• 한국치위생학회지
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• 제17권3호
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• pp.381-394
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• 2017

Objectives: This study aims to evaluate carbonated drinks induced dental caries with qualitative analysis and to compare with oral organic acids including lactate, acetate, propionate, formate, butyrate, pyruvate and valerate which cause caries when taking either 10% sucrose drinks or carbonated drinks. Methods: Saliva was collected from six study subjects before and after (start, 5, 10, 30 minutes) taking water intake upon (A) 10% sucrose intake, (B) 10% sucrose intake, and (C) carbonated drink intake, then they were centrifuged at 1,200 rpm followed by removing bacteria and enzymes with syringe filtering, performing a qualitative analysis with HPLC conductivity detection (GP50 gradient pump, ED 50 detector) after saliva pre-treatment under isocratic 100 mM NaOH mobile phase. Results: Higher risk of dental caries was evaluated in order of C>B>A, with the results of total oral organic acids' concentration, lactates of organic acids and organic acids produced after 5 minutes from the 3 types of drinks intake. Conclusions: Carbonated beverages were estimated to develop higher dental caries induction than beverages containing 10% sucrose because of the high organic acid concentration in the mouth after its intake.

• Environmental Analysis Health and Toxicology
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• 제13권1_2호
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• pp.11-17
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• 1998

Cadmium, a major aquatic pollutant in many parts of the world, is toxic and readily accumulated in aquatic organisms. It mainly exists in water as complexes with organic ligands such as dissolved organic carbon and this complexation is known to have effects on the aquatic toxicities. In this study, acute toxicity, histology, and bioaccumulation were studied to evaluate effects of humic acid on cadmium toxicity and bioavailability to fish using Oryzias lalipes and Cyprinus carpio. 96h-LC$_{50}$ of cadmium was 6.38mg/L using Oryzias latipes. However, the mortality showed the dose-dependent decrease when humic acid was added to the test solution. When fish were exposed to 5 mg/L of cadmium, histological changes in the exposed organs (caudal fins, gills, kidney, liver, and gut) of C~lprinus carpio were decreased by humic acid, especially in kidney and liver. Bioaccumulation of cadmium also decreased by treatment of humic acid. It seems that the formation of complexes between cadmium and humic acid may decrease bioavailability of cadmium to fish, and thus reduce the toxic effects of cadmium.

• 한국물환경학회지
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• 제20권1호
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• pp.72-77
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• 2004

Laboratory studies were carried out to find out the characteristics of humic acid treatment by activated carbon and ionized gas, In order to increase oxidation power of ionized gas for treating organic matter, we used granular activated carbon. By using $UV_{254}$, easy analysis method, we calculated humic acid concentration and $SCOD_{cr}$ concentration. For an initial concentration of humic acid, 10, 50 and 100ppm, the reaction rate constant by $UV_{254}$ was $8.98{\times}10^{-3}$/min, $5.62{\times}10^{-3}$/min and $4.8{\times}10^{-3}$/min respectively due to the same flow rate of ionized gas. When we added activated carbon to the ionized gas for humic acid treatment, the reaction rate constant increased in 4.13, 3.65 and 3.15 times. So, by using activated carbon in treating humic acid by ionized gas, oxidation power of organic matter by ionized gas was increased. The hydrophobic fraction constitutes 98% of organic matter for humic acid at the beginning. After the treatment using ionized gas for humic acid, the hydrophobic fraction decreased by 63~65% and the hydrophilic one increased by 35~37%. So, it was proved that the treatment increased the hydrophilic fraction in organic matter.

• 한국식품과학회지
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• 제32권5호
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• pp.997-1001
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• 2000

Gas chromatography를 이용한 profiling과 신속한 동정을 허브류에 존재하는 유기산의 분석에 적용하여 보았다. 흡착제로 Chromosorb P와 용출 용매로 diethyl ether를 사용하는 고체상 추출법을 이용하여 허브추출물로부터 유기산을 분리한 후, tert-butyldimethylsilyl 유도체로 만들어 극성이 다른 DB-5와 DB-17 컬럼으로 동시분석하였다. 두 컬럼에서 분리된 유기산 피크들을 dual capillary column system의 retention index(RI) library 탐색과 RI specta 비교로 신속하고 정확하게 동정할 수 있었으며 이들을 GC-MS로 확인하였다. 허브추출물들의 유기산 분석 결과 fatty acid, dioic acid, hydroxy acid, aromatic acid등 24가지의 유기산이 동정되었고 각 허브의 종류에 따라 특징적인 유기산 GC-profile을 나타내었다. 각 허브추출물의 GC profile의 유기산 조성만을 단순화시킨 RI spectra로 표현한 결과, 각 허브의 유기산 패턴의 분별이 매우 용이하였다.

• Mycobiology
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• 제48권2호
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• pp.122-132
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• 2020

Citric acid is a commercially valuable organic acid widely used in food, pharmaceutical, and beverage industries. In this study, 260 yeast strains were isolated from soil, bread, juices, and fruits wastes and preliminarily screened using bromocresol green agar plates for their ability to produce organic acids. Overall, 251 yeast isolates showed positive results, with yellow halos surrounding the colonies. Citric acid production by 20 promising isolates was evaluated using both free and immobilized cell techniques. Results showed that citric acid production by immobilized cells (30-40 g/L) was greater than that of freely suspended cells (8-19 g/L). Of the 20 isolates, two (KKU-L42 and KKU-L53) were selected for further analysis based on their citric acid production levels. Immobilized KKU-L42 cells had a higher citric acid production rate (62.5%), while immobilized KKU-L53 cells showed an ~52.2% increase in citric acid production compared with free cells. The two isolates were accurately identified by amplification and sequence analysis of the 26S rRNA gene D1/D2 domain, with GenBank-based sequence comparison confirming that isolates KKU-L42 and KKU-L53 were Candida tropicalis and Pichia kluyveri, respectively. Several factors, including fermentation period, pH, temperature, and carbon and nitrogen source, were optimized for enhanced production of citric acid by both isolates. Maximum production was achieved at fermentation period of 5 days at pH 5.0 with glucose as a carbon source by both isolates. The optimum incubation temperature for citric acid production by C. tropicalis was 32 ℃, with NH₄Cl the best nitrogen source, while maximum citric acid by P. kluyveri was observed at 27 ℃ with (NH₄)₂ SO₄ as the nitrogen source. Citric acid production was maintained for about four repeated batches over a period of 20 days. Our results suggest that apple and banana wastes are potential sources of novel yeast strains; C. tropicalis and P. kluyveri which could be used for commercial citric acid production.

• 동아시아식생활학회지
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• 제25권2호
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• pp.326-332
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• 2015

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15~3.97%) and maltose (0.01~0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16~3.09%), malic acid (0.06~0.23%) and succinic acid (0.01~0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were $7.8{\times}10^4{\sim}4.8{\times}10^5$ and $8.1{\times}10^3{\sim}3.6{\times}10^4$, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.

• 한국수산과학회지
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• 제11권2호
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.

• KSBB Journal
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• 제26권6호
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• pp.523-528
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• 2011

The objective of this study was to reduce negative elements such as volatile organic compounds (VOCs) from fulvic acid using supercritical carbon dioxide ($SCO_2$) and to measure concentration and chromaticity of fulvic acid before and after treatment of $SCO_2$. Fulvic acid was treated at different experimental conditions; pressures of 100, 120 and 150 bar at $40^{\circ}C$ for 2 h. The composition of VOCs from fulvic acid was evaluated by GC-MS analysis, and the concentration was quantitatively analyzed using UV-spectrometer from fulvic acid at different experimental conditions. Also, the chromaticity of fulvic acid was evaluated using spectrophotometer. Though concentration and chromaticity of fulvic acid were not nearly changed, the VOCs from fulvic acid was remarkably decreased at 150 bar, $40^{\circ}C$ and 2 h. Reduction of VOCs through the $SCO_2$ is expected to contribute to quality improvement of fulvic acid.

• 한국지반공학회논문집
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• 제29권2호
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• pp.23-34
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• 2013

식물의 추출물로 제조할 수 있는 유기산 재료는 포설 시 지중 속에서 미생물의 증식을 유도하며, 미생물에 의해 지반에서 압밀을 가속화시키고 빠르게 간극수압을 소산시킨다. 추가적으로 일부 미생물에 의해 탄산칼슘을 생성시켜 공극을 채워 강도를 증대시키거나 투수성을 감소시킬 수 있다. 따라서, 본 연구에서는 유기산 재료의 지반개량 메커니즘 규명을 위하여 화강풍화토, 라테라이트성 적토에 유기산 재료 혼합 전 후의 강도와 투수시험을 실시하였으며, SEM, XRD로부터 원인을 규명하였다. 유기산 재료 혼합 후 재령 96일에서 강도는 약 1.5~2.5배 증가하였으며, 투수계수는 72.9~93.1%의 감소율을 보였다. SEM으로부터 흙 입자의 구조가 변하거나 공극이 감소한 것을 관찰하여 강도증대, 투수감소의 원인을 규명할 수 있었으며, XRD로부터 탄산칼슘의 생성도 고결화의 주된 요인이라고 결론내릴 수 있었다. 이에 본 유기산 재료는 친환경적으로 지반을 개량할 수 있는 공법으로 활용될 수 있을 것으로 보인다.

• 한국토양비료학회지
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• 제49권5호
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• pp.517-523
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• 2016

The contents of functional components in the organically agricultural perilla leaves were compared with the perilla leaves grown in conventional condition. Perilla leaves used in the experiment were purchased or harvested from each three organic farm houses and conventional farm houses in Miryang city. The analyzed components included total phenol, total flavonoid, vitamin C, vitamin E, ${\beta}$-carotene, GABA, caffeic acid, rosmarinic acid, Total N, Zn, Fe, Ca, Mg, Na, K, and P. Organically grown perilla leaves had vitamin E 49% greater than the conventional perilla leaves, and 21% for TN, 29% for Ca, and 73% for Mg, while conventionally grown perilla leaves contained K 16% higher than organic ones. Other components were not showed the differences.