In this study, we made Sulgidduk with commercialized dried nonglutinous rice flour and different levels of soybean curd. For physical properties of the bean curd-Sulgidduk, its water content was increased significantly with a growing addition of soybean curd. In chromaticity, its L value(brightness) and a value(redness) were decreased significantly with more bean curd while b value(yellowness) went up in Sulgidduk with a large amount of rice flour but went down significantly in the Sulgidduk with a small amount of it. Its hardness of texture was found to be the highest in the Sulgidduk with the most dried nonglutinous rice flour and it tended to be higher with more rice flour and less soybean curd. For cohesiveness, it was recorded to be the highest in the Sulgidduk without soybean curd and showed a tendency of decreasing by adding the bean curd but increased later significantly. In addition, its springiness and brittleness became larger with addition of more dried nonglutinous rice flour. From these results, the best ratio of the bean curd-Sulgidduk to increase nutrition and absorption and to satisfy physical and sensory properties, was 420 g to 500 g of soybean curd to dried nonglutinous rice flour. Moreover, it was considered to decline the calorie of Sulgidduk by adding soybean curd as a material and to contribute to its commercialization by extending storage and preservation time of soybean curd with a short expiration date.

Taekukkwon was practiced for health previously. The experimental group consisted of undergraduate and graduate students practising in the above disciplines at Myong Ji University. The group consisted of three female and three male students and the aim of this research was to measure the brain wave change for opened and closed eyes. The result of this research are as follows. Firstly, when students were subjected to basic open eye brain wave tests, beta-waves displayed for all regions of the brain. In the frontal region fast beta-waves were displayed and in the central region alpha-waves were displayed. Secondly, in the closed eye brain wave tests, the control group displayed beta-waves in some regions and alpha waves in external and internal regions. For all students` brain-wave patterns, the amplitude of the alpha-wave was low and the frequency was high. In some students theta-waves were displayed. Taekukkwon practice relaxes the mind and body and helps relieve social stress which shows that taichichuan practices is beneficial. Finally, characteristics of the subjects were mostly type A so the personalities of the subjects were fast and aggressive. This research shows a definite link between personality and personal relationships with beta-waves emissions. So, further research is required in the future to investigate this relationship. The subjects consumed too large amount of foods so it was necessary to change their dietary habits taking into consideration on total calories, fats, and protein. It was also necessary to carrying out nutrition education to the students in emphasizing appropriate attitudes in general health and dietary behavior.

최소 배지에 여러 아미노산과 대사 산물을 첨가하여 혐기성 조건하에서 배양시킨 Serratia marcescens ATCC 25419 세포 추출물에서 prodigiosin의 생합성을 조사한 결과 아미노산과 대사 산물들은 prodigiosin 생합성을 대조군보다 50∼80% 정도 감소시켰다. 글리옥실산은 1∼3mM에서 prodigiosin의 생합성을 대조군보다 20∼40% 정도 증가시켰고, 특히 5mM의 농도에서는 최대 122% 증가시켰으나, 20∼30mM에서 prodigiosin의 생합성을 50∼90% 정도 감소시켰다. 한편, 혐기성과 호기성 조건의 피루브산과 α-케토부티르산은 호기성 조건의 글리옥실산과 함께 조사한 모든 농도(0.5∼30mM)에서 prodigiosin이 생성되지 않았으며 또한, 혐기성 조건하에서 높은 농도(20mM 이상)의 글리옥실산은 S. marcescens의 성장을 현저하게 억제시켰다. 이러한 결과들로부터 글리옥실산은 피루브산과 α-케토부티르산과는 다르게 낮은 농도(1∼5mM)에서는 S. marcescens의 1, 2차 대사물질로 작용하여 prodigiosin 생합성을 증가시키지만, 높은 농도(20mM 이상)에서는 S. marcescens의 성장을 억제시켜 2차 대사물질인 prodigiosin의 생합성도 억제된다고 사료된다.

Effects of a short-period nutrition education program on the dietary behavior and the dietary intake were investigated in sixty nine healthy female college students. Questionnaires for general health information, character type, dietary behavior and dietary intake were answered by the subjects. All the subjects were participated in the nutrition education program which was carried out twice during the study. Subjects were divided into three groups according to their adiposity indices (AI), which are low AI (33 subjects), normal AI (31), and high AI (5). In the normal and the high AI group, the nutrition education program appeared to influence the dietary behaviors of the subjects significantly. However the program did not significantly influence the dietary intake of three groups, except PUFA ratio. It appears that a longer-period nutrition education program is required for influencing both the dietary behavior and the dietary intake of the subjects.