• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.857-862
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• 2004

Effects of frying temperature and time, presoaking in distilled water, various pH buffer solutions, and storage temperature of french fries on acrylamide formation were investigated. Acrylamide concentration in french fries increased as frying temperature and time increased. Presoaking of raw potatoes in distilled water reduced acrylamide formation compared to those without presoaking. Acrylamide formation of fried potatoes after presoaking at $60^{\circ}C$ for 45 min was about 16% of that without presoaking. Presoaking treatment of raw potatoes in various buffer solutions showed acrylamide concentrations of french fries from potatoes presoaked in acidic buffer solutions were lower than those from potatoes presoaked in neutral to alkaline buffer solutions. Acrylamide concentration of potatoes stored at refrigerator temperature was much higher than those stored at room temperature.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.238-246
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• 2009

Acrylamide in various food samples in Korea were monitored during the period beginning August 2006 through May 2007. A total of 471 food products that were purchased at local markets were categorized into 17 groups and analyzed for the acrylamide content by using an LC-MS/MS method. Food samples that were selected based on special consideration such as expert consultation, Korean food consumption data and food market shares were considered to be representative. There are very large variations in acrylamide levels within tested foods. Acrylamide content ranged from ND(not detected) to $4,002{\mu}g$/kg with all tested samples. Acrylamide levels are relatively high in 'cereal', 'coffee', 'potato snacks', 'biscuit', 'chocolate', and 'prune juice'. Acrylamide was also detected in fruits, vegetables, Korean traditional cookies which are considered as safe for acrylamide.

• Polymer(Korea)
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• v.28 no.1
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• pp.59-66
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• 2004

Thermosensitive poly(N-isopropylacrylamide) gels containing temperature-sensitive liposomes showing temperature-dependent sol-gel transition were prepared. The surface of temperature-sensitive liposome was modified with copolymers of N-isopropylacrylamide and octadecylacrylate, which exhibited a lower critical solution temperature at around 30 $^{\circ}C$ After mixing the modified temperature-sensitive liposomes with poly(N-isopropylacrylamide) solution, the temperature-sensitive 1iposomes formed physically cross-linked gels through heating the solution above their lower critical solution temperatures. The release of drug from temperature-sensitive liposomes was determined by measuring fluorescence intensity. The drug release from temperature-sensitive liposomes in poly(N-isopropylacrylamide) gel gradually showed sustained-release with increasing temperature.

• Applied Chemistry for Engineering
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• v.23 no.4
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• pp.421-427
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• 2012

To improve the lubricity of ultra low sulfur diesel, vegetable oil-based alkanol amide derivatives were prepared and their lubricity properties were studied. To synthesize the alkanol amides, we conducted the amidation reaction of diethaolamine High Frequency Reciprocating Rig (HFRR) and the fatty acid methyl esters, obtained by the continuous transesterification of methanol and several vegetable oil, such as soybean oil, palm oil and coconut oil. The synthesized amides were soluble in ultra low sulfur diesel in the concentration range of ca. 1 wt%; the lubricating properties of ultra low sulfur diesel containing 120 ppm of amides were measured using an HFRR method. It was found that the wear scar diameter in the pure ultra low sulfur diesel decreased significantly from 581 ${\mu}m$ to 305~323 ${\mu}m$ upon the addition of the amides, indicating that lubricating properties of the diesel were improved. On the other hand, the types of vegetable oils did not affect the wear scar diameters, implying that lubricating properties of the diesel did not depend strongly on the structures of alkyl groups of alkanol amide derivatives. When we measured the lubricating properties of the one type of diesels containing various amounts of alkanol amide, we observed that the wear scar diameter decreased drastically with increasing the amide concentration, meaning that the lubricity improved with the amide concentration.

• Journal of the Korean Chemical Society
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• v.55 no.4
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• pp.715-718
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• 2011

• Journal of Sericultural and Entomological Science
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• v.29 no.1
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• pp.64-68
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• 1987

견에 대한 비닐단량체의 증량가공에 있어서 메타크릴아마이드(metacrylamide) 크라프트 가공견의 판별 방법을 확립하기 위하여 가공견에 대한 정성분석과 미세구조를 관찰한 결과 가공견의 용해성 및 실소함유량은 미가공견에 비하여 저하되었으며 IR-Spectra도 파장 1385cm-1, 1210cm-1에서 미가공견과 다른 흡수 peak를 보였고 가공견의 pyrogram은 메타크릴아마이드의 세분해로 미가공견에서는 나타나지 않은 또 다른 peak를 보였다. 또한 가공견의 표면미세구조는 미가공견에 비하여 fibril이 팽대하여져 거친 면을 보였다.

• Clean Technology
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• v.17 no.4
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• pp.314-324
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• 2011

Several amide derivatives have been used as additives for base oil of metal working fluids and pressure working oils. In this paper, a series of succinic acid alkyl half-amide derivatives were synthesized as over 97% yields by ring-opening reaction of succinic anhydride and several amines and were soluble in 100 N base oil within 1 wt% concentration. The structures of the synthesized amides were confirmed by $^1H$-NMR, FT-IR spectrum and GC analysis. Anti-corrosion properties of the amides in sea water were evaluated through ASTM D665 method and weight loss method. As the results of anti-corrosion properties, the properties of the amides with shorter alkyl chain and high concentration showed better performance than those with longer alkyl chain and low concentration. Also, the dialkyl amides showed better anti-corrosion properties than those of the monoalkyl amides. Inhibition efficiency% (IE%) was over 93% in the concentration of 40 ppm and corrosion rate (CR) was below 0.5 mm/year in the same concentration.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.872-878
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• 2004

Food products selected based on their annual sales and international acrylamide research data were analyzed for quantitation of acrylamide. Samples including raw food, substitute meal, snack, drink, and sauce products were analyzed by LC/MS/MS methods adopted by PDA. Upon comparison, concentrations of acrylamide in these products were similar to those analyzed in other countries.

• Journal of the Korean Chemical Society
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• v.49 no.6
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• pp.609-612
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• 2005

• Journal of the Korean Chemical Society
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• v.54 no.5
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• pp.650-652
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• 2010