Essential fatty acids (EFA) are fatty acids that must be obtained from the diet because they can not be biosynthesized by human or animals. Gamma fatty acids contain gamma-linolenic acid (GLA, 18:3n-6) and dihomo-gamma-linolenic acid (DHGLA, 20:3n-6) as intermediate metabolites of linoleic acid (LA, 18:2n-6), which is an EFA found in vegetable oils. GLA is an important essential fatty acid that is required by human and animals to function normally. Recently, studies have indicated that GLA may be an essential component of the cell membrane, as well as an active component of dietary supplements and medicine. GLA must beadministered through the diet because it is converted into DHGLA in the body quickly and completely. DHGLA is a key material involved in the metabolism of LA. GLA is biosysthesized by the rate limiting step of δc6-desaturase, which is an enzyme that desaturates LA, there by allowing it to be converted into DHGLA via chain elongation. In addition, DHGLA exerts bioactive effects via action as a precursor of eicosanoid series 1. Breast milk contains an abundant amount of GLA; however, GLA is also available directly in evening primrose oil, black currant seed oil, borage oil and hemp seed oil. In addition, GLA enriched animal and plant can be produced using biotechnology, and highly pure GLA can be extracted using supercritical fluids, such as supercritical carbon dioxide, which will allow economically feasible production of GLA for use in medicines.

In this study, the most effective salting-out effect has been examined in terms of application of various inorganic salts (NaCl, Na₂S0₄, NaHSO₃) using Alkali impregnated filter-Headspace-GC/FID. Five various VFAs (propionic acid (99.5%), r-butyric acid (99%), butyric acid (99%), i-valerie acid (99%), valerie acid (99%)) have been used. VFAs have been analyzed by adding 30%, 70%, 100%, 150%, 200% of different inorganic salts with HS-GC/FID. The efficiency of salting-out effect was obtained from the values of peak area in chromatogram. The most effective salting-out effect for applired inorganic salts was observed at 100% saturation. It was confirmed NaHSO₃ for salting-out effect was the best among inorganic salts. In addition, NaHSO₃ showed more efficiency of salting-out effect than NaCl as molecular weight of VFAs increases.

일반도로구간에서의 사고발생건수는 2000년부터 2006년까지 감소추세를 보이는 반면 교차로에서의 교통사고건수는 현재까지 꾸준하게 증가하고 있기 때문에 교차로에서의 안전성을 증대시키기 위한 노력이 절실히 필요한 실정이다. 본 연구에서는 신호교차로에서의 도로조건, 교통조건, 교통운영상의 조건 등을 분석하여 교차로의 설계 안전성을 저해시키는 요인들을 찾아내고, 그 요인들과 사고와의 상관관계를 이용하여 지방부 4지 신호교차로의 안전성 판단을 위한 사고예측모형을 개발하고자 한다. 또한 사전에 위험요소를 제거하여 교차로에서의 안전성 평가를 위한 가이드라인을 제시함으로써, 교차로에서의 안전성을 높이는데 그 목적이 있다. 본 연구는 교차로에서의 사고분석을 위하여 비선형 회귀분석을 통해 사고모형을 개발하였고, 이러한 모형들을 이용하여 차대차 사고에 영향을 미치는 주요 설명변수들에 대한 분석을 시도하였다. 모형분석결과, 포아송회귀분석(Poisson Regression)이 모형개발에 가장 적합한 것으로 나타났으며, 사고에 영향을 미치는 변수로는 좌회전 전용차로, 횡단보도, 제한속도, 조명시설, 교차각, ADT 등으로 분석되었다.

일반도로구간에서의 사고발생건수는 2000년부터 2006년까지 감소추세를 보이는 반면 교차로에서의 교통사고건수는 현재까지 꾸준하게 증가하고 있기 때문에 교차로에서의 안전성을 증대시키기 위한 노력이 절실히 필요한 실정이다. 본 연구에서는 신호교차로에서의 도로조건, 교통조건, 교통운영상의 조건 등을 분석하여 교차로의 설계 안전성을 저해시키는 요인들을 찾아내고, 그 요인들과 사고와의 상관관계를 이용하여 지방부 4지 신호교차로의 안전성 판단을 위한 사고 예측모형을 개발하고자한다. 또한 사전에 위험요소를 제거하여 교차로에서의 안전성 평가를 위한 가이드라인을 제시함으로서, 교차로에서의 안전성을 높이는데 그 목적이 있다. 본 연구는 교차로에서의 사고분석을 위하여 비선형 회귀분석을 통해 사고모형을 개발하였고, 이러한 모형들을 이용하여 차대차 사고에 영향을 미치는 주요 설명변수들에 대한 분석을 시도하였다. 모형분석결과, 포아송회귀분석(Poisson Regression)이 모형개발에 가장 적합한 것으로 나타났으며, 사고에 영향을 미치는 변수로는 좌회전 전용차로, 횡단보도, 제한속도, 조명시설, 교차각, ADT 등으로 분석되었다.

In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200℃. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT〉PO〉CO〉CA〉SB〉OL. According to the study results, the deep frying temperature during cooking should be 160-180℃ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180℃.

The objective of this study was to investigate the consumption pattern of snacks-containing trans-fatty acid in adolescents living in the Kwang-ju area of Korea, and to analyze the relevance toward their eating behaviors, body composition, nutrient intakes, and consumption frequency of snacks-containing trans fatty acid. A survey questionnaire was developed in order to investigate general environmental factors, eating behavior, nutritional knowledge, and the consumption frequency of snacks-containing trans fatty acid. A total of 312 middle school students were surveyed. The collection rate was 97% and ultimately 282 cases were analyzed. Anthropometric measurements, body composition data, and nutrient intakes were also collected. The consumption frequencies for snacks-containing trans-fatty acid were negatively correlated with food behavior scores (p〈0.01) however, pocket money and snack intake frequency per day were positively correlated with consumption frequency. Also, snack consumption frequency had some correlation with the subjects' anthropometric measurements and body composition data such as total body water (p〈0.01), body protein (p〈0.01), body minerals (p〈0.01), and skeletal muscle mass (p〈0.01). Finally, the consumption frequency of snacks-containing trans fatty acid was significantly correlated with calcium intake (p〈0.05), it also showed correlations with vitamin A, retinol, β-carotene, and folic acid intake, although statistical significance was not verified.

Hemp seed oil and evening primrose oil were incorporated into the diets of laying hens for 5 weeks and the level of gamma fatty acid in the eggs that the treated hens laid was then evaluated. Hens were fed corn-soybean based diets that contained 5% tallow, 5% corn oil (CO), 5% hemp seed oil (HSO), or 5% evening primrose oil (EPO). The hemp seed oil and evening primrose oil influenced the amount of gamma linolenic acid found in the eggs through blood. The level of gamma linolenic acid in the plasma was significantly higher in hens that received the HSO and EPO diets than in those that received the tallow and CO diets. The HSO and EPO diets led to a 1.09% and 4.87% increase in egg gamma linolenic acids, respectively, when compared with eggs produced by hens treated with tallow and CO. Taken together, these data demonstrate that healthy eggs with increased gamma linolenic acids can be generated by minor diet modifications when hemp seed oil or evening primrose oil is included in the hen diet.