• Journal of Sensor Science and Technology
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• v.2 no.1
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• pp.35-40
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• 1993

A FET(field effect transistor) type lipid sensor was fabricated uy immobilizing lipase enzyme on the gate of pH-ISFET($SiO_{2}/Si_{3}N_{4}$). A water soluble polymer, polyvinyl alcohol(PVA) was modified with 1-methyl-4-(formyl-styryl) pyridinium methosulfate(SbQ) to give a photosensitive membrane(PVA-SbQ) in which lipase was immobilized. The optimum photolithographic conditions were ; spin coating speed $5,000{\sim}6,000$ rpm. UV exposure time $20{\sim}30$ seconds, developing time in water $30{\sim}40$ seconds, and vacuum drying time 45 min. at room temperature with the suspension containing PVA-SbQ aqueous solution(SbQ 1mol%, 10 wt %) $200{\mu}L$, bovine serum albumin (BSA) 7.5 mg, and lipase 10 mg. The lipid sensor showed good linear calibration curve in the range of $10{\sim}100$ mM triacetin as a lipid sample.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.133-139
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• 1980

The extraction mechanism and extraction conditions of cellular lipid of freeze-dried cells of Rhodotorula rubra YUFE 1526, which was reported as coenzyme Q producing microorganism, were studied. 1. Methyl alcohol was the most appropriate solvent for extraction of cellular lipids and the resulting total lipid was 19.17 weight %. 2. When 1 % (w/v) of freeze-dried cell was extracted by methyl alcohol, the extraction yield was 90.49 % at $50^{\circ}C$ for 2 hr. 3. The diffusivity varied with extraction temperature and the empirical equation was derived as follows : $2.2e^{0-02907T}{\times}10^{-9}\;mm^2/min.$ 4. The diffusivity of cellular lipid of Rhodotorula rubra YUFE 1526 was $9.4{\times}10^{-9}\;mm^{2}/min.$ 5. The extraction model was well fitted on the extraction of cellular lipid.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.799-804
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• 2018

The separation and purification of 2,6-dimethylnaphthalene (2,6-DMN) present in the light cycle oil (LCO) fraction was investigated by a crystallization operation. Solute crystallization (SC) was performed using LCO fraction and iso-propyl alcohol as a raw material and a SC solvent, respectively. Increasing the operation temperature and volume ratio of the solvent to the raw material (S/F) resulted in improving the purity of 2,6-DMN, whereas the yield decreased. As a result of the crystallization operation in three steps containing the SC using LCO fraction (13.9% 2,6-DMN) and isopropyl alcohol, the re-crystallization 1 (RC 1) using the crystals recovered by SC and methyl acetate, and RC 2 using the crystals recovered by RC 1 and methyl acetate, the crystal with 99.9% 2,6-DMN was recovered with 19.5% yield. Furthermore, the separation and purification process of 2,6-DMN present in the LCO fraction was reevaluated by using the experimental results obtained through each operations of SC, RC 1, and RC 2.

• Korean Journal of Environmental Agriculture
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• v.13 no.3
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• pp.301-310
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• 1994

This experiment was conducted to test the fungicidal activity of extracts from 50 medicinal plants to powdery mildew (Sphaerotheca fulinginea) and identify the bioactive substances. Among the medicinal plants tested, the water extract of Rheum undulatum was the most effective in spore germination inhibition, which inhibited by 100% at 200-fold dilution. Also, 50-fold dilution of water extract, 100-fold dilution of alcohol extract, 500-fold dilution of crude extract from Rheum undulatum and even 1000-fold dilution of reference chemical inhibited powdery mildew of cucumber more than 60%. 500-fold dilution of crude extract inhibited powdery mildew of cucumber 100% by twice spray treatment. There was phytotoxcity at the 100-fold dilution, but was not recognized this injury at the 500-fold dilution of crude extract. From our research to identify bioactive substance using HPLC, GLC and Mass spectrum analysis, it indicated that Rheum undulatum extract contained tentatively 1,8-dihydroxy-3-methyl-9,10-anthracenedione and 1,8-dihydroxy-3-methoxy-6-methyl-9,10-anthracenedione.

• 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.

• Food Science and Preservation
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• v.12 no.1
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• pp.68-74
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• 2005

This study was carried out to analyze to the flavor components of Lindera obtusiloba BL leaf teas by different processing methods. 81 kinds of flavor components in the masted tea, 78 in the roasted tea after steaming, 88 in the withered tea, 86 in the fermented tea, 72 in the steamed tea, and 89 in the air dried tea ware by GC/MS. Hydrocarbones in Lindera obtusiloba BL leaf teas were 45 kinds of $\beta-piepne$, and 16 kinds of alcohols such as Linalool, n-octanoal, phenyl acetaldehyde, $(-)-\alpha-terpineol$, elemol, and cholest-5-en-3-ol. 11 kinds of ketones sachas 2-ethyl-2- propyl-cyclohexanone, and 8 kinds of aldehydes sach as phenyl acetaldehyde, tetradecanal, 10-undecanal, 4-Bromo-2-methylbutanal were found. Esters were methyl 9,12,15-octadecatrienate, didodecyl phthalace, 1,2-benzenediccarbaboxy acid-bis (2-ethylhexyl)ester and phenols was 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol.

• Restorative Dentistry and Endodontics
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• v.21 no.2
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• pp.628-634
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• 1996

The purpose of this study was to investigate the effect of moisture on apical sealing properties of root canal. Fifty five single rooted human teeth were selected from maxillary and mandibular teeth. After removing crown portion at the cemento-enamel junction, all teeth were routinely prepared with step-back method. And then, the canals were dried with paper point and the teeth were randomly divided into 3 groups of 15 teeth each, and remaining 10 teeth were used as positive and negative control teeth : Group 1 were irrigated with 1ml of 95% alcohol and dried with air and paper point. Group 2 and 3 were intentionally contaminated with 0.05ml of 3.5% NaOCl or saliva, respectively. All the teeth were obturated with sealapex and gutta percha cone by lateral condensation technique, and covered with two coat of nail varnish after 48 hours of obturation. The teeth were immersed in india ink for 1 week and cleaned with methyl salicylate and then the degree of dye penetration were measured with stereomicroscope. The data were analyzed statistically by one-way ANOVA. The results were as follows : 1. All experimental groups showed varying degrees of dye penetration, and the mean degree of dye penetration was 0.1mm to 0.7mm. 2. Saliva contamination group(group 3) showed the highest amount of dye penetration, followed by NaOCl contamination group, then alcohol dried group, but there was no significant difference among three experimental groups. * This results suggest that there was no significant differences of apical leakage after canal obturation between alcohol dried canal and moisture present canals and the use of alcohol instead of paper point is unnecessary to dry the canals prior to canal filling. But other factors such as bacterial contamination and sealer discoloration by moisture must be considered in application of this results to clinical practice.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.316-323
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• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• Applied Biological Chemistry
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• v.45 no.1
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• pp.11-17
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• 2002

Fermentation characteristics with/without nitrogen source and quality of the fruit distillate of Opuntia ficus-indica var. saboten were investigated during the manufacturing process of a Korean traditional liquor. As the fermentation period increased, acidity, brix degree, and alcohol concentration increased, whereas pH and contents of reducing sugar decreased. Acidity, pH, and brix degree were higher, whereas the content of reducing sugar lower, in the nitrogen source-added distillate than in the distillate without nitrogen source. The growth of yeast increased, while that of bacteria decreased; this trend was more prominent with the addition of a nitrogen source. Sojues, distilled from two types of mashes and diluted with $H_2O$ and tails of distillate into 22% alcohol concentration, showed pH $3.7{\sim}4.0$, acidity $0.02{\sim}0.10$, and $5.4{\sim}6.1$ $^{\circ}Brix$. Analysis through GC using direct injection methods revealed common volatile flavor compounds in sojues, including acetaldehyde, acetyl acetone, acetic acid ethyl ester, ethyl alcohol, 2-propyl alcohol, acetone, n-propyl alcohol, butanoic acid methyl ester, 2-phenyl ethanol, thymol, acetic acid phenyl ester, and vanillic aldehyde. As revealed through the sensory evaluation, no significant difference (p>0.05) in overall acceptability was shown among four experimental groups, while color and flavor showed significant differences(p<0.05).

• Applied Biological Chemistry
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• v.51 no.2
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• pp.142-147
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• 2008

Nuruk is the Korean traditional Koji that contains various microorganisms and has been used to make the traditional fermented foods including alcoholic beverages. Rhizopus oryzae KSD-815 was isolated from the alcohol-fermenting Nuruk used for manufacturing traditional alcohol. In this study, the authors reported the isolation and identification of four lipids from the Nuruk (Rhizopus oryzae KSD-815) that inoculated wheat with Rhizopus oryzae KSD-815. The dried and powdered Nuruk (Rhizopus oryzae KSD-815) were extracted three times at room temperature with 80% aqueous MeOH. The extracts were partitioned with EtOAc, n-BuOH, and water, successively. The EtOAc extract was suspended in 80% MeOH and partitioned repeatedly with n-hexane. From the n-hexane fraction, four lipids were isolated through the repeated silica gel and ODS column chromatographies. According to the results of physico-chemical data including NMR, GC and MS, the chemical structures of the compounds were determined as linolenic acid methyl ester (1), palmitic acid methyl ester (2), linoleic acid (3), palmitic acid (4). Cytotoxicity was evaluated in huamn breast cancer cells, MDA-MB-231 and human hepatocarcinoma, SK-HEP-1 cells using MTT assay. Exposure of compounds 1 and 3 led to a dose-dependent inhibition of cell viability in both cancer cell lines. In addition, treatment of RAW264.7 cells with compound 3 caused inhibition of lipopolysaccharide/interferon-${\gamma}$-induced nitric oxide production.