• Food Science and Biotechnology
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• 제14권3호
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• pp.323-327
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• 2005

The effects of commercial marinades were evaluated for their influence on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks. Three different commercial marinades A, B, and C tested individually reduced the total HAA formation in fried beef steaks by 44, 38, and 40%, respectively. Three different commercial marinades were also effective in reducing the overall mutagenicity in fried beef steaks. There was, however, no significant difference in the inhibition achieved with three different commercial marinades. Reduction of overall mutagenicity was related to the decrease in HAA formation in fried beef steaks.

• Bulletin of the Korean Chemical Society
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• 제34권7호
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• pp.1955-1956
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• 2013

• Food Science and Biotechnology
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• 제16권4호
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• pp.576-579
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• 2007

The effects of temperature and Korean bramble (Rubus coreanum Miquel) tissue concentrate on heterocyclic aromatic amine (HAA) formation in fried ground beef patties were investigated. Various amounts of Korean bramble tissue (4.0, 7.0, and 11.0%, w/w) were added to ground beef patties were fried at 2 different temperatures (190 and $225^{\circ}C$) for 10 min/side. It was observed in the fried ground beef patties fried at $190^{\circ}C$ with the addition of 11.0%(w/w) Korean bramble that the mutagenicity decreased by 64%, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-I-methyl-6-phenylimidazo[4,5-b]-pyridine(PhIP) reduced by 55 and 86%, respectively. Although no difference in total mutagenicity was shown in patties fried at $225^{\circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w), different levels of reduction of PhIP formation in patties fried at $225^{\circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w) were shown 49, 63, and 75%, respectively.

• Food Science and Biotechnology
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• 제14권5호
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• pp.572-575
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• 2005

The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.

• 한국복합재료학회:학술대회논문집
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• 한국복합재료학회 2003년도 추계학술발표대회 논문집
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• pp.1-2
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• 2003

While aromatic polyimides and polyamides have found widespread use as high performance polymers, the present work addressed the need for organosoluble materials through the use of a hyperbranching scheme. The $AB_2$ monomers were prepared. The $AB_2$ monomers were then polymerized via aromatic fluoride-displacement and Yamazaki reactions to afford the corresponding hydroxyl-terminated hyperbranched polyimides (HT-PAEKI) and amine-terminated hyperbranched polyamides, respectively. HT-FAEKI was then functionalized with allyl and propargyl bromides as well as epichlorohydrin to afford allyl-terminated AT-PAEKI, propargyl-terminated PT-PAEKI, and epoxy (glycidyl)-terminated ET-PAEKI, in that order. All hyperbranched poly(ether-ketone-imide)s were soluble in common organic solvents. AT-PAEKI was blended with a bisphenol-A-based bismaleimide (BFA-BMI) in various weight ratios. Thermal, rheological, and mechanical properties of these blend systems were evaluated. Two characteristic hyperbranched polyamides, which the one has para-electron donating groups to the surface amine groups and the other has para-electron withdrawing groups to the surface amine groups, were selected to compare BMI curing behaviors. The electron rich polymer displayed ordinary Michael addition type exothermic reaction, while electron deficient polymer did display unusual curing behaviors. Based on analytical data, the later system provided the strong evidences to support room temperature curing of BMI by reactive intermediates instead of reactive primary amine groups on the macromolecule surface.

• Bulletin of the Korean Chemical Society
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• 제33권9호
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• pp.2851-2852
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• 2012

• 한국산업융합학회 논문집
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• 제12권3호
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• pp.143-147
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• 2009

The enantioselective reduction of representative prochiral alkyl-aryl ketones with a new chiral alkoxy-amine-aluminum derivatives from aluminum hydride and ${\alpha},{\alpha}$-diphenyl-${\beta}$-amino alcohols, such as (S)-(-)-2-amino-3-methyl-1,1-diphenylbutan-1-ol(AMDPB) and (S)-(-)-2-(diphenylhydroxy-methyl)pyrrolidine(DPHMP), in THF at $0^{\circ}C$ was studied. In the reduction of alkoxy-amine-aluminum derivatives, acetophenone, propiophenone, isopropiophenone, and butyrophenone are reduced to corresponding aromatic secoundary alcohols with 34~60 % enantiomeric excess of (S)-isomers. For such ketones, the optical induction was enhanced by increasing a size of alkyl groups.

• 한국염색가공학회지
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• 제11권6호
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• pp.7-17
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• 1999

Aminophosphazene derivatives were prepared from hexachlorocyclotriphosphazene and used for the curing agents of epoxy resins. The effect of the curing agent on the dynamic viscoelastic properties, flame proofing, and heat resistance of the cured epoxy resins were investigated and compared with those for the epoxy resins cured with aliphatic and aromatic amines. The epoxy resin cured by 1,1-diamino-3,3,5,5-tetrachlorocyclotriphosphazene showed the highest storage modulus and glass transition temperature when cured at 19$0^{\circ}C$ for 6 hours. The epoxy resins cured with phosphazene derivatives showed superior flame proofing to those with aliphatic amine and aromatic amine. Particularly it is an effective curing agent for epoxy resins to enhance the storage modulus, flame proofing and resistance to heat.

• 폴리머
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• 제33권5호
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• pp.413-419
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• 2009

프리즘 시트의 프리즘 층 물질의 굴절률을 증가시킬수록 휘도가 향상되어 LCD 백라이트 유닛의 효율이 향상되었다. 프리즘 층의 굴절률을 증가시키기 위해서 방향족을 포함하고 있는 고굴절 물질과 다관능성 반응물을 혼합하여 자외선 경화형 수지를 제조하였다. 9,9-Bis [4-(2-acryloyloxyethoxy)phenyl] fluorene을 반응시켜 프리즘층의 도막 굴절률을 1.58까지 증가시켰고 백라이트의 휘도를 향상시킬 수 있었다. 백라이트 유닛에 사용되는 광원에 장기간 노출될 경우 프리즘 시트에 황변현상이 발생하게 되어 휘도가 감소되므로 자외선 안정제로 hindered amine light stabilizer를 사용하여 프리즘 시트의 내황변성을 크게 향상시켰다.

• 공업화학
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• 제9권1호
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• pp.71-75
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• 1998

LCD용의 재료로 사용하기 위하여 새로이 합성된 저분자 액정 중간체들을 이용하여 epoxy resin 구조를 근간으로 하는 측쇄형 선형액정 고분자 및 가교된 측쇄형 액정 고분자를 만들고 이 들의 액정특성에 대하여 조사하였다. Alkyl spacer의 길이가 다른 방향족 amine 말단의 방향족 저분자 액정(ALC(n))과 ethylene glycol diglycidylether로부터 합성된 선형 측쇄형 고분자액정은 DSC 및 편광현미경 관찰로부터 mesogen으로 쓰인 저분자 액정과 같이 네마틱 액정상을 보였으며 spacer $-(CH_2){_n}-$의 길이에 따라 액정상-등방상 전이온도($T_{NI}$)는 even-odd현상을 나타내었다. 선형 및 가교형 측쇄 액정고분자의 $T_{NI}$는 저분자 액정의 그것에 비해 더 낮은 온도에서 나타났으며 또한 가교형 측쇄 액정고분자의 경우에는 가교제인 1,10-diaminodecane 사용량에 따른 $T_g$및 $T_{NI}$의 변화폭이 그렇게 크지 않은 것이 관찰되었다.