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두 차례 풍선 확장술로 치료하면서 장기간 추적 관찰한 식도 아칼라지아
한서룡 ( Seo Ryong Han ),박무인 ( Moo In Park ),문원 ( Won Moon ),박선자 ( Seon Ja Park ),김규종 ( Gyu Jong Kim ),정규식 ( Gyoo Sik Jung ),김낭희 ( Nang Hee Kim ),김성훈 ( Seong Hun Kim ),남지현 ( Ji Hyeon Nam ),박지은 ( Ji Eun P 대한소화기기능성질환·운동학회 2006 Journal of Neurogastroenterology and Motility (JNM Vol.12 No.2
Achalasia is a motility disorder of the esophagus that`s characterized by the loss of inhibitory neurons in the lower esophagus and lower esophageal sphincter. The primary motility disorders of the esophagus are usually considered to include two disease entities: achalasia and diffuse esophageal spasm. These two conditions are part of a spectrum of related motor disorders. Achalasia can change to diffuse esophageal spasm and show the return of peristalsis after balloon dilatation. We experienced a 64-year-old female patient who complained of dysphagia. Achalasia was diagnosed by performing barium esophagography and esophagogastroduodenoscopy, and by the typical esophageal manometric findings. After performing two sessions of balloon dilatation, the basal lower esophageal sphincter pressure decreased and peristalsis of lower esophagus returned. When the patient again complained of dysphagia, the basal lower esophageal sphincter pressure was increased and peristalsis was not seen. Consequently, we could observe the spectrum and natural course of this disease before and after treatment for achalasia. (Kor J Neuro-gastroenterol Motil 2006;12:177-180)
Effect of Dissolved Oxygen (DO) on Internal Corrosion of Water Pipes
Hae Ryong Jung,Un Ji Kim,Gyu Tae Seo,Hyun Dong Lee,Chun Sik Lee 대한환경공학회 2009 Environmental Engineering Research Vol.14 No.3
A series of laboratory-scale corrosion experiments was carried out to observe the effect of dissolved oxygen (DO) in the presence of other water quality parameters, such as hardness, Cl-, and pH using various pipe materials. In addition, a simulated loop system was installed at a water treatment plant for pilot-scale experiment. Laboratory-scale experiment showed that corrosion rates for galvanized steel pipe (GSP), carbon steel pipe (CSP), and ductile cast iron pipe (DCIP) were decreased to 72%, 75%, and 91% by reducing DO concentration from 9±0.5 mg/L to 2±0.5 mg/L. From the pilot scale experiment, it was further identified that the average ionization rate of zinc in GSP decreased from 0.00533 to 0.00078 mg/cm2/d by controlling the concentration of DO. The reduction of average ionization rate for copper pipe (CP) and stainless steel pipe (SSP) were 71.4% for Cu and 63.5% for Fe, respectively. From this study, it was concluded that DO could be used as a major parameter in controlling the corrosion of water pipes.
간 경변증을 동반한 간세포암 환자에서 혈청 보체의 진단적 의의
이정규,김호균,옥종한,서동룡 대한내과학회 1990 대한내과학회지 Vol.38 No.3
To evaluate the usefulness of serum complements level for diagnosis of Hepatocellular carcinoma(HCC), the serum levels of C₃, C₄ and alpha-fetoprotein(AFP) were studied in 23 clinicopathologically proven cirrhotic patients and 20 HCC patients with cirrhosis at Maryknoll Hospital. The results were as follows: 1) Serum C₃, C₄ levels in cirrhotic patients were significantly lower than those of the control group, and serum C₃, C₄, levels in patients with HCC combined with cirrhosis showed a significantly higher level than in patients with cirrhosis. 2) Serum C₃, C₄ levels decreased with the severity of the cirrhosis. 3) Serum C₃, C₄ had a tendency to increase in HCC patients with serum AFP level lower than 400㎎/㎖. 4) The serum C₃:74㎎/㎗ and C₄:26㎎/㎗ were selected as cutoff value. The combination of C₃ and C₄ showed positive predictive value of 92.3%, negative predictive value of 73.3% and accuracy of 79.1%. The results suggest that the serum complement test is a useful diagnostic tool for the detection of HCC in patients with cirrhosis.
정부양곡관리의 전산화에 관한 연구 - 윤송모형을 중심으로 -
서규룡,나용수,Seo Gyu-Ryong,Na Yong-Su 한국국방경영분석학회 1985 한국국방경영분석학회지 Vol.11 No.1
The objective of this study is to develop the Transportation Model of Linear Programming in which optimal transportation pattern by regions (origins and destinations) to minimize the total transportation costs can be obtained for handling government-held grains. As a result of computing the Transportation Model, the total transportation costs of transporting 1,058,507 metric tons from origins to destinations are 7,234 million won. So, the transporation cost is 6,834 won per ton in this model. But actual transportation cost in 1983 is 11,498 won per ton. Therefore when we distribute and transport the government-held grains from production factories to consumption warehouses, using this Transportation Model of Linear Programming is benefitable. Especially excluding the cost of computer, we could save more than two billion won of Government budget per year.
신지훈(Jihun Shin),하서룡(Seo Ryong Ha),조경환(Kyung Hwan Cho),황정규(Jeong Gyu Hwang),심두보(Doobo Shim),손용휘(Young Whee Son),정광희(Kwang Hee Jeong),김민정(Min Jung Kim),강수영(Suyoung Kang),문두경(Doo Gyung Moon),김종철(Jong Che 한국차학회 2022 한국차학회지 Vol.28 No.1
본 연구는 차에서 느껴지는 폴리페놀의 수렴성으로 인하여 기호성이 떨어지는 문제점을 해결하기 위한 것으로서, 인삼(Panax ginseng)을 첨가해 숙성시켜 차 성분의 자극성과 수렴성 완화에 따른 성분 및 품질(맛) 변화를알아보았다. 본 연구에서의 인삼녹차 제다방식은 살청(90~110℃)→수삼 배합(녹차 5 : 수삼 1) 및 숙성(7 day)→건조(90~110℃, 수분함량 5% 이내)의 단계를 거쳤으며, 이 시료와 배합에 이용된 녹차를 무처리구로 사용하였다. 실험방법으로는 HPLC를 이용하여 당함량 및 진세노사이드를 분석하였으며, 색차분석을 이용하여 우린 물의 색(탕색), 우린 후의 엽저색을 분석하였다. 또한, 전자혀를 이용하여 신맛(SRS), 떫은맛(GPS), 짠맛(STS), 감칠맛(UMS), 매운맛(SPS), 단맛(SWS), 쓴맛(BRS)을 분석하였다. 그 결과, 당은 녹차에 비해 인삼녹차가 fructose 300%, sucrose 38.1% 가 많다는 것을 확인하였고, 인삼의 성분인 ginsenoside Rg1, Re, Rb1이 새롭게 존재함을 확인하였다. 색차 분석은 탕색의 경우 명도(L)는 인삼녹차가 4.1% 낮았으며, 황색(b)은 1.7%가 높고 적색(a)이 120.5%가 높게 나왔다. 엽저의 경우 명도(L)가 4.5% 높고, 적색(a)은 372.7%, 황색(b)은 5.8%가 높게 나왔다. 또한, 맛 분석을 통해 사람이 가장 중독성이 강한 맛인 짠맛(STS)이 녹차에 비해 인삼녹차가 26.4% 가 높게 나왔으며, 단맛(SWS) 역시 18.2% 높게 분석된 것으로 사료된다. 그리고 인삼특유의 향을 내는 성분인 isopinocampheol, (-)-globulol, (-)-spathulenol, panaxene, panaginsene, β-clovene 및 (Z)-caryophyllene과 녹차의 주요 향기성분인 linalool, linalool oxides, jasmone 및 methyl salicylate 등이 함께 측정된 결과로 비추어 보아, 인삼 녹차는 인삼 특유의 향과 녹차의향이 함께 잘 어우러져 있다고 유추해 볼 수 있다. 이러한 결과로 인삼녹차는 수렴성이 완화되어 기존의 녹차에서느껴지는 떫은맛에 대한 불편함이 줄어들고 기호성이 향상되고 향미도 풍부함을 느낄 수 있어 새로운 제품개발에활용될 가능성을 시사하였다. This study investigates the changes in the components and quality (taste) by considering the relaxation of stimulation and astringent properties of tea components subsequent to supplementation with ginseng for aging. The process for obtaining ginseng green tea for this study was as follows: salting (90~110℃) → mixing fresh ginseng (green tea 5: fresh ginseng 1) and aging (7 days) → drying (90~110℃, moisture content within 5%). The green tea used for this sample and formulation was used as the untreated group. Sugar content and analysis of ginsenosides were achieved using HPLC. Brewed leaves were evaluated for brewed color using color difference analysis, and were also subjected to taste analysis. Our results confirm that ginseng green tea contains 300% more fructose and 38.1% more sucrose compared to the control group. We further confirmed that the ginsenosides Rg1, Re, and Rb1, which are components of ginseng, were newly present. In the color difference analysis, ginseng green tea had a 4.1% lower brightness, whereas yellow and red had 1.7% and 120.5% higher brightness, respectively. Evaluation of the after-brew green, red, and yellow leaves revealed that the brightness was 4.5%, 372.7%, and 5.8% higher, respectively. In addition, taste analysis revealed that the ginseng green tea had a 26.4% higher salty taste (the most addictive taste for humans) compared to the control group, and more sweetness (18.2% higher). The volatile flavor components analysis confirmed the presence of components that impart the unique scent of ginseng, such as isopinocampheol, (-)-globulol, (-)-spathulenol, panaxene, panaginsene, β -clovene, and (Z)-caryophyllene. In addition, results of the measurements for the main scents of green tea, such as linalool, linalool oxides, jasmone, and methyl salicylate, showed that ginseng green tea has a unique blend of ginseng and green tea scents. Taken together, our results determine that the astringent properties of ginseng green tea are relieved, and the discomfort of the astringent taste felt in the existing green tea is reduced; moreover, palatability is improved, and the flavor obtained is richer.