• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.06a
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• pp.169-172
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• 1998

We have investigates a surface pressure, a displacement current and a charge measurement by distance of between electrode 1 and water surface of organic monolayers. And the displacement current was generated during compression of Arachidic acid mono1ayers at a air-water interface. The result from our work show that the displacement current of a Langmuir(L) film for Arachidic acid monolayers has the different maximum points according to the electrode distance. We are known that the displacement current and a charge was generated in inverse proportion to electrode distance d.

• Analytical Science and Technology
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• v.21 no.3
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• pp.212-221
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• 2008

In order to investigate the information for effective detection and developing of latent fingerprints, we identified fatty acids composition of latent fingerprints on non-porous evidence surface and the chemical changes of latent fingerprint residue after print deposition during 7 months. Fingerprints from eight Korean male donors (aged 29-50 years) and one female donor (aged 36 years) were collected. All fingerprints were found to contain lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), elaidic acid (C18:1n9t), oleic acid (C18:1n9c), linoleic acid (C18:2n6c), arachidic acid (C20:0), linolenic acid (C18:3n3), erucic acid (C22:1n9) and docosadienoic acid (C22:2) and primarily palmitic acid (35.45-48.37%), oleic acid (14.84-28.49%), stearic acid (9.71-24.96%) and linoleic acid (7.68-18.8%) occupied 75% of total fatty acids. When the fingerprints were deposited at dark room for 7 months, total fatty acids components decreased about 12-25%. It can be explained that significant degradation of long-chain fatty acids such as elaidic acid (C18:1n9t), arachidic acid (C20:0), linolenic acid (C18:3n3), erucic acid (C22:1n9), and docosadienoic acid (C22:2) resulted in the generation of myristic acid (C14:0), myristoleic acid (C14:1) and pentadecanoic acid (C15:0).

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.105-111
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• 1979

Phycomyces sp. has been isolated from Meju and its lipid composition was investigated. The lipid content was 18.2 % of dry weight and composed of 69.2 % neutral lipids. 24.3 % glycolipids and 6.5 % phospholipids. It was possible to identify the presence of carotene, hydrocarbons, esterified sterols, fatty acid esters, triglycerides. free fatty acids and free sterols in the neutral lipid fraction. Major components in the neutral lipid fraction were free fatty acids and triglycerides. Twelve molecular species of triglycerides and 8 molecular species of diglycerides were fractionated by argentation TLC. The major fatty acids in total lipids were stearic, linoleic, arachidic and linolenic acids, and those in the free fatty acid fraction were stearic, linoleic and arachidic acids.

• Korean Journal of Poultry Science
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• v.15 no.3
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• pp.247-251
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• 1988

This experiment was carried out to investigate comparison of total cholesterol, lipid and fatty acid composition of breast and thigh from female and male broiler meats. Total lipid and neutral lipid content of female and male broiler breast meats were lower, but phospholipid and glycolipid contents were highter than thigh meats. Unsaturated fatty acid composition of broiler thigh meats were higher than breast meats on neutral and phospholipid, but breast meat was higher than thigh meat on glycolipid. Glycolipid content in total lipid was lower in female than male broiler meat. Contents of palmitic acid in neutral lipid, palmitic stearic linolenic arachidic and arachidonic acid in phospholipid, palmitic and stearic acid in glycolipid were higher than male broiler meat. The highest content of total cholesterol in defatted tissue was thigh tissue of male and undefatted thigh tissue of female.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.72-76
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• 2007

In order to examine the biofunctions of glycosylceramide which is representative of sphingolipid, monoglycosylceramide (cerebroside) was isolated from rice bran extract. Crude glycosylceramides were isolated in large quantities and promptly by flash system column chromatography from rice bran extract, and purified by normal-phase HPLC using an evaporative light-scattering detector. One major cerebroside was obtained by HPLC used as an eluent consisting of chloroform, methanol and water (99:11:1, v/v/v), and the constituents were analyzed by MALDI/TOF-MS, FAB-MS, GC and 600 MHz $^1$H-NMR. The component sugar was estimated to be glucose. In the ceramide, the fatty acid component consist was 2-hydroxy arachidic acid. The long-chain base component was sphinga-4,8-dienine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.17-20
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• 2002

This study was carried out to determine the composition of fatty acids from the samples such as Korean and Chinese sesame oils and adulterated sesame oils with commercial edible oils including soybean and corn oils collected in Gyeongnam area. The fatty acid composition of sesame oils extracted from commercial Korean and Chinese sesame showed similar pattern except the result that Korean sesame oils contained lower levels of palmitic acid, stearic acid and higher level of linolenic acid than Chinese sesame oils. In adulterated sesame oils with commercial soybean oil, the composition of linolenic acid was increased 0.73$\pm$0.05%, 1.25$\pm$0.04% by adding of commercial soybean oil, 3%, 9%, respectively. And that of the linoleic acid was 50.22$\pm$0.06%, 51.14$\pm$0.05% by 5%, 9% addition of commercial corn oil, respectively. From these results, sesame oils and adulterated sesame oils with commercial edible oils will be verified by the composition analysis of fatty acids.

• Journal of Korean Society of Forest Science
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• v.79 no.4
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• pp.345-351
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• 1990

The seeds of Korean pine, Pinus koraiensis, had been used as one of edible fruits for long time, but its chemical analysis of the nutrient components was extremely limited. The purpose of this study is to analyze the content of chemical components of Korean pine seeds. The results obtained are as follows : 1. In general analysis of Korean pine seeds, moisture is 4.4%, crude protein 18.3%, crude fat 67.3%, crude fiber 4.7%, ash 2.2%, and nitrogen-free extract 3.4%, respectively, 2. The Korean pine seed contained 18 different kinds of amino acid : lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, cysteic acid, and tryptophan. The glutamic acid is highest content among 18 kinds of amino acid. 3. The Korean pine seed contains all the essential amino acids such as arginine, histidine, lysine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, and tryptophan. 4. The Korean pine seed contains 13 different kinds of fatty acid such as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, 9-icosenoic acid, 9, 11-icosenoic acid, 8, 11, 14-icosatrienoic acid, and tn-o unknown substances. Also it contains all the essential fatty acids as linoleic acid and linolenic acid. The linoleic acid is highest content among 13 kinds of fatty acid. 5. The Korean pine seed contained 5 different kind., of vitamin such as vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin E and niacin. The content of vitamin E is the largest among 5 kinds of vitamin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.93-97
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• 1987

The seeds cf Pinus Koraiensis mere studied for their moisture, total lipids and ash contents and fatty acid composition. The seeds contained ca. 3.6% moisture, 70.4% purified total lipids and 2.5% ash. The proximate composition of the seeds was not influenced by the sampling rears (1984 and 1985). Twenty-one fatty acids ranged from myristic to arachidic acids were identified in the seed lipids. The seed lipids contained linoleic acid (47.9%), oleic acid (28.4%) and 5, 9, 12-18:3(11.1%) as major fatty acids and 5,9,12-18:3, 5,11-20:2 and 5,11,14-20:3 as 5-olefinic nonmethylene-interrupted polyenoic acids. The sampling Tears also had no effect on the fatty acid composition of the seed lipids.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.235-241
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• 2000

화학적 성분 중 가장 많은 함량을 차지하고 있는지질에서는 조지질과 유리지질 함량이 imitation nut가 각각 58.7%, 45.9%로 네 종류의 천연 nut 류 중 ha-zelnut을 제외하곤 더 높았으나 부분 경화 대두유를 원료로 사용하여 결합지질의 양이 천연 nut류에 비해 적게 나타났고, 극성지질인 당지질과 인지질의 함량도 역시 낮게 나타났다. 또한 유지의 불포화도를 알 수 있는 요오드가도 산화 안정성이 우수한 imitation nut가 천연 nut류에 비해 낮은 값을 보이고 있다. 지방산 조성에서는 천연 nut류 중 peanut에서만 arachidic acid, eicsenoic acid, behenic acid, ligno-ceric acid를 분석할 수 있었고, imitation nut류 역시 대두유에서 특징적으로 나타나는 linolenic acid를 검출 할수 있었다. 아미노산 조성의 경우 천연 nut류와 imitation nut모두에서 glutamic acid의 함량이 가장 높게 나타났으며, 필수 아미노산의 함량은 imitation nut가 천연 nut류보다 약간 높은 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.118-127
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• 2014

This study was investigated to compare the physicochemical properties between hot air dried ramie leaf (HR) and freeze dried ramie leaf (FR). There were no significant differences in moisture, crude protein, crude fat, crude ash, and carbohydrate content depending on the drying methods, but the dietary fiber content was significantly higher in FR than in HR. The major amino acids were aspartic acid, glutamic acid, and leucine, and the contents of total amino acids, total essential amino acids, and essential amino acid ratios were higher in FR compared with HR. Major fatty acids were linoleic acid, palmitic acid, arachidic acid, and linolenic acid. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids; however, there was no significance difference between the two different drying methods. The contents of vitamin A, E, and C in FR were higher than those in HR, and there were significant differences in the contents of vitamin A and C depending on the drying methods. Regardless of the drying methods, both HR and FR were abundant in order of Ca, K, Mg, Mn, Fe, Na, and Zn. The contents of total minerals, total organic acids and total free sugars in HR were significantly higher than those in the FR.