• 폴리머
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• 제29권1호
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• pp.41-47
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• 2005

디메틸 테레프탈레이트(DMT)와 1,3-프로판디올(PDO)을 175~190 $^{\circ}C$ 사이의 일정 온도에서 티타늄부톡사이드(TBO) 촉매를 사용하여 에스테르교환반응 속도에 대해서 조사하였다. 에스테르교환반응 정도는 반응기 밖으로 유출되어 나오는 메탄올의 양으로 결정하였으며, 메탄올의 수득률은 반응온도, PDO/DMT의 몰비 및 촉매농도가 증가할수록 증가하였다. 반응차수는 DMT, PDO 및 촉매의 농도에 대해 각각 1차 반응이며, 총괄차수는 3차 반응이었다. 반응속도상수로 계산된 활성화에너지는 26.93 kcal/mole 이었으며, 생성된 비스(2-히드록시트리메틸)테레프탈레이트(BHTMT)의 용융온도는 85.2 $^{\circ}C$, 용융열은 141.3 J/g 이었다.

• Journal of Microbiology and Biotechnology
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• 제25권6호
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• pp.893-902
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• 2015

Various Lactobacillus reuteri strains were screened for the ability to convert glycerol to 1,3-propanediol (1,3-PDO) in a glycerol-glucose co-fermentation. Only L. reuteri DSM 20016, a well-known probiotic, was able to efficiently carry out this bioconversion. Several process strategies were employed to improve this process. Co²⁺ addition to the fermentation medium, led to a high product titer (46 g/l) of 1,3-PDO and to improved biomass synthesis. L. reuteri DSM 20016 produced also ca. 3 µg/g of cell dry weight of vitamin B₁₂, conferring an economic value to the biomass produced in the process. Incidentally, we found that L. reuteri displays the highest resistance to Co²⁺ ions ever reported for a microorganism. Two waste materials (crude glycerol from biodiesel industry and spruce hydrolysate from paper industry) alone or in combination were used as feedstocks for the production of 1,3-PDO by L. reuteri DSM 20016. Crude glycerol was efficiently converted into 1,3-PDO although with a lower titer than pure glycerol (33.3 vs. 40.7 g/l). Compared with the fermentation carried out with pure substrates, the 1,3-PDO produced was significantly lower (40.7 vs. 24.2 g/l) using cellulosic hydrolysate and crude glycerol, but strong increases of the maximal biomass produced (2.9 vs 4.3 g/l CDW) and of the glucose consumption rate were found. The results of this study lay the foundation for further investigations to exploit the biotechnological potential of L. reuteri DSM 20016 to produce 1,3-PDO and vitamin B₁₂ using industry byproducts.

• 접착 및 계면
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• 제11권1호
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• pp.3-8
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• 2010

1,2-propanediol isobutyl polyhedral silsesquioxane 올리고머(POSS)를 사용하여 폴리우레탄 나노 복합 발포체를 제조하고, 유리전이온도, 난연성 등과 같은 열적 성질과 흡음 특성에 대해 고찰하였다. 소량의 POSS 입자 첨가 시에도 발포 폴리우레탄의 흡음 성능이 강화되는 것으로 나타났다.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2005년도 국제학술대회
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• pp.303-305
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• 2005

3-Monochloro-1,2-propanediol (3-MCPD) is a contaminant of acid-hydrolyzed vegetable protein. Several reports have suggested that chronic exposure to 3-MCPD could produce neurotoxicity in vitro or neurobehavioral effects inaspects of experimental animals. Disturbance of the nitric oxide signaling pathway by chronic exposure to 3-MCPD may be a causal factor of neurological disorders in rats. In order to investigate the relationship between 3-MCPD administration and expression of inducibal nitric oxide synthase (iNOS), the numbers and distribution patterns of iNOS-immunoreactive neurons were examined. At the all three bregma level examined, the optical density of iNOS-postive neurons was significantly increased following exposure to 3-MCPD. The change was more severe in the upper layer than in deep layer of the cortex. These data suggest that 3-MCPD toxicity may be mediated through disturbances to the nitric oxide signaling pathway.

• 대한전자공학회논문지SD
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• 제40권9호
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• pp.631-637
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• 2003

Pt/TiO/sub x/SiO₂/Si 기판 위에 1,3-propanediol 을 이용해 sol-gel 법으로 제작한 PZT(30/70) 후막의 구조적 및 전기적, 강유전 특성에 대하여 조사하였다. 열처리 공정은 열 응력 (thermal stress) 를 줄이기 위해 RTA를 사용하였고, 최종적으로 650℃의 로(furnace)에서 어닐링하였다. SEM 분석 결과 1회 코팅에 330nm 의 두께를 얻었으며, 3회 코팅으로 약 1 μm 정도의 두께를 얻었다. C-D 측정결과, 1 kHz에서 비유전률과 유전손실은 각각 886 과 0.03 이었다. C-V 곡선은 좌우 대칭인 나비모양을 나타내었다. 누설전류밀도는 200kV/cm 에서 1.23×10/sup -5/A/cm²이었으며, 이력곡선으로부터 구한 잔류분극 (P/sub r/) 과 항전계(E/sub c/) 는 각각 33.8μC/cm²과 56.9kV/cm 이었다. 결론적으로 본 연구에서 제작된 PZT(30/70) 후막은 우수한 강유전 및 전기적 특성을 보였다.

• Journal of applied mathematics & informatics
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• 제19권1_2호
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• pp.203-214
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• 2005

In this study the optimal control of fed-batch glycerol fermentation is investigated based on an impulsive dynamical system. Considering the sudden increase of the glycerol and alkali in fed-batch culture of biodissimilation of glycerol to 1,3-propanediol, this paper proposes a non-linear impulsive system of fed-batch culture. The existence, uniqueness and regularity properties of piecewise solution for the system are proved. In view of the controllability of volumes of glycerol added to the reactor instantaneously, the paper constructs an optimal control model based on the nonlinear impulsive system and the existence of the optimal control is obtained. The control variables here are the moments and the sizes of jumps in the states at the discrete instants and the objective is to maximize the productivity of 1,3-propanediol over one cycle.

• Journal of Microbiology and Biotechnology
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• 제26권7호
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• pp.1252-1258
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• 2016

1,3-Propanediol (1,3-PD) is a valuable platform compound. Many studies have shown that the supplement of NADH plays a key role in the bioproduction of 1,3-PD from Klebsiella pneumoniae. In this study, the xylA and xylB genes from Escherichia coli were overexpressed individually or simultaneously in K. pneumoniae to improve the production of 1,3-PD by cofermentation of glycerol and xylose. Compared with the parent strain, the xylose consumption was significantly increased by the introduction of these two genes. The 1,3-PD titers were raised from 17.9 g/l to 23.5, 23.9, and 24.4 g/l, respectively, by the overexpression of xylA and xylB as well as their coexpression. The glycerol conversion rate (mol/mol) was enhanced from 54.1% to 73.8%. The concentration of 2,3-butanediol was increased by 50% at the middle stage but drastically decreased after that. The NADH and NADH/NAD⁺ ratio were improved. This report suggests that overexpression of xylA or xylB is an effective strategy to improve the xylose assimilation rate to provide abundant reducing power for the biosynthesis of 1,3-PD in K. pneumoniae.

• Bulletin of the Korean Chemical Society
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• 제4권2호
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• pp.79-83
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• 1983

The structure of thiamphenicol, one of the congeners of chloramphenicol which is a well-known antibiotic, has been determined by single crystal x-ray diffraction techniques. The crystal structure was determined using diffractometer data obtained by the $2{\theta}:{\omega}$ scan technique with $MoK{\alpha}$ radiation from a crystal having space group symmetry $P2_{1}2_{1}2_{1}$, and unit cell parameters a = 5.779, b = 15.292 and c = 17.322 ${\AA}$ . The structure was solved by direct methods and refined by least squares to an R = 0.070 for the 2116 reflections. The overall V-shaped conformation of thiamphenicol revealed in this study is consistent with those from the crystallographic studies and the proposed models from the theoretical and nmr studies of chloramphenicol. However there is no intramolecular hydrogen bond and the propanediol moiety is fully extended in the thiamphenicol molecule, while the crystal structures of chloramphenicol show the existence of the hydrogen bond between the two hydroxyl groups of the propanediol moiety forming an acyclic ring. All of the thiamphenicol molecules in the crystal are linked by a threedimensional hydrogen bonding network.

• Bulletin of the Korean Chemical Society
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• 제17권4호
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• pp.362-365
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• 1996

Carbonyl compounds 1, alkyl- and arylaldehydes and alkyl, aryl, benzylic, and cyclic ketones were converted to the corresponding 1,3-dioxolanes 2 and 1,3-dioxanes 4 with ethylene glycol and 2,2-dimethyl-1,3-propanediol in the presence of 1-3 mol% of 1-(p-substituted)benzyl-1,1-dimethyl-2-(p-substituted)-benzoyl hydrazinium hexafluoroantimonates 3 in high yields.

• 한국식품영양과학회지
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• 제24권2호
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).