• Archives of Pharmacal Research
• /
• 제22권1호
• /
• pp.68-71
• /
• 1999

The 6,6-dibromopenam (6) was treated with CH3MgBr and carbaldehyde 5 to afford the hydroxy compound 7, which was reacted with acetic anhydride to give acetoxy compound 8. The deacetobromination of 8 with zinc and acetic acid gave 6-exomethylenepenams, E-isomer 10 and Z-isomer 9, which was oxidized to sulfone 11 by m-CPBA. The p-methoxybenzyl compounds were deprotected by AlCl3 and neutralized to give the sodium salts 12, 13, and 14.

• 약학회지
• /
• 제47권5호
• /
• pp.288-292
• /
• 2003

The synthesis of new 6-exomethylene penams with substituted triazole ring was described. The 6,6-dibromopenam 5 was reacted with $CH_3$MgBr and substituted triazole 4 to afford the 6-bromo penicillanate 6, which was treated with acetic anhydride to give acetoxy compound 7. The deacetobromination of acetoxy compound 7 with zinc and acetic acid gave 6-exomethylene penams 8, which was oxidized to sulfones 9 by m-CPBA. The p-methoxybenzyl compounds 6∼9 were deprotected by AlCl$_3$ and neutralized to give the sodium salts 10∼13.

• 약학회지
• /
• 제44권2호
• /
• pp.128-134
• /
• 2000

The synthesis of new 6-exomethylene penams with triazole ring was described. The 6,6-dibromopenam 5 was treated with $CH_3$MgBr and carbaldehyde 4 to afford the 6-bromo-6-(1-hydroxy-1-methyl)penicillanate 6, which was reacted with acetic anhydride to give acetoxy compound 7. The deacetobromination of 7 with zinc and acetic acid gave 6-exomethylenpenams, Z-isomer 8 and E-isomer 9, which were oxidized to sulfones 10 and 11 by m-CPBA. The p-methoxybenzyl compounds 6~11 were deprotected by AlCl$_3$ and neutralized to give the sodium salts 12~17.

• 약학회지
• /
• 제48권5호
• /
• pp.303-308
• /
• 2004

The synthesis of new 6-triazole exomethylenepenams was described. The 6,6-dibromopenam 5 was reacted with $CH_3$MgBr and substituted triazole 4 to afford the 6-bromo penicillanate 6, which was treated with acetic anhydride to give acetoxy compound 7. The deacetobromination of acetoxy compound 7 with zinc and acetic acid gave 6-exomethylene penams 8 and 9, which were oxidized to sulfones 10 and 11 by m-CPBA. The p-methoxybenzyl compounds 6-11 were deprotected by AlCl$_3$ and neutralized to give the sodium salts 12-17.

• 대한지역사회영양학회지
• /
• 제27권1호
• /
• pp.27-35
• /
• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Nuclear Engineering and Technology
• /
• 제8권3호
• /
• pp.159-168
• /
• 1976

Ceric 염과 ${\gamma}$-선을 계기로 하여 Nylon 직포에 Acrylic acid를 접목반응 시켰다. 접목반응된 Polyacrylic acid의 분자량 분포를 측정한 결과 양 평균분자량과 수 평균분자량의 비는 낮은온도(-184$^{\circ}C$)dptj 보다는 상온에서 더 높았다는 것을 알았다. Polyacrylic acid의 양 평규 sqnswkfid은 Sodium hydroxide용액에서 점도를 측정하여 계산하였다. Nylon에 Acrylic acid가 중합반응될 때에 중합반응에 영향을 주는 요소들을 시험하였다. Nylon의 산화반응은 질소원자에 인접해 있는 methlene group에서 일어나 free-radical이 만들어 진다는 메카니즘을 논의 하였다.

• 한국식품영양과학회지
• /
• 제27권6호
• /
• pp.1166-1172
• /
• 1998

A method for the isolation and purification of DNA from a red algae, Porphyra was innovated. The innovation of the method consists mainly of three steps that include sodium acetate treatment, chloroform extraction, and 0.2 volume isopropanol precipitation step. The sodium acetate treatment was designed to remove polysaccharide contamination, and the isopropanol step to remove proteins and salts contaminents. Genomic DNA,s of several species(for example, P. tenera, P. yezoensis, P. seriata, and P. pseudolinearis) was successfully isolated by the innovated method. The amount of DNA purified from one g of sample material with the innovated method was 53 g in average. The resulting DNA was characterized to include high molecular weight and showed no nuclease activity. The DNA was pure enough to be digested directly by various restriction enzymes without any difficulties. Porphyra DNA was pure enough and adequate for amplification reaction through the polymerase chain reaction (small nuclear rDNA PCR amplification).

• 한국응용과학기술학회지
• /
• 제3권2호
• /
• pp.23-28
• /
• 1986

The sulfuric acid sulfonation mixtures of 2-aminonaphthalene, contained 2-aminonaphthalene, Dahl's acid, Broenner's acid, amino-F-acid and Baden acid, can be determined quantitatively by multicomponent spectrophotometric analysis. The analysis was performed in diluted sodium hydroxide aqueous solution and based on the ultraviolet absorption of the sodium salts of each isomers. The determination of quantity of each isomers was performed by subjection the absorbances of the unknown mixture and of its constituents, gathered at a large number of wavelengths, to a least square treatment by an electronic personer computer. This method provided a rapid analysis of such complex mixture, and the standard deviation was ${\pm}1.65$ mole %.

• 한국응용과학기술학회지
• /
• 제17권2호
• /
• pp.99-104
• /
• 2000

Physical properties and performance characteristics of sodium salt of several pure N-acyl amino acids made from glycine, dl-alanine, sarcosine, dl-valine, l-leucine, l-aspartic acid and l-lysine seven long chain fatty acids are reported. The effect of acyl chain length and the differences in the structure of constituent amino acid of seven homologous series of amide intermediate linked carboxylate surfactant of this class on the properties are discussed.

• 한국응용과학기술학회지
• /
• 제6권2호
• /
• pp.45-51
• /
• 1989

Allyl aliphatic carboxylates were synthesized by azotropic reaction with benzene between allyl alcohol and capric acid, lauric acid, myristic acid, palmitic acid or stearic acid respectively. allyl aliphatic carboxylates oligomers were prepared from polymerization giving allyl aliphatic carvboxylates in the presence of potassium persulfate in methanol, and the ${\alpha}-sulfonation$ of these five allyl aliphatic carboxylates oligomers were carried by direct addition of dry sulfur trioxide. Especially, molecular weights of fatty acid alylester oligomers and their sodium salts of ${\alpha}-sulfo$ fatty acid allylester oligomers were measured by boiling point method.