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김종규,김철,Kim, Jong-Kyu,Kim, Chul 대한생리학회 1972 대한생리학회지 Vol.6 No.2
A study was planned to see if the mammillary bodies have any influence upon orienting response Thirty-nine male rats were divided into two groups. One group of animals received electrolytic lesion of the mammillary bodies through stereotaxically implanted electrodes (mammillary body group), and the other group received the same treatment short of electrolytic lesion(operated control group). All animals were tested for orienting response 3 weeks after surgery. Orienting response was regarded as elicited when an animal in alertness ceased ongoing activity upon 1,000 Hz tone presentation and/or turned head toward the source of stimulus. Weak (momentary and inconspicuous) and strong (marked and more persistent) responses were discriminated. Occurrence and duration of orienting response were measured, and the rate of habituation was estimated in 20 trials. Shift of attention from sound to light stimulus (10 trials) as well as orienting response of thirsty animals to sound stimulus while drinking (5 trials) and while at rest (5 trials) were also tested. 1. Simple orienting respons to sound stimulus tended to occur more often and its duration tended to be shorter in the mammillary body group than in the operated control group. 2. With repetition of trials, the occurrence of orienting response in each trial decreased progressively in both groups (habituation). However, the rate of habituation was significantly less prominent in the mammillary body group than in the operated control group. 3. Under attention·shift situation, orienting response tended to occur less often and its duration tended to be shorter in the mammillary body group than in the operated control group. 4. Orienting response to sound stimulus while drinking to quench thirst tended to occur more often and its duration tended to be shorter in the mammillary body group than in the operated control group. In quiet state, however, there existed no group difference with regard to the occurrence and duration of the orienting response. Although no obvious inference can be drawn from the above results, they may suggest the mammillary bodies being involved in the orienting response as a control mechanism inhibitory to the occurrence and facilitatory to the habituation of the response.
김종규,김근연,이권희 한국기계가공학회 2015 한국기계가공학회지 Vol.14 No.2
Car manufacturers and part manufacturers each have their own criteria with regard to strength, stiffness and NVH performance levels. Part manufacturers typically investigate such performances according to the part unit. To do this, the part manufacturer receives information from the relevant car maker. However, the information provided by the car maker is limited, making it difficult to develop a part which meets all of the design requirements specified by the car unit overall. To overcome this difficulty, the utilization of a VPG system is recommended for the designer. In this study, the durability performance of an optimized control arm as suggested in a previous study was investigated using the ETA-VPG, LS-dyna and FE/safe software packages. ETA-VPG provides several types of suspension and steering parts. In this study, a complete car is created using the library included in ETA-VPG, with the exception of the control arm. We also conducted a virtual proving ground analysis to predict the life cycle of the control arm.
조리종사자의 손 위생관리에 관한 연구 - 패스트푸드점 및 일반음식점 종사자의 비교 -
김종규,김중순,박정영 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.3
This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p <0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in fullservice restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.