• Journal of the Korean Chemical Society
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• v.40 no.8
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• pp.571-578
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• 1996

Iron alkynyl(amino)carbene complexes, (${\beta}$-aminovinyl)carbene complexes, ${\eta}^3$-(2-(alkylcarbonyl)vinyl)carbene complexes, and a 3-aminoallenylidene complex were formed in the reactions of iron alkynyl(ethoxy)carbene complexes with amines. The ratio of the products, which were formed by substitution reaction, the Michael addition of amines, rearrangements after the addition reaction, and the addition followed by the elimination of the ethoxy group, respectively, was dependent on reaction temperature, the substituent of the alkynyl moiety, and employed amines.

• Microbiology and Biotechnology Letters
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• v.6 no.2
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• pp.75-80
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• 1978

This study was conducted to investigate the condition of enhancing glutathione content of yeast. Rhodotorula glutinis in various kind of yeasts produced high content of glutathione and dry cell by cultivating for 48 hours at 30'C and pH 6.0 on reciprocal shaker. In order to enhance the glutathione content, as 0.7％ of amino acid was applied into the medium. Glutathione was produced high for 36 hours cultivation. When glutamic acid, cysteine and glycine composing the glutathione were added, glutathione content increased to 219 $\mu\textrm{g}$/ml. However the control showed to 73 $\mu\textrm{g}$/ml.

• KSBB Journal
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• v.10 no.2
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• pp.143-148
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• 1995

The effects of various elicitors, metabolic inhibitors and growth regulators on the production of diterpenoid anticancer agent taxol were investigated in cell suspension cultures of Taxus brevifolia. Cell cultures of T. brevifolia were treated by 5 kinds of biotic elicitors, 5 kinds of abiotic elicitors, 2 kinds of metabolic inhibitors and 8 kinds of growth regulators at the end of exponential growth phase. Among those treatments, chlorocholine chloride-an inhibitor of plant steroid metabolism-increased the taxol production most significantly. From a series of optimization studies, it was found that the addition of 1mM of chlorocholine chloride at the 9th day of culture was the best for taxol production. Taxol yield under this condition was 0.72mg/$\ell$.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.11b
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• pp.30-30
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• 2002

꿩의비름 (Sedum erythrostichum)은 매우 우수한 지피식물이며 건조에 강한 대표적 식물로 바위정원 (rock garden)을 가꾸는데 있어서 중요한 수종으로 이용되며, 유럽등지에서는 지붕에 식재하기도 하며 최근에는 빌딩옥상녹화의 대표적 수종으로 식재되고 있다. 또한 한방에서는 경천이라 불리우기도 하는데 피부상처 치유 및 미백효과가 탁월하다고 알려져 있다. 본 연구에서는 Agrobacterium을 매개로한 꿩의비름의 형질전환 시스템을 개발하고 아울러 phosphinothricin-N-acetyltransferase (PAT) 유전자를 도입하여 제초제 저항 식물을 개발하고자 수행되었다. 꿩의비름 잎을 Agrobacterium에 담근후 0.5 mg/l NAA와 2 mg/1 BA가 첨가된 MS 배지에 3일간 공동배앙 하였다. 그 후 300 mg/1 cefotaxime이 첨가된 같은 배지에 옮겨 계대하면서 Agrobacterium을 제거하였다. 약 3주후에 잎 절편으로 부터 직접적으로 부정아가 형성되기 시작 하였는데 이 시기부터 잎 절편을 25 mg/1 kanamycin이 첨가된 선발배지에 옮겨 주었다. 이 결과 배양된 잎 절편 절편 중 3.75%에서 kanamycin에 저항하는 부정아를 얻을 수 있었다. 형질전환체는 X-gluc 반응, PCR, Southern, Nothern analysis를 통하여 확인하였다. 약 94%의 형질전환 식물체는 성공적으로 토양에 옮길 수 있었으며 약 3개월후에 꽃을 피웠다. 형질전환체는 제초제인 Basta ($^{(R)}$ phosphinothricine at 200 mg/1)를 살포하여 주었을 경우 생존함을 확인 하였다.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.12 no.3
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• pp.81-90
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• 1992

This study gives results of 1aboratory investigations to minimize the slump loss of concrete using high range water reducing admixture (HRWR). Various factors influencing on the slump loss such as cement type, HRWR type and dosage time are investigated. The acquired results indicated that 30 minutes delayed dosage of HRWR is very effective on reducing the slump loss though this tendency makes a difference to some extent according to cement and HRWR type. For the most part, the more usage of HRWR increases, the higher the slump loss occurs and concrete using ordinary portland cement has the highest slump loss and concrete using fly ash 20% replacement cement with HRWR of naphthalene type has the good effect on reducing the slump loss.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1999.10a
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• pp.99-102
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• 1999

본 연구에서는 대표적인 물리 화학적 토양정화방법인 토양세척기법의 효율증진을 위하여, Fe를 다량 함유한 고농도 윤활유 오염토양을 대상으로 알카리 용액과 산성용액의 세척효율을 비교 검토하고, 과산화수소의 첨가에 따른 세척효율의 향상효과를 알아보았다. 세척용제인 NaOH와 HCl를 이용하여 세척효율 검토 결과 NaOH를 이용한 경우에 약 60% 의 세척효율을 나타냈다. 또한 NaOH 농도에 따른 정화 효율은 각각 0.5% > 1% $\geq$ 2% 순서로 증가하였다. 기존의 세척효율을 향상시키기 위하여 과산화수소를 첨가하고 오염토양의 정화효율을 비교 검토한 결과 NaOH용액에서는 과산화수소의 농도가 증가할수록 정화효율이 증가하였으나 NaOH의 농도증가에 대해서는 큰 영향을 보이지 않았으며, NaOH 3%의 농도에서 과산화수소 1%를 첨가했을 때 85%의 정화효율을 나타냈다. 또한 과산화수소 주입시기에 따른 영향을 검토한 결과 세척 후 과산화수소를 주입한 경우에 정화효율이 높았다. 반면에 HCl의 경우는 HCl의 농도가 증가할수록 정화효율이 증가하였고, 세척하지 않고 과산화수소를 주입한 경우에 정화효율이 증가하였다. 고농도의 윤활유 오염토양의 세척효율을 증진시키기 위한 처리로서 과산화수소의 주입은 NaOH 상태에서 그 효율이 약 15%정도 증진되었으며, 일정시간에 이르면 정화효율이 평형에 도달하는 것을 알 수 있었다. HCl 상태에서는 25%의 정화효율이 증진되는 것을 알 수 있었다.

• Applied Chemistry for Engineering
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• v.5 no.4
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• pp.731-736
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• 1994

Cure kinetics of DGEBA/MDA/MN system with and without HQ were studied by Fractional life method and Kissinger equation. And the effect of HQ as a catalyst was studied. As cure temperature increased, the reaction rate increased and reaction order was almost constant. The activation energy of the system with HQ was lower about 13% and the reaction rate was higher than that of the system without HQ. It was because hydroxyl group of HQ formed a transition state with epoxide group and amine group and opened the epoxide ring easily and rapidly.

• Microbiology and Biotechnology Letters
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• v.16 no.5
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• pp.427-431
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• 1988

The simultaneons mineralization of aniline and other secondary carbon sources by Pseudomonas testosteroni 6Fl were evaluated by the lag time and the enzyme induction level. The lag time for aniline mineralization by P. testosteroni 6Fl was 7 hours, whereas the lag time for aniline and readily utilizable secondary substrates were 1-3 hours. This stimulated degradation resulted from the simultaneous use of secondary substrates and aniline, the increased rate of enzyme induction, and the in-creased rate of the cell growth. The enzyme induction level of P. testosteron 6F1 were varied according to the kinds of secondary substrate.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.73-80
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• 2002

The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90$\^{C}$, by heating using a rotary vacuum evaporator at 45$\^{C}$, or by freeze-drying at -50$\^{C}$ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4$\^{C}$ and 25$\^{C}$ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9$\^{C}$-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45$\^{C}$-heated concentrate and the -50$\^{C}$-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.49-70
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• 2001

The anchovy, Engraulis japonica, were prepared with two different saltconcentration of 20%, 10% which was added 2, 5, 8 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The changes of such factor during fermentation of anchovy as general composition, salt concentration, titrable acidity and sensory evolution were analyzed. In addition, chewiness, taste, garlic flavor and off-flavor wastested it's results were belived that the more garlic amounts added the more rotten smell has been disappeared. In the view of sensory perception. sample of 90 days fermentation is supposed as the best period of fermentation. The contents of moisture and crude fat decreased while, those of ash and crude protein were changes little during fermentation of low salted anchovy. Titrable acidity decreased in all experiment groups during anchovy fermentation, its contents at 30 days fermentation were ranged between 1.4~ 1.8g/100g, but it dramatically decreased to 0.6~l.1g/100g at 90 days fermentation.