• 한국물환경학회지
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• 제30권5호
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• pp.503-511
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• 2014

The temporal and spatial analyses of total nitrogen (TN) fractionation were conducted in order to understand 1) total nitrogen components in streams and 2) their patterns in rainy and dry seasons. The result showed that the concentration of nitrogen components in stream water was lower in non-urban area and getting higher in urban area. Dissolved total nitrogen (DTN) was 95~97.7% of total nitrogen in streams, and the proportion of dissolved organic nitrogen (DON) and ammonia nitrogen ($NH_3-N$) was higher with increasing urban area. The concentration of total nitrogen and nitrate nitrogen ($NO_3-N$) were highest in winter among four seasons. The result was showed that concentration of $NH_3-N$ was same variation as concentrations of TN and $NO_3-N$ in urban-rural complex and urban areas, except rural areas. During rainy season, concentrations of particulate organic nitrogen (PON) and $NH_3-N$ increased in rural areas and decreased in both urban-rural complex and urban areas. Correlation between total nitrogen components and land uses was positively correlated with site > paddy, and negatively correlated with forest. The variation of total nitrogen concentration was determined by $NO_3-N$ in non-urban areas, by $NO_3-N$ and $NH_3-N$ in urban-rural complex and by $NH_3-N$ in the urban areas.

• 한국연초학회지
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• 제3권1호
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• pp.20-24
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• 1981

This experiment was carried out to determine the relationships between maturity and content of the chemical components in flue-cured tobacco. The results were as follows : 1) Among the chemical components, the contents of total nitrogen, ammonia nitrogen, total alkaloids, nicotine, total volatile base, petroleum-ether extract, crude fiber, crude ash, water soluble ash, and chlorine decreased significantly, and those of total sugar, reducing sugar, and starch increased as leaf maturity progressed until the stage of ripeness, but, afterwards, a reverse tendency appeared. 2) There was a significant relationship between maturity and the contents of chemical components, such as total nitrogen, protein nitrogen, ammonia nitrogen, total volatile base, and the correlation coefficients of them were -0.743, -0.789, -0.797, and -0.642, respectively.

• 한국식품조리과학회지
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• 제6권2호
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• 한국식품조리과학회지
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• 제12권3호
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• pp.273-278
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• 1996

To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

• 한국작물학회지
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• 제47권4호
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• pp.323-327
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• 2002

Plant growth and the two components of respiration, growth and maintenance, were compared between low and high nitrogen applications in hydroponic culture on a high-yielding rice cultivar 'Takanari' (Oryza sativa L.). Grain yield decreased by high nitrogen application, and thus this cultivar has low adaptability to nitrogen. Growth efficiency (GE) and net assimilation rate (NAR) were lower in the high-nitrogen plot. The maintenance coefficient (m) and growth coefficient (g) of dark respiration were 0.0111 $d^{-1}$ and 0.196 in the low-nitrogen plot and 0.0166 $d^{-1}$ and 0.237 in the high-nitrogen plot, respectively. Thus, high nitrogen application increased both g and m. Calculated $R_m$ (maintenance respiration rate) was 70 and 90% of total respiration rate at heading, respectively. The significance of nitrogen adaptability and g was discussed.

• 한국응용과학기술학회지
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• 제25권3호
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• pp.355-362
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• 2008

One of the popular domestic sewage treatment process (called step feed oxic-anoxic-oxic process) for nitrogen removal was analyzed in this study by theoretical analysis based on the nitrification and denitrification reaction. Total nitrogen removal efficiency was suggested by considering influent qualities(i.e., ammonia, nitrite, nitrate, alkalinity, and COD). Total nitrogen removal efficiency depends on r (influent allocation ratio). In the case that all influent components are enough, the total nitrogen removal follows equation 100-b/(1+b), when r is 1/(1+b). Finally, it can be concluded that step feed oxic-anoxic-oxic process could be effective for nitrogen removal.

• 한국환경보건학회지
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• 제30권1호
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• pp.22-28
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• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of Korean traditional soy sauce (kan-jang) during the ripening and storage for 12 months and the characteristics of the changes. All of the preparation methods for soy sauce followed the recommendations of the Korea Food Research Institute. The components of soy sauce were analyzed at 0,6, and 12 months. The contents of amino nitrogen of soy sauce were significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p<0.05), and decreased during the storage. The content of total amino acids of soybean sauce was significantly lower than that of soybeans, and the content of free amino acids was higher than that of soybeans (p<0.05). The contents of total and free amino acids decreased in soy sauce after 12 months of storage (p<0.05). The composition of total and free amino acids and their ratios of soy sauce were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soy sauce were 0.8％, 17.3％, and 53.1-59.8％, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soy sauce during the storage. The ratios of free to total amino acids of glutamic acid were 42.9-59.5％ in soy sauce. Lightness of Hunter color of soy sauce decreased over time (p<0.05). This study indicates that the ratios of free to total amino acids of soy sauce were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. This study also indicates that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic characteristics of soy sauce derived from the amino nitrogen, amino acids, and color might be inferior over 1 year of storage time. However, more detailed research should be conducted to interpretate this characteristics more accurately.

• Journal of Nutrition and Health
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• 제23권3호
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• pp.179-186
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• 1990

모유에 함유된 총질소 함량과 각 질소원들의 농도를 분만후 2~3일, 1주, 2주에서 12주 까지 채취한 초유, 이행유 및 성숙유에서 측정하고, 수유기간에 따른 이들의 함량 변화를 비교 분석하였다. 모유의 총질소 함량과 각 질소원들의 농도는 분만 후 수유 초기에 현저하게 감소하였으며, 수유가 진되？체？ 성숙유에서도 완만한 감소 경향이 유의성 있게 나타났다. 특히 수유 초기 유즙에서는 Whey 단백질소 농도의 감소가 총질소 함량 변화에 가장 큰 영향을 주었다. 총질소 함량에 대한 비단백질소의 백분율은 초유와 이행유에서는 13%로 낮았으나, 6주 이후의 성숙유에서는 17~18%수준으로 큰 변화가 없었다. 또한 단백질소 중 초유의 whey 단백질소와 casein질소의 비율이 55:45에서 12주의 성숙유에서는 34:66으로 수유가 진행되면서, 점차 그 비율이 감소하는 것으로 나타났다. 수유 기간이 따른 이러한 질소원 사이의 상대적인 감소를 유발하는 요소는 무엇이며, 영아 영양과 관련하여 어떤 생리학적 의미가 부여될 수 있는가에 대해 보다 더 깊이 있는 연구가 앞으로 계속 수행되어야 할것이다.

• 한국작물학회지
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• 제45권4호
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• pp.237-240
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• 2000

This experiment was conducted to evaluate the effect of split application of nitrogen(N) on development of vascular bundle(VB) and yield components of rice. Two cultivars were used in this study; IR58, an indica type and Shinunbongbyeim a japonica type. The number and total cross sectional area of the VB in the peduncle and leaf blade were more and bigger in N split application than 100 percent basal fertilizer. Nitrogen split application at necknode differentiation stage increased the number and size of the VB. Nitrogen split application resulted in increased panicle number with application of N before transplanting and at tillering stage; increased spikelets number with N application at necknode differentiation stage; and increased spikelet fertility and 1000 grain weight with N application at necknode differentiation and heading stages. Grain yield increased 7-10% in N split as compared to all basal application. The total cross sectional area of VB in peduncle closely correlated with the number of spikelets per panicle. Nitrogen management can have an impact on spikelet differentiation through more and bigger VB and increase grain yield potential.

• 한국응용곤충학회지
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• 제9권1호
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• pp.15-20
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• 1970

수도품종명 도열병 저항성 차이와 도체내 성분과의 관계를 구명코저 저항성 품종, 중간정도 품종, 감수성인 품종의 실소 및 당 함량을 비교한 결과를 요약하면 다음과 같다. 1) 전질소, 전당 함량은 저항성인 품종이 감수성인 품종에 비해 전질소는 적고 전당은 많았다. 따라서 C/N 률은 저항성 품종이 감수성인 품종에 비해 높았다. 2) Free amino acid에 있어서는 저항성인 품종이 감수성인 품종에 비해 Glutamine, Valine 그리고 Leucine 과 Iso-leucine함량이 많았다. 3) 각종당액에서 전분합성은 저항성인 품종이 감수성인 품종에 비해 Fructose, Glucose에서는 높았고 Sucrose에서는 낮았으나 Indica type로 저항성인 Zenith에서는 오히려 전분합성이 감수성인 다다조 보다 떨어졌다. 4) 질소비료를 증시하면 전질소함량은 보비보다 증가하는데 그 증가율은 저항성인 품종에서 낮은 경향이었다. 전당은 분벽초기에 감소되며 그 감소율은 저항성인 품종이 더 떨어졌고 분벽최성기에는 오히려 증가하였는데 그 증가율은 저항성인 품종이 높은 경향이었다.