Tortilla의 제조를 위한 쌀가루와 밀가루의 최적 혼합비 분석

유진현 ( Jin Hyun Yoo ),한규홍 ( Gyu Hong Han ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.1

지역응급의료센터의 격리병상 과밀화 지표분석: 코로나-19 대유행 시기의 경기도 소재 지역응급의료센터 사례를 중심으로

이이산 ( San Lee ),유진현 ( Jin Hyun Yoo ),신소미 ( So Mi Shin ),노현웅 ( Hyun Woong Noh ),김윤준 ( Yun Jun Kim ),곽동훈 ( Dong Hun Kwak ),김형수 ( Hyung Soo Kim ),최익창 ( Ik Chang Choi ),서민구 ( Min Gu Seo ) 대한응급의학회 2024 대한응급의학회지 Vol.35 No.2

Objective: Emergency department (ED) overcrowding is a global issue that negatively impacts the clinical outcome. Through the coronavirus disease 2019 (COVID-19) pandemic era, overcrowding of ED isolated territory (isolation bed) was aggravated. This study analyzed overcrowding indices of ED isolation beds during the COVID-19 pandemic. Methods: This study was a single-center, retrospective, observational study. The study analyzed 34,925 patients who visited the ED during the COVID-19 pandemic from April 2021 to August 2022. Patients who were treated in isolation beds and regular beds were compared. Among the patients using isolation beds, patients who stayed longer than 720 minutes were also classified and analyzed. Results: During the analysis period, 4,479 and 34,943 patients were treated in the ED isolation bed and ED regular bed, respectively. The overcrowding indices (general ward admission rate, intensive care unit admission rate, ED-length of stay, transfer rate, mortality rate, prolonged ED stay patient ratio) of the isolation beds were significantly higher than those of the ED regular bed (P<0.05). The prolonged ED stay-patient ratio of isolation beds and regular beds was affected by the number of COVID-19 patients (regular bed, r=0.617 and P=0.01; isolation bed, r=0.525 and P=0.03). The average ED-length of stay of isolation beds was longer than that of the ED regular beds. One hundred and forty-five patients were classified as prolonged ED stay patients. Their time from the decision point to the discharge point comprised a higher rate with an average of 76.52%. Conclusion: ED isolation beds are more vulnerable to infectious disease outbreaks. A proper medical policy and arrangement management system that can flexibly deal with disaster emergencies are required

TESS 보고 양식을 활용한 대전 지역의 중독 양상

박정규,정성필,김승환,유인술,박준석,유진현,양영모,정시경,Park Jung Kyoo,Jeong Sung Phil,Kim Seung Hwan,Yoo In Sui,Park Joon Seok,Yoo Jin Hyun,Yang Yeong Mo,Jeong Si Kyung 대한임상독성학회 2004 대한임상독성학회지 Vol.2 No.1

Purpose: A number of reports about the intoxicated patients have been introduced, but there were few multicenter studies. The purpose of this study was to analyse the patients with toxic exposure in the Daejon province. Methods: The patients who were presented to the four academic emergency departments in Daejon with toxic exposure were enrolled from January to June 2003. The collected variables were according to the form which modified from the Toxic Exposure Surveillance System (TESS) of the American Association of Poison Control Centers. Results: The toxic exposure patients were 362 cases which is $0.78\%$ of total patients presented to the emergency department. The most common exposure site was home ($84\%$). Eighteen percent of cases were exposed by two or more substances. The most common substance was the pesticides ($34.8\%$), and the non-prescription drugs ($32.6\%$) was followed. The suicidal attempt was the top reason for exposure ($67.1\%$). The route of exposure other than ingestion was $3.6\%$. Although the most patients left the hospital within a day, the average treatment period was 4.4 days. Thirty-one patients ($8.6\%$) were expired, and 22 among them were exposed to the paraquat. Conclusion: We reported the current status of toxic exposure in Daejon province by modified TESS style.

가공방법을 달리하여 열풍건조한 고춧가루가 고추장의 품질에 미치는 영향

박소희(So-Hee Park),구혜진(Hae-Jin Koo),임호수(Ho-Soo Lim),유진현(Jin-Hyun Yoo),황성연(Sung-Yeon Hwang),신언환(Eon-Hwan Sihn),박영희(Young-Hee Park),이종호(Jong-Ho Lee),조재선(Jae-Sun Cho) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.6

고추장의 품질 개선을 위하여 열풍건조시 처리방법을 달리한 고춧가루를 첨가한 고추장을 제조하고 90일간 숙성시키면서 이화학적 특성 변화를 조사하였다. 고추장의 pH는 숙성중 vit. C 첨가구가 가장 낮았고, 총산도 또한 vit. C 첨가구가 가장 높았다. 환원당 함량은 대조구가 가장 높았고 이후 90일까지 모든 고추장에서 완만한 증가를 보였다. 아미노태 질소함량은 숙성 75일까지 계속 증가하여 마쇄건조 첨가구의 함량이 유의적인 차이를 보이며 가장 높았고 이후 감소하였다. 고추장의 색도에서 L값과 a값은 숙성이 진행됨에 따라 모두 증가한 반면 b값은 감소하였으며, 마쇄건조 첨가구 고추장의 L, a, b값이 다른 시료보다 모두 높았다. 관능검사 결과 고추장의 외관, 맛 및 종합적인 기호도에서는 마쇄건조 첨가구가 가장 높았다. 이상의 연구를 통해서 고추장 제조시 고춧가루는 고추를 마쇄하여 열풍 건조시킨 것을 첨가하면 고추장의 품질을 보다 높일 수 있음을 알 수 있었다. Physicochemical characteristics of Kochujang based on hot-air dried the red pepper powders with different treatments, were investigated during 90 days fermentation to obtain information for the industrial production of Kochujang. The pH was decreased gradually during fermentation, and pH of the control Kochujang was consistently higher than those of others. The total acidity was increased linearly during fermentation, and Kochujang with 0.1% vitamin C was consistently higher than others. Reducing sugar contents of Kochujang was increased until 75 days but was decreased slightly thereafter, showing highest value for the control sample. Amino nitrogen contents was increased gradually until 75 days, showing highest value for Kochujang with mash-dried red pepper powder, but it was decreased remarkably thereafter. The L and a values of Kochujang were increased, whereas b value was decreased during fermentation. L, a and b values of Kochujang with mash-dried red pepper powder were higher than those of others, showing the more light and deep color than others. Appearance, taste and overall acceptability of Kochujang based on mash-dried red pepper powder were higher than others.

가공방법을 달리하여 열풍건조한 고춧가루의 저장중 이화학적 변화

박소희(So-Hee Park),구혜진(Hae-Jin Koo),임호수(Ho-Soo Lim),유진현(Jin-Hyun Yoo),황성연(Sung-Yeon Hwang),신언환(Eon-Hwan Sihn),박영희(Young-Hee Park),이종호(Jong-Ho Lee),조재선(Jae-Sun Cho) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.6

건조시간을 단축하기 위해 열풍건조시 처리방법을 달리한 고춧가루의 저장중에 어떤 이화학적 변화가 일어나는가를 조사하였다. 고춧가루의 pH는 저장 일수에 비례하여 서서히 감소하는 경향을 보이지만 120일 동안 시료간에는 큰 차이가 없었고 vitamin C를 처리한 시료만이 저장 120일째 4.64로 가장 낮았다. 고춧가루의 저장 중 capsaicin 및 dihydrocapsaicin의 함량변화는 저장직후부터 저장후까지 점차적으로 감소하였으며 통고추건조 고춧가루가 120일 저장동안 높았다. Glucose와 fructose 함량은 저장 120일 후 당의 산화를 방지할 것으로 기대되는 vitamin C 처리구가 타 시료구에 비해 높았다. 고춧가루의 색도에서 L값은 120일 저장시에 마쇄건조 및 마쇄 후 숙성건조 처리구가 대조구에 비해 높았고, a, b값은 마쇄건조 처리구가 대조구에 비해 높았다. 고춧가루의 색깔과 맛에 대한 선호도에서는 마쇄건조 처리구의 색깔 선호도가 93.0%로 대조구 43.0%에 비해 높았고, 맛에 대한 기호도는 대조구가 48.0%인 반면 vitamin C 처리구가 92.0%로 가장 높았다. Physicochemical characteristics of the red peppers dried in hot-air by various processing to shorten drying time were investigated during storage at -20℃ for 120 days. The pH of red pepper powders gradually decreased in proportion to storage day, but there were no significant differences between samples during storage. The pH of red pepper powder treated with 0.1% vitamin C was the lowest as 4.64 at 120 storage days. Capsaicin and dihydrocapsaicin contents gradually decreased during storage, but the red pepper powder treated with 0.1% vitamin C was higher than others after 120 storage days. As a result of color evaluation, L values of red pepper powder dried after only mashing and dried after aging next to mashing were higher than the control, whereas a and b values of red pepper powder dried after mashing were higher at 120 storage days, compared with the control. Results of color and taste acceptability showed color value of red pepper powder dried after mashing was 93.0% higher than 43.0% of the control, and in taste acceptability the control was 48.0%, whereas its dried after treatment of 0.1% vitamin C was the highest value as 92.0%.

119 구급대원의 뇌졸중에 대한 병원전 응급처치 교육의 효과에 관한 연구

유진현,어은경,김용재,송화식 대한응급의학회 2002 대한응급의학회지 Vol.13 No.1

Purpose: If optimal neurologic recovery of stroke patients is to be achieved, thrombolysis and intervention must be initiated within hours from the onset of stroke symptoms. The prehospital personnel play a vital role in prehospital stroke management, including rapid recognition of stroke and rapid transport of the victim to the treating facility. The fact is, however, education and assessment of prehospital personnel's knowledge and practice in recognizing stroke are lacking. In this study, we assessed the prehospital personnel's knowledge of stroke; then, we performed an analysis to determine if that knowledge proved to have an impact on stroke management. Methods: The study was conducted from March to August 2001 at 9 fire stations in Seoul and other regional areas, and included 164 prehospital personnel. In order to conduct a before-and-after comparative study, we first investigated the prehospital personnel's current knowledge of stroke; then, we administered our own educational training which was taught by an emergency physician. Results: One hundred sixty-four prehospital personnel participated in the educational training program. Most of them (63.4%) were educated at the National Fire Academy. The most frequently listed stroke risk factor was hypertension (98.2%). The most frequently listed stroke symptom and sign was abnormal speech (91.5%). The level of knowledge about the prehospital stroke scale was very low (facial palsy; 10.8%, arm drift: 7.9%, dysarthria: 17.7%). Before the education, their knowledge about the definition of stroke, its risk factors, symptoms and sings, the goal of prehospital management, and the therapeutic window for thrombolysis was not satisfactory. However, there was a significant improvement after the education(p<0.001). The extent of knowledge about stroke varied with the characteristics of the prehospital personnel. The prehospital personnel's knowledge was relatively higher if they were EMP-P certified; from the Department of Emergency Medical Service; worked in Seoul; had been educated for stroke; or had been less than 2 years on the job. Conclusion: Presently, the prehospital personnel's knowledge about prehospital stroke management has proven to be insufficient. However, there was a significant improvement in stroke knowledge after education by an emergency physician.

안면골 골절과 동반 손상에 관한 연구

유진현,이재광,최종필,박준석 대한응급의학회 2004 大韓應急醫學會誌 Vol.15 No.2

Goldman's Algorithm을 이용한 비외상성 흉통 환자의 분석

조석진,유진현,김찬웅,어은경,정구영 대한응급의학회 1999 대한응급의학회지 Vol.10 No.4

Back ground : It is important to evaluate the patient presenting with non-traumatic chest pain in emergency department, and it is also difficult to classify appropriately. The purpose of this study is to predict probability of acute myocardial infarction(AMI) and assess the group for low probability of AMI that is target for observation-unit of chest pain in emergency department. Methods : A prospective, clinical study was performed from March 1998 to August 1998 at the department of emergency medicine, Ewha Womans University Mokdong hospital. We classified high-probability group and low-probability group of AMI according to Goldman's algorithm and then compared with the final diagnosis. Results : The study included 218 patients. 84 patients(39%) was the high-probability group and 134 patients(61%) was the low-probability group of AMI. As compared with final diagnosis, AMI was 47 patients(56%) among the high-probability group and 1 patient(0.7%) among the low-probability group. We observed sensitivity of 98%, specificity of 78% in predicting AMI. Conclusion : The classification according to Goldman's algorithm may be useful predictor of AMI and improve triage for emergency department patients with chest pain. It is also helpful for management of observation-unit of chest pain in emergency department.

김치저장성 향상을 위한 동결방법이 배추조직의 물성변화에 미치는 영향

양진한,박소희,유진현,임호수,조재선,황성연 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

김치를 10˚C에서 8일간 숙성시켜 산도 0.6~0.7%로 숙성된 김치를 -70˚C와 -20˚C로 냉동하며 -20˚C에서 저장하면서 배추 조직의 elasticity, hardness, 세포 조직의 변화, 드립양을 실험한 결과는 다음과 같다. -70˚C에서 급속 동결한 것과 -20˚C에서 완만 동결한 냉동 김치 중 배추조직의 elasticity는 냉동 저장 15일까지 감소하다 일정하게 유지되었고 hardness는 거의 변화가 없었으며 냉동 방법에 따른 변화도 거의 나타나지 않았다. 투과 전자현미경으로 관찰한 결과 control의 경우 세포벽이 매우 두꺼우며 세포의 모양들이 잘 보존되어 잇는 것을 볼 수 있었고 -20˚C로 냉동 처리하여 해동시킨 세포벽들은 많이 손상되어 있음을 볼 수 있었으며 -70˚C로 급속 냉동시료의 경우 세포벽의 손상 정도가 -20˚C로 냉동 처리한 시료보다 덜 파괴되어 있음을 볼 수 있었다.한편 냉동 저장기간 동안 드립의 손실량의 변화는 -70˚C로 냉동 처리한 시료의 드립양은 3~4%정도로 -20˚C로 냉동 처리한 시료의 5~6%에 비해 적은 것을 알 수 있었다. This study was conducted to investigate the effect of freezing methods, show freezing at -20℃ and rapid freezing at -70℃, on physical properties of Chinese cabbage in frozen Kimchi during storage at -20℃. Elasticity of midrib of Chinese cabbage in frozen Kimchi was decreased until 15 days and did not changed thereafter during storage at -20℃, Hardness of that was not changed during storage. Those results of elasticity and hardness of slow frozen sample are similar to rapid frozen sample. By the morphological observation through transmission electron microscope, more of cellular structure of Chinese cabbage in slow frozen was destructed than that of rapid frozen sample. Drip loss was more in slow frozen sample than that in rapid one.

Starter 및 멸치액젓 첨가가 김치양념 및 겉절이 김치의 품질에 미치는 영향

최택권,박소희,유진현,임호수,조재선,황성연 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

양념에 Leu. mesenteroides, Lac plantarum의 젖산균과 멸치액젓 첨가가 김치 양념의 대장균군 제어, 속성촉진여부 및 관능적 특성에 미치는 영향을 조사하였다. Leu. mesenteroides과 젓갈을 첨가한 경우 초기 숙성이 촉진되나 후기 산패는 완만하였으며 Lac. plantarum의 첨가시에는 초기 숙성에는 큰 차이가 없고 후기 산패가 현저하게 진행되었다. 대장균군은 산도 0.80% 이상에서 사멸되었는데 leu. mesenteroides의 경우가 숙성이 촉진되어 보다 신속히 사멸시켰다. 총균수와 젖산균수는 초기에 starter 첨가구는 10^6CFU/mL 정도인데 반해서 starter를 첨가하지 않은 않은 처리구에서 총균수는 10^6CFU/mL , 젖산균수가 10^4CFU/mL 이었고 숙성 후에는 첨가균이 높은 수준을 유지하였다. 하지만 대체적으로 스타터의 첨가가 숙성 및 대장균에 크게 영향을 주지 못하는 경향으로 동일하게 나왔다. 관능적 특성에서는 Leu. mesenteroides 첨가구가 Lac. plantarum의 경우보다 우수하였다. 한편, 시판 겉절이 김치는 산도가 0.09~0.18%, ph 5.46~5.89, 총균수 2.2×10^6~3.1×10^7CFU/mL, 젖산균수는 2.1×10^4~6.6×10^5CFU/mL, 대장균수는 1.8×10^4~7.1×10^5CFU/mL, 염분 1.89%~2.51%으로 스타터 첨가 겉절이에 비해 ph와 염도를 제외한 품질 특성에서 전반적으로 낮은 값을 나타냈다. This study was performed in order to investigate the effect of Leuconostoc mesenteroides, Lactobacillus plantarum and salt fermented anchovy extracts on Kimchi sauce. The sauce was fermented more rapidly by addition of Leu. mesenteroids or salt fermented anchovy extracts on the early fermentation stage than the control, but it was fermented slowly on the late fermentation stage. When L. plantarum was added to the Kimchi on the early fermentation stage, the acidity of Kimchi didn't show a significant difference from the control, but acidity was remarkably increased on the late stage. Coliform group was disappeared when acidity of sauce was higher than 0.8% during fermentation. It was controlled by Leu. mesenteroides but not by L. plantarum. Total count and lactic acid bacterial count of the sauces with starter were 6.30×10^6~1.0×10^7 CFU/mL and 1.04~2.04×10^6 CFU/mL, respectively, but those of the control sauce were 10^6 CFU/mL and 10^4 CFU/mL, respectively. Those count of the sauce with starter were higher than those of the control sauce on the later stage of fermentation. Organoleptic quality of the sauce with Leu. mesenteroides was superior to that with L. plantarum.