In order to fractionate sardine oil by different solvents for an effective use of fish oil being subjected to the limit of use, an attempt was to investigate the proper solvents, ratios and fractionation time. The results of the study were as follows: 1. The proper solvent of fractionation using ethanol, isopropyl alcohol, acetone, and hexane was ethanol, and its optimum ratio was 2:1 (ethanol: oil, v/w). The proper time of ethanol fractionation by the ratio (2:1) was 4hr at $10^{\circ}C$, 6hr at $5^{\circ}C$, 8hr at $0^{\circ}C$and 8hr at $-5^{\circ}C$, respectively. 2. In the fractionation by stages using the ratio (2:1) at each temperature, the yield of stearine was 8％ at $10^{\circ}C$ (Fraction I), 32％ at $5^{\circ}C$ (Fraction II), 7％ at $0^{\circ}C$ (Fraction III) and 10％ at $0^{\circ}C$ (Fraction IV), respectively. When ethanol fractionation was undertaken at $5^{\circ}C$ by stages, the yield of stearine (Fraction II) was high. 3. Iodine value of Fraction II was 96.8. This result indicated that the hydrogenation process would be simplified by fractionation. 4. The percentage of the decrease of polyenoic acids from original sardine oil to Fraction II oil was from 30.5％ to 13.5％. The major fatty acids of Fraction II were palmitic and oleic acids and these fatty acids were about 52％ of total fatty acids. Therefore, Fraction II, which remained liquid oil at room temperature because solid fat content was 6.9％ at $20^{\circ}C$, would be used as frying oil.

1-naphthol-2-sulfonic acid and 1-naphthol-4-sulfonic acid were synthesized under the dissolution of 1-naphthol in 2-nitrotoluene with stirring 98.08-90％ sulfuric acid at $5-95^{\circ}C$ for 1-5 hours. As the reaction temperatures and the reaction time were raised, the yield of 2-sulfonate was decreased, while that of 4-sulfonate was increased. But we could not observe the tendency to the various reaction concentrations of sulfuric acids. The mixtures of two isomeric 1-naphtholulfonic acids in excess concentrated sulfuric acids was quantitatively determinded by using multicomponent spectrophotomeric analysis method on the basis of the ultraviolet absorption peak of the sulfonic acids. The standard deviation in this method was ${\pm}\;2.6$, and the above method seem to be rapid and accurate.

Using the quarternary ammonium salts as phase transfer catalyst, the nucleophilic substitution reaction of 1-chlorooctane with sodium-cyanide was investigate kinetically with respect to the formation of octanenitrile. The product was analyzed with gas chromatograph, and quantity of octanenitrile was measured. The reaction condition was considered by the effect of the reaction temperature, of the species and the amount of catalyst, of the speed of strirring, and of the concentration of reactants. The reaction was carried out in the first order on the concentration of 1-chlorooctane and sodium cyanide, respectively. The over-all order was 2nd. The activation energies for the nucleophilic substitution reaction of 1-chlorooctane and 1-bromooctane under tetrabutylammonium hydrogen-sulfate were calculated as 2.05 and 10.08kcal/mol, respectively. The effect of various caltalysts was decreased in the order of tetrabutylammonium bromide, terabutylammonium, tetrabutylammonium hydrogensulfate, and tetrabutylammonium iodide. The reaction rate was dependent on the concentration of sodium-cyanide dissolved in the aqueous phase, and the good result was shown when the mol ratio between 1-chlorooctane and sodium cyanide was one per three.

(N-docosyl pyridinium)-TCNQ(1:1) complex was synthesized by reacting N-docosyl pyridinium bromide and LiTCNQ. This complex was investigated and confirmed by elemental analysis. U.V, I.R spectra. A stability to the dispersion solvent, which is acetonitrile, dichloromethane, benzene, chloroform and acetonitrile-benzene (1:1, V/V) of (N-docosyl pyridinium)-TCNQ(1:1) complex was investigated by U. V spectrophotometer and was confirmed stabilized on acetonitrile, benzene and acetonitrile-benzene(1:1'V/V) for 7 hours. Using ultra pure water as subphase for L-B film deposition, the Y-type L-B film of (N-docosyl pyridinium)-TCNQ(1:1) complex was farbricated. The electrical conductivities on a perpendicular direction of the L-B film were measured to be $5{\times}10^{-5}{\sim}5{\times}10^{-14}$S/cm according to the number of layer.

Allyl aliphatic carboxylates were synthesized by azotropic reaction with benzene between allyl alcohol and capric acid, lauric acid, myristic acid, palmitic acid or stearic acid respectively. allyl aliphatic carboxylates oligomers were prepared from polymerization giving allyl aliphatic carvboxylates in the presence of potassium persulfate in methanol, and the ${\alpha}-sulfonation$ of these five allyl aliphatic carboxylates oligomers were carried by direct addition of dry sulfur trioxide. Especially, molecular weights of fatty acid alylester oligomers and their sodium salts of ${\alpha}-sulfo$ fatty acid allylester oligomers were measured by boiling point method.

A series of four sodium ${\alpha}-sulfo$ fatty acid allylester oligomers such as sodium ${\alpha}-sulfo$ lauric acid allylester oligomer, sodium ${\alpha}-sulfo$ myristic acid allyl ester oligomer, sodium ${\alpha}-sulfo$ palmitic acid allyl ester oligomer and sodum ${\alpha}-sulfo$ stearic acid allyl ester oligomer were examined for surface tension, defloculation effect and emulsifying power. Also critical micelle concentration (cmc) was evaluated. Consequently, these sodium allyl ${\alpha}-sulfo$ aliphatic carboxylate aligomers show o/w type emulsifying agent and dispersion effect in 1g/100ml soulution.

The rate constants of the hydrolysis of cinnamanilide derivatives were determined UV spectrometry in $H_2SO_4\;(5{\sim}20N)$, NaOH($5{\sim}11N)\;at\;50{\sim}110^{\circ}C$ and rate equation could be applied over a strong acid and strong base were obtained. Final product of the hydrolysis was a cinnamic acid. The ${\rho}$ values obtained from the slope of linear plots of log $k_{abs}$ vs. Hammet $t{\sigma}$ constants were slightly negatives, Substituents on cinnamanilide showed a relatively small effect, with hydrolysis facilitated be electron donating group. Activation energy(Ea)was also calculated for the hydrolysis of the cinnamanilide. From this reaction rate equation, substituent effect and experimental of rate constants, that the hydrolysis of cinnamanillde was Initiated by the netural molecule of $H_2O$ which do not dissociate at strong acid, and proceeded by hydroxide ion at strong base.

The Kinetics of the Hydrolysis of benzalacetophenone derivatives has been investigated by ultraviolet spectrophotometry in 5% dioxane - $H_2O$ at $50^{\circ}C$. A rate equation which can be applied over wide pH range was obtained. The substituent effect on the hydrolysis of benzalacetophenone derivatives were facilitated by electron attracting groups. Based on the rate equation, substituent effect, general base effect, activation parameters and final product, the hydrolysis of benzalacetophenone derivatives seems to be initiated by the netural molecule of $H_2O$ which does not dissociate at below pH 9.0 but proceeded by the hydroxide ion at above pH 11.0. In the range of pH $9.0{\sim}11.0$ these two reactions occur competitively.

Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

The purpose of the study was to find an effect of phospholipid-free vegetable oils on the serum lipids and proteins of Sprague-Dawley rats. All experimental rats were fed ad libitum for 60days with the mixture of starch: casein: salt mixture: vitamin mixture (60:18:4:1) and at the same time fed administratively with 1 ml of soybean oil, corn oil and sesame oil bought in market as source of phospholipid-free vegetable oils(PFVO) and those extracted directly by and oil press as source of phospholipid-containing vegetable oils(PCVO) respectively. At the last day of experimental period, the rats were fasted for 12 hours and decaptitated to collect blood for analysis of serum lipid and protein. The results of this study were summerized as follows. 1. The supplementation of dietary phospholipid decrease food efficiency ratio and the growth rate of experimental rats. 2. The supplementation of dietary phospholipid improve correlation coefficient of body weight and organ weights. 3. The supplementation of dietary phospholipid increase the level of serum phosphatidylethanolamine. Therefore, I think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.