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김희섭,김상우,조혜제,이종국,노충희 대한신장학회 1988 Kidney Research and Clinical Practice Vol.7 No.2
The association of hypertension with renal segmental hypoplasia, which is known as Ask-Upmark kidney, is well established. Our case clearly demonstrated the distinct clinical, roentgenographic and pathologic fea- tures of Ask-Upmark Kidney. Hypertensive retinopathy was prominent, too. An abnormal production of renin by the affected kidney, which was shown in our case by lateralization of renin level (right renal vein: 56.1 ng/ ml/hr, left renal vein: 5.85 ng/ml/hr), suggested that the renin-angiotensin-aldosterone axis was involved in the genesis-of the hypertension. Right nephrectomy was performed and during the follow up 2 years, hypertension was cured without any antihypertensive drugs and the visual disturbance improved.
김희섭 釜慶大學校 2002 釜慶大學校 論文集 Vol.7 No.-
This paper aims to explain Korean Manner Assimilation in terms of the optimality theory. Manner Assimilation divides into Nasalization and Lateralization. Data of nasalization and lateralization are presented along with traditional and early generative analyses. They are discriptively well defined and analyzed but do not get the explanatory adequency. Optimalitic approach shows that the manner assimilation is not the phonological rule proper, but results from the interaction of various universal constraints such as SyllCon, ICC, Max and so on. Some counterexamples are also explained with new constraints.
저장 기간 및 해동방법이 냉동 야채의 관능적 품질 특성에 미치는 영향
金喜燮 水原大學校 1997 論文集 Vol.15 No.-
Attributes of three frozen vegetable stored for two, four and six weeks and defrosted by three methods, microwave, water boiling, defrosting at room temperature were evaluated by sensory method. Although quality of defrosted vegetables is inferior to the freshly cooked control of each vegetable in sensory characteristics, amaranth was the most suitable one for home prepared freezing while spinach and chard were not. Water-blanching is the most effective defrosting method to keep quality in color and texture. The period of frozen storage did not affect the sensory characteristics of vegetables.