소듐 2-브로모에탄술포네이트를 이용한 2-에티닐피리딘의 무촉매중합을 통하여 새로운 이온성 폴리아세틸렌을 합성하였다. 중합반응은 균일하게 진행되었으며 높은 수율 (중합수율: 78%)로 해당고분자를 합성하였다. 반응 초기 사차 염화과정에서 생성된 활성화 N-(에틸술포네이트 소듐)-2-에티닐피리디늄 브로마이드가 중합반응의 단량체로 참여하고 있는 것으로 밝혀졌다. 고분자의 분자 구조를 여러 가지 분석기기로 확인한 결과 설계한 치환기를 갖는 폴리아세틸렌 유도체가 합성되었음을 확인할 수 있었다. 합성 고분자의 고유점도는 0.12-0.15 dL/g 범위였으며 X-선 회절분석 결과 무정형상임을 확인할 수 있었다. 고분자의 광발광 피크가 593 nm에서 관찰되었는데, 이는 2.09 eV의 광에너지에 해당한다. 이 고분자는 도핑과 탈도핑 피크 사이에서 비가역 전기화학적 거동을 보였다.

This study was conducted to observe the fermentative quality and anthocyanin content in whole crop colored barley silage during storage periods and anthocyanin stability in in vitro ruminal fluid. Silages of colored barley cultivar “Boanchalbori” and normal barley cultivar “Yuyeonbori” were stored during 0, 2, 4, 6, and 12 months. The in vitro ruminal fluid was fermented for 0, 6, 12, 24, and 48 hrs. For the feed value, crude protein of colored barley silage was slightly increased in the silage compared to that of normal barley silage, and being increased up to 2 months after ensiling and thereafter maintained at the similar level. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of both the barley significantly increased by prolonged storage of 2 months (p<0.05), but they were maintained at the constant level after 2 months of storing silage. Whereas TDN (total digestible nutrients) contents of them were decreased by the prolonged storage of 2 months (p<0.05), then maintained at the constant levels. The fermentative quality and pH values in both the barley silages were slightly decreased during the storage time. Lactic acid and acetic acid contents were increased during prolonged storage period, but not significantly different among treatments. Butyric acid was not detected. In the colored barley silage, pH value showed slightly lower compared to that of the normal barley silage but not significant, and lactic acid content was significantly higher than the normal barley silage (p<0.05). The total anthocyanin content in the whole crop colored barley silage decreased to 42% after 2 months of ensilage, however maintained at the constant level until 12 months of ensilage. In the case of anthocyanin stability on in vitro ruminal fluid digestion, the pH value of the ruminal fluid was slightly lower at 6, 12, 24, 48h incubation time and the content of anthocyanin was at similar levels. These results indicated that the colored barley showed higher fermentation quality, and total anthocyanin content was maintained stable at 42% level of the first value in storing silage. As the anthocyanin had higher stability in the ruminal fluid, the colored barley has a potential as functional feeds for Ruminants.