• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.204-212
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• 2006

This study was conducted to investigate the possibility of rapid and non-des tructive evalution of AV (Acid Value), IV (Iodine Value) and fatty acids in sesame oils. The samples were scanned over the range $400\sim2500nm$ using transmittance spectrum of NIRS(Near-infrared spectroscopy). A calibration equation calculated by MPLS regression technique was developed and correlation coefficient of determination for AV, IV, palmitic acid, stearic acid, linoleic acid and linolenic acid content were 0.9907, 0.9677, 0.9527, 0.9210, 0.9829, 0.9736 and 0.9709 respectively. The validation model for measuring the AV content had R of 0.989, SEP of 0.058 and IV content had R of 0.944, SEP of 0.562 and palmitic acid content had R of 0.924, SEP of 0.194 and stearic acid content had R of 0.717, SEP of 0.168 and oleic acid content had R of 0.989, SEP of 0.221 and linoleic acid content had R of 0.967, SEP of 0.297 and linolenic acid content had R of 0.853, SEP of 0.480 by MPLS. The obtained results indicate that the NIRS procedure can potentially be used as a non-destructive analysis method for the purpose of rapid and simple measurement of AV, IV and fatty acids in sesame oils.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.215-220
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• 1996

Korean and Chinese sesames were subjected to microscopic observation and instrumental determination of fatty acid composition and sesamolin/sesamin ratio to obtain basic data for discriminating each other. The overall appearance of both samples was differently observed by stereo microscope (X8). Fatty acid composition of sesame oils, extracted from both samples with different roasting degrees, showed a similar pattern although Chinese samples cointained about 6% higher content of stearic acid and 47% lower content of linolenic acid then Korean ones. The sesamolin/sesamin ratio was remarkably lower(.039) in Chinese samples than Korean (0.67∼0.72). showing a variation depending on producing districts. Roasting degrees of raw sesames little influenced their composition of fatty acid and sesamolin/sesamin ratio. Based on the above results, it is considered that the comparison between domestic and Chinese sesames in view of their stearic and linolenic acid contents and sesamolin/sesamin ratio might be one of the potential criteria in discriminating their production origins.

• Proceedings of the KIEE Conference
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• 2009.04a
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• pp.33-36
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• 2009

In this paper, evaluation of physical properties was made for dielectric relaxation phenomena by the detection of the surface pressures and displacements current on the monolayer films of fatty acid monomolecular Arachidic Acid, Stearic Acid using compressing velocity. LB(Langmuir-Blodgett) thin films were manufacture by detecting deposition for the accumulation and the current was measured after the electric bias was applied across the manufactured MIM device. The physicochemical properties of the fatty acid monomolecular Arachidic Acid, Stearic Acid films surface structure has been studied by AFM. We give pressure stimulation into organic thin films and then manufacture a device under the accumulation condition that the state surface pressure is gas state, liquid state, solid state. Formation that prevent when gas phase state and liquid phase state measure but could know organic matter that molecules form equal and stable film when molecules were not distributed evenly, and accumulated in solid state only.

• Elastomers and Composites
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• v.47 no.3
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• pp.210-215
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• 2012

Whitening phenomena of the EPDM composites with different inorganic filler compositions which were aged at $90^{\circ}C$ for 7 days in air and tap water atmospheres, respectively, were investigated. The aged samples in tap water containing stearic acid exhibited severe whitening phenomena, while all the samples aged in air did not show any whitening. Depending on the filler compositions, there was no big difference in the whitening phenomena. The whitening materials were analyzed using gas chromatography/mass spectrometry (GC/MS), image analysis, energy-dispersive X-ray spectroscopy (EDX), and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). The whitening materials were identified to be salts of stearic acid. The salts of stearic acid were formed by reaction of metal cation in tap water and stearic acid in the sample.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.63-71
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• 1988

Total lipid contents of tomato fruits were 97.6mg% and composed of neutral lipid(45.1mg%), phospholipid(31.2mg%) and glycolipid(12.4mg%). The contents of neutral lipid were slowly increased from the period of climacteric rise, but those of glycolipid and phospholipid were slowly decreased at the end of storage period. Major fatty acids in all lipids were identified to be palmitic, stearic, linoleic and oleic acids. The contents of linoleic acid in all lipids at $25^{\circ}C$ and those in neutrallipid at $15^{\circ}C$ were decreased, while those in phospholipid were slightly increased during storage. The contents of palmitic acid in neutral lipid were decreased, whereas those in glycolipid and phospholipid have a tendency to increase during storage. As for normal atmospheric pressure-normal temperature(NAP-N) condition, volatiles from homogenated tomato fruits were positively correlated with palmitic acid of neutral lipid, whereas negatively correlated with linoleic acid. As for subatmospheric pressure-low temperature(SAP-L) condition, the relationship between volatiles and fatty acids of neutral lipid was similar to NAP-N condition. Volatiles were positively correlated with linoleic acid of glycolipid and stearic acid of phosholipid, whereas negatively correlated with oleic acid of glycolipid and palmitic acid of phospholipid, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.14-19
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• 2001

This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.

• Bulletin of the Korean Chemical Society
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• v.7 no.2
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• pp.120-124
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• 1986

In order to investigate effective solar energy conversion system, the light-induced electron transfer reactions have been examined across single-lamellar liposomes incorporated organic photosensitizers such as anthracene and naphthalene derivatives. We have observed photosensitized reduction of methyl viologen (1,1'-dimethyl-4,4'-$bipyridinium^{2+}$) dissolved in the exterior aqueous phase of the pigmented phospholipid liposomes when EDTA, as electron donor, is dissolved in the enclosed aqueous phase of the liposomes. The anthroyl stearic acid incorporated in the hydrophobic bilayer of liposomes leads to much less quantum yield for the photosensitized reduction of $MV^{2+}$ than the anthracene carboxylate incorporated in the outer hydrophilic layer. However, ${\beta}$-carotene with anthroyl stearic acid incorporated into the bilayer enhances the quantum yield significantly (${\Phi}{\simeq}0.2-0.3$), preventing the reverse reaction of electron transfer ($MV^+_\ {\rightarrow}MV^{2+}$) so that it might be useful for solar energy conversion into chemical energy. A naphthalene derivative, octadecyl naphthylamine sulfonic acid incorporated into the outer layer of liposomes results in less efficiency of $MV^{2+}$ reduction than anthroyl stearic acid. These results have been also tested with respect to lipid components of liposomes.

• Microbiology and Biotechnology Letters
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• v.13 no.2
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• pp.109-114
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• 1985

This study was attempted to observe the effect of crude ginseng saponin on the cell growth, lipid contents of Rhodotolula glutinis cells and fatty acid composition of the lipids from the yeast. The results obtained were as follows; The weight of dry yeast cells was increased by the addition of ginseng saponin and was noticeably increased in the treatment containing 10$^{-2}$ ％ ginseng saponin. With the increase of ginseng saponin concentration, lipids contents in Rhodotorula glutinis were increased but it's contents were decreased at the concentration of 10$^{-1}$ ％ ginseng saponin. The crude lipids of Rhodotorula glutinis were identified to be composed of palmitic, stearic, oleic, linoleic acid. Un-saturated fatty acid contents were greater than those of saturated fatty acids. Fatty acid contents were increased in the order of oleic, linoleic, palmitic and stearic acid, but palmitic acid was increased more than linoleic acid in the lipids of cells obtained at the higher than 10$^{-2}$ ％ ginseng saponin. As the ginseng saponin concentration was increased fatty acid contents were also increased, while they were considerably decreased in case of the addition of 10$^{-1}$ ％ ginseng saponin concentration.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.206-211
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• 1995

Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.17-25
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• 1981

The purpose of this study was to determine effects of thermal oxidation according to heating time and temperature, using sunflower oil from seed grown in Korea. To investigate these effects, the lipid components, fatty acid compositions, and chemical characteristics of crude oil from sunflower seed were determined. The content of nonpolar and polar in total lipids was 94.1% and 5.9%, respectively. The fatty acid compositions in the total lipids showed 6.21% palmitic, 4.50% stearic, 59.84% oleci and 29.48% linoleic acid. The concent of linoleic acid decreased during heating. However, the concent of oleic, palmitic and stearic acid increased during heating. The components of neutral lipid were found 6 fractions, including triglyceride, diglyceride and free fatty acid. The content of triglyceride decreased but diglyceride and monoglyceride increased during heating. The content of free fatty acid increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$. Iodine value decreased during heating, and peroxide value increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$.