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- 저자 : 이제혁(Lee Je-Hyuk) (검색결과 148 건)
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가토(家兎) 및 묘(猫)에서의 두개내압항진(頭蓋內壓亢進)에 의한 혈압반응(血壓反應)에 관하여 -Reserpine 및 6-Hydroxydopamine의 영향(影響)-
이제혁,Lee, Je-Hyuk 대한약리학회 1977 대한약리학잡지 Vol.13 No.2
1) 마취가토(痲醉家兎) 및 묘(猫)에서 경뇌막외강(硬腦膜外腔)을 통(通)한 가압방법(加壓方法)으로 두개내압상승(頭蓋內驅上昇)과 혈압(血壓) 및 심박(心搏)과의 관계(關係)를 조사(調査)하였다. 2) 양동물(兩動物)에서 두개내압(頭盞內壓)을 상승(上昇)시켜 두개내압(頭蓋內壓)과 혈압(血壓)의 차(差)가 아주 적어지면 현저(顯著)한 혈압상승(血壓上昇)이 나타났다. 3) 양동물(兩動物)에서 두개내압(頭盞內壓)이 혈압(血壓)보다 높아지면 현저(顯著)한 혈압하강(血壓下降)과 현저(顯著)한 일시적(一時的)인 심박감소(心搏減少)가 나타났다. 4) Reserpine 처리동물(處理動物)에서는 두개내압상승(頭蓋內驅上昇)은 혈압하강(血壓下降), 심박감소(心搏減少)를 일으켰다. 5) 6-Hydroxydopamine 처리(뇌내)동물(處理(腦內)動物)에서는 두개내압상승(頭蓋內驅上昇)에 의한 혈압상승(血壓上昇)은 비처리동물(非處理動物)에 비(比)하여 약(弱)하였다. 6) Reserpine 처리동물(處理動物)의 측뇌실내(側腦室內)에 norepinephrine을 투여(投與)한 후(後)에는 두개내압상승(頭蓋內驅上昇)은 현저(顯著)한 혈압상승(血壓上昇)을 일으켰다. 7) 두개내압상승(頭蓋內驅上昇)에 의한 혈압상승(血壓上昇)은 두개내압상승(頭蓋內驅上昇)으로써 뇌내(腦內) noradrenergic neuron이 자극(刺戟)되여 norepinephrine 유리(遊離)가 증가(增加)한 결과(結果) 일어나는 것으로 추리(推理)하였다. 1) The relationship of arterial blood pressure and heart rate with raised intracranial pressure induced by the epidural balloon method was investigated in anesthetized rabbits and cats. 2) In both animals marked increase of the blood pressure was observed when the intracranial pressure became close to the blood pressure. 3) In both animals marked decrease in the blood pressure and transitory marked decrease in the heart rate were observed, when the level of the intracranial pressure exceeded that of the blood pressure. 4) In reserpinized animals raised intracranial pressure produced decrease in the blood pressure and heart rate. 5) During raised intracranial pressure, the 6-hydroxydopamine-treated (by intracerebral administration) animals showed increase of the blood pressure less than control animals. 6) The depressor response to raised intracranial pressure in the reserpinized animals was reversed to the marked pressor one by the administration of norepinephrine into the lateral ventricle. 7) These results suggest that the pressor response to raised intracranial pressure is due to the increase of norepinephrine release resulted from local stimulation of the central sympathetic neurons by the raised intracranial pressure.
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InBO<sub>3</sub>:Tb 형광체의 발광 특성
이제혁,이태희,서광석,류선윤,변재동,Lee Je-Hyuk,Lee Tae-Hee,Suh Kwang-S.,Ryu Sun-Yoon,Byun Jae-Dong 한국전기전자재료학회 2006 전기전자재료학회논문지 Vol.19 No.8
Emission characteristics of terbium-activated $InBO_3$ under cathode-ray(c.r.) and vacuum ultra violet(v.u.v.) irradiation have been investigated as a functions of norminal compositions and firing conditions. From the x-ray analysis, it was found that some of the synthesized samples contained excess $In_2O_3$ and the amount of the excess $In_2O_3$ varied with the norminal composition and heat treatment conditions. The samples with remanent excess $In_2O_3$ showed lower luminescence intensities than the ones free of excess $In_2O_3$. The phosphors of norminal composition of $InBO_3+10mol%B_2O_3:2mol%Tb$ synthesized at $1250^{\circ}C$ showed excellent CL and PL properties.
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이제혁,한우철,김인철,정철,강순아,장기효,Lee, Je-Hyuk,Han, Woo-Cheul,Kim, In-Chul,Cheong, Chul,Kang, Soon-Ah,Jang, Ki-Hyo The East Asian Society of Dietary Life 2011 동아시아식생활학회지 Vol.21 No.3
The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at $20^{\circ}C$, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while $^{\circ}Bx$ decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in $^{\circ}Bx$ was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final $^{\circ}Bx$, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were $13.7^{\circ}Bx$, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability. 이 연구의 목적은 솔잎을 꿀로 추출한 추출물을 이용한 발효주를 개발하는 것이다. 솔잎이 첨가되지 않은 꿀을 사용한 그룹을 대조군으로 비교 평가하였다. 솔잎-벌꿀주와 벌꿀주 등 2개의 그룹을 $20^{\circ}C$에서 30일간 발효한 후 숙성하였다. 솔잎-벌꿀주에서는 발효 초기에 pH와 효모 생균수 변화는 빠른 속도로 변화하였으나, 당도($^{\circ}Bx$)는 점진적으로 감소하였다. 효모는 발효 시작 후 5~10일에서 가장 높은 생균수를 보였다. 쌀효 전에는 솔잎-벌꿀주에서 발효액의 pH는 3.8으로 벌꿀주의 pH 3.4보다 높았다. 벌꿀주와 비교시 솔잎-벌꿀주에서 발효중 당도 감소 속도가 높게 나타났으며, pH는 초기의 산성 pH에서 중성쪽으로 변화하였고, 발효 속도는 증가하였다. 발효와 숙성을 거친 솔잎-벌꿀주는 $13.7^{\circ}Bx$, pH 3.05, 에탄올 함량 13.5%, 산가 0.37%를 보였다. 솔잎-벌꿀주의 관능적인 선호도를 높이기 위한 시도에서는 과당을 4% (w/v) 수준으로 첨가시 가장 결과가 좋았다.
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李濟赫(Lee, Je-hyuk) 신라사학회 2021 新羅史學報 Vol.- No.53
신라 하대에는 도당유학생이 증가하여 唐에서 出身의 기회를 얻은 인물도 있었다. 도당유학생의 出身 방법은 대체로 국자감을 졸업한 다음 외국인을 대상으로 하는 과거에 응시하는 것이었고, 일부는 唐 국자감에서 유학했다는 사실 자체를 인정받거나 황제를 수행하여 벼슬을 얻었다. 이러한 도당유학 출신은 신라에 귀국한 다음 중앙의 문한직이나 지방관으로 진출하였다. 기존 연구에서 도당유학 출신이 문한직에 제수된 이유에 대해서는 이들이 장기간의 유학생활을 통해 익힌 漢文 능력을 인정받았기 때문이라고 논의되어 왔다. 그러나 도당유학 출신이 지방관에 제수된 이유에 대해서는 본격적으로 논의된 바가 미비한 실정이었다. 이에 본고는 도당유학 출신이 지방관에 제수되었던 맥락을 살펴보고자, 이들이 지방관으로 관할했던 지역을 검토하여 부임지의 공통점을 구명해보았다. 그 결과 도당유학 출신의 지방관 부임지는 대체로 해상 교류가 활발했던 서해안 교통로에 집중되어 있다는 점을 알 수 있었다. 도당유학 출신으로서 사료에서 처음으로 지방관에 제수된 것으로 전해지는 子玉은 唐 사신이 신라에 내항했을 때 경주로 가는 교통의 요지에 小守로 부임하였다. 이후 도당유학 출신은 唐과의 교류가 활발해지며 국제성이 고조되었던 서해안 지역에 주로 부임하였다. 이는 경주와 멀리 떨어져 있는 지방에 도당유학 출신을 보내는 일종의 차별적 조치로 이해될 수도 있지만, 한편으로 입사 경쟁이 치열했던 下代였으므로 지방관에 제수되었다는 것 자체에 대한 의의에 주목해볼 필요성도 제기되었다. 신라 조정이 도당유학 출신을 지방관에 기용하고, 특히 서해안 지역에 부임시켰던 것에는 도당유학 출신만의 고유한 능력이 인정되었기 때문이라고 생각되었다. 도당유학 출신은 국학이나 독서삼품과 출신에 비하여 국내 사정 이해에는 불리할 수 있었지만, 唐語구사 능력은 도당유학 출신만이 가졌던 특기였다. 唐과의 외교가 활발했던 下代에는 唐사신의 내항에 대해 적절하게 응대하는 업무가 요구되었다. 또한 여러 국적의 다양한 성격을 가진 비공식적 해안 내착도 종종 발생하였다. 이러한 배경에서 장기간의 유학으로 국제성과 唐語 구사 능력을 가졌던 도당유학 출신이 서해안 지역의 지방관에 제수되었던 것으로 추론되었다. In the late period of Silla, Korean students studied in Tang for get chances to become officials. The most common way to become an official was to pass the imperial examination(科擧) in Tang. But there were also some students who became officials in recognition of the fact that he had studied in Tang, or served the emperor well enough. Those who studied in Tang could become Silla officials of the Academy(翰林臺) or the local governors. It was pointed out earlier that the reason why those who studied in Tang could work in the Academy. It was because they were recognized for their ability to read and write Chinese through long-term international studies. However, the reason why Silla students studied abroad in Tang could become local governors was not discussed in earnest. In order to examine the context why Silla students studied in Tang could became the local governors, it was need to try to analyze the areas under their jurisdiction as the local governors and to find the common ground. As a result, it was shown that the locations of the local governors who studied in Tang were mostly concentrated on the transportation site of the waterway, where exchanges with Tang were active. Ja’ok(子玉), who is said to have been first ordained to a local governor as a student studied in Tang, was appointed to a Sosu(小守) at the gist of the waterway to Gyeongju when Tang envoys sailed to Silla. Later, Silla local governors who studied in Tang were appointed to the West Coast of Korean Peninsula, where internationalism was heightened due to active exchanges and communications. This can be understood as a kind of discriminatory policy to send them to regions far from Gyeongju(慶州). However, since it was a time of fierce competition for employment, it was also necessary to pay attention to the significance of becoming the local governors. The Silla government appointed those who studied in Tang especially in the West Coast region, because it recognized the unique ability of them. Although studying abroad in Tang could have been disadvantageous to understanding domestic circumstances compared to those who studied in Guk’hak(國學) or passed Dokseosampumgwa(讀書三品科), the ability to speak Tang language(唐語) was a specialty that only those who studied abroad in Tang had. In the Late period of Silla, when diplomacy with Tang was active, the task of responding appropriately to the Tang envoy was required. In addition, private merchants often landed on the West Coast. Against this backdrop, those who had international achievements and a command of the Tang language through long-term study, could become the local governors in the West Coast region.
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인천지역 중학생의 가공식품 구입실태와 식품표시에 대한 인식
한미연,이제혁,Han, Mi Yeon,Lee, Je-Hyuk 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5
The purpose of this study was to examine the extent of purchase of processed foods and the awareness about food label among middle school students. This survey was conducted by involving 350 middle school students in Incheon city, Korea from June 17~19, 2015. Middle school students consumed confectioneries, bread, carbonated drinks, and juices and ice creams once or twice a week at the rate of 53.4, 53.0, 40.6, and 36.9%, respectively. The most frequent place, time, and reason to purchase the processed foods were 'convenience store (36.2%)', 'after school (26.8%)', and 'hunger (77.9%)'. The subjects exhibited top priority (57.0%) on the taste at the time of purchasing the processed foods. Interestingly, the girl-students (44.7%) checked the labels of food more than the boy students (34.0%). The reasons for checking the food labels included acquiring significant information about the shelf life (27.0%), price (18.1%), nutrient (19.1%), and food additives (14.1%). Among the food labeling information, the name of the product (55.7%), the date of manufacture (49.3%) and the content (32.6%) were checked mainly by the subjects. In addition, the major reason for not confirming the food labeling was 'the food label was too small or crude (31.9%)'. It is necessary to inform about the processing methods and ingredients of the processed to middle school students so that they can make the correct choice of processed foods. Development of proper education methods on nutrition for middle school students is necessitated for healthy living.
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