• Food Science and Preservation
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• v.6 no.1
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• pp.92-98
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• 1999

Contents of formed higher alcohols did not change about at 20 ppm of total nitrogen, but the contents were most at 200 ppm of total nitrogen especially in iso-amyl alcohol, and the contents showed decrease above at 400 ppm, greatly. Higher alcohols formation were high content at pH 4.0, but the contents were increase according to the condition of glucose and sucrose much. The formation of higher alcohols showed less in fermented condition of no elimination sample than in eliminated a mineral in each. Contents of higher alcohols were less in eliminated sample of biotine and inositol than in control, but the contents were higher than the others, and the contents showed especially high in eliminated nicotinic acid and thiamine. Higher alcohols formation were most at the content of SO\ulcorner in 20 ppm of them. The formation of higher alcohols showed more in Saccharomyces cerevisiae was form more in higher alcohols than Saccharomyces bayanus of two yeast strains.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.428-436
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• 2014

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Fire Science and Engineering
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• v.10 no.1
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• pp.44-48
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• 1996

Burning rate of immobilized methyl and ethyl alcohols on ceramic balls was studied. Experiments were performed by burning methyl, ethyl alcohols immobilized on sands (particle size 0.35mm) and ceramic balls (particle size 1-5mm) to measure mass burning rate, height burning rate and combustion temperature. The longer time from ignition to extinguishment was resulted from the larger particle size of ceramic balls and the smaller size of ceramic balls exhibited the higher mass burning rate. Of alcohols tested the relative magnitude of facilitation of combustion was methyl ＞ ethyl. Combustion temperature of alcohols, without regard to the types of alcohols, was not increased with smaller ceramic balls(up to 3mm of particle size). However, with larger ceramic balls, combustion temperatare of alcohols was increased by 40-50$^{\circ}$ and the highest combustion temperatare was obtained with sands (particle size 0.35mm).

• Journal of the Korean Society of Safety
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• v.11 no.3
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• pp.137-142
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• 1996

Combustion characteristics of immobilized methyl, ethyl and propyl alcohols on sands were studied. Experiments were performed by burning methyl, ethyl and propyl alcohols Immobilized on sands (particle size 0.1~5mm) and ceramic balls(particle size 5mm) to measure mass burning rate, height burning rate and combustion temperature. It was concluded that the longer time from ignition to extinguishment was resulted from the larger particle size of sands and the smaller size of sands exhibited the higher mass burning rate. Of alcohols tested the relative magnitude of facilitation of combustion was methyl>ethyl>propyl alcohol. Combustion temperature of alcohols, without regard to the types of alcohols, was not increased with smaller sands. However, with larger sands, combustion temperatare of alcohols was increased with the larger particle.

• Bulletin of the Korean Chemical Society
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• v.26 no.10
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• pp.1611-1613
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• 2005

• Bulletin of the Korean Chemical Society
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• v.9 no.1
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• pp.55-59
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• 1988

The gaseous carbon dioxide has been irradiated with Co-60 gamma-radiation in the presence and absence of various alcohols, and the radiolysis products analyzed by gas chromatography. Experimental results indicate that no detectable amount of carbon monoxide is formed when pure carbon dioxide is irradiated. By adding small quantities of alcohols to carbon dioxide, however, considerable amount of carbon monoxide, ketones, alcohols and other organic products have been detected. By adding 0.1% of methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-methyl-l-propanol, 2-butanol, and 2-methyl-2-propanol, G(CO) values obtained are 4.4, 4.5, 5.2, 4.4, 5.2, 5.0, 4.7 and 4.1, respectively. These high yields of carbon monoxide suggest that the oxidation reactions of carbon monoxide may be suppressed by scavenging oxygen atom with the alcohols. The main radiolytic decomposition reactions of the alcohols present in small quantity in carbon dioxide may be supposed to be the reactions with the oxygen atom produced by the radiolysis of carbon dioxide. The decomposition reactions seems to follow pseudo-first order kinetics with respect to the alcohols. The decomposition rate measured with 2-propanol is the fastest and that with 2-methyl-2-propanol the slowest. The mechanisms of the radiolytic decomposition reactions of the alcohols present in carbon dioxide are discussed on the basis of the experimental results of the present study.

• Journal of the Korean Society of Safety
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• v.9 no.1
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• pp.76-82
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• 1994

Combustion phenomena(characteristics) of organic solvents including various alcohols Immobilized on ceramic balls were studied. Experiments were performed by burning methyl, ethyl, and propyl alcohol immobilized on sands (particle size 0.35mm) and coramic balls(particle size 1~5mm) to measure mass burning rate, height burning rate and combustion temperature. The longer time from ignition to extinguishment was resualted from the larger particle size of ceramic balls and the smaller size of ceramic balls exhibited the higher mass burning rate. Of alcohols tested the relative magnitude of facilitation of combustion was methyl >ethyl >propyl. Combustion temperatare of alcohols, without regard to the types of alcohols, was not increased with smaller ceramic balls(up to 3mm of particle size). However, with larger ceramic balls, combustion temperatare of alcohols was increased by 40~5$0^{\circ}C$ and the highest combustion temperatare was obtained with sands(particle size 0.35mm). Also, second rising was occurred at the combustion time of I5-20min. and this second rising time was increased with the smaller particle. These results will be able to be used for petrochemical industries using particles to evaluate the danger of fire and explosion.

• Bulletin of the Korean Chemical Society
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• v.5 no.5
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• pp.187-190
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• 1984

Reaction of acid chlorides with primary alcohols, secondary alcohols, and aryl alcohols in the presence of a catalytic amount of zinc chloride gave the corresponding esters in high yields, whereas the reaction with tertiary alcohols failed to give the esters due to the fast solvolytic reactions of tertiary alcohols with hydrogen chloride generated from the reaction. The use of molecular sieves as a scavenger for hydrogen chloride was found to be moderately effective in the reaction of mesitoyl chloride with tertiary alcohols. Reaction of acid chlorides with thiols in the presence of zinc chloride in acetonitrile proceeded cleanly, yielding the corresponding thiol esters in high yields.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.70-79
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• 2003

$\beta$ -Glucosidase-catalysed synthesis of glucosides with aromatic alcohols and monoterpene alcohols as accepters and cellobiose as a donor in the presence of various commercial $\beta$ -glucosidases were described. $\beta$ -Glucosidases from Aspergillus niger spp,. Trichoderma spp., Penicillium sup. and bitter almond have been shown to catalyze synthesis of $\beta$ -glucosides of benzyl alcohol, 2-hydroxybenzyl alcohol, 4-hydroxybenzyl alcohol, 2-phenylethyl alcohol, geraniol and citronellol in the presence of cellobiose as sugar donor. Among enzyme preparations tested, each $\beta$ -glucosides prepared from Aspergillus niger were isolated in the pure state by Diaion HP-20 and silica gel column chromatography. The products were identified as $\beta$ -glucosyl products of benzyl alcohol, 2-hydroxyhenzyl alcohol, 4-hydroxybenzyl alcohol, 2-phenyl ethyl alcohol, geraniol and citronellol by spectrometry (UV, IR, $^1$H-NMR, $^{13}$ C-NMR) and enzymatic hydrolysis with $\beta$ - glucosidase. Monoterpene alcohols with a sterically hindered hydroxyl group, such as linalool, $\ell$-menthol and $\alpha$-terpineol were not used as acceptors in transglycosylation reaction.