노인시설의 피난행태 분석을 통한 건축계획 및 운영관리 지침에 관한 연구

이정수,김응식 대한건축학회 2004 대한건축학회논문집 Vol.20 No.6

The aims of this study is no propose architectural design, management guidelines and reviewing the evacuation behavior patterns in the elderly facilities. To achieve these purposes, the architectural of 12 elderly facilities have been investigated, and the evacuation experiments and simulations with occupants or users were also carried out for each one of these facilities. The results from this study are as follows: (1) In architectural design of elderly facilities, We recommend to make spacious area around main entrance, to built ground-floor building, and to establish a sprinkler system and ramp. (2) In design guidelines, the width of corridor should be at least 2.400mm wide for mutual pass and free turning of wheelchair, and the step height should be under 150mm. (3) The periodical evacuation exercises are effective for helping senior's evacuation behavior and reducing egress time in emergency situation.

마산 수출자유지역공단 근로자들에 대한 사회의학적 조사연구

이영호,정석주,이수일,김응남,맹광호 가톨릭대학산업의학센타 산업의학연구소 1977 韓國의 産業醫學 Vol.16 No.3

Followings are major findings obtained from a study on the socio-medical studus of the manu-facturing workers in the Masan Free Export Zone. This study was planned to find out socio-medical conditions of the workers which seemed to be essential to the better management of the health of the workers and the working environments. For this study, 6978 workers who are equivalent to 26.9% of total workers in Masan Free Export Zone as of the end of 1976 were sampled and they were asked to answer to the pretested questionnaire. 1) General characteristics; (1) 83.9% of sampled workers were female. (2) 84.9% of workers were less than 25 years of age and female workers who entered in this age group were 93.6%. (3) 91.9% of workers had more than junior high school education and those who finished only junior high school occupied the majority with the proportion of 67.7%. (4) 897.1% of workers were un-married and the proportion for the female was 93.2% (5) Majority (89.6%) were from Yongnam area and 5.2% of workers were from Honam area. (6) 49.1% of workers were living separately from their families and 76.9% of them were self-cooking. 2) Working conditions and working history; (1) 78.1% of workers were receiving from 20,000 won 40,000won as their monthly salaries and those who were receiving from 40,000 won to 60,000 won were the next (12.5%). (2) 34.4% of workers had been working in the present plant for from one to three years and those who had been working for less than one year were 31.9%. (3) Most of workers (91.2%) were working 8 hours a day but 25.3% of precision optical instruments manufacturing workers were working about 10 hours a day. (4) Only 6.2% of workers ever changed their working places during the past one year. 89.0% of them changed once and 9.0%, twice. Male workers changed their working places more often (8.7%) than female workers (5.7%). 3) Present and past history of illness; (1) 6.7% of workers had the sick among their family members and cardiovascular diseases were most common (47.8%) (2) Those who had experiences of sickness lasted more than one week were 7.1% and those who had had operations were 3.3%. (3) 42.0% of workers were complainning at least one physical symptom. Those who were complainning "tingling pain on eye ball" were the most (20.5%), and headache, and dizziness were both the next (16.3%). 4) Smoking, drinking habits and drug dependency; (1) Among all workers, 11.7% (male, 69.5%; female, 0.4%) were smoking and 13.1%(male, 71.9%; female, 2.3%) were drinking alchole. Those who were using drug customarily were only 2.3% and the drugs they were using were aspirin (35.0%), antibiotics (12.5%) and others. 5) Present physical conditions found at the periodic physical examinations; (1) Mean height of male workers was 168.3cm and that of female workers was 158.1cm. Mean body weight of male workers was 60.7kg and that of female workers was 51.3kg. (2) Those who had anormal vision were 10.1% and the frequency of self-awared hearing loss was 4.5%.If the visual power of one or both eyes was less than 0.6, we considered this as and abnormal vision. (3) Those who were informed by the physician that they had hypertension were 8.4% and those whe were informed that they had tuberculosis lesion on the chest were only 0.4%.

굴비 製造中의 核酸關聯物質의 變化

李應昊,金洙賢 釜山水産大學校 1975 釜山水産大學 硏究報告 Vol.14 No.2

굴비 製造中의 一般成分, 아미노態窒素, 總窒素 및 核酸關聯物質의 變化를 實驗하여 다음과 같은 結果를 얻었다. 1. 原料 참조기에는 IMP와 inosine含量이 월등하게 많았고, ATP, ADP, AMP및 hypoxanthine은 적었다. 2. 마른간 工程中, 原料 참조기중에 많았던 IMP(13.7 μmloe/g, dry base) 는 약 1/9로 inosine (12.9μmole/g, dry base)은 1/3로 減小하였고, 한편 hypoxanthine은 5.7培로 增加하여 19.2μmole/g, dry base였다. ATP, ADP 및 AMP는 큰 變化가 없었다. 마른간 한 後 굴비를 製造하기 위한 乾燥工程에는 鹽藏直後에 많았던 hypoxanthine은 約 1/2로 減小하여 10.2μmole/g. dry base였다. 굴비 중에는 hypoxanthine 含量이 가장 많고, ATP, ADP, AMP, IMP��inosine은 量이 아주 적었다. 3. 굴비 製造中 脫水는 主로 鹽藏工程中에 일어 났으며, 아미노態窒素는 原料 참조기에 乾物重量基準으로 136㎎%이던 것이 鹽藏直後에 298㎎%로서 鹽藏工程中 2.2倍 增加하였고, 굴비 第品은 354mg%로서 鹽藏後 굴비를 製造하기위한 乾燥工程中에 다시 增加하며 原料에 비하여 2.6倍 增加하였다. 4. 굴비의 獨特한 맛에 核酸關聯物質은 큰 구실을 하지 않는다고 보아지며, 아미노態窒素가 굴비 製造工程中 월등히 增加하는 것으로 보아 呈味性 아미노산 및 肉組織이 큰 구실을 할 것으로 보아진다. "Gulbi", salted and dried yellow corvenia, is one of nation-widely consuming fish foods in this country. In this paper, the degradation of nucleotides and their related compounds in yellow corvenia during "Gulbi" processing was studied. The nucleotides and their related compounds were extracted with cold perchloric acid and the amounts were determined by anion exchange column chromatography. In raw yellow corvenia, the results showed that IMP and inosine were dominant and the content of the former was 42.4% and the latter was 39.9% of total nucleotides and their related compounds, and hypoxanthine was 10.4% while the content of ATP, ADP and AMP were low. The IMP and inosine tended to degrade rapidly and hypoxanthine increased remarkably during cry salting for 14 days. After salting and drying, hypoxanthine remained more than the other nucleotides and their related compounds, and ATP, ADP and AMP hardly changed. After "Gulbi" processed, the content of hypoxanthine was the highest whereas ATP, ADP, AMP, IMP and inosine were lower. Free amino nitrogen increased to 2.6 times of that in raw muscle during "Gulbi" processing. As a conclusion, it is presumed the characteristic flavor of "Gulbi" is not attributed to the nucleotides and their related compounds but free amino acid and texture of muscle.

MOCVD법에 의해 제조된 Fe₂O₃-TiO₂계 산화물 박막의 내식특성에 관한 연구

李在鉉,杉本克久,許聖康,尹在弘,金顯洙,邊應善 國立 昌原大學校 産業技術硏究所 1998 産技硏論文集 Vol.12 No.-

Fe₂O₃-TiO₂artificial passive films were formed at the temperatures of 200-350℃ by low pressure MOCVD technique. The relationship between the formation temperature and corrosion resistance of the Fe₂O₃-TiO₂films was examined in acid solutions. Fe₂O₃-TiO₂films deposited above 300℃ were crystalline and the films deposited below 250℃ were amorphous. The dissolution rate of the Fe₂O₃-TiO₂films deposited at 200 and 250℃ decreased with increasing the formation temperature in 5 M HCl, but the films deposited at 300 and 350℃ hardly dissolved in the solution. The films deposited at 200 and 350℃ easily dissolved at cathodic potentials in 1 M H₂SO₄and HCl owing to te selective reduction of iron oxide components in the films. But, the selective reduction in the films deposited at 300 and 350℃ was suppressed. The Fe₂O₃-TiO₂films deposited above 300℃ have higher corrosion resistance than that of the films deposited below 250℃, because the former have high crystallinity and cotain high chemical resistant oxides.

멸치젓의 呈味成分

李應昊,金世權,錢重均,金洙賢,金程均 釜山水産大學校 1982 釜山水産大學 硏究報告 Vol.22 No.1

멸치젓의 呈味成分에 관한 기초자료를 얻고자 생멸치와 이를 原料로 하여 제조된 멸치젓 중의 核酸關聯物質, 유리아미노산, betaine, TMAO, TMA 및 總creatinine을 分析하였다. 核酸關聯物質 중 생멸치에서는 IMP가 乾物量基準으로 2.8 μmole/g로 가장 많았으나 멸치젓에서는 hypoxanthine이 4.2 μmole/g으로 가장 많았고 , ATP는 흔적량에 불과 하였다. 멸치젓 중의 유리아미노산 중 함량이 많은 것은 leucine, isoleucine, phenylalanine, lysine, tyrosine, alanine, histidine, valine, methionine의 順이었고 glycine, proline, glutamic acid, arginine, threonine, serine 등은 함량이 적었다. 그리고 全유리아미노산은 젓갈 숙성중생원료에 비하여 약 2배로 增加 하였다. Betaine 은 생멸치 및 멸치젓 중에 各各 10.2㎎/100g, 30.0㎎/100/g였으며 이들이 엑스分室素에 대한 比率은 各各 0.6% 및 1.2%였다. TMAO 含量은 생멸치가 13.9㎎/100g, 멸치젓이 9.0㎎/100g였으며 TMA 含量은 各各 22.7㎎/100g 및 30.9㎎/100g였다. 總 creatinine 含量은 생멸치 및 멸치젓에서 各各 433.1㎎/100g, 575.8㎎/100g로서 엑스分室素에 대해 27.2% 및 22.8%였다. Omission test 結果 멸치젓의 呈味成分으로서는 유리아미노산 및 核酸關聯物質이 중요한 구실을 한다는 것을 알았다. This study was conducted to evaluate the taste compounds of fermented anchovy. The contents of such compounds as nucleotides and their related compounds, free amino acids, betaine, TMAO and total creatinine raw and fermented anchovy were analysed. The contents of IMP in raw anchovy appeared higher than other nucleotides and tended to decrease rapidly during fermentation. Therefore, in the case of fermented anchovy, hypoxanthine was abundant and IMP was very low in content. In the free amino acid composition of fresh samples abundant amino acids were leucine, isoleucine, phenylalanine, lysine, tyrosine, alanine, histidine, valine, methionine in order. Such amino acids as glycine, proline, glutamic acid, arginine, threonine and serine were poor in content. The contents of total free amino acids reached approximately about two times as compared with that of raw sample. The amount of betaine and TMA increased, while TMAO decreased during fermentation. The content of total creatinine in raw and fermented anchovy was occupied 22.8% and 27.2% of total of extractive nitrogen, respectively. As the results of omission test, the taste-active compounds of fermented anchovy are assumed to be free amino acids and nucleotides.

영·유아시설의 피난행태 분석을 통한 건축계획 및 운영관리 개선방향에 관한 연구

이정수,김응식 대한건축학회 2003 대한건축학회논문집 Vol.19 No.7

This aim of this study is to propose architectureal design, management guidelines and reviewing the evacuation behavior patterns in the kindergarten and day care center. To achieve these purposes, the architectural characteristics of 23 infant using facilities have been investigated and evacuation experiments and simulations were carried out for each one of these facilities. The results from this study are as follows : (1) The evacustion pattern in the infant's facilities was analyzed in depth by a spot investigation and computer simulation. (2) New design and management guidelines are proposed which reflect the characteristics of infant's evacuation behavior. (3) We arrange the mistakes of management for zoning, interior usage patterns and egress plan, all of which are positively important for safety (4) The periodical evacuation exercise are effective for helping infant's evacuation behavior and reducing egress time in emergency situation.

세포질내 정자주입법(ICSI)에 있어서 정자흡입 및 난자내 주입방법에 관한 연구

이택후,김항진,송건호,김대근,전상식,박윤규,서태광,전병균,류은경,이은숙,문진수,김광철 경북대학교 의학연구소 2000 경북대학교병원의학연구소논문집 Vol.4 No.1

Study on Method of Sperm Aspiration and Injection into an Oocyte in Intracytoplasmic Sperm Injection(ICSI) Immobilization of spermatozoa prior to intracytoplasmic sperm iniection(ICSI) sometimes results in crooked tail and this makes it difficult to aspirate sperm into an injection pipette tail first. Head-first sperm aspiration into an injection pipette avoid this problem due to the bigger size of the sperm head. The effect of head or tail-first sperm injection into an oocyte on fertilization cleavage, percentage of grade I embryos and development to blastocyst stage in ICSI program has been studied. A single living immobilized spermatozoa from oligoasthenozoospermic patient was injected into an oocyte head-first or tail-first according to the treatment. Eighteen hours after microinjection, oocytes ware inspected for survival and fertilization Fertilized oocytes with two pronuclei were cultured in 30μl drop of mHTF supplemented with 10% heat-inactivated follicular fluid(FF) at 37℃. On day 2. embryo transfer was performed with cleaved embryos. The remaining 2-8 cell stage embryos were co-cultured with BRL cells in mHTF + 10% FF for 72 hours and the developmental stage was observed. The data were analyzed by Analysis of Variance. A total of 164 oocytes from 36 cycles were assigned to earth treatment and ICSI was performed(88 head-first, tail-first). The rates of normal fertilization were 81.8% and 76.3% for head-first and tail-first, respectively. Of the fertilized oocytes, the percentage of cleaved embryos and the percentage of grade 1 embryo among cleaved embryos were 88.9% and 68.8%, 93.1% and 74.1% for head-first and tail-first, respectively. Of the 2-8 cell embryos cultured, 44.4%(16/36) and 50.0%(10/20) for head first and tail first, respectively developed to blastocyst stage. There were no differences in fertilization, cleavage, rates of grade 1 embryos, and development to blastocyst stage. In conclusion, head-first or tail-first sperm injection into an oocyte in ICSI program does not affect fertilization and subsequent embryo development to blastocyst stage in vitro.

Polyethylene glycol 용액(Colyte^(R))을 복용한 후 발생한 Boerhaave 증후군 1예

이관행,기승석,김인숙,김민정,박인호,장세중,하지수,김응수 朝鮮大學校 附設 醫學硏究所 2006 The Medical Journal of Chosun University Vol.31 No.3

Spontaneous esophageal rupture (Boerhaave's syndrome) is a rare case that require early diagnosis and treatment because of its high mortality. The oral administration of osmotically balanced polyethylene-glycol-based electrolyte preparation is a commonly prescribed preparation for cleansing in patients undergoing colonoscopy. Nausea, vomiting and abdominal pain are frequently seen, but serious adverse reactions are rare. Esophageal rupture secondary to severe vomiting, which occurred during colonoscopy preparation using polyethylene gIycoI(PEG) electrolyte solution is extremely rare and only few cases have been published in the literature. We report a case of spontaneous esophageal rupture after routine administration of the PEG before colonoscopy. 대장 정결을목적으로 PEG 사용 후 아주 드물게 발생하는 Boerhaave 증후군 1예를 경험하였기에 보고하는 바이다.

레토르트 살균처리가 적색육 및 백색육 어류의 성분변화에 미치는 영향 : 2. 지질성분의 변화 2. Changes in Lipid Components

오광수,김정균,김인수,이응호 國立統營水産專門大學 附設 水産科學硏究所 1993 수산과학연구소보고 Vol.4 No.-

전보에 이어 어육을 원료로 하여 보다 품질이 우수한 고온가열처리 식품을 개발하기 위한 기초 자료를 얻을 목적으로, 시료 어육을 121.1℃에서 Fo값을 5, 10, 20으로 달리하여 가열처리 했을 때 지질성분의 변화에 미치는 영향에 대하여 비교, 검토하였다. 시료 가다랑어육 및 명태육의 TBA값과 과산화물값은 가열처리에 따라 현저히 감소하였고, 감소폭은 가다랑어육 쪽이 컸다. 카르보닐값은 가열처리 중 가다랑어육은 감소하는 반면, 명태육은 증가하였다. 색조는 양 시료 모두 가열처리 정도가 커질수록 육색이 진해졌으며, 특히 가다랑어육에서 갈변진행이 현저하였다. 지질성분은 가다랑어육에는 NL의 함량이 많았고, 명태는 PL의 함량이 많았다. 98℃의 열처리에서는 양 시료 모두 NL과 PL의 조성비에 변화가 거의 없었으나, 121.1℃ 열처리에서는 Fo값 증가할수록 NL의 조성비는 높아지고 PL의 조성비는 낮아지는 경향을 나타내었다. TL, NL 및 PL의 지방 산조성은 98℃ 열처리에서는 양 시료 모두 조성비의 변화가 거의 없었으나, 121.1℃ 열처리에서는 Fo값이 증가할수록 폴리엔산의 조성비가 점차 감소했으며,특히 22:6의 감소폭이 컸다. 반면,포화산 및 모노엔산의 조성비는 증가하였다. 지방산 조성의 변화폭은 명태육 쪽이 가다랑어육에 비해 다소 컸다. Fo 20의 열처리에서 TL의 고도불포화지방산의 잔존율은 생시료에 비해 가다랑어육이 73%, 명태육이 65%였다. In present paper, we investigated the changes in lipid components of skipjack and Alaska pollack meat by thermal processing at high temperature. TBA values and peroxide values of both fish meats decreased markedly by heat treatment: decreasing range of TBA and peroxide values in skipjack meat was larger than those of Alaska pollack meat. Also carbonyl value of skipjack meat was decreased by thermal processing, contrary, that of Alaska pollack meat was increased. Total lipid(TL) of skipjack and Alaska pollack meat consisted of 61.9% , 49.6% non-polar lipid(NL), 38.1% , 50.4% polar lipid(PL), respectively. When the samples were heated at the Fo values of 5 or higher, contents of NL were increased, while that of PL were decreased. In fatty acid composition of NL and PL in both fishes, NL revealed higher contents in saturates and monoenes such as 16:0, 18:1, while PL showed higher contents in polyenes such as 20:5, 22:6; percentages of polyenes such as 22:6 especial1y in both fishes decreased with increasing of Fo values. The remaining ratio of PUFA(20:5+22:6/16:0) of Fo 20 samples in skipjack and Alaska pollack meat were 73% and 65% , respectively. However, when the samples were heated at 98℃ for 30 minutes, no appreciable changes occured in fatty acid composition of TL, NL and PL in both fish meats examined.

통조림용 가다랑어육의 식품성분

오광수,김정균,김인수,이응호,김복규 國立統營水産專門大學 附設 水産科學硏究所 1990 수산과학연구소보고 Vol.2 No.-

가다랑어 혈합육을 보다 효율적으로 이용하기 위한 일련의 기초연구로서, 가다랑어 혈합육의 지질성분, 함질소엑스분 및 구성아미노산 등을 보통 육과 함께 분석하여 비교, 검토하였다. 보통육은 혈합육에 비해 수분, 조단백질 함량은 약간 많은 반면, 조지방과 회분 함량은 혈합육이 약간 많았다. 휘발성염기질소량은 보토육이 22.7mg/100g, 혈합육이 46.9mg/100ㅎ으로 혈합육이 보통육에 비해 선도저하가 훨씬 빨랐다. 보통육과 혈합육의 총지질 조성은 각각 중성지질 79.7%, 71.9%, 당지질, 6.8%, 9.5%, 인지질13.5%, 18.6%로 이루어져 있었다. 중성지질의 성분은 free fatty acid ac triglyceride, 인지질은 phosphatidyl ethanolamine, phosphatidyl, 인지질은 phosphatidyl choline이 주성분이었고, lysogud 인지질의축적도 확인되었다. 총지지르 중성, 당 및 인지질의 축적도 확인되었다. 종지질, 중성, 당 및 인지질의 지반산 조성에서 보통육은 16:0 및 18:1을 주체로 한 포화산 및 모노엔산의 조성비가 혈합육보다 높았으며, 혈합육은 폴리엔산, 특히 22:6의 비율이 월등히 높았다. 16:0. 18:0, 18:1, 20:5 및 22:6 등이 주요 구성지방산이었다. 유리아미노산의 조성은 총함량에서 보통육 쪽이 많았고, 보통육에는 histidine, 혈합육에는 tauring의 보통육에서는 680.9mg.100g 정도 전존해 있었으나, 혈합육에서는 IMP의 분해가 급속히 진행되어 73.1mg/100g에 지나지 않았다. TMAO 및 TMA는 보통육에 비해 혈합육에 휠씬 많이 함유되어 있었고, total creatinine은 보통육 쪽이 많았다. 구성아미노산의 조성은 양시료 간에 별차이가 없었고, glutamic acid, aspartic acid, lysine, leucine, alanine, isoleucine 및 arginine 등이 주요 구성아니노산이었다. The lipid components, nitrogenous extracts and amino acids of dark muscle(DM) of skipjack (Katsuwonus pelamis) were analyzed and compared with those of white muscle(WM). WM was higher in moisture and crude protein content, and lower in crude lipid and ash content than those of DM. Contents of volatile basic nitrogen in WM and DM were 22.7mg/100g and 46.9mg/100g. Total lipid(TL) of WM and DM consisted of 79.7%, 71.9% neutral lipid(NL), 6.8%, 9.5% glycolipid(GL), and 13.5%, 18.6% phospholipid(PL), respectively. NL was mainly composed of free fatty acid, triglyceride, and PL was mainly occupied by phosphatidyl ethanolamine, phosphatidyl choline. Also lysophosphatidyl choline and lysophosphatidyl ethanolamine were identified in PL. In fatty acid composition of TL, NL, GL and PL, WM revealed higher contents in saturates and monoenes such as 16 : 0, 18 : 1, while DM showed higher contents in polyenes such as 22 : 6 especially. The major fatty acids of these samples were generally 16 : 0, 18 : 0, 18 : 1, 20 : 5 and 22 : 6. Contents of total free amino acids from WM and DM were 5,982.3mg/100g and 4,450.7mg/100g (dry base). Of free amino acids, Tau concentration was much higher in DM than in WM, Ala, Gly, Met, Arg, Thr were also high in DM. But His was much higher in concentration in WM. Content of inosinic acid(IMP) in WM(680.9mg/100g) was higher than that of DM(73.1mg/100g). The degradations of IMP proceeded very rapidly in DM. DM contained much higher trimethylamine oxide and trimethylamine than those of WM. The profile of combined amino acids in these samples were very similar, and main amino acids were Glu, Asp, Lys, Ala, Ile and Arg.