서울의 Penicillinase Producing Neisseria gonorrhoeae 발생빈도(1998)

김재홍,김준호,반재용,이정우,황성주,정준규,정성태,강진문,조흔정,홍창의,정혜신,이한승,김이선,이봉길,이종호,선영우,한기덕,윤성필,이성훈,안종성,박석범,문승현,조항래,김형섭,류지호,황재영,박준홍,손상욱 한양대학교 의과대학 2001 한양의대 학술지 Vol.21 No.1

In recent years, gonorrhea has been pandemic and remains one of the most common STDs in the world, especially in developing countries. For the detection of a more effective therapeutic regimen and assessing the prevalence of Penicillinase Producing Neisseria gonorrhoeae(PPNG), we have been trying to study the patients who have visited the Venereal Disease Clinic of Choong-Ku Public Health Center in Seoul since 1980 by menas of the chromogenic cephalosporin method. In 1998, 93 strians of N. genorrhoeae were isolated, among which 60(64.5%) were PPNG. The prevalence of PPNG in Seoul, which had been decreased to 39% in 1996 after a peak of 74.3% in 1993, is increased to 64.5% in 1998.

초임계 이산화탄소를 이용하는 친환경 공정에 의한 다공성 고분자의 제조

강세란,홍성수,이민규,이석희,천재기,주창식 한국환경과학회 2004 한국환경과학회지 Vol.13 No.3

An experimental study on the preparation of monolithic porous polymers by environmentally friend process in supercritical carbon dioxide has been carried out. Polymerization mixture composed of a cross-linking monomer, initiator and functional co-polymer was charged in the reactor with sapphire window. After the system was purged with a flow of CO₂ for 15 min, the reactor was pressurized with liquid CO₂ up to 100 bars. The reactor was isolated from and placed back to the system via quick connector for shaking until the mixture had become fully homogeneous. The reactor was then heated and pressurized to the required reaction conditions and left overnight. After cooling and CO₂ evacuation, the polymer was removed from the reactor as dry, white, continuous monoliths. The effect of experimental conditions on the physical properties of porous polymer was systematically examined, and it was found that monomer content had a major effect on the physical properties of the polymers.

방과후 성인의 보호없이 지내는 아동의 자기보호에 대한 준비도

李在然,姜聲喜 淑明女子大學校 1993 論文集 Vol.33 No.-

Many school age children spend time in self-care arrangements while their parents are away from home. In this study, 133 latchkey children, their parents, and 16 teachers completed the questionnaire assessing their knowledge and perception of self-care skills. Data suggest that most children are poorly prepared to remain home alone. The methods of self-care preparation for latchkey children were discussed.

안성군 주부들의 영양교육을 위한 사전연구 : 제1보:영양지식과 식습관을 중심으로 Base on Nutrition Knowledge and Food Habits

이성희,이현자,강근옥 안성산업대학교 1994 論文集 Vol.26 No.-

The completely answered questionaires were analyzed for the nutrition knowledge and food habits. The results were summarized as follows; 1. Taking care of the dietary life there were only about 10.7% of housewives were having planned meal and were able to take care of their own eating habits. 2. The greatest main cause which had influence on their family's eating habits was their husband's eating habits.(53.9%) 3. The educational level nor the age of the housewives had no effect on choice of cooking methods. 4. All groups tend to regard taste as the most important thing to regard. The older generation care more about nutrition. 5. The housewives said that they got the knowledge and information needed for their diet from the relatives and neighbours(34.9%), radio and television(28.8%), or from the newspapers and magazines(25.3%). 6. The subject they wanted on improvement of simplifying the dietary life on Korean food was that "There were too many dishes" took very high rate of 31.5%. 7. The spare time due to improvement of simplifying the dietary life, all the housewives wanted to have their own time to enjoy their hobbies. 8. The instant food should give sufficient nutritional suppliments and it should be harmless, economic and safe to satisfy the family member's tastes.

캬라멜 반응에서 반응 중간물질에 미치는 첨가물의 효과

강근옥,이성희,이현자 안성산업대학교 1998 論文集 Vol.30 No.2

식품의 비효소적 갈색화 반응중 caramel화 반응을 이용하여 간장, 쵸코렛, 콜라, 맥주, 약과, 약식등의 식품에 이용되는 caramel색소 제조에 관하여 연구하였다. Caramel화 반응의 반응속도를 향상시키기 위한 반응온도, pH 그리고 인산염, 유기산, 아미노산 의첨가에 따른 영향을 보기 위하여 반응 중 5-hydroxymethylfurfural 갈색도 및 탁도등을 측정하였다. 1. 80-110℃범위에서 반응온도가 증가함에 따라 5-hydroxymethylfurfural의 함량이 높게 나타났으며 또한 온도에 따른 5-hydroxymethylfurfural 함량의 차이가 갈색도나 탁도의 차이 보다 높았고 이 중 탁도는 그 차이가 가장 작았다. 2. 5가지의 당을 사용하여 반응속도의 차이를 실험한 결과 280nm에서 측정한 5-hydroxymethylfurfural의 양은 18~24시간경과후에 급속히 증가하는 경향을 나타내었다. 24시간 반응후의 5-hydroxymethylfurfural의 양은 fructose와 sucrose가 다른 당들에 비하여 10배가량 높게 나타났다. 또 5-hydroxymethylfurfural생성은 pH의 증가에 비례하여 높아졌는데 pH 10에서 가장 높은 함량을 나타내었고 당의 종류별에서는 fructose, glucose, starch syrup, maltose, sucrose등의 순으로 높게 나타났다. 또한 110℃에서 24시간 반응시킨 결과 fructose가 sucrose보다 18배 높게 나타났다. 3. 인산염과 유기산염을 첨가하여 5-hydroxymethylfurfural, 갈색도 및 탁도를 측정한 결과 인산염 중에서는 K_(2)HPO_(4)가, 유기산염 중에서는 sodium oxalate와 sodium citrate가 가장 높게 나타났다. 그러나 K_(2)HPO_(4) 와 두가지 유기산염을 혼합첨가한 결과 반응속도 향상효과는 저하되었다. 4. 아미노산을 첨가하여 caramel화 반응에 대한 영향을 조사한 결과 glycine과 arginine이 매우 높은 촉매효과가 있음을 알수있었다. 또한 glycine, arginine, HAP를 인삼염과 혼합첨가한 결과 K_(2)HPO_(4)-glycine(1:4), K_(2)HPO_(4)- arginine(3:2), K_(2)HPO_(4)-HAP(3:2)의 혼합비율에서 가장 높은 촉매 효과를 나타내었다. Effects of temperature, pH, sugars, phosphates, organic acids and amino acids on caramelization were investigated to improve the reaction rates. The caramelized solutions during reaction were measured 5-hydroxymethylfurfural(HMF), brown color and turbidity. Among the five sugar used, fructose showed the fatest overall color development followed by sucrose, glucose, starch syrup and maltose heated at 110℃. The HMF which was measured at 280nm was increased rapidly after 18~24 hours of the reaction. After 24 hours at 110℃, fructose and sucrose formed HMF about 10 times of other sugars. The effect of pH showed that increase in pH generally increased the reaction rate. The HMF formed also showed a similar increase as in the reaction rate. The order of HMF formed was fructose-glucose-starch syrup- maltose-sucrose and the fructose produced the HMF 18 times more higher than sucrose after 24 hours at 110℃. Addition of phosphate, oxalate, citrate and succinic acid showed that K_(2)HPO_(4) was more effective than other phosphates and sodium oxalate and citrate were also effective. However when K_(2)HPO_(4) was mixed with oxalate or citrate, the HMF content, brown and turbidity. Also, addition of several amino acids to starch syrup, which would cause the maillard reaction addition to caramelization, resulted a very significant increase in HMF content, brown and turbiditye when arginine or glycine was added. Wthen the phosphate was mixed with amino acids or hydrolyzed protein the HMF content, brown and amino acids or hydrolyzed protein the HMF content. brown and turbidity were much increased higher at the mixing ratio of K_(2)HP0_(4)-glycine(4:1), K_(2)HPO_(4)-arginine (2:3) and K_(2)HPO_(4)-HAP(2:3), and K_(2)HPO_(4)- glycine(4:1).

자연농업에 의해 생산된 배추의 품질 및 조리, 가공적성에 관한 연구

이현자,강근옥,황성연 안성산업대학교 1999 論文集 Vol.31 No.-

자연농업으로 재배된 배추와 일반 배추를 이용하여 김치를 담었을 때 숙성중 화학적, 미생물학적 및 관능적인 품질 변화를 알아 본 결과는 다음과 같았다. 자연배추가 일반배추보다 당질이 0.41%, 질산염은 약31배 정도 많았으며 기타 성분은 비슷하였다. 배추통김치의 담금실험에서 초기에 있어서 자연배추통김치의 호기성 전세균수는 일반배추보다 약 70% 이상 세균수가 적었으며 전 젖산균수가 담금 초기부터 급격히 증가하다가 적숙기를 지나서 감소하는 경향은 비슷하였다. 자연 및 일반배추통김치의 숙성기간 중 산도의 변화는 현저한 차이가 있어서 자연배추의 경우는 4주 후에도 식용할 수 있는 정도로 산도가 낮았으나 일반배추의 경우는 2주후부터 산도가 증가하여 식용할 수 없을 정도로 산패되었다. 배추통김치의 관능적 시험결과 자연배추통김치는 담근 2주후부터 일반배추통김치에 비하여 유의성 있게 현저히 우수하였으며 4주 수에도 기호도가 좋아서 일반배추통김치보다 가식기간을 두배 정도 연장할 수 있었다. Studies on chemical microbiological and sensory characteristics of cabbage and kimchi prepared by natural farming and usual farming. In the result, crude total sugar of natural Korean cabbage was 0.41% higher than usual Korean cabbage and other components were almost same. Total aerobic bacteria of natural farming Korean cabbage kimchi was about 70% compared with that of control at early stage of fermentation and total Lactobacilli was occurred vigorously after early stage and decreased gradually after optimum fermented stage at both sample. Changes of acidity of Korean cabbage kimchi during fermentation was remarkably different between natural and usual Korean cabbage kimchi. The acidity of natural Korean cabbage was as low as edible level after four weeks storage at ambient temperature but that of control was so high that usual kimchi could not eat them after two weeks storage. Sensory quality of natural cabbage kimchi was superior after two weeks fermentation compared with that of control and edible period of its could be prolonged twice.

급성 심근경색후 생존심근 진단에서 Dobutamine 심초음파도와 Thallium 심근스캔의 정확성 비교

이근,강덕현,송재관,이철환,최기준,홍명기,김재중,박성욱,박종훈,박승정 대한순환기학회 1998 Korean Circulation Journal Vol.28 No.2

PWM 인버터를 이용한 단상유도전동기의 보조권선제어

이성길,김영근,박수강 광주보건대학 2002 論文集 Vol.27 No.-

In this paper, an auxiliary winding driving system of single - phase induction motors is described. Starting time variations are obtained by controlling the auxiliary winding voltage magnitude and phase angle, while the motor's main winding is directly connected to the local utility. A variable auxiliary winding voltage phase angle is shown to yield significant torque control, providing starting and braking torque. The analysis includes the determination of the relationship between the auxiliary winding voltage phase angle and the phase angle difference between the main and auxiliary winding current. The paper proposed for adjusting an auxiliary winding voltage magnitude and phase angle. Experimental results of motor's starting characteristics with using the PWM inverter for auxiliary winding power supply are shown. The drive is tested using a dynamometer to experimentally verify the results of the theory.

차동검출을 이용한 무선광 채널선택 검출

이성호,최순식,강희창 서울産業大學校 1999 논문집 Vol.49 No.2

A channel selector for wireless optical communication systems is developed using differential detection. The channel selector is composed of three photodiodes and two differential amplifiers. When two independent optical channel beams are overlapped, two pairs of the three photodiodes selet the two channels separately using differential detection method. The implementation of the channel selector is very simple and effective in an environment that two optical beams interfere each other.

단상유도전동기의 부하적응형 위상제어시스템 설계

이성길,김승국,박수강 광주보건대학 2003 論文集 Vol.28 No.-

The three-phase induction motor is rugged, reliable, long-lived, self-starting, smooth-running. But it is relatively inexpensive and three-phase power in not available everywhere, so if possible we need single-phase motor with the same characteristics. In fact, single-phase induction motors have excellent characteristics and outnumber the three-phase variety. Most of the small electric motors used in home, farm, or office are single-phase induction motors of one type or another. This electric motors application field need most energy saving type drive according to enlargement of electronic goods and to tend high class. The paper is proposed a various phase control methods for energy saving of single- phase induction motor. The controllers that are embodied by each method can use by various usage according to each performance and it is considered that application may help in the electrical energy saving because is possible to other electrical appliances.