북서태평양의 바람 변동이 1970년대 이후에 나타난 ENSO의 십년 주기 변화에 미치는 영향을 조사하였다. SODA 자료를 이용한 SVD 분석을 통하여 ENSO 절정기에 북서태평양에서 나타나는 양의 바람 응력 컬이 적도 지역에서의 열함유량을 방출/재충전(discharge/recharge)시켜 ENSO의 위상을 변화시킨다는 것을 보였다. ENSO와 연관된 북서태평양의 바람 응력 컬은 1970년대 이전에 강하게 나타났다. 이러한 강한 바람 응력 강제력은 적도의 열함유량을 빠르게 방출시켰고, 결과로서 1960-1970년대 기간 동안에 ENSO의 주기가 짧고 강도가 악하게 나타났다 반면에 1970년대 후반 이후에는 북서태평양 바람 응력의 컬이 약해지면서 ENSO의 주기가 길어지고 강도가 강해졌다. 간단한 대기-해양 접합 모델 실험으로 관측 자료 분석 결과와 유사하게 북서태평양 지역에서 바람 응력 컬이 더 많이 해양에 작용할 때 ENSO의 진폭과 주기가 감소하는 것을 보였다. 이 결과들은 1970년대 후반 이후에 나타난 ENSO특징의 변화가 북서태평양 지역에서의 바람 응력의 변화와 관련이 있다는 것을 제시한다.

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, 2 (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

본 연구는 목초액의 섭취가 훈련된 흰쥐의 항산화방어기전에 미치는 영향을 알아보기 위하여 수행되었다. 실험대상으로는 Sprague-Dawley계 수컷 흰쥐를 사용하였는데 실험그룹은 비운동 대조군과 운동 대조군, 목초액 섭취 비 운동 대조군, 목초액 섭취 운동 대조군으로 나누어 수행하였는데 체중과 혈중성분 변화, 글리코겐 함량, SOD 활성 수준, MDA 함량에 관한 분석을 하였다. 체중과 체지방(장간막, 복막후, 부고환)은 각 그룹 간에 유의한 차이가 없었고, TG와 FFA 농도도 목초액 섭취로 인한 차이는 없었다. Glucose 농도는 대조군 보다 운동군에서 유의한 차이를 나타내었으나 목초액 섭취로 인한 차이는 없었다. 목초액 투여 운동군에서의 SOD 활성은 다른 그룹보다 유의하게 높았다. 운동 대조군에서의 MDA 함량은 비운동 대조군보다 유의하게 낮게 나타났으나 대조군과 목초액 투여군 간의 차이는 없었다. 결론적으로 운동과 목초액 섭취는 산화적 스트레스의 감소에 긍정적인 영향을 줄 것으로 예상된다.

율무, 옥수수, 메밀, 표고버섯, 당귀, 감초 및 대추의 물추출 혼합물(13 : 50 : 15 : 2 : 5 : 5 : 5, v/v) 이 쥐 혈청과 피부의 testosterone(T) 및 dihydrotestosterone(DHT) 함량과 간독성 및 생화학적 및 조직학적 변화에 미치는 영향을 조사하기 위하여 1일 9 mL/kg-BW 씩 음용수에 섞어 SD(Sprague-Dawley)계의 흰쥐에 5주 동안 투여하였으며, 5-a -reductase의

A. oryzae 코오지로 담근 간장(SAO), M pilosus-1 코오지 담근 간장(SMP) 및 이들 코오지를 50%씩 혼합하여 담근 간장(SAM)의 숙성 중 품질을 평가하였다. 90일간 숙성시킨 간장의 품질을 조사한 결과는 다음과 같다. pH는 SAO>SAM>SMP 순서로 SMP에서 가장 낮았다. SAO, SMP 및 SAM의 총 질소 함량은 각각 1.15, 1.22 및 1.36%로 SAM에서 가장 높았다. SAM의 아미노태 질소함량은 0.7

The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.