Equaatiorial-Skew [Co(TRDTRA)(OH₂)] 착물과 CN, NO₂그리고 NCS 이온간의 치환반응

都命基,趙榮在,李東鎭,吳昌彦,金東曄 嶺南大學校 基礎科學硏究所 1992 基礎科學硏究 Vol.12 No.-

Equatorial-Skew형[Co(TRDTRA)(OH₂)]착물과 ??,?? 그리고 ?? 이온 간의 치환반응결과 생성된 차물의 치환반응성 및 구조를 전자흡수 스펙트럼과 Yamatera 이론에 따라 조사하였다. 속도론적 자료로부터 착물과 ??,?? 그리고 ?? 이온의 반응차수는 각각 1차이며 총괄 반응차수는 2차임을 알 수 있었다. ?? 및 ?? 이온에서 생성된 착물의 구조는 이성질화 반응이 동반된 Polar-Chair 형이며, ?? 이온의 경우에는 이성질화 반응이 동반되지 않은 Equatorial-Skew 형임을 알 수 있었다. The substitution reaction and structrue of products obtained from the reaction of Equatorial-Skew-[Co(TRDTRA)(OH??)](TRDTRA=trimethylenediaminetriacetate) with ??,??, and NCS ions have been investigated by means of electronic absorption spectroscopy and theoretical calculation based on the Yamatera`s theory. According to kinetic data, the substitution reaction order for the complexes such as ??,?? and ?? was the first order, respectively, and overall reaction order was second order. It has been determined that the structure of products having ?? and ?? ions was Polar-Chair type complexes which were accompanying with isomerization and having ?? ion was Equatorial-Skew type complex which was not accompanying with isomerization.

오징어젓 숙성 중 N-nitrosamine 생성에 관한 연구

오창경,김수현,송대진,오명철,김성수 濟州大學校工科大學産業技術硏究所 1996 尖端技術硏究所論文集 Vol.7 No.1

본 연구는 오징어에 식염 20%를 첨가하는 고식염구와 식염 10%에 솔비톨, 에탄올, 젖산 등을 첨가한 저식염구로 나누어 오징어젓을 제조한 후, 이들을 숙성시키면서 N-nitrosamine의 생성 여부와 숙성 중 그의 전구물질인 아질산염과 질산염, DMA 및 TMA와 TMAO의 변화를 검토하였다. 오징어젓 숙성 중 pH는 저식염구가 5.79∼6.07, 고식염구가 6.05∼6.21 사이에서 변화하였다. 아질산염질소와 질산염질소는 각각 0.75∼1.04mg/kg 및 1.22∼1.42mg/kg 사이에서 변화하였다. TMA-N는 숙성 중 계속하여 증가하여 숙성 140일에는 고식염구가 20.1mg%, 저식염구가 14.9mg%였으며, TMAO-N는 생시료에서 27.9mg%이었던 것이 숙성 중기까지 완만하게 증가하다가 그 이후에는 다시 감소하였다. DMA-N는 숙성 중 계속하여 증가하였으며 숙성 140일에는 고식염구는 19.7mg/kr, 저식염구는 13.3mg/kg이었다. 오징어젓의 N-nitrosamine으로는 NDMA만이 검출되었고, 숙성 40일째에 저식염구에 흔적량, 고식염구에 3.8㎍/kg의 양으로 생성되었으며 숙성 중 계속해서 증가하여 57.5∼74.7㎍/kg에 이르렀다. Possibility of formation of carcinogenic N-nitrosamines and changes in their precursors during the fermentation of high salt-fermented squeid, Sepiell maindroni, group with 20% of salt and low salt-fermented squid group with 10% of salt, 6% of ethanol, 6% of sorbitol and 0.5% of lactic acid were investigated. pH during the fermentation of squid changed in the ranges of 5.79∼6.07 and 6.05∼6.21 in low and high salt group, respectively. The contents of nitrite- and nitrate-N during the fermentation were in the ranges 0.75∼1.04 and 1.22∼1.42mg/kg, respectively. Trimethylamine(TMA) was continuously increased during the fermentation and showed 20.1 and 14.9mg% in high and low salt group after 140 days of the fermentation, respectively, while trimethylamine oxide(TMAO) was gradually increased from the beginning until the middle period of fermentation and then was again decreased. Dimethylamine(DMA) was continuously increased during the fermentation and showed 19.7 and 13.3mg/kg in high and low salt group after 140 days of the fermentation, respectively. N-nitrosamines in salt-fermented squid was detected only N-nitrosodimethylamine(NDMA), which its amount was trace in low salt group and 3.8㎍/kg in high salt group on 40 days of the fermentation and then continuously increased in the ranges of 57.5∼74.7㎍/kg in both groups during the fermentation.

만화 과제를 이용한 정신분열병 환자의 사회인지 능력의 측정

오정은,나명현,하태현,신용욱,노규식,홍순범,이경진,신민섭,이영호,권준수 大韓神經精神醫學會 2005 신경정신의학 Vol.44 No.3

Objectives : This study is to investigate the hypothesis that schizophrenic patients have difficulty in inferring mental state of others. Methods : Twenty schizophrenic patients and twenty normal subjects were administered to the Cartoon Task required inferring the character's intention in a given context. Results : The schizophrenic patients showed a statistically significant impairment in the Cartoon Task. Both groups chose the card depicting a frequent everyday action significantly more rather than the similar card to the last picture in each story for wrong answers. Conclusion : These preliminary results suggest that schizophrenia is associated with a specific deficit of the cognitive ability referred to as social cognition, and this deficit can be detected not only in the acute phase as found in previous research studies, but also in remission. Also when subjects fail to appreciate what is going on in the minds of other people, they seem to rely on a socially familiar experience.

알코올 섭취 후 운동이 시간 경과에 따른 혈중 알코올 농도와 간 기능 효소에 미치는 영향

오명진,김종오,윤재석,정일규 한국스포츠리서치 2004 한국 스포츠 리서치 Vol.15 No.6

This study was done in order to investigate the effects of performing the light exercise right after alcohol drinking on the changes of blood alcohol and ALT, AST concentration, All seven healthy collegiate students volunteered to two sections of experiment, Each subject drank one bottle of Soju(360ml, 75.6g ethanol) For forty minutes at the same speed of drinking with the same kind and volume of carbohydrate snacks. Each section of the study was conducted by a two-cross-over design with four days wash-out period, All volunteers performed brisk walking exercise corresponding to about 50-60%HRmax of exercise intensity For 30minutes immediately after alcohol drinking. Blood sampling was conducted by drawing about 10ml venous blood from antecubital vein at pre -alcohol drinking, and post- 1, 2, 4 hour alcohol drinking. Blood alcohol concentration reduced significantly at all time course in exercise group compared to Control group. However, the concentration of serum aspartate aminotransferase and alanine aminotransferase, the indicator of liver cell damage, showed no significant difference between two groups. In conclusion, performing light exercise such as brisk walking after alcohol drinking may somewhat help to reduce the concentration of blood alcohol Faster by influencing the alcohol metabolism.

유치우식의 관련요인에 대한 연구

오명희,김진태 大韓小兒齒科學會 1982 大韓小兒齒科學會誌 Vol.9 No.1

The author has compared and analized contributing factors which affect 155 5-year-old childrens who reside in SEOUL with caries involvement by means of oral inspection and questionaire. The results are as follows. 1. Children sucking human milk had more decayed teeth than those who sucking bovine milk. (P<0.05) 2. Children performing the toothbrushing everyday had fewer decayed teeth than those who performing that occasionally. (P<0.05) 3. Children eating the weaning diet late had more decayed teeth than those who eating that earlier. (P>0.05) 4. Children sucking milk bottle besides milk had more decayed teeth than those who sucking milk bottle only with milk. (P>0.05) 5. Children not using milk bottle had more decayed teeth than those who always using that. (P>0.05) 6. Children eating between meals up to time has fewer decayed teeth than those who eating between meals whenever possible. (P>0.05) 7. Children eating the sugar containing food well had more decayed teeth than those who eating the meal ordinarily. (p>0.05)

김치의 N-Nitrosamine 오염

오창경,오명철,송대진,김수현,Hotkchiss, J. H. 濟州大學校工科大學産業技術硏究所 1999 尖端技術硏究所論文集 Vol.10 No.1

김치 발효중 Ν-nitrosamine의 함량 변화 및 오염 출처에 대한 연구를 수행한 결과, 식품에서 흔히 발견되는 NDMA와 NDEA가 검출되지 않은 반면, 13종의 미확인 Ν-nitrosamine이 검출되었으며, 이들은 모두 Ν-nitrosamines으로 동정되었다. 이들은 주로 배추와 일부 멸치 젓갈에서 유래된 것이었다. 김치 발효 초기에는 배추에서 유래된 Ν-nitrosamine들이 감소되었으며, 발효 말기에는 일부 Ν-nitrosamine이 미량 증가되었다. Changes in Ν-nitrosamines during Kimchi fermentation were investigated. Thirteen unknown Ν-nitrosamines were detected during Kimchi fermentation, but Ν-nitrosaminethylamine(NDMA) and Ν-nitrosaminethylamine(NDEA) were not. Most of these Ν-nitrosamines were originated from chinese cabbage and some of from fermented anchovy sauce. The content of Ν-nitrosamines decreased remarkably at the initial stage of fermentation, but increased slightly at the final stage.

기니픽 망막 신경원에서 Dopamine과 GABA의 공존

천명훈,오수자,이문용,정진웅 대한해부학회 1994 Anatomy & Cell Biology Vol.27 No.1

설치류 망막의 도파민성 신경원의 분포상태, 미세구조 및 연접기구에 대한 연구 - Ⅱ.미세구조 및 연접기구

천명훈,이문용,한승호,오수자,정진웅 대한해부학회 1992 Anatomy & Cell Biology Vol.25 No.2

중·고등학교 아랍어 교재 집필 및 교재 내용에 관한 연구 보고서

오명근,송경숙,전완경,사희만,이규철,조희선,정규영,최진영 한국아랍어아랍문학회 1999 아랍어와 아랍문학 Vol.3 No.1

GSIS를 이용한 소하천 경계경보 발령기준 설정 및 관리방안에 관한 연구

오명진,박재훈 경복대학 2004 京福論叢 Vol.8 No.-

최근 홍수피해의 문제점을 분석해 보면 기상 이변으로 집중호우가 발생하고 특히, 국지적인 호우에 의한 돌발홍수(flash flood)로 인한 피해가 빈번하게 발생하고 있다. 대하천의 경우에는 각 홍수 통제소에 의한 홍수 예·경보시스템(flood warning system)을 통하여 인명 혹은 재산피해는 과거에 비하여 상당히 감소하였으나 소하천에서는 반대로 피해가 증가하고 있는 실정이다. 본 연구에서는 하천 지역의 돌발홍수의 특성을 밝혀 보고자 지형공간정보(GSIS, Geo-Spatial Information System)기법을 이용하였으며, 하천 유역의 수문학적 돌발홍수 예측모형을 GIUH(geomorphoclimatic instantaneous unit hydrograph) 기법으로 구축하였다. 본 연구를 통하여 구축된 돌발홍수 예·경보 시스템을 통하여 하천 지역에 있어서의 인명 및 재산피해를 상당부분 감소시킬 수 있을 것이며, 다른 지역의 돌발홍수 예·경보 시스템구축을 위한 기초 자료를 제공할 수 있을 것이다. Recently, local heavy rain for a short term is caused by unusual changing in the weather. This phenomenon has, several times, caused an extensive flash flood, casualties, and material damage. In case of large river, the extent of loss of lives and properties has been decreased through the flood warning system by flood control stations. However, the extent of damages in other small rivers has increased to the contrary. This study is aimed at calculating the characteristics of flash floods in streams. For this purpose, the anslysis of topographical characteristics of water basin through applying GSlS techniques will be conducted. The flash flood prediction model we used is made with GIUH(geomorphoclimatic instantaneous unit hydrograph). As a result, we can suggest a rational warning criteria for the mitigation of flash flood damage and the reduction of the casualties as well as those for the decrease of property damage. Therefore, it will provide basic materials to establish a new flash food warning system, which can replace current system for other places.