• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.750-758
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• 1994

Flavour components of seven Korean folk sojues, five Chinese kaoliangchiews and Japanese shochu were determined by GC and GC-MS after solid phase extraction with polydivinyl benzene. Less volatile ethyl succinate and ethyl pelargonate were present in Korean folk sojues while volatile ethyl acetate and ethyl butyrate in Chinese kaoliangchiews. In the case of alcohols, the amount of isopentyl alcohol was relatively higher than that of isobutyl alcohol or n-propyl alcohol in Korean folk sojues. On the contrary, less volatile n-propyl alcohol was present more than isopentyl alcohol in Chinese kaoliangchiews. Multivariate statistical analyses involving principal components analysis (PCA) and discriminant analysis (DA) were applied to the GC data. The results of PCA clearly demonstrate that the first principal scores of Korean folk sojues were similar but the second principal scores were different from each other. Classification of Korean sojues and Chinese kaoliangchiews into two groups could be conducted by DA. These results suggested that the common charateristics and identities as a distilled liquors was found in Korean folk sojues.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1477-1483
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• 1999

In order to retain or remove the flavor components of onions, this study was performed to investigate the effect of seaweeds and adsorbents on volatile flavor components of onion juice by testing a sensory evaluation, measuring the amount of pyruvate and thiosulfinate, and investigating the changes of volatile components by SPME/GC. The main flavor compounds in raw onion juice were dipropyl tetrasulfide, 1-propenyl propyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide. Volatile flavor compounds in onion juice treated with tangleweed, brown-seaweed, laver and celite showed a relatively decreasing tendency compared to untreated onion juice, but most of volatile flavor compounds in onion juice treated with activated charcoal and ${\beta}-cyclodextrin$ were removed. The result of the sensory evaluation with various materials for masking onion flavor showed a significant difference at the p<0.05 level. The amount of pyruvate and thiosulfinate treated with tangleweed, brown-seaweed, laver and celite showed little difference compared to untreated onion juice, but the amount of pyruvate and thiosulfinate treated with activated charcoal and ${\beta}-cyclodextrin$ decreased largely compared to untreated onion juice. As a result of the study, onion juice treated with tangleweed, brown-seaweed, laver and celite showed the effect of preserving the pungent taste and masking the onion flavor. Activated charcoal and ${\beta}-cyclodextrin$added to onion juice might have a role in removing the onion flavor by adsorbing volatile flavor compounds in onion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.188-192
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• 2008

Methyl gallate isolated from bark of the tree Rhus verniciflua Stokes has significant antimicrobial activity against the fish pathogenic bacteria Edwardsiella tarda and Vibrio anguillarum. To evaluate the antimicrobial activity of gallate derivatives, eight alkyl gallates were tested. Ethyl gallate and propyl gallate had the highest activities, with MICs of $15.6-31.3{\mu}g/mL$ against E. tarda. For V. anguillarum, propyl gallate and butyl gallate were highly effective, with MICs of $7.81-31.3{\mu}g/mL$. When used in combination with antibiotics, methyl gallate exhibited synergistic effects with oxytetracycline against E. tarda and with norfloxacin against V. anguillarum. These results suggest that short-chain alkyl gallates can be used as alternatives to antibiotics against the fish pathogenic bacteria.

• Environmental Analysis Health and Toxicology
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• v.15 no.1_2
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• pp.53-59
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• 2000

The purpose of this study is the development of the simple and precise determination method of ethyl isocyanate (EIC) and propyl isocyanate (PIC) through derivatization using secondary aliphatic amines by gas chromatography with flame ionization detector. The urea derivatives are quantitatively and simultaneously derived from EIC and PIC with secondary aliphatic amines such as dipropylamine, dibutylamine. and dipentylamine in methylene chloride, and confirmed by thin layer chromatography and gas chromatography with mass selective detector. For GC/FID, according to the increasing carbon atom of the amines, the retention time and peak area of the urea derivatives are increased. The instrumental detection limits for EIC and PIC were about 23.3∼34.8 $\mu\textrm{g}$ and 21.6∼28.9 $\mu\textrm{g}$, respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.593-595
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• 1993

The volatile components of garlic extracts were investigated. For experiment both crushed- and sliced-garlic were dried by air-drying and freeze-drying methods, followed by ether extraction. The extracts were analysed by GC and GC/MS. Sliced- and freeze-dried garlic extracts showed larger number of volatile components than crushed- and air-dried garlic extracts. The volatile components, allyl propyl disulifde, 2-vinyl-1,3-dithiane, 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis (allyl)disulfane were found in sliced- and freeze-dried garlic extracts, methyl allyl trisulfide and 2,4-methyl furane in sliced- and air-dried garlic extracts, and disulfide in crushed- and air-dried garlic extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.315-319
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• 2003

Bioactive organosulfur phytochemicals were isolated from fresh broccoli using methlylene chloride as an extract solvent and identified by GC/MSD analyses. Major organosulfur phytochemicals of broccoli extract were found to be isothiocyanates, which constitute 40.42% of total phytochemicals. The isothiocyanates from broccoli extract were identified to be 3-butenyl, 4-methyl thiobutyl, 4-methylthio-3-butenyl, 5-methylthiopentyl, 2-phenylethyl, 3-methyl sulfinyl propyl, and 4-methylsulfinylbutyl isothiocyanates, of which major isothio cyanates were 3 butenyl isothiocyanate and 4-methylsulfinylbutyl isothiocyanate, constituting about 38.55% of total isothiocyanates present in the solvent extract. Also, nitrites, corresponding to products from enzymatic hydrolysis of glucosinolates were identified as 4-methylthiobutyl, 5-methyl thiopentyl, 2-phenylethyl and 4-methylsulfinylbutyl nitrile. In addition, three sulfides were identified as dimethyl disulfide, dimethyl trisulfide and dimethyl tetrasulfide.

• Journal of the Korean Electrochemical Society
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• v.13 no.3
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• pp.198-202
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• 2010

Lithium co-polyelectrolyte-ionic liquid systems, using poly (lithium 2-acrylamido-2-methyl propanesulfonate; PAMPSLi) and polyvinyl formamid (PVF) were prepared and their electrochemical and physical properties were measured. The conductivity of co-polymer systems, PAMPSLi/PVF/N, N-dimethyl-N-propyl-N-butylammonium tricyanomethanide (PAMPSLi/PVF/$N_{1134}$TCM) and PAMPSLi/PVF/N, N-dimethyl-N-propyl-N-butylammonium dicyanamide (PAMPSLi/PVF/$N_{1134}$DCA) exhibited low viscosity ($N_{1134}$TCM:$N_{1134}$DCA 28.6cP, 28.7cP) and higher conductivity ($2.48{\times}10^{-3}Scm^{-1}$, $2.2{\times}10^{-3}Scm^{-1}$) than homopolymer system. The ionic conductivity PAMPSLi/PVF/1-ethyl-3-methyl imidazolium dicyanamide (PAMPSLi/PVF/emImDCA) exhibited $1.54{\times}10^{-3}Scm^{-1}$ and low viscosity (emImDCA: 28.09cP). High flexibility of imidazolium cation and dissociation of lithium cation from the co-polymer chains were affected by high conductivity and low viscosity.

• Applied Biological Chemistry
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• v.45 no.1
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• pp.11-17
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• 2002

Fermentation characteristics with/without nitrogen source and quality of the fruit distillate of Opuntia ficus-indica var. saboten were investigated during the manufacturing process of a Korean traditional liquor. As the fermentation period increased, acidity, brix degree, and alcohol concentration increased, whereas pH and contents of reducing sugar decreased. Acidity, pH, and brix degree were higher, whereas the content of reducing sugar lower, in the nitrogen source-added distillate than in the distillate without nitrogen source. The growth of yeast increased, while that of bacteria decreased; this trend was more prominent with the addition of a nitrogen source. Sojues, distilled from two types of mashes and diluted with $H_2O$ and tails of distillate into 22% alcohol concentration, showed pH $3.7{\sim}4.0$, acidity $0.02{\sim}0.10$, and $5.4{\sim}6.1$ $^{\circ}Brix$. Analysis through GC using direct injection methods revealed common volatile flavor compounds in sojues, including acetaldehyde, acetyl acetone, acetic acid ethyl ester, ethyl alcohol, 2-propyl alcohol, acetone, n-propyl alcohol, butanoic acid methyl ester, 2-phenyl ethanol, thymol, acetic acid phenyl ester, and vanillic aldehyde. As revealed through the sensory evaluation, no significant difference (p>0.05) in overall acceptability was shown among four experimental groups, while color and flavor showed significant differences(p<0.05).

• Journal of the Korean Chemical Society
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• v.55 no.3
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• pp.418-429
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• 2011

Novel chromium(III), manganese(II), iron(III), cobalt(II), nickel(II), copper(II), ruthenium(III), and zirconyl(II) complexes of $N^1,N^2$-bis(3-((3-hydroxynaphthalen-2-yl)methylene-amino)propyl)phthalamide ($H_4L$, 1) have been synthesized and characterized by elemental, physical, and spectral analyses. The spectral data showed that the ligand behaves as either neutral tridentate ligand as in complexes 2-5 with the general formula $[H_4LMX_2(H_2O)]{\cdot}nH_2O$ (M=Cu(II), Ni(II), Co(II), X = Cl or $NO_3$), neutral hexadentate ligand as in complexes 10-12 with the general formula $[H_4LM_2Cl_6]{\cdot}nH_2O$ (M=Fe(III), Cr(III) or Ru(III)), or dibasic hexadentate ligand as in complexes 6-9 with the general formula $[H_2LM_2Cl_2(H_2O)_4]{\cdot}nH_2O$ (M = Cu(II), Ni(II), Co(II) or Mn(II), and 13 with general formula $[H_4L(ZrO)_2Cl_2]{\cdot}8H_2O$. Molar conductance in DMF solution indicated the non-ionic nature of the complexes. The ESR spectra of solid copper(II) complexes 2, 5, and 6 showed $g_{\parallel}$ >g> $g_e$, indicating distorted octahedral structure and the presence of the unpaired electron in the $N^1,N^2$ orbital with significant covalent bond character. For the dimeric copper(II) complex $[H_2LCu_2Cl_2(H_2O)_4]{\cdot}3H_2O$ (6), the distance between the two copper centers was calculated using field zero splitting parameter for the parallel component that was estimated from the ESR spectrum. The antibacterial and antifungal activities of the compounds showed that, some of metal complexes exhibited a greater inhibitory effect than standard drug as tetracycline (bacteria) and Amphotricene B (fungi).

• The Korean Journal of Rheology
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• v.7 no.1
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• pp.60-67
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• 1995

EPDM/BR 블렌드의 물성에 미치는 커플링결합체의 영향을 조사하였다. N,N＇ -(bis(2-methyl-2-nitroprpyl))-1,6-diamino hexane) (MNPDH)와 bis(3-triethoxysilyl propyl)-tetrasulfide (TESPT)의 두가지 종류의 커플링결합제를 사용하였다. EPDM/BR 블 렌드 및 EPDM/BR/MNPDH 또는 EPDM/BR/TESPT 블렌드의 용융점도, 탄성률 및 tan $\delta$ 를 모세관 점도계, 동적점탄성장치 및 동적응력 완화측정장치로 조사하였다. 동적점탄성 및 형태학적 연구 결과 MNPDH 또는 TESPT를 첨가할 경우 결합고무 함량이 증가하고 카본 블랙의 분산성이 좋아져 가황된 EPDM/BR 블렌드의 인열강도 및 내피로성등의 물성이 향 상되었다.