• Proceedings of the Korean Fiber Society Conference
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• 2001.10a
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• pp.437-439
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• 2001

폴리비닐알코올(poly(vinyl alcohol)) (PVA)은 수용성 고분자로써 필름 뿐만 아니라 생체의료용 소재와 산업용 소재로 많이 사용되고 있다. PVA는 폴리아세트산비닐과 같은 비닐에스테르계열 고분자를 비누화시켜 제조되는 히드록시기 함유 선형 결정성 고분자로서 이로부터 형성시킨 섬유나 필름은 높은 인장강도, 인장탄성률, 내마모성, 내용제성 및 내유성을 갖고 다른 고분자들에 비하여 월등히 우수한 내알칼리성과 산소 차단성을 보인다. (중략)

• Proceedings of the Korean Fiber Society Conference
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• 2001.04a
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• pp.301-304
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• 2001

• Proceedings of the Korean Fiber Society Conference
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• 1996.04a
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• pp.95-98
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• 1996

• Proceedings of the Korean Fiber Society Conference
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• 2000.04a
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• pp.249-252
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• 2000

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.7
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• pp.3252-3260
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• 2012

2,2'-Bipyridinium chlorochromate[$C_{10}H_8N_2HCrO_3Cl$] was synthesized by the reaction of 2,2'- bipyridine with chromium(VI) trioxide in 6M HCl. The structure was characterized by IR and ICP analysis. The oxidation of benzyl alcohol using 2,2'-bipyridinium chlorochromate in various solvents showed that the reactivity increased with the increase in the order of the dielectric constant(${\varepsilon}$), in the order: cyclohexene< chloroform$p-CH_3$, H, m-Br, $m-NO_2$) in N,N'-dimethylformamide. Electron-donating substituents accelerated the reaction, whereas electron acceptor groups retarded the reaction. The Hammett reaction constant(${\rho}$) was -0.64(303K). The oxidation reactivity of alcohols can be a useful factor to study about physical properties such as thermal stability, when the polysilsesquioxane solution is ready for an applying coating agent. The observed experimental data was used to rationalized the hydride ion transfer in the rate-determining step.

• Food Science and Preservation
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• v.7 no.4
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• pp.366-372
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• 2000

Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C$\_$6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C$\_$6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.

• KSBB Journal
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• v.23 no.6
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• pp.470-473
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• 2008

A pilot-plant biofilter ($1750\;m\;W{\times}2750\;mm\;L{\times}2000\;mm\;H$) packed with polyurethane foam ($20\;m\;W{\times}20\;mm\;L{\times}20\;mm\;H$) was installed in an pharmaceutical plant emitting gas streams containing n-hexane and alcohols. The biofilter was successfully operated for 74 days under highly fluctuating incoming concentrations at a residence time of 12.8-24.8 sec. Alcohols and n-hexane were removed by more than 90% from 5 and 20 days after start up, respectively. Malodor was also removed more than 95% from 20 days after start up.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.3
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• pp.371-380
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• 2023

This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.

• Journal of the Korean Chemical Society
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• v.35 no.1
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• pp.3-15
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• 1991

The gaseous mixtures of iso-propanol of 10 torr with carbon dioxide of 0∼1990 torr were irradiated with Co-60 gamma radiation up to 50 kGy, and the products such as carbon monoxide, acetone, methane, ethane, C$_3$H$_a$, C$_4$H$_b$ and tert-butanol were analyzed by gas chromatography. G(CO) value of 4 was obtained from the gas mixtures containing more than 490 torr of carbon dioxide. The production rates of the organic products and the decomposition rate of iso-propanol increased linearly with the pressure of carbon dioxide, and G(-iso-Propanol) and G(Acetone) values increased by 4 and 2, respectively, with each 10 torr increment of carbon dioxide pressure. The mechanisms of the radiolytic decomposition of iso-propanol and the production of carbon monoxide and organic materials are discussed on the basis of the experimental results of the present study.

• Journal of Nutrition and Health
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• v.35 no.1
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• pp.24-29
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• 2002

Present study investigates the protective effects of green tea against acute ethanol administration on lipid peroxidation and antioxidant system in various regions of rat brain ; cortex, cerebellum, striatum and hippofampus. The following parameters were examined : malondialdehyde(MDA) concentrations and activities of superoxide dismutase(SOD), catalase and glutathione peroxidase(GSH-Px). Male Sprague-Dawley rats of 9 month old were given control diets or those containing 1% green tea powder for 4 weeks, and at tole end of feeding each diet group was received acute ethanol(5g/kg body weight) or equicaloric sucrose solution administration. Results indicated that green tea powder significantly decreased malondialdehyde(MDA) levels in the striatum(81.85nmol/g tissue) and hippocampus(71.68nmol/g tissue), compared to control group(145.68nmol/g tissue in the striatum, 119.04nmol/g tissue in the hippocampus). Also, a significant decrease was observed in the striatum of green tea-ethanol treated group compared to control group. Green tea significantly blocked an ethanol-induced catalase activation in the hippocampus, which means an ethanol administration drew a significant increase only in control diet groups. In conclusion, these results suggest that moderate consumption of green tea leaves ctrl have protective effects against ethanol induced oxidative stress on various regions of rat brain, by significantly reducing MDA concentrations in the striatum and hippocampus and inhibiting ethanol induced catalase activation in the hippocampus.