• Korean journal of food and cookery science
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• v.11 no.3
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• pp.244-248
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• 1995

This study was carried out to investigate the free amino acid content, the free amino-nitrogen content and minerals such as Ca, P and Fe of chicken bone stock. The results were as follows. 1. In chicken bone stock, glutamic acid was the most abundant amino acid, Iysine, alanine, cysteine and glycine were followed oderly and these free amino acids seemed to be the most intensive flavor compounds. 2. The free amino acid-nitrogen content of chicken bone stock was increased after 3 hours boiling and began to decrease after 4 hours boiling. 3. After 3 hours boiling, Ca, P were 5.0 mg/100 g chicken bone and 42.5 mg/100 g chicken bone, respectively and began to decrease after 4 hours boiling. The ratio of Ca:P was about 7.8. Fe was increased after 4 hours boiling and began to decrease after 5 hours boiling. These results revealed the low effectiveness of Ca, P and Fe utilization of chicken bone stock, because of the very low extraction of minerals. But these results revealed the significant correlation of free amino acid, free amino-nitrogen contents and brothy flavor. So chicken bone stock on heating at 90-95$^{\circ}C$ for 3∼4 hours seemed to be the most intensive brothy flavor.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.200-206
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• 2002

This study was conducted to identify characteristics of kanjang made with barley bran. Characteristics of kanjang made with barley bran were compared to those of kanjang made with soybean. Total nitrogen was maintained more than 0.7% at 90 days after fermentation. In case of free sugars, the contents of arabinose, xylose, fructose, glucose and maltose were more abundant in kanjang made with barley bran than kanjang made with soybean. The contents of propionic acid and butyric acid were rich among volatile organic acids. Nonvolatile organic acid of lactic acid which was known as abundant component in kanjang was not detected in kanjang made with barley bran. In case of free amino acid, glutamic acid was the most abundant in kanjang made with barley bran, followed by proline and phenylalanine. The ratio of glutamic acid content to total amino acid content was $24.8{\sim}28.0%$. Essential amino acid was $26.7{\sim}29.9%$. Total contents of amino acids were $0.7{\sim}1.4%$. Result of sensory evaluation showed that taste of kanjang made with barley bran was good for fermented after 45 days.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.51-58
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• 1984

Grains of naked barley (Baekdong cultivar) were polished, powdered and subjected to the successive extraction into free and bound liquid fractions. These were further fractionated into lipid classes and quantified by means of thin layer chromatography, column chromatography and gas-liquid chromatography. Contents of free and bound lipids in barley flour were 2.27% and 1.01%, which were decreased to 2.12% and 0.76%, respectively, after purification. Free and bound lipids were consisted of monoglycerides, diglycerides, triglycerides, free sterols, sterol esters, free fatty acids and polar lipids. Major constituents of free lipids were 56.2% triglycerides, 14.9% free fatty acids and 13.4% sterols while those of bound lipids were 73.8% polar lipids, 8.4% free fatty acids and 5.2% triglycerides. The content of non-polar lipids in free lipids was 93.6% as compared with 26.2% in bound lipids. However, phospholipids content in bound lipids was 55.5% as compared with 2.5% in free lipids, and glycolipids content in bound lipids was 19.4% as compared with 3.9% in free lipids. Major fatty acids in the free and bound lipid fractions were linoleic acid 52.1%, 54.8%, palmitic acid 24.8%, 30.0% and oleic acid 15.6%, 8.8%, respectively, showing similar patterns in both fractions. The amount of unsaturated fatty acids in free lipids was 72.8% as compared with 68.0% in bound lipids. In comparing the fatty acid composition of non-polar lipids, glycolipids and phospholipids, no difference was observed between free and bound lipid fractions while a slight difference was found among the lipid constituents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.980-985
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• 1994

We investigated the quality of soybean paste(Doenjang) fermented by BAcillus brevis. The results obtained were as follows : soybean paste fermented by Bacillus brevis had alkaline pH and yellow ochre color. Dextrinizing activity was about 98 D.P. unit from 5th to 25th day of fermentation at 3$0^{\circ}C$ and after that day somewhat decreased . Saccharifying activity was respectively 6.1, 7.2, 6.8, 6.4 S.P. unit on 5, 15, 25 and 35th day of fermentation. Protease activity suddenly increased after 15th day of fermentation and was 250, 275, 299 unit on15, 25, 35 th day of fermentation , respectively. The most abundant free amino acid was found to be glutamic acid (561.8mg%) in soybean paste fermented by Bacillus brevis. In case of free sugar and non-volatile organic acid, fructose and oxalic acid showed highest content of 10.25mg% on 25th day and 12.20mg% on 15th day. The contents of free amino acids, free sugars, organic acids in soybean paste fermented by B.brevis were most abundant after 25 days of fermentation and this results were similar to that of traditional soybean paste. The odor of soybean paste fermented by Bacillus brevis was improved to be a nice soybean paste odor on 25th day of fermentation. However, sensory evaluation value of the taste of it decreased after 10 th day of fermentation.

• Biomolecules & Therapeutics
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• v.13 no.3
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• pp.150-155
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• 2005

The ethanolic extract of chestnut (Castanea crenata S. et Z., Fagaceae) inner shell (CISE) and one of its components, ellagic acid (EA), were evaluated for their protective effects against 1, 1-diphenyl-2-picryl hydrazine (DPPH) free radical generation and hydrogen peroxide-induced oxidative DNA damage in a mammalian cell line. CISE and EA were shown to possess the free radical scavenging effect against DPPH radical generation, significantly. They were also found to strongly inhibit hydrogen peroxide-induced DNA damage from Chinese hamster lung (CHL) cell, assessed by single cell gel electrophoresis assay and 8-hydroxy -2'-deoxy guanosine (8-OH-2'dG) assay. Furthermore, topical application of CISE [$12.5\%$(w/w) cream] and ellagic acid [$1.0\%$(w/w) cream] for 14 days potently inhibited malondialdehyde (MDA) formation of mouse dorsal skin (a marker of lipid peroxidation) induced by ultraviolet B exposure. Therefore, CISE and its component, ellagic acid, may be the useful natural antioxidants by scavenging free radicals, inhibition of lipid peroxidation and protecting oxidative DNA damage when topically applied.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.904-909
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• 2005

To optimize the removal of free fatty acid in crude vegetable oil, response surface methodology was applied to determine the effects of five level-four factors and their reciprocal interactions on removal of free fatty acid. A total of 30 individual experiments were performed, which were designed to study reaction temperature, reaction time, catalyst amount and methanol amount. A statistical model predicted that the highest removal yield of free fatty acid was 99.8%, at the following optimized reaction conditions: a reaction temperature of 64.99$^{\circ}C$, a reaction time of 36.20 mins., an catalyst amount of 13.01% (w/v), and a methanol amount of 15% (v/v). Using these optimal factor values under experimental conditions in three independent replicates, the average removal yield was well within the value predicted by the model.

• Journal of Korean Society on Water Environment
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• v.30 no.2
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• pp.220-225
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• 2014

A sequencing batch reactor (SBR) was operated to obtain thiosulfate-utilizing denitrifier cultivated with two types of electron accepter (nitrate and nitrite). Using the microbial biomass obtained from the SBR, batch tests were conducted with different nitrite concentrations (50 and 100 mg-N/L) at pH 7.0, 7.5 and 7.9 to see how free nitrous acid (FNA) negatively works on the thiosulfate-utilizing denitrification of nitrate. The specific denitrification rate (SDR) of nitrate was significantly influenced by pH and FNA. The presence of nitrite caused a remarked decrease of the SDR under low pH conditions, because of the microbiological inhibitory effect of FNA. The minimum SDR was observed when initial nitrite concentration was 100 mg-N/L at pH 7.0. Moreover. the SDR was influenced by the type of electron acceptor used during the SBR operation. Thiosulfate-utilizing denitrifier cultivated with nitrite showed smaller SDR on the thiosulfate-utilizing denitrification of nitrate than those cultivated with nitrate.

• The Journal of Korean Medicine
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• v.17 no.1 s.31
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• pp.146-170
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• 1996

This study aimed to evaluate the anti-stress effects of Walgukhwan, Walgukhwan+Ejintang and Wal gukhwan+Samultang. The experimental animals treated with each extracts during 15 days before the immobilization stress. And each experimental animals were endowed with 12 hours immobilization stress. Then the brain, blood and urine catecholamine contents and serum total cholesterol, triglyceride and free fatty acid levels were studied. The result were as followed; 1. Walgukhwan, Walgukhwan+Ejintang and Walgukhwan+Samultang were not statistically effective to the changes of the body weight. 2. Walgukhwan was statistically effective to the increase of the blood norepinephrine content as compared with control. 3. Walgukhwan+Ejintang was statistically effective to the increase of the blood and urine norepinephrine contents as compared with control. 4. Walgukhwan+Samultang was statisticallv effective to the increase of the brain, blood and urine norepinephrine contents and also to the increase of the blood and urine dopamine contents as compared with control. 5. Walgukhwan was statistically effective to the increase of the serum free fatty acid level as compared with control. 6. Walgukhwan+Ejintang was statistically effective to the increase of the serum triglyceride and free fatty acid levels as compared with control. 7. Walgukhwan+Samultang was statistically effective to the increase of the serum total cholesterol, triglyceride and free fatty acid levels as compared with control.

• Korean Journal of Materials Research
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• v.27 no.12
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• pp.672-678
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• 2017

In the production of zirconium cladding tube, a pickling acid solution is used to remove surface contaminants, which generates tons of pickling acid waste. The waste pickling solution is a valuable resource of Hf-free Zr. Many studies have investigated separating the Hf-free Zr source from the waste pickling acid. The results showed that $Ba_2ZrF_8$ precipitates prepared from the waste pickling acid were useful as an electrolyte for the electrorefining of Zr in molten salt. In the present work, electrorefining was performed in a $Ba_2ZrF_8-LiF$ binary electrolyte to recover Zr from a Hf-free CuZr ingot anode prepared by electroreduction. Before electrorefining, two pretreatments are performed. First, electrolyte melting was carried out to determine the eutectic temperature, and second, the electrolyte was treated to eliminate impurities, mainly hydride. After electrorefining, the cathode deposits were analyzed by $O_2$ gas analyzer and SEM-EDX to explore the possibility of recovering nuclear-grade Zr metal. Moreover, the anode was analyzed by SEM-EDX to determine the Zr dissolution depth.

• The Korean Journal of Mycology
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• v.11 no.2
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• pp.85-89
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• 1983

The aims of this study were to investigate various components and their physiological activities of Sarcodon aspratus (Berk.) S. Ito which grows wildly in Korea, belonging to the family Thelephoraceae. The analysis of the powered carpophore of this fungus by TLC and an amino acid autoanalyzer revealed that it contained twenty-one free amino acids and that twenty­two total amino acids were identified in its acid hydrolysate. These amino acids were also quantified.