• Journal of Microbiology and Biotechnology
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• v.12 no.3
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• pp.514-517
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• 2002

To investigate oleic acid biodegradation, 47 fungal strains were tested with modified Czapek Dox broth media containing oleic acid, and their biodegradative activities were assayed by measuring the release of $[^14C]CO_2$ from the $^14C-$labeled oleic acid. After 72 h of cultivation, Aspergillus flavus, Aspergillus ochraceus, and Alternaria species metabolized approximately $25\%\;to\;35\%$ of the supplied oleic acid. The relationship between the fungal degradation of oleic acid and the fungal growth was also examined using 7 strains of Aspergillus niger. A. niger. YMC 0100 and YMC 0322 degraded about $26\%$ of the oleic acid after 72 h, while their germination ratios were more than $30\%$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.1-6
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• 1997

These experiments were conducted to obtain basic information for breeding material on the utility characteristics in mungbean, The crude protein, fat and ash content were 24.3, 0.67, 3.6％, repectively, and the fat content showed varietal differences, whereas the protein and ash content was not significantly differences among the varieties. The negative correlation existed between protein and carbohydrate content, seed moisture and fat content, seed weight and fat content. The unsaturated fatty acid contain 60∼67％ and there were oleic, linoleic, linolenic and archidonic acid, and the saturated fatty acid contain 33∼40％ and there were stearic, palmitic, behenic and lignoceric acid. The major fatty acids in mungbean were linoleic, linolenic and palmitic acid, and have contained 33.46, 21.87, 21.72, respectively, and oleic, stearic and arachidonic acid contained 5.98, 5.88, 4.87, respectively, and the behenic and lignoceric acid left traces. Highly positive correlation existed between palmitic and linoleic acid, oleic and lignoceric, behenic. However; palmitic and arachidonic, lignoceric acid, oleic and linolenic acid, arachidonic and liniceric acid showed negative correlations with each other. Seed weight of tested varieties showed highly positive correlation with oleic, arachidonic and behenic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.6 no.1
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• pp.49-53
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• 1977

Fatty acid composition of commercial oil were analyzed with gas liquid chromatography. Sesame, perilla, rice bran, sunflower, and soy-bean oil were obtained from the whole sale store of edible oil in market. The fatty acids were methylated with Na-methylate. The fatty acid methylester was charged to the gas liquid chromatography. Sesame were composed of myristic, palmitic, stearic. linoleic acid, and trace of linolenic acid. Rice bran, and soy-bean oil were composed of myristic, stearic, oleic, linoleic, and linolenic acid. Peilla oil was composed of palmitic, stearic, oleic, linoleic, and linolenic acid. Sunflower oil was composed of palmitic, stearic, oleic, and linoleic acid.

• Korean Journal of Poultry Science
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• v.16 no.3
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• pp.169-174
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• 1989

Culled laying hens used in this study were Arbor acres, which reared to S 35 days old on commerical formula feed for chicken. Liver, gizzard, breast and thigh muscles separated from each carcass, and total lipid was extracted and fractionated to neutral, phospho and glycolipid and then fatty acid composition were analyzed. Liver had the highest level of. total lipid, and breast tissue had the least among tissues tested. The neutral, phospho and glycolipid contents of total lipid had more thigh, breast and gizzard than other tissues, respectively. The major fatty acid in total and neutral lipid were palmitic, stearic, oleic and linoleic acid. And the major fatty acid in phospholipid was palmitic, stearic, oleic, linoleic, arachidonic and docosahexaenoic acid, and palmitic, palmitoleic, stearic, oleic and linoleic acid in case of glycolipid. The fatty acid contents of neutral, phospho and glycolipid in total lipid had more oleic, docosahexaenoic and linoleic acid than other lipid, respectively. Contents of unsaturated fatty acid of total and neutral lipid were comparatively high in thigh, and phospho and glycolipid were high in breast and liver, respectively. Contents of Polyunsaturated fatty acids were comparatively high in phospholipids than other lipids.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.3
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• pp.425-425
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• 1995

The interaction and detergency between liquid oily soil and surfactant solution were studied by the mechanism of formation of liquid crestal(LC). Samples used were triolein as a triglyceride, oleic acid as a free fatty acid and sodium dodgily sulfate (SDS) as a surfactant. The results were as follows: In the phase diagram of SDS/oil/Water system, the area of liquid crystalline phase region were in the order of SDS/trillion/water< SDS/oleic acid/water< SDS/mixture of trillion and oleic acid/water. In the system of oleic acid alone or mixture of trillion and oleic acid contacted with SDS solution, the LC phase was formed right after or after some time with SDS concentration. But in a case of trillion alone, the LC phase was not formed although the concentration of the SDS solution was relatively high. The detergency of model oily soils were seldom changed with temperature, and the detergency of oleic acid was very high compared to that of the trillion. The detergency of mixed soil was improved with the increase of the ratio of oleic acid in the mixture.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.3
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• pp.426-433
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• 1995

The interaction and detergency between liquid oily soil and surfactant solution were studied by the mechanism of formation of liquid crestal(LC). Samples used were triolein as a triglyceride, oleic acid as a free fatty acid and sodium dodgily sulfate (SDS) as a surfactant. The results were as follows: In the phase diagram of SDS/oil/Water system, the area of liquid crystalline phase region were in the order of SDS/trillion/water< SDS/oleic acid/water< SDS/mixture of trillion and oleic acid/water. In the system of oleic acid alone or mixture of trillion and oleic acid contacted with SDS solution, the LC phase was formed right after or after some time with SDS concentration. But in a case of trillion alone, the LC phase was not formed although the concentration of the SDS solution was relatively high. The detergency of model oily soils were seldom changed with temperature, and the detergency of oleic acid was very high compared to that of the trillion. The detergency of mixed soil was improved with the increase of the ratio of oleic acid in the mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.14-19
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• 2001

This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.721-726
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• 1996

Fatty acid composition and phenolic acid content of rice with different milling fractions were analyzed to provide basic data for nutrition, processing and storage of rice. Major fatty acids of rice were palmitic, oleic and linoleic acids and their respective contents were 20.0%, 33.3% and 43.0% of embryo, 17.3%, 45.1% and 34.5% of rice bran and 23.4%, 26.2% and 46.1% of milled rice. Outer fraction had a high content of oleic acid but a low content of linoleic acid in rice bran. As milling yields increased in milled rice, oleic acid content increased, but palmitic acid, linoleic acid, stearic acid and linolenic acid contents decreased. Contents of free, esterified and insoluble bound phenolic acid extracts from bran were 321.0mg%, 299.7mg% and 212.4mg%, respectively. Milled rice contained 118.0mg% of free phenolic acids, 56.0mg% of insoluble bound phenolic acids and no esterified phenolic acids. Rice bran contained 86.2% of ferulic acid as a principal phenolic acid. It also contained 35.7~36.6% of sinapic and syringic acids, 16.7% of p-coumaric acid and 0.13% of vanillic acid as minor component. Contents of total phenolic acid, expressed in terms of tannic acid, among rice with different milling fractions was highest in embryo. It was higher in outer fraction in bran, but rarely detected as fractionation of the component with milling in milled rice.

• Journal of Pharmaceutical Investigation
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• v.24 no.4
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• pp.281-287
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• 1994

The effects of oleic acid, propylene glycol and 5% (w/w) oleic acid in propylene glycol on the electrical properties of hairless mouse skin were studied and the results were compared. The complex electrical impedance was measured as a function of frequency, and resistance and capacitance were determined from the Nyquist plot. Immediately after the treatment with oleic acid, resistance was 145% of the pretreatment value. However it decreased with time and, after 20 hours, it was about 25% of its pretreatment value. Capacitance increased; immediately after the treatment, it was about 125% of pretreatment value and it seemed to increase slowly with time. When the skin was treated with propylene glycol, resistance decreased about 5O% and capacitance increased about 65%. Similar results were observed when the skin was treated with 5% (w/w) oleic acid in propylene glycol, except that the magnitude of resistance drop was much larger. Oleic acid acted synergistically with propylene glycol. Together with the flux data in the literature, the results obtained in this work indicate that electrical resistance is closely related to the permeability of drug molecules through the skin. The results are discussed in terms of the mechanism of action of these penetration enhancers. Overall, this work provided further mechanistic insight into the role of SC lipids in skin resistance and capacitance.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.87-91
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• 1997

Egg yolk oil was obtained by roasting and Pressing egg yolks of hen's egg breeding on the open bin system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2 : 1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and Palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of e99 yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.