슬개골 하극: 내측 반월상 연골판 후각부에 대한 관절경 수술을 위한 전내측 기구 삽입구의 새로운 표식

김영모,황득수,이준규,신현대,강태환,김동규,김필성,Kim, Young-Mo,Hwang, Deuk-Soo,Lee, June-Kyu,Shin, Hyun-Dae,Kang, Tae-Hwan,Kim, Dong-Kyu,Kim, Pil-Sung 대한정형외과스포츠의학회 2008 대한정형외과스포츠의학회지 Vol.7 No.2

목적: 내측 연골판 후각부의 관절경 수술시 전내측 삽입구의 피부 표식으로 슬개골 하극이 사용 가능한지를 전향적으로 조사하였다. 대상 및 방법: 정상 성인 슬관절 50예(1군), 마취하 정상 슬관절 10예(2군), 비교적 단순한 슬관절 병변의 치료 또는 진단적 관절경 시술을 받은 연속적 슬관절 50예(3군)를 대상으로 1, 2군에서 정 측면 단순 방사선 영상(A)과 외반 부하 정 측면 방사선 영상(B)을 30도 굴곡에서 촬영하여 A, B에서 대퇴골 내과의 연골 두께를 고려하지 않은 경우 (1, 2-A, B군) 및 B에서 이를 2.5 mm로 가정한 경우 (1, 2-C군)로 구분하여 슬개골 하극과 대퇴골 내과의 최고 원위부의 연결선 (전내측 삽입구 선)을 그었다. 이 선과 내측 경골 고평부의 접점 (C-D 백분율), 슬개골 하극과 전방 관절선 사이의 거리 (E-길이), 내측 경골-대퇴 관절의 간격 (F-길이)을 계측하였다. 3군은 슬개골 하극 위치에 전내측 삽입구를 만들고, 내측 연골판 후각부 및 외측 연골판 체부로의 접근성을 평가하였다. 결과: 평균 C-D 백분율은 1-A, B, C군에서 85.8, 101.3, 69.1%, 2-A, B, C군에서 102.4, 144.6, 116.8% 였다. 평균 E-길이는 15.1(1-A군), 15.5(1-B, C군), 13.1(2-A군), 12.9 mm(2-B, C군)였고, 1, 2군에서 외반 부하유무에 따른 이들 값의 변화는 통계학적 유의성이 없었다. F-길이는 외반 부하에 의해 1, 2군에서 평균 1.2, 3.6 mm 증가하였고, 통계학적으로 유의성이 있었다(p<0.001, p<0.001). 3군에서 슬개골 하극 위치에 만든 전내측 삽입구는 내측 연골판 후각부 및 외측 연골판의 체부로의 접근성은 각각 49, 48예에서 우수하였다. 결론: 슬개골 하극이 내측 연골판 후각부의 관절경 수술시 전내측 삽입구의 피부 표식으로 유용함을 확인하였다. Purpose: We prospectively evaluated the clinical usefulness of the patellar inferior pole (PIP) as a landmark of the anteromedial (AM) portal for the arthroscopic surgery of the medial mensiscus posterior horn (MMPH). Materials and Methods: Group 1 (50 normal left knees of adults), Group 2 (10 normal knees under anesthesia), and Group 3 (50 consecutive knees undergoing elective arthroscopic surgery for relatively simple intraarticular pathologies, or diagnostic arthroscopy) were included. In Group 1 and 2, the true lateral (A) and valgus stress lateral radiographs (B) on $30^{\circ}$ flexion were obtained, and the lines (AM portal line) passing through the PIP and distal-most medial femoral condyle (MFC) were drawn under the condition without considering the thickness of articular cartilage of MFC (1, 2-A, B group), and considering it as 2.5mm on B (1, 2-C group). Then, we investigated the meeting point of the AM portal line with medial tibial plateau (C-D percentage), and measured the distance between the PIP and the anterior joint line (E-length), and medial tibial-femoral joint space (F-length). In Group 3, the AM portal was made at the PIP level and clinical usefulness of the approach to the MMPH and body of the lateral meniscus (LM) was analyzed. Results: The average C-D percentage came out as 85.8, 101.3, 69.1% for each Group 1-A, B, C, and 102.4, 144.6, 116.8% for each Group 2-A, B, C. Measured E-length was an average of 15.1 (Group 1-A), 15.5 (Group 1-B, C), 13.1 (Group 2-A), and 12.9 mm (Group 2-B, C) and the change by valgus stress had no statistical significance. The F-length increased about 1.2 (Group 1) and 3.6 mm (Group 2) when valgus stress was applied, which had statistical significance (p<0.001, p<0.001). In Group 3, 49, 48 knees were classified as good for the MMPH, and the body of LM in aspect of the clinical usefulness of AM portal made on the PIP level. Conclusion: We identified the clinical usefulness of the PIP as a skin landmark of AM portal for the arthroscopic surgery of the MMPH.

韓國社會의 階級構造와 그 變化

金泳謨(Kim Young-Mo),羅看采(서평자),張夏眞(서평자) 한국사회학회 1986 韓國社會學 Vol.19 No.W

해운산업의 품질코스트 관리

김영모,이종인 ( Young Mo Kim,Jong In Lee ) 한국해운물류학회(구 한국해운학회) 1995 해운물류연구 Vol.21 No.-

잔트커런츠 발효액과 Sourdough 식빵의 품질 특성

김영모,Kim, Young-Mo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.3

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

해운시장세분화와 서비스품질에 관한 고찰

김영모,이종인 ( Young Mo Kim,Jong In Lee ) 한국해운물류학회(구 한국해운학회) 1994 해운물류연구 Vol.18 No.-

R2R 공정에서 적외선가열과 열풍을 혼합한 건조방식에서 전도성 금속 잉크의 건조 및 큐어링 공정 특성에 관한 실험적 연구

김영모,홍승찬,이재효,Kim, Young-Mo,Hong, Seung-Chan,Lee, Jai-Hyo 한국반도체디스플레이기술학회 2010 반도체디스플레이기술학회지 Vol.9 No.2

This research is about the drying and curing characteristic of conductivity metallic ink on-line curing device in order to improve the curing time for productivity in RFID Gravure printing. The curing process is carried out to increase the electric conductivity after the metallic ink is printed on the substrate. The metal ink is composed of nano-sized silver or copper particles. In this research, the combined IR and Hot air curing system is used and its results is compared with those of oven, IR and Hot Air type respectively. Generally the curing time in the past is about 3 minutes. But the combined system (IR+Hot Air) in this research shows that curing time is less than 30 seconds. These results is much faster than those of other system. This study can be help to make Roll-to-Roll drying and curing process for mass and continuous production on-line.

한국 선원의 행동특성 분석을 통한 안전문화 제고방안 연구

김영모,Kim, Young-Mo 해양환경안전학회 2013 해양환경안전학회지 Vol.19 No.5

This study aims to propose safety culture design to ease to find out and control behavior characteristics of Korean seafarers. By empirical research of 377 Korean seafarers, the result revealed that significant characteristic of Korean seafarers was "affection to others" and custom of Confucianism affected Korean maritime society prevalently. But there were no significant differences between groups, such as rank, age, gender and sailing route with vessel type except educational background. Furthermore, this study concluded that positive reinforcement was more useful than negative reinforcement to promote safety operation of vessels. Regarding the vessel's safety management, the fact that means for vessel's safety management are linked only to the levels of educational background suggests that the efficiency of vessel's safety operation would be achieved by introducing suitable safety management system depending on the level of educational background. 본 연구에서는 우리나라 해기사들의 행동특성을 파악하고, 이를 통제하기 위한 방안을 제시함으로써 해양안전 문화설계를 용이하게 하고자 하였다. 한국선원 377명을 대상으로 실증분석 결과, 우리나라 선원은 일반적인 한국인의 성격특성 중 "정이 많다"는 것이 가장 뚜렷한 인식을 보였으며, 유교적 관습이 아직도 해상직업 종사자들에게도 영향을 많이 끼치는 것으로 나타났다. 그러나 직책별, 성별, 선종별 집단간에는 행동특성의 차이를 보이지 않았으나 학력별로는 차이가 있는 것으로 나타났다. 한편 한국선박의 안전운항을 위해 동원될 수 있는 수단은 한국선원의 집단 구성에 관계없이 부적 강화물을 제공하는 것보다는 정적 강화물을 제공하는 것이 도움이 될 것으로 판단된다. 선박의 안전관리 수단은 학력수준 외는 집단별 차이가 없는 것으로 나타나, 선원의 학력수준에 맞는 안전관리방안을 도입하는 것이 안전관리의 효율성을 높일 것으로 판단된다.

노지재배 비금도 섬초(시금치) 분말을 첨가한 식빵의 품질 특성

김영모,윤용철,Kim, Young-Mo,Yun, Yong-Chul 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

해기직업 경로상의 행동요인 영향 분석

김영모,전상엽,황병호,강인철,정해종,Kim, Young-Mo,Jun, Sang-Yup,Hwang, Byeong-Ho,Kang, In-Chul,Jeong, Hae-Jong 해양환경안전학회 2009 해양환경안전학회지 Vol.15 No.4

해기직업에 대한 안정이 없으면 인적요인에 의한 해양안전도 크게 개선되지 않을 것으로 판단된다. 따라서 해기직업 진입단계에서 부터 은퇴하기까지 생애에 걸쳐 해기사의 직업경로를 개발함으로써 보다 장기적이고 안정적인 해기직업 생활과 해양안전을 확보할 수 있을 것이다. 이를 위해 해기직업 경로모델을 설정하고 해기교육기관 진입자, 해상근무자, 육상근무자 2,830명을 대상으로 설문조사를 실시하여 가설을 검증하였다. 직업경로에 따른 행동요인 분석 결과, 첫째, 해기교육기관 진입자들에게 교육환경 개선과 해기직업생활에 대한 충분한 정보를 전달하고 둘째, 소득수준과 같은 경제적 요인은 해기직업 진입자에게는 동기요인이 되지 못하며 셋째, 적정 시기에 육상근무를 위한 하선유도가 해기직업의 매력화와 파생적인 장기승선 효과를 기대할 수 있으며 넷째, 해기면허체계를 단순화시켜 조기에 상위면허를 취득함으로써 상위직책에 근무할 수 있는 기회를 제공할 필요가 있다. It is difficult to improve maritime safety in the aspect of human elements without seafarers' job satisfaction. Therefore, through the career development for seafarers from their entries into the job to their retirements, longer and more stable seafarers' life on board ship could be achieved together with maritime safety. This study aims at the establishment of seafarers' career path model and the verification of six hypotheses by using the questionnaire data of 2,830 respondents of students, slip officers and shore-based ex-seafarers. The results of analyses of behavior factors on the career path are as follows; first, it is important to improve educational environment and to provide seafarers with detailed information on seafarer's life; second, economic factors such as income-level and etc. do not play a role in promoting motivation of going to sea; third, the guidance to shore jobs at proper time increases seafarers' job satisfaction and induces longer stay at sea; last, it is necessary to simplify the licence system for seafarers, to allow seafarers to acquire higher class certificates, and to work at higher rank on board ships as early as possible.

Blanched 섬초(시금치) 분말을 첨가한 식빵의 품질 특성

김영모,Kim, Young-Mo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.