天地人 三才와 神仙道의 思想 : 天地人 三才는 民族思想의 原型 The Three Functions of Heaven, Earth and Humanity are the Prototype of the Korean Nation's Thought

安昶範 제주대학교 1989 논문집 Vol.28 No.1

용성산인(龍城山人) 이창원(李昌遠)의 사상학설(四象學說)과 체질침(體質鍼)에 대한 고찰(考察)

안창범,윤현민,허재영,권혜연,Ahn, Chang-beohm,Youn, Byuon-Min,Hea, Jae-young,Kwon, Hae-Yon 대한침구의학회 2002 대한침구의학회지 Vol.19 No.1

Objective : This study was carried out to review Chang-Won Lee's theory of Sasangand acupuncture of constitution. Methods : We have investigated Chang-Won Lee's unknown literature "Medicine of sassang "(四象醫學). Results : Constitutional acupuncture is based on the diversity of human being and medically developed the response variation to disease and acupuncture. The diversity is due to the Organ's Congenital Formation Variation based on human nature and it is categorized as four from physiology, pathology, symptoms, to therapy. Chang-Won Lee's constitutional acupuncture discriminated constitution of comparison palpations of right and left both sides. He insisted that constitution only four type(Sasang), not exist man of To-Hyoung (土形人) in "young -chu"(靈樞) and his constitutional acupuncture all used Jung-kyuck (reinforcement acupuncture method) and Seong-kyuck(reducing acupuncture method) of Sa-am(舍岩)

미역줄기를 이용한 잼의 제조조건

안창범(Chang Bum Ahn),신태선(Tai Sun Shin),남택수(Taik Soo Nam) 한국수산과학회 2000 한국수산과학회지 Vol.33 No.5

건조미역 또는 염장미역의 제조부산물로 얻어지는 미역 줄기를 이용하여 기호성이 뛰어난 미역줄기잼의 제조를 시도하였다. 잼의 주원료인 미역줄기 페이스트는 자숙, 염장한 미역줄기를 물에 침지하여 탈염하고 물기를 뺀 후, 2.5배의 물을 가하여 초퍼와 homogenizer를 차례로 써서 균질화한 다음, 30∼50 mesh 체로 여과하여 제조하였다. 미역줄기잼은 미역줄기 페이스트에 sucrose, HM pectin (또는 LM pectin) 및 유기산 (또는 유기염)을 순차적으로 첨가하면서 일정 농도까지 가열, 농축한 다음 미역취를 차폐할 목적으로 인공 딸기향을 일정량 가하여 제조하였다. 잼 제조시 sucrose, pectin, 유기산 및 유기염이 제품의 물성에 미치는 영향을 기계적 및 관능적으로 살펴본 결과, 미역줄기 페이스트에 sucrose 65% (w/w), HM pectin 1.0% (w/w) 및 citric acid 0.3% (w/w) 또는 sucrose 65% (w/w), LM pectin 1.0% (w/w) 및 calcium lactate 0.08% (w/w)를 첨가하여 65 。Brix로 한 제품이 물성면에서 시판 과일잼 (딸기 및 사과잼)과 유사하였고, 미역 특유의 바람직하지 못한 해조취를 차폐하기 위해 인공 딸기향을 사용한 결과 0.06% (v/w) 이상 첨가하여 만든 제품이 시판 과일잼과 비교하여 관능적으로 손색이 없는 제품이었다. Preparation of sea mustard stem jam (SMSJ) with addition of commercial ingredients, sucrose, high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), organic acid (or its salt), and synthetic strawberry flavor to sea mustard stem paste was investigated. The sea mustard stem paste was produced by crushing sea mustard stem and homogenizing it with 2.5 times water of sea mustard stem, then followed by filtering (30∼35 mesh). The effects of those ingredients on the physical properties and the sensory score of SMSJ were evaluated. The SMSJ prepared with combination of 65% (w/w) sugar, 1.0% (w/w) pectin, and 0.3% (w/w) citric acid or with combination of 65% (w/w) sugar, 1.0% (w/w) LM pectin, and 0.08% (w/w) calcium lactate, which finally adjusted to 62 。Brix, was similar to commercial strawberry or apple jam in gel strength. Addition of over 0.06% (v/w) synthetic strawberry flavor to sea mustard stem paste showed a good effect of masking the undesirable sea mustard flavor.

단백질 가수분해물의 제조 및 특성

안창범(Chang Bum AHN),신태선(Tai Sun SHIN) 전남대학교 수산과학연구소 2004 수산과학연구소논문집 Vol.13 No.-

Hydrolysis of food proteins is carried out for many reasons, including improving nutritional characteristics, retarding deterioration, imparting texture, increasing or decreasing solubility, adding forming or coagulation properties, adding emulsifying capacity, preventing undesired interactions, removing off-flavor or odors, and removing toxic or inhibitory ingredients. In the preparation of hydrolysates, choice of materials, enzymes, processing methods, and quality control are key aspect. The proteins used most commonly in nutritional products containing protein hydrloysates are casein, whey protein, soy protein, gelatin, potato, egg albumen, and fish. Protein hydrolysis can be accomplished with enzymes, acids, or alkali. Acid and alkaline hydrolysis can destroy L-form amino acids, produce D-form amino acids, and can form toxic substances like lysino-alanine. Enzymatic hydrolysis is strongly preferred over strictly chemical methods for producing hydrolysates in nutritional applications. Enzymatic hydrolysis can produce hydrolysates with well-defined peptide profiles. However, when food proteins are enzymatically hydrolyzed, changes in flavor and taste often occur. These flavor changes include the development of bitterness or other off flavors. Bitter arises by the proteolytic cleavage of food proteins, resulting in the formation of bitter-tasting peptides after extensive hydrolysis. The development of bitter-tasking peptides limits the use of protein hydrolysates as it may cause taste defects in the products in which they are used. Consequently, the reduction, prevention, or removing of bitterness from protein hydrolysates has been studied intensively and is still an area that receives much attention. The hydrolysis process can be controlled through hydrolysis parameters. The most critical parameters to monitor in commercial production are temperature, time of hydrolysis, pH, and degree of hydrolysis. Hydrolysis conditions are controlled to meet specific and product characteristics, such as amino acid distribution, molecular weight distribution, and amount of residual intact protein. Also, processing methods, such as charcoal treatment, filtration/ultrafiltration, and drying affect hydrolysate characteristics including flavor, color, amino acid profile, and molecular weight distribution. Great care and attention to quality assurance of processed hydrolysates is essential. General areas of concern for quality control include microbiological, chemical and physical, biochemical, and immunological parameters. Protein hydrolysates continue to play an important role as primary ingredients in the formulation of specialized medical diets that are tailored for specific disease states. As these diets increase in complexity, it becomes essential to develop a better understanding of the structure-property relationship of peptides. Progress has been made in understanding the relationship between degree of hydrolysis, on a macro level, and hydrolysates’ functionality. However, studies on the role of protease specificity and its effect on functionality of the resulting hydrolysates are very limited and further research is needed. Also, information on the interaction between hydrolysate molecules and other additives in the formula is lacking. Studies are needed to elucidate the nature of such interactions and their influence on product long-term stability.

환단고기 위서론 비판

안창범 ( An Chang Beom ) 한국종교사학회 2002 韓國宗敎史硏究 Vol.10 No.-

五行鍼刺法에 對한 文獻的 考察

安昌範,崔達永 동국대학교 2007 慶州大學論文集 Vol.5 No.-

텐션클램프의 초기체결 및 열차 주행에 의한 피로성능 분석

안창범(An, Chang Beom),박연철(Park, Yeun Chul),김만철(Kim, Man Cheol),심형보(Sim, Hyoung-Bo) 한국강구조학회 2019 한국강구조학회 학술대회 발표집 Vol.30 No.1

釋迦佛敎의 起源과 韓國의 神仙道

安昶範 제주대학교 1991 논문집 Vol.32 No.1

It's always believed that Buddhism was founded by Sakyamuni from India. However, its origin dates back to the Ancient chosun Dynasty, the old period of our country. At that time, there was Sinsunto', an old religion of the ancient Korea. Sinsunto fundamentally embraced Taoism, Buddhism and Confucianism, and Sakya buddhism orginated from it. Some evidence in support of this view is as follows; First, Sakyamuni was of an Indo-Aryan race, but of a Mongolian one, and led an ascetic life in Mt. Paektu in our country. 「Sakyabo」 a historical record about Sakya, told that Sakya was of a Mongolian race and a Tangun race. One of the English historians, Vincent Smith also argued that Sakya was Mongolian. A snowy mountain where Sakya had practiced mortification, was similar to Mt. Paektu in our country. The two mountains each had 3 stories, large ponds on their peaks and four rivers running from all sides. On the other hand, the Himalaya mts of India had nothing of the sort. Therefore, it is assumed that Sakya lived a monastic life on Mt. Paektu in our country. The Heritage of The Three States, one of the Korean history books, kept the record that Sakya had been to our country. Second, there are two types of buddhist scriptures, the Mahayana Sutras and Hinayana Sutras. The mahayana Sutras were handed down from Korea to the southern part of India by a bodhisattva named Youngsoo, for she took the Mahayana Sutras to the southern area of India from a snowy mountain and the sea, which respectivelly, meant Mt. Paektu and Ancient Chosun Dynasty. Hence, there remained old written letters of our country in the state of Gujarat, the southern region of India. Third, the basic ideas of Sakya Buddhism are in accord with those of Sinsunto of our country. Taking some illustrations are Samsinilche' (Trinity of Three Gods), Sibiyounki'(Twelve Portents), Illchegaegong'(All is Empty), the idea of Harmony, the kidea of Life Equality and pantheistic Atheism.

텐션클램프의 체결에 따른 거동 및 초기응력상태 분석

안창범(An, Chang Beom),심형보(Sim, Hyoung-Bo),김만철(Kim, Man Cheol) 한국강구조학회 2018 한국강구조학회 학술대회 발표집 Vol.29 No.1

고속 DSP를 이용한 실시간 자기공명영상시스템 제어

안창범,金烋政,李興揆 대한전자공학회 2003 電子工學會論文誌-SC (System and control) Vol.40 No.9

고속 디지털신호처리기를 사용한 자기공명영상 실시간 대화형 제어기(스펙트로미터)를 개발하였다. 개발된 제어기는 rf 파형과 경사자계 파형을 만들고, 신호 측정을 위한 다중 측정기를 제어한다. TMS320C6701과 같은 높은 계산 능력을 가진 디지털신호처리기를 사용함으로써 복잡한 경사자계파형의 실시간 계산 및 출력이 가능해졌다. 또한 회전 행렬을 실시간으로 계산함으로써 심장과 같이 움직임이 큰 장기의 실시간 영상에서 얻고자하는 평면을 대화식으로 조절이 가능해졌다. 개발된 스펙트로미터를 1.5 테슬라 전신자기공명영상시스템에 성공적으로 적용하였다. 개발된 스펙트로미터를 고속스핀에코나 echo planar imaging(EPI) 등과 같은 초고속자기공명영상에 적용하여 성능을 검증하였다. 이것은 이들 초고속 자기공명영상기법들이 측정 시간을 단축해주는 대신에 스펙트로미터의 송신부와 수신부 또는 경사자계부간의 동기나 위상에 에러가 있을 경우 문제점을 크게 부각시켜 시스템의 성능 평가에 적합하기 때문이다. A real-time interactive controller (spectrometer) for magnetic resonance imaging (MRI) system has been developed using high-speed digital signal processors (DSP). The controller generates radio frequency (rf) waveforms and audio frequency gradient waveforms and controls multiple receivers for data acquisition. By employing DSPs having high computational power (e.g., TMS320C6701) real-time generation of complicated gradient waveforms and interactive control of selection planes are possible, which are important features in real-time imaging of moving organs, e.g., cardiac imaging. The spectrometer was successfully implemented at a 1.5 Tesla whole body MRI system for clinical application. Performance of the spectrometer is verified by various experiments including high-speed imaging such as fast spin echo (FSE) and echo planar imaging (EPI). These high-speed imaging techniques reduce measurement time, however, usually intensify artifact if there is any systematic phase error or jitter in the synchronization between the transmitter, receiver, and gradients.