• Applied Biological Chemistry
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• v.27 no.1
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• pp.1-6
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• 1984

The lipoprotein-bound carotenoids occurred in the viscera of abalone (Haliotis discus hannai) were separated and characterized to be the mixture of fatty acid esters of lutein and free lutein. The main fatty acid components of the esters were lauric (68%) and myristic acid (17%), and indicated the characteristic pattern compared with that of triglycerides and cholesterol esters in abalone. Patterns of carotenoids from the lipoproteins were, simple and this suggested selected metabolisms of various feed-originated carotenoids found in the whole acetone extract of abalone.

• Journal of the Korean Chemical Society
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• v.19 no.4
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• pp.280-285
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• 1975

The degradation mechanisms of naphthoquinone-1,2-diazide-5-sulfonyl esters(PGND, BEND and PVAND) of polyglyceryl phthalate (PG), bisphenol A-epichlorohydrin (BE) and polyvinyl alcohol (PVA) were studied by infrared absorption spectra. Absorption band due to C=N=and C=O of o-quinonediazide group decreased or disappeared after sufficient exposing to light. And also, absorption band C=O of indene carboxylic acid was increased. From the results, it may be concluded that the above photosensi tive polymers were dissociated to indene carboxylic acid soluble in aqueous alkali solution. Further, the effect of sensitizers were examined by the variation of intensity in infrared absorption spectra of sensitized and unsensitized samples.

• Food Quality and Culture
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• v.2 no.1
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• pp.32-36
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• 2008

This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.

• Bulletin of the Korean Chemical Society
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• v.24 no.7
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• pp.901-905
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• 2003

The lower critical solution temperature (LCST) of thermosensitive poly(organophosphazenes) with methoxypoly(ethylene glycol) (MPEG) and amino acid esters as side groups was studied as a function of saccharide concentration in aqueous solutions of mono-, di-, and polysaccharides. Most of the saccharides decreased the LCST of the polymers, and the LCST decrease was more prominently observed by saccharides containing a galactose ring, such as D-galactose, D-galactosamine and D-lactose, and also the polysacccharide, 1-6-linked D-dextran effectively decreased the LCST of the polymers. Such an effect was discussed in terms of intramolecular hydrogen bonding of saccharides in polymer aqueous solution. The saccharide effect was found to be almost independent on the kinds of the amino acid esters and MPEG length of the polymers. Such a result implies that the polymer-saccharide interaction in aqueous solution is clearly influenced by the structure of sacchardes rather than by that of the polymers. The acid saccharides such as D-glucuronic and D-lactobionic acid increased the LCST, which seems to be due to their pH effect.

• Toxicological Research
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• v.27 no.4
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• pp.191-203
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• 2011

There has been growing concern about the toxicity of phthalate esters. Phthalate esters are being used widely for the production of perfume, nail varnish, hairsprays and other personal/cosmetic uses. Recently, exposure to phthalates has been assessed by analyzing urine for their metabolites. The parent phthalate is rapidly metabolized to its monoester (the active metabolite) and also glucuronidated, then excreted. The objective of this study is to evaluate the toxicity of phthalic acid (PA), which is the final common metabolic form of phthalic acid esters (PAEs). The individual PA isomers are extensively employed in the synthesis of synthetic agents, for example isophthalic acid (IPA), and terephthalic acid (TPA), which have very broad applications in the preparation of phthalate ester plasticizers and components of polyester fiber, film and fabricated items. There is a broad potential for exposure by industrial workers during the manufacturing process and by the general public (via vehicle exhausts, consumer products, etc). This review suggests that PA shows in vitro and in vivo toxicity (mutagenicity, developmental toxicity, reproductive toxicity, etc.). In addition, PA seems to be a useful biomarker for multiple exposure to PAEs in humans.

• Bulletin of the Korean Chemical Society
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• v.10 no.2
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• pp.172-177
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• 1989

Stereoselective solvolyses of optically active activated esters in the aggregate system of optically active polymeric surfactants containing imidazole and benzene moieties were performed. The catalyst polymers employed were copolymers of N-methacryloyl-L-histidine methyl ester (MHis) with N,N-dimethyl-N-hexadecyl-N-[10-(p-methacryloylo xyphenoxycarbonyl)-decyl]ammonium bromide(DEMAB). In the solvolyses of N-carbobenzoxy-D- and L-phenylalanine p-nitrophenyl esters (D-NBP and L-NBP) by polymeric catalysts, copoly(MHis-DEMAB) exhibited not only increased catalytic activity but also enhanced enantioselectivity as the mole ${\%}$ of surfactant monomers in the copolymers increased. The polymeric catalysts showed noticeable enantioselective solvolyses toward D- and L-NBP of the substrates employed. As the reaction temperature was lowered for the solvolyses of D- and L-NBP with the catalyst polymer containing 3.5 mole ${\%}$ of MHis, the increased reaction rate and enhanced enantioselectivity were observed. The coaggregative systems of the polymer and monomeric surfactants were also investigated. In the case of coaggregate system consisted of 70 mole ${\%}$ of cetyldimethylethylammonium bromide with polymeric catalyst showed maximum enantioselective catalysis, viz., $k_{cat}(L)/k_{cat}(D)$ = 2.85. The catalyst polymers in the sonicated solvolytic solutions were confirmed to form large aggregate structure by electron microscopic observation.

• Applied Chemistry for Engineering
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• v.10 no.8
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• pp.1169-1174
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• 1999

2-Diazo-1-naphthoquinone-5-sulfonyl chloride(NQD-Cl) was synthesized from sodium 2-diazo-naphthoquinone-5-sulfonate by chlorination. NQD-Cl was esterified with hydroxybenzophenones to give several 1,2-naphthoquinone-(2)-diazide-5-sulfonic acid ester derivatives(NQD-esters). We have compared benzophenone derivatives with methoxy group to benzophenone derivatives with hydroxy group. Solubility of each NQD-ester was studied. Each of NQD-esters was formulated with novolac base resin and PS plates were manufactured. Photosensitivity, bleachability, compatible exposed time and relative sensitivity were determined by UV spectrophotometry, imaged by UV lithographic techniques, and the gray scale method. According to the number of substituted NQD group, it showed that relative sensitivity was different from gray scale method. NQD-esters with methoxy group showed a good solubility and higher sensitivity than commercial PS ones.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.180-185
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• 2002

Volatile flavor components in three pear varieties (Pyrus pyriforia N.) of traditional cultivar, Bongri, Hwangsilri and Yongmokri, were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC/MS. Among 97 compounds identified from all varieties, there were 72, 58 and 66 components in Bongri, Hwangsilri and Yongmokri, respectively. Ethyl acetate was the dominant constituent in all cultivars and also volatile profiles contained large quantity of ethanol and acetic acid. Butyl acetate identified as a main component in Bongri was not found in other pears, but in Hwangrilri and Yongmokri only 4 to 5 esters played important role in total volatile flavor composition. The volatile profiles of these three varieties were characterized by compounds in group of aldehydes, esters, alcohols, acids and ketones. As classified by functional group of separated and identified components, esters and alcohols in Bongri, alcohols in Hwangsilri, and esters in Yongmokri were roled as the title in composition of volatile flavor components. Although small amount, Yongmokri had the highest rate of volatile production at 6.552 mg/kg of pear while Hwangsilri produced the lowest at 4.175 mg/kg of pear.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.624-632
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• 1989

Lipids of Liza carinata roe were extracted and separated into detailed lipid classes by column chromatography. About 57-62% of the total lipids consisted of wax esters in which saturated and unsaturated fatty alcohols combined with fatty acids with up to six double bonds. Between the even-numbered wax ester peaks in gas-liquid chromatography, ones with odd chain lengths such as C31, C33 and C35 were eluted in appreciable amounts. Isomers composed of different fatty acids and alcohols at a given chain length were not resolved on 1.5% OV-17 column. The principal component of wax esters in sample A were C32, C34 and C30 (45.0%, 19.2%, and 12.2%), followed by C36 and C38 length (9.5% and 4.7%), while those in sample B were mainly occupied by C34, C32 and C36 length (36.3%, 31.4% and 14.5%) with minor components C30 and C38 length (5.2%, and 3.4%). The wax esters were not a random combination of constituent fatty acids and alcohols. With increase in boiling temperature the wax esters increased slightly in viscosity over the unboiled, showing a tendency toward randomness, and finally were completely randomized at $360^{\circ}C$ for 40 minutes. The enzymes involved in wax ester biosynthesis seemed to have high selectivity for chain length of fatty acids and alcohols.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.479-485
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• 2001

A study of the levels of phthalate and adipate esters, which are suspected as endocrine disruptors, in food packaging wraps and packaged foods were carried out. Among 11 wrap samples, 8 household wraps purchased at retail markets were polyvinyl chloride(PVC) and polyethylene(PE), while 3 commercial wraps at wholesale markets were PVC. All of 51 selected food samples, such as 12 samples of vegetable, 11 samples of fruit, 6 samples of bread and rice cake, 4 samples of meat and poultry, 4 samples of fish and 14 samples of side dish, packaged with commercial PVC wraps containing adipate esters were purchased at retail markets. The level of di-(2-ethylhexyl) adipate(DEHA) and diisononyl adipate(DINA) was from 2.2 to 17.9% and from 4.2 to 22.3% in household PVC wraps, respectively. In the commercial PVC wraps, the level of DEHA showed from 18.3 to 22.5%, while other phthalate esters were not detected. The phthalate and adipate esters were not detected in PE wraps. The level of DEHA in packaged foods, such as vegetable, fruit, bread and rice cake, meat and poultry, fish and side dish, were determined up to $8.2\;{\mu}g/cm^2,\;17.4\;{\mu}g/cm^2,\;31.0{\mu}g/cm^2,\;8.3\;{\mu}g/cm^2,\;2.1\;{\mu}g/cm^2$ and $92.3\;{\mu}g/cm^2$, respectively. The results suggested that migration levels of DEHA in foods were closely related to the fat content, wrapping condition of food and stroage time and temperature.