1. 무좀균에 대한 각 시료들이 항균력으로는 terbinafine > 100%-bamboo oil > 50%-bamboo oil 순으로 나타내었다. 무좀균에 대한 Bamboo oil에 대한 영향으로는 T. M > E.F > T.R의 순서대로 항균력을 나타내었으며, 특히 T.M에 대하여 가장 우수하게 나타내었다. 2. 비듬균에 대한 각 시료들이 항균력으로는 terbinafine > 100%-bamboo oil > 50%-bamboo oil 순으로 나타내었다. 비듬균에 대한 Bamboo oil에 대한 영향으로는 P.O-75 > P.O-77의 순서대로 항균력을 나타내었으며, 특히 P.O-75에 대하여 가장 우수 하게 나타내었다. 3. 50%-bamboo oil은 무좀균과 비듬균에 대하여 항균력이 있는 것으로 나타내었으며, 100%-Bamboo oil의 항균력과 비슷하게 나타내었으며, 경비 절감 측면에서 기대를 걸 수 있을 것으로 사료된다.

난각칼슘을 식초에 침지하여 제조한 양조칼슘, 현미칼슘과 난각칼슘분 및 침 강성탄산칼슘을 횐쥐에 식이 후 칼슘의 혈청 중 보유량(흡수율)에 관하여 비교시험 결과는 다음과 같다. 1. 이온화율이 높은 양조칼슘낀폐,통기 현미칼슘의 흡수는 경구투여 2시간 후에 최고치에 이른 것으로 나타났으며 이온화율이 낮은 난각칼슘분이나 침감성탄산칼슘은 이보다 늦은 5시간 후에 최고치에 이른 것으로 나타났다. 이는 이온화율이 높은 칼슘일 수록 흡수가 빠르게 진행되는 것으로 사료된다. 2. 횐쥐에 식이한 칼슘시료의 칼슘의 혈청 중 보유량은 현미칼슘>양조칼슘(밀폐))양조칼슘(통기))침강성탄산칼슘>난각칼슘분 순으로 낮게 나타났다. 이는 이온화율의 순과 같았다 3. 현미칼슘의 혈청중 칼슘농도가 난각칼슘분에 비하여 약 4배 높은 것으로 나타난 것으로 보아 칼슘의 혈청 중 보유량은 칼슘 섭취수준에 의한 영향보다 칼슘 이온화율과 밀접한 관련이 있는 것으로 사료된다. 4. 제조 조건에 따른 양조칼슘의 칼슘의 혈청 중 보유량은 밀폐조건이 통기조건에 비해 약 1.4배 높은 것으로 나타난 이유를 규명하기 위해서는 연구가 계속 진행되야 할 것으로 본다

Basic materials for various making gangjung, various concentration 0-25.0%(w/v) of coating agent and 0-20.0% of substitutional materials carried out an experiment in sensory evaluation, expansion rate and hardness of substitutional materials. The results are as follows: 1. Added coating agent for improvement of decreasing aroma, arabic gum and dextrin signiffcant from 20.0% to 25.0% compared with others. A good results flavor strength score and hedonic score of added 20.0% arabic gum are highest. 2. Expansion rate is caused by substitutional waxy rice, expansion rate decreased above 20.0% as tapioca above 5.0%, rice above 10.0%, brown waxy rice and wheat flour 15.0%. 3. After flying gangjung of substitutional materials, hardness increase concentration of substitutional materials. Therefore substitutional materials added to tapioca below 5.0%, rice and wheat flour 10.0%, brown waxy rice 15.0% is thought of good.

As already pointed out increasing the concentration of dried insam with gangjung becomes progressing the antioxidant effect: 1. The antioxidant effect of gangjung with undried insam increased than gangjung and above 6.0% of undried insam is same of the storage stability, 6 months 2. The more increased acid value(AV) and the peroxide value(POV) of susam gangjung the longer period of storage, but there was no significient difference with the kinds of adding methods. 3. Sensory evaluation of preference for flavor gangjung with increased according to increasing concentration of undried insam but 6.0% undried insam in maltose was the best among samples.

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated for 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0$gt;0.5$gt;1.0$gt;1.5$gt;2.0$gt;2.5% of dried insam at 20℃ by acid and peroxide value but the effect did not increase proportionally with increasing concentration. 2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam in maltose was the best among samples.

In order to develop a antimicrobial agent, dried bamboo trunk was extracted by high temperature suction and then antimicrobial activities against Staphylococcus aureus ATCC 2825 and Escherichia coli DH 5α were investigated as compared with tea tree oil and BHA. The minimal inhibitory concentration(MIC) of the extracted substance against microorganisms were also examined. The results are as follows: 1. By disc diffusion method, BHA showed the strongest antimicrobial activity on Gram-positive bacteria such as S. aureus ATCC 2825 but bamboo essential oil showed the strongest antimicrobial activity on Gram-negative bacteria such as E. coli DH 5α. 2. By broth dilution method, the minimum inhibitory concentration of the BHA, tea tree oil and bamboo oil were not detected against S. aureus ATCC 2825(MIC, 6.0 ㎕/㎖) and E. cola DH 5α(MIC, 6.0 ㎕/㎖)

The lipid stability of walnut added with water extracts of Ganoderma lucidum, Camellia sinensis and Lycii fructus was studied. The results are as follows : 1. when the extracts were added to walnut, the lipid stability was improved. The antioxidative activities of water extract of Camellia Sinensis and Lycii Fructus were considerably higher than that of Ganoderma lucidum. The antioxidative activity was decreased in the rank order Lycii Fructus$gt;Camellia Sinensis$gt;Ganoderma lucidum. 2. This clearly suggests that water extract of Lycii Fructus at 4℃ Bx level can be used as an alternative natural antioxidant for the lipid stability of walnut.

The storage stability from powdered anchovy and its preparation cooperated with three additives (water extract from green tea and boxthorn and BHT) was studied. The results are as follows: 1. When the additives were added to powdered anchovy, the storage stability was improved. The antioxidative activities of water extract from green tea and boxthorn were considerably higher than BHT. The antioxidative activities were decreased in the rank order boxthorn $gt; green tea $gt; BHT. 2. The more the concentration of natural additives was increased, the more the storage stability was improved. The rank order was 60° $gt; 40° $gt; 20° Bx. 3. The AV and POV of powdered anchovy were increased in the rank order to 6 $lt; 12 $lt; 18 $lt; 24 $lt; 30 months by storage term. 4. This clearly suggested that water extract at 20° Bx level from boxthorn was possible utilization as a new natural antioxidant for storage stability of powdered anchovy.

The relationships between storage stability and chlorophyll contents of dried laver(DL), roasted laver(RL) and roasted seasoned laver(RSL) according to packaging during storage at 20 0.51 were investigated by measuring the acid value(A and the peroxide value(POV). The results are as follows; 1.The storage stability was decreased in the rank of 0 $lt; 3 $lt; 6 $lt; 9 months by storage term, RL $lt; DL $lt; RSL by the kind of layer products and PP/PE/AL/PE/ LLDPE(Al) $lt; PP/PE(PP) by packaging. 2. When the silica gel was added to RSL, the storage stability was improved. The more the addition level of silica gel was increased, the more the storage stability was improved. The rank order was 2g $lt; 4g in RSL. 3. Reduction of the total chlorophyll content in RSL were deacreased to 10% when packed with A1 and 24% when packed with PP.

Monascus anka KFCC 4478의 적색소 생산력을 증가시키기 위하여 발효조 배양조건을 검토한 후, 탄소원을 연속적 또는 간헐적으로 공급하는 유기배양을 하였다. 5l 용량의 발효조를 이용하여 배양시 교반속도 200rpm, 통기량 1vvm 및 종균 접종량 10%(v/v)일 때 색소 생성량이 최대였다. 또한 벽면에 부착된 균사체를 재접종함으로써 색소 생성력이 향상되었다. Intermittent feeding fed-batch culture에 의하여 배양 9일만에 30g/l의 건조균체와 350(A_495)의 색소가 생성되었으며, continuous feeding fed-batch culture에 의하여 22g/l의 건조균체와 190(A_495)의 색소가 얻어졌다. 따라서 본 균주에 의하여 적색소를 생산코자 할 경우는 회분배양보다 유기배양이 더 우수한 것으로 나타났다.

The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. The results are as follows; 1. The acid value (AV) and the peroxide value (POV) of anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 6$lt;12$lt;18$lt;30 months by storage term. 2. The Calcium (Ca) and Phosphorus (P) contents extracted from anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 10$lt;20$lt;30 minutes by heating time. The extracted amount of Ca was the largest when anchovy particles with 80 mesh were heated for 30 minutes. In that case the amount of Ca in the anchovy stocks was 52.54 mg. 3. The amount ratio between Ca and P was in the rank order of 30$lt;20$lt;10 minutes by boiling time and indicated 1:3.99-5.16 by each part. The lowest ratio of Ca to P was 1:3.99 when anchovy particles with 80 mesh were heated for 30 minutes. 196

Comparative insecticidal efficiency between compounded pyrethroids and its preparations cooperated with several synergists was studied. As main components, Group A contained Permethrine Phthalthrine, Group B contained Permethrine Furameth rine and Group C contained Phthalthrine Dichlorvos. As synergists Piperonyl Butoxide (P.B.O.), N-Octylbicycloheptene dicarboximide (MGK-264), Octachlorodipropylether (S-421) was cooperated in each group. These preparations was treated to either Blattella G. or Musca D. for comparing about insecticidal efficiency[Knock-down rate (KT_(50), KT_(90)) and cumulative mortaility(percent/hrs)]. When the synergists was added to each Group, the insecticidal efficiency was improved. The most potent synergists was P.B.O. and the potency was decreased in the rank order of S-421$gt;MGK-264. The more the concentration of synergists was increased, the more the insecticidal effciency was improved. The rank order was 1:5≥1:4$gt; 1:3 in all three groups. The mortality (percent) according to time was similar to either KT_(50), or KT_(90-). Knock-down rate was appropriate parameter for the indicator about potency.

In order to investigate the trace metals in Korean foods, the contents of Magnesium, Zinc, Manganese, Molybdenum and Selenium are studied in this paper. As show in the Table 1; a total of 250 samples of 25 species were analyzed by neutron activation analysis. The results obtained were as follows; 1. The overall ranges and mean (mg/100 g) were; Mg, 12.212-151.346 (55.164); Zn, 0.045-38.180 (2.473); Mn, 0.003-0.796 (0.225); Mo, ND-0.035 (0.007); Se, ND-0.069 (0.016). 2. The levels of all metals except Mo in shell fishes were high and the level of Mo in spices .was higher than that in other foods. 3. The levels of Zn and Mo in oyster were higher than another spcies.

The effect of 60Co are discussed with regard to radiochemical destruction detergent. The study deals specifically with the effect gamma radiation from 60Co source upon aquous solution of detergent. Test on biodegradation of A B S (solium alkyl benzene sulfonate) under the waste-water prior to the detergent conversion to biodegradable surfactants. The reason for removal of A B S was their extreme environmental stability and the associateo appearance of foam in waste water treatment plants. Although the A B S are considered biodegradable the time required for biodegradation in practical with the present environmental guidelines