The purpose of this study was to verify the effectiveness of the parent education program through play to improve the relationships between mothers and children. The subject of this study consisted of 30 mothers with 4-7 aged child attending S-day-care center located in Ik-San. In order to examine the effectiveness of the parent education program through play, two groups were divided into 15 participants each. The experimental group participated in the parent education program for total 8 sessions(2 sessions per week over the 4 weeks) while the control group didn't. The instrument were 'Maternal Affection & Control Resources Scale developed by Cho, Bok Hee(1991) and 'Teacher-Child relationship Scale' by Pinata & Steinberg. Teacher-Child relationship Scale was modified to be appropriate for use with this program. Parental acceptance level was measured by modified Parental Acceptance Scale (P.P.A.S.) by porter(1954). The data were analyzed by SPSSWIN program. The statistical methods for data analysis were frequency, t-test. paired t-test. The main results of this study were as follows : First, the mothers who participated in the parent education program through play showed improvement in affectionate attitudes than before. Second, the mothers who participated in the parent education program through play have been improved in familiarity and have been decreased in conflict of relationships of mother-child than those who did not participated in. Third, the mothers who participated in parent education program through play improve the recognition on respect to children's emotion, emotional expression right, uniqueness of children's temperament and needs to children's independency and autonomy.

The purpose of this study is to identify the ritual dress used by the 12 religious bodies of Dankun followers to help understand the teachings of these currently operating religious groups in Korea. The findings from the survey and related literatures are used to analyze the characteristics of these ritual dresses in terms of their items, construction, form, and color. The results of the study are as follows: first, most of the religious groups of Dankun followers have established the code for ritual dresses and they are named as 'chaebok'(제복, sacrificial robes), 'yebok'(예복, ceremonial dress), 'chungbok'(정복, formal attire), 'pubbok'(법복, Buddhist formal dress), or 'tobok'(도복, Taoist garments). The official headgear is usually named as 'chaemo'(제모), 'soogun'(수건), 'moja'(모자), or 'yoogun'(유건, 儒巾). Though, there are some groups which do not use any specific names for headgear. Second, the ritual dresses of most groups are composed of the 'hanbok'(한복,韓服) or usual Western-style dress, a traditional outer wear, 'po'(포,袍), and a headgear, as a basic attire. Third, the traditional 'hanbok' is worn as a base garment and an outer wear is worn above. The different types of outer wear are used: mostly 'chaksu jueui jikyoun po'(착수주의직령포, 窄袖周衣直領袍) for men and 'kwangsu jikyoung po'(광수직령포, 廣袖直領袍) and other various styles for women. The headgear from the ancient times are worn by both men and women. Fourth, the most frequently-used color for ritual dress is white for both men and women's dress. The colors from the Yin and Yang ideology are also used in the ritual dresses. Finally, the kinds of materials are not considered as an important element for the ritual dresses.

This study investigated the effects of the high school students' self-efficacy, sex, and division of school upon their clothing fashionability and conspicuous consumption to understand a part of their clothing behaviors during adolescent period. Questionnaires were distributed to and collected from 575 male and female high school students attending academic and vocational high schools locating in Kwangju, Korea, from October 9 to October 14, 2000. The data were analyzed using descriptive statistics, factor analysis, MANOVA, and t-test. The results were as follows: 1. The main effects of the self-efficacy on the fashion interests and fashion knowledge were significant(p<.05, p<.01, respectively). 2. The main effects of the sex of respondents on the fashion interests and fashion knowledge were significant(p<.01, both). 3. The main effect of the self-efficacy on conspicuous consumption to demonstrate the economic status was significant (p<. 01). 4. The main effects of the sex of respondents on conspicuous consumption to high priced brand oriented was significant (p<. 01).

Antimicrobial activity of silk and cotton fabrics dyed with gromwell colorants was examined by shake flask method. The effects of bacterial reduction rate on dye uptake and mordanting were explored. The silk(K/S value 8) and cotton fabric (K/S value 4) dyed with gromwell colorants showed high bacterial reduction rate of 99 % and 88 %, respectively. Post-mordanted silk fabric increased at K/S value, also showed higher bacterial reduction rate than unmordanted. But the effects of antimicrobial activity on mordants showed respectively different results. Pre-mordanted cotton fabric except Sn mordant increased at K/S value, but it was not significant. Pre-mordanted cotton fabric showed significantly higher bacterial reduction rate than unmordanted. Therefore, it was considered that dye uptake of cotton fabric dyed with gromwell colorants and mordants were involved in the bacterial reduction rate. It was concluded that gromwell colorants had antimicrobial activity.

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.

The objective of this study was to evaluate the effects of processing parameters of co-rotating twin screw extruder and dry methods on the level of resistant starch (RS) and the properties of extrudate prepared from normal maize starch. The processing parameters were used 90, 110, 130$^{\circ}C$ in temperature, 25.0~30.0% in moisture content, 150, 200, 250 rpm in screw speed and hot and cool air drying and drying after refrigerating in drying methods. The barrel temperature and drying methods had affected the level of resistant starch of extrudate. RS levels of extrudates were ranged from 2.4 to 15.5% by AOAC method. The extrudates, extruded at 110$^{\circ}C$ and then stored at 4$^{\circ}C$, showed the highest level of RS level (15.5%). Water absorption index increased with increasing moisture content and peak temperatures and viscosities of extudates decreased compare to that of raw starch from 94$^{\circ}C$ to 50~65$^{\circ}C$ and from 220 to 46~98 RVU, respectively. Extudates treated in 90$^{\circ}C$ and 110$^{\circ}C$ showed strong peak at $2{\theta}=6.7{\sim}17.0^{\circ}$ by X-ray diffractometry and had ~150$^{\circ}C$ endotherm like as that of RS3 starch by differential scanning calorimetry. In case of 130$^{\circ}C$, extrudates showed strong peak at $2{\theta}=20.0^{\circ}$ and had 106$^{\circ}C$ endotherm.

The purpose of this study was to investigate food habits of boy students and to know the difference in food habits between boy and girl students. A previous study had been conducted to girl students in 1998 and this study was carried to boy students in Oct. 2000 using the questionnaires. The subjects were 783 boy students in middle school, high school and university students living in Jeonbuk region. The average score of food habits was $4.09{\pm}1.72$ out of a possible 10(middle school students were $4.96{\pm}1.85$, high school students were $4.17{\pm}1.61$ and university students were $3.15{\pm}1.70$). The average is similar $4.11{\pm}1.63$ to girl students in 1998. The correlation coefficient between the score of food habits and standard of living, present residence, taking nutritional supplements, and sort of school was positive. As a staple food, cooked rice was preferred 95.9% of subjects and this result is similar to girl students of previous study. The most preferred side-dishes was different between girl and boy students. Boy students liked stew the best, but girl students liked Kimchi the best. The most preferred snacks was fruits and fruit juice. The portion of eating cooked rice in boy students (87.8%) was decreased than girl students(90.6%) at breakfast. The main meal to have soup & stew was supper and the most delicious meal was also supper, but primary meal skipped was breakfast. The reasons for skipping breakfast were lack of time(38.7%) and no appetite(17.6%), skipping lunch was missing a time to eat(8.4%), and skipping supper was no appetite(10.5%). Substitution food on no preparation of lunch basket was difference between middle and high school students and university students. Middle and high school students ate noodles and university student ate cooked rice. The preference of snack was that chicken(20.3%) was the best. The time of eating snacks was that anytime(38.6%) was the first, after supper(13.7%) was next. In order to improve the nutritional status of boy students, they must establish good food habits by eating three regular meals per day and balancing their diet. Especially university student must build their regular life style, so they would have three regular meals.

This study was conducted to examine the effects of chitosan on the changes in physicochemical characteristics and hardness during Kimchi fermentation. The Kimchi samples were stored for 8 days at $20{\pm}l^{\circ}C$. The results were as follows : The pH value was decreased in order of Kimchi treated with 0.05% of 5% chitosan solution(chitosan 0.05%), Kimchi treated with 0.025% of 5% chitosan solution(chitisan 0.025%), Kimchi treated with 0.01% of 5% chitosan solution(chitosan 0.01%) and control, and the total acidity was increased in the opposed order. Volatile acid was increased like the total acidity, it was decreased after 6 days during fermentation, reducing sugar contents of Kimchi samples were decreased gradually. The ascorbic acid contents of Kimchi were increased rapidly in the early stage of fermentation and decreased in the late stage. Properties of hardness of Kimchi measured instrumentally were higher in the Kimchi treated with chitosan than control throughout the fermentation period.

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.