• Food Science and Biotechnology
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• v.14 no.5
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• pp.576-580
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• 2005

Ten yeast strains affecting doenjang flavor were isolated from soybean fermented foods (traditional meju and doenjang), among which Zygosaccharomyces sp. Y-2-5, showing excellent growth, glucose consumption, pH, and flavor production, was selected. Higher alcohols produced by Zygosaccharomyces sp. Y-2-5 related to flavor were 2-propanol, 1-propanol, 2-methyl-1-propanol, 1-butanol, and 3.3-dimethyl-2-butanol. Optimal culture conditions for Zygosaccharomyces sp. Y-2-5 were 10% (w/v) NaCl, pH 4.0, 3.0% (w/v) glucose concentration, and inoculation time day 0 or 15 doenjang fermentation.

• Elastomers and Composites
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• v.55 no.1
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• pp.6-12
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• 2020

Poly(ethylene-co-vinyl acetate) compounds and vulcanizates containing dicumyl peroxide (DCP) (HD) were prepared, and the curing agent and reaction products were analyzed using gas chromatography/mass spectrometry (GC/MS). Samples containing trially cyanurate (TAC) and DCP (HDT) were also prepared and analyzed. Some raw DCP were decomposed in the injector region of GC to produce acetophenone. DCP was detected in the HD compound but was not observed in the HD vulcanizate, and instead acetophenone and 2-phenyl-2-propanol were detected. Both DCP and TAC were observed in the HDT compound but not in the HDT vulcanizate, where acetophenone and 2-phenyl-2-propanol were detected. Thus, some of the DCP decomposed during the compounding process. The formation mechanism for acetophenone and 2-phenyl-2-propanol during the crosslinking reaction was identified, and differences in the crosslinking reactions of HD and HDT compounds were discussed.

• Journal of Environmental Science International
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• v.2 no.1
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• pp.85-90
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• 1993

The reaction rate of $CO_2$ with 2-amino-2-methyl-1-propanol (AMP), MEA monoethanolamine (MEA) and diethanolamine (DEA) in aqueous solutions has been determined using a stirred vessel with a plane gas-liquid interface over a wide range of concentrations of amines at different temperatures. The results show that the overall reaction rate is first order with respect to both $CO_2$ and amino. The reaction rate constant varies with temperature according to the relationship which agrees with the experimental data. The proposed interpretation is that the kinetic rate determining step is a reaction of $CO_2$ with amine to form carbamic acid which is then totally and immediately ionized.

• Journal of the Korean Society of Safety
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• v.17 no.4
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• pp.140-145
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• 2002

The Flash Point is one of the most important combustible properties used to determine the potential for fire and explosion hazards of chemical materials. An accurate knowledge of the flash point is important in developing appropriate preventive and control measures in industrial fire protection. The lower flash points for the Water + n-Propanol systems were measured by using Pensky-Martens closed cup tester. The experimental data were compared with the values calculated by the laws of Raoult and van laar equation. The calculated values based on the van Laar equation were found to be better than those based on the Raoult's law.

• Journal of the Korean Society of Safety
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• v.23 no.5
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• pp.67-72
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• 2008

The lower flash points for the flammable binary systems, 2-propanol+formic acid and 2-propanol+n-butyric acid, were measured by Cleveland open cup tester. The optimization method using van Laar equation and the Raoult's law were used to estimate the lower flash points and were compared with experimentally-derived data. The calculated values based on the optimization method were found to be better than those based on the Raoult's law.

• Bulletin of the Korean Chemical Society
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• v.12 no.3
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• pp.295-301
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• 1991

The nucleophilic substitution reactions of p-substituted benzenesulfonyl chlorides wiht p-substituted anilines were carried out in 1,1,1,3,3,3-hexafluoro-2-propanol and 2-propanol mixtures. The salt effect was observed to be inhibited by the reaction of 1,1,1,3,3,3-hexafluoro-2-propanol with nucleophiles. To investigate the effectiveness of the salt for the nucleophilic substitution reaction the relative salt effect was determined. According to the comparison with the inhibitive salt effect and the substituent effects for the substrates and nucleophiles, the reactions were predicted to be controlled by the salt effect more than substituent effect in HFP-PrOH mixtures.

• Fire Science and Engineering
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• v.30 no.6
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• pp.31-36
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• 2016

The flash point is one of the most important properties for characterizing the fire and explosion hazard of liquid solutions. In this study, the flash points of two flammable binary mixtures, n-pentanol + n-propanol and n-pentanol + n-heptanol systems were measured using a Seta flash closed cup tester. The flash point was estimated using the methods based on Raoult's law and multiple regression analysis. The measured flash points were also compared with the predicted flash points. The absolute average errors (AAE) of the results calculated by Raout's law were $1.3^{\circ}C$ and $1.3^{\circ}C$ for the n-pentanol + n-propanol and n-pentanol + n-heptanol mixtures, respectively. The absolute average errors of the results calculated by multiple regression analysis were $0.4^{\circ}C$ and $0.3^{\circ}C$ for the n-pentanol + n-propanol and n-pentanol + n-heptanol mixtures, respectively. According to the AAE, the calculated values based on multiple regression analysis were better than those based on Raoult's law.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.593-599
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• 2007

In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.

• Applied Chemistry for Engineering
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• v.1 no.1
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• pp.35-43
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• 1990

A series of $TiO_2-SiO_2$catalysts were prepared by coprecipitation from the mixed solution of titanium tetrachloride and sodium silicate. Some of the samples were treated with 1N $H_2SO_4$ and used as modified catalysts. The catalytic activities of modified catalysts were higher than those of unmodified catalysts, and the effect of modification on the catalytic activity was higher for 2 - propanol dehydration than for cumene dealkylation. The catalytic activity of unmodified catalysts was correlated with their acid amount for the above two reactions. As $TiO_2-SiO_2$ catalysts had relatively large amount of weak acid sites and small amount of strong acid sites, the catalytic activity for 2 - propanol dehydration was higher than that for cumene dealkylation. The effect of modification on catalytic activity increased with increasing $TiO_2$content of the catalysts. Actually, $92-TiO_2-SiO_2/SO_4{^2}$had the highest increment in catalytic activity and $10-TiO_2-SiO_2/SO_4{^2}$had the lowest increment for the 2 - propanol dehydration.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.73-77
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• 2014

Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at $10^{\circ}C$ for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2-heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips.