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정명수,오충선,이기남,Chong, Myong-Soo,Oh, Chung-Sun,Lee, Ki-Nam 대한예방한의학회 2006 대한예방한의학회지 Vol.10 No.2
Public health oriental medical doctor has played a great role in providing oriental medical treatment and oriental medical health program with public health medical services, the basic infrastructure, however, is not sufficient. In this study, the researcher surveyed the treatment working or service condition of public health oriental medical doctor. 1. The payment, allowance of doctors are fixed upon the law and guideline according to the financial status of local government. The branch of public health center has more support like an official residence with expenses. 2. The public health center mainly has assitants and ratio of full-timer is more than the branch public health center without any assistants if any, they are temporary employee 3. The public health center has 5.22 beds while the branch has 3.14 beds. The daily average number of patient for public health center is 15.01 while the branch has 8.7 More than half of outpatients are over sixties with musculoskeletal disease. 4. Regarding the traveling clinic, the public health center put into more operation than the branch. The 3rd year serving public doctor gives negative about the traveling clinic much more than 1st and 2nd year serving public doctor. The treatment service condition of public doctor of the public health center is better than the branch doctor, but we are on the point of role-changing as health promotion and preventive treatment to bring up motivation, education and competence strengthening for execution the local-bound health program.
정명수 ( Myong Soo Chung ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.1
This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.
울금(鬱金)에서 분리된 demethoxycurcumin이 백서의 혈관재협착에 미치는 효과
길인호,정명수,신창호,배현옥,정헌택,이기남,Kil, In-Ho,Chong, Myong-Soo,Shin, Chang-Ho,Pae, Hyun-Ock,Chung, Hun-Taeg,Lee, Ki-Nam 대한예방한의학회 2008 대한예방한의학회지 Vol.12 No.3
The pathobiologic process of arterial stenosis following balloon angioplasty continues to be an enigmatic problem in clinical settings. This study investigates the ability of demethoxycurcumin, a curcuminoid isolated from Radix Curcumae, to attenuate balloon injury-induced neointima(NI) formation in the rat carotid artery. It was found that demethoxycurcumin induced inducible heme oxygenase(HO-1) expression and inhibited dose-dependently cellular proliferation in rat vascular smooth muscle cells. Perivascular application of demethoxycurcumin immediately following injury significantly reduced NI area and NI thickness 2 weeks post-injury. Interestingly, treatment with tin-protoporphyrin IX, a HO inhibitor, reversed the effects of demethoxycurcumin on NI formation. These results implicate demethoxycurcumin as a potent new therapeutic agent that is capable of reducing post-angioplasty arterial stenosis through induction of the HO-1 expression.
포장필름의 두께가 청매실의 저장중 펙틴질의 변화에 미치는 영향
차환수(Hwan-Soo Cha),정명수(Myong-Soo Chung) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.4
청매실을 수확한 후 LDPE 필름 포장재에 넣어 상온에서 일정 기간 보관할 때 포장재의 두께가 청매실의 조직 연화에 미치는 영향을 조사하기 위하여, 20, 30, 40 μm 두께의 포장재에 청매실 500 g씩을 각각 넣고 8일간 보존하면서 경도의 변화 및 무기성분과 펙틴질 성분의 함량 변화를 정기적으로 측정하여 무포장구의 경우와 비교하였고, 세포벽의 미세구조의 변화를 주사전자현미경으로 관찰하였다. 저장 중 매실의 연화와 관련된 경도와 펙틴질의 감소 및 가용성펙틴 중 Ca 함량의 감소는 서로 밀접한 관계가 있음을 알 수 있었고, LDPE 30 포장재에 저장된 시료가 8일 동안 무포장구나 다른 포장재에 저장된 시료에 비해 각종 펙틴질 성분 및 무기 성분의 변화와 그에 따르는 경도 변화가 가장 적었고 가용성펙틴의 분자량 분포도 초기 상태와 가장 유사하였으며 주사전자현미경에 의하여 관찰된 외형적인 상태도 LDPE 30 포장재에 저장된 시료가 저장전의 상태를 가장 잘 유지함을 확인할 수 있었다. Effect of the thickness of packaging film on the ripening of mature-green mume (Prunus mume Sieb. et Zucc) fruit was investigated by measuring physicochemical changes of the fruit during storage. Fruits were packaged using low density polyethylene (LDPE) films with thicknesses of 20, 30, and 40 μm and stored at the room temperature. The physicochemical properties such as contents of various pectic substances, molecular weight distribution of soluble pectic substances, and surface image of the fruit were determined during storage of 8 days. In general, regardless of the thickness of the films applied, a content of water-soluble pectin (WSP) in the fruit was increased during storage, but both contents of HCl-soluble pectin (HSP), and Ca and Mg in total alcohol-insoluble solids were decreased. Sephacryl S-300 gel filtration study revealed that fractions of high molecular weight HSP and WSP decomposed into lower molecular weight pectins during storage. The scanning electronic microscope also identified a significant structural change of the fruit skin over the storage time. It could be concluded from the results that fruits packaged with LDPE 30 μm film maintained the highest physicochemical quality of green mume fruit during storage.