• 한국전기전자재료학회논문지
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• 제17권12호
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• pp.1337-1340
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• 2004

The self-assembled monolayers of alkane derivatives with sulfur containing head groups on gold substrates have been widely examined recently, since the binding between S atoms and Au surface is strong. The viologen has been widely investigated their well-behaved electrochemistry including electron transfer mediation, the surface-enhanced of the adsorption and the behavior of supramolecular assemblies at electrode surfaces in theses and various studies. Yiologen monolayers are formed onto QCM by self-assembly method. We studied the relationship of electron transfer from changing the anions in 0.1 M NaCl and NaClO$_4$ electrolyte solution. The EQCM measurements revealed the anions transfer during reduction and oxidation, respectively From the EQCM data, the well-defined shape peaks were nearly equal charges by cyclic voltammetry.

• Journal of Animal Science and Technology
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• 제62권5호
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• pp.713-729
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• 2020

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F₀ (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F₀ value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F₀ value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F₀ value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F₀ value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F₀ value increased. The total alkane content decreased as the F₀ value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F₀ value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F₀ value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

• 미생물학회지
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• 제21권4호
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• pp.191-196
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• 1983

토양으로부터 diaminododecane 자화균 DAD2-3주를 분리하여 Coryηebacterium속으로 동정하였다. DADZ2-3의 alkane유도체에 대한 생육특성조사에서 putrescine, dodecane, laurylamine 등은 탄소원으로 이용되었으나 dod-ecanethiol, thioanisole, decanedithiol, dicyanooctane, laurylcyanide, dichlorodecane등은 이용되지 못하였으며, emulgen 첨가에 의한 diaminododecane 자화촉진 효과는 미세하였다. DAD2-3림에 의해 diaminododecane 자화시 생성되는 중간생성불은 $\alpha$-ketoglutaric acid로 동정되었다. 그러나 d diaminododecane을 탄소원 뿐만 아니라 질소원으로도 이용하었을 경우 $\alpha$-ketoglutaric acid와는 상이한 중간 생성 풍을 생성하였으며, 탄소원으로 diaminododecane 대신 glucose, putrescine, n-dodecane을 사용하였을 경우와 또한 resting cell을 이용하여 여러가지 다른 alkane유도체를 co-oxidation시키는 과정에서도 $\alpha$-ketoglutaric acid와는 상이한 생성물이 생성되었다.

• 한국식품과학회지
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• 제45권5호
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• pp.545-549
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• 2013

본 연구에서는 GC-FID를 이용하여 식품첨가물공전에 사용량이 정해져 있는 빵류, 캡슐류, 건조과실류 채소류 및 과실류 채소류 중 유동파라핀의 함량을 측정하였다. 시료에서 n-hexane으로 유동파라핀을 추출하고 $KMnO_4$ 산화반응을 통해 추출물 중 불포화탄화수소의 극성을 증대시킨 다음 aluminium oxide를 충진한 SPE 카트리지로 정제하여 GC-FID로 측정하였다. 검출한계와 정량한계는 각각 10 mg/kg과 20 mg/kg으로 개별 n-alkane으로 정량하는 방법이 아닌 넓은 봉우리로 나타나는 유동파라핀의 면적의 합으로 정량하는 문헌들(15,17)의 값과 유사하게 나타났다. 유동파라핀은 빵류, 건조과실류 채소류 및 캡슐류에서 이형제 등으로 사용되고 있으나 최종 완제품에서 사용기준 이하로 검출되었고, 과실류 채소류에서 모두 불검출로 나타남에 따라 안전한 수준으로 관리되고 있음을 알 수 있었다.