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文承任 군산대학교 1980 論文集 Vol.1 No.-
This book study is concerned with the present condition and task of our cooperative education with regard to foreign cooperative system and its improvement . A.Causes of the poor progress of cooperation between industry and education. On the part of the Industry: 1.Strong intention on the pursuit of the interests and lack of concern about social duties. 2.Dependence upon the inducement of the foreign capital and technique, and neglect of our own technical developement. 3.Unopening to the public and eagerness to protect the secret of technique. 4.Depreciation of cooperation with education due to the anomaly growth of the industry by its unproper ways of management. On the part of Academic World : 1.Obstinacy to the authority of the academic circles (indifference to its social duties and application of study to the society). 2.Inablity to yield knowledge and information for the social developement on account of the educational formalism. 3.Unspecialiged fields of stuffy inable to cover the functional differentiation of the modern industry. 4.insufficient oppertunity for the faculties in the college and the university to apply the result of their study and accomplish the research and development. 5.Poor maintenance of the system of field practical education in contrast with foreign countries. B.Devices for the improvement and promotion of the cooperation between industry and education. 1.Organization of system for the communication between industry and education. 2, The establishment of the industry technical information guide and service center attached to the university and college. 3.Need for interdisciplinary cooperation, university coordination and more over international partenership. 4.Establishment of system for measurement of these devices on the governmental level.
文勝義 부산대학교 환경문제 연구소 1989 環境硏究報 Vol.7 No.-
Not only do the average temperature, precipitation, wind, and other elements determine the climate of a region, but also their variations. In Pusan area, the climatic environments can be summarized as follows: 1) Pusan has mild climate. Mean annual temperature is 14.0℃ with maximum(25.5℃) in August and minimum(2.2℃) in Janury. Mean annual and diurnal range of temperature are 23.3℃ and 7.3℃ respectively. 2) Pusan belongs to an area of much rain in Korea during the whole season. Mean annual precipitation is 1,466.2mm with maximum(242.7mm) in July and minimum(26.9mm) in January. The variability of annual precipitation is 24.5%. Orographic precipitation is not an important factor in rainfall distribution in Pusan. 3) Relative humidity is high in summer with maximum(86%) in July and low in winter with minimum(52%) in January. 4) Prevailing wind directions are NNE and NW. Mean annual wind speed(4.4m/s) is the strongest in Korea. 5) The lists of meteorological diesasters occurred in Pusan during 1904∼1985 are presented.
문승은,신한승 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.2
2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a major heterocyclic amine that belongs to a class of mutagens found in foods. In this study, the inhibitory effect of food constituents on PhIP formation and its kinetics were evaluated in a model system. Adding 6antioxidants and 4 sugars resulted in a concentrationdependent inhibition effect on PhIP formation. Epigallocatechin gallate (EGCG) (1,000 mg/L) inhibited (99.2%)of PhIP and was selected as an additive in a kinetic study. Inhibition of PhIP formation by EGCG decreased slightly with increased heating time. The rate constants and activation energy of PhIP formation increased when EGCG was added to the model system. This study has provided information for understanding the inhibition mechanisms of PhIP formation in a model system.
문승은,신한승 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1
The influence of important precursors (amino acids and sugars) and heating conditions on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP), an abundant heterocyclic amine compound, and its formation kinetics were evaluated in a chemical model system. Phenylalanine containing α-amino propenoic acid (NH2CH2CHCOOH) may be involved in PhIP formation whereas glycine is not. Adding different amounts of 4sugars (glucose, galactose, fructose, and ribose) resulted in significant differences (p<0.05) in PhIP formation in the model system. All sugars used may have been a limiting factor for PhIP formation. The formation of PhIP increased with increasing time and heating temperature and was correlated with browning reaction intensity. The rate constant of PhIP formation also increased with increasing temperature. Based on the values of activation energy,enthalpy, and activation entropy, PhIP formation was assumed to be a temperature-sensitive, endothermic, and bimolecular reaction. The results offer meaningful information for controlling the risk of PhIP formation in cooked foods.
문승한,김수용 부산대학교 사범대학 과학교육연구소 2014 교사교육연구 Vol.53 No.4
The purpose of this study was to analyze young children’s mathematics problem solving abilities using different types of emotion. This research consisted of 76 participants aged 5 years old and three different experimental groups. The experimental group related to joy consisted of 25 young children, the experimental group related to anxiety, 24 children, and the experimental group related to anger, 27. The findings of the study are as follows: First, young children can solve mathematical problems more effectively in the state of joy than in the state of anxiety or anger. Second, there are different problem solving abilities among the sub-factors of mathematical problems using the types of emotion. Young children with joy can solve mathematical problems more effectively using analysis, pattern, number, diagram than young children with anxiety or anger. However, there was no significant difference in mathematical problems solving in measurement and statistics among the different types of emotion.