• Analytical Science and Technology
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• v.6 no.3
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• pp.267-274
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• 1993

The iterative regression optimization strategy using two parameters is described and applied to the separation of amino acids and peptides by means of micellar liquid chromatography. The parameters examined are concentration of surfactant and 2-propanol. This approach results in a efficient optimization using a small number of initial experiments.

• Journal of the Korean Ceramic Society
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• v.31 no.10
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• pp.1209-1217
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• 1994

Monodispersed alumina-zirconia fine powders were prepared by controlled hydrolysis of alkoxides. These powders and the sintered bodies were characterized. Aluminium alkoxide and zirconium alkoxide were dissolved into complex solvent with butanol and n-propanol, and by acetonitrile added hydrolytic solution, hydrolysis rate was controlled. The oil, as a dispersant, was added in hydrolytic solution, and then prepared powders were nano-sized and well-monodispersed. In the case of hydroxypropyl celluose (HPC) as a dispersant, it was added in complex solution with butanol and iso-propanol, sub-micrometer sized and well-monodispersed powders could be prepared. The value of relative density (R.D.) and tetragonal phase fraction of zirconia in the sintered body made by nano-meter sized powders were respectively higher than those in the case of sub-micrometer sized one.

• Journal of the Korean Society of Safety
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• v.31 no.6
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• pp.39-44
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• 2016

Suitable design and operation of distillation process is very dependent on vapor-liquid equilibrium calculation. The usual calculation method is use binary interaction parameter. Flash points of n-propanol+n-butanol and 2-butanol+n-butanol were measured by Seta-flash closed cup tester. Experimental Flash points were compared with those calculated by the method based on Raoult's law and the optimization method using Wilson equation. The binary interaction parameters obtained by the optimization method are then used to calculate the bubble points of n-propanol+n-butanol and 2-butanol+n-butanol.

• Applied Biological Chemistry
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• v.23 no.4
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• pp.242-245
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• 1980

The anthocyanin pigments in the fruit skin of Panax ginseng and Panax quinquefolius were extracted with 1% HCl/propanol. The pigments were purified by preparative thin layer and paper chromatography. The major bands in the 2 varieties were identified as pelragonidin-3-monoglucoside by chromatographic, spectrophotometric and high performance liquid chromatographic methods. The possibility of the anthocyanin acylation was not studied in this report. One of minor red band found in the Panax ginseng (not identified) was missing in the Panax quinquefolius.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.366-372
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• 2001

Volatile flavor components in the mash of Takjus prepared by using Aspergillus oryzae nuruk were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. Twenty-four esters, 21 alcohols, 10 acids, 9 aldehydes and 4 others were found in the mash of Takju. Thirty six components including 13 esters and 12 alcohols were detected in the beginning of fermentation. Twenty nine components were more detected after second day of fermentation and 68 components were detected after 12 days of fermentation. Thirty five flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and benzeneethanol, 13 esters such as ethyl acetate, ethyl caprylate, ethyl butyrate and isoamyl acetate, 4 aldehydes and 6 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of $79.86{\sim}89.54%$ as a major component by using relative peak area. 3-Methyl-1-butanol, ethyl caprylate and benzeneethanol were some of the major volatile components through the fermentation respectively. Peak area of 2-methyl-1-propanol, 1-hexanol, 1-dodecanol, ethyl acetate, monoethyl butanoate, acetic acid and isobutylaldehyde among the same group were higher than other components depending upon fermentation time.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.691-698
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• 2000

Volatile flavor components in the mash of takjus prepared by using Rhizopus japonicus nuruk were identified by using GC and GC-MS. Twenty-four esters, 19 alcohols, 9 acids, 10 aldehydes and 4 others were found in the mash of takju. Thirty nine components including 14 esters and 12 alcohols were detected in the beginning of fermentation. Seventeen components were more detected after second day of fermentation and 66 components were detected after 12 days of fermentation. Thirty eight flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol and 3-methyl-1-butanol, 14 esters such as ethylacetate, ethylcaprylate and isoamylacetate, 6 aldehydes and 5 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of 76.2149-92.1155% as a major component by using relative peak area. 3-Methyl-1-butanol, 2-methyl-1-propanol, ethyl caprylate, 2,3-butanediol and benzeneethanol were some of the major volatile components through the fermentation. Peak area of ethylacetate, diethyl succinate, octanoic acid, acetic acid and isobutylaldehyde among the same group were higher than other component depending upon fermentation time.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1035-1042
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• 2000

Volatile compounds of kochujang prepared with meju and koji were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Thirteen alcohols, seventeen esters, seven acids, six aldehydes and nine others were identified. Twenty four volatile flavor detected immediately after making kochujang including 7 alcohols and 9 esters. Six volatile flavor compounds including 1 alcohol and 3 esters were more found after 30 day of fermentation and increased to forty nine of volatile compounds after 150 days. Six alcohols such as ethanol, 3-methyl-butanol, 2-methyl-1-propanol, 1-butanol and nine esters such as ethyl acetate, ethyl butyrate, ethyl caproate, ethyl carpylate and seven others were commonly found through the fermentation period. Peak area (%) of 1-butanol was the highest one among the volatile flavor compounds after 30 day of fermentation and ethanol showed the highest peak area after 60-90 day and 150 day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 120 day of fermentation, 2-Methyl-1-propanol, ethyl butyrate, ethyl acetate, acetaldehyde, ethoxyethene, ethenone, methylbenzene were detected in the kochujang during the fermentation.

• Animal Bioscience
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• v.34 no.2
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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.

• International Journal of Oral Biology
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• v.42 no.4
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• pp.175-181
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• 2017

The aim of this study was to provide a basis for the molecular mechanism underlying the pharmacological action of ethanol. We studied the effects of 1-propanol on the location of n-(9-anthroyloxy)palmitic acid or stearic acid (n-AS) within the phospholipids of synaptosomal plasma membrane vesicles (SPMV). The SPMV were isolated from the bovine cerebral cortex and liposomes of total lipids (SPMVTL) and phospholipids (SPMVPL). 1-Propanol increased the rotational mobility of inner hydrocarbons, while decreasing the mobility of membrane interface, in native and model membranes. The degree of rotational mobility varied with the number of carbon atoms at positions 16, 12, 9, 6 and 2 in the aliphatic chain of phospholipids in the neuronal and model membranes. The sensitivity of increasing or decreasing rotational mobility of hydrocarbon interior or surface by 1-propanol varied with the neuronal and model membranes in the following order: SPMV, SPMVPL and SPMVTL.

• Journal of the Microelectronics and Packaging Society
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• v.12 no.2 s.35
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• pp.141-147
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• 2005

Nanomaterial $TiO_2-SiO_2$ was synthesized by hydrolysis and condensation process using 2-propanol(2-PrOH) and was characterized by FT-IR, DSC, XRD and FE-SEM. FT-IR spectra were measured to investigate Ti-0-Si absorption peak. DSC thermal analysis results appllied to Ozawa equation were used to calculate to activation energy of crystallization. It was found that the changes of X-ray diffraction patterns and FWHM obtained XRD measurement depended on calcination temperature. In FE-SEM analysis, particle size changed by quantity changes of Ti-alkokide.