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崔明奎,牟銀京 호남대학교 산업기술연구소 2001 산업기술연구논문집 Vol.9 No.-
노인인구의 급속한 증가에 따라 한국도 머지않아 심각한 노인문제에 직면하게 된 것이다. 이러한 상황변화에 따라 노인들의 주거환경과 생활 만족도를 향상시킬 수 있는 주거시설의 개발은 매우 필요하며 그 의의 또한 높다고 할 수 있다. 이에 따라 본 연구에서는 미래의 노인인 중년층을 대상으로 주요구의 차이를 조사, 분석하여 봄으로서 노인가구를 위한 주거시설 계획시 필요한 기초적 자료를 구하고 나아가 이들의 삶의 질을 높일 수 있는 계획방향을 제시하고자 하였다. The elderly population has been increasing rapidly and Korea will be facing a serious elderly problem in the near future. By the change of given condition like this, development of housing for the elderly that improve the residential environment and the life satisfaction is very necessary and meaningful. In this point of view, we attempted, in this paper, to survey and analyze the difference of residential demands of middle-aged who could be clients in the future by the situation of the old-aged, and gripped the several point at issue. Going a step forward, We propose the planning direction for betterment of quality of life.
경막 내 colistimethate 투여로 치료한 다제 내성 cinetobacter baumannii 뇌실염
홍유아,유진홍,김진진,모은영,안건희,정희경,김진석,이현정,정미향,윤승배 대한감염학회 2009 감염과 화학요법 Vol.41 No.4
Acinetobacter species is a non-fermentative aerobic gram-negative coccobacillus that is an important pathogen found in nosocomial infections. Recently, multi-drug resistant Acinetobacter baumannii (MDR-AB) infections have been increasing and pose a serious problem. Most such infections present as bacteremia, pneumonia, or a wound infection; however, CNS infections are very rare. We herein present a case of ventriculitis caused by MDR-AB in a 37-year old man after a neurosurgical intervention. The patient was successfully treated with intrathecal colistimethate.
Mo, Eun-Kyoung,Ly, Sun-Yung,Sung, Chang-Keun Korean Society of Food Science and Technology 2007 Food Science and Biotechnology Vol.16 No.2
In order to investigate the effects of Pichia farinosa SKM -1, Pichia anomala SKM-T, Galactomyces geotrichum SJM-59, and Saccharomyces cerevisiae on extending the shelf life of kkakdugi, 4 kinds of lyophilized yeasts adding kkakdugis were prepared and stored at $4^{\circ}C$ for 30 days. Except S. cerevisiae adding group, 3 kinds of yeast adding groups were maintained their desirable levels (ca. pH 4.2 and 0.6% acidity) during the fermentation. The hardness of yeast adding groups was higher than those of control during the experiments. The number of yeast and the ratio of lactic acid against to total bacteria in P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 adding groups were lower than that of control and/or S. cerevisiae adding group. Based on acidity, kkakdugi made with P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 remained edible about 10 days longer than the control product.