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미용업 종사자들의 피부, 호흡기 및 근골격계 자각증상에 관한 유병률
이종태,박봉진,엄상화,김성준,강동묵,손혜숙,정귀원,강민숙,박성희 大韓産業醫學會 1999 대한직업환경의학회지 Vol.11 No.3
Objectives: Present study was conducted to evaluate work-related symptom prevalence among hairdressers. Methods: Exposed group comprised 184 employee employed 73 hair salons in 6 district of Pusan city, and non-exposed group comprised 119 people living recent apartments. A trained interviewer interviewed them with organised questionnaire which included dermatologic, respiratory and musculo-skeletal symptoms. Results : Prevalence of hand eczema was 28.3% in exposed group, and 5.8% in non-exposed group. Adjusted odds ratio for age and atopy history was 4.30(2.34-7.93). Prevalence of respiratory symptom (coughing) in exposed group was 22.1%, and 9.4% for non-exposed group. Adjusted odds ratio for coughing which was adjusted for age, smoking and atopy history was 2.76(1.32∼5.78). Prevalences of musculo-skeletal symptoms among exposed group were neck(59.9%), shoulder(76.6%), upper back(41.2%), lower back(72.2%), arm and elbow(31.3%), wrist(44.2%), finger(35.0%), leg(71.1%). Adjusted Odds Ratios for musculo-skeletal symptoms which was adjusted for age were neck 2.13(1.29∼3.51), shoulder 2.52(1.50∼4.24), upper back 1.71(1.01∼2.88), lower back1.78(1.06∼2.99), arm and elbow 3.10(1.62∼5.94), wrist 2.09(1.23∼3.57), finger 4.83(2.41∼9.68), leg 3.46(2.07∼5.79). Conclusions : These results show that employees in hair salon are likely to have high risk for work-related dermatologic, respiratory and musculo-skeletal symptoms and diseases. Hence, prevention methods from those work-related diseases are required to be developed. Also, the scope of occupational and environmental medicine should be expanded to service area including hairdressers.
Effect of Culture Conditions on the Production of Succinate by Enterococcus faecalis RKY1
Kang, Kui Hyun,Yun, Jong Sun,Ryu, Hwa Won 한국미생물 · 생명공학회 2000 Journal of microbiology and biotechnology Vol.10 No.1
Bioconversion of fumarate to succinate was anaerobically conducted in a synthetic medium containing glycerol as a hydrogen donor and fumarate as a hydrogen acceptor. We investigated the effects of pH, carbon and nitrogen sources, conversion substrate, and other culture conditions on the production of succinate using a newly isolated Enterococcus faecalis RKY1. Addition of a variety of carbonates to the medium significantly increased the rates of production of succinate. The production of succinate and cell growth were relatively satisfactory in the pH range of 7.0-7.6. By using glycerol as a hydrogen donor, high purity succinate was produced with few byproducts. Yeast extract as a sole nitrogen source was the most effective for producing succinate. As a result, the optimum condition of bioconversion was obtained at a medium containing 20g/l glycerol, 50g/l fumarate, 15g/l yeast extract, 10g/l K_2HPO_4 1g/l NaCl, 50 ppm MgCl_2, .6H_2O, 10ppm FeSO_4, . 7H_2O, and 5g/l Na_2CO_3 at pH 7.0-7.6. Under the optimum condition, a succinate concentration of 153g/l was produced in 36h. The total volumetric production rate and the molar yield of succinate were 4.3g/l/h and 85%, respectively.
Microwave Dielectric Properties of CaTi0.5Fe0.25Nb0.25O3 Ceramics with CuO Addition
Kui Won Kang,김효태,남중희,Joon-Cheol Hwang,Dong-Hun Yeo 한국세라믹학회 2004 한국세라믹학회지 Vol.41 No.8
The sintering behavior, microstructure and microwave dielectric properties of CaTi0.5Fe0.25Nb0.25O3 with CuO have been investigated. Among the range of additions, 3 wt% CuO was observed to perform most satisfactory for acting as a sintering aid. The dielectric properties were found to strongly depend on the sintered densities. The dielectric constant increased with sintering temperatures, while the Q×fo value affected by second phase. For CaTi0.5Fe0.25Nb0.25O3 with 3 wt% CuO sintered at 1000℃ for 2h, the dielectric properties with an εr value of 56, a Q×fo value of 3,500 GHz and a τf value of 10 ppm/℃ were obtained and suggested for practical applications.
Kang, Kui-Won,Kim, Hyo-Tae,Hwang, Joon-Cheol,Nam, Joong-Hee,Yeo, Dong-Hun The Korean Ceramic Society 2004 한국세라믹학회지 Vol.41 No.8
The sintering behavior, microstructure and microwave dielectric properties of Ca $Ti_{0.5}$F $e_{0.25}$N $b_{0.25}$ $O_3$ with CuO have been investigated. Among the range of additions, 3 wt% CuO was observed to perform most satisfactory for acting as a sintering aid. The dielectric properties were found to strongly depend on the sintered densities. The dielectric constant increased with sintering temperatures, while the Q${\times}$ $f_{0}$ value affected by second phase. For Ca $Ti_{0.5}$F $e_{0.25}$N $b_{0.25}$ $O_3$ with 3 wt% CuO sintered at 100$0^{\circ}C$ for 2 h, the dielectric properties with an $\varepsilon$$_{r}$ value of 56, a Q${\times}$ $f_{0}$ value of 3,500 GHz and a $\tau$$_{f}$ value of 10 ppm/$^{\circ}C$ were obtained and suggested for practical applications.cations.ons.ons.ons.
카드뮴 및 청국장 첨가식이가 흰쥐의 생육과 체내 카드뮴 분포에 미치는 영향
주현규,강경원,사동민 선문대학교·중소기업기술지원연구소 1998 선문공대 연구/기술 논문집 Vol.3 No.1
This study was performed to investigate the effect of Chungkuk Jang added-diets on reducing cadmium toxiclt in rats (Sprague-Dalvley, ♂, 125 58±4.04g) used as experimental groups. There are six experimental groups, a normal group(Tn), a cadmium treatment group(control group Tc), four cadmium and Chungkuk Jang (0.25%, 0 50%, 1 00%, and 1 50%; T_1 T_2, T_3, and T_4) treatment groups which received different dietary feeding for 8 weeks each The results are as follows. 1 The amount of food intake at Chungkuk Jang mixed group(T_1, -T_2) was 3 5% greater than at the Tc group For the group fed Chungkuk Jang the average of weight gain was 4.42g/day, which showed higher value(2.79%) than the Tc(4 30g/day) group. The food efficency rate of intake Chungkuk Jang group (5.02) was a little higher without significance than that of the Tn(4 91) and Tc(4 99) groups. 2. The amount of water intake was the highest in the Tn(32.44?/day) group and 30.14% greater than that of the Tc(21.66?/day) group. For the water intake (T_3) among Chungkuk Jang added-diet groups showed the highest value(22.78?/day) relatively Cadmium intake of each group was in the range of 1.94 to 2.27 ppm and the T_3 group showed the highest cadmium intake. For the growth rate the Tc group was 7.62% lower than Tn group but the Chungkuk jang fed group resulted in a reduced fashion-about 3% in the growth process against the Tn group 3 There was no significant weight gain or loss of the organ and bone of rats among the experimental groups but in the case of liver and kidney the T_3 (8.59%. 12 36%) was higher than the Tc group 4 Cadmium accumulation was high to low in order of liver > kidney > spleen > heart > lung > testicle > brain > femoral muscle > femur >(T_1, T_2, T_3, and T_4). tibia > blood. The 70% accumulation rate was showed in liver (33 2%), kidney (31.25) and spleen (6 1%). The contents of cadmium in tissue and body-hair in the Chungkuk Jang intake groups(T_1, T_2, T_3, and T_4) were lower than in the Tc group. The chungkuk Jang added-diet groups (T_3, and T_4) showed low levels of cadmium accumulation
조미 정어리포 가공에 관한 연구 2. 저장중의 품질변화
김귀식(Kui Shik KIM),강태중(Tae Jung KANG),박춘규(Choon Kyu PARK),오원숙(Won Suk OH) 전남대학교 수산과학연구소 1998 수산과학연구소논문집 Vol.7 No.-
In to determine the quality stability seasoned-dried sardine products during storage at 5℃ for 60 day, texture, viable cell count, peroxide value and sensory score were investigated. After seasoning, fish meats were divided into three kinds of product : product A(sardine : surimi = 80 : 20%), product B(sardine : surimi = 60 : 40%), product C (sardine : surimi = 50 : 50%). Then, these were dried in the sun and hot air. During the storage, hardness was 8.1~8.7㎏ in the sun-dried and hot air-dried products, elasticity, 0.77~0.89 and the cohesiveness, 0.43~0.55. Hardness, elasticity and cohesiveness were excellence in the product C. The number of viable cell during the storage increased slightly but it was clear that product could be preserved in good condition for 60 days at 5℃. Changes in peroxide value in the sun-dried and hot air-dried products during the storage were slightly increased. The product C was the lowerest in peroxide value ; next in order were the product B and the product A. The sensory evaluation score of seasoned-dried product was decreased slightly during storage. These results showed that the product C was the most desirable quality during storage at 5℃ for 60 days.