• Bulletin of the Korean Chemical Society
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• v.24 no.4
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• pp.519-520
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• 2003

• Bulletin of the Korean Chemical Society
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• v.32 no.4
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• pp.1399-1402
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• 2011

• Bulletin of the Korean Chemical Society
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• v.25 no.3
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• pp.413-414
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• 2004

• Bulletin of the Korean Chemical Society
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• v.26 no.8
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• pp.1300-1302
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• 2005

• Bulletin of the Korean Chemical Society
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• v.24 no.11
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• pp.1695-1698
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• 2003

• Bulletin of the Korean Chemical Society
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• v.25 no.9
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• pp.1295-1296
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• 2004

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.435-443
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• 1989

The regulation of the synthesis of alcohol-oxidase(E. C. 1. 1. 3. 13) was investigated in the methanol-utilizing yeasts during growth on different carbon sources. For this experiment, Pichia pastoris CBS 2612 and Pichia pastoris CBM 10 were cultured in mineral salt medium by changing its carbon sources. The production of alcohol-oxidase was varied by the carbon sources. For example, alcohol-oxidase was undetectable in all strains submitted to the test in the medium with glucose, but its production was rapidely increased when the carbon source was changed from glucose to methanol after 48hrs of incubation. Moreover, this enzyme was not synthesized during growth on the primary aliphatic alcohols alone(ethanol, propanol, butanol or pentanol) or on the mixed substrates(0.5% methanol+0.5% primary aliphatic alcohols). When cells were grown on the various carbon sources(glucose, xylose, lactose, glycerol, galactose, saccharose, sorbose, lactic acid or acetic acid), The alcohol-oxidase activity was detected a very little amounts. These carbon sources together with methnol yieled far better synthesis of alcohol-oxidase than in case of carbon sources alone. Especially, the alcohol-oxidase activity of the cells grown on sorbose, lactose or lactic acid together with methanol was far better or similar than that of cells grown on methanol alone. The apparent Km values for the methanol of Pichia pastoris CBS 2612 and Pichia pastoris CBM 10 enzymes were 1.92 and 210 mM, respectively. It is also active towards alcohols of shorter alkyl-chain length than $C_7$, insaturated alcohols(allylalcohol, crotyl-alcohol) and secondary alcohols (iso-amylacohol, iso-butylalcohol). The affinity of alcohol-oxidase for this alcohols decreased with the increasing length of the alkyl-chain.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.622-629
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• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.2
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• pp.103-110
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• 2009

The objective of this study is to analyze the influences of fatty alcohols and fatty acids on rheological properties of oil in water (O/W) emulsions using viscosity and rheograms. As the chain length of fatty alcohols and fatty acids lengthened, the viscosity of emulsions was increased. The influence of fatty alcohols on viscosity enhancement was stronger than that of fatty acids. Both stearyl alcohol and cetearyl alcohol, which have carbon chain length similar to lipophilic portion of surfactant used in emulsion preparation, had showed the best increase in viscosity of O/W emulsions. O/W emulsions prepared with fatty alcohols and fatty acids were pseudo-plastic fluid and they showed shear thinning behaviour like as the common cosmetic emulsions. O/W emulsions prepared with cetyl alcohol, cetearyl alcohol and stearyl alcohol were thixotropic fluids and thixotropy increased with an increase in the concentration of fatty alcohols and fatty acids. Also O/W emulsions prepared with fatty alcohols were more thixotropic than those prepared with fatty acids. For the sake of viscosity increase related to O/W emulsions stability and spreadability enhancement related to payoff, it is thought that fatty alcohols are more useful than fatty acids in the O/W emulsions as the emulsion stabilizer.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.739-744
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• 2020

This study evaluates the erosive potential and effects of mixed alcohols by analyzing the pH, titratable acidity, and fluorescence loss degree (△F). Following alcohol groups were investigated: Soju, Calamansi+soju, Yakult+soju, Cola+soju, and Energy drink+soju. The ratio of soju:beverage in the alcohol mixtures was 7:3. Ed. Notes: The sentence lacks clarity. Please review if the edit correctly portrays the meaning. If not, please revise appropriately. Measurement of the pH and titratable acidity (the amount of 1M NaoH solution required to raise to pH 5.5 (TA5.5) and 7.0 (TA7.0)) of alcohols was achieved by stirring with pH meter. The erosive effect of the alcohol mixtures on bovine tooth (△F) after 1, 2, 4, and 6 hours exposure were analyzed by quantitative light-induced fluorescence (QLF-D). All the mixed alcohols in this study showed an acidic pH, lower than 4.5. The average pH of mixed alcohols was 3.17 ± 0.50 whereas the pH of Soju was 8.6 ± 0.01. The TA5.5 and TA7.0 values of the mixed alcohols were 0.5~18 and 0.5~23.5, respectively. △F of the three tested mixed alcohol groups (except yakult+soju group) were observed to increase in a time-dependent manner. The calamansi mixed alcohol had the highest acidity potential and erosive effect among the tested groups. Taken together, the results indicate that the mixed alcohols have a strong erosive effect and potential on dental enamel.