• Proceedings of the KIEE Conference
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• 2003.07c
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• pp.1917-1919
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• 2003

본 연구에서는 바이오 및 환경 분야에 적용 가능한 미세 유체소자 제작에 있어서 4" 유리 / 유리 웨이퍼접합을 시도하였으며, 접합결과 90%이상의 접합면적을 보였다. 접합된 샘플을 산 및 알카리 조건에 따른 인장시험결과 모든 조건에서 약 $2kgf/mm^2$ 이상의 접합강도를 보였으며 파괴는 접합면이 아닌 모재에서 발생되었다. 또한 미세유체소자 제작에 있어서 초음파를 이용하여 유리를 가공하였으며, 폭 $300{\mu}m$, 깊이 $200{\mu}m$의 미세채널을 제작하였다.

• YAKHAK HOEJI
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• v.5 no.1
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• pp.27-30
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• 1960

단백질의 생물가는 그것을 구성하고 있는 각 아미노산의 양적및 질적조성에 기인하며 그들 아미노산의 양적 대소및 균형이 그 단백질의 영양가를 좌우하고 있다. 또한 인체및 동물에 대한 아미노산의 요구량까지도 보고되어 있다. 이와같이 단백질의 영양학적가치에 대한 개념이 아미노산에 대한 것으로 전환됨에 따라 식품중 아미노산의 함량조사가 여러 나라에서 보고되고 있다. 그러나 우리나라에서는 두류발효제품및 엽채단백질중의 유리 아미노산을 paperchromatography법에 의하여 검출한 것과 비색방법에 의한 양적변화 정도만이 보고되었을 뿐이다. 저자들은 미생물학적방법에 의하여 한국식품중 아미노산의 함량 조사를 착수하여 위선 지금까지 얻은 성적을 보고하고자 한다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.119-120
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• 2000

젓갈은 어패류의 육, 내장, 생식소 등에 식염을 가하여 부패를 억제하면서 자가 소화 및 미생물의 작용에 의하여 원료를 적당히 분해시켜 숙성시킨 제품으로 발효과정 중에서 생성된 유리 아미노산이나 저분자 펩타이드와 각종 방향성 성분에 의해 특유의 감칠맛과 풍미를 지니고 있다. 그러나 젓갈로 사용되고 있는 어류 중에서 특히 적색육 어류는 선도 저하와 더불어 증가된 Proteus morganii와 같은 세균에 의해서 생성된 decarboxylase의 탈탄산 반응에 의해 아미노산이 분해되어 유독 amine물질을 생성한다. (중략)

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.478-484
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• 2018

In this study, proximate composition, crude fiber, reducing sugar, free sugars, organic acids, minerals and amino acids of Platycodon grandiflorum seeds were analyzed to evaluate its nutritional value. Moisture, crude protein, crude fat, crude ash and carbohydrate contents of seeds were 6.97, 26.05, 27.46, 3.78 and 35.74%, respectively. Crude fiber of 6.31% and reducing sugars of 1.54% were also determined. Sucrose(1,661 mg/100 g) and lactic acid(1,224 mg/100 g) were most abundant free sugar and organic acid, respectively. Both phosphorus and potassium were main minerals that contained more than 700 mg in 100 g seeds. Amino acids analysis of 100 g seeds showed that glutamic acid(3.45 g), arginine(2.51 g), aspartic acid(1.66 g), leucine(1.29 g), lysine(1.10 g), alanine(1.05 g) and glycine(1.04 g) were abundantly contained in order, while others were less than 1 g.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.63-66
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• 2000

Proximate analyses of free sugars, free amino acids, fatty acids, total vitamin C and the soluble tannin content of the leaf and seed of Dendropanax morbifera Lev. were determined. Moisture content was 70.2% in leaf and 72.6% in seed, and crude protein contents were 1.2% in leaf and 6.2% in seed, and ash contents were 1.7% in leaf and 0.9% in seed. Total vitamin C and soluble tannin in leaf were 56.9% and 10.7% which were five times and eleven times higher in seed, respectively. Free sugar content in leaf was higher than that in seed, with the major free sugars consisting of sucrose, glucose and fructose. Turanose and xylose were not detected in leaf, but were detected in seed in small amounts. Unsaturated fatty acids were predominant in both of leaf and seed, but major fatty acids were quite different from each other. Low levels of free amino acids were found to consist mainly of arginine, aspartic acid and glutamic acid. The highest content of mineral elements in leaf and seed were calcium and potassium, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.33-39
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• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.

• Food Science and Preservation
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• v.13 no.3
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• pp.322-328
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• 2006

This study was designed to investigate the Quality of salted eggplants with mixed rice bran and salt during 7 days at $4^{\circ}\C$ for the quality improvement and arrangement of eggplants exported to Japan. It was carried out to analyze the changes of the color, organic acids, amino acids and minerals during salting. L and b values of eggplants were decreased, and a value of eggplants was increased during salting. Organic acids such as acetic, citric, lactic, malic, and succinic acids were analyzed from eggplants. The content of acetic and malic acid were decreased during salting, but citric and succinic acid contents were increased The major amino acids were alanine, glycine, valine and leucine. Total amino acid content of Chukyang was decreased but that of Shikibu was not changed during salting. The major free amino acid was $\gamma$-aminobutyric acid and contents of $\alpha$-aminoadipic acid and $\gamma$-aminobutyric acid were increased during salting. Sodium and potassium were major minerals of eggplants. Sodium, potassium and magnesium were increased during salting.

• KSBB Journal
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• v.10 no.5
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• pp.510-517
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• 1995

The hydrolysates of three kinds [FSEH(first step enzymatic hydrolysate), SSEH(second step enzymatic hydrolysate), and TSEH(third step enzymatic hydyolysate)] were prepared by continuous hydrolysis of Alaska pollack(Theragra chalcogramma) skin gelatin with three-step membrane enzyme reactor. The molecular weight distributions of FSEH, SSEH, and THSE are 9,500∼4,800Da, 6,600∼3,400Da, and 2,300∼900Da, respectively. The contents of amino acid having sweet taste (glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid) were about 70% of total amino acid being in the three kind hydrolysates. We also tried preparing of natural seasonings (complex seasoning and enzymeatic hydrolysale sauce) using the hydrolysates. From the results of sensory evaluations, complex seasoning containing TSEH was nearly equal to shellfish complex seasoning on the market. The mixture sauce which was made by mixing of 80% enzymatic hydrolysis sauce and 20% fermented soy sauce, was at least similar to the tradition soybean sauce in product quality, too.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.596-602
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• 2003

The chemical components of radish buds were investigated during the growth stage. The vitamin C and total phenol contents were lowered after 4 days of early sprout growth, and were 22.19 and 4.99 mg%, respectively. These increased according to the growth time, showing the highest value on day 8, 25.85 and 17.87 mg%, respectively. However, these values decreased around day 12, which seemed to be the bud end point. The major free sugar component of the radish buds was glucose, showinged the highest content on day 8. The total organic acid content gradually increased as the growth proceeded. The detected oxalic acid content was only small on day 8. During the early growth stage, the total and essential amino acids contents were 3,020∼3,575 and 1,206∼1,499 mg, respectively. These contents tended to decrease with growth time. Glutamic acid, aspartic acid and alanine were the major amino acid components (39%).

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.211-217
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• 1997

The physical and chemical stability of anthocyanins from a Korean pigmented rice variety was investigated at various conditions of pH, temperature, metal ion, sugar, organic acid and light. The anthocyanin pigments were relatively stable with half-lives of 36 days (pH 2.0) and 17 days (pH 3.0), while they were decomposed in a day at neutral and basic pH of 7.0 and 9.0 at $25^{\circ}C$. The anthocyanins also showed high thermal stability at pH 3.0; the half-lives were 7.4 hr, 23.6 hr and 96.3 hr at $95^{\circ}C,\;75^{\circ}C\;and\;50^{\circ}$, respectively. Addition of di- and tri-valent metal ions at pH 3.0 resulted in the increase of color intensity and stability throughout 21 days of storage periods at $25^{\circ}C$. Most sugars added accelerated the degradation of anthocyanin pigments, so that fructose showed the greatest degradation effect on the pigments. Addition of citric acid at pH 3.0 increased stability of anthocyanins, while tartaric acid decreased stability. The anthocyanins were very sensitive on light irradiation with a degradation half-life of 14 hr under 20,000 lux-light dosage at pH 3.0.