Properties of aqueous solution, that is, the viscosities and solubilities of benzene were observed in relation to critical micelle concentration of each alkyl aldehyde polyoxyethylene glycol acetal type surfactant. These showed that the mininum points in specific viscosity/concentration-concentration curves were corresponded with the critical micelle concentration obtained by surface tension and appeared the remarkable increase of non-Newtonics according to the increase of the number of carbon in hydrophobic groups. The fluidity of non-Newtonics is not observed by a little increase of the degree of polymerization in polyoxyethylene glycol groups.

Aliphatic aldehyde polyoxyethylene glycol acetals were synthesised through the reaction of aliphatic aldehydes such as caproic aldehyde, capryl aldehyde, capric aldehyde and lauric aldehyde with excess diethylene glycol, triethylene glycol and tetraethylene glycol, respectively. The acetal formation, in which water was azeotropically distilled by adding benzene to the reaction system, was gained a good yield of acetal type compounds. This reaction is found pseudo first order reaction at various temperatures such 70, 80, 90 and 97℃. Also these activation energies of reaction of acetal type products such as caproic aldehyde diethylene glycol acetal, capryl aldehyde diethylene glycol acetal, capric aldehyde diethylene glycol acetal, lauric aldehyde diethylene glycol acetal, caproic aldehyde triethylene glycol acetal and caproic aldehyde tetraethylene acetal were 17.3, 19.6, 21.2, 21.6, 15.5 and 14.7 Kcal/mole.

The purpous of the study was to find an effect of oral administered medium chain triglyceride(MCT) diet on the serum and enzyme activities of Spraque-Dawly rats when they were oral fed with MCT, soybean oil and palm oil. The result was as follow. 1) The body weight gains in MCT diet group was lower than that of the all experimental group. 2) Total cholesterol levels in serum and liver of MCT diet group were very lower than that of the all experimental groups. 3) HDL-cholesterol level of MCT diet group was higher than that of the all experimental group except normal group and VLDL, LDL-cholesterol levels was very higher. 4) TG and PL levels of MCT diet group higher than that of the control group. 5) The activities of GOT with soybean oil diet group and of GPT with MCT diet group were lower than that of the all experimental group. 6) HDL-levels in the serum lipoprotein of MCT diet group was increased and LDL levels was decreased.

In order to develope the method of quantitative determination of lipid hydroperoxide in human blood serum, we tried the ferrothiocyanate method to total lipids extracted by Bligh-Dyer method and obtained the results as follows. 1. The maximum absorbance showed at the concentration of Mohr's solution, 0.127M at pH 1.70 and ammonium thiocyanate solution, 3.95M in the ferrothiocyanate method. 2. When hydrogen peroxide, cumene hydroperoxide, and oxidized linoleic acid were added to serum, and extracted them by Bligh-Dyer method to examine the extraction efficiency, we confirmed that cumene hydroperoxide and oxidized linoleic acid were extracted in CHCI3 phase, and hydrogen peroxide in MeOH-H2O phase, respectively. 3. The concentration of lipid hydroperoxide of total lipids extracted from normal adult serum was 2.0×10-5M, and increased proportionally the concentration of lipid hydroperoxide by increasing the amount of serum. 4. When we compared the total lipids extracted by Bligh-Dyer method and total lipids extracted after lipoprotein is precipitated by Yagi method in human blood serum, the concentration of lipid hydroperoxide was showed nearly the same value. From our results, we concluded that the concentration of lipid hydroperoxide in human blood serum could be determined quantitatively by ferrothiocyanate method.

Contents of total lipids, neutral lipids, glycolipids and phospholipids of seed oils of 16 species of the Labiatae family were determined and their fatty acid compositions were analyzed by gas-liquid chromatography. The results were summarized as follows. 1) Lipid contents of seeds were shown to be 40.6％ in Perilla frutescens Britton var. japonica, 32.2％ in P. frutescens britton var. acuta, 31.9％ in lsodon japonicus, 32.7% in l. inflexus, 48.3％ in l. serra, 35.1％ in Mosls dianthera, 38.2％ in M. punctulata, 33.4％ in Nepeta cataria, 26.3％ in Agastache rugosa, 30.9％ in Eisholtzia ciliata, 18.9％ in Salvia splendens, 23.9％ in Lycopus maackianus, 49.5％ in Clinopodium chinense var. parviflorum, 30.9％ in Ametystea caerulea, 33.1％ in Leonurus sibircus and 34.3％ in Scutellaria basicalensis. 2) Contents of neutral lipids, glycolipids and phospholipids from the seed oils amounted to 98.6％, 0.7％, 0.8％ in P. frutescens Britton var. japonica; 95.5％, 1.3％, 3.1％ in P. frutescens Britton var. acuta; 95.1％, 1.8％, 3.1％ in l. japoincus; 91.4％, 3.5％, 5.1％ in l. inflexus; 96.8％, 0.7％, 2.5％ in l, serra; 96.0％, 1.8％, 2.2％ in Mosla dianthera; 94.7％, 2.0％, 3.3％ in M. punctulata; 90.1％, 2.4％, 7.5％ in Nepeta cataria; 90.1％, 3.4％, 6.5％ in Agastache rugosa; 86.3％, 3.3％, 10.4％ in Elsholtzia ciliata; 94.3％, 1.5％, 4.3％ in Salvia splendens; 87.2％, 2.9％, 9.0％ in Lycopus maackianus; 87.0％, 1.5％, 11.5％ in Clinopodium chinense var. parviflorum; 91.8％, 1.6％, 6.6％; 95.5％, 0.4％, 4.1％ in Leonurus sibricus; 89.0％, 1.4％, 9.6％ in Scutellaria baicalensis. 3) Total lipids revealed the predominace of unsaturated fatty acids (82.0-94.5％) and larger variations were found in the composition of α-linolenic acid (0.4-67.9％) and linoleic acid (11.2-82.9％). High level of α-linoenic acid was present in P. frutescens Britton var. japonica (67.9％), P. frutescens Britton var, acuta (66.0％), lsodon japonicus (65.2％), l. inflexus (59.0％), l. serra (57.3％), Mosla dianthera (60.9％), Nepeta cataria (58.3％), Agastache rugosa (58.5％) and Elsholtzia ciliata (46.2％), and followed by linoleic acid (11.2-32.1％) and oleic acid (9.3-12.2％). However, linoleic acid was the most predominant component in the total lipids of Clinopodium chinense var. parviflorum (62.4％), Ametystea caerules (82.9％), Leonurus sibricus (60.9％) and Scutellaria baicalensis (63.4％), with very small amounts of α-linolenic acid (0.4-3.1％). The total lipids of Salvia splendens, Lycopus maackianus and Mosla punctulata also contained linoleic acid of 31.3％, 48.8％ and 53.4％, with a considerable amount of α-linolenic acid of 34.5％ 27.0％ and 16.7％. Palmitic acid was the major saturated fatty acid in all the oils investigated (4.1-14.2％). 4) Fatty acid profiles of neutral lipids bore a close resemblance to those of total lipids in all the seed oils, but different from those of glycolipids and phospholipids. Fatty acid composition pattern of glycolipids and phospholipids showed a considerably increased level of saturated fatty acids (19.0-66.8％, 17.8-35.2％) mainly composed of palmitic acid and stearic acid, and a noticeable low level of unsaturated fatty acids (41.2-80.9％, 64.7-82.1％) which was ascribed to the decrease in α-linolenic acid of high α-linolenic acid seed oils, and in linoleic acid of high linoleic seed oils, compared to that of total lipids and neutral lipids.

This study is carried out to compare the quality of sesamin oil using to 52 restaurants in city with that of pure sesamin oil. The pure sesamin, corn soybean and perilla oils used reference oil commodities of famous corporations. The fatty acid, sesamin and sterols of reference and restaurant oils are analyzed by gas chromatography. The results are as follows; 1. A pure sesamin oil can be identified with the component and content of fatty acid, sterol and sesamin. 2. In 52 restaurant oils, 12 oils (23％) are estimated as pure sesamin oil and the remainders (77％) are mixed with corn oil, soybean oil an perilla oil. 3. The sesamin oil that is mixed with corn oil is 35％, soybean oil is 17％ and perilla oil is 15％.

To investigate the effect of feeding rats medium-chain triglyceride(MCT), triglyceride containing primarily C8 and C10 fatty acids, it were compared to the effects of feeding triglycerides composed of long-chain triglyceride (LCT), corn oil and lard, on the serum enzyme activity. For 4 weeks rats fed a diet containing 20％ MCT or LCT · MCT, as compared with LCT, had the following effects: 1) The total lactic dehydrogenase(LDH) activities in the serum of all experimental group were significantly decreased then those of control group. 2) The activities of glutamic oxaloacetic transaminase (GOT) in the serum of all experimental group were decreased than those of control group. 3) The activities of glutamic pyruvic transaminase (GPT) in the serum of all experimental group were decreased, MCT and LCT group were singinficantly decreased than of control group. 4) The activities of α-amylase in the serum of all groups were significantly increased than those of control group. 5) According to electrophoresis, LDH of LDH isoezyme activities in MCT and Lard group were increased with those of LDH5 in corn oil group were increased than those of control gourp. It is suggested that the MCT and LCT fed to rats influence on the activity of various serum enzymes.

Twelve of the alkylcarboxybetaine derivatives such as 2-(trimethylammonio)dodecanvate, 2-(trimethylammonio) tetadecanoate, 2-(trimethylammonio)hexadecanoate, (dimethyldodecylammonio)ethanoate, (dimethyltetradecylammonio)ethanoate, (dimethylhexadecylammonio)ethanoate, 2-( dimethyltetradecylammonio)propanoate, 2-(dimethyltetradecylammonio)propanoate, 2-(dimethylhexadecylammonio)propanoate, 2-(dimethyldodecylammoino)-3-phenylpropanoate, 2-(dimethylhexadecylammonio)-3-phenylpropanoate have been synthesized from the 2-baomoalkanoic acid, trimethylamine, dimethylalkylamine, alanine and phenylalanine, respectively. These reaction products have been separated by ion-exchangechromotography and detected by paper chromotography, elementary analysis and infrared spectroscopy.

Isoelectric point and surface tension of twelve of the alkylcarboxy betaines such as 2-(trimethylammonio) dodecanoate, 2-(trimethyammonio) tetradecanoate, 2-(trimethylammonio) hexadecanoate, (dimethyldodecylammonio)ethanoate, (dimethyltetradecylammonio)ethanoate, (dimethylhexadecylammonio) ehtanoate, 2-(dimethylododecylammonio) propanoate, 2-(dimethyltetradecylammonio)proopanoate, 2-(dimethylhexadecylammonio)propanoate, 2-(dimethyltetradecylammonio)-3-phenyl propanoate, 2-(dimethyltetradecylammonio)-3-phenyl propanoate are tested. From the measurement of the isoelectric point, it was found that the isoelectric point were leaned toward the alkaline zone for c-alkylarbrxybetaines, and toward the acidic zone for N-alkylcarboxybetaines. At the range of the carboxybetaine concentration 2 × 10-2~2 × 10-5mole/l, the surface tension of the aqueous solution were decreased to 30-38 dyne/cm, showing the tendency that the ability of lowering the surafce tension was depending on the increase of carbon atom number in the lipophilic alkyl chain. The critical micelle concetration measured by the surface tension and concentration curves have been found at the range of 10-2~10-5mole/l.

인삼, 들깨 기름, 칼슘 및 마그네슘이 함유되어 있는 식이로 사육한 토끼의 혈장 콜레스테롤과 HMG-CoA reductase의 활성을 조사하였다. 간에 포함되어 있는 HMG-CoA reductase의 활성은 인삼과 들깨 기름 및 마그네슘 첨가 식이군에 있어서 증가되었으며 혈장 콜레스테롤의 농도는 감소되었다. 혈장 LDL-콜레스테롤은 대조군보다 감소하였으나 HDL-콜레스테롤은 증가되었다. 또한 베타 글로블린의 분포도 인삼과 마그네슘 및 들깨 기름을 첨가 급여한 실험군에 있어서 가장 낮았으며, α-2-글로블린은 대조군에 비하여 가장 높은 값을 보였다. 전해질은 K+은 인삼 첨가로 감소 되었으나 Na+은 증가되었다. 혈장 마그네슘의 농도는 인삼의 첨가로 변화가 없었지만 칼슘과 들깨 기름 및 인삼 첨가식이로 마그네슘의 농도가 더 증가되었다. 혈장 칼슘의 농도는 마그네슘과 인삼을 첨가한 식이군에 있어서 감소하였다.

Effect of initial PH on the lipid accumulation and fatty acid composition of some species of mold were investigated. The maximum lipid content content produced by Aspergillus niger var. macrosporus was 17.5% at PH 3.5, by Aspergillus fumigatus 23.5% at PH 3.5 by Penicillium spinulosum 12.0% at PH 4.0 and by Penicillium notatum 7.3% at PH 4.0. The major fatty acids were palmitic, stearic, oleic and linoleic acid in all experimental molds. At PH from 4.5 to 6.0, the proportion of linoleic acid was increased and those of palmitic and oleic acid were decreased with rising in PH, therefore, degree of lipid unsaturation was increased in all experimental molds.

In order to investigate the effect to antioxygenic substances in Pine Needles on the photooxidation of linoleic acid (linoleic acid 100mg/10ml ethanol) added antioxidants and antioxygenic substances in Pine Needles was irradiated by the tungsten lamp attached with red fitter. The Photo oxidation of linoleic acid (LA) was conformed with Lea method and rhodan method. The following results were obtained: 1. Photooxidation of LA was greatly increased the presence of photosensitizer. However the Photo oxidation of LA without photosensitizer was smoothly increased by the irradiation. 2. The Photo oxidation of LA without irradiation occured quite lately whether photosensitizer was present or absent. 3. Photooxidation of LA under the presence of photosensitizer was inhibited by the addition of dl-α-tocopherol and the acetone fraction of methanol extract of Pine Needles but inhibited by BHT. Photooxidation of LA increased gradually as the addition of BHT increased but decreased gradually as that of acetone fraction increased.

The addition of dipeptides and 1,2-bis (aminoacyl) hydrazine derivatives a level of 250 ppm to corn oil resulted in the retardation of the oxidaitive deterioration of the oil when it was stored in the oven at 70℃ during 5 days. Their antioxidant activities were investigated by UV absorbance of the corn oil at the wavelength of 234nm. 1,2-bis (aminoacyl) hydrazine derivatives showed higher antioxidant activity than normal dipeptides. Dipeptides containing phenyl ring with which is conjugable a-carbon radical showed antioxidant activity.

The storage stability of Instant Ramyon by industrially prepared with palm, beef tallow and blended rapeseed oils for frying oil was studied. The products was stored under fluorescent light at 60℃ with illumination of 9,000 lux. Changes of peroxide value, total carbonyl value, and absorbance at 232 nm of lipids extracted from Ramyon were investigated during storage. The storage stability of Ramyon prepared with oils containing TBHQ had better than that prepared with a mixture of BHA and BHT. The Ramyon prepared with 4 part of rapeseed oil to 6 part of tallow containing 0.02% BHA/BHT showed higher storage stability than that prepared with palm oil alone but showed lower stability than that prepared with tallow alone both under the same condition of antioxidant treatment.

A preliminary investigation was performed to evaluate the possibility of partially replacing palm oil and beef tallow by rapeseed oil for frying oils of instant Ramyon manufacturing. The AOM stability of rapeseed oil was inferior than of palm oil, but was comparable to that of beef tallow. When rapeseed oil was blended with palm oil or beef tallow, the AOM stability of the blended oil was improved. As far as AOM stability is concerned, best results were obtained with a blending ratio of 3 part of rapeseed oil to 7 part of palm oil and a ratio of 4 part of rapeseed oil to 6 part of beef tallow. These blended rapesee oils was retarded the formation of conjugated dienes and polymers during heating. The antioxidative effects on the stabilities of AOM and thermal in blended rapeseed oils showed that TBHQ was superior to tocopherols and a mixture of BHA and BHT was inferior.

Because of its more complete hydrolysis and rapid absorption, MCT is expected its usefulness in the diets of patients with malabsorption syndrom. Also, several authors reported that serum cholesterol level was lower after MCT feedings. In this study, rate of each experimental group were fed for 4weeks with 20％ MCT, 20％ corn oil, mixed diet of 10％ MCT and 10％ corn oil, mixed diet of 17％ corn oil and 3％ shortening. After experimental diet, it was measured to growth rate and serum cholesterol, triglyceride and phospholipid level. The results were as follows; 1. The body weight gain was the lowest in MCT group and others were lower than control group. 2. Serum total cholesterol level was the lowest in corn oil group and others were significantly lower than control group. Free cholesterol level was lower in all experimental groups than control group too. 3. Serum HDL-cholesterol level was significantly higher in all experimental groups than control group. 4. The ratio of VLDL, LDL-Cholesterol to HDL-Cholesterol was significantly lower in all experimental groups than control group. 5. Serum triglyceride level was higher in all experimental groups than control group. Serum phospholipid level was significantly in only mixed diet group of corn oil and shortening than control group. 6. The ratio of total cholesterol to phospholipid was significantly lower in corn oil diet group than control group.

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

No difference was observed on autoxidative stability of triacylglycerols before and after randomyl interesterification. It indicate that randomization of the glyceride composition has no significant effect on the autoxidative stability. On the other hand, the autoxidation of randomyl interesterified vegetable oil was accelerated, caused mainly by decrease of tocopherols during the series of interesterification procedures.