姙娠惡阻의 예방과 치료

曺洙鉉 藥業新聞社 1987 (月刊) 醫藥情報 Vol.1987 No.11

Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages

조수현,강선문,성필남,강근호,최선호,권응기,문성실,김동훈,박범영 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi)and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round mus-cles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering ageincreased. In terms of meat color, for both muscle types, CIE L* values were decreased, whereas CIE a* values and myoglo-bin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than inthe other groups. The Warner–Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group;however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin andtop round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity(WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-oldgroups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA),and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin musclefrom the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round musclefrom the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.

저축의 사회화와 저축실태조사

조수현 가정과삶의질학회 2012 한국가정관리학회 학술발표대회 자료집 Vol.2012 No.6

Response of IKr and hERG Currents to the Antipsychotics Tiapride and Sulpiride

조수현,이소영 대한약리학회 2010 The Korean Journal of Physiology & Pharmacology Vol.14 No.5

The human ether-a-go-go-related gene (hERG) channel is important for repolarization in human myocardium and is a common target for drugs that prolong the QT interval. We studied the effects of two antipsychotics, tiapride and sulpiride, on hERG channels expressed in Xenopus oocytes and also on delayed rectifier K+ currents in guinea pig cardiomyocytes. Neither the amplitude of the hERG outward currents measured at the end of the voltage pulse, nor the amplitude of hERG tail currents,showed any concentration-dependent changes with either tiapride or sulpiride (3∼300 μM). However,our findings did show that tiapride increased the potential for half-maximal activation (V1/2) of HERG at 10∼300 μM, whereas sulpiride increased the maximum conductance (Gmax) at 3, 10 and 100 μM. In guinea pig ventricular myocytes, bath applications of 100 and 500 μM tiapride at 36oC blocked rapidly activating delayed rectifier K+ current (IKr) by 40.3% and 70.0%, respectively. Also, sulpiride at 100 and 500 μM blocked IKr by 38.9% and 76.5%, respectively. However, neither tiapride nor sulpiride significantly affected the slowly activating delayed rectifier K+ current (IKs) at the same concentrations. Our findings suggest that the concentrations of the antipsychotics required to evoke a 50% inhibition of IKr are well above the reported therapeutic plasma concentrations of free and total compound.

사회인구학적 요인이 1++ 등급 거세한우고기의 부위 및 요리형태별 관능특성에 미치는 영향

조수현,김재희,김진형,성필남,박범영,김경의,고윤실,이종문,김동훈 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods. This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.

[건강기획] 빙판길 ‘꽈당’, 우습게 봤단 큰 코 다친다

조수현 넥스트미디어 2016 넥스트 이코노미 Vol.- No.140

2015 개정 교육과정 기반 중학교 3학년 영어 교과서 쓰기 활동 분석

조수현,맹은경 현대영어교육학회 2022 현대영어교육 Vol.23 No.4

Writing is an essential and complex skill that does not develop naturally. In an EFL context, it is necessary for L2 teachers to provide adequate practice and instruction to students. English textbooks are essential foundation for teaching in the classroom. Thus, this study examined the effectiveness of writing activities in 9th grade English textbooks. Five governmentauthorized middle school English textbooks widely used in Gyeonggi Province were selected and analyzed. Validity of writing activities in textbooks was analyzed based on writing achievement standards of the 2015 revised national English curriculum, writing task type, and genre. Results are as follows. First, writing activities in 9th grade middle school English textbooks did not fully meet writing achievement standards. Most writing activities were implemented based on standards [9E04-01] and [9E04-2]. Second, the most common type of writing activity in those textbooks was controlled writing (63.6%), followed by guided writing (21.1%) and free writing (9.3%). Third, although various types of genres were incorporated in writing activities, more than half of writing activities were expository writing (43%) and journal/letter (25%). These findings suggest that L2 teachers need to provide various types of writing activities to help students achieve writing standards and enhance their writing abilities.

Therapeutic Effect of Low Level Laser Therapy on the Trigger Points

조수현,박준상,고명연,Cho, Soo-Hyun,Park, June-Sang,Ko, Myung-Yun The Korean Academy of Orofacial Pain and Oral Medi 2000 Journal of Oral Medicine and Pain Vol.25 No.3

구강안면통증환자에서 저출력 레이저의 임상 효과는 많은 임상가에 의해 연구되었으나 그 결과에 대해서는 아직도 논란중이다. 이에 본 연구는 두 가지 방법으로 시행하여 구강안면부위의 발통점에 대한 저출력 레이저의 효과를 평가하였다. 첫 번째 방법은 저작근 중 교근, 측두근과 경부근육 중 승모근에 발통점을 가진 부산대학교 치과대학생 69명중 37명은 레이저 조사군, 32명은 레이저 모의 조사군으로 무작위로 분류하여 저출력 레이저의 치료효과를 평가하였다. 둘째 방법으로 동일 근육에 발통점이 있는 19명의 환자와 발통점이 전혀 없는 20명의 정상인을 무작위로 환자군과 정상 대조군으로 분류하고, 각 군을 다시 레이저 조사군과 모의 조사군으로 나누어 실제 저출력 레이저의 치료효과와 위약효과를 평가하였다. 50mW, 820nm의 GaAlAs 반도체 레이저를 이용하여 4주 동안 첫 주는 2회, 이후 3주 동안 각 1회씩 총 5회를 조사하였고, 레이저 모의 조사군에서도 동일한 방법으로 시행하였다. 치료반응은 전자통각계를 이용하여 압력통각역치를 치료 전, 치료 2주 및 4주에 측정하여 이를 비교한 바 다음과 같은 결과를 얻었다. 1. 레이저 조사군의 각 근육에서 측정한 압력통각역치는 치료 2주 후부터 유의하게 높아졌으며(P<0.05), 모의 조사군과의 차이는 이후 점점 더 증가하였다(P<0.001). 모의 조사군에서는 압력통각역치의 유의한 변화가 없었다. 2. 레이저 조사-환자군에서 측정한 압력통각역치는 레이저 모의조사-환자군의 압력통각역치보다 그 증가폭이 더 크게 나타났다(P<0.05). 정상 대조군은 레이저 조사와 관계없이 압력통각역치에 유의성이 없었다. 3. 약간의 위약 반응이 레이저 모의조사 환자군과 정상 대조군에서 관찰되나, 레이저 조사 환자군의 실제 레이저 치료효과가 위약 반응보다 우세하였다.

한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향

조수현,성필남,강근호,최순호,장선식,강선문,박경미,김영춘,홍성구,박범영,Cho, Soohyun,Seong, Pilnam,Kang, Geunho,Choi, Soonho,Chang, Sunsik,Kang, Sun Moon,Park, Kyung Mi,Kim, Youngchun,Hong, Sunggu,Park, Beom Young 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6

본 연구의 목적은 한우 암소(2-15세) 총 126두를 연령그룹별(그룹 1, 5세 이하; 그룹 2, 6-8세; 그룹 3, 9세 이상)로 구분하여 등심(loin) 또는 우둔(top round) 부위의 이화학적 육질특성을 조사하여 비교하고자 실시하였다. 등심과 우둔 모두 연령그룹 1이 연령그룹 2 또는 3 보다 근내지방 함량이 높았고(p<0.05) 단백질함량은 등심에서는 연령그룹 1이 유의적으로 낮았으나 우둔부위에서는 연령그룹간에 차이가 없었다. 콜라겐 함량은 등심은 연령그룹간 유의적인 차이가 없었으나 우둔은 연령그룹 3이 다른 연령그룹들보다 유의적으로 낮았다(p<0.05). 육색은 등심의 경우 연령그룹 1이 연령그룹 3 보다 $L^*$값(백색도)과 $a^*$값(적색도)이 유의적으로 높았고(p<0.05) 우둔은 $a^*$값만 유의적으로 높았다(p<0.05). 또한 연령 그룹 1의 등심이 연령그룹 3보다 가열감량(%)이 낮고 보수력은 높았다(p<0.05). 전단력은 등심과 우둔 모두 연령그룹 3이 연령그룹 1과 2보다 높았다(p<0.05). 지방산 조성에서 총포화지방산(SFA) 함량은 등심은 연령그룹 3이 그룹 1보다 유의적으로 더 높았고 우둔은 연령그룹 1이 총단일불포화지방산(MUFA) 함량이 연령그룹 3보다 높았고(p<0.05), 다가불포화 지방산(PUFA) 함량은 낮았다(p<0.05). 유리아미노산 함량 비교에서 연령그룹에 관계없이 alanine이 가장 많았고 다음이 glutamine, glycine, isoleucine, proline 등이었다. 한편, threonine, alanine, valine, methionine, phenylalanine, leucine 및 lysine 함량은 연령그룹 1이 가장 높았다(p<0.05). 향기성분은 3-methylbutanal, furfural, octanal, 케톤류의 1-(acetyloxy)-2-propanone, 알코올류의 1-octanol, 피라진류의 2,5-dimethylpyrazine, 2-ethyl-2,5-dimethylpyrazine 성분함량이 연령층이 증가할수록 증가하는 경향을 나타냈다(p<0.05). 결론적으로 한우암소고기는 연령대에 따라 고기내 성분조성 및 육질에 차이가 있었으므로 이러한 특성을 고려하여 부위 또는 요리방법에 적합한 활용 또는 가공방법을 결정해야 할 것이다. This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

커피전문점의 이미지가 지각된 가치·고객만족·신뢰 및 재방문의도에 미치는 영향

조수현,이정원 한국외식경영학회 2011 외식경영연구 Vol.14 No.4

This study was performed in order to establish the effective marketing strategy through relationship among coffee house image, perceived value,trust, satisfaction, and revisit intention. The data of 270 questionnaires were gathered from customers who had purchased and drunken coffee by visiting the coffee house in several central locations at Seoul and Daejeon, Korea. The results analyzed by this study are as follows: First, the perceived value and the trust of coffee house image is properly influenced by the product price and the convenience but the effect by place condition and geographical accessibility is not much. Second, the satisfaction is just effected by what is the price and the convenience within image elements of coffee house. Third, the perceived value significantly influences customer satisfaction and revisit intention. Fourth, the trust between the coffee house and the customer meaningfully influences customer satisfaction and revisit intention. Fifth, the satisfaction when the customer uses coffee house meaningfully influences revisit intention.