• 한국콘텐츠학회논문지
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• 제10권2호
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• pp.35-42
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• 2010

질병의 조기진단을 위한 건강검진이 늘어나면서 상대적으로 불편감이 적은 위장 및 대장 수면 내시경에 대한 요구도가 증가하고 있다. 본 연구는 한 서울 종합병원 건강검진 센터에서의 수면 내시경 검사, 회복 및 회복실 대기 시간을 이용하여 현재 수면 내시경 대상자 및 대상자가 10%, 20% 증가할 경우 필요한 회복실 침상 수 및 회복 대기 시간을 예측하기 위해 실시되었으며 ARENA 10.0 시뮬레이션 프로그램을 이용하여 분석하였다. 현재의 수면 내시경 대상자 수인 경우 회복실 대기시간 7분, 대기 명수 2명, 침상가동률 약 50%이며, 수면 내시경 대상자 수가 10%, 20% 증가함에 따라 각각 대기 시간, 명수 및 침상가동률이 증가하였다. 그러므로 현재 상태 및 대상자 증가 시에도 대상자의 안전관리를 위해 수면 내시경 후 회복실의 침상을 3개 증가시켜야 대기시간이 2분 이내로 줄어드는 것으로 나타났다.

• 동아시아식생활학회지
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• 제19권5호
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• pp.776-782
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• 2009

This study was conducted to develop functional soybean paste with krill (Euphausiacea) as compared to a conventional soybean paste (S1). Soybean containing 10%, 20% and 30% (w/w) krill (S2~S4, respectively) was prepared and quality characteristics (moisture, crude fat, crude protein, ash, reducing sugar, pH, titratable acidity, total acidity and buffering power) were assessed during fermentation for 150 days. As well, antioxidative activities of krill soybean paste were compared to those of control soybean paste based on total phenolic compound content and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The moisture content of all samples decreased to 41.91~53.47% during fermentation, while the crude fat increased to 1.98~5.21% with increasing addition of krill. Additionally, crude protein increased slightly to 8.24~14.08% with increasing addition of krill after 120 days of fermentation. Ash content was 15.96~18.92%. The reducing sugar content of S2, S3 and S4 was higher than those of S1 with increasing length of fermentation. S2, S3, and S4 displayed progressive decreases in pH and progressive increases in titratable acidity compared to S1. The total acidity of all samples was increased, while the buffering power was decreased with increasing fermentation. Especially, the buffering power of S1 was lower than that of S2, S3 and S4. DPPH radical scavenging activity of lipophilic extracts from S2, S3 and S4 was slightly higher than those of S1. However, the radical scavenging activity of hydrophilic extracts from all samples had similar tendencies, regardless of the krill content or fermentation period. Total phenolics increased with increasing fermentation time and TBA value increased with increasing fermentation time and krill content.

• 생약학회지
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• 제38권1호
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• pp.56-61
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• 2007

This study was carried out to investigate the optimum conditions for extraction of acidic polysaccharides from red ginseng marc produced by manufacturing alcoholic extract from red ginseng. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharides in red ginseng marc. The amounts of acidic polysaccharides in water extract of red ginseng marc were increased with increasing extraction temperature. The contents of acidic polysaccharides were not significantly different despite of the extraction time increasing from 6 hours to 48 hours. The contents of starch in water-extract of red ginseng marc were increased with increasing extraction temperature. The starch amounts in water extract of red ginseng marc extracted for 48 hours were increased. The yields of polysaccharide precipitated from water-extract of red ginseng marc were increased with increasing extraction temperature. The hydration rate of acidic polysaccharides and starch from water-extract of red ginseng marc were decreased with increasing extraction temperature. The contents of starch were not significantly different despite of the extraction time increasing from 6 hours to 48 hours at $8^{\circ}C$. However, the rehydration rate of acidic polysaccharide for 48 hours were decreased at $8^{\circ}C$. The rehydration rate of acidic polysaccharide and starch extracted from 6 hours to 24 hours at $25^{\circ}C$ were not significantly different, but those extracted for 48 hours were increased. From the above results, we suggest that by altering the extraction conditions in red ginseng marc it is possible to develop optimum conditions for extraction that modulate the proportions of acidic polysaccharide and starch.

• Asian-Australasian Journal of Animal Sciences
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• 제30권5호
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• pp.660-665
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• 2017

Objective: The objective of the study was to determine the effects of increasing levels of metabolizable protein (MP) on lactation performance and nitrogen (N) efficiencies in lactating dairy cows. Methods: Nine multiparous cows in mid lactation [$113{\pm}25$ days in milk] received three treatments in a $3{\times}3$ Latin square design with a period length of 21 days. The treatments were three diets, designed to provide similar energy and increasing supply of MP (g/d) (2,371 [low], 2,561 [medium], and 2,711 [high] with corresponding crude protein levels [%]) 15.2, 18.4, and 20.9, respectively. Results: Increasing MP supplies did not modify dry matter intake, however, it increased milk protein, fat, and lactose yield linearly. Similarly, fat corrected milk increased linearly (9.3%) due to an increase in both milk yield (5.2%) and milk fat content (7.8%). No effects were observed on milk protein and lactose contents across the treatments. Milk nitrogen efficiency (MNE) decreased from 0.26 to 0.20; whereas, the metabolic efficiency of MP decreased from 0.70 to 0.60 in low to high MP supplies, respectively. The concentration of blood urea nitrogen (BUN) increased linearly in response to increasing MP supplies. Conclusion: Increasing MP supplies resulted in increased milk protein yield; however, a higher BUN and low MNE indicated an efficient utilization of dietary protein at low MP supplies.

• 척추신경추나의학회지
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• 제8권1호
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• pp.15-26
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• 2013

Objectives: The purpose of this study is to find out the relationship between lumbar lordotic angle and low back pain patterns. Methods: We randomly selected the 1191 patients (595 males, 596 females) who have visited Bu-Chun Jaseng Hospital of Korean Medicine with low back pain. We have taken lumbar x-ray films and measured their lumbar lordotic angle, the angle formed between L1 superior margin and S1 superior margin. We investigated 1191 patients' low back pain patterns(date of occurence, existence of radiating pain, trend of increasing pain with lumbar extention and flexion, trend of increasing pain with standing and sitting positions) and analysed the relationship between lumbar lordotic angle and low back pain patterns. Results: 1. The lumbar lordotic angle of the acute phase patient is more straight than the chronic one. 2. The lumbar lordotic angle of the patients with radiating pain is more straight than the patients without radiating pain. 3. At acute phase, the lumbar lordotic angle of the patients with increasing pain from lumbar extention is more straight than those with increasing pain from lumbar flexion. 4. At chronic phase, the lumbar lordotic angle of the patients with increasing pain from lumbar flexion is more straight than those with increasing pain from lumbar extention. Conclusions: There was a significant correlation between lumbar lordotic angle and low back pain.

• 공업화학
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• 제18권4호
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• pp.344-349
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• 2007

마이크로파 가열(microwave heating)에 의하여 제올라이트 NaY를 합성하였으며, 그 결과를 기존의 가열 방법(conventional heating)에 의하여 합성한 결과와 비교하였다. 같은 승온 속도를 사용하였을 때는 마이크로파에 의하여 가열하였을 때가 기존의 가열 방법에 비하여 NaY 결정 생성의 유도 기간(induction period)이 감소하였으며 결정의 생성 속도가 증가하였다. 또한 마이크로파의 사용 여부와 관계없이 승온 속도가 빠를 때도 유도 기간이 감소하고 결정 생성 속도가 증가하였다. 빠른 승온 속도에서 합성하였을 때 최종 결정의 크기가 크며, 이는 마이크로파의 사용에 의하여 더욱 증가하였다. 빠른 승온 속도에서는 반응 시간이 짧아져서 NaY의 합성에 소모되는 에너지 소모량은 감소하였다. 본 연구의 조건에서는 에틸렌글리 콜조(ethylene glycol bath)를 사용한 기존 가열 방법에서의 에너지 소모량이 마이크로파 가열보다 적게 나타났는데, 이는 마이크로파 에너지를 사용하는 것이 항상 효율적인 것만은 아니라는 것을 말해준다. 그러나 승온 속도를 적절히 조절하면 마이크로파 가열에 의해서 에너지 면에서 보다 효율적으로 NaY를 합성할 수 있다는 것을 알 수 있었다

• 열처리공학회지
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• 제5권2호
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• pp.122-132
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• 1992

This study has been performed to investigate into some effects of the power density and traverse speed of laser beam on the optical microstructure, hardness and wear characteristics of medium carbon low alloy steel treated by laser surface hardening technique. The results obtained from the experiment are summarized as follows : (1) Optical micrograph has shown that finer lath martensite is formed and the amount of undissolved complex carbides increases as the traverse speed increases under the condition of a given power density, whereas the coarsening of lath martensite and the reduction of undissolved complex carbides occur with increasing the power density at a given traverse speed. (2) Hardness measurements have revealed that as the traverse speed increases, hardness values of outermost surface layer more of less decrease under low power densities, but are uniformly distributed under high power densities, also showing that they are uniformly distributed at low traverse speeds and more or less decrease at high traverse speeds with increasing the power density. (3) The effective case depth has been found to decrease from 0.26 mm to 0.17 mm with increasing the traverse speed from 1.5 m/min to 3.0 m/min at a given power density of $25.48{\times}10^3w/cm^2$ and to increase from 0.20 mm to 0.36 mm with increasing the power density from $19.11{\times}10^3w/cm^2$ to $38.22{\times}10^3w/cm^2$ at a given traverse speed of 2.0 m/min. (4) Wear test has exhibited that the amount of weight loss of laser surface hardened specimen with respect to sliding distance at a given load increases with increasing traverse speed at a given power density and decreses with increasing power density at a given traverse speed.

• 동아시아식생활학회지
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• 제15권5
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• pp.582-590
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• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.

• 한국농공학회지
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• 제33권2호
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• pp.61-72
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• 1991

This study was carried out to research the strength drop of concrete in dry environment. The mixing ratio of cement-fine aggregate was 1: 1, 1 : 2, 1: 3 and 1 : 4. The curing was compared standard curing with dry curing immediately after casting. It is analysis of strength change by water-proof mixing. The curing age of cement mortar was 3days, 7days, l4days and 28days. The result obtained from this study are summarized as follows. 1. The compressive and bending strength change by increasing the curing age, dry curing mortar the increasing rate of strength was decreased than standard curing mortar. 2. The compressive and bending strength change in early curing, strength difference between standard curing mortar and dry curing motar was gradually closed by increasing the W/C. 3. The dry curing mortar was decreased than standard curing mortar in decreasing rate of compressive and bending strength by increasing the W/C. 4. The compressive strength of water-proof mortar in early curing, liquid water-proof mortar was shown high strength in dry curing than standard curing. The powder and liquid water-proof mortar have a small effect in dry environment. The liquid water-proof mortar was high strength without relation change of curing age in dry environment than standard curing. 5. The compressive strength of liquid water-proof mortar in poverty mix, dry curing was shown high strength than standard curing. 6. The bending strength was increased than compressive strength by decreasing the volume of cement in early curing. The increasing rate of bending strength was decreased to compressive stength by increasing the curing age.

• 동아시아식생활학회지
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• 제14권4호
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• pp.387-396
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• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.