• Journal of the Korean Society of Safety
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• v.34 no.1
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• pp.34-39
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• 2019

Flash point is the important indicator to determine fire and explosion hazards of liquid solutions. In this study, flash points of n-propanol+n-hexanol and n-butanol+n-hexanol systems were obtained by Seta flash tester. The methods based on UNIFAC equation and multiple regression analysis were used to calculate flash point. The calculated flash point was compared with the experimental flash point. Absolute average errors of flash points calculated by UNIFAC equation are $2.9^{\circ}C$ and $0.6^{\circ}C$ for n-propanol+n-hexanol and n-butanol+n-hexanol, respectively. Absolute average errors of flash points calculated by multiple regression analysis are $0.5^{\circ}C$ and $0.2^{\circ}C$ for n-propanol+ n-hexanol and n-butanol+n-hexanol, respectively. As can be seen from AAE, the values calculated by multiple regression analysis are noticed to be better than the values by the method based on UNIFAC eauation.

• Journal of the Korean Institute of Gas
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• v.19 no.3
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• pp.18-24
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• 2015

The flash point is one of the most important indicators of the flammabiliy of liquid solutions. The flash point is the lowest temperature at which there is enough concentration of flammable vapor to form an ignitable mixture with air. In this study the flash points of binary flammable solutions, 2-propanol+propionic acid and n-hexanol+formic acid systems, were measured using Seta flash closed cup tester. Particularly n-hexanol+formic acid system exhibited minimum flash point behavior. The measured values were compared with the calculated values using Raoult's law and optimization method. The calculated data by optimization method described the measured values more effectively than those calculated by Raoult's law.

• Microbiology and Biotechnology Letters
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• v.27 no.2
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• pp.107-112
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• 1999

A bacterium, which can utilize cyclohexanol as a sole source of carbon and energy, was isolated from sludge in sewage of Ulsan Industrial Complex for Petrochemicals, Korea and identified as Rhodococcus sp. TK6. The growth conditions of the bacteria were investigated in cyclohexanol containing media. The bacteria utilized cyclohexanol, cyclohexanone, cyclohexane-1,2=diol, cyclopentanol, cyclopentanone, and $\varepsilon$-caprolactone but not cyclohexane, cyclohexane-1,2-dione, and cyclooctanone. The bacteria were able to utilize alcohols such as ethanol, 1-propanol, 1-butanol, 1-pentanol, 1-hexanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 2-propanol, and 2-butanol as well as cyclohexanol, organic acids such as adipate, propionate, butyrate, valerate, n-caproate, and 6-hydroxycaproate, and aromatic compounds such as phenol, salicylate, p-hydroxbenzoate, and benzoate as a sole source of carbon and energy. Cyclohexanone as a degradation product of cyclohexanol by Rhodococcus sp. TK6 was determined with gas chromatography.

• Journal of the Korean Chemical Society
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• v.38 no.8
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• pp.539-546
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• 1994

The critical micelle concentration(CMC) and the counterion binding $constant(\beta)$ at the CMC of cetyltrimethylammonium bromide(CTAB) in a series of aqueous solutions containing medium chain-length n-alcohols(Propanol, Butanol, Pentanol and Hexanol) have been determined from the concentration dependence of electrical conductance at serveral temperature from $17^{\circ}C\;to\;41^{\circ}C.$ Thermodynamic parameters $({\Delta}G^o_m,\;{\Delta}H^o_m,\;{\Delta}S^o_m,\;and\;{\Delta}C_p)$ associated with micelle formation of CTAB have been also estimated from the temperature dependence of CMC and $\beta$ values, and the significance of these parameters and their relation to the theory of micelle formation have been considered. The results show that an enthalpy-entropy compensation effect is usually observed for the micellization of CTAB. The effects of n-alcohols on the micellar properties (CMC and $\beta$) of CTAB solutions have been also investigated. The addition of n-alcohol to the CTAB solution in a small quantity decreases the CMC value and the counterion binding constant $(\beta)$ at the CMC, but the addition of n-alcohol in an excessive quantity increases the CMC values on the conterary. These results have been explained in terms of the effect of the micelle-solubilized alcohol on the micellar surface charge density.

• The Korean Journal of Pain
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• v.6 no.2
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• pp.237-246
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• 1993

세포막에서 마취제의 작용점을 규명하기 위하여, 마취제의 많은 부분을 차지하는 n-Alkanol을 이용하여, 소의 synaptosomal plasma membrane vesicles(SPMV)에서 n-Alkanol의 침투 정도를 형광 probe를 이용한 형광소광법을 통하여 검색하였다. n-Alkanols는 SPMV 외부 단층(outer monolayer)의 표면에 주로 분포하되 그 탄소수에 비례하여 소수성 부위에 분포되는 양이 증가되는 경향을 나타내었다(1-decanol은 제외). Methanol, Ethanol, 1-propanol, 1-butanol, 1-pentano, 1-hexanol, 1-heptanol, 1-octanol, 1-nonanol 및 1-decanil은 SPMV 외부 단층의 표면(친수성 부위)에 분포되는 것에 비하여 각각 949, 416.8, 214.8, 90.3, 53.7, 15.20, 6.80, 2.00, 1.03 및 2.40 배가 된다는 것을 확인하였다. 1-decanol은 $C_{10}$인데도 불구하고 $C_8$인 1-octanol에 비하여 적은 양이 소수성 부위에 침투 분포한다는 것이 확인되었다.

• The Korean Journal of Pain
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• v.6 no.1
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• pp.74-82
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• 1993

신선한 소의 대뇌피질로부터 synaptosomal plasma membrane vesicles(SPMV)를 분리하고 이 SPMV로부터 추출한 총지질(cholesterol과 각종 인지질 함유)로서 제제한 인공세포막(SPMVTL)에서의 n-alkanols 침투 정도를 형광 probe를 이용한 형광 소광법을 통하여 검색하였다. n-alkanols는 SPMVTL 외부 단층(outer monolayer)의 표면에 주로 분포하되 그 탄소수에 비례하여 소수성 부위에 분포되는 양이 증가되는 경향을 나타내었다(1-decanol은 예외). Methanol, ethanol, 1-propanol, 1-butanol, 1-pentanol, 1-hexanol, 1-hepatnol, 1-cotanol, 1-nonanol 및 1-decanol은 SPMVTL 외부 단층 표면(친수성 부위)에 분포되는 것이 소수성 부위에 분포되는 것에 비하여 각각 650, 288, 151.6, 69.5, 36.8, 11.9, 4.8, 1.6, 0.74, 2.1배가 된다는 것을 확인하였다. 1-decanol은 $C_{10}$인데도 불구하고 $C_8$인 1-octanol에 비하여 적은 양이 소수성 부위에 침투 분포되는 것이 확인되었다. 또한 n-alkanols는 저자등이 이미 보고한 SPMV에서의 경우보다도 본 연구에서의 SPMVTL의 경우가 현저하게 많은 양이 소수성 부위로 침투 분포된다는 것이 확인되었다.

• The Korean Journal of Pharmacology
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• v.29 no.1
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• pp.157-163
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• 1993

Intramolecular excimer formation with the fluorescent probe 1,3-di(1-pyrenyl)propane (Py-3-Py) was used to investigate the effects of methanol, ethanol, 1-propanol, 1-butanol, 1-pentanol, 1-hexanol, 1-heptanol, 1-octanol, 1-nonanol and 1-decanol on the lateral diffusion of synaptosomal plasma membrane vesicles isolated from bovine cerebral cortex (SPMV). The n-alkanols increased the excimer to monomer fluorescence intensity ratio (I'/I) of Py-3-Py in the SPMV. In a dose-dependent manner, n-alkanols increased lateral diffusion of hydrocarbon region of bulk (inner+outer monolayers) SPMV lipid bilayers, and the potencies of n-alkanols up to l-nonanol increased with carbon chain length. It appears that the potencies in bilayer fluidization due to the lateral diffusion increase by 1 order of magnitude as the carbon chain length increases by two carbon atoms. The cut-off phenomenon was reached at 1-decanol, where further increase in hydrocarbon length resulted in a decrease in pharmacological activity.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.330-336
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• 1996

Quality characteristics of mash of takju prepared by different raw materials such at nonglutinous rice. glutinous rice, barley and wheat flour were investigated during fermentation. At the beginning stage of fermentation, ethanol content was in the range of $0{\sim}1.2%$ but it was increased to $9.8{\sim}11.6%$ after 16 day of fermentation. takju that was made of nonglutious rice with starter showed higher ethanol content than any other treatment. At the first stage, pH of takju that was made of nonglutinous rice without starter was 6.57 while other sample showed pH $5.04{\sim}5.80.$ There was no significant difference in pH value between treatments after 2 day of fermentation. Total acid was increased rapidly at the first stage of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without addition starer showed higher total acid content than the other teratments. Total sugar contents were $19.18{\sim}20.23%$ at the beginning of fermentation, and decreased to $5.21{\sim}14.03%$ after 2-4 days of fermentation. Takju that was made of wheat flour showed higher value of total sugar during the fermentation. Reducing sugar contents of takju decreased with fermentation progressing to $0.2{\sim}0.5%$ after 16 day if fermentation. L value decreased during the fermentation. period and that of takju that was made of barley had lowest L value among the treatment. Alcohols, such as n-propanol ($nd{\sim}0.05\;mg/ml$), iso-butanol (0.02), iso-amyl alcohol ($nd{\sim}0.13$), n-hexanol ($nd{\sim}0.17$), n-heptanol ($nd{\sim}0.09$), and phenylethanol ($nd{\sim}0.02$) were detected. There were no alcohols detected at the beginning of fermentation, but their contents were increased during fermentation.