• Korean Journal of Pharmacognosy
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• v.18 no.3
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• pp.180-183
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• 1987

Pericarp of Zanthoxylum coreanum Nakai have been used as a crude medicine for the treatment of ozena, rheumatoid, nasal sinusitis, meno-xenia, dyspepsia, toothache, sore throat, pains in the limbs, etc. in Korea. A sterol fraction and two compounds, compound I and II were isolated from the roots, stems, leaves of Zanthoxylum coreanum Nakai. The sterol fraction was identified as a mixture of ${\beta}-sitosterol$ and campesterol. Compound I, colorless prismatic crystals, $C_{13]H_{13}NO_4$, mp. $175{\sim}177^{\circ}$, was proved to be skimmianine which is one of the alkaloids and compound II, $C_{14}H_{28}O_2$, mp. $53{\sim}55^{\circ}$, white powdered crystals was identified as myristic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.162-166
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• 1991

Twenty brands of five different types of deep-fat fried foods including doughnuts, vegetables, fried chicken and french fries were purchased from food stores and fast food restaurants in Daegu city. These sample were analyzed for their total lipid content and fatty acid composition. The total lipid contents of each type of foods were over 20% by weight on an average. One brand of the doughnuts had the highest lipid content of 55.2%. The average polar lipid content of the five different types of samples was approximately 40% of the total lipid content. The fatty acid compositions of the total lipid in the deep-fat fried foods were similar to one another. HTe major fattyacids were oleic acid, stearic acid, linoleic acid in order of content. Minor fatty caids ere myristic acid, palmitic acid, palmitoleic acid, linolenic acid, behenic acid and erucic acid.

• Korean Journal of Veterinary Research
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• v.39 no.3
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• pp.489-500
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• 1999

The fatty acid composition of muscle were investigated to compare muscle composition among the 9 domestic animals including cattle. In major domestic animals, analyzed the effects of age, part and sex of the animal on their fatty acid composition. The content of 4 types of major fatty acids of muscle was determined and calculated their ratio. Myristic acid and palmitic acid levels were high in chicken and sheep. Besides dog muscle contained a lot of stearic acid. Linoleic acid content showed evident difference in the content depending on the animal species. The ratios of linoleic acid/palmitic acid (L/P ratio) and linoleic acid/stearic acid(L/S ratio) were characteristically high in horse and pig, whereas the ratio of palmitic acid/stearic acid(P/S ratio) was $0.71{\pm}0.17$, showing very low level in dog. As for the content of stearic acid, in cattle and chicken it was higher in young animal than adults. In duck, the contents of all fatty acids and ratio were increased by the age. As for the content of fatty acids according to the part of chicken, high level was shown in thigh than in breast and wing, while there was no remarkable variation by the part in other animal. The differences in the content of myristic acid, palmitic acid and linoleic acid among some animal could be verified in muscle lipid composition. The L/P ratio which maintained certain level regardless of age, part, sex shown distinctive pattern between the species.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.123-128
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• 2002

Fatty acid compositions of Setaria italica, Panirum miliaceum and Sorghum bicolor were determined with total lipids extracted. Total lipid content of Setaria italica, Panium miliaceum and Sorghum bicolor were 3.9%(w/w), 2.7%(w/w) and 2.3%(w/w), respectively. Total lipids were fractionated into neutral lipids, glycolipids and phospholipids by the silicic acid column chromatography. Neutral lipids were the most abundant component. Among fatty acids separated by GC, linoleic acid was determined as a major fraction in Setaria italica, Panicum miliaceum and Sorghum bicolor. Palmitic acid and oleic acid were also separated as second major components. In Setaria italica, behenic acid was separated from the phospholipid fraction and myristic acid from the neutral lipid fraction. Linolenic acid was not detected in all the samples.

• Journal of Nutrition and Health
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• v.11 no.1
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• pp.39-43
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• 1978

These experiments were made to investigate the characteristics of cocoon pupas. The proximate composition and fatty acids were analyzed. In order to eliminate the unfavorable odor of cocoon pupas, alkaline treatment and extraction of fat were conducted. The results were as follows. 1) The unfavorable odor can be eliminated through the extraction of fat. Boiling with n-hexane for 1 hour was the best. 2) The cocoon pupas were contaminated with $10^8$ bacterial counts/g at the first eating state. When they were stored at room temperature for 6 days, bacterial counts did not increase inure than $10^8$, but they were putrefacted with bad odor. 3) The powder of defatted cocoon pupas prepared for food material contained around 1.3% moisture, 76.0% protein, 0.8% crude fat, and 4.8% ash. 4) It was not efficient to eliminate unfavorable odor by alkaline treatment. 5) The fatty acids of cocoon pupas are composed of 0.35% myristic acid, 20.90% palmitic acid, 0.5% palmitoleic acid, 7.11% stearic acid, 32.20% oleic acid, 5.48% linoleic acid and 30.31% linolenic acid.

• Solar Energy
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• v.18 no.3
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• pp.177-183
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• 1998

The thermal performance of a heating board with microencapsualted PCM was investigated and compared to conventional heating board. The employed PCM was the myristic acid $$ and was encapsulated by the multiple layers of PMMA and paraffin wax. The size of encapsulated PCM was $1{\sim}1.5mm$. Accoring to ANSI/ASHRAE test procedure, the close-loop test configuration was installed. Air was used as the heat transfer fluid and a calibrated orifice was employed for the measurement of air flow rates. The thermal performance test of two different heating boards(with 10 wt% PCM and without PCM) was conducted for different air flow rates and the heat transfer characteristics during cooling was compared. The test results showed that the surface temperature of heating board with 10 wt% PCM maintained higher during the cooling process than that of the heating board without PCM and experimentally determined heat transfer coefficient in heating board with PCM showed higher value compared to heating board without PCM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.362-368
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• 2012

This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15~28% and 8~14%, respectively. The fats in 12 coffee creamers consisted of 34~45% lauric, 15~19% myristic and 10~18% palmitic acids. The fats in the other 2 coffee creamers consisted of 43% palmitic, 39% oleic and 10% linoleic acids. The fatty acids of the fats in the 11 coffee mixes were almost all saturated with lauric acid being the most abundant (44~45%). Coconut oil or palm kernel oil might have been used to manufacture the 12 coffee creamers and 11 coffee mixes, which had a higher lauric acid content. Palm oil (PO) might be a fat source for the other 2 coffee creamers. The sensory characteristics of five coffee mixes were evaluated based on their fatty acid compositions. The coffees with the creamers, which had a higher lauric acid content, were significantly more acceptable than those with a higher palmitic acid (p<0.05). The sensory evaluation of the coffees made with the creamers composed of hydrogenated coconut oil (HCO) and PO at different ratios showed that the acceptability increased with increasing HCO content. This suggests that PO may have a negative impact on the sensory characteristics.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.289-296
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• 2013

To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=$0.912^{**}$) and linolenic acid (r=-$0.933^{**}$), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

• Journal of Life Science
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• v.9 no.1
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• pp.106-110
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• 1999

Lipopolysaccharide(LPS) from Vibrio vulnificus was purified, the fatty acid composition was analyzed, and Limulus gelation activity and lethal toxic activity were tested in order to investigate the cause of cytotoxicity by V. vutnificus. These results were compared to those of Escherichia coli LPS and Salmonella typhimurium LPS. LPS from V. vulnificus had a different fatty acid composition from those of E coli and S. typhimurium. The major fatty arid from each LPS was lauric acid for E. coli, rapric acid for S. typhimurium, and myristic acid for V. vulnificus. The Limulus gelation activities of three LPSs were the same(0.1ng/ml) and the lethal toxicity in BALB/c mouse of V vulnificus LPS was similar to those of E. coli LPS and S. typhimurium LPS. Such factor as exotoxin need to be considered to be the cause of cytotoxicity by V. vulnificus LPS.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.376-381
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• 2017

We were investigated by cyclic voltammetry to the stability through the electrochemical characteristics of Langmuir-Blodgett films mixed with myristic acid and stearic acid. Fatty acid mixture monolayer LB films was deposited by the LB method on the indium tin oxide(ITO) glass. The electrochemical properties was measured by cyclic voltammetry with a three-electrode system in 0.01 N $NaClO_4$ solution. The measuring range is continuously oxidized to 1650 mV, with an initial potential of -1350 mV was reduced. Scanning rates of 50, 100, 150, 200, and 250 mV/s was set. As a result, LB monolayer films of fatty acid mixture was appeared on irreversible processes by the oxidation current from the cyclic voltammogram. Diffusion coefficient (D) of fatty acid mixture was calculated $7.9{\times}10^{-2}cm^2s^{-1}$ at 0.01 N $NaClO_4$ solution.