全北大學校 綜合計劃(Master Plan)에 關한 硏究(Ⅰ)

李鍾純,張明洙,洪錫杓,朴漢圭 全北大學校 1977 論文集 Vol.19 No.-

This report outlines a ten-year(1976-1986) academic and physical development plan of Jeonbug National University. It was prepared over a period of ten months from April, 1976, to February, 1977, by a committee of five professors under the supervision of Dr. Chong Soon Lee. For a final report, the committee not only reviewed the past trend and patterns in the University's development and its present structures and conditions, both academic and physical, but also constantly consulted with Dr. Chong Supp Shim, president, the faculty, and experts in the field through meetings and questionaires. Consultation with them was paticularly needed in envisioning the future directions and possibilities for developing the University. The report presented here is a version revised and approved by the deans council of the University. Since its foundation in 1951, Jeonbug National University has grown from a small provincial institution into a full-scale national university. It now comprises seven colleges and three graduate schools, the students currently enrolled numbering around 5,500 and the faculty and administrative staff consisting of 750 employees. In keeping with the rapid growth of the nation and the governmental emphasis on developing provincial universities, the University is expected within ten years to develop into an academic institution consisting of eight colleges and six graduate schools. The number of undergraduate departments will increase from 40 to 61, and the number of students in attendance will amount to 10,000. In order to cope with this rapid increase in the number of departments and students, the academic plan of this report preseents a time-table of setting up new departments and makes a proposal for restructuring the University's academic and administrative systems. It also recommends that with the inception of the Research Foundation research activities will be systemitized and coordinated around ten major research institutes at the University. The physical development plan of the University has been in urgent need. The planning committe laid out a road construction plan mapping the entrances and major traffic routes on the campus. It also made proposals as to future building sites, centering around the central library under construction. The Medical School and its hospital, now in downtown Jeonju, are planned to be built on the 2nd campus east of the main campus. The University High School is also planned to move to the eastern part of the main campus. Besides the further construction of classroom and laboratory buildings, the University plans to construct an auditorium, an audio-visual center, a museum, a gymnasium, a new administration building, and other facilities. For the completion of these buildings, the estimated cost will amount to 200 billion won in total.

最近 3年間 本敎室에서 經驗한 腫瘍 253例에 對한 臨床病理組織學的 考察

李揆鶴,高永春,李廷鎭,朴鍾雲,李鍾元,林鍾福,林春悅,朴順道 최신의학사 1964 最新醫學 Vol.7 No.4

根莖澱粉의 調理性에 關한 硏究 : -生薑澱粉의 性狀을 中心으로- -Chiefly Centered on the Properties of Gelatinization of Ginger Starch-

李鐘順 카톨릭대학교생활과학연구소 1988 생활과학연구논집 Vol.8 No.1

Starch has been regarded as one of the useful foods of mankind, and in Chinese foods main ingregients of sauce have been made from the unique viscosity of gelatinized starch. Here, several kinds of starches of rhizome such as ginger starch, potato starch, sweetpotato starch and arrowroot, were chosen carefully. The experiments and comparisons were carried out to investigate whether they were suitable for sauce ingregients or not. The methods used in the experiments were as follows; (1) measuring and comparing the viscosity of each starch by means of a Brabender Amylograhp -6% thich starch liquid-and measuring The change of viscosity by adding sugarm, salt and vinegar to each starch; (2) measuring the texture of gelatine by using a Rheo-meter-18% thick starch liquid; (3) measuring melting degrees of starch granules by using an Auto melt-pointer; (4) comparing colors of gelatinized starches by using a Digital color-meter of Richard S. Hunter. The results are summarized as follows ; (1) Ginger starch begins to gelatinize at 86.5℃. The viscosity of ginger starch is increased in proportion to adedd sugar, and decreased in proportion to added acid. (2) Gelatine of ginger starch is apt to harden due to its own poor preservation ability. (3) The shapes of ginger starch granules are similiar to those of potato starch granules; they are oval. But diameter of potato starch granule is two or three times as long as that of ginger starch granule. (4) Ginger starch begins to expand at 64℃ and to gelatinize slowly, while potato starch to melt rapidly at 64℃. (5) Gelatines of patato starch, arrowroot and ginger starch are clean and trans-parentness and gelatine of sweetpotato starch has a turbid color.

열탈착 분석법에 의한 Pt(111) 표면위의 NO와 CO의 흡착

이순보,박종윤,곽현태,부진효,강용철 성균관대학교 1992 論文集 Vol.42 No.2

The adsorptions of nitric oxide and carbon monoxide on Pt(111) surfaces have been studied by using LEED, AES, and TDS(Thermal Desorption spectroscopy). The adsorbed species of NO is predominantly molecular on the Pt(111) surface at room temperature. A main desorption peak of TDS is attributed to the molecular adsorption at 360K. With increasing No exposures, a shoulder peak at 480K which may be attributed to the defect site adsorption is appeared. The desorption rate order for No desorption is 1st order and the desorption energy for NO calculated by Redhead equation assuming pre-exponential factor v_1=10^13 sec^-1 is 21.7Kcal/mol. The adsorption of carbon monoxide is also molecular on Pt(111) surface at room temperature. The TDS results showed only a single broad peak at 460K, which is attributed to molecular adsorption. The desorption order for CO desorption is 1st order as well as NO and the desorption energy for CO is 28Kcal/mol.

도마종목 Kasamatsu계의 Akopian 기술동작 분석

이순호,박종훈,이종훈 한국운동역학회 2006 한국운동역학회지 Vol.16 No.1

多目的 實驗을 爲한 亞音速 Wind Tunnel의 Modification 과 그의 實驗的 性能 考察

李鍾純,盧秉俊,吳永澤 全北大學校 1981 論文集 Vol.23 No.-

This stuudy is aimed at the modification of the wind tunnel for its multi-purpose experimental Use. The theoretical design and modified sections of the wind tunnel; the diffuser, the tranquility chamber, the convergent would be experimentally examined. The diffusion angle was calculated 7˚ to prevent the kinetic energy of the air flow fromthe friction loss, for the uniform flow, a tranquility chamber with a honey-comb plate and six grids plates and to accelerate the velocity, a convergent with the curvature calculated by the equation derived from the Bernoulli's one were modified. For their performance test, a nozzle and a vane were equipped respectively at the outlet of the wind tunnel, where one has measured the velocities and analysed them theoretically and graphically.

浸漬方法에 依한 오이지맛과 Vitamin C에 미치는 影響

李鍾順 聖心女子大學校 1975 論文集 Vol.6 No.-

① 10%食鹽水로 浸漬한 오이지의 浸鹽濃度는 約 5%이며 三伏中에도 浸漬後 20 日까지 그 硬度를 維持한다. ② 15%食鹽水로 浸漬한 오이지의 浸鹽濃度는 約 7.3%이며 浸漬後 約 1個月까지 硬度가 維持되어 貯藏性이 强한 浸漬法이다. ③ 20%食鹽水로 浸漬한 오이지의 浸鹽濃度는 約 10%이며 貯藏性이 가장 强한 浸漬法이기는 하나, 너무 짜서 不適하다. ④ 끓는 食鹽水로 浸漬한 오이지와 Dry salting 으로 浸漬한 오이지는 모두 오이內部의 水分이 急激히 溶出되어 쭈그러지고, Texture 도 오득오득하다. 貯藏性과 熟成度는 冷食鹽水로 浸漬한 製品과 差가 없다. ⑤ 오이지를 浸漬할 때 마늘을 저며 넣어 醱酵시키면 熱成適期에 酸化型 V·C含量만은 생오이보다 上昇된다. ⑥ 오이지를 浸漬할때 파를 添加하면 食鹽만으로 浸漬한 오이지보다 도리어 Total Vitamin C 含量이 減少된다. 그러나 香辛料로 因하여 오이지맛(냄새)에 미치는 影響은 없다.

초고진공 장치의 설계 및 제작과 LEED Optics에 의한 Auger Electron Spectrometer의 분해능 측정

이순보,박종윤,곽현태,부진효,이성용 성균관대학교 1992 論文集 Vol.42 No.2

A multipurpose Ultra High Vacuum chamber was designed and constructed in this laboratory. This enables us to be equipped with various analytical instruments such as Ar-ion gun LEED optics, Electron analyzer, and Quadrupole mass spectrometer etc. The 4-Grid LEED optics, a product of Omicron company in West Germany, was equipped with the UHV chamber and the LEED power supply was designed by this group. Turbo-C language figured out Auger spectra of the ad-species by means of the computer interface. The resolution of Auger electron spectrometer was measured with a constant primary electron beam energy. The results showed that the resolution was independent of the primary electron beam energy, but depends on the modulation voltage. Also, it was revealed that the resolution of 4-Grid optics was more improved than that of 3-Grid optics.

광저기 澱粉의 物性에 關한 硏究

李鍾順 聖心女子大學校 1992 論文集 Vol.24 No.-

From the old times, Korean people liked and had the texture of gel made of Mungbean starch. Because Mungbean is expensive Cowpea that is cheap and have similar quality is substituded. So, in this thesis, the properties of Mungbean starch and Cowpea one are compared. With Amylograph of Brabender, the viscosity of Mungbean starch is increaed gradually and continually until heating from 25℃ to 92.5℃ and cooling to 25℃ again. The one of Cowpea starch is increased suddenly in 74℃ and shows break-down phenomenon. This same phenomenon is shown with melt-pointer. In 25℃, the cooling temperature, Mungbean is measured to 1600 B. U, Cowpea 1400 B. U. As a result of measure of 12% gel with Rheo-meter Cowpea starch becomes hardened speedily after being gel but Mungbean starch keeps the state of gel for a longer time. On size and shape of starch particle with microscope they are similar. With color-meter of Richard S. Hunter 12% gel of Mungbean starch is clear and excellent but the one of Cowpea starch is white. As a result of sensery-test, Mungbean has better color and cohesiveness than Cowpea on the other hand, they have no difference in flavor.

적외선 체열촬영을 이용한 당뇨병성 족부궤양의 평가

이수영,유두식,정순열,정진상 건국대학교 의과학연구소 1998 건국의과학학술지 Vol.8 No.-

To assess whether the development of plantar foot ulceration could be predicted from the mean plantar foot temperature(MFT), as assessed by digital infrared thermographic imaging(DITI), in patients with or without diabetic polyneuropathy or foot ulceration, 46 feet with no diabetic polyneuropathy(group Ⅰ), 40 feet with diabetic polyneuropathy(group Ⅱ), and 17 feet with diabetic foot ulcer(group Ⅲ) were assessed by DITI in six standard plantar sites and were correlated with laboratory findings (blood sugar, hemoglobin Alc, C-peptide). Total MFT was significantly higher in group Ⅲ(33.18±1.86℃) than group Ⅰ(29.13±1.63℃) or group Ⅱ(30.89±1.51℃). There were increasing tendency of focal MFT in the third metatarsal head and greater toe where revealed higher incidence of foot ulceration. There was a trend toward elevation of glycosylated hemoglobin(HbAlc) in groupⅢ. In conclusion, DITI is a simple, noninvasive method of idenfifying the neuropathic foot at increased risk of ulceration. Patients with high plantar foot temperature are at increased risk of neuropathic foot ulceration.