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증례 : 소화기 ; Propofol을 사용한 수면내시경 후 발생한 아나필락시스 1예
김성국 ( Sung Kook Kim ),김성욱 ( Sung Uk Kim ),정인권 ( In Kwon Chung ),전성우 ( Seong Woo Jeon ),정민규 ( Min Kyu Jung ),손종원 ( Jong Won Sohn ),정덕원 ( Duk Won Jung ) 대한내과학회 2010 대한내과학회지 Vol.79 No.5
프로포폴은 수면내시경 검사 시행 시 진정유도를 위해 널리 쓰이는 약제로 이로 인한 호흡계 및 순환계 억제에 대해서는 잘 알려져 있으나 아나필락시스는 드물다. 저자들은 약제에 대한 알레르기의 병력이 없는 환자에서 프로포폴을 사용한 수면내시경 후 피부발진, 소양감, 호흡곤란 및 저혈압등의 증상이 발생한 1예를 경험하였다. 피부단자시험이나 혈청 특이 IgE 항체를 측정하지 못하였으나, 다른 약제나 라텍스 장갑의 사용 없이 프로포폴 단독 투여 후 발생하여 프로포폴 유발성 아나필락시스로 진단하였고, 이를 문헌고찰과 함께 보고하는 바이다. Propofol is widely used for sedation during endoscopy. Hemodynamic compromise and respiratory depression might occur under propofol sedation, whereas anaphylaxis is rare. We recently experienced this rare side effect. A 71-year-old woman suffering from substernal chest discomfort underwent endoscopic examination under propofol sedation. She denied any history of allergic reaction to drugs or foods such as beans and eggs. After completion of the endoscopic examination, she developed a whole-body rash with pruritus and edema of her face, including the eyelids and lips. Hypotension was seen on physical examination, and her oxygen saturation was decreased on pulse oximetry. She recovered completely after treatment with epinephrine, an antihistamine, and steroids, with supportive care. Anaphylaxis to propofol is a rare side effect, and prompt treatment is mandatory when it develops. (Korean J Med 79:549-552, 2010)
도축장 출하축의 폐병변에서 분리한 Pasteurella multocida의 생화학적 특성 및 약제감수성
김성국 ( Sung Kook Kim ),이양수 ( Yang Soo Lee ),정종식 ( Jong Sik Jyeong ),김수웅 ( Soo Woong Kim ) 한국가축위생학회 1999 韓國家畜衛生學會誌 Vol.22 No.1
This study was carried out to investigate isolation of Pasteurella multocida from pneumonic lungs of slaughtered animals in Kyungsan abattoir to examine the antimicrobial susceptibility and biochemical properties. The results were summarized as follows P multocida was isolated from 50(29.2%) of the 171 pneumonic lungs collected individually from cattle(3/40), goats(0/31) and pigs(47/100), All of the isolated P multocida showed biocemical and cultural properties similiar to reference strains. All isolates were very susceptible to AK, AM, ENR, CF, GM, OT, whereas resistant to SDM.
빅데이터를 활용한 핵심역량과 취업역량과의 연계성 분석 - D대학 사례를 중심으로 -
김성국(Sung-kook Kim),오창헌(Chang-heon Oh) 한국정보통신학회 2021 한국정보통신학회 종합학술대회 논문집 Vol.25 No.1
핵심역량은 생애에 걸쳐 개발되어야 하는 역량으로 학교교육에도 반영되어야 하는 개념으로 그 중요성이 더욱더 높아지고 있다. 본 연구는 국내 D대학의 졸업생을 대상으로 핵심역량기반 교육과정을 수강한 학생들의 핵심역량과 취업과의 관련성을 분석하여 D대학 교육과정의 개선 및 대학 교육 정책에 반영하는 것을 목적으로 한다. 향후 분석 결과를 활용하여 취업률 상승 및 D대학의 인재상에 맞는 인재를 육성하기 위한 자료로 사용할 예정이다. The core competence is an increasingly important concept that should be reflected in school education in the abilities that need to be developed over a lifetime. In this study, we analyzed the relationship between core competence and employment of students who took core competence-based training courses for those who graduated from D-University, and reflected it in the improvement of the D-University education course and the university education policy. We plan to utilize the results of future analysis as a material for raising the employment rate and developing human resources that match the human resources image of D-University.
관능검사와 반응표면분석에 의한 브라운소스 제법의 최적화
김성국(Sung Kook Kim),이승주(Seung Ju Lee) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.1
Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 $gt; 9 $gt; 13% roux contents and 8 $gt; 9 $gt; 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were 10.3∼10.8% roux content and 8 hr cooking time.