• Journal of Korea Soil Environment Society
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• v.4 no.3
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• pp.85-93
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• 1999

The destruction of hazardous chemicals such as chlorinated organic compounds(COCs) and nitroaromatic compounds(NACs) by zero-valent iron powder is one of the latest innovative technologies. In this paper. the rapid dechlorination of chlorinated compounds as well as transformation of nitro functional group to amine functional group in the nitroaromatic compounds using synthesized zero-valent iron powder with nanoscale were studied in anaerobic batch system. Nanoscale iron, characterized by high surface area to mass ratios(31.4$\textrm{m}^2$/g) and high reactivity, could quickly reacts with compounds such as TCE, chloroform, nitrobenzene, nitrotoluene, dinitrobenzene and dinitrotoluene, at concentration of 10mg/L in aqueous solution at room temperature and pressure. In this study, the TCE was dechlorinated to ethane and chloroform to methane and nitro groups in NACs were transformed to amino groups in less than 30min. These results indicated that this chemical method using nanoscale iron powder has the high potential for the remediation of soils and groundwater contaminated with hazardous toxic chemicals including chlorinated organic compounds and nitro aromatic compounds.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.2 s.52
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• pp.159-167
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• 2004

This work has been conducted to select appropriate filter materials for removing carbonyl compounds in mainstream tobacco smoke. To investigate of the usability of this filter materials, two types of bead ion exchangers were synthesized and their adsorption characteristics for carbonyl compounds were investigated. Sulfonic acid group-containing cation exchanger and ammonium group-containing anion exchanger were synthesized by the suspension polymerization of glycidylmethacrylate(GMA) and divinylbenzene(DVB) followed by the subsequent functionalization, respectively. The removal efficiency of carbonyl compounds by these two ion exchangers increased in the presence of moisture. However, the amount of carbonyl compounds adsorbed on the anion exchanger was larger than that on the cation exchanger under two levels of water contents tested. This phenomenon seems to arise from the electron delocalization in carbonyl group of the anion exchangers. There was not any significant relationship between the amount of carbonyl compounds adsorbed on ion exchangers and the length of adsorption column. From the large ion exchange capacity and rapid ion exchange reaction rate of the anion exchanger, it is suggested that the anion exchanger may be a good filter material for removing carbonyl compounds in the mainstream tobacco smoke.

• Korean Journal of Medicinal Crop Science
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• v.19 no.6
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• pp.446-455
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• 2011

Galgeun-tang (GGT) is a traditional medicinal formula that is widely prescribed to treat cold, asthma, and hives in Korea. Fermented herbal medicines can be made more effective than normal herbal medicines by increasing the absorption and bioavailability of the active compounds. In this study, we fermented Galgeun-tang to produce bioconversion constituents using Lactobacillus plantarum (GGT144), and found that four peaks were decreased, three peaks were increased and two new peaks appeared in the HPLC-DAD chromatogram. After HPLC-DAD-guided fractionation of the newly-appearing compounds (1 and 5) and the increased (6, 7, and 9) compounds, the structure of the compounds was determined using NMR and MS. Using this approach the compounds were identified to be pyrogallol (1), daidzein (5), liquiritigenin (6), cinnamyl alcohol (7), and formononetin (9), respectively. In addition, the decreased compounds were identified to be daidzin (2), liquiritin (3), ononin (4), and cinnam aldehyde (8) using HPLC-DAD analysis with standard compounds. The high performance liquid chromatography method was used to quantify the nine constituents in GGT and GGT144. All calibration curves of the standard compounds displayed excellent linearity with a $R^2$ > 0.9968.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.209-213
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• 1997

Since Houttuynia cordata is well known as a medicinal herb, due to its antibacterial activity on various microorganisms, present investigation was performed to identify the flavor compounds for volatile essential oil. Volatile essential oil was collected by simultaneous distillation-extraction(SDE), and then the oil components were separated on HP-5 capilliary column$(25m{\times}0.25mm\; i.d.)$ and identified those components by GC-MS. Fifty two compounds were isolated from the volatile essential oil of Houttuynia cordata and forty four were positively identified by GC-MS. The volatile compounds were composed mainly of terpenoids(25 classes), aldehydes(7 classes), alcohols(4 classes), ketones(3 classes), acids(1 class) and miscellaneous compounds(4 classes). Of these, the major compounds were ${\beta}-myrcene$, ${\beta}-ocimene$, decanal, 2-undecanone and geranyl propionate.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.317-331
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• 1990

Nitrogen compounds of Panax ginseng and their biological activities in plant and animal were reviewed. Major nitrogen combounds found in P. ginseng are free amino acids, Water soluble teins, insoluble proteins and peptides. Minor nitrogen compounds are dencichine. glycol)roteins. amines, alkaloides, methoxy or alkyl pyrazine derivatives. free nucleosides and nllrleir arid bases. 4-me- thymi-5-thiazoleethanol and pyroglutamic acid. The contents of total nitrogen and protein in root increased until 13 years old rvhich was the highest age tinder investigation. Soluble protein content increased With the root weight and was higher in xylem pith than cortex-epidermis indicating the rlosc relation with root growth. Arginine which covered 58% of total free amino aroids may serve as a storage nitrogen. Arginine seems to be changed into proline in rhizome, threonine in stem and again threoning and arginine in leaf. The greater the root weight the higher the polyaminc content. Polyamine stimulated the growth of root callus. Physiological roles of other minor nitrogen compounds are unknown although dencichine content is relatively high (0.5% d.w.). biochemical and pharmatological activities of some nitrogen compounds for animal were more investigated than physiological roll iota plant itself. Radiation and U.V. protective function (heat stable protein), insulin-like activity in lipogenesis and lipolysis (adenosine and pyroglutamic acid), depression of blood sugar content (glycopeptide). hemostatir and nellrotoxic activity (denrichine) and. sedative and hypnotic activity (4-methyl-5-thiazoleethilnol) are reported. Heat stable protein increased with root age. The traditional quality critsria appear to be well in accordance with biological activities of nitrogen compounds. Chemical stlldies of nitrogen compounds seem relatively rare, probably dole to difficulty of isolation, subsequently the investigations of biological activities are little.

• Journal of the Korean Chemical Society
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• v.42 no.6
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• pp.679-695
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• 1998

A series of ${\alpha}{\omega}-bis[4-(4'-(S)-(+)-2-methylbutylbiphenyl-4-carboxy)phenoxy]alkanes$, were synthesized, and their thermal and liquid crystalline properties were studied. The chain length of the central polymethylene spacers, x, of the chiral twin compounds was varied from 3 to 12. These compounds were characterized by elemental analysis, IR and NMR spectroscopy, differential thermal analysis (DSC), and crosspolarized microscopy. All compounds were found to be enantiotropic liquid crystalline, and the values of melting $(T_m)$ and isotropization temperature $(T_i)$ as well as ${\delta}H_I$ and ${\delta}S_I$ decreased in a zig-zag fashion, revealing the so called odd-even effect as x increased. Their mesomorphic properties fell into four categories depending upon x; (a) compounds with x=3, 4 and 5 formed only a cholesteric phase on heating, while on cooling they went through two transitions of isotropic (I)-to-cholesteric (Ch) and Ch-to-smectic $A\;(S_A)$ phases before crystallization. (b) compounds with x=6, 8 and 10 exhibited only a cholesteric phase both on heating and on cooling. (c) compounds with x=7 and 9 went through three transitions of crystal $(C)-to-S_A,\;S_A-to-Ch,$ and Ch-to-I phases on heating while on cooling they went through four transitions of I-to-Ch, $Ch-to-S_A,\;S_A-to-Smectic\;C\;(S_C),\;and\;S_c-to-C$ phases in that order, and (d) compounds with x=11 and 12 went reversibly through four transitions of $C-to-S_C,\;S_C-to-S_A,\;S_A-to-Ch,$ and Ch-to-I phases.

• Journal of Forest and Environmental Science
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• v.22 no.1
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• pp.83-100
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• 2006

Antibiotics which produced by mushrooms discovered for last 40 years were described. Any antibiotic has not been used as infectious disease remudy but will be used as physiological active substance in near future. The antibiotic of mushrooms have not been published much in papers and do not have various finds of structures, compared to those of Streptomyces. Triple bond having compounds, terpenoid compounds aromatic compounds and some other compound have been known. These compounds are not dissolved well in water and mainly fat-soluble, except for cordycepin. Also, they are generally neutral, and some of them are acidic and almost none of them are basic compounds. However, acetylene and terpenoid compounds are the characteristic compounds of mushroom, and are not found in other microorganisms and plants. Especially, there are various terpenoid compounds in mushrooms. These metabolites of mushrooms were not used as antibiotic, but are interested as physiological active substance, such as enzyme inhibitor and immunomodulator. To promote studying on the antibiotics of mushroom, new screening methods must be developed, because strain belonged to the different genus produces different antibiotics, even though mushrooms belonged to the same genus and species. It is also known that mushrooms collected in different areas produce different antibiotics. Now, it is difficult to separate each pure compound from mushroom. It is important to find mushrooms which is impossible to cultivate artificially, or grow in the back land where is difficult to collect. Thousands of mushrooms grow on earth now, so that which species will be screened if not known. The biochemical and mycological study for usability of the metabolites of mushrooms is thought, as one of the important research areas, must be performed.

• Advances in Traditional Medicine
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• v.1 no.1
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• pp.45-54
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• 2000

Cannabidiol derivatives (1, 2 and 3), and 5-fluorouracil (4, 5-FU) were tested for their growth inhibitory effects against human oral epitheloid carcinoma cell lines (KB) using two different 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) assay and sulforhodamine B protein (SRB) assay. These compounds showed a potent inhibitory activity in vitro in the micromolar range against KB cell lines. In general, the antitumor activity of these compounds (1, 2, 3 and 4) was in a dose-dependent over the micromolar concentration ranges from $1\;{\mu}M\;to\;100\;{\mu}M$. The comparison of $IC_{50}$ values of these compounds in tumor cell lines shows that their susceptibility to these compounds decreases in the following order: CBD > 5-FU > CBDME > CBDDE by the MTT assay and SRB assay. Cannabidiol derivatives (1, 2 and 3), and 5-FU were tested for their cytotoxic effects on NIH 3T3 fibroblasts using two different MTT assay and SRB assay. These compounds exhibited potent cytotoxic activities in vitro in the micromolar range against NIH 3T3 fibroblasts. In general, the cytotoxic activities of these compounds (1, 2, 3 and 4) were in a dose-dependent over the micromolar concentration range $1\;{\mu}M\;to\;100\;{\mu}M$. The comparison of $CD_{50}$ values of these compounds on NIH 3T3 fibroblasts shows that their susceptibility to these compounds decreases in the following order; CBD > 5-FU > CBDDE > CBDME by MTT assay, CBD > 5-FU > CBDME > CBDDE by SRB assay. These results suggest that cannabidiol (1, CBD) retains the most growth-inhibitory activity against KB cell lines.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.720-727
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• 2017

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.