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황성연(Seong Youn Hwang),홍동표(Dong Pyo Hong),마사히코 무루조노(Masahiko Murozono),김영문(Kim Young Moon) 한국생산제조학회 2006 한국생산제조학회지 Vol.15 No.2
In this paper, the new method that estimates a sensing ability of smart sensor will be proposed. A study is estimation method that evaluates sensing ability about smart sensor respectively. According to acceleration(g) and displacement changing, we estimated sensing ability of smart sensor using SAI(Sensing Ability Index) method respectively. Smart sensors was made for experiment. The types of smart sensor are two types(hard and soft smart sensor). Smart sensors developed for recognition of material. Experiment and analysis are executed for estimate the SAI method. In develop a smart sensor, the SAI method will be useful for finding optical design condition of smart sensor that can sense a material. And then dynamic characteristics of smart sensors(frequency changing, acceleration changing, critical point, etc.) are evaluated respectively through new method(SAI) that use the power spectrum density. Dynamic characteristic of sensor is evaluated with SAI method relatively. We can use the SAI for finding critical point of smart sensor, too.
황성연(Seong-Youn Hwang),홍동표(Dong-Pyo Hong),정태진(Tae-Jin Chung),김영문(Young-Moon Kim) 한국생산제조학회 2006 한국생산제조학회지 Vol.15 No.3
This paper describes our primary study for a new method of recognizing materials, which is need for precision work system. This is a study of dynamic characteristics of smart sensors, new method(R<SUB>SAI</SUB>) has the sensing ability of distinguishing materials. Experiment and analysis are executed for finding the proper dynamic sensing condition. First, we developed advanced smart sensor. We made smart sensors for experiment. The type of smart sensor is HH type. The smart sensor was developed for recognition of material. Second, we develop new estimation methods that have a sensing ability of distinguish materials. Dynamic characteristics of sensor are evaluated through new recognition index(R<SUB>SAI</SUB>) that ratio of sensing ability index. Distinguish of object is executed with R<SUB>SAI</SUB> method relatively. We can use the RSAI method for finding materials. Applications of this method are finding abnormal condition of object (auto-manufacturing), feeling of object(medical product), robotics, safety diagnosis of structure, etc.
복강 내 감염에 의한 패혈증으로 수술 받은 환자에 있어서 Sequential Organ Failure Assessment (SOFA) Score의 유용성
최원호(Won Ho Choi),황성연(Seong Youn Hwang),전시열(Si Youl Jun),최영철(Young Cheol Choi),이은헌(Eun Hun Lee),유완식(Wan Sik Yu) 대한외과학회 2009 Annals of Surgical Treatment and Research(ASRT) Vol.76 No.5
Purpose: To determine the usefulness of the Sequential Organ Failure Assessment (SOFA) score for prediction of mortality in operated patients with sepsis due to intra-abdominal infection. Methods: Eighty-eight septic patients operated on from January 2004 to June 2008 were evaluated retrospectively. The SOFA scores were measured four times in each patient: initial score, post-op (post-operation) score, POD1(first post-operative day) score, and POD2 (second post-operative day) score. The maximum score and mean score were obtained from these measurements. These scores were compared between groups of patients classified by mortality. D scores (D0, D1, D2) reflecting the differences between subsequent scores were compared between the surviving group and deceased group according to re-operation. Results: The initial, post-op, POD1, POD2, maximum, and mean scores showed statistically significant differences between the surviving group and deceased group. D1 and D2 showed statistically significant differences between surviving group and deceased group. Conclusion: The sequential measurement of SOFA score is a useful prediction system for patients with sepsis due to intra-abdominal infection.
최현욱,구혜진,김종태,황성연,김동섭,최성원,허남윤,백무열,Choi, Hyun-Wook,Koo, Hye-Jin,Kim, Chong-Tai,Hwang, Seong-Yun,Kim, Dong-Seob,Choi, Sung-Won,Hur, Nam-Youn,Baik, Moo-Yeol 한국식품과학회 2005 한국식품과학회지 Vol.37 No.1
쌀 전분에 propylene oxide(PO)를 단계별(전분 공형분 대비 2-12%)로 20시간과 24시간 반응시켜 하이드록시프로필화 쌀 전분을 제조하고, 변성된 쌀 전분의 용해도, 팽윤력, RVA, DSC 특성을 연구하였다. 팽윤력은 일반 쌀 전분 보다 낮은 온도에서 증가되기 시작하였으나 높은 경향을 보였으며, 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 완만한 상승을 나타내었다. 용해도는 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 낮은 결과를 나타내었고 PO 함량이 높을수록 높아지는 결과를 보였다. RVA 분석결과 PO 함량이 높을수록 pasting temperature와 peak time이 낮아졌고 최고 점도는 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 낮고 holding strength는 높은 경향을 나타내고 breakdown의 경우 반응시간이 24시간이 20시간보다 낮은 경향을 보였으며 Setback은 24시간 반응시킨 처리구들이 일반 쌀 전분보다 낮은 것으로 나타났다. DSC분석결과 PO 함량이 높을수록 To, Tp, Tc, ${\Dalta}H$가 감소하였다. 따라서 하이드록시프로필화 쌀 전분의 경우 전분입자내의 intemal bond가 하이드록시프로필기에 의해 약해져서 호화가 쉽게, 즉 낮은 온도에서 일어나는 것으로 판단되었고 최대 팽윤력, breakdown에서 옥수수 전분과는 다른 결과를 나타내어 전분의 종류에 따라 같은 변성 처리라고 하더라도 다른 결과를 나타낼 수 있다는 사실이 확인되었다. Physicochemical properties of hydroxypropylated rice starches were investigated. Swelling power of hydroxypropylated rice starch increased at relatively lower temperature than native rice starch. Solubility of hydroxypropylated rice starch was lower (1.9-13.4%) than that of native rice starch (2.2-13.8%), and increased with increasing amount of propylene oxide. Pasting temperature ($66.2-70.8^{\circ}C$) and peak viscosity (2,843-3,395cp) of hydroxypropylated rice starch were lower than those of native starch ($71.6^{\circ}C,\;3,976\;cp$) and decreased with increasing amount of propylene oxide, regardless of reaction time. DSC thermal transitions of hydroxypropylated rice starches shifted toward lower temperature. Amylopectin-melting enthalpy of hydroxypropylated rice starch decreased (11.8-9.8J/g) with increasing amount of propylene oxide and was lower than that of native starch (11.9 J/g). These results indicate hydroxypropylation lowered swelling power and gelatinization temperatures of rice starch, because internal bonds of rice starch molecules were sterically weaken by substituted hydroxypropyl groups.
참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성
김은주(Eun-Joo Kim),황성연(Seong-Yun Hwang),손종연(Jong-Youn Son) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.3
본 연구에서는 참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성을 비교, 분석하고자 하였다. 참기름, 흑참기름, 들기름 및 올리브유 추출수율은 각각 0.94%, 0.70%, 0.48% 및 0.30%로 참기름의 경우, 추출수율이 가장 높았으며, 올리브유의 경우 가장 낮았다. 참기름, 흑참기름, 들기름 및 올리브유 추출물의 총 플라보노이드 함량은 각각 2.7%, 1.9%, 3.0% 및 1.4%이었고, 총 페놀 함량은 각각 6.5%, 4.5%, 4.1% 및 10.1%이었다. DPPH radical 소거능은 참기름> 올리브유>들기름>흑참기름 추출물의 순으로, 참기름 추출물이 가장 강한 효과를 보였다. 참기름, 흑참기름, 들기름 및 올리브유의 SOD 유사활성은 1,000 ppm일 때 0.1%, 36.2%, 34.5% 및 31.0%, 5,000 ppm일 때 0.2%, 67.2%, 90.2% 및 46.7%이었다. 아질산염 소거능은 참기름>흑참기름>들기름>올리브유 추출물의 순으로, 참기름 추출물이 가장 강했다. 올리브유 추출물의 경우 B. cereus, M. luteus, E. coli, S. Enteritidis 모두에서 강한 항균효과를 보인 반면, 흑참기름 추출물의 경우는 M. luteus와 E. coli에서만 약한 항균효과를 보였다. 한편 참기름 및 들기름 추출물에서는 항균활성이 나타나지 않았다. This study investigated the physiological activities and antimicrobial effects of sesame, black sesame, perilla and olive oil extracts. Total flavonoid contents of sesame, black sesame, perilla and olive oil extracts were 2.7, 1.9, 3.0 and 1.4%, respectively, while total phenol contents were 6.5, 4.5, 4.1 and 10.1%, respectively. The electron donating abilities of sesame oil extract were markedly higher than black sesame, perilla or olive oil extract (p<0.05). The SOD-like activities of black sesame, perilla and olive oil extracts were 67.2%, 90.2% and 46.7%, respectively; in contrast, sesame oil extract did not show SOD-like activity. The order of the nitrite-scavenging abilities of sesame, black sesame, perilla and olive oil extracts was sesame>black sesame>perilla>olive oil extract (p<0.05). Olive oil extract showed strong antimicrobial activity to Bacillus cereus, Micrococcus luteus, Escherichia coli and Salmonella Enteritidis. The black sesame oil extract showed weak antimicrobial activity to Micrococcus luteus and Escherichia coli; conversely, sesame and perilla oil extracts did not show any antimicrobial activity.