• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.464-470
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• 1995

Volatile flavor components from various edible portions of Commelina communis L. were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Eighty nine volatile flavor components, including 33 hydrocarbons, 4 aldehydes, 9 ketones, 23 alcohols, 6 esters, 10 acids and 4 miscellaneous ones were confirmed in whole samples. Twenty three components, including 14 hydrocarbons, 7 alcohols and 2 esters were confirmed in leaves. Six components, including 3 hydrocarbons and 3 alcohols were confirmed in stems, and 18 components, including 13 hydrocarbons, 1 ketone, 3 alcohols and 1 acid were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.814-821
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• 1996

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.822-826
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• 1996

Volatile flavor components from various edible portions of Capsella bursa-pastoris were collected by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty four volatile flavor components, including 12 hydrocarbons, 2 aldehydes, 2 ketones, 5 alcohols, 1 ester, 10 acids and 2 miscellaneous ones were confirmed in whole samples. Thirty one components, including 11 hydrocarbons, 5 aldehydes, 4 ketones, 5 alcohols, 1 esters and 5 miscellaneous ones were confirmed in leaves. Twenty four components, including 5 hydrocarbons, 1 aldehyde, 2 ketones, 6 alcohols, 2 esters, 1 acid and 7 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with roots of these wild plants. The characteristic aroma of Capsella bursa-pastoris appeared to be due to combination of C6 alcohol and acids, terpene alcohol and sulfur containing compounds.

• 월간산업보건
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• s.6
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• pp.21-25
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• 1988

• Journal of Convergence for Information Technology
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• v.11 no.9
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• pp.109-114
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• 2021

Cr(VI)-quinoline compound[(C₉H₇NH)₂Cr₂O₇] was synthesized by the reaction between of quinoline and chromium(VI) trioxide, and structure was FT-IR, elemental analysis. The oxidation ability of benzyl alcohol greatly depends upon the dielectric constant of the used organic solvent, where carbon tetrachloride was worst and N,N'-dimethylformamide was best solvent. Noticeably, in N,N'-dimethylformamide solvent, Cr(VI)-quinoline compound oxidized substituted benzyl alcohols. The Hammett reaction constant(ρ)=-0.69(303K). As a resuit, Cr(VI)-quinoline compound was found as efficicent oxidizing agent that converted benzyl alcohol, allyl alcohol, primary alcohol and secondary alcohols to the corresponding aldehydes or ketones. Cr(VI)-quinoline compound was selective oxidizing agent of benzyl alcohol, allyl alcohol and primary alcohol in the presence of secondary alcohol ones.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.380-386
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• 1995

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components with Commelina communis L.. Essential oils from the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Respective 29, 47, 36, and 24 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components were evidently depended upon the drying methods. 6,10,14-trimethylpentadecanone was regarded as the most abundant component in shady air dried samples, 6,10,14-trimethyl-2-pentadecanone in presteamed and shady air dried samples, neophytadiene in microwave dried samples, and ethyl acetate in freeze dried samples.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.03a
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• pp.56-56
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• 2011

알코올 환원법(alcohol reducing process)은 화학적 환원제가 필요하지 않은 화학합성법으로 메탄올, 에탄올, 프로판올, 이소프로판올, 부탄올 등 C1-C4의 알코올류, 에틸렌 글라이콜, 디에틸렌 글라이콜, 프로필렌 글라이콜과 같은 글리콜류 등이 용매이자 환원제로써 사용된다. 전형적으로 금속 전구체를 상기의 알코올류나 글리콜류에 용해 또는 분산시킨 후 그 용액을 환류 조건하에서 가열하게 되면 금속 이온과 용매간의 산화, 환원반응에 의하여 금속이온이 금속원자로 환원되며, 환원된 금속 입자들은 핵 행성과 성장 과정을 거쳐서 입자를 형성하게 된다. 본 연구에서는 알코올환원법을 이용하여 나노크기의 은입자제조를 시도하였고, 이를 PET 칩과의 마스터배치 제조을 시도하였으며, 이의 항균성능을 연구 고찰하였다. 30 ~ 80 nm의 은파우더를 제조할 수 있었으며, 우수한 항균성능을 갖는 Ag/PET 마스터배치를 제조할 수 있었다. 이를 활용하여 나노은입자기반의 항균섬유을 제조하여 이를 활용한 기모경편성물 제조의 기초데이타로 활용이 가능하리라고 사료된다.

• Proceedings of the Korean Ceranic Society Conference
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• 2000.10a
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• pp.33.2-33
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• 2000

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.140.1-140.1
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• 2011

최근 자동차용 휘발유에 메탄올을 불법 혼합시켜 유통시키는 사례가 빈번히 적발되고 있다. 정상적인 연료에 알코올이 불법 혼합될 경우, 장치 내 고무류와 금속류를 부식시키며, 독성가스인 알데하이드를 배출시키는 것으로 알려져 있다. 또한 에탄올의 경우 흡습성이 높아 자체적으로 수분을 생성시킬 수 있으며 정상 휘발유보다 증기압이 높기 때문에 밀폐공간에서 화재 및 질식의 위험이 있을 수 있다. 현재 휘발유 내에 알코올 성분을 분석하기 위한 분석법으로는 Gas Chromatography가 이용되고 있으나 고가의 장비와 긴 분석시간으로 인해서 유사석유의 판별여부가 효율적으로 이루어지지 않고 있다. 본 연구에서는 화학절 식별제인 크롬산($CrO_3$)을 이용하여 휘발유 내 알코올 성분을 정성 정량 분석하였다. 환원된 3가 크롬은 용액상에서 붉은색을 나타내므로 육안으로도 알코올의 존재여부를 간단히 확인할 수 있으며, UV-Vis Spectrophotometry를 통해 휘발유 내 알코올의 농도에 따라 흡광도값이 증가하는 것을 확인할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.438-446
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• 2019

To investigate the changes in volatile compounds of persimmon vinegar (PV) during aging, PVs aged for 3-25 years were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In total, 90 volatile compounds were identified, and acids and esters were the most abundant, followed by ketones and alcohols. The concentration of acetic acid ranged from 8,925.0 to 26,132.3 ng/mL, depending on the aging period. Ethyl acetate concentration ranged from 32.5 to 50,681.7 ng/mL and ethanol was present only in PV aged for 3 years (PV-3). The volatile compound content was the highest in PV-3. The volatile profiles of PV aged for 22 years (PV-22) and 25 years (PV-25) were considerably similar. Acids were the most predominant in PV-15, PV-22, and PV-25, whereas esters were abundant in PV-3. The contents of acids, alcohols, and esters decreased, while the aldehyde and ketone content increased with aging.