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성민용,Han Gil Seo,Byung-Mo Oh,Hui Jae Do,Ji Woon Yeom,Tai Ryoon Han 대한연하장애학회 2018 대한연하장애학회지 Vol.8 No.2
Objective: This study evaluated the temporal variables of hyolaryngeal movements during normal swallowing using kinematic analysis of the video fluoroscopic swallowing study (VFSS) to present the normal cut-off values of those variables. Methods: Seventy-five healthy volunteers (17 men, 58 women) without swallowing dysfunctions were recruited to examine the swallowing of 2-ml diluted barium by a VFSS. Kinematic analysis was conducted by digitization of video files for movements of hyolaryngeal structures, including the vocal cords, hyoid bone, and epiglottis during normal swallowing. The time points and duration of hyolaryngeal movements were measured. The time points were the start point, maximal point, and the end point of the LE (Laryngeal Elevation), HE (Hyoid Excursion), and EF (Epiglottic Folding). The durations of LE, HE, and EF were obtained by subtracting the time of the start point from the time of the maximal point. The onset time of LE was defined as the reference time point (0 sec). The upper and lower limits of the 95% confidence interval were adopted as the normal cut-off values for the temporal variables of hyolaryngeal movements after transformation to a normal distribution. If a transformation formula to a normal distribution was not found in a variable, the values of the 2.5-97.5 percentile were adopted. Results: The cut-off values of the maximal and end points of the LE were 0.281 to 0.916 sec, and 0.830 to 2.205 sec, respectively. The cut-off values of the start, maximal and end points of the HE were −0.233 to 0.400 sec, 0.320 to 0.874 sec, and 0.889 to 2.055 sec, respectively. The cut-off values of the start, maximal, and end points of the EF were 0.017 to 0.483 sec, 0.364 to 1.055 sec, and 0.774 to 1.773 sec, respectively. The cut-off values of the duration of LE, HE, and EF were 0.281 to 0.916 sec, 0.258 to 0.767 sec, and 0.255 to 0.787 sec, respectively. Conclusion: This study presented the normal cut-off values of temporal variables of hyolaryngeal movements during normal swallowing. This study can serve as a basis for classifying and analyzing the patterns of patients with dysphagia.
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연하 장애 환자를 위한 연하 식사 개발 및 관능적 특성 평가
최귀정,박영숙,성민용,오병모,신원선 대한연하장애학회 2021 대한연하장애학회지 Vol.11 No.1
Objective: Thickening agents used in dysphagia diets to adjust the viscosity of foods adversely affect the inherent food flavors and colors. Chopped and ground foods have unfamiliar flavors, colors and textures, causing a loss of appetite. Therefore, this study aimed to develop a savory and easy-to-make dysphagia diet without changing the appearance and taste of foods, and evaluate the suitability of the newly developed diet for patients with dysphagia. Methods: Twenty participants aged 55-85 years (8 patients with dysphagia and 12 healthy elderly) were recruited. The diet consisted of fried rice, hamburger steak, and soybean paste soup, where the solid foods were categorized as International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 (Minced and Moist), and the liquid foods were categorized as IDDSI Level 2 (Mildly Thick). To develop the dysphagia diet, textural modifications to the ingredients and viscosity adjustments were applied. A sensory evaluation was conducted by the panel to measure the extent of chewing, swallowing, adhesiveness, choking, and overall flavor and preference. Results: No significant differences in textural properties, such as chewing, swallowing, adhesiveness and choking, were observed between the control and patient groups, but the flavor and preferences in the patient group were statistically significant.Conclusion: The modified and newly designed dysphagia foods positively impacted easy swallowing for patients with dysphagia. Therefore, customized dysphagia foods should be considered in terms of flavor-enhancement to provide tailored diets for patients with dysphagia.
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현성은,김인수,김신후,성민용,이유경 대한근전도전기진단의학회 2018 대한근전도 전기진단의학회지 Vol.20 No.1
A 15-year-old girl with Wilson’s disease complained of progressive proximal muscle weakness and difficulty with mastication aggravated by prolonged chewing with a diurnal variation for 3 weeks. Repetitive nerve stimulation using supramaximal stimuli revealed post-synaptic disorder and the needle electromyographic study showed the myopathic motor unit action potentials without any abnormal spontaneous activity in all sampled upper and lower limb muscles and the masseter, consistent with the suspicion of penicillamine-induced myasthenia gravis (PMG). The patient showed clinical improvement after discontinuation of D-penicillamine. Because of its favorable prognosis and curable treatment option, when proximal weakness with diurnal variation occurs after long-term administration of D-penicillamine, PMG should be suspected. In the electromyography laboratory, PMG should be distinguished from myositis and other neuromuscular diseases by performing the repetitive nerve stimulation test of proximal muscle recording. The discontinuation of penicillamine and administration of anticholinesterase are promptly considered to lead to better outcomes in those populations.
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배터리 팩 디자인 변경에 따른 단순화된 공랭식 리튬-이온 배터리 팩의 온도 분포 개선에 관한 연구
김한상(Han-Sang Kim),장명조(MyeongCho Jang),성민용(Min-Yong Sung) 한국자동차공학회 2021 한국자동차공학회 부문종합 학술대회 Vol.2021 No.6
최근 지구 온난화 등 전세계적인 환경 이슈의 심각한 대두로 인하여 자동차 업계에서 전기자동차에 관한 연구가 활발히 진행되고 있다. 전기자동차의 핵심 요소인 리튬-이온 배터리는 요구되는 차량의 동력을 공급하는 과정에서 많은 수의 배터리 셀을 팩의 형태로 제작하여 적용되는데 이 경우 작동 중 다량의 열 발생이 불가피하다. 배터리는 적정 작동 온도를 벗어나면 그 성능과 안전성이 크게 악화되므로 배터리의 최적 성능을 구현하기 위해서는 최고 온도가 일정 온도를 넘지 않으며 셀 간 온도 편차를 5℃ 이하로 유지시킬 수 있는 배터리 열관리 시스템의 구축이 필수적이다. 본 연구에서는 리튬-이온 배터리 열관리 핵심 연구의 일환으로 AVL사의 CFD 해석 프로그램인 Fire M을 적용하여 단순화된 형태의 배터리 팩 내부의 온도 분포에 대한 냉각 열 해석을 수행하였다. 연구 진행은 9개의 18650 배터리로 구성된 공랭형 배터리 팩을 대상으로 하였다. 배터리의 배열은 동일하게 유지한 상태로 팩의 벽면 형상 및 입, 출구 위치를 변화시키며 배터리 팩의 온도 분포를 파악하고 이를 통해 냉각 성능의 변화를 고찰하였다. CFD 열 해석 결과에 의한 온도 분포 분석을 통한 냉각 성능 비교는 다음 2개(배터리 셀 표면 평균 온도( <sub> </sub>), 셀 표면 최고 온도( <sub> </sub>)의 기본 평가인자를 통해 진행하였다. 배터리 팩 벽면 형상(프로파일)을 변화시킴으로 유입된 공기를 배터리의 냉각에 보다 효율적으로 이용할 수 있는 유동 분포를 구현하여 배터리 표면 온도의 균일도를 보다 개선해 보고자 하였다. 본 연구를 통해 얻어진 배터리 팩에 대한 냉각 측면의 개선 효과 구현을 위한 디자인 개념은 실제 리튬-이온 배터리 팩의 열 관리 (냉각) 성능 개선을 위한 실제 팩 설계, 개발 시에 기초 데이터로 효과적으로 적용될 수 있을 것으로 기대된다.
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