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김희섭,김상우,조혜제,이종국,노충희 대한신장학회 1988 Kidney Research and Clinical Practice Vol.7 No.2
The association of hypertension with renal segmental hypoplasia, which is known as Ask-Upmark kidney, is well established. Our case clearly demonstrated the distinct clinical, roentgenographic and pathologic fea- tures of Ask-Upmark Kidney. Hypertensive retinopathy was prominent, too. An abnormal production of renin by the affected kidney, which was shown in our case by lateralization of renin level (right renal vein: 56.1 ng/ ml/hr, left renal vein: 5.85 ng/ml/hr), suggested that the renin-angiotensin-aldosterone axis was involved in the genesis-of the hypertension. Right nephrectomy was performed and during the follow up 2 years, hypertension was cured without any antihypertensive drugs and the visual disturbance improved.
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검은콩 가루의 첨가수준을 달리한 머핀의 품질 특성에 관한 연구
김희섭 수원대학교 기능성생명소재연구소 2004 자연과학연구논문집 Vol.3 No.2
Recently, isoflavone containing food has been promoted extensively because of the health benefit. Black bean is one of the isoflavone-rich food, which can be consumed easily when added to the muffin. The purpose of this study was to observe the effects of the added black bean on characteristics and acceptability of black bean muffin. Acceptable muffin have been produced with up to 30% addition if black bean for the flour. However, although muffins with black bean at 30% level were acceptable, their color, tenderness, moistness, cell structure in sensory analysis as well as hardness, spriginess by mechanical analysis were significantly affected.
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金喜燮 수원대학교 1991 地域社會開發 Vol.3 No.-
The purpose of this study was to obtain the information on student's ideas about quality food, their food preference and the status of using college food service. The survey was undertaken through questionnairs to 264 students of 5 universities in suwon areas. The results were as follows : 1. nearly half of the students spent in the range of ￦1,000, to ￦1,500 a day for lunch in college cafeteria. 90% of the students also spent in the range of ￦300 to 900 a day for snacks. 2. Food quality of the meal was evaluated by 5-point scale on various dimensions such as taste, appearance, temperature, cost, quantity and variety of menu. Quantity of food was most acceptable. Temperature and cost were alo acceptable while taste, and appearanc were least acceptable. Unsatisfaction of menu was largely due to the limited choice of menu. 3. Hygine, distribution and dining facility were also evaluated. Students were unsatisfactory with hygine and dining facility. Distribution was acceptable when it took 5-10min. The most crowded time was from 12:30PM to 1:00PM. 4. There is a significant relation at 0.001 level between taste and hygine, taste and dining facility respectively. 5. Although students are 'cost-concious', they pointed out that the taste and the nutritional quality of food should be improved first. 6. A food preference questionnair was devised in which 38 items were listed. The most preferred dish was 'Soondubu Chigae'(stew with unmolded tofu) and the least preferred dish was 'myulchi Bockeum'(stir-fried dry small sardine). They preferred one-dish meal.
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김희섭,Kim, Hui-Seop 한국천문학회 2012 天文學會報 Vol.37 No.2
본 논문은 위성이 발사된 이후 수행된 초기 시스템 운영 점검을 내용으로 한다. 위성이 발사된 이후 위성 상태 및 기능에 대한 점검이 수행된다. 위성체 초기 점검은 위성체 개발자 관점에서 수행되며 준비된 위성 명령 중심으로 수행되며 이를 지원하기 위하여 지상국 일부가 사용된다. 하지만 검보정 기간의 촬영 및 정상 운영에서는 지상국 전체 시스템이 사용되어 영상 촬영 및 수신 중심으로 위성 명령이 생성된다. 이러한 배경에 의해 위성체 초기 점검과 정상 운영의 차이를 극복하기 위해 초기 시스템 운영 점검이 수행되었다. 초기 시스템 운영 점검을 위해서 촬영 시나리오가 도출되었고, 촬영 시나리오에 대한 상세 절차가 수립되었다. 발사전 리허설을 통해 사전 점검이 수행되었고, 위성이 우주로 발사된 이후 실제 지상국 시스템을 이용하여 지상국 운영을 확인하였다. 초기 시스템 운영 점검이 완료된 이후 위성체에 대한 검보정이 수행되었다. 본 연구 결과는 저궤도 위성 시스템 개발에 있어서 유용하게 응용될 수 있을 것으로 예상된다.
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열처리와 In 중간층 적용에 의한 CBD-In<sub>2</sub>S<sub>3</sub>/CIGS 태양전지의 특성 향상
김희섭,김지혜,신동협,안병태,Kim, Hee-Seop,Kim, Ji-Hye,Shin, Dong-Hyeop,Ahn, Byung-Tae 한국재료학회 2011 한국재료학회지 Vol.21 No.8
In this study, chemical bath deposited (CBD) indium sulfide buffer layers were investigated as a possible substitution for the cadmium sulfide buffer layer in CIGS thin film solar cells. The performance of the $In_2S_3$/CIGS solar cell dramatically improved when the films were annealed at $300^{\circ}C$ in inert gas after the buffer layer was grown on the CIGS film. The thickness of the indium sulfide buffer layer was 80 nm, but decreased to 60 nm after annealing. From the X-ray photoelectron spectroscopy it was found that the chemical composition of the layer changed to indium oxide and indium sulfide from the as-deposited indium hydroxide and sulfate states. Furthermore, the overall atomic concentration of the oxygen in the buffer layer decreased because deoxidation occurred during annealing. In addition, an In-thin layer was inserted between the indium sulfide buffer and CIGS in order to modify the $In_2S_3$/CIGS interface. The $In_2S_3$/CIGS solar cell with the In interlayer showed improved photovoltaic properties in the $J_{sc}$ and FF values. Furthermore, the $In_2S_3$/CIGS solar cells showed higher quantum efficiency in the short wavelength region. However, the quantum efficiency in the long wavelength region was still poor due to the thick buffer layer.
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金喜燮 水原大學校 1996 論文集 Vol.14 No.-
The attitudes of 144 elementary school teachers were assessed. Teachers held positive attitudes about importance of nutrition education and school lunch program though they feel that administration of school lunch program is unsatisfactory. Teachers are willing to be involved with school lunch program. Efforts for the improvements are needed onthe lunchroom environment especially for reducing noise level and on the diversity of meals provided The positive opinions held by teachers on the importance of nutrition and their roles suggest educational program might be effective way to improve the capabilities of teachers with respect to knowledge of nutrition and its further application in their work with children. Attitudinal differences were not noted between teacher who took part in the educational program in nutrition and others who did not. There was positive correlation between scores of teachers on the nutrition knowledge and their application on the use of food and attitudes toward quality. Results suggest that mid or long-term educational program should be developed and training should be conducted continuosly to the teachers.
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