• 한국안전학회지
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• 제28권2호
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• pp.49-54
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• 2013

The autoignition temperature(AIT) is important index for the safe handling of flammable liquids which constitute the solvent mixtures. This study measured the AITs and ignition delay time for n-Decane and Acetic acid system by using ASTM E659 apparatus. The AITs of n-Decane and Acetic acid which constituted binary system were $212^{\circ}C$ and $512^{\circ}C$, respectively. The experimental AITs of n-Decane and Acetic acid system were a good agreement with the calculated AITs by the proposed equations with a few A.A.D.(average absolute deviation). And n-Decane and Acetic acid system was shown the minimum autoignition temperature behavior(MAITB).

• 한국식품영양과학회지
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• 제23권5호
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• pp.845-848
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• 1994

The fermenting conditions for acetic acid production with Acetobacter sp. FM-10 which could grow in the medium containing 10% ehtanol were investigated. Initial concentration of acetic acid in broth medium affected greatly to the fermentation speed. For example , the acetic acid production increased proportionally by the increasing of initial concentration was higher that 1.0%. When the cultivation was started with broth medium containing 5% ethanol, the additional adding ethanol during the fermentation was not significantly increased the acidity of the medium. The acidity of the medium containing 10% ethanol was reached to 8.3% after shaking than static cultivation by about 10 days with 150 rpm shaking speed. Acetic acid production with shaking cultivation was faster the static cultivation by abot 10 days under the same condition except shaking. In acetic acid fermentation with the batch style fermentor , the optimum fermentation condition was 700 rpm of agitation speed and 5L/min air flow rate in 3L culture medium .

• 한국식생활문화학회지
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• 제21권4호
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• pp.420-425
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• 2006

This study was conducted to produce vinegar using maesil. Acetic acid bacteria was 20 strains isolated from several conventional vinegars. Among the isolates, a strain showed highest acetic acid productivity was selected and identified as Acetobacter sp. SK-7. The optimum medium of acetic acid production by Acetobacter sp. SK-7 was 30% of maesil juice, 4% of ethanol, and 2% of starting acidity and 0.2% of glucose. Optomum condition for the high yield of acetic acid was in the shaking culture at 30$^{\cire}$. The acidity of culture medium was reached to 7.1% after 12 days fermentation. Organic acid was identify 6 kinds containing acetic acid. The total content was 7,068.7 mg% after 12 days and malic acid slowly decreased and acetaic and citirc acid gradationally increased according to fermentation

• Korean Chemical Engineering Research
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• 제46권6호
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• pp.1130-1134
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• 2008

아세트산은 테레프탈산 제조 공정에서 용매로 사용되며, 사용된 아세트산은 반응 후 증류 공정을 통하여 분리 회수된다. 그러나 소량의 아세트산은 그대로 폐수에 유입되어 버려지는데, 흡착공정을 이용하면 소량의 아세트산을 회수하여 다시 재사용할 수 있다. 본 연구에서는 활성탄을 아세트산 흡착제로 활용하여 상용활성탄의 아세트산 흡착능과 흡착능에 대한 온도 및 흡착제 산처리 효과를 살펴보았다. 활성탄의 아세트산 흡착능은 흡착 키네틱 실험으로 관찰한 결과, 303 K에서는 0.176 mmol/g의 흡착능을 보였으나, 343 K에서는 0.118 mmol/g으로 흡착능이 떨어졌다. 즉, 온도가 증가하면 활성탄의 아세트산 흡착능은 감소하는 결과가 나타났다. 산처리실험에서는 활성탄 표면을 염산 혹은 옥살산으로 처리할 경우, 활성탄의 아세트산 흡착능이 소폭 증가하였다. 이는 산처리로 인해 활성탄 표면에 카르복실산, 혹은 페놀 수산화기 등 표면 관능기가 증가하였기 때문인 것으로 보인다. 아세트산 탈착 실험에서는 정량분석결과, 흡착된 아세트산의 89% 정도가 탈착되었다.

• 한방안이비인후피부과학회지
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• 제29권3호
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• pp.150-158
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• 2016

Objectives : We want to know the effect of Gyejakjimo-tang in mice model of acute pain.Methods : We investigated writhing reflex in mice with acetic acid-induced abdominal pain using mice, we observed c-Fos protien expression by immunohistochemistry dyeing method in the paraventricular nucleus(PVN) and supraoptic nucleus(SON) of the hypothalamus.Results : All of Gyejakjimo-tang treated group suppressed acetic acid-induced writhing response as acetic acid injuction group, but in 100㎎/㎏ Gyejakjimo-tang treated group and 200㎎/㎏ Gyejakjimo-tang treated groups represernted significance. All of Gyejakjimo-tang treated groups(50, 100 and 200㎎/㎏ Gyejakjimo-tang-treated group), Fos-positive cells in PNV significantly decreased as acetic acid injuction group, and All of Gyejakjimo-tang-treated groups Fos-positive cells in SON significantly decreased as acetic acid injuction group.Conclusions : The present results showed that the mice pre-treated with the aqueous extract of Gyejakjimo-tang showed analgesic effect on acetic acid-induced abdominal pain.

• 대한가정학회지
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• 제38권3호
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• pp.121-130
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• 2000

This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20$\^{C}$ for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.

• 생명과학회지
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• 제13권6호
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• pp.836-842
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• 2003

1,2-phenylenediamino과 2,5-dimethoxytetrahydro- furan을 빙초산 용매하에서 1-(2-aminophenyl)- pyrrole 5를 합성하였다. 1,3-phenylenediamine과 2,5-dimethoxytetrahydrofuran을 빙초산을 사용하여 1-(3-aminophenyl)pyrrole 7과 1,3-dipyrrolyl-benzene 8을 합성하였다. 1,4-phenyl-enediamine과 2,5-dimethoxytetrahydrofuran을 빙초산을 사용하여 1,4-dipyrrolylbenzene 10을 합성하였다. 1,2-phenylenediamine, 1,3-phenylenediamine 그리고 1,4-phenyl-enediamine과 2,5-dimethoxytetra- hydrofuran을 (가) 빙초산 대신, (나) 용매없이, (다) acrylic acid, (라) silica gel, (마) acrylic acid와 silicagel, 그리고 (바) silica gel과 acetic acid를 사용하여 각각 반응시켜 그에 상응하는 amino-phenylpyrroles 5, 7과 dipyrrolylbenzenes 8, 10을 합성하였다. 여러 가지 방법 중 (마) silicagel과 acetic acid를 사용한 경우에 dipyrrolylbenzenes 8, 10의 합성에 관한 반응성이 가장 좋았다. 또한 dicarbazolylbenzene을 합성하기 위한 전단계로 9-phenylcarbazole 11을 합성하였다.

• 한국미생물·생명공학회지
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• 제9권3호
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• pp.139-143
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• 1981

사과 식초 제조 과정 중 유기산의 변화를 검토하기 위하여 사과즙을 알콜발효시킨 후 Acetobacter aceti와 이 균에 NTG와 UV의 처리로 하여 얻은 변이주를 접종하여 식초산 발효를 시켰을 때 제조과정별로 유기산의 조성과 함량을 gas chromatography로 분석하여 다음의 결과를 얻었다. 1. 사과 원료 중 유기산의 함량은 malic acid 0.73 %, citric acid 0.038%, acetic acid 0.067%이었다. 2. 사과즙을 알콜발효시켰을 때 유기산의 함량은 malic acid 0.114%, lactic acid 0.1%, acetic acid 0.08%이었다. 3. 모균주와 변이주를 이용하여 얻어진 발효식초의 유기산 조성에 있어서는 차이가 없었고 함량에서는 차이가 있었다. 4. 변이주의 초기산 생성능은 모균주에 비하여 약간 빨랐다.

• 약학회지
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• 제24권2호
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• pp.79-86
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• 1980

CO-intoxication is a serious problem in public health since the coal briquette has been used as one of fuels from 1950's. It has been discussed that the treatment with acetic acid vapor may be effective for CO-intoxication. This study was undertaken to investigate the action of acetic acid therapy, comparing with the spontaneous air treatment The acetic acid vapor was introduced to the blood combined with CO (in vivo and in vitro). The dissociation of COHb, the production of COHb, the levels of Hb and adrenaline and nor-adrenaline were measured. The effect of acetic acid vapor on dissociation of COHb was about 7-9% more effective than the spontaneous air treatment. The acetic acid vapor treatment for the dissociation of COHb was similar effect to the spontaneous air treatment. In an experiment of the combining CO gas with blood, the acetic acid vapor treatment was less effective in the production of COHb than that of spontaneous air treatment. Treatment with the acetic acid vapor to rabbit intoxicated with CO gas induced a little amount of Hb in blood comparing with the spontaneous air treatment. But, it is not a significant increment statistically. By the acetic acid vapor treatment after CO gas intoxication the adrenaline was increased and noradrenaline was decreased. With these results, it is assumed that the effect of acetic acid therapy on CO-gas intoxication would be caused by inductions of Hb and adrenaline and to be reduction of nor-adrenaline.

• 한국식품과학회지
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• 제31권1호
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• pp.36-44
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• 1999

막장, 재래식 된장, 막장과 재래식의 혼용된장을 주원료로 제조한 저장쌈장의 품질특성을 검토한 결과 적정산도는 저장 30일 최대치를 보였고 재래식 된장구의 쌈장에서 높았다. 제조 직후에 비하여 저장쌈장의 총당은 감소, 환원당은 증가 경향을 보여 저장 40일에 총당 $16.52{\sim}19.58%$, 환원당 $11.45{\sim}12.35%$로 당함량이 높은 특색을 보였다. 아미노태질소는 제조 직후 $45.0{\sim}53.0\;mg%$였으나 40일에 $337.3{\sim}381.1\;mg%$로 현저히 증가하였고 혼용구의 쌈장이 높은 경향을 보였다. Glutamic acid는 $202.6{\sim}464.6\;mg/100g$으로 저장쌈장에서 가장 높은 함량을 보였고, 함량이 높은 glutamic acid, tryptophane, alanine, cystine은 혼용구, 재래식 된장구, 막장구의 쌈장순으로 높았다. 40일 저장 쌈장에서 alcohol류 7종, ester류 4종, aldehyde류 6종, acid류 13종 등 총 42종의 휘발성 향기성분이 동정되었다. 모든 시험구에서 검출된 향기성분은 ethonol, acetic acid ethylester, 2-phenylethanol등 10종이었다. Ethanol, acetic acid ethyl ester, phenylacetaldehyde, acetic acid, butanoic acid, 3-methylbutanoic acid, 2,4-hexadienioc acid의 면적비율이 높아 쌈장의 주향기성분이었다. 막장구의 쌈장에서는 2-phenylethanol, butandioic acid ethyl ester, butanoic acid, 2-methyl-2-butenoic acid가, 재래식된장구의 쌈장에서 ethanol, acetic acid, 2,4-hexadienioc acid, 혼용구의 쌈장에서는 acetic acid ethyl ester, 3-methylbutanoic acid, methyl pentanoic acid의 면적 비율이 각각 타시험구보다 높았다.