• Analytical Science and Technology
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• v.21 no.6
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• pp.543-552
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• 2008

This paper described the relatively sensitive and simultaneous analytical method for 3-monochloropropane-1,2-diol (3-MCDP, $C_3H_7ClO_2$, MW. 110) as well as 1,3-dichloropropan-2-ol (1,3-DCP, $C_3H_6Cl_2O$, MW. 128) in various foods. Food samples were homogenized in 5M NaCl solution, mixed with aluminum oxide and eluted with dichloromethane. The extracted chloropropanols were concentrated by rotary evaporator and $N_2$ blow serially were derivatized with HFBA (Heptafluorobutyric anhydride, $C_8F_{14}O_3$, MW. 410) and were determined by GC/MS using isotope dilution method. The characteristic molecular ions at m/z 253, 275, 289, 291, and 453 for HFBA derivatives of 3-MCPD (MW. 502) and 110, 275, and 277 for HFBA derivatives of 1,3-DCP (MW. 325) were chosen in selected ion mode. The method validation data showed sufficiently good properties of LOD (0.003 mg/kg), LOQ (0.010 mg/kg), linearity ($R^2{\geq}0.999$ at 0.010~1.000 mg/kg), and recovery rate (${\approx}97%$). The levels of chloropropanols in soy sauce, sauces, processed meat products, fishery products, and seasonings (n=56/157) determined by the presented method were 0.0~0.3 mg/kg.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.72-76
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• 1972

Seven new hydroxyamine derivatives of 2,2'-methylene bis(3,4,6-trichloroacetoxy benzene) were synthesized by the Mannich reactions. 13 strains of microorganisms were tested for sensitivity to these derivatives by both paper disk method and tube dilution method. Of these compounds, -NHOH compound displays the most effective antimicrobial activity in vitro against Brevibacterium ammoniagenes, Staphylococcus aureus and Bacillus subtilis. Its minimal inhibitory concentration is $1.6{\mu}g/ml$ for Brevibacterium ammoniagenes, and $5{\mu}g/ml$ for Staphylococcus aureus and Bacillus subtilis.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.447-450
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• 1994

Rate of hydrolysis ethylene phosphate, dimethylphosphate and hydroxyethylmethylphosphate in neutral water have been measured. Hydrolysis of ethylene phosphate proceeds with P-0 bond cleavage $(k_{obs}=3{\times}10^{-7}s^{-1}\;at\;100^{\circ}C,\;{\Delta}H{\neq}=24\;kcal,\;{\Delta}S{\neq}=25.5\;eu)$. In constrast, hydrolysis of dimethylphosphate proceeds with C-O bond cleavage $(k_{obs}=3{\times}10^{-7}s^{-1}\;at\;150^{\circ}C)$. The rate constant for P-O bond cleavage of dimethylphosphate is estimated at $1{\times}10^{-11}s^{-1}\;at\;150^{\circ}C,\;({\Delta}H{\neq}=36\;kcal,\;{\Delta}S{\neq}=25.5\;eu)$. A phosphodiesterase catalyzed hydrolysis of dimethylphosphate is $10^{17}$ times faster than the simple water rate. The observed rate of hydrolysis of hydroxyethylmethylphosphate is comparable to that of dimethylphosphate indicating C-O bond cleavage $(k_{obs}=6{\times}10^{-7}s^{-1}\;at\;150^{\circ}C)$.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.6
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• pp.499-505
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• 2004

The objective of this study is to investigate the effect of supercooling repression on the TMA clathrate by adding ethylene glycol. For this purpose, phase change temperature, supercooling, specific heat, latent heat and rate of volume change were measured and evaluated experimentally for heat source temperatures of -6$^{\circ}C$, -7$^{\circ}C$, -8$^{\circ}C$. The results show that supercooling was decreased. Thus the experimental results are expected to be used for the increase of coefficient of performance of low temperature thermal storage system in the building.

• Journal of the Korean Wood Science and Technology
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• v.32 no.4
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• pp.52-57
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• 2004

Seven compounds were isolated from stationary cultured mycelia of Inonotus obliquus, of which several of them showed certain antitumor activities. Seven compounds were identified as lanosterol(1), inotodiol(2), trametenolic acid(3), 3β,22,25-trihydroxy-lanosta-8-ene(6), 3β,22-dihydroxy-lanosta-8,24-diene(A), 3β-hydroxy- lanosta-8,24-dien-21-al(B) and methyl trametenolate(C), respectively. The precursor compound of sclerotium obtained from shaking-cultured and stationary-cultured mycelia of Inonotus obliquus is lanosterol. Ergosterol and ergosterol peroxide were obtained by shaking-culture, and the substituted compounds of C-21 and C-22 of lanosterol were obtained by stationary culture.

• Proceedings of the Korea Crystallographic Association Conference
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• 2002.05a
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• pp.13-13
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• 2002

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.2
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• pp.86-91
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• 2005

The layered structure of organic-inorganic perovskite hybrids, $(C_nH_{2n+1}NH_3)_2CuC1_4$ (n = 6, 8, 10, 12) have synthesized. In $(C_nH_{2n+1}NH_3)_2CuC1_4$ compounds, the long-chain protonated alkylammonium ions as tilted bilayer type are inserted into perovskite-type layers of corner sharing $CuCl_6$ octahedron. Three solid phases have been characterized in the perovskite layered compound $(C_nH_{2n+1}NH_3)_2CuC1_4$ using HT-XRD and DSC. The $(C_nH_{2n+1}NH_3)_2CuC1_4$ compounds shows solid-solid phase transitions with stepwise increasing of the layer distance. Three different structures are explained by the conformational change of the long-chain protonated alkylammonium ions.

• Journal of Life Science
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• v.18 no.11
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• pp.1570-1577
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• 2008

For useful basic data in developing of Omandungi (Styela plicata) processed products, volatile flavor compounds were analyzed to identify the key reaction flavor compounds induced through heat treatment ($100^{\circ}C$, 10 min) in Omandungi -Doenjang (soybean paste) soups and stew. A total of 128 flavor compounds were identified and composed mainly of esters (16), aromatic compounds (14), N-containing compounds (11), alcohols (34), terpenes (5), carbonyl compounds (23), furans (4), hydrocarbons (13), acids (5) and miscellaneous compounds (3). Three groups including aromatic compounds, alcohols and acids were detected in high amounts in Doenjang. However, the levels of C4-C6 series acids (i.e., pentanoic acid having off-flavor) decreased by cooking ($100^{\circ}C$, 10 min), whereas that of furans (i.e., furfural) as heat induced compounds increased 2 times. Alcohols were detected the major group in Omandungi and followed by hydrocarbons and aromatic compounds in that order. In particular, 3 compounds including decenol, 2,6-dimethylheptanol and octanol were the major alcohols of Omandungi. By cooking, the compounds known heat-induced compound, 2-acetyl-2-thiazoline and benzothiazole, were newly formed in Omandungi-Doenjang stew. The alcohols (i.e., decenol, 2,6-dimethylheptanol), hydrocarbons and aromatic compounds derived from Omandungi were supposed to enhance a seafood-like flavor in Omandungi-Doenjang stew.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.4
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• pp.660-666
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• 1998

We discussed structure, energy state, characteristics of thermal stability, and electrochemical properties of Li-GFICs, Li-PCICs, and Li-AGICs during the intercalation process. According to X-ray diffraction patterns, we observed phase of stage 2 mainly from Li-GFICs, while stage 1 phase as well as stage 2 from Li-PCICs. For the structure of Li-AGICs, stage 1 phase was dominant, but it was not possible to obtain pure stage 1 compound probably due to structural characteristics of artificial graphite. We measured energy state of the compounds to stage stability, and revealed that Li-AGICs and Li-GFICs were in more stable state than Li-PCICs. Therefore, those two compounds could be excellent candidate for energy reserve material. From the study of thermal degradation, Li-GFICs showed strong exothermic reaction at around 300 and $400^{\circ}C$. In the study of thermal stability of Li-AGIC at various temperatures, we observed that lithium was not completely deintercalated and high stage was maintained even at high temperature. In the case of charge, discharge, and electrochemical studies, Li-GFICs showed the best results.

• Journal of the Microelectronics and Packaging Society
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• v.20 no.2
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• pp.59-64
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• 2013

In-situ annealing tests of Cu/Ni/Au/Sn-Ag/Cu micro-bump for 3D IC package were performed in an scanning electron microscope chamber at $135-170^{\circ}C$ in order to investigate the growth kinetics of intermetallic compound (IMC). The IMC growth behaviors of both $Cu_3Sn$ and $(Cu,Ni,Au)_6Sn_5$ follow linear relationship with the square root of the annealing time, which could be understood by the dominant diffusion mechanism. Two IMC phases with slightly different compositions, that is, $(Cu,Au^a)_6Sn_5$ and $(Cu,Au^b)_6Sn_5$ formed at Cu/solder interface after bonding and grew with increased annealing time. By the way, $Cu_3Sn$ and $(Cu,Au^b)_6Sn_5$ phases formed at the interfaces between $(Cu,Ni,Au)_6Sn_5$ and Ni/Sn, respectively, and both grew with increased annealing time. The activation energies for $Cu_3Sn$ and $(Cu,Ni,Au)_6Sn_5$ IMC growths during annealing were 0.69 and 0.84 eV, respectively, where Ni layer seems to serve as diffusion barrier for extensive Cu-Sn IMC formation which is expected to contribute to the improvement of electrical reliability of micro-bump.