• Proceedings of the Membrane Society of Korea Conference
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• 1993.10a
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• pp.39-39
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• 1993

반도성 세라믹 광촉매 막 반응기 (membrane reactor)에 의한 난분해성 유독 유기물질의 분해공정을 개발하기 위한 기초연구로서 $TiO_2$ 막 반응기의 formic acid 및 trichloromethane에 대한 광분해 효율이 연구되었다. 막 반응기는 용액의 정밀여과 (microfiltration)는 물론 유기물의 광분해를 동시에 수행할 수 있도록 다공성 $TiO_2$ 튜브 (평균기공 : $0.2 \mu m$)를 이용한 새로운 타입으로 ㅐㄱ발되었으며 광원으로는 365 nm 파장을 갖는 UV를 사용하였다. 또한 반응기의 광분해 효율을 증진시키기 위하여 슬립케스팅법으로 제조한 $TiO_2$ 튜브표면을 $TiO_2$ 졸로 코팅하였다.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.2
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• pp.161-164
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• 1991

A rapid and accurate method is described for the determination of nucleo-bases in rumen micro-organisms. A procedure to satisfactorily hydrolyse the micro-organisms involving reaction with a mixture of readily volatile organic acids (acetic and formic acids) under high pressure, is proposed, and optimal conditions for an analytical procedure with reversed phase HPLC is described. The following nucleobases contents (mmol/kg DM) of rumen micro-organisms were found: Adenine (Ade), 82.62; Guanine (Gua), 61.34; Cytosine (Cyt), 84.61; Thymine (Thy), 35.74; Uracil (Ura), 68.62; Hypoxanthine (Hxn), 13.06; Xanthine (Xn), 8.35. Total purine-N content (g/kg N) of rumen micro-organisms were 99.60. The nucleic acid N content (g/kg N) of microbial isolates were: RNA-N, 109.9; DNA-N, 50.9.

• Journal of the Korean institute of surface engineering
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• v.34 no.1
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• pp.49-55
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• 2001

The addition of organic compound containing -COOH, X$800_2$, -CHO group such as formic acid, formamide, formaldehyde or diethyleneamine to a chromium electroplating bath results in a chromium deposit in which carbon is incorporated. Such deposits have fewer defects than chromium layers produced by a conventional method. It was found that the as-deposited layers were amorphous and auger electron spectroscopy (AES) showed that carbon is distributed uniformly in the deposit. During heat treatment, Cr-C deposits began to crystallize at $400^{\circ}C$, and at $800^{\circ}C$ they were crystallized into chromium carbides and oxides. The effects of current density, amount of additives, applied current waveform on Cr-C alloy electroplating were examined.

• Food Science and Preservation
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• v.14 no.5
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• pp.531-537
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• 2007

Antioxidant anticancer activities and nitric oxide (NO) production of Vietnamese and Thai yonganyook (Euphoria longana) fermented with lactic acid bacteria and Bacillus subtilis were investigated. Total organic acid contents (TAC) of Thai raw yonganyook (473.49 mg/g, 89.2% of TAC) were higher 3.2 tims than those of Vietnamese raw yonganyook (148.48 mg/g, 86.8% of TAC) and major organic acids of two materials were formic acid and malic acid. Total free sugars contents of Vietnamese raw yonganyook (434.63 mg/g) were higher 1.2 times than those of Thai raw yonganyook (378.77 mg/g) and major free sugar of two materials welt sucrose, glucose and fructose. NO production of RAW264.7 cell treated with methanol extract of Vietnamese fermented yonganyook was shown to be a lower level than that of Thai fermented yonganyook. It's production by fermented yonganyook was strongly exhibited in low dose (0.2 mg/mL) than in high dose (1.0 mg/mL) as compared with raw yonganyook Electron-donating ability (EDA) of Vietnamese raw yonganyook ($41.72{\pm}3.59%$) at $600\;{\mu}g/assay$ was higher 1.4 times than that of Thai yonganyook ($30.20{\pm}4.8%$). EDA of Vietnamese yonganyook fermented with B. subtilis at $600\;{\mu}g/assay$ was $43.57{\pm}2.07%$ which was the highest level of all samples tested. Anticancer activity of raw yonganyook on human HeLa cell was similar to between Vietnamese and Thai yonganyook. In inhibitory effect of HepG2 cell growth, methanol extract of Thai yonganyook ($46.13{\pm}4.80%$) was higher than that of Vietnamese yonganyook ($33.07{\pm}0.92%$). Inhibitory activity of fermented yonganyook on HeLa and HepG2 cell growth were $39.21{\pm}1.46%$ and $48.07{\pm}1.63%$ when $200\;{\mu}g/assay$ of methanol extract of Vietnamese and Thai yonganyook fermented with B. subtilis were used, respectively.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.1
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• pp.41-48
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• 1999

This experiment was carried out to determine the effect of the silage additives on improvement of quality of fresh rice straw silage using round bale at the forage experimental field, grassland and forage crops division, National Livestock Research Institute, RDA, Suwon from 1997 to 1998. The experiment was arranged in a randomized block design with three replication. The treatments used in this study were consisted of different additives(control, formic acid, molasses, molasses+urea and inoculant). The rice straw silage with molasses+urea treatment resulted in high crude protein content and in vitro dry matter digestibility were increased with molasses of inoculant treatments compare with the control. The mean dry matter of formic acid treatment material was higher than with control but there was no significant difference in dry matter content among the additives treatments. The pH of molasses treatments significantly increased the proportion of lactic acid(P<0.05) and decreased the proportion of butyric acid. The total organic acid content of all treatments had low around 2%. Ammonia-N of molasses+urea treatment was significantly(P<0.05) higher than that of others, but formic acid or inoculant treatments was lower below 10% per total nitrogen. Over a 7d feeding period, the dry matter intake per cattle on the inoculant treatment was higher that on both the untreated round bale silage of fresh rice straw and rice straw hay. Producing cost per kilogram of round bale silage of fresh rice straw was decreased according to the increasement of harvesting area. It is suggested that application of round bale silage system to fresh rice straw with molasses or inoculant was the best treatment for improving preservation as silage, and that animal intake was enhanced by addition of inoculant to fresh rice straw.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.5056-5062
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• 2011

This study was carried out to decrease intrinsic objectionable odor, bitter and fishy taste and change the biobeneficial components (gastrodin and p-hydroxybenzyl alcohol) of Gastrodia elate Blume. First of all, Gastrodia elata Blume. was dipped in the rice-washed water and rice-bran solution fermented with Lactobacillus brevis and Lactobacillus plantarum. The objectionable odor, bitter and fishy taste were decreased considerably with the treatments. Gastrodia elata Blume. was also dipped in organic acids (10 different varieties). The result showed that the most effective treatment to reduce objectionable odor, bitter and fishy taste of Gastrodia elata Blume. was treated with 1.0% lactic acid. Eleven different kinds of volatile components such as acetaldehyde, formic acid ethyl ester, acetic acid ethyl ester, 4-methylphenol and 3-hydroxy-2-butanone were separated from Gastrodia elata Blume when treated with or without 1.0% lactic acid. 4-Methylphenol, which is an objectionable odor in Gastrodia elata Blume, decreased with the treatment of lactic acid. While the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume. increased by 20% when dipped in 1.0% lactic acid solution for 24 hours and steamed at $98^{\circ}C$ for 4 hours.

• Journal of Korean Society on Water Environment
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• v.32 no.6
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• pp.649-669
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• 2016

This study explored the analytical conditions for 21 veterinary antibiotics which have been popularly sold in South Korea in 2014 but have not yet been targeted in EPA method 1694. Most of the selected antibiotics were separated by a reverse-phase C18 column with a combination of (buffered) water and organic polar solvent, which was commonly methanol and acetonitrile in the gradient elution mode. Volatile additives such as formic acid, ammonium acetate and ammonium formate were usually added to the mobile phases to minimize asymmetrical and tailing of antibiotics' peaks and to increase their ionization in mass spectrometry. The analytical methods of aminoglycoside antibiotics were distinct from those of the other antibiotics in terms of adoption of ion-pair chromatography (IPC) and hydrophilic interaction liquid chromatography (HILIC) capable of retaining and separating extremely polar compounds due to their hydrophilicity. Trifluoroacetic acid or heptafluorobutyric acid was frequently added to the mobile phase as an ion-pair reagent for the IPC. Tandem mass spectrometry was numerously applied to the detection of antibiotics using positive electrospray ionization (ESI) and the selected reaction monitoring (SRM) mode. All reviewed analytical methods had been/were validated by evaluating recovery, limits of detection and quantification, decision limit or detection capability of the methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.60-66
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• 1997

The characteristics and stability of pigments produced by Monascus anka in a jar fermenter were examined The pigments produced by the mold were fractionated into four pigments, i.e., extracellular red pigment(ERP) extracellular yellow Pigment(EYP), intracellular red pigment(IRP) and intracellular yellow pigment(IYP) by the solvent fractionation method. These pigments showed characteristic absorption spectrum indicating that they were composed of different components of pigments. Each of these four pigments separated from Monascus anka were stable under ultraviolet light, fluorescent light and in dark conditions, but their color was faded rapidly under sun light. They were also very stable against temperature below 8$0^{\circ}C$, above which temperature the stability of the Pigments was decreased rapidly. Among the eight organic acids tested, tartaric and citric acids were found to be detrimental against the Monascus anka Pigments. And Cu$^{2+}$ ion showed the most deleterious effect on the color change of the pigments.s.

• KSBB Journal
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• v.22 no.4
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• pp.244-248
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• 2007

The treatment of a model wastewater containing high concentration, 10 $g/{\ell}$, of phenol in an integrated wet oxidation-aerobic biological treatment was investigated. Partial wet oxidation under mild operating conditions was capable of converting the original phenol to biodegradable organic acids such as maleic acid, formic acid and acetic acid, the solution of which was subjected to the subsequent aerobic biological treatment. The wet oxidation was carried out at 150$^{\circ}C$ and 200$^{\circ}C$ and the initial pH of 1 to 12. The high temperature of 200$^{\circ}C$ and the acidic initial condition in the wet oxidation led to effluents of which biodegradability was higher in the subsequent biological oxidation process, as assessed by chemical oxygen demand (COD) removal. Homogeneous catalyst of $CuSO_4$ was also used for increasing the oxidation rate in the wet oxidation at 150$^{\circ}C$ and initial pH of 3.0. However, the pretreatment with the catalytic wet oxidation resulted in effluents which were less biodegradable in the aerobic biological process compared to those out of the non-catalytic wet oxidation at the same operating conditions.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.235-241
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• 2003

Yogurt base was prepared from whole and skin milk added with $0.5{\sim}2.0%\;(w/v)$ of cultured ginseng ethanol extract and fermented with lactic acid bacteria (Streptococcos thermophilus : Lactobacillus bulgaricus=1:1) at $37^{\circ}C$ for $24{\sim}30\;h$. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity, and sensory property during lactic acid fermentation. Total contents of amino acids and some organic acids were analyzed. Addition of cultured ginseng extract stimulated the growth of lactic acid bacteria, and enhanced acid production and viscosity of yogurt. Total contents of amino acids of 0.5% cultured ginseng-added yogurt were higher than control group before fermentation, whereas glutamic acid, cysteine, valine, and phenyalaine contents increased after 30 h incubation. Contents of lactic, citric, and formic acids of 0.5% cultured ginseng-added yogurt increased during fermentation for 24 h. whereas decreased thereafter. Sensory scores of yogurts added with 0.5 and 1 % cultured ginseng extract were significantly higher than other groups in taste and overall acceptability. When cultured ginseng yogurt was kept at $5^{\circ}C$ for 15 days, its quality-keeping property was relatively good.