외사시를 동반한 물무뇌증 1예

박채린,김남주,최병세,황정민,Chaerin Park,Nam Ju Kim,Byung Se Choi,Jeong-Min Hwang 대한안과학회 2010 대한안과학회지 Vol.51 No.7

Purpose: To report a large-angle exotropia, limited adduction, epiblepharon, high myopia and no pupillary light reflex in a patient with hydranencephaly. Case summary: A ten-year-old girl with mental retardation presented with exotropia. The patient could fix only with the right eye and was unable to follow with either eye. The Krimsky test revealed 95 prism diopters of exotropia, and adduction was severely limited in both eyes. Pupillary light reflex was absent in both eyes. Cycloplegic refraction showed high myopia in both eyes. Slit lamp examination revealed lower lid epiblepharon and inferior corneal opacity in the right eye. No abnormal findings in the fundus examination were detected. A computed tomogram of the brain showed that the cerebral hemispheres were replaced by a cystic space filled with cerebrospinal fluid, compatible with hydranencephaly. Recession of the lateral rectus muscle and resection of the medial rectus muscle with epiblepharon repair of the lower lid were performed in both eyes. One week postoperatively, the epiblepharon was corrected, and the Krimsky test showed 16 prism diopters of left intermittent exotropia at near. Conclusions: When a combined manifestation of mental retardation, limited adduction, no pupillary light reflex and a large-angle exotropia is present, the possibility of a congenital developmental anomaly of the central nervous system including hydranencephaly should be suspected.

「주초침저방(酒醋沈菹方)」에 수록된 조선 전기(前期) 김치 제법 연구 - 현전 최초 젓갈김치 기록 내용과 가치를 중심으로 -

박채린,권용민,Park, Chae-Lin,Kwon, Yong-min 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.5

This study aims to examine the contents of "Juchochimjeobang", a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and "Juchochimjeobang" was thus named after the recipes. "Juchochimjeobang" has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables. "Juchochimjeobang" has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, "Juchochimjeobang" is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.

The Effect of Weight Stress on Weight Control Behavior in Adult Women after Post-COVID-19

박채린,김현경,김다현,한채정 한국비교정부학회 2022 한국비교정부학보 Vol.26 No.3

(Purpose) This research analyzed the effect of the post-COVID-19 weight control stress of female adults on weight control behavior. (Design/methodology/approach) To collect materials for this research, online and offline surveys were conducted for women for 26 days from May 26∼to Jun 20, 2022. Questionnaires were distributed to 488 female adults in their 20s~60s. Excluding 41 respondents who were not sincere in responding to the questionnaire, 447 questionnaires were used for this research. The survey adopted a self-evaluation that each respondent wrote down for each question. (Findings) As a result of examining the differences in post-COVID-19 weight stress depending on the general characteristics of research subjects, differences in post-COVID-19 weight stress depending upon age, weight, and education were significant, while differences depending upon the marital state, occupation, and monthly income were none. As a result of examining the differences in post-COVID-19 dietary control change depending on the general characteristics of research subjects, differences in post-COVID-19 dietary control change depending on age, weight, and education were significant, while differences depending upon the marital state, occupation, and monthly income were none. As a result of examining the differences in post-COVID-19 exercise change depending on the general characteristics of research subjects, the difference in post-COVID-19 exercise change depending on occupation was significant, while differences in post-COVID-19 exercise change depending on age, weight, marital state, education, and monthly income were insignificant at the 5% significance level. As a result of investigating the correlation of post-COVID-19 weight stress with the dietary control change and exercise change, the post-COVID-19 dietary control change and weight stress turned out to have a very high positive correlation, and the post-COVID-19 exercise change and weight stress also turned out to have a significant positive correlation. As a result of investigating the effect of post-COVID-19 weight stress on the dietary control change, the post-COVID-19 weight stress turned out to have a significant effect on the dietary control change. As a result of investigating the effect of post-COVID-19 weight stress on exercise change, it is possible to see that the higher the post-COVID-19 weight stress is, the greater the exercise change is. (Research implications or Originality) This research investigates the weight control stress women feel and their weight control behavior changes (diet, exercise, and weight control) in the changing stream of life due to COVID-19 and examines the relation of the recognition improvement regarding healthy weight and the prolonged pandemic with weight change.

김치 독자성의 근거와 형성 과정에 대한 고찰

박채린,Park, Chae-Lin 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

설하멱적을 통해서 본 쇠고기 구이 조리법 변화에 대한 역사적 고찰 I - 1950년대 이전의 문헌을 중심으로 -

박채린,권용석,정혜정 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.6

The aim of this research was to analyze changes in a Roasted Beef recipe through Sulhamyukjuk. In order to conduct this study, we investigated ancient and modern culinary literature published until 1950. The main method of research in this study was content analysis. There were 15 pieces of ancient and modern culinary literature used. In addition, the roasted beef recipes totaled 78. Analysis of recipe data published over the last 300 years showed two different types of Roasted Beef recipes: 1) Roasted Skewered Beef and 2) General Roasted Beef. In the case of Roasted type, the method was divided into three steps: 1) Coating of flour porridge after marinade in the source, 2) Three dippings into cold water during Roasting, and 3) Roasting again with Seasoning.

What controls recent changes in the global carbon-climate feedback process?

박채린,정수종 한국기상학회 2022 한국기상학회 학술대회 논문집 Vol.2022 No.10

1973년 조성된 통일촌(統一村)의 건축적 특성과 의미

박채린,이경아 한국건축역사학회 2021 한국건축역사학회 학술발표대회논문집 Vol.2021 No.11

전 지구 이산화탄소 연간 증가율의 위도별 차이 진단

박채린,정수종,윤정민 한국기상학회 2021 한국기상학회 학술대회 논문집 Vol.2021 No.10

인간 활동으로 인한 화석연료 사용은 전 지구 평균 이산화탄소 농도를 410 ppm 이상으로 증가시켰으며 전례 없는 기후변화를 야기했다. 전 지구의 지역별 연간 이산화탄소 증가 정도 및 변동 특성 분석은 이산화탄소 증가 원인에 대한 정보를 제공함으로써 효과적인 기후변화 대응을 가능하게 한다. 본 연구에서는 2000년부터 2018년까지 관측된 전 지구 이산화탄소 농도 지상 관측소 47곳의 자료를 분석하여 위도별 이산화탄소 연간 증가율(annual growth rate)의 차이를 평가한다. 또한, 해양·육상·식생 이산화탄소 플럭스와 화석연료 사용으로 인한 이산화탄소 배출량을 모두 고려한 GEOS-Chem 모델 시뮬레이션을 통해 연간 이산화탄소 증가율의 변동 원인을 파악하고자 한다. 연간 이산화탄소 증가율은 식생의 이산화탄소 흡수량 증가로 인해 2000년대에 들어서면서 상승이 멈췄다고 알려져 있었으나, 전 지구 이산화탄소 농도 분석 결과 모든 위도대에서 연간 이산화탄소 증가율이 2010년 이후 다시 상승하는 경향을 보였다. 또한, 연간 이산화탄소 증가율의 연 변동 정도는 북반구 지역이 남반구 지역과 비교해 크게 나타났으며, 특히 중위도 지역이 저·고위도 지역보다 큰 연 변동성을 보였다. 본 발표에서는 GEOS-Chem 모델 시뮬레이션을 통해 얻어진 위도별 연간 이산화탄소 증가율 변동 원인 분석 결과에 대하여 발표하고자 한다.

Challenges in Monitoring Atmospheric CO2 Concentrations in Seoul Using Low-Cost Sensors

박채린,정수종,박훈영,우정헌,심소정,김종호,손정훈,박하영,신용승,신진호,권승미,이원영 한국기상학회 2021 Asia-Pacific Journal of Atmospheric Sciences Vol.57 No.3

With the increasing importance of monitoring and verifying urban CO2 concentrations to mitigate carbon emissions from cities, a high-resolution ground networks of low-cost CO2 sensors are emerging that have a price advantage over existing high-cost sensors. This study develops a low-cost CO2 instrument called the Seoul National University CO2 Measurement (SNUCO2M) to monitor and analyze intra-city CO2 concentrations over Seoul, Korea. The first step of establishing this low-cost CO2 sensor network involved installing the SNUCO2M at the Yongsan Building (YSB; 113 m MASL) and Namsan Seoul Tower-High (NSTH; 385 m MASL) on October 18, 2018 and July 8, 2019, respectively. For comparison with the SNUCO2M, we utilized CO2 concentrations measured by the Picarro instrument (high-cost CO2 sensor) at Gwanak Mountain (GWA) background measurement site and the lower part of the NST (NSTL). The initial CO2 measurements from the SNUCO2M, show that 1) the SNUCO2Mhas a 0.71%maximum error range and is sufficient to measure urban atmospheric CO2 concentrations; and 2) the SNUCO2M captures 26.92 and 20.30 ppm of Seoul’s summer and winter time CO2 enhancement compared to the GWA background site. Our results suggest that the low-cost sensors such as SNUCO2M successfully detect urban CO2 characteristics over the megacity and has great potential to replace high-cost sensors with cost and management limitations.

초례의 변화과정과 혼례초례의 성립과정

박채린 국립민속박물관 2011 민속학연구 Vol.0 No.28

In Korea, Chorye(醮禮)is commonly used as a word which refers to a traditional wedding ceremony. In addition, it is described as the definition of a traditional wedding ceremony in various authorized dictionary as well. However, if you took a look at the traditional ceremony and rites texts, you could have been able to see that Chorye's meaning was more various. After middle era of Chosen dynasty, Chorye with a meaning of wedding ceremony was used largely. Then that customary usage was approved by Japanese authority in 1935 through Yi-rea-jun-chik(儀禮準則). Since Official document adopted the notation of wedding ceremony as Chorye, no longer the misusage of the term had raised to discuss. As a result in ordinary peopleʼs recognition it seems that early Taoist Chorye or the usage of ChujaGaRea's Chorye might be disappeared with a larger gap. It was used to be the ʻliquor-pouring-ceremony' in ancient ritual as well as the part of ʻcoming of age ceremonyʼ ChuHsiʼs the family customary formalities(ChujaGaRea 朱子家禮). Besides, Chorye was used for the name of the Taoist ritual too. In effect, Chorye was existed with a mixture of various meanings like this. But any lucid grounds about process of transformation of Choryeʼs usages have not been presented until now. Therefore, in this study I shall explain the process of changing of meaning historically through researching of Choryeʼs usages reflected literature records of ancient China and Chosen dynasty. So I tried to examine the transforming process about Choryeʼs usage in Korea society. Cho(醮)was meant to be the marriage ceremony itself according to the formation-origin of the character and usage in the ancient China records. But it was unlikely that this usage was continued until the later times. Of course the basis of slim evidence could not found. Cho(醮)worshipping stars in the ancient China was represented as the Taoist ritual naming through China South & North dynasties. In case of Korea, when Coryo dynasty embraced Taoist ritual as a national ritual, Taoist Chorye usage was pervaded. On the contrary, Taoist Chorye disappeared gradually in the Chosen Dynasty, ChujaGaRea's was strengthened and highlighted. So Neo-Confucian Chorye which was recorded in ancient ritual text such as Lichi(禮記), Yili(儀禮) was magnified. But ChujaGaRea's Chorye didnʼt seem to be practical nor realized in actual life. People called mainly wedding ceremony itself as Chorye. I believe that Chorye of wedding ceremony was well-adopted by people because it was more matching term than ChujaGaRea's Chorye in its originality of character and symbolic messages.