• Bulletin of the Korean Chemical Society
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• v.12 no.4
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• pp.449-453
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• 1991

The degree of electrophilic interference on the solvolytic reactions of model substrates has been studied in fluorinated alcohol solvent mixtures. With variation of solvent composition of 1,1,1,3,3,3-hexafluoro-2-propanol(HFP) and 2-propanol (PrOH) mixtures, the magnitude of electrophilic solvent assistance was changed inversely with the degree of nucleophilic solvent assistance. The contribution of electrophilic interference for 2-adamantyl tosylate showed higher than tert-butyl chloride in HFP-PrOH mixtures. Through a correlation of nucleophilic solvent assistance and electrophilic solvent assistance based on the method of double differences, HFP-PrOH mixture showed a big discrepancy from non-fluorinated alcohol systems.

• 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.

• Membrane Journal
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• v.20 no.2
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• pp.135-141
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• 2010

Various asymmetric Polysulfone membranes were prepared for a MBR process. Ether-typed alcohols (co-solvent) were added into a dope solution in order to control the pore size of membrane, whose effect on water permeability were investigated. Pore size of the prepared membranes were more affected by molecular-structure of co-solvent than by boiling point of theirs. With the increasing order of methoxy ($CH_3$-O-) < secondary propanol ($-CH_2$-CH(OH)$-CH_3$) < ethoxy ($CH_3-CH_2$-O-), water permeability of the prepared membrane increased. The phenomenon might attribute to the difference of molecularly steric hinderance of co-solvent (eg, Methoxy propanol, Ethoxy ethanol, Methoxy ethanol) in dope solution during the phase inversion. By the addition of ether typed alcohol into a dope solution, the pore size of MF (microfiltration) could be controlled. Also, Membrane prepared was applied to a MBR process and the system was stably operated for 2 months.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.944-950
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• 2005

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1144-1150
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• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.272-277
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• 1987

The odor threshold and agreeability of aroma components in Korean Yakju were measured in Null-Yakju, 19% ethyl alcohol solution, $20^{\circ}C$ distilled water and $50^{\circ}C$ distilled water by 20 panels. The measurement of the odor threshold in Null-Yakju was as follows: Formal-dehyde 5ppm, acetaldehyde 20ppm, ethylacetate 30ppm, ethyl alcohol 5g/l, acetone 7ppm, diacetyl 0.2ppm, n-propanol 20ppm, iso-butanol 80ppm, iso-amyl alcohol 10ppm and dimethyl sulfide 2ppm were found. The most agreeability of amyl alcohol, ethyl alcohol and acetaldehyde were $80{\sim}350ppm$, $2.6{\times}10^4{\sim}1{\times}10^5ppm$ and $75{\sim}160ppm$.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1221-1226
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• 1999

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.745-751
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• 1997

Volatile flavor components of kochujang made from a glutinuous rice by traditional method were analyzed by using purge and trap method during fermentation, and identified with GC-MSD. Fifty-one volatile components including 19 alcohols, 13 esters, 7 acids, 3 aldehydes, 1 alkanes, 2 ketones, 2 amines, 1 benzene, 1 alkene, 1 phenol and others were found in kochujang made by traditional method. The number of volatile components detected immediately after making kochujang were 22 and increased to 41 components after 30 day of fermentation. The most number 51 of volatile components were found after 120 day of fermentation. Twenty-two volatile components were commonly found through the fermentation period such as acetic acid ethyl ester, ethanol, butanoic acid ethyl ester, 1-butanol, 2-methyl-1-propanol, 3-methyl-1-butanol, butanoic acid and ethenone. Peak area(%) of 1-butanol was the highest one among the volatile components at immediately after mashing while ethanol showed the highest peak area after 30 day of fermentation. Although the various types of peak areas of volatile components were shown in kochujang during the fermentation days, acetic acid-ethyl ester, ethanol, butanoic acid-ethyl ester, 1-butanol, 3-methyl-1-butanol and 2-methyl-1-propanol were mainly detected during fermentation. Those might be the major volatile components in kochujang made by traditional method.

• Journal of Environmental Health Sciences
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• v.23 no.4
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• pp.82-90
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• 1997

This study was conducted to establish an ideal condition for obtaining maximum extraction efficiencies using an array of soil types and under a wide variety of conditions. Nine characteristic compounds were studied: benzene, toluene, ethylbenzene, o-xylene, m-xylene, p-xylene, n-propylbenzene, 1,2,4-trimethylbenzene, and n-butylbenzene which were found in gasoline. Increasing the moisture content resulted in decreased recovery, and recovery of hydrocarbons from wet soils was significantly lower than from dry soils. For the batch extraction process, 4 hours of extraction time was sufficient to give optimum recovery of the contaminants. With methanol as an extraction solvent, maximum recovery time appeared to be reached quicker for BTEX components than with 2-propanol. The 2 to 1 ratio of solvent/soil was chosen as a compromise to provide for the indicated minimum solvent use and high extraction efficiency. The 0.4 mg/g soil contamination was adequate to show quantitative recovery. The percent recovery of BTEX was concentration dependent more than the semivolatile compounds. Methanol and 2-propanol consistently gave higher efficiency than water. Methanol was superior to 2-propanol in removing contaminants from silty clay loam soil. Using the most efficient extraction procedure, the average recovery of the light hydrocarbons from the three soils was 66 percent. Recoveries were also dependent on soil type, solvent type, extraction time, solvent amount, contaminant concentration, and compounds volatility. This study provided a useful screening technique for procedures that can be used to remediate soils contaminated with light hydrocarbons.