• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1465-1470
• /
• 1999

Aroma was extracted from Applemint(Mentha rotundifolia(L.) Huds) with SDE(simultaneous distillation and extraction), SFE(supercritical fluid extraction) and headspace method and the compounds of aroma were tentatively identified with GC-MS. The functionality of aroma compounds were determined with GC-olfactometry. Total 67 compounds were identified. Among them, 39 compounds were determined from SDE, 42 from SFE and 16 from headspace extract. Many terpene compounds were extracted with SDE and headspace methods but hydrocarbones with SFE. The major constituents of aroma obtained from SDE and SFE, were piperitenone oxide, germacrene-D and trans sabinene hydrate, but those from headspace method were 3-octanol, 1,8-cineol, camphene and benzeneacetaldehyde. Results of sniffing test, determining characteristics and strength of aroma showed that the major constituents of SDE extract were refreshing sweet and apple-like(ethyl-2-methyl butanoate), sweet and fruity-like$({\alpha}-thujene)$, fresh mushroom-like(1-octen-3-ol, 3-octanol), and bitter herb-like$({\delta}-cadidene)$. Major constituents of aroma extracts obtained from headspace method were alcoholic, refreshing sweet and apple-like(ethyl 2-methyl butanoate), unpleasant chemical, and bitter herb and grassy-like(camphene).

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.196-201
• /
• 2004

Volatile components in flower and seed of safflower were identified. Volatile flavor compounds of safflower (Carthamus tinctorius L.) was extracted by simultaneous steam distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. Main volatile components in flower were terpene compounds, including p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$, and 10 acids including 3-methylbutanoic acid, 2-methylbutanoic acid, and acids of $C_{2},\;C_{5}-C_{11}$. Main volatile components in seed and safflower were 20 aldehydes including hexanal (7.17%), (E)-2-heptenal (1.10%), (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.176-187
• /
• 1988

Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.

• Korean Journal of Food Science and Technology
• /
• v.47 no.2
• /
• pp.176-183
• /
• 2015

To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.

• Korean Journal of Food Science and Technology
• /
• v.41 no.4
• /
• pp.399-404
• /
• 2009

The goal of this study was to improve the quality of cheonggukjang by the optimization of the inoculation methods of the Bacillus subtilis (B. subtilis) and Lactobacillus plantarum (L. plantarum) strains. In order to optimize the mixed cultivation of B. subtilis and L. plantarum, the B. subtilis strain was inoculated into steamed soybeans after cultivation of L. plantarum. Inoculation size of B. subtilis was changed to the simultaneous inoculation method in order to stimulate the growth of the L. plantarum in cheonggukjang. The viable cell count of L. plantarum increased from $2{\times}10^7$ CFU/g to $2-6{\times}10^8$ CFU/g and B. subtilis grew to $9{\times}10^8$ CFU/g. These results showed that 2 strains were successfully able to grow in the steamed soybean for good quality of cheonggukjang by optimization of the inoculation methods. The sensory evaluation indicated that a favorable aroma and overall acceptance of cheonggukjang by the optimized mixed cultivation of B. subtilis and L. plantarum, which was relatively higher than those of cheonggukjang by single strain inoculation of B. subtilis.

• Journal of Life Science
• /
• v.26 no.8
• /
• pp.976-982
• /
• 2016

Seaweed has high growth rate, low land usage, high CO₂ absorption and no competition for food resources. Therefore, the use of lignin-free seaweed as a raw material is arising as a third generation biomass for bioethanol production. Various pretreatment techniques have been introduced to enhance the overall hydrolysis yield, and can be categorized into physical, chemical, biological, enzymatic or a combination. Thermal acid hydrolysis pretreatment is one of the most popular methods to attain high sugar yields from seaweed biomass for economic reasons. At thermal acid hydrolysis conditions, the 3,6-anhydro-galactose (AHG) from biomass could be converted to 5-hydroxymethylfurfural (HMF), which might inhibit the cell growth and decrease ethanol production. AHG is prone to decomposition into HMF, due to its acid-labile character, and subsequently into weak acids such as levulinic acid and formic acid. These inhibitors can retard yeast growth and reduce ethanol productivity during fermentation. Thus, the carbohydrates in seaweed require effective treatment methods to obtain a high concentration of monosaccharides and a low concentration of inhibitor HMF for ethanol fermentation. The efficiency of bioethanol production from the seaweed biomass hydrolysate is assessed by separate hydrolysis and fermentation (SHF). To improve the efficiency of the ethanol fermentation of mixed monosaccharides, the adaptation of yeast to high concentration of sugar could make simultaneous utilization of mixed monosaccharides for the production of ethanol from seaweed.

• Molecules and Cells
• /
• v.43 no.3
• /
• pp.236-250
• /
• 2020

Currently, many available anti-cancer therapies are targeting apoptosis. However, many cancer cells have acquired resistance to apoptosis. To overcome this problem, simultaneous induction of other types of programmed cell death in addition to apoptosis of cancer cells might be an attractive strategy. For this purpose, we initially investigated the inhibitory role of TRIP-Br1/XIAP in necroptosis, a regulated form of necrosis, under nutrient/serum starvation. Our data showed that necroptosis was significantly induced in all tested 9 different types of cancer cell lines in response to prolonged serum starvation. Among them, necroptosis was induced at a relatively lower level in MCF-7 breast cancer line that was highly resistant to apoptosis than that in other cancer cell lines. Interestingly, TRIP-Br1 oncogenic protein level was found to be very high in this cell line. Up-regulated TRIP-Br1 suppressed necroptosis by repressing reactive oxygen species generation. Such suppression of necroptosis was greatly enhanced by XIAP, a potent inhibitor of apoptosis. Our data also showed that TRIP-Br1 increased XIAP phosphorylation at serine87, an active form of XIAP. Our mitochondrial fractionation data revealed that TRIP-Br1 protein level was greatly increased in the mitochondria upon serum starvation. It suppressed the export of CypD, a vital regulator in mitochondria-mediated necroptosis, from mitochondria to cytosol. TRIP-Br1 also suppressed shikonin-mediated necroptosis, but not TNF-α-mediated necroptosis, implying possible presence of another signaling pathway in necroptosis. Taken together, our results suggest that TRIP-Br1/XIAP can function as onco-proteins by suppressing necroptosis of cancer cells under nutrient/serum starvation.

• Proceedings of the Korean Vacuum Society Conference
• /
• 1999.07a
• /
• pp.153-153
• /
• 1999

platinum 유기착화합물을 사용하여 유리 기판 위에 Pt를 증착시켰다. Pt를 증착하기 위하여 Pt 착화합물을 용해 시킨 후, 유리 기판을 용액속에 담근 후 가열하여 Pt막을 증착하였다. 증착 후 Pt의 면저항은 200~75$\Omega$의 값을 나타내어 비교적 높은 저항값을 나타내었다. 높은 저항값을 낮추기 위해 진공 10-5Torr에서 50, 100, 150, 25$0^{\circ}C$로 열처리를 하였다. 이러한 저항값을 변화의 원인을 살펴보기 위하여 X-선 회절법을 이용하여 결정성의 변화를 살펴보았고, 화학적 조성의 변화는 X-ray 광전자 분광법을 이용하여 조사하였다. 열처리 전 Pt막은 비정질 상태를 나타내었으나, 6$0^{\circ}C$에서 30분간 열처리한 후에는 결정성이 증가하는 것으로 관찰되었다. 열처리 후 결정방향은 {111] 방향이 주 방향이였으며 [002] 방향의 피크도 관찰되었다. 따라서 성장된 막은 다결정 막임을 알 수 있었다. XPS를 이용하여 조성을 조사하여 본 결과 열처리하지 않은 시료의 경우 유기물과 반응하여 Pt의 피크가 넓게 나타나나 열처리 후에는 유기물이 분해되어 Pt의 고유한 피크를 관찰할 수 있었다. 따라서 전기전도도의 변화는 유기물의 분해를 통하여 순수한 Pt로 변해가면서 감소하는 것으로 생각되어 지며 결정성 또한 전기전도도 변화에 중요한 역할을 함을 알 수 있었다. 기존의 방법을 이용하여 Pt를 증착할 경우 기판과 쉽게 박리 되는 현상이 관찰되었으나 본 방법을 이용하여 증착된 Pt 박막의 경우 열처리 후에는 기판과의 접착력이 기존의 방법보다 뛰어나 박리되는 현상이 관찰되지 않았다.$ 이상에서 안정한 것을 볼 수 있었다. 텅스텐 박막은 $\alpha$ 및 $\beta$-W 구조를 가질 수 있으나 본 연구에서 성장된 텅스텐은 $\alpha$-W 구조를 가지는 것을 XRD 측정으로 확인하였다. 성장된 텅스텐 박막의 저항은 구조에 따라서 변화되는 것으로 알려져 있다. 증착조건에 따른 저항의 변화는 SiH4 대 WF6의 가스비, 증착온도에 따라서 변화하였다. 특히 온도가 40$0^{\circ}C$ 이상, SiH4/WF6의 비가 0.2일 경우 텅스텐을 증착시킨 후에 열처리를 거치지 않은 경우에도 기존에 발표된 저항률인 10$\mu$$\Omega$.cm 대의 값을 얻을 수 있었다. 본 연구를 통하여 산화막과의 접착성 문제를 해결하고 낮은 저항을 얻을 수 있었으나, 텅스텐 박막의 성장과정에 의한 게이트 산화막의 열화는 심각학 문제를 야기하였다. 즉, LPCVD 과정에서 발생한 불소 또는 불소 화합물이 게이트의 산화막에 결함을 발생시킴을 확인하였다. 향후, 불소에 의한 게이트 산화막의 열화를 최소화시킬 수 있는 공정 조건의 최저고하 또는 대체게이트 산화막이 적용될 경우, 개발된 연구 결과를 산업체로 이전할 수 있는 가능성이 높을 것을 기대된다.박막 형성 메카니즘에 큰 영향을 미침을 알 수 있었다. 또한 은의 전기화학적 다층박막 성장은 MSM (monolayer-simultaneous-multilayer) 메카니즘을 따름을 확인하였다. 마지막으로 구조 및 양이 규칙적으로 조절되는 전극의 응용가능성이 간단히 논의될 것이다.l 성장을 하였다는 것을 알 수 있었다. 결정성

• Korean Journal of Medicinal Crop Science
• /
• v.17 no.6
• /
• pp.439-444
• /
• 2009

This study was to set the guidelines of soil chemical components in order to assure the safety and quality of the panax ginseng from physiological disorder. The disorder symptoms appeared on the leaf with yellow spot, atrophy, yellow-brown spot, also showed red skin and rough skin of the root. Occurrence type of physiological disorder in cultivated field divided into two types : type I 'such as, yellow spot' consist of single disorder symptom; type II 'such as, yellow spot and yellow-brown spot' consist of two or more different disorder symptoms. The individual contribution of soil properties to the occurrence type was as follows ; The yellow spot was affected by Na > $NO_3$-N > salinity (EC) in soil. The same results was observed in red skin. Atrophy was affected by $NO_3$-N > salinity (EC) > Ca > Mg. Rough skin was affected by $P_2O_5$>pH>Organic material > K. It showed positive associated to $P_2O_5$, pH and K, but negative associated to organic matter. Simultaneous occurrence of two different disorder, including cases which yellow spot and yellow-brown spot, those were affected by $NO_3$-N > salinity (EC) > Na > Mg. In the case of atrophy plus yellow-brown spot, those also were affected by in the order : $NO_3$-N > salinity (EC) > Ca > Mg > Na. Red-rough skin was affected in the order : salinity (EC) > $NO_3$-N > K > Na. Soil chemical components appear to be related to occurrence of physiological disorder, particularly in salinity (EC) and $NO_3$-N. The salinity (EC) and $NO_3$-N were negative related to plant growth. In addition, exchangeable cation capacity play critical roles in attributing to complex occurrence of physiological disorder.

• Journal of the Korean earth science society
• /
• v.35 no.2
• /
• pp.97-103
• /
• 2014

An isotopic hydrograph separation technique has been able to determine the contribution of new water (event water such as rain or snowmelt) and old water (pre-event water like groundwater) to a stream hydrograph for last several decades using stable water isotopes. It is based on the assumption that the isotopic compositions of both new water and old water at a given instant in time are known and the stream water is a mixture of the two waters. In this study, we show that there is a systematic error (standard error in the new water fraction) in the isotopic hydrograph separation if the average isotopic compositions of new water were used ignoring the temporal variations of those of new water. The standard error in the new water fraction is caused by: (1) the isotopic difference between the average value and temporal variations of new water; (2) the new water fraction as runoff contributing to the stream during rainfall or spring melt; and (3) the isotopic differences between new and old water (inversely). The standard error is large, in particular, when new water dominates the stream flow, such as runoff during intense rainfall and in areas of low infiltration during spring melt. To reduce the error in the isotopic hydrograph separation, incorporation of fractionation in the isotopic composition of new water observed at a point should be considered with simultaneous sampling of new water, old water and stream water.