• Archives of Pharmacal Research
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• v.4 no.1
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• pp.43-51
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• 1981

The effect of some alcohols on the riboflavin derivatives in non-polar solvent was studied by various spectroscopic method in order to support the view point that alcohol may directly interect with the isoalloxazine moiety of FAD, the coenzyme of D-amino-acid oxidase. The most possible association complex between alcohol and riboflavin is the 1:1 complex through the 2-C carbonyl function of the isollaxazine ring nd the hydroxyl proton of alcohol. It is appeared that methanol has a larger association constant than any other alcohols, and the association constant decreases with the carbon number increases and being bulkier in the alkyl group of alcohols.

• Research in Community and Public Health Nursing
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• v.18 no.4
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• pp.611-623
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• 2007

Purpose: To evaluate a reducing alcohol intervention program for workers. Method: The intervention program employed one-group pretest-post-test design with repeated measuring by quasi-experimental study. The program was developed from literature review based on the Transtheoretical Model, and evaluated from April 6 to June 22, 2006. Sixteen white collar male workers participated. At the beginning, the subjects were at the pre-contemplation stage (50%) and contemplation stage (50%). The intervention was applied personally or in group twice a week for 9 weeks. Results: The scores of each stage of change in the post-test increased significantly compared with those in the pretest. The scores of process (cognitive and behavioral) of change in the post-test increased significantly compared with those in the pretest. The score of self-efficacy of change in the post-test increased significantly compared with that in the pretest. The score of pros-cons for drinking in the post-test decreased significantly compared with that in the pretest. The consumption of alcohol a week and a day in the post-test decreased significantly compared with that in the pretest. The levels in ALT, AST, GGT, total cholesterol, triglyceride, B.P. and BMI in the post-test did not decrease significantly compared with those in the pretest, but the level of FBS decreased significantly compared with that in the pretest. Conclusion: The above result informs us that a stage-based reducing alcohol intervention program for workers has the effect of increasing the stages of change, the process of change (cognitive and behavioral) and self-efficacy, and decreasing pros-cons for drinking alcohol consumption and FBS, and it also has a value as an effective means of nursing for workers.

• Journal of the Korean Applied Science and Technology
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• v.16 no.3
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• pp.231-235
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• 1999

Several instances of synergistic interaction have been identified between alkyl amine oxide and long chain fatty acohol polyethoxylates in various surfactant formulation. The purpose of this study was examined whether these benefits could be observed within the framework of generic hand-surface cleaning formulations. Comparative evaluation were also carried out to determine the performance characteristics of low-and zero-phosphate systems in which amine oxide and alcohol ethoxylates are used. Best cleaning was observed with 1:1 mixtures of the subject surfactants, but substantial improvements over fatty alcohol ethoxylate alone also were noted with formulations that contained lower ratios of amine oxide.

• Journal of Community Nutrition
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• v.3 no.1
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• pp.53-58
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• 2001

Dietary pattern in relation to alcohol consumption was studied in 7,370 Korean adults aged 20 years and older in 1998 Koran National Health and Nutrition Survey in which 24 hour recall method was used for dietary survey, The aim of this study was to investigate the effect of alcohol consumption on food and nutrient intake among Koreans, Individual drinking data was collected by interview as a part of health behavior survey T est was adopted to between nutrient intake level and drinking status. Drinkers of both sexes showed less consumption of foods from vegetable origins than non-drinkers, Consequently,. They also had significantly less carbohydrate consumption then non-drinker. This result may suggest that diets of Korean drinkers is unbalanced in terms of low consumption of food from vegetable origin and carbohydrate, Nutrition education should focus on those issues to improve the nutritional status and prevent potential risk disease by unbalanced diet.

• Bulletin of the Korean Chemical Society
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• v.18 no.9
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• pp.1017-1021
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• 1997

Solvolyses of p-methoxyphenyl chloroformate in water, D2O, CH3OD, 50% D2O-CH3OD, and in aqueous binary mixtures of acetone, ethanol and methanol are investigated at 25.0 ℃. Product selectivities are reported at 25 ℃ for a wide range of ethanol-water and methanol-water solvent compositions. The Grunwald-Winstein plots of first-order rate constants for p-methoxyphenyl chloroformate with YCl (based on 1-adamantyl chloride) show marked dispersions into three separate curves for the three aqueous mixtures with a small m value and a rate maximum for aqueous alcohol solvents. Third-order rate constants, kww, kaw, kwa and kaa were calculated from the observed kww and kaa values together with kaw and kwa calculated from the intercept and slope of the plot of 1/S vs. [alcohol]/[water]. The calculated rate constants, kcalc and mol % of ester agree satisfactorily with those of the observed rate constants, kobs and mol % of ester, supporting the stoichiometric solvation effect analysis. The kinetic solvent isotope effects determined in water and methanol are consistent with the proposed mechanism of the general base catalyzed carbonyl addition-elimination.

• Journal of Korea Foresty Energy
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• v.23 no.1
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• pp.45-68
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• 2004

The word of lignin is derived from the Latin word 'ligum' meaning wood. Lignin is complex polymer consisting of coniferyl alcohol, sinapyl alcohol and p-coumaryl alcohol unit and has an amorphous, three dimensional network structure which is hard to be hydrolyzed by acid. Lignin is found in the cell wall of plants lignified. The mode of polymerization of these alcohols in the cell wall lead to a heterogeneous branched and cross-linked polymer in which phenyl propane units are linked by carbon-carbon and carbon-oxygen bonds. This polymerization of precursors, p-coumaryl alcohol, coniferyl alcohol and sinapyl alcohol to lignin is formed by enzymic dehydrolyzation. The reaction is initiated by an electron transfer which results in the formation of resonance-stabilized phenoxy radical. The combination of these radicals produces a variety of dimers, trimers and oligomers and so on. Lignin research has been divided into basic and practical application field. The basic studies contains biosynthesis, chemical structure, distribution in the cell wall and reactivity by reductants, oxidants and organic solvents. The application research will be approached the reaction of lignin in various pulp making involving pulp bleaching and its effect on pulp qualities. Lignin also will be studied for the production of fine chemicals, polymer products and the conservation into an energy source like petroleum oil because the amount of lignin produced in pulp making process is more than 51,000,000 tons per year in the world. Both basic and application research must lay emphasis on the development for the utilization of lignin and the pulping process. But these researches can not be completed without understanding lignin structure containing functional groups. Therefore, this paper was focused on the review of lignin formulation which has been studied since 1948 in chronological order. This review was based on monomers, dimers, trimers and tetramers of phenyl propane unit structures which were isolated and identified by different methods from various wood.ious wood.

• Applied Biological Chemistry
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• v.12
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• pp.53-56
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• 1969

This experiment was carried out to investigate the effects of alcohols and carbohyrates upon heat resistance of the amylase produced by Bacillus subtilis var. M-181. The results obtained are as follows: 1) Alcohols showed the effects of increasing heat resistance in the order of glycerin, propylene glycol, ethylene glycol, ethanol and methanol, while higher monohydroxy alcohol and dipropylene glycol affected reversely. 2) Inositol affected on heat resistance of the amlase better than sugar alcohols which effects were in the order of mannitol, dulcitol and sorbitol. 3) Monosaccharides affected on heat resistance of the amylase in the order of mannose, galactose, xylose, glucose, arabinose, rhamnose and fructose. 4) Among oligosaccharides, the effects of increasing heat resistance were recognized in the order of melibiose, lactose, maltose and sucrose. 5) Polysaccharides showed the effects of increasing heat resistance in the order of glycogen, soluble starch and dextrin, while the effects of inulin were not recognized.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.205-209
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• 1997

Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

• The Journal of Internal Korean Medicine
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• v.32 no.4
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• pp.550-564
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• 2011

Objectives : Oxidative stress seems to play a major role in mechanisms by which ethanol causes liver injury. Previous studies have shown that treatment with Yinjinchunggan-tang (Yinchenqinggan-tang, YJCGT) has protective effects on alcoholic liver disease. The aim of this study was to investigate the protective effects of YJCGT on alcohol-induced oxidative stress. Materials and Methods : In vitro, we evaluated the inhibitory activities of YJCHT on DPPH(1,1-diphenyl-2-picryl-hydrazyl), xanthine oxidase, trypsin, and hyaluronidase. In a cell culture model, we measured cell viability and proliferation, and the activities of superoxide dismutase (SOD), and catalase (CAT) after YJCGT treatment in C34 and E47 cell lines, and HepG2 cells transfected with/ without cytochrome P450IIE1 (CYP2E1) gene. In vivo, we estimated serum level of hepatic biochemical markers, and alcohol concentration in the blood. Results : YJCGT showed significant free radical scavenging activity against DPPH and xanthine oxidase and decreased hyaluronidase activity effectively in vitro. YJCGT also increased cell viability, and proliferation in C34 and in E47 cell lines, and increased activities of superoxide dismutase, and catalase in C34 and in E47 cell lines. YJCGT reduced serum AST, LDH, and total cholesterol level in some of the results, and reduced blood alcohol concentration in vivo, as well. Conclusions : This study suggests that YJCGT has protective effects on oxidative stress by inhibiting alcohol-induced suppression of antioxidant enzyme activities.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.