뇌 경막하 축농

송준석,하은주,이종수,이승재,박효일 대한신경외과학회 1992 Journal of Korean neurosurgical society Vol.21 No.12

Subdural empyema is relatively uncommon condition. characterized by purulent collection in the subdural space. Having presented a fulminating clinical course with very high morbidity and mortality. it is conconsidered as a neurosurgical emergency. In recent years, the mortality of subdural empyema has significantly diminished due to rapid diagnosis, aggressive antibiotic therapy and timely surgical intervention. The condition remains a diagnostic challenge ; CT scanning cannot be relied upon although the use of intravenous contrast and more modem scanner has improved the diagnostic yield. MRI offers earlier and more accurate diagnosis of computed tomographically suspected lesion. We report cases of subdural empyemas. which were diagnosed with MR and operaton. We treated one case successfully and the other postoperative case unsuccessfully owing to a delayed diagnosis.

저장용기 및 저장온도에 따른 김치의 품질변화

송주은,김명선,한재숙 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

맛있는 김치의 저장기간을 연장시키기 위하여 여러가지 저장용기와 저장온도를 달리하여 각 군마다 5포기씩의 김치를 담그고 각각에 The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18±2℃ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. PH in Kimchi stored at 5℃ after fermentation at 18±2℃ was slowly decreased as compared to the Kimchi stored at 18±2℃ after fermentation. 4. PH and acidity showed no significant changes after 90 days storage when Kimchi was stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ after fermentation at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃ after fermentation. 5. In the group of Kimchi stored at 10℃, immediately after pickling it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5℃ after 4days fermentation at 18±2℃. And, for long period preservation of Kimchi, it took would be effective to store at -80℃ after fermentation at 18±2℃.

장기간 보관한 멸균물품의 오염 상태에 관한 연구

주홍순,조순덕,정재심,신동분,임바올라,노은지,이선희,송영미,최정화,백병윤,김미나 대한병원감염관리학회 2003 의료관련감염관리 Vol.8 No.1

중증 두부 손상 환자의 예후 인자에 대한 임상 분석 : Clinical Prognostic Factors

송준석,하은주,이종수,이승재,박효일 대한신경외과학회 1993 Journal of Korean neurosurgical society Vol.22 No.2

A clinical analysis was carried out retrospectively with 54 cases of severe head injured patients(Glasgow Coma Scale score 3 to 8) in identify prognostic factors. Unawareness for over 1 month, abnormal pupillary reaction, abnormal motor response pattern, and diffuse head injury with basal cisternal compression prove to be the most reliable predictors. Individual predictions of outcome provide a powerful tool for assessing the relative efficacy of alternative treatments.

CATV홈쇼핑에서 패션제품의 구매행동에 관한 연구

송봉주,소귀숙,박은주 한국의류산업학회 2004 한국의류산업학회지 Vol.6 No.3

The purpose of this study were to investigate the differences of shopping value, promotional affects and product characteristics between buyers and non-buyers, and to examine the most influenced variable on purchasing behaviors of fashion products in CATV home-shopping. We collected data from 595 consumers related to CATV home-shopping in Busan. Data were analyzed by factor analysis, t-test, x²-test and discriminant analysis. Results showed that there are significant differences between buyers and non-buyers of shopping value demographic characteristics, promotional affects and product characteristics. Especially, shopping value perceived by consumers(e,g., practical value and hedonic value) and product characteristics(e.g., response of others) discriminated whether consumers purchased the fashion products of CATV home-shopping or not. We discussed the implications of results to encourage the purchasing behavior of fashion products in CATV home-shopping

도시지역 일부 고등학생들의 우울과 불안에 관한 조사 연구

곽은주,송인순,정용준,조영채 韓國保健敎育.健康增進學會 2003 보건교육건강증진학회지 Vol.20 No.2

This study has examined the degree of depression and anxiety among high school students in an urban area and then explored the factors influencing their depression and/or anxiety status. Self-administered questionnaires were offered to 2,381 students from ten high schools in Daejon Metropolitan City. The items for investigation included such factors as various characteristics of school and family life, daily life style, and the degree of depression and anxiety. Based on the study results, the following conclusions were made; 1. The distribution according to the depression degree has shown that 61.9% of students were normal, 32.9% of students had mild depression, 5.0% moderate depression, and 0.3% severe depression. As for anxiety, 40.2% of students were normal, while 19.1% were classified as having anxiety and 40.7% borderline anxiety. 2. As regards to the degree of depression and anxiety, it was greater in girls than boys, in 3rd graders than 1st and 2nd graders, and in the groups who have recieved lower grades in studies, who had poor relations with their friends and a low feeling of satisfaction with school life. In particular, concerning various characteristics of family life, the scores of depression and anxiety were higher in the groups whose financial conditions were poor, whose parents' interests were lower, whose degree of satisfaction with their family and school life was lower, than their counterparts. 3. According to their life styles higher scores of depression and anxiety were found in the groups whose sleeping time was inappropriate, whose breakfasts were skipped, who ate daily snacks, who didn't take regular exercises, and who had poor health habits, compared to their counterparts, respectively. 4. As for the correlation between the degree of depression and its associated variables, the higher scores of depression were in positive correlation with the groups who had lower grades in studies, poor relation with their friends, low feeling of satisfaction with school and home life, low parents' interest, poor subjective condition of health, breakfast skipping, lack of regular exercises, and lower indices of health habits. 5. As for anxiety, the higher scores of anxiety were in the positive correlation with the groups with poor relation with their friends, low feeling of satisfaction with school and family life, poor subjective condition of health, lack of regular exercises, and poor health habits. 6. The influential factors on the depression of students were selected such as subjective condition of health, sex, feeling of satisfaction with family and school life, grades in studies, relation with their friends, presence of regular exercises, degree of interest of parents, sleeping time, cigarette smoking and eating breakfast. 7. The influential factors on the anxiety state of students were selected such as subjective condition of health, feeling of satisfaction with family and school life, sex, sleeping time, regular exercises, cigarette smoking, snacking and relations with their friends. The present study results suggest that girls rather than boys, higher graders than lower ones are more vulnerable to anxiety and depression state, and besides, various characteristics of school and family life, and daily life style can be influential on students' emotional states. Therefore, better management of psychological status of students is thought to require a wide variety of measures to modify the influencing factors and to encourage social support.

大淸湖의 plankton 群集과 當營養化

曺圭松,邊和根,金榮建,李恩珠 江原大學校 附設 環境硏究所 1991 環境硏究 Vol.8 No.-

The phyto and Zooplankton communities were investigated in the Daechung reservoir lake. It is the general trends of water conditions and plankton flora conserned to become Mesetrophy and early stage of eutrophication. The apeared dominant species of plankton communities were, Crytomonas sp., Eudorina elegans, Microcystis aeruginosa, Anabaena macrospora, A. spiroides, Melosira granulata, M. granulata var. angustissima, M. islandica, M. italica, M. varians, Fragilaria crotonensis, Asterinella formosa, A. gracillima, and Scenedesmus bijuger most of which wre indicator of β-mesotrophy or α-mesotrophication. The reserver were caused by eutrophied at high rate netcage-type fishfarms within the lake basins, at the resently as other ones.

연쇄알구균 감염에 의한 급성 인후염 후 반응성 관절염 1예

박은하,도연실,양정채,강미라,서현주,정숙인,손준성,기현균,오원섭,백경란,송재훈 대한감염학회 2004 감염과 화학요법 Vol.36 No.6

연쇄알구균에 의한 급성 인후염 후 발생한 반응성 관절염은 급성 류마티스열의 개정된 진단기준을 충족하지 못하면서, 지속적 혹은 재발성의 비이동성 관절염과 발열, 홍반성 결절, 일시적 간기능 이상 등을 보이면서 심장염과 무도증을 드물게 동반하는 질환이다. 따라서, 발열을 동반한 급성 관절염 환자에서 감별해야 할 질환 중의 하나이며, 심근염 예방을 위한 페니실린 요법의 적응증 및 기간에 대해서는 아직 이론이 많은 상황으로, 보다 광범위한 연구가 필요하다. 저자들은 연쇄알구균에 의한 급성 인후염 1주 후에 발생한 하지의 다발성 비이동성 관절염과 함께 결절홍반 및 일시적 간기능 이상을 보인 환자에서 PSRA로 진단하고 비스테로이드성 항염증제 및 스테로이드로 성공적인 치료를 하였기에 이를 문헌 고찰과 함께 보고하는 바이다. Poststreptococcal reactive arthritis (PSRA) is associated with recent streptococcal infections. However, PSRA is distinct from acute rheumatic fever by its clinical manifestations: non-migrating arthritis, erythema nodosum or erythema multiforme, and transient elevation of serum transaminases. We experienced a 33-year-old man who presented with fever, arthritis of both knees and ankles, and erythema nodosums on extensor surfaces of lower legs which developed 6 days after the onset of pharyngitis symptoms. Blood and urine cultures were negative. Throat culture was negative for group A β-hemolytic streptococcus. The ASO titers increased up to 2080 IU/mL in sequential monitoring. The result of bone scan was compatible to arthritis of both knees and ankles. There were no signs or symptom of carditis. He showed clinical improvement with anti-inflammatory drugs (naproxen 1,000 mg/day and prednisolone 7.5 mg/d). PSRA should be included in the differential diagnosis of patients presenting with arthritis combined with fever.

국화과 식물 추출물의 HepG2 및 HeLa 암세포에 대한 세포독성 효과

배송자,한은주,노승배 신라대학교 자연과학연구소 1999 自然科學論文集 Vol.7 No.-

Dietary composition is a major determinant of cancer risk in human and experimental animals. Major and minor components of the diet may enhance or suppress the metabolism of carcinogens. In this study, the methanol layer, methanol and hexane partition layers of compositae species including Artemisia princepa var. orientalis, Arctiem lappa, Chysanthemum coronarium, Lactucascariola and Carthamis tinctorius were screened for the cytotoxicity on human hepatocellular(HepG2) and human cervix epitheloid carcinoma (HeLa) using MTT method. The methanol partition layer of Artemisia princeps var. orientalis(APMM) showed the strongest cytotoxic effects on HepG2 and HeLa cells among the other compositae species extracts. The cytotoxicity of APMM on HepG2 and HeLa cells were 94% and 95%, respectively a dose of 50㎍/ml of extracts.

침지수의 염도 및 부재료가 통배추김치의 맛과 숙성에 미치는 영향

김명선,송주은,한재숙 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

가정에서 맛있게 먹을 수 있는 김치를 과학적인 방법으로 손쉽게 만들기 위한 방안의 하나로 배추절임에 있어서 절임소금의 적당한 농도를 조사하였다. 적당한 소금의 농도(16%)로서 절임한 배추에 세 종류의 다른 부재료를 첨가한 김치에 대하여 pH, 산도, 환원당, 유리아미노산 및 관능검사를 실시한 결과를 요약하면 다음과 같다. 1. 배추를 12%의 소금물에 5시간 절인 김치는 숙성이 빨리 진행된 반면, 20%의 소금물에 절인 김치는 숙성속도가 늦었다. 숙성기간 동안 배추의 조직속에 함유되어 있는 염도는 12%의 소금물에 절인 김치는 2.3±0.2%, 16%의 소금물에 절인 김치는 2.6±0.2%, 20%의 소금물에 절인 김치는 3.7±0.2%이었다. 관능검사 결과는 12%의 소금물에 절인 김치가 담근 첫날 매우 좋은 성적을 나타내었으며, 숙성이 진행됨에 따라 16%의 소금믈에 절인 김치의 관능적 평가가 가장 높았다. 20%의 소금물에 절인 김치는 전 숙성 기간동안 낮은 성적을 나타내었다. 종합적으로 16%의 소금물에 5시간 절인 것이 가장 좋은 평가를 받았다. 2. 위의 실험결과를 바탕으로 배추는 염도 16%의 소금물에 5시간 절인 배추에 기본 양념외에 부재료로서 각각 무, 부추, 실파를 넣고 담근 김치와 대조구로 아무것도 넣지 않은 김치에 대하여 같은 실험을 한 결과 pH, 염도, 산도에는 그다지 차이를 보이지 않았다. 그러나 총 유리아미노산 함량은 파첨가김치가 매우 높게 나타났으며, 관능검사 결과는 부추첨가 김치가 가장 좋은 평가를 받았으며 다음으로는 무첨가김치, 파첨가김치, 대조김치의 순이었다. This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. Several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 20℃ were experimented. The results are as follows: As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation, the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar in Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16% soaking-water was higher scored than that in 12% or 20% in crispness, salty taste, sweet taste, and overall acceptability. Salt concentration of Kimchi in 12% soaking-water was 2.3% and in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4 days at 20℃ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.