• 한국환경보건학회지
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• 제35권3호
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• pp.209-213
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• 2009

This study was carried out to investigate the distribution of V. parahaemolyticus in Incheon adjacent sea, and anti-microbial effect on growth of V. parahaemolyticus in organic acid. The detected strains were compared for geography, months and sample types. V. parahaemolyticus was detected form 28.5 percent of 287 samples collected from Incheon area, and 34.7 percent of 91 samples collected in the months of July through September, and 24.7 percent of 279 shellfish samples respectively. The minimun inhibitory concentration(MIC) of organic acid in V. parahaemolyticus were 1,250ppm at propionic acid, citric acid and acetic acid, 2,500ppm at vanillic acid, respectively. MICs of combined treatment of acetic acid and vanillic acid, citric acid and vanillic acid, propionic acid and vanillic acid were 1,250 ppm. MICs of combined treatment of citric acid and acetic acid, propionic acid and acetic acid, propionic acid and citric acid was 12.5ppm. The antimicrobial effect of organic acid in V. parahaemolyticus was confirmed from the result of this experiment.

• 한국식품영양과학회지
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• 제6권1호
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• pp.17-20
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• 1977

A. altissima 엽(葉)의 free amino acid 및 free organic acid의 함량(含量)을 측정한 결과는 다음과 같다. 1. free amino acid는 lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, isoleucine, leucine, tyrosine, phenylalanine 등 17종(種)이 정량(定量)되었으며 이들 중 glutamic acid가 가장 많아 전(全)아미노산량의 48.3%를 차지하였다. 2. free organic acid는 formic acid, acetic acid, oxalic acid, maleic acid, succinic acid, fumaric acid, citric acid, tartaric acid 등 8종(種)이 정량되었고 sorbic acid는 미량(微量)이었으며, 이들 중 fumaric acid가 가장 많았다.

• 한국식품영양과학회지
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• 제30권5호
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• pp.777-781
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• 2001

장류제품에 감마선을 조사하였을 때 감마선 조사가 장류제품의 영양성분 조성에 미치는 영향을 살펴보기 위하여 된장, 고추장 및 청국장에 0, 5, 10, 20 kGy의 선량으로 감마선을 조사한 다음 유리아미노산, 지방산, 그리고 유기산의 조성을 분석하였다. 유리아미노산과 지방산의 조성은 모든 시료에서 20kGy의 감마선 조사에 의하여 유의적인 변화가 없었다. 유기산은 청국장의 citric acid와 succinic acid는 감마선 조사전의 2%에서 10 kGy 이상의 조사선량에서 10% 수준으로 증가하였고, malic acid는 40%에서 30% 수준으로 낮아짐으로써 유기산 조성의 변화가 관찰되었으나 된장과 고추장에서는 20 kGy의 조사에 의해서도 유의적인 변화가 없었다.

• Journal of Plant Biology
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• 제12권4호
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• pp.9-18
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• 1969

In the previous paper(part III), a certian relationships between the changes of chlorinity and organic acid released from organic material were seemed to be concened to each other in saline soil suspension. Such a possibility had been a cause to take this experiments and this experiment was carried out under the treatment of organic acid crystal, oxalic acid and succinic acid, to the soil suspension(soil: water=20g:40cc) directly. The amount of organic acid treated to the suspension were related to the contents of organic material, as amount of organic acid per gram of organic material(391.76mg). The saline soil suspension were grouped and treated with the acids in order of 78.35mg(Group 1), 391.76mg(Group 2) 979.4mg(Group 3), and 1958.8mg(Group 4), respectively. Treated suspension had been incubated at room temperature and extract from suspension was used for analysis. Followings are summary of this report. 1) Changes of pH in soil suspension appeared a little increase after the treatment of organic acid until 168 hours. 2) Total acidity of soil suspension showed a variation, however, the values of total acidity appeared not to be increased or decreased during the period of experiment. 3) Sugar contents of soil suspension was increased until 168 hours after treatment. These results are similar tendency to the previous paper. 4) Addition of organic acid to soil suspension was confirmed not to be effective method for desalination from saline soil. Chlorinity of group 3 and 4 which were treated with high concentration of organic acid showed a decrease comparing to control group.

• 한국조리학회지
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• 제4권
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• pp.413-436
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• 1998

In order to guarantee the safety of Korean Naeng Myon Broth in summer, pH and micrological quality of iced noodle gravy which is cooked and sold in public restaurant were investigated. And the variations of pH, taste and microorganism were studied with organic acid treatment during storage period. The micrological status of iced noodle gravy showed that average number of total aerobic bacteria was 2.7${\times}$105CFU/$m\ell$ and fecal coliform was 8.3${\times}$103CFU/$m\ell$ respectly. Food poison microorganisms not detected and average of pH was 4.8. pH changed slightly during storage period and deceased with increasement of organic acid added. Sour taste of organic acid increased acetic acid, citric acid, lactic acid order and there was no organic acid having with more sour taste than iced noodle gravy which is cooked and sold in public restaurant. Salmonella was destroyed when treated with 1% of acetic acid and lactic acid and Escherichia coli became extinct at treatment with 0.8% acetic acid and 1% lactic acid. in case of same concentration, inhibition effects to Escherichia coli multiplication show citric acid, lactic acid, acetic acid order. In conclusion, treatment with more than 0.8% acetic acid and above 1.0% lactic acid or more than 1.0% citric acid in case of production and consumption a day can prevent from Escherichia coli pollution in Korean Naeng Myon Broth.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.120-125
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• 1994

By using a synthetic medium simulated on the amino acid composition of soybeam, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5~22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i.e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amiunt and its ratio to the other volatile acids was increased with an increase in the salt concentration.A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.

• 한국연초학회지
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• 제28권2호
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• pp.130-135
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• 2006

This study was carried out to improve the analytical methods for determination of organic acids in tobacco leaf by HPLC. The samples for HPLC analysis were pre-treated by means of SPE. The calibration curve for each acid was linear and $R^2$ values ranged from 0.9990 to 1.0000. The limit of detection were obtained from the calibration curves and their values were between 1.39 to $4.87{\mu}g/mL$. Recovery rates of organic acids were between 88.6 % to 98.5 %. The concentrations of organic acids among the various tobacco leaves were compared to the concentration of organic acids, were in the order oriental, burley, flue-cured tobacco. In the case of flue-cured and oriental tobacco leaves, the order of concentration of organic acids was malic acid, oxalic acid, citric acid. But in the case of burley tobacco leaves, the order of concentration of organic acids was citric acid, oxalic acid, malic acid.

• 공업화학
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• 제7권6호
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• pp.1204-1208
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• 1996

파라자일렌(p-xylene)을 산화반응시켜 테레프탈산(terephthatic acid)을 제조하는 과정 중에 발생하는 주요 유기불순물을 효과적으로 분석하는 방법을 수립하였다. 이 제조공정 중에 발생하는 유기불순물은 매우 다양하나, 여기에서는 주로 benzoic acid, p-toluic acid, p-tolualdehyde, 4-carboxybenzaldehyde, phthalic acid, isophthalic acid, trimellitic acid와 4-hydroxymethyl benzoic acid 등의 유기불순물을 분석하는데 촛점을 맞추었다. 이 유기물들은 공정 중의 모액이나 고체상태의 테레프탈산 입자에 존재하는데, 이들을 동시에 분석하기 위해 99% bis(trimethylsilyl)trifluoroacetamide와 1% trimethylchlorosilane의 내부표준용액과 pyridine의 혼합용액내에서 trimethylsilylation으로 시료를 전처리하고 gas chromatography를 이용하여 분석한 결과 상기한 유기물이 모두 성공적으로 분리되어 50분 이내에 정량분석할 수 있었다.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1177-1185
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• 2003

전통발효식품(간장 및 된장, 고추장, 감식초 등)중에 재래식과 개량식 제품의 맛과 향에 기인하는 유기산의 분포정도를 확인하고자 하였고, 아울러 식품공전에 보존료로 고시되어 있는 propionic acid가 발효과정 중에 생성됨에 따라 그 분포정도를 알고자 하였다 재래식 간장에서는 citric acid, formic acid, oxalic acid, propionic acid가, 개량식에서는 acetic acid와 lactic acid가 상대적으로 많이 검출되었으며, propionic acid는 검출되지 않았다. 재래식 및 개량식 된장 모두 유사한 분포양상을 보였으며, 재래식에서는 개량식 보다 citric acid와 succinic acid를 제외하고 약간 높은 함량을 보였다. 고추장의 경우 재래식이 개량식보다 citric acid, formic acid, acetic acid, lactic acid가 다소 높은 함량을 보였고, 그 외 다른 유기산들은 비슷한 양상을 보였다. 그러나 재래식에서는 Propionic acid가 검출된 반면 개량식에서는 전혀 검출되지 않았다. 일반 양조식초에서는 acetic acid가 주요 유기산이었고 미량의 formic acid가 검출되었으며, 감식초의 경우 acetic acid, lactic acid, propionic acid가 검 출되었다. 감식초중 flavonoid계 인 tannic acid 함량은 다소 제품별로 차이는 있었으나 그 범위는 366.9 ∼ 909.8 mg%를 보였다. 결론적으로 재래식 발효식품과 개량식 발효식품의 유기산 분포는 그 함량이 서로 달랐으며, 특히 보존료로 사용되고 있는 propionic acid는 된장을 제외한 재래식 발효식품에서 생성되었고, 개량식 발효식품에서는 생성되지 않았다. 또한 식초의 경우 감식초에서만 검출되었다.

• 공업화학
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• 제33권2호
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• pp.229-233
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• 2022

In this study, a gas-liquid hybrid atmospheric pressure plasma reactor of the dielectric barrier discharge method was fabricated and characterized. The solubility of copper oxide in the organic acid solution was increased when argon having a larger atomic weight than helium was used during plasma discharge. There was no significant effect of mixing organic acid solutions under plasma discharge treatment on the variation of copper oxide's solubility. As the applied voltage for plasma discharge and the concentration of the organic acid solution increased, the dissolution and removal power of the copper oxide layer increased. Solubility of copper oxide was more affected by the concentration in organic acid solution rather than the variation of plasma applied voltage. The usefulness of hybrid plasma reactor for the surface cleaning process was confirmed.