The purpose of this study is to investigate university students' eating habits during special occasions and the willingness to pass on traditions of cooking certain dishes on special occasions to the next generation. The procedure of this study included a questionnaire to collect data for this study. The results are summarized as fellows: there were 689 participants. 314 male and 375 female. Most participants were nuclear families(84.5%), Practicing cooking traditions during the special occasions at home on New year's day. Chusuk, Ceremony of a forefather's death, the 15th of the first month. and Winter solstice exceeded 70% of households. In every event, most persons who make the food during the special events at home are mothers. Furthermore, most persons who teach the cooking method are mothers. too. Most foods which were taken In the annual events generally were as fellows : rice cake soup on New Year's Day. boiled rice admixed with four other staple cereals on the 15th of the first month, half-moon-shaped rice cake on Chusuk. a rice-and-mugwort cake on Buddha's birthday, rice and adzuki-bean on the winter solstice and cake on Christmas and wedding anniversary. The results of the survey of perception of food traditions during the special events was as follows ; ‘annual events helped peoples to make relationships with family and relatives deeper’ showed the highest agreement. The willingness to pass on traditional foods for the special days showed the highest agreement on New Year's Day and Chusuk, followed by Ceremony of a forefather's death. the 15th of the first month, and finally the winter solstice.

The purpose of this study was to identify the condition and perception of food management pattern in Yuanbean area. An investigation based on Previous research was administered to 200 housewives by questionnaire method in 1993 and 1995. Data were descriptively analyzed and chi-square value was calculated to compare group differences. Findings indicated that snack preference, food budget planning. menu planning. focusing factors for preparing and purchasing food materials, and family member considering for preparing meal were varied by socio-demographic factors. such as age, education. occupation. family income. religion. family type and size, years of marriage, hometown, kitchen structure, and types of fuels. Similarities and differences between groups were discussed and implications for nutrition were suggested.

With the rapid expansion of the economy, consumers' interest in health has also grown and the consumption of health foods is also growing at a rapid rate. However, because of the lack of understanding and Information about health foods, there is growing discontentment societally and in relation to the consumers' individual health. This study was conducted to get consumers to use the health food soundly and provide useful information to consumer behavior researchers of health food by researching consumers' past consumption experience and recognition of health foods. 662 people over the age of 20 in the Seoul area were sampled for this study. Through the results of this study, it was revealed that 71.5% of the respondents said they consumed health foods in the past year. The people surveyed said they thought they were health on the whole(3.72) and were slightly concerned (3.30) with their health. Lastly. the results of the studying the recognition of health food, respondents believe that health foods help to maintenance of good health(3.63) recover from fatigue(3.59), prevent of disease(3.32). They also believe that it is not harmful to the body(2.85) but were concerned about additives(3.24) and side effects(3.24) The study also found consumers to think that health foods are expensive(4.03) but is not of the highest quality(2.84) and that the dosage is not exact(2.84). In addition. they believe the labeling to be accurate(2.89), the ads to be exaggerated(3.88). information about the products to be lacking(3.71) and finally refund or exchange to be difficult(3.85).

In a rapidly changing society, the rise in standard of living and level of education has brought about a Qualitative change in consumption, especially food consumption. Accordingly, consumers' interest in and the consumption of health foods has also grown at a rapid pace, expanding the health food market. However. because of the consumer's lack of understanding and knowledge about health foods, the reality is a difficulty in establishing sound consumption. Accordingly, this study was conducted to analyze the consumers' purchase behavior for health food. Through this study, consumers will be able to rationally plan for the use of health food items and further to provide necessary information for planning and executing effective marketing strategies producers and distributors of health foods items. The subjects of this study are the 473 Seoul residents over the age of 20 who have used health food items in the past year. The result of this study showed the use of fatigue rehabilitators, with 93.2% of the respondents saying they have used it. was the highest. with natural products honey, vitamin supplements. restorative foods, mineral supplements, young-gi fellowing in order. Recovery from fatigue. with 3.81, was the top reason the respondents started using health food items, followed by maintenance of health, supplement nutrition. and prevent disease. Family and relatives topped the list of information sources with 3.76. followed by TV and friends. On the other the Internet(2.32) and radio(2.35) were shown to be the lowest information sources. Those surveyed listed quality(4.00), safety(3.99). and nutrition(3.93) as evaluative criteria for health food items, in order of importance. The place of purchase most frequented by consumers in the survey were specialty stores(35.3%) leading the way with department stores and door-to-door sales, pharmacy following behind. On the other hand. purchases from direct mail were the lowest with 1.5% The people who bought health food Items were shown to be parent/siblings(37.2%) , self(33.6%) followed by spouse(23.7%) Purchases made by children were very low with only 4.9%. Finally, the level of satisfaction after using health food products were generally not very high. Consumers seem to be satisfied with the effectiveness(3.37) and safety (3.15) of the products. which is very minute, and they were slightly dissatisfied with the quality of the products.

염색체 이상유발물질인 benzo($\alpha$)yrene(B($\alpha$)P) 을 마우스에 50, 100, 그리고 150 mg/kg으로 투여한 경우의 소핵생성은 각각 6.6$\pm$0.6, 9.2$\pm$0.6 그리고 10.4$\pm$0.9로서 농도증가에 비례적으로 증가하였으며, 대조군에서는 1.4$\pm$0.4의 소핵생성을 나타내었다. B($\alpha$ )P을 150 mg/kg과 참취뿌리 에탄올 추출물을 각각 50. 100, 150 그리고 200 mg/kg으로 동시에 투여한 경우 각각 24.50, 22.55, 59.80 그리고 79.41%의 소핵생성 억제효과를 나타내었다. 참취뿌리 용매분획물 실험에서는 헥산, 클로로포름, 에틸아세테이트, 부탄올 및 물분획물이 시료농도인 10 mg/kg의 투여군에서 양성대조군에 비해 각각 3.9, 35.3, 40.2, 11.8 및 49.0%의 소핵생성 억제율을 나타내었다. 시료농도 80 mg/kg의 투여군에서는 양성대조군에 비해 각각 78.4. 65.7. 75.5, 68.6 그리고 77.5%의 소핵생성 억제율을 나타내었다. 참취뿌리 에탄올추출물의 용매분획물은 80 mg/kg의 투여농도에서 비교적 높게 소핵생성 억제율이 나타났다.

감잎의 성장시기별 일반성분과 감잎차의 주요한 품질 특성인 향기성분을 연속수증기증류추출법(SDE) 으로 추출하여 GC-MS에 의하여 분리 동정하여 감잎차를 제조하기 위한 감잎의 최적 채취시기를 조사하였다. 감잎에서의 향기성분은 alcohol류 23종, aldehyde류 18종, ester류 4종, acid류 15종, hydrocarbon류 37종. ketone류 14종, phenol류 6종 및 기타 9종 등 126종의 휘발성 향기성분이 동정되었다. 감잎의 주요 향기성분 중 alcohol류는 linalool. cis-3-hexanal, 1-$\alpha$-terpineol, 3,7,11,15-tetramethyl-2-hexadecen-1-ol이며. aldehyde류는 trans-2-hexanal, nonanal. 2-decenal이며 acid류는 hexanoic acid, nonanoic acid, palmitic acid이며, hydrocarbon류는 1.1-dimethylethyl cyclohexane, 1-methyl-4- [ (2 methylpropyl) ] -benzene이며, ketone류는 2-hydroxy-3-propyl-2-cyclopenten-1-one이며, phenol류는 2.6is(1,1-dimethylethyl)-4-methyl phenol이었다. 감잎의 향기성분은 감잎이 성장함에 따라 그 종류 및 상대적인 함량이 증가하였으며 6월 중순 이후에는 감소하였고 7월 초순에는 현저한 감소를 나타내었다. 감잎의 성장시기에 따른 유효성분의 함량은 향기성분과 병행하여 조사한 결과 감잎이 성장함에 따라 증가하다가 6월 20일 이후에는 감소하였는데 감잎차의 제조를 위한 채취시기는 유용성분과 향기성분의 상대적인 함량이 높은 6월 중순경이 가장 적합할 것으로 생각된다.

감 과육 파쇄물을 열풍, 진공, 동결의 건조방법으로 건조를 행하였다. 각 건조 방법별로 감분말의 물리적 특성치인 공극률은 열풍 건조한 시료가 1.9%로 가장 작게 나타났으며, 진공건조 2.13%, 동결건조가 3.95%의 순으로 나타났다. 또한 총공극 면적 역시 동결, 진공. 열풍건조의 순으로 나타났으며 공극의 평균지름은 반대의 순으로 나타났다. 상대습도의 변화에 따른 감 분말의 평형수분함량에 도달하는 기간을 조사한 결과이다. 상대습도가 증가할수록 흡습량이 증가하는 것으로 나타났으며 저장 3일을 기점으로 그 이전에는 흡습량이 급격히 증가하다가 그 이후에는 증가폭이 둔화하는 것으로 나타났다. 또한 낮은 상대습도에서는 수분평형상태에 도달하는 시간이 짧은 반면 상대습도가 증가할수록 평형수분함량에 도달하는 시간이 길어지는 경향을 나타내었다. 온도의 변화에 있어서는 저장온도가 증가할수록 평형상태에 이르는 시간이 길어졌으며 저장상대습도에 따른 평형수분함량의 도달시간은 실험구간내 에서의 상대습도변화에서는 5일 정도에서 평형상태에 거의 다다르는 것으로 나타나 저장 적정 수분함량을 구하기 위해 단분자층 수분함량을 구한 결과는 BET식에서 동결건조한 시료가 다른 시료보다 높은 값을 나타내었고, 등온 흡습선으로서 적합도는 건조 방법별로 0.95 이상의 상관계수 값을 나타내었다.

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

흑미를 첨가한 반죽과 식빵의 품질을 조사하였다. 반죽에 흑미를 첨가함으로서 pH는 낮아졌으며 발효는 촉진되었다. 굽기 손실률은 흑미의 첨가량이 높을수록 낮았다. 흑미 첨가빵은 점착성과 탄력성은 낮았으나 부드러운 조직감이 있었으며, 관능검사 결과 흑미 5% 첨가빵은 와인빛깔로 색상에 대한 기호도가 높게 평가되었으며 대조구보다 촉촉한 느낌을 주었다. 흑미 첨가빵의 조직은 무첨가에 비하여 작은 전분입자의 수가 많으며 더욱 조밀하게 분포하였다. 이러한 경향은 흑미 첨가 비율이 높을수록 뚜렷하였다. 흑미 10% 첨가반죽에서는 렌즈형의 큰 전분입자가 변형된 형태로 관찰되었으며, 식감은 무첨가보다 쫄깃하나 다소 무거운 느낌을 주었다.