• Clean Technology
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• v.20 no.3
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• pp.330-336
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• 2014

Mg-Al mixed oxides with molar ratio of Mg/Al = 1-3 were prepared by co-precipitation and characterized by using X-ray diffraction, scanning electron microscopy, BET surface area and pore volume measured by $N_2$ sorption analysis, and temperature programmed desorption of iso-propanol. As Al content in Mg-Al mixed oxide increased, the acidity and BET surface area proportionally increased. This increase of acidity directly influenced the catalytic activity of iso-propanol conversion and selectivity to propylene.

• Journal of the Korean Electrochemical Society
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• v.16 no.3
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• pp.123-128
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• 2013

Organic carbons such as methanol, ethanol, iso-propanol, methoxy ethanol, glucose are added(1, 2, 3%) in the 2000 ppm $NH_3$ and $H_3PO_4$. As vol.%. cyclic voltammetry measurement of the capacity with the addition of organic carbon, the results of $NH_3$ + 3 vol.% Methanol Addition, $H_3PO_4$ + 2 vol.% iso-propanol addition of the increase in capacity was observed. Applying to the CDI Module cell with an addiction of organic carbon is confirm that remove $NH_4$-N and $PO_4$-P in sewage. Namely, the removal efficiency of $NH_3$ was increase of 16.4% during adsorption, 30.4% during desorption and the removal efficiency of $H_3PO_4$ was increase of 63% during adsorption, 54.7% during desorption. Therefore, the result of this research is confirm that effect of the N, P removal and considered that reduction of the operating costs without removing the organic matter in the influent wastewater.

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.05a
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• pp.54-54
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• 2003

1,3-Dichloro-2-propanol(1,3-DCP), together with 3-monochloro-propane -1,2-diol(3-MCPD), is a well-known contaminant of acid-hydrolysed vegetable protein. 1,3-DCP has also been found to occur in a range of other foods and ingredients, most notable in soy sauce. The objective of the study was to determine the toxicity of the 1,3-DCP in the rat following oral administration for 13 weeks. (omitted)

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.745-751
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• 1997

Volatile flavor components of kochujang made from a glutinuous rice by traditional method were analyzed by using purge and trap method during fermentation, and identified with GC-MSD. Fifty-one volatile components including 19 alcohols, 13 esters, 7 acids, 3 aldehydes, 1 alkanes, 2 ketones, 2 amines, 1 benzene, 1 alkene, 1 phenol and others were found in kochujang made by traditional method. The number of volatile components detected immediately after making kochujang were 22 and increased to 41 components after 30 day of fermentation. The most number 51 of volatile components were found after 120 day of fermentation. Twenty-two volatile components were commonly found through the fermentation period such as acetic acid ethyl ester, ethanol, butanoic acid ethyl ester, 1-butanol, 2-methyl-1-propanol, 3-methyl-1-butanol, butanoic acid and ethenone. Peak area(%) of 1-butanol was the highest one among the volatile components at immediately after mashing while ethanol showed the highest peak area after 30 day of fermentation. Although the various types of peak areas of volatile components were shown in kochujang during the fermentation days, acetic acid-ethyl ester, ethanol, butanoic acid-ethyl ester, 1-butanol, 3-methyl-1-butanol and 2-methyl-1-propanol were mainly detected during fermentation. Those might be the major volatile components in kochujang made by traditional method.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.45-48
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• 1992

In Food revolution of Korea, colorimetries or a titration methods are introduced for the analysis of alcoholic liquors. But, these wet analyses have disadvantages such as individual errors, long process time, and sometimes tedious pretreatments. In the process of making alcoholic liquors, fusel oils are produced as by products. Five main fusel components that could be produced are 2-propanol, n-propanol, iso-butanol, n-butanol, and isoamyl alcohol. Also acetaldehyde and methanol could be produced as by-products of ethanol. With using capillary FFAP column in GC or GC/MSD, we analysed these five fusel components as well as internal standard (acetonitrile) including methanol, acetaldehyde and ethanol simultaneously. We obtained excellent mass spectra as qualitative data of all species. We also took excellent quantitative data with GC by using the internal standard method.

• Korean Chemical Engineering Research
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• v.43 no.1
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• pp.181-185
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• 2005

The flash point is one of the most important combustible properties used to determine the potential for fire and explosion hazards of industrial material. An accurate knowledge of the flash point is important in developing appropriate preventive and control measures in industrial fire protection. The flash points for the n-butanol+n-propionic acid and n-propanol+n-propionic acid systems were measured by using Tag open-cup apparatus(ASTM D 1310-86). The experimental data were compared with the values calculated by the laws of Raoult and van Laar equation. The calculated values based on the van Laar equation were found to be better than those based on the Raoult's law.

• Journal of Photoscience
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• v.2 no.1
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• pp.7-11
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• 1995

Powders of artificial crystallites of titanium(IV) oxide, TiO$_2$(B), were synthesized by the calcination of tetratitanic acid (hydrate, $H_2Ti_4O_9H_2O$; TTA). The relating titanates, potassium octatitanate ($K_2Ti_8O_{17}$) and octatitanic acid($H_2Ti_8O_{17}$), were also prepared. These powders, loaded with small amount of Pt, were suspended in an aqueous solution of 2-propanol and irradiated under argon atmosphere at 298 K + 0.5 deg. All the photocatalysts tested in this study produced almost equimolar amount of acetone and molecular hydrogen (H$_2$). Among them TiO$_2$(B) and TYA showed the higher photocatalytic activity but rather lower than commercial titanium(IV) oxide (TiO$_2$) powders. The photocatalytic activity of TiO$_2$(B) for 2-propanol dehydrogenation in deaerated aqueous suspension increased with the elevating calcination temperature. Comparison of rate of H$_2$ formation from methanol and 2-propanol solutions by the TiO$_2$(B) photocatalyst suggested a possibility of selection of substrate with its molecular size by TiO$_2$(B)

• Food Science and Preservation
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• v.18 no.6
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• pp.884-890
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• 2011

In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, and C $7.5{\pm}0.1%$. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed $0.49{\pm}0.02%$, and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest ($335.1{\pm}40.3$ mg%). The maltose contents were similar ($23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%), except for makgeolli G, whose maltose content was $73.5{\pm}1.8$ mg%. For the alcoholic ingredients, 0.4~0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1221-1226
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• 1999

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.