• Journal of the Korean GEO-environmental Society
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• v.3 no.4
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• pp.29-35
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• 2002

In order to establish the applicability of organic soil as Earthwork Materials, this research conducts a battery of laboratory tests using two kinds of test materials. The test material A, a mixture of sand and organic soil, and the test material B, a mixture of granite soil and organic soil varying the proportion of organic soil through 5%, 10%, 20%, 30%, 40%, and 50% are used. Continuous column leaching tests of the test materials A and B indicate that their COD value is substantially smaller than that of pure organic soil, the COD value of the early leached water slightly exceeds the standard level for leached water. The COD value after 4 hours of leaching becomes very small. The mixed soil of sand and organic soil is considered usable as embankment materials when the proportion of organic soil is up to 40% with the corresponding concentration ratio of organic contents is less than 11.3%. Similarly, the mixed soil of granite soil and organic soil is considered usable as earthwork materials when the proportion of organic soil is less than 30% with the corresponding concentration ratio of organic contents is less than 16.4%.

• Journal of the Korean Society of Tobacco Science
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• v.6 no.2
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• pp.169-178
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• 1984

This study was conducted to investigate the influence of the topping time and height on the nonvolatile organic and higher fatty acid contents and the correlation among acid contents of tobacco plants. Within the topping time, the flowering (normal) stage of topping was the lowest in total analyzed acid (TAA), total nonvolatile organic acid (TNOA) and magic acid contents of NC2326, however, the highest in those of Burley 21 on 30 days after budding. Total higher fatty acid (THFA) and linoleic acid contents tended to be low with normal stage of topping. The lower the topping height, the lower the TAA, THFA and linoleic acid contents in middle and upper leaves (or NC2326 and Burley 21 were observed. On the other hand, the lower the topping height, the lower the TNOA and malic acid contents in middle and upper leaves for Burley 21 and upper leaves for NC2326 were found. There was a significant positive correlation between magic acid and TNOA contents. Similarly, TAA content showed a significant positive correlation with TNOA, oxalic acid and citric acid contents. But there was a negative correlation between malic acid and THFA contents. There were highly positive correlations among oleic acid, linoleic acid and THFA contents, respectively.

• Environmental Engineering Research
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• v.21 no.3
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• pp.241-246
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• 2016

This paper discusses the influence of organic matter contained in aggregate on the emission characteristic of ammonia ($NH_3$) from cement mortar. $NH_3$ can be released to indoor-outdoor environment through diffusion in mortar (or concrete) and have resulted in the increasing air pollution, and especially well known as a harmful gas for the human body. The concentration of $NH_3$ released from cement concrete was then compared to the contents of organic matter contained in the aggregate. The result indicates that the contents of organic matter in the aggregate significantly differ with types of aggregate from different areas of production. The organic matter becomes organic nitrogen through the process of microbial breakdown for a certain period and pure ammonium ion ($NH_4{^+}$) is produced from the organic nitrogen. The $NH_4{^+}$ was reacted with alkaline elements in the cement and released as $NH_3$ from cement concrete through a volatile process. The released $NH_3$ was proportional to the contents of $NH_4{^+}$ adsorbed in the aggregate from different areas of production and the concentrations of $NH_3$ emission from cement mortar according to the aggregate differ by more than 4 times.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.939-944
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• 1994

The change of major organic acid contents were examined in mackerel, pacific yellow croaker and brown sole on heating conditions. The organic acid contents of mackerel were the higher that the others. The content of lactic acid was the highest in all samples commonly and that of succinic acid was second level and these organic acids were over 95% of total organic acid. The content of ${\alpha}-ketoglutaric$ acid was higher acid content was greater with higher heating temperature. Decreasing of organic acid content was higher at steamed and first heating than warmed and rewarmed.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.244-248
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• 1993

The fatty and organic acids, and barbaloin in various parts of aloe species dried at different temperatures were analyzed by GC and HPLC. Seven fatty acids and six organic acids were identified and quantified. In the case of fatty acids, generally, the contents of palmitic and eicosanoic acid were abundants, and compared to the total contents of seven fatty acids, Aloe arborescence variant 1 was abundant, but Aloe saponaria was poor. And six fatty acids were distributed in the aloe species with the exception of linoleic acid. The contents of malic, citric and oxalic acids in the aloe species were higher than those of other acids, and compared to the sum of contents of six organic acids, Aloe saponaria was high, but Aloe arborescence variant 1 was low. Therefore Aloe arborescence variant 1 was abundant in total fatty acids, but poor in total organic acids. The contents of fatty and organic acids in the sample dried at $65^{\circ}C$ and $80^{\circ}C$ air circulation were almost similar. The contents of fatty and organic acids in the freeze-dried samples were lower than in the other dried samples. The contents of barbaloin in Aloe arborescence and A. arborescence variant 1 were higher than those of other various samples, and barbaloin was not detected in Aloe saponaria. As the drying temperature was increased, the contents of barbaloin in the various parts of the Aloe vera decreased.

• Food Science and Preservation
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• v.3 no.1
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• Korean Journal of Organic Agriculture
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• v.7 no.2
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• pp.163-167
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• 1999

To study the effects of chemical and organic fertilizer within the contents of essential elements in the lettuce, in the absence or presence of wood extraction, an experiment was conducted for a period of 10 weeks. The results obtained from the experiment are summarized as follows: 1. The iron contents in the lettuce grown in the chemical fertilized group, were different from those in the organic fertilized group, when the wood extraction was treated. The iron contents in the lettuce increased, due to the wood vinegar treatments, but the modes and degrees were not consistent the various kinds of lettuce. 2. Calcium contents in the lettuce were also increased by wood vinegar treatments, but the modes and degrees were not consistent with the various kinds of lettuce. On the other hand, the Calcium contents in the lettuce grown in the organic fertilized group were reduced by the wood vinegar treatments. 3. The mineral contents within other elements(Manganese, Copper, Zinc) in lettuce, is not variable according to the treatments, or the species of the lettuce.

• Korean Journal of Plant Resources
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• v.33 no.3
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• pp.194-199
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• 2020

This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 mg/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=-0.551^⁎⁎ between fruit weight and oxalic acid, r=-0.767^⁎⁎ between malic acid and citric acid, and r=0.834^⁎⁎ between citric acid and total organic acid content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.