정상 면역가능을 가진 환자에서 발생한 침습성 폐진균증 1예

임영희,천은미,김호철,서지영,박정웅,권오정,이종헌,이재영,이경수,한정호,Lim, Young-Hee,Cheon, Eun-Mee,Kim, Ho-Cheol,Suh, Gee-Young,Park, Jeong-Woong,Kwon, O-Jung,Rhee, Chong-H.,Lee, Jae-Young,Lee, Kyung-Soo,Han, Jeong-Ho 대한결핵및호흡기학회 1998 Tuberculosis and Respiratory Diseases Vol.45 No.1

Invasive pulmonary aspergillosis is a disease occuring predominantly in patients with defects in immunity such as neutropenia, hematologic malignancies or with defects in cell-mediated immunity. The isolation of Aspergillus from respiratory tract of normal host usually signifies tracheobronchial colonization, making this diagnosis difficult. There are isolated case reports occuring in normal hosts but most of them were diagnosed postmortem at autopsies indicating that early diagnosis of invasive aspergillosis in normal host is difficult. We describe here a case of invasive aspergillosis in a immunocompetent host diagnosed by lung biopsy which was successfully treated with Amphotericin-B. Invasive pulmonary aspergillosis should be included as one of the differential diagnosis if a patient with pneumonic consolidation does not respond to usual therapy, even if the patient does not have any defect in immunity.

대전 ${\cdot}$ 충남지역 단체급식소 조리종사자의 위생관리실태조사

임영희,곽현옥,Lim, Young-Hee,Kwak, Hyun-Ok 한국식생활문화학회 2006 한국식생활문화학회지 Vol.21 No.4

This study was conducted to evaluate sanitary managment practices of institutional foodservice employees in Daejeon and Chungnam areas, and to suggest a guideline for an effective safety & sanitary managment of the institutional foodservice. The subjects consist of 782 employees in 80 institutional foodservice, respectively. The collected data was processed using the SPSS V.10.0 package for descriptive analysis. The results of this study were summarized as follows. The employees were female(97.2%), over 41 age(68.1%), high school(51.0%), less than 1-5 years(52.8%) of total career in the institutional foodservice. Employment status was contract(64.2%) and cook's certification w3s not applicable(80.1%). The institutional foodservice was over 1,000 number(65.0%) of average serving per day and operations format was direct(69.6%) management and 11-20 number of employees for cooking were 58.2%. Employees(96.0%) were received sanitation training and 82.4% of them have been monthly educated. Sanitation training instructor was dietitian 91.6%. The rating of sanitary management practices was food handling 4.36/5.00, food products management 4.32/5.00, personal hygiene 4.31/5.00, equipments and tools handing 4.18/5.00. The employees, who were educated in the sanitation training, presented significantly higher rates of the sanitary management practices than of the uneducated employess. Therefore, the institutional foodservice operations will have to pay special attention to sanitation training program of the employees. The suitable methods of sanitation training must be developed to improve the practical use of sanitary management by employees and institutional foodservice. Also, to enhance these practices, it is necessary to establish the countermeasure to care for safety & sanitary management of the institutional foodservice.

유과제조시 찹쌀의 침지중 이화학적 성분변화에 관한 연구

임영희(Lim Young-Hee),이현유(Lee Hyun-Yu),장명숙(Jang Myung-Sook) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.3

대전,충남지역 대학생의 커피음료 섭취 실태 및 커피음료와 동반간식을 통한 열량 섭취 기여 비율 조사

임영희 ( Young Hee Lim ),김선효 ( Sun Hyo Kim ) 한국식생활문화학회 2012 한국식생활문화학회지 Vol.27 No.3

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student`s dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

유전자 알고리즘과 신경망의 융합을 이용한 퍼지 추론 모델의 최적화

임영희(Young Hee Lim),박대희(Dae Hee Park) 한국정보과학회 1995 정보과학회논문지 Vol.22 No.5

Cao의 퍼지 추론은 언어적인 용어의 이해와 언어적인 용어간의 관계 정도를 이용한 퍼지 관계 행렬을 사용함으로써 Zadeh의 퍼지 추론에서 문제점으로 제기된 퍼지 함축 연산자의 선택 문제를 해결하였으며, Zadeh의 퍼지 추론보다 우수한 성능을 보임이 입증되었다. 그러나 Cao의 퍼지 추론 역시 퍼지 관계 행렬이 전문가의 선험적인 지식에 의해 결정되며, 시스템이 복잡할수록 전문가로 부터 최적의 퍼지 관계 행렬을 얻을 수 없다는 문제점을 안고 있다. 더 나아가 전문가에 의해 결정되는 퍼지 소속 함수 역시 시스템의 성능을 크게 좌우한다. 따라서 본 논문에서는 유전자 알고리즘을 이용하여 퍼지 관계 행렬과 조건부와 결론부의 소속 함수를 조정한다. 또한 Cao의 퍼지 추론을 전방향 신경망의 구조로 표현하여 오차 표면을 따라 기울기 강하를 수행하는 기울기 강하 유전 연산자를 수행함으로써 유전자 알고리즘에 지역적 미세 조정을 위한 메카니즘을 제공한다. 제안된 방법의 유용성을 보이기 위해 DC series motor에 적용해 본다. Recently, Cao, Kandel and Li have proposed a New Fuzzy Reasoning Method (NFRM, for short) which turned out to be superior to the Zadeh′s Fuzzy Reasoning Method (FRM, for short). However, in the NFRM, the fuzzy relation matrix, determined by a human expert according to his/her experiences, plays an important role, but may be difficult to extract optimally from an expert, particulary as the system increases in complexity. Moreover, a change in the fuzzy membership function may alter the performance of the fuzzy system significantly. Therefore, to alleviate some of the drawbacks associated with the NFRM as pointed in the above, in this paper, the genetic algorithm is to be incorporated in the context of the NFRM in the loop whose function is to search for optimal fuzzy relation matrix and fuzzy membership functions simultaneously. In addition, the particular genetic algorithm we used is supplemented by a local fine-tuning mechanism with executing the gradient descent genetic operator. We also report on the application and performance analysis with a direct current series motor.

특허문헌의 이용과 IPC 분류

임영희(Young Hee Lim) 한국소성·가공학회 1994 소성가공 : 한국소성가공학회지 Vol.3 No.3

콩기름의 가열시간별 유과의 품질 특성

임영희(Young-Hee Lim),이현유(Hyun-Yu Lee),장명숙(Myung-Sook Jang) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.2

가열시간에 따른 튀김유와 튀김횟수에 따라 제조한 유과의 품질에 미치는 영향을 조사하였다. 가열 16시간까지 튀김유의 산가와 과산화물가는 각각 0.08에서 0.23, 0.8에서 1.78까지 완만하게 증가하였으나 유과제품의 품질에는 큰 영향을 주지 않았다. 튀김유와 유과의 지방산조성변화는 가열시간이 경과함에 따라 불포화지방산인 oleic acid와 linoleic acid가 감소한 반면 포화지방산인 palmitic acid는 증가하였다. 가열시간에 따른 유과와 콩기름의 색깔변화는 콩기름에서 특히 현 저하여 심한 갈변현상을 보인 반면 유과제품에서는 큰 차이를 보이지 않았으며, 관능검사 결과 가열시간이 증가함에 따라 전반적인 기호도는 저하하였지만 유의적인 차이는 보이지 않았다. The effect of soybean oil on frying time and number of frying treatment on quality of Yu-kwa (Korean traditional rice cookie) were examined. As the frying time increased, acid value and POV were increased from 0.08 to 0.23 and 1.78, respectively. But the quality of Yu-kwa was not influenced by the frying time. And as the. frying time increased, unsaturated fatty acid (oleic and linoleic acid) was decreased, while saturated fatty acid (palmitic acid) was increased. The color was drastically changed on frying oil which showed a dark brown color, but there was no difference in Yu-kwa. As the frying time increased, acceptability was decreased on sensory evaluation, but significant difference among samples tested within significant level 5% was not revealed.

대전시 주부의 외식행동 및 식습관에 대한 조사

임영희 ( Young Hee Lim ),나명인 ( Myeung In Na ) 한국식생활문화학회 2008 한국식생활문화학회지 Vol.23 No.1

옹기 화병이 절화 거베라의 수명 및 미생물 증식에 미치는 영향

임영희(Young Hee Lim),오욱(Wook Oh) 한국원예학회HST 2011 원예과학기술지 Vol.29 No.2

네트워크 분석을 활용한 온라인 리뷰의 호텔 유형별 선택속성 연구

임영희(Lim, Young-Hee) 한국호텔외식관광경영학회 2023 호텔경영학연구 Vol.32 No.6

This study used data mining techniques based on Korean reviews left by domestic customers who visited business hotels, resort hotels, airport hotels, and Hanok hotels, then identified frequent words using frequency analysis and TF-IDF analysis. In addition, highly influential words were identified directly and indirectly using network centrality analysis, and hotel selection attributes by type were derived through CONCOR analysis. As a result of frequency analysis, words such as ‘room’, ‘breakfast’, ‘kindness’, ‘satisfaction’, ‘service’, and ‘good’ showed high frequency. As a result of network centrality analysis, words such as ‘room’ were found to have a strong influence. All types of hotel selection attributes were classified into four categories: ‘service (including price and F&B)’, ‘facilities’, ‘location’, and ‘leisure and experience’. In the case of business hotels, elements of ‘service’ selection attributes accounted for a large proportion, and elements of ‘leisure and experience’ selection attributes appeared frequently regarding resort hotels. In addition, ‘location’ attribute words had the highest proportion as selection attributes for airport hotels, and ‘facility’ words related to tradition were highly prevalent for Hanok hotels. As a result of this study, since the number of Hanok hotels is small compared to the customers preference, the central and local governments must make bold investments to publicize unique cultural sentiments and values. Hotel customers who want to enjoy a vacation in a hotel choose a hotel based on service, price, special facilities, location, and reviews, rather than hotel type. Therefore, the boundaries between hotel types excluding Hanok hotels are fading, which will intensify competition to attract Koreans.