• Clean Technology
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• v.17 no.3
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• pp.238-243
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• 2011

We investigate new polyols based on castor oil for polyurethane. In order to introduce primary alcohol groups, which exhibit higher reactivity with isocyanate than secondary alcohol groups, the secondary alcohol groups on castor oil were modified with maleic anhydride and aminoalcohol derivatives ($H_2N$-R-OH). The reactions with various molar ratio of castor oil and maleic anhydride were done at relatively low reaction temperature in the absence of catalyst. The polyols based on castor oil with flexible side-chains exhibit better miscibility with conventional synthetic polyols.

• Food Science and Preservation
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• v.6 no.2
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• pp.233-238
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• 1999

This study was determined changes of components of sweet and astringent persimmon vinegars by two stages fermentation. Free sugars of persimmon juices before alcohol fermentation were mainly composed of glucose, fructose and sucrose. The content of glucose, fructose and sucrose of sweet persimmon juice was 6.60, 6.12 and 1.74%, respectively, and those of astringent persimmon was 5.63, 5.21, 0.62%, respectively. The contents of free sugar decreased continuously during fermentation. Major organic acids of persimmon juices were acetic, galacturonic, malic, citric and ascorbic acid. Alcohols of persimmon juices was detected methanol, ethanol, iso-propylalcohol, n-propylalcohol and iso-butylalcohol at the initial fermentation. The contents of alcohols increased continuously up to 4days of fermentation but their contents except ethanol decreased slightly at 5th day of fermentation. Contents of free amino acid were higher in sweet persimmon than those in astringent persimmon. Volatile components increased during acetic acid fermentation.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.30-36
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• 2002

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

• Korean Journal of Medicinal Crop Science
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• v.8 no.3
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• pp.225-233
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• 2000

There was not noticeable differences in decreasing blood alcohol concentrations between Korea and China-produced Hovenia dulcis $T_{HUNB}$, showing only 1-2 % higher decreasing rate for Korea-produced seed extracts than those from China. It was also found that the blood alcohol decreasing ability was greatly enhanced by partitioning the crude extracts produced from both places. The both extracts (crude and partitioned) accelerated the reducing rate of blood alcohol concentrations down to 1-2 hours, compared to that of control (taking only ethanol). The crude extracts from imported seeds seemed to have slightly better effect on improving in vivo ADH and ALDH activities than domestic ones; however, not for partitioned extracts. It was interesting that the partitioned extracts from both countries enhanced ADH enzyme activity up to 60% than the crude, compared to the control, while ALDH activity was not much affected by the partitioned extracts. It was also confirmed that both ADH and ALDH activities were well balanced in controlling blood alcohol concentration maintaining 28-29% of enzyme activities in vivo. The extracts proved to have better effect on enhancing ALDH activity than ADH activity, which is one of possible explanation that Hovenia dulcis $T_{HUNB}$ can effectively relieve the hangover by fast decreasing acetaldehyde concentration in the liver and blood. GST activity was also increased in the range of 120 to 300% by adding crude or partitioned extracts from both countries; however, there was no difference in enhancing GST activity between the extracts from two countries. The extracts showed competitive inhibition with GST activity, showing the reduction of enzyme activity at higher than 0. 6 (g/L) of the imported extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.446-450
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• 2005

The biological activity of water and ethanol extracts from Chamomaile for functional food source were examined. Total phenol contents in the $60\%$ ethanol extracts $(24.98\pm0.20\;mg/g)$ from Chamomaile leaf was higher than those of water extracts $(23.64\pm0.35\;mg/g)$ The major phenolic compound by HPLC were rosemarinic acid and Quercetin. $60\%$ ethanol extracts had higher content of these phenolics than water extacts. Electron donating ability showed $91.05\%$ in the water extracts and $95.49\%$ in the $60\%$ ethanol extracts. Antioxidant protection factor (PF) showed $0.71\pm0.02 $ in the water extracts and $1.48\pm0.03 $ in the $60\%$ ethanol extracts. The water extracts of Chamomaile leaves did not have antimicrobial activity against H. pylori, but the $60\%$ ethanol extracts revealed the slight antimicrobial activity as 9.42 mm of clear zone. Angiotensin converting enzyme inhibition was $57.98\%$ in water extracts and $91.36\%$ in $60\%$ ethanol extracts. Xanthine oxidase activity was $73.48\%$ in water extracts and $81.96\%$ in $60\%$ ethanol extracts. The results suggest that Chamomailes extract may be useful as potential source as antioxidant, angiotensin converting enzyme and xanthine oxidase inhibitors.

• Proceedings of the Korean Fiber Society Conference
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• 2002.04a
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• pp.191-194
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• 2002

완전히 가수분해 된 폴리비닐알콜(PVA)는 쉽게 결정화되기 때문에 일부 가수분해된 PVA보다 에멜전 안정화와 계면활성이 약하다$^{1)}$ . 이러한 성질을 개선하려면 폴리비닐알콜분자에 hydrophobic한 알킬기를 도입하는 것이 주요한 방법이다. 폴리비닐알콜 분자에 긴 알킬기를 도입하는 방법에는 chain transfer 반응을 통하여 폴리비닐아세테이트(PVAc)분자의 말단에 긴 알킬기를 도입한 후 가수분해하는 방법$^{1)}$ ; 비닐아세테이트 (VAc)가 긴 알킬리를 가진 비닐 단량체와 copolymerization 한 후 가수분해하는 방법 $^{2),3)}$ ; 합성된 PVA가 긴 알킬리를 긴 알킬리를 가진 acyl chloride와 직접 반응하여 얻는 방법$^{4)}$ 등이 있다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.539-543
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• 2003

To produce alcohol from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for alcohol production were 0.9276. Optimum conditions for alcohol production were involved with 8.39% of sugar content, 28.86$^{\circ}C$ of fermentation temperature and 3.84 days of fermentation time. Finally, predicted level of alcohol production at these conditions was 5.24%.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1995.11a
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• pp.116-125
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• 1995

우리나라 에너지소비구조는 높은 화석연료 의존성, 에너지 다소비형 산업구조, 열악한 에너지소비효율성 등 구조적 취약성을 지니고 있다. 특히 국내 총 에너지 수요의 60 % 이상을 차지하는 석유는 전량 해외수입에 의존하고 있어 향후 석유위기 상황 재연시 국가 전체 산업활동을 위축시킬 수 있는 가능성을 내포하고 있다. 정부에서는 국내외 사회/경제적 환경변화에 부응하고 국가경제의 지속적 발전을 위해 에너지 및 자원개발전략 내용을 포함한 신경제 5 개년계획을 수립한 바 있으며, 신재생에너지 개발기술의 조기 실용화 및 보급확대를 위하여 연료용알콜 생산 기술개발을 중점추진하고 있다. 특히 최근 지구온난화 문제와 관련하여 국가간 탄소배출규제협약 (Green Round)의 발효가 예견되는 상황에서 청정/재생에너지로서 연료용알콜 이용에 대한 중요성이 새로이 부각되고 있다.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.674-682
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• 1988

Total lipids from the roe, muscle and viscus of L. carinata were analyzed for lipid composition by column chromatography, thin-layer chromatography and gas-liquid chromatography. The roe lipids were characterized by a high level of wax esters (63.1%) and a low proportion of trigiycerides (9.9%). The viscus lipids also contained wax esters (32.8%) as its main component, followed by free fatty alcohols and acids (23.5%). On the other hand, the muscle lipids were found to contain a large amount of triglycerides (66.1%) with a trace of wax esters. The main fatty alcohol component of roe and viscus wax esters was C16:0 alcohol (53.0%; 61.7%), accompanied by C18:1 alcohol (10.2%) in the former and by C15:0 alcohol (8.8%) in the latter. Considerable amounts of odd-numbered fatty alcohols were found in both wax esters. On the other hand, the fatty acids of the roe and viscus wax esters contained a high percentage of monounsaturated (49.7%-56.6%) consisting of C16:1, C18:1 and C17:1 acid, and a significant amount of polyunsaturated (41.2%-32.9%), particularly C20:5${\omega}$3. The fatty acid components of triglycerides and phospholipids were different among the tissues tested, especially between roe and muscle or viscus. The fatty acid compositions of free fatty acids from the muscle and viscus were characterized by a higher level of polyunsaturated fatty acids (46.0-34.3%) compared to those of triglycerides 'in the roe, muscle and viscus (28.4%, 19.4% and 19.2%).

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.449-455
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• 2005

To reduce saft content of kochujang, various combinations of sub-materials such as ethanol mustard and chitosan were added to kochujang, and their effects on microbial characteristics, enzyme activities, and physicochemical characteristics of kochujang were investigated after 12 weeks of fermentation. Activities of ${\beta}$-amylase and pretense were low in ethanol-mustard-chitosan-added kochujang, whereas no significant difference was observed in ${\alpha$-amylase activity among all groups. Number of viable yeast cells decreased remarkably in mustard-added kochujang during late aging period, and anaerobic bacterial counts decreased in sub-material-added groups. Consistency of kochujang increased by addition of sub-materials, and oxidation-reduction potential was low in chitosan-added group. Mustard-chitosan-added kochujang showed lowest increase in total color difference(${\Dalta}E$) and decrease in water activity. PH of kochujang wns highest in mustard-chitosan-added kochujang, resulting in significantly increased titratable acidity. Addition of sub-material increased reducing sugar contents of kochujang, whereas ethanol production was significantly repressed in mustard-chitosan-added kochujang. Amino nitrogen content was Highest in mustard-chitosan-added kochujang during late aging period, whereas ammonia nitrogen content was lower in ethanol-mustard-added kochujang. Results of sensory evaluation indicated ethanol-mustard-added kochujang was more acceptable than other groups in taste and overall acceptability.