• Journal of the Korean Mathematical Society
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• v.44 no.5
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• pp.1051-1063
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• 2007

The aim of this note is to advertise a method which turns out to be powerful enough to be used successfully in problems which are apparently unrelated. It is based on a modification of a construction that we first introduced in [2].

• Bulletin of the Korean Mathematical Society
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• v.60 no.2
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• pp.529-539
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• 2023

In this paper, we study nuclearity of semigroup crossed products for quasi-lattice ordered groups. We show the relationships among nuclearity of the semigroup crossed product, amenability of the quasi-lattice ordered group and nuclearity of the underlying C^*-algebra.

• Mycobiology
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• v.36 no.2
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• pp.121-133
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• 2008

Aspergillus niger isolated from Allium sativum was used at large scale fermentation (150 mg flavone/200ml medium) to obtain suitable amounts of the products, efficient for identification. Then spectral analysis (UV, IR, $^1H$-NMR, $^{13}C$-NMR) and mass spectrometry were performed for the two products, which contributed to the identification process. The metabolite (1) was identified as 2'-hydroxydihydrochalcone, and the metabolite (2) was identified as 2'-hydroxyphenylmethylketone, which were more active than flavone itself. Antioxidant activities of the two isolated metabolites were tested compared with ascorbic acid. Antioxidant activity of metabolite (1) was recorded 64.58% which represented 79% of the antioxidant activity of ascorbic acid, and metabolite (2) was recorded 54.16% (67% of ascorbic acid activity). However, the antioxidant activity of flavone was recorded 37.50% which represented 46% of ascorbic acid activity. The transformed products of flavone have anti-microbial activity against Pseudomonas aeruginosa, Aspergillus flavus and Candida albicans, with MIC was recorded $250{\mu}g/ml$ for metabolite (2) against all three organism and 500, 300, and $300{\mu}g/ml$ for metabolite (1) against tested microorganisms (P. aeruginosa, Escherichia coli, Bacillus subtilis, and Klebsiella pneumonia, Fusarium moniliforme, A. flavus, Saccharomyces cerviceae, Kluveromyces lactis and C. albicans) at this order.

• Journal of the Korean Chemical Society
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• v.16 no.3
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• pp.178-188
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• 1972

Diethyl itaconate was found to react tetrafluoroethylene, trifluorochloroethylene, and 1,1-difluoro-2,2-dichloroethylene quite rendily at $180^{\circ}C$ to form 1-carboxy-2,2,3,3,-tetrahalo-cyclobutane ethanoic acid derivatives ${C{\underline{X_2-CF_2-CH_2-}}C-(COOEt)-CH_2COOEt$, where X is Cl or F). Diethylcitraconate failed to yeild any cycloaddition products. The Physical and Chemical properties of the above esters and their dericatives are characterized and compared with other similar ring compounds.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Archives of Pharmacal Research
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• v.26 no.2
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• pp.147-150
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• 2003

To find anticancer agents from higher plants, DNA strand-scission assay method was employed for bioassay-guided fractionation as well as for screening the crude extracts. During the screening, an ethyl acetate extracts of the heartwood of Caesalpinia sappan L. (Leguminosae) exhibited potent DNA strand-scission activity. Therefore, the ethyl acetate extracts of the dried heartwood of C. sappan was subjected to the bioassay-guided fractionation, which led to the isolation of a known compound, brazilin (1) as the active constituent. In addition, caesalpine J (2) was also isolated as an inactive constituent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.239-247
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• 1990

The oxidation products from the mixture of a-tocopherol (a-Toc) and γ-tocopherol)(γ-Toc) during autoxidation of methyl linoleate were isolated and identified. The sturctures of the oxida-tion products were characterized by UV, IR, 1H and 13CNMR and mass spectrometry 5-[2-(a-tocopherol-5'-yl)ethyl]-a-tocopherylquinone 5-[2-(a-tocopherol-5'-yl)ethyl]-8a-hydroxy-a-tocopherone and O-[8-(5-ethoxymethyl-7-methyltocol) methyl] a-tocopherol were obained from the mixture as the oxidation products derived from γ-Toc However oxidation product composed of both a-ToC and γ-Toc was detected in oxidation products of the misture. These results support the facts that at first oxidation of a-Toc proceeds during autoxidation of lipids and then γ-Toc decomposes after approximate consumption of a-Toc.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.706-712
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• 2000

The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than $10^5\;unit/g$ and clove had highest activity of $232,143{\pm}19.989\;unit/g$. The SOD-like activities for 10 kinds of instant curry products were in the range of $400{\sim}700\;unit/g$ when measured after heat treatment at $100^{\circ}C$ for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of $25^{\circ}C$ for 60 min or $100^{\circ}C$ for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest $(97.58{\pm}0.88%)$. The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of $50{\sim}60%$ at pH 1.2 and the activity was not changed during the aging period$(0{\sim}12weeks)$. The ten brands of instant curry products had the nitrite scavenging activities of $12{\sim}28%$ at pH 1.2

• Bulletin of the Korean Chemical Society
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• v.21 no.10
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• pp.959-968
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• 2000

Direct reaction of elemental silicon with a mixture of (dichloromethyl)silanes 1 $[Cl_3-nMenSiCHCl_2:$ n = 0 (a), n = 1(b), n = 2(c), n = 3(d)] and hydrogen chloride has been studied in the presence of copper catalyst using a stirred bed reactor equ ipped with a spiral band agitator at various temperatures from $240^{\circ}C$ to $340^{\circ}C.$ Tris(si-lyl) methanes with Si-H bonds, 3a-d $[Cl_3-nMenSiCH(SiHCl_2)_2]$, and 4a-d $[Cl_3-nMenSiCH(SiHCl_2)(SiCl_3)]$, were obtained as the major products and tris(silyl)methanes having no Si-H bond, 5a-d $[Cl_3-nMenSiCH(SiCl_3)_2]$, as the minor product along with byproducts of bis(chlorosilyl)methanes, derived from the reaction of silicon with chloromethylsilane formed by the decomposition of 1. In addition to those products, trichlorosilane and tetra-chlorosilane were produced by the reaction of elemental silicon with hydrogen chloride. The decomposition of 1 was suppressed and the production of polymeric carbosilanes reduced by adding hydrogen chloride to 1. Cad-mium was a good promoter for and the optimum temperature for this direct synthesis was $280^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.5 no.2
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• pp.87-92
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• 1978

Extensive studies on the commercial fermented milks, which had been distributed over four months from July to October in 1978, were carried out for their microbial characterization including an investigation on the variations of bacterial populations under various storage conditions. 1. Total number of viable cells in the products were in between $5{\times}10^7$ cells/ml and $73{\times}10^7$ cells/ml, and $62{\times}10^7$ cells/ml, however no coliform bacteria were detected in the products. 2. Acidities of the products were not very high but fit in the standard as appeared to be in between 0.4869% and 0.6689%. 3. The acidities of the products showed little changes when stored at $5^{\circ}C$, but rises in 22.55% at $20^{\circ}C$ and in 117.66% at $30^{\circ}C$. 4. Total viable counts weren't varied much upto 96 hours when stored at $5^{\circ}C$, but increased during first 24 hours then decreased gradually at the higher temperatures. 5. Viable counts of lactic acid bacteria were decreased markedly with ascending the storage temperature, showing minimal variations when stored at $5^{\circ}C$.