• 대한수학회보
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• 제59권1호
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• pp.227-239
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• 2022

In this paper, we consider Legendre trajectories of trans-S-manifolds. We obtain curvature characterizations of these curves and give a classification theorem. We also investigate Legendre curves whose Frenet frame fields are linearly dependent with certain combination of characteristic vector fields of the trans-S-manifold.

• 전기의세계
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• 제25권5호
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• pp.51-53
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• 1976

• 전기의세계
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• 제31권8호
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• pp.592-594
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• 1982

• 대한전자공학회논문지
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• 제6권1호
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• pp.57-59
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• 1969

• 한국식생활문화학회지
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• 제23권4호
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• pp.469-478
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• 2008

In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200$^{\circ}C$. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT>PO>CO>CA>SB>OL. According to the study results, the deep frying temperature during cooking should be 160-180$^{\circ}C$ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180$^{\circ}C$.

• 대한화학회지
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• 제44권4호
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• pp.311-315
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• 2000

The Fe(II)-isothiocyanato complex $trans-[FeH(NCS)(dppe)_2]$ (1) eactedwith iodomethane(Mel) to give methyl isothiocyanide-Fe(n) complex, $trans-FeH(NCS(Me)-S)(dppe)_2]I(2)$. Compound 2 was oxidized to $trans-[Fe(NCS)_2(Ph_2P(O)CH_2CH_2P(O)Ph_2)_2][I_3]$ (3), which was structurally characterized by X-ray diffraction. The molecular structure of 3 showed a bent Fe-NCS group, Crystallographic data for 3: triclinic space group P1,a=11.071(2) A,b=12.054(2)A,c=12.121(1)A, $\alpha=101.02(1){\circ}C{\beta}=95.887(9){\circ}Cr=110.34(1){\circ}C$, $Z=1R(wR_2)=0.0567(0.1294)$.

• 대한화학회지
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• 제46권5호
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• pp.427-436
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• 2002

trans-[FeHCl$(dppe)_2$](1)과 KSeCN의 반응으로부터 trans-[FeH(NCSe)$(dppe)_2$](2)가 합성되었다. 화합물 2-$CH_2Cl_2$의 구조가 X-ray회절법으로 규명되었다. 화합물 2 내에서 수소 리간드가 M-H${\cdots}$H-C유형의 이수소 (dihydro gen) 결합에 참여하고 있다.

• 한국자원식물학회지
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• 제20권6호
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• pp.558-562
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• 2007

The high-performance liquid chromatography(HPLC) method for the determination of trans-resveratrol in 34 germplasms and processing methods of peanut seeds has been modified. Peanut germplasms contained trans-resveratrol contents of $0.14{\sim}4.96{\mu}g/g$, but findings for the testa color were not significant. However, two germplasms, 'KIGAN' and 'CS1', contained more trans-resveratrol contents than the other germplasms. The contents of their were $2.26{\mu}g/g\;and\;4.96{\mu}g/g$. The tested processing methods caused no significant changes in trans-resveratrol contents. The contents of fresh, boiled, and roasted peanuts were 0.36, 0.32, and $0.40{\mu}g/g$, respectively in cv. Palkwang, and 0.22, 0.22, and $0.26{\mu}g/g$, respectively, in cv. Jakwang. Differences were not significant among fresh, boiled, and roasted peanuts. The grains of 'Palkwang' and 'Jakwang' contained trans-resveratrol contents of $0.34{\mu}g/g\;and\;0.24{\mu}g/g$, and testa contained $1.12{\mu}g/g\;and\;1.00{\mu}g/g$, respectively. However, when comparing absolute quantity, the trans-resveratrol contents appears to be approximately $3{\sim}4$ times higher in the testa than in the grain of the peanut, although the total contents were not different because the ratio of testa was low in peanut seeds.

• Food Science and Biotechnology
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• 제15권3호
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• pp.424-430
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• 2006

Low molecular weight polyphenols were isolated from hot water extracts of radiata pine (Pinus radiata) bark using a Sephadex LH-20 column and characterized by $^1H$ and $^{13}C$ NMR, UV, FT-IR, and GC-MS analyses. Major compounds isolated and identified were protocatechuic acid, trans-taxifolin, and quercetin. Trans-taxifolin, an important intermediate in biosynthetic route of proanthocyanidin (PA), was isolated in large quantities and indicates that PA is a major component of radiata pine bark. Small amounts of polyphenols were identified by GC-MS analysis. The presence of p-hydroxybenzoic acid, vanillic acid, protocatechuic acid, cis- and trans-feruic acid, p-coumaric acid, trans-caffeic acid, (-)-epicatechin, (+)-catechin, trans- and cis-taxifolin, (+)-gallocatechin, and quercetin was confirmed by comparison of mass fragmentation patterns and retention times (RT) with authentic samples. In addition, the presence of astringenin, astringenin glycoside, trans- and cis-leucodelphinidin was strongly assumed from characteristic mass fragment ions due to their conjugated structure and retro Diels-Alder reaction, and also from biosynthetic route of PA. GC-MS analysis allowed us to detect small amounts of phenolic acids and flavonoids and eventually discriminate trans- and cis-configuration in the identified polyphenols.

• 분석과학
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• 제16권2호
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• pp.125-133
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• 2003

적포도주에 들어 있는 trans-resveratrol을 분석하기 위하여 본 연구에서는 Sep-Pak $C_{18}$-cartridges를 이용한 고체상 추출법의 전처리 및 LC/MS-ESI 방법과 LC/MS-APCI 방법을 사용하여 국내에서 시판되고 있는 포도주에서 trans-resveratrol의 함량을 비교 분석하였다. LC/MS-ESI 방법에 의한 trans-resveratrol 함량은 $0.06-4.31{\mu}g/mL$로 검출되었고, 회수율은 88.4-97.9%, 상대 표준편차는 0.6-4.6%로 나타났으며, 검출한계는 $0.001{\mu}g/mL$이었다. LC/MS-APCI방법의 경우 trans-resveratrol 함량은 $0.09-4.02{\mu}g/mL$가 검출되었고, 검출한계는 $0.005{\mu}g/mL$로 나타났다.