• Journal of the Korean Applied Science and Technology
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• v.18 no.2
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• pp.153-159
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• 2001

Due to its low density, good mechanical properties and chemical inertness, glassy carbon(GC) has been studied for appications in several fields. A raw thermosetting resin of furanic resin was polymerized with a curing agent of p-toluenesulfonic acid monohydrate. The maximum yield of GC was obtained at the curing agent content of 1.0 wt% in furanic resin. In order to make thick GC, the affect of graphite filler addition to the furanic resin was investigated. The density and electrical resitivity of GC after graphitization were 1.45 $g/cm^{3}$ and 47 ${\times}10^{-4}$ ${\Omega}$ ${\cdot}$ cm respectively and the amorphous structure of GC was confirmed by XRD profiles with very broad peaks comparable to those of graphite at $206^{\circ}$ and $45^{\circ}$.

• Bulletin of the Korean Chemical Society
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• v.14 no.1
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• pp.123-127
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• 1993

New lipophilic Crown-4 compounds of 16-membered rings containing furan (neutral carrier,I), tetrahydrofuran (neutral carrier,II) and lithium complex of the latter (neutral carrier,III) have been synthesized and tested as the active sensors for lithium ion in poly(vinyl chloride) (PVC) membrane electrode, in the presence and absence of an anion excluder, tetrakis(4-chloro-phenyl)borate (KTClPB), 2-nitrophenyl phenyl ether (NPPE), tris(2-ethylhexyl)phosphate (TEHP), o-nitrophenyl octyl ether (NPOE), dioctyl adipate (DOA), bis(2-ethylhexyl)adipate (BEHA), di-n-octylphenyl phosphonate (DOPP) were used as plasticizing solvent mediators. The electrode response function had a nearly Nernstian slope of 54-61 mV per decade (25$^{\circ}$C) within the concentration range of $10^{-1}-10^{-4}$ M LiCl and the detection limits for all electrodes were ca. $5{\times}10^{-4}$ M. The response time of the electrode was faster at the higher lithium concentration and the response of the electrode was stable for longer than 6 months. The sensor membranes exhibit improved response times and increased lifetimes as compared to the system described earlier.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.83-90
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• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

• Journal of Korea Foresty Energy
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• v.20 no.1
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• pp.28-34
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• 2001

To analyze chemical compositions of softwood vinegar prepared with continuous carbonized kiln, the chemical compositions were analyzed by GC-MS spectrometry. The results were summarized as follow : 1. The amounts of methylalcohol and acetic acid and of vinegar were 0.12% and 0.8% respectively, and acidity was 0.85 2. Perfume components of vinegar were frufual, 5-meayl-2-furancarboxyaldehyde, 2,3-pentanedione, 2-butanol, 2,3-dihydrofuran, 1-(2-furanyl)-etanone, benzaldehyde, 2-furan carboxyaldehyde and acetic acid. 3 Vinegar prepared from softwood, so that murk amount of guaiacyl compound and phenol derivetives are produced from lignin and extractives was analγzed. 4 The yield of 4-methyl-di-tert-butylphenol was the highest in the nutural and carbonyl and acetic acid in the acid fractions, 3-ethylpentane in the basic fraction, and guaiacol in the phenolic fraction.

• Korean Journal of Medicinal Crop Science
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• v.27 no.6
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• pp.419-426
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• 2019

Background: This study aimed to identify antioxidant compounds from the seeds of Dolichos lablab L. by bioassay-guided isolation and recrystallization. Methods and Results: The water layer of D. lablab L. seed extract inhibits intracellular reactive oxygen species (ROS) expressing the 2',7'-dichlorofluorescein diacetate (DCF-DA), Cu/Zn superoxide dismutase (SOD) and catalase genes, as determined by quantitative real-time PCR (qRT-PCR). Two compounds were purified from the water layer of the seeds of D. lablab L. using column chromatography and prep-high performance liquid chromatography (HPLC). Using nuclear magnetic resonance (NMR) and electrospray Ionization mass spectrometry (ESI-MS), their chemical structures were identified as 5-[(2-acetyl-2,3-dihydro-1H-indazol-1-yl)carbonyl]-4,5-dihydro-3H-furan-2-one (C₁₄H₁₄N₂O₄) and stachyose. Conclusions: Two active antioxidant compounds were purified from the seed extract of D. lablab L. seed extract and the structures of these compounds were identified as C₁₄H₁₄O₄N₂ and stachyose.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.5
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• pp.823-829
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• 2011

This study was performed to obtain the good processing in the Rehmanniae Radix Preparata. In this study, we investigated the comparative analysis for steamed and hot-air dried Rehmanniae Radix Preparata. The results were obtained as follows : Through loss on drying analysis with each additional processing of Rehmanniae Radix preparata, there was gradual increase. Through ash analysis with each additional processing of Rehmanniae Radix preparata, there was slight increase. Rehmanniae Radix preparata had several inorganic components such as K, P, Mg, Ca, Cl, Al. P and Mg were increased gradually with each additional processing of Rehmanniae Radix Preparata. But Ca was decreased with each additional processing. We identitied 24 kinds of volatile components from extracts of various processed Rehmanniae Radix Preparata through componential analysis using GC/MS. From GC/MS analysis, we found out the content of 5-HMF Rehmanniae Radix Preparata steamed over 7 times was suitable. 5-HMF's content of 9 times steamed Rehmanniae Radix Preparata gained from GC/MS analysis is 70-fold higher than gained from HPLC. The more it is repeating steamed and hot-air dried, the more toxic volatile compound of Rehmanniae Radix Preparata is removed. Taken together, these results suggested that Rehmanniae Radix Preparata had component (especially 5-HMF) changes according to different processed steaming and hot-air drying.

• Natural Product Sciences
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• v.10 no.6
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• pp.315-320
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• 2004

Alpha-viniferin was previously isolated as a cyclooxygenase (COX)-2 inhibitor from Carex humilis (Cyperaceae) and is an oligomeric stilbene compound with benzofuran (BF) moieties in its chemical structure. In the present study, a chemically synthetic BF compound, named as 3,3-dimethyl-2,3,4,6,7,8,9,10,11,12,13,14,15,16,17,18-hexadecahydro-1H-benzo[b] cyclopentadeca[d]furan-1-one, was discovered to inhibit bacterial lipo polysaccharide (LPS)-induced prostaglandin $E_2$ $(PGE_2)$ production in macrophages RAW 264.7. The BF compound exhibited a selectively preferred inhibitory effect on COX-2 activity over COX-1 activity. Furthermore, BF compound inhibited LPS-induced COX-2 expression at transcription level. As a down-regulatory mechanism of COX-2 expression shown by BF compound, suppression of nuclear factor $(NF)-{\kappa}B$ activation has been demonstrated. BF compound inhibited LPS-induced $NF-{\kappa}B$ transcriptional activity and nuclear translocation of $NF-{\kappa}B$ p65, in parallel, but did not affect LPS-induced degradation of inhibitory ${\kappa}B{\alpha}$ protein $(I{\kappa}B{\alpha})$. Taken together, anti-inflammatory effect of BF compound on $PGE_2$ production was ascribed by its down-regulatory action on LPS-induced COX-2 synthesis in addition to inhibitory action on enzyme activity of COX-2.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.287-292
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• 2013

Reaction of glucose and xylose to secondary hydrolysis of concentrated acid hydrolysis was quantitatively analyzed by $^1H$-NMR spectroscopic method. Anomeric hydrogen, furan and formic acid peaks were selected for quantitative analysis. The glucose was converted to the formic acid and the levulinic acid via the 5-hydroxymethylfurfural (HMF) but the xylose was converted to the fufural, which further degraded to the formic acid. The conversion to furans was slower for the glucose than the xylose. But the 5-HMF formed from the glucose was unstable in acidic aqueous medium, resulted in fast conversion to the levulinic acid and the formic acid. The furfural was relatively stable than 5-HMF at acidic aqueous medium.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.272-277
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• 1998

We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245$^{\circ}C$ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).