• Korean journal of food and cookery science
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• v.4 no.1
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• pp.47-52
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• 1988

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

• Food Science and Preservation
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• v.8 no.1
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• pp.60-65
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• 2001

To investigate the effect of Acetobacter on qualities of potato vinegars, potato vinegars were produced through acetic acid fermentation using 3 Acetobacters such as Acetobacter sp. PA97, Acetobacter sp. PA96 and Acetobacter pasterianus JK 99. There were little difference in pH(2.90∼3.09) and total acidities(5.30∼5.60%) of 3 potato vinegars. However potato vinegar(II) fermented by Acetobacter sp. PA96 showed a little difference in color values with other potato vinegars. Except acetic acid in each potato vinegars, the contents of citric acid, oxalic acid, succinic acid were high in potato vinegar(I), malic acid in potato vinegar(II) and lactic acid in potato vinegar(III). The contents of glutamic acid alanine, histidine and proline were high in all potato vinegars. The major volatile components in 3 potato vinegars were acetic acid, isoamyl acetate, isobutyl acetate, 3-methyl-1-butanol, 3-methyl-butanoic acid and phenethyl alcohol. Also composition ratio of volatile components was a little difference among 3 potato vinegars.

• 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 Korea Soil Environment Society
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• v.2 no.2
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• pp.53-60
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• 1997

A series of batch and lab-scale pilot tests were conducted to optimize the design parameters for the application of soil washing techniques to the soil contaminated by heavy metals. Cu, Pb, and Zn were selected as target heavy metals. The concentrations of Cu, Pb, and Zn were 500mg/kg dry soil, 1, 000mg/kg dry soil, and 500mg/kg dry soil, respectively. Citric acid and oxalic acid were used for the extractants. In the batch tests, the extraction efficiencies for Cu, Pb, and Zn were 79%, 72%, 72%, respectively. The proper extractant concentration and dilution ratio(weight/volume) for Cu and Pb were turned to be citric acid 50mM and 1:5, respectively. The extraction efficiencies were enhanced with the addition of 1~2% OA-5 or SDS. From pilot scale tests for Pb, first stage and second stage of soil washing resulted in the extraction efficiency of 59% and 78%, respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.2
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• pp.189-195
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• 1997

A phosphate solubilizing bacterium (PSB) possessing a high ability to solubilize hydroxyapatite (HA) was isolated from the rhizosphere of wheat. The PSB markedly developed clear zones after inoculating for 36 hours at $30^{\circ}C$. This bacterium was identified as Enterobacter agglomerans through API 20E system and Biolog$^{TM}$ analysis. The values of similarity and distance coefficient from authentication trial of the strain were 0.656 and 4.79 respectively. High performance liquid chromatography (HPLC) of the products of this strain indicated that this strain excretes maily oxalic acid with som other organic acids. During the incubation period of E. agglomerans, the pH values showed an inverse correlation ($r^2=0.933^{**}$) with solubilization of inorganic phosphate. Acid phosphatase activity of the strain was 10-15 times greater than alkaline phosphatase activity. Alkaline phosphatase activity had almost constant near zero activity across time. The population of E. agglomerans greatly increased during the first day of inoculation ; however, it drastically decreased thereafter.

• 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.

• Advances in environmental research
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• v.5 no.2
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• pp.125-140
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• 2016

The paper is focused on the economic analysis of two hydrometallurgical processes for recovery of yttrium and other rare earth elements (REEs) from fluorescent phosphors of spent lamps. The first process includes leaching with sulphuric acid and precipitation of a mixture of oxalates by oxalic acid, the second one includes leaching with sulphuric acid, solvent extraction with D2EHPA, stripping by acid and recovery of yttrium and traces of other rare earths (REs) by precipitation with oxalic acid. In both cases the REEs were recovered as oxides by calcination of the oxalate salts. The economic analysis was estimated considering the real capacity of the HydroWEEE mobile's plant ($420kg\;batch^{-1}$). For the first flow-sheet the cost of recycling comes to $4.0{\euro}kg^{-1}$, while the revenue from the end-product is around $5.40{\euro}kg^{-1}$. The second process is not profitable, as well as the first one, taking into account the composition of the final oxides: the cost of recycling comes to $5.2{\euro}kg^{-1}$, while the revenue from the end-product is around $3.56{\euro}kg^{-1}$. The process becomes profitable if the final RE oxide mixture is sold for nearly $50{\euro}kg^{-1}$, a value rather far from the current market prices but not so unlikely since could be achieved in the incoming years, considering the significant fluctuations of the Res' market.

• Resources Recycling
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• v.18 no.4
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• pp.38-43
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• 2009

The synthesis of aluminum oxalate, one of the aluminum organic compounds, has been performed using aluminum hydroxide as a raw material. For this aim, domestic aluminum hydroxide of 99.7% purity was dissolved by oxalic acid to produce an aqueous aluminum solution. As a result, it was found that aluminum hydroxide could be dissolved almost completely by the reaction with 1.0 mole/l oxalic acid solution at $90^{\circ}C$ for 16 hr. It was strongly required to keep the ratio of ethanol/Al solution more than 2.0 for the synthesis of aluminum oxalate from the aluminum solution. Furthermore, the pH should be controlled to be more than 8.2 in order to obtain the recovery of aluminum oxalate higher than 90%. From the chemical analysis of aluminum oxalate prepared in this work, the content of $NH_4$, Al and C was found to be 14.5, 7.18 and 17.4%, respectively. Accordingly, the aluminum oxalate synthesized from the aluminum solution was confirmed to be $(NH_4)_3Al(C_2O_4)_3$ $3H_2O$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.981-985
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• 2003

The changes of component through simultaneous production of bacterial cellulose and vinegars by G. persimmonis KJ145$^{T}$ were examined. As a results, pH was decreased to 3.22 at 8 days of fermentation and total acidity showed 4.66 which was the highest at the 8 days of fermentation. Brix didn't show any changes during the fermentation period. Free sugars of fermentation broth were consist of fructose, glucose and sucrose. The fructose concentration of fermentation broth was maintained highly during fermentation period (until the final 10 days) without a remarkable decrease. The cell growth of G. persimmonis KJ145$^{T}$ was very rapidly increased from the 2 days of fermentation and increased most at the 4 days of fermentation. The productivity of bacterial cellulose was increased in proportion to the fermentation period. Malic acid, succinic acid and oxalic acid were detected as a organic acid of vinegar. The concentration of acetic acid was rapidly increased from the 2 days and reached highest concentration at 8 days. In conclusion, the results indicated that the 8 days was the optimal fermentation period to produce the bacterial cellulose and vinegar by G. persimmonis KJ145$^{T}$ simultaneously.

• 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).