• 대한화학회지
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• 제38권4호
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• pp.271-275
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• 1994

아르곤과 일산화탄소가 포화된 에탄올 수용액의 광화학 반응을 184.9 nm의 자외선을 이용 연구하였다. 아르곤이 포화된 $1{\times}10^{-2}$M의 에탄올 수용액에서는 acetaldehyde와 2,3-butanediol만이 얻어졌으나, 일산화탄소가 포화된 용액의 광반응에서는 이들 두 가지 생성물 이외에 carboxylation 및 carboxylation반응이 진행되어 ${\alpha}$-hydroxypropionaldehyde, formaldehyde, glyoxal, formic acid, oxalic acid and glyoxylic acid등이 생성되었다. 그러나 에탄올의 농도가 증가한 용액의 광반응에서는 일산화탄소의 존재유무에 관계없이 carboxylation과 carboxylation반응은 관찰되지 않았다. 반응의 결과 얻어진 각 생성물들에 대한 initial quantum yield의 값들을 결정하였으며, 산소가 제거된 에탄올 수용액의 광반응에서 얻은 결과와 비교하여 가능한 반응메카니즘을 제시하였다.

• 생약학회지
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• 제12권2호
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• pp.88-93
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• 1981

One hundred and forty-four extracts have been tested for the presence of saponins, using the method of froth formation, precipitate formation by acid hydrolysis, Liebermann-Buchard reaction on the acid hydrolysate, and hemolytic activity of the extracts. Among the samples tested, thirteen extracts showed positive saponin reaction in all the tests employed and one hundred and thirty-six showed positive in one or more tests of saponins. The results are tabulated.

• 대한금속재료학회지
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• 제47권3호
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• pp.182-187
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• 2009

The molten salt electrolysis is applied to reduce titanium dioxide to titanium metal using calcium chloride as an electrolyte and the reaction mechanism of the reduction process is examined by analyzing the reaction products. The process conditions to obtain titanium metal for $900^{\circ}C$ correspond to 2.9~3.2 V and 24 hours. The reaction products for 2.9 V at $900^{\circ}C$ include irregular-shaped titanium oxides such as $Ti_4O_7$, $Ti_3O_5$ and $Ti_2O_3$ and polyhedral $CaTiO_3$. Using these microstructure analysis, the sequential reaction mechanism for the electrochemical reduction of titanium dioxide to titanium is proposed.

• 한국해양바이오학회지
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• 제2권1호
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• pp.11-22
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• 2007

This aims to review natural products transformed by mimic intestinal metabolisms with microorganisms and hydrolytic enzymes, which exhibit enforced biological activity, higher extraction yield and identification of active components. In the process, transformation to the smaller active compounds with enzymes and microbes mimics the pharmacological action of natural products by intestinal bacteria. In order to establish conditions for the fermentation and enzyme reaction, it is required to choose several natural products for biotransformation and investigate the optimal conditions for the fermentation or the enzyme reaction such as composition, temperature, pH, inoculum, and cultivation time. It is expected an increase of the internal absorption of the active materials without regard to the intestinal microbes or its ability through biosynthesis of the active materials by the microbes and enzymes. And this techniques can be applied to biotransformation of natural products such as sesaminol, resveratrol, 1-deoxy nojirimycin, naringenin, quercetin, and baicalin and to the metabolism study using the animal model.

• 한국식품조리과학회지
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• 제29권4호
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• pp.425-437
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• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.

• Archives of Pharmacal Research
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• 제20권6호
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• pp.620-628
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• 1997

6-Aryl-5-cyano-4-pyrimidinon-2-thione derivatives 1a-c reacted with ethyl iodide to give the corresponded 2-S-ethylpyrimidin-4-one-derivatives 2a-c. Compounds 2a-c was, in turn, reacted with hydrazine hydrate to give the sulfur free reaction products, 3a-c. These reaction products were taken as the starting materials for the synthesis of several newly synthesized heterocyclic derivatives. Reactions with several halogenated ketones, esters, chloroacetic acid and chloroacetamide give pyrimidotriazines 8,12 and 15 while their reactions with formic acid, acetic acid and carbon disulfide gave the corresponded triazolopyrimidines 17 and 21. The reaction with both acetyl acetone and ethylacetoacetate gave the corresponded 2-$(3^{I},5^{I}-dimethyl-1^{I}-pyrazoly$pyrimidine derivatives 20a-c and 24a-c respectively while the reaction with cinnamonitriles 25a-h afforded the corresponded aryl hydrazopyrimidines 27a-f. The structure of these reaction products were eatablished based on both elemental anlayses and spectral data studies.

• Fisheries and Aquatic Sciences
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• 제26권6호
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• pp.393-405
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• 2023

The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzyme amounts and incubation time. The optimal condition for producing tuna viscera protein hydrolysate (TVPH) was 60℃, 0.5% enzyme (w/w) and 4-hour incubation time. TVPH were further processed to tuna viscera flavor enhancer (TVFE) with Maillard reaction. The Maillard reactions of TVFE were conducted with or without supplements such as xylose, yeast extract and methionine. The Maillard volatile components were analyzed with gas chromatography-mass spectrometry. Sixteen volatiles such as 2-methylpropanal, methylpyrazine, 2,5-dimethylpyrazine, dimethyl disulfide and 2-acetylthaizone were newly formed via Maillard reaction and the similarity of volatile contents from TVPH and TVFE were virtualized using Pearson's correlation integrated with heat-map and principal component analysis. To virtualize aromagram of TVPH and TVFE, odor activity value and odor impact spectrum (OIS) techniques were applied. According to OIS results, 3-methylbutanal, 2-methylbutanal, 1-octen-3-ol 2,5-dimethylpyrazine, methional and dimethyl trisulfide were the potent odorants contributed to the meaty, creamy, and toasted aroma in TVFE.

• 한국연초학회지
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• 제10권2호
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• pp.123-130
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• 1988

The volitile compounds Produced from the Maillard reaction of D-glucose and DL-alanine or DL-$\alpha$-aminobutyric acid using water or propylene glycol as a reaction amdeum were analysed by gas chromatofiraphy and mass spectrometry. From two kinds of reaction products in water 18 compounds were identified. The major compounds in a reaction product of glucose with alanine were 5-hydroxy methyl-2-furfural, 2-acetyl pyrrole and 2-formyl-5-methyl pyrrole, and those in a reaction product of glucose with $\alpha$-aminobutyric acid were 2-ethyl crotonaldehyde and 2-methyl-3, 5-dihydroxy-4H-pyran-4-one including the above 3 compounds. From two kinds of reaction products in propylene glycol solution, 35 compounds were identified. The major compounds in a reaction product of glucose with alanine were alkyl pyraainef, 2-methyl furfuryl alcohol and 2-acetyl pyrrole, and those in a reaction product of glucose with $\alpha$-aminobutyric acid were propionaldehyde PGA, 2-ehtyl crotonaldehyde, 2-acetyl pyrrole and 2-acetyl-5-ethyl furan.

• 한국식품영양과학회지
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• 제23권1호
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• pp.137-142
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• 1994

Glucose-아미노산(Lys, Gly, His, Arg)모델계 반응을 통해 생성된 Maillard반응생성물과 비투석성 melanoidin의 NDMA생성억제능에 대한 영향을 검토하였는데 그 결과를 요약하면 다음과 같다. 1. Maillard반응생성물과 비투석성 melanoidin의 모든 시료에서 NDMA생성억제능이 나타났으며, 환원능을 소멸시키고 난 후의 NDMA생성억제능은 환원능이 소실되기 이전보다 1/2이하로 감소하여 이들 시료에 존재하는 환원능이 NDMA생성억제에 있어서 주요 인자로 나타났다. 2. Melanoidin과 ascorbic acid를 동량 첨가하였을 때, NDMA생성억제능은 ascorbic acid를 동량 첨가하였을 때, NDMA생성억제능은 ascorbic acid와 비슷한 경향을 나타내어 비투석성 melanoidin의 NDMA생성억제능이 우수한 것으로 나타났다. 3. Maillard반응생성물에 의한 NDMA생성억제작용은 Maillard반응생성물에 존재하는 비투석성 melanoidin이 크게 관여하고 이들 억제작용에는 Maillard반응생성물의 환원능이 크게 관여 하는 것으로 나타났다.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• 제10권S_3호
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• pp.127-137
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• 2001

The sonochemical Process has been applied as a treatment method and was investigated its effect on the decomposition of humic substances(HS). The reaction kinetics and mechanisms in the Process of sonochemical treatment for humic substances(HS) in wastewater have also been discussed. It was observed that the metal ions such as Fe(II) and Mn(II) showed catalytic effects, while Al(III), Ca(II), and Mg(II) had inhibitory effects on the decomposition of humic substances in sonochemical reaction with hydrogen peroxide. Experimental results also showed factors such as hydrogen peroxide dose affected the formation of disinfection by-products. Two trihalomethanes, chloroform and dichlorobromomethane were formed as major disinfection by-products during chlorination. The mechanism of radical reaction is controlled by an oxidation process. The radicals are so reactive that most of them are consumed by HS radicals and hydroxyl radicals can be acted on organic solutes by hydroxyl addition, hydrogen abstraction, and electron transfer. The depolymerization and the radical reaction of HS radicals appear to occur simultaneously. The final steps of the reaction are the conversion of organic acids to carbon dioxide.