• Title/Summary/Keyword: Lee In-Bae

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자동먹이공급장치 개발 연구 I

  • Yang, Yong-Su;Bae, Jae-Hyeon;Bae, Bong-Seong;An, Hui-Chun;Kim, In-Ok;Lee, Bae-Ik;Jeong, Yong-Gil
    • Proceedings of the Korean Aquaculture Society Conference
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    • 2006.05a
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    • pp.73-74
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    • 2006

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Risk Factors Influencing Rebleeding after Bronchial Artery Embolization on the Management of Hemoptysis Associated with Pulmonary Tuberculosis

  • Hwang, Hun-Gyu;Lee, Ho-Sung;Choi, Jae-Sung;Seo, Ki-Hyun;Kim, Yong-Hoon;Na, Ju-Ock
    • Tuberculosis and Respiratory Diseases
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    • v.74 no.3
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    • pp.111-119
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    • 2013

  • Background: Hemoptysis due to pulmonary tuberculosis (TB) frequently develops in Korea where the prevalence of TB is intermediate. The effect of bronchial artery embolization (BAE) on the control of massive hemoptysis has been well known. This study is designed to identify the risk factors contributing to rebleeding after BAE in patients with TB. Methods: We retrospectively evaluated risk factors and the time for rebleeding after BAE in 72 patients presenting with hemoptysis. Results: The overall immediate success rate of BAE was 93.1% (67 of 72 patients). Of the 29 patients (40.3%) who showed rebleeding after BAE, 13 patients experienced rebleeding within 1 month, and 14 patients between 1 month to 1 year. The existence of a shunt in angiographic finding, aspergilloma, and diabetes mellitus were risk factors of rebleeding after BAE in multivariate analysis. Conclusion: BAE was very effective for obtaining immediate bleeding control in hemoptysis associated with active TB or post-TB sequelae. It is important to observe whether or not rebleeding occurs up to 1 year of BAE especially in TB patients with aspergilloma, DM, or a shunt. Even rebleeding can be managed well by second BAE.

  • https://doi.org/10.4046/trd.2013.74.3.111 인용 PDF KSCI

Effects of Traditional Nuruk Ratio and Yeast on the Fermentation and Quality of Yakju (전통 누룩 첨가 비율과 효모가 약주의 발효 공정 및 품질에 미치는 영향)

  • Bae, Sang-Myeon;Lee, Youn-Hee;Kang, Soon-Ah;Cheong, Chul;Lee, Mee-Kyung
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.1
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    • pp.41-48
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    • 2008

  • This study focused on the alcohol fermentability of traditional Nuruk, as well as yeast containing traditional Nuruk, in the production of Yakju. The fermentation performed with 30% Nuruk was effective with regard to alcohol yield. In addition, the fermentation containing 70% Nuruk showed the highest titratable acidity due to increased amounts of organic acids (succinic acid, oxalic acid, malic acid, acetic acid), which, however, negatively influenced the Yakju quality. Moreover, microbiological contamination always occurred in the fermentations using only Nuruk. In contrast, in the experiments with the yeast containing Nuruk, higher alcohol content and lower titrable acidity were obtained, independent of the Nuruk ratio used, positively effected the Yakju taste and flavor. Overall, the fermentation performed using the yeast containing 30% traditional Nuruk showed the best results for Yakju production.

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