• Research in Plant Disease
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• v.29 no.3
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• pp.316-320
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• 2023

Recently, the domestic plant disease control policy for fire blight has been implemented partial control in addition to burial control. In this study, an on-site management survey was conducted targeting orchards that implemented partial disease control from 2019 to 2020 in order to find efficient implementation methods for partial disease control. As a result of an investigation into 22 pear and apple orchards in Cheonan and Chungju, 7 orchards were buried. The upper part of the cut infected plants was burned at 16 orchards and covered with plastic vinyl after lime treatment at 6 orchards. The lower stumps of cut infected plants were burned at 7 orchards and covered with plastic vinyl after lime treatment at 15 orchards. There were two orchards where suckers appeared on the stumps even though covers were applied. There was no infection by Erwinia amylovora in the suckers. The conservation condition of lime treatment was good, but warning signs were absent at 6 orchards. Most orchards treated the stumps and surrounding areas with glyphosate-isopropylamine herbicide. The effect of partial control was judged to be safe.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.183-188
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• 1978

In this study, gas chromatographic analysis was carried out on volatile constituents of cooked squid for the object of obtaining information on the characteristic flavor of the cooked squid meat. The results obtained are as follows: 1) Methanol was the most effective solvent for the extraction of volatile constituents of squid meat. 2) Twenty five and thirty two peaks were detected from the condensate collected in cold traps which were immersed in ice water and dry ice-acetone, respectively. In these compounds, five kinds of volatile organic acids such as acetic acid, butyric acid, iso-valeric acid, valeric acid, and caproic acid were identified. 3) Eleven peaks were detected from the head space vapor collected in cold trap which is immersed in liquid nitrogen. Volatile amines identified in these components are as follows; methylamine, trimethylamine, dimethylamine, ethylamine, and iso-propylamine.

• Archives of Pharmacal Research
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• v.23 no.3
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• pp.226-229
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• 2000

To obtain the standard compounds of metoprolol for a pharmacokinetic study, a convenient synthetic procedure to prepare enantiomers of metoprolol (3a) and its major metaboites, 2-4-(2-hydroxy-3-isopropylamino)propoxyphenylathanol (3b) and 4-(2-hydroxy-3- isopropylamino) pro-poxyphenylacetic acid (4), was developed from their respective starting materials, 4-(2-methoxyethyl)phenol (1a), 4-(2-hydroxyethyl)phenol (1b) and methyl 4-hydroxyphenylacetate (1c). These phenolic compounds (1a, b, c) were converted in situ to their corresponding phenoxides with sodium hydroxide treatment followed by (R)- or (S)-epichlorohydrin treatment. The resulting epoxides 2 were transformed to 3 through reaction with isopropylamine. Ester 3c was hydrolyzed to the metabolite 4. Measured using the HPLC method on chiral column without any derivatization, the optical purity of enantiomers of metoprolol and o-demethylated metabolite 3b ranged between 96-99 ％ ee and that of enantiomers of carboxylic acid metabolite 4 ranged 91％ ee.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.459-468
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• 1986

This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with $4\%$ sodium chloride and $4\%$ potassium chloride, and various additives such as $0.5\%$ lactic acid, $6\%$ sorbitol and $4\%$ ethylalcohol extract of red pepper as preservatives and flavor enhancers. And the changes of taste compounds, volatile compounds and fatty acid composition in low-salt fermented small shrimp were analyzed and compared with those of conventional $20\%$ sodium salt fermented one during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The most favorable taste for fermented small shrimp were reached at 60 days of fermentation. Judging from sensory evaluation, little difference of taste was detected between the low-salt fermented small shrimp and high-sodium salt fermented one. The principal taste compounds in fermented small shrimp were free amino acids, and betaine and nucleotides and their related compounds played an assistant role. The major amino acids in fermented small shrimp were glutamic acid, leucine, proline, glycine, lysine and aspartic acid. The major fatty acids in fermented small shrimp samples were 16:0, 20:5, 22:6, 16:1 and 18:1, and unsaturated fatty acids decreased slightly while saturated fatty acids increased during fermentation. At 60 days of fermentation 8 kinds of volatile fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocarproic acid, carproic acid), 6 kinds of carbonyl compounds (ethanal, propanal, 2-methylpropanal, 3-methylbutanal, pentanal, 2-methylpentanal), and 3 kinds of volatile amines (methylamine, trimethylamine, isopropylamine) were identified.