• The Korean Journal of Pesticide Science
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• v.11 no.4
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• pp.313-319
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• 2007

Nine plant growth regulators (PGRs) were tested for in vivo antifungal activities against on rice blast. They showed higher in vivo antifungal activities when they were applied on rice plants by soil drench rather than foliar spray. Except for 2,4-D at $500\;{\mu}g\;mL^{-1}$, the others showed a very low or no activity against the disease in foliar spray applications. In contrast, 2,4-D, indole butyric acid (IBA) and triiodobenzoic acid, at $500\;{\mu}g\;mL^{-1}$, showed control values of 98.9, 97.8 and 88.9% in soil drench applications. Furthermore, the control activity of IBA was dependent on its concentration against rice blast; IBA suppressed the development of rice blast by 71.7% at $125\;{\mu}g\;mL^{-1}$ and 85.8% at $250\;{\mu}g\;mL^{-1}$. IBA also controlled the development of rice blast on adult plants by 63.9% at a dosage of 2.56 kg/10a. The results revealed that IBA has a good activity against rice blast when it is applied by soil drench.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.4
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• pp.377-382
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• 1991

The effect of molasses addition and hot temperature on the ensiling characteristics of napier grass (Pennisetum purpureum Schum.) were studied. Napier grass was harvested five times at intervals from 22 to 39 days and each harvest was divided into two equal portions. The half portion was ensiled directly and the other half was ensiled after mixing with molasses into polyethylene bag silos of 15 kg capacity. Molasses was added at the rate of 4% of fresh weight of the grass. One half of the each treatment was conserved at a room of $40^{\circ}C$ for a month and then moved to an ambient temperature room. The other half was kept at ambient temperature for the whole experimental duration. The silages were opened 3 to 7 months after ensiling. Addition of molasses enhanced lactic acid fermentation by increasing lactic acid content and reducing pH value, ammonia nitrogen and acetic, propionic and butyric acid contents of the silages in both temperature treatments. Enhanced temperature increased pH value and decreased acetic, propionic and butyric acids.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.851-856
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• 2002

The Reaction of S-methyl-S-cysteine(L-Smc) with racemic $s-cis-[Co(demba)Cl_2]-1$ (Hydmedba = $NN'-dimethylethylenediamine-NN'-di-\alpha-butyric$, acid) yields ${\Delta}$-s-cis-[Co(dmedba)(L-Smc)] 2 with N, O-chelation. Oxidation of sulfur of 2 with $H_2O_2$ in a 1 : 1 mole ratio gives ${\Delta}$-s-cis[Co(dmedba)(L-S(O)mc)] 3 having an uncoordinated sulfenate group. Oxidation of sulfur of L-Sm with $H_2O_2in$ a 1: 1 mole ratio produces S-methyl-L-cysteinesulfenate (L-S(O)me) 5. Direct reaction of 1 with 5 in basic medium gives an N.O-chelated ${\Delta}$s-cis[Co(dmedba)(L-S(O)mc)-N.O], which turmed out be same as obtained by oxidation of 2, while an N, S-chelated ${\Delta}$-s-cis-[Co(dmedba)(S-S(O)mc)-N,O] complex 4 is obtained in acidic medium from the reaction of 1 with 5. This is one of the rare $[$Co^{III}$(N_2O_2-type$ ligand)(amino acid)] type complex preparations, where the reaction conditions determine which mode of N, O and N, S caelation modes is favored.

• The Korean Journal of Physiology and Pharmacology
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• v.18 no.5
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• pp.371-376
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• 2014

Amino-acid neurotransmitter system dysfunction plays a major role in the pathophysiology of depression. Several studies have demonstrated the potential of amino acids as a source of neuro-specific biomarkers could be used in future diagnosis of depression. Only partial amino acids such as glycine and asparagine were determined from certain parts of rats' brain included hippocampi and cerebral cortex in previous studies. However, according to systematic biology, amino acids in different area of brain are interacted and interrelated. Hence, the determination of 34 amino acids through entire rats' brain was conducted in this study in order to demonstrate more possibilities for biomarkers of depression by discovering other potential amino acids in more areas of rats' brain. As a result, 4 amino acids (L-aspartic acid, L-glutamine, taurine and ${\gamma}$-amino-n-butyric acid) among 34 were typically identified as potentially primary biomarkers of depression by data statistics. Meanwhile, an antidepressant called Fluoxetine was employed to verify other potential amino acids which were not identified by data statistics. Eventually, we found L-${\alpha}$-amino-adipic acid could also become a new potentially secondary biomarker of depression after drug validation. In conclusion, we suggested that L-aspartic acid, L-glutamine, taurine, ${\gamma}$-amino-n-butyric acid and L-${\alpha}$-amino-adipic acid might become potential biomarkers for future diagnosis of depression and development of antidepressant.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.169-174
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• 1984

The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at $12^{\circ}C-16^{\circ}C$ were investigated. Nonvolatile organic acids identified were lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioxide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.

• Archives of Pharmacal Research
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• v.6 no.2
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• pp.109-114
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• 1983

A mechanism of taurine transfer across the rat small intestine was elucidated by using the in situ recirculation perfusion or loop method. Taurine uptake was saturable, Km= 39.9 mM, and energy dependent, and required sodium. The close structural analogues, aminomethane sulfonic acid, .gamma.-amino-butyric acid, hypotaurine, and .betha.-alanine, reduced significantly taurine uptake when present in 10-fold excess. The .alpha.-amino acid, glycine, did not inhibit uptake. Hence, all of these findings lead to a conclusion that a carrier-mediated transport system for taurine exists in the small intestine.

• Applied Biological Chemistry
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• v.9
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• pp.9-27
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• 1968

Studies were carried out in order to elucidate chemical components and microflora in three types of soy-sauce, 12-year aged soy-sauce prepared by improved method. 7-year aged and 20-year aged soy-sauce prepared by ordinary method. They results are summarized as follows: 1. The followings are found to be the important factors affecting the quality of soy sauce. a. Organic acids, reducing sugars and free amino acids were increased in the course of storage. b. In the aged soy-sauces under study non-volatile organic acid increased while volatile organic acid decreased and the total acidity was dependent only upon tie latter. c. It was found that suit concentration decreased during the storage. 2. The results of investigation of microflora in the stored soy-sauce are shown as follows. Soy-sauce Improved Ordinary Microbe 12-Y. 20-Y. 7-Y. Aerobic bacteria colony/1ml. 6 123 2 Halophilic lactic acid bacteria colony/1ml. 4 6 10 Osmophilic yeast colony/1ml. $828{\times}10^4$ 248 - b. In the stored soy-sauces, aerobic bacteria are incapable of growing due to drop in pH value and the influence of salt concentration. c. Halophilic lactic acid bacteria are incapable of growing due to drop in pH value, even the salt concentrations decreased during the storage. d. Osmophilic yeast are still growing in low pH value and in the decreasing salt concentration during the strage. 3. The results of amino acid analysis by paper partition chromatographic and calorimetric methods are shown as follows. a. Fourteen kinds of amino acid and thirteen amino acids were detected in the soy-sauce of 12-year aged improved soy-sauce and 7-year aged and 20-year aged ordinary one, respectively. b. The contents of aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine and methionine increased in the 20-year aged ordinary soy-sauce compared to the 7-year aged one. On the other hand those of alanine, tyrosine, phenylalanine and cystine decreased. 4. The results of sugar analysis by paper chromatography are as follows. a. In the 12-year aged improved soy-sauce, galactose, glucose, arabinose, xylose, rhamnose, maltose and an unknown were detected, and their amounts were in the above order except maltose and an unknown. b. Both in the 7 and 12-year aged ordinary soy-sauces, galactose, arabinose, xylose, glucose and rhamnose were detected and the amounts of the sugars were in the above order. c. In the non-aged ordinary soy-sauce, glucose was not detected but detected from 7-year and 20-year aged ordinary soy-sauce. 5. The results of organic acid analysis by paper chromatography were as follows. a. As volatile acids, acetic, propionic and butyric acids were detected in the 7-year aged ordinary soy-sauce. On the other hand in both the 20-year aged ordinary soy-sauce and the 12-year aged improved ones, only acetic acid was abundant while propionic and butyric acids were round in trace. It was found that propionic and butyric acids, as the unpleasant flavor components, decreased during the storage. b. In the ordinary soy-sauce, citric acid were produced during the storage and lack, malic and tartaric acids increased in the course of aging while succinic, glycolic, fumaric and malonic acids were shown to decrease. Glutaric and oxalic acids disappeared. Citric acid was produced also in the improved soy-sauce, but lactic, tartaric, succinic, malic, and glycolic acids decreased, while both malonic and glutaric acids disappeared. From the above results the citric acid production was considered to be a favorable factor for the taste. c. In the aged soy-sauces, pyruvic, α-ketoglutaric and probably acetoacetic and oxaloacetic acids (both in trace) were present and their amounts were in the above order. All of the α-keto acid abruptly decreased during the storage.

• Journal of Korean Society for Atmospheric Environment
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• v.26 no.3
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• pp.305-317
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• 2010

In this research, a total of 11 newly designated offensive odorants in Korea in 2008 and 2010 (styrene (S), toluene (T), p-xylene (p-X), methyl ethyl ketone (MEK), methyl isobutyl ketone (MIBK), butyl acetate (BuAc), isobutyl alcohol (i-BuAl), propionic acid (PA), butyric acid (BA), isovaleric acid (IA), and valeric acid (VA)) were selected as target compounds and analyzed from two types of gutter system in the urban environment. Because of the environmental significance of these compounds as offensive odorants, the results are meaningful enough to explore their behavior and distribution in the urban environmental systems. In the course of this study, samples were collected three times a day from two different gutter systems representing the wet (W) and dry (D) conditions. A large fraction of volatile organic compounds (VOCs) data fell into method detection limit (MDL) range with exceptions of toluene, p-xylene, and methyl ethyl ketone. In contrast, the results of organic fatty acids were distinguished by the relative dominance of butyric acid and propionic acid over others. If the concentration data of all odorants were converted into odor intensity (OI), the results of aromatics, ketones, acetate, and alcohol groups approached zero level. However, odor intensity of organic fatty acids was noticeably higher with the value of 2.8 (on average) from both W and D system, suggesting their potent roles as odorants in gutter system.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.38-44
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• 1993

1) OBT7 mutant was isolated by W light-butanol tolerance from Clostridium saccharoperbutylacetonicm ATCC 13564 (N1-4 strain). The mutant produced 16.5 g/l (1.4-fold increase) of n-butanol, 4.65 g/l (1.5-fold increase) of acetone, and 21.5 g/l of total solvent. It was suggested that clostridial bacteria producing n-butanol does not have a poor effect on misrepair via an error-prone pathway by UV light-butanol tolerance. 2) Compared to glucose fermentation, in mannitol fermentation, OBT7 mutant did not produce acetone and acetic acid. And the ratios of n-butanol and ethanol to total solvents increased by 10.3% and 10.5%, respectively, totalling 20.8%, while the ratio of acetone was decreased by 21.2%. Also the maximum ratio of n-butanol to total solvents reached 94.8%. These results indicated that oxidized compound (acetone, acetic acid, and butyric acid) was converted to the reduced compounds (n-butanol, and ethanol). Therefore, mannitol can be used to eliminate by-products of oxidized compound.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.1
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• pp.10-18
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• 2017

A total of nine Korean indigenous goats were used in a cross-over arrangement to give nine replicates per treatment, and they were housed individually assigned to 1 of 9 dietary treatments. Nine treatments were 0, 500, and 1000 ppm of quercetin supplementation in diets by mixing roughage and concentrate with different ratios (RC ratio) of 3:7 (RC 30), 5:5 (RC 50) and 7:3 (RC 70). Nutrient utilizations of dry matter, crude fat and NDF were not affected by neither RC ratio nor dietary quercetin (p>0.05), but the rate of crude protein and ADF increased in animals in RC 70 group regardless of quercetin supplementation (p<0.05). In addition, higher RC ratio increased (p<0.05) N retention and N retention rate. Total VFA, acetic acid, propionic acid, iso-butyric acid, butyric acid, iso-valeric acid and valeric acid contents were not affected (p>0.05) by dietary quercetin. Meanwhile, lower total cholesterol level exhibited in animals in RC 70 group compared to RC 30 or 50 groups, unrelated to dietary quercetin (p<0.05), however other plasma parameters were not influenced (p>0.05) by RC ratio and dietary quercetin. Our results indicated that both RC ratio and dietary quercetin may not directly affect the production indices and immune responses in Korean indigenous goat.