다가오는 계절에

신동선 淑明女子大學校 藥學大學 1988 藥硏 Vol.18 No.1

의료원 홍보만화를 통한 건강상식의 활용

신동선,김민경,오은영,박상규,이승범,정민석 한국웰니스학회 2019 한국웰니스학회지 Vol.14 No.4

Any institutions try to publicize themselves. Comparing to writings, pictures, and videos, the cartoons attract the people's attention and show the specific things of institutions. Therefore, the authors drew 100 episodes of cartoons (9 or 18 frames) for publicity of their affiliation, Ajou University Medical Center. The purpose of this study informing the authors' experiences was to help others draw similar cartoons for their institutions. The principles to elaborate the cartoons of medical center were as follows. First was to present the unique cartoons by containing the extraordinary aspects of medical center. Second was to present the beneficial cartoons by introducing the health information. Third was to present the interesting cartoons by adding the related jokes. Fourth was to present the comfortable cartoons by drawing the simple figures. The cartoons were monthly published in the newsletter of medical center. As their uploading result on the website of medical center, every episode was seen by 3,500 visitors. Manufacture and distribution of the cartoons do not cost much. However, its publicizing effect is great because the good cartoons might be enjoyed by plenty of people via homepage or social network service. The cartoons can be drawn better by the members of institutes than by the professional cartoonists because the members can nicely take the unique features of institution in cartoons. 어느 기관이든지 기관 자체를 홍보하는 것은 중요한 일이다. 기관을 만화로 홍보하면 글, 사진, 동영상으로 홍보하는 것에 비해서 눈길을 많이 끌고, 그 기관의 남다른 점을 잘 보여 준다. 따라서 저자들은 아주대학교의료원의 홍보 만화(제목: 아의 선생)를 100편(9칸 또는 18칸) 그렸다. 이 연구의 목적은 저자들의 경험을 낱낱이 알려서, 다른 사람도 자기가 속한 기관의 홍보 만화를 그리는 데 도움 주는 것이었다. 의료원 홍보 만화를 그린 원칙은 다음과 같았다. 첫째, 의료원의 고유한 특징을 담아서 남다르게 만들었다. 둘째, 의학 정보를 쉽게 풀이해서 유익하게 만들었다. 셋째, 의료원과 관련된 우스갯소리를 담아서 재미있게 만들었다. 넷째, 그림을 단순하게 그려서 보기 편하게 만들었다. 이렇게 그린 홍보 만화를 달마다 의료원 소식지에 연재하였다(2006년 – 2016년). 의료원 누리집에 홍보 만화를 올린 결과, 각 편을 평균 3,500명이 보았다. 홍보 만화는 그리는 데 돈이 많이 들지 않으며, 그 효과가 크다. 홍보 만화를 잘 그리면, 누리집과 누리통신망 등을 통해서 많은 사람이 보기 때문이다. 홍보 만화는 직업 만화가보다 기관의 특징을 잘 아는 구성원이 더 잘 그릴 수 있다. 구성원이 기관의 고유한 특징을 만화에 잘 담을 수 있기 때문이다.

성인에서 Lidocaine 의 전처치가 Rocuronium 의 근이완 발현 시간에 미치는 효과

신동선,최세진,이미정,안미정,양신영 대한마취과학회 2001 Korean Journal of Anesthesiology Vol.41 No.4

The Effect of Lidocaine on the Onset Time of Rocuronium-induced Neuromuscular Blockade in Adults Mi Joung Lee, M.D.^*, Dong Sun Shin, M.D., Mi Jeong Ahn, M.D. ^+ Sin Young Yang, M.D., and Sae Jin Choi, M.D. Department of Anesthesiology, College of Medicine, Chungnam National University, Korea ^*Department of Anesthesiology, College of Medicine, The catholic Univercity of Korea ^↑Department of Anesthesiology, Okchun Sungmo Hospital, Korea Background: Rapid-sequence intubation is a common technique to reduce anesthetic complication. Due to side effects of succinylcholine, nondepolarzing muscle relaxants have been tried. Rocuronium is a new nondepolarizing muscle relaxant with a brief onset of action, but devoid of the adverse reaction associated with succinylcholine. Most local anesthetics decrease neuromuscular transmission and ponten-tiate neuromuscular blocks of muscle relaxants. The purpose of this study was to examine the effect of lidocaline on the onset time of rocuronium-induced neuromuscular blockade in adults. Methods: Fourty five patients, ASA physical status Ⅰ or Ⅱ, were randomly divided into three groups. Anesthetic induction with thiopental 5 mg/kg was made. Succinylcholine (1.0 mg/kg) was administered intravenously in group 1. Rocuronium (0.6 mg/kg) was given in group 2, additional lidocaine (1.0 mg/kg) was given intravenously 1 minute prior to the administration of rocuromium in group 3. Neuromuscular blockade was assessed by train-of-four at the adductor pollicis muscle with supramaximal stimulation of the ulnar nerve (2 Hz, 0.2 msec) every 10 seconds. The condition of intubation, the appearance of arrhythmias, side effects of drugs, and the changes of mean arterial pressure and heart rate were checked and compared in peri-induction periods. Results: The onset time of group 1 (55.1 ?? 14.9 sec) was faster than that of group 2 (137.8 ?? 46.0 sec) and group 3 (139.3 ?? 41.0 sec), but there was no difference between the onset time of group 2 and that of group 3. Intubating conditions were good or excellent in all groups, but group 1 and 3 were better than group 2. There was no difference between the three groups in hemodynamics. More adverse effects were observed in group 1, that of group 2 and 3 were observed in only one case. Conclusions: The authors concluded that licocaine is not effective on the onset time of rocuronium, but improves the intubating condition. Rocuronium is devoid of side effects of succinylcholine, but not a alternative to succinylcholine because its onset time is too slow when compared with succinylcholine. (Korean J Anesthesiol 2001; 41: 407~414)

감 과피를 첨가한 설기떡의 품질특성 변화

신동선,김경미,한서영,한귀정,Shin, Dong-Sun,Kim, Kyung-Mi,Han, Seo-Young,Han, Gwi-Jung 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

본 연구는 농가단위 생산 식품의 품질향상 및 제품화 기술 개발로 감 과피의 영양기능성 성분을 조사하고 감 과피 이용 조리가공제품을 개발하여 감 과피의 이용성을 확대시키고자 하였다. 감 과피의 일반성분을 조사한 결과 수분이 4.35%, 단백질이 3.01%, 지방이 1.02%, 회분이 2.02%, 당도는 $5.7^{\circ}Brix$로 영양성분이 우수하였으며 감에 많이 함유되어있는 천연 지용성 색소인 총 카로티노이드가 82.5 mg%로 나타났다. 저장기간에 따른 감 과피 설기의 품질특성 조사 결과 수분 함량의 변화에서 감 과피 첨가량이 증가할수록 설기의 수분함량은 다소 증가하였으며 시간이 경과함에 따라 저장 28시간까지 모든 시료에서 감소하는 경향을 보였다. 기계적 특성의 변화에서 색도의 경우 L값은 대조군에서 가장 높게 나타났고 감 과피 첨가량이 증가할수록 낮게 나타났다. 또한 a값 및 b값은 첨가량이 증가할수록 높은 경향을 나타내었다. 텍스처의 변화는 감 과피 첨가량이 증가함에 따라 경도, 부착성, 탄력성, 응집성, 점착성, 씹힘성 모두 감소하였으며 시간이 경과함에 따라 경도, 부착성, 점착성, 씹힘성은 증가하는 반면 탄력성과 응집성은 감소하는 경향을 나타내었다. 관능검사는 3% 첨가군이 가장 높게 평가되었으나 1, 3, 5% 간의 유의적인 차이는 없었다. This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and $5.7^{\circ}Brix$ of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

Bacillus amyloliquefaciens로 제조한 콩 발효물의 발효시간에 따른 품질 변화

신동선,최인덕,박지영,김남걸,이석기,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Park, Ji Young,Kim, Nam Geol,Lee, Seuk Ki,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

전분 첨가 호박 페이스트의 저장 중 품질 특성 변화

신동선,채현석,Shin, Dong-Sun,Chae, Hyun-Seok 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.

지역별 시판 전통메주의 이화학적 및 미생물 분포 특성

신동선,한상익,최인덕,이석기,박지영,김남걸,최혜선,Shin, Dong-Sun,Han, Sang Ik,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Choi, Hye Sun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.

지방자치단체의 역사인물자원을 활용한 지역정체성 확립에 관한 연구 : 사례분석 및 주민의식조사를 토대로

신동선,김익식 경기대학교 연구교류처 2008 京畿行政論集 Vol.22 No.-

품종별 검은콩 발효물의 항산화 및 휘발성 화합물 특성

신동선,박혜영,박지영,심은영,김홍식,정광호,최혜선 한국산업식품공학회 2020 산업 식품공학 Vol.24 No.4

This study analyzed the nutritional composition properties of soybeans and the antioxidants, isoflavones, organic acids, and volatile flavor compounds of fermented black soybean products (FBSP). After 24 hours of fermentation, the range of water uptake ratio was 129.00-131.30%, respectively. Total polyphenols content and DPPH and ABTS radical scavenging activity were higher in Cheongja-3 FBSP, flavonoids in Socheongja, while DPPH and ABTS radical scavenging activities were similar in Cheongja-3 FBSP. Isoflavone contents of aglycones (daidzein, genistein, and glycitein) in Cheongja-4 FBSP increased up to 41.97 μg/g. The rank order of primary organic acids was citric acid > fumaric acid > acetic acid > lactic acid, with Cheongja-3 FBSP being the highest. This study identified a total of 34 volatile aroma-compounds, including seven alcohols, seven acids, seven ketones, five phenols, two esters, one furan, four pyrazines, and one miscellaneous. The result could be applied to determine the suitability of cultivars and the quality of the process used for fermented soybean products.

거친 챔피언, 한 뼘 더 성장하다

신동선 샘터사 2013 월간 샘터 Vol.523 No.-