결절홍반양 피부 백혈병

김종우,윤영묵,김태형,김동석,김상원 ( Jong Woo Kim,Young Mook Yoon,Tae Hyung Kim,Dong Seok Kim,Sang Won Kim ) 대한피부과학회 1997 대한피부과학회지 Vol.35 No.3

We have encountered a rare case of erythema nodosum-like leukemia cutis associated with acute myelocytic leukemia(AML) in a 57-year-old male. He was in good health until about 2 weeks prior to admission, when the systemic symptoms of high fever, anorexia, general weakness and malaise, and subcutaneous nodules developed. The nodules were multiple, red and noted bilaterally on the pretibial areas. Histological findings of his skin lesions showed diffuse cellular infiltrates intermingled with leukemic cells predominantly involving the adipose tissues. The cells displayed negative stainirig to antibodies CD3 and CD20, but positive staining to LCA. The diagnosis of AML(M4) was made by blood and bone marrow studies. He had a rapid downhill course and was discharged after 2 weeks of admission, with no anti-cancer chemotherapy. (Kor J Dermatol 1997;35(3): 556 - 560)

피부 B세포 림프종

김종우,윤영묵,김동석,김상원 ( Jong Woo Kim,Young Mook Yoon,Dong Seok Kim,Sang Won Kim ) 대한피부과학회 1997 대한피부과학회지 Vol.35 No.2

We report a case of cutaneous B cell lymphoma in a 68-year-old male who had primarily developed two 2.0 * 2.0 * 0,6cm sized, dome shaped, dark red colored tumors on the medial side of his left thigh about 4 months previously. His general condition was good and laboratory results were within normal limits, except for the enlargement of aortocaval, paraaortic and left inguinal lymph nodes. Histopathological examinations revealed diffuse dense infiltration of large atypical cells with vesicular nuclei and large prominent nucleoli in the entire dermis. They were largely composed of centroblast and immunoblast-like cells and showed positive reactions to the leukocyte common antigen, and L26 and CD22 was related to peripheral B-cell lineage in the immunohistochemical study. The skin lesions improved completely with an m-BACOD regimen. There was no relapse over a 3-year follow-up period. (Kor J Dermatol 1997;35(2): 312-316)

정선지역 철광산에 분포하는 암석의 역학적 특성

김종우,박찬,김주환,허석,김동규,이동길,조영도,박삼규,Kim, Jong-Woo,Park, Chan,Kim, Ju-Hwan,Heo, Seok,Kim, Dong-Kyu,Lee, Dong-Kil,Jo, Young-Do,Park, Sam-Gyu 한국암반공학회 2015 터널과지하공간 Vol.25 No.3

본 연구에서는 최근 재개발되고 있는 정선지역의 철광산에서 현장 초기지압 시험과 수많은 암석 실내시험을 실시하였다. 본 광산의 측압계수는 심도가 깊어질수록 작아지는 경향을 보였으며 평균값은 1.10으로 나타났다. 본 광산에 주로 분포하는 네 가지 암종인 백운암, 규장암, 화강암, 철광석에 대한 실내시험을 통해 암석의 단위중량, 공극률, 흡수율, 탄성파속도, 일축압축강도, 영률, 포와송비, 인장강도, 쇼어경도, 내부마찰각, 점착력 등의 각종 역학적 특성을 조사하였다. 실내시험 결과의 통계분석을 통해 암종별 물성을 비교하였고 물성 상호간의 관련성을 검토하였는데, 철광석보다는 규장암이나 화강암의 강도특성이 더 컸으며 암석 물성 간의 일반적인 상관관계와는 반대되는 현상도 발견되었다. 또한 Mohr-Coulomb 파괴조건과 Hoek-Brown 파괴조건을 적용하여 네 가지 암석의 파괴조건을 해석하였다. In this study, both in-situ stress measurements and a lot of laboratory rock tests were conducted at a metal mine in Jeongseon, Korea. The stress ratio obtained from in-situ stress measurements showed a tendency to decrease according to depth below surface and its average value was 1.10. The mechanical properties such as unit weight, absorption ratio, porosity, elastic wave velocity, uniaxial compressive strength, Young's modulus, Poisson's ratio, tensile strength, shore hardness, friction angle and cohesion were investigated for the four different rocks mainly distributed at a studied mine, which were dolomite, felsite, granite and magnetite. The mechanical properties of the four different rocks were compared by means of statistical analyses, whereupon the felsite and the granite turned out to have more strength characteristics than the magnetite. The correlation of mechanical properties was also investigated, whereupon a few results against the general correlation were found out. The failure criteria of the four different rocks were finally discussed by means of both Mohr-Coulomb criterion and Hoek-Brown criterion.

시판(市販) 발효유(醱酵乳)의 미생물학적(微生物學的) 연구(硏究)

김종우,Kim, Jong-Woo 충남대학교 농업과학연구소 1978 Korean Journal of Agricultural Science Vol.5 No.2

시판(市販)되고 있는 발효유(醱酵乳)의 미생물학적(微生物學的) 성상(性狀)과 보존온도(保存溫度)에 따른 미생물(微生物)의 소장상태(消長狀態)를 확인(確認)하기 위하여 시판(市販) 발효유(醱酵乳)를 1978년(年) 7월(月)부터 10월(月)까지 수집(蒐集)하여 시험(試驗)한 결과(結果) 다음과 같은 결론(結論)을 얻었다. 1. 발효유중(醱酵乳中)에 함유(含有)된 생균수(生菌數)는 $50{\times}10^6$ 내지 $73{\times}10^7$, 유산균수(乳酸菌數)는 $40{\times}10^6$ 내지 $62{\times}10^7$였으며 대장균수(大腸菌秀)는 음성(陰性)을 나타내었다. 2. 발효유(醱酵乳)의 산도(酸度)는 0.468%~0.668%로서 대부분 기준(基準)에 달(達)하나 낮은 편이었다. 3. $5^{\circ}C$ 보존(保存)에서는 산도(酸度)의 변화(變化)가 거의 없었으며 $20^{\circ}C$ 보존(保存)에서는 평균(平均) 22.55%, $30^{\circ}C$ 보존(保存)에서는 평균(平均) 117.66%의 산도(酸度) 증가현상(增加現象)을 나타내었다. 4. 생균수(生菌數는) $5^{\circ}C$로 보존(保存)할 해 96시간(時間)에 이르기까지 큰 변화(變化)가 없었으며 보존온도(保存溫度)의 상승(上昇)에 따라 세균수(細菌數)는 24시한(時閒)까지 증가(增加)하다가 점차적(漸次的)으로 감소(減少)되었다. 5. 유산균수(乳酸菌數)는 $5^{\circ}C$로 보존(保存)할 때 가장 감소율이 적었으며 보존온도(保存溫度)가 상승(上昇)함에 따라 균수(菌數)는 현저하게 감소하였다. Extensive studies on the commercial fermented milks, which had been distributed over four months from July to October in 1978, were carried out for their microbial characterization including an investigation on the variations of bacterial populations under various storage conditions. 1. Total number of viable cells in the products were in between $5{\times}10^7$ cells/ml and $73{\times}10^7$ cells/ml, and $62{\times}10^7$ cells/ml, however no coliform bacteria were detected in the products. 2. Acidities of the products were not very high but fit in the standard as appeared to be in between 0.4869% and 0.6689%. 3. The acidities of the products showed little changes when stored at $5^{\circ}C$, but rises in 22.55% at $20^{\circ}C$ and in 117.66% at $30^{\circ}C$. 4. Total viable counts weren't varied much upto 96 hours when stored at $5^{\circ}C$, but increased during first 24 hours then decreased gradually at the higher temperatures. 5. Viable counts of lactic acid bacteria were decreased markedly with ascending the storage temperature, showing minimal variations when stored at $5^{\circ}C$.

기업간 비즈니스 프로세스 등록저장소를 위한 메타데이터 온톨로지 설계

김종우,김형도,윤정희,정현철,Kim, Jong-Woo,Kim, Hyoung-Do,Yun, Jung-Hee,Jung, Hyun-Chul 한국정보처리학회 2007 정보처리학회논문지D Vol.14 No.4

B2B 등록저장소는 기엽의 프로파일, 비즈니스 문서, 비즈니스 프로세스, 제공 서비스 등의 B2B 관련 비즈니스 정보들을 저장하고 거래 파트너 또는 잠재 거래 파트너들에게 정보를 제공하는 시스템이다. 본 논문에서는 이 중 B2B 비즈니스 프로세스의 등록저장소의 설계에 초점을 맞추어, 이를 지원하기 위한 메타데이터 온톨로지를 제시한다. 현재 ebXML BPSS (Business Process Specification Schema), WSBPEL (Web Service Business Process Execution Language), BPMN (Business Process Modeling Notation) 등의 다수의 비즈니스 프로세스 정의 언어들이 시장에서 경쟁하고 있다. 이러한 상황을 고려하여, 다수의 다른 프레임워크에서 표현된 비즈니스 프로세스를 등록저장하기 위해서 제시된 메타 데이터 온톨로지는 3개 계층, 공통 메타데이터, 언어별 메타데이터, 상호연관관계 메타데이터로 구성된다. 제시된 메타데이터 온톨로지의 유용성을 보이기 위해서, ebXML BPSS 와 WSBPEL로 표현된 비즈니스 프로세스의 온톨로지 내에 저장을 예제로 제시한다. 또한 제시된 메타데이터 온톨로지의 구현을 위해서 ebXML 등록저장소 정보모델로의 매핑 방안을 제시한다. B2B registries are information systems to register B2B related business information such as companies' profiles, business documents, business processes, and services and to provide query facilities to find information about potential business partners. Focusing on the design of the registry for B2B business processes, in this paper, a metadata ontology is designed to register B2B business processes. In practice, there are several competitive business process definition languages such as ebXML BPSS (Business Process Specification Schema), WSBPEL (Web Service Business Process Execution Language), BPMN (Business Process Modeling Notation), and so on. In order to register heterogeneous business processes based on different representation frameworks, the proposed metadata ontology consists of three layers, common metadata, language-specific metadata, and interrelationship metadata. To show the usefulness of the proposed metadata ontology, two examples which are represented by ebXML BPSS and WSBPEL respectively are described in order to show how the proposed metadata ontology is used to registry B2B business processes. To implement the proposed metadata ontology using ebXML registry, metadata mapping scheme to ebRIM (ebXML Registry Information Model) is also suggested.

광물성 미립자의 침전거동에 관한 실험

김종우,Kim. Jong-Woo 한국방재학회 2005 한국방재학회논문집 Vol.5 No.1

부서지기 쉬운 큰 응집입자의 파괴 없이 미립자의 침강거동에 관한 실험을 정지수면 조건하에서 CCD(Charged Coupled Device) 카메라로 실시하였다. CCD 카메라를 통한 실험은 점착성 미립자의 연직분포의 농도와 농도의 연직분포에 대해 물리-화학적 인자(NaCl, 밀도, 온도 및 pH)의 영향을 조사하는 것이다. 부유된 미립자(alumina와 quartz) 농도의 연직분포는 <TEX>$20,000\;mg/{\ell}$</TEX>까지 CCD 카메라로 측정할 수 있었다. 점착성 퇴적물의 농도의 연직분포는 초기농도의 증가, 온도의 증가 및 염분의 증가로 커진다. 그리고 염분의 첨가로 미립자(alumina) 농도의 연직분포가 quartz보다도 더 빠르게 감소한다. 그와 더불어서 PH은 미립자(alumina) 침강거동에 영향을 끼친다. pH 4.2에서 미립자의 침강률은 낮고, pH 8.9에서 입자의 응집현상 때문에 미립자의 침강률은 크다. pH 9부터 침강 평균속도는 감소한다. Experiments on settling behaviour of fine-grained particles without destroying the large fragile aggregates were carried out in still water with a CCD (Charged Coupled Device)-Camera. The experiments dealt with the measuring of the vertical concentration profile of cohesive particles with a CCD-Camera and the physico-chemical influences (NaCl, density, temperature and pH value) on the vertical distribution of the concentration. The vertical concentration profile of fine suspended particles (alumina and quartz) was possible up to <TEX>$20,000\;mg/{\ell}$</TEX> with a CCD-Camera. The vertical concentration profile of cohesive sediments was on the decrease because of the increasing initial concentration, temperature and salinity. The vertical concentration profile of alumina was on the decrease quicker than quartz with increasing salinity. Furthermore, the pH value affects the settling behaviour of alumina. At a PH value of 4.2 the settling rate of the particles was very low and on the increase until pH 8.9 because of the aggregation behaviour of particles. From the PH value of 9 the average settling velocity was on the decrease.

마음 비타민 - 울화병, 마음의 안정과 긍정적 사고로 이겨내자

김종우,Kim, Jong-U 한국건강관리협회 2012 건강소식 Vol.36 No.11

2000년을 넘어가면서 한국 사회에서 울화병이 없어질 것이라는 생각을 하는 사람이 많았다. 즉 한국의 문화가 변화하면서 자신의 분노를 참고만 지내는 사람은 점점 없어지고, 자신의 감정을 잘 표현하는 사회가 될 것이라는 전망에서였다. 하지만 울화병의 발생 빈도는 오히려 증가하고 있는 추세이다.

화병 임상진료지침 I. (개요)

김종우,김상영,Kim, Jong-Woo,Kim, Sang Young 대한한방신경정신과학회 2013 동의신경정신과학회지 Vol.24 No.suppl1

Objectives : Hwabyung Research Center of The Korean Society Of Oriental Neuropsychiatry has attempted to develop 'Clinical Guidelines for the Treatment of Hwabyung' based on the clinical study on the theory of oriental medicine and phenomenological approach. The purpose of this guideline is to establish the basic clinical principles and improve the clinical convenience. Methods : Hwabyung Research Center constructed a committee of experts and advisory group. We extracted the core questions, collected the existing data and evaluated them. Simultaneously, we conducted studies on the major topics. Results : We selected and made suitable tools for the assessment and evaluation. We discovered evidences from clinical studies and developed the standard clinical principles. Conclusions : 'Clinical Guidelines for the Treatment of Hwabyung' is expected to be useful at the primary medical clinics of oriental medicine.

한국산(韓國産) 우유(牛乳)의 적정(適正) 살균조건(殺菌條件)에 관(關)한 실험적(實驗的) 연구(硏究) III. 고온살균처리(高溫殺菌處理)에 의한 우유(牛乳)의 화학적(化學的) 조성(組成) 및 미생물학적(微生物學的) 성상(性狀)의 변화(變化)

김종우,Kim, Jong Woo 충남대학교 농업과학연구소 1987 Korean Journal of Agricultural Science Vol.14 No.2

국산우유(國産牛乳)를 원료(原料)로 한 적정(適正) 살균조건(殺菌條件)을 검토(儉討)하기 위하여 원유(原乳)를 $70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, $85^{\circ}C$, $95^{\circ}C$ 및 $100^{\circ}C$의 각온도(各溫度)에서 15초간(秒間) 가열살균(加熱殺菌)하고 처리유(處理乳)의 화학적(化學的) 조성(組成) 및 미생물학적(微生物學的) 성상(性狀)의 변화상태(變化狀態)를 시험(試驗)한 결과(結果)는 다음과 같다. 1. 고온처리유(高溫處理乳)는 가열온도(加熱溫度)의 상승(上昇)에 따라 pH가 저하(低下)하였고 단백질(蛋白質), 지방(脂肪), 유당(乳糖) 및 회분등(灰分等)은 변화(變化)가 거의 없었으며 Casein 태질소(態窒素)와 비단백태질소함량(非蛋白態窒素含量)은 증가(增加)하고 비(非)Casein 태질소(態窒素) 및 여과성질소함량(濾過性窒素含量)은 감소(減少)하였다. 2. Calcium함량(含量)은 원유(原乳)의 119.78mg/100g로부터 $75^{\circ}C$ 가열(加熱)에서는 111.86mg/100g, $100^{\circ}C$ 가열(加熱)에서는 106.24mg/100g로 감소(減少)하였으며 Vitamin C에 있어서는 원유(原乳)의 $1.37mg/m{\ell}$로부터 $75^{\circ}C$ 가열(加熱)에서는 $1.15mg/100m{\ell}$, $100^{\circ}C$ 가열(加熱)에서는 $0.94mg/100m{\ell}$로 감소(減少)하였고 인공소화율(人工消化率)에 있어서는 가열온도(加熱溫度)의 상승(上昇)에 따라 증가(增加)하였다. 3. 생균수(生菌數)는 $75^{\circ}C$ 가열(加熱)에서 $9.0{\times}10^3/m{\ell}$로, $100^{\circ}C$ 가열(加熱)에서는 $3.4{\times}10^2/m{\ell}$로 감소(減少)하였고 대장균(大腸菌)은 $70^{\circ}C$ 가열(加熱)에서 검출(檢出)되지 않았으며 내열성균(耐熱性菌), 호열성균(好熱性菌), 호냉성균(好冷性菌) 및 곰팡이, 효모수도 가열온도(加熱溫度)의 상승(上昇)에 따라 크게 감소(減少)하였다. 4. 고온살균처리유(高溫殺菌處理乳)의 보존시험(保存試驗) 결과(結果) $25^{\circ}C$ 및 $37^{\circ}C$에 있어서는 l일후(日後)에 응고(凝固)하였고 $4^{\circ}C$ 보존(保存)에 있어서는 10일(日)까지 산도(酸度), 일반조성분(一般組成分), 미생물수등(微生物數等)이 변화(變化)가 거의 없어 우수한 보존성(保存性)을 나타내었다. The raw milk produced in Korea was heated at $70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, $85^{\circ}C$, $90^{\circ}C$, $95^{\circ}C$ and $100^{\circ}C/15sec.$. The changes in chemical composition and microbiological aspects of the milk were summarized as following results: 1. In high temperature pasteurized milks as the heat treatment increased, pH value decreased but protein, fat, lactose and ash did not show significant changes in their contents while casein nitrogen and non-protein nitrogen increased but non-casein nitrogen and filterable nitrogen decreased in their contents. 2. Calcium content of raw milk decreased from 119.79mg/100g to 111.86mg/100g at $75^{\circ}C$ and to 106.24mg/100g at $100^{\circ}C$. Vitamin C decreased from $1.37mg/100m{\ell}$ of raw milk to $1.15mg/100m{\ell}$ at $75^{\circ}C$ and $0.94mg/100m{\ell}$ at $100^{\circ}C$. Artificial digestibility increased as the heat treatment got higher. 3. Viable bacteria counts decreased from $9.0{\times}10^3/m{\ell}$ at $75^{\circ}C$ to $3.4{\times}10^2/m{\ell}$ at $100^{\circ}C$. Coliforms were not found at $70^{\circ}C$ and thermoduric bacteria, thermophiles, psychrotrophic bacteria, mould and yeast decreased rapidly as the heat treatment increased. 4. The results of Keeping quality test for high temperature pasteurized milk showed that the' milks preserved at $25^{\circ}C$ and $37^{\circ}C$ were clotted just after 1 day but the milk preserved at $4^{\circ}C$ showed good shelf life which did not have any deterioration in titratable acidity, microorganisms and com positions.

Alcohol 발효유음료(醱酵乳飮料)의 제조(製造)에 관한 연구(硏究)

김종우,Kim, Jong Woo 충남대학교 농업과학연구소 1981 Korean Journal of Agricultural Science Vol.8 No.2

우유(牛乳)를 이용(利用)한 Alcohol발효음료(醱酵飮料)의 적절한 제조법(製造法)을 시험(試驗)하기 위하여 유산균(乳酸菌) 및 효모류(酵母類)를 우유(牛乳)에 접종(接種)하고 각종당류(各種糖類)의 첨가량(添加量)에 따른 조성분(組成分)의 변화(變化)와 Alcohol 생산성(生産性) 등(等)을 검토(檢討)한 결과(結果)는 다음과 같다. 1. 5종(種)의 유산균류(乳酸菌類)를 탈지유배지(脫脂乳培地)에 24시간(時間) 배양(培養)하여 산생성도(酸生成度) 및 Amino태(態) 질소함량(窒素含量)의 변화(變化) 상태(狀態)를 시험(試驗)한 결과(結果) Str. lactis가 0.83%로서 가장 적합한 산도(酸度)를 나타내었으며 Amino태질소(態窒素) 함량(含量)은 0.2mg/ml 범위(範圍)로서 큰 변화(變化)가 없었다. 2. 탈지유(脫脂乳)에 Glucose, Lactose 및 Sucrose를 5% 첨가(添加)하고 Str. lactis 및 Cruyveromyces fragilis를 접종(接種)한 결과 산도(酸度) 및 Amino태질소(態窒素) 함량(含量)은 큰 변화(變化)가 없었고 Alcohol 생산성(生産性)은 2.5%로부터 3.58%로 증가(增加)되었다. 3. Cruyveromyces fragilis 및 Saccharo-myces cerevisiae 산모(酸母)를 5~15%의 Sucrose첨가탈지유배지(添加脫脂乳培地)에 접종배양(接種培養)한 결과(結果) Sucrose 첨가(添加)에 따른 산도(酸度) 및 Amino태질소(態窒素)의 함량(含量)은 변동(變動)이 적었고 Alcohol생산성(生産性)에 있어서는 Cruyveromyces fragilis가 2.12%로부터 8.15%로, Saccharo-myces cerevisiae는 0%로 부터7.45%로 증가(增加)되었다. 4. Sucrose를 첨가(添加)한 탈지유(脫脂乳)에 Cruyveromyces fragilis 및 Saccharomyces cerevisi를 접종(接種)하여 Alcohol발효유음료(醱酵乳飮料)를 제조(製造)하고 관능시험(官能試驗)을 실시한 결과 Saccharomyces cerevisiae 접종제품(接種製品)에 비(比)하여 Alcohol함량(含量)이 높은 Cruyveromyces fragilis 접종(接種) 제품(製品)이 우수(優秀)하였다. 5. Str. lactis 및 Cruyveromyces fragilis를 탈지유(脫脂乳)에 접종(接種)하여 Alcohol발효(醱酵)를 실시한 결과 수분(水分), 조단백질(粗蛋白質), 회분(灰分) 및 Alcohol 성분등(成分等)이 Koumis와 유사한 발효유음료(醱酵乳飮料)를 제조(製造)할 수 있었다. In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.