Semicarbazone formation of nine monosubstituted benzaldehydes was studied kinetically in 20% methanol buffer solution at 15, 25, 35, and 45circC. The rate of p-nitrobenzaldehyde semicarbazone formation is 2.7 times as fast as that of benzaldehyde, while p-hvdroxybenzaldehyde is 3.6 times as slow as that of benzaldehyde. Activation energies for p-chlorobenzaldehyde, benzaldehyde, p-methylbenzaldehyde, p-methoxybenzaldshyde, p-hydroxybenzaldehyde, and p-dimethylaminobenzaldehyde semicarbazone formation are calculated as 5.80, 6.19, 6.57, 7.06, 8.03, and 6.46 kcal/mol respectively. It is concluded from the effect of ionic strength that the reaction is affected by not ions but neutral molecules involving hydrogen bonding between oxygen atom of carbonyl group and hydrogen atom of acid-catalyst, and concerted attack of the necleophilic reagent, free base on carbonyl compound. Also, the effect of solvent composition is small in 20% and 50% methanol (and ethanol) aqueous solutions. The σ-Σ plots for the rates of semicarbazone formation at pH 7.1 show a linear σ-Σ relationship (σ=0.14l, in contrast to that at pH 2.75 and pH 5.4 corresponding to σ-Σ correlations reparted by Jencks. The rate of semicarbazone formation at pH 5.4 show a relationship which is convex upward, resulting in a break in the curve but at pH 2.75, slight difference from a linear relationship. As a result of studying citric acid catalysis, second-order rate constants increase linearly with citric acid concentration and show a 2 times increase as the catalyst concentration is varied from 0.025 to 0.1 mol/1 at pH 2,9, but slight increase at pH 5.3. The rate-determining step is addition below pH 5 but is dehydration between pH 5 and 7. Conclusively, the rate-determining step of the reaction changes from dehydration to addition in respect to hydrogen ion activity near pH 5. The ortho: para rate ratio of the hydroxybenzaldehydes for semicarbazone formation is about 17 at 15℃. It is concluded that the results constitute strong evidence in favor of greater stabilization of p- than o-hydroxybenzaldehyde by substituent which donate electrons by resonance and is due to hydrogen bonding between the carbon-bound hydrogen of the-CHO group and the oxygen atom of the substituent.

1,3-Di(2-octadecanoyl)-2,7-dioxy-l,3,6,8-tetra aza cyclodecane [DDTC] was synthesized by reacting octadecanoic acid, 2,2'-di-aminodiethyl amine with urea. O/W type softner (STA) was prepared by blending DDTC and pentaerithritol monostearate with polyoxysthylene (20) oleyl ether, polyoxyethylene (10) castor oil, and PEG #1000-lauric acid ester. Treating STA to all cotton fabrics, the physical properties, such as tear strength, crease recovery, flexing abrasion resistance, and so on were measured. Resulting the measurements, STA was found to be durable softner with softness.

Saccharomyces Cerevisiae was cultured in the malt wort added 0%, 0.001%, 0.01%, 0.1% Chloroform - Methanol and Hexane extract of Ganoderma Lucidum. The more the quantity of Ganoderma Lucidum extract were added the more total alcohol quantity were produced during the culture. Especially higher alcohol contents were more increased about 2.2 times 0.1% added group than on control group 120 hr cultured. Ethanol product was more increased on Hexane extract added group than on Chloroform - Methanol extract added group.

Using CdCl2 buffer solution as subphase for LB films deposition, it was achieved successively to fabricate the Y-type mixed LB films of (N-eicosyl pyridinium)-TCNQ(1:2) complex and arachidic acid. By measure of U.V spectra and capacitance, deposition status was confirmed. Electrical conductivity was measured on a perpendicular direction of the LB films and in consequence of calculated was average 2.5 × 10-13 - 2 × 10-14 S/cm.

Transesterification reactions (methyl methacrylate with monoethanolamine, methyl methacrylate with n-butyl alcohol, dimethylphthalate with ethylene glycol, dimethyl phthalate with monoethanolamine) were kinetically investigated in the presense of various metal acetate catalysts at 110℃. The amount of reactants was measured by gas and liquid chromatography, and the reaction rates also measured from the amount of reaction products and reactants upon each catalyst. The transesterification reactions were carried out under the first order conditions respect to the concentration of reactants, respectively. The overall reaction order was 2nd, Maximum reaction rates were appeared at the range of 1.4 to 1.6 in electronegativity of metal ions and maximum catalytic activities were obserbed at the range of 1.5 to 1,8 in instability constant of metal acetates.

Influence of mixing ratio of blending oil (rice bran oil : RBD palm olein = 1 : 1, 1 : 4 mixture: w/w) and natural tocopherol, citric acid, and sodium polyphosphate on enhancement of oxidation stability of blending oil under the condition of tap water infulx(1 ml/min/200g oil) were compared by AOM test after heating these system at l80℃. In addition, the effects of tocopherol, and synergist on oxidition stability were also tested with potato chips fried with blending oil(1 : 4 mixture). The result obtained were as followes; 1. The test of RBD palm olein addition of 50% and 80% against rice bran oil on oxidation stability showed that the higher the palm olein contents in blending oil, the higher the oxidation stability. 2. The test of oxidation stability, adding l00ppm, 200ppm and 400ppm of natural tocopherol in two different types of blending oils, A(1 : 1 mixture) and B(1 : 4 mixture), disclosed that blending oil B was more positively effective, and this trend was superior at 200ppm level particularly, Furthermore, oxidation stability was enhanced remarkably upon addition of 100ppm of natural tocopherol, and 50ppm of citric acid together with 50ppm, 100ppm and 200ppm of sodium polyphosphate in general. Especially, 200ppm of sodium polyphosphate addition induced the most synergetic effect on oxidation stability showing as much as 3 times compare to control. 3. The results of oxidation stability obtained by peroxide value on potato chips fried with blending oil (1:4 mixture added tocopherol, citric acid and sodium polyphosphate and preserved at 60℃ revealed that addition of tocopherol and 50ppm of citric acid together with 200ppm of sodium polyphosphate treatment was the most synergistic coinciding with AOM test results.

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.

This paper was performed to investigate the effect of dietary fiber and Chlorella added diets on serum composition of blood and histopathological change of liver and kidney in male rats. As the result, pectin added diets have an effect of decrease a serum, cholesterol and lipid of the tissue.

Synthesizing octylphosphate(OTP) from phosphorus pentoxide with n-octyl alcohol, octylphosphatethiourea(OTPU) was prepared from OTP with thiourea. After flame retardant finishing OTPU to acrylic fabrics, nylon taffeta and tetron taffeta, the physical properties, such as tear strength and flame retardancy were measured. As the results of the measurement, OTPU was found to be a good flame retardant having softness using to synthetic fibers.

The seeds of 16 domestic plants were studied for their moisture, total lipids and fatty acid composition. Of the 16 seeds, chestnut, corn, mungbean and ginko nut yielded less than 9% by weight of total lipids compared to others that gave 20-73%. The identified fatty acids from the seed lipids ranged from lauric acid (12:0) to lignoceric acid(24:0). It was intended in this study to classify the seed lipids according to their major fatty acids: Group t-Oleic acid; Group 2-0leic acid and linoleic acid; Group 3-linoleic acid; Group 4-linolenic acid ; Group 5-erucic acid ; Group 6-ricinoleic acid. The saturated fatty acid content of mungbean (33%) was the highest among the seed lipids studied. The highest value for the P/S fatty acid ratio(10) was in perilla.

2-N,N,N-trimethyl ammonia decanoate, 2-N,N,N-trimethyl ammonio dodecanoate, 2-N,N,N-trimethyl ammonia tetradecanoate and 2-N,N,N-hexadecanoate with in straight long chain alkyl carboxybetaines, and N-decyl N,N-dimethyl ammonio ethanoate, N-dodecyl N,N-dimethyl ammonia ethanoate, N-tetradecyl N,N-dimethyl ammonia ethanoate and N-hexadecyl N,N-dimethyl ammonia ethanoate with in nitrogen-straight long chain alkyl carboxy betaines measured respectively surface tensions by the stalagmometer method at various temperature, also their critical micelle concentration were evaluated. In micellization, the contribution of standard free energy change(δG˚m), standard enthalpy change(δH˚m) and standard entropy change (δS˚m), have been calculated, with increasing temperature. δH˚m changes from negative, and a similar change in the sign of δH˚m is observed with increasing chain length at 25℃, while the entropy of micellization, δS˚m is positive over the temperature range studied, it becomes less so at higher temperatures. Estimates of the enthalpy and entropy contribution attributable to the ion head group and alkyl chain have been made. The enthalpy and entropy change, per methylene group increase respectively with increasing chain length the result are discussed in terms of current theories of micellization.

The purpose of the study was to find an effect of phospholipid-free vegetable oils on the serum lipids and proteins of Sprague-Dawley rats. All experimental rats were fed ad libitum for 60days with the mixture of starch: casein: salt mixture: vitamin mixture (60:18:4:1) and at the same time fed administratively with 1 ml of soybean oil, corn oil and sesame oil bought in market as source of phospholipid-free vegetable oils(PFVO) and those extracted directly by and oil press as source of phospholipid-containing vegetable oils(PCVO) respectively. At the last day of experimental period, the rats were fasted for 12 hours and decaptitated to collect blood for analysis of serum lipid and protein. The results of this study were summerized as follows. 1. The supplementation of dietary phospholipid decrease food efficiency ratio and the growth rate of experimental rats. 2. The supplementation of dietary phospholipid improve correlation coefficient of body weight and organ weights. 3. The supplementation of dietary phospholipid increase the level of serum phosphatidylethanolamine. Therefore, I think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

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.