• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.378-384
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• 2018

$C_9H_7NHCrO_3Cl$ was synthesized by reacting $C_9H_7NH$ with chromium (VI) trioxide. The structure of the product was characterized by FT-IR (Fourier transform infrared) spectroscopy and elemental analysis. The oxidation of benzyl alcohol by $C_9H_7NHCrO_3Cl$ in various solvents showed that the reactivity increased with increasing dielectric constant(${\varepsilon}$) in the following order: DMF (N,N'-dimethylformamide) > acetone > chloroform > cyclohexane. The oxidation of alcohols was examined by $C_9H_7NHCrO_3Cl$ in DMF. As a result, $C_9H_7NHCrO_3Cl$ was found to be an efficient oxidizing agent that converts benzyl alcohol, allyl alcohol, primary alcohols, and secondary alcohols to the corresponding aldehydes or ketones (75%-95%). The selective oxidation of alcohols was also examined by $C_9H_7NHCrO_3Cl$ in DMF. $C_9H_7NHCrO_3Cl$ was the selective oxidizing agent of benzyl, allyl and primary alcohol in the presence of secondary ones. In the presence of DMF with an acidic catalyst, such as $H_2SO_4$, $C_9H_7NHCrO_3Cl$ oxidized benzyl alcohol (H) and its derivatives ($p-OCH_3$, $m-CH_3$, $m-OCH_3$, m-Cl, and $m-NO_2$). Electron donating substituents accelerated the reaction rate, whereas electron acceptor groups retarded the reaction rate. The Hammett reaction constant (${\rho}$) was -0.69 (308K). The observed experimental data were used to rationalize hydride ion transfer in the rate-determining step.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.641-647
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• 1997

Volatile flavor components in whole edible portion, stem and leaf of fresh angelica (Angelica keiskei Koidz) were extracted by SDE (simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components in aroma concentrate was mostly based on the RI of GC and mass spectrum of GC/MS. Twenty five hydrocarbons, 15 alcohols, 3 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the whole edible portion of angelica. Twenty hydrocarbons, 13 alcohols, 4 esters and 1 acid were identified in the stem sample of angelica. Nineteen hydrocarbons, 11 alcohols, 4 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the leaf sample of angelica. ${\gamma}-Terpinene$, germacrene B, ${\delta}-3-carene$, cis-3-hexen-1-ol, ${\gamma}-muurolene$ and ${\gamma}-elemene$ were the main components in each edible portions of angelica. The terpenoid compounds in volatile flavor components identified from whole edible portion, stem and leaf samples were confirmed as 75.76%, 86.42% and 78.21%, respectively. These results suggest that terpenoid compounds have a great effect on the flavor characteristics of angelica.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.541-546
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• 1998

Volatile flavor components in leaf and petiole of fresh Pleurospermum kamtschaticum H$\_$OFFM/ were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the Rl of GC and mass spectrum of GC-MS. A total of 31 components, including 15 hydrocarbons, 4 aldehydes, 1 ketone, 5 alcohols, 2 esters, 3 acids and 1 oxide were identified in the essential oils. (Z)-${\beta}$-Farnesene, (Z, E)-${\alpha}$-farnesene and farnesene were the major volatile flavor components in fresh Pleurospermum kamtschaticum. Volatile flavor patterns of Pleurospermum kamtschaticum were analyzed using electronic nose. Sensor T30/1 and PA2 that were sensitive to alcohols had the highest resistance for fresh Pleurospermum kamtschaticum. Resistance of six metal oxide sensors was decreased in dried sample compared with fresh one.

• Proceedings of the Korean Fiber Society Conference
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• 1989.06a
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• pp.39-40
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• 1989

• Proceedings of the Korean Fiber Society Conference
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• 1990.06a
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• pp.40-40
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• 1990

• Proceedings of the Korean Fiber Society Conference
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• 1994.10a
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• pp.71-72
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• 1994

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2000.06a
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• pp.140-143
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• 2000

연소특성은 인화성용제들(석유류 및 알코올류 등)의 취급, 저장, 수송에서 포함되어 있는 잠재 위험성을 평가할 때 고려된다. 여러 연소특성 가운데 폭발한계 (explosive limits)는 가연성물질(가스 및 증기)을 다루는 공정 설계 시 고려해야 할 중요한 변수로써, 발화원이 존재할 때 가연성가스와 옹기가 혼합하여 일정농도범위 내에서만 연소가 이루어지는 혼합범위를 말한다. (중략)

• Analytical Science and Technology
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• v.8 no.1
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• pp.33-40
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• 1995

Only trace amounts of hydroxide ion can be extracted from aqueous phase into organic phase by Tetra-n-Butyl Ammonium Chloride(TBAC). Addition of small amounts of primary alcohols, particularly certain dials, dramatically changes the behavior of Phase Transfer Catalysis systems, and surprising amounts of base can be found in the organic phase. Quantitative measurements were carried out for the extraction amounts of primary alkoxides, secondary alkoxides, and diol anions into organic phase. On the other hand, the selectivity constants for extraction of primary alcohols and benzylalcohol could be separated to the equilibrium constants of the ion pairs such as $Q^+RO^-$ and $Q^+Cl^-$ in the aqueous and organic phases and this distribution coefficients between phases on anions respectively. In a word, the colligated property for the selectivity of $Q^+RO^-$ in which $Q^+$ is quaternary cation and $RO^-$ alkoxide ion could be discussed in more detail by using of the corresponding free energies to the various constants mentioned.

• Fire Science and Engineering
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• v.19 no.4 s.60
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• pp.26-31
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• 2005

In order to evaluate the fire and explosion involved and to ensure the safe and optimized operation of chemical processes, it is necessary to know combustion properties. Explosion limit is one of the major combustion properties used to determine the fire and explosion hazards of the flammable substances. In this study, the explosion limits of alcohols were predicted by using the normal boiling points and the flash points based on a solution theory. The values calculated by the proposed equations agreed with literature data within a few percent. From the given results, using the proposed methodology; it is Possible to Predict the explosion limits of the other flammable substances.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.346-354
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• 1987

The voflatile fraction from Korean mandarin (Citrus reticula) and valencia orange essence oil were analyzed by capillary gas chromatography and the separated components were identified from their retention time and mass pectrum. The essence oil were extracted with methylene chloride after steam distillation. The major volatile constituents of mandarin and sweet orange was limonene which accounted for 68% of total volatiles in mandarin and 87% in sweet orange. The 31 components identified from mandarin include 11 hydrocarbones, 1 ester, 10 alcohols, 4 aldehydes, 5 miscellaneous. The following 37 components were identified in sweet orange; 12 hydrocarbones, 1 ester, 11 alcohols, 8 aldehydes, 5 misecellaneous. Mandarin contained more octanal, ${\alpha}-terpinene$, terpineol, styrene, dcitronellol, citronellal, citral and farnesol while orange included more sweet orange, myrcene, ${\beta}-pinene$, linallol, decanol, ${\beta}-copaene$, elemene, ${\beta}-cadinene$, valencene.