• The Korean Journal of Pesticide Science
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• v.3 no.2
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• pp.8-18
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• 1999

The degradation of a fungicide, $^{14}C$-propiconazole, in sterile and nonsterile soil from different depths was investigated. $^{14}C$-propiconazole plus propiconazole standard was treated on the soil at the rate of 7.55 mg/kg and the soil was incubated at $25^{\circ}C$ for 20 weeks. The amounts of $^{14}CO_{2}$ solvent extractable and non-extractable $^{14}C$, and degradation products of $^{14}C$-propiconazole were investigated during incubation time. The relative amounts of $^{14}CO_{2}$ released in the sterile and nonsterile soils were ranging from 0.7 to 1.3% and from 4.8 to 7.6% of applied $^{14}C$, repectively. The amounts of solvent non-extractable residues in the sterile and nonsterile soils were ranging from 11.2 to 22.1% and from 22.2 to 41.9% of of applied $^{14}C$, repectively. The amounts of solvent non-extractable residues were increased with incubation time and most of $^{14}C$ were detected in the humin fraction. The hydroxylated and ketone compound were confirmed as a degradation products of propiconazole by GC/MS analysis, whereas parent compound was detected in sterile soil, which suggested that propiconazole was not degraded biologically under the sterile soil. From the results of volatilization, mineralization and degradation of propiconazole, propiconazole was stable chemically and bilogically in soil.

• Journal of the Korean Chemical Society
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• v.43 no.4
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• pp.438-446
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• 1999

The optimum analytical method of aldehydes, ozone by-products, was established by reverse phase liquid chromatography. Six aldehydes including formaldehyde, acetaldehyde, acrolein, propionaldehyde, butylaldehyde and benzaldehyde, and one ketone including acetone were selected as aldehyde test samples through preliminary experiments. Such analytical conditions as the pH of citrate buffer solution, reaction temperature, reaction time, and concentration of DNPH, the component and composition of desorption solvent were optimized. As the result, pH 3.0 of citrate buffer solution, 40$^{\circ}C$ of reaction temperature, 15 minutes of reaction time, and 0.012% of DNPH concentration were chosen as optimum conditions. Aldehydes-DNPH derivatives in water were concentrated on $C_18$ Sep-Pak cartridge and followed by elution of their derivatives fraction with THF/ACN(70/30) mixture, and showed recoveries of the range from 87 to 107%. Separation condition on Nova-Pak $C_18$ column with low pressure gradient elution from ACN/MeOH/water(30/10/60) of an initial condition to 80% ACN of a final condition was found to give a good resolution within 20 minutes of run time. 86% to 103% of recovery for aldehydes using this method was similar to that for aldehyde using EPA Method 554 which is ranged from 84% to 103%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.298-305
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• 2005

Antimicrobial packaging paper was prepared with a powder-type botanical antimicrobial agent from grapefruit seed extract (BAAG) and zeolite according to TAPPI standard method. The functional fillers containing BAAG fixed to CaCO$_3$ and zeolite were well retained in the fiber network by a retention aid such as cationic polyacrylamide, which was ascertained by the ash contents of paper and the SEM microphotographs. With addition of the functional fillers to paper, tensile strength and burst strength of the paper decreased by interference of the functional fillers with interfiber bonding but bending stiffness and tear strength increased by improved elastic modulus of paper and delayed transfer of tearing energy. Finally, it was confirmed that the antimicrobial packaging paper might be able to be used to make packaging bags and corrugated containers due to the minor deterioration of strength properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.236-242
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• 2005

To develop a new detection method using irradiation-induced volatile marker compounds of red pepper powder (RP), the volatile compounds of irradiated RP (0, 1, 3, 5, and 10 kGy) were analyzed by purge and trap (P&T)/solid phase microextraction (SPME)/gas chromatography/mass spectrometry (GC/MS) methods. A total of 51 and 31 compounds were detected in IRP by SPME and P&T methods, respectively. Among these, 25 compounds, which were composed of 4 hydrocarbons, 7 aldehydes, 1 ketone, 3 alcohols, 4 aromatic compounds, 2 esters and 4 miscellaneous compounds, showed irradiation dependent manner with significant positive correlation (p<0.01 or p<0.05) between irradiation dose and relative concentration. However, all compounds except 1,3-bis(1,1-dimethylethyl)benzene were not suitable as marker compounds because of their low determination coefficients ($R^2$<0.80) between irradiation dose and their concentrations, and detectablilty in nonirradiated sample. Therefore, only one compound, 1,3-bis(1,1-dimethylethyl)benzene, was tentatively identified as a volatile marker compound to detect irradiated RP.

• Investigative Magnetic Resonance Imaging
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• v.17 no.3
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• pp.169-180
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• 2013

Purpose : The purpose of this study was to setup a concuurent transcranial magnetic stimulation (TMS)-functional MRI (fMRI) system for understanding causality of the functional brain network. Materials and Methods: We manufactured a TMS coil holder using nonmagnetic polyether ether ketone (PEEK). We simulated magnetic field distributions in the MR scanner according to TMS coil positions and angles. To minimize image distortions caused by TMS application, we controlled fMRI acquisition and TMS sequences to trigger TMS during inter-volume intervals. Results: Simulation showed that the magnetic field below the center of the coil was dramatically decreased with distance. Through the MR phantom study, we confirmed that TMS application around inter-volume acquisition time = 100 miliseconds reduced imaging distortion. Finally, the applicability of the concurrent TMS-fMRI was tested in preliminary studies with a healthy subject conducting a motor task within TMS-fMRI and passive motor movement induced by TMS in fMRI. Conclusion: In this study, we confirmed that the developed system allows use of TMS inside an fMRI system, which would contribute to the research of brain activation changes and causality in brain connectivity.

• Archives of Pharmacal Research
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• v.20 no.3
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• pp.253-258
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• 1997

Ten, heretofore unreported, $ 5^I-methyl-5^I-[2-(5-substituted uracil-1-yl)ethyl)]-2^I-oxo-3^I$-methylenetetrahydrofurans (H, F, Cl, Br, I, $ CH_3$,$CF_3$,$CH_2CH_3$,$ CH=CH2$, SePh) (7a-j) were synthesized and evaluated against four cell lines (K-562, FM-3A, P-388 and U-937). For the preparation of ${\alpha}$-methylene-${\gamma}$-butyrolactone-linked to 5-substituted uracils (7a-j), the convenient Reformasky type reaction was employed which involves the treatment of ethyl ${\alpha}$-(bromomethyl)acrylate and zinc with the respective 1-(5-substituted uracil-1-yl)-3-butanone (6a-j). The 5-substituted uracil ketones (6a-j) were directly obtained by the respective Michael type reaction of vinyl methyl ketone with the $K_2CO_3$(or NaH)-treated 5-substituted uracils (5a-j) in the presence of acetic acid in the DMF solvent. The .alpha.-methylene-.gamma.-butyrolactone compounds showing the most significant antitumor activity are 7e, 7f, 7h and 7j (inhibitory concentration $(IC_50)$ ranging from 0.69 to $2.9 {\mu}g/ml$), while 7b, 7g and 7i have shown moderate to significant activity. The compounds 7a, 7c and 7d were found to be inactive. The synthetic intermediate compounds 6a-j were also screened and found marginal to moderate activity where compounds 6b and 6g showed significant activity $(IC_50:0.4~2.8 {\mu}g/ml)$.

• Food Science and Preservation
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• v.13 no.1
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• pp.108-114
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• 2006

This study was conducted to determine the volatile flavor compositions of the essential oil and the headspace of Capsella bursa-pastoris Medicus. Essential oil and headspace from the plant were extracted by simultaneous steam distillation extraction (SDE), and solid-phase microextraction(SPME) methods, respectively. Seventy-two compounds including 28 hydrocarbons, 4 aldehydes, 6 ketones, 16 alcohols, 4 esters, 8 acids, and 6 miscellaneous ones were identified in the leaf essential oil extracted by SDE method Sixty-eight compounds including 26 hydrocarbons, 2 aldehydes, 6 ketones, 17 alcohols, 4 esters, 6 acids, and 7 miscellaneous ones were identified in the root essential oil. According to the instrumental analyses the essential oil, phytol ($21.12\%$ in leaves, $20.94\%$ in roots) was the most abundant compound Alcohols, esters, and acids were main groups of the essential oil. On the other hand, thirty-eight compounds including 18 hydrocarbons, 3 aldehydes, 3 ketones, 9 alcohols, 2 esters, 3 miscellaneous ones were identified in the leaf headspace by SPME. In root headspace, thirty-three compounds including 16 hydrocarbons, 2 aldehydes, 1 ketone, 9 alcohols, 3 esten;, and 2 miscellaneous ones were identified. Hydrocarbons($44.02\%$ in leaves, $56.98\%$ in roots) were the main components of the headspace of Capsella bursa-pastoris Medicus.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1144-1150
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• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.176-187
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• 1988

Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.

• KSBB Journal
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• v.21 no.1 s.96
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• pp.34-41
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• 2006

The aim of this study is the development of biological removal process of methyl ethyl ketone (MEK) in odor gas, which is generated from the waste food recycling process. To develop the removal process of odor gas, MEK, the selection of proper biofilter support was carried out. When the biofilter equipment was passed by synthetic odor gas composed of 250 ppm of MEK, the maximum removal was achieved to $586.6g-MEK/m^3\;hr$ for polypropylene fibril as support. Under the same experimental conditions, the maximum removal in polyurethane support was obtained to $359.7 g-MEK/m^3\;hr$. Finally, the maximum removal in volcanic stone support was $56.2g-MEK/m^3\;hr$.