This study was undertaken to investigate the effect of Taraxacum herba extract on the hepatic xanthine oxidase activity as a oxygen free radical generating enzyme in vitro and in vivo. It was observed that partial purified hepatic xanthine oxidase (type O) activity was strongly inhibited by the addition of Taraxacum herba n-butanol extract in vitro. The Km value of xanthine oxidase without affecting the Vmax value for xanthine was significantly increased by the addition of ta-dase (type O) activity was significantly inhibited by the treatment of Taraxacum gerba n-butanol ex-tract for 5days(over 40mg/kg, i.p), whereas, xanthine oxidase (type D) activity was not changed by the injection of Taracacum herba n-butanol extract. Meanwhile, liver weight / body weight(%), serum alanine aminotransferase activity and hepatic lipid peroxide content in Taraxacum herba n-buta-nol extract-treated rat were not changed. These findings led us to conclude that Taraxacum herba n-butanol extract may regulate the hepatic xanthine oxidase type O activity to prevent toxic effect of oxidative stress by the oxygen free radicals.

This study was an attempt to compare the energy, nutrient intake, blood lipids, and body fat distribution of diabetics with those of normal control subjects. Daily energy and nutrient intake were measured by convenient method. The following anthropometric measurements were made on all participants : weight, height, and waist and hip circumference. We matched 31 pairs with diabetics and nondiabetic control subjects by sex, age, body weight and height, and made comparisons between two groups to observe the effect of diabetes in lipid profiles. Aslo the effect of exercise in diabetes was investigated. The results obtained were as follows : 1.The average of daily energy intake of diabetics was 1, 927 kcal and that of nondiabetics was 2, 159 kcal. Percentage of energy in diabetics is that carbohydrate : protein : fat = 69:13:18 2. When diabetics were divided into obese and nonobese group according to RBW, 33% of diabetics were obese and energy intake was not significantly different between the two groups, but VLDL - cholesterol concentration was significantly higher in the obese group. 3. Energy intake, BMI, RBW and total cholesterol level of upper obesity group were significantly higher than those of lower body obesity group in male diabetic subjects. 4. When matching 31 pairs of diabetics and nondiabetics according to sex, age, body weight and height triglyceride concentration and WHR of diabetics were measured to be significantly higher than those of nondiabetics. 5. Although energy intake was not significantly different between exercise and nonexercise groups, triglyceride, blood glucose, RBW, BMI were significantly lower in the exercise and nonexercise groups, triglyceride, blood glucose, RBW, BMI were significantly lower in the exercise group than the nonexercis group in diabetics. 6. BMI and RBW were not correlated with cholesterol or triglyceride, but WHR correlated significantly with both cholesterol and triglyceride. In conclusion, diabetics had higher triglyceride concentration and WHR than nondiabetics. WHR may be better than BMI or RBW for predicting alteration in lipid profile and exercise seems beneficial for controlling blood glucose and lipids in diabetics.

CDP-choline is known as an intermediate of lecithin biosynthesis, and as an important drug for nervous diseases of the brain, For the bioconversion of CMP and choline to CDP-choline, ATP is required as an energy source. In these studies, the biosynthetic reaction of CDP-choline was coupled with ATP regenerating system by glycolysis. As a microorganism containing the highest conversion activity of CMP and choline to CDP-choline, Candida utilis ATCC 42416 was selected. The optimum reaction condition were 50mM choline chloride, 20mM CMP, 100mM potassium phosphate (pH8.0), 300mM glucose, 50mM MgSO4, 10% dried cells with shaking incubation at 3$0^{\circ}C$. The reaction was thus performed for 10 hours under the above optimum conditions. The concentration of CDP-choline was 16mM(80% in conversion ratio).

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

Studies were carried out to investigate physicochemical properties of taro during the pretreatment process of making Toranbyung. Seventeen kinds of amino acids were found in taro. Aspartic acid and glutamic acid were most plentiful among those amino acids. Essential amino acids were about 42.7% of the total amino acids. Sulfur containing amino acids, mehtionine and cystine were about 2.7% The amylograph indicated that the initial temperature triggering gelatinization of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. But the maximum viscosity of rice flour mixed with taro did not increase as the amount of taroincreased while the maximum viscosity of glutinous rice flour mixed with taro increased as the amount of taro increased. And the peak temperature of both rice flour mixed with taro and glutinous rice flour miced with taro increased as the amount of taro increased. The alkali degree of insoluble ash was higher than that of soluble ash. Glutinous rice dough had more total sugar than rice dough. Yellowness of rice dough was higher than that of glutinous rice dough.

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1933. The aim of this study was to improve meal managenment in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines. foodstuffs buying forms, plan of the price in meal and meal management behaviors. 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 3.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. the time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition. The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behavior is changing gradually into more convenience but not to be changing into more scientific forms.

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

This study was surveyed concept and consumption for Instant foods by homemakers in Inchon city. The result of study were as follows. 1. In the view of integral numberized high, middle, low, high group reached 19.2%, middle was 50.2% and low showed 30.1%. As higher their ages up, the point was high. 2. Their concept of instant food is close to 'convenience' and 'time saving' but far from 'good for health', 'high nutrition' and 'safe sanitation'. 3. Divied into two groups with positive and negative, which proved their concept of Instant foods as 57.5% positively. Negative group which has negative concept for instant food has a good dietary pattern, Positive group which consists of low ages and high income showed positive attitute for instant fodds. 4. Consumption of bred, noodles and soybean sourecs is little bit higher than other items. Consumption by the group which has low ages, highly educated, having small number of children proved high percentage. Also, the group which has good dietary pattern showed low consumption of instant foods comparing to other group. 5. According to the relation between concept and consumption of the instant foods the group that conceives instant foods positive consumes higher than the group which has negative concept.

In this study we isolate lactic acid bacteria from kimchi, which were identified as pediococcus pentosaceus and Lactobacillus bevis by using API 50 CHL Kit, some morphological and physiological tests, The water extract of green tea(50, 100, 500, 1000ppm) inhibieted the growth of pediococcus pentosaceus and Lactobacillus brevis in broth system. Furthermore, their time were prolonged to about 4hours at 500 to 1000ppm. The leakage amount of intracellular materials and Mg++ in tested bacteria cells increased with increasing concentration of green tea water extract.

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-cam-pus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2000~2500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,ooocc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.

Kimchi is a traditional fermented vegetable in Korea. It has unique taste and flavor due to the variability of raw vegetable, subingredient and their ratio of combination. Fermentation method have very critical effect on these charicteristics. Overall taste of Kimchi is also influenced by texture. In this paper, the changes in texture of Kimchis were reviewed related to pectic substance, enzymatic activities and other chemical changes during the fermentation of Kimchi. Moreover, treatments to prevent softening of Kimchi texture such as preheating, CaCl$_2$ addition, their combination effect and chitosan addition were summarized from the literatures.

Ethanol can affect a wide range of organ and organelle systems. Some of its effects are directly due to the action of either ethanol or its metabolites, whereas others are related to nutritional deficencies associated with ethanol intake. Some of the liver damages occurring in alcohol abusers are mainly due to generation of free radical during the metabolism of ethanol and subsequent lipid peroxidation. Acetthrough the formation of free radicals, or depletion of levels of antioxidant substances. When prevent generation of the activity. Several authors have reproted the ethanol-related variation of antioxidants such as $\alpha$-tocopherol, ascorbic acid, selenium and glutathionem which are important thereby promoting deficiencies as well as toxic interactions with vitamin A and $\beta$-carotene. It has been appeared that ethanol-induced hepatotoxicity may be partially prevented by the administration of antioxidants.

Our previous reports on the effect of dietary protein on methanethiol, ethacrynic acid, bromobenzene and carbon tetrachloride metabolism were overall reviewed. The methanethiol, ethacrynicacid and bromobenzene treated rats showed the more severe liver damage in those fed a low protein diet than those fed a standard protein diet. These xenobiotics treated rats showed the lower content of hepatic glutathione and its conjugated enzyme, glutathione S-transferase activities in those fed a low protein diet than those fed a standard protein diet. In case of carbon tetrachloride treated rats, the liver damage was more reduced in rats fed a low protein diet than those fed a standard protein diet. Concomitantly the hepatic cytochrome P-450 content, and its decreasing rate to the control were lower in rats fed a low protein diet than those fed a standard protein diet.