• 한국식품과학회지
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• 제31권2호
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• pp.482-487
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• 1999

과요오드산으로 산화시킨 당을 유리아미노산과 반응시켜서 ${\alpha}-NH_2$기와 펩티딜리신의 ${\varepsilon}-NH_2$기와 반응하여 결합한 것을 확인하였다. 그래서, 제조한 과요드산-산화당은 단백질 분자 표면의 리신의 ${\varepsilon}-NH_2$기와 Schiff 염기 반응으로 공유결합하여 당단백질을 만드는 것으로 볼 수 있다. 과요드산 산화당으로 변형한 고구마 ${\beta}$-아밀라아제는 C, H는 증가, N은 감소하였다. N말단의 ${\alpha}-NH_2$기는 70% (pentamer), 73% (monomer), ${\varepsilon}-NH_2$기는 33% (pentamer), 26% (monomer)가 산화당과 반응하였다. 페놀-황산법에 의한 총당 정량과 DNP 법으로 분석한 결과, $IO_4$-산화말토헥사오스는 고구마 ${\beta}$-아밀라아제 1몰당 6몰이 결합된 것으로 나타났고, 고구마 ${\beta}$-아밀라아제에 결합된 산화가용성 전분은 효소단백질 대비 13.2% (monomer), 13.5% (pentamer), 산화말토헥사오스는 9.7% (pentamer), 9.3% (monomer)로 나타났다.

• 대한화학회지
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• 제55권2호
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• pp.199-203
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• 2011

일차원 수소결합형 배위고분자 $[Cu^{II}(C_{13}H_{17}N_3OBr)(C_8H_5O_4)]{\cdot}2H_2O.CH_3OH$을 합성하여 단결정 X-선 회절 연구로 특성을 규명하였다. 단량체 단위는 사각평면의 중심 $Cu^{II}$를 갖고 있다. 네개의 배위자리 중 세자리는 $N_2O$-주개 세트를 갖는 Schiff 염기형 리간드 (4-bromo-2-[(2-piperazin-1-yl-ethylimino)-methyl]-phenol)가 차지하고, 네 번째 자리는 옆에 있는 테레프탈레이트 단위의 산소 원자가 차지한다. 두개의 인접한 중성분자는 분자간 N-H---O 및 O-H---N 수소결합에 의해 연결되어 이합체 쌍을 형성한다. 각 이합체 쌍은 불연속적인 물 및 메탄올 분자에 의해 수소결합으로 다시 연결되어 일차원 초분자 네트워크를 형성한다.

• 대한화학회지
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• 제29권3호
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• pp.257-264
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• 1985

메탄올 용액에서 3-메톡시살리실알데히드와 몰리브덴산암모늄으로 부터 디옥소비스메톡시살리실알데히다토 몰리브데늄(VI) 착물을 합성하고 이를 일차아민과 반응시켜 MoO$_2$(CH$_3$O-sal-N-R)$_2$, (R;일차아민)형의 시프-염기착물을 합성하였다. 이들에 대한 원소분석, 스펙트라의 해석 그리고 전기전도도의 측정으로 부터 착물의 성질과 그 구조를 추정하였다. 적외선 스펙트라에서 Mo=O 신축진동에 기인한 두 개의 흡수띠가 900cm$^{-1}$부근에서 관찰되었으며 이는 Mo(VI) 착물이 cis-MoO$_2$형으로 되어있음을 나타낸다. 또한 MoO$_2$와 배위자 사이의 결합비가 1:2임을 알 수 있었다. 이들 착물의 전자스펙트라에서 배위자로부터 금속으로 전하이동전이가 일어났다. 이들 착물은 노란색 혹은 오렌지색깔을 띠며 비극성물질로서 알코올이나 디클로로메탄, 클로로포름 및 디메틸프름 아마이드에 약간 녹인다.

• Journal of Photoscience
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• 제9권2호
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• pp.118-121
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• 2002

A state of bacteriorhodopsin at high temperature was studied by various spectral measurements. The stability measurements indicated that the onset temperature of the denaturation was 70$^{\circ}C$ in the dark and 60$^{\circ}C$ under illumination. The reactivity of hydroxylamine with the Schiff's base also significantly increased in the temperature range between 60 and 70$^{\circ}C$. A spectral band at about 470 nm appeared in the temperature range higher than 60$^{\circ}C$. The circular dichroism spectra in the visible region started to change from a bilobed exiton type to a positive band at about 60$^{\circ}C$, suggesting that the two-dimensional configuration of bacteriorhodopsin molecules changed from crystalline to amorphous. All the measurements suggested a new state between 60 and 70$^{\circ}C$ in which bacteriorhodopsin is stable only in the dark.

• Bulletin of the Korean Chemical Society
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• 제27권10호
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• pp.1593-1596
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• 2006

The polymeric membrane electrodes based on N,N'-bis-pyridin-2-ylmethylene-naphthalene-1,8-diamine as an ion carrier were prepared and tested for the copper-ion selective electrode. The membrane has a linear dynamic range between $10^{-6}$ and $10^{-2}$ M with a Nernstian slope of 29.6 mV per decade, and its detection limit was $10^{-5.62}$M. The potentiometric response is independent of the pH range of 3-5. The proposed electrode showed good selectivity and response for $Cu^{2+}$ over a wide variety of other metal ions in pH 4.0 buffer solutions.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2004년도 Asia Display / IMID 04
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• pp.588-591
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• 2004

Polyazomethine type conjugated copolymers containing phenanthridine units, poly(PZ-PTI), were synthesized by Schiff-base reaction. This new conjugated copolymer exhibited improved solubility in common organic solvents due to the presence of alkyl side chains as well as phenanthridine groups. Double layer (ITO/poly(PZ-PTI)/$Alq_3$/Mg) light emitting diode (LED) exhibited enhanced EL emission and efficiency compared to that of single layer (ITO/poly(PZ-PTI)/Mg) LED. With increasing the thickness of $Alq_3$ layer in double layer (ITO/poly(PZ-PTI)/$Alq_3$/Mg) LED the emission peak gradually shifted to the single layer (ITO/$Alq_3$/Mg) LED, confirming good hole transporting behaviour of the synthesized conjugated copolymer.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.360-367
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• 1997

The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

• 한국응용과학기술학회지
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• 제13권3호
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• pp.51-60
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• 1996

A new one series of chiral schiff's base containing benzylidene aniline moieties was synthesized and characterized by IR, $^1H$ NMR. elementary analysis, and polarized optical microscopy(POM). The yield of these synthetic compounds was in the range of $62{\sim}67^{\circ}C$. The results showed that most of the synthetic compounds were monotropic liquid crystal and exhibited chiral smectic C($Sc^{\ast}$) liquid crystal phases, and the range of phase transition temperature was to $71.4^{\circ}C$ from $45.0^{\circ}C$.

• 대한화학회지
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• 제61권3호
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• pp.129-131
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• 2017

• 한국환경과학회지
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• 제13권9호
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• pp.835-843
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• 2004

N,N-bis(2-salicylaldehyde)dipropylenetriamine(5- Hsaldipn), N,N-bis( 5-bromosalicyl-aldehyde) dipropylenetriamine (5-Brsaldipn), N,N-bis(5-chlorosalicy laldehyde )dipropylene-triamine(5-Clsaldipn), N,N-bis(2-hydroxy- $5-methoxy-benzaldehyde)dipropylenetriamine(5-OCH_3saldipn)$ and N,N-bis (2-hydroxy-5-nitrobenzaldehyde)dipropylenetriamine $(5-NO_2saldipn)$ were synthesized and characterized by elemental analysis, infrared spectrometry, NMR spectrometry and mass spectrometry. Their proton dissociation constants were determined in 70% dioxane/30% water solution by potentiometric. Stability constants of the complexes between these ligands and the metal ions such as Cu(II), Ni(II) and Zn(II) were measured in dimethyl sulfoxide by a polarographic method. Stability constants for the ligands were in the order of $5-OCH_3$ > 5-H > 5-Br > 5-Cl > $5-NO_2$ saldipn. Enthalpy and entropy changes were obtained in negative values.