• Journal of the korean veterinary medical association
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• v.22 no.11
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• pp.677-684
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• 1986

• 월간 기계설비
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• s.169
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• pp.57-59
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• 2004

• KOREAN POULTRY JOURNAL
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• v.52 no.7
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• pp.156-159
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• 2020

• Applied Chemistry for Engineering
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• v.17 no.4
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• pp.375-380
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• 2006

In the paper, lipophilic derivatives of $\beta$-sitosterol, which are known to have a potential to reduce blood cholesterol level, were synthesized by the esterification of $\beta$-sitosterol and fatty acids. When the esterification reactions using stearic acid, oleic acid or linoleic acid as fatty acids were carried out in the presence of an acidic catalyst, the reaction for unsaturated fatty acids such as oleic acid and linoleic acid afforded a significant amount of side products which may be produced by oxidation of unsaturated groups. On the other hand, esterification reactions in the presence of dehydrating agents and a basic catalyst gave pure products regardless of the nature of fatty acids. The solubilities of lipophilic derivatives of $\beta$-sitostero to organic solvents and edible oil were observed to increase as the degree of unsaturation of fatty acids increases.

• Koreanishche Zeitschrift fur Deutsche Sprachwissenschaft
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• v.10
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• pp.231-249
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• 2004

In dieser Albeit wird der Versuch unternommen, die Charakteristik der Rhetorik von Hitler zu analysieren. Im Abschnitt fwei wird die allgemeine Charakteristik der Hillers Reden beschrieben. Die Reden von Hitler sind Elemente eines verzweigten, flexiblen und inhaltlich nor schwer bestimmten Komplexes von Manipulations-und Machttechniken, die trotz seiner Tendenz zur Zentralisierung nur schwer als System zu fassen sind. Dies macht die Schwierigkeit jeder analytischen Erfassung aus. Seine Rede vermag im Bezug auf Logik und Argumentation wenig zu $\"{u}berzeugen$, aber or wirkte. In diesel Analyse wird die Rede von Hitler folgende Systematisierung $m\"{o}glich$: 1) Am Anfang weist Hitler auf die allgemeine Not hin. 2) Danach diffamiert or seine Gesner und provoziert starke Emotionen bei seinen $Zuh\"{o}rern$. 3) Zum $Schlu{\ss}$ $l\"{o}st$ Hitler bei den Deutschen eine starke Kampfbereitschaft aus und entwickelt vor semen $Zuh\"{o}rern$ seine Vision eines $bl\"{u}henden$, starken Deutschlands. 4) $Abschlie{\ss}end$ erkifirt Hitier seine $pers\"{o}nlichen$ ethischen Vorstellungen und seine sich daraus ergebenden Handlungen. Er liegt $gro{\ss}en$Wert darauf, die Ethik seine Handlungen zu $begr\"{u}nden$. Danach wird die Selbstdarstellung von Hitler beschrieben. $F\"{u}nf$ Realisierungsformen sind $daf\"{u}r$ relevant: a) $pers\"{o}nliche$ $Erz\"{a}hlungen$, b) Diffamierungen, c) sittlich wertvolle Ermahnungen, d) Taten und e) Ziele. Im Abschnitt drei wird die Rhetorik von Hitler gemacht. Hier handeit es sich um Ethos und Pathos. Hitler versuchte, die durch die Aktivierung zwischen ihm und Publikum vorhanden, $unbewu{\ss}ten$ psychischen Potentiate, die durch den Akt der Rede aktiviert werden, zu realisieren. Er hat jeder Sammlung nur gesagt, was sie $h\"{o}ren$ wollte, den wahren Sachverhalt nur auf $h\"{o}chst$ vordergryndige Weise.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.307-312
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• 2014

Chocolate is restricted for obese and diabetic patients due to high in sugar contents. We investigated shell-chocolate fillings with low calorie content and low glycemic indexes using alternative sweeteners such as tagatose and xylose and adding coffee grounds. Chocolate filling was made with sugar, cacao and butter in the original recipe. Sugar was substituted with tagatose or xylose and 3% coffee ground was added in each chocolate filling and substituted for 3% of the cocoa. Water retention and spreadability of the chocolate filling was significantly higher in the tagatose+coffee ground group in comparison to the sugar. In the chromaticity test, chocolate filling made with tagatose was darker in comparison to that made with sugar: brightness (L) was lower and redness (a) and yellowness (b) were higher than the sugar filling. Sensory evaluation revealed that chocolate filling made with tagatose had high score in 4 categories such as taste, smell, texture of foreign substance, overall acceptance. After consuming 60 g of the chocolate with different fillings, blood glucose levels of subjects at 1 and 2 h were significantly lower in the tagatose and tagatose+coffee ground groups than the other groups. In conclusion, using tagatose as the sweetener in chocolate filling has a beneficial effect on lowering blood glucose levels and increasing water retention, spreadability and sensory scores. Coffee ground did not have additive effect on quality of chocolate filling and blood glucose levels. These results indicate that shell chocolate made with tagatose can be used as a snack for diabetic patients.

• Natural Product Sciences
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• v.6 no.3
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• pp.142-146
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• 2000

The aerial parts of Pergularia tomentosa L. afforded three cardenolides, desglucouzarin, coroglaucigenin and uzarigenin, in addition to ${\beta}$-sitosterol$glucoside. The isolated compounds were identified by physical and spectral means, including IR, UV, $$[{\alpha}]_D$, 1D-, 2D-NMR and FAB-MS experiments. The cardenolides, ghalakinoside, calactin and pergularoside previously reported from roots, were also identified in the aerial parts.

• Applied Chemistry for Engineering
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• v.28 no.2
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• pp.165-170
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• 2017

An efficient synthetic process for bio-based adipic acid, a monomer for nylon 66, was developed from galactose. Galactaric acid, prepared from a mild oxidation of galactose using a Pt catalyst, was successfully converted to muconate, a key intermediate for adipic acid, by an efficient microwave-assisted DODH (deoxydehydration) reaction. The high efficiency of the microwave-assisted reaction greatly reduced the overall reaction time to 30 min. and resulted in an excellent yield of 97% of muconate. The catalytic hydrogenation of muconate followed by the acidic hydrolysis successfully produced the desired adipic acid in high purity after recrystallization.

• Microbiology and Biotechnology Letters
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• v.26 no.1
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• pp.40-44
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• 1998

A Penicillium strain which produces $eta$-galactosidase with high transgalactosylation activity, was isolated from soil and registered as Penicillium sp, KFCC 10888. When $eta$-galactosidase from Penicillium sp. KFCC 10855 reacted with 40% lactose, transgalactosylation ratio reached up to 70% at the 73% conversion of initial lactose. The biosynthesis of the enzyme in Penicillium sp. KFCC 10888 was not induced by lactose. The soybean meal was an effective component of the culture medium. The optimum pH and temperature for transgalactosylation were 4.0 and 55$^{\circ}C$, respectively. The production of galactooligosaccharides was in proportion to the initial lactose concentration. When the enzyme reacted with 40% lactose (pH 4.0) at 55$^{\circ}C$, the concentration of galactooligosaccharides increased up to 40% of total solid concentration.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.176-182
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• 2015

The aim of this study was to evaluate the characteristics of muffin made with tagatose which substituted sugar. Moisture contents were measured and Texture Profile Analysis was carried out during 3 day storage. 3 types of muffin, T0 (no tagatose added, sugar was the only sweet taste source), T25 (tagatose : sugar = 25:75(w/w), and T50 (tagatose : sugar = 50:50(w/w) were prepared. As the tagatose contents increased, the Maillard reaction proceeded more, so the color of the muffin crust was darker. Moisture contents of muffins decreased during storage, up to 2 days of storage, moisture contents of T25 and T50 were higher significantly, but at the 3rd day of storage, no differences were detected among samples. In the texture profile analysis, hardness, chewiness and fracturability were higher as the tagatose contents increased. Springiness and cohesiveness did not show any differences between T0 and T25 significantly. In the sensory evaluation, T0 got the lower points on the crust color value, but the crust colors were not significantly different among samples. Other characteristics like crumb color, moistness, sweetness, flavor and overall acceptance were not different significantly. As a result, when synbiotic and low-calorie tagatose was partly added to muffin up to 50 % as sugar substitute, overall qualities of those muffins were not different with only sugar added ones, even moisture contents were higher but color was a little bit darker, so tagatose can be used on making healthy muffins successfully.