• Korean Journal of Pharmacognosy
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• v.29 no.1
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• pp.18-21
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• 1998

A method for isolation and quantitative determination of patchouli alcohol from Pogostemonis Herba (Pogostemon cablin) has been developed. Isolation of patchouli alcohol was achieved by column chromatography employing the normal-phase gradient separation system n-hexane-ether on silica gel column. The GC method for quantitative determination of patchouli alcohol provided a method for standardization of the raw drug. It suggested that the average content of patchouli alcohol in Pogostemonis Herba is about 0.26%.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.278-285
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• 2014

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).

• Journal of Powder Materials
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• v.29 no.2
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• pp.118-122
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• 2022

The synthesis of porous W by freeze-casting and vacuum drying is investigated. Ball-milled WO₃ powders and tert-butyl alcohol were used as the starting materials. The tert-butyl alcohol slurry is frozen at -25℃ and dried under vacuum at -25 and -10℃. The dried bodies are hydrogen-reduced at 800℃ and sintered at 1000℃. The XRD analysis shows that WO₃ is completely reduced to W without any reaction phases. SEM observations reveal that the struts and pores aligned in the tert-butyl alcohol growth direction, and the change in the powder content and drying temperature affects the pore structure. Furthermore, the struts of the porous body fabricated under vacuum are thinner than those fabricated under atmospheric pressure. This behavior is explained by the growth mechanism of tert-butyl alcohol and rearrangement of the powders during solidification. These results suggest that the pore structure of a porous body can be controlled by the powder content, drying temperature, and pressure.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.354-361
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• 2011

In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.257-261
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• 1989

In order to evaluate the characteristics and quality of various Korean alcoholic beverage, the higher alcohols profiles were analyzed by gas-chromatography. Total amount of the higher alcohols depended on the type and class of the liquors. Gaschromatographic analysis showed that the type of Gin, Rum and Vodka except for SB contain n-propanol mainly. The amount of the higher alcohols determined was proportional to the content of the originally fermented liquor in the whisky. The difference in the ratio of iso-amyl alcohol content to that of iso-butanol may be useful as a parameter in evaluating the class of the whisky.

• Macromolecular Research
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• v.15 no.1
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• pp.22-30
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• 2007

High water vapor permeable coating materials were prepared by blending aqueous poly(vinyl alcohol) (PVA) solution with waterborne polyurethane-urea (WBPU) dispersions synthesized by prepolymer mixing process. Stable WBPU/PVA dispersions were achieved at PVA content below 30 wt%. As the water soluble polymer PVA content increased, the number and density of total micro-pores (tunnel-like/isolated micro-pores) formed after the dissolution of PVA in water increased, and the water vapor permeability of coated Nylon fabric also increased significantly. Using WBPU/water soluble polymer PVA blends as a coating material and then dissolving PVA in water was confirmed to be an effective method to obtain prominent breathable fabrics.

• Journal of Forest and Environmental Science
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• v.33 no.2
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• pp.154-159
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• 2017

Enzymatic treatment was conducted to hydrolyze pure cellulose nanofiber (PCNF), holocellulose nanofiber (HCNF), and lignocellulose nanofiber (LCNF) for 6, 24 and 72 hours and thus-obtained nanofibers (1, 3, 5, 10 wt%) were used to reinforce polyvinyl alcohol (PVA). Glucose production yield was increased by enzymatic hydrolysis. Tensile strength and elastic modulus of all PVA nanocomposite reinforced three nanofibers were improved by increasing enzymatic hydrolysis time of nanofibers and these values were higher in order of nanocomposite reinforced with PCNF>HCNF>LCNF. Furthermore, tensile properties of nanocomposite with PCNF were increased by nanofiber content. Thermal stability of PVA was improved by adding nanofibers and by increasing nanofiber content.

• Korea-Australia Rheology Journal
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• v.19 no.2
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• pp.81-88
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• 2007

Blends of collagen dispersion (COL) with poly(vinyl alcohol) (PVA) in different weight ratios were investigated by oscillatory rheometry, Fourier transform-infrared spectroscopy and scanning electron microscopy. It was found that even with 80% of PVA, the COL/PVA blends behaved more like collagen dispersion than pure PVA solution in the dynamic thermal and frequency processing, for instance, a dominant elastic appearance (G'>G"), a similar shear thinning behavior and the thermal denaturation below $40^{\circ}C$. However, influence on the blend behaviour by PVA was noticeable, for instance, an increase of dynamic denaturation temperature, the decreasing intensity of amide I, II and III bands as well as the diminishing irregular pores on the surface of blends. The interaction between collagen and PVA could be observed, especially at the regions with low content or high content of PVA.

• Journal of Microbiology and Biotechnology
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• v.22 no.2
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• pp.230-233
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• 2012

Rhizobium radiobacter T6102 was morphologically purified by the aniline blue agar plates to give two distinct colonies; white smooth mucoid colony (T6102W) and blue rough colony (T6102B). The coenzyme $Q_{10}$ ($CoQ_{10}$) was produced just by T6102W, showing 2.0 mg/g of $CoQ_{10}$ content, whereas the T6102B did not produce the $CoQ_{10}$. All of the used $CoQ_{10}$ biosynthetic precursors enhanced the $CoQ_{10}$ production by T6102W. Specifically, the supplementation of 0.75 mM isopentenyl alcohol improved the $CoQ_{10}$ concentration (19.9 mg/l) and content (2.4 mg/g) by 42% and 40%, respectively.