야뇨증 환아들의 심리사회적 특성에 대한 다기관 연구 : 행동 및 정서 문제를 중심으로

조수철,김재원,신민섭,황준원,한상원,박관현,이상돈,김경도,김건석,서홍진,이유식,정재용,김영균,문두건,남궁미경,한창희,조원열,김영식,배기수,이종국,정우영,신의진 大韓神經精神醫學會 2005 신경정신의학 Vol.44 No.6

Objectives : The aim of this study was to examine the behavioral and emotional problems associated with nocturnal enuresis in Korean children. Methods : Three hundred eighteen children with nocturnal enuresis, together with their parents, completed the Child Behavior Checklist (CBCL), Disruptive Behavior Disorder Scale according to DSM-IV (DBDS), Children's Depression Inventory (CDI), State-Trait Anxiety Inventory for Children (STAIC), and Piers-Harris Children's Self-Concept Scale (PHCSC). Ninety-three normal students were selected as the control group. Results : Compared to the normal control group, the mean scores with regard to the withdrawn, social problems, attention problems, delinquent behavior, aggressive behavior, externalizing problems and total problems profiles were significantly higher in the nocturnal enuresis group according to the CBCL results. The nocturnal enuresis group also scored significantly higher in the ADHD and ODD profiles of the DBDS. The nocturnal enuresis group was more depressed and anxious than the control group according to the results of the CDI and STAI. The mean score of the PHCSC was significantly lower in the nocturnal enuresis group when compared to the normal control group. Conclusion : The results of this study suggest that children with nocturnal enuresis in Korea have clinically relevant behavioral and emotional problems. The findings support the link between nocturnal enuresis and psychopathology in Korean children.

q진 LCZ 수열군의 일반화된 확장 생성 방법

정정수(Jung-Soo Chung),김영식(Young-Sik Kim),장지웅(Ji-Woong Jang),노종선(Jong-Seon No),정하봉(Ha-Bong Chung) 한국통신학회 2008 韓國通信學會論文誌 Vol.33 No.11C

[1]에서 LCZ 수열군의 2배 확장을 제안하였다. 본 논문에서는 [1]에서의 2배 확장방법을 일반화하는 새로운 확장방법을 제안한다. 이 생성방법을 사용하면 인수가 (N,M,L,ε)인 q진 LCZ 수열군은 인수가(pN,pM,p「(L+1)/p」-,pε)인 q진 LCZ 수열군이 된다. 이 때, p는 소수이고 p는 q의 약수다. 특히 L≡p-1modp 일 때, 확장된 q진 LCZ 수열군의 인수는 (pN,pM,L,pε)이 된다. In this paper, a new extending method of q-ary low correlation zone(LCZ) sequence sets is proposed, which is a generalization of binary LCZ sequence set by Kim, Jang, No, and Chung. Using this method, q-ary LCZ sequence set with parameters (N,M,L,ε) is extended as a q-ary LCZ sequence set with parameters (pN,pM,p「(L+1)/p」-1,pε), where p is prime and p|q.

해양경관 분석에 관한 연구

정창식,이수호 釜山水産大學校 1994 釜山水産大學 硏究報告 Vol.34 No.1

Waterfront area provides us with the importent elements for our urban life. Especially, this area gives us not only the functions of transportation, habour, fishery but also the elements of amenity, relaxation and recreation for reproduction. The purpose of this study is to analyze the landscape of waterfront area. we have assorted and classificated the characteristics of landscape in the waterfront area from psychological, physical and topographical points of view, and analyzed types of esch charateristic groups. And finally we have estimated suitability on the height and distance of building group in the this area using the method by unspecialist group.

釜山地域 海洋性觀光 및 慰樂施設 開發方案의 硏究

鄭昌植,李銖皓 釜山水産大學校 1992 論文集 Vol.48 No.-

According to the result of the study on development of marine-sights in Pusan area, it is important to grow the marine-sights industry for the development of tourist industry. Therefore, building the marine museum and activating major events are required, and the construction of the marine facilities is essential at the Kang-an beach area, Soo-young yacht harbor area.

기계구조용강의 첨가제에 따른 Tribology 특성

서영백,이충엽,박흥식,전태옥 동아대학교 공과대학부설 생산기술연구소 1998 生産技術硏究所硏究論文集 Vol.3 No.2

This paper was undertaken to do tribology characteristics on oiliness agent adn extreme pressure agent. The lubricating wear test was performed under different experimental conditions using the wear test device was made in our laboratory and wear specimens of the pin on disk type was rubbed on paraffine series base oil by materials, varying applied load, sliding distance, oil additives such as stearine acid, DBDS, TCP, DBDS and TCP have a role of extreme pressure agent but a role of absorbed film of stearic acid decrease in high load. As applied load increase, in no additive lubricating oil, friction coefficient of three test piece is decreased by decrease in oil film thickness and viscous damping. But friction coefficient in STS304 has bigger value than SM45C and STB2 for work hardening in austenite.

狹水路에서의 海水交流機構에 關한 硏究

朴秉洙,張忠植 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-

Tidal circulation, of the narrow channel and its mechanism were studied by using oceanographic observation data in the Chungmu channel. The results are summerized as follows: 1. The phase and speed of tidal flow in the narrow channel depend on tidal level and flow speed of sea water of both side. 2. Eastward flow transport is usually larger than that of westward flow in the narrow channel located near Chungmu area. Sea water exchange rate(γQ=(Q_F-Q_E)/Q_F) are 39.2% in spring tide and 20.5% in neap tide respectively. It is deduced that the main factor of tidal exchange in this area is the difference of volume transport between the eastward and westward flow. 3. The sea water exchange rate by parker(1972) are 38.4% in spring tide and 35.3% in neap tide respectively.

農家所得增大를 위한 보리쌀 消費增大方案에 관한 硏究 : 보리쌀 炊飯特性 硏究를 통한 보리 利用性 提高方案

尹水弘,徐挺植,金尙玉,玄仁煥 영남이공대학 1981 論文集 Vol.10 No.-

This study was carried out as a program to increase the utilization of barley by improving the acceptable eating quality of Korea's traditional cooked barley of a grain type. The barley's characteristics of cooking and acceptable eating quality according to its pearling rate by pearling it differently in the four classes; 70%, 60%, 50%. 45% (as the weight ratio of pearled barley to covered one) were examined extensively including the general compositions of samples, the time course changes of barley's volume and weight in proportion to the soaking before cooking, the experiments of the physiochemical characteristics (the water-uptake ratio and swelled volume of polished barley when cooked, the pII, iodine color intensity and total solids in the residual cooking liquid) and textural properties by the universal testing machine about the cooked barley as a objective testing method of acceptable eating qualities, the sensory evaluation of cooked barley as a subjective testing method of acceptable eating qualities, etc. The results were as follows: 1. According to the decrease of pearling rates, moisture contents and nitrogen-free extracts of samples were increased slightly, but their components of crude protein, crude lipid, crude fibre and ash were decreased greatly 2. In the time-course changes of the capacity of water-uptake and swelling of volume according to the soaking of samples before cooking, the increased weight ratios were increased in proportion to the decrease of pearling rate of barley, but the increased volume ratios were increased according to the order of covered barley, Akibare(rice), 50% pearled barley, 60% pearled barley, 70% pearled barley, 45% pearled, ane especially the volume increases were marked at the early stage of soaking in 70% pearled barley. 3. According to the decrease of pearling rate, water-uptake ratios during cooking were increased, but swelling of volume had the maximum value at 60% pearled barley, decreased again having the minimum value at 45% pearled barley. 4. pH values of the residual cooking liquid of the cooked barley were decreased according to the decrease of pearling rate and were considerably less than the pH, 6.46 of Akibare. The iodine color intensity and total solids of the residual cooking liquid of the cooked barley were increased greatly according to the decrease of pearling rate, but were considerably lower as compared with those of Akibare as a whole. 5. The texture profile of the cooked barley obtained by the universal testing machine were analyzed by the methods of Bourne. Henry etc. Max. force known to hardness, force to 20% compression, compressive gumminess, compressive chewiness were increased according to the order of pearling rate, 60%, 50%, 45%, 70% and recorded the higher values as compared with those of Akibare. Compressive cohesiveness, peak force, tensile hardness, tensile springiness, tensile cohesiveness, tensile gumminess, tensile chewiness were increased according to the decrease of pearling rate of barley and reached the maximum at 45% pearled barley, but recorded the much lower values as compared with those of Akibare. But springiness did not show some differences between the pearling rates or rice and barley polished. 6. According to the results of panel tests about the cooked barley by the hedonic scoring method based on a 5-point scale, color, tasts, appearance, adhesiveness, total acceptability had significant differences between samples at 95% level, but other quality factors did not and there were no significant differences between panel members. The means of total scores increased according to the order of pearling rate. 60%. 70%, 50%, 45%, and therefore it was shown that 45% pearled barley had the best acceptable eating quality.

고온가열 살균처리가 굴 통조림의 품질 특성에 미치는 영향

공청식,강수태,김종태,오광수 경상대학교 해양산업연구소 2002 해양산업연구소보 Vol.15 No.-

보다 품질이 우수한 굴 통조림을 제조하기 위한 기초 자료를 제시할 목적으로, 원료 굴을 자숙한 후 301-3관에 충전, 밀봉하여 115℃에서 Fo값이 5~2O 되도록 가열살균처리를 하였으며 이같은 가열살균처리가 내용물의 물리적, 이화학적 성분의 변화 및 관능적 변화 등과 같은 굴 통조림의 전반적인 품질에 미치는 영향에 대하여 검토하였다. 제품의 수율은 Fo값이 증가할수록 약간씩 감소하였고, 수율은 79.2~83.7% 정도였다 가열처리중 시료 굴 통조림의 pH는 별 변화를 보이지 않았고, 휘발성 염기질소는 원료 굴의 육 성분이 분해되어 휘발성 염기성분이 생성됨에 따라 열처리정도에 따라 상당량 증가하였다. 원료 굴의 주요 구성지방산은 14:0, 16:0, 18:In9, 20:5n3 및 22:6n3 으로서, 고온가열처리를 많이 받을수록 포화 및 모노엔산의 조성비는 약간씩 증가한 반면 플리엔산은 약간씩 감소하였다. 고도불포화지방산의 잔존율 역시 Fo값이 증가할수륵 상당히 감소하는 경향을 보였다. 시료 굴 통조림의 정미성분 중 유리아미노 산류는 자숙 및 가압 살균시 수분이 유출됨에 따라 처음에는 상당량 감소하였으나, 이후 열처리가 진행될수록 약간씩 증가하였다. Tau의 경우는 Fo값이 증가할수록 계속 감소하였다. Betaine은 생굴에 400.6 mg/100g으로 다량 함유되어 있었으며, 고온가열처리 중 상당량 감소하였다. 엑스분 중의 주요 무기이온성분은 Na, K, Mg 및 P 이었으며, 이들은 고온가열처리 중 Fo값이 증가할수록 상당량 감소하여 Fo 20 시료의 경우 대부분 무기이온성분들이 생굴에 비해 1/3 정도로 감소하였다. 조직감면에서는 고온에서의 열처리로 인한 조직의 연화보다는 가압에 따른 수분의 유출과 압착으로 인해 조직이 단단해지는 것으로 나타났다. 가열처리에 따른 굴 통조림의 관능적 특성의 변화에서 색조는 Fo값이 증가할수록 약간씩 갈변화되었고, 냄새는 가열처리를 많이 받을수록 대체로 좋은 평가를 받았다. 맛과 조직감은 가열처리의 정도에 따른 차이를 인지할 수 없었으며, 종합평가면에서 Fo 5~15시료간에는 유의적 차이가 인정되지 않았다. The boiled-oyster vacuum-packed in cylindrical can(No. 303-3) were thermally processed at 115℃ to reach Fo values of 5~20 min changes in food components and sensory evaluation of canned oyster by thermal processing at high temperature were investigated. The moisture contents of canned oyster meat decreased with the increasing of Fo values at 115℃, while crude protein contents relatively increased. The yield was slightly decreased with the increasing of Fo values(79.2 ~83.7% degrees), and volatile basic nitrogen(VBN) contents increased markedly with the increasing of Fo value. In fatty acid composition of canned oyster, the composition ratio of saturates and monoenes such as 14:0, 16:0 and 18:In9 increased, while polyunsaturated fatty acids such as 20:5n3 and 22:6n3 decreased with the increasing of Fo value. In taste compounds, content of total free amino acid in raw oyster was 1,533.5 mg%, and this total content was slightly increase(1,140.8 mg%~l,266.2 mg% degrees) with the increasing of Fo values. The major free amino acids of canned oyster were Tau, Glu, Asp, Ala and Cys. But contents of betaine and ionic minerals such as Na, K, Mg and P decreased markedly by thermal processing at l15℃. As compared with Fo 5 min heat treatment; Fo 20 min heat treatment at 115'c became more hardened in texture of oyster meat. In sensory evaluations on organoleptic characteristics, no significant difference was observed among the canned oyster heated at Fo 5, 10 and 15 min.

熱間 알미늄 押出型材의 型材係數에 관한 연구

박정수,이형식 연세대학교 산업기술연구소 1975 논문집 Vol.6 No.1

In the hot extrusion of aluminum alloys for architectural uses, a wide variety of extrusion shapes are encountered under various requirements necessitating it different operational conditions to adopt. However, the prevailing cost estimate for the extrusion shapes practised so far among the extruders in this country has been a unique cost per kilogram without regard to the geometric configuration and its operational condition, which has presented itself as one of the most unreasonable aspect in the plant operation and for the estimation of their prices. In this study, a shape factor that indicates the degree of relative complexity in the extrusion process for every extrusion shape reflecting its geometric configuration and operational condition was established, and the relationship between the shape factor and the productivity was observed through the practical operation. It was found that a logarithmic relationship was existing between the shape factor and the extrusion output per hour, where the output being decreased with the increase of the shape factor. And also, empirical equations were established for obtaining the extrusion output per hour with the variable of the shape factor. Meanwhile, the extrusion recovery, the life span of die and the fuel and power consumption in the extrusion were analyzed, which, together with the extrusion time, were used in establishing a formula for an overall cost estimate for every extrusion shape. There were marked differences in the overall costs of aluminum shapes, and the costs were dependent on the shape factor, type of die and the applicable dimensional tolerances. Among them, the shape factor was found to be the most dominant agent in the cost estimate. Comparing with the conventional method of unique cost estimation, the formulas for calculation of the overall costs for every shape which were newly established in this study provide the most reasonable basis for the pricing of extruded aluminum shapes, thereby making it possible to benefit both the manufacturers and the consumers.

Glass Ionomer Cement의 방사선 불투과성에 관한 연구

박수경,이정식 大韓齒科保存學會 1993 Restorative Dentistry & Endodontics Vol.18 No.1