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서울의 Penicillinase Producing Neisseria Gonorrhoeae 발생빈도(1996)
김재홍,황동규,전재홍,김윤석,김중환,김용준,이창균,임동진,김현수,조창근,김경문,박상훈,전우형,김희성,이호정,차명수,김갑형,김형석,김석우,황지환,박병순,권오상,이민수,송기훈,성소영,이인섭,부태성 대한화학요법학회 1999 대한화학요법학회지 Vol.17 No.2
Background : In recent years, gonorrhea has been panedemic and remains one of the most commom STDs in the world, especially in developing countries. Objective & Methods: For the detection of a more effective therapeutic regimen and assessing the prevalence of PPNG, we have been trying to study the patients who have visited the VD Clinic of Choong-Ku Public Health Center in Seoul since 1980 by means of the chromogenic cephalosporin method. Results: In 1996, 139 strains of N. gonorrhoeae were isolated, among which 53(39.0%) were PPNG. Conclusion: Our results suggests that after a peak of 74.3% in 1993, the prevalence of PPNG in Seoul is gradually declining.
( Kyung Heang Lee ),( Sam Ooel Jung ),( Jun Sang Ham ),( Jun Heon Lee ),( Soo Kee Lee ),( Cheo Run Jo ) 한국동물자원과학회(구 한국축산학회) 2011 한국축산학회지 Vol.53 No.3
The aim of this work was to determine the method and predict the optimum conditions for egg quality stored for 7 days when combination treatments of irradiation and chitosan coating were applied using response surface methodology(RSM). A central composite design was chosen for the RSM in this study and the factors were irradiation dose(0~2kGy) and concentration of chitosan coating material(0~2%). Performance of the irradiation and chitosan coating were evaluated by analyzing the egg quality and functional property factors. The predicted maximum level of Haugh units and foaming ability calculated by a developed model were 74.19 at 0 kGy of irradiation with coating by 0.96% chitosan solution and 50.83 mm at 2.0kGy with 1.01%, respectively. The predicted minimum value of foam stability and 2-thiobarbituric acid reactive substances(TBARS) value were 2.97mm at 0.39kGy with 0.21% and 0.54mg malonaldehyde/kg egg yolk at 0kGy with 0.90% of chitosan solution, respectively. Results clearly showed that gamma irradiation negatively affected the Haugh unit and TBARS but positively affected the foaming capacity. The estimated value from the developed model by RSM was verified by no statistical difference with observed value. Therefore, RSM can be a good tool for optimization and prediction of egg quality when 2 or more treatments are combined. However, one should decide the target quality first to achieve a successful implementation of this technology.
Lee, Kyung-Heang,Jung, Samooel,Ham, Jun-Sang,Lee, Jun-Heon,Lee, Soo-Kee,Jo, Cheo-Run Korean Society of Animal Sciences and Technology 2011 한국축산학회지 Vol.53 No.3
The aim of this work was to determine the method and predict the optimum conditions for egg quality stored for 7 days when combination treatments of irradiation and chitosan coating were applied using response surface methodology (RSM). A central composite design was chosen for the RSM in this study and the factors were irradiation dose (0~2 kGy) and concentration of chitosan coating material (0~2%). Performance of the irradiation and chitosan coating were evaluated by analyzing the egg quality and functional property factors. The predicted maximum level of Haugh units and foaming ability calculated by a developed model were 74.19 at 0 kGy of irradiation with coating by 0.96% chitosan solution and 50.83 mm at 2.0 kGy with 1.01%, respectively. The predicted minimum value of foam stability and 2-thiobarbituric acid reactive substances (TBARS) value were 2.97 mm at 0.39 kGy with 0.21% and 0.54 mg malonaldehyde/kg egg yolk at 0 kGy with 0.90% of chitosan solution, respectively. Results clearly showed that gamma irradiation negatively affected the Haugh unit and TBARS but positively affected the foaming capacity. The estimated value from the developed model by RSM was verified by no statistical difference with observed value. Therefore, RSM can be a good tool for optimization and prediction of egg quality when 2 or more treatments are combined. However, one should decide the target quality first to achieve a successful implementation of this technology.
Mini-gel을 이용한 비방사성 SSCP의 위암 p53유전자 변이 검출
유경금(Kyung Kum Yoo),도재혁(Jae Hyuk Do),허철행(Cheol Heang Heo),문철(Cheol Moon),김형준(Hyung Jun Kim),이태진(Tae Jin Lee),유재형(Jae Hyeng Yoo),장진수(Jin Soo Chang),이상재(Sang Jea Lee),장세경(Sae Kyung Chang),박실무(Sill Moo Pa 대한소화기학회 1997 대한소화기학회지 Vol.29 No.5
N/A Background/Aims: p53 mutation was reported in many studies, but conventional PCR-SSCP protocol using radiolabeled PCR primers or nucleotides to generate a radioactive PCR products is cumbersome to handle. With the aim of a rapid and safe method for single-strand conformation polymorphism(SSCP) analysis of PCR products, we used Mini-SSCP method to detect the mutation of p53 gene of gastric cancer. Methods: In 27 pair of gastric cancer and normal tissues, PCR-SSCP was done with Mini-SSCP, and then Silver sequencing was done. Results: The p53 gene mutation of gastric cancer was found in 10 of 27(37%). Mutation of exon 4, 5 were 2, 5 cases and tnutation of exon 6, 7 mutation were 0, 3 cases respectively. Mutation rate was similar with other reports. P53 mutation was not correlated with stage, lymph node involvement and histological differentiation. Conclusions: Mini-SSCP method, modification of Cold-SSCP, greately increased our accessibility to detect polymorphisms with easiness and safeness. So, it is a useful method to detect genetic mutation. (Korean J Gastroenterol 1997;29:601-609)
The Influence of Spices on the Volatile Compounds of Cooked Beef Patty
정사무엘,조철훈,김일석,남기창,Dong Uk Ahn,Kyung Heang Lee 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2
The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds relea-sed from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked byelectronic pan until they reached an internal temperature of 75°C. A total of 46 volatile compounds (6 alcohols, 6 aldehydes,5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile com-pounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg andgarlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, themajor proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpeneswas different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfullychanges the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meataroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.
The Influence of Spices on the Volatile Compounds of Cooked Beef Patty
Jung, Samooel,Jo, Cheorun,Kim, Il Suk,Nam, Ki Chang,Ahn, Dong Uk,Lee, Kyung Heang Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2
The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.
Capillary Column Gas Chromatography/Nitrogen Phosphorus Detector를 이용한 흥분제 및 마약성 진통제의 동시분석에 관한 연구
노동석,신호상,강보경,백형기,김승기,이정애,김영림,박종세,Lho, Dong-Seok,Shin, Ho-Sang,Kang, Bo-Kyung,Paek, Heang-Kee,Kim, Seung-Ki,Lee, Jeong-Ae,Kim, Young-Lim,Park, Jong-Sei 대한화학회 1991 대한화학회지 Vol.35 No.6
질소를 함유한 흥분제와 마약성 진통제 18종류의 약물들을 gas chromatography-nitrogen phosphorus detector(GC-NPD)를 사용하여 human urine으로부터 동시에 신속하게 분석할 수 있는 최적조건을 찾기 위하여 pH 변화와 추출용매 변화에 따른 회수율을 조사하였다. pH 8.5에서 에테르를 추출용매로 사용하였을 때 가장 적은 방해영향과 가장 좋은 회수율을 나타냈다. NPD에 대한 각 약물들의 상대 감응인자를 구하였고, 이 상대감응인자는 약물이 가지고 있는 질소원자의 갯수가 증가할수록 작은 값을 나타냈다. 생체시료 중의 약물들을 신속하게 검정하기 위하여 내부표준물질인 diphenylamine에 대한 relative retention time(RRT)을 작성하였다. 상대머무름 시간은 0.1% 이하의 정밀도를 나타냈다. A systematic analysis of 18 stimulants and narcotic analgesics containing nitrogen atom (s) in human urine by gas chromatography with nitrogen phosphorus detector (GC-NPD), is described. The urinary extract with diethyl ether at pH 8.5 showed good recoveries of the drugs and less interference peaks on GC chromatogram. Retention data were standardized by the calculation of relative retention times using diphenylamine as the internal standard. The relative standard deviations of retention times were less than 0.1% for the within-run analyses. The response factor (RRF) of a drug relative to the internal standard was calculated. RRF decreased with increasing number of nitrogen atoms. This technique can be adapted to various analytical toxicology problems.