• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2002.05a
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• pp.113-113
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• 2002

• Journal of the Korean Applied Science and Technology
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• v.3 no.2
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• pp.29-34
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• 1986

The sulfuric acid sulfonation of 2-aminonaphthalene was preformed at $30^{\circ}C{\sim}200^{\circ}C$ for $1{\sim}15$ hours, using $4{\sim}10$ parts of 90% sulfuric acid${\sim}$20% oleum. This reaction was influenced by many factory such as reaction temperature, reaction time, strength of sulfuric acid and amount of sulfuric acid and among these factors, the effect of the reaction temperature was considerable. The main products of this reaction were Dahl's acid (2-aminonaphthalene-5-sulfonic acid, Broenner's-acid (2-aminonaphthalene-6-sulfonic acid), amnio-F-acid(2-aminonapthalene-7-sulfonic acid), and Baden acid (2-aminonaphthalene-7-sulfonic acid) and another isomers such as Tobia's acid (2-aminonaphthalene-1-sulfonic acid) and 2-aminonaphthalene-4-sulfonic acid were not formed. Of these isomeric acids, those containing the sulfonic acid group in an ${\alpha}-position$, namely, Dahl's acid and Baden acid, are simultaneously formed by sulfonation at low-temperature ($30{\sim}100^{\circ}C$), whilst those containing the sulfonic acid group in a ${\beta}$-position, namely, Broenner's acid and amino-F-acid, are formed simultaneously by sulfonation at high temperatures($150^{\circ}{\sim}200^{\circ}$).

• Proceedings of the Korean Society of Toxicology Conference
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• 2002.05a
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• pp.113-113
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• 2002

Effects of betaine intake on hepatic fibrogenesis were examined in adult male SD rats treated with nitrosodimethylamine (DMN; 10 ${\mu}\ell$/kg/day, ip) 3 days a week for 4 weeks. From two weeks prior to initiation of DMN treatment until sacrifice rats were provided with drinking water containing 1 % betaine.(omitted)

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.91-96
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• 2004

It is generally believed that amino acids occurring naturally in mammals are of the L-configuration. D-amino acid(DM) are common in nature as constituents of bacterial cell walls and several antibiotics. Recent reports have demonstrated the presence of small amounts of free DM in milk. The presence of free DM may affect the food quality by decreasing the nutritional value. Our objective was to examine whether the free DM carne from psychrotrophic bacteria. Free DM was produced by treating raw milk with Pseudomonas spp. The samples were extracted with sulphosalicylic acid and derivatized with AccQ-$Tag^{TM}$ reagent when the analysis was carried out by reverse-phase HPLC. We tested correlations of the content of free DM with bacterial growth. Significant amounts of free D-a1anine and D-proline have been found in the raw milk inoculated with Pseudomonas spp. The increase of D-alanine and D-proline appeared to be mainly related to the presence of Pseudomonas fluorescens. These results suggest that free DM may be considered as an indicator of psychrotrophic bacterial milk contamination.