• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.45-48
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• 1992

In Food revolution of Korea, colorimetries or a titration methods are introduced for the analysis of alcoholic liquors. But, these wet analyses have disadvantages such as individual errors, long process time, and sometimes tedious pretreatments. In the process of making alcoholic liquors, fusel oils are produced as by products. Five main fusel components that could be produced are 2-propanol, n-propanol, iso-butanol, n-butanol, and isoamyl alcohol. Also acetaldehyde and methanol could be produced as by-products of ethanol. With using capillary FFAP column in GC or GC/MSD, we analysed these five fusel components as well as internal standard (acetonitrile) including methanol, acetaldehyde and ethanol simultaneously. We obtained excellent mass spectra as qualitative data of all species. We also took excellent quantitative data with GC by using the internal standard method.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.944-950
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• 2005

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Journal of the Korean Electrochemical Society
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• v.3 no.1
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• pp.11-14
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• 2000

Transparent conducting ITO thin films have been studied and developed for the solar cell substrate or LCD substrate. ITO thin film has been mostly fabricated by high cost sputtering method. In this research, sol-gel method is applied to fabricate ITO thin film at lower cost. The research is focused on the establishment of process condition and development of precursor. Organic sol was made of indium tri-isopropoxide dissolved in ethylene glycol monoethyl ether. The hydrolysis was controled by addition of acetyl acetone. Tin(IV) chloride was added as dopant. Inorganic sol was made of indium acetate dissolve din normal propanol. Spin coating technique was applied to coat ITO on borosilicate glass. The resistivity of ITO thin film was approximately $0.01\Omega{\cdot}cm$ and the transmittance is higher than $90\%$ in a visible range.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.2
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• pp.307-314
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• 1998

PZT thin films were fabricated by the Sol-gel method. Starting materials used for the preparation of the stock solution were Pb-acetate trihydrate, Zr-normal propoxide and Ti-isopropoxide. 2-Methoxyethanol and iso-propanol were used for solution. For studying the diffusion of Pb ion into the substrates. We used bare Si substrate, $SiO_2/Si$ substrates which was produced by thermal oxidation and $TiO_2/SiO_2/Si$ which was mad by Sol-gel method. Densification and adhesion of thin films were observed by SEM. Phase formation of thin films and diffusion of Pb ion into the substrate were examined by XRD and ESCA, respectively. In the case of bare Si and $SiO_2/Si$ substrate, we obtained the perovskite phase at $700^{\circ}C$ and restricted a little the diffusion of Si ion into the film with $SiO_2$ buffer layer. In the case of $TiO_2/SiO_2/Si$, perovskite phase were obtained at $500^{\circ}C$ and the diffusion of Pb ion and Si ion were restriced.

• Journal of the Korean Ceramic Society
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• v.23 no.4
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• pp.27-34
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• 1986

In the present study an attempt was made to synthesize $10TiO_2$.$90SiO_2$ glass by Sol-Gel process. Tetra-ethyl-ortho-silane and titanium-iso-propoxide were used as precursors. As the mutual solvent ethanol and iso-propanol were used. TEOS was partially hydrolyzed with one-fold mole of $H_2O$ prior to the reaction with titanium-iso-propoxide to control the difference of hydrolysis rate of the two metal alkoxides. At gelling temperature higher than 6$0^{\circ}C$ it was difficult to obtain monolithic gels. At such a low temperature as 85$0^{\circ}C$ clear amorphous gel derived glass with Si-O-Ti bonding was obtained.

• Food Science and Preservation
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• v.24 no.4
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• pp.510-516
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• 2017

This study was performed to analyze the content of 6 different fusel oils in 9 types of liquor distributed in domestic market. GC-FID method was employed for quantifying fusel oil (1-propanol, iso-butanol, 1-butanol, 2-butanol, iso-amyl alcohol, active amyl alcohol) levels in 260 liquor samples of liquor. Relative standard deviations (%) of intra-and interday measurements were under 1.56 and 2.44%, respectively, while recovery rates (%) were 98.22-105.26% and 98.53-107.15%, respectively. Pretreatment method (filtering and centrifugation) of Takju did not affect analytic results. The average of total fusel oil contents in Yakju (39 types) and fruit wines (30 types) were 497.6 and 151.9 mg/L, showing Yakju contains more fusel oils than Takju or fruit wines. In fruit wines, iso-amyl alcohol was the major fusel oil component (at 6.8-249.0 mg/L). The highest content of fusel oil was found in foreign brandy, whereas the diluted Soju did not contain fusel oils. However, the average of total fusel oil contents was high at 764.5 mg/L in the three types of distilled Soju and iso-amyl alcohol content ranged from 114.2 to 421.0 mg/L. Domestic and foreign beers were similar in terms of their fusel oil compositions and contents. In conclusion, excluding the diluted Soju, the contents of total fusel oils ranged from 114.8 to 1447.3 mg/L in the monitored liquors.

• Journal of Advanced Marine Engineering and Technology
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• v.30 no.1
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• pp.102-108
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• 2006

On the refutation demanded for a control of various toxic substances. PCBs(poly chlorinated biphenyl) has a fatal poisonous matter in the ecosystem and the environmental pollution as it Is a kind of stable chemical substance. Especially, the gross Product of PCBs is estimated at about one million tonnage all over the world. However it is kept on storing in untreated state, then has a deterioration by the Prolonged storage and a risk of overflowing. Therefore, this research examined the fundamental characteristics of combustion and emission for the target of using the IPA (iso-propyl alcohol) solution as a part of PCBs control. IPA was filled to three kinds of Vessel, i.e. Vessel I, II, and III, and then was investigated as follows combustion shape, flame temperature. mass burning velocity, and PM(Particulate matter). A radial thermometer and a C-A thermocouple measured the flame temperature, and the optical extinction method by using He-Ne laser and the filter weight method used in the PM measurement. As a result, with an increasing of L/S ratio, the flame length become shorter and the burning velocity is more rapid, but the particulate matters is higher. It is supposed that the air flow rate is high on Vessel. and then the combustion is Promoted in the surface area of the upstream zone. The future works plan to investigate the characteristics with an using of the mixing of IPA and PCBs

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.166-170
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• 2006

This study was carried out to investigate the fermentation characteristics and optimum conditions for alcohol fermentation of the Korean native mulberry. The yeast strains of S. kluyveri DJ97, La parisienne (Saccharomyces cerevisiae, Netherlands) and Enoferm (Saccharomyces cerevisiae, Denmark) produced higher alcohol concentrations than other strains, and further study was therefore performed with these three species. The optimum additional water content for maximizing alcohol concentration was 250% (v/w). The alcohol concentrations were rapidly increased in the first 4 days under the optimum conditions and reached 13.8% for S. kluyveri DJ97, 14.0% for La parisienne and 14.0% for Enoferm, respectively. Residual sugar concentration was decreased steadily from the beginning of fermentation until 5 days, after which it maintained a constant level. The pH was decreased steadily in the log phase during further maturation. However, the pH underwent a slight decrease after 4 days and then was stabilized during further maturation. Methanol concentrations for the three species used were analyzed after 60 days maturation and were lower than the levels regulated by the food standard. Fusel oils such as n-propanol, iso-butanol, and iso-amyl-alcohol were produced as by-products with the highest production from Enoferm and the lowest from S. kluyveri DJ97.

• Journal of the Korean Society of Safety
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• v.23 no.6
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• pp.76-83
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• 2008

In the course of increasing in human and material damage caused by fire, it is an important research field to develop clean extinguishing agent which does no harm to global environment as well as has a good extinguishing efficiency. This research is a basic step to develop a new clean extinguishing agent. In order to get a satisfactory result, we tested fire extinguishing ability using nitrogen and Novec mixtures gas which are inert gas and new clean extinguishing agent. We used Cup Burner Test made by international standard ISO-14520 regulations of gaseous extinguishing agent ability test, and the fuels used in the test are n-heptane, methanol, ethanol, iso-propanol and 1-butanol. The experimental results of flame extinguishing concentration are n-heptane 6.54%, methanol 8.47%, ethanol 6.98%, isopropanol 6.10% and butanol 6.54% by pure Novec agent. So the finding is that a new clean agent, Novec has an efficient extinguishing ability in a state of gas. Also, in a test as to mixtures gas of nitrogen and Novec, it has a good result for minimum oxygen concentration is under 16%.