• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.86-86
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• 2019

Scutellaria baicalensis Georgi (SB) has been widely studied to treat inflammatory diseases in east Asia. In the recent years, many studies have focused on modifying herbs to increase the pharmacological effects. Roasting alcohol absorbed SB is one of the traditional methods to increase the therapeutic effects. Currently there are no reports on the pharmacological effects of roasted SB. This study investigated the anti-inflammatory effects of roasted 30% ethyl alcohol absorbed SB extract (SR) on mice ear edema. After intra-gastric injection of dexamethasone (for positive control, 2 mg/kg) and SR (50, 100, 400 mg/kg), ear edema was provoked by croton oil (5% v/v in acetone, 10 ul/ear). Ear thickness was measured with a digital caliper to quantify the change in swelling. For histological study, we made paraffin sections and performed Phloxine-Tartrazine staining and Masson's trichrome staining to observe epidermis, dermis and subcutaneous region and collagen fiber of mice ear tissues. Ear thickness decreased dose-dependent manner in SR treated groups. Histological analysis compared with dexamethasone treated group, SR treated groups demonstrated a similar reduction in hypoplasia of epidermis and influx of inflammatory cells. Increase of subcutaneous layer and decrease of collagen fibers were significantly recovered in SR treated group (400 mg/kg) and dexamethasone treated group. In conclusion, treatment with SR ameliorates auricular inflammation induced with croton oil in mice. Experiments are now underway to understand the molecular mechanisms underlying anti-inflammatory activities of SR.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1035-1042
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• 2000

Volatile compounds of kochujang prepared with meju and koji were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Thirteen alcohols, seventeen esters, seven acids, six aldehydes and nine others were identified. Twenty four volatile flavor detected immediately after making kochujang including 7 alcohols and 9 esters. Six volatile flavor compounds including 1 alcohol and 3 esters were more found after 30 day of fermentation and increased to forty nine of volatile compounds after 150 days. Six alcohols such as ethanol, 3-methyl-butanol, 2-methyl-1-propanol, 1-butanol and nine esters such as ethyl acetate, ethyl butyrate, ethyl caproate, ethyl carpylate and seven others were commonly found through the fermentation period. Peak area (%) of 1-butanol was the highest one among the volatile flavor compounds after 30 day of fermentation and ethanol showed the highest peak area after 60-90 day and 150 day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 120 day of fermentation, 2-Methyl-1-propanol, ethyl butyrate, ethyl acetate, acetaldehyde, ethoxyethene, ethenone, methylbenzene were detected in the kochujang during the fermentation.

• Food Science and Preservation
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• v.30 no.4
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• pp.669-682
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• 2023

The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.

• Journal of the Korean Chemical Society
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• v.38 no.9
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• pp.640-652
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• 1994

This work is undertaken to determine alcohol homologues so-called fusel oil that may be present in the Korean folk sojues (distilled liquor) made from grains and to describe sample preparation and analytical method by GC-FID-MS. Solid phase extraction method for sample preparation by using porous styrene divinyl benzene polymer (Porapak Q) was compared with steam distillation and solvent extraction method. Retention behaviors of homologous series of alcohols were also studied. Log values of retention time, molecular weight, boiling point, and capacity factor of alcohols showed linear correlations to the carbon number of an alcohol, to the oven temperature, and to the dielectric constant. Components such as methyl alcohol, n-propyl alcohol, isobutyl alcohol, isopentyl alcohol, and phenethyl alcohol have been identified. The more amount of isopentyl alcohol than other alcohols are contained in the Korean folk sojues, while that of n-propyl alcohol are contained in Chinese kaoliangchiew. Degree of similarity or dissimilarity and classification of the individual samples were discussed using multivariate statistical analysis(principal components analysis) based on GC data.

• The Korean Journal of Food And Nutrition
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• v.37 no.5
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• pp.227-235
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• 2024

This study compared quality characteristics of traditional wine made with white rice of Samkwang and pigmented rice of heugjinmi, joeunheugmi, and heugjinju cultivars. After 10 days fermentation period, the pH was in the range of 4.52~4.71. It was higher in pigmented rice than in white rice. Total acidity was 0.50~0.74%. It was also higher in pigmented rice than in white rice. Regarding sugar content, white rice samgkwang had the highest sugar content at 17.40 °Brix and pigmented rice had sugar contents in the range of 13.17~14.93 °Brix. Regarding reducing sugar, white rice samgkwang had the highest content while heugjinmi pigmented rice had the lowest content. Alcohol concentrations of traditional wine were in the range of 15.0~15.6%. White rice samgkwang and pigmented rice heugjinju cultivars had the highest alcohol concentrations. Traditional wine made from white rice and samgkwang had the highest lightness value at 53.40. For wine made from pigmented rice cultivars, lightness values ranged from 31.91 to 38.33. Pigment wine made from Heugjinmi had the highest redness value at 8.08 and the highest yellowness value at 6.39. Major aroma components produced in large amounts of fermented liquor were ethyl acetate, isobutyl alcohol, 2,6-dimethyl-4-heptanone, and isoamyl alcohol.

• Journal of the Korea Fashion and Costume Design Association
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• v.21 no.4
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• pp.213-220
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• 2019

The dry cleaning effect related to the type of soil and fiber was analyzed using silicone and alcohol-based solvents(ethyl alcohol, isopropyl alcohol, acetone) that are relatively safe for the human body and environment to improve the detergency of hydrophilic soils in dry cleaning system. Based on this analysis, an effective dry cleaning method to be carried out for improving the detergency according to the type of hydrophilic soils. After dry cleaning was performed using 20 types of artificial soiled fabrics consisting of 7 types of fibers and 4 types of hydrophilic soils, the detergency was measured and the results were compared and analyzed by solvents and fiber types. The results are presented as follows; first, the detergency of hydrophilic soils using silicone solvents showed a low rate of detergency. In particular, the tannin soil showed a lower level of detergency compared to the protein soil. Second, the detergency of hydrophilic soils using silicon solvents with dry soap differed in some detergency according to the soil and fiber types. Especially, the detergency of curry soil on cotton fabric showed significant improvement. Third, the protein soil was not removed from dry cleaning using alcohol-based solvents, but the effect of dry cleaning of curry soil on both cotton and polyester fabric was substantially improved. As a result, the elimination of blood soil is more effective in silicon solvents than in alcohol-based solvents. The removal of tannin soils may improve detergency by adding dry soap to silicon solvents or by using alcohol-based solvents as alternative solvents. The use of alternative solvents such as silicon and alcohol solvents can contribute to the environmental improvement of the dry cleaning industry, which uses petroleum-based solvents. It is also expected to provide consumers with the opportunity to choose eco-friendly and efficient dry cleaning methods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.370-374
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• 1989

Volatile components in natural and basic fraction of the steam distillation extraction method from squid during processing were analysed by GC and GC-MS equipped with a fused silica capillary column. Thirty eight compounds were identified; they were 31 compounds from neutral, 7 compounds from basic fraction. The main components flavor of squid were 3-methylthiophene, 2-methyl-2-hexanthiol, 1-penten-3-ol, 3-penten-2-ol, 3-ethyl-1,4-hexadiene, 1-hydroxy-2-propanone, hexenal and benzaldehyde etc.. Especially, (E, E)-3,-5-octadecanal were detected during the boiled. 2,5-dimethyl pyrazine, 2-ethyl-6-pyra-zine, 2,3,5-trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine basic compounds, which have respectively a burnt and roasted odor, are considered to be important for the characteristic basic fraction of squid.

• Journal of Mechanical Science and Technology
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• v.19 no.10
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• pp.1902-1909
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• 2005

A process for production of ethyl ester for use as biodiesel has been studied. The sodium hydroxide catalyzed transesterification of soybean oil with ethanol was carried out at different molar ratio of alcohol to oil, reaction temperature and catalyst amount for a constant agitation in two hours of reaction time. Central composite design and response surface methodology were used to determine optimum condition for producing biodiesel. It was found that ethanol to oil ratio and catalyst concentration have a positive influence on ester conversion as well as interaction effects between the three factors considered. An empirical model obtained was able to predict conversion as a function of ethanol to oil molar ratio, reaction temperature and catalyst concentration adequately. Optimum condition for soybean ethyl ester production was found to be moderate ethanol to oil ratio (10.5: 1), mild temperature range ($70^{\circ}C$) and high catalyst concentrations ($1.0\%$wt), with corresponding ester conversion of $93.0\%$.

• Polymer(Korea)
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• v.33 no.3
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• pp.230-236
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• 2009

Water soluble vinyl acetate/alkyl methacrylate copolymers were prepared by the emulsion copolymerization of vinyl acetate and various methacrylates such as methyl methacrylate (MMA) and ethyl methacrylate (EMA). Potassium persulfate (KPS) and ammonium persulfate (APS) were used as an initiator. Poly (vinyl alcohol) (PVA) was used as a protective colloid. The drying characteristics of the prepared poly(vinyl acetate-co-methyl methacrylate) (PVAc/PMMA), poly(vinyl acetate-co-ethyl methacrylate) (PVAc/PEMA) were studied using moisture meter at the temperature between 100 and $200^{\circ}C$. The significant results are described as follows. The activation energy of the isothermal drying process of the copolymers has the order of PVAc/PMMA> PVAc/PEMA> PVAc.

• 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.