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Kim Hack-Lyoung,Park So-Jeong,Bae Yoon-Jong,Ihm Sang Hyun,Shin Jinho,Kim Kwang-il 대한고혈압학회 2024 Clinical Hypertension Vol.30 No.-
Improving adherence to antihypertensive medication (AHM) is a key challenge in hypertension management. This study aimed to assess the impact of ambulatory blood pressure monitoring (ABPM) on AHM adherence.We utilized the Korean National Health Insurance Service database. Among patients newly diagnosed with hypertension who started AHM between July 2010 and December 2013, we compared clinical characteristics and adherence between 28,116 patients who underwent ABPM prior to starting AHM and 118,594 patients who did not undergo ABPM. Good adherence was defined as a proportion of days covered (PDC) of 0.8 or higher. The total study population was 146,710, with a mean age of 50.5 ± 6.4 years; 44.3% were female. Co-morbidities were noted in 4.2%. About a third of patients (33.1%) showed good adherence. The ABPM group had a notably higher PDC (total PDC: 0.64 ± 0.35 vs . 0.45 ± 0.39; P < 0.001), irrespective of the number of medications, dosing frequency, or prescription duration. After adjusting for significant clinical variables, ABPM was still closely linked with good adherence (odds ratio, 2.35; 95% confidence interval, 2.28–2.41; P < 0.001). In newly diagnosed hypertension, undergoing ABPM prior to AHM prescription appears to enhance adherence to AHM. The exact mechanisms driving this association warrant further exploration.
Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Hwang, Ko-Eun,Song, Dong-Heon,Lee, Ju-Woon,Kim, Cheon-Jei Pergamon 2012 Radiation physics and chemistry Vol.81 No.5
<P><B>Abstract</B></P><P>The effect of electron beam irradiated hog and sheep casings (1, 3, and 8kGy) on the physicochemical properties and shelf stability of emulsion sausage was evaluated. There were no significant differences in pH, instrumental color, sensory properties (overall acceptability), and hardness between all the samples. The cooking yields for the irradiated treated samples were larger than that of the yields obtained for the non-irradiated samples for both the hog and sheep casing. The irradiated natural casings accelerated lipid oxidation, and inhibited the formation of volatile basic nitrogen and the increase in total aerobic bacteria. In conclusion, the natural casings irradiated below at a dose of 3kGy had no effect on physicochemical and sensory properties of the emulsion sausages, however, that improved the shelf-stability over 5 weeks. Therefore, natural casings irradiated at moderate doses are suitable for sausage production.</P> <P><B>Highlights</B></P><P>► The effect of E-beam irradiated natural casings on sausage quality was evaluated. ► The use of irradiated casings improved shelf stability of sausage. ► Natural casings irradiated below 3kGy are suitable for sausage production.</P>
Kim, Yoon,Kim, Unyong,Kim, In Sook,Lee, Sung-Hack,Lee, Jaeick,Kim, Dong-Hyun,Yoo, Hye Hyun Informa UK Ltd. 2014 Xenobiotica Vol.44 No.7
<P>1. The absorption, distribution, metabolism and excretion of a novel dipeptidyl peptidase IV inhibitor, gemigliptin, were examined following single oral administration of <SUP>14</SUP>C-labeled gemigliptin to rats.</P><P>2. The <SUP>14</SUP>C-labeled gemigliptin was rapidly absorbed after oral administration, and its bioavailability was 95.2% (by total radioactivity). Distribution to specific tissues other than the digestive organs was not observed. Within 7 days after oral administration, 43.6% of the administered dose was excreted via urine and 41.2% was excreted via feces. Biliary excretion of the radioactivity was about 17.7% for the first 24 h. After oral administration of gemigliptin to rats, the <I>in vivo</I> metabolism of gemigliptin was investigated with bile, urine, feces, plasma and liver samples.</P><P>3. The major metabolic pathway was hydroxylation, and the major circulating metabolites were a dehydrated metabolite (LC15-0516) and hydroxylated metabolites (LC15-0635 and LC15-0636).</P>
Effects of Fat Levels on Changes in Flavor Pattern of Irradiated Pork Patties
Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Lee, Mi-Ai,Choi, Sun-Mi,Song, Dong-Heon,Lee, Ju-Woon,Kim, Cheon-Jei 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6
The effects of fat levels on changes in flavor pattern of irradiated pork patties were evaluated by using electronic nose. Total peak amount decreased with increasing fat level and irradiation dose, and the increased fat level and irradiation dose influenced the formation of new peaks at latter retention time. For the principal component analysis, the irradiated pork patties with containing higher fat level were clearly separated from the other treatments. The irradiation dose also affected the position of spot in identical fat level. It is possible to distinguish the changes in flavor patterns due to fat content and irradiation dose by using electronic nose.
A Manufacture and Control of Steering Assist Device of an Independent drive EV
Hack Sun Kim,In Sung Song,Soon Yong Yang 제어로봇시스템학회 2010 제어로봇시스템학회 국제학술대회 논문집 Vol.2010 No.10
An electric vehicle, installed motors to each wheel, manufacture and control. Lateral control of vehicle realize through speed control of each motor installed rear wheels and steering of front wheel. Steering assist device depending on the amount of manipulation of the steering wheel control the speed of each rear wheel is manufactured. Power source is AC SERVO Motor, it control by driver.
Hack-Lyoung Kim,So Won Oh,Hyunjong Lee,Hee Jun Kim,You Nui Kim,Woo-Hyun Lim,Jae-Bin Seo,Sang-Hyun Kim,Myung-A Kim,Joo-Hee Zo 대한영상의학회 2018 Korean Journal of Radiology Vol.19 No.1
Objective: Unrecognized left main coronary artery disease (LMCD) is often fatal; however, accuracy of non-invasive tests for diagnosing LMCD is still unsatisfactory. This study was performed to elucidate single-photon emission computed tomography (SPECT) detection of LMCD using quantitative coronary angiography (QCA) data. Materials and Methods: Fifty-five patients (39 men; mean age, 68.1 ± 10.9 years) diagnosed with significant left main (LM) stenosis (≥ 50%) by invasive coronary angiography (ICA) were retrospectively reviewed. All study patients underwent SPECT with pharmacologic stress within 30 days of ICA. All coronary lesions were quantified via QCA, and SPECT findings were compared with QCA results. Results: Only four patients (7.3%) had isolated LMCD; all others had combined significant stenosis (≥ 70%) of one or more other epicardial coronary arteries. Patients with more severe coronary artery disease tended to have higher values for summed difference scores in a greater number of regions, but the specific pattern was not clearly defined. Summed stress score of SPECT did not differ according to LM stenosis severity. Only three patients (5.4%) had a typical LM pattern of reversible perfusion defect on SPECT. A significant negative linear correlation between stenosis severity and stress perfusion percent was found in the left anterior descending artery region (r = -0.455, p < 0.001) but not in the left circumflex artery. Conclusion: Single-photon emission computed tomography findings were heterogeneous, not specific and poorly correlated to QCA data in patients with significant LMCD. This may be due to highly prevalent significant stenosis of other epicardial coronary arteries.
Kim, Hyun-Wook,Song, Dong-Heon,Choi, Yun-Sang,Kim, Hack-Youn,Hwang, Ko-Eun,Park, Jae-Hyun,Kim, Yong-Jae,Choi, Ji-Hun,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.3
This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.
Kim, Si-Young,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Ahn, Kwang-Il,Kim, Hyun-Wook,Kim, Tae-Hyun,Song, Dong-Heon,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.3
The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.