• Textile Coloration and Finishing
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• v.29 no.1
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• pp.25-36
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• 2017

This study worked on the synthesis of waterborne polyurethane/epoxy hybrid resins containing aminosilane compound to replace conventional phenol resins used for a coating material for loudspeaker dampers, which are not harmful to human being. Waterborne polyurethane resins were synthesized from two diisocyanate of 4,4'-diphenylethane diisocyanate and toluene diisocyanate, two polyols of polyester polyols(PEP), polycarbonatediol(PCD), including and anionic center of dimethylol butanoic acid, a chain extenders of ethylenediamine(EDA), and a neutral agent of triethylamine. Synthesized polyurethane resins and commercially available bisphenol A type waterborne epoxy resin were blended in weight ratios of 80:20 to prepare polyurethane/epoxy hybrid resins. The synthesized waterborne polyurethane/epoxy hybrid resins were reacted with aminosilane compound to improve mechanical properties. Aminosilane-treated polyurethane /epoxy hybrid resins showed better mechanical properties.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• Biomolecules & Therapeutics
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• v.24 no.1
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• pp.67-74
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• 2016

In order to find potential therapeutic agents on lung inflammatory conditions, the extracts of Acanthopanax divaricatus var. albeofructus were prepared and its constituents were isolated. They include lignans such as (+)-syringaresinol (1), acanthoside B (2), salvadoraside (3) and acanthoside D (4), lariciresinol-9-O-${\beta}$-D-glucopyranoside (5) and phenylpropanoids such as 4-[(1E)-3-methoxy-1-propenyl]phenol (6), coniferin (7), and methyl caffeate (8). The extracts and several constituents such as compound 1, 6 and 8 inhibited the production of inflammatory markers, IL-6 and nitric oxide, from IL-$1{\beta}$-treated lung epithelial cells and lipopolysaccharide (LPS)-treated alveolar macrophages. Furthermore, the extracts and compound 4 significantly inhibited lung inflammation in lipolysaccharide-treated acute lung injury in mice by oral administration. Thus it is suggested that A. divaricatus var. albeofructus and its several constituents may be effective against lung inflammation.

• Korean Journal of Weed Science
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• v.5 no.2
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• pp.121-130
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• 1985

The phenolic compounds identified from rye and wheat residues seemed to be p-coumaric, p-hydroxybenzoic, vanillic, ferulic, salicylic and syringic acids. Total phenol content of rye and wheat straw determined at heading stage was 0.1803% and 0.1702%, respectively. Total phenol content in straw was higher than that of root at all growth stages. The germination and growth of plants, such as Oryza sativa, Echinochloa creugalli, Cyperus serotinus, Portulaca oleacea, Amaranthus retroflexus, Digitaria saguinalis, and C. album were inhibited by treatments of authentic phenolic compounds as the concentrations increased. However, at the early stage, the germination and shoot growth of P. distinctus were markedly stimulated by them, and then the further growth of shoot and root was markedly inhibited by the prolonged treatment of phenolic compounds. The aqueous extracts from rye and wheat straw completely inhibited the germination of A. retroflexus and C. album at a high concentrations. The content of starch and protein in bulbs of P. distinctus was lower in the p-hydroxybenzoic acid treated plot, at $10^{-2}M$, than the untreated control.

• Korean Journal of Weed Science
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• v.4 no.1
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• pp.39-51
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• 1984

Effects of major phenolic acids identified from barley residues (straw, root) on the germination of rice and 3 paddy weeds such as Echinochloa crusgalli, Cyperus serotinus, and Potamogeton distintus were evaluated to obtain the basic informations on the development of naturally occurring herbicides. The predominant phenolic compounds extracted from barley residues in both straw and root were identified as p-coumaric, p-hydroxybenzoic, ferulic, vanillic, and salicylic acids by means of paper chromatography. Total phenol content of barley straw and root at the harvesting stage was 0.169% and 0.127% per dry weight, respectively. During the decomposing process, total phenol content slightly increased and then decreased. The germination of test plants was inhibited by treatments of 4 major authentic phenolic acids identified, most significantly on rice, and less on E. crusgalli, and C. serotinus. P. distintus, however, was markedly stimulated by them as the concentration increased, and then sprouted buds of pondweeds were changed to dark brownish color, resulting in the death as the treatment prolonged. The greater inhibitory effect appeared on shoot growth rather than germination. The aqueous extracts of barley residues showed the similar inhibitory effect on the germination and shoot growth of rice and three paddy weeds as the treatments of 4 authentic phenolic acids.

• Microbiology and Biotechnology Letters
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• v.17 no.2
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• pp.100-108
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• 1989

Thirty-six aromatic compound biodegraders; 10 strains for benzoate, 10 for salicylate, 6 for m-toluate, and 10 for DL-camphor were isolated and taxonomically characterized. A mutant Pseudomonas strain, Ben 6-2, derived from Ben 6 revealed remarkably improved ability to metabolize benzoate. Thus enhancement of the average substrate removal rate from 5.2 to 11.0mg/$\ell$/ hr was attained by the mutant. Both of strains Sal 7 and Tol 2, degraders of salicylate and m-toluate respectively, were classified as Pseudomonas sup. Both strains were found to be extremely effective in metabolizing each aromatic substrates. The average substrate degradation rates in minimal salt media containing 2,200mg/$\ell$ of the substrate were calculated to be 40.1 mg/$\ell$/ hr for strain Sal 7 and 33.0mg/$\ell$/ hr for Tol 2. Cam 10, a camphor degrading strain was demonstrated to be capable of mineralizing benzoate, phenol, toluene, octane, cyclohexane and xylene as well as camphor. Strain 1040 isolated from Cam 10 after repented adaptation to 1,000 mg/$\ell$ m-toluate gained the ability to utilize toluate as a sole carbon source. The mutant Brew actively at the expense of a mixture of car-bon sources; camphor, m-toluate, benzoate and phenol (each: 200 mg/$\ell$) and utilized the substances in the preferential order of camphor, phenol, benzoate, and m-toluate. Among the biodegraders examined Cam 1040 and Tol 2 were detected to harbor plasmid. The plasmid from Cam 1001 was determined to be about 98kb, and evidenced to encode the enzyme(s) for the degradation of camphor. For the further diversification of the metabolic potentials of Cam 1040, the NAH 2 plasmid of Pseudomonas putida NCIB 9816 was transferred to Cam 1040 by conjugation. The exconjugant obtained, Cam 1043, proved to gain an additional ability to metabolize salicylate and naphthalene.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.243-247
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• 2006

The biological activity of functional food source with thyme extracts were examined. Total phenol contents in the 60% ethanol extracts $(26.8{\pm}0.35\;mg/g)$ with thyme leaf was higher than water extracts $(25.7{\pm}0.20\;mg/g)$. This HPLC analysis is significant in that physiological activity is related with phenolic compound content such as rosemarinic acid, quercetin and chlorogenic acid. Electron donating ability was shown as 90.1% in the water extracts and 77.7% in the 60% ethanol extracts. Antioxidant protection factor of 60% ethanol extracts was higher than water extracts. Helicobacter pylori of the water extracts from thyme leaves did not have antimicrobial activity, but the 60% ethanol extracts revealed the high antimicrobial activity as 9 mm of clear zone in $50\;{\mu}g/ml$ of phenol content, 10 mm in $100\;{\mu}g/ml$, 13 mm in $150\;{\mu}g/ml$ and 16 mm in $200\;{\mu}g/ml$, respectively. Angiotensin converting enzyme inhibition activity showed no inhibition activity in 60% ethanol extracts but 39.9% inhibition activity in water extracts. Xanthine oxidase inhibition activity showed high inhibition activity at 73.5% in water extracts and 100% in 60% ethanol extracts. The result suggests the development of phenol compound in thyme as anti Helicobacter pylori, antioxidant and anti-gout agents.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.32-37
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• 2009

This study was carried out to gather basic data on the restoration and extent of Don tea (a coin-shaped tea), the traditional tea of Korea. We examined the physicochemical components and anti-microbial activity of Don tea extracts at 0, 5 and 10 months. The Hunter value $L^*$, of Don tea extracts which were matured for 10 months decreased from 7.01 to 4.97 compared to that when the extracts were first manufactured. However, the $b^*$ value increased from 0.09 to 2.67. There were higher contents of inorganic matter in Don tea extracts following manufacture in the order of K (14.12 mg/100 mL), Mg (0.94 mg/100 mL), P (0.88 mg/100 mL), Ca (0.16 mg/100 mL) and Mn (0.16 mg/100 mL). Classified catechins contents were found in the order of C (19.97 mg/100 mL), EGC (9.30 mg/100 mL), ECG (9.02 mg/100 mL), GCG (8.50 mg/100 mL), GC (7.61 mg/100 mL) and CG (5.63 mg/100 mL). The longer the maturation period of the Don tea extracts, the lower the contents of inorganic matter and catechins. However, this did not apply to the total phenol contents, particularly in the phenol contents of Don tea extracts matured for 10 months which increased by 93.82 mg/l00 mL. Don tea extracts which were matured for longer periods showed higher anti-microbial activities against Bacillus subtilis and Streptococcus mutans. However, there were lower activities against Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. Consequently, it was concluded that a shorter maturation period was required for the effective utilization of the inorganic matter, the catechins and the gram-negative bacteria in the Don tea extracts. However, a longer maturation period of 10 months was found to effectively utilize the total phenol compound contents and the gram-positive bacteria.

• Journal of the Korean Wood Science and Technology
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• v.30 no.4
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• pp.80-86
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• 2002

Volatile compounds in three different kinds of crude vinegars obtained from oak (Quercus serrata), bamboo (phyllostachys) and pine (Pinus densiflora) species were analyzed by the solid-phase microextraction (SPME) method. A total of 264 peaks were detected on the chromatograms obtained from the polar (CBP 20) and the nonpolar (CBP 1) columns, which were used for analyzing the volatile compounds in these vinegars. The major volatile compounds identified by using the polar column were 2-butanone, acetic acid, guaiacol, phenol, cresols, 4-ethyl guaiacol, 4-ethyl phenol, and syringol. Using the nonpolar column, seven compounds could be identified: 1,2-dimethoxybenzyl alcohol, 1-hydroxy-2-butanone, 1-(2-furanyl)-1-propane, ethisolide, furfuryl acetate, 1,2-dimethoxybenzene, phenyl acetate. The volatile compounds were classified into five groups: phenols, neutral compounds, organic acids, esters and others. The phenols were the main component and comprised 49~65% of the volatile compounds of these vinegars. In the case of bamboo vinegar, the proportion of the phenols in the volatile compounds was lower than that of the two wood vinegars. However, the proportions of the neutral compounds and the organic acids were higher than those of the wood vinegars. Therefore, it seems that these differences of the proportions of the volatile compounds would make a certain difference of a smoke flavor between the bamboo vinegar and the wood vinegars.

• Journal of Convergence for Information Technology
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• v.10 no.11
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• pp.177-184
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• 2020

The objective of this study was to investigate the effect of cold-pressed flaxseed oil through the roasting temperature (unroasted and roasted at 150℃ and 200℃) and time (10 and 20 min) on the chemical changes. Cold-pressed flaxseed oil extraction yield was calculated with respect to the roasted process and total phenolic content, fatty acid composition, and volatile compound were analyzed. The extraction yield was increased in the roasted oil compared to the unroasted oil. Total phenolic content was significantly higher in oil from the roasted at 150℃ for 20 min compared to other roasting condition. Fatty acid composition was not affected by the extraction process. The content of aldehyde, ketone, furan, and pyrazine was higher than in the roasted at 200℃ compared to the unroasted and roasted at 150℃. These findings suggest that cold-pressed flaxseed oil extracted from the roasted at 150℃ for 20 min may be considered acceptable for safe extraction process.