• Microbiology and Biotechnology Letters
• /
• v.22 no.2
• /
• pp.120-125
• /
• 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.

• Applied Chemistry for Engineering
• /
• v.10 no.6
• /
• pp.907-912
• /
• 1999

In this study, removal effect of residue pesticides on vegetable and fruit using organic acid salt in alkali solution were investigated by gas chromatography and measurement of detergency. Generally, for the removal methods of residue pesticides and oily pollution were used chemical detergent or organic solvent. Specially, in our experiment, we only used material of food additives and trisodium citrate were superior to other organic acid salt. It was investigated that removal effect of pesticides was superior to chemical detergent.

• Journal of the Korean Applied Science and Technology
• /
• v.20 no.1
• /
• pp.64-71
• /
• 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.

• YAKHAK HOEJI
• /
• v.7 no.1
• /
• pp.8-12
• /
• 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
• /
• v.22 no.9
• /
• pp.1019-1022
• /
• 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
• /
• v.44 no.5
• /
• pp.476-482
• /
• 2006

This paper studied the recovery of organic acid from organic acid salt by using bipolar membrane electrodialysis. Acetic acid and lactic acid was used as for organic acid. Organic acid concentration, sodium hydroxide concentration and pH values were measured at various current density. Organic acid salt was effectively converted to organic acid and sodium hydroxide. Based on the experimental results, mathematical models were developed, in which time changes in ion balance were considered. Model predictions of organic acid concentration, sodium hydroxide concentration and pH values were in good agreement with the experimental data.

• Korean Chemical Engineering Research
• /
• v.51 no.6
• /
• pp.661-665
• /
• 2013

Effect of organic acid on the preparation of indium-oxalate salt from indium scraps generated from ITO glass manufacturing process was studied. Effects of parameters, such as type and concentration of organic acids, pH of reactant, temperature, reaction time on indium-oxalate salt preparation were examined. The impurity removal efficiency was similar for both oxalic acid and citric acid, but citric acid did not make organic acid salt with indium. The optimum conditions were 1.5 M oxalic acid, pH 7, $80^{\circ}C$, and 6 hours. On the other hand, the recoveries increased with pH, but the purity decreased. The indium-oxalate salt purity prepared by two cycles was 99.995% (4N5). The indium-oxalate salt could be converted to indium oxide and indium metal by substitution reaction and calcination.

• Korean journal of food and cookery science
• /
• v.6 no.1
• /
• pp.1-8
• /
• 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
• /
• 2003.04a
• /
• pp.390-392
• /
• 2003

Organic solvent tolerant bacterium, Pseudomonas savastanoi BCNU 106 could utilize trichloroacetic acid, monochloroacetic acid, trichloroethylene, p-dichlorobenzene as a sole carbon source. But Pseudomonas savastanoi BCNU 106 didn't have tolerance about trichloroacetic acid, monochloroacetic acid, trichloroethylene, p-dichlorobenzene. Strain BCNU 106 could utilize to the extend of 30 mM trichloroacetic acid as a sole carbon source on mineral salt medium.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.3
• /
• pp.382-387
• /
• 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.