• 한국미생물·생명공학회지
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• 제22권2호
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• pp.120-125
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• 1994

By using a synthetic medium simulated on the amino acid composition of soybeam, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5~22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i.e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amiunt and its ratio to the other volatile acids was increased with an increase in the salt concentration.A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.

• 공업화학
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• 제10권6호
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• pp.907-912
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• 1999

본 연구는 유기산염 및 알칼리 원료를 사용해 야채 및 과일등에 잔류되어 있는 농약 및 유성오염의 제거효과를 GC와 세정력 측정장치를 사용해 조사했다. 일반적으로 잔류농약 등의 유성 오염원을 제거하기 위해서는 합성세제, 유기용제 등의 여러 방법이 있지만 본 연구에서는 특별히 식품첨가물 원료만 사용했다. 알칼리 수용액상에서 trisodium citrate를 사용했을때 가장 우수한 결과를 나타냈는데, 기존의 화학 합성세제와 비교했을 때 우수한 농약제거력이 나타났다.

• 한국응용과학기술학회지
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• 제20권1호
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• pp.64-71
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• 2003

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

• 약학회지
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• 제7권1호
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• pp.8-12
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• 1963

The piperazine salts with 24 kinds of phenols and 6 kinds of organic carboxylic acids were prepared. The test of anthelmintic effect against Ascaris suilla, in vitro, for Hexachlorophene-piperazine salt, Bithionol-piperazine salt, Kainic acid-piperazine salt were also carried out compared with piperazine, Hexachlorophene, Bithionol and Kainic acid.

• Bulletin of the Korean Chemical Society
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• 제22권9호
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• pp.1019-1022
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• 2001

Negatively charged functional organic molecules such as retinoic acid, ascorbic acid, indole acetic acid, citric acid, salicylic acid, acidic dye (indigo carmine, Food Blue 1) are intercalatively encapsulated by zinc basic salt (hydrozincite) and layered double hydroxide. Such functional organic-inorganic nanohybrids are realized via coprecipitation reaction involving simultaneous formation of layered inorganic lattice and intercalation of anionic species. The heterostructural nature of these nanohybrids, their particle morphology and textural characterizations are mainly discussed on the basis of Powder X-ray Diffraction and Field Emission Scanning Electron Microscopy results.

• Korean Chemical Engineering Research
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• 제44권5호
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• pp.476-482
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• 2006

본 연구에서는 유기산염으로부터 유기산으로의 변환을 2실 배열 공정의 바이폴라막 전기투석을 이용하여 행하였다. 유기산으로 아세트산과 젖산을 사용하였으며, 유기산의 농도, 가성소다의 농도 그리고 pH 값들을 전류밀도에 따라 측정하였다. 그 결과 유기산염은 효과적으로 유기산으로 전환되었을 뿐만 아니라, 잔여 $Na^+$ 이온을 수산화나트륨의 형태로 회수할 수 있었다. 실험 결과를 바탕으로 이온 평형을 고려하여 수학적인 모델을 확립하였다. 시간에 따른 유기산의 농도, 가성소다의 농도 그리고 pH 값의 모델식은 실험 데이터와 잘 일치하였다.

• Korean Chemical Engineering Research
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• 제51권6호
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• pp.661-665
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• 2013

ITO glass 제조공정에서 발생되는 인듐스크랩으로부터 인듐옥살산염의 제조에서 유기산의 영향을 연구하였다. 유기산의 종류, 농도 그리고 반응액의 pH, 온도, 시간 등을 변화시키면서 인듐옥살산염 제조에 미치는 영향을 조사하였다. 불순물 제거 효율은 구연산 및 옥살산 모두 비슷하였으나 구연산은 인듐과 유기산염을 형성하지 못하였다. 인듐옥살산염 제조의 최적 조건은 옥살산 농도 1.5M, pH 7, 반응온도 $80^{\circ}C$, 반응시간 6시간이었다. 한편, pH가 증가하면 회수율은 증가하지만, 순도는 감소하였다. 2회 반복으로 제조된 인듐옥살산염의 순도는 99.995% (4N5)를 나타내었다. 인듐옥살산염은 치환반응, 소성 등에 의해 인듐금속 및 인듐산화물 등으로 전환할 수 있다.

• 한국식품조리과학회지
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• 제6권1호
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• pp.1-8
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• 1990

To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature $4^{\circ}C$, ratio 1:1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XII)
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• pp.390-392
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• 2003

Pseudomonas savastanoi BCNU 106은 mineral salt medium에서 30 mM trichloroacetic acid의 농도까지 유일한 탄소원으로 이용하여 생육할 수 있다는 것을 발견하였다. 또한 trichloroacetic acid 뿐만 아니라 monochloroacetic acid, trichloroethylene, p-dichlorobenzene을 유일한 탄소원으로 이용 가능하였다. 그러나 이들 화합물에 대한 내성시험결과 전혀 내성이 없는 것을 알게 되었다.

• 한국식품영양과학회지
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• 제30권3호
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.