• Journal of the Korean Society of Tobacco Science
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• v.6 no.2
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• pp.169-178
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• 1984

This study was conducted to investigate the influence of the topping time and height on the nonvolatile organic and higher fatty acid contents and the correlation among acid contents of tobacco plants. Within the topping time, the flowering (normal) stage of topping was the lowest in total analyzed acid (TAA), total nonvolatile organic acid (TNOA) and magic acid contents of NC2326, however, the highest in those of Burley 21 on 30 days after budding. Total higher fatty acid (THFA) and linoleic acid contents tended to be low with normal stage of topping. The lower the topping height, the lower the TAA, THFA and linoleic acid contents in middle and upper leaves (or NC2326 and Burley 21 were observed. On the other hand, the lower the topping height, the lower the TNOA and malic acid contents in middle and upper leaves for Burley 21 and upper leaves for NC2326 were found. There was a significant positive correlation between magic acid and TNOA contents. Similarly, TAA content showed a significant positive correlation with TNOA, oxalic acid and citric acid contents. But there was a negative correlation between malic acid and THFA contents. There were highly positive correlations among oleic acid, linoleic acid and THFA contents, respectively.

• 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.

• Journal of Environmental Health Sciences
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• v.33 no.5
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• pp.403-407
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• 2007

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

• Journal of the Korean Wood Science and Technology
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• v.42 no.6
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• pp.758-767
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• 2014

In this study, we selected an Escherichia coli strain (E. coli MG 1655) metabolizing arabinose derived from acid hydrolyzed black liquor as a carbon source and investigated effect of organic acids (acetic acid, formic acid, and lactic acid) presented in black liquor on growth of the E. coli MG 1655. We measured growth of E. coli MG 1655 under various concentration of each and combined three kinds of organic acids. The E. coli MG 1655 shows tolerance to acetic acid, lactic acid and formic acid at these concentrations ($1.0g/{\ell}$ acetic acid, $1.2g/{\ell}$ lactic acid and $0.8g/{\ell}$ formic acid, respectively), but displays some growth retardation over $1.5g/{\ell}$ acetic acid, lactic acid $2.0g/{\ell}$, and formic acid $1.2g/{\ell}$, respectively. In addition, formic acid was shown to be a critical factor affecting growth of the E. coli MG 1655 in the presence of three kinds of organic acids. These results indicate that the inhibitors should be removed at least $1.0g/{\ell}$ of acetic acid, $1.2g/{\ell}$ of lactic acid, $0.8g/{\ell}$ of formic acid for normal cell growth required for high yield fermentation. In addition, there is a need to construct recombinant strains that may be resistant to the same or higher organic acids concentration (> $1.2g/{\ell}$) in the growth.

• Polymer(Korea)
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• v.38 no.3
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• pp.299-306
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• 2014

ZnO pillared saponite was synthesized via a microwave hydrolysis method. To enhance interfacial compatibility between zinc oxide (ZnO) pillared saponite and poly lactic acid (PLA), ZnO pillared organic saponite was prepared by intercalation modification of cetyltrimethylammonium bromide. Moreover, PLA/ZnO pillared organic saponite nanocomposites were prepared by melting processing. The microstructure analysis of PLA/ZnO pillared organic saponite nanocomposites showed that ZnO pillared organic saponite was exfoliated and homogeneouslydispersed in PLA matrix. The property results showed that ZnO pillared organic saponite improved the mechanical properties and thermal stabilities of PLA/ZnO pillared organic saponite nanocomposites. Differential scanning calorimetry (DSC) demonstrated that ZnO pillared organic saponite restrained the appearance of cold crystallization, lowered the glass transition temperature and melting temperature of PLA, and improved the crystallinity of PLA. The results demonstrated that ZnO pillared organic saponite had a good interfacial compatibility and heterogeneous nucleation effect in PLA matrix, and also played an active role in accelerating the crystallization process of PLA.

• YAKHAK HOEJI
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• v.52 no.1
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• pp.12-19
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• 2008

The organic acids (formic acid, acetic acid and propionic acid), phenol and benzopyrene in wood vinegar were determine by HPLC. An $Atlantis^{TM}dC_{18}$ column with a acetonitrile: 0.1% phosphoric acid (5: 95, organic acids), acetonitrile: water (10 : 90, phenol), 100% acetonitrile (benzopyrene) as a mobile phase was used. Retention time of acetic acid, formic acid, propionic acid, phenol and benzopyrene was 4.77, 3.73, 9.08, 30.97 and 6.10 min, respectively. The calibration curves of organic acids, phenol, benzopyrene were linear over the concentration range of $30{\sim}500,\;60{\sim}1000$, and $3{\sim}50\;{\mu}g/ml$ with correlation coefficient of above 0.999. The limit of detection (LOD) and limit of quantitation (LOQ) of acetic acid, formic acid, propionic acid, phenol, and benzopyrene was 1.71 and 5.19, 1.11 and 3.35, 4.87 and 14.74, 6.45 and 19.55, 0.08 and $0.24\;{\mu}g/ml$, respectively. The coefficients of variation for intra- and inter-day assay were $0.21{\sim}4.14$ and $0.07{\sim}1.19%$, respectively and the precision was $95{\sim}115%$. From this study, we suggest that HPLC is suitable method for the determination of organics in wood vinegar and could be applied to quality control of wood vinegar.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.4
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• pp.302-305
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• 1991

Six low-molecular-weight organic acids from decomposing plant residues were analyzed, which were formic, acetic, succinic, malic, tartaric, and citric acids. Straws of rice, barley, wheat, and rye were put under acid- hydrolysis after decomposition for different periods of time. The contents of organic acids in the hydrolysates were determined. 1. The relative molarity of a low-molecular-weight organic acid varies with the passage of the time of decomposition. 2. In general, formic and acetic acids were the major low-molecular-weight organic acids in all samples. 3. Malic acid was found to be only in a trace amount in rice and barley straws, and in their decomposed residues. 4. The relative molarities of total monocarboxylic acids(formic and acetic) increased with the progressing time of decomposition, far exceeding those of dicarboxylic and tricarboxylic acids combined together. 5. Formic and acetic acids were compensatory for each other and they were supposed to persist for a long time in soil environment.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.278-282
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• 1979

Sugars and organic acids in Korean hot pepper fruit (C, annuum L.) according to its portions, pericarp, seeds and placenta, were determined by gas liquid chromatography (GLC). ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and maltose were identified. Major sugar in pericarp was fructose, while those in seeds and placenta were surose and fructose. Amount of free sugars in seeds was higher than that in pericarp or placenta. Succinic, fumaric, malic, tartaric, citric and quinic acids were found. Citric acid was a major organic acid found in pericarp and placenta. The amount of each identified organic acid, however, was similar in seeds. Quantity of total organic acids identified in pericarp or placenta was higher than that in seeds.

• The Korean Journal of Mycology
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• v.47 no.3
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• pp.233-240
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• 2019

This study was performed to develop a useful method for substrate pH adjustment in bottle cultivation of Grifola frondosa. Four types of organic acid solution-citric acid, malic acid, tartaric acid, and succinic acid-were added at 0.5% to 3.0% (w/v) into the substrate. The pH after the organic acid treatments ranged from 3.8 to 4.8 for the mycelial growth of G. frondosa after sterilization. Supplementation with succinic acid at 0.5% resulted in a shorter cultivation period and higher consistent yields compared to other organic acid treatments. These results indicate that the technique we developed is beneficial for higher production of G. frondosa using bottle cultivation.