Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

The Kinetics of the Hydrolysis of benzalacetophenone derivatives has been investigated by ultraviolet spectrophotometry in 5% dioxane - H2O at 50℃. A rate equation which can be applied over wide pH range was obtained. The substituent effect on the hydrolysis of benzalacetophenone derivatives were facilitated by electron attracting groups. Based on the rate equation, substituent effect, general base effect, activation parameters and final product, the hydrolysis of benzalacetophenone derivatives seems to be initiated by the netural molecule of H2O which does not dissociate at below pH 9.0 but proceeded by the hydroxide ion at above pH 11.0. In the range of pH 9.0~11.0 these two reactions occur competitively.

The rate constants of the hydrolysis of cinnamanilide derivatives were determined UV spectrometry in H2SO4 (5~20N), NaOH(5~11N) at 50~110℃ and rate equation could be applied over a strong acid and strong base were obtained. Final product of the hydrolysis was a cinnamic acid. The σ values obtained from the slope of linear plots of log kabs vs. Hammet tΣ constants were slightly negatives, Substituents on cinnamanilide showed a relatively small effect, with hydrolysis facilitated be electron donating group. Activation energy(Ea)was also calculated for the hydrolysis of the cinnamanilide. From this reaction rate equation, substituent effect and experimental of rate constants, that the hydrolysis of cinnamanillde was Initiated by the netural molecule of H2O which do not dissociate at strong acid, and proceeded by hydroxide ion at strong base.

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.

(N-docosyl pyridinium)-TCNQ(1:1) complex was synthesized by reacting N-docosyl pyridinium bromide and LiTCNQ. This complex was investigated and confirmed by elemental analysis. U.V, I.R spectra. A stability to the dispersion solvent, which is acetonitrile, dichloromethane, benzene, chloroform and acetonitrile-benzene (1:1, V/V) of (N-docosyl pyridinium)-TCNQ(1:1) complex was investigated by U. V spectrophotometer and was confirmed stabilized on acetonitrile, benzene and acetonitrile-benzene(1:1'V/V) for 7 hours. Using ultra pure water as subphase for L-B film deposition, the Y-type L-B film of (N-docosyl pyridinium)-TCNQ(1:1) complex was farbricated. The electrical conductivities on a perpendicular direction of the L-B film were measured to be 5×10-5~5×10-14S/cm according to the number of layer.

Using the quarternary ammonium salts as phase transfer catalyst, the nucleophilic substitution reaction of 1-chlorooctane with sodium-cyanide was investigate kinetically with respect to the formation of octanenitrile. The product was analyzed with gas chromatograph, and quantity of octanenitrile was measured. The reaction condition was considered by the effect of the reaction temperature, of the species and the amount of catalyst, of the speed of strirring, and of the concentration of reactants. The reaction was carried out in the first order on the concentration of 1-chlorooctane and sodium cyanide, respectively. The over-all order was 2nd. The activation energies for the nucleophilic substitution reaction of 1-chlorooctane and 1-bromooctane under tetrabutylammonium hydrogen-sulfate were calculated as 2.05 and 10.08kcal/mol, respectively. The effect of various caltalysts was decreased in the order of tetrabutylammonium bromide, terabutylammonium, tetrabutylammonium hydrogensulfate, and tetrabutylammonium iodide. The reaction rate was dependent on the concentration of sodium-cyanide dissolved in the aqueous phase, and the good result was shown when the mol ratio between 1-chlorooctane and sodium cyanide was one per three.

1-naphthol-2-sulfonic acid and 1-naphthol-4-sulfonic acid were synthesized under the dissolution of 1-naphthol in 2-nitrotoluene with stirring 98.08-90％ sulfuric acid at 5-95℃ for 1-5 hours. As the reaction temperatures and the reaction time were raised, the yield of 2-sulfonate was decreased, while that of 4-sulfonate was increased. But we could not observe the tendency to the various reaction concentrations of sulfuric acids. The mixtures of two isomeric 1-naphtholulfonic acids in excess concentrated sulfuric acids was quantitatively determinded by using multicomponent spectrophotomeric analysis method on the basis of the ultraviolet absorption peak of the sulfonic acids. The standard deviation in this method was ± 2.6, and the above method seem to be rapid and accurate.

In order to fractionate sardine oil by different solvents for an effective use of fish oil being subjected to the limit of use, an attempt was to investigate the proper solvents, ratios and fractionation time. The results of the study were as follows: 1. The proper solvent of fractionation using ethanol, isopropyl alcohol, acetone, and hexane was ethanol, and its optimum ratio was 2:1 (ethanol: oil, v/w). The proper time of ethanol fractionation by the ratio (2:1) was 4hr at 10℃, 6hr at 5℃, 8hr at 0℃and 8hr at -5℃, respectively. 2. In the fractionation by stages using the ratio (2:1) at each temperature, the yield of stearine was 8％ at 10℃ (Fraction I), 32％ at 5℃ (Fraction II), 7％ at 0℃ (Fraction III) and 10％ at 0℃ (Fraction IV), respectively. When ethanol fractionation was undertaken at 5℃ by stages, the yield of stearine (Fraction II) was high. 3. Iodine value of Fraction II was 96.8. This result indicated that the hydrogenation process would be simplified by fractionation. 4. The percentage of the decrease of polyenoic acids from original sardine oil to Fraction II oil was from 30.5％ to 13.5％. The major fatty acids of Fraction II were palmitic and oleic acids and these fatty acids were about 52％ of total fatty acids. Therefore, Fraction II, which remained liquid oil at room temperature because solid fat content was 6.9％ at 20℃, would be used as frying oil.

This paper in the feeding Selenium added high fat diet, have an aim to find an effect of the white rat'food intake, body weight and level of serum lipid. This experimentations com to the conclusion that Se. added high fat diets, to say again, soybean oil added high fat diets that expecially is contained unsaturated high fatty acid, improve a general diet-utility factor, and decrease a body weight and coronary heart desease factor of the serum have an effect to prevent them from C H D by increasing anti - arterioscleroticfactor.

The adsorptions of 2-(dimethylalkylammonio)propanoates with straight chain alkyl group having from 12 to 16 carbon atoms on the liquid-air interface were decreased while lowering the surface tensions at critical micelle concentrations. In micellization, the standard free energy changes per methylene in alkyl group were found to make same contribution to the micelle formation of corresponding C-alkylcarboxybetaines, and the standard enthalpy and entropy changes were studied within the range of temperature from 30 to 50℃.

Inclusion complex formation of octyldimethyl p-aminobenzoate with β-cyclodextrinin aqueous solution and in the solid state was studied by the solubility method, spectroscopic (UV, FT-IR) and X-ray diffractornetry. The solid complex of octyldimethyl p-aminobenzoate with β-cyclodextrin was obtained in molar ratio of 1:2 (guest/host). A spatial relationship between host and guest molecule was clearly reflected in the magnitude of the apparent stability constant (K') and in the stoichiometry of the inclusion complex. Furthermore, a typical type Bs phase-solubility diagram was obtained for octyldimethyl p-aminobenzoate and β-cyclodextrin in water at 25℃. The results indicated that the solubility of the guest molecule was higher by the formation of β-cyclodextrin inclusion complex.

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.

This study was carried out to study influence of antioxidants on serum and tissue of rats fed with thermally oxidized oil. The experimental animals used 30male rats of sprague-dawley weighting 150±25g. They are divided into 5 groups and fed to experimental diets which are composed of 15％ thermally oxidized oil in addition to ascorbic acid, Vitamin E, Ethylendintrioteraaceticacid(EDTA) and none added oxidized oil by heat and fresh soybean oil group. Thermally oxidized oil was prepared from the soybean oil by heating at 180℃ for 30 hours. After feeding for 4 weeks, the result are as follows; 1. Body weight gain were lower B diet group than A diet group. 2. Total cholesterol levels in serum of all experimental diet groups except B diet group were higher than that of A diet group. 3. HDL-cholesterol levels of all experimental diet groups except E diet group were lower than that of A diet group. 4. The activities of GOT, GPT in serum of all experimental diet groups except B diet group and D diet group were higher than that of A diet group. 5. Vitamin E levels in serum of E diet group were highest than that of all experimental diet groups, and Vitamin E levels in liver of A diet group were highest than that of all experimental diet groups. 6. Lipid peroxide in Serum were highest B diet group than that of all experimental diet groups and the other experimental diet group significantly lower than that of the A diet group. 7. Lipid peroxide in liver of all experimental diet group except E diet group were significantly higher than that A diet group and lipid peroxide in kidney of all experimental diet group except B diet group were lower than that of A diet group. Four these results, as Vitamin C, Vitamin E, and EDTA added diets have effect of thermally oil by antioxidants, it could be suggested that thermally soybean oil diet has required to add antioxidant because it has not sufficient Vitamin E for antioxidant and intake and overtake level of thermally soybean oil diet should be studied to go ahead.

Five novel amphoteric surfactants of N-acyloxyethylcarboxybetaine series were synthesized via Schotten-Baumman reaction between five acid chlorides containing 10, 12, 14, 16 and 18 carbon atoms in their N-alkyl groups and dimethylaminoethanol to give the intermediate products, 2-dimethylaminoethylalkanoates(2). Quaternization of these products(2) was permitted to from 2-(acyloxyethyldimethylammonic)- acetates(3), whose structures were identified by elemental analysis, IR spectrophotometry and 1Hnmr spectrometry. The yield of the final products was shown in the range of 77-80% based on the intermediate products. The surface tension of the aqueous solution of (3) was measured, and the critical micelle concentrations (cmc) were shown in the range of 2.1 × 10-3 - 3.3 × 10-4mol/l, and the surface tension at cmc was 28-36 dyne/cm. Cmc was lowered gradually by the increment of the length of N-alkyl ester containing group. The isoelectric point was shown in the range of 4.44-5.20. It showed a tendency to lean toward the acidic site and its range was broadened as increase of the hydrophobic group length. A linear relationship between log cmc and the number of carbon atoms(N) in the hydrophobic alkyl chain was shown in the relative equation of log cmc=-1.75-0.1N, and the contribution rate of N on the standard free energy change in micellization, △(△G˚m)/△N, was calculated as -0.23 RT.

The fast separation and determination of cefatrizine·propylene glycol and inmpurities - TACA: 7-amino-3-(1,2,3-triazol-4-yl)thiomethyl-3-cephem-4-carboxylic acid and 7-ACA; 7-amino cephalosporanic acid - was performed by the high poerformance liquid chromatography using octadecyl siland (ODS) column. Methanol and ammonium phosphate buffer [0.03M(NH4)2 HPO4, (pH 7.5)] was used analyze, as eluent. The experimental value of the contents of cefatrizine·propylene glycol and impurities agree with the theoretical value of those.

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.

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 H2O additive to 200g of oil at 180℃). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

Effectiveness of some natural antioxidants were investigated by measuring the physico-chemical charcteristics and fatty acid composition during thermal oxidation in palm oil. Tocopherol showed most enhanced thermal oxidation stabilities compared to the other natural antioxidants. AR spice was no good AOM stability and changes of acid value but the other parameters were obtained desirable results. The changes of linoleic aicd content was slightly decreased during thermal oxidation. Addition of rosemary and glycyrriza extract increased the stabilities of oil less than tocopherol and AR spice. Order of antioxdative effects was tocopherol, AR spice and others. There was no significiant difference in stability of rosemary and glycyrriza extract.