• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.485-494
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• 2020

Limiting amino acids (AAs) for milk production in dairy cows fed on a concentrate diet of corn grain and soybean meal was evaluated in this study. Four lactating and multiparous Holstein cows (in third or fourth parities, with an average body weight of 633 ± 49.2 kg), 8 to 9 weeks into their lactation period, were used in a 4 × 4 Latin square design. The experiment comprised four dietary treatments: (1) no intravenous infusion (control); (2) control plus intravenous infusion of an AA mixture of 6 g/d methionine, 19.1 g/d lysine, 13.8 g/d isoleucine, and 15.4 g/d valine (4AA); (3) control plus intravenous infusion of the AA mixture without methionine (no-Met); and (4) control plus intravenous infusion of the AA mixture without lysine (no-Lys). All animals were fed on a controlled diet (1 kg/d alfalfa hay, 10 kg/d silage, 14 kg/d concentrate mixture, ad libitum timothy hay). The AA composition of the diet and blood were determined using an automatic AA analyzer. Milk composition (protein, fat, lactose, urea nitrogen, and somatic cell counts) was determined using a MilkoScan. The results showed that feed intake for milk production did not differ from that of intravenous infusion using a limiting AA mixture. The 4AA treatment numerically had the highest milk yield (32.4 kg/d), although there was no difference when compared with the control (31.2 kg/d), no-Met (31.3 kg/d), and no-Lys (31.7 kg/d) treatments. The concentration of AAs in blood plasma of cows in all treatments, mainly isoleucine and valine, increased significantly compared with that of control. The no-Met treatment increased (p < 0.05) the concentration of lysine in the blood relative to the control and no-Lys treatments, whereas the no-Lys treatment increased (p < 0.05) the concentration of methionine relative to the control and no-Met treatments. In conclusion, milk production increased when feeding 10 g/d methionine to the cows, together with their concentrate diet of corn grain and soybean meal.

• Mass Spectrometry Letters
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• v.8 no.2
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• pp.29-33
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• 2017

Understanding the mechanisms that control and concentrate the observed electrospray ionisation (ESI) response from peptides is important. Controlling these mechanisms can improve signal-to-noise ratio in the mass spectrum, and enhances the generation of intact ions, and thus, improves the detection of peptides when analysing mixtures. The effects of different mixtures of aqueous: organic solvents (25, 50, 75%; v/v): formic acid solution (at pH 3.26) compositions on the ESI response and charge-state distribution (CSD) during mass spectrometry (MS) were determined in a group of biologically active peptides (molecular wt range 1.3 - 3.3 kDa). The ESI response is dependent on type of organic solvent in the mobile phase mixture and therefore, solvent choice affects optimal ion intensities. As expected, intact peptide ions gave a more intense ESI signal in polar protic solvent mixtures than in the low polarity solvent. However, for four out of the five analysed peptides, neither the ESI response nor the CSD were affected by the volatility of the solvent mixture. Therefore, in solvent mixtures, as the composition changes during the evaporation processes, the $pK_b$ of the amino acid composition is a better predictor of multiple charging of the peptides.

• Journal of the Korean Chemical Society
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• v.8 no.4
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• pp.135-141
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• 1964

The reaction of potassium fluoride with amyl iodide in presence of dimethylformamide at low temperature gave a fluorination product together with decane. Polyhalogenated acid such as ${\alpha}$, ${\beta}$,-dichloro-${\beta}$-phenyl-propionic acid gave ${\alpha}$-chlorostyrene, fluorinated styrene, and fluorinated acid. The same reaction with the ethyl ester did not give the fluorination product and gave a mixture of various dimerized product. Dibromostyrene gave bromostyrene together with fluorination product. Iodo acid such as m-iodo acid gave the salt and a trace quantity of dimerized product. Iodides such as m-iodotoluene and 1-amino-4-iodo-2-methyl benzene did not show any appreciable reactivity towards potassim fluoride. The reaction condition was described, and fluorination, ${\alpa}$-dehydrofluorination, decarboxylation, and dimerization were discussed.

• Macromolecular Research
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• v.12 no.4
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• pp.384-390
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• 2004

Single-walled carbon nanotubes (SWNTs) have been chemically modified through the formation of carboxylic acid functionalities or by grafting octadecylamine and polystyrene onto them. We purified SWNTs with nitric acid to remove some remaining catalysts and amorphous carbon materials. After purification, we broke the carbon nanotubes and shortened their lengths by using a 3:1 mixture of concentrated sulfuric acid and nitric acid. During these purification and cutting processes, carboxylic acid units formed at the open ends of the SWNTs. Octa-decylamine and amino-terminated polystyrene were grafted onto the cut SWNTs by condensation reactions between the amine and carboxylic acid units. The cut SWNTs did not disperse in organic solvents, but the octadecylamine-grafted and polystyrene-grafted SWNTs dispersed well in dichloromethane and aromatic solvents (e.g., benzene, toluene). Composites were prepared by mixing polystyrene with the octadecylamine-grafted or polystyrene-grafted SWNTs. Each composite had a higher dynamic storage modulus than that of a pristine polystyrene. The composites exhibited enhanced storage moduli, complex viscosities, and unusual non-terminal behavior when compared with a monodisperse polystyrene matrix because of the good dispersion of carbon nanotubes in the polystyrene matrix.

• Macromolecular Research
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• v.9 no.3
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• pp.143-149
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• 2001

Poly(aspartic acid), PASP, is a biodegradable, water-soluble polymer and offers a biodegradable alternative to polycarboxylates and other non-degradable water-soluble polymers. PASP one of poly (amino acid)s, possesses carboxylic acid pendant group in its repeating unit, which can be used for various further modification purposes. In this study we prepared high molecular weight polysuccinimide, as the precursor polymer for PASP, by thermal polycondensation ofL-aspartic acid in the presence of phosphoric acid. The polysuccinimide was hydrolyzed with 0.1 N sodium hydroxide, and then acidified to give PASP. High water-absorbent gels were produced by thermal crosslinking of freeze-dried mixture of partially-neutralized PASP and different amount of low moi. wt. PEG-diepoxide compounds in aqueous medium. The swelling behavior of the prepared gels from different size and composition of crosslinking reagent in different media was investigated and the results were discussed. This PASP-based hydrogel materials possessing inherent biodegradability, potential non-toxicity and biocompatibility, is expected to be used as a substrate for various biomedical applications as well as a general purpose super-absorbent polymer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Analytical Science and Technology
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• v.34 no.3
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• pp.122-127
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• 2021

A mixture of polyvinylpyrrolidone and 1,2-indanedione (PVP-IND) is known to be the best reagent for developing latent fingerprints deposited on the surface of a thermal paper. However, no study has evaluated whether PVP-IND could enhance fingerprints in blood deposited on the surface of thermal paper. Therefore, in this study, the ability of PVP-IND to enhance the fingerprints in blood was investigated. Furthermore, aqueous amido black solution, which is known to be the best reagent for enhancing fingerprints in blood deposited on the surface of thermal paper, was used for comparison with PVP-IND. Therefore, while enhancing the fingerprints in diluted blood, PVP-IND enhanced the quality of fingerprints compared to aqueous amido black solution. The ridge diffused when the undiluted fingerprints in blood were enhanced with PVP-IND because PVP reacted with amino acids in blood; however, amido black solution yielded better results. When treated with PVP-IND, it is presumed that the ridge diffused due to the reaction of PVP and amino acids contained in the blood.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.36-44
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• 1999

Samjangs which were prepared using magjang, traditional doenjang, and mixture of traditional doenjang and magjang were stored. Characteristics of the stored samjangs were investigated. Maximum titratable acidity was shown in traditional doenjang after 30 day of storage. Total sugar in samjangs decreased while reducing sugar increased to $11.45{\sim}12.35%$ from $8.44{\sim}9.29%$ after 40 days. Amino type nitrogen predominantly increased to $337.3{\sim}381.1\;mg%$ after 40 days from $48{\sim}53\;mg%$ of initial period of preparation. Among the free amino acids the content of glutamic acid $(202.6{\sim}464.6\;mg/100g)$ was highest and others were not too much changed. Forty two components including 7 alcohols, 4 esters, 13 acids, 6 aldehydes, 5 phenols, 3 pyrazines and others were found in samjangs. Ethanol, acetic acid ethyl ester and 2-phenylethanol were found in all treatments and ethanol, acetic acid ethyl ester, phenylacetaldehyde, butanoic acid, acetic acid, 3-methyl butanoic acid and 2,4-hexadienoic acid might be major volatile components considering of high peak area. 2-Phenylethanol, butandioic acid ethyl ester, butanoic acid and 2-methyl-2-butenoic acid were higher than other components in samjang with magjang while ethanol, acetic acid, 2,4-hexadienoic acid were in samjang with traditional doenjang and 3-methyl butanoic acid, acetic acid ethyl ester and methyl pentanoic acid were in the mixed treatment.

• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

• Microbiology and Biotechnology Letters
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• v.21 no.6
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• pp.564-569
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• 1993

AF-001A is a novel antifungal cyclic glyco-peptise isolated from Pseudomonas cepacia AF6008. AF-001A is a mixture of AF-011A1 and AF-001A2. Each compound contains glycine(1), serine(2), asparagine(1), 2,4-diaminobutyric acid(1), beta-hydroxytyrosine(1), xylose(1) and a methylene chain amino acid(1). Additionally, A1 contains one beta-hydroxyasparagine that is replaced with as asparagine in A2. AF-011A showed high in vitro antifungal activity against various animal and plant pathogenic fungi and caused no irritation on the skin of rabbits.