• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.379-385
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• 1993

Antioxidative effectiveness and oxidized products in mixture of methyl linoleate(ML) and phenolic compounds were investigated under oxygen blowing at $37^{\circ}C$ for 9 days. Caffeic acid (3,4-dihydroxy cinnamate ; CML) and phloroglucinol(1,3,5-trihydroxy benzene ; PML) showed higher antioxidative effectiveness for methyl linoleate than 0.05% ${\alpha}-tocopherol$ (TML). Oxidized products in ML group were methyl 8-(2-furyl)-octanoate, 9,13-trans, cis hydroperoxide isomer, 9,13-trans, trans hydroperoxide isomer, and 9-TMSO-12,13-epoxy-10-octadecenoate. In CML group the oxidized products were methyl-8-(2-furyl)-octanoate, 9-trans, cis hydroperoxide isomer and 9-trans, trans hydroperoxide isomer, but 13-hydroxy isomer was not identified. It was shown that CML were oxidized more slowly than ML group and at 6th day of oxidation, caffeic quinone was found to be major oxidized product of caffeic acid. Oxidixed Products in PML group were methyl-8-(2-furyl)-octanoate, 9-trans, cis hydroperoxide isomer, and 9-trans, trans hydroperoxide isomer but phloroglucinol was not oxidized even at the 9th day of reaction.

• Polymer(Korea)
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• v.37 no.2
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• pp.135-140
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• 2013

The stress relaxation of poly(methyl acrylate)-poly(acrylonitrile) copolymer samples was carried out in air, distilled water, pH 3, 7 and 11 solutions at various temperatures using a tensile tester equipped with a solvent chamber. The relaxation spectra of poly(methyl acrylate)-poly(acrylonitrile) copolymers were obtained by applying the experimental stress relaxation curves to the equation of relaxation spectrum derived from the Ree-Eyring and Maxwell model. The determination of relaxation spectra was performed from computer calculation using a Laplace transform method. It was observed that the relaxation spectra of these samples are directly related to the distribution of molecular weights and self-diffusions of flow segments.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.563-570
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• 1997

Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol $(71.28{\sim}90.23%)$, ester $(0.66{\sim}9.05%)$, acid $(0.2{\sim}0.6%)$ and aldehyde $(0.02{\sim}0.09%)$. Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.

• Archives of Pharmacal Research
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• v.27 no.11
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• pp.1093-1098
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• 2004

In this study, certain 3-methyl-2-[4-(substituted amino carbonyl)anilino] quinoxalines, (2a-d) and (3a-d), were synthesized from the new key compound 2-[4-(ethoxycarbonyl)anilino]-3-methyl quinoxaline (1). In addition, a series of 2-[4-(arylidene hydrazinocarbonyl)anilino]-3-methyl quinoxalines (5a-e), as well as their cyclized oxadiazolinyl derivatives (6a-e), and a series of 2-[4-$N^2$-acylhydrazinocarbonyl)anilino]-3-methyl quinoxalines (7a-d), as well as their cyclized oxadiazolyl derivatives (8a-d) were also prepared. Some of these derivatives were evaluated for antimicrobial activity in vitro. It was found that all the selected compounds exhibit antimicrobial activity and that compound 5b had a broad spectrum of activity.

• YAKHAK HOEJI
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• v.39 no.5
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• pp.506-510
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• 1995

The 5-(2'-(N-(1-methyl-3'-carbamylphenyl)-n-propyl))aminoethyl)-8- hydroxy-4-methyl-carbostyril derivatives which have isoelectronic and isosteric structural similarity with dobutamine without having the Catechol-O-Methyltransferase (COMT) vulnerable m-hydroxy group were synthesized via 7 synthetic steps, and their stabilities in phosphate buffer solution(pH=7.4), human blood. 80% human plasma and 20% rat liver homogenate were determined in vitro condition.

• YAKHAK HOEJI
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• v.38 no.4
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• pp.451-454
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• 1994

In accordance with reported references, 8-methyl-8,14-cycloberbine was derived from berberinephenolbetaine. On acidic treatment the 8-methyl-8,14-cycloberbines were converted easily to the compounds $1{\sim}7$ in good yields. We developed a novel method for a synthesis of the C8-N bond adduct compounds 8 and 9 from 8-methyl-8,14-cycloberbine by treatment with oxalyl chloride, and 1,3-dichloroaceton.

• Journal of Electrical Engineering and Technology
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• v.12 no.2
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• pp.820-829
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• 2017

Vegetable oil dielectrics have been used in transformers as green alternatives to mineral insulating oils for about twenty years, because of their advantages of non-toxic, biodegradability, and renewability. However, the viscosity of vegetable oils is more than 3 times of mineral oils, which means a poor heat dissipation capacity. To get low-viscosity dielectrics, transesterification and purification were performed to prepare vegetable oil methyl esters in this study. Electrical and physical properties were determined to investigate their potential as dielectrics. The results showed that the methyl ester products had good dielectric strengths, high water saturation and enough fire resistance. The viscosities (at $40^{\circ}C$) were 0.2 times less than FR3 fluid, and 0.7 times less than mineral oil, which indicated superior cooling capacity as we expected. With the assistance of 0.5 wt% pour point depressants, canola oil methyl ester exhibited the lowest pour point ($-26^{\circ}C$) among the products which was lower than FR3 fluid ($-21^{\circ}C$) and 25# mineral oil ($-23^{\circ}C$). Thus, canola oil methyl ester was the best candidate as a low-viscosity vegetable oil-based dielectric. The low-viscosity fluid could extend the service life of transformers by its better cooling capacity compared with nature ester dielectrics.

• Textile Coloration and Finishing
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• v.5 no.3
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• pp.221-228
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• 1993

Cellulose acetate and methyl cellulose were synthesized from waste cellulose in order to make waste knit on value added highly. Crystal waste cellulose by oxidation using $HIO_4$ and then acetylation was decrystallized. A degee of crystallinity was measured by X-ray diffraction and the structure was identified by FT-IR spetroscopy, respectively. Cellulose acetate was prepared from the reaction of decrystallized cellulose with acetic acid, cone-$H_{2}SO_{4}$ and acetic anhydride. Also, structure identification by FT-IR and a degree of crystallinity by X-ray diffraction were performed. DS of the synthesized cellulose acetate was 2.8 and viscosity average molecular weight was 238,000. Also, methyl cellulose was synthesized by treating cellulose acetate with NaOH and iodomethane. DS of the synthesized methyl cellulose was 3.0. Glucose unit with three hydroxy groups was all substituted by methoxyl groups. It was identified by FT-IR spectroscopy. Also, the thermal properties of the synthesized methyl cellulose were examined by DSC. It shewed two shewed melting peaks at 22$0^{\circ}C$ and 24$0^{\circ}C$ in the 2nd scan. It proved that DS=3.0 of methyl cellulose was a thermotropic liquid crystal.

• Archives of Pharmacal Research
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• v.26 no.10
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• pp.773-777
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• 2003

In this study, some new nitroimidazole derivatives were obtained from 2-(2-methyl-5-nitro-1H-imidazol-1-yl)ethylamine dihydrochloride (4) and 1-(2-bromoethyl)-2-methyl-5-nitroimidazole (5), which were prepared using metronidazole. Compound 4 was reacted with arylisothiocyanates (6) to obtain 1-[2-(2-methyl-5-nitroimidazol-1-yl)ethyl]-3-arylthioureas (7) and the latter with $\alpha$-bromoacetophenones (8) to give -3-[2-(2-methyl-5-nitroimidazol-1-yl)ethyl]-2-arylimino-4-aryl-4-thiazolines (9). Also 1-[2-(2-methyl-5-nitroimidazol-1-yl)ethyl]-2-phenyl-4-arylideneimidazolin-5-ones (11) were prepared by reaction of 4 with 2-phenyl-4-arylidene-5-oxazolones (10). The reaction of the other starting material 5 with 5-arylidenethiazolidin-2,4-dione (12) gave 3-[2-(2-methyl-5-nitroimidazol-1-yl)ethyl]-5-arylidenethiazolidin-2,4-dione (13) derivatives. Structural elucidation of the compounds was performed by IR, $^1H-NMR$ and MASS spectroscopic data and elemental analysis results. Antimicrobial activities of the compounds were examined and moderate activity was obtained.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1755-1761
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• 2016

Volatile flavor compounds in soy sauce residue (SSR) and acid hydrolysate of SSR (AHSSR) were analyzed by solid phase micro extraction (SPME)/gas chromatography (GC)/mass spectrometry (MSD) methods. A total of 79 compounds were detected in samples (66 SSR and 60 AHSSR). Quantitatively, alcohols (433.37 ng/g), aldehydes (273.01 ng/g), esters (236.80 ng/g), and aromatic hydrocarbons (180.66 ng/g) were dominant in the volatiles of SSR, whereas furans (249.27 ng/g) were only dominant in AHSSR (P<0.05). Among these, four esters, 3-methylbutyl acetate (banana/pear-like), ethyl 3-methyl butanoate (fruity), ethylbenzene acetate (wine-like), and ethyl 3-methyl butanoate (apple-like), three alcohols, 3-methyl-1-butanol (fruity/whisky-like), 2-phenylethanol (floral/sweet), and 1-octen-3-ol (mushroom-like), four aldehydes, (E)-2-phenyl-2-butenal (chocolate-like), benzaldehyde (almond-like), 3-methylbutanal (malty), and 2-phenylacetaldehyde (floral), four aromatic hydrocarbons, 4-ethyl-2-methoxyphenol (smoky/soy sauce-like), 4-ethylphenol (medicine-like), 4-vinyl-2-methoxyphenol (woody), and phenol (woody), and two furans, furfural (almond-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), were major compounds in SSR, whereas seven compounds, including furfural, 5-methylfurfural (almond-like), 3-methyl-1-butanol, 2-phenylethanol, 4-ethyl-2-methoxyphenol, 3-methylbutanal, and benzaldehyde were major compounds in AHSSR.