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조미현,최혜란 한국중환자간호학회 2023 중환자간호학회지 Vol.16 No.2
Purpose : This study aimed to investigate the characteristics and risk factors associated with pressure injuries related to medical devices among patients admitted to the intensive care unit (ICU). Method : A retrospective study analyzed data from 462 ICU patients. Statistical analyses, including independent t-tests, Fisher’s exact tests, and logistic regression were performed to analyze the data. Results : Among the 154 subjects, there were a total of 198 medical device–related pressure injuries (MDRPI). Stage 2 and deep tissue pressure injuries were the most frequent. MDRPI occurred most frequently on the face, with nasogastric tubes being its leading cause, followed by endotracheal tubes. The risk factors for MDRPI included male sex (odds ratio [OR]=1.78, 95% confidence interval [CI]=1.12-2.83), department at the time of ICU admission (OR=4.29, 95% CI=2.01-9.15), post-surgery ICU admission (OR=0.43, 95% CI=0.25-0.73), application of extracorporeal membrane oxygenation machines (OR=2.72, 95% CI=1.06-6.95), number of medical devices (OR=1.16, 95% CI=1.05-1.30), inotropic drug administration (OR=2.33, 95% CI=1.19-4.60), and sedative use (OR=2.53, 95% CI=1.17-5.45). Conclusion : These results enable the determination of the characteristics and risk factors associated with MDRPI. It is crucial to acknowledge the risk factors for MDRPI in ICU patients and establish a prevention strategy.
조미현,임무혁 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.3
In this study, we aimed to analyze changes in the residual levels of buprofezin during milling, washing, cooking, and processing of rice to make porridge, rice cakes, and cookies. The pesticide residue levels in rice were analyzed using high-performance liquid chromatograph with UV detector. The residual buprofezin level in brown rice was 21.8 mg/kg, and after milling, that in polished rice was 1.73 mg/kg, with elimination of 92.1% of the pesticide residue. The rate of reduction in buprofezin levels during brown rice washing was 21.6- 57.3%, and the residual level of buprofezin during polished rice washing decreased by 27.4-67.2%. When brown rice was cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 51.7 and 55.5%, respectively. When washed polished rice was cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 83.6 and 82.3%, respectively. When washed polished rice was soaked for 30 min and then cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 87.1 and 88.0%, respectively. After processing polished rice into porridge, rice cakes, and cookies, the residue level of buprofezin decreased by 89.7, 82.0, and 79.4%, respectively, compared to the residual level in polished rice. In conclusion, various rice processing methods decrease the residue levels of buprofezin.