• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1255-1259
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• 2004

The objective of this study was to evaluate the effects of halogenated compounds, organic acids, unsaturated fatty acids and their mixtures on in vitro methane production and fermentative characteristics of mixed rumen microorganisms. Agents used in two in vitro experiments were bromoethanesulfonic acid (BES) and pyromellitic diimide (PMDI) as halogenated compound, fumarate and malate as organic acid, and linoleic acid and linolenic acid as unsaturated fatty acid sources. Ruminal fluid collected from a Holstein steer fed tall fescue and concentrate mixtures was incubated at $39^{\circ}C$ for 48 h with addition of those materials. Single supplementation of halogenated compounds, organic acids or unsaturated fatty acids decreased in vitro methane production (p<0.05). The second experiment was designed to investigate effects of combination of one of halogenated compounds and either organic acids or fatty acids on methane production. Lower concentration of methane and lower A:P ratio were observed with PMDI compared with BES (p<0.01). In general medium pH, VFA, total gas and hydrogen production, and dry matter degradability were affected by addition of the same compounds. In addition, PMDI+malate treatment resulted in the highest molar proportion of propionate, and lowest A:P ratio and methane production (p<0.01). Hydrogen production was highest in PMDI+linolenic acid and lowest in BES+malate treatment (p<0.01). PMDI+malate combination was the most recommendable in reducing methane production without too much influence on digestibility under conditions of present studies.

• 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 the Korean Applied Science and Technology
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• v.20 no.1
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• pp.64-71
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• 2003

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

• Applied Biological Chemistry
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• v.41 no.4
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• pp.241-245
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• 1998

Two oxidation states of chromium commonly occur in natural soil/water systems, Cr(III) and Cr(VI). The oxidized form, Cr(VI), exists as the chromate ion and is more mobile and toxic than Cr(III). Therefore oxidation of Cr(III) by various Mn-oxides in natural systems is a very important environmental concern. Organic substances can inhibit the Cr(III) oxidation by binding, Cr(III) strongly and also by dissolving Mn-oxides. Most of Cr(III) oxidation studies were carried out using in vitro systems without organic substances which exist in natural soil/water systems. In this study effect of organic acids - oxalate and pyruvate - on Cr(III) oxidation by $birnessite({\delta}-MnO_2)$ was examined. The two organic acids significantly inhibited Cr(III) oxidation by birnessite. Oxalate showed more significant inhibition than pyruvate. As solution pH was lowered in the range of 3.0 to 5.0, the Cr(III) oxidation was more strongly depressed. Addition of more organic acids reduced the Cr(III) oxidation mare extensively. Different inhibition effects by the organic acids could be due to their ability of reductive dissolution of Mn-oxides and/or Cr(III) binding. Organic acids dissolved Mn-oxide during the Cr(III) oxidation by the oxide, Dissolution by oxalic acid was much greater than that by pyruvate, and the dissolution was more extensive at lower pH. Inhibition of Cr(III) oxidation was parallel to the dissolution of Mn-oxide by organic acids. Although the effect of Cr(III) binding by organic acids on Cr(III) oxidation is not known yet, Mn-oxide dissolution by organic acids could be a main reason for the inhibition of Cr(III) oxidation by Mn-oxide in presence of organic acids. Thus oxidation of Cr(III) to Cr(VI) by various Mn-oxides in natural systems could be much less than the oxidation estimated by in vitro studies with only Cr(III) and Mn-oxides.

• Journal of Life Science
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• v.22 no.10
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• pp.1324-1329
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• 2012

The objective of this study was to evaluate the in vitro effects of organic acids on methane emission and ruminal fermentation characteristics. We expected our methodology to result in a decrease of methanogens attached to the surface of rumen ciliate protozoa by addition of organic acids and in particular a decrease in methane emission. A fistulated Holstein cow of 650 kg body weight was used as a donor of rumen fluid. Organic acids (aspartic acid, fumaric acid, lactic acid, malic acid, and succinic acid) known to be propionate enhancers were added to an in vitro fermentation system and incubated with rumen fluid. The microbial population, including bacteria, protozoa, and fungi, were enumerated, and gas production, including methane and fermentation characteristics, were observed in vitro. Organic acids appeared to affect the rumen protozoan community. The rumen protozoal popuation decreased with the addition of aspartic acid, fumaric acid, lactic acid, and malic acid. In particular, the methane emission was reduced by addition of lactic acid. The concentration of propionate with all organic acids that were added appeared to be higher than that of the control at 12 h incubation. Addition of organic acids significantly affected rumen bacteria and microbial growth. The bacteria in added fumaric acid and malic acid was significantly higher (p<0.05) and protozoa was significantly lower (p<0.05) than that of the control. Microbial growth with the addition of organic acids was greater than the control after 48 h incubation.

• Macromolecular Research
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• v.17 no.1
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• pp.14-18
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• 2009

The acceleration effect of various organic acids, such as methanesulfonic acid (MSA), ethanesulfonic acid (ESA), 4,4'-sulfonyldibenzoic acid (SDA), diphenylacetic acid (DPAA), and $\rho$-toluenesulfonic acid (TSA), on the rate of styrene bulk polymerization with 2,2,6,6-tetramethylpiperidinyloxy (TEMPO) and benzoyl peroxide (BPO) was investigated. The addition of organic acids significantly accelerated the rate. Among these organic acids, DPAA showed an efficient rate-accelerating effect with living nature of polymerization. When DPAA was used as a rate-accelerating additive for TEMPO-mediated living free radical polymerization (LFRP), the rate of polymerization was dramatically enhanced, the linearity of reaction kinetics was successfully maintained, and the polydispersity was effectively controlled.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.710-718
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• 2011

The effects of organic acids mix (0.4%) and modified atmosphere packaging (MAP) on the storage quality of sliced bacon were investigated. Pork bellies were treated with or without organic acids at the curing stage. The organic acids mix comprised 35% sodium acetate, 25% salt, 15% calcium lactate, 11% trisodium citrate, 7% ascorbate, and 7% citric acid. The cured pork bellies were smoked and packaged with 50% $CO_2$ + 50% $N_2$ (50% $CO_2$-MAP) and 100% $N_2$ (100% $N_2$-MAP), and stored at $5^{\circ}C$ for 14 d. The 50% $CO_2$-MAP showed a higher pH value (p<0.05) up to 10 d, a lower protein deterioration (p<0.05) as measured by volatile basic nitrogen (VBN) from 6 to 14 d, and a higher color value of lightness (CIE $L^*$) compared to 100% $N_2$-MAP. The development of lipid oxidation measured by thiobarbituric acid reactive substance (TBARS) values seemed to be effectively controlled throughout the storage period in both 50% $CO_2$-MAP and 100% $N_2$-MAP regardless of the application of organic acids. The 50% $CO_2$-MAP inhibited the growth of aerobic and anaerobic bacteria (p<0.05) both in non-added and bacon added with organic acids mix. The 50% $CO_2$-MAP alone seemed to be effective in delaying the growth of bacteria since the use of organic acids mix gave no additional effects. The addition of organic acids mix lowered the pH value (p<0.05), effectively retarded the protein deterioration (p<0.05), and showed a higher color value of lightness (CIE $L^*$) value (p<0.05) and lower color value of redness (CIE $a^*$) value (p<0.05). In conclusion, 50% $CO^2$-MAP showed better quality and self-life of sliced bacon during storage. However, the beneficial effect of organic acids mix was not noticed in the concentration used in this experiment.

• Applied Chemistry for Engineering
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• v.32 no.2
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• pp.190-196
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• 2021

Desulfurization reaction in a bubble type reactor was carried out by adding three organic acids such as acetic acid, lactic acid, and antic acid to investigate the enhancement of the desulfurization performance of low-grade limestone. Desulfurization of limestone slurry without organic acids initiated to degrade at pH 5.2 or less, whereas organic acid-added limestone slurry exhibited a stable efficiency in the initial desulfurization with slurry pH ranging 4.2~4.5. At slurry pH below 4, the desulfurization performance of limestone slurry with addition of organic acids may be related to the amount of anions produced by dissociation of the organic acids. When limestone slurry had a large amount of anions, a rapid decrease in buffer capacity of slurry pH did not occur. These results were due to the acidity and dissociation of organic acids. The desulfurization performance of low-grade limestone slurry increased in the order of acetic acid (2.6%) < lactic acid (6.4%) < formic acid (16.7%).

• Journal of the Korean Chemical Society
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• v.41 no.9
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• pp.471-482
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• 1997

GC/MS was used to find an optimum experimental condition for the screening of organic acids in urine. Urinary organic acids were isolated through the liquid-liquid extraction method (LLE) to examine the influence of pH and the effect of including the back extraction and oximation processes respectively on the extraction. When pH was adjusted to 0.5 during the extraction without oximation process, relatively higher recovery rate and the smallest relative standard deviations (0.3-12.4%) were obtained. By removing the interference, the addition of back extraction made possible surer identification of organic acids with retention time of 15-16 minutes. Under this condition, we obtained the content distribution of urinary organic acids in healthy Korean children (n=16) by establishing the calibration curves for 51 standard organic acids.