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김현수 ( Hyun Soo Kim ),천종운 ( Jong Woon Cheon ),김민수 ( Min Su Kim ),정창길 ( Chang Kil Jung ),김경록 ( Kyung Rok Kim ),최재원 ( Jae Won Choi ),강동우 ( Dong Woo Kang ),김선영 ( Sun Young Kim ) 대한소화기학회 2013 대한소화기학회지 Vol.61 No.2
Hyun Soo Kim, Jong Woon Cheon, Min Su Kim, Chang Kil Jung, Kyung Rok Kim, Jae Won Choi, Dong Woo Kang and Sun Young Kim1 Departments of Internal Medicine and Pathology1, DongKang Medical Center, Ulsan, Korea Actinomycosis is a chronic suppurative disease and caused by Actinomycosis species, principally Actinomyces israelii, which are part of the normal inhabitant on the mucous membrane of the oropharynx, gastrointestinal tract, and urogenital tract. It usually affects cervicofacial, thoracic and abdominal tissue. Cervicofacial type has the highest percentage of occurrence with 50%. Actinomycosis frequently occurs following dental extraction, jaw surgery, chronic infection or poor oral hygiene. It may also be considered as an opportunistic infection in immunocompromised patients such as malignancy, human immunodeficiency virus infection, diabetes mellitus, steroid usage or alcoholism. But, actinomycosis rarely occurs in adults with normal immunity and rare in the esophagus. We report an unusual case of esophageal actinomycosis which was developed in a patient with normal immunity and improved by therapy with intravenous penicillin G followed oral amoxicillin, and we also reviewed the associated literature.
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.
Headed Reinforcement를 사용한 철근콘크리트 깊은 보의 전단거동
강경훈,이우진,김수봉,서수연,윤승조,김성수 대한건축학회 2003 대한건축학회 학술발표대회 논문집 - 계획계/구조계 Vol.23 No.1(구조계)
Generally, headed reinforcement offers several advantages over straight bar or hooked bar anchorages to develop reinforcement in concrete members. The purpose of this study is to investigate the shear behaviors of reinforced concrete deep beam with headed reinforcement. Five deep beam specimens are designed to study the anchorage capacity of headed reinforcement as well as the contribution of H-bar and V-bar to the shear. Two anchorage types, standard 90-degree anchorage and headed reinforcement, are considered in design. From the tests, it is shown that In the test results, headed reinforcement is able to replace standard 90-degree anchorage as the anchorage method. The evaluation on the contribution of H-bar and V-bar in current design code for deep beam shows that the former is overestimated 75% and the latter is overestimated 17%.
Delayed Hydride Crack Velocity of Zirconium Alloys with the Direction of an Approach to Temperature
KIM, Young Suk,KIM, Kang Soo,CHEONG, Yong Moo Atomic Energy Society of Japan 2006 Journal of nuclear science and technology Vol.43 No.9
<P>The delayed hydride cracking (DHC) tests were conducted on Zr-2.5Nb compact tension specimens with the test temperatures reached by a heating and a cooling. The Zr-2.5Nb specimens were either furnace-cooled or water-quenched after a hydrogen charging treatment to contain 10 to 100 ppm H. On an approach to the test temperatures by a cooling, both the Zr-2.5Nb specimens showed the DHC velocity increasing with an increasing temperature over a temperature range of 100–300°C, irrespective of the cooling rate. However, on an approach to the test temperatures by heating, the furnace-cooled Zr-2.5Nb showed a DHC arrest at temperatures over 180°C and no DHC at 250°C, and the water-quenched ones did have a DHC growth, even at 250°C. Using Kim’s DHC model we elucidate the DHC arrest in the furnace-cooled Zr-2.5Nb at temperatures over 180°C and the DHC growth in the water-quenched specimen, even at 250°C, upon an approach by a heating.</P>
金成洙,河璡桓,姜永周,金洙賢,金永東,宋大鎭 제주대학교 1990 논문집 Vol.30 No.-
To evaluate the composition of Gae-Woo Jeot which is one of important traditional salted and fermented sea foods in Cheju Do, changes of nucleotides and their related compounds, free amino acids, TMAO(trimethylamine oxide), TMA(trimethylamine) contents and histological properties during fermentation was examined. AMP was as high as 3.6?mole/?? in raw small abalone but IMP content was only trace while hypoxanthine and IMP was dominant in raw topshell-4.5 mole/?? and 4.3??mole/?? respectively. Hypoxanthine was predominant in 65 days fermented Gae-Woo Jeot. Main amino acid in Gae-Woo Jeot were glycine, arginine, glutamic acid, alanine, valine and histidine in order. These were consisted 50~60% of the total free amino acid while phenylalanine, tyrosine, methionine and isoleucine were poor in content. During fermentation TMAO decreased slowly and eventually disappeard within 85 days while TMA was increased until 65 days and started to decrease down to 6~9mg%. Muscle texture showed the disappearance of elasticity soon after the adding of 10% salt while no change of texture was oberved until 50 days of fermentation in 20% salt group.
( Soo Jin Youn ),( Joo Youn Park ),( Hee Su Kim ),( Eun Jin Kang ),( Kil Jin Kang1 ),( Hye Kyung Park ),( Gun Hee Kim ) 한국식생활문화학회 2009 Food Quality and Culture Vol.3 No.2
This study investigated consumers` recognition on shelf life of health functional foods to set up their rational expiration date. For this study 107 male and female adults aged 20 to 59 years were randomly selected as major consumers of health functional foods. And their data were analyzed with SPSS 17.0. The questionnaire included questions asking a consumer`s recognition on the shelf life of health functional foods and how to treat health function food passing its shelf life. In this study, the consumers were found to pay attentions considerably to the shelf life. But most of them did not know an accurate meaning of the shelf life of health functional food and mistook it for expiry date. In addition, the consumers doubted safety of health functional foods passing the shelf life. Therefore, education for consumers about an accurate meaning of the shelf life was needed. The results of this study were considered to be helpful to set up a reasonable expiration date for health functional food.
강덕수 ( Duck Soo Kang ),김지선 ( Jee Sun Kim ),홍준희 ( Jun Hee Hong ) 한국외국어대학교 언어연구소 2007 언어와 언어학 Vol.0 No.39
Duck-soo Kang.Jee-sun Kim.Jun-hee Hong. 2007. A Study of Obstruents in Yakut through Analysis of Borrowed Words from Russian. Language and Linguistics 39, 1-16. One of the most important constraints in Yakut is connected with syllabic structure. Its syllabic structure is based on CV. So the constraint of "NoGeminates" is strictly applied. And the harmony between features is also considered important. Yakut has the strict constraint on the phonotactical relations. In Yakut a feature [constricted glottis] works more vigorously than [voiced]. This feature is combined with a feature [+back] or [+lab], making new constraints on the initial place: *#[+back, -CG], *# [+lab,+CG]. Finally, consonantal assimilation in obstruents of Yakut is dominated by 2 lows of constraints. VowelHarmony >> Ident-CV[pl] >> NCP >> *[+palatal]# >> Ident-IO; *#[+back, -cont][+back,-high] >> *#[+back,-CG], *# [+lab,+CG] >> [+cont] >> NoGem >> Ident-IO >> *[+voiced]#
姜永周,河璡桓,金永東,宋大鎭,金洙賢,金成洙 제주대학교 1990 논문집 Vol.30 No.-
To establish the way of processing of Gae-Woo jeot which used abalone intestine that has not been systematically used compare to its characteristic taste and fame as main ingredient and to develop as a local tourist good, the change of constituents the quality of salted fish products suring Gae-Woo jeot fermentation were examined. The results are as follows. 1. In the organoleptic test, Gae-Woo jeot which fermented through 65 days were dominant and the group of 105 salkt concentration were better than that of 20%. It was the best of 10% salted products to add small abalone. Both law salted(10%) and high salted (20%) Gae-Woo jeot were similar in general constityents, nutrients and texture. 2. Compositions of highly unsaturated acid were farely high to 45.6% and 46.1% in small abalone added froup and top sheel added group respectively. during 3 months fermentation low decreasing rate of 3~4% was shown. EPA(eicosapentaenoic acid) was approximately 7~8% and DHA(docosahexaenoic acid) was extremely low to be less than 0.3%. 3. In the changes General composition and pH, pH was within range of 4~5.5, 9~12% in protein, 3~5% in total sugar, 0.5~1% in lipid and approximately 1% in ash. 4. Gae-Woo jeot can be made with 10% low salting method, and 10% group gets all the better for taste, small abalone adding is recommended. 5. When low salt fermented fish of 10% is processed, it is highly recommended to put sorbitol, ethyl alcohol, lactic acid or other humectant for better taste and longer storage and good quality food additives must be developed for tourist and presently applied mil ordering transportation must be sought.