• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1177-1185
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• 2003

The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9 ∼ 909.8 mg%.

• Journal of Energy Engineering
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• v.13 no.3
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• pp.228-233
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• 2004

This paper reports production of low-molecular weight carboxylic acids from the hydrothermal treatment of representative organic wastes and compounds with or without oxidant (H$_2$O$_2$). Organic acids such as acetic, formic, succinic and lactic acids were obtained. This result increased to 42mg/g dry waste fish entrails in the presence of H$_2$O$_2$. Experiments on glucose representing cellulosic wastes were also carried out, getting acetic acid of about 29mg/g glucose. Studies on temperature dependance of formation of organic acids showed thermal stability of acetic acid, whereas, formic acid decomposed readily under hydrothermal conditions. In general. results demonstrated that the presence of oxidants favored formation of organic acids with acetic acid being the major product.

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.15-24
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• 2009

Two experiments were conducted to compare the effects of different organic acids on growth performance and apparent nutrients digestibility in weaned pigs. In both the experiments, 180 pigs were assigned to four treatments with three replicates comprising of 15 pigs in each. Formic acid, ammonium-formate, lactic acid, and acid mixture were added to diets at 0.50% (Exp. 1) and 0.30% (Exp. 2) as dietary treatments for 5 and 6 wk feeding trial, respectively. The acid mixture was prepared by mixing formic acid and lactic acid at 50:50 ratios. To investigate the apparent ileal amino acids digestibility, twelve pigs (3 per treatment) were used and fitted with simple ileo-caecal T-cannula for both experiments. In Exp.1, growth performance was comparable (P>0.05) among pigs fed different organic acids, while acid mixture had higher (P<0.05) weight gain than that of lactic acid in Exp.2. The apparent ileal digestibility of amino acids was highest (P<0.05) in pigs fed acid mixture and lowest (P<0.05) in pigs fed formic acid diets in both experiments. These results indicated that supplementation with acid mixture (formic acid and lactic acid) improved performance and ileal amino acid digestibility in weaned pigs.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.4
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• pp.302-305
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• 1991

Six low-molecular-weight organic acids from decomposing plant residues were analyzed, which were formic, acetic, succinic, malic, tartaric, and citric acids. Straws of rice, barley, wheat, and rye were put under acid- hydrolysis after decomposition for different periods of time. The contents of organic acids in the hydrolysates were determined. 1. The relative molarity of a low-molecular-weight organic acid varies with the passage of the time of decomposition. 2. In general, formic and acetic acids were the major low-molecular-weight organic acids in all samples. 3. Malic acid was found to be only in a trace amount in rice and barley straws, and in their decomposed residues. 4. The relative molarities of total monocarboxylic acids(formic and acetic) increased with the progressing time of decomposition, far exceeding those of dicarboxylic and tricarboxylic acids combined together. 5. Formic and acetic acids were compensatory for each other and they were supposed to persist for a long time in soil environment.

• Korean Journal of Soil Science and Fertilizer
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• v.25 no.4
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• pp.407-410
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• 1992

Changes in the concentrations of six low-molecular-weight organic acids extracted from hydrolysates of plant residues undergoing decomposition for 90 days under the laboratory condition were investigated. 1. Litters of deciduous and coniferous trees and wild grass cuttings were sampled for the study and concentrations of formic, acetic, succinic, tartaric, malic and citric acids were determined. The concentration of malic acid were negligible. 2. In the wild grass cuttings, the total concentration of low-molecular-weight organic acids decreased with the passage of decomposition. Monocarboxylic acids, I. e., formic and acetic acids, predominated over dicarboxylic and tricarboxylic acids. Formic and acetic acids appeared to be compensatory for each other. Concentration of citric acid increased at a remarkable rate. 3. The total concentration of organic acids in the hydrolysates of deciduous litter was shown to increase. The concentration of monocarboxylic acids was significantly higher in the end of the period of decomposition. Here again a compensatory relationship was observed between concentrations of formic and acetic acids. 4. There was comparatively little change exhibited during the period of experiment concerning the concentrations of organic acids from hydrolysates of decomposing coniferous litter. In contrast with the others, however, the concentration of succinic acid, a dicarboxylic acid, maintained the highest level.

• Applied Biological Chemistry
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• v.8
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• Journal of the Korean Wood Science and Technology
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• v.42 no.6
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• pp.758-767
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• 2014

In this study, we selected an Escherichia coli strain (E. coli MG 1655) metabolizing arabinose derived from acid hydrolyzed black liquor as a carbon source and investigated effect of organic acids (acetic acid, formic acid, and lactic acid) presented in black liquor on growth of the E. coli MG 1655. We measured growth of E. coli MG 1655 under various concentration of each and combined three kinds of organic acids. The E. coli MG 1655 shows tolerance to acetic acid, lactic acid and formic acid at these concentrations ($1.0g/{\ell}$ acetic acid, $1.2g/{\ell}$ lactic acid and $0.8g/{\ell}$ formic acid, respectively), but displays some growth retardation over $1.5g/{\ell}$ acetic acid, lactic acid $2.0g/{\ell}$, and formic acid $1.2g/{\ell}$, respectively. In addition, formic acid was shown to be a critical factor affecting growth of the E. coli MG 1655 in the presence of three kinds of organic acids. These results indicate that the inhibitors should be removed at least $1.0g/{\ell}$ of acetic acid, $1.2g/{\ell}$ of lactic acid, $0.8g/{\ell}$ of formic acid for normal cell growth required for high yield fermentation. In addition, there is a need to construct recombinant strains that may be resistant to the same or higher organic acids concentration (> $1.2g/{\ell}$) in the growth.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.257-260
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• 1993

For the purpose of supplying the information to improve the acceptability of soy paste as the condi-ment, we investigated the changes of free sugar, volatile and nonvolatile organic acids during improved soypaste fermentation. The results were as follows; Free sugars were increased in order of glc> xyl>ara>gal. Acetic, formic, butyric, and propionic acid in volatile organic acids were detected. And total contents were increased until 60 day. In 180 day, contents of volatile organic acids were high in order of acetic>propionic> butyric> formic. The contents of succinic and glutaric acid in nonvolatile organic acids were predominent and increased in order of succinic>glutaric>lactic. Tartaric>citric>malic acid were produced in the next order.

• Journal of the Korean Chemical Society
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• v.4 no.1
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• pp.70-77
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• 1957

4,5-Diphenyl Imidazolone is synthesized from Benzoin, Urea, and Acetic acid catalyser. Nowadays, it is being used as an optical bleaching agent for wool and nylon textiles. Up to now, only one process of synthesis has been known. In order to find out the best conditions governing the yield were examined under various catalysers and conditions. In this experiment, the summary of results were as follows. a. On Acetic acid catalyser. The maximum yield conditions were mol ratio (Benzoin: Urea: Acetic acid) 1 : 2 : 14, Acetic acid concentration 99.9%. Reaction temperature 115$^{\circ}$. Under reaction time of 2 hours, above yield was 96.4%. b. On Mineral acid Catalyser. In using of Sulfonic acid, the color of solution was changed dark purlish black. With other mineral acid catalysers, in spite of increasing of temperature, it was proved that Benzoin floats on the solution, so that this reaction could not be continue. c. On Phosphoric acid catalyser. It was made clear that it can not be used for this reaction. d. On Sodium hydroxide catalyser. As one of Alkali catalyser, Sodium hydroxide was examined but this was unsuitable substance for this reaction. e. On Formic acid catalysers. The maximum yield conditions were mol ratio (Benzoin: Urea: Formic acid) 1: 2: 30. Formic acid concentration 85.%. Reaction temperature 150∼110$^{\circ}$. Under reaction time of 90 minutes, the best yield was 87%. Hereby, it was proved that organic acids such as Acetic acid and Formic acid can be used. When using Acetic acid, the yield was better than Formic acid, but it takes longer reaction time than Formic acid. About the fluorescent effect, the temperature of dye-bath must not be over 904,5-Diphenyl Imidazolone is synthesized from Benzoin, Urea, and Acetic acid catalyser. Nowadays, it is being used as an optical bleaching agent for wool and nylon textiles. Up to now, only one process of synthesis has been known. In order to find out the best conditions governing the yield were examined under various catalysers and conditions. In this experiment, the summary of results were as follows. a. On Acetic acid catalyser. The maximum yield conditions were mol ratio (Benzoin: Urea: Acetic acid) 1 : 2 : 14, Acetic acid concentration 99.9%. Reaction temperature 115$^{\circ}$. Under reaction time of 2 hours, above yield was 96.4%. b. On Mineral acid Catalyser. In using of Sulfonic acid, the color of solution was changed dark purlish black. With other mineral acid catalysers, in spite of increasing of temperature, it was proved that Benzoin floats on the solution, so that this reaction could not be continue. c. On Phosphoric acid catalyser. It was made clear that it can not be used for this reaction. d. On Sodium hydroxide catalyser. As one of Alkali catalyser, Sodium hydroxide was examined but this was unsuitable substance for this reaction. e. On Formic acid catalysers. The maximum yield conditions were mol ratio (Benzoin: Urea: Formic acid) 1: 2: 30. Formic acid concentration 85.%. Reaction temperature 150∼110$^{\circ}$. Under reaction time of 90 minutes, the best yield was 87%. Hereby, it was proved that organic acids such as Acetic acid and Formic acid can be used. When using Acetic acid, the yield was better than Formic acid, but it takes longer reaction time than Formic acid. About the fluorescent effect, the temperature of dye-bath must not be over 90$^{\circ}$. and the ratio of 4,5-Diphenyl Imidazolone and water should be from 1:50000. to 1:10000. It proved that the best effect on textiles, and the best condition were dye-temperature near 704,5-Diphenyl Imidazolone is synthesized from Benzoin, Urea, and Acetic acid catalyser. Nowadays, it is being used as an optical bleaching agent for wool and nylon textiles. Up to now, only one process of synthesis has been known. In order to find out the best conditions governing the yield were examined under various catalysers and conditions. In this experiment, the summary of results were as follows. a. On Acetic acid catalyser. The maximum yield conditions were mol ratio (Benzoin: Urea: Acetic acid) 1 : 2 : 14, Acetic acid concentration 99.9%. Reaction temperature 115$^{\circ}C$. . Under reaction time of 2 hours, above yield was 96.4%. b. On Mineral acid Catalyser. In using of Sulfonic acid, the color of solution was changed dark purlish black. With other mineral acid catalysers, in spite of increasing of temperature, it was proved that Benzoin floats on the solution, so that this reaction could not be continue. c. On Phosphoric acid catalyser. It was made clear that it can not be used for this reaction. d. On Sodium hydroxide catalyser. As one of Alkali catalyser, Sodium hydroxide was examined but this was unsuitable substance for this reaction. e. On Formic acid catalysers. The maximum yield conditions were mol ratio (Benzoin: Urea: Formic acid) 1: 2: 30. Formic acid concentration 85%. Reaction temperature 150∼110$^{\circ}C$. Under reaction time of 90 minutes, the best yield was 87%. Hereby, it was proved that organic acids such as Acetic acid and Formic acid can be used. When using Acetic acid, the yield was better than Formic acid, but it takes longer reaction time than Formic acid. About the fluorescent effect, the temperature of dye-bath must not be over 90$^{\circ}C$. and the ratio of 4,5-Diphenyl Imidazolone and water should be from 1:50000. to 1:10000. It proved that the best effect on textiles, and the best condition were dye-temperature near 70$^{\circ}C$. and dye-time 15 minutes. . and dye-time 15 minutes. . and the ratio of 4,5-Diphenyl Imidazolone and water should be from 1:50000. to 1:10000. It proved that the best effect on textiles, and the best condition were dye-temperature near 70$^{\circ}C$. and dye-time 15 minutes.

• Journal of The Korean Society of Grassland and Forage Science
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• v.4 no.3
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• pp.214-219
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• 1984

This experiment was conducted to investigate the effects of formic acid addition(0.2%, 0.4% and 0.6% levels) and wilt on the quality of barley silage in accordance with growth stage, and pH and organic acid content were also analyzed. The results obtained were summarized as follows: 1. In the chemical composition of raw barley, moisture, crude protein and crude fat were decreased with advancing the maturity, but crude fiber and NFE were reversely increased. The water soluble carbohydrate content was 12.7% in the milky stage and was the highest among growth stages. It was also decreased with advancing the maturity. 2. The crude protein content of barley silage was increased by addition of formic acid and wilt treatment. ADF and NDF content were increased with advancing the maturity. ADF content was decreased in proportion to addition of formic acid. 3. pH tended to a little increase with advancing the maturity and was a little low by increasing the level of formic acid. The lactic acid content was the highest in the milky stage and in the 0.6% formic acid addition. Based on the above results, it would be suggested that the superior quality of barley can be produced from the heading stage to the milky stage from 0.4% to 0.6% in the level of formic acid for the making of barley silage.