• Archives of Pharmacal Research
• /
• v.26 no.6
• /
• pp.504-510
• /
• 2003

The aim of this study is to prepare biodegradable microspheres without the use of surfactants or emulsifiers for a novel sustained delivery carriers of protein drugs. A poly($\varepsilon$-caprolactone)/poly(ethylene glycol)/poly($\varepsilon$-caprolactone) (CEC) triblock copolymer was synthesized by the ring-opening of $\varepsilon$-caprolactone with dihydroxy poly (ethylene glycol) to prepare surfactant-free microspheres. When dichloromethane (DCM) or ethyl formate (EF) was used as a solvent, the formation of microspheres did not occur. Although the microspheres could be formed prior to lyophilization under certain conditions, the morphology of microspheres was not maintained during the filtration and lyophilization process. Surfactant-free microspheres were only formed when ethyl acetate (EA) was used as the organic solvent and showed good spherical micro-spheres although the surfaces appeared irregular. The content of the protein in the micro-sphere was lower than expected, probably because of the presence of water channels and pores. The protein release kinetics showed a burst release until 2 days and after that sustained release pattern was showed. Therefore, these observations indicated that the formation of microsphere without the use of surfactant is feasible, and, this the improved process, the protein is readily incorporated in the microsphere.

• Korean Journal of Food Science and Technology
• /
• v.39 no.6
• /
• pp.593-599
• /
• 2007

In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.4
• /
• pp.320-326
• /
• 2001

To obtain the basic data for preparing edible or biodegradable film, fish meal protein isolates (FMPI) were prepared through alkaline extraction. And FMPI's properties and the ester compounds permeability of FMPI film were measured. FMPI were extracted under various extracting time with 0.2 N NaOH solution at $60^{\circ}C$, Recovery ratios of FMPI extracted from fish meal were increased with extracting time increasing. Surface hydrophobicity of FMPI extracted for 1 hr showed highest value. Emulsifying activity index (EAI) was increased with the increasement of extracting time but its emulsifying stability index (ESI) showed an inverse results. Viscosity of FMPI solution showed the highest value at pH 2 but showed the lowest value at pH 4, The higher concentration of sorbitol as plasticizer showed the higher ethyl acetate permeability of FMPI film, Ethyl acetate permeability of FMPI films according to kind of plasticizers showed different degree and increased in order as follow: polyethylene glycol, glycerol and sorbitol. Ester compounds having the lower molecular weight showed the higher permeability. Increment of temperature increased the ethyl acetate permeability of FMPI film. FMPI haying higher surface hydrophobicity made FMPI film be higher tensile strength. On elongation of FMPI films, kinds of plasticizer were more effective than surface hydrophobicity of FMPI.

• Korean Journal of Environmental Biology
• /
• v.40 no.3
• /
• pp.316-324
• /
• 2022

Ethyl formate (EF) is a potent fumigant replacing methyl bromide. The use of EF is limited to a quarantine process. Appling EF to agricultural field as a safe insecticide in greenhouse give us valuable benefits including less residual concern. In this regard, residual pattern after EF fumigation in greenhouse should be undertaken. In the previous study, we have established agricultural control concentration of EF to control pests in a greenhouse. EF was fumigated at 5 g m^-3 level for 2 h. The concentration of EF inside a greenhouse was analyzed to be 4.1-4.3 g m^-3 at 30 min after fumigation. To prepare an analytical method for residues in cucumber crops and soil in the greenhouse, the limit of detection(LOD) of the method was 100ng g^-1 and the limit of quantitation(LOQ) of this method was 300 ng g^-1. R² values of calibration curves for crops and soil were 0.991-0.997. In samples collected immediately after ventilation, EF concentration was determined to be below LOQ level. In addition, EF level was below LOQ in samples collected at 3 h after ventilation except that leaf samples of melon during the flowering period showed a level of 1,068.9 ng g^-1. Taken together, these results indicate that EF used in quarantine can be applied to agricultural fields without residual issue as an effective fumigant for insect pest control.

• Korean journal of food and cookery science
• /
• v.17 no.4
• /
• pp.359-366
• /
• 2001

This study was performed to analyze the volatile flavor compounds of Eucommia ulmoides leaves as influenced by harvesting time and drying method. Essential oils of fresh, air-dried and freeze-dried leaves of Eucommia ulmoides were extracted by SDE(simultaneous steam distillation and extraction) method using pentane and diethyl ether(1:1), and their volatile flavor compounds were analyzed by GC and GC-MS. Total 51 components, including 10 hydrocarbons, 15 alcohols, 12 aldehydes, 4 ketones, 4 esters and 6 acids were identified in fresh Eucommia ulmoides harvested in July. In fresh samples harvested in September, 15 hydrocarbons, 10 alcohols, 5 aldehydes, 4 ketones, 4 esters and 3 acids were identified. In fresh Eucommia ulmoides, aldehydes(8.25ppm) were the most abundant compounds in July samples and alcohols(18.87ppm) in September ones. Seventy one components, including 21 hydrocarbons, 12 alcohols, 12 aldehydes, 9 ketones, 5 esters, 8 acids and 4 miscellaneous ones were identified in air-dried samples harvested in July. In air-dried samples harvested in September, 10 hydrocarbons, 9 alcohols, 3 aldehydes, 3 ketones, 4 esters, 4 acids and 1 miscellaneous one were identified, and the most abundant compounds in July and September samples were hydrocarbons at 5.06ppm and 15.11ppm, respectively. A total of 41 components, including 13 hydrocarbons, 9 alcohols, 5 aldehydes, 3 ketones, 6 esters and 5 acids were identified in freeze-dried samples harvested in July. Freeze-dried samples harvested in August also contained 41 components but with different types, and the ones of September 26 compounds. In freeze-dried ones, hydrocarbons were the most abundant compounds in July sample and esters in August and September samples.

• Archives of Pharmacal Research
• /
• v.28 no.3
• /
• pp.370-375
• /
• 2005

The objective of this study was to develop a new reverse micelle-based microencapsulation technique to load tetracycline hydrochloride into PLGA microspheres. To do so, a reverse micellar system was formulated to dissolve tetracycline hydrochloride and water in ethyl formate with the aid of cetyltrimethylammonium bromide. The resultant micellar solution was used to dissolve 0.3 to 0.75 g of PLGA, and microspheres were prepared following a modified solvent quenching technique. As a control experiment, the drug was encapsulated into PLGA microspheres via a conventional methylene chloride-based emulsion procedure. The micro­spheres were then characterized with regard to drug loading efficiency, their size distribution and morphology. The reverse micellar procedure led to the formation of free-flowing, spherical microspheres with the size mode of 88 ~m. When PLGA microspheres were prepared follow­ing the conventional methylene chloride-based procedure, most of tetracycline hydrochloride leached to the aqueous external phase: A maximal loading efficiency observed our experimental conditions was below $5\%$. Their surfaces had numerous pores, while their internal architecture was honey-combed. In sharp contrast, the new reverse micellar encapsulation technique permitted the attainment of a maximal loading efficiency of 63.19 $\pm$$0.64\%$. Also, the microspheres had smooth and pore-free surfaces, and hollow cavities were absent from their internal matrices. The results of this study demonstrated that PLGA microspheres could be successfully prepared following the new reverse micellar encapsulation technique.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2012.08a
• /
• pp.222-222
• /
• 2012

Metal oxide gas sensors based on semiconductor type have attracted a great deal of attention due to their low cost, flexible production and simple usability. However, most works have been focused on n-type oxides, while the characteristics of p-type oxide gas sensors have been barely studied. An investigation on p-type oxides is very important in that the use of them makes possible the novel sensors such as p-n diode and tandem devices. Monoclinic cupric oxide (CuO) is p-type semiconductor with narrow band gap (~1.2 eV). This is composed of abundant, nontoxic elements on earth, and thus low-cost, environment-friendly devices can be realized. However, gas sensing properties of neat CuO were rarely explored and the mechanism still remains unclear. In this work, the neat CuO layers with highly ordered mesoporous structures were prepared by a template-free, one-pot solution-based method using novel ink solutions, formulated with copper formate tetrahydrate, hexylamine and ethyl cellulose. The shear viscosity of the formulated solutions was 5.79 Pa s at a shear rate of 1 s-1. The solutions were coated on SiO2/Si substrates by spin-coating (ink) and calcined for 1 h at the temperature of $200{\sim}600^{\circ}C$ in air. The surface and cross-sectional morphologies of the formed CuO layers were observed by a focused ion beam scanning electron microscopy (FIB-SEM) and porosity was determined by image analysis using simple computer-programming. XRD analysis showed phase evolutions of the layers, depending on the calcination temperature, and thermal decompositions of the neat precursor and the formulated ink were investigated by TGA and DSC. As a result, the formation of the porous structures was attributed to the vaporization of ethyl cellulose contained in the solutions. Mesoporous CuO, formed with the ink solution, consisted of grains and pores with nano-meter size. All of them were strongly dependent on calcination temperature. Sensing properties toward H2 and C2H5OH gases were examined as a function of operating temperature. High and fast responses toward H2 and C2H5OH gases were discussed in terms of crystallinity, nonstoichiometry and morphological factors such as porosity, grain size and surface-to-volume ratio. To our knowledge, the responses toward H2 and C2H5OH gases of these CuO gas sensors are comparable to previously reported values.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.9
• /
• pp.1347-1355
• /
• 2015

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

• Food Science and Preservation
• /
• v.30 no.3
• /
• pp.492-501
• /
• 2023

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds of coffee. Therefore, we analyzed differences in physical characteristics and volatile aroma compounds profiles of regular coffee (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical CO₂ decaffeinated coffee (SCDC) after roasting the coffee beans. The electronic nose analysis identified RC and SCDC as different groups which indicates that these groups volatile aroma compound compositions were different. The principal component analysis of volatile compound patterns identified using an electronic nose indicated that there was a large difference in volatile compounds between RC, which was not decaffeinated, and both decaffeinated SWDC and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of major volatile compounds appearing in the beans was similar, but the relative odor intensity was different. We identified 28 volatile aroma compounds from RC, SWDC, and SCDC using headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major compounds that were present in high abundance, including furfural, 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.

• Korean Chemical Engineering Research
• /
• v.50 no.2
• /
• pp.353-357
• /
• 2012

The new qualitative and quantitative analytical method for hydrocarbon compounds in DME-LPG blending fuel, mixing dimethyl ether (DME) with liquefied petroleum gas (LPG), by using gas chromatography (GC) was investigated. It is difficult to analyze all components of DME-LPG blending fuel by using single column in GC due to consisting of the non-polar LPG and the polar DME which is oxygen-containing compound. Therefore, it has been introduced the Deans switching system, which are useful for analyzing mixtures of a very different nature and/or target analytes in very complex matrix. This technique is to control the pressure between two columns and to selectively change the path of effluent flows to either one of two columns. As a result, we found that DME and LPG can be completely separated at the different columns and the determination of all hydrocarbon compounds in DME-LPG blending fuel can be achieved to this method qualitatively and quantitatively during the operation of one injection. In addition, this method can be applied to the determination of trace components of by-product, such as methanol, methyl formate and ethyl methyl ether, which will be derived from DME synthesis process.