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김남희(Nam Hie Kim),이향애(Hyang Aee Lee) 대한약학회 1988 약학회지 Vol.32 No.1
Some rheological properties of subtractions for dextran in the molecular weights range from 3 X 104 to 2 X 1O6 was investigated at room temperature. The dependence of the viscosity on concentration, shear rate, pH and ionic strength, temperature and solvent effect was observed. From the experimental data the Mark-Houwink viscosity equation in water at 25oC was determined for samples having the molecular weight ranging from 3 X 104 to 2 X 1O6 as [eta]=3.1 X 10-3Mw0.39(in dl/g). The intrinsic stiffness of the dextran backbone was estimated by evaluating the "characteristic ratio" Cinfinity, which is below the 0.082. In the concentrated region, the viscosity was decreased with increasing shear rate and was exponentially decreased with raising temperature, the viscosity showed the maximum value at neutral condition. From the experimental data, it was concluded that dextran chain, linked by the alpha-1, 6-glucosidic linkage, behaves like a flexible random coil chain in aqueous solution, dextran solutions were pseudoplastic power law fluids among the empirical models of non-Newtonian behavior. Urea was an active reagent which increases the viscosity and swells dextran while pyridine and glycerol were inactive reagents. Also, it could be estimated that the formation of gel structure is promote to the neutral state, the molecular weight larger than 2 X 105, when electrolytic concentration is 1N and Ureas is use to solvent.
노인장기요양보험 구강위생서비스의 활성화를 위한 재가장기요양기관 관리책임자 심층면담
김한나 ( Han-nah Kim ),김기연 ( Gi-yon Kim ),노희진 ( Hie-jin Noh ),김남희 ( Nam-hee Kim ) 한국치위생학회 2018 한국치위생학회지 Vol.18 No.4
Objectives: This study was carried out to identify plans to activate home visit oral care services by dental hygienists in Long-term care insurance. Methods: In-depth interviews were carried out with 21 Long-term Home Care Center Managers as target. A total of 21 (27%) Home Care Centers were selected through convenience sampling among 78 Home Care Centers that are located in Won-ju city. The Managers were presented with questions and answered in 20-30 minutes in accordance with the interview instructions. The interview results were analyzed through content analysis, and their experiences and perceptions were classified into two themes and categorized again into four components. Results: The Home Care Center Managers suggested that dental hygienists should activate home-visit oral hygiene services. It is necessary to improve the management process and awareness of the elderly. Conclusions: To activate oral hygiene services, it is necessary to improve the service guideline and enhance the efficiency of the service process. This should be acceptable both to the elderly who need the services and the dental hygienists who provide them.
노인장기요양보험 재가급여 수급자의 구강위생서비스 요구도와 비용지불의사
김한나 ( Han-nah Kim ),김기연 ( Gi-yon Kim ),노희진 ( Hie-jin Noh ),김남희 ( Nam-hee Kim ) 대한예방치과·구강보건학회 2018 大韓口腔保健學會誌 Vol.42 No.4
Objectives: This study was conducted to identify the demand and willingness to pay for oral hygiene services among elderly people with long-term care insurance. Methods: Our study was a cross-sectional analysis. Subjects comprised 126 elderly individuals from long-term home-care centers. A total of 28 centers were selected through convenience sampling from among 78 centers in ○○. For analysis, semi-structured questionnaires that required about 20-30 minutes to complete were used. Analysis was performed using SPSS 23.0 software. Results: The overall demand for oral hygiene services was 44.4%, and willingness to pay was 31.0%. Thirty-three people (58.9%) of elderly those who have demand for an oral hygiene service were willing to pay for the service, and 64 people (91.4%) who did not have a demand were not willing to pay for it. Among those with partial dependence on brushing, 65.6% had demand for oral hygiene services and 50.0% were willing to pay costs. Among basic livelihood beneficiaries, 69.6% were willing to pay for oral hygiene services; general subjects and relievers were less willing to pay. Conclusions: The overall demand for oral hygiene services among elderly people was 44.4%, and the willingness to pay was as low as 31.0%.
Agar-Gelatin혼합겔의 점탄성 측정에 관한 연구
김경이,김남희 성신여자대학교 기초과학연구소 1984 基礎科學硏究誌 Vol.1 No.-
Agar 분말 1%를 증류수에 분산시켜 기재로 하고 여기에 gelatin powder를 농도가 다르게 혼합시켜 일정한 온도로 보존하여 Gel을 성숙시켰다. 완성된 gel을 thermostat circulator로 온도조절 하면서 rheometer의 compression test로 experimental curve를 얻었고 일정한 stress를 주었을 때 일어나는 relaxation phenomena를 각 농도에서 관찰하였고 Voigt element로 처리하여 shift factor를 산출하였다. 이로부터 activation energy를 각 농도별 물질로 부터 얻었으며 그 값은 각각 14.25㎉/㏖e, 10.50㎉/㏖e, 5.50㎉/㏖e이였다. In these experimentals, 1%-agar powder dispersed in distilled water was used as basic material and blend gels of gelatin of a range of concentration were matured at constant temperature. By the compression test of a Rheometer, the experimental curves for blend gels were obtained controlling temperature by thermostat circulator. The shift factors of blend gels for relaxation phenomena were calculated by use of the voigt element. As a result, the activation energies of each concentration were obtained and their values were 14.25㎉/㏖e, 10.50㎉/㏖e, 5.50㎉/㏖e.
가열 및 저장에 의한 꿀 중의 Hydroxymethylfurfural (HMF) 변화량과 점성도 측정
沈輔美,金南姬 성신여자대학교기초과학연구소 1988 基礎科學硏究誌 Vol.5 No.-
본 실험에서는 한국산 아카시아꿀과 밤꿀을 4℃로부터 110℃의 온도범위에서 가열하고 이것을 100일 동안 저장하면서 꿀의 품질변화에 영향을 주는 꿀 중에 함유된 hydroxymethylfurfural의 변화량을 일정한 파장에서 흡광도를 측정하여 산출하였으며 관찰결과 냉장저장온도에서는 저장기간에 따르는 HMF의 변화가 거의 없었으나, 실온에서는 저장기간이 증가함에 따라 HMF의 함량변화를 관찰할 수 있었다. 또한 37℃-110℃사이의 각 온도별로 저장하였을 때의 변화량은 현저한 상승을 나타내었고 HMF의 변화가 저장기간 보다 온도의 영향을 보다 더 받는다는 결론을 얻었다. 또한 고분자 물질인 꿀의 유동적 물성을 관찰하기 위하여 각 온도별로 저장기간에 따르는 점성도를 측정한 결과 냉장저장한 꿀의 점성도 값은 보존기간에 무관하고 가열온도를 상승시키고 저장기간을 증가시키면서 측정한 꿀의 점성도 값은 대체로 Arrhenius식과 일치함을 알 수 있었으며 온도상승에 대한 꿀의 결합구조 변화가 꿀의 점성도에 미치는 영향을 재확인하고 흐름에 대응하는 활성화 에너지를 산출하여 16.53kcal/mole(아카시아꿀)과 18,24kcal/mole(밤꿀)을 각각 구하였다. In this experiments, the change amounts of hydroxymethylfurfural contents is honey(acacia, chestnut), measured by heating in the temperature range from 4℃ to 110℃ and during storage periods about 100 days measured by UV/VIS spectrophotometer at 550 nm. I obtained the results from this experiments that the change of HMF depend upon the temperature effect more than preserved time. When honey samples were stored at a low temperature(4℃), no increase of HMF contents was observed. When stored at room temperature(17℃∼33℃), their HMF contents increased only slightly. When stored at 37℃, however, they showed an appreciable increase in HMF content. The change of viscosity values of two kinds of honey determined by Digital viscometer. Experimental condition equals above procedures. The results observed that the change of the viscosities of the honey caused by the temperature and the bonding phenomena of the internal structure of honey effected by the heating temperature. The activation energy concern with flow calculated by Arrhenius equation, 16.53 Kcal/mole and 18.24 Kcal/mole, respectively.
김향수,김남희 성신여자대학교 기초과학연구소 1985 基礎科學硏究誌 Vol.2 No.-
Gelatin-Glycerol blend gels were prepared mixing gelatin powder in glycerol solution of each level concentration and the rheogram for the blend gel was obtained by the compression test of rheometer. The rheogram was interpretated by instrumental method of a Maxwell model and analyzed each data for the blend gel. And then gelatin-glycerol blend gel was agree with pseudoplastic power law flow, it was reconized that the blend gel was non-newtonian flow. From the relationship between stress and strain of experimental cauves, each yield value was obtained. It was about 4. Also, from the relationship between intrinsic viscosity and elastic modulus producing in rheogram were found exponential form. When a stress rejected from blend gel, characteristic thixotropic phenomena of viscoelastic materials were observed. It was confirmed that deformation corredpond to stress agree with Voigt theory.