• Journal of Plant Biology
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• v.7 no.1
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• pp.1-4
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• 1964

A comparative study of free amino acid content in healthy and virus diseased tobacco leaves was carried out by author throughout the gorwing season from June to November of 1963. The methods of qualitative analysis of free amino acids applied in this experiment is followed by Moore and Stein. 1,2 Free amino acids determined in this experiment are shown in Fig. Ⅰ, Ⅱ and Table Ⅰ. As the figure and the table are shown, four more amino acids such as a spartic acid, glutamic acid, tyrosine and phenylalanine are detected in the healthy leaves; these four additional amino acids in the healthy leaves are conspicuous. More quantities of asparagine and alanine are detected in the diseased leaves than the healthy leaves and more quantities of tryptophan is detected in the healthy leaves. It is presumed that such amino acids as tyrosine and phenyllanine are decreased by the incooperation of free amino acid to TMV protein in the process of the process of the leaf protein metabolism which is caused by TMV-RNA trapping action in the diseased leaf protoplasm. It is thought that the decrease of asparagine and the increase of asparic acid in the healthy leaves are the results of in incooperaton of NH2, produced by the protein dissimilation in the diseased leaves, to aspartic acid; it's reaction is caused by the respiration of the diseased leaves accelerated by TMV attack. It is presumed, consequently, that the check of the diseased tobacco leave growth is influenced by the reduction of such amino acids as tryptophane and glutamic acid, which reduction may be due to the abnormal protein metabolism and the action of certain enzyme caused by TMV attack on host protoplast.

• The Korean Journal of Zoology
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• v.4 no.2
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• pp.13-19
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• 1961

Free amino acids at five different developemntal stages (Gastrulation-Hatching -out stage) of Hynobius leechi BOULENGER were analyzed qualitatively by the use of paper paitition chromatography. It was found that the number of free amino acids increased as the development proceeded. The free amino acids identified at each stages are as follows : Gastrulation stage : Alaninie, Aspartic acid, Glutamin acid, Histidine, Methionine. Neural plate formation stage : Alanine , Aspartic acid, Glutamic acid, Glycine, Histidine, MEthionine, Phenylalanine, Proline, Serine, Trypotophan. Middle tail-bud stage : Alanine, Arginine, Asparagine,Aspartic acid, Citrulline, Glutamic acid, Glycine, Histidie,Hydroxyproline, Proline, Leucine, Methionine, Ornithine, Phenylalanine, Serine, Threonine, Tryptophan. Late tail-bud stage : Alanine, Arginine, Asparagine, Aspartic acid, Citrulline, Glutamic acid. Glycine, Histidine, Hydroxyproline, Leucine, Methionine, Ornithine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Valine. Hatching -out stage : the same with the late tail-bud stage. It seems probable that the metabolic systems of amino acids before and after the middle tail-bud stage are quite different from each other. Before the middle tail=-bud stage, the reaction system of amino acids is thought not to be completed while after that stage the system has been completed , because in the former period of the development , the number of freeamino acids increased rapidly with the development , and after that stage, there is practically no change in the number of free amino acids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.

• Journal of the Korean Chemical Society
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• v.17 no.2
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• pp.136-141
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• 1973

DL-1-aminobutylphosphonic acid was synthesized from the pentanoic acid which was prepared from the butyl alcohol, by the modified Curtius reaction. DL-2-amino-2-carboxyethylphosphonic acid was also synthesized from the pyruvic acid was also synthesized from the pyruvic acid. Four previously unreported N-acylated derivatives were prepared according to the modified Schotten-Baumann method. They are as follows; N-acetyl-DL-1-aminobutylphosphonic acid, N-benzoyl-DL-1-aminobutylphosphonic acid, N-benzoyl-DL-2-amino-2-carboxyethylphosphonic acid, N-p-chlorobenzoyl-DL-2-amino-2-carboxyethylphosphonic acid. The products were identified by the methods of elemental analysis, infrared spectra, ninhydrin test and neutralization equivalent.

• Applied Biological Chemistry
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• v.2
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• pp.41-44
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• 1961

The amino acid analysis of ground rice and the crude protein isolated from rice were performed by the most recent method of Moore, Spackman and Stein, using Amberlite IR-120. The effect of carbohydrates on the hydrolysis of rice was found to be definite in losing several amino acids nevertheless Dustin's claim that large excess of hydrolyzing acid reduces the losses of amino acid. Consequantly the removal carbohydrates as much as possible is considered to facilitate the amino acid determination. The amino acid composition of the crude rotein of rice was very similar to that previously found by other investigators.

• KSBB Journal
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• v.4 no.2
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• pp.157-161
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• 1989

The contents of total amino acid and free amino acid in the protein of yellow corvenia were analysed quantitively by HPLC. The results were as follow; The contents of free amino acid of yellow corvenia flesh and yellow covenia roe were 323.0mg/100g and 932.5mg/100g, respectively. The contents of total amino acids of yellow corvenia flesh and yellow covenia roe were 33,2620.0mg/100g and 64,861.0mg/100g, respectively. The contents of essential amino acid of yellow corvenia flesh and yellow corvenia roe were 12,196.0mg/100g and 13,143.0mg/100g, respectively.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.150-155
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• 2007

This work was conducted to obtain a rapid, accurate, and precise procedure for free amino acids analysis in Doenjang with HPLC-OPA (high performance liquid chromatography using-phthalaldehyde) and AAA (automatic amino acid analyzer) methods. Different sample extraction procedures among water, 0.1 M perchloric acid, and 0.1% meta-phosphoric acid were also compared. The optimal extraction solvent was 0.1% meta-phosphoric acid for both the HPLC-OPA and AAA methods. Good recoveries for glycine and methionine were observed using the 0.1% meta-phosphoric acid extraction with HPLC-OPA method. Method precisions (% relative standard deviation) for the free amino acids ranged for 1.62% to 8.27%, in which the HPLC-OPA method with water extraction showed the lowest value at 1.62%. Inhibition rates of the free amino acids in Doenjang were greatest with an addition of NaCI at a 1% concentration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.442-448
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• 2003

Melanin concentrating hormone (MCH) regulating color change of fish skin was identified from brain cDNA library of Olive flounder (Paralichthys olivaceus) during the analysis of Expressed Sequence Tags (ESTs). Olive flounder MCH gene consisted of 598 nucleotides encoding 150 amino acids. Olive flounder MCH protein revealed to contain signal peptide of 19 amino acid residues, pro-MCH of 131 amino acids being processed to biologically active and mature form of hormone with 25 amino acid residues at the carboxyl terminus. A comparative structural analysis revealed that Olive flounder MCH precursor had low sequence identity with other fish species and mammalian counterparts, while the amino acid sequences of mature hormone had a relatively high identity and more conserved. RT-PCR analysis revealed that olive flounder MCH precersor gene was expressed spectically only in the brain and not in other tissues.

• Journal of The Korean Society of Inherited Metabolic disease
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• v.1 no.1
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• pp.18-22
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• 2001

Renal colic, hematuria, dysuria and stone passage were developed in younger brother (4 year 6 month old boy). But the elder sister (6 year old girl)had no specific symptoms and signs. The identification of the disease was proved by cyanide nitroprusside test and amino acid analysis of urine. In our patients the chromatographic amino acid patterns of urine showed remarkably increased excretion of cystine, ornithine, lysine, and arginine. They are managed by adequate hydration with Shohl solution for rendering the urine more alkaline, and alpha-mercaptopropionylglycine (Thiola).

• Analytical Science and Technology
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• v.7 no.1
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• pp.41-52
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• 1994

The importance of separation comes from demands on study for exact effect of synthetic drugs and the reactivity of enantiomer in biological system. Racemization rate was measured under the influence of heat, acid, UV-light, enzyme(trypsin) and 6N-HCl at $105^{\circ}C$ on alanine, threonine, isoleucine, lecuine, aspartic acid, methionine, glutamic acid, tyrosine. The method for the identification of overlapped amino acids with GC was developed from the close study of fragmentation pattern with mass spectrometry. With cyclodextrin bonded phase by HPLC, the separation of dansyl amino acid was tested for compartison.