• Applied Chemistry for Engineering
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• v.27 no.1
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• pp.68-73
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• 2016

Silver nanoparticles were prepared by chemical reduction-protection method using 1-decanoic acid and tri-n-octylphosphine as surfactants, and using $NaBH_4$ as a reducing agent. The silver nanoparticles were also studied for their formation, structure, morphology and size using UV-Visible spectroscopy, XRD, TEM and SEM. Further the viscosity of the silver paste and the surface resistance of the silver metal film produced by screen coating onto a PET film were investigated. Well dispersed and quasispherical silver nanoparticles with the size of 10-200 nm were obtained under the optimal molar ratio of $NaBH_4/AgNO_3=1:5$. The surface resistance of silver metal film coated on the PET film made with the silver nanoparticles under the optimal molar ratio showed a minal value of $41{\mu}{\Omega}/cm^2$.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.832-837
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• 1989

It has been suggested that medium chain fatty acid(MCFA) may be toxic to yeast and bacteria and thus play a role in the inhibition of alcoholic and malolactic fermentations and also important contributors to wine flavour We measured, by the use of GLC, the concentrations of octanoic, decanoic and dodecanoic acids produced by 12 wine yeast strains during the alcoholic fermentation of a grape juice-like medium. In general, there was a high production of MCFA at first, dropping dramatically later. The formation of MCFA is largely dependent on yeast strain but it also depends upon temperature, sugar concentration, stirring and carbon dioxide sparging.

• Korean Journal of Environmental Agriculture
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• v.16 no.1
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• pp.1-6
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• 1997

This study was carried out to identify the three antifungal substances isolated from the culture medium of Pseudomonas sp. A-183 which is antagonistic against Phytophthora capsici. The substance A and B showed positive reactions at the Molish test and Anthrone test, but negative one at the Fehling test, strongly suggesting that both substance A and B had nonreducing sugar frameworks. The substance C only exhibited the phenomenon of the UV induced fluorescence. From the qualitative analysis with the spectroscopic techniques such as UV, Mass, IR and NMR, the substance A and B were known to be composed to sugar and fatty acid, and showed a base peak of 171(m/e). It was identified that substance A was $(2-O-L-rhamnosyl-{\alpha}-L-rhamnosyl-{\beta}-hydroxydecanoyl-{\beta}-hydroxy$ decanoic acid) and the substance B was $({\alpha}-L-rhamnosyl-{\beta}-hydroxydecanoyl-{\beta}-hydroxy$ decanoic acid). The substance C was identified as a phenazine from the results of qualitative analysis with the spectroscopic techniques such as UV, Mass, IR and NMR.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.728-732
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• 1998

The purpose of this study was to identify off-flavor compounds in sea mustard and rice syrup sold in the markets. Naphthalenes such as naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene etc., were present in sea mustard, while free fatty acids such as butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid and 2-furanmethanol, 2-furancarboxaldehyde etc. in rice syrup. The former (naphthalenes) have been supposed to be contaminents from paint of ship and the latter (free fatty acids) derived from deteriorated rice for saccharification. From the results of the samples studied, formation of their off-flavor compounds seems to be related with the condition of storage, the process of production and circulation in the markets.

• Food Science and Preservation
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• v.14 no.4
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• pp.351-355
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• 2007

Solvent-extracted volatile components from dry powder prepared from Citrus unshiu products such as immature Citrus unshiu (PCU), mature Citrus unshiu (MCU), Citrus unshiu peel (CUP), and citrus juice processing wastes (CJPW), were examined. Also, solvent-extracted volatile components from mushroom mycelia of Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS), and Ganoderma lucidum(GL), all cultivated using citrus pulp solid media, were assayed. Twenty-nine volatile components were identified in dry powder prepared Citrus unshiu and 18 volatile components were characterized from mushroom mycelia. Of these, ${\beta}-elemene$, germacrene-D, and ${\delta}-cadinene$, were derived from CJPW, but caryophyllene, hexadecanoic acid, decanoic acid, and tetradecanoic acid were synthesized by mushroom mycelia.

• Food Science and Preservation
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• v.7 no.1
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• pp.108-112
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• 2000

Proximate composition , volatile compounds, free amino acids, fatty acids and inorganic compounds in leaf, stem and root of Houttyunia cordata Thunb cultivated from two different area, Bosung and Sunchon , were analyzed. Each part of Houttuynia cordata Thunb from both local area showed moisture contents of 80-84% and crude ash contents of 2.1 ∼2.8%. Crude fat and protein contents were less than 3 % showing slightly higher contents in leaf than in both stem and root . Twenty six volatile compunds were identified from the parts of the plant, the volatile contents were high in the oder of leaf, root and stem. Major volatile compounds were mostly derivatives of decanoic acid ; decanoic acid, 20 tridecanoie, decanal and dodecanoic acid. Of free amino acids in leaf asparagine was the highest, while in stem hydroxyproline, proline and arginine were the major free amino acids. Linoleic acid was the highest in the stem and root, and linolenic acid was highest in leaf. the major minerals of all parts were K, Ca. Mg, P, Fe, Zn and Cu, showing highest with K.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.694-701
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• 2014

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.145-145
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• 2003

자성유체는 암 치료와 질병진단 등과 같은 다양한 분야에서 유용한 응용의 가능성을 갖는다 [1]. 생리적 염도인 중성 pH에서 생체조직과 잘 교합하고, 높은 안정성을 가지는 자성유체는 자성 나노입자 표면에 화학적으로 흡착된 계면활성제 종류에 따라 달라진다 [2]. 본 실험에서는 화학적 공침법을 이용하여 Fe$^{2+}$와 Fe$^{3+}$ 의 몰비가 1:2인 수용액에 pH 12 이상의 과잉 알칼리(NH$_4$OH 12ml)를 첨가시켜 마그네타이트 콜로이드 용액을 제조하였다. 광감제로는 hematoporphyin을 사용하였으며 투입량은 1$\times$$10^{-3}$mol/l 였다. 또한 1차 및 2차 계면활성제로는 decanoic acid와 starch, citric acid, oleic acid 등이 각각 사용되었다. 각 계면활성제가 코팅된 자성미립자의 특성을 조사하기 위해 동결 건조 후 VSM, FT-IR 및 TEM 분석을 수행하여 자기적 특성과 코팅표면의 결합구조 및 미시적 구조를 분석하였다. 그리고, 각각의 계면활성제가 코팅된 자성유체의 독성을 조사하기 위해 rat를 이용한 생체실험이 병행되었다.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.471-479
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• 2011

This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).