• Journal of the Korean Applied Science and Technology
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• v.27 no.2
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• pp.216-221
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• 2010

Polyvinyl acetate (PVAc) prepared by emulsion polymerization has broad applications for additive such as paint binder, adhesive for wood and paper due to its low glass transition temperature which help to plasticize substrate resins. Since emulsion polymerization has a disadvantage that surfactant and ionic initiator degrade properties of the product polymer, poly (vinyl acetate-eo-ethyl acrylate) (VAc-EA) was synthesized using potassium persulfate as catalyst and polyvinylalcohol (PVA) as protective colloid to prevent the degradation. The copolymer latex product was internally plasticized and has enhanced adhesion, water resistance during VAc-EA emulsion polymerization. No coagulation and complete conversion occur with the reactant mixture of 10 mmol/L potassium persulfate, 10 mmol/L poly ( vinyl alcohol) (PVA 17). As the concentrations of PVA increase, the viscosity becomes increase.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.296.1-296.1
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• 2003

Purpose. External gel formulations of prostaglandin E1 ethyl ester (PGE1-EE), a prod rug of PGE1 as a therapeutic agent for erectile dysfunction, were tried and evaluated by in vitro skin penetration characteristics and in vivo pharmacodynamic effects in cat. Method. The in vitro skin penetration was performed with Franz diffusion cell and examined in aspects of alcohol/polyol ratios and various enhancers. (omitted)

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.41-48
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• 1975

The chemical components and quality of Takjoo mash were examined on the product brewed by the case of commercial amylase, Lactobacillus bulgaricus and the yeast. 1. Lactic acid was produced at the range of 917~1,350 mg per 100 ml of the mash brewed using wheat flour, corn flour, rice and pressed barley, while succinic acid was formed at the range of 6~32 mg per 100m1 of the mash. 2. Citric acid was formed at the concentration of 6.5mg per 100m1 of the mash on the use of pressed barley, and malic acid formed at the concentration of 1.7 mg and 1.4 mg per 100m1 of the mash respectively, on the use of wheat flour and corn flour. 3. No remarkable differences between the kind of raw materials and commercial amylases and compared with the mash brewed with Nurook were observed in the components of fusel oil formed in the mash. 4. Seventeen kinds of the amino acids of the mash brewed with commercial amylase, Lactobacillus and the yeast were detected and its content was 31mg per 100ml, which is less than that of the conventional takjoo, but the contents of glycine and alanine which pray as the component of seasoning in takjoo were sufficient.

• Journal of the Korean Geotechnical Society
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• v.15 no.2
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• pp.153-164
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• 1999

The solubilization of BTEX was evaluated in aqueous surfactant solutions with and without several additives. Anionic surfactant(Sodium Dodecyl Sulfate, SDS) and nonionic surfactants (NEODOL(equation omitted)25-3 and $SOFTANOL\circledR-90$ were used as test surfactants. The effects of surfactant HLB(Hydrophile-Lipophile Balance) Number and hydrocarbon molar volume and polarity of BTEX on the MSR(Molar Solubilization Ratio), micelle-water partition coefficient of BTEX, and CMC(C,itical Micelle Concentration) were investigated. Optimizing treatment conditions applicable to enhanced solubilization was also studied by manupulating salinity or electrolyte control with additives of ethyl alcohol, hydrotrope, and electrolyte solution. The most effective surfactant for solubilization was found $SOFTANOL\circledR-90$, since HLB number of 13.6 is similar to those values of BTEX ranging between 11.4 and 12.2, which was also proved experimentally. Ethyl alchohol of 3% was the most effective additives in reducing CMC and improving solubilization among the conditions using SDS, NEODOL(equation omitted)25-3, and $SOFTANOL\circledR-90$ with three additives. The partitioning of BTEX between surfactant micelles and aqueous solutions was characterized by a mole fraction micelle-phase/aqueous phase partion coefficient, $K_m$. Values of log $K_m$. for BTEX compounds in surfactant solutions of this study range from 2.95 to 3.76(100mM SDS) and 2.95 to 3.49(117mM $SOFTANOL\circledR-90$. Log $K_m$ appears to be a linear function of log $K_{ow}$ for SDS and $SOFTANOL\circledR-90$. A knowledge of partitioning of BTEX in aqueous surfactant system can be a prerequisite for the understanding of the behavior of hydrophobic organic compounds in soil-water systems in which surfactants play a role in remediation of contaminated soil and facilitated transport.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1221-1226
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• 1999

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.46-52
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• 2010

Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.

• Applied Biological Chemistry
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• v.12
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• pp.53-56
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• 1969

This experiment was carried out to investigate the effects of alcohols and carbohyrates upon heat resistance of the amylase produced by Bacillus subtilis var. M-181. The results obtained are as follows: 1) Alcohols showed the effects of increasing heat resistance in the order of glycerin, propylene glycol, ethylene glycol, ethanol and methanol, while higher monohydroxy alcohol and dipropylene glycol affected reversely. 2) Inositol affected on heat resistance of the amlase better than sugar alcohols which effects were in the order of mannitol, dulcitol and sorbitol. 3) Monosaccharides affected on heat resistance of the amylase in the order of mannose, galactose, xylose, glucose, arabinose, rhamnose and fructose. 4) Among oligosaccharides, the effects of increasing heat resistance were recognized in the order of melibiose, lactose, maltose and sucrose. 5) Polysaccharides showed the effects of increasing heat resistance in the order of glycogen, soluble starch and dextrin, while the effects of inulin were not recognized.

• Journal of the Korean Chemical Society
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• v.15 no.3
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• pp.109-116
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• 1971

The mechanical degradation of poly (${\alpha}$-methyl styrene) in several mixed solvents (toluene-n-butyl alcohol, toluene-sec-butyl alcohol, toluene-kerosene, toluene-methyl ethyl ketone), from $1^{\circ}C to $45^{\circ}C$, was studied using the capillary flow method. The velocity constant of scission reaction (k) and the limited degree of polymerization (g) were compared at the same value of [${\eta}$] at each temperatures. As results, mechanical degradation of polymer in dilute mixed solutions is affected by composition of solvents around the polymer chains.

• Applied Chemistry for Engineering
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• v.5 no.1
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• pp.105-113
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• 1994

The amount of nitrogen gas adsorbed by Spherocarb and Sucrose Char was measured as a function of the relative pressure with temperature being kept constant at 77 to 184K. Isotherms at different temperatures were obtained by keeping the adsorbent at a constant temperature using liquid nitrogen, iso-pentane, n-pentane, ethyl alcohol, and iso-propyl alcohol slush baths. The objective for this study is to provide information on the specific surface area and pore volume by analyzing the experimental data using adsorption models such as the Brunauer-Emmett-Teller and Dubinin-Radushkevich models.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.240-244
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• 2007

In this study, we found that the methanolic extract of Areca catechu repressed expression of the tyrosinase gene in B16 mouse melanoma cells containing a tyrosinase promoter. Extract concentrations of 100 ${\mu}$g/ml and 500 ${\mu}$g/ml exhibited tyrosinase gene expression rates of aproximately 62% and 48%, respectively, compared to the control. The fraction layers consisting of ethyl acetate, butyl alcohol, and water showed repressive effects on the tyrosinase gene. In particular, the butyl alcohol fraction highly repressed at 100 ${\mu}$g/ml and 500 ${\mu}$g/ml. In the MTT assay, the methanolic extracts exhibited very low cytotoxicities at 1 ${\mu}$g/ml, 10 ${\mu}$g/ml, and 100 ${\mu}$g/ml.