두경부 마사지가 중환자실 환자의 수면과 불안에 미치는 효과

김미용,전선영,송윤희,최은진,김재희,김미성,주명순,김남선 병원간호사회 2006 임상간호연구 Vol.11 No.2

Purpose: This study was to apply head and neck massage to patients in intensive care unit and to inventigate the effect of that massage on sleep and state anxiety. Method: The subjects in this study were 27 patients who were admitted in medical intensive care unit. The study was performed from June thru September of 2005 on the One-group pretest-posttest design and the sleep, state anxiety of the subjects were measured before and after head and neck massage. For data analysis, paired t-test and Pearson correlation coefficient were utilized. Result: The first hypothesis that the subjects might have a better sleep after being exposed to head and neck massage was accepted. The second hypothesis that the subjects might feel less state anxiety afrer being exposed to head and neck massage was accepted. The third hypothesis that the sleep of the ICU patients maight be correlated to their anxiety was accepted, as there appeared correlation between their sleep and anxiety. Conclusion: Head and neck massage is identified as one of independent nursing interwentions to improve the sleep of ICU patients and ease their anxiety, and it is necessary to apply it to clinical practices.

Multi‑tissue lipotoxicity caused by high‑fat diet feeding is attenuated by the supplementation of Korean red ginseng in mice

Seon‑A Jang,Seung Namkoong,이성률,Jin Woo Lee,Yuna Park,Gyeongseop So,Sung Hyeok Kim,Mi‑Ja Kim,Ki‑Hyo Jang,Alberto P. Avolio,Sumudu V. S. Gangoda,Hyun Jung Koo,Myung Kyum Kim,Se Chan Kang,Eun‑Hwa Sohn 대한독성 유전단백체 학회 2020 Molecular & cellular toxicology Vol.16 No.1

Background Excessive intake of fat, one of the causes of obesity, is associated with low-grade infammation in various susceptible organs and eventually causes tissue toxicity. This study examines the multifaceted suppressive efects of Korean red ginseng extract (KRG) on high-fat diet (HFD)-induced lipotoxicity and infammatory responses in the aorta, liver, and brain. Methods Male C57BL/6 mice were fed HFD with or without KRG for 12 weeks. The improvement efect in KRG on lipotoxicity and infammatory potential was determined in the blood and the aorta, liver, and brain tissues. Results KRG signifcantly inhibited 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity by >20% in vitro. KRG supplementation suppressed HFD-associated body weight gain, lipid profle changes, and excessive fat deposition in the liver and increased leptin, insulin, and ALT levels in the blood. Infammatory markers in the aorta, liver, and brain were also signifcantly reduced by KRG treatment. In microvascular endothelial cells, the 15% cyclic stretch-mediated upregulation of ICAM-1 and vascular cell adhesion protein-1 (VCAM-1) expression was signifcantly attenuated in the presence of KRG. Conclusion KRG supplementation attenuates HFD-mediated body weight gain, lipid profle changes, and multi-tissue infammatory responses.

다시마 추출액의 점성과 향미 개선을 위한 볶음처리 조건

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

다시마 추출액의 향미와 물성을 개선하기 위하여 볶음처리에 의한 품질변화를 조사하고 최적 볶음조건을 선정하였다. 추출액의 상징액율과 고형분수율 및 조단백질 수율은 볶음온도와 시간이 증가할수록 높아졌다. Algin의 함량은 볶음온도 175℃에서 가장 높았고,회분의 함량은 볶음온도가 증가할수록 많아졌다. 추출액의 점도는 볶음온도와 시간이 증가함에 따라 낮아졌으며 175℃, 10분 볶음처리할 때 점도 감소가 뚜렷하였다. 추출액 의 pH는 볶음온도 150℃까지는 다소 낮아지는 경향이었으며 175℃ 이상의 볶음처리 시 볶음온도와 시간이 증가함에 따라 다소 높아졌다. 볶음온도와 시간이 증가함에 따라 명도(L값)은 감소하였고, 적색도(a값)과 황색도(b값)은 증가하다가 a값은 200℃ 15분처리, b값은 175℃, 30분 처리 이후에서 각각 감소되기 시작하였다. 다시마 추출액의 냄새는 175℃에서 볶음처리하였을 때 고소한 냄새가 크게 증가하고 메스꺼운 냄새가 뚜렷하게 감소되어 전체적인 기호도가 가장 높았다. 구수한 맛과 해조맛은 175℃에서 고소한 맛이 증가되면서 메스꺼운 맛이 뚜렷하게 감소되었고 200℃ 이상에서는 탄맛이 많아져 전체적인 맛의 기호도는 175℃에서 가장 좋은 것으로 평가되었다. 이상의 결과를 종 합하여 볼 때 다시마를 175℃에서 10분간 볶음처리하는 것이 다시마 추출액에서 좋지 않은 향미를 개선하고 점성을 감소시키기에 적합하였다. Roasting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant %, solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175℃, ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175℃ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 150℃, however, at temperature more than 175℃, its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time, Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 200℃, 15 min. or 175℃, 30 min. and after that, its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175℃, 10 min. was significantly low in intensity of nauseous odor and high in intensity of roasted odor and acceptability. The taste characteristics showed that sea tangle extract prepared by roasting of 175℃, 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and acceptability. Overall data suggested 175℃, 10 min. was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

초경 시작 시기가 여성 정신분열병 환자의 병의 경과에 미치는 영향

김진훈,윤선욱,배명지,임선진,정은기,장동원 大韓神經精神醫學會 2005 신경정신의학 Vol.44 No.5

Objectives : The protective effects of estrogen against the development of schizophrenia have been investigated in various perspectives, Previous studies showed patients with earlier age of menarche had later onset of schizophrenia and less frequent admissions. This study was performed to evaluate the effect of the age of menarche on subsequent courses including hospitalizations, suicidal attempts, Physical harm to others, and psychotic symptoms in women with schizophrenia. Methods : Self-report menarche age, onset of psychotic symptoms, and clinical status were collected in a sample of 108 Premenopausal women with the diagnosis of schizophrenia. Results : There was significant correlation between the age of menarche and the frequency of admissions (r=.321, p=.006). Also, Patients with history of physical harms to others showed later age of menarche than those without (t=2.025, df=106, p=.045). Conclusion : In women with schizophrenia, the age of onset of menarche affects subsequent courses indicated by frequency of admissions and violent behaviors. It is suggested that identifying the age of menarche might be helpful to predict the courses in women with schizophrenia. Further investigations regarding the relationship between estrogen and the courses of Schizophrenia in women are needed.

연령별 Antistreptolysin O 분포 및 정상치

김선주,정명아,정현주,김윤정,맹국영 대한감염학회 1998 감염 Vol.30 No.4

배 경 : ASO 검사는 S. pyogenes 감염과 류마티스열이나 급성 사구체신염 등 후유증을 진단하는데 매우 유용하다. ASO 정상치는 연령에 따라 달라지는 것으로 알려져 있으므로, 단회의 ASO 결과를 올바로 해석하기 위해서는 같은 지역의 동일한 연령의 정상치를 알고 있어야 한다. 방 법 : 저자들은 진주지역 학동기전 아동 (162명), 초등학생 (436명)과 성인 (231명) 세 군에서 ASO 정상치와 분포를 살펴보았다. 연쇄구균 감염 증상이나 징후가 없는 진주 지역 주민들을 대상으로 혈청내 ASO치를 자동화학분석기 (Cobas Mira, Roche)와 비탁기 (Behring Nephelometer 100 Analyzer)를 이용하여 정량 분석하였다. 결 과 : 학동기전 아동, 초등학생 및 성인에서의 평균 ASO치는 각각 71 IU/mL (표준편차 107), 285 IU/mL (표준편차 246) 및 80 IU/mL (표준편차 64) 이었고, 정상상한치는 각각 131 IU/mL, 433 IU/mL, 136 IU/mL 이었다. 결 론 : ASO 정상치 및 분포는 각 연령군에 따라 크게 다르므로, ASO 정상치는 연령에 따라 다르게 설정되어야 할 것이다. A군 연쇄구균 감염은 학동기전 아동이나 성인에서는 매우 드문 반면, 초등학생에서는 빈번함을 알 수 있었다. Background : Antistreptolysin O (ASO) is very useful as an indicator of recent streptococcal infection and its sequelae, such as rheumatic fever and acute glomerulonephritis. Becuase the upper limit of normal (ULN) value of ASO varies according to age, the ULN value of ASO in an area should be evaluated to accurately interpret single ASO levels of patients. Methods : The ULN value and distribution of ASO concentrations were investigated in three age groups of preschool children (N=162), elementary school children (N=436), and adults (N=231) in Chinju. ASO concentrations were measured quantitatively by autoanalyzer or nephelometer from sera of healthy population in Chinju who had no symptoms or signs of streptococcal infections. Results : The mean (±SD) ASO concentrations were 71 (±107) IU/mL, 285 (±246)IU/mL, and the UNL value of ASO concentratios were 131IU/mL, 433IU/mL, and 136 IU/mL in each group of preschool children, elementary school children, and adults, respectively. Conclusion : The distributio and ULN value of ASO concentrations varied according to age group. The ULN value of ASO concentrations should be set differently according to the patient's age. Group A streptococcal infections might be quite common in elementary school children, while very rare in preschool children or adults.

여러 가지 식품첨가제에 의한 Algin 용액의 유동 특성

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

알긴을 액상제품에 이용하기 위하여 algin의 농도와 수용액의 pH, 온도 변화에 의한 algin의 유동특성과 산미제, 감미제, 기타 첨가물이 algin의 점성에 미치는 영향을 조사하였다. 알긴 용액은 회전속도가 동일할 때는 농도가 높을수록 점도가 증가하였고 0.4% 농도까지는 dilatant형, 0.5% 이상에서는 pseudoplastic형 유체의 특성을 나타냈다. 알긴 용액의 pH가 5.5일 때 점도가 가장 높았고 pH 5.5 이하에서는 산성일수록 점도가 낮아졌으며, pH 7.0 이상에서는 점도의 변화가 없었다. 온도가 낮을수록 점도가 높았고, 가열함에 따라 용해시간이 단축되었으며 80℃이상의 가열에 의하여 점도가 다소 낮아졌다. 산미제에 의해 알긴의 점도는 pH 의존적으로 pH 3.2∼3.3에서 점도가 가장 낮았고 pH 3.0 이하에서는 gel이 형성되었다. 감미제는 알긴 용액의 점도에 영향을 주지 않았다. 무기염류 중 NaCl과 KCl은 점도를 감소시켰으며 MgCl_2와 CaCl_2는 점도를 증가시켰고, FeCl_3 첨가는 점도 증가효과가 커서 0.1% 첨가에 의햐여 gel이 형성되었다. 아미노산 중 glutamic acid는 1.0% 첨가 시에 점도 감소효과가 있었으며 다른 아미노산은 변화를 나타내지 않았다. In order to obtain data for use of algin in drink making process, solution properties of algin have been investigated at various condition of algin concentration, temperature, pH and various food additives. At same revolution velosity, viscosities of algin were increased as algin concentration raised. Algin solution showed dilatant type flow in concentration of 0.25% to 0.4%, but pseudoplastic type flow in above 0.5%. A maximum viscosity of algin was observed at pH 5.5 ad its viscosities were also decreased as the temperature increased and heating at 80℃ above. Organic acids affected on the viscosity of algin with pH dependently, and gel formed in pH below 3.0. Sweetners have no effect to the viscosity of algin. However, addition of NaCl and KCl upto 1.0% decreased a little its viscosity and CaCl_2, MgCl_2 and FeCl_3 increased the viscosity of algin. Glutamic acid decreased the viscosity of algin.

고추의 組織培養에 미치는 植物生長調節濟의 影響

殷鍾旋,金明準 全北大學校 農村社會發展硏究所 1991 農村社會硏究 Vol.2 No.-

These experiments were performed to investigate the effects of plant growth regulators on the tissues culture of red pepper. The best callus growth was observed in Murashige & Skoog's media containing 0.2-2.0㎎/l 2, 4-D plus 0.2㎎/l kinetin or BA on the segments of hypocotyl and cotyledon of red pepper. On the medium with 2.0㎎/l zseatin and 0.01㎎/l 2, 4-D somatic embryos were differentiated from embryogenic cell of immature embryo by suspension culture after 5 week-culture and 8 weeks later they were developed into plantlets, while on the medium with 1.0㎎/l BA and 0.05㎎/l NAA the shoot and root were differentiated from callus mass. The addition of brassinolide retarded the formation of somatic embryo, shoot and root. Key words : Brassinolide - BA - Capsicum annuum(red pepper) - embryogenic callus - 2, 4 - D - kinetin - NAA - somatic embryo - zeatin.

말기환자 관리에 대한 의사들의 태도

최윤선,김장욱,신승욱,이영미,이태호,홍명호 가톨릭대학교 가톨릭대학교 간호대학 호스피스 교육연구소 1998 호스피스논집 Vol.3 No.-

Background : Nowadays, it is possible to prolong the life. And to improve the quality of life of the dying patients, they need to receive not only the physical, pscychological, social and spiritual care but also comprehensive and continuous care. Also, doctors have to consider many ethical issues especially in the dying patients. The purpose of this study is to analyze the doctors' attitude of those ethical issues and emphasize the importance of hospice. Methods : During September 1996, doctors who worked for a university hospital participated in this study by responding to the pre-made questionnaire. It dealt with the most suffering pain, the preferred death place, the use of life maintaining equipments, the application of cardiopulmonary resuscitation(CPR) to terminal patients and the doctors' experience and attitude euthanasia. Results : ① The most suffering symptom in dying patients was pain(60.0%). ② The death place was recommended by doctors was home(58.8%) and hospital (15.4%) in order. ③ 56.9% of doctors answered 'the life maintaining equipments isn't needed', 29.2% of doctors answered' according to the case', and 'needed' was 12.3%. ④ The application of CPR to the terminal patients, without the DNR chart, the only 15.4% of doctors answered "Do not CPR." But with the DNR chart, the percents of 'Do not CPR' was increased to 69.2%. The resident group did more CPR than specialist group(p<0.01). ⑤ The 50.8% of doctors agreed with the passive euthanasia. Conclusions : Many doctors follow the family member's opinion in the ethical issues of the dying patients. Euthanasia is forbidden by the law in Korea, but many doctors agree with the passive euthanasia. Hospice can solve the debating ethical issues including the euthanasia.

구형 Helicobacter pylori의 중성구 매개 산화활성

홍원선,김혜원,이학성,명승재,정훈용,양석균,김진호,민영일,정명희 대한암예방학회 2000 Journal of cancer prevention Vol.5 No.3

초등학생의 고무줄놀이 안무활동 지도를 위한 영상 교재 구축

이관형,김명철,권선자 서울敎育大學校 初等敎育硏究所 2002 한국초등교육 Vol.13 No.2

The purpose of this study is to build elastic string play activities systematically and to provide learning-steps as follows : basic-motions, developed-motions, applied- motions and choreographic-motions. And as teaching materials, we make VCD including learning-step simulation by command and music, and CD including music. 1. We make basic-motions as we analyze a form and constituent of elastic string play. Basic-motions are as follows : Stabbing, Spinning, Hopping, Kicking, Winding, Stamping 2. As we infer from changing the direction and the movement of basic-motions, we construct developed-motions. 3. As we connect two different basic-motions and pairs them, we develop applied-motions. 4. We make our students practice above motions according to above sequence by command and afterward practice by music. 5. After students learn above motions, we let our students connect above motions with such motions as clapping, changing spot, aerobic motion and folk dance motion. 6. We make our students create and practice choreographic-motions smoothly by group studying, practicing by command, doing trial and error and completing by music.