65세 이상의 노인 환자에서의 심판막 폐쇄부전증에 대한 임상적 고찰

류주성,왕준호,문언수,이홍순 대한노인병학회 2001 대한노인병학회지 Vol.5 No.4

수산식품 단백질 품질평가를 위한 새로운 모델 설정 : 2 . 해산 갑각류의 C-PER 및 DC-PER 2 . C-PER and DC-PER of Marine Crustacea

류홍수,이근우 한국수산학회 1986 한국수산과학회지 Vol.19 No.3

수산식품단백질의 정확한 품질평가를 위한 새로운 실험 모델을 개발하기 위한 일환으로 전보(Ryu등, 1985)에 이어 6종의 해산 갑각류를 선정하여 비교적 최근에 개발된 four-enzyme digestion technique 및 C-PER assay를 사용하여 이의 품질을 평가하였으며, 또한 이들 technique의 갑각류 단백질에 적용 여부 및 선택성을 검토하였고 그 결과에 영향을 미치는 제요인들을 조사하였다. 시료로 사용된 해산 갑각류는 조단백질이 85% 이상(건물중량)으로 고급의 단백질원이었으며 이에 조지방 및 조회분을 합하면 95%를 상회하여 이들 세 성분이 주성분이었다. Invitro 소화율은 새우류의 경우 83∼86%이었고 어체가 작을수록 소화율은 높은 반면 trypsin 비소화성 물질은 적었다. 생 꽃게육의 소화율은 80% 정도인 반면, 자숙한 붉은 대게류의 소화율은 86% 이상으로 자숙에 의한 소화율 증가를 보였고, 부위별로는 집게육의 소화율이 높았다. 일반적으로 생 갑각류의 in vitro 소화율이 낮은 것은 선도저하에 의한 육의 pH변화에 기인된 것으로 생각된다. 새우류 및 게류의 lysine 함량은 표준 ANRC casein 보다 높았으나 다른 필수 아미노산인 Trp, Cys, Met 등은 약간 낮았고 특히 Val, Tyr, Phe 등의 함량은 50% 정도에 불과하였다. 전반적인 해산 갑각류의 C-PER과 DC-PER은 2.1∼2.4 정도로 표준단백질 및 다른 어류 단백질의 C-PER 및 DC-PER보다 낮았으나 예측소화율은 모두 90% 이상을 상회하여, 지금까지 알려진 C-PER이 낮은 육단백질의 DC-PER은 훨씬 높다는 일반적인 경향과 상이한 결과를 보여 해산 갑각류 단백질 품질평가시, 소화율은 예측소화율(predicted digestibility) 측정법으로 단백효율비는 보다 정확한 in vitro 소화율 측정법의 개발을 전제로 C-PER technique을 적용함이 바람직할 것 같으며, 보다 정확한 in vitro 소화율 측정에는 선도에 따른 최초의 pH, 유리아미노산의 함량 및 TIS 함량 등이 고려된 새로운 model이 개발되어야 할 것으로 생각되었다. To confirm the application of a newer in vitro assays to determining the nutritional value of marine crustaceans (mainly shrimps and crabs), which have been considered to be highly nutritive depending on their levels of the essential amino acids and digestibility, their C-PERs and DC-PERs were determined and studied the factors influencing their in vitro results. Four species of seawater shrimps and 2 species of seawater crabs were used in this experiment. The in vitro digestibilities showed 83∼86% for raw shrimps and the trypsin indigestibile substrate content (TIS) was ranged from 1.32 to 3.33㎎/g solid expressed quantitatively as ㎎ of purified soybean trypsin inhibitor. The smaller size of shrimps revealed a greater in vitro digestibility and a lower contents of TIS. It was noted that the in vitro digestibility of raw blue crab meat was around 85% while boiled tenner crab meat showed 86% or above, and the leg meat had the greatest in vitro digestibility in the various parts of crab meats. The poor in vitro digestibilities for shrimp's and crab's meat, compared with that of the other seafoods as noted in previous reports, suggest that the drop in pH, due to the change in their freshness during harvesting and frozen storage, resulted in underestimating their digestibilities using four-enzyme digestion technique. The lysine contents in all samples were higher than that of ANRC casein but they contained a slightly lower sulfur-containing amino acids than those in ANRC casein. But the other EAA, such as valine, tyrosine and phenylalanine, were found to be a half as little as that in casein and played a key-factor in calculation of C-PER or DC-PER. It was observed that the value of C-PER and DC-PER for all samples ranged from 2.1 to 2.4, and the predicted digestibilities showed 90% or above in all samples.

자외선 및 Li^+이온에 의하여 여기된 단결정 KCㅣ의 열자극 발광

柳命浩,李丁柱,鄭基守,崔洪守 慶尙大學校 기초과학연구소 1985 基礎科學硏究所報 Vol.1 No.-

Thermoluminescence(TL) of KCI single crystal and Li^+ ion implanted KCI have been investigated below room temperature. The TL curves for KCI single crystal irradiated with UV at 77K to 300K. The thermal activation energy obtained from the initial rise method are 0.11eV and 0.19eV at 125K and 167K respectively, and the values of escape frequency S are 1.6×10^9 sec^-1 for 125K peak and 3.14×10^9 sec^-1 for 167K peak. The TL glow curves for KCI single crystal increased UV dosage showed that the 125K peak overlapped partially with the lower part of 167K peak and the 167K peak increased. As the low energy Li^+ ion were implanted in KCI single crystal at 77K, the 167K peak disappeared and 125K peak increased. The value of δ/ω was 0.54 for 125K peak which means that the TL curve is due to the second order kinetics mechanism. The thermal activation energy obtained from the peak shape method was 0.10eV for Li^+ ion implanted KCI at 125K peak.

凍結深度 算定에 대한 硏究

민홍기,류제천,김송만,박춘수 忠南大學校 産業技術硏究所 1997 산업기술연구논문집 Vol.12 No.2

Korea has the ground which freezes in winter and melts in warmer seasons by turns. Therefore, in designing civil-structures or buildings on such ground, the depth of seasonal frost penetration must be considered. In this paper, approximate contours of the maximum depth of frost penetration in Korea is presented. The National Construction Research Institute of Korea has measured the depth of the frozen ground covering all the area of South Korea during the ten years ranging through 1980. The measurement were made for the frozen ground at random but intended for the most frost-susceptible soils. The contour of the maximum depth of the frost penetration is drawn on a map with data collected during the ten years. It is known that the maximum depth of the frost penetration is related to freeze index values. An empirical formula expressing the relation is suggested, in which the depth is proportional to the one-fifth power of the air freezing index values.

오리 網膜에 存在하는 神經節細胞의 數와 分布에 關한 硏究

姜翰秀,金武剛,申台均,金弘善,柳時潤,李永浩 충남대학교 의과대학 지역사회의학연구소 1986 충남의대잡지 Vol.13 No.1

The number and distribution of the retinal ganglion cells in the 1-week-old and 7-week-old ducks were determined from whole flat mounted preparations stained with methylene blue and thionin. The results were summarized as follows. 1. In the 1-week-old and 7-week-old ducks, the areas of the retinas were 269.4㎟ and 357.2㎟, respectively, and the total cell numbers 1,742,800 and 1,808,800, respectively. 2. The ganglion cells based upon soma diameter were classified into 3 groups such as small (below 10㎛), medium (10-20㎛) and large (above 20㎛) ganglion cells. In 1-week-old duck, the relative frequencies of these 3 groups were 91.0%, 8.5% and 0.5%, respectively, and in 7-week-old duck, 83.7% 14.7% and 1.6%, respectively. 3. Area centralis was located at the distance of 1.6mm (1-week-old) and 2.0mm(7-week-old) nasal side from the anterior tip of the pecten. The number of ganglion cells in the area centralis was 11,000 cells/㎟ (1-week-old) and 12,000 cells/㎟ (7-week-old). 4. There was a gradual decrease in density of retinal ganglion cells extending from area centralis to the periphery of retina. 5. The density of the large (above 20㎛) ganglion cells was higher in the peripheral regions than in the center of retina. Higher densities were noted in the superior-temporal region in 7-week-old duck, and in the nasal region in 1-week-old duck than in the other regions. 6. The direction of the beak tip is approximately 30° in 1-week-old and 26° in 7-week-old duck from the angle of the pecten.

대퇴부의 지역 차단 마취후 광범위 피부 이식 공여부의 임상적 고찰

나영천,류봉수,강양수,양정열,임홍철 大韓成形外科學會 1998 Archives of Plastic Surgery Vol.25 No.3

In general, split thickness skin graft was done under general anesthesia. However, there was a difficulty to do general anesthesia in some cases due to poor general condition. The lateral cutaneous nerve block of the thigh(LCNBT) anesthesia the usual donor site of split-thickness skin graft in the thigh. Using 10 ㎖ of 0.5% bupivacaine, LCNBT was used thigh for harvesting split-thickness skin in 42 patients. Patients age ranged from 18 to 62 years with mean 49 years. The onset of full anesthesia took between 12 and 21 minutes. The area anesthetised ranged from 200 ㎠ to 940 ㎠ with mean 551 ㎠. The duration of full anesthesia was from 6 to 16 hours. In 6 patients, LCNBT was compared with previous lidocaine local anesthesia and all patients preferred to do LCNBT. In our experience, LCNBT is a safe, and simple method for harvesting split-thickness from the thigh and LCNBT provided good postoperative analgesia.

Mo¨ssbauer Effect of the Lithium- and Cesium- nitrosylpentacyanoferrates(Ⅱ)

김일구,류상훈,김형상,홍치유,심동훈,김순구 동국대학교 자연과학연구원 2000 자연과학연구 논문집 Vol.5 No.-

We observed the 57Fe Mo¨ssbauer spectra and Fourier transformation infrared spectra & X-ray fluorescence spectra of lithium nitrosylpentacyanoferrates(Ⅱ) (Li₂[Fe(CN)5NO]·4H₂O, Li₂NP) and cesium nitrosylpentacyanoferrates(Ⅱ) (Cs₂[Fe(CN)5NO]·H₂O, Cs₂NP) samples which comprise nitrosylpentacyanoferrates(Ⅱ) anions with a Fe atom center. The Mo¨ssbauer parameters, values of isomer shift and quadrupole splitting have been measured at room temperature and liquid nitrogen temperature. Also the Mo¨ssbauer Lamb factors of all samples have been measured at room temperature. We have drawn the experimental line width of the Mo¨ssbauer lines normalized to natural line width Γn versus effective thickness of 57Fe.

西海岸産 쇠오징어(Sepiella japonica SASAKI)의 效率的인 利用에 關한 硏究 : 非可食部의 利用 및 變色 방지에 關하여

金鍾培,柳洪秀 군산대학교 1980 群山水産專門大學 硏究報告 Vol.14 No.3

In this study, the chemical comoposition of cuttle fish was determined. And the effect of sodium sulfite treaeent for browning reactions occurring in the frozen storage was also tested. 1.The content of edible portion was 70%,10% lower than that of squid. And the crude proteins crude ash content of edible portion were lower than that of squid, while the content of inorganic compound was higher. 2.The crude fat content in viscera was 2.89%, was able to use for paint. The inorganic compound of internal shell was higher than that of squid, showing 1393.5mg % while 449.1mg% for squid. And the dried material was ground easily, so it is able to use for feed production. 3.It appeared from the results that M/25 and M/50 sodium sulfite treated samples showed better effect for browing reactions after 30 day storage at -20℃.

관동맥 스텐트 삽입후 발생한 스텐트 변연부 박리의 예측인자 및 추가적 치료후 임상적 의의에 관한 연구 : Predictor, Angiographic and Clinical Follow-up after Additional Procedures

두영철,박수종,김재삼,이준호,홍경순,박대균,한규록,오동진,유규형,임종윤,고영박,이광학,이영 대한순환기학회 1998 Korean Circulation Journal Vol.28 No.11

오징어 가공중의 향기성분

이종호,최병대,이강호,류홍수 國立統營水産專門大學 附設 水産科學硏究所 1989 수산과학연구소보고 Vol.1 No.-

오징어 가공중의 향기성분의 변화를 알아보기 위하여 Nikerson형 연속추출장치(SDG)를 이용하여 시료의 향기성분을 추출한 후 중성, phenol성 염기성 및 산성획분으로 나누어 중성 및 염기성획분을 GC 및 GC-MS로 분석·동정한 결과 중성획분에서 31성분, 염기성 획분에서 7성분 분석·동정되었다. 오징어 가열시료에서 3-methylthiophene, 2-methyl-2-hexanethiol 등의 함황화합물이 검출되었고 탄소수 5인 1-penten-3-ol, 3-penten-2-ol, 4-me-thyl-3-pentanal 및 탄소수 3인 3-methyl-1,2-propan-diolo, 1-hydroxy-2-propanone과 bexanal,benzaldey-de를 비롯한 탄소수가 8과 9인 alclhol, ketone 등이 검출되었다. 염기성획분에서는 trimethylamine을 비롯한 6종의 pyrazine류가 분리·동정되었으며 2,5-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2,3,5-trimethyl pyrazine 등과 특히 2-ethyl-3,5-dimethyl pyrazine의 함량이 많아 염기성획분의 주된 향기성분으로 나타났다. Volatile components in natural and basic fraction of the steam distillation extraction method from squid during processing were analyzed by GC and GC-MS equipped with a fused silica capillary column. Thirty eight compounds were identified; they were 31 compounds from neutral, 7 compounds from basic fraction. The main components flavor of squid were 3-methylthiophene, 2-methyl-2-hexanthiol, 1-penten-3-ol, 3-penten-2-ol, 3-ethyl-1,4-hexadiene, 1-hydroxy-2-propanone, hexenal and benzaldehyde etc. Especially, (E, E)-3,-5-octadecanal were detected during the boiled. 2,5-dimethyl pyrazine, 2-ethyl-6-pyrazine, 2,3,5-trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine basic compounds, which have respectively a burnt and roasted odor, are considered to be important for the characteristic basic fraction of squid.