• Macromolecular Research
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• v.17 no.2
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• pp.84-90
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• 2009

We prepared side-chain liquid crystalline polymers comprising two monomeric units, one having a mesogenic side group that could form a smectic mesophase and the other having a phenolic group attached to the polymer backbone via a thermally reversible urethane bond. The urethane linkage between the isocyanate and phenol groups was stable at room temperature, but it cleaved to generate an isocyanate group when the temperature was increased. When annealed, the copolymers in their smectic mesophases became insoluble in common organic solvents, suggesting the formation of network structures. XRD analysis showed that the annealed polymers maintained their smectic LC structures. The crosslinking process probably proceeded via the reaction of the dissociated isocyanate groups. Some of the isocyanate groups would have first reacted with moisture in the atmosphere to yield amino groups, which underwent further reaction with other isocyanate groups, resulting in the formation of urea bonds. We presume that only polymer chains in the same layer were crosslinked by the reaction of the isocyanate groups, resulting in the formation of a layered polymer network structure. Reactions between the layers did not occur because of the wide layer spacing.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1516-1516
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• 2001

During the recent years, wine analysis has played an increasing role due the health benefits of phenolic ingredients in red wine [1]. On the other hand there is the need to be able to distinguish between different wine varieties. Consumers want to know if a wine is an adulterated one or if it is based on the pure grape. Producers need to certificate their wines in order to ensure compliance with legal regulations. Up to now, the attempts to investigate the origin of wines were based on high-performance liquid chromatography (HPLC), gas chromatography (GC) and pyrolysis mass spectrometry (PMS) [l,2,3]. These methods need sample pretreatment, long analysis times and therefore lack of high sample throughput. In contradiction to these techniques using near infrared spectroscopy (NIRS), no sample pretreatment is necessary and the analysis time for one sample is only about 10 seconds. Hence, a near infrared spectroscopic method is presented that allows a fast classification of wine varieties in bottled red wines. For this, the spectra of 50 bottles of Cabernet Sauvignon, Lagrein and Sangiovese (Chianti) were recorded without any sample pretreatment over a wavelength range from 1000 to 2500 nm with a resolution of 12 cm$\^$-1/. 10 scans were used for an average spectrum. In order to yield best reproducibility, wines were thermostated at 23$^{\circ}C$ and a optical layer thickness of 3 mm was used. All recorded spectra were partitioned into a calibration and validation set (70% and 30%). Finally, a 3d scatter plot of the different investigated varieties allowed to distinguish between Cabernet Sauvignon, Lagrein and Sangiovese (Chianti). Considering the short analysis times this NRS-method will be an interesting tool for the quality control of wine verification and also for experienced sommeliers.

• Korean Chemical Engineering Research
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• v.45 no.4
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• pp.340-344
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• 2007

Catalytic upgrading of pyrolytic bio-oil produced from Japanes Larch was carried out over MCM-41 catalyst. Oil with enhanced stability was produced by the MCM-41 catalyst due to transform oxygen known as a main cause for the instability of bio-oil into $H_2O$, CO and $CO_2$. In addition, the MCM-41 catalyst produced the larger amount of phenolic compounds in the pyrolytic bio-oil product compared with that in the bio-oil produced without catalyst. Especially, the catalytic activity of Al-MCM-41 for the bio-oil upgrading was higher than that of Si-MCM-41 because Al-MCM-41 has the larger amount of acid sites. Also, the better reforming result was obtained when pyrolytic bio-oil vapor passed through catalytic layer rather than Japanese Larch was mixed with catalyst directly.

• 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.