• Food Science and Preservation
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• v.11 no.3
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• pp.347-351
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• 2004

Physicochemical properties such as proximate components, minerals, amino acids, organic acid and free sugars of Pleurotus eryngii were investigated. Among the proximate components of Pleurotus eryngii contents of crude protein and total sugar were higher than that of others. The contents of magnesium and sodium were higher than that of other minerals. Hypoproline content was the highest in free amino acid. Among the amino acid, the contents of arginine, lycine, glutamic acid and phenylalanine were 509.03, 410.53, 190.05 and 150.63 mg$\%$, respectively. Organic acids such as citric acid, oxalic acid, formic acid and malic acid were analyzed, contents of citric acid and lactic acid were higher than that of others. Among the free sugars, the content of glucose was the highest, followed by fructose, ribose, galactose, lactose, arabinose and maltose.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• Food Science and Preservation
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• v.7 no.3
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• pp.278-284
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• 2000

The chemical components in freeze dried Korean Gastrodia elata blume powder were analyzed. The proximate composition was composed of moisture(2.12%), crude protein (4.41%), crude fat(1.20%), crude ash(2.25%), crude fiber(4.60%) and N-free extract(85.15%). Free sugar was composed of glucose(1,314mg%), sucrose(1,081mg%) and fructose(869mg%). Total organic acid content was 2,095mg% and composed of succinic acid(1,238mg%), citric acid, malic acid, oxalic acid and fumaric acid in the order. Among the 11 fatty acids detected, linoleic acid was the most predominant one and unsaturated fatty acid was 80.55 area percent. 18 and 39 amino acids were detected from total and free amino acid, respectively. Arginine, asparagine, proline and sarcosine were the major components of free amino acid. The content of crude saponin and total phenol were 3,768mg% and 821mg%, respectively. Ascorbic acid(6.4mg%), vitamin B1(1.2mg%), vitamin B2(1.7mg%) and niacinamide(0.2m%) were detected as soluble vitamins of the powder. The content of vitamin A and vitamin E was 1.22mg% and 0.32%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.89-93
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• 1991

For the investigation of major taste components in loquat(Eiobotrya japonica) flesh its conte-nts and compositions of free sugars organic aicds and free amino acids were analyzed Major free sugars of the fully ripened loquat were fructose glucose and sucrose and their contents were 3,71, 3.42 and 0.46%(w/w) respectively. The content of total sugar 13.7% was 2 times higher than that of the unripe fruit. The content of total organic acid was about 0.2% (w/w) and major organic acids were malic acid -89mg% formic acid -32mg% and oxalic acid -26%mg% Thirteen kinds of free amino acids from the fully ripened loquat were confirmed. Major free amino acids were aspartic acid valine glutamic acid serine alanine and histidine and their contents were in the range of 18-30mg%.

• The Korean Journal of Zoology
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• v.7 no.2
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• pp.1-5
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• 1964

Carbonyl compounds, glycine, ammonia, carbon dioxide and hydrogen have been identified in gamma-irradiated oxygenated aqueous solutions of triglycine. The reactions occurring in this system are postulated only by representing the initial process and the final products. The triglycine molecule undergoes a reaction to form an intermediate giving rise to carbonyl compounds and acid amides. These compounds are decomposed to acetamide, glycine, glyoxylic acid, formic acid, oxalic acid, ammonia, and carbon dioxide by free radical attack in the primary and/or secondary reactions. It is also possible that the unrecognized reactions may give rise to products formed by radical-radical combinations. Satisfactory material balance for all the products have to wait until the completion of a study now in progress.ogress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.575-581
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• 2000

Quality characteristics of kochujang prepared with appleand persimmon were investigated during 14 weeks of fermentation. The water activity decreased slightly during fermentation and was higher in kochujang (I) prepared with apple than in kochujang (II) prepared with presimmon. The reducing sugar contents increased from 10.95% in kochujang (I) and 10.30% in kochujang (II) to 16.68, 19.14% after 10 weeks of fermentation, respectively. The free sugar contents in kochujang (I) were maltose 10.55, glucose 8.47 and fructose, 3.02% after 12 weeks of fermentation. The free sugar content in kochujang (II) were maltose 10.55, glucose 21.65, glucose 8.71 and fructose 2.98 after 6 weeks of fermentation. The major free sugar in kochujang (I) and (II) was maltose. The organic acids detected in kochujangs were citric, malic, lactic and oxalic acids. The contents of citric acid and malic acid were higher than other acids in both kochujangs. The contents of total free amino acids were 187.59~420.94 mg% in kochujang (I) and 154.67~316.93 mg% in kochujang (II). The contents of aspartic acid, proline and glutamic acid were high in kochujang (I) and (II).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.191-195
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• 2005

Experiment was conducted to establish the standard of quality evaluation in Korean cultivated peony roots. free sugars, free amino acids, organic acids and aromatic components, which were generally considered to be information components of five sensory test in peony roots, were examined. As free sugars, sucrose, glucose and fructose were identified in peony roots. $\gamma-aminoisobuturic$ acid, arginine and other 16 kinds of free amino acids were found in peony roots. The major organic acids of peony roots were oxalic acid, citric acid and malic acid. Eugenol and other 10 aromatic components were identified in peony roots by GC/MSD.

• Journal of the Korean Society of Groundwater Environment
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• v.5 no.1
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• pp.30-36
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• 1998

For successful soil flushing process selection of appropriate flushing reagents is essential. Futhermore, obtaining operating parameters for site remediation application through various bench-scale tests is also important. In this research a series of organic acids (acetic, citric, oxalic, and succinic acids) were tested for flushing capability. Copper-contaminated natural soil was used as a test medium, and flushing experiments were performed with batch system. All the organic acids used did not provide effective flushing conditions at concentration of 1 mM. At the acid concentration of 50 and 100 mM copper was removed efficiently although 50 and 100 mM did not show any significant differences in removal efficiencies. Citric acid and oxalic acid removed copper more efficiently than the others, and especially, citric acid showed over 87% of removal efficiency of copper at near neutral pH of 5 to 7. Speciation of extracted copper using GEOCHEM simulation showed majority of extracted copper existed as complexed with organic acids and only small portion of organic acids were complexed with copper indicating promising application of soil flushing with organic acid to heavy metal-contaminated site remediation.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.529-533
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• 2000

The marsh calm soup was prepared with 2 volumes of boiling water and heated for 0, 5, 10, 30, 60 and 120 minutes. As the boiling time prolonged, water content decreased gradually, while protein content increased. Free amino acid content was the highest with 30 minutes of boiling showing 103.1 mg/100g, and decrease showly thereafter. Among the free amino acids, alanine was the most abundant followed by proline, glutamic acid and glycine. Degree of protein hydrolysis increased as boiling prolonged. In the non-volatile organic acids, succinic acid was the highest(137.08 mg/100g with 30 minutes of boiling), followed by oxalic acid, magic acid and lactic acid. The optimum boiling time for marsh calm soup was evaluated to be 30 minutes.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.176-182
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• 2004

The purpose of this study was to investigate the heterogeneous catalytic ozonation of oxalic acid by manganese (Mn) doped-granular activated carbon (GAC). In order to observe the effect of the amount of Mn doped on GAC, catalysts were manufactured by varying the impregnated Mn concentration. In this paper, the following had labeled all sorts kinds of Mn-doped GAC were labeled with suitable names according to the amount (mM) of the concentration of dipping solution: They were each named as 'Mn20', 'Mn50', 'Mn100' and 'Mn200'. These experiments were performed in a batch reactor (0.5 L) and a semi-batch reactor (1 L) and Mn-free GAC was used as a blank catalyst. The ozone decay properties of each manufactured catalyst were firstly investigated to find out the reactivity between the aqueous ozone and the catalysts. Oxalic acid removal by catalytic ozonation was then performed to demonstrate the oxidative efficiencies of each catalyst.