This study was surveyed by 192 male and 238 female eating-out behaviours about western food in Seoul. The results were summarized as follows : The recognition degree about the western food was 14.2% in 「Know well」, 54.8% in 「Know somewhat」, 25.3% in 「Not know」 and was observed significance by sex, food expenses and dine-out expenses. The recognition degree about western food was observed more highly than expected and would be further more highly with westernized dietary culture. The information of concern and knowledge about western food was taken by mass-communication, book, school education, etc. and the answer marked significance by sex, age, school career. The majority of subjects had chosen Korean restaurants in dining-out and the western restaurants were favorable to twenties(20∼29) and thirties(30∼39). The frequency of western restaurants visits was 46% in 「1∼3times/month」, 39% in 「several times/year」 and the answer of frequency had significance by age, food expenses, and dine-out expenses. The choice of western A la carte menu restaurants was chicken restaurant(28%), cutlet restaurant(24%), hamburger R. (13%), pizza R. (19%), Spaghetti R. (9%). Hamburger restaurants were favorable to twenties and the majority of pizza restaurant chosen were high level by monthly income. Content to be improved in western food was 68% in 「proper taste in Korean」. Western cook should be improved properly in Korean tasting.

오미자 추출물에 감마선을 조사하여 tyrosinase 저해, xanthine oxidase 저해 및 아질산염 소거능에 대하여 검토하였다. 오미자 추출물은 열수, ethanol, methanol 그리고 acetone등을 이용하여 추출하였으며, 감마선은 10, 20과 30 kGy로 조사하였다. 오미자 추출물은 모두 tyrosinase 저해 효과를 가지고 있는 것으로 나타났다. 감마선 조사 후 오미자 추출물에 대한 tyrosinase는 열수 추출물보다

칡 추출물에 감마선을 조사하여 색상 개선, 항산화성 및 항균성에 미치는 영향을 검토하였다. 칡 추출물은 methanol 과 acetone으로 추출하였으며, 감마선은 10, 20 그리고 30 kGy로 조사하였다. 칡 추출물은 감마선 조사 선량이 증가할수록 명도(Hunter color L-value)가 증가하였으며, 적색도(a값) 와 황색도(b값)은 감소하는 경향을 보여줬다. 칡 추출물의 항산화력(TBARS)은 acetone 추출물보다 methano