• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.06a
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• pp.467-470
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• 1998

The scientiic and technological aspects of water-soluble and water-swelling polymers to be synthesized from the domestic raw materials of Kazakhstan are described. The application area of polymeric reagents in medicine, biotechnology, agriculture, enhanced oil recovery, ecology is also considered.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.406-412
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• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.143-146
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• 2002

Saponins are glycosidic compounds present in many edible and inedible plants. Structurally, they are composed of a lipid-soluble aglycone consisting of either a sterol or, more commonly, a triterpenoid and water-soluble sugar residues differing in type and amount of sugars ［1］. Because of their amphiphilic nature, they are highly surface-active. Their biological activity is closely related to the chemical structures that determine the polarity, hydrophobicith and acidity of compounds ［1］. (omitted)

• Journal of the Korean Chemical Society
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• v.44 no.3
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• pp.237-242
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• 2000

We have synthesized ester compounds from the soybean oil and some Polymer alcohol compounds and studied the physical properties of the synthesized esters. We have performed this experiment for the purpose of testing the physical properties by soybean oil ester compounds as a water-soluble metal working lubricant.In addition, we have studied siy, surface tension, viscosity for the synthesized ester compounds in aqueous solution state varying the mixing ratio of water.

• Journal of Korean Society for Atmospheric Environment
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• v.14 no.E
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• pp.27-40
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• 1998

The solubility characteristics of organic compounds were studied in terms of the extraction efficiency as a function of the polarity of the organic solvent, and the acidity of water in urban aerosol samples collected in University of East Anglia (UEA), Norwich, England. The extraction efficiency of organic compounds were evaluated with respect to the organic carbon, -nitrogen and -hydrogen by means of a wide range of solvent which include polar and nonpolar organic solvents as well as acids and alkaline water. In addition, after being dissolved in aqueous solution, the aqueous chemistry of organic compounds were studied in terms of the organic metal complexes in aerosol, which were studied with oxalic acid, copper, and zinc. The results of this study indicate that solubility characteristics of organic compounds depend on the polarity of the solvents and the acidity of the solvents. In particular, some organic compounds are water soluble, even though they are much smaller than acetone soluble fractions. In the comparison between polar organic solvent extraction and non- polar organic solvent extraction, it can be thought that significant fraction of organic compounds analysed in the aerosol samples, are polar organic compounds because of the higher extraction efficiencies of organic compounds in polar organic solvent extraction than in nonpolar organic solvent extraction. Regarding the study of the oxalic -metal complexes, it can be thought that most oxalic acids are present in the form of oxalic -copper complexes in the aerosols collected at UEA.

• KSBB Journal
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• v.21 no.2
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• pp.129-132
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• 2006

The importance of natural preservative has increased in recent years. The natural preservatives have been used in the field of foods, cosmetics and pharmacology. In the present work Artemisia sp., well recognized for their effect of antimicrobial activity, were extracted by methanol and water sequentially for selecting only water-soluble compounds that can be used as additives in food and cosmetics. Antimicrobial activities of water extracts from stem and leaf of Artemisia princeps var. orientalis were investigated by the disc diffusion method. Two gram positive bacteria(Staphylococcus aureus and Bacillus subtilis) and three gram negative bacteria(Escherichia coil, Agrobacterium tumefaciens and Pseudomonas putida) were used for antimicrobial activity studies. The water-soluble compounds from methanol extract showed higher antimicrobial activity than only water extract to these bacteria. Comparative evaluation of water-soluble metabolite profiles with caffeic acid that is known as an antimicrobial compound from Artemisia sp. was performed by high performance liquid chromatography with photo-diode array detection.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.201-211
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• 1989

This experiment was carried out to study the practical utility of Mucor rennet in making Blue cheese and to investigate the changes in the level of various nitrogen compounds. 1. The Mucor rennet cheese, the calf rennet cheese and the mixed rennet cheese did not show any significant difference in their yields. 2. The dry matter contents of Blue cheese was increased during the ripening and the levels of Mucor rennet did not have any influence in these respect. 3. The water soluble nitrogen contents of Blue cheese increased during ripening. On 0 day of ripening the Mucor rennet cheese contained water soluble nitrogen than the calf rennet cheese. On 40 days of ripening the mixed cheese contained less water soluble nitrogen than the calf rennet cheese. 4. Non protein nitrogen, peptone amino nitrogen, water soluble protein nitrogen, proteose nitrogen and peptone nitrogen appeared to contain similar levels of water soluble nitrogen. 5. The results of electrophoresis indicated a greater degredation on as-casein and ${\beta}$-casein in the Blue cheese made with Mucor rennet than in those made with calf rennet. On 60 days of ripening the mixed cheese more casein than did the Mucor rennet cheese. 6. The free amino acid contents of the Mucor rennet cheese was higher than the calf rennet cheese at 60 days of ripening.

• Bulletin of the Korean Chemical Society
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• v.31 no.12
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• pp.3567-3572
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• 2010

Black pine barks from the southern region of Korea were extracted using pressurized hot water and the water soluble extracts were then separated in a stepwise fashion using a variety of solvents, column chromatography (CC), thin layer chromatography (TLC), and high pressure liquid chromatography (HPLC). The antioxidant activities of each fraction and the active compounds were determined based on the radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), reductive potential of ferric ion, and total phenol contents. A DPPH test showed that the half maximal effective concentration ($EC_{50}$ value : $6.59{\pm}0.31\;{\mu}g/mL$) of the ethyl acetate fraction (ca. 0.67%) was almost the same as that of the control compounds and inversely proportional to the value of the total phenol contents. The cell viability of the water extracts was confirmed by methyl thiazol-2-yl-2,5-diphenyl tetrazolium bromide (MTT) with enzyme linked immune sorbent assay (ELISA). Catechin, epicatechin, quercetin and ferulic acid were isolated from the ethyl acetate fraction as active compounds and identified by nuclear magnetic resonance. The antioxidant activity as value of DPPH of each of the separated compounds was lower than the ethyl acetate fraction, and ferulic acid was the lowest among these compounds.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.18-22
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• 1994

This study was designed to investigate the method of the simultaneous determination of water-soluble vitamins (thiamine, ascorbic acid, riboflavin, folic acid, cyanocobalamine, pyridoxin, nicotinic acid) by free soloution capillary electrophoresis. Factors affecting on the separation were pH of the buffer, applied voltage and temperature. On-column detection at 254 nm allowed accurate and reproducible determination of these compounds. All these compounds were separated within ca. 8 min with fused silica capillary at 20 kV.