• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.704-710
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• 1994

The changes of secondary and teriary amines, and quanternary ammonium compounds, and the formation of N-nitrosamine during fermentation of Kimchi with anchovy was investigated. Nitrate-N decreased gradually during fermentation, while nitrite-N was in the lower level of detection limit. Secondary amine increased continuously during fermentation, and then increased sharply after 60 days of fermentation. TMA-N show tiny change during fermentation, while TMAO-N slightly decreased. Betaine-N increased remarkably at the beginning of fermentation, and then decreased after 60 days. However, choline-N decreased at the beginning, and then increased after middle stage of fermentation. Creatinine-N show a tiny change during fermentation. N-nitrosamine was detected from a few at the beginning to 45 ug/kg at the end of fermentation.

• Applied Chemistry for Engineering
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• v.2 no.4
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• pp.340-347
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• 1991

Siloxane containing copolyimide (SPI) was synthesized from 3, 3', 4, 4'-benzophenonetetracarboxylic dianhydride(BTDA), 4, 4'-methylene dianiline(MDA), 4, 4'-oxydianiline(ODA) and amine-terminated polydimethyl-siloxane(PDMS). Homopolyamic acid(HPAA) in tetrahydrofuran(THF) was reacted with PDMS to obtain siloxane containing polyamic acid(SPAA) followed by the thermal curing to manufacture SPI. SPAA and HPAA exhibited inherent viscosity value of 0.35~0.48dl/g. Glass transition temperature of SPI ranged in $258^{\circ}C{\sim}264^{\circ}C$. SPI had a lower $T_g$ than that of HPI. ODA based HPI and SPI showed slightly higher $T_g$ values, thermal stability, and water content.

• Asian Journal of Atmospheric Environment
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• v.10 no.2
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• pp.99-113
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• 2016

In order to improve the portability of basic absorbents monoethanolamine (MEA) and glycine (Gly), both were supported on microporous activated carbon (AC). Chemical modification by alkali-metal ion exchange (of Li, Na, K) was carried out on Gly-based absorbents. All supported absorbents were subjected to $CO_2$ absorption capacity (pure $CO_2$) and selectivity (indoor level) tests. Textural and chemical characterizations were carried out on test sorbents. All impregnation brought about significant reduction of specific surface area and microporosity of the adsorbent Depreciation in the textural properties was found to result to reduction in pure $CO_2$ sorption. Contrarily, low-level $CO_2$ removal capacity was enhanced as the absorbent dosage increases, resulting in supported 5 molar MEA in methanol solution. Adsorption capacities were improved from 0.016 and 0.8 in raw ACs to 1.065 mmol/g for MEA's. Surface chemistry via X-ray photoelectron spectroscopy (XPS) of the supported sorbents showed the presence of amine, pyrrole and quaternary-N. In reducing sequence of potency, pyridine, amine and pyrrolic-N were noticed to contribute significantly to $CO_2$ selective adsorption. Furthermore, the adsorption isotherm study confirms the presence of various SNGs heterogeneously distributed on AC. The adsorption mechanism of the present AC adsorbents favored Freundlich and Langmuir isotherm at lower and higher $CO_2$ concentrations respectively.

• Applied Chemistry for Engineering
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• v.3 no.1
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• pp.111-118
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• 1992

The curing acceleration of epoxy/amine system was investigated by using differential scanning calorimeter(DSC), The epoxy, diglycidylether of bisphenol A (DGEBA) was cured with methylene dianiline (MDA) with or without accelerators. Two kinds of accelerators were tested for the study ; tris(dimethylaminomethyl)phenol (DMP - 30) and 3 - (3,4 - dichlorophenyl)-1, 1-dimethylurea (DIURON). Heats of reaction and glass transition temperatures ($T_g$) of the cured epoxy system were analyzed by DSC along with the estimation of activation energy by the dynamic DSC studies. It was found that DMP - 30 is more effective accelerator than DIURON which showed faster curing and lower activation energy.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.386-392
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• 2020

The self-weight of the 3D printing concrete increases with increasing printing height. Therefore, the lower layer must be hardened within a suitable time to secure continuous printing performance. In particular, the hardening speed of concrete is slow in the winter season when the temperature was low. Hence, the early strength of 3D printing concrete requires improvement. In domestic and international literature, cases of increasing the early strength of concrete using inorganic chemical additives, such as amine-based, nitrate-based, sodium-based, and calcium-based, have been reported. In this study, early strength improvement-type additive samples (amine-based, nitrate-based, sodium-based) were prepared, and their performance was evaluated. When using a nitrate-based additive, the early strength was increased significantly in a 10 ℃ environment. In addition, it was possible to secure a higher early strength than the existing 3D printing concrete mixed at 20 ℃.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.25-28
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• 1978

Nonvolatile amines in fermented ordinary Korean soysauce were separated and quantitated. 1. Tyramine and histamine were detected as nonvolatile amines. Both of them were increased during the fermentation in the soysauce prepared with 22.0% of salt concentration but histamine only was increased in the soysauce with 28.5% salt concentration. Rapid increase of histamine was observed after 80days of fermentation. 2. Two unidentified spots in paper chromatogram which were positive to Sakaguchi reagents were detected. 3. The amounts of tyramine and histamine in fermented ordinary Korean soysauce were much lower than those in Japanese style soysauce.

• Membrane and Water Treatment
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• v.9 no.2
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• pp.95-104
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• 2018

Copper pollution around the world has caused serious public health problems recently. The heavy metal adsorption on traditional membranes from wastewater is limited by material properties. Different adsorptive materials are embedded in the membrane matrix and act as the adsorbent for the heavy metal. The carbonized leaf powder has been proven as an effective adsorbent material in removing aqueous Cu(II) because of its relative high specific surface area and inherent beneficial groups such as amine, carboxyl and phosphate after carbonization process. Factors affecting the adsorption of Cu(II) include: adsorbent dosage, initial Cu(II) concentration, solution pH, temperature and duration. The kinetics data fit well with the pseudo-first order kinetics and the pseudo-second order kinetics model. The thermodynamic behavior reveals the endothermic and spontaneous nature of the adsorption. The adsorption isotherm curve fits Sips model well, and the adsorption capacity was determined at 61.77 mg/g. Based on D-R model, the adsorption was predominated by the form of physical adsorption under lower temperatures, while the increased temperature motivated the form of chemical adsorption such as ion-exchange reaction. According to the analysis towards the mechanism, the chemical adsorption process occurs mainly among amine, carbonate, phosphate and copper ions or other surface adsorption. This hypothesis is confirmed by FT-IR test and XRD spectra as well as the predicted parameters calculated based on D-R model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.237-243
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• 2017

To investigate the effects of lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis, commonly found in kimchi, on N-nitrosodimethylamine (NDMA) and its precursors such as nitrite, dimethylamine (DMA), nitrate, and biogenic amines, Baechu (Chinese cabbage) kimchi prepared with and without LAB and $NaNO_2$ was periodically monitored for 20 days to analyze concentrations of NDMA and its precursors. Control was amine and nitrite-rich kimchi. NDMA and its precursors were analyzed to determine differences in concentrations between LAB-fortified kimchi and the control. The amounts of NDMA, nitrite, DMA, and nitrate remaining in LAB-fortified kimchi were significantly reduced compared with those of control kimchi. In addition, biogenic amines were significantly lower in kimchi prepared with L. sakei, L. curvatus, and L. brevis. These results suggest that addition of LAB to the kimchi preparation would be a promising solution for production of NDMA-reduced kimchi.

• Polymer(Korea)
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• v.39 no.1
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• pp.165-168
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• 2015

Thermoresponsive polymers were successfully synthesized by a combination of atom transfer radical polymerization (ATRP) and Cu(I)-catalyzed 1,3-dipolar cycloaddition of azide and alkynes (click chemistry). Poly(2-hydroxyethyl methacrylate) (PHEMA) was synthesized by ATRP, followed by introduction of alkyne groups using pentynoic acid, leading to HEMA-alkyne. Homopolymers having secondary amine groups, tertiary amines with hydroxyethyl and hydroxypropyl groups were synthesized by adding 2-azido-N-ethyl-ethanamine, 2-[(2-azidoethyl)amino]ethanol, and 2-[(2-azidoethyl)amino]propanol, respectively, to the PHEMA-alkyne backbone using click chemistry. Molecular weight (MW), molecular weight distribution (MWD), and click reaction efficiency were determined by gel permeation chromatography (GPC) and $^1H$ NMR spectroscopy. The transmission spectra of the 1.0 wt% aqueous solutions of the resulting polymers at 650 nm were measured as a function of temperature. Results showed that the lower critical solution temperature (LCST) could be easily controlled by the length of the hydroxyalkyl groups.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.763-778
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• 2021

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9℃. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.