• Applied Biological Chemistry
• /
• 제8권
• /
• pp.1-9
• /
• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• 한국진공학회:학술대회논문집
• /
• 한국진공학회 2013년도 제44회 동계 정기학술대회 초록집
• /
• pp.270-270
• /
• 2013

We have investigated the self-assembled structures of glutaric acid (HOOC-(CH2)3-COOH) on the Cu(110) surface as a function of coverage using Scanning Tunneling Microscopy (STM). At low coverage, glutaric acid molecules diffuse freely on Cu(110) surface at room temperature, thus they can't form ordered structures at this coverage. However, when we scanned the same area several times, novel structures have been created during scanning due to the field-induced self-assembly. Also, the induced structures are quite stable during continuous scanning process. At 0.25 ML, glutaric acid adsorbs as a bi-glutarate (-OOC(CH2)3-COO-) after annealing to 450 K producing a racemic conglomerate of coexisting mirror domains. Although the molecule is achiral, it forms chiral domains on the surface from adsorption-induced asymmetrization. At 0.5 ML coverage, zigzag structure is observed, and still gltutaric acid adsorbs as a bidentate configuration. This bi-glutarate structure is stable until 650. Finally, at 1ML, glutaric acid adsorbs as a mono-glutarate at room temperature forming close packed structures.

• Journal of mucopolysaccharidosis and rare diseases
• /
• 제5권1호
• /
• pp.8-11
• /
• 2021

Glutaric aciduria type 1 (GA1; OMIM #231670) is a rare autosomal recessive-inherited neurometabolic disorder caused by the deficiency of glutaryl-CoA dehydrogenase (GCDH), which is encoded by the GCDH gene. It results in the accumulation of glutaric acid (GA), 3-hydroxyglutaric acid (3-OH-GA), glutaconic acid, and glutarylcarnitine (C5DC). These metabolites are considered to damage the striatum through an excitotoxic mechanism. The treatments of GA1 known to date are metabolic maintenance treatment based on a low-lysine diet and emergency treatment during acute illness. However, treatment after the onset of neurological symptoms has limited effectiveness and is associated with poor outcomes, and the effect of treatment and disease course after treatment are not good. After the implementation of newborn screening, the incidence of acute encephalopathic crisis fell to 10%-20% with early diagnosis, preventative dietary management, and aggressive medical intervention during acute episodes. Recently, several cohort studies have been published on the natural course and treatment of GA1 patients. This mini review will cover the clinical symptoms, natural history, and treatment of GA1 through a literature review.

• 한국미생물·생명공학회지
• /
• 제13권3호
• /
• pp.285-287
• /
• 1985

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCl, Lactic acid, Alanine, Phenylalanine, Tartaric acid, Sugar(\ulcorner), Proline, Malic acid, Glycine, Tryptophan, Arginine, Glutaric acid, Maltose, Histidine, Glucose, Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sance taste is affected by sixteen kinds (Lactic acid, NaCl, Fumaric.Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple frgression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric.Succinic acid, Lactic acid, Phenylalanine, NaCl, Tyrosine, Sugar(\ulcorner), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

• Clinical and Experimental Pediatrics
• /
• 제45권10호
• /
• pp.1278-1282
• /
• 2002

저자들은 경련 발작후 퇴행성 발달 지연과 무도증 양상의 운동을 보이는 13개월 여아를 두부 자기공명 검사와 소변 유기산 검사를 이용하여 국내 최초로 glutaric aciduria type 1 1례로 진단하였기에 보고하는 바이다.

• 한국식품조리과학회지
• /
• 제9권4호
• /
• pp.257-260
• /
• 1993

조미료로서 된장의 수용도를 높일 수 있는 자료를 제공하고자 황곡균으로 개량식 된장을 제조하고 이것을 180일 간 숙성시키면서 맛성분으로 중요한 역할을 하는 유리당, 휘발성 유기산, 비휘발성 유기산을 분석하였다. 그 결과 된장의 감미원인 유리당은 glucose>xylose> arabinose순서로 많이 존재하였다. 휘발성 유기산은 ace-tic, formic, butyric, propionic acid가 검출되었고 총량은 숙성 60일가지 증가하였다. 180일 숙성 후, 휘발성유기 산의 함량은 acetic>propioniclbutyric>formic acid순서 로 많이 존재하였다. 비휘발성 유기산은 담금 직후부터 succinic>glutaric>lactir acid순서로 많았으며 숙성 45일부터 tartaric>citric>malic이 뒤를 이은 순서로 생성되었다.

• Journal of Microbiology
• /
• 제37권4호
• /
• pp.200-205
• /
• 1999

7-Aminocephalosporanic acid (7-ACA) is the initial compound in preparation of cephalosporin antibiotics widely used in clinical treatment. Bacteria producing glutaryl 7-ACA acylase, which convert cephalosporin C to 7-ACA, has been screened in soil samples. A bacterial strain exhibiting high glutaryl 7-ACA acylase activity, designated KAC-1, was isolated and identified as a strain of Pseudomonas diminuta by characterizing its morphological and physiological properties. The screening procedures include culturing on enrichment media containing glutaric acid, glutamate, and glutaryl 7-aminocephalosporanic acid as selective carbon sources. To enhance enzyme production, optimal cultivation conditions were investigated. This strain grew optimally at pH 7 to 9 and in temperatures of 20 to 40 C, but acylase production was higher when the strain was grown at 25 C. Glutaric acid, glutamate and glucos also acted as inducers for acylase production. In a jar fermenter culture, P. diminuta KAC-1 produce acylase in a growth-associated manner. The substrate specificity of KAC-1 acylase by cell extract showed that this enzyme had specificity toward glutaryl 7-ACA, glutaryl 7-ADCA, but not cephalosporin C.

• 마이크로전자및패키징학회지
• /
• 제25권4호
• /
• pp.123-128
• /
• 2018

플럭스의 활성제 종류에 따른 솔더페이스트의 인쇄성 및 젖음성을 평가하였다. 활성제는 디카르복실산 계열로 탄소기의 개수가 0인 옥살산, 1인 말론산, 2인 숙신산, 3인 글루타르산, 4인 아디프산, 5인 피메릭산이 사용되었다. SMT scope로 $250^{\circ}C$에서 용융솔더를 실시간 관찰했을 때, 글루타르산을 사용한 솔더가 가장 매끈한 표면을 갖고, 젖음성도 우수함을 알 수 있었다. 슬럼프율은 탄소기 개수가 1, 2, 3인 말론산, 숙신산, 글루타르산을 활성제로 사용했을 때 작았고, 퍼짐성은 활성제의 탄소기 개수가 2 이상인 숙신산, 글루타르산, 아디프산, 피메릭산을 사용했을 때 우수하였다. 웨팅밸런스로 젖음성을 분석한 결과 탄소기 개수가 3이상일 때, 제로크로스타임이 1초 이하로 우수함을 알 수 있었다. 탄소기 개수가 0, 1인 옥살산, 말론산을 플럭스 활성제로 사용하였을 때, 제로크로스 타임이 길고 최대 젖음력이 낮았다. DSC와 TGA를 통해 옥살산과 말론산을 활성제로 사용한 플럭스는 솔더링 시 분해가 발생되고, 이로 인해 활성도가 떨어져서 디웨팅 등이 발생하였다. 글루타르산은 재산화가 적고, 높은 젖음성과 낮은 슬럼프 특성을 보여 주었다.

• Applied Biological Chemistry
• /
• 제17권1호
• /
• pp.63-80
• /
• 1974

한국산유자(韓國産柚子)의 화학적성분(化學的成分)을 일반성분(一般成分)과 특수성분(特殊成分)으로 구분(區分)하여 일반성분(一般成分)이 관(關)하여는 시기별변화(時期別變化)를 특수성분(特殊成分)은 성숙기유자(成熟期柚子)에 관(關)하여 amino acid vitamin C, 유리당(遊離糖), 유기산(有機酸), 향성분(香成分)등을 분석(分析)하여 시기별성분(時期別成分) 변화(變化)가 식물생리(植物生理)에 미치는 영향(影響)과 식품(食品)의 효과적(效果的) 이용(利用)에 관(關)한 검토결과(檢討結果)는 다음과 같이 요약(要約)된다. 1. 과피(果皮)와 과육(果肉)의 시기별분석결과(時期別分析結果)는 과피율(果皮率)과 과육율(果肉率)를 비교(比較)할때 전자(前者)가 더 크며 지역적(地域的)으로 볼때는 과피율(果皮率)은 도서부(島嶼部)가 내륙지(內陸地)보다 더 크다. 2. 일반성분(一般成分)에 있어서 과피(果皮)에서는 3기(期)까지 수분함량(水分含豊)의 증가(增加)를 보이고 기후(其後) 일정상태(一定狀態)를 유지(維持)하며 조지방(粗脂肪), 섬유질(纖維質), 회분(灰分), 총산(總酸), 가용성무질소물(可溶性無蜜素物)등은 3기(基)까지 감소(減少)하며 환원당(還元糖)은 급증(急增)하고 섬유질(纖維質)과 총산(總酸)은 계속감소(繼續減少)를 보인다. 과육(果肉)에서는 3기(期)까지 수분(水分), 환원당(還元糖)이 증가(增加)하고 조지방(粗脂肪), 섬유질(纖維質), 회분(灰分), 조단백질(粗蛋白質), 가용성무질소물(可溶性無窒素物)등은 3기(期)까지 감소(減少)한다. 3 Vitamin C의 함량(含量)은 과육(果肉) 보다 과피(果皮)에 많고 일본산유자(日本産柚子) 보다 한국산유자(韓國産柚子)에 더 많었다. 4. 유리당(遊離糖)은 xylose, fructose, glucose, sucrose등 4종(種)이 분리검출(分離檢出)되었고 과육(果肉)보다 과피(果皮)에 더 많이함유(含有)되어 있었다. 5. 휘발성유기산(揮發性有機酸)의 함량(含量)은 과육(果肉)보다 과피(果皮)에 더 많고 과피(果皮)에 acetic acid, formic acid, n-valet acid등 3종(種)과 과육(果肉)에 formic acid, acetic acid, propionicacid 등 3종(種)이 분리(分離)되었다. 6. 비휘발성유기산(非揮發性有機酸)의 함량(含量)은 과피(果皮)보다 과육(果肉)에 더 많고 과피(果皮)에 citric acid, glutaric acid, malic acid tartaric acid, oxalic acid, malonic acid, succinic acid와 unknown 1종(種)등 8종(種)이 분리검출(分離檢出)되었고 과육(果肉)에서는 citric acid, malic acid, succinic acid, oxalic acid, glutaric acid, malonic acid등 6종(種)이 분리확인(分離確認)되있다. 7. 향성분(香成分)의 정유중성부(精油中性部)에서 D-limonene, ${\alpha}-pinone$, p-cymene의 3종(種)과 unknown 7종(種)등 10종(種)이 분리검색(分離檢索)되었고 함량(含量)으로 보아 D-limonene이 유자(柚子)의 주향성분(主香成分)인 것으로 생각된다. 8. 식품(食品)의 효율적이용(效率約利用)은 과피(果皮)와 과육(果肉)을 공(共)히 쓸수 있고 미숙과(未熟果)는 citric acid제조용(製造用), 성숙과(成熟果)는 과중제조원료(果汁製造原料)로 쓸수 있다는 것이 상기(上記) 연구결과(硏究結果)에의(依)하여 확인(確認)되었다.

• 대한화학회지
• /
• 제37권10호
• /
• pp.903-909
• /
• 1993

팔라듐(0, II)-포스핀계 착물을 촉매로 하여 crotonic acid, methacrylic acid 및 3-butenoic acid 같은 불포화가크복실산의 카르보닐화 고리반응에서 생성가능한 물질의 구조를 확인하고, 그 반응메카니즘을 MM2 와 EHMO 계산에 의해서 추정하였다. 이 반응은 ${\pi}$ -착물을 거쳐 금속 함유 고리화합물을 만든 다음 산화성 첨가반응과 환원성 제거반응이 일어나 진행된다. ${\pi}$ -착물을 안정화시키는 crotonic acid, methacrylic acid 등은 카르보닐화 고리반응이 진행되지 않고, 3-butenoic acid는 무수카르복실산 유도체로서 glutaric anhydride와 3-methylsuccinic anhydride 및 이중결합이 자리옮김된 crotonic acid가 얻어졌다.