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Effect of Ligament Stiffness on Spinal Loads and Muscle Forces in Flexed Positions
Han, Kap-Soo,Rohlmann, Antonius,Kim, Kyungsoo,Cho, Kum Won,Kim, Yoon Hyuk 한국정밀공학회 2012 International Journal of Precision Engineering and Vol.13 No.12
Ligaments assist muscles in stabilizing the spine within physiological ranges of motion by limiting the displacements, but the role of ligaments in spinal loads and muscle force distribution remains unknown. The purpose of this study was to investigate the effect of different stiffness on joint resultant forces and muscle forces in different flexed positions. For this study, five ligament stiffness sets were determined from the literature and applied to a musculoskeletal spine model. The dimensions of the model were adjusted according to subjects in the in vivo experiments used for validation, and spinal loads and muscle forces were determined during flexed positions. The differences between the spinal loads due to different ligament stiffnesses were insignificant (maximum difference 12%). However, the different ligament stiffnesses showed a strong effect on individual muscle forces. Among the short muscles, lumbar multifidi exerted only 65 N without ligaments but the force increased up to 254 N due to adding the maximum ligament stiffness. However, the load in the erector spinae was significantly decreased (30%). The results of this study showed that in addition to long and superficial muscles, ligaments also played an important role in stabilizing the spine in flexed positions.
Han, Kap-Soo,Kim, Kyungsoo,Park, Won Man,Lim, Dae Seop,Kim, Yoon Hyuk SAGE Publications 2013 Proceedings of the Institution of Mechanical Engin Vol.227 No.5
<P>The placement of artificial disks can alter the center of rotation and kinematic pattern; therefore, forces in the spine during the motion will be affected as a result. The relationship between the location of joint center of artificial disks and forces in the spinal components is not investigated. A musculoskeletal model of the spine was developed, and three location cases of center of rotation were investigated varying 5 mm anteriorly and posteriorly from the default center. Resultant joint forces, ligament forces, facet forces, and muscle forces for each case were predicted during sagittal motion. No considerable difference was observed for joint force (maximum 14%). Anterior shift of center of rotation induced the most ligament forces (200 N) and facet forces (130 N) among the three cases. Posterior and anterior shifts of centers of rotation from the default location caused considerable changes in muscle forces, respectively: 108% and 70% of increase in multifidi muscle and 157% and 187% of increase in short segmental muscle. This study showed that the centers of rotation due to the design and the surgical placement of artificial disk can affect the kinetic results in the spine.</P>
Modeling the Effect of Sevoflurane on Corrected QT Prolongation: A Pharmacodynamic Analysis
Han, Dong Woo,Park, Kyungsoo,Jang, Seong Bok,Kern, Steven E. American Society of Anesthesiologists, Inc. 2010 Anesthesiology Vol.113 No.4
BACKGROUND:: Sevoflurane may prolong the corrected QT (QTc) interval in healthy humans when administered for induction and maintenance of anesthesia. Little information is available about the dose-response relationship of sevoflurane on the QTc interval. We performed a pharmacodynamic analysis of the relationship between end-tidal sevoflurane concentration (CET) and the QTc. METHODS:: Twenty-one patients aged 20–50 yr were enrolled in this study. Sevoflurane concentrations were progressively increased and then decreased over 15 min at the start of anesthesia; CET and automated QT interval were recorded continuously. Pharmacodynamic analysis using a sigmoid Emax model was performed to assess the concentration-effect relationship. RESULTS:: Maximal CET was 4.30 ± 0.33%. Measured baseline and maximally prolonged QTc interval values were 351.7 ± 15.4 ms and 397.8 ± 17.5 ms, respectively. During sevoflurane anesthesia, increased concentrations were correlated with prolonged QTc interval. Hysteresis between the CET and QTc interval were observed and accounted for in the model. Ce50 and ke0 were 2.5 ± 1.4 and 2.0 ± 1.0, respectively. The median prediction error, median absolute prediction error, and the coefficient of determination (R) were 0.02%, 0.75%, and 0.95, respectively. The effect-site concentration (Ce50) and QTc interval data fit to a sigmoid Emax model. CONCLUSIONS:: Among patients receiving sevoflurane for anesthesia, QTc interval changes correlate to anesthetic level. The Ce50 for significant QTc change is at clinically relevant levels of sevoflurane anesthesia.
한경수 관광경영학회 1999 관광경영연구 Vol.4 No.-
This is the 8th study of mine about Korean traditional tourism, which focused on the period between early 1600's and 1910(the year Japan annexed Korea) of Chosun Dynasty. Academic position of this serial studies lies in tourism history, tourist behavior, tourism theory, etc. Few articles except mine have been found on Korea traditional tourism so far. I analyzed 18 old travel documents written by Confucians and realists during above mentioned period to find thoughts, patterns and terms concerned with tourism. Three kinds of tourism thought are found after exhaustive research, such as Confucian travel thought, realistic travel thought, and west-oriented travel thought. Tourism patterns of that period shows static and mediative travel, high mountain picnicking, sightseeing scenic spots around the capital castle in a day, travelling to China, and to Japan and the Western Hemisphere. Tourism thought, patterns, and terminology are closely related to one another. About 35 terms including 20 new ones concerned with travel and tourism are found and their meanings are analyzed and compared with modern ones or earlier ones. I hope this study can contribute to establishing Korea traditional tourism as an academic science and furthermore setting up an independent Korean
한국음식의 대량생산 표준레시피개발에 관한 연구(Ⅰ) : 탕반류 With the Focus on Soups
한경수,이은정,표은영,이현아 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.3
The objective of this study was to standardize recipes for large quantity production for Korean foods such as Yukkaejang (spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang (beef short-ribs soup) and Seolleongtang (beef and bone soup). We examined the ingredients and the amounts in recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated by consumer sensory panels. The total yield volume and portions for 100 persons were determined as well as ingredients, weights and methods. The standardized recipes were as followed; yield volume after cooking was 38~40kg, optimum service temperature was 78~82℃, preparation time was 4~16 hours for 100 persons, and one portion was 380~400g, and we recorded the weight of foods and methods, as well as reference and garnishes. We expect that the standardized recipes for large quantity production will be necessary for use by cooks as well as by food preparation in foodservice institutions.