Basic materials for various making gangjung, various concentration 0-25.0%(w/v) of coating agent and 0-20.0% of substitutional materials carried out an experiment in sensory evaluation, expansion rate and hardness of substitutional materials. The results are as follows: 1. Added coating agent for improvement of decreasing aroma, arabic gum and dextrin signiffcant from 20.0% to 25.0% compared with others. A good results flavor strength score and hedonic score of added 20.0% arabic gum are highest. 2. Expansion rate is caused by substitutional waxy rice, expansion rate decreased above 20.0% as tapioca above 5.0%, rice above 10.0%, brown waxy rice and wheat flour 15.0%. 3. After flying gangjung of substitutional materials, hardness increase concentration of substitutional materials. Therefore substitutional materials added to tapioca below 5.0%, rice and wheat flour 10.0%, brown waxy rice 15.0% is thought of good.

As already pointed out increasing the concentration of dried insam with gangjung becomes progressing the antioxidant effect: 1. The antioxidant effect of gangjung with undried insam increased than gangjung and above 6.0% of undried insam is same of the storage stability, 6 months 2. The more increased acid value(AV) and the peroxide value(POV) of susam gangjung the longer period of storage, but there was no significient difference with the kinds of adding methods. 3. Sensory evaluation of preference for flavor gangjung with increased according to increasing concentration of undried insam but 6.0% undried insam in maltose was the best among samples.

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated for 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0$gt;0.5$gt;1.0$gt;1.5$gt;2.0$gt;2.5% of dried insam at 20℃ by acid and peroxide value but the effect did not increase proportionally with increasing concentration. 2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam in maltose was the best among samples.

In order to develop a antimicrobial agent, dried bamboo trunk was extracted by high temperature suction and then antimicrobial activities against Staphylococcus aureus ATCC 2825 and Escherichia coli DH 5α were investigated as compared with tea tree oil and BHA. The minimal inhibitory concentration(MIC) of the extracted substance against microorganisms were also examined. The results are as follows: 1. By disc diffusion method, BHA showed the strongest antimicrobial activity on Gram-positive bacteria such as S. aureus ATCC 2825 but bamboo essential oil showed the strongest antimicrobial activity on Gram-negative bacteria such as E. coli DH 5α. 2. By broth dilution method, the minimum inhibitory concentration of the BHA, tea tree oil and bamboo oil were not detected against S. aureus ATCC 2825(MIC, 6.0 ㎕/㎖) and E. cola DH 5α(MIC, 6.0 ㎕/㎖)

The lipid stability of walnut added with water extracts of Ganoderma lucidum, Camellia sinensis and Lycii fructus was studied. The results are as follows : 1. when the extracts were added to walnut, the lipid stability was improved. The antioxidative activities of water extract of Camellia Sinensis and Lycii Fructus were considerably higher than that of Ganoderma lucidum. The antioxidative activity was decreased in the rank order Lycii Fructus$gt;Camellia Sinensis$gt;Ganoderma lucidum. 2. This clearly suggests that water extract of Lycii Fructus at 4℃ Bx level can be used as an alternative natural antioxidant for the lipid stability of walnut.

전남 일부지역 중고등학교에 재학중인 남·녀학생 460명을 대상으로 음료 섭취량과 음료 섭취 행동에 영향을 주는 요인 및 음료의 기호도에 대하여 조사한 결과는 다음과 같았다. 단위 체중당 음료 섭취량은 총평균 28.5ml로 중학생이 고등학생보다 높게 나타났으며, 남·녀별로는 거의 비슷하게 나타났다. 1일 평균 음료 섭취량은 총 671.66ml이며 각 음료군별로는 물 304.1ml, 탄산음료류 156.9ml. 유제품류 110.5ml. 과일쥬스류 36.2ml, 야채쥬스류 15.5ml. 커피 및 코코아류 32.9ml, 한국 전통음료류 26.5ml로 나타났고 남.녀별로는 남학생이 685.5ml로 여학생 654.9ml보다 높게 나타났다. 카페인음료는 고교생이 중학생보다 더 많이 섭취하였다(p<0.05). 음료 섭취량에 영향을 주는 요인을 살펴보면 간식을 자주 먹는 사람이 가끔 먹는 사람보다 음료 섭취량이 높았으며 식사내용과의 관계에서는 육식을 좋아하는 사람이 음료 섭취량이 가장 높았다. 또한 빵식을 자주 하는사람이 매끼 밥식을 하는사람 보다 음료섭취량이 유의적으로(P<0.01) 높게 나타났다. 기호도가 높은 음료는 오렌지 쥬스, 물. 우유, 요구르트, 식혜 등이고 싫어하여 먹지 않는 것은 전통차가 많았으며, 먹어본 경험이 없는 것도 대부분 전통료유와 주류로, 전통음료에 대한 기호도가 낮게 나타났다.

The storage stability from powdered anchovy and its preparation cooperated with three additives (water extract from green tea and boxthorn and BHT) was studied. The results are as follows: 1. When the additives were added to powdered anchovy, the storage stability was improved. The antioxidative activities of water extract from green tea and boxthorn were considerably higher than BHT. The antioxidative activities were decreased in the rank order boxthorn $gt; green tea $gt; BHT. 2. The more the concentration of natural additives was increased, the more the storage stability was improved. The rank order was 60° $gt; 40° $gt; 20° Bx. 3. The AV and POV of powdered anchovy were increased in the rank order to 6 $lt; 12 $lt; 18 $lt; 24 $lt; 30 months by storage term. 4. This clearly suggested that water extract at 20° Bx level from boxthorn was possible utilization as a new natural antioxidant for storage stability of powdered anchovy.

The relationships between storage stability and chlorophyll contents of dried laver(DL), roasted laver(RL) and roasted seasoned laver(RSL) according to packaging during storage at 20 0.51 were investigated by measuring the acid value(A and the peroxide value(POV). The results are as follows; 1.The storage stability was decreased in the rank of 0 $lt; 3 $lt; 6 $lt; 9 months by storage term, RL $lt; DL $lt; RSL by the kind of layer products and PP/PE/AL/PE/ LLDPE(Al) $lt; PP/PE(PP) by packaging. 2. When the silica gel was added to RSL, the storage stability was improved. The more the addition level of silica gel was increased, the more the storage stability was improved. The rank order was 2g $lt; 4g in RSL. 3. Reduction of the total chlorophyll content in RSL were deacreased to 10% when packed with A1 and 24% when packed with PP.

Aspergillus niger CAD 1의 β-galactosidase를 알긴산나트륨에 고정화하여 갈락토올리고당을 생산하였다. 고정화 β-galactosidase의 열 안정성은 20∼45℃ 및 pH 안정성은 4.0∼5.5를 나타내었다. 고정화 효소의 활성화 에너지는 13, 400cal/mole이었다. 알긴산나트륨에 0.12unit/g의 β-galactosidase가 고정화 되었을 때 20%의 유당을 함유한 치즈 유청에 대한 갈락토올리고당의 수율은 45℃에서 반응 72시간 후 18%를 나타내었다. 10회 재사용하여도 고정화 β-galactosidase는 87%의 활성을 유지하였다.

Monascus anka KFCC 4478의 적색소 생산력을 증가시키기 위하여 발효조 배양조건을 검토한 후, 탄소원을 연속적 또는 간헐적으로 공급하는 유기배양을 하였다. 5l 용량의 발효조를 이용하여 배양시 교반속도 200rpm, 통기량 1vvm 및 종균 접종량 10%(v/v)일 때 색소 생성량이 최대였다. 또한 벽면에 부착된 균사체를 재접종함으로써 색소 생성력이 향상되었다. Intermittent feeding fed-batch culture에 의하여 배양 9일만에 30g/l의 건조균체와 350(A_495)의 색소가 생성되었으며, continuous feeding fed-batch culture에 의하여 22g/l의 건조균체와 190(A_495)의 색소가 얻어졌다. 따라서 본 균주에 의하여 적색소를 생산코자 할 경우는 회분배양보다 유기배양이 더 우수한 것으로 나타났다.

The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. The results are as follows; 1. The acid value (AV) and the peroxide value (POV) of anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 6$lt;12$lt;18$lt;30 months by storage term. 2. The Calcium (Ca) and Phosphorus (P) contents extracted from anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 10$lt;20$lt;30 minutes by heating time. The extracted amount of Ca was the largest when anchovy particles with 80 mesh were heated for 30 minutes. In that case the amount of Ca in the anchovy stocks was 52.54 mg. 3. The amount ratio between Ca and P was in the rank order of 30$lt;20$lt;10 minutes by boiling time and indicated 1:3.99-5.16 by each part. The lowest ratio of Ca to P was 1:3.99 when anchovy particles with 80 mesh were heated for 30 minutes. 196

Comparative insecticidal efficiency between compounded pyrethroids and its preparations cooperated with several synergists was studied. As main components, Group A contained Permethrine Phthalthrine, Group B contained Permethrine Furameth rine and Group C contained Phthalthrine Dichlorvos. As synergists Piperonyl Butoxide (P.B.O.), N-Octylbicycloheptene dicarboximide (MGK-264), Octachlorodipropylether (S-421) was cooperated in each group. These preparations was treated to either Blattella G. or Musca D. for comparing about insecticidal efficiency[Knock-down rate (KT_(50), KT_(90)) and cumulative mortaility(percent/hrs)]. When the synergists was added to each Group, the insecticidal efficiency was improved. The most potent synergists was P.B.O. and the potency was decreased in the rank order of S-421$gt;MGK-264. The more the concentration of synergists was increased, the more the insecticidal effciency was improved. The rank order was 1:5≥1:4$gt; 1:3 in all three groups. The mortality (percent) according to time was similar to either KT_(50), or KT_(90-). Knock-down rate was appropriate parameter for the indicator about potency.

교통사고로 인한 척추골절 환자 S75에서 손상부위에 따른 진단방사선학 및 보존적 치료 소견을 임상 문헌과 함께 고찰해 본 결과 다음과 같은 결론을 얻었다. 1. 흉요추 좌측방 단순필름에서 L1 요추에 설상변형 정도가 약 10%인 쐐기형 압박골절이 확인되었다. 2. L1 요추의 CT 촬영 결과 추체부 전면에 궁형의 불규칙한 골 절편을 관찰할 수 있었으며, T12∼L1는 구조상 손상빈도가 높은 부위로 밝혀졌으며, Denis의 골절형태는 중간주와 후방주가 잘 보존된 전방주의 다발성 압박골절로 분류되었고, Cobb의 척추 만각증은 없었으며, Frankel의 신경손상 분류형태는 E형이었다. 3. 정형외과적 치료방법은 비수술 요법의 보존적 치료를 원칙으로 하였고, 수분·전해질, 영양 및 혈장제 대용으로 공급하는 수액과 함께 비스테로이드성 항염진통제, 근육 이완제를 투여하면서 철저한 침상안정을 유도하였다. 4. 수상후 3주째는 폴리에틸렌 back corset를 착용하고 조기재활을 시도하였으며, 수상 8주 후에도 경도의 불편감이 남아 있었으나, 추시 관찰한 결과 일정기간이 지나면서 점차 척추는 안정성을 찾게 되었다.

In order to investigate the trace metals in Korean foods, the contents of Magnesium, Zinc, Manganese, Molybdenum and Selenium are studied in this paper. As show in the Table 1; a total of 250 samples of 25 species were analyzed by neutron activation analysis. The results obtained were as follows; 1. The overall ranges and mean (mg/100 g) were; Mg, 12.212-151.346 (55.164); Zn, 0.045-38.180 (2.473); Mn, 0.003-0.796 (0.225); Mo, ND-0.035 (0.007); Se, ND-0.069 (0.016). 2. The levels of all metals except Mo in shell fishes were high and the level of Mo in spices .was higher than that in other foods. 3. The levels of Zn and Mo in oyster were higher than another spcies.

The antimutagenic effects of juices and methanol extracts from cruciferous vegetables (cabbage, red cabbage, Korean cabbage, kale, cauliflower, broccoli, radish root, leafy radish, rape leaves and shepherd's purse) on the mutagenicity induced by aflatoxin B₁ (AFB₁) and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) were studied using Salmonella assay system. In the case of juices from the cruciferous vegetables, the juices of cabbage, kale, cauliflower and radish root in the concentrations of 50, 200 and 500 ul/plate considerably decreased the mutagenicity induced by AFB₁, and the juices of cabbage and broccoli in the concentrations of 200 and 500 ul/plate significantly reduced the mutagenicity induced by MNNG. The antimutagenic activities of the juices against AFB₁ were stronger than those against MNNG. In the case of methanol extracts from the cruciferous vegetables, the methanol extracts of kale, broccoli and shepherd's purse appeared to inhibit the mutagenicity induced by AFB₁ and MNNG in Salmonella typhim,urium test strains. The effects of the juices against mutagens quite different from ones of the methanol extracts. The juice of cabbage showed antimutagenicity, but its methanol extract was less effective. However, both juices and methanol extracts from kale and broccoli exhibited strong antimutagenic activities against the mutagens.