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.

미용입 십자형 필렛용접부의 기하학적 피로특성

李龍福,金慶燮 弘益大學校 科學技術硏究所 2000 科學技術硏究論文集 Vol.11 No.-

Fatigue failure modes of symmetrical LOP fillet weldments are dependent on the characteristics of the fatigue crack initiation and propagation from the weld toe or the weld root. In this study, constant amplitude fatigue tests on symmetrical LOP fillet weldments carried out, and fatigue properties were evaluated. Also, an attempt was made to develop the fatigue strength and fatigue life of symmetrical fillet weldments containing lack of penetration. From the result of this study, fatigue crack growth characteristics of symmetrical LOP fillet weldments are found to be affected by the weld geometry, stress range and microstructures of the welding zone.

사회공포증 환자의 성격요인과 방어기제에 대한 연구

이시형,백상빈,노경선,오강섭,신영철 大韓神經精神醫學會 1999 신경정신의학 Vol.38 No.6

연구목적: 사회공포 환자의 성격요인과 방어기제의 특징을 알아보고, 비가해형 및 가해형에 따라 유의미한 차이가 있는지 알아보고자 본 연구를 시행하였다. 방 법: 강북삼성병원 외래치료 환자중 DSM-Ⅳ에 근거하여 사회공포로 진단된 환자 28명을 대상으로 성격요인검사(Sixteen Personality Factor Questionnaire 한국판) 및 이화방어기제검사를 시행하였고 통계처리는 각 검사에 대한 빈도분석과 비가해형과 가해형에 대한 Independent-Sample t-test를 시행하였다. 결 과: 사회공포 환자에서 성격요인(평균점수) 중 shyness/boldness 요인이 정상보다 낮은 소견을 보였으며 방어기제에서는 유우머 항목이 정상보다 낮은 소견을 보였다. 성격요인과 방어기제 모두에서 비가해형과 가해형간에 유의미한 차이는 보이지 않았다. 결 론: 성격요인의 결과상 사회공포 환자들은 감정 표현을 억제하며 비사교적이다. 또한 자기주장을 못하여 타인에게 순종적, 동조적이며 정서적 불안정감이 심하다. 이러한 성격요인들은 모두 자율신경계의 약화, 불안의 증가, 공포증의 유발가능성의 증가등으로 사회공포와 관련되어 있다. 또한 방어기제의 결과상 사회공포 환자들은 유우머가 부족하고 지나치게 긴장, 경직되어 있어 사회공포 증세를 유발하기 쉬운 것으로 판단되었다. 사회공포의 두 유형인 비가해형과 가해형간에는 성격요인, 방어기제 모두에서 유의미한 차이가 없는 것으로 나타났다. Objectives: The purpose of this study was to evaluate the characteristics of personality factor and defense mechanism and to compare the difference between non-offensive and offensive types of social phobia patients. Methods: Study subjects consisted of 28 social phobia patients diagnosed with the criteria of DSM-Ⅳ. Data were collected through Sixteen Personality Factor Questionnaire and Ehwa Diagnostic Test of Defense Mechanism. We employed was the independent sample t-test for the analysis. Result: Among the personality factor, the shyness/boldness factor scored lower than normal in social phobia patients. Humor defense scored lower than normal among defense mechanisms. There was no significant correlation between non-offensive and offensive types of social phobia in personality factors and defense mechanisms. Conclusions: Social phobia patients were shier and less frequently use humor defense than the ordinary people. There was no significant correlation between non-offensive and offensive types of social phobia patients in personality factors and defense mechanisms.

열전 반도체를 이용한 냉수기 개발에 관한 연구

이원희,정순원,구경완,이명섭 永同大學校 1997 硏究論叢 Vol.3 No.1

본 논문에서는 기존의 냉매 대신에 열전 소자를 사용하여 구성한 냉수기가 갖는 여러 가지 장점 및 냉수기의 중요 소자인 TEC 모듈(Thermo Electric Cooler Module)에 대한 최대 효율 구동 방법 등을 연구하였다. 또, 열교환기의 재질 및 모양, 방열판과 냉각팬의 크기 등을 변화시키면서 냉수기로서 최적의 효율을 가질 수 있도록 냉수기를 설계하였고, 그 설계를 바탕으로 실험을 하여 TEC 모듈(Thermo Electric Cooler Module)을 이용한 냉수기가 상품화 가능성이 있는지를 검토하였으며, 그 결과를 기술하였다. We developed a new cooling system which applies TEC module using peltier effect. Our cooling system has better effiency and make smaller pollution than conventional cooling system. We applies that cooling system to making cool water dispenser. We designed the cold water dispenser of optimum effiency varying material, shape, and size of heat sink and cooling fan. The possibility of a commodity on this designed cold water dispenser is investigated.

김치의 제조 및 유통중 가스발생 방지에 관한 연구

윤경영,강미정,이광희,윤광섭,김광수 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

대량생산을 위한 김치의 산업화에 있어서 가장 큰 문제점인 유통시의 산패현장과 포장팽대 및 파손을 지연시켜 김치의 저장기간을 연장하고자 이산화탄소 흡수능력을 가진 물질을 가스흡수제로 처리하여 저장중 김치의 품질을 검토하였다. 품질평가를 위한 측정항목은 pH, 산도, 색상, 이산화탄소 함량 및 젖산균수 그리고 총균수를 측정하였다. 수산화칼륨, 수산화칼슘, 수산화나트륨과 같은 알칼리물질과 연화마그네슘, 염화칼슘과 같은 염화합물을 가스흡수제로 사용한 결과, 수산화칼륨과 수산화나트륨처리구가 타처리구에 비해 pH의 감소가 적었으며, 또한 산도의 증가가 다소 낮았다. 수산화칼륨과 수산화나트륨을 각각 0.25%, 0.5%, 0.75% 세단계의 농도로 처리한 결과 pH와 산도에 있어서 수산화칼륨처리구가 수산화나트륨처리구에 비해 높은 pH와 낮은 산도를 나타내었다. 또한 각 처리구의 농도에 따라 큰 차이가 나타나지 않아 간편성과 경제적인 면, 그리고 시각적인 면을 고려해 볼 때 0.25% 수산화칼륨처리구가 탄산가스흡수에 의해 김치의 저장기간을 연장하는데 다소 효과를 보였다. PE bag으로 포장된 수산화칼슘과 PE flim(0.02㎜)으로 포장한 0.25% 수산화칼륨을 가스흡수제로 사용하여 무처리구와 비교하여 저장중 김치의 품질을 검토하였다. 저장중 0.25% 수산화칼륨처리구와 시판용 김치의 가스흡수제인 수산화칼슘처리구를 비교할 때, 수산화칼륨처리구가 무처리구에 비해 pH 및 산도의 차이가 컸으며, 김치의 조직과 국물속에 용해되어 있는 이산화탄소의 함량도 적었다. 그리고 총균수에 있어서 타처리구에 비해 수산화칼륨처리구가 높은 값을 나타내었다. When kimchi was manufactured and circulated, largest question is rancidity phenomenon and packing swelling. This study was conducted to prevent these phenomenon and prolong the shelf-life of kimchi. KOH, NaOH, Ca(OH)_2, MgCl_(2), and CaCl_(2) were used to gas-absorbent. The pH of kimchi used KOH, NaOH was higher than the others. The acidity of kimchi used KOH, NaOH was lower than the others. The concentration of KOH, NaOH was 0.25%, 0.50%, 0.75%. The decrease of pH and increase of acidity that kimchi dealt with KOH were lower than kimchi used NaOH. There in no significant difference in concentration of gas-absorbent. Comparision of kimchi used 0.25% KOH and Ca(OH)_2. Ca(OH)_2 packaged PE bag and 0.25% KOH packaged PE film(0.02㎜) were used to gas-absorbent. On comparision to control, kimchi dealt with 0.25% KOH was higher than kimchi used Ca(OH)_2 at pH and acidity. The CO_(2) contents of kimchi dealt with 0.25% KOH was lowest. The number of total microbe kimchi dealt with 0.25% KOH was highest.

상표자산과 구매의도와의 관계에 관한 국제비교연구 : 아시아와 유럽의 의류시장을 중심으로

김경훈,고은주,Graham Hooley,Nick Lee,이동해,정홍섭,전병주,문학일 가야대학교 2009 가야대학교 논문집 Vol.18 No.-

본 연구는 상표자산의 구성요소에 대한 선행요인을 분석하고 이를 토대로 하여 상표자산 구성요소와 상표자산 영향요인간의 관계 그리고 상표자산 구성요소와 구매의도간의 관계를 규명하고 한국과 영국을 중심으로 비교하여 상표자산관리 방안을 도출해보고자 하였다 연구결과, 정보탐색은 제품지식에 정(+)의 영향을 미치며, 상표태도와 상표지식은 상표 충성도와 상표 가치에 정(+)의 영향을 미치는 것으로 나타났다 그리고 상표충성도와 상표가치는 구매의도에 정(+)의 영향을 미치는 것으로 나타났다. 정보원천의 경우, 한국에서는 제품지식에 정(+)의 영향을 미치고 있는 반면, 영국에서는 영향을 미치지 않는 것으로 나타났다. Brand equity is one of the most important concepts in business practice as well as in academic research. Successful brands can allow marketers to gain competitive advantage (Lassar et al.,1995), including the opportunity for successful extensions, resilience against competitors' promotional pressures, and the ability to create barriers to competitive entry (Farquhar, 1989). Branding plays a special role in service firms because strong brands increase trust in intangible products (Berry, 2000), enabling customers to better visualize and understand them. They reduce customers' perceived monetary, social, and safety risks in buying services, which are obstacles to evaluating a service correctly before purchase. Also, a high level of brand equity increases consumer satisfaction, repurchasing intent, and degree of loyalty. Brand equity can be considered as a mixture that includes both financial assets and relationships. Actually, brand equity can be viewed as the value added to the product (Keller, 1993), or the perceived value of the product in consumers' minds. Mahajan et al. (1990) claim that customer-based brand equity can be measured by the level of consumers’ perceptions. Several researchers discuss brand equity based on two dimensions: consumer perception and consumer behavior. Aaker (1991) suggests measuring brand equity through price premium, loyalty, perceived quality, and brand associations. Viewing brand equity as the consumer’s behavior toward a brand, Keller (1993) proposes similar dimensions: brand awareness and brand knowledge. Thus, past studies tend to identify brand equity as a multidimensional construct consisted of brand loyalty, brand awareness, brand knowledge, customer satisfaction, perceived equity, brand associations, and other proprietary assets (Aaker, 1991, 1996; Blackston, 1995; Cobb-Walgren et al., 1995; Na, 1995). Other studies tend to regard brand equity and other brand assets, such as brand knowledge, brand awareness, brand image, brand loyalty, perceived quality, and so on, as independent but related constructs (Keller, 1993; Kirmani and Zeithaml, 1993). Walters(1978) defined information search as, "A psychological or physical action a consumer takes in order to acquire information about a product or store." But, each consumer has different methods for informationsearch. There are two methods of information search, internal and external search. Internal search is, "Search of information already saved in the memory of the individual consumer"(Engel, Blackwell, 1982) which is, "memory of a previous purchase experience or information from a previous search."(Beales, Mazis, Salop, and Staelin, 1981). External search is "A completely voluntary decision made in order to obtain new information"(Engel & Blackwell, 1982) which is, "Actions of a consumer to acquire necessary information by such methods as intentionally exposing oneself to advertisements, taking to friends or family or visiting a store."(Beales, Mazis, Salop, and Staelin, 1981). There are many sources for consumers’ information search including advertisement sources such as the internet, radio, television, newspapers and magazines, information supplied by businesses such as sales people, packaging and in-store information, consumer sources such as family, friends and colleagues, and mass media sources such as consumer protection agencies, government agencies and mass media sources. Understanding consumers’ purchasing behavior is a key factor of a firm to attract and retain customers and improving the firm’s prospects for survival and growth, and enhancing shareholder’s value. Therefore, marketers should understand consumer as individual and market segment. One theory of consumer behavior supports the belief that individuals are rational. Individuals think and move through stages when making a purchase decision. This means that rational thinkers have led to the identification of a consumer buying decision process. This decision process with its different levels of involvement and influencing factors has been widely accepted and is fundamental to the understanding purchase intention represent to what consumers think they will buy. Brand equity is not only companies but also very important asset more than product itself. This paper studies brand equity model and influencing factors including information process such as information searching and information resources in the fashion market in Asia and Europe. Information searching and information resources are influencing brand knowledge that influences consumers purchase decision. Nine research hypotheses are drawn to test the relationships among antecedents of brand equity and purchase intention and relationships among brand knowledge, brand value, brand attitude, and brand loyalty. H1. Information searching influences brand knowledge positively. H2. Information sources influence brand knowledge positively. H3. Brand knowledge influences brand attitude. H4. Brand knowledge influences brand value. H5. Brand attitude influences brand loyalty. H6. Brand attitude influences brand value. H7. Brand loyalty influences purchase intention. H8. Brand value influence purchase intention. H9. There will be the same research model in Asia and Europe. We performed structural equation model analysis in order to test hypotheses suggested in this study. The model fitting index of the research model in Asia was X2=195.19(p=0.0), NFI=0.90, NNFI=0.87, CFI=0.90, GFI=0.90, RMR=0.083, AGFI=0.85, which means the model fitting of the model is good enough. In Europe, it was X2=133.25(p=0.0), NFI=0.81, NNFI=0.85, CFI=0.89, GFI=0.90, RMR=0.073, AGFI=0.85, which means the model fitting of the model is good enough. From the test results, hypotheses were accepted. All of these hypotheses except one are supported. In Europe, information search is not an antecedent of brand knowledge. This means that sales of global fashion brands like jeans in Europe are not expan

동맥경화에 의한 하지 허혈증 환자에서 Subintimal Angioplasty의 효과 : 단기 추적 결과를중심으로

윤상섭,허윤정,최승혜,박종경,이성,송경섭 대한혈관외과학회 2003 Vascular Specialist International Vol.19 No.2

실리카흄 혼입 고강도 콘크리트의 함수율과 폭열 특성

송훈,문경주,이철웅,소양섭 대한건축학회 2004 대한건축학회 학술발표대회 논문집 - 계획계/구조계 Vol.24 No.1(구조계)

High strength concrete is mainly employed in high rise building as well as prestressed concrete. High strength concrete with design strength of 80MPa is applied to some building structure. High rise building using high strength concrete amounting to 100MPa is introduced. Recently, silica fume is positively employed as mineral admixture in manufacturing ultra high strength due to the formation of tight matrix inducing the advancement of physi-chemical properties such as the freeze-thaw resistance, corrosion resistance and chemical resistance etc. as well as improvement in strength and durability. In spite of the effectiveness of silica fume, the explosive spalling in concrete exposed surface near the source of fire incurs when exposed to high temperature in relative short tenn. Thus, this study is concerned with experimentally revealing fire resistance of high strength concrete adding silica fume. Explosive spalling happened when heat flux and furnace temperature amounted to 49-63.3KW/m² and 608-676℃, respectively, which are the almost same value with fire temperature in site.

포장재질에 따른 김치의 저장성Ⅰ

강미정,윤경영,이광희,윤광섭,김광수 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

수출용 김치에 주로 사용되고 있는 유리병을 대상으로 유통과정 중 상품성 유지와 더불어 저장성 향상을 도모하고자 포장방법에 따른 저장성 효과를 비교ㆍ실험하였다. 포장방법은 유리병을 이용하여 밀폐포장과 투과성 포장을 하였으며 내부 포장재로 사용한 PE film 두께별(0.01, 0.06, 0.08, 0.1㎜) 저장성 향상능력을 비교하였다. 포장김치는 10℃에서 28일간 저장하면서 pH 및 산도, 색도의 변화와 관능적 품질변호를 측정하였다. 저장기간에 따른 pH와 산도의 변화에서 포장방법간에 큰 차이는 없었으나 밀폐 포장의 경우 film 두께가 다소 얇은 0.06, 0.01㎜ 처리구에서, 투과성 포장의 경우 film 두께가 다소 두꺼운 0.06, 0.08㎜ 처리구에서 높은 pH와 낮은 산도를 나타내었다. 특히 0.06㎜ 처리구의 경우 포장방법에 관계없이 control이나 타처리구에 비해 완만한 pH와 산도변화를 나타내었고, 상미한계점이 연장될 뿐만 아니라 효모에 의한 연부현상이나 탄산가스에 의한 뚜껑의 개봉이나 폭발음 등의 현상이 나타나지 않았다. 색도 측정시 저장 14일을 전후로 증가하던 L, a, b값이 감소하는 경향이었으며 이는 밀폐 포장과 투과성 포장에서 동일하게 나타났다. 관능적 품질평가에서 포장방법간에 큰 차이는 없었으나 신맛과 조직김이 유의적인 관계가 있는 것으로 보였고, 상미한계점을 경과할수록 조직감이 기호도를 좌우하는 것으로 나타났다. 또한 0.06㎜ 투과성 포장시 밀폐 포장보다 신맛이 좋은 것으로 나타났다. 저장 14일 이후부터는 0.06㎜ film 처리시 관능적 품질평가 전반에 걸쳐 우수한 것으로 인정(5%의 범위)되었다. 이상의 결과로 유리병포장의 경우 기체투과성이 높은 PE film으로 내부포장하는 것이 저장성 연장효과를 기대할 수 있으며, 특히 0.06㎜ film으로 밀폐 포장 또는 투과성 포장시 높은 저장성 연장효과와 더불어 탄산가스에 의한 팽창방지를 완화시킬 것으로 기대된다. The effect of various packaging methods on kimchi quality was investigated in order to develop the packaging techniques for preventing bottled kimchi products from inflation and expolsing, due to fermentative gas evolved during storage and distribution. Kimchi was packaged in bottle(400g) under atomosphere different methods; 1) control, 2) airtight packaging, 3) permeable packaging, Kimchi packaged with polyethylene(PE) film was stored at 10℃ and film thickness were used 0.01, 0.06, 0.08, and 0.1㎜. To evaluated quality change of kimchi, pH, acidity, color, and sensory score were measured periodically. Although pH and acidity change was not significant depending on the packaging method, airtight packaging with 0.06, 0.01㎜ film and permeable packaging with 0.06, 0.08㎜ film showed higher pH value and lower acidity then those of the others. Color change at kimchi as L, a, b value increased until 14 days and the decreased in airtight and permeable packaging. Sensory evaluation were not significant among packaging method during storage, but sour taste and texture scores were significant. Also, sour tast of permeable packaging with 0.06㎜ film showed higher than airtight packaging. After 14 days of storage, total sensory evaluation was excellent of packaging with 0.06㎜ film. Therefore, 0.06㎜ was found to be the most effective packaging method, although airtight and permeable packaging were not significant for storage properties.

Boxing 선수들의 체중조절 실태에 관한 조사 연구

김태완,조경욱,이충섭 忠北大學校 平生體育硏究所 1991 平生體育硏究所 論文集 Vol.5 No.-

The investigation of resarch on research on the actual condition about weight control of 137 high school or college boxing players in cheongju, Seoul, Incheon, Suwon, Yongin, and Daegu drew the following conclusions. 1) The methods of weight control were described that reducing weight was 78.15, increasing weight was 13.1% and reducing or increasing weight was 8.8%. The method of imcrease in quantity of exercise was most used as the method of reducing weight, and the methods of bathing and dieting were used a lot. 2) The best condition was in teducing 3-1Kilograms of weight and the players felt the most fatigue in reducing 5-6Kilograms of weight. The foodstuffs which they ate most in teducing weight were vegetable and fruit. Water and soft dinks weten secodly. 3) They described 6-10days before thore t heir games were the most appropriate periods of reducig weight. Many plauers were satified with methods of reducing weight, but 82.5% of them thought reducing weight was icjurious to their tealth. 4) 47.4% of them lost their games because of the failure of reducing weight. All the players described the success of reducing weight affected the victory and thd defeat of their games. Therefore we could understand weight control was another game. 5) 8% of players had experience in taking medicine in reducing weight. 30% of them had experience in reducing more 9Kilograms of weight. "Laxis" was described as the most medicine taken in reducing weight.