온라인과 오프라인을 이용한 캐주얼의류 구매행동 분석

김칠순,남영미 경희대학교 디자인연구원 2001 예술· 디자인학연구 Vol.4 No.1

The purpose of this study was to observe consumer buying behavior and clothing purchase disposition of various casual brands over the online and off-line. The questionnaires were distributed to 750 subjects and 736 reliable ones were used for statistical analysis. A SAS statistical package including frequency and chi-square test was used. The results of this study were as follows: there was no significant different in desired T-shirt design and style, while there was significant difference between on line and off line research group in desired pants style and design.

貝類中 아미노산의 吸光度 定量에 關한 硏究

崔七男 朝鮮大學校 師範大學 1976 師大論文集 Vol.7 No.-

This paper is an attempt to discuss an analysis of a simple and rapid spectrophotometric method without particular apparatus or difficult procedures. Sample which was hydrolysed in the presense of 6N-hydrochloric acid for 26 hours at 80℃ showed good reproducibility of amino acid analysis. This experiment also showed the best spectrophotometric determination 610 nm from pH 3.5 to 4.5.

科學敎育을 개선을 위한 硏究 : 美國의 North Carolina州를 中心으로 With Reference to the North Carolina Provrince in U.S.A

崔七南,曺在興,尹晳珍 조선대학교 교육연구소 1987 교과교육연구 Vol.10 No.-

전북 지역 무선호출시스템의 전계강도 측정 및 지도작성

전칠환,고남영 群山大學校 1995 論文集 Vol.22 No.-

Paging system is widely used due to low price, easy portability and high receiving rate. But to increase the receiving rate, more paging base stations are needed. Construction of base station makes the company financial conflicts and to decide the place difficulties. In this paper, the field strength essential to increase serviceability and decide the place for base station are measured and mapped in Chonbuk aera according to channel. Result shows that the good receiving areas in Chonbuk are 846 cases of 1556 in channel 2,880 cases in channel 4, 803 cases in channel 5. Mountains area(Kochang, Muju, Sonchang, Jinan) shows bad receiving rate but city areas(Chonju, iksan and Kunsan) shows good receiving rate. Inside Building bad rates are shown. Field areas and coastal areas show good rate.

식변광성 44 i Bootis의 주기 변화

김칠영,김수남,김희수 공주대학교 사범대학 과학교육연구소 1992 과학교육연구 Vol.23 No.1

The photolectric observations were carried out for a W-UMa type eclipsing binary 44i Boo in eight nights between March and May 1991, using the 40 ㎝ telescope of Kong-Ju National University Observatory. A star of HR 5581(V=5??.62, F7V) was used as a comparison star, for it is near in the celestial sphere and similar spectral type with 44i Boo. A total of 210 observations were made, respectively, in V and B band. From the observations, we obtained the new period of P=0.2678150 day shorter than known period. The period has increased still 1986, but repidly decreased from 1986. It seems that the increment is caused by the cataclysmic phenomena and that the decrement is caused by the orbital light-time effect to the tertiary.

반 양성자성 용매에서 1,5-디페닐 카보하이드라지의 환원파에 대한 폴라로그래피적 거동

최칠남,송기동,윤석진 조선대학교 기초과학연구소 1985 自然科學硏究 Vol.8 No.1

아세트니트릴 50%와 물 50%의 혼합용액 중에서 1, 5-diphenylcarbohydrazide(DPH)의 폴라로 그래프법적 성질을 직류 폴라로 그래프법에 의해서 조사하였다. 각 환원파의 환원전류가 어떤 유형인가를 조사하기 위하여 수은주의 높이, 용액의 온도, DPH의 농도에 따른 한계전류의 변화를 측정하였다. 그 결과 3.3×10^-2M-NaClO_4의 용액 속에서 1,5-DPH의 환원은 1전자 2단계의 환원과정을 거쳐 아민 화합물로 환원되었다. 각 환원파는 확산 지배적이었고 가역적이었다. The polarographic behavior of 1,5-diphenyl carbohydrazide in acetonitrile 50% and water 50% mixture solution has been investigated by direct current polarography. In order to investigate the type of reduction current at every reduction step, dependence of limiting current on the height of mercury head, solution temperature, and concentration of 1,5-diphenylcarbohydrazide have been examined. The results were shown that the reduction of 1,5-diphenylcarbohydrazide in 3.3×10^-2M sodium perchlorate solution procedes along one, two-electron steps to give the corresponding amine compounds. Every reduction wave was diffusion controlled and considerably reversible.

타르타르산 용액속에서 카드뮴착물에 대한 폴라로 그래피적 거동

崔七男 조선대학교 기초과학연구소 1984 自然科學硏究 Vol.7 No.1

pH6.0∼12.0 범위에서 0.5M 타르타르산염지지용액 속에서의 Cd(Ⅱ) 폴라로그램의 연속해리 상수를 25℃에서 조사하였다. 반파전위는 pH6.0∼8.0, pH9.0∼10.0, pH11.0∼12.0에서 각각 -1.940v, -1.944v로 일정해 감을 알았고 Peak Current는 pH에 따라 일정한 규칙성을 보였다. -1.8v 이상에서 반파전위를 측정할 수 있었다. 전극반응기구라 보고 pH6.0∼12.0에서 타르타르산 지지용액 속에서 Cd(Ⅱ)의 환원파의 연속해리 상수는 Kd_1 6.4×10^-1, Kd_2 5.6×10^-9 Kd_4 1.3×10^-8라고 결론지을 수 있다. The polarograms of Cd(Ⅱ) in 0.15M tartrate solution were investigated by the method of the determination of consecutive dissociation constants in the range of pH values from 6.0 to 12.0 at 25℃. Half wave potentials were found to be constant at -1.940V, -1.948V, and -1.944V at the pH range 6.0∼8.0, 9.0∼10.0 and 11.0∼12.0 respectively, and peak currents were showed regularlity of the pH values. It was found possible to estimate the half-wave potential in a given experiment over the range of -1.8 V. Suggesting possible mechanisms of electrode reactions, consecutive dissociation constants of reduction waves of Cd(Ⅱ) in tartrate solution to pH value of 6.0∼12.0 are estimated as Kd_1, Kd_2, Kd_3 and consecutive constants of 6.4×10^-9, 1.3×10^-8 respectively.

Cd(Ⅱ) 폴라로그람의 異常波에 關한 硏究

崔七男,朴聖珪,丁梧鎭,문경국 조선대학교 기초과학연구소 1984 自然科學硏究 Vol.7 No.1

pH 6.0∼12.0 範圍에서 0.15M 타르타르 酸鹽支持溶液 속에서 Cd(Ⅱ) Polarogram을 25℃에서 二段還元波를 調査한 결과 pH8.2部分 까지는 限界電流 및 半波電位값이 一定하며 한편 같은 濃度의 窒酸鹽 支持溶液을 사용하였을 때에 比하여 一段還元波의 半波電位값은 0.03volt 陰의 電位값으로 移動하고, 限界電流 값은 21% 減少되었다. pH8.2 部分 以上부터 限界電流 값이 急激하게 增加하다가 pH8.9 以上부터는 다시 急激하게 減少하는 現象을 보여 주었다. 한편 pH8.2 以上부터는 半波電位가 pH11.0에서는 -1.37volt로 되었다. 可能한 電極反應을 假定하여, pH11.0에 이르기까지의 還元波移動의 原因을 檢討하였다. The second reduction waves of the polarogram of Cd(Ⅱ) in 0.15M sodium tartrate solution were investigated in the range of pH from 6.0 to 12.0 at 25 C. Up to pH 8.2, the limiting current and the half wave potential were found to be constant, and when compared with the nitrate solution equal to the concentration of sodium tartrate, the limiting current of the first reduction wave has been decrease 21% and the half wave potential of the first reduction wave shifted by -0.03 volt. The values of limiting current were sharply increased above pH 8.2, and maximum value was obtained at pH 9.8. The half wave potentials were gradually proceeded in negative direction with increasing pH and the half wave potential of -1.37 volt was obtained at the pH 11.0. Suggesting possible mechanisms of electrode reactions, the anomalous behavior of reduction waves of Cd(Ⅱ) in sodium tartrate solution up to pH 11.0 was discussed.

전남산 젓갈류의 유리아미노산 조성

허남칠,김선민,박은령,박평심,김경수,이명렬 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1

This study was designed to investigate the free amino acid compositions of salt-fermented fish products in the markets of Chonnam area. The results were as follows : The free amino acid compositions of salt-fermented fish products had varying figures according to the species of raw materials, that is, lysine and leucine were relatively abundant in Myul-chi jeot (salt-fermented anchovy), arginine inSae-woo jeot (salt-fermented small shrimp), glutamic acid inJa-oi jeot (salt-fermented small shrimp). lysine, arginine, alanine and phenylalanine in To-h jeot (salt-fermented trout), etc. Essential amino acid contents were contained 31.02%∼83.46% of total amino acids in all sample, and lysine and leucine were most abundant among essential amino acids. Especially tryptophan was the richest in Cham-jo-gae jeot, phenylalanine in To-ha jeot, Kal-chi-nae-jang jeot and Song-eo jeot in other essential amino acids. because the degree of protein degradation wouldl be influenced on fermentation periods, salt-concentration, fermentation temperature, etc, we expected more systemic research by some varied conditions and the developed analytical techniques on the salt-fermented fish products should be followed.

식품보존료의 특성과 분석기술

허남칠,이명렬 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1

There have been many informations about the characteristics and trends of analytical techniques of several food preservatives used widely and frequently in food industry nowadays. According to the invetigations, the essential conditions of ideal food preservatives are to have effects on inhibiting the growth of microorganism, and non-toxic or harmless, easily metabolizable, water soluble and cheap in price. Mostly food preservatives have been reported about their low toxicities through many animal experiments. But because most of them are xenobiotics as organic synthesized products, if they were used continuously, excessively and abusedly, their harmful effects are no doubt on human body. So, the adequate use of ideal and safe food preservatives in food processing procedure is essential and through variable biotechnological studies of the more safe natural preservatives must be dvelopeded rapidly. In this paper we reviewed the properties of many allowed preservatives and comparrd the effectiveness and accuracy of the analytical methods used currently.