• 공업화학
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• 제3권4호
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• pp.649-656
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• 1992

t-Butyl hydroperoxide(TBHP)에 의한 염화알릴의 에폭시화에 의해서 에피클로로히드린을 합성하는데 실리카에 담지된 몰리브데늄 촉매를 사용하였다. 속도론적 연구는 회분 반응기를 사용하여 $60-80^{\circ}C$, 10기압에서 TBHP/염화알릴의 농도비를 0.01-0.1의 범위내에서 수행하였다. t-butyl alcohol(TBA)에 의해서 염화알릴의 에폭시화 반응이 억제되었고, 반응속도는 Michaelis-Menten 형태의 속도식으로 표현할 수 있었다. 반응기구는 TBHP와 TBA의 가역흡착과 $Mo/SiO_2$에 흡착된 TBHP와 염화알릴의 표면반응으로 설명할 수 있었다.

• Toxicological Research
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• 제14권2호
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• pp.157-161
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• 1998

The mechanism of active aldehyde-induced liver disease and the enzymatic basis of detoxification were investigated using normal rat liver cell, Ac2F. Aliphatic alcohols including l-decyl alcohol, l-nonanol, l-heptanol, l-hexanol, l-propanol and allyl alcohol exerted a dose- and time-de-pendent toxicity to Ac2F cells. The extent of their toxicities in buthionine sulfoximine (inhibitor of glutathione synthesis) pretreated cells was greater than in pargyline (inhibitor of aldehyde dehydrogenase, ALDH). On the other hand, the toxicity of these alcohols were not affected by 4-methylpyrazole (inhibitor of alcohol dehydrogenase, ADH). These results suggest that the contents of glutathione (GSH) seems to be very important in protecting the cells from toxicants such as aliphatic alcohols.

• 한국표면공학회지
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• 제29권6호
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• pp.640-643
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• 1996

The vapor phase hydrogen trancefer reaction between acrolein and isopropyl alcohol has been investigated over $Ag_2O$-Cao catalyst. A high selectivity of allyl alcohol was obtained at 88.7% with conversion of 75.4%.

• 생명과학회지
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• 제17권2호통권82호
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• pp.286-292
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• 2007

마늘주의 산업화에 앞서 기초 자료로써 활용하고자, 마늘을 소주 등의 술에 침지하였을 때 마늘의 휘발성 기능성분과 유리아미노산이 술로 침출되는 정도 및 형태에 관하여 조사하고자, 생마늘을 20% 주정에 5주간 침지하고 매주 휘발성 향기성분과 유리아미노산들이 침출되는 양적 및 형태적 변화를 조사하였다. 마늘의 주요 유리 아미노산은 L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L- proline, L-asparagine 및 L-serine이었으며, 유리 아미노산들 모두 침지 기간의경과에 따라 침출량이 증가하였다. 또한, L-threonine, L-proline, L-valine 및 L-leucine 등의 중성아미노산들과 방향족아미노산인 tyrosine과 phenylalanine은 3주 후부터 80% 이상 침출된 반면에, 산성, 염기성 및 함황아미노산들은 5주 후에도 80% 미만이었다. 생마늘의 휘발성 향기성분은 diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithiin, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate 및 diallyl sulfide 등의 황화합물들이 주요 성분들이었다. 생마늘로부터 주정으로 침출된 휘발성 향기성분은 allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide, 3,4-dimethoxyfuran의 5종이었으며, 침지기간의 경과에 따라 3,5-diethyl-1,2,4-trithiolane는 계속 침출량이 증가하였지만 그 외 4종은 감소하였다. 침 지기간 중 furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone과 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one이 새로이 생성되었으며, 침지기간의 경과에 따라 침출주에 대부분 축적되는 양상을 보였다.

• 한국식품영양과학회지
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• 제36권12호
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• pp.1637-1642
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• 2007

생마늘과 열처리에 따른 마늘의 향기 특성과 향기추출물의 항산화활성을 확인하고자 국내산 한지형 마늘 3종(단양, 서산, 의성마늘)과 난지형 마늘 3종(남해, 남도, 대서마늘), 중국산 마늘에 대하여 simultaneous distillation and extraction(SDE) 방법으로 향기 성분을 추출하여 GC/MS로 동정하고 항산화활성을 측정하였다. 생마늘의 주요 향기성분은 allyl methyl sulfide, methyl-2-propenyl disulfide, diallyl disulfide, 2-ethylidene-1,3-dithiane, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide 및 2-vinyl- 4H-1,3-dithiin 등으로 나타났다. 항산화활성이 우수한 것으로 알려진 diallyl disulfide, methyl-2-propenyl trisulfide 및 di-2-propenyl trisulfide 등은 중국산 마늘보다 한지형 마늘이 많이 함유하고 있었다. 향기성분은 열처리시 2-propanone, allyl mercaptan, methyl formic acid, 2-methyl butanal 2-methyl thiophene, methyl pyrazine, 2,2-dimethyl-1,3-dithiane 및 2-propenyl propyl disulfide 등이 새롭게 생성되었으며, allyl methyl sulfide, allyl alcohol 및 allyl sulfide 등의 분자량이 작은 화합물의 함량이 증가하였다. 산지별 생마늘의 향기 추출물에 대한 항산화활성은 농도 의존적으로 증가하였으며, 단양, 남해 및 중국산은 각각 20.07, 34.62 및 9.71%의 항산화활성을 나타내었고, 열처리 후에는 각각 79.90, 93.59 및 77.26%로 증가하였다.

• Food Science and Biotechnology
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• 제15권3호
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• pp.469-473
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• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• Bulletin of the Korean Chemical Society
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• 제32권2호
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• pp.510-514
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• 2011

Photodissociation dynamics of allyl alcohol ($H_2C$=CH-$CH_2OH$) has been investigated at 205 - 213 nm along the UV absorption band by measuring rotationally-resolved laser-induced fluorescence spectra of OH radicals. Observed energy partitioning of the available energy among products at all photon energies investigated was similar and the barrier energy for OH production is about 574.7 kJ/mol from the OH yield measurements. The potential energy surfaces for the $S_0$, $T_1$, and $S_1$ excited states along the dissociation coordinate were obtained by ab initio quantum chemical calculations. The observed energy partitioning was successfully modeled by the "barrier-impulsive model" with the reverse barrier and the geometry obtained by the calculated potential energy surfaces. The dissociation takes place on the $T_1$ excited state potential energy surface with an energy barrier in the exit channel and a large portion of the photon energy is distributed in the internal degrees of freedom of the polyatomic products.

• 대한화학회지
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• 제56권5호
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• pp.539-541
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• 2012

• 한국자기공명학회:학술대회논문집
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• 한국자기공명학회 2002년도 International Symposium on Magnetic Resonance
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• pp.53-53
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• 2002

• 한국군사과학기술학회지
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• 제8권2호
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• pp.67-76
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• 2005

We synthesized an energetic prepolymer(glycidyl dinitro propyl formal, GDNPF) for plastic-bonded explosive and measured its thermodynamic parameters. Glycidyl dinitro propyl formal(GDNPF) as an energetic monomer was epoxidized from allyl-2,2-dinitro propyl formal which is reacted with dinitro propyl alcohol and excess allyl alcohol, and then energetic polymer of GDNPF was polymerized by cationic ring opening polymerization. Thermodynamic parameters were obtained from the ceiling temperature($T_c$) values of 1 mole monomer at reaction temperature. We varied feed rate of monomer, concentration of initiator and monomer to control molecular weight and polydispersity of prepolymer (GDNPF). The activated monomer polymerization has been executed with precisely controlled feed of GDNPF monomer to reactor in the complex state catalyst generated by $BF_3{\cdot}(C_3H_5)_2$ and 1,4-butanediol in $C_2H_4Cl_2$. Number average molecular weight(Mn), polydispersity(Pd), hydroxy number and glass transition temperature($T_g$) of prepolymer(GDNPF) were $2,500{\sim}3,000,\;1.2{\sim}1,3,\;0.6{\sim}0.8eq/kg\;and\;-20{\sim}-25^{\circ}C$ respectively.