• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.5-12
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• 1991

(A series of cigarettes made from) RTL containing different leveles of added sugars (2.0. 5.0 and 8.0%) and acids(0.4, 0.8 and 1.2%) have been examined. Compared to the control cigarette there was reduced in the delivery of tar and nicotine in smoke on 5.0% addition of glucose there was a signification reduced the delivery of nicotine the addition of glucose or fructose decreased the delivery of nicotine tar and co. However, tar in smoke was an increased in the delivery of tar and nicotine was observed, when sucrose and lactose were the added sugars. The smoking taste by the addition of glucose and fructose on R.T.L. was found to be milder than by the others sugars. Tar and nicotine deliveries showed a decreasing trend with the addition of organic acid and tartaric acid among the organic acid described above had greater effect than the others acids 1.2% addition of tartaric acid gave some 11-31% reduction in tar and nicotine delivery and a fall of smoke pH from 4.49 was found. Smoking taste by the addition of lactic acid and tartaric acid had milder than the others and heat treatment for 10 minutes at 13$0^{\circ}C$ gave also better on smoking: taste. The addition of mixture of sugars and organic acid (glucose 5% + lactic acid 0.6% + tartaric acid 0.6%) and then the successive heat treatment for 10 minutes at 13$0^{\circ}C$ improved greatly the Quality of R.T.L. and nicotine were reduced to 11-28% and pH was changed from 5.40 to 3.89.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.394-394
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• 2010

Ammonium ion (${NH_4}^+$) was suggested as the origin of interstellar $6.85\;{\mu}m$ band. Early study, in which organic molecule and water ice film mixtures were photolyzed so that organic acids could be produced, explained the generation of ${NH_4}^+$ from the reaction of photogenerated organic acid and ammonia ($NH_3$). However, the observed abundance of organic acids or their counter-anions are not so high in interstellar ice and not enough to protonate $NH_3$ into ${NH_4}^+$ in the observed level. Because of the shortage in photogenerated organic acids, the candidate of acid which protonates $NH_3$ should be modified. Here, we prepare $NH_3/H_2O$ binary mixtures and photolyze them with vacuum ultraviolet (VUV, peak at 10.6 and 10.0 eV). We find the ammonium ion (${NH_4}^+$) from photolyzed mixture by using low energy sputtering (LES) and reflection absorption IR spectroscopy (RAIRS). As a hydronium ($H_3O^+$) can be produced by UV irradiation and protonate bases, ${NH_4}^+$ may be formed from the reaction of photogenerated $H_3O^+$ and $NH_3$. We show the generation of ${NH_4}^+$ without any kind of organic molecules or acids, and it may explain the relatively high abundance of ${NH_4}^+$ compared to the counter-anions or organic acids in interstellar ice.

• Membrane Journal
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• v.30 no.6
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• pp.420-432
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• 2020

Random copolymers made of both 'polymer of intrinsic microporosity (PIM-1)' and Ellagic acid were prepared for the first time by a facile one-step polycondensation reaction. By combining the highly porous and contorted structure of PIM (polymers with intrinsic microporosity) and flat-type hydrophilic ellagic acid, the membranes obtained from these random copolymers [(PIM-co-EA)-x] showed high CO2 permeability (> 4516 Barrer) with high CO2/N2 (> 23~26) and CO2/CH4 (> 18~19) selectivity, that surpassed the Robeson upper bound (2008) for both pairs of the gas mixture. Incorporation of flat-type ellagic acid into the PIM-1 not only enhances the gas permeability by disturbing the kinked structure of PIM-1 but also increases the selectivity of CO2 over N2 and CH4, due to an increase of rigidity and polarity in the resultant copolymer membranes.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.256-263
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• 2001

Physicochemical characteristics of kochujang prepared with meju, koji and mixture of meju and koji were analyzed during fermentation in order to improve quality of traditional sikhe kochujang. Amino nitrogen content, an index of kochujang quality, was remarkably higher in kochujang prepared with p-2 koji, p-1 koji, mixture of p-2 koji and meju. Titratible acidity of kochujang slightly increased and pH of kochujang increased until 40 days of fermentation and then decreased there after. Citric acid was found as a major organic acid followed in decreasing order by malic, oxalic, succinic, acetic and lactic acids. As a free sugar, maltose, glucose and fructose were detected. Free sugar content was higher in kochujang prepared with p-1 koji than the others. The major free amino acids were aspartic acid, glutamic acid, alanine, phenylalanine and arginine, and total free amino acid content was higher in kochujang prepared with koji, and mixture of meju and koji than the one with traditional meju only. In sensory evaluation, all tested groups did not show a significant difference. This result indicates that addition of koji to sikhe kochujang influences on taste components like free sugars and free amino acids, but decisively not on the sensory properties.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.206-210
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• 1982

Effects of pH, organic acides and UV irradiation on the browning of ginseng were investigated. Browning of ginseng tended to increase slightly in the alkaline pH range, whereas no discernible pH effect was observed in the pH ranges of 3.0-5.0 and 10.0-12.5. The treatment of fresh ginseng with organic acid such as citric acid, succinic acid, and tartaric acid greatly enhanced the browning reaction of ginseng but all treatments of mixture of glucose, glutamic acid, and glucose+glutamic acid with fumaric acid decreased the browning reaction except the treatment of fumaric acid only. The addition of ascorbic acid in concentration of greater than 0.1 M markedly accelerated the browning reaction and concurrently increased the red color, a characteristic color of quality red ginseng. Irradiation of ultraviolet light while drying red ginseng increased the brown color intensity in the first 5 days and thereafter decreased the brown color intensity.

• Journal of the Korean Society of Tobacco Science
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• v.6 no.1
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• pp.84-93
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• 1984

Six kinds of sugars (Maltose, Sucrose, Glucose, Fructose, Mannose and Lactose) and four kinds of organic acids (Malic, Tartaric, Lactic and Citric) were added by 2-10% for the former and 0.2-1.8% for the later in quantitatively to the inferior quality of Flue-cured leaf tobaccos, and treated at 135$^{\circ}C$ for 10 minutes to examine the effect on deliveries of tar and nicotine in smoke, variation of smoke pH and smoking taste. The results obtained are as follows. Tar and nicotine deliveries in smoke of tobacco show a great reduction with 5-6% addition of sugars. Reduction of nicotine delivery was to be 19% with addition of Glucose. Tar in smoke was, however, increased by 5-8% with 4% addition of Sucrose or Lactose. On the other hand, 4% addition of Glucose and Fructose gave 1 % reduction of tar delivery, but the reduction rate became to be small with increase of adding quantity. The smoking taste by the addition of Glucose and Fructose tobacco was found to be milder than by the other sugars. Tar and nicotine deliveries show a decreasing trend with the addition of organic acid, and Tartaric acid, among the organic acids described above, had greater effect than the other acids. 1% addition of Tartaric acid gaves 10-11% reduction in tar and nicotine delivery, and a fall of smoke pH, from 6.40 to 6.05, was found. Smoking taste by the addition of Lactic and Tartaric acid had milder than the others. And heat treatment for 10 minutes at $135^{\circ}C$ gave also better on smoking taste. The addition of mixture of sugars and organic acids, (Glucose 4%+Lactic acid 0.8% + Tartaric acid 0.2%) and then the successive heat treatment for 10 minutes at $135^{\circ}C$ improved greatly the quality of Fluecured leaf tobacco, and nicotine were reduced to 16-29%, and pH was changed from 6.46 to 6.14.

• Journal of Korean Society on Water Environment
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• v.25 no.3
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• pp.419-424
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• 2009

Characteristics of humic substances on the changes in dissolved organic matter (DOM) characteristics by biodegradation was investigated using three types of the artificial water samples composed of glucose and Suwannee River fulvic acid (SRFA). Some selected DOM characteristics including the specific UV absorbance (SUVA), the synchronous fluorescence spectra and the molecular weight (MW) were compared for the artificial water samples before and after 28-day microbial incubation. The changes of the DOM characteristics were minimal for SRFA during the incubation whereas they were significant for glucose. SUVA, dissolved organic carbon (DOC)-normalized fluorescence intensity, and MW values of glucose increased, suggesting that such labile organic compounds could be exclusively transformed into more humidified materials by biodegradation. For glucose-SRFA mixture, the selected DOM characteristics were greater than those estimated using the assumption that the individual changes of either glucose or SRFA are conservative for the mixture of the two materials. Our results suggest that the presence of humic substances (HS) may lead to the enhancement of the formation of refractory organic materials during biodegradation of labile compounds. Detailed analyses of size exclusion chromatography (SEC) revealed that the enhancement occurred for the DOM mixture with a MW range between 500 Da to 4000 Da.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.171-185
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• 2017

${\gamma}$-aminobutyric acid (GABA) is a non-proteinogenic amino acid biosynthesized through decarboxylation of L-glutamic acid by glutamic acid decarboxylase. GABA is believed to play a role in defense against stress in plants. In humans, it is known as one of the major inhibitory neurotransmitters in the central nervous system, exerting anti-hypertensive and anti-diabetic effects. In this report, we wanted to enhance the GABA production from the barley leaf and corn silk by culturing them with lactic acid bacteria (LAB). The barley leaf and corn silk were mixed with various weight combinations and were fermented with Lactobacillus plantarum in an incubator at $30^{\circ}C$ for 48 h. After extracting the fermented mixture with hot water, we evaluated the GABA production by thin layer chromatography and GABase assay. We found that the fermented mixture of the barley leaf and corn silk in a nine to one ratio contained a higher level of GABA than other ratios, meaning that the intermixture and fermentation technique was effective in increasing the GABA content. We also tested several biological activities of the fermented extracts and found that the extracts of the fermented mixture showed improved antioxidant activities than the non-fermented extracts and no indication of cytotoxicity. These results suggest that our approach on combining the barley leaf and corn silk and its fermentation with LAB could lead to the possibility of the development of functional foods with high levels of GABA content and improved biological activities.

• Journal of dental hygiene science
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• v.19 no.1
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• pp.1-8
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• 2019

Background: Erosion is a gradual process that occurs fairly quickly, and the full extent of the erosive effects of acidic beverages is not yet clear. The present study aimed to determine the differences in the erosive potentials among four naturally acidic fruit nectars within the same range of titratable acidity and to determine the influence of the components of organic acids on tooth erosion. Methods: Diluted fruit nectars (mandarin 1:1.1, orange 1:1.7, lemon 1:15, grapefruit 1:20) with the same range of titratable acidity (7.9 ml) and their corresponding organic acids (0.05%, 0.1%, 0.3%, and 0.5% citric acid, malic acid, and a citric and malic acid mixture [pH 2.8], respectively) were used. Specimens were placed in conical tubes with 50 ml of each of the test solutions for 1 hour. A microhardness test and scanning electron microscopy were used to measure enamel erosion. Acid separation was carried out using high-performance liquid chromatography to analyze the composition of each test solution. Results: Similar decreases in the Vickers hardness number (VHN) were observed among the groups treated with the following diluted fruit nectars: diluted mandarin nectar ($75.9{\Delta}VHN$), diluted lemon nectar ($89.1{\Delta}VHN$), diluted grapefruit nectar ($91.7{\Delta}VHN$), and diluted orange nectar ($92.5{\Delta}VHN$). No statistically significant differences were found in the enamel surface hardness after erosion (p>0.05). Citric and malic acids were the major organic acids in the test fruits. The lemon and orange groups had the highest malic acid concentrations, and the mandarin group had the lowest malic acid concentration. Conclusion: The titratable acidity and the citric and malic acid contents of the fruits could be crucial factors responsible for enamel erosion. Therefore, fruit-based drinks should be regarded as potentially erosive.

• Mass Spectrometry Letters
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• v.8 no.2
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• pp.29-33
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• 2017

Understanding the mechanisms that control and concentrate the observed electrospray ionisation (ESI) response from peptides is important. Controlling these mechanisms can improve signal-to-noise ratio in the mass spectrum, and enhances the generation of intact ions, and thus, improves the detection of peptides when analysing mixtures. The effects of different mixtures of aqueous: organic solvents (25, 50, 75%; v/v): formic acid solution (at pH 3.26) compositions on the ESI response and charge-state distribution (CSD) during mass spectrometry (MS) were determined in a group of biologically active peptides (molecular wt range 1.3 - 3.3 kDa). The ESI response is dependent on type of organic solvent in the mobile phase mixture and therefore, solvent choice affects optimal ion intensities. As expected, intact peptide ions gave a more intense ESI signal in polar protic solvent mixtures than in the low polarity solvent. However, for four out of the five analysed peptides, neither the ESI response nor the CSD were affected by the volatility of the solvent mixture. Therefore, in solvent mixtures, as the composition changes during the evaporation processes, the $pK_b$ of the amino acid composition is a better predictor of multiple charging of the peptides.