of pediatric patients and their parents who do not have understanding logical of their disease and hospitalization. This study attempted to identify pain reduction in related to therapeutic intervention by age and environmental improvement. Methods : A total of 194 hospitalized children and their parents were investigated. Data collection period was 3 months from March to May 2004. Four instruments were used to collect the data : Faces Pain Rating Scale(FPRS), Heart rate, Oxygen saturation and Pain behavioral check list. The data were analyzed by a SPSS program and tested χ2-test, t-test, ANCOVA. Results : 1. Age from 0 to 3, the Heart rate, FPRS, Oxygen saturation and Pain behavioral check list were significantly different in theraputic intervention group when compare to control group. 2. Age from 4 to 6, FPRS, Oxygen saturation and Pain behavioral check list were significantly different in theraputic intervention group when compare to control group. But the heart rate were not significantly different when compare to control group. 3. Age from 7 to 9, FPRS and Pain behavioral check list were significantly lower in therapeutic intervention group when compare to control group but Heart rate and Oxygen saturation were not significantly different when compare to control group. Conclusion : The results of this study concludes that most children experience acute pain during IV therapy and it can be reduced by age specific therapeutic intervention and by change of surrounding environment.

Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology

Kyoung-Myo Kim,Da-Sun Lee,Min-Hee Nam,Hong-Seok Yoo,Seon-Bong Kim,Byung-Soo Chun,Yang-Bong Lee 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.4

Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6~10.4 for initial pH and 50.9~79.1℃ for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPHscavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high R² values of the range of 0.93~0.99 except the R² value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and 62℃ for degree of hydrolysis (DH) and pH 9.1 and 64℃ for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were 14.1±0.5% and 10.5±0.2%, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.

Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology

Kim, Kyoung-Myo,Lee, Da-Sun,Nam, Min-Hee,Yoo, Hong-Seok,Kim, Seon-Bong,Chun, Byung-Soo,Lee, Yang-Bong The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.4

Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6~10.4 for initial pH and $50.9{\sim}79.1^{\circ}C$ for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPH-scavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high $R^2$ values of the range of 0.93~0.99 except the $R^2$ value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and $62^{\circ}C$ for degree of hydrolysis (DH) and pH 9.1 and $64^{\circ}C$ for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were $14.1{\pm}0.5%$ and $10.5{\pm}0.2%$, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.

선천성 소장 폐쇄증

이묘경(Myo Kyoung Lee),홍정(Jeong Hong),황의호(Eui Ho Hwang) 대한외과학회 1992 Annals of Surgical Treatment and Research Vol.42 No.6

크릴반응향의 휘발성 향기 성분 및 데리야끼소스의 적용

김경묘(Kyoung Myo Kim),박현주(Hyun Joo Park),남민희(Min Hee Nam),김선봉(Seong Bong Kim),전병수(Byung Soo Chun),이양봉(Yang Bong Lee) 한국조리학회 2013 한국조리학회지 Vol.19 No.3

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

데리야끼 소스의 재료별 선호도와 소스 선택에 미치는 영향

김경묘(Kyoung Myo Kim),조은혜(Eun Hye Cho),이양봉(Yang Bong Lee) 한국조리학회 2010 한국조리학회지 Vol.16 No.5

This study aims to provide basic data about the diversification and the development of sauces by making four kinds of Teriyaki sauce, and the findings are as follows. The satisfaction with Teriyaki sauce by age and cooking career and groups showed a significant difference in several items. According to the result of the preference analysis on professors and teachers, the preference for health/nutrition showed a significant difference; also, the result of the preference analysis on Teriyaki sauce ingredients among the culinary students showed a significant difference in awareness and health/nutrition. In addition, the result of the preference analysis on Teriyaki sauce ingredients among college students showed a significant difference in the order of taste, awareness, price, and health/nutrition. Lastly, the result of the preference analysis on Teriyaki sauce ingredients among all groups showed a significant difference in the order of awareness, price and health/ nutrition. As the mindset that main ingredient of Teriyaki sauce is eel bone prevails and the sauce made by crab shells is highly preferred, sauces added with sea food products are considered to be possibly developed. The follow-up study will have to deal with a manufacturing method of sauce with high nutrition and economy efficiency resulting from cheap manufacturing unit price by making Teriyaki sauce with inedible but nutritious sea food products.

부산,경남 지역 주부들의 전통혼례음식 인식 정도에 관한 연구

김경묘(Kyoung Myo Kim),조용범(Yong Bum Cho) 한국조리학회 2007 한국조리학회지 Vol.13 No.2

자숙크릴의 일반성분 분석과 항산화 활성을 위한 반응표면법에 의한 알카라제 가수분해 최적화

김경묘(Kyoung Myo Kim),조용범(Yong Bum Cho),황영정(Young Jeong Hwang),이다선(Da Sun Lee),이양봉(Yang Bong Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.1

The objective of this study is to optimize enzymatic hydrolysis of cooked krill by using Alcalase. To optimize krill hydrolysis on such dependent variables as TCA, DPPH-scavenging, and Fe-chelating activities by using Alcalase, independent variables of hydrolysis pH and temperature were investigated. Their formulas and three dimensional graphs were obtained by using SAS and Maple softwares, respectively. For comparison of general composition of raw krill, its contents of moisture, crude protein, crude fat, and ash were 17.48%, 53.74%, 15.66%, and 10.21%, respectively, and for cooked krill, its contents were 4.80%, 71.84%, 5.26%, and 15.09%, respectively. The composition of fatty acids for cooked krill was similar to that of raw krill. The most abundant fatty acid was palmitic acid (16:0) and the following order was oleic acid (18:1), eicosapentaenoic acid (20:5), palmitoleic acid (16:1), and docosahexaenoic acid (22:6). For DH optimization of hydrolysates from cooked krill, its result was pH 8.5 and 66.6℃ hydrolysis temperature for the maximum DH of 29.4%. For DPPH-antioxidative optimization of hydrolysates from raw krill, its maximum result of 27.1% was obtained in the hydrolysis condition of pH 7.4 and 67.5℃. For Fe-chelating optimization of hydrolysates from cooked krill, its maximum result of 24.9% was in the condition of pH 8.7 and 65.5℃. These results can be used for basic data for using krill products and other fish products as bioactive ingredients.

간이혈당측정기를 이용한 정맥 혈당 측정의 타당성 검증 - 간이혈당측정기의 타당성 검증 -

홍경섭,배균섭,임형석,정재용,김묘경,백정미,강경자,박귀주,신상구,장인진,Hong, Kyoung-Sup,Bae, Kyun-Seop,Lim, Hyeong-Seok,Chung, Jae-Yong,Kim, Myo-Kyoung,Baik, Jung-Mi,Kang, Kyoung-Ja,Park, Gui-Ju,Shin, Sang-Goo,Jang, In-Jin 대한임상약리학회 2002 臨床藥理學會誌 Vol.10 No.1

Background : Measurement of blood glucose is a basic part of patient care. Increasingly, blood glucose measurement has become a part of self-care. Devices featuring convenience and quickness are used to measure blood glucose and are used in settings often unsupervised by knowledgeable health care personnel. In this context, a validation test of a handy assurances that the devices that they are using or purchasing are capable of producing valid results. Method : In this study, we fulfilled requirements from the ICH Q2 guidelines for assurance of accuracy, precision, linearity and range. From the two subjects, blood glucose was measured repeatedly at post-prandial 1h/2h/3h/4h, 12 times each, by two investigators and with two instruments. Then, we compared the results of a handy blood sugar measuring instrument with those of a chemistry analyzer, Hitachi 7070 auto-analyzer, in a core laboratory in Clinical Trial Center, Seoul National University Hospital. Results : Mean accuracy, intra-assay precision and intermediate precision were 92.6%, 2.3%(min. 1.07%, max. 4.51%), 1.73%(min. 0%, max. 5.65%) each. In scatter plot of the results of a handy blood sugar measuring instrument and Hitachi 7070 auto-analyzer, linearity was apparent and the correlation coefficient(r), $r^2$ was 0.986 and 0.972 each. Conclusions : Mean accuracy was not satisfactory regarding the criteria for quality control of blood glucose $measurement(within {\pm}5%)$ in SNUH. The intermediate precision was also not satisfactory regarding the criteria for Quality Control (less than 5%).

Adverse Drug Reaction in the Neonatal Intensive Care Unit: A Single Center Study

Kyoung Ah Kwon,Ha-Su Kim,Young-Hee Nam,Myo-Jing Kim 대한신생아학회 2015 Neonatal medicine Vol.22 No.4

Purpose: Little research has been conducted on adverse drug reactions in neonates, particularly in Korea, where no studies have been reported. Methods: We conducted a retrospectively study using medical records in a neonatal intensive care unit from August 1, 2013 to July 31, 2014. The adverse drug reactions were evaluated according to the Naranjo algorithm, World Health Organization-Uppsala Monitoring Centre, and the Korean adverse drug reaction algorithm. Results: Of the 410 infants hospitalized during the study period, 57 cases of adverse drug reactions were reported in 40 infants (9.8%). The average gestational age was 28.4±4.3 weeks, the average birth weight was 1,184.1±622.0 g, and the adverse drug reactions were reported at an average of 21.0±29.7 days after birth. Causative agents were identified as electrolytes (36.8%), respiratory medication (14.0%), total parenteral nutrition (12.3%), lipid emulsion (10.5%), antibiotics (7.0%), non-steroidal anti-inflammatory drugs (NSAIDs, 7.0%), sedatives (7.0%), vaccine (3.5%), and an antiviral medication (1.8%). Of the 57 cases, 55 (96.5%) cases demonstrated meaningful adverse drug reactions, defined as those given a score of “possible or above” in all 3 adverse drug reaction algorithms. Conclusion: More emphasis is warranted in the field of neonatal adverse drug reactions.