• Applied Biological Chemistry
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• v.35 no.1
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• pp.51-54
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• 1992

Analysis of chemical components in the cultivars of Korean figs(Ficus carical L.), Bongraesi and Seungjung Dauphone were performed. The results of analyses for Bongraesi and Seungjung Dauphine were found out to he moisture content of 88.70, 88.40%, protein 0.70, 0.72%, fat 0.31, 0.27%, fiber 1.12, 0.83%, ash 0.47, 0.44%, pectin 2.81, 2.71% and ascorbic acid 1.33, 1.67 mg%, respectively. The total and reducing sugar contents of two cultivars were 9.0%, 9.6% and 8.5%, 8.8% respectively. Glucose and fructose were major sugar components of figs. The organic acids in figs were mainly composed of citric and tartaric acid. The amino nitrogen contents of the two cultivars were 47.6 mg/100g in Bongraesi and 38.7 mg/100g in Seungjung Dauphine. It was found that major amino acids in figs were serine, aspartic acid, proline and alanine. The content of these fraction in total amino acid were shown 62.8% in Bongraesi and 64.0% in Seungjung Dauphine, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1016-1027
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• 2015

This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.

• Membrane and Water Treatment
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• v.8 no.5
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• pp.411-421
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• 2017

Forward osmosis (FO) is an emerging technology which can possibly make the desalination process more cost and energy efficient. One of the major factors impeding its growth is the lack of an appropriate draw solute. The present study deals with the identification of potential draw solutes, and rank them. The comparison was carried out among ten draw solutes on the basis of four main parameters namely; water flux, reverse salt diffusion, flux recovery and cost. Each draw solute was given three 24 hour runs; corresponding to three different concentrations; and their flux and reverse salt diffusion values were calculated. A fresh membrane was used every time except for the fourth time which was the flux recovery experiment conducted for the lowest concentration and the change of flux and reverse salt diffusion values from the initial run was noted. The organic solutes inspected were urea and tartaric acid which showed appreciable values in other parameters viz. reverse salt diffusion, flux recovery and cost although they generated a lower flux. They ranked 5th and 8th respectively. All the experimented draw solutes were ranked based on their values corresponding to each of the four main parameters chosen for comparison and Ammonium sulfate was found to be the best draw solute.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.07a
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• pp.343-346
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• 2003

A systematic study of Cu CMP in terms of the effect of slurry chemicals(oxidizer, corrosion inhibitor, complexing agent) on the process characteristics has been performed. In acidic media, a corrosion inhibitor, benzotriazole(BTA) and tolytriazol(TTA) was used to control the removal rate and avoid isotropic etching. When complexing agent is added with $H_2O_2$ 2wt% in the slurry, a corrosion rate was presented very good. Most of in, it was appeared that BTA is possible to be replaced by TTA. The tartaric acid was distinguished for the effect among complexing agents. n we apply this results to copper CMP process, it is thought that we will be able to obtain better yield.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.85-92
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• 1985

Extraction efficienties of volatile organic acids in tobacco leaves according to several extraction methods were investigated and contents of volatile organic acids in 16 kinds of tobacco leaf varieties were compared. Extraction efficiency according to simultaneous distillation and extraction was 5 to 10 times higher than that according to solvent extraction, steam distillation, essential oil extraction or continuous extraction and distillation. Total contents of volatile organic acids were 1.62 to 12.94mg per l00g of sample in aromatic tobacco varieties,0.12 to 2.08mg in flue-cured tobacco leaves, and trace in burleys. Among the Korean aromatic tobacco varieties, total contents of volatile organic acids in ST374-3 were the highest, 4.66mg per l00g of sample, and those in Sohyang and Hyangcho were low, 1.69mg and 1.62mg, respectively. Among flue-cured tobacco varieties, those in NC2326 were the highest, 2.08mg per 100g of sample, but those in the other varieties were not more than 0.80mg per 1 00g of sample. Total contents of volatile organic acids in acidic hydrolysis with 0.1 M tartaric acid were higher than in non-acidic condition in all kinds of tobacco varieties.

• Journal of Powder Materials
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• v.14 no.2 s.61
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• pp.127-131
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• 2007

The alumina nano powders synthesized by levitational gas condensation (LGC) method were applied to catalyst in manufacturing process of Hanzsch reaction for Nitrendipine. The L-tartaric acid on the surface is carried out with participation of carbonyl fragments, O-H, C-H bonds which affects stereo selectivity, yield on the reagents positively. From the analysis of the IR-spectroscopy, the carbonyl fragments, O-H, and C-H bond were created by the catalytic reaction. From the analysis of the rR-spectroscopy, the carbonyl fragments, O-H, and C-H bond were created by the catalytic reaction. The newly created bonds made a chiral center on the final product.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.377-386
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• 2015

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.21-27
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• 2005

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

• Journal of Pharmaceutical Investigation
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• v.34 no.3
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• pp.193-199
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• 2004

The decreasing effect of wrinkle on the pressure sensitive adhesive hydrogel patches containing ulmi cortex extract and sorbitol as the drug for anti-wrinkle were investigated. In this study, hydrogels were prepared by the crosslinking reaction of acrylic polymers and aluminum ions produced by L(+)-tartaric acid hydrolysis of the dihydroxy aluminum aminoacetates. The inhibition concentration of ulmi cortex extract on the collagenase exhibited at 0.01%. Furthermore, the moisturizing effect of hydrogel patches formulated with sorbitol was higher than that without it. In vivo animal test in hairless mouse showed that the ulmi cortex-loaded hydrogel patches had about 31.2% of anti-wrinkle effect compared to blank (before attaching the patches). Human test showed that only 33% of subjects showed the decreasing of wrinkle during 8 weeks. In conclusion, the model pressure sensitive adhesive hydrogel patches in this study would be pharmaceutically applicable for the wrinkle treatment on the facial skin.

• Transactions on Electrical and Electronic Materials
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• v.4 no.6
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• pp.28-31
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• 2003

Copper CMP in terms of the effect of slurry chemicals (oxidizer, corrosion inhibitor, complexing agent) on the process characteristics has been performed. Corrosion inhibitors, benzotriazole (BTA) and tolytriazol (TTA) were used to control the removal rate and avoid isotropic etching. When complexing agent is added with H$_2$O$_2$ 2 wt% in the slurry, the corrosion rate was presented very well. In the case of complexing agent, it was estimated that the proper concentration is 1 wt%, because the addition of tartaric acid to alumina slurry causes low pH and the slurry dispersion stability become unstable. There was not much change of the removal rate. It was assumed that BTA 0.05 wt% is suitable. Most of all, it was appeared that BTA is possible to be replaced by TTA. TTA was distinguished for the effect among complexing agents.