In this study we experimented that how polyurethane effect to acrylic-polyurethane resin in Full-Grain leather coatings. First of all, we consummated waterborne acrylic emulsion and waterborne polyurethane resin, Than we prepared F.G leathers which were coated by acrylic resin and acrylic-polyurethane resins. According to measured data for solvent resistance, acrylic resin and acrylic-polyurethane resins had good property. Sample a(WAC) had most low strength(2.10kgf/mm2) and sample d(WAC 93 : WPU 7) had most high strength(3.41kgf/mm2). Also we knew that most good property of abrasion is d(47.4 mg). In elongation case, a(WAC) had most good result(645 %) in this experiment.

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers’ preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.

율무의 파종기 및 출종후 일수에 따른 종실의 건물중 및 이화학적 성질변화를 구명하고자 4개 품종을 공시 하여 4월 20일부터 20일 간격으로 5월 30일까지 3회 파종하고 출수후 7일 간격으로 8회 수확하여 시험조사한 결과를 요약하면 다음과 같다. 와 수원6호보다 출수직후부터 출수후 42일까지 종실건물중이 항상 높게 유지되었고, 현입중은 출수직후부터 출수후 28일까지는 비슷한 양상을 나타내었으나 출수후 35일부터는 박피종의 현입중이 더 높았다. 2. 파종기별 종실 및 현입 건물중의 변화는 1차 및 3차 파종구에서는 등숙말기에 등숙속도가 완만해졌으나 2차 파종구는 지속적으로 증가되었고 초기출총한 종실의 백립중은 2주후 출수한 종보 보다 항상 낮았다. 3. 율무현입은 박피종이 후피종보다 등숙속도가 빠르고 파종기가 늦을수록 등숙속도가 빠른 경향이며 초기출수한 종빈보다 중기출수한 종실의 둥숙속도가 빨랐다. 4. 총백질함량은 성숙이 진전됨에 따라 감소하였고 알칼리붕괴도는 성숙이 진전됨 에 따라 높아지는 경향을 보였으며 호거집성은 출수 14일 이후 등숙이 진전되면서 큰 변이를 보이지 않았다. 5. 파종기가 늦어질수록 우백질함량은 약간씩 감소하며 알칼리붕괴도는 높아지는 경향이며 gel의 길이는 큰 변이없이 약간씩 짧아졌다. 6. 파종기가 늦어질수록 율무가루의 아델로그람 특성 중 최고, 최저 및 최종정도와 break down은 감소하였고 set back은 증가하였는데 품종에 따라 변이양상에 차이가 있었다