• Journal of Electrochemical Science and Technology
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• v.7 no.1
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• pp.13-26
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• 2016

Nanoparticles (NPs), which have been investigated intensively as electrocatalysts, are usually synthesized by chemical methods that allow precise size and shape control. However, it is difficult to control the components and compositions of alloy NPs. On the other hand, the conventional physical method, sputtering with solid substrates, allows for facile composition control but size control is difficult. Recently, “liquid medium sputtering” has been suggested as an alternative method that is capable of combining the advantages of the chemical and conventional physical methods. In this review, we will discuss NP synthesis via the liquid medium sputtering technique using ionic liquid and low-volatile polymer media. In addition, potential applications of the technique, including the generation of oxygen reduction reaction electrocatalysts, will be discussed.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.234-241
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• 2014

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.5 no.3
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• pp.217-225
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• 1993

Nonflammable mixtures of flammable and nonflammable refrigerants are possible as substitute refrigerants for use in domestic heat pumps and refrigerators. Refrigerant leakage from such a system is of paramount concern since it is possible that the resulting mixture composition remaining in system will reside in the flammable range. This paper presents a simulation of a leakage process of refrigerant mixtures. Idealized cases of isothermal leakage process are considered in this study representing a slow leak. Simulation is performed for selected composition of binary and ternary refrigerant mixture; R-32/134a and R-32/125/134a. Mixture compositions with respect to percentage leak of original charge are presented. In isothermal leakage process, both vapor and liquid compositions of more volatile refrigerant decrease during vapor and liquid leak, but the total composition of this component decreases during vapor leak and increases during liquid leak. Vapor and liquid compositions are determined depending on the vapor-liquid equilibrium relation of the refrigerant mixture. The refrigerant mixture left in the system can go to a nonflammable direction relying on which component in the mixture is flammable.

• Food Science and Preservation
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• v.7 no.1
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• pp.108-112
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• 2000

Proximate composition , volatile compounds, free amino acids, fatty acids and inorganic compounds in leaf, stem and root of Houttyunia cordata Thunb cultivated from two different area, Bosung and Sunchon , were analyzed. Each part of Houttuynia cordata Thunb from both local area showed moisture contents of 80-84% and crude ash contents of 2.1 ∼2.8%. Crude fat and protein contents were less than 3 % showing slightly higher contents in leaf than in both stem and root . Twenty six volatile compunds were identified from the parts of the plant, the volatile contents were high in the oder of leaf, root and stem. Major volatile compounds were mostly derivatives of decanoic acid ; decanoic acid, 20 tridecanoie, decanal and dodecanoic acid. Of free amino acids in leaf asparagine was the highest, while in stem hydroxyproline, proline and arginine were the major free amino acids. Linoleic acid was the highest in the stem and root, and linolenic acid was highest in leaf. the major minerals of all parts were K, Ca. Mg, P, Fe, Zn and Cu, showing highest with K.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.625-630
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• 2002

Raw pine-mushrooms (Tricholoma matsutake Sing.) of four grades and those frozen were analyzed for proximate composition, smell pattern, volatile flavor compounds, and sensory evaluation. Proximate compositions of raw pine-mushrooms (A-C, regular grade) were $89.48{\sim}90.77%$ moisture, 6.81% ash excluding D (below regular grade) sample, $2.24{\sim}2.52%$ crude lipid, and $16.19{\sim}20.01%$ crude protein. Proximate compositions of frozen pine-mushrooms preserved for 6 months at -20 and $-70^{\circ}C$ showed no difference compared with raw pine-mushrooms. Results of smell pattern and multidimensional analysis revealed raw pine-mushrooms showed no differences among samples, but frozen pine-mushrooms differed significantly depending on the grade. Volatile flavor compounds of pine-mushrooms were analyzed using a purge and trap method with GC/MSD. Twenty-nine volatile compounds were identified, among which alcohols such as 1-octen-3-ol, 2-octen-1-ol, 3-methyl-butanol, and n-octanol were commonly found in all pine-mushroom samples. In sensory attributes, raw pine-mushrooms were not significantly different at 5% level, and sample D of frozen pine-mushrooms scored lower than samples $A{\sim}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.95-98
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• 1985

This study was carried out to investigate changes in the compositions of fatty acids according to the different drying methods of raw mugwort. Raw mugwort from Kang-wha was dried with four methods such as sun-drying, shady sun-drying, heated oven-drying and freeze-drying. Total contents and fatty acid compositions of the ethyl ether extracts from the dried mugworts were examined. Total contents of the ethyl ether extracts showed remarkable differences with drying methods; freeze-dried mugwort had the highest content (5.60%), while oven dried mugwort revealed the lowest content (2.45%). Eleven fatty acids and four unknown peaks were identified by gas-liquid chromatography; major fatty acids were linoleic acid, linolenic acid and palmitic acid. Fatty acids of mugworts dried by 4 different methods were the same in kinds, but different in their compositions. The content of polyunsaturated fatty acids $(C_{18:2}+C_{18:3})$ was the highest and the loss of low volatile fatty acids was the least in mugwort dried by the freeze-drying method. The volatile fatty acids considerably decreased in oven-dried mugwort. However, the contents of polyunsaturated fatty acids were a little higher in oven-dried mugwort than in sun-dried and shady sun-dried mugwort, and the lowest in sun-dried mugwort.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• Korean Journal of Medicinal Crop Science
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• v.2 no.2
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• pp.162-167
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• 1994

This study was carried out to investigate the compositions of fatty acids, inorganic components and volatile organic acids from Korean valerian roots, Valeriana fauriei var. dasycarpa Hara and Valeriana officinalis var. latifolia Miq. The contents of total lipids ranged from 3.7 % to 4.5% and the major fatty acids were linoleic, linolenic and palmitic acid. Ash contents ranged from 4.3% to 6.3%. and the contents of Na, Fe, Zn and Cu showed some quantitative differences depending upon grown region or species. Fourty components were identified from acidic fraction of dichloromethane extract of V. fauriei var. dasycarpa Hara, of which the major components were 3-methyl butanoic, dimethoxy-2-propenoic. 3, 4-dimethoxy benzoic and 3-methyl pentanoic acid.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.