• Macromolecular Research
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• v.15 no.5
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• pp.437-442
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• 2007

Poly(ethylene glycol) methyl ether (PEG)-poly(${\beta}$-amino ester) (PAE) block copolymers were synthesized using a Michael-type step polymerization, and the construction of pH-sensitive polymeric micelles (PM) investigated. The ${\beta}$-amino ester block of the block copolymers functioned as a pH-sensitive moiety as well as a hydrophobic block in relation to the ionization of PAE, while PEG acted as a hydrophilic block, regardless of ionization. The synthesized polymers were characterized using $^1H-NMR$, with their molecular weights measured using gel permeation chromatography. The $pK_b$ values of the pH-sensitive polymers were measured using a titration method. The pH-sensitivity and critical micelle concentration (CMC) of the block copolymers in PBS solution were estimated using fluorescence spectroscopy. The pH dependent micellization behaviors with various bisacrylate esters varied within a narrow pH range. The critical micelle concentration at pH 7.4 decreased from 0.032 to 0.004 mg/mL on increasing the number of methyl group in the bisacrylate from 4 to 10. Also, the particle size of the block copolymer micelles was determined using dynamic light scattering (DLS). The DLS results revealed the micelles had an average size below 100 nm. These pH-sensitive polymeric micelles may be good carriers for the delivery of an anticancer drug.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.521-526
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• 2007

In this study, we prepared methyl cellulose (MC) and hydroxypropylated methyl cellulose (HPMC) films with polyethylene glycol (PEG) or polyphosphates as elongation enhancing materials, and with lipid layers as moisture barrier materials. We then determined their physical properties and compared the data with target physical properties such as a tensile property of 13.0 MPa, elongation of 130%, and water vapor permeability of $3.47{\times}10^{-2}ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$. The PEG and polyphosphates were required for enhancing elongation, while the coating method seemed better than the emulsion method when applying the lipid layers. With respect to elongation, the MC films were better than the HPMC films.

• Journal of Applied Biological Chemistry
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• v.42 no.2
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• pp.57-61
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• 1999

Seven numerically dominant 2-methyl-4-chlorophenoxyacetic acid (MCPA)-degrading bacteria were isolated from agricultural soils. The isolates utilized the herbicide MCPA as a sole carbon source, producing significant biomass in MCPA mineral medium. They exhibited diverse herbicide degradation capabilities, but most of them grew very slowly in mineral medium containing herbicide. The chromosomal DNA patterns of the isolates obtained by polymerase chain reaction amplification of repetitive extragenic palindromic sequences were distinct from each other. One isolate, SH3, which was identified as Sphingomonas species by fatty acid methyl ester analysis, was able to degrade 5 different phenoxyacetic acid herbicides within 4 days. This strain contains two plasmids, and the smaller one has a crucial role in herbicide degradation. MCPA treated into agricultural soils without indigenous MCPA-degraders persisted for a long time, but the application of the isolate SH3 resulted in rapid decline of MCPA concentration in the soil.

• Bulletin of the Korean Chemical Society
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• v.11 no.2
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• pp.144-149
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• 1990

Conformational free energy calculations using an empirical potential function (ECEPP/2) and the hydration shell model were carried out on the sulfonylurea herbicides of bensulfuron methyl (Londax) and metsulfuron methyl (Ally). The conformational energy was minimized from starting conformations which included possible combinations of torsion angles in the molecule. The conformational entropy of each conformation was computed using a harmonic approximation. To understand the hydration effect on the conformation of the molecule in aqueous solution, the hydration free energy of each group was calculated and compared each other. It was found that the low-free-energy conformations of two molecules in aqueous solution prefer the overall folded structure, in which an interaction between the carbonyl group of ester in aryl ring and the first amido group of urea bridge plays an important role. From the analysis of total free energy, the hydration and conformational entropy are known to be essential in stabilizing low-free-energy conformations of Londax, whereas the conformational energy is proved to be a major contribution to the total free energy of low-free-energy conformations of Ally.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.266-271
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• 1998

In order to find a novel antioxidant source from nature, the comparison of antioxidative activity was carried out through the CDM(conductometric determination method) with various crude drugs on palm oil, lard and soybean oil. After the preliminary experiment, we concluded that the turmeric (Curcumae Rhizoma) ethanol extract has the strongest antioxidative activity among the ten crude drugs. In case of over 0.05% of concentration turmeric ethanol extract, it has more activity than others athough the turmeric ethanol extract has similar antioxidative activity to tocopherol and rosemary extract up to 0.05% of concentration. The turmeric ethanol extract of 0.01% was more effective in lard (AI=4.59) than in palm oil (AI=1.57) and ineffective in soybean oil. When turmeric ethanol extract was added to various kind of fatty acid methyl esters at 0.05% and 0.1% respectively, the antioxidative index(AI) on oleic acid methyl ester was greatly increased, whereas the antioxidative index on linoleic acid methyl ester was decreased.

• Journal of the Korean Magnetic Resonance Society
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• v.4 no.2
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• pp.125-132
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• 2000

The detailed $^1$H and $^{13}$ C NMR assignments of a novel sucrose isovaleryl ester isolated from the seed of Euphorbia Lathyris L., were achieved by one-and two-dimensional techniques. The new sucrose ester was characterized as an $\alpha$-D-glucopyranoside, 3,4,6-tris-O-(3-methyl-1-oxobutyl)-$\beta$-D-fructofuranosyl, 2,6-bis(3-methylbutanoate); sucrose 4,7,8,11,12-pentaisovalerate by MS and NMR experiments.

• Korean Journal of Pharmacognosy
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• v.38 no.4
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• pp.403-408
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• 2007

xBrassicoraphanus is an intergenic breed crossed between Brassica campetris L. ssp. pekinensis and Raphanus sativus L. that have been daily consumed. xBrassicoraphanus was known to have good tastes and biological activities. Nevertheless, its constituetnts were not elucidated yet. Thus, in the present study, to indirectly evaluate the biological activity of xBrassicoraphanus, 12 compounds were isolated from leaves and roots of xBrassicoraphanus. On the basis of spectroscopic evidences, the structures of these compounds isolated from leaves of xBrassicoraphanus. were identified as ${\beta}-sitosterol$, indole-3-acetonitrile, ferulic acid, methyl ferulate, linolenic acid methyl ester, linolenic acid and coniferyl alcohol, while the chemical structures of compounds isolated from the roots of were xBrassicoraphanus were characterized as ${\beta}-sitosterol$, indole-3-acetonitrile, ferulic acid, methyl ferulate, linolenic acid methyl ester, 1-methoxyindole-3-acetonitrile, goitrin, 4-hydroxycinnamyl alcohol, coniferyl alcohol, palmitic acid and daucosterol. These can be classified as three steroids, two indole cyanides, two cinnamic acid derivatives, one cinnamyl alcohol derivative, three fatty acid derivatives one isothiocyanate. These results suggest that the compounds isolated from xBrassicoraphanus were almost identical with known components of Brassica campetris L. ssp pekinensis or Raphanus sativus L. However, it is necessary to investigate more about the difference of amounts of constituents according to harvest time and variant species amounts.

• Journal of fish pathology
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• v.20 no.1
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• pp.33-40
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• 2007

Biochemical characteristic of Streptococcus iniae and Streptococcus parauberis that are pathogens of streptococcosis of cultured flounder, Paralichthys olivaceus, in Jeju area was examined. The result of experiments on the grow according to temperatures showed that only S. parauberis grew at 10℃, the result of hemolysis test showed that only S. iniae bacteria showed β hemolysis. Only S. parauberis were positive in VP test and HIP test, both bacteria used α-D-glucose, D-mannose, D-psicose, D-trehalose, pyruvatic acid methyl ester, and glycerol as substrates. L-lactic acid was used only S. iniae bacteria, and β-methyl-D-glucosid was used only by S. parauberis. S. iniae exhibited acute infection patten, differently S. parauberis exhibited chronic infection patten in pathogenic test.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.173-182
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• 1997

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.

• Food Science and Preservation
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• v.12 no.1
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• pp.68-74
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• 2005

This study was carried out to analyze to the flavor components of Lindera obtusiloba BL leaf teas by different processing methods. 81 kinds of flavor components in the masted tea, 78 in the roasted tea after steaming, 88 in the withered tea, 86 in the fermented tea, 72 in the steamed tea, and 89 in the air dried tea ware by GC/MS. Hydrocarbones in Lindera obtusiloba BL leaf teas were 45 kinds of $\beta-piepne$, and 16 kinds of alcohols such as Linalool, n-octanoal, phenyl acetaldehyde, $(-)-\alpha-terpineol$, elemol, and cholest-5-en-3-ol. 11 kinds of ketones sachas 2-ethyl-2- propyl-cyclohexanone, and 8 kinds of aldehydes sach as phenyl acetaldehyde, tetradecanal, 10-undecanal, 4-Bromo-2-methylbutanal were found. Esters were methyl 9,12,15-octadecatrienate, didodecyl phthalace, 1,2-benzenediccarbaboxy acid-bis (2-ethylhexyl)ester and phenols was 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol.