• 제목/요약/키워드: Propene

검색결과 54건 처리시간 0.025초

Effect of Exposing Eggs of Uzi Fly, Exorista bombycis (Louis) (Diptera : Tachinidae) to Volatiles of Allium sativum L. (Liliaceae)

  • Narayanaswamy, K.C.;Dandin, S.B.
    • 한국잠사곤충학회지
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    • 제40권1호
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    • pp.23-26
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    • 1998

  • Exposure of freshly laid eggs of Exorista bombycis (Louis) to volatiles emanating from bulbs of Allium sativum L. for different durations resulted in signigicant reduction in their hatchability. Maggots hatched from the eggs exposured for 64 h and 72 h were failed to emerge from host larvae. The duration of development stages of E. bombycis was prolonged besides reduction in rate of pupation and adult emergence as the egg exposure period increased. The findings are interpreted as the chronic effects of volatiles of garlic affecting maggots following developmental defects sustainable during embryonic development. The known major chemical components of A. sativum such as allicin, thioacrolein, ajoune, 2-propene sulfenic acid, 2-propene thiol and propylene were presumed to be responsible for the adverse consequences reported in this paper.

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Maleic Anhydrides로부터 Alkoxyallylthiopyridazines 유도체의 효과적 합성 (An Efficient Synthesis of Alkoxyallylthiopyridazine Derivatives from Maleic Anhydrides)

  • 이재인;윤영숙
    • 대한화학회지
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    • 제48권6호
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    • pp.609-615
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    • 2004

  • 간염치료에 탁월한 효과를 나타내는 alkoxyallylthiopyridazine 유도체들이 maleic anhydrides로부터 합성되었다. 수용성 HCl에서 maleic anhydrides를 hydrazine monohydrate로 환류하면 dihydroxypyridazines이 얻어지며, 이 화합물을 phosphorus oxychloride로 반응시키면 dichloropyridazines으로 전환되었다. Dichloropyridazines에서 첫 번째 염소원자의 치환은 THF 용매에서 알코올성 sodium alkoxides에 의하여 선택적으로 일어나 alkoxy- chloropyridazines을 생성하며, 이 화합물은 lithium 2-propene-1-thiolate에 의하여 높은 수득율로 alkoxyallyl- thiopyridazines으로 전환되었다.

  • https://doi.org/10.5012/jkcs.2004.48.6.609 인용 PDF KSCI KPUBS HTML

Gas Phase Thernal cis-trans Isomerization Reaction of 1-Bromopropene

  • Huh, D- Sung;Um, Jae-Young;Yun, Sun-Jin;Choo, Kwang-Yul;Jung, Kyung-Hoon
    • Bulletin of the Korean Chemical Society
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    • 제11권5호
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    • pp.391-395
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    • 1990

  • The kinetics of thermnal cis-trans isomerization reaction of 1-bromopropene(1-BP) was studied at temperatures from 620.8 to 753.15 K over the pressure range 0.17-50.3 Torr. Both the inhibition effect by cyclohexene or propene and the catalytic effect by HBr showed a radical process as the main mechanism of the isomerization. In the suppression of the radical process by the inhibitors, the molecular process also contributed to overall reaction rate. The reactions demonstrated the first order kinetics under both uninhibited and inhibited conditions and could be represented by the expressions (R = 1.987 cal/mol/K) $k_{un}/s^{-1} = (3.45{\pm}1.50){\times}10^{11}$exp$[(- 48100{\pm}2000)/RT]\;k_{ink}/s^{-1} = (2.98{\pm}1.40){\times}10^{12}$exp$[(- 55800{\pm}1800)/RT]$> where $k_{un}$ is the observed rate constant of cis-1-bromopropene(1-B$P_c$) to trans-1-bromopropene(1-B$P_t$) under uninhibited condition at initial pressure of 50 Torr and $k_{ink}$ is the rate constant under maximal inhibition by cyclohexene. The ratio of rate constants for bromine atom elimination from the allylic hydrogen of reactant(1-BP) and from the inhibitors, propene and cyclohexene, were measured from the observed rates of the uninhibited and inhibited reactions. The inhibition efficiencies of cyclohexene and propene were compared kinetically from the rate constants and shown to give good agreement with the previous results reported from other alkyl bromide pyrolyses.

  • https://doi.org/10.5012/bkcs.1990.11.5.391 인용 PDF

농축방법에 따른 마늘 농축액의 저장 안정성 (Storage Stability of the Concentrated Garlic Juices with Various Concentration Methods)

  • 배수경;김미라
    • 한국식품과학회지
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    • 제30권3호
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    • pp.615-623
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    • 1998

  • 마늘즙의 농축방법에 따른 저장 안정성을 비교하기 위하여 $90^{\circ}C$ 가열농축, $45^{\circ}C$ 감압가열농축, $-50^{\circ}C$ 동결 농축을 통해 농축액을 제조하고 이를 $4^{\circ}C$와 $25^{\circ}C$에서 보관하면서 마늘 농축액의 물리적 특성 및 미생물, 색도를 분석하였고 GC와 GC/MS를 이용하여 향기성분의 변화를 측정하였으며 또한 열풍건조로 마늘가루를 제조하여 향기성분을 측정하였다. 저장기간에 따른 미생물수의 변화는 중온성균과 저온성균의 CFU/mL 모두가 $90^{\circ}C$ 가열농축액에서는 다른 농축액보다 $1{\sim}2log\;cycle$ 이상 낮은 값을 보였으며, 색도는 마늘즙 원액과 $-50^{\circ}C$ 동결농축액에서 L, a, b 값이 저장 초기에 뚜렷하게 증가하였고 $4^{\circ}C$ 저장시보다 $25^{\circ}C$ 저장시에 크게 증가하였다. 또한 $45^{\circ}C$ 감압가열농축액은 대체로 낮은 L값을 보였고, $90^{\circ}C$ 가열농축액은 높은 a값을 보였다. GC-MS에 따른 향기성분 분석에서는 3,3'-thiobis 1-propene, di-2-propenyl disulfide, 3-(methylthio)-1-propene이 마늘즙 원액과 농축액 모두에서 가장 높게 나타났으며, 열풍건조한 마늘가루에 비해 마늘농축액이 향기 성분 보유력이 좋은 것으로 나타났다.

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