• Journal of the Korean Mathematical Society
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• v.40 no.3
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• pp.517-561
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• 2003

We establish a link between the study of completely integrable systems of partial differential equations and the study of generic submanifolds in $\mathbb{C}$. Using the recent developments of Cauchy-Riemann geometry we provide the set of symmetries of such a system with a Lie group structure. Finally we determine the precise upper bound of the dimension of this Lie group for some specific systems of partial differential equations.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.405-409
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• 1991

The polysaccharide was predominantly composed of glucose (79.60%), galactose (9.68%), mannose(8.67%), fructose (1.96%;) and xylose (0.09%). Major amino acid in protein was consisted of cystein, aspartic acid, valine and glutamic acid. The tumor growth inhibition ratio of the polysaccharide against Sarcoma 180 was at highest level of 64.96%, when administerd at the concentration of 50 mg/kg and life prologation ratio showed 28.91% at the concentration of 50 mg/kg. The direct cytotoxic effect of polysaccharide was not observed in the tumor bearing mice with Sarcoma 180 in vitro.

• Archives of Pharmacal Research
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• v.14 no.3
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• pp.207-216
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• 1991

Pseudixus japonicus agglutinin (PJA) was isolated. And its characteristics were compared with those of concanavalin A (Con A). PJA is a glycopritein composed of 49.3% carbohydrate and 50.7% protein which had relatively high percentages of glutamic acid, aspartic acid and phenylalanine residues. The hemagglutinating activity of PJA was approximately one-eighth of that of Con A when tested with mouse crythrocytes. PJA failed to simulate the proliferation or transformation of human and mouse lymphocytes in contratst to Con A. PJA and Con A showed cytotoxicities against SNU-1 (human stomach cancer cells), SNU-CI (human colon cancer cells) and mouse Sarcoma 180 cells when tested by 3-(4, 5-dimethyl thiazol-2-yl)2. 5-diphenyl tetrazolium bromide (MIT) colorimetric assay. The antitumor activity of the lectin in vivo was also tested in Sarcoma 180 bearing mice. There was no significant difference in prologation of lifc span of the mice after the treatment with PJA and Con A for 10 consecutive days.

• Proceedings of the KOSOMBE Conference
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• v.1989 no.05
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• pp.5-6
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• 1989

Polyurethane surface was chemically modified to have different hydrophilic polyethyleneoxide(PEO)/hydrophobic dodecanediol(DDO) groups and negatively charged sulfonate group to investigate the effect to the antithrombogenicity. The hydrophilicity of the surface was significantly increased after PEO grafting or sulfonation. Lowering in-vitro platelet adhesion led to a prologation in the ex-vivo occlusion time. Especially, the sulfonated PU-PEO surface showed most enhanced blood compatibility due to the synergistic effects of PEO and $SO_3$ groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.365-370
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• 1999

To investigate the effect of natural plants on the prolongation of optimal fermentation time of kakdugi, various kakdugies, added with hot water extract from 105 kinds of natural plants(68 medicinal plants and 37 vegetables), were fermented at 20oC until optimal fermentation time. In case of control without addition, the time required to reach the optimum acidity(0.6% lactic acid) was 60 hr. Among 105 kinds tested, 48 plant(42 medicinal plants and 6vegetables) extracts decreased the acidity after 60 hr fermentation to less than 50% of control. In addition, these extracts extended the optimal fermen tation time(>120 hr) by more than 2 folds. Moreover, among the above 48 kinds, 12 sorts of extracts raised the hardness of kakdugi, by more than 30%, compared to control. And the number of lactic acid bacteria in kakdugi added with the above 12 kinds was not smaller than that of control. In sensory test, 8 kinds of medicinal plants(including Phyllostachys edulis) were found to be acceptable. Based on these results, it is suggested that kakdugi added with 8 kinds of medicinal plants was adequate in the prolongation of optimal fermentation time of kakdugi.