각종 세정제의 난용 및 과대 사용으로 인한 수질오염이 날로 심각해지고 있으며 이 때 수질오염의 원인은 주로 계면활성제에 의해 발생한다. 본 연구는 이미 다졸린으로부터 유도된 9종의 양쪽성계면활성제와 석유 화학물질로부터 제조하여 대량 사용하고 있는 sodium lauryl sulfate(SLS)에 대한 세정성을 비교하여 보다 우수한 계면활성제를 선정하고자 한다. 또한 세정성의 비교는 세정력의 측정과 세정에 관한 물리화학적 측면에서 그 원인을 규명하고자 한다. 1-(2-hydroxyethyl)-1-(3-sulfonatedropy)-2-undecyl-2-imidazolinum [IV]는 세정성 및 다른 기초적 물성이 우수하여 세정제에 응용할 경우 세정성이 우수한 계면활성제 일수록 오염 부착에 필요한 일이 적게 나타나 오염이 쉽게 제거될 수 있음을 증명하였으며 그로 인한 공업적 응용성에 기대가 크다.

1-(2-hydroxyethyl)-2-undecyl-2-imidazoline[I] was converted into various types of sulfonated or sulfated amphoteric surfactants as following. 1-(2-hydroxyethyl)-1-(3-sulfonatedpropyl)-2-undecyl-2-imidazolium[III] 1-(2-sulfatedethyl)-1-methyl-2-undecyl-2-imidazolium[IV] 1-dioxylethylene methyl sulfonated-1-methyl-2-undecyl-2-imidazoliun[V] N-[N'-(2-hydroxyethyl)-N-(3-sulfonatedpropylammonio]ethyl dodecanoyl amide[VI] Mono sodium N-[N'-(2-hydroxyethyl)-N'-disulfonatedpropylammonio]ethyl dodecanoyl amide[VII] N-[N'-(2-hydroxyethyl-N'-(2-hydroxypropl-N'(3-sulfonatedpropyl)ammonio] ethyl dodecanoyl amide[VIII] The alkylimidazolines could be readily hydrolyzed to give amidoamines, but by quaternerization, hydrolysis stability of imidazoline and amide type amphoteric surfactantes were increased in the alkali and acid conditions. Also, at least three carbon chains introduce to the main group, water solubility was sparingly increased.

Amphoteric surfactants were synthesized by the cyclization of 1-(2-hydroxyethyl)-2-undecyl-2-imidazoline [I] with acrylic acid ethyl ester. Compound [I] was easily hydrolyzed with water, especially in the presence of a alkali, to afford amidoamines. After [I] was hydrolyzed, the reaction mixture was allowed to react with acrylic acid ethyl ester and then soapoinfied. Only sodium salts of N- -(2-carboxyethyl)-N'-(2-hydroxyethyl)aminoethyl]dodecanoyl amide[III] was obtained. However, when the reacton of [I] with acrylic acid ethyl ester was carried out in the presence of water, followed by soapnification, ring cleavage of [I] occurred at 2, 3 position, different from hydrolysis of [I] where the cleavage occurred at 1, 2 position, to give sodium salts of N-[N'-(2-carboxyethyl)aminoethyl]-N-(2-hydroxyethyl)dodecanoyl amide [IV] and N-[N', N'-bis(2-carboxyethyl)aminoethyl]-N(2-hydroxyethyl)dodecanoyl amide [V] as main products.

All the activities and physical properties including surface tension' foaming power, foam stability, emulsifying power, dispersion effect of 3-(N, N-dimethyl N-alkylammonio)-2-hydroxyY-1-propane sulfonate (HSB)류와 3-CN-alkylamidopropyl-N,N-dimethylamm-onjo)-2-hydroxy-1-propane sulfonate (APSB) aquous solution were measured and critical micelle concentration was evaluated. Their cmc of hydroxy sulfobetaine derivatives evaluated by the surface tension method was 1.0×10-3~1.0×10-4 mol/l, and surface tension of the aquous solution was decreased to 27~38dyne/cm. The experimental results for foaming power, foam stability, emulsifying power in liquid paraffin showed a good surface active properties, especially, dispersion effect in ferric oxide exhibited some efficient surface active properties, and then it would be expected to application as detergent and dispersion agent.

In order to review industrial application of amphoteric surfactants, new types of hydroxy sulfobetaine, 3-(N, N-dimethyl N-dimethyl-N-alkylammonio)-2-hydroxy-1-propane sulfonate and 3-(N, N-dimethyl N-acylammonio)-2-hydroxy-1-propane sulfonate were prepared by the reaction of quaternized sodium 1-chloro-2-hydroxy-3-propane sulfonate with N, N-dimethyl-N-alkylamine and N, N-dimethyl N-acylamido propylamine that have a straight chain radical of 12, 18 carbon atoms respectively in the presence of alkali catalyst. All the reaction products could be separated by means of column and thin layer chromatography, and the yields of all products ranged in 85~90%, the structure of them could be confirmed from IR and 1H-NMR spectra.

Acornic powder was extracted with methanol and ethylacetate to obtain a crude acornic compounds. And they were examined concerning their antioxidant activities for linoleic acid. The results were as follows: 1. Hydrogen donating activity for DPPH was higher in 100ppm acornic compound than 100ppm BHT and 100ppm α-tocopherol. 2. When the 100ppm acornic compound was added to linoleic acid, which was heated at 50℃ for 48 hours, antioxidant activities by POV and TBA was higher than that of 100ppm α-tocopherol, but the effect was almost the same as the 100ppm BHT. 3. Antioxiodant activity of acornic compound showed synergistic effect along with malic acid, citric acid, tartaric acid, alanine, arginine, histidine, lysine-HCl, galactose, maltose, glucose and sucrose. 4. Acornic compound inhibited peroxidation of linoleic acid induced by heavy metals.

This study aimed to search for separate and identify of Quercus acutissima CARRUTHERS tannins. Tannins were extracted with methanol and ethylacetate from acorn powder and identified TLC, UV spectrum, HPLC, IR, GC/MS, and 1H NMR. Three spots(Rf 0.94, 0.84 and 0.29) detected on TLC. These spots gave dark blue color fairly on spraying with 0.3% potassium ferricyanid·0.3% ferricchloride reagent, and these tannins identified as gallic acid, caffeic acid and ellagic acid by UV spectrum, HPLC, IR, GC/ MS, and 1H NMR.

A Stepped beam with immovable ends under forced vibrations with large amplitude is investigated by using the finite element method and the Ritz vectors. Unlike the Eigen vectors, the Ritz vectors are generated by a simple recurrence relation. Moreover the Ritz vectors yield much faster convergence with respect to the number of vectors used than the use of Eigen vectors. The computer program is developed for nonlinear analysis using Ritz vectors instead of Eigen vectors and numerical examples are analysed for deflections and natural frequencies of stepped beam under various support conditions. Results show that the proposed method is valid and efficient.

외측 보-기둥 접합부에 정착된 곧은 보 주철근의 인발거동을 예견하기 위한 해석모델이 개발되었다. 이 모델은 외측조인트에 수직방향으로 콘크리트를 구속하기 위하여 횡방향 철근을 배치한 상태의 구속조건(confined condition)하에서 이형철근의 부착특성에 관한 정착철근의 직경, 콘크리트 압축강도, 항복강도, 철근간격 및 주압력(column pressure)에 대한 영향을 고려할 수 있는 국부부착에 관한 시뮬레이션을 구체화하였다. 이 연구에서 채택된 해석 기법은 횡방향 철근이 배근된 공시체에 매입한 곧은 이형철근에 대한 인발실험의 결과를 만족하게 예견하였다. ACI-ASCE 352 위원회가 제안하고 있는 외측조인트 상태에서의 정착 철근길이에 관한 규정이 개발된 해석접근법을 사용해 평가 되었다. 이 해석 평가의 결과는 현재의 외측조인트의 구속조건에서의 정착길이에 대한 규정이 너무 안정적인 측면에 있다는 것을 암시하고 있다.

A microorganism, isolated from soil and designated Pseudomonas sp13, produced two kinds of rhamnolipid in the medium containing glucose as carbon source. There were both rhamnolipid contain L-rhamnose and β-hydroxydecanoic acid. Coumpound A and B elucted chloroform-methanol mixed solution of silicic acid column chromatography and recrystallized from a mixture of ether and n-hexane. Studies on the structure of these products reveled that compound A is L-rhamnopyranosyl-β-hydroxydecanoyl-β-hydroxydecanoic acid and compound B is L-rhamnopyranosyl-L-rhamnopyranosyl-β-hydroxydecanoyl-β-hydroxydecanoic acid.

Lipases catalyzed the transesterification reaction between esters and various primary and secondary alcohols in a 99% organic medium, porcine pancreatic, yeast, mold lipases can vigorously act as catalysts in a number of nearly anhydrous organic solvents. Various transesterification reactions catalyzed by porcine pancreatic lipase in hexane obey Michaelis-Menten kinetics. The dependence of the catalytic activity of the enzyme in organic media on the pH of the aqueous solution from which it was recovered is bell-shaped, with the maximum coinciding with the pH optimum of the enzymatic activity in water. The catalytic power exhibited by the lipases in organic solvents is comparable to that displayed in water. In addition to transesterification, lipases Can catalyze several other processes in organic media.

反復혜重올 받는 짧은 I 보 (Beam) 의 慣-비틀림 座때(Lateral-Torsional Buckling) 에 대한 흩윌뼈한 Parametric Study 를 逢行하여 보의 座맴現象올 좀 더 깊이 考흉하고자 한다. 有限한 비틀림햇形의 뒤틀림 (Warping) 이외에 m 少한 맺톨JTft形의 뒤틀립도 고려한 幾何學적 (完全) 非綠形의 一次7ê 보를 껴￥析的 모델 로 사용하고， 또한 金!홉의 周期的뺑性(Cyclic Plasticity) 쌓:tJJ을 보다 잘 나타내기 위해 多빼 週期的뿔性 모 덴올 Consistent Return Mapping Algorithm과 결합시켜 遭用한다. :한ì.ffI때 단방에서 아래와 갇은 여러가지 Parameter Study를 끊行함으로써 反復휴重을 받는 짧은 I 보의 함 -비블립 座며의 -압的 應홈을 ι~.흉한다 : 材料의 降ik~옳度， 降ik플래토 (Yield Plateau) , 뿔形率硬化，U-:tJJ 硬化(Kinematic Hardening) , 웰留應力， 作用倚重의 f.1端中心에 대 한 {f，í ι、率， 作用倚훌의 보 톰面에 대 한 높 이， 作用혜훨의 보 김이방향의 位置， 보 뻐f 面의 置f!{， 作用倚重으로 부터 멀리 떨어진 支持端의 固定度.

Lateral bracing has long been used in design practice to enhance the carrying capacity of the lateral buckling of the beam. Many factors. critically important to lateral bracing performance. do not appear in design formulas. Some of these factors are discussed in this study for the application to short 1 - beams under repeated loadings through parametric studies with an analytical model : the brace 10' cation along the length of the beam. the height of the bracing above the shear center of the beam. and the strength and stiffness of the brace. The parametric studies are carried out using a propped cantilever arrangement. and also using a geometrically (fully) nonlinear beam model for the brace as well as the beam to capture the system buckling. An idealized bracing system is configured to restrain lateral motion. but not rotation. A multiaxial cyclic plasticity model is also implemented to better represent cyclic metal plasticity in con. junction with a consistent return mapping algorithm.

The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about 0.02~0.03 mg/ml in all samples. The aldehyde content was 7.5~32 mg% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method. As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.

This study was conducted to establish traditional manufacturing process of Hongju, a traditional spirit by traditional Kokja and Koji method based on different materials. In the fermentation process, the changes of temperature, pH, total acid, alcohol, total sugar and microflora in mash were analyzed. During the whole fermentation period, the temperature in mash made by Kokja method was reached to 30℃, and that of Koji method was reached 33℃. There was no significant difference in pH by different treatments and the initial pH in Koji method was pH 6.0 and the final pH was 4.0. The content of total acid was higher in mash processed by Kokja method than that of Koji method. Alcohol content was higher in mash processed by Koji method. The content of total sugar in all samples were reduced gradually according to progress of fermentation. Yeast populations in all samples were increased up to 6 days of fermentation and then decreased gradually. Lactic acid bacteria were increased until 3 days of fermentation and then decreased until the fermentation completed.

An eating behavior research was done with 50 females at a buffet styled restaurant during their lunch time. Of the respondents, 52.0% were professional and 54.0% were graduate school graduates. Of the respondents, 58.0% of the company were friends and 24.0% were relatives. The average time period of eating was 93.0±23.4 minutes. The average frequency of taking food was 4.0±1.1 and the average frequency of taking food after satiety was 1.4±0.8. It is significant that lower frequency of food consumption was directly proportional to the age groups of respondents. The average selected food items were 30.4±7.1 out of 175 and the average weight of the consumed food was 995.0±240.9 g. The older age group chose a similar number of food items, but the amount of each food item was considerably less than younger. So the younger the age group was, the more they ate. The average food items at one time was 7.1±2.2 and the average food weight time was 233.7±69.7 g. The percentage of respondents who evaluated themselves as 'ate too much' was 70.0% and those who evaluate themselves 'ate properly' was 14.0%. Most of them were satisfied with the buffet service. The average of number of food items consumed by respondents before cooking was 50.5±8.9. The consumption of calories and nutrients was compared with the Korean Daily Recommended Dietary Allowances. The consumed calories were 60.9% of RDAs, protein 104.4%, calcium 77.1%, iron 129.8%, vitamin A 66.5%, thiamin 96.0%, riboflavin 95.7%, niacin126.6% and ascorbic acid 112.3%. This data exceeded 1/3 of the Korean Daily RDAs tremendously and tells us extreme overeating. The energy ratio of carbohydrate: fat: protein was 51.6: 29.9: 18.5. Caloric consumption of animal food was 27.9% and the consumption rate of the other nutrients from animal food was considerably high. But the consumption rate of vitamin A was 90.9% from vegetable groups. Accoding to this study, buffet service gives some advantages. It gives customers an good opportunity to vary their food intake, which enhances eating experiences and can cause an improvemont of food habits. But overeating is a problem. Therefore, we think it is necessary for those women who have influence over their family's food selection, to have nutrition education about a desirable order of eating a meal, food selection, and health problems due to overeating at buffet styled restaurant. There should be some improvement in the management of buffet service. For example, proper temperature, texture, and freshness of the food should be maintained. Prevention of mixed food smells should be considered as well. To lower the price it is desirable to reduce the number of similar items and to use seasonal food as much as possible. A buffet styled restaurant with less food items with cheaper prices is recommended. Various traditional food should be developed for the menu items. We expect buffet services to be sutable to maintain good health and to be popular to any eater.

본 연구에서는 부페식당 이용자의 식생활 태도를 알아보기 위해 설문조사를 실시하였는데 결과는 다음과 같다. 1) 조사대상자의 일반환경 조사대상자의 연령은 6세부터 70세까지로 20대, 30대, 40대가 주를 이루었고, 여자가 65.1%로 여성들이 많이 찾는 조사대상 부페식당의 특색을 보였다. 직업은 가정주부가 27.2%, 사무직이 19.3%, 전문직이 17.3%였고, 학생이 30.3%였다. 2) 평소 부페음식에 대한 견해에 관한 조사 평소 부페식당 이용이 '한 주에 1~2회'가 1.6%, '한 달에 1~2회'가 13.7%, '서너달에 1~2회'가 43.9%, '일년에 1~2회'가 36.9%, '처음'이 2.7%였다. 대상자들은 부페음식에 대해 음식의 가지수가 많고 마음대로 선택할 수 있고 음식의 모양, 진열 및 정갈함, 많이 먹을 수 있는 점 등에 대해서는 좋다고 생각하는 반면, 음식을 가지러 왔다 갔다 하는 점, 가격 등에 대해서는 부정적인 반응을 보였다. 3) 부페식당에서의 식사행동 부페식당에 온 이유는 '가족파티'가 31.3%였고, 동행인은 평균 9.3±4.3명이며 주로 가족 및 친척, 직장 동료였다. 식사에 소요된 시간은 1시간 32분±26분이었고, 음식을 가져온 첫수는 평균 3.7±1.2회였으며, 최고 10회가 있었다. 만복감 후 식사첫수는 평균 1.2±0.8회였다. 부페식사시 가장 먼저 먹은 음식은 스프 23.9%, 샐러드 23.9%였는데, 여자는 스프, 샐러드의 비율이 높은 반면, 남자는 육류, 어패류의 비율이 높았으며, 음식 선택시 기준은 '내가 좋아하는 음식'이 70.7%로 가장 높게 나타나 부페식당 이용자들이 바람직한 식사순서 및 음식선택에 대한 인식이 낮음을 알 수 있었다. 부페식당에서 가장 좋아하는 음식의 국적은 54.4%가 한국음식으로 나타났다. 부페식사에서 '약간' 또는 ‘대단히 과식했다'고 응답한 경우가 64.0%로 많은 대상자들이 과식하는 것으로 나타났는데 이로 인한 건강 및 영양문제에 대한 교육이 필요하고 운영면에서는 이러한 일종의 음식의 낭비를 줄일 수 있는 방안에 대한 연구가 필요하다고 사료되었다. 5) 향후 부페식당의 발전방향에 대한 의견 부페식당의 발전방향에 대해 '가지수를 줄여서라도 가격을 짜게 하자'는 의견이 82.9%로 대부분 조사 대상자들이 현재 부페가격에 대해 부정적인 반응을 보였다. '한국음식을 더 많이 해서 전통음식과 친밀한 장소로 발전시키자', '계절식품을 이용하고 비슷한 종류의 음식은 빼서 가격을 낮추자', '연령에 따라서, 또, 성인에서는 성별에 따라 가격 차이를 두자'는 의견 등이 있었다.

Biosurfactant have a low toxicity, good biodegradable, various structure. It can be used for a broad range of purposes in a large variety of different applications. Sorbitol mono alkyl ester synthesized by the Porcine Pancreatic lipase catalyzes transesterification reaction between a sugar alcohol and plant oils. We are examined the surface tension, emusion stability and critical micelle concentration were evaluated. Consequently It has a good properties of biosurfactant.

The effect of color, as measured on the spectrometer, on the 4 basic tastes(sweet, salty, sour & bitter) perception of a series of colored and no-flavored solutions was quantified by 16 taste panel using magnitude estimation without modulus. The regression lines for each colored series were found to differ indicating that color had a significant effect on sweetness, sourness and bitterness. A sucrose level of 4.0%, a citric acid level of 0.05%, and a nicotinamide level of 0.08% maximized the effect of color on taste's perception and its acceptability. Although color tended to confuse the perception of saltiness, this effect was not significant except for yellow solutions.