The blended oil was prepared from cottonseed oil and palm olien. The oxidative stability of blended oil after the addition of natural tocopherol and soybean lecithin during heating was investigated and the effects of lecithin were evaluated. The result obtained were as follows: 1. When the concentration of palm olein in blended oil during heating was increased, the oxidative stability was improved. 2. By both addition of natural tocopherol and soybean lecithin during heating in blended oil, induction period was considerably increased and residual ratio of tocopherol was high. 3. The oxidative stability of potato chips prepared from blended oil was higher in the prsence of lecithin than in the absence of it.

감자튀김시 Silicone oil의 튀김유 산화방지효과에 대하여 검토하였다. 1. 감자튀김시 SO가 첨가된 튀김유가 SO가 첨가되지 않은 튀김유에 비하여 튀김유의 AV, Dielectiric constant, Smoke point, Oxidative stability 저하지연효과가 좋았으며, SO의 첨가량이 $1{\sim}10ppm$사이에 있어서는 튀김초기에는 큰 차이가 없으나 튀김시간이 길어질수록 SO의 첨가량이 많은 것이 산화에 대한 안정성이 높았다. 2. 감자튀김의 경우 SO를 $1{\sim}10ppm$의 사이로 첨가하면 튀김시 튀김유의 열화를 실용적으로 지연시킬 수 있었다.

Contents of vitamin $D_3$ and 25-OH-vitamin $D_3$ in marine animal products(20 species) were determined by HPLC. The isomers of vitamin D, $D_2$ and $D_3$, were not clearly separated on a reversed phase, ${\mu}$ Bonda Pak, with 20% methanol-acetonitrile, and on a normal phase, Zorbax SIL. with 0.4% isopropanol-hexane, but 25-OH-vitamin $D_2$ and-$D_3$ were separated on either ${\mu}$ Bonda Pak with 10% methanol-acetonitrile, or on Zorbax SIL with 2.2% isopropanol-hexane, respectively. Although levels of vitamin $D_3$ and 25-OH-vitamin $D_3$ varied remarkably according to species, their average value(fish : $l,l87{sim}36,007$ I.U/sample 100g, mussel : $58{\sim}1,706$ I.U/sample 100g, pickle: $1,208{\sim}79,358$ I.U/sample 100g) was greatly higher than that of meat($80{\sim}100$ I.U/sample 100g) and dairy products($400{\sim}800$ I.U/sample 100g). Fatty tissues of fish and pickled fish intestines contained high level of vitamin $D_3$ and 25-OH-vitamin $D_3$, while the clam and mussel known to have various kinds of sterol including ${\Delta}^7$-sterol showed very low levels of vitamin $D_3$ and its derivative.

Levels of sterols including ${\Delta}^7$-dehydrogenase isolated from the tissues of marine animal products (20 species) were determined on 1.5% OV-17 columm of gas-liquid chromatography. The composition showed that the mussels and clams contained various sterols in their tissues : cholesterol, brassicasterol. 24-methylenecholesterol with some minor components such as 22-trans-norcholesta-5,22-dien-3${\beta}$-ol, 22-cis-dehydrocholesterol, 22-trans-dehydrocholesterol, desmosterol, 7-dehydrocholesterol, campesterol, stigmasterol, ${\beta}$-sitosterol, isofucosterol, and 7-dehydrocholesterol which could be converted into vitamin $D_3$ in the skin tissue of animal was present in the muscle of oyster, Crassostrea gigas. On the other hand, the others including gastropoda were predominantly composed of cholesterol. The minor sterols such as 24-methylenecholesterol, stigmasterol and ${\beta}$-sitosterol in the fish intestines are supposed to be derived from dietary plankton. Cholesterol ${\Delta}^7$-dehydrogenase which could convert cholesterol into ${\Delta}^7$-dehydrogenase was present in the pickles of Tricurus haumela intestine.

n-Octyldimethylbenzylammonium chloride, dodecyldimethylbenzylammonium chloride, and octadecyldimethylbenzylammonium chloride were synthesized to be used as the accelerating weight loss agent. These synthesized compounds were used for the weight loss treatment of PET textile with sodium hydroxide. From the treatments, it was found that the lower carbon number of high alkyl group existed in quaternary ammonium salts, the better effect of weight loss was acquired. The proper concentration of accelerating weight loss agent was $8{\sim}10g/l$, the proper treatment time was $60{\sim}90$ minutes, the proper treating bath ratio was 1 : 50. It is proved that n-octyldimethylbenzylammonium chloride and dodecyldimethylbenzylammonium chloride are good accelerating weight loss agent.

Alkaline cleaning agent(ACA) was prepared by blending of POE(4)octadecylmine(S-204), $Na_2CO_3$, sodium orthosilicate(Na-OSi). Tetronix T-701(T-701), and MJU-100A. The physical properties of ACA tested with steel specimen showed the following results. The cleaning powers of ACA-6(S-204 80g/$Na_2CO_3$, 160g/Na-OSi, 80g/T-701, 60g/MJU-100A, 20g mixture) for press-rust preventing oil was 98% and 99% degreasing at 2wt%, $70^{\circ}C$ and $90^{\circ}C$, respectively : for quenching oil, the cleaning power of ACA-6 was 95% degreasing at 2wt% and $70^{\circ}C$. From these results, it was ascertained that ACA-6 exhibited a good cleaning power. Foam heights measured immediately after foaming by Ross & Miles method and Ross & Clark method at 3wt%. $60^{\circ}C$ were 17mm and 40mm, respectively. As the result, ACA-6 was proved a good low foaming cleaning agent.

Chitin was isolated from crab shells by modified Hackman's method, which was treated again with aqueous sodium hydroxide solution to give alkali chitin(sodium alkoxide of chitin). And after, the alkali chitin is allowed to react with monochloroacetic acid to synthesize 6-O-(carboxymethyl) chitin [CM-Chitin] under diminished pressure. In order to synthesize high performance CM-Chitin as hygroscopic agent, it was measured that the yield and degree of subsititution of each CM-Chitin according to molar ratio(monochloroacetic acid equivalent mol/N-acetyl-D-glucosamine residue) and their moisture-absorption and moisture-release properties were measured and compared with those of hyaluronic acid. The moisture-absorption and moisture-release properties of CM-Chitin, especially 0.8 in degree of substitution, were found quite similar to those of hyaluronic acid. The preliminary results show that CM-Chitin might be used as hygroscopic agent instead of hyaluronic acid in field of cosmetics.

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

This study investigated the reaction and variation of fatty acid composition of soybean oil when it is partially hydrogenated until its iodine value(IV) shifts from 134 to 110. Experment was conducted under he outlined reactiion conditions of temperatures(170, 190 and $210^{\circ}C$), pressure(1.3, 2.8 and 4.2atm) and nickel(Ni) catalyst concentraons(0.005, 0.01, 0.05, and 0.1%) with a fixed agitation(350rpm). Further investigation was also made to see the effect of added lecithin on hydrogenation. When reaction temperature was gradually raised and catalyst concentration increased, the content of linolenic acid progressively decreased while the increase amount of stearic acid reduced(P<0.05). On he other hand when pressure gradually increased, the contents of stearic acid and linolenic acid increased(P<0.05). Meanwhile when lecithin was added, reaction time increased by two to six times more than when no addition was made.

The kinetics of the addition of thiourea to cinnamenylisophorone derivatives(X : H, p-Br, $p-CH_3$ $m-CH_3$, $p-OCH_3$) was investigated using ultraviolet spectrophotometry in 20%(v/v) dioxane-$H_2O$ at $25^{\circ}C$. A rate equation which can be applied over wide pH range(pH $1.0{\sim}13.0$) was obtained. In order to investigate the substituent effects of cinnamenylisophorone derivatives. Hammett constant was plotted. As the result, the rate of uncleophilic addition of thiourea to cinnamenylisophorone derivatives was facilitated by electron donating group. It was found that addition of neutral thiourea which was not dissociated at the pH $1.0{\sim}9.0$ was proceeded, the reaction was proceeded by addition of dissociated anion of thiourea above the pH 10.0. On the basis of this kinetic study, the reaction mechanism of nucleophilic addition of thiourea was investigated.

The hydrolysis reaction kinetics of 2-thienyl chalcone derivatives $[II]{\sim}[V]$ was investigated by ultraviolet spectrophotometery in 20% dioxane-$H_2O$ at $25^{\circ}C$ and the structure of these compounds were ascertained by means of ultraviolet, infrared and NMR spectra. The rate equations which were applied over a wide pH range(pH $1.0{\sim}13.0$) were obtained. The substituent effects on 2-thienyl chalcone derivatives$[II]{\sim}[V]$ were studied, and the hydrolysis were facilitated by electron attracting groups. On the basis of the rate equation, substitutent effect and final product, the plausible hydrolysis reaction mechanism was proposed : At pH $1.0{\sim}9.0$, not relevant to the hydrogen ion concentration, neutral $H_2O$ molecule competitvely attacked on the double bond. By contraries, above pH 9.0, it was proportional to concentration of hydroxide ion.

The Surfactants composed of acylated aterocollagen which is produced by the acylation of the side chain amino radicals of aterocollagen with an aliphatic acid having 12 to 18 carbon atoms will be discussed in this study. This condensation is done at moderate reaction temperature (<$25^{\circ}C$) in aqueous alkaline solution. The products of this reaction were identified by UV/VIS spectroscopy and infrared spectroscopy. For these compounds, surface active properties and physical properties including isoelectric point, Krafft point, surface tension, critical micelle concentration(cmc), foaming power, viscosity behaviour, water holding capacity, skin irritation and emulsifying power were measured respectively. The experimental results received that the products have a good emulsifying power, excellent water holding capacity while having low skin irritation. Thus, these derivatives will be expected to be used as an emulsifying agent for O/W type cosmetic emulsion.