Dihydrojasmone(2-pentyl-3-methyl-2 cyclopentene-1-one)의 합성

權純子,金東秀 慶熙大學校 1982 論文集 Vol.13 No.-

The conversion of nitro group into carbonyl group through basic silica gel is one of the most important and effective methods in synthesizing 1,4-diketone, which is an intermediate to produce dihydrojasmone. In obtaining dihydrojasmone through aldolic condensation of 1,4-diketone, basic silica gel acted as a base catalyst in the activation of hydrogen in α-carbon of carbonyl group. In this study, it turned out that basic silica gel containing 6 mmoles of Na per 9 silica gel produced maximum condensation of 1,4-diketone and optimum reaction time required was 24hrs at 80℃ On the basis of these findings, dihydrojasmone was directly obtained from 1-nitroheptane and methyl vinyl ketone without isolation of 2,5-undecandione through basic silica gel. Relatively high yield of 38.2% was achieved, which was higher than those reported.

육류와 동아시아의 식문화 (한ㆍ중ㆍ일)

권순자 동아시아식생활학회 2005 동아시아식생활학회 학술발표대회논문집 Vol.- No.-

세계의 민족에게는 그 나름대로의 식문화가 있다. 무엇을 취하여 어떻게 조리하여 어떻게 먹고 있는가가 세계 각지에 따라 다른 점이 많다. 한국?중국?일본의 동아시아 삼국에도 비슷하면서도 서로 다른 식문화가 자리 잡고 있다. 식문화의 본질은 사람들의 정신에 잠재해 있는 음식이나 식사에 대한 태도를 결정하고 있는 즉, 사람들의 음식에 대한 관념이나 가치체계라고 할 수 있을 것이다. 먹는다는 것에 관한 ‘물질’이나 ‘기술’이나 ‘인체의 메커니즘’을 소위 말하는 하드웨어라고 한다면, 그것은 소프트웨어에 해당하는 것이다. 그러나 이러한 관념이나 가치체계는 인간이 처해 있는 환경 즉, 생태학적 환경으로부터 많은 영향을 받을 수밖에 없다. 즉, 전통적인 식문화라는 것은 각 지역의 생태학적 환경에 어떻게 지배되어 왔는가라는 것을 간과해서는 논할 수 없다는 것이다. 여기에서는 수많은 음식 중에 주로 육류에 관한 한?중?일 동아시아 삼국의 식문화에 대하여 기술하기로 한다.

연천지역에서 시행한 당뇨병을 진단하기 위한 공복혈당검사의 가치 평가

권순자,박영주,이홍규,신찬수,김성연,박경수,정인경 대한당뇨병학회 1998 Diabetes and Metabolism Journal Vol.22 No.3

혼합 세제중 음이온 세제와 비이온 세제의 분리 및 NMR에 의한 Linear Alkylbenzene Sulfonate의 확인

권순자,최광훈 慶熙大學校 1982 論文集 Vol.11 No.-

Mixtures of nonionic and anionic detergents were completely separated by thin layer chromatography (TLC), and column chromatography (CC, UV detector, 277nm) in ionic species. It was possible to extract linear alkylbenzene sulfonate (LAS) from samples of anionic detergents with the method of (1) hydrolysis and (2) reformation of salt, and the existence of branched alkylbenzene sulfonate (ABS, isomer of LAS), which was known as one of the main factors affecting water pollution, was identified by NMR spectrum.

新生兒의 소생법

권순자 대한소아과학회 1971 小兒科 Vol.14 No.12

경기지역 일부 초등학생의 비만도에 따른 급식 만족도 및 급식을 남기는 행동에 관한 연구

권순자 대한지역사회영양학회 2001 대한지역사회영양학회지 Vol.6 No.2

The purpose of this study was to investigate the effects of obesity on the satisfaction with school lunches and school lunch leftovers of elementary school children in the Kyeonggi area. The study was carried out on 235 children(male : 111, female :124) in December of 2000. The results are summarized as follows. A Rohrer index was used to define obesity. The proportions of severe underweight, underweight, normal, overweight, and obese were 0.9%, 16.6%, 57.9%,17.0%, and 7.7% respectively. For the data analysis, the subjects were divided into 3 groups : an underweight group(Rohrer index 109 including severe underweight), a normal group(Rohrer index 110-140), and an obese group(Rohrer index 141 including overweight). With regard to the satisfaction with school lunches, the proportions of children who were satisfied, neutral, and unsatisfied were 27.2%, 59.6% and 13.2% respectively. The proportion of the satisfaction with school lunches was significantly higher in the male group than in the female group(p〈0.05), and the proportion of the dissatisfaction with school lunches was significantly increased with obesity index(p〈0.05). The largest proportion of children who were satisfied with school lunches answered they felt hungry(56.3%) and the food tasted good(42.2%). Children sho were not satisfied with school lunches answered that the food was not tasty(93.5%), they did not have ant appetite(9.7%), and others. The children not finishing school lunches(leftovers) occasionally or always were 47.7% of the subjects. The behavior of leaving lunch foods was not significantly related to the gender or the frequency of eating snacks, wile it was positively related with dissatisfaction with school lunches(p〈0.01), obesity index(p〈0.05), and the decreased frequency of eating meals per day(p〈0.01). The reasons of school lunch leftovers were food dislikes(67.9%), excess of quantity(39.3%), tastelessness(31.3%), poor appetite(13.4%), and other. The children eating meals twice, 3 times, and 4 times per day were 18.7%, 74.9%, and 6.4% of the subjects respectively. The proportions of the obese and the satisfaction with school lunches were not changed significantly according to the frequency of eating meals, while the proportion of children leaving school lunches was significantly higher in the group of eating meals twice per day than in the other groups(p〈0.01). The frequency of eating snacks was not related to the obesity index, the proportion of school lunch leftovers, or the frequency of eating meals, while the proportion of satisfaction with school lunches was significantly higher in the group of eating snacks 1-2 times per day than in the other groups(p〈0.01). In conclusion, it is necessary to have children enjoy school lunches with efforts to improve the food´s taste in the school food services and to reexamine the serving sizes for the children, in addition to the nutrition education for the children to eat a variety of foods.

2-S-Substituted thio-3-aryl-(or-alkyl)4(3H)-Quinazolone 유도체의 합성반응

權純子,金舶重 慶熙大學校 1985 論文集 Vol.14 No.-

A series of 2-S-substituted thio-3-aryl(or-alkyl)4(3H)-quanzolones were synthesized by the following methods using isatoic anhydride or 2-amino-N-substituted benzamides as starting meterials. The intermediates, 3-substituted-2-thio-2,4(1H,3H)-quinazolinediones were prepared by the reaction of 2-amino-N-substituted benzamide with thiourea at high temperature (185-190℃). Then, 2-S-substituted thio-3-aryl-(or-alkyl)4(3H)-quinazolones were synthesized by either the alkylation or the arylation of-3-substituted-2-thio-2,4(1H,3H)-quinazolinediones. The mechanism of the reaction involved in the synthesis was nucleophilic addition with the decarboxylation, cyclization followed by libration of ammonia and alkylation by alkyl halide.

대전지역 전업 전업주부들의 학력수준에 따른 식품구매 실태조사

권순자,이선영,김경은 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.2

A survey was conducted to assess the food-purchase behavior of 197 Taejon full time housewives 30 to 49 years of age. Food purchase was assessed using a questionnaire and the resulting data were analyzed using SPSS programs. Demographic data revealed that most of the households have three to five family members and that the Engel Indices of the participating households were mostly between 10 and 30%. Noticeable results of the food purchase assessment are as follows. In the grain and grain products items, the low-education group purchased more rice and barley than the high-education group, whereas the high-education group purchased more glutinous rice, brown rice, bread, macaronis and spaghetti than the low-education group. In the vegetable items, the low-education group purchased more Chinese cabbage and radish than the high-education group, while the high-education group purchased more head lettuce, broccoli and sweet pepper than the low-education group. In the meat items, the beef purchase was higher in the high-education than in the low-education group, while the pork purchase was higher in the low-education than in the high-education group. In the processed meat items, ham was the most favorite purchase item regardless of the education level. In the fish and shellfish items, Pacific cod and Alaska pollack were purchased more in the low-education than in the high-education group, and salmon and dried icefish strip were purchased more in the high-education than in the low-education group. No items in fruit group showed significant differences in the purchase amount between the low-education and the high-education group although the latter purchased more imported-fruits such as melons, kiwis, grapefruits, and oranges. Dairy products such as milk, cheese and butter were purchased more in the high-education than in the low-education group. It was also found that both the number of food items and the consumption of foods coming from animals were higher in the high-education than in the low-education group.

아동과 식품산업

권순자 한국생활과학회 2001 한국생활과학회지 Vol.10 No.3

PolyG-PolyC 상호작용에 관한 분광학적 연구

權純子 慶熙大學校 1984 論文集 Vol.13 No.-

The Stability of a complex between Poly G and Poly C is determined by measurement of the thermal stability of the complex, e.g. the transition temperature(Tc). The Values for Tc are varied with ionic strength and ionic environment. the stability of the complex also decreases on acylation. Acetylation of 2-amino group of guanine sharply decreases Tc in the thermal hyper-chromicity transition of the Watson & Crick guanine-cytosine hydrogen bond and stacking interaction The Stability of Poly G-Oligo C complex is estimated using Ising Model, by the measurement of Tc Vs. Concentration, Tc Vs. degree of polymerization of Oligomer. Relative stability of hydrogen bond and stacking interaction proves to be guanine - cytocine > adenine - uracil in polymer-oligomer complex.