• Journal of the Korean Chemical Society
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• v.16 no.5
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• pp.314-319
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• 1972

N-Methyl-p-aminophenol was polymerized by oxidative couplng in the aqueous iron chelate solution in the presence of oxygen, and black precipitate of oligo-(N-methyl-p-aminophenol) was formed quantitatively. In this oxidative polymerization reaction, methyl group attached to N in the monomer was partly eliminated, and it was clarified by the infrared spectra from the fact that the absorption of ${\delta}\;asym\;CH_3\;1460\;cm^{-1}$ and ${\delta}\;sym\;CH_3\;1380\;cm^{-1}$ in acetone insoluble fraction was much weaker than that in acetone soluble fraction. From Thermo-gravimetric analysis, oligo-(N-methyl-p-aminophenol) showed about 40% weight loss at $600^{\circ}C$ and it was less heat-resistant than oligo (p-aminophenol) that methyl group was not contained. In pyrolysis of oligo-(N-methyl-p-aminophenol) in He atmosphere, monomer N-methyl-p-aminophenol and water were formed, and in the pyrolytic gases, $H_2,\;CO,\;CO_2$ were detected by gas chromatography. From the above facts, to the structural change on oligo-(N-methyl-p-aminophenol) when it was heat-treated, it was considered that original linear structure was partly degraded, and the most of the oligomer was to go in with melt polycondensation to form polymer, and heat-resistant cyclic structure was formed at a time.

• Korean journal of applied entomology
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• v.26 no.3 s.72
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• pp.151-157
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• 1987

The toxicities of binary mixtures of the four insecticides acephate, demeton-S-methyl, cypermethrin and pirimicarb to the two strains of green peach aphid (Myzus persicae Sulz.) resistant to acephate and demeton-S-methyl were investigated and compared to the toxicities of their individual insecticides. The synergistic action of the insecticide mixtures to the insects were greatly varied with the kind of insecticide combinations, their mixture ratios, and the origin of resistance by an insecticide. The maximum synergistic action of acephate for the acephate resistant strain was obtained at 1:1 mixed with demeton-S-methyl. However, there were some antagonistic effects in all acephate mixtures with pirimicarb and cypermethrin. With the strain of demeton-S-methyl resistance, acephate, cypermethrin, and pirimicarb were synergized at the given mixture ratios by demeton-S-methyl. The maximum synergistic effect was observed at 2:3 with acephate, 1:1 with cypermethrin and 3:2 with pirimicarb.

• Journal of the Korean Chemical Society
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• v.33 no.4
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• pp.419-425
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• 1989

Various 1-methyl-1,2,4-triazinium iodides were easily synthesized by the reaction of various 1,2,4-triazines and methyl iodide in acetone. When methyl iodide salts of 1,2,4-triazine derivatives were treated with $K_3Fd(CN)_6$ in 10% NaOH solution, 1-methyl-1,2,4-triazole derivatives as the main products were obtained by ring contraction. In addition to 1-methyl-1,2,4-triazole derivatives, 1,6-dihydro-6-oxo-1,2,4-triazine derivatives as the minor products were also obtained when there were no substitutents in $C_6$-position of 1,2,4-triazines. The formation of pseudo base by $OH^-$ and then oxidation to either 1,6-dihydro-6-oxo-1,2,4-triazines or 1-methyl-1,2,4-triazoles were suggested as the mechanism of the ring contraction. This mechanism also verified that the position of quaternization was neither $N_2$ nor $N_4$ but 1-nitrogen of 1,2,4-triazine.

• Journal of the Korean Applied Science and Technology
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• v.24 no.3
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• pp.296-300
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• 2007

This paper presents applicability of photocatalytic decomposition of methyl mercaptan using $TiO_2$. A quartz reactor was used in order to elucidate reaction pathway in photocatalytic decomposition of methyl mercaptan. Experimental results showed that more than 99.9% of methyl mercaptan was decomposed within 30 minutes. It was found that the photocatalytic decomposition of methyl mercaptan followed pseudo first order and its reaction coefficient was $0.05min^{-1}$ During 30 minutes in the photocatalytic reaction, the concentration of methyl mercaptan, dimethyl disulfide, $SO_2$, $H_2SO_4$, COS, $H_2S$ were determined. These results showed that 64% of methyl mercaptan were compensated for the increase in sulfur after 30 minutes through the mineralization. The proposed main photocatalytic decomposition pathway of methyl mercaptan was methyl $mercaptan{\rightarrow}dimethyl$ $disulfide{\rightarrow}SO_2{\rightarrow}H_2SO_4$.

• Journal of the Korean Applied Science and Technology
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• v.16 no.1
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• pp.83-94
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• 1999

Glycoside fatty acid esters were synthesized by lipase-catalyzed glycosylation of fatty acids with methyl glycoside in solvent and solvent free process. Optimum condition of solvent process using 2-methyl-2-propanol were : moral ratio of methyl glycoside to fatty acid 1:3: initial concentration of methyl glycoside 50g/l:enzyme(immodilized lipase Novozym 435 from Candidia antarctica) content 1%(w/v) : desiccant content 9%(w/v); reaction temperature $60^{\circ}C$: reaction time 10hrs. The yield of 99% was obtained. Solvent-free process was carried out in total absence of solvent at $70^{\circ}C$ under reduced pressure, 5-20mmHg. To give meximum yield of 99% at the optimum condition of molar ratio of methyl glycoside to fatty acid 1:3, enzyme content 10%(w/w), and reaction time 10hrs. The glycosylation reactivity of different glycosylation agents were sequent to $Methyl-{\beta}-D-fructofuranoside$. $Methyl-{\beta}-D-glucopyranoside$. $Methyl-{\beta}-D-fructofuranosi$ de, and $Methyl-{\alpha}-D-glucopyranoside$.

• Journal of the Korean Chemical Society
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• v.44 no.1
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• pp.30-36
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• 2000

Upon Pd(0)-catalyzed coupling reaction of (2R)-2-(N,N-ditosylimido)-3-butenyl methyl malonate (4) which was selected for the total synthesis of A-factor, (3R)-2-(6-methylheptanoyl)-3-hydroxy methyl-4-buttinolide (1), an unexpected 14-membered cyclic compound, bis(2-methoxycabonyl-(4E)-hexenolide) (15) was obtained. The structure of this compound was conformed by X-ray crystallography. This result implies that this method can be applied the synthesis of various size of symmetrical macrocyclic compounds.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• Journal of the Korean Wood Science and Technology
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• v.29 no.4
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• pp.53-59
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• 2001

The needles of torreya(Torreya nucifera S. et Z) were collected, extracted with acetone-$H_2O$(7:3, v/v), fractionated with hexane, chloroform and ethylacetate, and freeze dried to give some dark brown powder. The ethylacetate soluble mixture was chromatographed on a Sephadex LH-20 column using a series of aqueous methanol and ethanol-hexane mixture as eluents. Most of the needle extractives were flavan and its methyl ether compounds such as (+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-)-epigallocatechin, 3'-O-methyl-(+)-catechin and 3'-O-methyl-(-)-epicatechin including protocatechuic acid, one of benzoic acids. $^1H$- and $^{13}C$-NMR, NOE and CI-MS analyses were performed to elucidate the structures of the isolated compounds.

• Archives of Pharmacal Research
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• v.20 no.6
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• pp.525-528
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• 1997

Steroid $9{\alpha}$.-hydroxylase is a key enzyme system in steroid nucleus degradation in company with ${\Delta}$-dehydrogenase. To examine $9{\alpha}$-hydroxylase activity during microbial transformation of steroids, 9(11)-dehydro-$17{\alpha}$-methyl-testosterone was adopted as a stable substrate for preventing the rupture of steroid nucleus. Using Nocardia restrictus ATCC 14887 capable of introducing a $9{\alpha}$-hydroxyl group into steroids, $9{\alpha}$,$11{\alpha}$-oxido-$17{\beta}$-hydroxy-$17{\alpha}$-methyl-4-androstene-3-one and $9{\alpha}$-hydroxyl group into steroids,$9{\alpha}$,$11{\alpha}$-oxido-$17{\beta}$-hydroxy-$17{\alpha}$-methyl-1,4-androstadiene-3- one were obtained. These microbiologically transformed products could be used as reference compounds in the enzyme assay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.332-341
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• 2007

The purpose of this study was to investigate the change of flavor compounds of freeze-dried garlic and garlic roasted with soybean oil and sesame oil. Freeze-dried garlic and ground raw garlic roasted with oils was prepared at $180^{\circ}C$ for 5 minutes. Volatile compounds of garlic samples were obtained by Likens-Nickerson distillation/solvent extraction and identified by GC and GC/MS. Sulfur compounds, methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were the major volatile in garlic flavor which was more than 98% of the total volatile compounds. The total amount of sulfur compounds in freeze-dried garlic roasted with soybean oil was decreased to 20% compare to that of garlic flavor; however, 10 pyrazines such as 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-5-methyl pyrazin and 3-ethyl-2,5-dimethyl pyrazine which were not originated from both freeze-dried garlic and soybean oil were identified. They might be generated from thermal interactions of sugars and nonvolatile flavor precursors of garlic. In freeze-dried garlic roasted with sesame oil, the amount of diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide increased whereas diallyl disulfide completely disappeared. The amount of two cyclic compounds 3,4-dihydro-3-vinyl-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, which were artifacts from allicin, increased in roasted garlic with sesame oil.