血中 Ammonia 微量定量에 있어서 pH 및 Alkali 媒劑가 測定値에 미치는 影響에 對한 硏究

鄭在泓 계명대학교 醫科大學 病理學敎室同門會 1987 樂山 鄭在泓 敎授 頌喜 紀念論文集 Vol.S No.-

An attempt was made to determine the origin of artifactual blood ammonia formed in the shed blood; Experimentation, with blood specimens from more than 400 healthy individuals, was carried out over a period of four and a half years, utilizing two popular microdiffusion blood ammonia methods, those of Seligson and Conway. The actions of several alkali [pstassium carbonate, carbonate-bicarbonate mixture and borate-sodium hydroxide (with a pH of 9 to 11.4)] were compared by placing them in the diffusion apparatus with specimens of blood. It was found that the ammonia concentration tended to be higher with increasing pH and vice versa lowering with decreasing pH. While occasional extremely implausible results were obtained in experiments using the potassium carbonate and carbonate-bicarbonate mixture, on the other hand, no such aberrations were observed with borate-sodium hydroxide. Within the pH range, from 9 to 10.1, the yield of ammonia when plotted against the pH of the blood-alkali mixture showed a straight line. Increasing beyond 10, resulted in an asymptomatic character of diffusion curve. For these reasons, borate-sodium hydroxide reagent which results in a pH of 10.1 in the presence of blood, is selected as the choice of weak alkali media for the determination of true blood ammonia. The author has to abandon his earlier thought that aberrations in ammonia analyses can be largely attributed to faulty technique in collecting and handling blood. Careful control of these techniques resulted in some lowering of the ammonia concentration, but failed to prevent the more serious aberrations encountered. In search for clarification of the origin of extra ammonia, studies were carried out by experimenting with glutamine, both in aqueous solutions and following mixture with blood. The results suggest that non-protein glutamine is an unlikely source of extra ammonia. The only other plausible source of the extra ammonia liberated from blood, therefore, seemed to be the blood proteins, Accordingly, the action of various alkaline reagents on plasma albumin, globulin and on whole blood was tested, after prolonged dialysis to remove preformed ammonia. Ammonia was released from each of the protein solutions used. However, the action of borate in this release was less pronounced than that of the carbonate-bicarbonate mixture. This latter mixture, in turn, liberated substantially less ammonia than did potassium carbonate. Therefore, it is concluded that the origin of artifactual ammonia may be traced to the decomposition of protein by the action of alkali. The author has revised the method of measuring blood ammonia in such a way as to avoid spontaneous production of ammonia from blood proteins. The technique involves the use of sodium borate buffer at a pH of 10.8±0.2, which, when mixed with blood, results in a pH of 10.1 The adequacy of this technic is well proven by the satisfactory results obtained in a large number of recovery studies. The technique described, applied to venous specimens that were collected in EDTA tubes and promptly analyzed, was used to study a group of 16 healthy persons, 20 to 25, male, with no history of previous liver involvement. The mean blood ammonia was 0.42 μg./ml. expressed as N. The lowest value was 0.21, the highest, 0.61, with standard deviation of ± 0.124.

사람 腦를 使用한 Thromboplastin 製造에 關한 實驗的 硏究

鄭在泓,宋文源 계명대학교 醫科大學 病理學敎室同門會 1987 樂山 鄭在泓 敎授 頌喜 紀念論文集 Vol.S No.-

1. The author has tried to prepare a standard thromboplastin for the determination of prothrombin time utilizing relatively fresh child human brain obtained at the time of autopsy, through acetone treatment. 2. A 13. 5 second thromboplastin extract, slightly slower than. the 12 second commercially available Difco product, was successfully prepared. 3. No influence on prothrombin time is’ noted when the thromboplastin solution is extracted from the powdered thromboplastin at the temperature, between 45 0C and 550 C. However, definite prolongation is observed when the extraction is made at above 600 C. 4. It appears that the optimal concentrations of powdered thromboplastin for the preparation of thromboplastin solution lie between 300 mg and 500 mg. 5. An attempt was made to prepare a slower acting thromboplastin sensitive at the level of therapeutic range, using rabbit brain and lung extract in equal parts, with uncertain success. 6. It is felt that the prospect of preparing a satisfactory fast acting standard thromboplastin is good, judging from the knowledge acquired through this experimentation. At this time, .however, we are unable to draw any specific conc1usion concerning the preparation of a sensitive slower acting thromboplastin from the rabbit.

李奎報의 假傳體文學攷

鄭在洪 효성여자대학교 국어국문학연구실 1959 국어국문학연구논문집 Vol.8 No.-

Relevant Reduction Effect with a Modified Thermoplastic Mask of Rotational Error for Glottic Cancer in IMRT

정재홍,정주영,조광환,류미령,배선현,문성권,김용호,최보영,서태석 한국물리학회 2017 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.70 No.3

The purpose of this study was to analyze the glottis rotational error (GRE) by using a thermoplastic mask for patients with the glottic cancer undergoing intensity-modulated radiation therapy (IMRT). We selected 20 patients with glottic cancer who had received IMRT by using the tomotherapy. The image modalities with both kilovoltage computed tomography (planning kVCT) and megavoltage CT (daily MVCT) images were used for evaluating the error. Six anatomical landmarks in the image were defined to evaluate a correlation between the absolute GRE () and the length of contact with the underlying skin of the patient by the mask (mask, mm). We also statistically analyzed the results by using the Pearson’s correlation coefficient and a linear regression analysis (P < 0.05). The mask and the absolute GRE were verified to have a statistical correlation (P < 0.01). We found a statistical significance for each parameter in the linear regression analysis (mask versus absolute roll: P = 0.004 [P < 0.05]; mask versus 3D-error: P = 0.000 [P < 0.05]). The range of the 3D-errors with contact by the mask was from 1.2% - 39.7% between the maximumand no-contact case in this study. A thermoplastic mask with a tight, increased contact area may possibly contribute to the uncertainty of the reproducibility as a variation of the absolute GRE. Thus, we suggest that a modified mask, such as one that covers only the glottis area, can significantly reduce the patients’ setup errors during the treatment.

유기산의 첨가에 따른 Long Life 면의 조직감과 저장 안전성

정재홍 한국식생활문화학회 1998 韓國食生活文化學會誌 Vol.13 No.3

LL면 제조에 있어서 유기산의 첨가가 LL면의 색상, 조직감, 저장 안정성과 관능적 특성에 미치는 영향을 검토하기 위하여 유기산의 종류를 달리한 다음 밀가루에 0.2%를 첨가하여 LL면을 제조한 뒤 조리시험, 면의 조직감 특성, 미생물 측정 및 관능검사를 평가하였다. Hunter L값은 dl-malic acid를 첨가하여 제조한 LL면이 70.49로 가장 높게 나타났으며, Hunter a, b값은 모든 처리구가 유사하게 측정되었다. 층밀림 압출력은 dl-malic acid를 첨가하여 제조한 처리구 B가 20.55(kgf)로 가장 높게 나타났으며, 젖산을 첨가한 처리구 A가 가장 작은 수치인 18.05(kgf)로 측정되었다. 경도도 dl-malic acid를 첨가하여 처리구 B가 25.43(kgf)으로 가장 높게 나타났으며, 젖산을 첨가한 처리구 A는 21.21(kgf)으로 측정되었으며 처리구간에는 큰 차이는 없었다. dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 LL면의 무게 증가는 다른 처리구보다 낮게 나타났다. 반면에 부피 증가는 오히려 높게 나타나 조직이 다소 치밀함을 알 수 있었다. 용출양의 변화는 모든 처리구가 16∼25%의 범위를 나타냈으며 dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 LL면이 감소하는 경향을 보였다. 미생물 수는 dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 LL면이 30℃에서 5개월 이상 저장에도 검출되지 않았으나 control를 포함하여 젖산을 첨가한 처리구 A와 초산을 첨가한 처리구 C는 저장 1개월 이후부터 증가하는 경향을 보였다. 관능 검사 결과는 dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 LL면이 4.3 및 4.0으로 젖산을 첨가한 처리구 A와 초산을 첨가한 처리구 C의 3.1, 3.2보다 좋은 점수를 얻었다. The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH 2.5±0.1 for 60∼90sec. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid : acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) were disappeared during storage at 30℃ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

Rotation Errors of Breast Cancer on 3D-CRT in TomoDirect

정재홍,조광환,문성권,배선현,민철기,김은석,여승구,최진호,정주영,최보영,서태석,Jung, Jae Hong,Cho, Kwang Hwan,Moon, Seong Kwon,Bae, Sun Hyun,Min, Chul Kee,Kim, Eun Seog,Yeo, Seung-Gu,Choi, Jin Ho,Jung, Joo-Yong,Choe, Bo Young,Suh, Tae Korean Society of Medical Physics 2015 의학물리 Vol.26 No.1

The purpose of this study was to analyze the rotational errors of roll, pitch, and yaw in the whole breast cancer treated by the three-dimensional radiation therapy (3D-CRT) using TomoDirect (TD). Twenty-patient previously treated with TD 3D-CRT was selected. We performed a retrospective clinical analysis based on 80 images of megavoltage computed tomography (MVCT) including the systematic and random variation with patient setup errors and treatment setup margin (mm). In addition, a rotational error (degree) for each patient was analyzed using the automatic image registration. The treatment margin of X, Y, and Z directions were 4.2 mm, 6.2 mm, and 6.4 mm, respectively. The mean value of the rotational error for roll, pitch, and yaw were $0.3^{\circ}$, $0.5^{\circ}$, $0.1^{\circ}$, and all of systematic and random error was within $1.0^{\circ}$. The errors of patient positioning with the Y and Z directions have generally been mainly higher than the X direction. The percentage in treatment fractions in less than $2^{\circ}$ at roll, pitch, and yaw are 95.1%, 98.8%, and 97.5%, respectively. However, the edge of upper and lower (i.e., bottom) based on the center of therapy region (point) will quite a possibility that it is expected to twist even longer as the length of treatment region. The patient-specific characters should be considered for the accuracy and reproducibility of treatment and it is necessary to confirm periodically the rotational errors, including patient repositioning and repeating MVCT scan. 본 연구의 목적은 토모다이렉트 3D-CRT (TD 3D-CRT)을 이용한 유방암 방사선치료에서 회전축(roll, pitch, and yaw) 오차를 분석하고 자 하였다. TD-3DCRT로 치료가 종료된 유방암 환자 총 20명을 선정하였고, 총 80회의 MVCT 영상을 바탕으로 시스템(systematic), 임의(random) 오류를 포함한 환자위치잡이 오차(patient setup errors)와 치료 여백(treatment margin, mm)을 후향적으로 분석하였다. 또한, 각 환자에 대한 회전축 오차 분석은 자동영상정합(automatic image registration)을 이용하였다. X, Y, Z 방향에 대한 치료여백은 각각 4.2 mm, 6.2 mm, 6.4 mm였다. 회전축 오차에 대한 평균 각도(degree)는 roll, pitch, yaw가 각각 0.3도, 0.5도, 0.1도였고, 시스템과 임의 오류는 모두 1도 이내였다. 전반적으로 환자 위치잡이 오차는 Y와 Z방향에서 X에 비하여 높게 나타났다. 본 연구에서 회전축 오차 각도가 2도 이내는 roll, pitch, yaw에서 각각 95.1%, 98.8%, 97.5% 분포였다. 그러나, 치료영역의 길이가 길어짐에 따라 치료 중심지점을 기준으로 상부와 하부의 가장자리(Edge)가 틀어지게(Twisted)될 가능성이 높아질 수 있다. 따라서 치료의 정확성과 재현성을 위하여 각 환자의 특성을 고려하고, 회전축 오차를 주기적으로 확인할 필요가 있다.

칼슘의 첨가에 따른 라면의 조직감과 관능적 특성

정재홍 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.3

칼슘의 첨가가 밀가루의 아밀로그래프에한 호화 성질과 파리노그래프에 의한 반죽 성질을 조사하였고, 칼슘을 첨가하여 제조한 라면의 조직감과 관능적 특성에 미치는 영향을 검토하기 위하여 밀가루에 대하여 1.0%∼3.0%를 사용하여 라면을 제조한 뒤 면의 조직 특성, 조리시험을 측정하고 관능검사를 평가하였다. 칼슘의 첨가는 아밀로그래프의 호화개시 온도를 지연시켰으며, 최고 점도를 감소시켰다. 패리노그래프의 흡수율과 반죽의 안정도는 칼슘의 첨가에 의해 증가되었다. 칼슘을 첨가하여 제조한 라면의 층밀림 압출력과 경도는 대조구보다 높게 측정되었다. 3.0%의 칼슘을 첨가하여 제조한 라면의 무게 증가는 대조구 보다 높게 나타났으나, 부피 증가는 오히려 낮게 나타났다. 용출량의 변화는 칼슘의 첨가량에 따라 약간 감소하는 경향을 보였다. 요오드 정색도는 모든 시료가 2.12∼2.22으로 유사하게 나타났다. 칼슘을 첨가하여 제조한 라면의 관능 검사 결과는 비교적 좋은 점수를 얻었다. 이 결과에서 알 수 있듯이 라면 제조시 칼슘의 첨가량은 3.0%의 수준이 효과가 큰 것으로 평가되었다. In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour, and on viscosity property, cooking quality, textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinography absorption, stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ramyon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium, weight of cooked Ramyon was increased but volume was decreased . Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ramyon. The I_2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test, addition of 3.0% calcim to wheat flour may be suitable for processing Ramyon.

삼계탕의 세계화 - 삼계탕의 세계화를 위한 레시피 개발

정재홍,Jeong, Jae-Hong 한국육계협회 2011 월간 닭고기 Vol.17 No.8

사람腦를 使用한 Thromboplastin 製造에 關한 實驗的 硏究

鄭在泓,宋文源 최신의학사 1963 最新醫學 Vol.6 No.6

유방 보존술을 시행받은 유방암 환자에서의 동측 유방 국소 재발이 생존율에 미치는 영향

정재홍,최영진,길원호,김지아,김정한,남석진,양정현 대한외과학회 2006 대한외과학회 학술대회 초록집 Vol.2006 No.11