• Journal of the Korean Chemical Society
• /
• v.8 no.4
• /
• pp.135-141
• /
• 1964

The reaction of potassium fluoride with amyl iodide in presence of dimethylformamide at low temperature gave a fluorination product together with decane. Polyhalogenated acid such as ${\alpha}$, ${\beta}$,-dichloro-${\beta}$-phenyl-propionic acid gave ${\alpha}$-chlorostyrene, fluorinated styrene, and fluorinated acid. The same reaction with the ethyl ester did not give the fluorination product and gave a mixture of various dimerized product. Dibromostyrene gave bromostyrene together with fluorination product. Iodo acid such as m-iodo acid gave the salt and a trace quantity of dimerized product. Iodides such as m-iodotoluene and 1-amino-4-iodo-2-methyl benzene did not show any appreciable reactivity towards potassim fluoride. The reaction condition was described, and fluorination, ${\alpa}$-dehydrofluorination, decarboxylation, and dimerization were discussed.

• Korean Journal of Food Science and Technology
• /
• v.22 no.1
• /
• pp.76-81
• /
• 1990

For the determination of principal taste components in L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S., which were extracted with water and ethanol, contents and composition of free sugars, free amino acids, non-volatile organic acids and tannins were analyzed. The extraction yield of them was high when using the water as an extraction solvent, the optimal ethanol concentration with high yield was in the range of 50-75%. The contents of free amino acids in their extract $(25^{\circ}Bx)$ was high when using the ethanol as the extraction solvent. The amino acid content was in the range of 123-159 mg%. in samples. The free sugar of extracts contained 2-12% in samples which were consisted of glucose, fructose and sucrose. The pH and acidity range of extracts were 4.4-5.1 and 1.01-2.27% respectively, and especially extracts of S. chinensis B. showed to be strong acid as pH 2.9 and addity 11.93%. The composition of non-volatile organic acid in extracts of S. chinensis B. contained citric acid and malic acid 3.90% and 3.92% respectively as major components. The tannin content of extracts was considerably high when extracting with 50% ethanol, especially A. sessiliflorm S. contained $3.35%{\sim}3.85%$.