• Journal of the Korean Chemical Society
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• v.45 no.4
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• pp.312-317
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• 2001

7'-Aldehyde-nucleosides analogue (2a, 2c) were synthesized from 6-N-benzoyl-2',3'-O-isopropylideneadenosine and uridine. The condensation of 2 with ethoxycarbonylmethylene Wittig reagent produced the adenosine and uridine analogues containing extended conjugated diene and ethoxycarbonyl group, ethyl-1',5',6',7',8'-pentadeoxy-1'-(adenin-9-yl)-$\beta$-D-ribo-nona-5'(E),7'(E)-dienofuranuronate (4b) and ethyl-1'. 5',6',7',8'-pentadeoxy-1'-(uracil-1-yl)-$\beta$-D-ribo-nona-5'(E),7'-(E)-dienofuranuronate (4c). 9-[8',8'-dibromo-5',6',7',8' -tetradeoxy-$\beta$-D-ribo-octa-5'(E),7'(E)-diene]nucleosides (6b, 6c) were also prepared from 2 with similar method.

• Korean Chemical Engineering Research
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• v.50 no.2
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• pp.198-203
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• 2012

Salting-out technique was adopted to crystallize dye crystals from dye solution. In this research solubility of dye solution and crystallization kinetics of Reactive dye (RB-8, RB-49, RR-218) was investigated. The empirical expressions of salting-out crystallization kinetics for Reactive dye (RB-8, RB-49, RR-218) in continuous MSMPR crystallizer was RB-8 in crystal growth kinetics $G=7.1{\times}10^{-4}{\Delta}C^{0.67}$ and nucleation kinetics $B^0=3.1{\times}10^{15}{\Delta}C[1.2{\times}10^{-8}+{\Delta}C^{0.7}M_T{^2}]$, RB-49 in crystal growth kinetics $G=5.2{\times}10^{-4}{\Delta}C^{0.3441}$ and nucleation kinetics $B^0=7.2{\times}10^{15}{\Delta}C[3.3{\times}10^{-8}+({\Delta}C)^{0.7}M_T{^2}]$, RR-218 in crystal growth kinetics $G=4.4{\times}10^{-4}{\Delta}C^{0.2361}$ and nucleation kinetics $B^0=6.3{\times}10^{15}{\Delta}C[7.9{\times}10^{-8}+({\Delta}C)^{0.7}M_T{^2}]$. Also, comparison of calculated crystal size distribution applying to characteristic curve method with experimental crystal size showed good agreement.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.1-5
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• 2008

The inhibition of cholesterol autoxidation by commercial ${\gamma}$-Oryzanol (0, 50, 100, and 300 ppm) was studied in an aqueous model system for 20 h at pH 5.5 and $80^{\circ}C$. The inhibition effectiveness of the commercial ${\gamma}$-Oryzanol was followed by the retention of cholesterol and the formation of C-7 oxidized cholesterol derivatives (OCDs). Changes in the amount of ${\gamma}$-Oryzanol in the aqueous system were determined during cholesterol autoxidation. A method to detect the levels of 7-ketocholesterol, $7{\alpha}$-hydroxycholesterol and $7{\beta}$-hydroxycholesterol in an aqueous model system with ${\gamma}$-Oryzanol was developed by using the hexane-ethyl acetate extraction system and high-performance liquid chromatography. Results showed that the levels of C-7 OCDs in an aqueous dispersion containing 300 ppm of ${\gamma}$-Oryzanol were not significantly (p>0.05) increased, when compared to other treatments (0, 50, and 100 ppm), during the accelerated cholesterol oxidation.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.74-81
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• 1975

Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$ and at $22^{\circ}{\sim}23^{\circ}C$. Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$, and at $22^{\circ}{\sim}23^{\circ}C$. In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$, and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$ had a more flavorous sour taste than Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st $6^{\circ}{\sim}7^{\circ}C$ have a connection with flavorous sour taste.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.210-214
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• 2012

The aim of this study was to determine changes of physicochemical properties and microorganisms of commercial Makgeolli during storage at $10^{\circ}C$ and $25^{\circ}C$ During storage at $10^{\circ}C$ for 11 days, ethanol contents did not increased up to 7.0%, and pH and total acidity were ranged with 3.12-3.99 and 0.22-0.28%, respectively. Makgeolli which was storaged at $25^{\circ}C$ for 11 days showed more than 7.0% of alcohol contents, pH of 3.96-4.17 and total acidity of 0.27-0.30%. Yeast cell counts showed maximal $2.90-16.00{\times}10^7$ CFU/mL at $10^{\circ}C$ for 3 days and $1.12-29.40{\times}10^7$ CFU/mL at $25^{\circ}C$ for 1 day. Lactic acid bacteria and total bacteria cell counts of Makgeolli which was storaged at $25^{\circ}C$ for 11 days were higher than those $10^{\circ}C$ storage. In preference test, Makgeolli from storage at $10^{\circ}C$ for 11 days was showed the level of 4.9-5.2 points however, Makgeolli from storage at $25^{\circ}C$ for one day showed below 5.0 point.

• Microbiology and Biotechnology Letters
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• v.23 no.5
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• pp.556-558
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• 1995

A strain which showed cephalosporin C resistance and 7-aminocephalosporanic acid sensitivity was isolated from nature. Among the isolates, SS5 was sensitive to cephalosporin C, penicillin G, ampicillin, 7-aminocephalosporanic acid, 6-aminopenicillanic acid, and 7-aminodeacetoxy cephatosporanic acid at concentrations of 1,000 $\mu $g/ml, 2,000 $\mu $g/ml, 3,000 $\mu $g/ml, 30 $\mu $g/ml 100 $\mu $g/ml and 100 $\mu $g/ml, respectively. But SS5 was sensitive at very low concentration of chloramphenicol, kanamycin, neomycin, streptomycin and tetracycline. Since SS5 was sensitive to 7-ACA (30 $\mu $g/ml) and didn't have $\beta $-lactamase activity on the cephalosporin C, SS5 could be useful as an indicator strain for the production of 7-ACA, which is an important precursor for the synthesis of many semisynthetic cephalosporins.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.2
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• pp.101-106
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• 2013

In this study, shrinkage reducing agent was fabricated with $12CaO{\cdot}7Al_2O_3(C_{12}A_7)$ of CA-based slag and anhydrite. Mortars added shrinkage reducing agent were experimented for enhancement of shrinkage reduction and compressive strength. The properties of setting time, length change and compressive strength of mortar changed with mixing ratios. From 0% to 6% $C_{12}A_7$-based slag, setting times got shorter and length changes of mortars were similar to 7days. From 1day to 7days, the more mortar had $C_{12}A_7$-based slag, the higher compressive strength. At 28days, compressive strength of mortars with 6% $C_{12}A_7$-based slag was about 36MPa. After 35days, mortar with 6% $C_{12}A_7$-based slag had the lowest ratio of shrinkage reduction. So mortar with 6% $C_{12}A_7$-based slag had the excellent characteristics such as compressive strength and shrinkage reduction ratio.

• Bulletin of the Korean Chemical Society
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• v.33 no.7
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• pp.2287-2294
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• 2012

Deep blue fluorescent host materials based on a novel spiro[benzo[c]fluorene-7,9'-fluorene] core structure with side aromatic wings in the 5- and 9-positions, namely, 5,9-di(naphthalen-2-yl)spiro[benzo[c]fluorene-7,9'-fluorene] (DN-SBFF), 5,9-bis(4-t-butylphenyl)spiro[benzo[c]fluorene-7,9'-fluorene] (BP-SBFF), and 5,9-bis(4-fluorophenyl)spiro[benzo[c]fluorene-7,9'-fluorene] (FP-SBFF), were designed and successfully prepared using the Suzuki reaction. The physical properties of these materials and their EL characteristics as blue host materials doped with N,N,N',N'-tetraphenylspiro[benzo[c]fluorene-7,9'-fluorene]-5,9-diamine (TPA-SBFF) were investigated. The device used comprised ITO/N,N'-diphenyl-N,N'-bis[4-(phenyl-m-tolyl-amino)phenyl]-biphenyl-4,4'-diamine (DNTPD)/N,N'-di(1-naphthyl)-N,N'-diphenylbenzidine (NPB)/(FP-SBFF):dopant x%/tris(8-hydroxyquinoline)aluminum ($Alq_3$)/LiF. The device obtained using FP-SBFF doped with TPA-SBFF showed high color purity (0.13, 0.18) and an efficiency of 6.61 cd/A at 7 V.

• Journal of Korean Neurosurgical Society
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• v.48 no.1
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• pp.46-52
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• 2010

Objective : In cervico-thoracic junction (CTJ), the use of strong fixation device such as pedicle screw-rod system is often required. Purpose of this study is to analyze the anatomical features of C7 and T1 pedicles related to screw insertion and to evaluate the safety of pedicle screw insertion at these levels. Methods : Nineteen patients underwent posterior CTJ fixation with C7 and/or T1 included in fixation levels. Seventeen patients had tumorous conditions and two with post-laminectomy kyphosis. The anatomical features were analyzed for C7 and T1 pedicles in 19 patients using computerized tomography (CT). Pedicle screw and rod fixation system was used in 16 patients. Pedicle violation by screws was evaluated with postoperative CT scan. Results : The mean values of the width, height, stable depth, safety angle, transverse angle, and sagittal angle of C7 pedicles were $6.9{\pm}1.34\;mm$, $8.23{\pm}1.18\;mm$, $30.93{\pm}4.65\;mm$, $26.42{\pm}7.91$ degrees, $25.9{\pm}4.83$ degrees, and $10.6{\pm}3.39$ degrees. At T1 pedicles, anatomic parameters were similar to those of C7. The pedicle violation revealed that 64.1% showed grade I violation and 35.9% showed grade II violation, overall. As for C7 pedicle screw insertion, grade I was 61.5% and grade II 38.5%. At T1 level, grade I was 65.0% and grade II 35.0%. There was no significant difference in violation rate between the whole group, C7, and T1 group. Conclusion : C7 pedicles can withstand pedicle screw insertion. C7 pedicle and T1 pedicle are anatomically very similar. With the use of adequate fluoroscopic oblique view, pedicle screw can be safely inserted at C7 and T1 levels.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.304-308
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• 2008

We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest ($7.5^{\circ}C$) and the lowest ($6.4^{\circ}C$) temperature spaces in a refrigerator was $1.1^{\circ}C$, the corresponding difference between the highest ($8.9^{\circ}C$) and lowest ($7.5^{\circ}C$) food surface temperatures was $1.4^{\circ}C$. The average temperatures of both chilled food surfaces and refrigerator spaces were $7^{\circ}C$ (max. $22.9^{\circ}C$) and 8.2 degrees C (in. $-0.4^{\circ}C$), respectively. The temperatures of chilled food surfaces were $6.1{\times}10.6^{\circ}C$ for soybean curds, $6{\sim}12.3^{\circ}C$ for fish paste, $2.3{\times}18.2^{\circ}C$ for kimbab, $4.6{\times}12.2^{\circ}C$ for salads, $3.4{\times}12.6^{\circ}C$ for wet noodles, and $7.1{\times}19^{\circ}C$ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below $10^{\circ}C$ with careful recording of the warmest area of the refrigerator.