포화지방산과 인지질(DMPC)혼합 LB막에 대한 전기화학적 특성을 조사하였다. 포화지방산과 DMPC 혼합 단분자 LB막은 ITO glass에 Langmuir-Blodgett법을 사용하여 제막하였다. 전기화학적 특 성은 NaClO4 용액에서 3 전극 시스템 (Ag/AgCl 기준전극, 백금선 카운터 전극 및 LB 필름이 코팅된 ITO 작업 전극)으로 순환전압전류법을 사용하여 측정하였다. 그 결과 포화지방산과 인지질(DMPC)의 LB막은 순환전압전류도표로부터 산화전류로 인한 비가역공정으로 나타났다. 포화지방산과 인지질 (DMPC)혼합(몰비 1:1) LB막(C14, C16, C18, C20)에서 확산계수(D)는 0.05 N NaClO4에서 각각 1.2x10-3, 2.1x10-3, 1.4x10-4 및 1.1x10-3 cm2/s로 산출되었다.

포화지방산(C12, C14, C16, C18) 단분자층 LB막의 전기화학적 특성을 통하여 그 안정성을 순환전압전류법으로 조사하였다. 포화지방산 단분자층 LB막은 ITO glass에 LB법을 사용하여 제막하였 다. 전기화학적 특성은 0.1 N NaClO4 용액에서 3 전극 시스템으로 순환전압전류법에 의해 측정하였다. 측정범위는 연속적으로 1650 mV로 산화시키고, 초기 전위인 -1350 mV로 환원시켰다. 주사속도는 각 각 50, 100, 150, 200 및 250 mV/s로 설정하였다. 그 결과 포화지방산 LB막은 순환전압전류곡선으로 부터 산화전류로 인한 비가역공정으로 나타났다. 포화지방산 LB막의 확산계수(D)를 산출한 결과 각각 라우르산, 2.223x10-3 cm2/s, 미리스트산, 2.461x10-4 cm2/s, 팔미트산, 7.114x10-4 cm2/s 및 스테아르 산, 2.371x10-4을 얻었다.

The acid value of the oil extracted from the three kinds of 15 fried foods ranged from 0.89 to 3.92, the peroxide value ranged 10.0～57.14 meg/㎏. Among the samples, popcorn chicken contained the highest crude fat content, showing 6.64± 0.26(%), while the french-fries showed 2.87±0.31(%), which was the lowest. The content of the trans fatty acid per 100 g of the foods were; the fried foods: 0.02～0.06 g. The french-fries contained the lowest saturated fatty acid per 100 g of the foods, showing 0.41～1.55 g, while the popcorn chicken showed the highest content, 1.16～3.43 g. The fried foods contained the highest linoleic acid content. Further, fried foods exhibited safe levels of trans fat content. The “School Zone”, which sells snacks, candies, chocolates flow, was not detected in the saccharin. Cookies, candies, chocolate was not detected in the tar colors. Aerobic plate count were ranged from 0∼4, 700 cfu/g in cookies, Salmonella test came out negative.

It is known that the content of saturated fatty acids methyl ester (SFAME) affect the pour point of biodiesel at low temperature. In this study, biodiesel (BD) was produced from beef tallow (TAL) by alkali catalyst. To reduce the saturation in BD, acetone fractionation was applied. Besides, TAL was also solvent-fractionated to reduce the saturated fatty acid (SFA) content for further producing BD. With acetone, TAL or TAL methyl ester (5:1 v/w) were fractionated at 10, 0, -10, and -15℃, respectively. At -10℃, 17.35% of SFA was observed in fractionated TAL (liquid part, -10TAL) when 5:1 solvent ratio was used for 24 hr. Under the same condition, fractionated BD (liquid part, -10BD) showed SFA (33.14%) with 78wt % yield. Also, fractionation of BD with different concentration of crystallizer 209 (0.1, 0.5, and 1%) along with different time (2, 6, 12, and 24 hr.) was observed. The best condition for reducing the SFA was 0.5% of crystallizer 209 addition for 12 hr of fractionation time at -10℃, in which 30.14% of SFA content was observed in BD (liquid part). Among different crystallizer, ps 66 showed the least content of SFA content (23.28%) in BD after fractionation (-10℃ and 24 hr) with 0.5wt% addition.

The saturated fatty acids(arachidic acid, stearic acid, and palmitic acid) were repeatedly applied on water surface, and their π-A isotherms and Maxwell displacement current(MDC) were measured to identify the effect of the number of carbons of fatty acids on the properties of Langmuir films. The saturated fatty which contain higher carbon number showed higher MDC peak, and the less carbon it contains, the higher surface pressure they show. It was found the maximum of MDC peaks was as the molecular area just before the surface pressure increases in compression cycles of saturated fatty acids.

To investigate the influence of saturated fats, α-linolenic acid, EPA and DHA on the lipid hydroperoxide concentration and fatty acid composition in liver microsomes and in plasma lipid of rabbits, the animals were fed on the perilla oil rich α-linolenic acid or sardine oil rich EPA and DHA diet for four weeks Were examined. The fatty acid composition of plasma lipid and liver microsomes of rabbits fed on the perilla oil diet was an accumulation of arachidonic acid(AA) 20:4 n-6, eicosapentaenoic acid(EPA) 20:5 n-3, and docosahexaenoic acid(DHA) 22:6 n-3, The fatty acid composition of plasma lipid and liver microsomes of rabbits fed on the sardine oil was an accumulation of α-linolenic acid(LNA) 18:3 n-3, and arachidonic acid(AA) 20:4. The p/s ratio of rabbits fed on the perilla oil diet changed from 7.4 to 2.27 for plasma lipid and 2.47 for liver microsomes. The concentration of lipid hydroperoxide was 3.48 nmol MDA/ml and 4.35 nmol MDA/ml for plasma lipid and liver microsomes, respectively, in perilla oil diet. The lipid hydroperoxide liver was 4.22 nmol MDA/ml and 67 nmol MDA/ml for plasma lipid and liver microsornes in sardine oil diet.