This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is 15~20℃ or 25~30℃ : in the case of blended secondarily fermented liquor, from the minimum of 0~5℃ to the maximum of 75~80℃. The brewing duration is 3~5 days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around 15~20℃ for 5~8 days or 3~4 days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

MDABM and MDAEW, as a accelerating weight loss agents, were prepared by adding water to myristyldimethylbenzylammonium bromide(MDAB) and myristyldimethylethylammonium ethyl sulfate (MDAE) synthesized. As a result of weight loss finishing of the MDABW and MDAEW with NaOH on PET fiber, the ratio of weight loss of MDABW was very larger than that of MDAEW. This result showed that quaternary ammonium bromide had higher weight loss effect than quaternary ammonium sulfate, and the ratio of weight loss was greatly varied with the kind of quaternary ammonium salts used. In these conditions, proper treatment concentration, treatment time, and treatment bath ratio were about 8g/l, 6O~90min, and 40:1~50:1, respectively.

Durable softening water repellents for nylon fiber were synthesized, using two compounds: quaternized octadecyl methacrylate-2-diethylaminoethyl methacrylate copolymer as a mother resin of water repellent and quaternized fatty carbamide for improving softness and hydrostatic pressure, of which syntheses were studied in the previous papers. They were blended with waxes and emulsifiers in a variety of ratios and synthesized into water repellent PADWC, and it was nylon taffeta treated with and without textile finishing resin. The synthesized water repellents can be used either or without resin. The optimum curing temperature was 150 to 160℃ and the optimum concentration was 3 to 5wt%. In the independent and conjunct treatment, the water repellency of nylon taffeta samples have no remarkable changes between initial value and that after three times washing, so these prove that the synthesized compounds are durable water repellent. The water repellency of PADWC-3 and -4 were around 90. Also, comparison of crease recovery and tear strength after repelling treatment showed that the synthesized water repellents have a very high softening effect.

This study was carried out to investigate the chemical change of rutin and fatty acids of buckwheat (Fagopyrum esculentum) during germination. The content of rutin in buckwheat before germination was 31.5㎎% and that after 7 days was increased to l, 660.3㎎%. The content of stearic acid was increased slightly after 3 day during germination but those of other fatty acids were decreased gradually.

Sprague-Dawley 흰쥐에 고지방식이로 6주간 식이하면서 천궁 열추출액을 경구투여하여 혈장 중 GOT, GPT 및 LDH 활성과 지방의 분해와 합성에 관여하는 코티졸과 인슐린의 함량을 측정하였다. 또한 지방침착억제효과를 광학현미경으로 관찰하였다. GOT, GPT 및 LDH의 활성은 정상군보다 높았으나 대조군보다 낮았으며 현미경 관찰을 통하여 지방간이 약간 개선되고 있음을 나타내어 천궁의 투여가 고지방식이에 의한 비만유발의 개선효과의 경향을 나타내었다.

Sprague-Dawley 흰쥐에 고지방식이로 6주간 식이하면서 천궁 열추출액을 경구투여하여 혈장, 간장 및 부고환조직에서 지방성분, 지단백질의 분포, 변중의 담즙산과 중성스테롤들의 배출량을 측정하여 다음과 같은 결과를 얻었다. 고지방식이와 천궁(CR군)열수추출액을 각각 투여한 흰쥐의 혈청중 총콜레스테롤, 중성지질 및 유리지방산의 농도는 고지방식이로만 사육한 군(CON군)에 비해 낮았다. 한편 인지질과 HDL-cholesterol의 농도는 다소 높았다. 또한 간장과 부고환의 지방성분들을 조사한 경우에도 위와 같은 결과를 얻었다. 고지방식이가 급여되는 동안 정상군보다 대조군에서 low density lipoprotein(LDL)과 very low density lipoprotein(VLDL)이 다같이 증가하고 high density lipoprotein(HDL)의 농도는 감소하였다. 천궁투여군에서는 대조군에 비하여 LDL, VLDL이 감소하였고 HDL은 증가하였다. 그리고 천궁투여군은 대조군에 비하여 분변을 통한 담즙산과 중성스테롤의 배설량이 증가하였다. 이상의 결과를 종합해 보면 천궁투여군이 지방축적 및 고지혈증의 완만한 개선경향을 나타내었다.

호박의 지방산 조성에 관하여 gas chromatography법으로 분리 정량하여 다음과 같은 결과를 얻었다. 호박의 일반성분은 수분 57.3%, 탄수화물 40%, 조단백질 2.2%, 조지방 0.1%, 조회분 0.4%이었다. 지방산은 15종이 검출되었고, 호박의 성장일수에 따른 지방산 조성의 변화는 C_14:0, C_15:0, C_16:1, C_17:0, C_18:0, C_18:1등은 20일 경과된 때가 많았으나 시간이 지남에 따라 점점 감소하는 경향을 보였으며, C_20:2, C_20:3, C_20:0은 어린 호박에는 검출되지 않았다. 그리고 C_18:3인 경우는 완전히 노랗게 익은 것이 어린 것일 때보다 90% 정도 증가하였다. C_16:0의 경우는 C(22.5%), B(22.9%), A(26.6%)를 보여 커짐에 따라 증가되었으며, C_16:1와 C_18:1의 경우는 A가 가장 적고 C가 가장 높았다. Docosahexaenoic acid와 eicosapentaenoic acid의 전구체인 ω-3 fatty acids인 α-linoleic acid가 44.8%로 가장 많았으며, linoleic acid(17.2%), stearic acid(3.5%) 등이었다. 그리고 polyunsaturated fatty acid가 62.2%이었고, n-6은 17.4%이었으며, n-3/n-6 ratio는 2.6이었다.

The Synthesis of azobenzene containing long chain fatty acid and poly vinyl alcohol by esterification reaction(Cn-Azo-PVA) was optimized, starting from P-(P'-hydroxy phenyl azo)-benzoic acid and the product of reaction containing azobenzene chromophores was investigated by ultraviolet spectrophotometery in toluene solvent at room temperature. In addition, UV absorption spectra of Langmmuir Blodggett (LB) film deposited on quartz plate have been measured and the structure of these compounds were ascertained by means of Ultraviolet and FT-IR. Recrystallization of reaction product in the solvent results the experimental yield obtained about 22.27% P-(P'-octadecyloxy phenyl azo)-benzoic acid-poly vinyl alcohol. Long chain azobenzene derivative-poly vinyl alcohols are induced phtoisomerization by u, v, and visible light irradiation. The LB film of azobenzene containing long chain fatty acids(C18-Azo-PVA) are possible of being applied to functional molecular devices such as photomemory and light switching.

To examine the productivity, growth characteristics, and nutritive value of forage rye at the southern region of Korea, fourteen varieties of rye were sown at Nov. 13, 1992 at the plot of experiment farm of Crop Experiment Station, Mokpo Branch, and over

1989~1991년에 수원과 전주지방에 blacklight trap에 유인된 우단풍뎅이아과, 검정풍뎅이아과 및 줄풍뎅이아과 풍뎅이의 종류와 발생 소장을 조사하였다. 수원과 전주 지방에서 유인된 종수는 각각 우단풍뎅이아과 6종과 6종, 검정풍뎅이아과 8종과 7종, 줄풍뎅이아과 7종과 8종, 합계 21종과 21종이었다. 두 지방에서 각 아과 중 보다 많이 유인된 종은 우단풍뎅이아과의 애우단풍뎅이, 검정풍뎅이아과의 큰검정풍뎅이와 참검정풍뎅이, 줄풍뎅이아과의 다색줄풍뎅이와 애풍뎅이였다. 위 5종의 성충은 수원 지방보다 전주 지방에서 10~20일정도 빨리 유인되었다. 참검정풍뎅이 성충은 전주 지방에서 주로 홀수해에 발생하여 수원 지방에서와 같은 양상을 보였다.

본(本) 연구(硏究)는 들깨 국내 육성종을 포함한 수집종(蒐集種)중 20종(種)을 공시하여 이들 간의 형태적(形態的)인 주요(主要) 특성(特性), 생화학적(生化學的)인 특성(特性)과 세포유전학적(細胞遺傳學的)인 특성(特性)을 조사(調査)하고 유전적(遺傳的) 다양성(多樣性)을 밝혀 들깨의 분류(分類)와 품종육성(品種有成)에 있어서의 중요(重要)한 기초자료(基礎資科)를 얻고자 본(本) 실험(實驗)을 수행(遂行)하여 얻은 결과(結果)를 요약(要約)하면 다음과 같다. 들깨 수집종의 형태적(形態的), 생화학적(生化學的), 세포유전학적(細胞遺傳學的) 특성(特性)을 조사(調査)해 본 바, 형태적(形態的) 특성(特性)으로 종피색은 약간의 농도차이는 있었으나 회갈색(灰褐色), 갈색(褐色), 암갈색(暗褐色)(흑색)등 3군(群)으로 나눌 수 있었으며, 우립중(于粒重)은 3.5g 이하인 것이 11종(種)으로 가장 많았고 4.5g 이하인 것이 4종(種) 4.5g 이상인 것이 5종(種)이었다. 또한 줄기색은 적색(赤色)과 녹색(綠色)으로 분류되었는데 적색(赤色)은 안동재래를 포함 5종(種)이었고 나머지는 녹색(綠色)이었다. 생화학적(生化學的)인 특성(特性)으로 각 수집종(蒐集種)을 대상으로 지방산(脂肪酸) 조성을 조사(調査)해 본 바, 불포화도가 가장 높은 linolenic acid는 53%(영양재래)에서 65%(의성재래)에 이르기 까지 다양(多樣)하였으며, 59-61% 범위에 속하는 종(種)이 12종(種)으로 가장 많았다. 염색체(染色體) 수(數)는 조사한 4개의 수집종(蒐集種)(안동재래, 엽실, 영광재래, 대영) 모두가 2n=38로 나타났다.

The Surfactants composed of acylated aterocollagen which is produced by the acylation of the side chain amino radicals of aterocollagen with an aliphatic acid having 12 to 18 carbon atoms will be discussed in this study. This condensation is done at moderate reaction temperature (〈25℃) in aqueous alkaline solution. The products of this reaction were identified by UV/VIS spectroscopy and infrared spectroscopy. For these compounds, surface active properties and physical properties including isoelectric point, Krafft point, surface tension, critical micelle concentration(cmc), foaming power, viscosity behaviour, water holding capacity, skin irritation and emulsifying power were measured respectively. The experimental results received that the products have a good emulsifying power, excellent water holding capacity while having low skin irritation. Thus, these derivatives will be expected to be used as an emulsifying agent for O/W type cosmetic emulsion.

This study investigated the reaction and variation of fatty acid composition of soybean oil when it is partially hydrogenated until its iodine value(IV) shifts from 134 to 110. Experment was conducted under he outlined reactiion conditions of temperatures(170, 190 and 210℃), pressure(1.3, 2.8 and 4.2atm) and nickel(Ni) catalyst concentraons(0.005, 0.01, 0.05, and 0.1%) with a fixed agitation(350rpm). Further investigation was also made to see the effect of added lecithin on hydrogenation. When reaction temperature was gradually raised and catalyst concentration increased, the content of linolenic acid progressively decreased while the increase amount of stearic acid reduced(P〈0.05). On he other hand when pressure gradually increased, the contents of stearic acid and linolenic acid increased(P〈0.05). Meanwhile when lecithin was added, reaction time increased by two to six times more than when no addition was made.

Nepal産인 Nepal pseudo ginseng(NPG)의 大根과 小根 2종에 있어서 물추출 성분과 ethanol 침전성분이 암독소(Toxohormone-L)가 유도하는 지방분해에 미치는 영향을 관찰하고자 본 연구를 시도하였다. 지방질 분해인자로 알려진 독소호르몬-L은 Sarcoma180痛생쥐의 복수증액으로부터 부분정제하여 이용하였다. 암독소가 유도하는 지방분해 저해능은 반응의 최종농도가 500 및 1, 000 dalton 일 때 大根의 NPG은 ethanol 침전성분(평균 55.5%)이 물추출 성분보다 평균 1.37배 더 높았으나 小根의 NPG는 반대로 물추출 성분(평균 55.5%)이 평균 1.14배 더 높았다. 한편 대근의 NPG의 ethanol 침전성분이 지방분해에 미치는 저해능(47.6%)을 최종 반응농도가 1, 000㎍/㎖일 때 고려홍삼의 ethanol 침전성분(79.8%)에 비교하면 약 60%에 불과하였다.