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증례보고 : 소아에서 전신 마취 후 발생한 일과성 악하선 종창
박희연 ( Hee Yeon Park ),오아영 ( Ah Young Oh ),윤혜정 ( Hye Jeong Yun ) 대한마취과학회 2007 Korean Journal of Anesthesiology Vol.53 No.4
Acute transient salivary gland swelling is a rare complication of general anesthesia. These swellings usually resolve over a few hours without sequelae. The etiology of the salivary gland swelling is unclear. However, they are considered to be associated with cough or straining on the endotracheal tube and mechanical blockage of salivary gland duct. Anesthesiologists should know the possible causes, lack of clinical significance, and the course of these transient salivary gland swellings in order to reassure the patient. We report bilateral submandibular gland swelling developed after endotracheal anesthesia in a 4-year-old girl. (Korean J Anesthesiol 2007; 53: 532∼4)
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커플링 정도와 상세에 따른 병렬 전단벽의 내진거동 비교
윤현도(Yun Hyun-Do),박완신(Park Wan-Shin),이주화(Lee Joo-Hwa),박희연(Park Hee-yeon) 한국구조물진단유지관리학회 2003 한국구조물진단학회 학술발표회논문집 Vol.- No.-
In high multistory, reinforced concrete buildings, coupled shear walls(CSWs) can provide an efficient structural system to resist horzontal forces due to wind and seimic effects. Behavior of these structures depend on degree of coupling and details of coupling beam. This paper composed of two subjects. First subject is a verification of proposed statistical regression formula for evaluation of the degree of coupling and determination of fundamental periods of CSWS by Challal et al. Second subject is a comparison of elastic behavior and nonlinear seismic behavior of fully coupled shear wall and partially coupled shear wall for Details and Degree of coupling. This paper used IDARC-2D and Midas Gen 4.3.2 for the purpose of achievement these subjects. Analysis results shows that statistical regression formula by Chaallal revise a little. Elastic and nonlinear seismic analytical result shows that steel coupling beam and diagonally reinforced concrete coupling beam have good behavior. Also, fully coupled shear wall have food behavior than partially coupled shear wall.
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커플링 정도와 상세에 따른 병렬 전단벽의 내진거동 비교
윤현도 ( Yun Hyun-do ),박완신 ( Park Wan-shin ),이주화 ( Lee Joo-hwa ),박희연 ( Park Hee-yeon ) 한국구조물진단유지관리공학회 2003 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.7 No.2
In high multistory, reinforced concrete buildings, coupled shear walls(CSWs) can provide an efficient structural system to resist horizontal forces due to wind and seismic effects. Behavior of these structures depend on degree of coupling and details of coupling beam. This paper composed of two subjects. First subject is a verification of proposed statistical regression formula for evaluation of the degree of coupling and determination of fundamental periods of CSWS by Chaallal et al. Second subject is a comparison of elastic behavior and nonlinear seismic behavior of fully coupled shear wall and partially coupled shear wall for Details and Degree of coupling. This paper used IDARC-2D and Midas Gen 4.3.1 for the purpose of achievement these subjects. Analysis results shows that statistical regression formula by Chaallal revise a little. Elastic and nonlinear seismic analytical result shows that steel coupling beam and diagonally reinforced concrete coupling beam have good behavior. Also, fully coupled shear wall have good behavior than partially coupled shear wall.
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이태식,이희정,변한석,김지회,박미정,박희연,정규진,Lee, Tae-Seek,Lee, Hee-Jung,Byun, Han-Seok,Kim, Ji-Hoe,Park, Mi-Jung,Park, Hi-Yun,Jung, Kyoo-Jin 한국수산과학회 2000 한국수산과학회지 Vol.33 No.6
시중 유통김에 대한 세균학적 위생 안전 확보 방안 구축을 위하여, 제품 중의 세균 수를 감소시킬 수 있는 여러 가지 열처리 효과와, 가공 공정 중 외부로부터의 오염이 유입되는 건조 공정 개선시험을 실시한 결과는 다음과 같다. 장기 보관 또는 유통을 목적으로 제품의 수분 감소를 위하여 채택되고 있는 상법의 열처리 (화입) 공정 전후 제품의 세균학적 품질의 차이는 거의 없었다. 마른김을 가스불로 직접 또는 간접 가열할 경우, 제품 중의 세균수는 정도의 차이는 있었지만 최초 균 수 $10^8CFU/g$에서 $10^5CFU/g$로 약 $1{\~}3$ 1og cycle 감소하였다. 조미 열처리 가공 김 가공에 상법적으로 사용되고 있는 배소기를 사용하여 열처리 할 경우 제품 중의 생균수는 $2.2{\times}10^5{\~}5.2{\times}10^7$ CFU/g 에서 $7.0{\times}10^2{\~}5.0{\times}10^5 CFU/g$로 감소하였다. 마른김 표면에 20 W의 자외선을 단면과 양면에 20분간 조사한 경우, 생균수는 $2.2{\times}10^6 CFU/g$에서 $8.0{\times}10^5$ CFU/g and $2.0{\times}10^5$ CFU/g로 각각 감소하였다. 외부 오염을 차단할 수 있는 정치형 건조기를 사용하여 제조한 마른 김의 생균수는 $10^3 CFU/g$로 상업적으로 유통되고 있는 기존의 상품에 비하여 $4{\~}5$ log cycle 정도 낮았다. To establish a food safety of dried layer, heat treatment effect on the bacterial density of dried layers was investigated. And a modified process developing experiment for dried layer products using closing type drying oven was carried out. tittle bacterial density difference on the dried layer products were found before and after heat treatment at $90^{\circ}C$ for 6 hrs called Hwaip treatment having been used for long term storage. Direct or indirect heat treatment of dried lavers using gas burner and frying pan reduced about 1 to 3 log cycle of viable cell count from $10^8\;CFU/g\;to\;10^5\;CFU/g$. Heat treatment by direct surface contact type cooking machine being used in the market place for cooked dried layer products could reduce the viable cell count on the layer product from $2.2{\times}10^5{\~}5.2{\times}10^7\;CFU/g\;to\;7.0{\times}10^2{\~}5.0{\times}10^5\;CFU/g$, Ultraviolet irradiation (20 W, 30 cm) to one or both side of the dried laver products reduced the viable cell count from $2.2{\times}10^6\;CFU/g\;to\;8.0{\times}10^5\;CFU/g\;and\;2.0{\times}10^5\;CFU/g$, respectively. The viable cell count of the dried layer products produced by modified process using a closing type dryer was about $10^3\;CFU/g$ and lower 3 log cycle than that in the products collected in market place and made by open type dryer.
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