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

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.

中國産 赤豆의 調理性에 關한 硏究 : 韓國産과의 比較

李鍾順 聖心女子大學校 1993 論文集 Vol.25 No.-

Deep red, the color of small red Bean has been preferred customarily by Korean people from ancient times., Recently, because of its cheep price, plenty of Chinese small red bean imported, but its quality is quite poor. Therefore, the purpose of this experiment is, in comparison with Korean and Chinese res bean, for selecting good product and gaining knowledge to buy. From results of the experiment Chinese red bean is poor ad follows. 1. The size of the grain of Chinese red bean is small and its color is unclear, moreover, damaged and immature grains and grits are contained. 2. Having much immature β-starch particle, its shape is irregular and its fissure in center is not distinct α-starch cell membrane is broken and its starch is flowed out. As results of these viscosity in increased and the red bean starch paste becomes unpalatable. 3. Their aging speeds of Gels are similar, but Chinese one is weaker in cohesiveness and viscosity. 4. From results of the sensery test of red bean starch paste, korean red bean excels Chinese one in color, size of cell granule, texture affected by viscous property.

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.

포공영 추출물이 흰쥐 간 Xanthine Oxidase 활성에 미치는 영향

이상일,이영순,윤종국 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3

This study was undertaken to investigate the effect of Taraxacum herba extract on the hepatic xanthine oxidase activity as a oxygen free radical generating enzyme in vitro and in vivo. It was observed that partial purified hepatic xanthine oxidase (type O) activity was strongly inhibited by the addition of Taraxacum herby n-butanol extract in vitro. The K_(m) value of xanthine oxidase without affecting the V_(max) value for xanthine was significantly increased by the addition of Taraxacum herba n-butanol extract (200㎍/㎖) in vitro. It was also observed that hepatic xanthine oxidase (type O) activity was significantly inhibited by the treatment of Taraxacum herba n-butanol extract for 5 days (over 40mg/kg, i.p.), whereas, xanthine oxidase (type D) activity was not changed by the injection of Taraxacum herba n-butanol extract. Meanwhile, liver weight /body weight(%), serum alanine aminotransferase activity and hepatic lipid peroxide content in Taraxacum herba n-butanol extract-treated rat were not changed. These findings led us to conclude that Taraxacum herba n-butanol extract may regulate the hepatic xanthine oxidase type O activity to prevent toxic effect of oxidative stress by the oxygen free radicals.

도마종목 Kasamatsu계의 Akopian 기술동작 분석

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

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.

바이젤레신에 의한 DNA 교차결합물 형성시 구아닌와의 결합

이종순 嶺南大學校 基礎科學硏究所 1995 基礎科學硏究 Vol.15 No.-

Bizelesin is a promising novel anticancer drug which is known to alkylate the N3 position of adenine to induce DNA interstrand cross-links (ISC). We have investigated the base specificity for DNA ISC induced by bizelesin using DNA oligomers containing the cross-linkable sequence 5'TAATTN, in which "N" was either A, C, G, or T. An analysis of denaturing polyacrylamide gel demonstrates that bizelesin is able to induce DNA ISC in the oligomers containing 5-TAATTA and 5'-TAATTG sequences. Heat-induced DNA strand cleavage assay of DNA ISC containing 5'-TAATTG sequence shows that bizelesin alkylates guanine. The formation of interstrand cross-linking does not occur in oligomers containing 5'-TAATTC and 5'TAATTT sequences. Theses results show that bizelesin is not able to induce DMA ISC at cytosine and thymine but at guanine.

Ar 이온에 의해 Sputtering된 Pt(111) 표면의 NO 흡착

이순보,부진효,이성용,박종윤,곽현태 성균관대학교 기초과학연구소 1992 論文集 Vol.43 No.1

Adsorption of nitric oxide on the Pt(111) surface sputtered by Ar-ion has been studied using thermal desorption spectroscopy, Auger electron spectroscopy, and low energy electron diffraction. A thermal desorption spectrum obtained from the perfect Pt(111) saturated with NO at 300K is quite simillar to those reported previously. The main portion desorbs at about 370K(α-state) with a shoulder at about 470K(β-state). The chemisorption of nitric oxide is predominantly molecular on the Pt(111) surface, accompanied by a small amount of dissociation which becomes negligible when the Pt(111) surface is perfect. When the Pt(111) surface is sputtered by Ar-ion with 2KeV, the thermal desorption spectrum becomes quite complex. The shoulder peak, which appears on the perfect surface spectrum, increases with Ar-ion sputtering time. The maximum desorption spectra of N₂ and N₂O are observed simultaneously between 470 and 600K. The desorption mechanisms for N₂O are proposed. The increasing N₂ with the β-state of NO indicates that the β-state is a precursor to the NO dissociation.