SFRC 보의 휩 거동에 대한 이론적인 해석이 제시되었다. Critica1 re믿.on내의 곡훌 변화와 균열 양상 이 고려 되었으며 이률 위해 SFRC 의 압축 용력-변형도와 륙히 SFRC 의 인장 최대하중 후 용력-균 열 열 림 관계 (strss-crack .0야ning relati.onships)로 표현된 인 장 constitutive 모댈 이 비 선형 휩 해 석 에 이용되었다. 제시된 모델의 해석치는 실험치와 비교할 때 만족스러웠으며 이 모델율 이용， SFRC보의 휩 거동에 미치는 여러 영향들과 위험 단면 (αitical secti.on)의 거동이 고찰되었다. 또한 단순 관찰과 흉 계적인 접근을 통해 SFRC 보의 휩 거동에 큰 영향을 미치는 변수(pararneters)률율 찾아 내었다.

Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.

General components, amino acids and minerals contained in 7 kind of edible wild grasses were estimated. Samples were collected from the field of Kapyong area, Kyung-ki, Korea. Results of the estimation were summarized as follows ; 1) A relatively large amounts of protein and fat were contained in the edible parts of each sample. 2) The most abundant amino acids in the edible parts of each sample were glutamic acid (26.6%), serine (18.7%), valine (22.4%), respectively. 3) A high level of calcium and iron was found in the edible parts of each samples. Especially calcium was abundant in the leaves of Rumex coreanus Nakai and iron was abundant in the Commelina communis L. Both copper and zinc were abundant in the Sanguisorba officinalis L.

In order to synthesize N,N-di-(polyoxyethylene) perfluoroacyl amines and the surface active monoperfluoroacyl aza crown ethers, it is performed as follow. Six of N,N-di(polyoxyethylene) perfluoro acyl amines were synthesized from perfluoroalkanoic acids with ethanol followed by oxyethylation with triethylene glycol mono chloride or tetra ethylene glycol mono chloride and six of N-perfluor acyl monoaza crown ethers by cyclization of corresponding N,N-di(polyoxy ethylene} perfluoro acyl amines with p-toluene suflonic chloride-NaOH/dioxane, p-toluene sulfonyl chloride KOH/dioxane and benzene sulfonic chloride-KOH/dioxane systems.

During the Chosun dynasty there were royal proprieties of tea ritual mainly for the purpose of serving envoys from neighboring countries and offering of a new product to the Deity. There were Buddhist proprieties of tea ritual representing religious ideals of each sect of Buddhism. And Confucian tea rituals were performed in accordance with the book entitled Kare (a family code of decorum) written by Chuja. Besides these there, were Taoist proprieties of the ritual.

The findings of the historical study of the proprieties of Korean traditional tea ritual, based on documents, are as follows. 1. The proprieties of tea ritual for the Imperial Sanctuary and the Buddhist proprieties of tea ritual for Buddha was celebrated during the Silla dynasty. 2. The proprieties of tea ritual during the Koryo dynasty developed in various types, such as the propreieties of tea ritual for the Imperial government, Buddha, Confucians.

A series of four sodium α-sulfo fatty acid allylester oligomers such as sodium α-sulfo lauric acid allylester oligomer, sodium α-sulfo myristic acid allyl ester oligomer, sodium α-sulfo palmitic acid allyl ester oligomer and sodum α-sulfo stearic acid allyl ester oligomer were examined for surface tension, defloculation effect and emulsifying power. Also critical micelle concentration (cmc) was evaluated. Consequently, these sodium allyl α-sulfo aliphatic carboxylate aligomers show o/w type emulsifying agent and dispersion effect in 1g/100ml soulution.

Allyl aliphatic carboxylates were synthesized by azotropic reaction with benzene between allyl alcohol and capric acid, lauric acid, myristic acid, palmitic acid or stearic acid respectively. allyl aliphatic carboxylates oligomers were prepared from polymerization giving allyl aliphatic carvboxylates in the presence of potassium persulfate in methanol, and the α-sulfonation of these five allyl aliphatic carboxylates oligomers were carried by direct addition of dry sulfur trioxide. Especially, molecular weights of fatty acid alylester oligomers and their sodium salts of α-sulfo fatty acid allylester oligomers were measured by boiling point method.

A secondary survey was conducted to investigate the customers' opinions on fast foods at thirty noodle chain restaurants in Seoul from November 16 to 25, 1988. The results are summarized as follows: 584 customers were surveyed consisting 42% of male and 58% of female. Proportion of age groups was 32.9% of adolescents, 38.7% of young adults, and 28.4% of adults. Females and young adults visited more than once or twice a week. The majority of customers had a favorable opinions to 'convenience in diet' and 'use on busy', but unfavorable to 'consistant quality of meals is keeping', and 'consistency in service is keeping'. The priority of important factors in purchasing fast foods were the cleanliness, taste of meals, convenience, and the price. Customers were most satisfied with atmosphere, while least satisfied with the price.

Fast food restaurants are growing in numbers in Korea since they were introduced abot a decade ago. To develop an effective marketing strategy for fast foods, it is important to assess consumer's acceptability and identify demorgraphic, environmental, and managerial factors which influence consumer's perception on the fast food restaurants. A total of 595 customers were surveyed at thirty hamburger chain restaurants in Seoul from November 7 to 15, 1988. Analyses of the collected data revealed that adolescents, females, and the people with high income were the major customers and visited more than once or twice a week; frequent visitors rated meals more favorably in terms of the quality, service and cleanliness, and they also rated meals of foreign brand more favorable than those of domestic one; the female group perceived the change in their dietary habits more than any other groups; cleanliness, convenience, atmosphere, courtesy, and the taste of foods were significant factors in purchasing fast foods; and customers were most satisfied with convenience, while least satisfied with the price and the quantity of foods. From these findings, it is sggested that the manager of the fast food restaurant must consider the consumer's perception of fast foods in terms of pros and cons in order to operate her/his restaurant successfully.

조선시대(朝鮮時代)에 육대(六大) 차류(茶類)의 전래여부(傳來與否)와 국내생산(國內生産) 여부(與否)를 고찰(考察)한 결과(結果) 다음과 같은 사실(史實)이 확인(確認)되었다. 1. 중국(中國)으로부터는 화차(花茶)인 향편차(香片茶), 청차(靑茶), 흑차(黑茶)가 전래(傳來)되었고, 일본(日本)으로부터는 홍차(紅茶)가 전래(傳來)되었다. 2. 이 중(中)에서 화차(花茶), 황차(黃茶), 흑차(黑茶)는 국내(國內)에서도 생산(生産)되었다.

고려시대(高麗時代)에 육대(六大) 차류(茶類)의 전래(傳來) 여부(與否)와 국내(國內)에서의 제차(製茶) 여부(與否)를 고찰(考察)한 결과(結果) 다음과 같은 사실(史實)이 확인(確認)되었다. 1. 연고차(硏膏茶)가 전래(傳來)되어, 국내(國內)에서도 생산(生産)되었다. 2. 향차(香茶)는 백차(白茶)로 만들어졌을 것으로 추정(推定)된다. 3. 엄차와 대차(大茶)는 청차(靑茶)였던 것으로 추정(推定)된다. 4. 고려말기(高麗末期)에는 녹차(綠茶)인 엽차(葉茶)도 음용(飮用)되었다.

Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.

A series of four sodium α-sulfo fatty vinyl ester oligomers including sodium α-sulfo lauric acid vinyl ester oligomer, sodium α-sulfo myristic acid vinyl ester oligomer, sodium α-sulfo palmitic acid vinyl ester oligomer and sodium α-sulfo stearic acid vinyl ester oligomer were examined for surface activities such as surface tension, foaming power, foam stability, emulsifying power, dispersion effect, solubilization of orange OT. The critical micelle concentration(CMC) was also evaluated. Consequently, these sodium α-sulfo fatty acid vinyl ester oligomers were shown to have a good cohesive power and dispersion effect.

Four fatty acid vinyl esters were synthesized by transesterification between vinyl acetate and lauric acid, myristic acid, palmitic acid, stearic acid, respectively. Fatty acid vinyl ester oligomers were prepared from polymerization of four fatty acid vinyl esters in the presence of potassium persulfate in methanol. The α-sulfonation of these four fatty acid vinyl ester oligomer were carried by direct addition of sulfur trioxide. Especially, molecular weights of sodium α-sulfo fatty acid vinyl ester oligomers were measured by boiling point method.