| ¿µ¹® | spinous process | ÇÑ±Û | °¡½Ãµ¹±â |
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| ¼³¸í | °¡½Ãó·³ »ý±ä ôÃß»À¸öÅëÀÇ µ¹±âÁß Çϳª·Î¼ ôÃß»À¸öÅëÀÇ µÞºÎºÐÀ¸·Î »¸¾î ÀÖÀ¸¸ç ¸ñ»ÀÀÇ °æ¿ì ù¹øÂ°, µÎ¹øÂ°, Àϰö¹øÂ°¸¦ Á¦¿ÜÇϰí´Â ³¡ÀÌ µÑ·Î °¥¶óÁ® ÀÖÀ¸¸ç, Ç㸮»ÀÀÇ °æ¿ì »ç°¢ÇüÀ¸·Î¼ ôÃß»À¿¡ µû¶ó ¸ð¾çÀÌ ´Ù¸£´Ù. °í°³¸¦ ¼÷¿´À»¶§ ¸ñµÚ¿¡¼ ¸¸Á®Áö´Â µ¹±â´Â Àϰö¹øÂ° ¸ñ»ÀÀÇ °¡½Ãµ¹±âÀÌ´Ù. |
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| ¿µ¹® | genetic engineering | ÇÑ±Û | À¯Àü°øÇÐ |
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| ¼³¸í | 1. À¯ÀüÀÚÀÇ ÇÕ¼ºÀ̳ª º¯Çü µûÀ§¸¦ ¿¬±¸ÇÏ´Â Çй®. ÀÀ¿ë À¯ÀüÇÐÀÇ ÇÑ ºÐ¾ß·Î, º´ÀÇ Ä¡·á³ª ÀÌ·Î¿î »ê¹°ÀÇ ´ë·® »ý»êÀ» ¸ñÀûÀ¸·Î ÇÑ´Ù. 2. »ý¹°ÀÇ À¯ÀüÀÚ¸¦ ÀΰøÀûÀ¸·Î °¡°øÇÏ¿© Àΰ£¿¡°Ô ÇÊ¿äÇÑ ¹°ÁúÀ» ´ë·®À¸·Î °ª½Î°Ô ¾ò´Â ±â¼ú. 1970³â´ë¿¡ µé¾î¼¸é¼ °æÀÌÀûÀÎ °úÇбâ¼úÀÇ Çϳª·Î Å« ÁÖ¸ñÀ» ²ø°í ÀÖÀ¸¸ç, ÀÌ ºÐ¾ß¿¡´Â ÀçÁ¶ÇÕ DNA±â¼ú-¼¼Æ÷À¶ÇÕ±â¼ú ¹× ÇÙġȯ±â¼ú µîÀÌ ÀÖ´Ù. ÀçÁ¶ÇÕ DNA ±â¼ú¿¡ ÀÇÇÏ¿© ÀΰøÀûÀ¸·Î ÀçÁ¶ÇÕÀ¯ÀüÀÚ¸¦ ¸¸µç ÃÖÃÊÀÇ º¸°í´Â 1972³â Àè½¼ µîÀÌ ÇÏ¿´°í, ÀΰøÀû ÀçÁ¶ÇÕÀ¯ÀüÀÚ¸¦ ¼÷ÁÖ¼¼Æ÷¿¡¼ ÇüÁúÀ» ¹ßÇö½ÃŰ´Â µ¥ ÃÖÃÊ·Î ¼º°øÇÑ °ÍÀº 1973³â F. J. ÄÚº¥ µîÀÌ´Ù. ÀÌ ÀçÁ¶ÇÕ DNA ±â¼úÀº ¼¼±ÕÆÄÁö, Çö󽺹̵忡 °üÇÑ ¿¬±¸¿Í DNA¿¡ ÀÛ¿ëÇÏ´Â È¿¼Òµé, ƯÈ÷ Á¦ÇÑÈ¿¼Ò¿Í DNA ¿¬°áÈ¿¼Ò¿¡ °üÇÑ ¿¬±¸¿¡ ÀÇÁ¸ÇÏ¿´´Ù. À¯Àü°øÇÐÀÇ ¹ßÀüÀº ¿ì¸® ¼¼°è¸¦ ¹Ù²Ü ¼ö ÀÖÀ» °ÍÀ¸·Î ³»´Ùº¸°í ÀÖ´Ù. ¾ÏÀ» Á¦¾ÐÇÏ°í ³ëȸ¦ ¹æÁöÇÒ ¼ö ÀÖ¾î À¯Àü°øÇÐÀº °á±¹ ¿À´ÃÀÇ Àΰ£ÀÌ ¾È°í ÀÖ´Â ¿¡³ÊÁö-½Ä·®-ÀÇ·á µîÀÇ ¹®Á¦¸¦ ÇØ°áÇØ ÁÙ ¼ö ÀÖ´Â °¡´É¼ºÀ» Áö´Ñ´Ù. ÀÌ ¶§¹®¿¡ À¯Àü°øÇÐÀº ¡®Á¦3ÀÇ »ê¾÷Çõ¸í¡¯À̶ó°í ÇÒ ¼ö ÀÖ°í, µû¶ó¼ ±× °³¹ßÀ» À§ÇÏ¿© ¿Â ¼¼°èÀÇ ±â¾÷µéÀÌ ÀÌÀÇ ¿¬±¸°³¹ß¿¡ Âø¼öÇÏ°í ±¹°¡µéµµ Àü·«±â¼ú·Î ´Ù·ç¾î ÁýÁ¢ À°¼º¿¡ ¹ÚÂ÷¸¦ °¡Çϰí ÀÖ´Ù. ¿ì¸®³ª¶ó¿¡¼µµ 1982³âºÎÅÍ À¯Àü°øÇÐ ºÐ¾ß¸¦ ±¹°¡°¡ À°¼ºÇØ¾ß ÇÒ Æ¯Á¤¿¬±¸ ºÐ¾ß·Î ÁöÁ¤Çϰí ÀÖ´Ù. |
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| ¿µ¹® | food poisoning | ÇÑ±Û | ½ÄÁßµ¶ |
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| ¼³¸í | À¯Çع°Áú¿¡ ¿À¿°µÈ À½½Ä¹°À» ¸ÔÀ½À¸·Î½á ÀϾ´Â ÀϱºÀÇ ±Þ¼ºÁúȯÀ̸ç, ÁÖ·Î ¹ß¿-±¸¿ªÁú-±¸Åä-¼³»ç-º¹Åë µîÀÇ Áõ¼¼°¡ ³ªÅ¸³´Ù. ÀÔÀ» ÅëÇÑ Àü¿°º´À̳ª ±â»ýÃæº´ µîÀº ¿©±â¿¡ Æ÷ÇÔµÇÁö ¾Ê´Â´Ù. ½ÄÁßµ¶À» ¿øÀι°Áú¿¡ µû¶ó ºÐ·ùÇÏ¸é ¼¼±Õ¼º ½ÄÁßµ¶, ÈÇмº ½ÄÁßµ¶, ÀÚ¿¬µ¶ ½ÄÁßµ¶, ¹Ì»ý¹° µ¶¼º´ë»ç¹°Áú¿¡ ÀÇÇÑ ½ÄÁßµ¶À¸·Î ±¸ºÐÇÒ ¼ö ÀÖ´Ù. °¢ ºÎ·ù¿¡ ¼ÓÇÏ´Â µ¶¼º¹°ÁúÀº ±× Á¾·ù°¡ ¸Å¿ì ¸¹À¸¸ç, µ¶¼º¹°ÁúÀº ´çÀå °Ç°À» ÇØÄ¥¸¸ÇÑ ¾çÀÌ ¾Æ´Ï¶ó ÇÏ´õ¶óµµ ¸¹Àº ½Äǰ Áß¿¡ ³Î¸® ºÐÆ÷µÇ¾î ÀÖ¾î¼ ¸¸¼ºÁßµ¶-¹ß¾Ï¼º-µ¹¿¬º¯ÀÌ À¯¹ß¼º-±âÇüÀ¯¹ß¼º-¾Ë·¹¸£±â¼º ¹ÝÀÀÀ» ÀÏÀ¸Å°´Â ¿øÀÎÀÌ µÉ ¼öµµ ÀÖ´Ù. ½ÄÁßµ¶ÀÇ ´ëºÎºÐÀº ¼¼±Õ¿¡ ÀÇÇÏ¿© »ý±â´Â ¼¼±Õ¼º ½ÄÁßµ¶À¸·Î¼, ¿©±â¿¡´Â »ì¸ð³Ú¶ó-Àåºñºê¸®¿À-À£Ä¡±Õ-º´¿ø´ëÀå±Õ¿¡ ÀÇÇÑ °¨¿°Çü ½ÄÁßµ¶°ú Æ÷µµ¾Ë±Õ, º¸Å縮´©½º±ÕÀÌ »ý¼ºÇÑ µ¶¼Ò¿¡ ÀÇÇÑ µ¶¼ÒÇü ½ÄÁßµ¶ÀÌ ÀÖ´Ù. °¨¿°Çü ½ÄÁßµ¶Àº »ì¾Æ ÀÖ´Â À¯Çؼ¼±ÕÀ» ´Ù·®À¸·Î ¸ÔÀ½À¸·Î½á ÀϾ´Â °ÍÀ̹ǷΠ½ÄǰÀ» °¡¿Çؼ ¸ÔÀ¸¸é ¼¼±ÕÀº »ç¸êÇØ ¹ö¸®±â ¶§¹®¿¡ Áßµ¶µÇ´Â ÀÏÀÌ ¾ø´Ù. ±×·¯³ª µ¶¼ÒÇü ½ÄÁßµ¶Àº ¼¼±ÕÀº Á׾ µ¶¼Ò´Â ±×´ë·Î ³²¾Æ ÀÖÀ¸¹Ç·Î À½½Ä¹°À» °¡¿Çصµ ³²Àº µ¶¼Ò°¡ Áßµ¶À» ÀÏÀ¸Å°´Â °æ¿ìÀÌ´Ù. ÈÇмº ½ÄÁßµ¶Àº ÈÇй°Áú¿¡ ÀÇÇÑ °ÍÀ¸·Î¼ ±Ù·¡¿¡ µé¾î¿Í ÈÇаø¾÷ÀÇ ¹ß´Þ·Î ÈÇÐÀû ÇÕ¼ºÇ°ÀÇ ´ë·®»ý»êÀÌ °¡´ÉÇØÁö°í À̵éÀÌ ½Äǰ°ø¾÷À̳ª ³ó¾÷ºÐ¾ß¿¡ ´Ù·®À¸·Î »ç¿ëµÇ¸é¼ ½É°¢ÇÑ ¹®Á¦·Î µîÀåÇÏ¿´´Ù. ƯÈ÷ ½Äǰ°¡°ø°úÁ¤ Áß¿¡ »ç¿ëÇÑ ºÒ¹ý½Äǰ÷°¡¹°, ÀÜ·ù³ó¾à-»ê¾÷Æó¼ö¿¡ ÀÇÇÑ ½ÄǰÀÇ Á߱ݼӿÀ¿°, ¶Ç´Â ½Äǰ°ú °ü·ÃÀÌ ÀÖ´Â °¢Á¾ ¿ë±â-±â±¸-Æ÷Àå µî¿¡¼ ¿ëÃâµÇ´Â µ¶¼º¹°ÁúÀÌ ¹®Á¦°¡ µÈ´Ù. |
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| ¿µ¹® | food | ÇÑ±Û | ½Äǰ, À½½Ä |
|---|---|---|---|
| ¼³¸í | 1. ¸ö¾È¿¡ µé¾î°¡¼ ¿µ¾çºÐÀ¸·Î µÇ°Å³ª ¸öÁ¶Á÷À» Çü¼ºÇϰųª ¿¡³ÊÁö¸¦ °ø±ÞÇÏ´Â ¹°Áú. 2. ½Äǰ. »ç¶÷ÀÌ ÀÏ»óÀûÀ¸·Î ¼·ÃëÇÏ´Â À½½Ä¹°À» ÅëÆ²¾î À̸£´Â ¸». 3. À½½Ä. »ç¶÷ÀÌ ¸ÔÀ» ¼ö ÀÖµµ·Ï ¸¸µç, ¹äÀ̳ª ±¹ µûÀ§ÀÇ ¹°°Ç. |
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| ¿µ¹® | staphylococcal food poisoning | ÇÑ±Û | Æ÷µµ¾Ë±Õ ½ÄÁßµ¶ |
|---|---|---|---|
| ¼³¸í | Å©¸²ÀÌ µé¾î ÀÖ´Â °úÀÚ, Ä¿½ºÅ¸µå(custards), Ä¡Áî¿Í °°Àº ½ÄǰÀ̳ª, À°·ù¿¡ Ȳ»ö Æ÷µµ¾Ë±ÕÀÌ »ý¼ºÇϴ âÀÚ°üµ¶ÀÌ ÇÔÀ¯µÈ °ÍÀ» ¼·ÃëÇÏ¿© ÀϾ´Â ½ÄÁßµ¶À¸·Î¼ °©ÀÛ½º·¯¿î ¹ßº´, µÎÅë, ħºÐºñ, ±¸¿ª, ±¸Åä, ¼³»ç, º¹ºÎ»êÅë ¹× ¶¡³²À» Ư¡À¸·Î Çϸç, ¹ßÀÛ ÈÄ 5~6½Ã°£ Áö¼ÓÇÑ´Ù. |
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| PE | Edinburgh Pharmacopoeia; pancreatic extract; paper electrophoresis; partial epilepsy; pelvic examina... |
|---|---|
| FD&C | Food, Drug and Cosmetic Act; food, drugs, and cosmetics |
| AJKD | American Journal of Kidney Diseases |
| JOC | Journal of Oncologic Clinical(?) |
| AEM | Academic Emergency Medicine [journal]; analytical electron microscopy; ambulatory electrocardiograph... |
| JAMA | Journal of the American Medical Association |
|---|---|
| NEJM | New England Journal of Medicine |
| AOP | advanced oxidation process |
| AHP | Analytic Hierarchy Process |
| AMPS | Assessment of Motor and Process Skills |
| journal article | The predominant publication type for articles and other items indexed for nlm databases. (12 Dec 1998) |
|---|---|
| biological engineering | <agriculture> A type of artificial selection, the creation of plant or animal breeds that are agriculturally or industrially useful. Compare: natural selection. (21 Mar 1998) |
| biomedical engineering | <orthopaedics> The use of engineering technology, instrumentation and methods to solve medical problems, such as improving our understanding of physiology and the manufacture of artificial limbs and organs. (21 Mar 1998) |
| biotechnical engineering | Civil engineering methods incorporating organic materials to produce functional structures that are also aesthetically pleasing, provide wildlife habitat, and provide sites for revegetation. (09 Oct 1997) |
| maintenance and engineering, hospital | Hospital department whose primary function is the upkeep and supervision of the buildings and grounds and the maintenance of hospital physical plant and equipment which requires engineering expertise. (12 Dec 1998) |
| genetic engineering | <molecular biology, technique> General term covering the use of various experimental techniques to produce molecules of DNA containing new genes or novel combinations of genes, usually for insertion into a host cell for cloning. (07 May 1998) |
| genetic engineering technologies | See: recombinant DNAtechnologies. (09 Oct 1997) |
| cellular engineering | <technique> The use of techniques for constructing replacement or additional or experimental parts of cells and tissues for both fundamental investigation and as prosthetic devices. Often involves the interfacing of cells and nonliving structures. (26 Mar 1998) |
| sanitary engineering | A branch of engineering concerned with the design, construction, and maintenance of environmental facilities conducive to public health, such as water supply and waste disposal. (12 Dec 1998) |
| protein engineering | Normally means the use of recombinant DNA technology to produce proteins with desired modifications in the primary sequence. See: site specific mutagenesis. (18 Nov 1997) |
| human engineering | The science of designing, building or equipping mechanical devices or artificial environments to the anthropometric, physiological, or psychological requirements of the people who will use them. (12 Dec 1998) |
| dental engineering | <dentistry> Application of engineering principles to dentistry. (05 Mar 2000) |
| engineering | Originally, the art of managing engines; in its modern and extended sense, the art and science by which the mechanical properties of matter are made useful to man in structures and machines; the occupation and work of an engineer. In a comprehensive sense, engineering includes architecture as a mechanical art, in distinction from architecture as a fine art. It was formerly divided into military engineering, which is the art of designing and constructing offensive and defensive works, and civil engineering, in a broad sense, as relating to other kinds of public works, machinery, etc. Civil engineering, in modern usage, is strictly the art of planning, laying out, and constructing fixed public works, such as railroads, highways, canals, aqueducts, water works, bridges, lighthouses, docks, embankments, breakwaters, dams, tunnels, etc. Mechanical engineering relates to machinery, such as steam engines, machine tools, mill work, etc. Mining engineering deals with the excavation and working of mines, and the extraction of metals from their ores, etc. Engineering is further divided into steam engineering, gas engineering, agricultural engineering, topographical engineering, electrical engineering, etc. Source: Websters Dictionary (01 Mar 1998) |
| bacterial food poisoning | A term commonly used to refer to conditions limited to enteritis or gastroenteritis (excluding the enteric fevers and the dysenteries) caused by bacterial multiplication per se or by a soluble bacterial exotoxin. (05 Mar 2000) |
| health food | A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. Health foods have been attributed with the ability to prevent the development of diseases, slow the aging process, and prolong life. (12 Dec 1998) |
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