• 한국가스학회지
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• 제19권3호
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• pp.18-24
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• 2015

인화점은 액체 용액의 가장 중요한 인화성 지표 중 하나이다. 인화점은, 가연성 증기의 공기 속 농도가 점화가 발생하기에 충분할 때의 온도 중 가장 낮은 온도이다. 본 연구에서는 가연성 이성분계 액체 용액인, 2-propanol+propionic acid 와 n-hexanol+formic acid 계의 인화점을 Seta flash 밀폐식 장치를 사용하여 측정하였다. 특히 n-hexanol+formic acid 계는 최소 인화점 현상을 보였다. 측정값은 라울의 법칙을 활용한 방법과 최적화 기법에 의한 계산값과 비교되었다. 그 결과 최적화 기법에 의한 계산값이 라울의 법칙에 의한 계산값 보다 측정값을 잘 모사하였다.

• 한국화재소방학회논문지
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• 제21권4호
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• pp.32-37
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• 2007

인화점의 정보를 확보하는 것은 화재 및 폭발의 예방을 위해 대단히 중요하다. 본 연구에서는 2-propanol+acetic acid 계와 2-propanol+n-propionic acid 계의 하부 인화점을 클리브랜드 개방식 장치를 이용하여 측정하였다. 실험값은 Raoult의 법칙, Wilson 식과 NRTL 식에 의해 계산된 값과 비교하였다. 그 결과, Wilson 식과 NRTL 식에 의한 예측값이 Raoult의 법칙에 의한 예측값 보다 실험값에 더욱 근접하였다. 또한, NRTL 식의 실험값에 대한 모사성이 Wilson 식의 그것 보다 우수하였다.

• 한국화재소방학회논문지
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• 제25권1호
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• pp.57-62
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• 2011

인화점은 공정안전을 평가할 때 산업공정에서 가연성 액체의 중요한 연소 특성 가운데 하나이다. 본 연구에서는 클리브랜드 개방식 장치를 사용하여 n-propanol + formic acid계와 acetic acid + propionic acid계의 인화점을 측정하였다. 실험값은 Raoult의 법칙과 최적화 기법에 의해 추산된 값과 비교하였다. 그 결과, 최적화 기법에 의한 추산값이 Raoult의 법칙에 의한 추산값 보다 실험값에 더욱 근접하였다.

• 대한화학회지
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• 제10권3호
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• pp.119-128
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• 1966

The glass electrode was empirically calibrated in methanol-and 2-propanol-water mixed solvents, by means of which the pH-meter reading could be converted to stoichiometric hydrogen ion concentration. The thermodynamic dissociation constants of hydrogen cupferrate in methanol-and 2-propanol-water solution were potentiometrically determined with the changes in composition of organic solvents at 0.01 and 0.05 of the ionic strength and 25$^{\circ}C$. The empirical formula of the constants with mole fraction (n) of the organic solvent are as follow: methanol-water solution $pK_a$= 2.24n + 4.29 at ${\mu}$ = 0.01 n = 0.0476∼0.642 $pK_a$ = 2.35n + 4.38 at ${\mu}$ = 0.05 n= 0.0446~0.642 2-propanol-water solution $pK_a$= 5.50n + 4.48 at ${\mu}$ = 0.05 n = 0.0253~0.259 The relationships between $pK_a$ of acetic acid, propionic acid and HCup and dielectric constant of some mixed solvents were discussed. It would be considered that the factors effecting $pK_a$ value of weak acid in mixed-solvent are not only dielectric constants but acid-base character and solvation effect of the solvent, etc.

• Animal Bioscience
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• 제34권2호
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• pp.223-232
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• 2021

Objective: To investigate the improvement in utilization efficiency of total mixed ration (TMR) on Tibetan plateau, TMR were ensiled with different additives. Methods: A total of 150 experimental silos were prepared in a completely randomized design to evaluate the six treatments: i) control (without additive), ii) Lactobacillus buchneri (L. buchneri), iii) acetic acid, iv) propionic acid, v) 1,2-propanediol; and vi) 1-propanol. After 90 days of ensiling, silos were opened for fermentation quality and in vitro analysis, and then subjected to an aerobic stability test for 14 days. Results: Treating with L. buchneri, acetic acid, 1,2-propanediol and 1-propanol decreased propionic acid contents and yeast number, whereas increased (p<0.05) pH, acetic acid and ethanol contents in the fermented TMR. Despite increased dry matter (DM) loss in the TMRs treated with 1,2-propanediol and 1-pronanol, additives did not affect (p>0.05) all in vitro parameters including gas production at 24 h (GP24), GP rate constant, potential GP, in vitro DM digestibility and in vitro neutral detergent fibre digestibility. All additives improved the aerobic stability of ensiled TMR to different extents. Specially, aerobic stability of the ensiled TMR were substantially improved by L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol, indicated by stable pH and lactic acid content during the aerobic stability test. Conclusion: L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol had no adverse effect on in vitro digestibility, while ensiling TMR with the additives produced more acetic acid and ethanol, subsequently resulting in improvement of aerobic stability. There is a potential for some fermentation boosting additives to enhance aerobic stability of fermented TMR on Tibetan plateau.

• 한국식품과학회지
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• 제28권2호
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• pp.316-323
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• 1996

멥쌀, 찹쌀, 보리쌀, 밀가루로 담금한 발효 16일의 탁주 술덧의 향기성분을 비극성 column을 이용하여 GC와 GC-MS로 분석, 동정한 결과는 다음과 같다. 탁주의 향기성분은 alcohol 7종, ester 15종, acid 10종, aldehyde 1종, benzene 4종, phenol 3종, alkane 8종, ketone 2종 및 기타 5종 등 55종이 검출되었다. 시험구별로는 주모 무첨가 멥쌀주에서 35종, 주모 첨가의 멥쌀주 26종, 찹쌀주 15종, 보리쌀주 23종, 밀가루주 36종이 검출되어 휘발성 향미성분의 종류는 밀가루주에서 가장 많았고 멥쌀주의 경우 주모 첨가구보다 무첨가구가 많이 나타났다. 검출된 향기성분 중 acetix acid ethyl ester, 3-methyl-1-butanol, aceticacid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phentlethanol, 2,6-di-tert-butyl-4-methyl phenol, plumbagic acid, 1,2-benzenedicarboxylic acid dibutyl ester등 9종은 모든 시험구에서 공통으로 존재하였다. 이 외 2,4,6-trimethyl-1,3-benzenediamine은 주모 무첨가의 멥쌀주에서, diethyl sulfode, 4-methoxy ben-zaldehyde, docosane, 2-methyl propyl octadecanoic acid는 주모 첨가의 멥쌀주에서, propionic acid ethyl ester, acetic acid butyl ester, 2-hydroxy-4-methyl pentanoic acid, 2-methyl tridecane은 보리쌀주에서, 3-(methylthio)-1-propanol, hexanoic acid ethyl ester, butanoic acid mono methly ester, tridecanoic acid, ehtyl tetramethyl cyclopentadiene, 1,8-diaza-2,9-dik-etocyclotetradecane은 밀가루주에서만 각각 검출되어 담금 원료에 따라 향기성분이 특이하였다. 향기성분중 acetix acid ethyl ester, 3-methyl-1-butanol, acetix acid, 2-phenylethanol등의 성분이 다른 향기 성분에 비해 면적 비율이 높은 경향을 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권8호
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• pp.1128-1133
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• 2002

The whole plant of crop maize was chopped and ensiled in airtight 1-L capacity glass jars to determine the influence of residual sugar on anaerobic yeast growth and on the fermentation of lactic acid by L. buchneri in whole crop maize silage. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g L. buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1+L.b.$ and $g_2+L.b.$ All silos were stored in the dark at $20^{\circ}C$ until end of experiment. Jars were opened on duplicates at day 2, 7, 14, 28, 56 or triplicates at day 91 after ensiling for measuring the pH, microbiological enumeration and fermentative products. Results indicated that acidification rates for all silages were very fast, no difference occurred among treatments before day 28. After day 28 the pH values for silages inoculated by L. buchneri. with or without sugar tended to increase especially for treated only with L. buchneri, resulting in higher (p<0.01) finial pH than uninoculated silages. Compared with control silage, the added sugar significantly (p<0.01) increased dry matter (DM) loss, L. buchneri enhanced (p<0.01) DM loss further at different sugar existence. Silages inoculated by L. buchneri only or in combination with sugar addition contained less (p<0.01) lactic acid than the correspondent silages without inoculation with L. buchneri. In comparison with control, ethanol production is about 3 or 6 fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The added sugar resulted in less acetic acid concentration (p<0.01) than control, but inoculation with L. buchneri increased (p<0.01) acetic acid than correspondent uninoculated silages at different sugar levels. No butyric acid and propionic acid were found in uninoculted silages, silages inoculated with L. buchneri. produced more propionic acid, 1-propanol and butyric acid. Lactobacilli counts were not influenced by added sugar, but increased (p<0.01) with inoculation of L. buchneri. The added sugar increased significantly (p<0.01) the yeast count, whereas L. buchneri showed the contrary effect. No differences were found in the aerobic stability among all treatments. In conclusions, 1) the added sugars encourage the growth of yeast and yeasts convert extra sugar into ethanol in maize silages. 2) The added sugars and L. buchneri do not influence the aerobic stability of silages stored in anaerobic silos.

• Asian-Australasian Journal of Animal Sciences
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• 제16권12호
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• pp.1738-1742
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• 2003

The whole plant of crop maize was chopped and ensiled in double-layered polyethylene bags to determine the influence of residual sugar on the fermentation of lactic acid and aerobic stability by L. buchneri in whole crop maize silage made in airstress condition. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g, L,.buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1$+L.b. and $g_2$+L.b. All silos were opened at day 91 after ensiling for measuring the pH values, microbiological enumeration, fermentative products and aerobic stability. The dry matter loss increased significantly (p<0.01) due to inclusion of sugar or L. buchneri. The lower lactic acid concentrations were observed (p<0.01) in silages inoculated with L. buchneri only or in combination with sugar addition than the correspondent uninoculated silages. Compared with control silage, ethanol production was about 3 or 6-fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The silages added with sugar contained less acetic acid concentration (p<0.01) than control, but silages inoculated with L. buchneri showed the contrary effects (p<0.01) at different sugar levels. No butyric acid was found in uninoculated silages, silages inoculated with L. buchneri. producted more propionic acid, 1-propanol and butyric acid. Lactic acid bacteria counts increased markedly (p<0.01) due to inoculation with L. buchneri, whereas it was reduced (p<0.01) by added sugar. No significant difference was observed in count of yeast, but inoculation with L. buchneri shows a decreasing trend. Mould count in all silages was less than 2 (log cfu $g^{-1}$). The added sugar had negative effects on aerobic stability of maize silage made under air-stress conditions, whereas inoculation with L. buchneri improves (p<0.01) the aerobic stability.