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만성질환자들의 한의약의료서비스 이용과 결정요인 -제주도 보건소이용 환자를 중심으로-
오종수,한동운,임문혁,홍용석,이영호,노홍인,Oh, Jong-Soo,Han, Dong-Woon,Im, Mun-Hyuk,Hong, Yong-Seok,Lee, Young-Ho,Noh, Hong-In 대한예방한의학회 2009 대한예방한의학회지 Vol.13 No.3
Background : Traditional Korean medicine(TKM) has gained in popularity among chronic patients in recent years. The use of TKM among patients with chronic diseases is common, with about two thirds of patients using some form of TKM in Korea. Objectives : The purpose of this study is to analyze the use of TKM and determine what factors affect to use TKM among patients with chronic diseases. The study also aims to provide information on TKM therapies and assist therapy selection among various TKM therapies for patients with chronic diseases. Methods : The design of the study was descriptive cross-sectional, and data were collected using a 21-item questionnaire. This study was conducted with subjects with confirmed diagnosis of chronic diseases, who live in Jeju Province, Korea. Results : Among the participants, past or current TKM use was 66.7%, with a statistically significant difference in gender and level of health status groups(p<0.05), but no difference in age, marital status, education, occupation, and income groups. The most common therapies of TKM used by the patients included acupuncture(51.1%), physiotherapy(16.8%), cupping(13.5%), and herbal medicine(4.8%). The main benefits from TKM perceived by the patients were chronic diseases management and health promotion. In a logistic regression analysis, significant influencing factors related to TKM use were gender, family income level, the extent of recognition of efficacy, heath status, and health security program. Conclusions : In this study the socio-demographic and health status, recognition of TKM efficacy factors associated with TKM use among patients with chronic diseases were similar to those found in the general population. The findings suggest that due to the relatively high use of TKM among patients with chronic diseases in Korea, this topic should be taken into account in the development of a holistic approach for patients with chronic diseases and an efficient chronic disease management system. Additionally proactive and consistent management of TKM is necessary in the health care system in Korea.
대규모 신경회로망 분산 GPU 기계 학습을 위한 Caffe 확장
오종수 ( Oh Jong-soo ),이동호 ( Lee Dongho ) 한국정보처리학회 2018 정보처리학회논문지. 컴퓨터 및 통신시스템 Vol.7 No.4
Caffe is a neural net learning software which is widely used in academic researches. The GPU memory capacity is one of the most important aspects of designing neural net architectures. For example, many object detection systems require to use less than 12GB to fit a single GPU. In this paper, we extended Caffe to allow to use more than 12GB GPU memory. To verify the effectiveness of the extended software, we executed some training experiments to determine the learning efficiency of the object detection neural net software using a PC with three GPUs.
한동필,김영원,오종수,김완주,Han, Dong phil,Kim, Young won,Oh, Jong soo,Kim, Wan Joo 한국군사과학기술학회 2015 한국군사과학기술학회지 Vol.18 No.3
Recently, telemetry systems are used to test and evaluate of ammunition. When a transmitting signal from a small transmitter mounted inside the ammunition is sent out, the receiving equipments get real-time RF data. This paper relates to the development of a small high-G endurable transmitter and a portable receiving equipment. The system was tested and confirmed 00 km communication range.
타피오카와 겉보리 혼합원료의 당화 및 알코올 발효의 특성 연구
김선혜(Sun Hye Kim),오종수(Jong Soo Oh),강성태(Sung Tae Kang) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.1
알코올 발효에 이용되는 타피오카와 겉보리 혼합원료의 효소 당화액을 제조하여 알코올 발효 특성을 조사하였다. 타피오카와 겉보리 혼합원료를 내열성 액화효소인 Spezyme Fred를 0.04% 사용하여 액화하고 글루코아밀레이스(G), 단백질가수분해효소(P), 베타글루칸 가수분해효소(B)를 혼합한 당화효소제(GPB)를 사용하여 당화하였다. 타피오카와 겉보리 혼합원료(7:3, w/w)를 50℃에서 150분간 당화하였을 때 당화액의 포도당 함량은 11.9%였고 점도는 26 cp로 나타났다. 베타글루칸 가수분해효소(B)의 첨가는 당화액의 포도당 수율의 증가와 점성의 저하에 도움을 주었다. 타피오카와 겉보리의 혼합비율을 7:3(w/w)으로 하였을 때 다른 비율의 당화액에 비하여 점도가 낮으며 포도당 함량이 높게 나타났다. 타피오카와 겉보리 혼합원료에 300%의 가수량으로 확립된 조건에서 당화하고 30℃에서 72시간 알코올 발효를 수행한 결과 타피오카와 겉보리 혼합원료를 이용한 알코올 발효에 적합한 발효액의 알코올 및 포도당 함량은 각각 9.0과 0.02%였고, pH와 산도는 각각 pH 4.3과 0.3%이었다. An enzymatically saccharified tapioca and hulled barley (TB) raw mixed solution was used to examine alcohol fermentation characteristics. The TB mixture was liquefied with 0.04% α-amylase “Spezyme-Fred” and saccharified using an enzyme mixture (GPB), which consisted of glucoamylase (G), protease (P), and β-glucanase (B). After the TB mixture (7:3, w/w) saccharified for 150 min at 50℃, its glucose content was 12.9% and viscosity was 26 cp. The use of GPB for the saccharification of TB was appropriate because the addition of β-glucanase increases the glucose yield and decreases the viscosity of the saccharification liquid. The TB ratio was optimized to 7:3 (w/w) on the basis of the lower viscosity and the higher glucose content after saccharification. After TB mixture with 300% (w/w) water content was better condition than others for alcohol fermentation when it was carried out at 30oC. The alcohol and glucose contents of the TB mixture fermented for 72 h were 9.0 and 0.02%, respectively, and the pH and total acidity were 4.3 and 0.3%, respectively.