정신분열병에 대한 리스페리돈의 효과 및 안정성

이민수,김용구,김영훈,연병길,오병훈,윤도준,윤진상,이철,정희연,강병조,김광수,김동언,김명정,김상훈,김희철,나철,노승호,민경준,박기창,박두병,백기청,백인호,손봉기,손진욱,양병환,양창국,우행원,이정호,이종범,이홍식,임기영,전태연,정영조,정영철,정인과,정인원,지익성,채정호,한상익,한선호,한진희,서광윤 大韓神經精神醫學會 1998 신경정신의학 Vol.37 No.1

연구목적 : 본 시험의 목적은 임상시험 시작전에 연구자들을 대상으로 PANSS Workshop을 통하여 PANSS, ESRS에 대한 국내에서의 표준화 작업을 구축하고 새로운 정신병 치료제인 리스페리돈의 효과와 안정성을 재확인하여 리스페리돈 사용에 대한 적정화를 이루는데 있다. 연구방법 : 1996년 4월부터 1996년 9월까지 국내 39개 대학병원 정신과에 입원중인 혹은 증상이 악화되어 입원하는 정신분열병 환자 377명을 대상으로 다시설 개방 연구를 시행하였다. 1주일간의 약물 배설기간을 가진후, 리스페리돈을 8주간 투여하였고, 기준점, 1주, 2주, 4주, 그리고 8주후에 평가되었다. 용량은 제1일에는 리스페리돈 1mg씩 1일 2회, 제2일에는 2mg씩 1일 2회, 제3∼7일에는 3mg씩 1일 2회 투여하였다. 이후 환자의 임상상태에 따라 임의로 증량할 수 있으며, 최대 일일 16mg을 초과하지 않도록 하였다. 추체외로 증상을 조절하기 위한 투약을 허용하였다. 임상증상 및 부작용의 평가는 PANSS(Positive and Negative Syndrome Scale), CGI(Clinical Global Impression) 그리고 ESRS(Extrapyramidal Symptom Rating Scale)을 사용하였다. 연구결과 : 377명중 343명(91%)이 8주간의 연구를 완결하였다. 치료 종결시점인 8주후 PANSS 총점수가 20% 이상 호전된 경우를 약물 반응군으로 정의할때, 약물반응군은 81.3%였다. 리스페리돈에 반응하는 예측인자로는 발병연령, 이전의 입원 횟수, 유병기간이 관련 있었다. 리스페리돈은 1주후부터 PANSS양성, 음성, 및 일반정신병리 점수상에 유의한 호전을 보여 효과가 빨랐다. CGI의 경우도 기준점에 비해 1주후부터 유의한 감소를 나타내었다. ESRS의 경우, 파킨슨 평가점수는 기준점과 비교해 투여 1주, 2주, 4주후 유의하게 증가되었다가 8주후 기준점과 차이가 없었다. Dystonia 평가점수는 1주후만 유의한 증가를 보였으며, dyskinesia 평가점수는 유의한 차이가 없었다. 혈압, 맥박수의 생명징후 및 일반 혈액학 검사, 생화학적 검사, 심전도 검사에서 유의한 변화는 없었다. 결 론 : 이상의 다시설 개방 임상 연구를 통해 리스페리돈은 정신분열병 환자에서 양성증상뿐만 아니라 음성증상 및 전반적인 증상에도 효과적인 것으로 사료된다. 보다 명확한 평가를 위해서는 다른 항정신병약물과의 이중맹검 연구가 필요할 것으로 생각되며, 또한 장기적 치료에 대한 평가도 함께 이루어져야 하겠다. Objective : The purpose of this study was to investigate the efficacy and safety of risperidone in the treatment of Korean schizophrenic patients. Method : This multicenter open study included 377 schizophrenic patients drawn from 39 university hospitals. After a wash-out period of 1 week, the schizophrenic patients were treated with risperidone for 8 weeks and evaluated at 5 points ; at baseline, and 1, 2, 4 and 8 weeks of treatment. The dose was increased from 2mg/day(1mg twice daily) to 6mg/day(3mg twice daily) during the first week and adjusted to a maximum of 16mg/day over the next 7 weeks according to the patient's clinical response. Medication to control extrapyramidal symptoms was permitted. The psychiatric and neurological status of the patients was assessed by PANSS, CGI, and ESRS scales. Results : 343(91%) of 377 patients completed the 8-week trial period. Clinical improvement, as defined by a 20% or more reduction in total PANSS score at end point, was shown by 81.3% of patients. The predictors of response to risperidone were associated older age, shorter duration of illness, fewer previous hospitalization. Risperidone had rapid onset of action ; a significant decrease of the total PANSS and three PANSS factor(positive, negative, general), and CGI was already noticed at the end of first week. For the ESRS, parkinsonism rating scores were significantly increased until week 4 comparing with baseline. Dystonia rating scores were significantly increased until week 1, and dyskinesia rating scores were not significantly changed during the study. Laboratory parameters including vital sign, EKG, hematological, and biochemical values showed no significant changes during the trial. Conclusions : This study suggests that risperidone is generally safe and effective against both the positive and negative symptoms in our group of patients.

한국인 직무 스트레스 측정도구의 개발 및 표준화

장세진,고상백,강동묵,김성아,강명근,이철갑,정진주,조정진,손미아,채창호,김정원,김정일,김형수,노상철,박재범,우종민,김수영,김정연,하미나,박정선,이경용,김형렬,공정옥,김인아,김정수,박준호,현숙정,손동국 大韓産業醫學會 2005 대한직업환경의학회지 Vol.17 No.4

Background and Purposes: Over the past three decades, numerous studies performed in Korea have reported that job stress is a determinant risk factor for chronic diseases and work disability. Every society has its own culture and occupational climate particular to their organizations, and hence experiences different occupational stress. An occupational stress measurement tool therefore needs to be developed to estimate it objectively. The purpose of this study is to develop and standardize the Korean Occupational Stress Scale (KOSS) which is considered to be unique and specific occupational stressors in Korean employees. Subjects and Methods: Data were obtained from the National Study for Development and Standardization of Occupational Stress (NSDSOS Project: 2002-2004). A total of 12,631 employees from a nationwide sample proportional to the Korean Standard Industrial Classification and the Korean Standard Occupational Classification were administered. The KOSS was developed for 2 years (2002-2004). In the first year, we collected 255 items from the most popular job stress measurement tools such as JCQ, ERI, NIOSH and OSI, and 44 items derived from the a qualitative study (depth interview). Forty-three items of KOSS, in the second year, were retained for use in the final version of the KOSS by using Delphi and factor analysis. Items were scored using conventional 1-2-3-4 Likert scores for the response categories. Results: We developed eight subscales by using factor analysis and validation process: physical environment (3 items), job demand (8 items), insufficient job control (5 items), interpersonal conflict (4 items), job insecurity (6 items), organizational system (7 items), lack of reward (6 items), and occupational climate (4 items). Together they explained 50.0% of total variance. Internal consistency alpha scores were ranged from 0.51 to 0.82. Twenty-four items of the short form of the KOSS (KOSS-SF) were also developed to estimate job stress in the work setting. Because the levels of the subscales of occupational stress were gender dependent, gender-specific standard norms for both the 43-item full version and the 24-item short form using a quartile for the subscales of KOSS were presented. Conclusion: The results of this study suggest that KOSS might be an appropriate measurement scale to estimate occupational stress of Korean employees. Further and more detailed study needs to be conducted to improve the validity of this scale.

The Effect of Font Type and Font Size on the Legibility in Smart Watch Usage of the Elderly People

Na Kyoung You,Minjee Kim,Chunyan Shan,SungYub Kim,Jungyoon Song,Sangmin Yeo,Donghyun An,Myung Hwan Yun 대한인간공학회 2017 대한인간공학회 학술대회논문집 Vol.2017 No.11

Objective: The aim of this study is to investigate the effect of character size and font type on legibility of elderly in smart watch usage, and to suggest a design guideline for smart watch - dedicated for legibility enhancement of the elderly people. Background: As the elderly population increases, the demand for health care and relevant costs for elderly are increasing correspondingly. Hence, there have been researches to implement wearable device onto the health monitoring system for elderly. In such manner, smart watch is one of the wearables popularly studied. However, poor legibility due to the small display of smart watch is considered to be a problem for the elderly to fully use it. Thus, legibility should be improved to allow elderly to use the smart watch more conveniently. Method: The task of selecting a target stimulus within two simultaneously given stimuli on a smart watch display was given to participants. A total of 10 sets of stimuli was given, and they were in combination of single font size and type. All subjects performed the task for a total of 8 stimuli sets combining 4 font sizes and 2 font types. The dependent variable is the time to select stimulus and the error occurrence frequency: the number of interference stimulus chosen. Results and Conclusions: In Gothic type, there was no significant differences in recognition time between font sizes. However, in the case of Myung, 9pt, 10pt is better than 11pt, and 12pt. In the case of error frequency, it is shown that 10pt and 11pt results better compared to other two font sizes in case of Gothic. There was no difference in Myung. Application: The results of the study can be the useful guideline to improve legibility for the elderly.

韓國人의 各 臟器組織中 靑酸鹽의 微量分布에 關한 硏究(Ⅱ)

張成吉,金恩浩,金英雲,李鎭勳,柳在薰,權五星,金明德,吳世珍,金由那 內務部 國立科學搜査硏究所 2001 國立 科學 搜査 硏究所 年報 Vol.33 No.-

Are Spinal GABAergic Elements Related to the Manifestation of Neuropathic Pain in Rat?

Jaehee Lee,Seung Keun Back,Eun Jeong Lim,Gyu Chong Cho,Myung Ah Kim,Hee Jin Kim,Min Hee Lee,Heung Sik Na 대한생리학회-대한약리학회 2010 The Korean Journal of Physiology & Pharmacology Vol.14 No.2

Impairment in spinal inhibition caused by quantitative alteration of GABAergic elements following peripheral nerve injury has been postulated to mediate neuropathic pain. In the present study, we tested whether neuropathic pain could be induced or reversed by pharmacologically modulating spinal GABAergic activity, and whether quantitative alteration of spinal GABAergic elements after peripheral nerve injury was related to the impairment of GABAergic inhibition or neuropathic pain. To these aims, we first analyzed the pain behaviors following the spinal administration of GABA antagonists (1Ռg bicuculline/rat and 5Ռg phaclofen/rat), agonists (1Ռg muscimol/rat and 0.5Ռg baclofen/rat) or GABA transporter (GAT) inhibitors (20Ռg NNC-711/rat and 1Ռg SNAP-5114/rat) into naïve or neuropathic animals. Then, using Western blotting, PCR or immunohistochemistry, we compared the quantities of spinal GABA, its synthesizing enzymes (GAD65, 67) and its receptors (GABA_A and GABA_B) and transporters (GAT-1, and -3) between two groups of rats with different severity of neuropathic pain following partial injury of tail-innervating nerves; the allodynic and non-allodynic groups. Intrathecal administration of GABA antagonists markedly lowered tail-withdrawal threshold in naïve animals, and GABA agonists or GAT inhibitors significantly attenuated neuropathic pain in nerve-injured animals. However, any quantitative changes in spinal GABAergic elements were not observed in both the allodynic and non-allodynic groups. These results suggest that although the impairment in spinal GABAergic inhibition may play a role in mediation of neuropathic pain, it is not accomplished by the quantitative change in spinal elements for GABAergic inhibition and therefore these elements are not related to the generation of neuropathic pain following peripheral nerve injury.

전문대학 간호과 통합교과과정 개발에 관한 연구

김영희,김정수,김정애,방숙명,배경진,이애경,장은정,정안순,주미경,최나영 경복대학 1998 京福論叢 Vol.2 No.-

교과과정의 조직은 체계적이고 뜻이 있는 순서로 학생들을 가르치기 위해 지식을 어떻게 조직화할 것인지와, 과목들 사이에서 공통된 내용은 통합시켜 중첩되는 일이 없도록 조정할 필요가 있다. 이에 현재 본 대학 간호과에서 운영되었던 97학년도의 17개 전공과목들의 교과과정의 내용을 비교, 분석하여 중복을 줄이며 순차적 지식의 습득을 도모하는 새로운 통합교과과정의 틀을 개발, 제시함으로써 보다 나은 전문직 간호교육이 이루어지도록 하고자 하였다. Most curricula are considered how to teach the student in systematic and meaningful orders. And it is necessary to coordinate the duplicate contents in major subjects in nursing. So this study was designed to set up a new comprehensive curriculum through comparing and ananlyzing each seventeen major subjects in Nursing Department of Kyung-Bok College. Therefore, the purpose of this study is to present the new comprehensive curricula for promoting the efficiency and effectiveness in diploma degree course of nursing education.

다시마 추출액의 점성과 향미 개선을 위한 볶음처리 조건

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

다시마 추출액의 향미와 물성을 개선하기 위하여 볶음처리에 의한 품질변화를 조사하고 최적 볶음조건을 선정하였다. 추출액의 상징액율과 고형분수율 및 조단백질 수율은 볶음온도와 시간이 증가할수록 높아졌다. Algin의 함량은 볶음온도 175℃에서 가장 높았고,회분의 함량은 볶음온도가 증가할수록 많아졌다. 추출액의 점도는 볶음온도와 시간이 증가함에 따라 낮아졌으며 175℃, 10분 볶음처리할 때 점도 감소가 뚜렷하였다. 추출액 의 pH는 볶음온도 150℃까지는 다소 낮아지는 경향이었으며 175℃ 이상의 볶음처리 시 볶음온도와 시간이 증가함에 따라 다소 높아졌다. 볶음온도와 시간이 증가함에 따라 명도(L값)은 감소하였고, 적색도(a값)과 황색도(b값)은 증가하다가 a값은 200℃ 15분처리, b값은 175℃, 30분 처리 이후에서 각각 감소되기 시작하였다. 다시마 추출액의 냄새는 175℃에서 볶음처리하였을 때 고소한 냄새가 크게 증가하고 메스꺼운 냄새가 뚜렷하게 감소되어 전체적인 기호도가 가장 높았다. 구수한 맛과 해조맛은 175℃에서 고소한 맛이 증가되면서 메스꺼운 맛이 뚜렷하게 감소되었고 200℃ 이상에서는 탄맛이 많아져 전체적인 맛의 기호도는 175℃에서 가장 좋은 것으로 평가되었다. 이상의 결과를 종 합하여 볼 때 다시마를 175℃에서 10분간 볶음처리하는 것이 다시마 추출액에서 좋지 않은 향미를 개선하고 점성을 감소시키기에 적합하였다. Roasting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant %, solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175℃, ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175℃ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 150℃, however, at temperature more than 175℃, its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time, Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 200℃, 15 min. or 175℃, 30 min. and after that, its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175℃, 10 min. was significantly low in intensity of nauseous odor and high in intensity of roasted odor and acceptability. The taste characteristics showed that sea tangle extract prepared by roasting of 175℃, 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and acceptability. Overall data suggested 175℃, 10 min. was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

여러 가지 식품첨가제에 의한 Algin 용액의 유동 특성

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

알긴을 액상제품에 이용하기 위하여 algin의 농도와 수용액의 pH, 온도 변화에 의한 algin의 유동특성과 산미제, 감미제, 기타 첨가물이 algin의 점성에 미치는 영향을 조사하였다. 알긴 용액은 회전속도가 동일할 때는 농도가 높을수록 점도가 증가하였고 0.4% 농도까지는 dilatant형, 0.5% 이상에서는 pseudoplastic형 유체의 특성을 나타냈다. 알긴 용액의 pH가 5.5일 때 점도가 가장 높았고 pH 5.5 이하에서는 산성일수록 점도가 낮아졌으며, pH 7.0 이상에서는 점도의 변화가 없었다. 온도가 낮을수록 점도가 높았고, 가열함에 따라 용해시간이 단축되었으며 80℃이상의 가열에 의하여 점도가 다소 낮아졌다. 산미제에 의해 알긴의 점도는 pH 의존적으로 pH 3.2∼3.3에서 점도가 가장 낮았고 pH 3.0 이하에서는 gel이 형성되었다. 감미제는 알긴 용액의 점도에 영향을 주지 않았다. 무기염류 중 NaCl과 KCl은 점도를 감소시켰으며 MgCl_2와 CaCl_2는 점도를 증가시켰고, FeCl_3 첨가는 점도 증가효과가 커서 0.1% 첨가에 의햐여 gel이 형성되었다. 아미노산 중 glutamic acid는 1.0% 첨가 시에 점도 감소효과가 있었으며 다른 아미노산은 변화를 나타내지 않았다. In order to obtain data for use of algin in drink making process, solution properties of algin have been investigated at various condition of algin concentration, temperature, pH and various food additives. At same revolution velosity, viscosities of algin were increased as algin concentration raised. Algin solution showed dilatant type flow in concentration of 0.25% to 0.4%, but pseudoplastic type flow in above 0.5%. A maximum viscosity of algin was observed at pH 5.5 ad its viscosities were also decreased as the temperature increased and heating at 80℃ above. Organic acids affected on the viscosity of algin with pH dependently, and gel formed in pH below 3.0. Sweetners have no effect to the viscosity of algin. However, addition of NaCl and KCl upto 1.0% decreased a little its viscosity and CaCl_2, MgCl_2 and FeCl_3 increased the viscosity of algin. Glutamic acid decreased the viscosity of algin.

데치는 방법이 품종별 시금치의 이화학적 특성에 미치는 영향 : 소금 첨가량에 의한 영향

張明淑,金那映 단국대학교 1994 論文集 Vol.28 No.-

This investigation was undertaken for the purpose of studying the physicochemical properties of different kinds of spinach by various levels of salt in blanching water. Ascorbic acid, mineral and oxalic acid retention of spinaches, as well as blanch effluent composition were the major factors considered with Dong-cho(winter spinach) and greenhouse grown spinach. Ash, crude protein, crude fat and vitamin C contents of Dong-cho were higher than those of greenhouse spinach. On the other hand, greenhouse grown spinach showed higher content in moisture, phosphorous, calcium and oxalic acid. Vitamin C and oxalate content in blanched spinach, and solid content in blanch effluent of spinaches were increased by increasing salt concentration. In the textural characteristics of spinaches, the cutting force of spinaches was slightly increased by adding the salt in the blanching water.

돌나물 김치의 발효숙성에 밀가루풀이 미치는 영향

장명숙,이승민,김나영 단국대학교 1997 論文集 Vol.31 No.-

Dolnamulkimchi is a kind of Korean watery kimchi made with Dolnamul (Sedum sarmentosum Bunge). In many kinds of cook book, the wheat flour paste concentration for Dolnamulkimchi were clarified differently one another although it could have the greatest influence on the fermentation of Dolnamulkimchi. So this study was purposed to investigate the effect of wheat flour paste concentration on the Dolamulkimchi during fermentation and to find out the most suitable this concentrations for making the most palatable Dolnamulkimchi. For this purpose, the wheat flour paste concentration was varied as 0, 0.5, 1.0, 1.5, 2.0% in Dolnamulkimchi. And physicochemical, microbiological and sensory characteristics were analyzed during fermentation. The fermentation was programed like the home-made style. Indeed, Dolnamulkimchi was stored at 4℃ refrigerator after 12 hours storing at room temperature. The pH was decreased and total acid content was increased during fermentation. In the most palatable period, the 3∼4 days after fermentation, pH was remarkably decreased and total acid content was remarkably increased. This change occured more obviously in Dolamulkimchi with higher level of wheat flour paste concentration. The reducing sugar content was remarkably decreased up to 12 hours and slowly decreased thereafter. The vitamin C content was remarkably decreased up to 3 days and slowly increased up to 11∼13 days and decreased thereafter. The highest vitamin C content in Dolamulkimchi with 1.0% wheat flour paste was kept the highest content during fermentation. The lightness of Dolamulkimchi in all of samples was remarkably increased up to 6 days and decreased after that period. The redness showed same tendency as lightness up to 6 days but slowly increased after that period. The yellowness was slowly increased during fermentation. The lactic acid bacteria cell number and total cell number in Dolamulkimchi with any percent of wheat flour paste were larger than in that with no wheat flour paste. Dolamulkimchi with 1.0% wheat flour paste showed higher scores than any other samples. And it was the most suitable for making the most acceptable Dolamulkimchi