• The Korean Journal of Pesticide Science
• /
• v.9 no.2
• /
• pp.122-131
• /
• 2005

For development of new agrochemical fungicide, syntheses of pyrrolo[2,1-b]thiazole carboxanilide derivatives 9 and antifungal screening against 6 kinds of plant pathogens were carried out. Functionalization of carboxylic acid on C-2 into carboxanilide in the pyrrolo[2,1-b]thiazole resulted in new 20 candidates, in which are ${\alpha},{\beta}$-unsaturated carboxanilide and methyl groups that are in cis relationship. Treatment of acetoxy-1,4-thiazin with magnesium in refluxing methanol gave pyrrolo[2,1-b]thiazole ethyl ester 4 in higher yield than that of the previous report. Hydrolysis of this compound afforded the corresponding acid 5, which reacted with aniline derivatives in the presence of coupling reagent, DIC to give pyrrolo[2,1-b]thiazole carboxanilides 9. As the result of in vivo antifungal assay of 9 against rice blast, rice sheath blight, cucumber gray mold, tomato late blight, wheat leaf rust, and barley powdery mildew, some compounds showed selectively antifungal activities against the rice blast and wheat leaf rust.

• The Korean Journal of Mycology
• /
• v.22 no.2
• /
• pp.145-152
• /
• 1994

In order to investigate the cultural characteristics of Lentinus lepideus, media, pH, carbon sources, nitrogen sources, vitamin and organic acids were tested in submerged culture. It grew well in GPB(broth), and the optimum temperature and pH was $25^{\circ}C$ and 4.2, respectively. The carbon sources such as galactose belong to monosaccharide and maltose belong to disaccharide were effective for mycelial growth. Peptone which is compound nitrogen source was good for mycelial yield but the other nitrogen sources were not effective. Among the various vitamins, pyridoxine is suitable for mycelial yield. Among the various organic acids, citric acid promoted the mycelial yield but acetic acid interrupted the mycelial growth of L. lepideus.

• Journal of the Microelectronics and Packaging Society
• /
• v.19 no.4
• /
• pp.57-64
• /
• 2012

Ball shear test was performed by test variables such as loading speed and annealing time in order to investigate the effect of surface finishes on the bonding strength of Sn-1.2Ag-0.7Cu-0.4In Pb-free solder. The shear strength increased and the ductility decreased with increasing shear speed. With increasing shear speed, the electroless nickel immersion gold (ENIG) finish showed dominant brittle fracture mode, while organic solderability preservative (OSP) finish showed pad open fracture mode. The shear strength and toughness for both surface finishes decreased with increasing annealing time under the high-speed shear test of 500 mm/s. Typically, the thickness of intermetallic compound increased with increasing annealing time, which means that exposure of brittle fracture became much easier. With increasing annealing time, the both ENIG and OSP finishes exhibited the pad open fracture mode. Overall, ENIG finish showed higher shear strength rather than OSP finish due to its superior barrier stability.

• Korean Chemical Engineering Research
• /
• v.49 no.2
• /
• pp.161-167
• /
• 2011

Recent popularity in mobile electronics requires higher standard on the mechanical strength of electronic packaging. Thus, the method of soldering between chip and substrate in electronic packaging process is changing from conventional method using intermetallic compound to a new method using organic solderability preservatives (OSP) in order to improve the stability and the reliability of final product. Since current OSPs have several serious problems like thermo-stability during packaging process, however, it is necessary to develop new OSPs having thermo-stability. The main purpose of this study is to develop various thermo-stable OSPs based upon poly(vinyl pyridine-co- methylmethacrylate) and to evaluate their anti-oxidation property protecting Cu pad, thermo-stability and solubility to acid- or alcohol-containing aqueous solution during pos-fluxing. All OSPs showed not only good anti-oxidation property, thermo-stability and solubility but also more advantages like low cost, less odor, and less hygroscopic.

• Analytical Science and Technology
• /
• v.23 no.5
• /
• pp.465-476
• /
• 2010

In this study, a number of volatile organic compounds (VOCs) including benzene, toluene, p-xylene, styrene, and methyl ethyl ketone were analyzed from samples collected in ambient air and under the field conditions. These samples were analyzed independently by two different set-ups for VOC analyses, i.e., between [1] gas chromatography/flame ionization detector with tube sampling - (F-T system) and [2] gas chromatography/mass spectrometer with bag sampling (M-B system). The analytical results derived by both systems showed fairly similar patterns in relative sense but with moderately large differences in absolute sense. The results of M-B system were high relative to F-T system with the F-T/M-B ratio below 1. If the relative biases of the two measurement techniques are derived in terms of percent difference (PD) in concentration values, the results were generally above 35% on average. A student t-test was applied to investigate the statistical significance of those differences between the systems. The results of both analytical systems were different at 95% confidence level for toluene, p-xylene, styrene, and methyl ethyl ketone (P < 0.043). However, F-T and M-B systems showed strong correlations for toluene and p-xylene. The observed bias is explained in large part by such factors as the differences in standard phases used for each system and the chemical loss inside the bag sampler.

• Korean Journal of Organic Agriculture
• /
• v.11 no.2
• /
• pp.103-113
• /
• 2003

The chemical properties of oak tree wood vinegar and the effect of wood vinegar on the tomato seedling were investigated to apply wood vinegar efficiently to the organic - and natural farming system. On the basis of the results from chemical properties of the oak tree wood vinegar, mineral nutrient contents of wood vinegar was low. Therefore, wood vinegar could not be a suitable nutrient source for the plant growth at 500∼1000 times dilution level. which commonly used in the farming, if only wood vinegar is supplied for the nutrient source for the plant growth. The application of wood vinegar increased root growth up the 500 times dilution level while decreased shoot growth. Furthermore. the anion concentrations such as nitrate and phosphate of the plant were decreased by the application of wood vinegar while cation concentrations such as K. Ca. and Mg were increased. Phenolic compounds of wood vinegar such as chlorogenic acid and ferulic acid enhanced the root growth. Interestingly the application of ferulic acid increased both root and shoot growth at the level of 10$^{-4}$ M concentration. It indicated that the effect of wood vinegar on the production of healthy plant seedling may be due to the beneficial root growth by phenolic compounds such as chlorogenic acid and/or ferulic acid of the wood vinegar. However. the effect of the wood vinegar on the plant growth could be influenced by synergism or antagonism of different phenolic compounds in wood vinegar used. In addition. drench in the soil of wood vinegar may be more beneficial compared to foliar application for the improvement of root activity and plant growth.

• Applied Chemistry for Engineering
• /
• v.21 no.5
• /
• pp.532-536
• /
• 2010

A study on the volatile organic compounds (VOCs) and low molecular weight (LMW) amount which is contained within bisphenol A polycarbonate (PC) was performed by the solvent extraction with ketone type solvents (acetone, butanone, pentanone). The LMW amount of untreated PC was 2.6 wt%, but the values of treated samples with acetone and pentanone were 0.96 and 1.53 wt%, respectively. Acetone is a more effective solvent than pentanone on the LMW extraction. Methylene chloride (MC) and toluene were certified and quantified by GC-Mass experiments, and the quantitative results indicated the fact that the pentanone was the effective solvent on VOC extraction. Focused on the change of VOCs and LMW amount, the use of co-solvent might be more useful, and the experimental results of co-solvent extraction showed that the optimum condition was 50 : 50 volume percent.

• Korean Journal of Ecology and Environment
• /
• v.44 no.4
• /
• pp.358-363
• /
• 2011

This study investigated the characteristics of natural organic matter(NOM) with tXAD resin and FT-IR in the Yeongsan river system of Gwangju region. NOM fractionation by XAD 8/4 resins was used to classify hydrophobic and hydrophilic substances. FTIR was applied to classify functional groups in the structure of NOM. In the XAD investigation, most of the four site-samples were mainly hydrophilic substances. In March, hydrophobic substances were dominant in the Gwangju 1 site (GJ-1), while hydrophilic substances were dominant for the other sites. In May, samples of all four sites were hydrophilic with a vigorous activity of microorganism due to increasing temperatures. The October results were very similar with those from March. In the FT-IR investigation, most of the broad and large peaks were assigned to the aliphatic group, particularly the OH group, C-H, $C-H_2$, $C-H_3$, and C-O alcohol group. All were related to hydrophilic substances. Other peaks showed the aromatic group, particularly the C=O (Ketone) Group. As a result, there is an identification of NOM in the Yeongsan river system composing mainly of hydrophilic substances and functional groups (OH, C-H etc.) of the aliphatic compound.

• Horticultural Science & Technology
• /
• v.30 no.4
• /
• pp.409-416
• /
• 2012

The amount of cellular components including soluble sugars, amino acids, organic acids and glucosinolates (GLS) was investigated during radish root processing to develop a radish beverage. The radish root was divided into two parts, white and green tissue, and processed separately by extracting the juice from the fresh tissue and from the boiled tissue to compare differences in the components content among the preparations. The overall palatability of both the fresh and boiled extracts from the green part of the radish was higher than that of the same extracts from the white part. The sweetness of extract by boiling increased and its pungency decreased, thereby the palatability increased by being compared to the fresh radish extract. The sweetness was affected by sucrose not by glucose or fructose of monosaccharides by showing different sucrose contents according to treatment comparing palatability. Malic acid was identified as primary organic acid, and the content was higher in both the fresh and boiled extracts from the white part than in the extracts from the green part of the radish. The fresh extract from the green part of the radish contained more essential amino acids, such as threonine and valine, and more hydrophilic amino acids including glutamic acid, aspartic acid, and arginine than those of the fresh extract from the white part, suggesting the green fresh part is more palatable than the white fresh part. The main sulfur compound was ethylthiocyanate in radish, and others were butyl isothiocyanate, dimethyl-disulfide, and 4-methylthio-3-butylisothiocyanate. The four GLS were detected much more in the fresh green and fresh white parts of the radish because they evaporated during boiling. The contents of the four sulfur compounds were higher in the white fresh part than in the green fresh part, which is likely the reason the pungency was higher and the palatability was lower in the white fresh part than in the green fresh part of the radish. The ascorbic acid content was higher in the fresh extract compared to the boiled extracts from both the green and white parts. Taken together, these findings indicate that fresh radish extract is superior to obtain in terms of retaining desirable nutritional and functional components for health.

• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.293-300
• /
• 1999

Garlic from 4 main growing area was analyzed for the composition related to garlic flavor. Twenty-eight volatile compounds in garlic were separated by GC and twenty five were identified by GC/MS. Total peak area was high in garlic from $S\u{o}san$, and low from $Hampy\u{o}ng$. However, no significant difference was found in total peak area of sulfur compounds for garlic from Namhae, $S\u{o}san$, and $Uis\u{o}ng$. The results of free sugars analysis showed that relatively large amount of 1-kestose, 1-nystose, and 1-F-fructosyl nystose known as fructooligosaccharide were found in garlic in addition to glucose, fructose, and sucrose. Garlic from $S\u{o}san$ contained high amount of 1-nystose and 1-F- fructosyl nystose. Total free amino acid content in garlic was in a range of $2036.1{\sim}2704.0mg%$, and it was higher in garlic from $S\u{o}san$ and $Uis\u{o}ng$. Lactic acid, pyruvic acid, oxalic acid, malonic acid, fumaric acid, levunic acid, succinic acid, malic acid, citric acid and pyroglutamic acid were found in garlic. Total organic acid content in garlic was $1905.7{\sim}2359.2mg$, and garlic from $Hampy\u{o}ng$ had relatively low organic acid contents.