This study examined 'traditional' and 'modern' food use in Korean adults. Using a 24 hour recall method, trained interviewers assessed dietary intakes of 240 subjects aged 20's to 50's living in Seoul. Depending on the cultural characteristics of foods, 495 different kinds of foods eaten by the subjects were classified into 6 (Korean, Western, Eastern, modified Korean, modofied Western, modified Eeatern) types. The foods were also divided into 3 ('main dish', 'side dish', 'others') categories. Based on these categories, the dietary intakes of the subjects were analyzed in terms of proportionate frequencies of individual food items. The most frequenctly eaten food was the Korean food (67.68%), followed by the Western (22.61%), modified Eatern (2.31%), modified Western (1.65%), and modified Korean (1.36%) foods. Regarding the main dish category, the Korean food received the highest proportion due to the Korean's frequent intake of rice. Korean style foods were the most frequenctly consumed side dish (43.97% of total food consumption). In particular, kimchi consisted of 27.4% of the foods consumed as a side dish. In the 'others' category, Western style foods obtained the highest proportion owing to coffee consumption. The results of the study indicates some methodological problems and suggests a need for further studies.

Furfurylidene acetophenone derivatives were synthesis, it was measured that hydrolysis made use of UV at a wide pH 1.0~13.0 range in 30% dioxane-H2O solution, 25±1℃. On the basis of general base catalysis, substitutent effect, confirmation of hydrolysis products, it was measured the reaction rate of furfurylidene acetophenone derivatives for the pH change. It maybe concluded that a part was unrelated to pH and another part was in proportion to concentration of hydroxide ion : Above pH 10.0, It was in proportion to concentration of hydroxide ion, a part having no concern with pH was added to the neutral H2O molecule. From the result of measurement the reaction rate, hydrolysis of furfurylidene acetophenone derivatives confirmed to the irreversible first order. Through measurement the substituent effect, It found that reaction rate was accelerated by electron attracting group. Also, From the result of final product, There were furfural and acetophenone. On the basis of these findings, Hydrolysis for the furfurylidene acetophenone derivative was proposed a fitting mechanisms.

The Hydrolysis kinetics of Benzoyl Styrene Derivatives[I]~[IV] was investigated by ultraviolet spectrophotometery in 5% dioxane-H2O at 40℃. The structure of these compounds were ascertained by means of ultraviolet, melting point, IR and NMR spectra. The rate equations which were applied over a wide pH range (pH 1.0~13.0) were obtained. The substituent effects on Benzoyl styrene derivatives[I]~[IV] were studied, and the hydrolysis were facilitated by electron attracting groups. On the basis of the rate equation and substitutent effect and final product, the plausible hydrolysis reaction mechanism was proposed: At pH 1.0~pH 9.0, not relevant to the hydrogenl ion concentration, neutral H2O molecule competitively attacked on the double bond. By contrary. Above pH 9.0, It was proportional to concentration of hydroxidel ion.