• 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 Soil Science and Fertilizer
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• v.23 no.3
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• pp.188-192
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• 1990

Sixteen amino acids in the hydrolysates of fulvic acid fraction from 7 plant materials were determined. Analyzed amino acids were aspartic acid, glutamie acid, arginine, histidine, lysine, glycine, alanine, valine, leucine, isoleusine, phenylalanine, tyrosine, serine, threonine, proline, and methionine. Four crop residues, wild grass cuttings and forest tree litters were put under investigation. 1. The content of amino acids in fulvic acid fractions extracted after 90 days of compositing ranged from 0.15% to 0.53% by dry weight. The highest value was found in the fulvic acids of wild grass cuttings and the lowest in those of wheat straw, being equivalent to 1/5-1/31 of those found in humic acids. 2. The group of neutral amino acids shared the largest portion followed by acidic and basic amino acids. 3. Arginine was not detected in fulvic acid fractions from well decomposed residues. 4. Aromatic amino acids, phenylalanine and tyrosine, were virtually absent in fulvic acid fractions. 5. Glycine, glutamic acid and aspartic acid were the 3 major amino acids contained in fulvic acids of well decomposed residues. With glutamic acid and aspartic acid excluded, the decreasing order of concentration of amino acids was roughly in parallel with the increasing order of molecular weight.

• Applied Biological Chemistry
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• v.15 no.2
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• pp.175-180
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• 1972

The chemical composition of amino acids in the rind and fresh of Citrus Junos Sieb was studied and compared with that of Citrus natsudaidai Hayate. The results were summarized as follows. 1. Beth of them contained twenty kinds of amino acids, including three kinds of unknown amino acids. 2. Proline in the rind of Citrus Junos and aspartic acid in the rind of Citrus natsudaidai were the richest of all amino acids but on the contrary. Histidine was the poorest of all amino acids in the rind of them. The content of proline amounted to 16.48 mg/100mg in the rind of Citrus Junos and the content of aspartic acid amounted to 32.18 mg/100mg in the rind of Citrus natsudaidai. 3. Aspartic acid was the richest of all amino acids in the flesh of Citrus Junos and the content of it amounted to 32.68mg/100mg. On the other hand, Proline was the richest of all amino acids in the flesh of Citrus natsudaidai and the content of it amounted to 20.93mg/100mg. But the content of histidine as 1.32 mg/100 mg in the flesh of former and tyrosine as 1.18 mg/100 mg in the flesh of latter were relatively small. 4. In the fruits of Citrus Junos and Citrus natsudaidai, aspartic acid and Proline were rich and histidine was poor in quantity. Generally, Flesh contained more amounts of all kinds of amino acids than those rind and especially glutamic acid was richer, compared with other amino acids in flesh.

• Food Science and Preservation
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• v.17 no.5
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• pp.681-687
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• 2010

We examined changes in the amino acid composition of soybean sprouts of four different Korean soybean cultivars (Yutae, Jinunee, Subaktae, and Baktae). Total amino acids levels in all samples 1 day after cultivation were lower than those in soybeans but increased at cultivation times greater then 3 days. Glutamic and aspartic acids, the most abundant amino acids in all soybean cultivars studied at day 0 of sprouting, constituted more than 30% of all amino acids. Aspartic acid content of hypocotyls markedly increased, but glutamic acid levels decreased 5-day-old sprouts of Jinunee and 3-day-old sprouts of the other cultivars. Moreover, compositions of aspartic acid decreased in the order hypocotyl > root > cotyledon and Yutae > Baktae > Jinunee > Subaktae.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.36-43
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• 1972

A survey of the free amino acids and free sugars in tomato, watermelon, muskmelon, peach and plum was made by means of amino acid autoanalyzer and thin layer chromatography. The results of the survey are summarized as follows. 1) Fifteen amino acids found in fruit were aspartic acid, glutamic acid, alanine, serine, asparagine, lysine, valine, glycine, methionine, histidine, threonine, leucine, isoleucine, proline and arginine, and an unknown was found. 2) Ten kinds of amino acids were detected in tomato, peach and plum, thirteen amine acids in watermelon and muskmelon (edible part), and eleven amino acids in muskmelon (rind). 3) In general, these fruits contained similar amounts of these thirteen amino acids, and although they were not outstandingly high in any one acid they did contain a nutritionally well-balanced mixture. 4) Amino acids found in the greatest amount in fruit were following: glutamic acid and aspartic acid in tomato, asparagine and lysine in watermelon, alanine, serine and aspartic acid in musk-melon, and aspartic acid and serine in peach and plum. 5) Glucose, fructose, sucrose and maltose were detected in all fruit. The contents of glucose and fructose were high, and those of sucrose and maltose were low.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.35-40
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• 1972

The contents of free amino acids in deembryod brown rice of two varieties were investigated by amino acid autoanalizer in relation to specific gravity grade. The analytical methods of free amino acid were also discussed. 1) The lower the specific gravity of the unhulled rice the higher the content of total free amino acids in the deembryod brown rice, and the similar trend appears to hold on each amino acids. 2) Main free amino acids were serine+asparagine, glutamic acid, aspartic acid, alanine and valine, and maximum values of them were 7.3, 5.1, 4.0, 3.4, 0.9mg/100g rice, respectively. They consist about 85% of total free amino acids in most cases. 3) The contents of soluble nitrogen and free amino acids appear to be lower in high protein variety (IR 667) than in low protein variety (Jinhung). The percentage of free amino acid nitrogen to soluble nitrogen, however, appears to be higher in high protein variety (IR 667). 4) Alanine was much lower than aspartic acid in IR 667 having Indica blood while alanine appears to be higher than aspartic acid in Jinhung (Japonica rice) suggesting varietal difference in amino acid metabolism. 5) Threonine peak was overlaped with glutamine, and serine was with asparagine in this study.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.129-135
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• 1976

The amino acid compositions of polished barley grain were investigated for 16 varieties by using amino acid autoanalyzer and simple correlation analysis between them and between protein and amino acid per protein was done. 1) Limiting amino acid is lysine, leucine and phenylalanine are high but threonine and tyrosine are low. Total essential amino acids is high. 2) Protein is significantly correlated negatively with lysine arginine, total basic amino acids (at p=0.01) and threonine, alanine, aspartic acid (at p=0.05) and positively with phenylalanine (at p=0.01) proline and cystine (at p=0.05). 3) Lysine is positively and significantly correlated with arginine and aspartic acid indicating that aspartic acid is probable precursor of lysine and that high yielding varieties or fertilization for high yielding decrease aspartic acid pool resulting low lysine. 4) Lysine content is positively correlated with dye binding capacity (at p=0.01). 5) Tryptophan is positively (at p=0.01) and significantly correlated with histidine, total basic amino acids and arginine. 6) In essential amino acids lysine, tryptophan, threonine and valine simultaneously increase or decrease while aromatic amino acids, sulfur contained amino acids, isoleucine and leucine do so together.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.403-408
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• 2004

We studied active substances like crude cell wall components, crude protein, composing amino acids and free amino acids including orinithine cycle-related amino acids such as asparagine, ornithine and citrullin in fully ripe fruits of Korean native squash, Cucurbita moschata Poir. Crude protein content of 'Jeju 2' was the highest with $2,830\;{\mu}g/g$, while 'Sangju' was the lowest with $1,319\;{\mu}g/g$. Regarding the contents of crude cell wall components, fruit 'Kanghaw' was the highest with 2,961 mg% while 'Namhea' was the lowest with 1,582 mg%. Pectin contents of crude cell wall components were the highest in 'Kanghaw' (2,198 mg%) followed by 'Jeju 2' (2,178 mg%) and 'Jeju l' (1,461 mg%). The main contents of amino acids in squash were glutamic acid, aspartic acid, lysine, leucine and valine, which comprised to be more than 50% of total amino acid contents. Especially, in 'Jeju 2' aspartic acid and threonine were not detected. In fully ripe fruits, a total of 34 kinds of free amino acids were detected including 8 kinds of essential amino acids (histidine, isoleucine, leucine, lysine, phenylalanine, methionine, threonine and valine). More than 50% of the total free amino acids were aspartic acid and asparagine, and also all varieties were detected in ornithine, citrullin, and arginine, which are related to Ornithine cycle. There was a big difference in the contents of arginine in all varieties whereas the contents of ornithine and citrullin were very similar. 'Teaan' 29.34% was 7 times higher than 'Namhea' 4.30% in regards to arginine contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.2
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• pp.66-71
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• 1981

In order to study the decomposition process of glycogen and protein of oyster during fermentation with salt, and the relationship between their breakdown products, the amounts of free reducing sugars and lactic acid were determined, and amino acid compositions were analysed. In addition, the amount of the available lysine which may help us to estimate the reaction of the free reducing sugars with the free amino acids was also determined. Glycogen and protein were gradually decomposed to free reducing sugars and lactic acid, and free amino acids, respectively, and the available lysine was slightly decreased during the fermentation process. Glutamic acid, aspartic acid, lysine and proline were relatively rich in the amino acid com-position of raw oyster protein while amino acids such as tryptophan, methionine, histidine and tyrosine were poor. It was noted that the decreased amino acids in the protein from the fermented oyster were valine, histine, isoleucine and lysine. As a respect to the free amino acids, proline, taurine, glycine, glutamic acid and alanine were abundant in the raw oyster and reached up to $69\%$ of the total fret amino acids. In the fermented oyster, proline, glutamic acid, glycine, alanine, aspartic acid and lysine were prevalently contained and marke about $65\%$ of the total free amino acids. The contents of free amino acids such as lysine, arginine, aspartic acid, glutamic acid, cysteine, isoleucine and tyrosine increased during fermentation while those of taurine, proline and leucine decreased.

• Korean Journal of Microbiology
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• v.6 no.1
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• pp.1-5
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• 1968

This experiment was undertaken the purpose of investigating the difference of the content of free amino acids in the diseased and healthy leaves of the resistance and susceptible rice varieties, to blast by means of paper chromatography. The results obtained are summarized as follows. (1) In the healthy and diseased leaves, the former was founded nine to tell sorts of free amino acids and later was observed eleven. In the both of leaves, alanine and valine were contained in larger amount, and aspartic acid, glycine and arginine were found relatively less in general. (2) In the diseased leaves, the amino acids were increased in quantity, especially glutamine and aspartic acid were remarkable, and cystine were found only in the diseased ones. (3) It seems to that the health leaves in all varieties were observed the amino acid contents, in notably increase and decrease, but in the diseased ones were not changed in amount. Tatacho, susceptible variety was more contained the amount of glutamine and aspartic acid than Zenith, resistance one.