• Fire Science and Engineering
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• v.30 no.6
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• pp.31-36
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• 2016

The flash point is one of the most important properties for characterizing the fire and explosion hazard of liquid solutions. In this study, the flash points of two flammable binary mixtures, n-pentanol + n-propanol and n-pentanol + n-heptanol systems were measured using a Seta flash closed cup tester. The flash point was estimated using the methods based on Raoult's law and multiple regression analysis. The measured flash points were also compared with the predicted flash points. The absolute average errors (AAE) of the results calculated by Raout's law were $1.3^{\circ}C$ and $1.3^{\circ}C$ for the n-pentanol + n-propanol and n-pentanol + n-heptanol mixtures, respectively. The absolute average errors of the results calculated by multiple regression analysis were $0.4^{\circ}C$ and $0.3^{\circ}C$ for the n-pentanol + n-propanol and n-pentanol + n-heptanol mixtures, respectively. According to the AAE, the calculated values based on multiple regression analysis were better than those based on Raoult's law.

• Fire Science and Engineering
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• v.31 no.5
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• pp.1-6
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• 2017

The fire and explosion properties of combustible materials are necessary for the safe handling, storage, transportation and disposal. Typical combustion characteristics for process safety include auto ignition temperature(AIT). The AIT is an important index for the safe handling of combustible liquids. The AIT is the lowest temperature at which the material will spontaneously ignite. In this study, the AITs and ignition delay times of n-pentanol and p-xylene mixture were measured by using ASTM E659 apparatus. The AITs of n-pentanol and p-xylene which constituted binary system were $285^{\circ}C$ and $557^{\circ}C$, respectively. The experimental AITs and ignition delay times of n-pentanol and p-xylene mixture were a good agreement with the calculated AITs and ignition delay times by the proposed equations with a few A.A.D. (average absolute deviation). Therefore, it is possible to estimate the AITs and ignition delay times in other compositions of n-pentanol and p-xylene mixture by using the predictive equations which presented in this study.

• Transactions of the Korean hydrogen and new energy society
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• v.35 no.1
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• pp.97-104
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• 2024

In this study, combustion experiments were conducted to assess engine performance and exhaust gas characteristics using four blends of 1-pentanol and diesel as fuel in a naturally aspirated 4-stroke diesel engine. The blending ratios of 1-pentanol were 5, 10, 15, and 20% by volume. The experiments were carried out under four different engine torque conditions (6, 8, 10, and 12 Nm) while maintaining a constant engine speed of 2,000 rpm for all fuel types. The results showed that the use of 1-pentanol/diesel blended fuel generally led to a decrease in brake thermal efficiency, attributed to the low calorific value of the blend and the cooling effect due to the latent heat of vaporization. Additionally, both brake specific energy consumption and brake specific fuel consumption increased. However, the use of the blended fuel resulted in a general decrease in NOx concentration, a decrease in CO concentration except some conditions, and a reduction in smoke opacity across all conditions.

• Journal of the Korean Chemical Society
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• v.37 no.2
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• pp.244-248
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• 1993

Nitroalcohols were prepared by a substitution reaction from the corresponding bromoalcohols. The second nitro group was introduced via different methods depending on the carbon chain length. 3,3-Dinitro-1-propanol was obtained by an intramolecular varient of the alkaline nitration method. Whereas 5,5-dinitro-1-pentanol was given by the catalytic oxidative nitration. 3,3-Dinitro-1-propanol and 5,5-dinitro-1-pentanol were converted to 3,3-dinitro-1,6-hexanediol and 4,4-dinitro-1,8-octanediol via Michael reaction with acrolein followed by the reduction of the resulting aldehydes. Acetyl group was a good protecting group for the substitution reaction while THP was for the catalytic oxidative nitration.

• Korean Chemical Engineering Research
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• v.57 no.1
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• pp.73-77
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• 2019

Isothermal (vapor + liquid) equilibrium data measurements were undertaken for the binary mixtures of (propylene oxide + 1-pentanol) system at three different temperatures (303.15, 318.15, and 333.15) K. The Peng-Robinson-Stryjek-Vera equation of state (PRSV EOS) was used to correlate the experimental data. The van der Waals one-fluid mixing rule was used for the vapor phase and the Wong-Sandler mixing rule, which incorporates the non-random two liquid (NRTL) model, the universal quasi-chemical (UNIQUAC) model and the Wilson model, was used for the liquid phase. The experimental data were in good agreement with the correlation results.

• Journal of the Korean Chemical Society
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• v.37 no.3
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• pp.271-278
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• 1993

The hyperfine splitting constants of phenanthrenequinone anion radical have been determined for the solution of triethylamine with 2-propanol, 2-pentanol or benzene by cwESR and time-resolved ESR methods. The radical anion was produced by photolysis using a pulsed excimer laser. The resulting hyperfine splitting constant A$_{H1}$ and A$_{H2}$ are 1.662, 0.378 in 2-propanol, 1.602, 0.361 in 2-pentanol and 1.518 in benzene respectively. The hyperfine coupling constants decrease with the decreasing of polarity of the mixed solvent. The tendency of the variation depends on the polarity of the solvents, thus, making it in impossible to observe the magnetic equivalent proton in a mixed solvent of nonpolar benzene. Particularly, time-resolved ESR spectrum of triethylamine radical (TEA${\cdot}$) has been observed in 0.15∼0.30 ${\mu}s$ from the solvent of 3 : 1 with 2-pentanol and triethylamine. Thus from the results of solvent effect, we can suggest that the identification of the unstable short-lived spin polarized phenanthrenequinone anion radical(*PQ${\cdot}^-$) proceed through photochemistry.

• Journal of the Korean Society of Safety
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• v.22 no.2 s.80
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• pp.47-52
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• 2007

The flash points and the fire points for the m-xylene+n-propionic acid and n-butanol+n-pentanol systems were measured by using Tag open-cup apparatus(AS1M D 1310-86). The experimental flash points of two binary systems were compared with the values calculated by the Raoult's law, Van Laar equation and Wilson equation. The calculated values based on the Raoult's law on m-xylene+n-propionic acid system were found to be better than those based on Van Laar and Wilson equations. The calculated values based on Van Laar equation on n-butanol+n-pentanol system were found to be better than those based on the Raoult's law and Wilson equation. The the fire points for the m-xylene+n-propionic acid system were about $7{\sim}8^{\circ}C$ above the flash points. In the case of n-butanol+n-pentanol system, the flash points and the fire points had been found to be identical.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.3
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• pp.189-193
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• 1998

Volatile components were extracted from leaves of two Boxthorn (Lycium chinense M.) cultivars by using simultaneous distillation and extraction, analyzed by gas chromatography-mass spectrometry. Seventy components were identified : 13 acids, 15 alcohols, 18 hydrocarbons, 13 carbonyls, three esters, three ionones, and five others. The principal volatile components (and their peak area percentage) were n-pentanol (11.2～30.2%), phytol (14.5～28.3%), hexadecanoic acid (13.5～17.1%) 2,3-dihydrobenzofuran (1.5～4.2%), benzyl alcohol (1.9-4.8%), phenylacetaldehyde (1.8～3.2%), and octadecadienoic acid (1.7～10.7%). Fresh leaves showed much higher peak area than that of dried leaf in n-pentanol, n-hexanol, cis-2-penten-l-ol, cis-3-hexen-l-ol, benzyl alcohol, and $\beta$-phenylethyl alcohol, while dried leaves showed much higher content than that of fresh leaves in 9-hydroxytheaspran A, octadecanoic acid and octadecadienic acid.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.229-234
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• 1989

Cooked soybeans were fermented with B. subtilis and B. natto for 48 hrs and 74 hrs. The odor concentrates of during these Chungkookjang fermentation were obtained with a simultaneous distillation and extraction system. The seperation and identification were carried out by GC and GC-MS. The main components of the cooked odor concentrate of soybeans were 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol etc.. In Chungkookjang (B. subtilis inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol remained but alkyl pyrazines such as 2,5-dimethyl pyrazine, trimethyl pyrazine and tetramethyl pyrazine increased and those increased during the fermentation. In Chungkookjang(B. natto inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, main components of cooked soybeans decreased and alkyl pyrazines increased, especially, tetramethyl pyrazine remarkably increased during fermentation. From the result, it seems that alkyl pyrazines caused the characteristic odor of Chungkookjang and mask the beany odor.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.593-599
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• 2007

In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.