• Fibers and Polymers
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• v.7 no.2
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• pp.105-111
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• 2006

Coating the fibre surface by in situ oxidative chemical polymerisation of polypyrrole (using $FeCl_3$ as oxidant) is a readily industrial applicable way to give electrical properties to wool with good ageing stability [1], although pre-treatments are required to avoid damage of the cuticle surface due to the acidic condition of the process. FT-IR and EDX analysis reveal that organic sulphonates and sulphates, used as dopants, are absorbed by wool, while chlorine ions are preferably embedded on the polypyrrole layer. The resulting electrical conductivity seems mainly due to the presence of chlorine as counter-ion of polypyrrole; nevertheless, the presence of arylsulphonate in the polymerisation bath increases the electrical conductivity of the coating layer.

• Macromolecular Research
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• v.17 no.9
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• pp.714-717
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• 2009

Hole transport copolymers consisting of 3,4-ethylenedioxythiophene (EDOT) and N-4-butylphenyl-N,N-diphenylamine (BTPA) were synthesized by oxidative coupling reaction using $FeCl_3$ as an oxidant. These copolymers showed good solubility and their thin films showed sufficient morphological stability. The copolymers showed an absorption maximum around 320 nm. Copolymers had an oxidation peak at approximately $1.03{\sim}1.14V$ versus the Ag/AgCl electrode. The hole mobility increased with increasing portion of the EDOT unit. The hole mobility of the copolymer containing 57% of the EDOT unit showed the highest mobility of $3{\times}10^{-5}cm^2/V{\cdot}s$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.68-72
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• 1994

Six brands of encapsulated fishoil products and five fishes were analyzed for their contents of eicosapentaenoic acid (EPA 20 :5 n-3) , docosahexaenoic acid(DHA 22: 6 n-3) and tocopherols. In both of the fish oil products and the fishes, major fatty acids were palmitic acid, oleic acid, eicosapentaeoic acid and docosahexaenoic acid and fatty acid compositions were also similar pattern each other. EPA showed variable amounts from 19.2 to 50.3% in the oil products whereas DHA were 13.2% to 28.3% inthe fishes. Tocopherols were studied in relation to the oxidative stability of fish products no relation was observed. However the amount of tocopherols in fish oil proudcts were higher than that of fishes. Contents of EPA, DHA and tocopherols in encapsulated fishoil products oil products were variable comparing with manufactures' claimed contents.

• Elastomers and Composites
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• v.27 no.4
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• pp.267-274
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• 1992

Polydimethylsiloxane(PDMS)-containing polyurethane coating materials were synthesized because PDMS-based elastomers have unique properties including an extremely low glass transition temperature, good thermal and oxidative stability, and good dielectric properties. In this experiment a vinyl copolymer which consisted of vinyl chloride, vinyl acetate, vinyl alcohol, and maleic acid was used, and Coronate L was used as a polyisocyanate. PDMS-containing polyurethane was synthesized from polydimethylsiloxane, MDI, and 1,4-butanediol. Films were casted by reaction of viny copolymer, Coronate L, and PDMS-containing polyurethane. Thickness of tile films were $150-170{\mu}m$ and the films were characterized by IR, DSC, and Instron.

• Journal of Environmental Health Sciences
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• v.30 no.2
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• pp.79-83
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• 2004

The oxidative degradation of BPA with laccase from Trametes versiclor was conducted in a closed, temperature controlled system containing acetate buffer for pH control. The effects of medium pH, buffer concentration, temperature and mediator on degradation of BPA were investigated. The inactivation of the enzyme by temperature and reaction product was also studied. The optimal pH for BPA degradation showed about 5. Buffer concentration did not affect BPA degradation. On the other hand, the enzyme stability was higher at low concentration buffer(25 mM). Temperature rise increased the degradation rate of BPA up to 45$^{\circ}C$. The valuable mediator of laccase for BPA was ABTS. Elevated temperature and reaction product irreversibly inactivated the enzyme.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.706-709
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• 1989

Ascorbic acid was solubilized in perilla oil via reversed micelle using small amount of water and lecithin as surfactant. The effect of the solubilized ascorbic acid on the oxidative stability of perilla oil was investigated. The autoxidation of the oil was greatly retarded with the solubilized ascorbic acid compared to the synthetic antioxidants employed. However, the combination with ${\delta}-tocopherol$ did not show any significant synergism.

• Journal of Environmental Health Sciences
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• v.31 no.4 s.85
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• pp.241-245
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• 2005

Laccase catalyzes the oxidation and polymerization of aromatic compounds in the presence of molecular oxygen. Studies were conducted to characterize the use of polyethylene glycol (PEG) as an additive to keep up the enzymatic stability. The enzymatic activities highly remained and bisphenol A (BPA) was rapidly converted in the presence of 5 mg/l of PEC. These effects were accomplished with PEG of molecular weight 3,350. A linear relationship was found between the quantity of BPA to be converted $(10-120\;{\mu}M)$ and the optimum dose of PEC required for greater than $95\%$ conversion. This result suggests that it is the interaction between the PEG and the reaction products. In the optimum dose of PEG, the aeration of reaction mixture neither enhanced the conversion of BPA nor retarded the inactivation of the enzyme.

• Journal of the Korean Ceramic Society
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• v.44 no.7
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• pp.358-361
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• 2007

Well-ordered mesoporous SiCBN ceramics have been successfully synthesized by infiltrating a polymeric precursor, which was prepared from borazine and 2,4,6-trimethyl-2,4,6-trivinylcyclotrisilazane via a hydroboration reaction, into a mesoporous carbon (CMK-3) as a hard template. This was followed by pyrolysis at $1400^{\circ}C$ under nitrogen gas and subsequent oxidative removal of the carbon template without chemical etching. The prepared mesoporous SiCBN ceramic was characterized by a small-angle XRD, TEM, and BET surface area. The resulting mesoporous SiCBN ceramic revealed a BET surface area of $275 m^2g^{-1}$ and a pore volume of $0.8 cm^3 g$ with no crystallization.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• Food Science and Preservation
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• v.8 no.3
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• pp.338-344
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• 2001

The oxidative stability of cholesterol in tallow heated at different frying temperatures (130$\^{C}$, 150$\^{C}$, and 180$\^{C}$) was studied by identifying cholesterol oxides by thin layer chromatography(TLC). And fatty acid compositions in tallow heated were also measured and compared with cholesterol oxides. Unsaturated fatty acid contents slightly decreased as the heating time increased, whereas saturated fatty acid contents increased This phenomenon became excessive especially by heating to higher temperature. It was found that RF value and spot color of the nonsaponifiable lipids from tallow heated on TLC analysis accorded with the synthetic cholesterol oxides in this experiment. Four kinds of cholesterol oxides were detected in tallow heated for 24 hours at three different temperatures. The oxides were identified as 7-$\alpha$-hydroxycholesterol, 7-$\beta$-hydroxycholesterol, 7-ketocholesterol and cholesterol epoxide. It was found that there was a little difference in oxidative pattern of cholesterol between several heating temperatures.