This study investigated the effects of exposure frequency, depth of processing, and activity repetition types on vocabulary learning. In total, 78 South Korean fifth-grade students were divided into four conditions. Students in each condition were asked to read a passage with four of the eight target words (exposure: four times) and the other four words (exposure: once) for three days, and to perform the vocabulary activities assigned to each condition. According to the results, exposure frequency and activity repetition type had significant effects on vocabulary learning. Activity repetition type also had a significant interaction effect with exposure frequency and depth of processing. Notably, presenting a word 12 times (4x3) in reading intervals had a more positive impact on vocabulary learning than presenting it three times (1x3), particularly when different vocabulary activities were repeated. Meanwhile, when the same activity was repeated, an activity with a higher depth of processing was more effective for vocabulary learning.

Recently, fruit vinegar made from fruit wine has been famous due to its health function and nutrition. Therefore, there are many fruit vinegar products manufactured by major big food companies and small company as well as one person through the internet shopping mall. In this study, 4 type citrus fruits vinegar (grapefruit, tangerine, orange, lemon) were investigated to find out the quality of vinegar for consumers’ wise selection. Commercial vinegar which are commonly produced by fermenting mixture of brown rice vinegar with fruit extracts were analyzed that sugar content, pH, acidity, turbidity, DPPH assay, FRAP assay, TPC and manufacture method. Among all samples, 4 tangerine vinegar acidity were suit with standard quality (4~29%) by MFDS. pH scale of all vinegar was from 2.76 to 3.48 and lemon vinegar was lowest. Average sugar content (brix%) was lowest at tangerine vinegar as 17.4. In the DPPH radical scavenging activity, there was no significant difference at all samples. In the TPC study and FRAP assay, lemon vinegar showed the highest value, while grapefruit, tangerine, and orange vinegar were not significantly different. From the result, product type, and qualities and suitability as vinegar product of various citrus fruits vinegar were observed and it was found that although product name is ‘vinegar’, some vinegar products were not suit with standard quality (acidity%).