외사시를 동반한 물무뇌증 1예

박채린,김남주,최병세,황정민,Chaerin Park,Nam Ju Kim,Byung Se Choi,Jeong-Min Hwang 대한안과학회 2010 대한안과학회지 Vol.51 No.7

Purpose: To report a large-angle exotropia, limited adduction, epiblepharon, high myopia and no pupillary light reflex in a patient with hydranencephaly. Case summary: A ten-year-old girl with mental retardation presented with exotropia. The patient could fix only with the right eye and was unable to follow with either eye. The Krimsky test revealed 95 prism diopters of exotropia, and adduction was severely limited in both eyes. Pupillary light reflex was absent in both eyes. Cycloplegic refraction showed high myopia in both eyes. Slit lamp examination revealed lower lid epiblepharon and inferior corneal opacity in the right eye. No abnormal findings in the fundus examination were detected. A computed tomogram of the brain showed that the cerebral hemispheres were replaced by a cystic space filled with cerebrospinal fluid, compatible with hydranencephaly. Recession of the lateral rectus muscle and resection of the medial rectus muscle with epiblepharon repair of the lower lid were performed in both eyes. One week postoperatively, the epiblepharon was corrected, and the Krimsky test showed 16 prism diopters of left intermittent exotropia at near. Conclusions: When a combined manifestation of mental retardation, limited adduction, no pupillary light reflex and a large-angle exotropia is present, the possibility of a congenital developmental anomaly of the central nervous system including hydranencephaly should be suspected.

「주초침저방(酒醋沈菹方)」에 수록된 조선 전기(前期) 김치 제법 연구 - 현전 최초 젓갈김치 기록 내용과 가치를 중심으로 -

박채린,권용민,Park, Chae-Lin,Kwon, Yong-min 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.5

This study aims to examine the contents of "Juchochimjeobang", a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and "Juchochimjeobang" was thus named after the recipes. "Juchochimjeobang" has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables. "Juchochimjeobang" has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, "Juchochimjeobang" is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.

열공망막박리에서 자가플라스민을 이용한 유리체절제술의 효과

박채린,이선호,허장원,정흠,Chaerin Park,Sun Ho Lee,Jang Won Heo,Hum Chung 대한안과학회 2011 대한안과학회지 Vol.52 No.7

Purpose: To evaluate the efficacy and complication of autologous plasmin (AP) injected before vitrectomy for rhegmatogenous retinal detachment (RRD). Methods: Intravitreal AP injection (0.2 ml) was performed on the eyes without posterior vitreous detachment (PVD) 20 minutes before the vitrectomy for RRD. The extent of PVD was evaluated intraoperatively. Surgical PVD induction was performed and the ease of the procedure was graded. The extent of PVD, ease of PVD induction, and complications (including incidence of iatrogenic retinal break) were compared to those of the control eyes. In order to evaluate complications and measure activated partial thromboplastin time, a microbial culture of injected AP was performed and the rate of postoperative intraocular hemorrhage was investigated. Change in visual acuity and the rate of retinal reattachment were compared in order to evaluate the long-term surgical outcome. Results: The extent of PVD was greater in the AP group than in the control group, and vitreal separation was facilitated by intravitreal AP injection. However, ease of PVD induction and frequency of iatrogenic retinal break found were not significantly different between cases and controls. Neither postoperative intraocular hemorrhage nor systemic coagulation abnormality occurred. Postoperative endophthalmitis and positive microbial culture of the AP solution were also not reported. There was no significant difference in the change in visual acuity and the rate of retinal reattachment between the two groups. Conclusions: Intravitreal AP injection can facilitate vitrectomy for RRD and has no effect on the rate of retinal reattachment. J Korean Ophthalmol Soc 2011;52(7):825-831

김치 독자성의 근거와 형성 과정에 대한 고찰

박채린,Park, Chae-Lin 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

금속 시안화물이 부착된 알지네이트 비드 제조와 세슘(Cs) 흡착 성능 평가

박채린(Park Chae Rin),송지희(Song Ji Hee),김성아(Kim Seong A),홍혜진(Hong Hye Jin) 대한환경공학회 2022 대한환경공학회 학술발표논문집 Vol.2022 No.11

일제강점기 주택의 응접실에 관한 연구 - 《朝鮮と建築》의 주택 사례를 중심으로

박채린(Park, Chaerin),이경아(Lee, Kyung-Ah) 대한건축학회 2021 대한건축학회논문집 Vol.37 No.10

This study examined how Western-style housing culture was accepted and changed in Korea through the analysis of the reception room of houses during the Japanese colonial period. The reception room was a typical Western-style space, with carpets on the floor, imported wallpaper and curtains on the walls, Western-style furniture and a fireplace. It was made not only as a public space for welcoming guests, but also as a conspicuous space and a space for appreciation of a house owner. However, due to the circumstances of the Japanese colonial period, Japanese and Korean elements such as Dadami, Dokonoma and Ondol were mixed in the Western-style reception room. As time passed, the size of the reception room became smaller or combined with other rooms, and the decorations decreased, and it is now a space that can no longer be found in Korea.

도메인 적응을 활용한 딥러닝 기반의 단일 세포 RNA 시퀀싱 데이터의 세포 타입 예측

박채린(Chaelin Park),채희준(Heejoon Chae) 한국정보과학회 2022 한국정보과학회 학술발표논문집 Vol.2022 No.06

비빔냉면 관련 조리법에 관한 문헌적 고찰 -1800년대~1980년대까지 조리법 자료를 중심으로-

박채린 ( Chae Lin Park ),정혜정 ( Hea Jung Chung ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800`s to the 1980`s. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

PerSon: 사용자 맞춤형 배경음악 생성 애플리케이션

박채린(Chae Lin Park),김주섭(Jusub Kim) 한국HCI학회 2017 한국HCI학회 학술대회 Vol.2017 No.2

본 논문에서는 사용자가 일상에서 경험하는 시각적 경험을 음악 도메인으로 매핑하여 현재 상황을 공감각적이며 새롭게 경험할 수 있게 도와주는 앱PerSon 을 제안한다. PerSon 은 비디오 소니피케이션 기반 실시간 음악 생성 애플리케이션으로 실시간으로 들어오는 영상의 특질 및 사용자의 움직이는 속도에 기반을 두어 사용자가 경험하고 있는 상황을 음악으로 변환하여 경험할 수 있게 도와준다. 이때 생성되는 음악은 모티브 데이터베이스(musical motive database)로부터 입력 값 들로부터 추측되는 상황에 적절한 모티브들을 찾아 연속적으로 연결함으로써 만들어진다. 전문작곡자가 먼저 일정한 시간 길이를 가지는 음악주제(musical motive)들을 디자인하고 알고리즘이 그 조각들을 맞추게 하는 본 방식은 알고리즘이 순간순간의 사운드를 합성하게 하는 대부분의 다른 비디오 소니피케이션 방식과 구별되는 점이라 할 수 있다.

연구논문 : 신창맹씨 종가의 문헌(「자손보전」)에 수록된「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 -찜류 및 면병과류를 중심으로-

박채린 ( Chae Lin Park ),이진영 ( Jin Young Lee ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.5

This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi’s Recipe (「Choi’s Eumsikbeop」) with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi’s Recipe (「Choi’s Eumsikbeop」) in the history of cooking and the meanings of its recipes. Choi’s Recipe (「Choi’s Eumsikbeop」) contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.