• Applied Biological Chemistry
• /
• v.46 no.3
• /
• pp.257-261
• /
• 2003

Chemical components relevant to the characteristic antimicrobial activities of the Korean chestnut (Castanea crenata S. et Z.) leaves and flowers were analyzed. The composition of free sugar were sucrose, maltose in the chestnut flowers and sucrose, glucose, fructose in the chestnut leaves. The contains of tannin were 0.16% in the chestnut flower and 1.98% in the chestnut leaves. In fatty acids case, the linoleic contents were significantly high in the chestnut leaves and flowers. The organic acids showed high composition to succnic and citric acid in the chestnut leaves. The ammo acid compositions showed high contents to aspatic acid, proline, glutamic acid, glycine and methionine in the chestnut leaves and flowers. The total amino acid showed significantly higher in the chestnut leaves than flowers. The major minerals contained in the chestnut leaves and flowers were K, Ca, Ng, Fe, Mn and Al. Ascorbic acids were detected highly in the chestnut leaves and flowers.

• Applied Biological Chemistry
• /
• v.8
• /
• pp.1-9
• /
• 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 Welding and Joining
• /
• v.31 no.5
• /
• pp.47-53
• /
• 2013

We have investigated the traits of clad metals in hot-rolled clad steel plates, including the sensitization and mechanical properties of STS 316 steel plate and carbon steel (A516), under various specific circumstances regarding post heat treatment, multilayered welds, and thick or repeated welds for repair. For evaluations, sectioned weldments and external surfaces were investigated to reveal the degree of sensitization by micro vickers hardness, tensile, and etching tests the results were compared with those of EPR tests. The clad steel plates were butt-welded using FCAW and SAW with the time of heat treatment as the variable, a that was conducted at $625^{\circ}C$, for 80, 160, 320, 640, and 1280 min. Then, the change in corrosion resistance was evaluated in these specimens. With carbon steel (A516), as the heat treatment time increased, the annealing effect caused the tensile strength to decrease. The micro-hardness gradually increased and decreased after 640 min. The elongation and contraction of the area also increased gradually. The oxalic acid etch test and EPR test on STS316 and the clad metal showed STEP structure and no sensitization. From the test results on multi-layered and repair welds, it could be concluded that there is no effect on the corrosion resistance of clad metals. The purpose of this study was to suggest some considerations for developing on-site techniques to evaluate the sensitization of stainless steels.

• Applied Chemistry for Engineering
• /
• v.20 no.2
• /
• pp.191-194
• /
• 2009

Porous alumina prepared by anodization has been widely studied since it shows very regular nanostructures at inexpensive prices. In this article, porous alumina is obtained by anodization of aluminum in the oxalic acid. After the first formed oxide is selectively removed from the aluminum substrate, the hexagonal nanostructures on the fresh aluminum are converted to nanodots by the second anodization in boric acid. Nanodots are arrayed in the convex of the hexagonal nanostructures. The optimization condition for the fabrication of nanodots with a height of 20 nm is investigated in detail. Subsequently, a gold film is deposited on the nanodots, resulting in the formation of gold nanodots arrays which are probably interesting substrate for biosensor applications.

• Applied Chemistry for Engineering
• /
• v.4 no.1
• /
• pp.171-177
• /
• 1993

In decontamination process to remove radioactive materials of reactor cooling system, the metal ions dissolved by organic acids in decontamination solution are separated by use of ion exchange resin in the column. However, organic acids in decontamination solution decrease the apparent affinity of the resin to metal ions. In light of this, some experiments were carried out on the Amberlite IRN-77 cation resin with cobalt and iron to gain a better understanding of the complexation effects on the ion exchange process. Experimental results showed that EDTA among organic acids used as chemical decontaminants predominantly caused reduction of ion exchange capacity of cobaltous ion to resin since this reagent formed the complex with the cobaltous ion stronger than that with the ferrous ion. In contrast, the effects of oxalic acid and citric acid were found to be negligible. And, single and two-component nonlinear equilibrium relationships of the metal ions were established using experimental data.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.1
• /
• pp.32-37
• /
• 2002

In order to promote the utilization of persimmon leaf as food, chemical components in freeze dried Persimmon leaves were analyzed. The proximate composition was composed of moisture(79.65%), crude protein(17.97%), crude fat(1.33%), ash(2.37%), crude fiber(2.01%). During growth, moisture content was decreased and crude fat, crude fiber and ash were increased, respectively. Free sugar was composed of glucose, fructose, sucrose, raffinose. Nonvolatile organic acid contents were composed of oxalic acid, levulenic acid, magic acid and citric acid in the order. 18 amino acids of total amino acid in persimmon leaves were detected and major amino acid were glutamic acid, aspartic acid, leucine, phenylalanine, arginine and valine. The soluble tannin and vitamin C of persimmon leaves were 6859.37 mg% and 1487.12 mg%. During growth, its contents increased and then decreased after 20th June.

• Korean Journal of Veterinary Research
• /
• v.37 no.1
• /
• pp.195-202
• /
• 1997

A method for the isolation by matrix solid phase dispersion method and liquid chromatographic determination of enrofloxacin and ciprofloxacin in pork muscle tissue is presented. Blank or enrofloxacin and ciprofloxacin spiked samples(0.5g) containing 0.05g oxalic acid were blended with $C_{18}$(octadecylsilyl derivatized silica) packing material. After homogenization, $C_{18}$/muscle tissue matrix was transferred to glass column made from 10ml glass syringe and filter paper, and compressed to 4~4.5ml volume. A column was washed with 8ml of hexane and dried under vacuum. Interfering materials were removed by ethylacetate 8ml and dried, following which enrofloxacin and ciprofloxacin were eluted with 8ml of methanal under gravity. The eluate containing enrofloxacin and ciprofloxacin wase free from interfering compound when analysed by HPLC with UV detection at 278nm. Enrofloxacin and ciprofloxacin showed linear response with UV detector at the range of $0.05{\sim}1.0{\mu}g/ml$ and eluted within 5ml elution volume of methanol from the matrix. Fortified sample containing 0.05g oxalic acid represented more good recoveries than that of control sample. Average percentages of enrofloxacin and ciprofloxacin were $93.30{\pm}4.56%$ and $91.84{\pm}4.17%$, respectively, for the concentration range(0.05, 0.1, 0.25, 0.5 and $0.75{\mu}g/g$). The interassay variability of enrofloxacin was $6.02{\pm}5.33%$ with an intra-assay variability of 4.89% and $6.75{\pm}2.68%$ with 4.54% for ciprofloxacin. Detection limit of enrofloxacin and ciprofloxacin was $0.030{\mu}g/g$ in the spiked sample.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.1
• /
• pp.62-67
• /
• 1994

Spinach has been grown in the bare soil, but nowadays it is generally grown in the greenhouse through four seasons. The kind of spinach is variable and the taste, and nutritive composition of the spinach may be different. In this research, the effect of blanching condition on the chemical composition of winter greenhouse grown spinach was investigated. The mean chemical composition of raw spinach was 3.0% of crude protein, 0.5% of crude fat, 1.0% of crude ash, 12.88mg% of vitamin C, 46.38mg% of phosphorus, 37.95mg% of calcium and 710mg% of oxalic acid. Incresing the balancing time and water volume, the chemical composition contained in spinach was decreased, and especially decreasing range of the oxalic acid was large. When 1% of salt was added, vitamin C was increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.6 no.1
• /
• pp.17-20
• /
• 1977

Contents of free amino acids and organic acids in the leaves of Ailanthus altissima were surveyed through the course of this study. The results were as follows; 1. Lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, serine, proline, glycine, alanine, valine, leucine, isoleucine, methionine, tyrosine and phenylalanine were presented in the leaves of A. altissima, and glutamic acid showed the highest amount and was more than about 48% of total free amino acids. 2. Fumaric acid was the major organic acid in the leaves of A. altissima, and also formic acid, acetic acid, maleic acid, succinic acid, oxalic acid, citric acid, tartaric acid and sorbic acid were determined, and two unknown were found.

• Journal of the Korean Chemical Society
• /
• v.29 no.6
• /
• pp.615-622
• /
• 1985

The chemical species formed by uranium and vanadium and their equilibria have been investigated in the various concentrations of oxalic and acetic acids by the ion exchange chromatography and UV-Vis spectrophotometry. Uranyl and vanadyl ions seem to be form the complex as $UO_2(C_2O_4)_2=$, $UO_2(C_2O_4)_3^{4-}$ and $VO_2(C_2O_4)-2^{3-}$ respectively in the concentration range of 0.005∼0.05M oxalic acid concentration. In the case of acetic acid the equilibria of $UO_2^{2+}+3Ac^-=UO_2(Ac)_3^-$ and $VO_2^++2Ac^-=VO_2(Ac)_2^-$ were existed individually according to the increase of acetic acid concentration.