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- 저자 : 김정옥 ( Jung-ok Kim ) (검색결과 188 건)
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디스크 전지를 삼킨 소아에서 내시경적 이물 제거술의 비교
김정옥,홍은희,최병호,조민현,서혜은,임해리,추미애,황수경,박선민,홍석진,심예지,최병호,Kim, Jung-Ok,Hong, Eun-Hui,Choe, Byung-Ho,Cho, Min-Hyun,Seo, Hye-Eun,Lim, Hae-Ri,Chu, Mi-Ae,Hwang, Su-Kyeong,Park, Sun-Min,Hong, Suk-Jin,Shim, Ye-Jee,Ch 대한소아소화기영양학회 2007 Pediatric gastroenterology, hepatology & nutrition Vol.10 No.2
Purpose: Any battery impacted in the esophagus must be removed urgently because of the possibility of serious complications such as perforation, fistula, and mediastinitis. The use of endoscopic procedures was compared to find the most rapid, effective, and safe method to remove disk batteries. Methods: The cases of 24 children (9 males, mean age, 1.5 years) that had accidentally ingested disk batteries were reviewed. The patients had visited the Department of Pediatrics, Kyungpook National University Hospital from July 1997 to June 2007 for the removal of disk batteries. Endoscopic removal was attempted using a retrieval net or a magnetic extractor with a balloon (condom). The procedure times for removing the ingested battery were compared. Results: Children that ingested batteries with a larger diameter (20 mm) had a greater chance to have esophageal impaction with serious injury, such as esophageal mucosal necrosis or ulcers, as compared to the ingestion of smaller diameter batteries (10 mm) (p<0.01). Endoscopic removal of disk batteries was attempted either using a retrieval net in 10 children or by using a magnetic extractor with a balloon in 6 children. Endoscopic removal using a retrieval net was more effective (mean procedure time: 1.5 min) as compared to using a magnetic extractor with a balloon (mean procedure time: 3.3 min) (p<0.05). Conclusion: Both procedures, either using a retrieval net or a magnetic extractor with a balloon were effective in removing ingested disk batteries. Based on our experience, an endoscopic procedure using a retrieval net was a more effective method for foreign body removal.
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김정옥,김종군 ( Jung Ok Kim,Jong Goon Kim ) 한국식품조리과학회 1993 한국식품조리과학회지 Vol.9 No.4
In order to investigate the traditional value of Ewhaju (traditional wine) and to establish the brewing condition, studies on of traditional background and field inquiry were carried out. Scientific evaluation and possibility of revealation of Ewhaju were searched by the experiments of microbial and enzymatic properties of brewed Ewhaju and Nuruk by traditional method. In flora of microorganisms in Nuruk of Ewhaju, Aspergillus oryzae and Hansenula sp. were isolated, and, showed a level of 1.2X10^6 CHU/g, respectively but other microorganisms were not grown in diluted cultivation test. The α-and β-amylase activity of Nuruk were 30.74 and 34.4, respectively and their activities of two amylases were 19.28 and 18.8 at first stage of brewing, 21.21 and 19.80 at 100 day after brewing, and 20.25 and 19.90 at one year aged Ewhaju, respectively. The brewed Ewhaju could be remained with high quality long period without heat treatment or addition of preservatives, also, stored Ewhaju contains remarkably high activity of amylases which might contribute to digestion.
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김정옥,남상명,김종군 ( Jung Ok Kim,Sang Moung Nam,Jong Goon Kim ) 한국식품조리과학회 1993 한국식품조리과학회지 Vol.9 No.4
Chemical composition was determined to evaluate the quality of traditional Ewhaju during brewing. The content of moisture, total sugar, reducing sugar, crude protein and crude ash of Ewhaju after the lapse of 20 days from brewing were 47.01%, 47.57%, 29.45%, 4.81% and 0.09%, respectively and free sugar composed with 28.07% of glucose and 1.30% of maltose compared with 17.43% of glucose in one year aged Ewhaju. Contents of minerals were Ca 4.8 ㎎%, Mg 9.2 ㎎%, K 33.0 ㎎%, Na 16.0 ㎎%, Mn 0.76 ppm, Fe 35.0 ppm, Zn 1.1 ppm, Cu 0.12 ppm, Cr 0.20 ppm and Pb 0.22 ppm and rarely changed during fermentation. Total amino acids were 4.23% immediately after brewing 4.54% after the lapse of 100 days. In change of amino acids, methionine and tyrosine slightly increased during fermentation. Total acid contents of Ewhaju at immediately after brewing, in the lapse of 100 days and aged one year were 0.25%, 2.16%, 3.70%, respectively and 0.05%, 0.72% and 1.04%, in volatile acid. The pH in Ewhaju remarkably decreased during fermentation; 6.1 at immediatly after brewing, about 3.9 at 100 days and 365 days fermentation.
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전통 이화주 양조 중의 주요성분 ( 유기산 , 알코올 , Fusel Oil ) 및 관능적 품질 특성
김정옥,김종군 ( Jung Ok Kim,Jong Goon Kim ) 한국식품조리과학회 1994 한국식품조리과학회지 Vol.10 No.1
Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1 ㎎%, malonic acid was 5.4 ㎎%, succinic acid was 8.9 ㎎%, acetic acid was 7.6 ㎎%, oxalic acid was 1.3 ㎎%, citric and tartaric acid was 27.8 ㎎% and pyruvic acid was 4.8 ㎎ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3 ㎎%, malonic acid was 12.3 and 19.3 ㎎%, succinic acid was 11.5 and 23.1 ㎎%, acetic acid was 29.2 and 73.1 ㎎%, oxalic acid was 0.6 and 0.2 ㎎%, citric and tartaric acid was 298.3 and 639.6 ㎎%, and pyruvic acid were 1.1 and 0.3 ㎎%, respectively. All the alcohol contents increased as the fermentation period increased; the ethyl alcohol was only 0.05% at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13%, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39%, methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12 ㎎% at 100 days after brewing and 1.18 ㎎% at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter b value and a` value were observed depending on brewing time prolonged. Taste and overall paratability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).
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GIS기반 산사태재해의 정량적 피해 산정을 위한 고려사항 분석
김정옥,김지영,김효중,김용일,Kim. Jung-Ok,Kim. Ji-Young,Kim. Hyo-Joong,Kim. Yong-Il 한국방재학회 2008 한국방재학회 학술발표대회논문집 Vol.2008 No.1
This study provides considerations for quantitative risk assessment of landslide on GIS technology. It shows how the landslide possibility analysis is linked by GIS modeling to provide loss estimation tools for landslide hazards in support of socio-economic loss reduction efforts. Those risk assessment results can deliver factual damage situation prediction to policy making for the landslide damage mitigation.
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데이터 캐로절을 이용한 지상파 DMB 지도서비스 구성방안에 관한 연구
김정옥,가칠오,유기윤,김용일,Kim, Jung-Ok,Ga, Chill-O,Yu, Ki-Yun,Kim, Yong-Il 한국공간정보학회 2007 한국공간정보학회지 Vol.15 No.1
Recently, Korea became the first country which started Terrestrial-DMB service. The DMB service is still at a very early stage throughout the world. At this stage, it is an important issue to develop DMB contents which distinguish DMB from traditional broadcasting by utilizing DMB's mobility. In this paper, we will propose outline of map service through DMB along with related services such as traffic and location information. This outline includes the map service protocol and map data structure for DMB. There is little research at the moment related to it, and this preliminary research enables map service through DMB. A map service would bring DMB a distinct advantage over traditional broadcasting. Moreover, further services based on broadcasting network and mobility would contribute to rapid growth of DMB.
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김정옥,강지훈,Kim, Jung-Ok,Kang, Ji-Hun 한국국토정보공사 공간정보연구원 2014 지적과 국토정보 Vol.44 No.1
The KML verification tool supports people who want to produce the highest quality KML file. In other words, it validate that a given KML document is well-formed with respect to XML standard meaning, and conform not only to the KML schema and the specification. Then it's only to notify error code line. People who want to use the KML file written by others would like to know both whether the validity of that file and general summary of feature's location, shape, and number. In this study, we recommended the user-friendly KML validator using OpenLayers and reporting geometries and images of the KML file.
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