• Journal of Korean Society on Water Environment
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• v.23 no.1
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• pp.33-37
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• 2007

Microelectrodes for measuring nitrogenous compounds (${NH_4}^+$, ${NO_3}^-$) that were applied into the microfluidics chips was investigated, and the effect of temperature was especially examined. In this specific research, microelectrodes were first calibrated to check the function, and then microsensor that was combined microelectrode with microfluidic chip was re-calibrated. Experimental results showed that there are no change in the function between microelectrode and microfluidic chip. The electro motive force (EMF) for the ${NH_4}^+$ microsensor was similar to the one theoretically calculated from Nernst equation, but the EMF for ${NO_3}^-$ showed minor change.

• Bulletin of the Korean Chemical Society
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• v.13 no.2
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• pp.184-187
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• 1992

Regeneration methods of oximes, hydrazones, and N,N-dimethylhydrazones to the related carbonyl compounds were effected using various dicarbonyl compounds which are activated with electron withdrawing substituents such as trifluoromethylated $\beta-diketones$, $\beta-acylpyruvates$, and $\alpha-diketones$ via an equilibrium exchange reaction. The chemical transformations of the dicarbonyl compounds in the exchange reaction were investigated by various spectroscopic methods.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.161-165
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• 1982

In order to find out pertinent methods for the acceleration of browing during ginseng processing, various treatments were made or fresh ginseng (Panax Ginseng C.A. Meyer) with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugars tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxy amino acids, or acidic amino acids used in the experiment. Among treatments with sugar-amino acid mixture, a mixture of glucose with glutamic acid gave the greatest acceleration. The brown color intensity gradually increased with an increase in glucose concentration for up to 0.5M. inorganic nitrogenous compounds enhanced the browning in general, and the effect varied greatly with the different compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.617-626
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• 1996

Nitrogenous compounds in hydrolysate of skipjack processing by-product(SPB) was increased 6.4 times in amount comparing that of raw SPB. The major compounds in hydrolysate were anserine, histidine, leucine, hydroxyproline, arginine, phenylalanine and taurine, and composed 56.25% of total nitrogenous compounds. In fatty acid composition, the highest amount was saturated fatty acids in both samples. Polyunsaturated fatty acids such as $C_{20:5}$ and $C_{22:6}$ were increased after hydrolysis. A total of 99 volatile compounds was detected in raw and hydrolysate of SPB by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass chromatorgraphy. Of these, 75 compounds were identified in raw SPB, while 72 compounds were identified in hydorlysate of SPB. There compounds were composed mainly of 28 aldehydes, 20 ketones, 19 alcohols, 5 nitrogen containing compounds, 5 aromatic hydrocarbons, 4 furans and 12 miscellaneous compounds. Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas heterocyclic compounds such as pyrazies, furans increased.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.2
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• pp.184-191
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• 2007

Coal-, coconut- and wood-based activated carbons and anthracite were tested for an adsorption and biodegradation performances of nitrogenous chlorinated by-products such as chloropicrin, DCAN, DBAN and TCAN. In early stage of operations, an adsorption performance was a main mechanism for removal of nitrogenous chlorinated by-products, however as increasing populations of attached bacteria, the bacteria played a major role in removing nitrogenous chlorinated by-products in the activated carbon and anthracite biofilter. It was also investigated that the compounds were readily subjected to biodegrade. Whilst the coal- and coconut-based activated carbons were found most effective in adsorption of the compounds, the anthracite was worst in adsorption of the compounds. Highest populations and activity of attached bacteria were shown in the coal-based activated carbon. The populations and activity of attached bacteria decreased in the order: coconut-based activated carbon > wood-based activated carbon > anthracite. The attached bacteria were inhibited for removal of the compounds at temperatures below $10^{\circ}C$. The attached bacteria were more active at higher water temperatures$(20^{\circ}C\;<)$ but less active at love. water temperature$(10^{\circ}C\;>)$. The removal efficiencies of the compounds obtained using coal-, coconut- and wood-based activated carbons and anthracite were directly related to the water temperatures. In particular, water temperature was the most important factor for removal of the compounds in the anthracite biofilter because the removal of the compounds depended mainly on biodegradation. Therefore, the main removal mechanism of the compounds the main mechanism on the removal of the compounds using activated carbon was both adsorption and biodegradation by the attached bacteria. The observation suggests that using coal-based activated carbon is the best for removal of nitrogenous chlorinated by-products in the water treatment.

• Korean Journal of Soil Science and Fertilizer
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• v.12 no.2
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• pp.91-97
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• 1979

1. Nitrogenous compounds of-organic materials as nitrogen sources for Korean ginseng were characterized according to their solubility and chemical forms. 2. The extractable fractionation was as follows : Yakto group : non-extractable N > acid hydrolyzable N > acid nonhydrolyzable N > water sol. N, Litter group : acid hydrolyzable N > non-extractable N > water sol. N > acid non-hydrolyzable N, Bone meal : acid hydrolyzable N > water sol. N > acid non-hydrolyzable N. 3. Nitrogenous compounds in the water sol. fraction were : Yakto group and Litter group : humus N > amino acid N > nitrate N (recognized only in Yakto group) > ammonia N > hexosamine N > amide N, Bone meal : amino acid N > humus N > ammonia N > amide N. And nitrogenous compounds in the acid hydrolyzable fraction were : amino acid N > humus N ${\simeq}$ ammonia N > hexosamine N. 4. Availability was discussed about the major nitrogenous compounds (amino acid, humus and inorganic N) and the solubility.

• Horticultural Science & Technology
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• v.29 no.4
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• pp.306-310
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• 2011

This study examined the changes in the distribution of nitrogenous compounds in various parts of 3- and 4-year-old persimmon (Diospyros kaki cv. Fuyu) with fruits (fruited) and without fruits (defruited). The effect of the changes was then related to the storage and their reutilization for new growth in the following year. From June 15 to November 1, the partitioning of amino acids among perennial parts of fruited trees was inconsistent, whereas that of defruited trees was characterized by a significant increase. Compared with the fruited trees, amino acids accumulated in the perennial parts of defruited trees were 1.66 g and 3.48 g more in 3- and 4-year-old trees, respectively. Of the total proteins increased during this period, the proportions distributed to the perennial parts of the tree were less than 50% for fruited trees, but they were more than 90% for defruited trees. Roots were the strongest sink for proteins; percent proteins in the roots amounted to 94 in defruited 3-year-old trees and 76 in 4-year-old trees. Compared with the proteins accumulated in perennial parts of fruited trees, those of defruited trees were 1.64 g more in 3-year-old and 2.58 g more in 4-year-old trees. During this period, the nitrogenous compounds decreased by 0.50-0.56 g in the leaves of fruited trees, while they increased by 0.66-0.78 g in their fruits. During the new growth from April 10 to June 10 of the following year, amino acids decreased both in the fruited and defruited trees. Proteins, especially in the root, decreased in the trees that had been previously defruited. More amino acids and proteins were found in the newly grown parts of the defruited trees. Compared with the fruited trees, the defruited trees accumulated nitrogenous compounds more in roots than in the other parts of the perennial parts. The reserve nitrogenous compounds contributed to the new shoot growth and fruit set in the following year.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.13-19
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• 1999

In order to investigate the composition and the actual status of extractive nitrogenous compounds in the fresh 'Gae-bul' (echiuroid), a kind of echiurida (Urechis unicinctus), the extract was analyzed separately into extractive nitrogen, free amino acids (FAAs), oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds, using specimens collected at fish market in April 1988. The extractive nitrogen of echiuroid was $601{\sim}610mg/100g$. Thirty-two kinds of FAAs were found, and the total of them in it was $2,437{\sim}2,609\;mg$. Glycine, alanine, taurine, and serine were the major FAAs in the echiuroid extracts. The large amount of glycine $(1,075{\sim}1,171mg)$ was noted in the extract. The sum of ATP and its related compounds was $3.04{\sim}3.12\;{\mu}mol/g$, and predominant compound was the AMP. Besides, CTP, GTP, UTP and their related compounds were also detected, and the total amount of them was $1.92{\sim}3.74\;{\mu}mol/g$. The lower homarine, trigonelline, TMAO, TMA, and creatine were detected in the extracts. The extractive nitrogenous constituents of medium size and large size echiuroid were almost the same level each other. The total nitrogens of the compounds analyzed for each samples accounted for more than 90% of the extractive nitrogen in this study.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• The Korean Journal of Food & Health Convergence
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• v.6 no.6
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• pp.1-7
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• 2020

We compared the fermentation of 0 to 4 weeks by manufacturing a rapid low salt-fermented seahorse with a commercial Protamex added to the functional food, Hippocampus abdominalis. We studied amino acid composition, content and major amino acids related to flavor during the fermentation process of salt-fermented seahorse. In the enzyme-free group, it showed little change in the content of non-protein nitrogenous compounds, the content of amino acids and degree of hydrolysis. The Protamex enzyme treatment group was rapidly hydrolyzed in one week of ripening, resulting in increased non-protein nitrogenous compounds content, amino acid content and degree of hydrolysis, and minimal changes in the four weeks. The total amino acid contents ratio showed the highest content of glutamic acid in the enzyme additive group, glycine, alanine, which indicates sweet taste, and serine, the content of glycine, alanine, serine, and lysine, indicating sweet taste, has increased significantly over the enzyme-free group. Twenty species of free amino acid in the four-week of salt-fermented seahorse were detected. It detected 43.0% (6 species) in the enzyme-free group and 63.96% (7 species) in the enzyme additive group.