갑상선 양성 종양으로 갑상선 부분절제술을 시행한 환자에서 수술 전후 갑상선 기능의 변화

황윤선,배수연,조동희,최민영,최준호,이정언,김지수,남석진,양정현,김정한,Yoon Sun Hwang,M.D.,Soo Youn Bae,M.D.,Dong Hui Cho,M.D.,Min-Young Choi,M.D.,Jun-Ho Choe,M.D.,Jeong Eon Lee,M.D.,Jee Soo Kim,M.D.,Seok Jin Nam,M.D.,Jung-Hyun Yan 대한갑상선-내분비외과학회 2010 The Koreran journal of Endocrine Surgery Vol.10 No.4

Purpose: Lobectomy or subtotal thyroidectomy in patients with a benign thyroid tumor or goiter can give rise to hypothyroidism due to the reduced volume of the hormone-secreting thyroid gland. This study investigated the incidence of hypothyroidism in such patients and the clinical risk factors. Methods: One hundred seven patients who underwent partial thyroidectomy for benign thyroid tumor or goiter from January 2003 to February 2005 in our institution were reviewed retrospectively. Patients who had been preoperatively diagnosed with hyper- or hypothyroidism preoperatively were excluded. Postoperative hypothyroidism was defined as an elevated serum thyroid stimulating hormone (TSH) level >6.5ՌIU/L at about 6 months post- thyroidectomy. Results: The mean age of the 107 patients was 42.2 years. Ninety patients (84.1%) were female. Subtotal thyroidectomy was performed in 20 patients, lobectomy in 83 patients and enucleation in four patients. The most common pathologic diagnosis was nodular hyperplasia (86.0%). Postoperative hypothyroidism developed after surgery in 19 (21.8%) patients. Patients were evaluated for age, gender, preoperative TSH level, tumor size, tumor number, extent of the resection, thickness of thyroid isthmus and the presence of pathologic thyroiditis or thyroid autoantibody. Advanced age, elevated preoperative TSH level and extensive resection of the thyroid gland were significantly associated with postoperative hypothyroidism. Conclusion: Since many patients with a benign thyroid nodule can maintain a normal thyroid function even after thyroidectomy, preservation of more thyroid tissue during the operation is desirable, especially in young patients with a low-normal TSH level, unless the possibility of disease recurrence is high. (Korean J Endocrine Surg 2010;10:213- 219)

위성통신 중계기의 중복구조 설계

황윤선(Yunson Hwang),정병현(Byounghyun Chung) 한국통신학회 1997 한국통신학회 학술대회논문집 Vol.1997 No.11

수도권 중소규모 종합병원 간호사 이직의도 영향요인

황윤선(Youn Sun Hwang),강경화(Kyeong Hwa Kang) 한국간호행정학회 2014 간호행정학회지 Vol.20 No.5

The purpose of this study was to investigate the factors influencing nurse turnover intention in small and medium sized hospitals in the metropolitan area. Methods: A cross-sectional survey design was used. A questionnaire was distributed to the nurses in small and medium sized hospitals. The data of 209 nurses was analyzed using t-test, ANOVA, Pearson correlation coefficient and multiple regression. Results: Organizational commitment and age were identified as factors influencing turnover intention. These factors explained 56.8% of variance of turnover intention. Conclusion: Results suggest that establishment of organizational commitment needs to be discussed and continuously developed. Further study is also necessary to identify the key mechanism in nurse turnover intention.

디지털카메라와 카메라 폰의 사용 행태 비교에 관한 연구

황윤선(Hwang Yoon-Sun),정지홍(Jung Ji-Hong),반영환(Pan Young-Hwan) 한국디자인학회 2006 한국디자인학회 학술발표대회 논문집 Vol.- No.-

가중 군집 모델을 활용한 공동주택 입지 분석에 관한 연구

황윤선(Yoonsun Hwang),주병준(Byeongjun Joo),윤혜선(Hyeseon Yoon),박종대(Jongdae Park),이형진(Hyungjin Lee),강유(U Kang) 한국정보과학회 2022 한국정보과학회 학술발표논문집 Vol.2022 No.06

펄스자기장 및 과열증기 처리를 통한 노계육과 육계의 품질 평가

전기홍,황윤선,김영붕,최윤상,김은미,이동언,최진영,Jeon, Ki-Hong,Hwang, Yoon-Seon,Kim, Young-Boong,Choi, Yun-Sang,Kim, Eun-Mi,Lee, Dong-Un,Choi, Jinyoung 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

노계육의 물리적 처리를 통한 조직감 개선과 가공특성을 조사하였다. 각 처리 조건은 스팀(Steam, S) $85^{\circ}C$/20 min, 펄스 전기 자기장(Pulsed Electric Field, PEF) 1.5 KV/cm, 초고압 증기 가열법(Super Heated Steam, SHS) 오븐온도($300^{\circ}C$), 스팀 온도($350^{\circ}C$), 시간(8 min)을 선정하여 실험 하였다. 수율에서는 육계육과 노계육 모두 대조구에서 66.85%, 63.80%로 높은 결과를 얻었으며 처리구에서는 모두 감소하여 노계육을 전기장 처리한(PEF) 처리구에서 61.05%로 가장 낮은 수율을 나타냈다(p<0.05). 색도는 노계와 육계의 품종과 관계없이 가열 중 L 값은 낮아지고 a 값과 b 값은 높아지는 전형적인 현상을 보였으며, 가열 감량은 가열 감량은 노계육스팀처리(S)에서 45.25%로 가장 높았으며, 육계육의 초고압증기(B-SH) 가열 처리할 때는 30.66%로 가장 낮았다. 처리구별로는 노계육을 PEF 및 SH 병행 처리 시 PEF와 SH를 단독으로 처리한 물리적인 처리구보다 가열 감량이 낮게 나타나는 것을 알 수 있었다. 조직감은 hardness의 경우 시료별로는 부드러운 조직감을 갖는 육계육에서 초고압스팀처리구(B-SH)에서 5.57 kg으로 가장 낮았다(p<0.05). 반면에 노계육은 PEF 처리한 후 스팀처리구 경우 14.08 kg으로 육계육에 비해서는 질긴 조직감을 보였으나 PEF 처리 후 초고압증기처리(SL-PSH) 시료에서는 10.73 kg까지 유의적으로 감소하여 연도개선에 효과가 있었다. 관능평가에서는 전반적 기호도가 가장 좋은 점수를 보인 것은 육계육 7.8점이었고, 노계육에서는 PEF 처리 후 초고압증기 처리구(SL-PSH)에서 6.3점으로 가장 좋은 점수를 보였다. 따라서 노계육의 연도를 개선하기 위한 물리적 방법에서는 PEF 처리 후 초고압증기처리(PSH)가 가장 이상적인 방법이라고 생각된다. The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with $85^{\circ}C$ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of $300^{\circ}C$, a steam temp. of $350^{\circ}C$ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.

백돈피와 흑돈피의 이화학적 품질특성 평가

전기홍,황윤선,김영붕,최윤상,김병목,김동욱,장애라,Jeon, Ki-Hong,Hwang, Yoon-Seon,Kim, Young-Boong,Choi, Yun-Sang,Kim, Byoung-Mok,Kim, Dong-Wook,Jang, Aera 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

In order to determine the material characteristics of pork rinds according to the breeds, the chemical composition, color, pH, collagen contents, shear force, fatty acid and amino acid contents of pork rinds were investigated. White pork rinds (WPR) and black pork rinds (BPR) were evaluated before and after heating to compare the differences between breeds and the effects of heating treatment. In the chemical composition test, the respective moisture contents for WPR and BPR before heating were 49.90% and 53.75% but increased to 60.75% and 61.09% after heating. The test for crude protein and crude fat contents showed lower values after heating but WPR was higher than BPR. In the color test, the L value decreased rapidly with heating, dropping from 68.75 to 45.11 in WPR and from 67.22 to 49.64 in BPR. WPR had a higher L value and a lower a value than BPR before heating but had a higher L value and a lower a value than WPR after heating. pH was significantly higher in WPR than BPR regardless of heating (p<0.05). The collagen content for WPR and BPR was 10.38 g/100 g and 11.54 g/100 g but increased to 12.00 g/100 g in WPR and decreased to 11.40 g/100 g in BPR after heating. The shear force of 26.14 kgf in WPR was significantly higher than 12.89 kgf in BPR before heating (p<0.05), but the values decreased significantly after heating in both WPR and BPR. Linoleic acid in WPR was 17.29%, which was higher than 15.13% in BPR. The USFA for BPR was also higher than WPR. In amino acid composition, the EAA contents in WPR was 7,190 mg%, which was higher than 5,520 mg% in BPR.

산란노계와 육계의 이화학적 품질특성 평가

전기홍,황윤선,김영붕,최윤상,김병목,김동욱,장애라,Jeon, Ki-Hong,Hwang, Yoon-Seon,Kim, Young-Boong,Choi, Yun-Sang,Kim, Byoung-Mok,Kim, Dong-Wook,Jang, Aera 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

종류별 효소 처리에 따른 돈피 콜라겐의 품질특성

전기홍,황윤선,김영붕,최윤상,김병목,김동욱,장애라,최진영,Jeon, Ki-Hong,Hwang, Yoon-Seon,Kim, Young-Boong,Choi, Yun-Sang,Kim, Byoung-Mok,Kim, Dong-Wook,Jang, Aera,Choi, Jinyoung 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

To increase the collagen recovery rate, bromelain (PB) and a microbial enzyme (PM) were used to treat to pork skin with single agent or combinations. The quality of collagen from the pork skin was evaluated by enzymatic treatments. The highest results for the solid contents and pork skin recovery rate obtained with the microbial-enzyme-bromelain mixtue (PMB) were 13.60% and 18.05% respectively. The result also showed that the color was affected by different types of enzyme treatments. Although PM treatment showed the highest result in the protein content of 251.30 mg/100 g, PMB treatment was the highest in the test of collagen content of 37.73 g/100 g among the treatments. However bands of the pork skin were detected widely at 130 kDa and 170 kDa ranges in SDS-PAGE. The band of PB treatment showed at the range of below 17 kDa, changed into a smaller molecular weight. The collagen content test of the pork skin by the treatments, collagen contents with combination treatment of pork skin with PMB (0.5%) resulted the highest in 43.76 g/100 g. Also the fat content at the above treatment was reduced to 11.12% compared to the other treatments. With these results of this experiment, we conclude that the enzymatic treatments were effective for the processing property of pork skin like enhancing the yield of collagen.

임상연구코디네이터의 역할수행에 대한 연구자와 임상시험모니터요원의 인식비교

고일선(Ko, Il-Sun),황윤선(Hwang, Youn-Sun),김호곤(Kim, Ho-Kon) 한국산학기술학회 2014 한국산학기술학회논문지 Vol.15 No.8

본 연구는 임상연구코디네이터와 함께 임상시험을 수행하는 연구자 및 임상시험모니터요원이 인식하는 임상연구코 디네이터의 역할수행 정도를 비교분석하기 위한 조사연구이다. 본 연구의 자료는 2011년 3월 7일부터 11월 30일까지 4개 병원의 연구자 39명과 임상시험모니터요원 68명을 대상으로 구조화된 설문지를 활용하여 수집하였고, 기술통계와 t-test를 이용하여 분석하였다. 연구자와 임상시험모니터요원 모두 임상시험에서의 임상연구코디네이터의 역할수행이 매우 중요하다 고 인식하고 있었고, 그 중에서도 대상자 관리 업무에의 역할 수행 비중이 가장 높다고 인식하고 있었다. 그러나 각 항목별 역할수행 정도에 관해 연구자 집단과 임상시험모니터요원 집단 간 인식 정도를 비교해 보면 차이가 나타났다. 따라서 임상연 구코디네이터의 역할수행에 대한 인력 간 인식 차이를 줄일 수 있는 보다 객관적인 임상연구코디네이터의 업무기술 및 지침 개발이 요구된다. The aim of this study was to compare the perceptions of the role performance of a clinical research coordinator (CRC) between the investigators and clinical research associates (CRAs). Data was collected using a structured questionnaire from 39 investigators and 68 CRAs in 4 hospitals from March 7 to November 30, 2011 and analyzed using descriptive statistics and a t-test. The investigators and CRAs were aware of the importance of CRC`s role and they all gave the highest values for patients care management. On the other hand, the score of the role performance items showed perceptional differences between investigators and CRAs. Therefore, the development of detailed job descriptions and manuals will be needed to reduce the perceptional differences in the role performance of the CRC.