• Applied Biological Chemistry
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• v.45 no.4
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• pp.207-211
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• 2002

This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.

• Bulletin of the Korean Chemical Society
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• v.35 no.2
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• pp.546-550
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• 2014

Relative reactivity of various carbonyl and acid derivatives in MPV-type (Meerwein-Ponndorf-Verley) reduction with an DIBAL(F) model has been studied via DFT and MP2 methods. Free energies of initial adduct formation (-Gadd) of DIBAL(F) model and carbonyls are in the order of amide < ester < aldehyde < ketone < acid chloride; in the alan-amide adduct, the developed positive charge at carbonyl carbon is expected to be stabilized by amide resonance, but in the acid chloride adduct it is destabilized by inductive effect of chloride. However the TS barrier energies (${\Delta}G_{TS}$) for the MPV-type hydride reduction of the carbonyl adducts are in the order of aldehyde < ketone < acid chloride << ester < amide; presumably decreasing order of electrophilicity of carbonyl carbon at adducts, which is well correlated with experimental data. It is noted that the relative reactivity of carbonyl derivatives in MPV-type reduction with DIBAL(X) is not governed by the alan-adduct formation energies, but follows the order of electrophilicity of carbonyl carbon of transition states.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.197-205
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• 1970

Inositols are cyclohexanehexol and they have been known to be nine stereomers. Scyllo-inositol, epi-inositol and muco-inositol could be synthesized from myo-inositol. Scyllo-inositol and epi-inositol were obtained by oxidation and reduction process from myo-inositol. Myo-inositol and epi-inositol were oxidized by treatment, in solution, with dilute hydrogen peroxide. In all cases, only axial hydroxyl groups were oxidized and monoketons were obtained. Reduction of myo-inosose-2 with sodium boron hydride was carried out in $pH2{\sim}3.$ The reduction products were equatorial alcohol but: reduction of DL-epi-inosose-2 by catalytic reduction produced axial alcohol obtained. Inositol could be esterified. Hexa-O-(p-hydroxy benzoyl)-esters of myo-inositol, scyllo-inositol, epi-inositol and muco-inositol were synthesized and their antimicrobial action on microbes were tested for application to food industry. As the results, it was found that the activities of muco-inositol ester was more vigorous than others.

• Bulletin of the Korean Chemical Society
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• v.7 no.4
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• pp.296-298
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• 1986

Carboxylic acid anhydrides are rapidly reduced with borane-lithium chloride (1:0.1) system to give corresponding alcohols (diols in the case of cyclic anhydride) quantitatively in tetrahydrofuran at room temperature. This reagent tolerates aromatic acid ester, nitro, and halide functional groups, however competitively reduces aliphatic ester and nitrile groups.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was treated with 10% ${\beta}$-cyclodextrin at 800 rpm, then blended with remaining skim milk and homogenized with 1,000 psi at $70^{\circ}C$. Experimental cheeses were manufactured by five different levels of phytosterol addition. After the cholesterol reduction process by ;${\beta}$-cyclodextrin, the cholesterol removal rate was in the range of 91.0 to 92.1%. Amount of short-chain free fatty acid and free amino acids increased with an increase of phytosterol ester, and those were significantly different from that of control in all ripening periods. All rheological properties also increased with an increase of phytosterol ester during ripening period. In sensory analysis, the scores of rancid, bitterness Cheddar flavor and off-flavor intensities increased significantly, while texture was decreased during ripening in phytosterol ester-added groups. Total blood cholesterol was reduced by 18% when rats were fed Cheddar cheese treated with 8% phytosterol. The present study indicated that phytosterol ester addition resulted in a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• Journal of the Korean Chemical Society
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• v.61 no.5
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• pp.244-250
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• 2017

Reduction of (${\pm}$)-3-ketoproline ethyl ester (1) by $NaBH_4$ in the presence of $CaCl_2$ and $MgCl_2$ as the chelating agents gave selective products cis-3(R/S)-alcohols, while reduction by $NaBH_4$ alone or chelated with $NiCl_2$ and $AlBr_3$ gave mixtures of cis- and trans-alcohols. The reduction of (${\pm}$)-1 by various vegetables however, gave exclusively the cis-alcohol as the major and trans-alcohol as the minor. On the contrary, reduction of (${\pm}$)-1 by carrot afforded a mixture of cis- and trans-alcohols, in which the trans-alcohol exists as the major product. In addition, we found that this biocatalyst selectively converted S-enantiomer of (${\pm}$)-1 to the cis-alcohol, and R-enantiomer to a mixture of cis- and trans-alcohols with cis-alcohol as the major product. This fact prompted us to use various fresh plant tissues for stereoselective reduction of diverse types of pyrrolidinones, as its stereoselectivity towards racemic mixtures is higher compared to that using chemical reducing agents.

• Bulletin of the Korean Chemical Society
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• v.28 no.12
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• pp.2517-2518
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• 2007

• YAKHAK HOEJI
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• v.33 no.5
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• pp.290-295
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• 1989

2,6-Dimethyl-4-(3'-nitrophenyl)-1,4-dihydropyridine-3-carboxylic acid methyl ester (1) was formylated to 2,6-dimethy-4-(3'-nitrophenyl)-5-formyl-1,4-dihydropyridine-3-carboxylic acid methyl ester (2) in 76% yield. At the elevated temperature, 2,6-dimethyl-4-(3'-nitrophenyl)-1,4-dihydropyridine-3,5-dicarboxylic acid 3-monomethyl ester (3) was also converted into compound 2 in 46% yield. The compound 2 was reduced to 2,6-dimethyl-4-(3'-nitrophenyl)-5-hydroxymethyl-1,4-dihydropyridine-3-carboxylic acid methyl ester (4) in 91% yield. Compound 2 was reacted with triethyl phosphonoacetate to give 2,6-dimethyl-4-(3'-nitrophenyl)-5-(2-ethoxycarbonyl ethenyl)-1,4-dihydropyridine-3-carboxylic acid methyl ester (5) in 50% yield. Reaction between compound 2 and amines (methyl amine, ethylamine, methoxylamine, hydroxyl amine, phenyl hydrazine and 1-amino-4-methyl piperazine) gave six schiff bases 7a, 7b, 7c, 7e, 7f in 81%, 91%, 82%, 81%, 50% and 84% yield, respectively.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.334-336
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• 2004

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese, which was manufactured by the mixture of cholesterol-reduced cream and skim milk. After the cholesterol reduction process by ${\beta}$-CD treatment, the cholesterol removal rate was in the range of 91.2 to 92.1%. In animal study, 18% of total blood cholesterol was lowered in 8% phytosterol ester-added Cheddar cheese, which was significantly different from that of control. The present study indicated that phytosterol ester addition showed a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• Journal of Energy Engineering
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• v.18 no.3
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• pp.203-211
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• 2009

Vapor pressure of HFC-404a and polyol ester system were measured at 56 points from 263.15 to 323.15 K and from 0 to 90 mass %polyol ester. It was found that below 273.15 K, the effect of the polyol ester on the vapor pressure was negligible up to 30 mass % polyol ester. The vapor pressure of the system significantly decreased as the mass fraction of polyol ester increased over 50 percent. Raoult's model and Flory-Huggins model were tested for data reduction. Empirical vapor pressure equations were obtained in terms of temperature and mass fraction of polyol ester.