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소명환,이영숙,한성희,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4
누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주술덧과, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주술덧의 중요 향미성분을 분석 비교하였다. 향기성분인 isoamyl alcohol, isobutyl alcohol 및 ethyl acetate의 함량은 개량누룩 술덧이 시판누룩 술덧이나 쌀입국 술덧보다 훨씬 높았다. 주된 유기산은 개량누룩 술덧은 젖산, 푸말산 및 호박산이었고, 시판누룩 술덧은 젖산 및 초산이었으며, 쌀입국 술덧은 구연산, 젖산 및 호박산이었다. 유기산의 총량은 시판누룩 술덧 5,146 ㎎/L, 쌀입국 술덧 1,706 ㎎/L, 개량누룩 술덧 1,388 ㎎/L이었다. 주된 유리아미노산은 개량누룩 술덧은 glutamic acid, alanine, proline 및 histidine이었고, 시판누룩 술덧은 glutamic acid, proline, leucine 및 histidin이었으며, 쌀입국 술덧은 arginine, proline 및 glutamic acid이었다. 유리아미노산의 총량은 개량누룩 술덧 14,090 ㎎/L, 시판누룩 술덧 12,202 ㎎/L, 쌀입국 술덧 7,152 ㎎/L이었다. 이상의 결과들로 볼 때 개량누룩 술덧이 기존 발효제의 술덧보다 좋은 것으로 생각되었다. The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol, isobutyl alcohol and ethyl acetate which were known as aroma compounds in Takju, were much higher in mash of modified Nuruk than in that of commercial Nuruk or rice koji. The major organic acids were lactic, fumalic and succinic acid in mash of modified, and lactic and acetic acid in mash of commercial Nuruk, and citric, lactic and succinic acid in mash of rice koji. The contents of total organic acids were 5,146㎎/L, 1,706㎎/L and 1,388㎎/L in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The major free amino acids were glutamic acid, alanine, proline and histidine in mash of modified Nuruk, and glutamic acid, proline, leucine and histidine in mash of commercial Nuruk, and arginine, proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090㎎/L, 12,202㎎/L and 7,152㎎/L in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Therefore, it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.
조명찬,노병일,신춘환 동서대학교부설연구소 1997 연구소 논문집 Vol.2 No.-
피혁의 최종처리공정 중 코딩공정은 피혁제품의 품질을 결정하는 중요한 기술로 자리잡고 있다. 피혁 코팅에 사용되는 수지들은 분산매의 종류에 따라 유성 Polyurethane(PU) 계열 및 수성 PU계열로 크게 구별되며 근래에 와서는 작업환경의 개선 및 환경오염 방지 측면에서 수용성 PU의 사용이 보편화 되면서 이들의 수질오염에 미치는 영향을 제시할 필요성이 대두되었다. 따라서 본 실험에서는 수용성 PU가 수계에 유입되었을 경우 COFD, BOD, SS의 상승효과를 측정함으로써 기초자료로 활용하고자 하며 특히 수용성 PU는 polyol 및 diisocyanate의 중 부가반응에 의해 생성되는 고분자 물질로서 수중에서는 분자 Chain이 절단되는 aging effect현상이 현저할 것으로 예상하여 수용성 PU가 유입된 수계의 aging effect와 BOD 및 COD와의 상관성을 도출하여 방류수 처리의 기초자료로 제공하고자 한다.
소명환,이영숙,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4
누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주와, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주의 이화학적 특성과 관능적 특성을 비교 조사하였다. 총산함량은 시판누룩 술덧 0.88%, 쌀입국 술덧 0.47%, 개량누룩 술덧 0.39%이었고, 알콜함량은 개량누룩 술덧 15.5%, 쌀입국 술덧 15.1%, 시판누룩 술덧 9.0%이었다. 환원당함량은 시판누룩 술덧 2.80%, 개량누룩 술덧 1.24%, 쌀입국 술덧 0.80%이었고, 아미노산함량은 개략누룩 술덧 0.55%, 시판누룩 술덧 0.47%, 쌀입국 술덧 0.23%이었으며, 주박량은 시판누룩 술덧 4.14%, 쌀입국 술덧 2.80%, 개량누룩 술덧 1.51%이었다. 개량누룩 탁주와 시판누룩 탁주는 부유물이 매우 느리게 침전되었지만 쌀입국 탁주는 빨리 침전되었다. 색이 좋은 순위는 개량누룩 탁주, 시판누룩 탁주, 쌀입국 탁주이었고, 향 및 맛이 좋은 순위는 개량누룩 탁주, 쌀입국 탁주, 시판누룩 탁주이었다. 이상의 결과로 볼 때 개량누룩 탁주가 시판누룩 탁주나 쌀입국 탁주보다 품질이 좋은 것으로 판단되었다. Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were investigated, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88%, 0.47% and 0.39% in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The contents of alcohol were 15.5%, 15.1% and 9.0% in mash of modified Nuruk, rice koji and commercial Nuruk, respectively. The contents of reducing sugar were 2.80%, 1.24% and 0.80% in mash of commercial Nuruk, modified Nuruk and rice koji, respectively. The contents of amino acid were 0.55%, 0.47% and 0.23% in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji. Color was preferred in the order of Takju of modified Nuruk, rice koji, and commercial Nuruk. Therefore, it seemed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.
Functional group effects on a metal-organic framework catalyst for CO<sub>2</sub> cycloaddition
Noh, Jinmi,Kim, Youngik,Park, Hyojin,Lee, Jihyun,Yoon, Minyoung,Park, Myung Hwan,Kim, Youngjo,Kim, Min THE KOREAN SOCIETY OF INDUSTRIAL AND ENGINEERING 2018 JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY -S Vol.64 No.-
<P><B>Abstract</B></P> <P>A variety of metal-organic frameworks (MOFs) have been reported as efficient catalysts for CO<SUB>2</SUB> fixation reactions, such as cycloaddition to cyclic carbonates. The permanent porosity of the frameworks and the Lewis acidity of the MOF metal sites have been considered as the major contributors to the catalytic activity in the cycloaddition of CO<SUB>2</SUB>. In this study, we have, instead, focused on the effects of the organic functional groups for effective catalytic ability. A total of eight different functionalized Zr-based MOFs were tested. It was revealed that the non-functionalized pristine UiO-66 MOF (UiO=University of Oslo) showed the best conversion at low temperature (77% at 50°C), whereas the hydroxy-functionalized UiO-66-OH MOF displayed the best conversion at high temperature (91% at 140°C). The Zr-MOF could be recycled up to four times without a significant decrease in the reactivity.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The organic functional group effects on MOF-catalyzed CO<SUB>2</SUB> cycloaddition have been examined. </LI> <LI> Non-functionalized Zr-based MOF, UiO-66 showed the best catalytic activity at 50°C. </LI> <LI> The hydroxy-functionalized UiO-66-OH performed cyclic organic carbonate synthesis efficiently at 140°C. </LI> <LI> Various epoxides were successfully converted to cyclic organic carbonates, and the Zr-MOF catalyst could be recycled by simple centrifugation. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>