• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.482-495
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• 2002

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying $0.7{\sim}1.2%$ in the four experimental samples.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.471-477
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• 1995

Extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds were analyzed to evaluate quality of anchovy sauce. The commercial products contained low proximate composition, extractive nitrogen and other extractive components, than the experimentally prepared anchovy sauce. Both samples, commercial products and experimentally prepared anchovy sauce, were rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, and aspartic acid. The extractive nitrogenous components which consist of total nucleotides and related compounds, total free amino acids, methionine, isoleucine, valine, taurine, tyrosine, histidine, leucine, aspartic acid, cystine, and lysine, showed significant correlation(p<0.01) with extractive nitrogen. Possibly, seven kinds of free amino acids such as methionine, isoleucine, valine, taurine, tyrosine, histidine, and leucine, might be recommend as quality indices of standardization for anchovy sauce.

• Journal of Crop Science and Biotechnology
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• v.11 no.3
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• pp.199-204
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• 2008

Seed dormancy behavior of weed seeds is a critical determinant of their survival rates in a given cropping system as it helps the weeds to evade herbicides and other weeding practices. We investigated the effects of red light, alternating temperature, stratification duration and different doses of nitrogen containing compounds alone or in combination with red light on breaking seed dormancy of Chenopodium album L. The application of red light(80 ${\mu}mols^{-1}m^{-2}$) significantly increased seed germination of C. album in all treatments. Germination rates of 12 h incubated seeds were highest under 20 min of red light irradiation than 1 min, 5 min and 10 min treated seeds. Germination rate was significantly higher at alternating temperatures of $25^{\circ}C\;and\;5^{\circ}C$ for 12 h each with an irradiation of red light(80 ${\mu}mols^{-1}m^{-2}$) for 10 min than other treatments. Stratification period of 15 days significantly stimulated germination percentage of seeds incubated in dark, although 5 days of stratification along with red light application for 10 minutes exhibit similar effects on seeds. Seed germination was also enhanced by nitrogen containing compounds like $NaNO_2,\;KNO_3,\;NH_4Cl\;and\;NH_4NO_3$. We observed that seed germination increased significantly with 25 mM $KNO_3$ and 10 mM $NH_4NO_3$ in dark condition, while $NaNO_2$ and $NH_4Cl$ enhanced seed germination under red light irradiation. It was concluded that red light alone or synergized with alternating temperatures, stratification and nitrogen compounds, especially nitrite and ammonium enhanced seed germination of C. album. Thus, the red light can play a vital role in present and future weed management strategies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.719-724
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• 1992

Volatile components in Korean salt-fermented anchovy were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Seventy-three volatile compounds were detected in sample. Among these, 58 compounds were positively identified and were composed mainly of aldehydes, ketones, alcohols, nitrogen-containing compounds, esters, sulfur-containing compounds, furans and miscellaneous compounds. The amounts of aldehydes was the highest in flavor compounds detected in sample and next followed by alcohols, furans, esters and ketones. In particular, the following high ratios were observed : 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.305-311
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• 1999

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

• Journal of Microbiology and Biotechnology
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• v.14 no.3
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• pp.435-441
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• 2004

A drum bioreactor was used for the treatment of sandy soil contaminated with three kinds of aromatic compounds (phenol, naphthalene, and phenanthrene), and its performance was evaluated in two different operation modes; intermittent and continuous rotation of drum. When the drum bioreactor was operated with one rotation per day, the microbial growth was relatively low, and most of the compounds remaining in soil, except naphthalene of 90 mg/kg dry soil, disappeared mainly due to volatilization. In contrast, when the drum was continuously rotated at 9 rpm (rotation/min), the number of microorganisms was drastically increased and nitrate was consumed for growth as a nitrogen source. Phenol and phenanthrene were removed at rates of 56.7 mg/kg dry soil/day and 3.2 mg/kg dry soil/day, respectively.

• Environmental Engineering Research
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• v.19 no.1
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• pp.101-105
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• 2014

Three magnesium compounds, $MgO_2$, MgO, and $Mg(OH)_2$, which are supposed to supply oxygen continuously, were applied onto contaminated bay sediment and its ecology in order to activate the local microbial flora. Those compounds were found to reduce chemical oxygen demand (COD), total nitrogen (T-N), and total phosphorus (T-P). Magnesium oxide, in particular, reduced COD by 30% and T-N and T-P considerably. All compounds also suppressed the release of pollutants in the order $MgO_2$, MgO, and $Mg(OH)_2$. Analysis of microbial flora showed that the microbial group treated by $MgO_2$ and $Mg(OH)_2$ was predictably stable; meanwhile, that treated by MgO increased the number of species, but decreased the total number of microorganisms.

• Korean Journal of Soil Science and Fertilizer
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• v.6 no.1
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• pp.67-73
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• 1973

Soil humic substances are defined as a humified part of the soil organic matters and regarded to play beneficial roles for colloid chemical properties and the fertility of the soils. This paper is referred to review the present trend of the studies on the forming processes of humic substances and on the effect on plant metabolism by some organic compounds that are directly absorbed by plants. It is generally considered that the humic substances are formed organic matters in soil or plant materials through numerous organic or biochemical processes. However, the nature of the constituting "core" and of attachment of carbohydrate, nitrogen containing compounds like protein, phenolic compounds and metals to the core are unclear though various models are suggested. It is reviewed that some organic compounds, phenclic acids, derived from humic substances are effective on plant metablism in many cases, although the mechanisms are remained to be clarified.

• YAKHAK HOEJI
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• v.17 no.4
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• pp.223-234
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• 1973

Sixteen compounds of N-aroyl-N'-(4'-alkoxyphenyl) thiourea derivative, twenty one compounds of N-aeryl-N'(3'-hydroxy-4'-alkoxycar-bonylphenyl) thiourea derivative, three compounds of N-aeroyl-N'-.alpha.-naphthyiourea derivative and three compounds of N-cyanoacetyl-N'-aroyl thiosemicarbazide derivative were syntrhesized as potential antitubercular agent and were subjected to screening test for antitubercular activity against Mycobacterium turberculosis H/sub 37/Rv by tube dilution method in vitro. Of the fourty three eompounds, N-p-cyanobenzoyl-N'-(4'-iso-butoxyphenyl) thiourea, N-p-cyanobenzoyl-N'-(4-n-amoxyphenyl)thiourea, N-furoyl-N'-(3'-hydroxy-4'-ethoxycarbonylphenyl)thiourea, N-p-cyanobenzoyl-N'-(3'-hydroxy-4'-n-butoxycarbonylphenyl)thiourea, N-p-cyanobenzoyl-N'-(3'-hydroxy-4'-n-amoxycarbonylphenyl)thiourea, and N-5-nitrofuroyl-N'(3'-hydroxy-4"-n-amoxycarbonylphrnyl)thiourea showed the growth inhibition of M. tuberculosis H/sub 37/Rv at the coccentraction og 10.mu.g/ml, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.543-545
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• 2002

The volatile compounds in kimchi adsorbed with solid phase microextraction (SPM) were analyzed by using a gas chromatograph-atomic emission detector (GC-AED) and a gas chromatograph-mass spectrometer (GC-MSD). The volatile compounds were effectively adsorbed in SPME. Twenty five compounds such as dimethyl-sulfide were identified by GC-MSD and some of these were further confirmed to contain a sulfur and a nitrogen by GC-AED.