• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.43-50
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• 1975

The antioxidant effects of the alcohol extracts obtained from a Maillard-type and a caramelization-type browning reaction mixtures were determined and compared. The Maillard-type reaction mixtrue contained 0. 2 M glucose and 0. 2 M glycine while the caramelization-type reaction mixture contained only 0. 2 M glucose and both were heated at $100^{\circ}C$. The results obtained are as follows. 1. The color intensity of the Maillard-type reaction mixture appeared to increase in proportion to the length of reaction time. However, the antioxidant activity of the extracts did not seem to increase in proportion to the length of reaction time. The antioxidant activity of the extracts from the reaction mixture heated for 16 hours was not much greater than that of the extracts from reaction mixture heated for 2 hours. 2. The color intensity of the caramelization-type browning reaction appeared to increase in proportion to the length of reaction time. The antioxdant activity of the extracts did not seem to increase in proportion to the length of reaction time. 3. It appeared that the antioxdant effects of the alcohol extracts from the Maillard-type browning reaction mixture were far greater than those from the caramelization-type browning reaction mixture, compared on the basis of the same length of reaction time. Substrates, containing the alcohol extracts of the caramelization reaction mixture taken after 4 and 120 hours, developed peroxide values of 88. 9 and 33. 0 after a 20 day storage period (control, 135. 0) whereas substrates, containing the alcohol extracts of the Maillard-type reaction mixture taken after 1 and 16 hours, developed peroxide value of 9. 5 and 7. 5 after the same storage period.

• Korea-Australia Rheology Journal
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• v.17 no.2
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• pp.79-85
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• 2005

Aqueous mixtures of hyaluronic acid and poly(vinyl alcohol) system and hydrogels thereof were introduced to obtain new bioartificial materials that have excellent mechanical properties, biocompatibility and enhanced rheological properties. The interactions between hyaluronic acid and poly(vinyl alcohol) and/or borax were investigated by rheological measurements. Preparation parameters of the aqueous mixtures were mixture composition, the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. From the rheological behavior, it could be deduced that the key factor of the interaction between hyaluronic acid and poly(vinyl alcohol) was the hydrogen bonding between them and the effect was pronounced with borax. Enhanced viscosity was observed at the composition of $20wt\%$ of hyaluronic acid solution and $80wt\%$ of poly(vinyl alcohol) and borax solution. Rheological properties were influenced by the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. As the degree of hydrolysis and borax concentration increased, rheological properties increased due to the increased hydrogen bonding and networking of hyaluronate aggregates. Physical hydrogels from hyaluronic acid and poly(vinyl alcohol) were prepared and the composition dependence of the gels was rheologically investigated as well.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1168-1172
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• 2000

Fermentation characteristics for the production of honey wine with Saccharomyces sake, Saccharomyces bayanus and nuruk were investigated. Among the yeast strains and the mixture with nuruk tested, nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture showed higher alcohol production and better fermentability than the single strains. Total acid and pH did not change considerably during the whole period of fermentation. As the fermentation progressed, reducing sugar decreased rapidly until the 6 days of fermentation, while alcohol content increased rapidly during the same period. In fermentation of 6 days, honey wine consisted of about $7.5{\sim}8.1^{\circ}Brix$ of soluble solid, $22.7{\sim}31.8%$ of reducing sugar. Alcohol content were reached up to 12.5 and 13.1% for honey wine manufactured with nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture, respectively, relative to $5.2{\sim}7.2%$ of the single strains. Generally, honey wines prepared with the mixture of nuruk-yeast strains were fermented more efficiently than those with the single yeast.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Bulletin of the Korean Chemical Society
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• v.26 no.3
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• pp.384-392
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• 2005

Solvent effects on the kinetics of bromophenol blue fading have been investigated within a temperature range in binary mixtures of methanol, ethanol, 1-propanol, ethylene glycol and 1,2-propanediol with water of varying solvent compositions up to 40% by weight of organic solvent component. Correlation of logk with reciprocal of the dielectric constant was linear. Finally a mechanism was proposed for the bromophenol blue fading upon SESMORTAC (study of effect of solvent mixture on the one-step reaction rates using the transition state theory and cage effect) model, by means of this model, the fundamental rate constants of the fading reaction in these solvent systems were calculated.

• Journal of the Korean Applied Science and Technology
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• v.20 no.4
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• pp.353-357
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• 2003

Sodium azide (SA) is commonly used as propellant for inflating automatic safety bags and other chemical manufacturing purposes. The investigation of potentially thermal hazard of sodium azide and its mixture with polymers are very important because it can occur an expected traffic accident so we took a experiment s using different scanning calorimeter (DSC) in nitrogen atmosphere. The decomposition temperature were about $350{\sim}450^{\circ}C$. We could find not only exothermic reaction was remarkably decreased in mixture s of acrylonitrile-butadiene-styrene (ABS) and polyvinyl chloride (PVC), but also increasing mixed rate of ABS, polyvinyl alcohol (PVA) and polymethyl methacrylate (PMMA) decreased thermal decomposition heat.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.76-81
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• 1992

The technicals of KC-7079, isoprothiolane, perfluidone and tricyclazole were granulated with a mixture of inorganic carrier and oil-soluble binder, that is, stearly alcohol or ethyl cellulose. The concentration of the released active ingredient from the granules was analyzed at several days intervals after immersion of these granules in water at $25^{\circ}C$. At the content of stearyl alcohol less than $80g\;kg^{-1}$, the granule kneaded with stearyl alcohol mixture and water disintegrated in water. But the granule kneaded with methanol disintegrated in water at the content of stearyl alcohol less than $30g\;kg^{-1}$. The less the KC-7079-stearyl alcohol granule disintegrated, the slower the release rate of KC-7079 was. No matter how was increased the stearyl alcohol content, the release rate of KC-7079 granule which did not disintegrate was not significantly changed. The sustained releasing effect of the granules was little in the other three pesticides of which the water solubility was higher than of KC-7079(21 ppm). The granule made of ethyl cellulose did not disintegrate even at $5g\;kg^{-1}$ of ethyl cellulose. With the increase of ethyl cellulose content and the decrease of active ingredient in the granules, the sustaining effect of the granules on releasing acitive ingredient was increased. The lower the water solubility of pesticide was, the release rate tended to be sustained except perfluidone.

• Proceedings of the PSK Conference
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• 2000.10a
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• pp.142.2-143
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• 2000

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.1
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• pp.94-101
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• 2001

In this paper, the combustion improvement effects of alcohol-diesel oil blend fuel were investigated in a visualization engine. As a result of experiment, it was found out that the combustion chamber of deep dish type and re-entrant type at the same operation condition. However, when the con-tent of alcohol exceeded 10% of total fuel delivery, the combustion of alcohol-diesel oil blend fuel was worse than that of diesel oil. The maximum blend quantity of ethanol which is not ignited in the re-entrant type combustion chamber was estimated at approximately 40% of total fuel delivery. So, it is necessary to blend appropriate quantity of a volatility fuel such as alcohol in order to improve combustion.