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.

We carried out this subject to observe photoisomerization using 8A5H and phospholipid(DLPC) containing azobenzene group which has reversible to cis-trans by light irradiation. We investigated the photoisomerization and property of the monolayer film on quartz substrate prepared by the mixture of 8A5H and phospholipid deposited using Langmuir-Blodgett(LB) method. It was found that the absorption spectrum of the 8A5H and phospholipid LB monolayer was induced to photoisomerization by alternate light irradiation. And the absorbance of both the solution of mixtures of 8A5H-phospholipid and LB film was reversibly changed by the acid-base exposure and alternate temperatures.

양식산 업치의 표피 및 근육을 체색이 정상, 반백화 및 백화를 구분하여 지질함량 및 지방산 조성을 검토한 결과, 표피의 지방함량이 근육보다 높았으며, 표피와 근육의 주요지방산은 pamitic acid, oleic acid DHA 및 EPA이었다. 넙치의 표피에 있는 지방의 함량이 근육보다 높았으며, 표피와 근육에 있는 주요 지방산은 palmitic acid, oleic acid. docosahexaenoic acid, 와 eicosapentaenoic acid이었다. 넙치 표피에 들어 있는 지질 중에서, 특히 인지질에 함유된 palmitic acid, 는 정상(25.9%), 반백화(29.2%), 백화(31.0%)순으로 증가했으며, 반대로 EPA는 정상(2.9%), 반백화(2.4%), 백화(2.2%) 순으로 감소했으며, 역시 DHA도 정상(18.6%), 반백화(15.1%). 백화(14.0% )순으로 감소했다 백화 현상이 인지질 대사에 영향을 미치는 것으로 추정된다..

Several instances of synergistic interaction have been identified between alkyl amine oxide and long chain fatty acohol polyethoxylates in various surfactant formulation. The purpose of this study was examined whether these benefits could be observed within the framework of generic hand-surface cleaning formulations. Comparative evaluation were also carried out to determine the performance characteristics of low-and zero-phosphate systems in which amine oxide and alcohol ethoxylates are used. Best cleaning was observed with 1:1 mixtures of the subject surfactants, but substantial improvements over fatty alcohol ethoxylate alone also were noted with formulations that contained lower ratios of amine oxide

Maxwell displacement current(MDC) measuring technique has been applied on the study of monolayers of fatty acid. The displacement current was generated from monolayers on the water surface by monolayer compression and expansion. Displacement current was generated when the area per molecule was about 130a2. MDCs were investigated in connection with monolayer compression cycles. It was found that the current pulses were generated over the entire range of molecular area, and the maximum of MDC appeared at the molecular area just before the initial rise of surface pressure in compression cycles. We investigated the change in absorption spectra of the fatty acid(8A5H) monolayer LB film due to cis-trans photoisomerization. It was found that the absorption spectrum of the 8A5H LB film was induce to photoisomerization by alternate irradiation with UV and visible light irradiation.

The present study has been undertaken to investigate the effects of crude ginseng extract added to food on the lipid composition in serum of rats fed lard and alcohol. Thirty-five males of Sprague-Dawley strains weighed about 130 g were divided into 7 groups, each group receiving a different diet for 10 weeks ; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5% crude ginseng extract, basal diet plus 15% lard and 0.5% crude ginseng extract. Determinations were carried out on the net weight gain, food efficiency ratio, weight of organs, triglyceride, total cholesterol, HDL-cholesterol, free cholesterol. The results obtained were as follows: 1. Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but crude ginseng extract caused an increase in food efficiency ratio. 2. Lard supplementation group showed increase in the weight of liver, kidney, spleen, but another groups did not. 3. The contents ratio of triglyceride, total cholesterol in serum of lard-fed group showed significant increase compared to controls and but the simultaneous supplementation of crude ginseng extract and lard decreased sinificantly than those of lard-fed group. 4. The contents of free-cholesterol and ester cholesterol in serum of the simultaneous supplementation of crude ginseng extract group decreased as compared with the lard single fed group. 5. Crude ginseng extract single-fed group showed increse of plasma HDL-cholesterol compared to the control but not in any other groups. 6. The ratio of contents of VLDL, LDL-cholesterol and HDL-cholesterol in serum was significantly high in the only lard containing group and alcohol group, the crude ginseng extract supplemented group was showed lower tendency than only lard and alcohol group. The above results suggest that crude ginseng extract would prevent the metabolic disease by improving hyperlipidemia.

소포제의 주성분으로 소수성 알킬기 탄산수가 12에서 18까지의 고급지방알코올, 고급지방산, 고급지방산에스테르를 사용하였다. 제조한 소포제의 입도분포, 온도, 농도에 대한 소포 특성을 1L/min의 유속하의 ASTM 방식의 Air Injection Method로 측정하였고, 표면장력과 유화력을 측정하였다. 이들 소포제의 입도분포에 대한 소포특성은 입도분포가 5.5~6.8μm 범위인 소포제 조성물이 우수한 소포제 특성을 보였다. 묽은 수용액상에서 소포제의 표면장력은 농도가 10-2wt%에서 33~34 mN/m 범위였고, 고급 지방산 알코올을 사용한 소포제 조성물의 유화력이 우수하였다.

본 연구는 서로 다른 수명 패턴을 갖고 있는 누에성충 중 두가지 타입을 이용하여 수행되었다. 장명품종(성충 수명이 15일 이상, LLS), 단명 품종(성충 수명이 5일 미만, SLS). 누에성충의 노화 생리를 밝히기 위해 장단명 암수에 있어서의 지방체 미세구조를 비교해 보았다. 단명품종에 있어서는, 암컷에는 조면소포체 및 글리코겐 과립이 세포질내에서 다량 확인된 반면, 수컷에는 활면소포체만이 세포질내에서 발견되었다. 또한 단명품종에 있어서는, 성충 3일째 이후 미토콘드리아의 용적이 비대해지는 경향을 보였으며, 많은 지방구 퇴화가 관찰되었다. 단명품종에 반해 장명품종에서는, 성충 5일째의 암컷은 비교적 정상적인 미토콘드리아와 핵막이 관찰되었다. 성충 15일째에 이르러서야 대부분의 세포막이 사라졌고 미토콘드리아가 비정상적으로 비대해졌다. 장명품종 수컷(성충 10일째)의 세포질내에서 다량의 지방과립이 관찰되었으며, 이 개체는 성충 15일째에 세포내용물이 모두 고갈되어 사망하였다. 따라서, 금후 수명에 관한 조직 연구를 위해서는 조직의 변화상을 관찰하기 용이한 단명품종이 적절할 것으로 사료된다.

봄과 가을에 단기성 사료작물로 주로 재배되고 있는 귀리의 재배시기별 생육특성을 조사하기 위하여 중부지방인 수원에서 '96년부터 '98년까지 품종의 숙기군별 재배시기에 따른 생육특성 및 수량을 조사하였으며 그 결과를 요약하면 다음과 같다. 1. 출수기는 봄 재배에서는 조생종이 5월 20-26일, 중생종은 6월 5-6일 경에 출수하여 10-15일 정도 차이가 있었다.(중략)

The purpose of this study is to find the spatial factors, strucure of living and activity in traditional Korean house through the Phiysiological view, Spatial factors of the house are concerned to the interior environment and sanitary condition, The elements of respiratory, nerve, temperature sence. vision, hearing, smelling have good condition and touch, pressure sence, pain, metabolism are poor in the house, Ventilation, Lighting, pleasant condition of interior environment are concerned to the elements that mentioned above and have most important meaning in the relation rate of space as 1st factor. And 2nd factor is for metabolism, housework and rest, 3rd factor ie for temperature sence, privacy and reproduction. The relation rate of factors concering interior environment are high in the upper class house. Anbang has important meaning in the relation of living structure and relation sequence of space is anbang, Konnonbang, kitchen, toilet, water place, auxiliary buildings. The relation rate of activity is high in interior space in winter and exterior space in summer.

포도씨의 조지방질 함량을 분석한 결과 조지방질 함량은 평균 28.6%이었고, Steuben 품종이 32.0%로 가장 높았다. 지방산 조성은 리놀레인산 70.75%, 올레산 18.48%, 스테아르산 2.01%, 팔미트산 8.45%로 구성되어 있었으며 Jingyu 품종에서 스테아르산이 적었고, Fugiminori 품종은 올레산이 많았다. 중성지방질의 평균함량은 87.25%, 당지방질은 4.68%, 인지방질은 8.06%로 구성되었다. 조단백질 평균함량은 11.2%로 품종간의 차이를 나타냈으며, Neo muscat이 15.7%로 가장 높은 함량을 나타냈다. 총당은 2.35∼5.63㎍/㎎이었고 환원당 평균함량은 3.20㎍/㎎을 나타냈다. 포도씨 조지방질의 평균 검화가는 186.3㎎·KOH/g·oil이었고 Kyoho 품종이 230으로 가장 높았다. 포도씨 기름의 항산화력이 참깨보다 우수하여 DPPH 환원 능력은 평균 27%가 높았다. 그러나 180℃로 가열한 후의 포도씨와 참깨씨 조지방질들은 비슷한 산패도를 나타냈다.

냉동 검은밀복어 10개체를 반 해동상태에서 근육, 껍질, 간장 및 내장으로 분리하여 독성검사와 총지질량을 구하였고 TLC로 조성을 조사하였다. Silicic column chromatography에 의하여 간유로부터 중성지질, 인지질 및 당지질을 분리하였으며 중성지질중의 DHA 및 EPA함량을 gas chromatography로 분석하였다. 검은밀복어의 총지질 함량은 간장 29.34∼36.54, 내장 4.95∼6.11, 껍질 1.12∼1.60 및 근육 0.23∼0.38%로 나타났고, TLC 분석 결과 다양한 지질성분으로 구성되었다. 그 중에서 triglyceride가 가장 많았다. 지질 함량이 가장 높은 간장 부위의 총지질의 지방산은 주로 palmitic acid(16:0), palmitoleic acid(16:1), stearic acid(18:0), oleic acid(18:1), EPA(20:6) 및 DHA(22:1)이었다. 포화지방산에 대한 고도 불포화 지방산의 비율(0.84)은 높았고, DHA와 EPA의 함량은 각각 15.99와 3.04%였다. 간유 중의 중성지질 95.46, 당지질 1.45 및 인지질 3.09%의 함량인데, 이 중 가장 함량이 높은 것으로 나타난 중성지질을 분리하여 분석한 결과 주요 지방산은 palmitic acid(16:0), stearic acid(18:0), oleic acid(18:1), EPA(20:5) 및 DHA(22:6)로 나타났다. 그 중의 DHA와 EPA함량 비율은 각각 16.62와 2.41%로 나타났다. 한편, 간장내의 지질 추출 전과 후에 대한 독성치는 모두 무독한 것으로 판명되었다.

Phytic acid, making up 1-5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (-20℃), refrigerator (4℃), and room temperature (25℃)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p$lt;0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p$lt;0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.