• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.89-93
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• 1991

For the investigation of major taste components in loquat(Eiobotrya japonica) flesh its conte-nts and compositions of free sugars organic aicds and free amino acids were analyzed Major free sugars of the fully ripened loquat were fructose glucose and sucrose and their contents were 3,71, 3.42 and 0.46%(w/w) respectively. The content of total sugar 13.7% was 2 times higher than that of the unripe fruit. The content of total organic acid was about 0.2% (w/w) and major organic acids were malic acid -89mg% formic acid -32mg% and oxalic acid -26%mg% Thirteen kinds of free amino acids from the fully ripened loquat were confirmed. Major free amino acids were aspartic acid valine glutamic acid serine alanine and histidine and their contents were in the range of 18-30mg%.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.246-251
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• 1999

To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions of Kimchi brining and effects of the fermentation starter, halophilic Lactobacillus HL-48 were investigated. Optimum brining condition for Kimchi was accomplished in 15% NaCl and at pH2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36hr fermentation, the number of E. coli in starter-treated Kimchi was found clearly to decrease and not detected macroscopically, but contamination of E. coli (5.3$\times$103CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. among ther, lactic acid content was remarkably high in the early fermentation stages. However, from 24hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.147-150
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• 1993

A novel rapid and sensitive method to detennine residual oxolinic acid in Acetes japonicus was developed. The residual oxolinic acid was extracted with ethylacetate and diluted oxalic acid, and interfering substances were removed by hexane. Fifty ppb residual concentration in the extract could be quantitated by UV-HPLC and the recovery rates were 79-91% according to the fortified amounts.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2004.02a
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• pp.182-190
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• 2004

An unique extraction chromatographic column (TOA: Tri-n-octylamine on Teflon powder) with a two-stage sample loading was prepared to separate Np and Pu from the environmental matrix. Np and Pu were efficiently retained in 4 M $HNO_3$ medium on the column and easily eluted with 0.02 M oxalic acid in 0.16 M HNO$_3$at $95^{\circ}C$. The separated solutions were free from most of the matrix elements and were aspirated into the ICP-MS directly. The decontamination factor for 238U is more than 104. The instrumental detection limit for 237Np was 0.46 pg mL-l ($1.2{\times}10_{-5}$Bq mL-l), and for 239Pu was 0.48 pg mL-l ($1.1{\times}10_{-3}$ Bq mL-l). The feasibility for the determination of both elements was proved by analysing IAEA-135 reference samples, the measured values agreed with the recommended reference value.

• Journal of the Korean Applied Science and Technology
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• v.24 no.3
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• pp.309-318
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• 2007

Novolac is widely used as the primary solid component of most photoresists in semiconductor and microelectronic devices. In this study, novolac resins were prepared by condensation of 35% formaldehyde with phenolic compounds such as m-/p-cresol, 2,5-dimethylphenol and bisphenol A in the presence of oxalic acid as catalyst. The average molecular weight $(M_w)$ of these novolac resins has been varied on the changing of mixing ratio of m-/p-cresol/2,5-dimethylphenol/bisphenol A or formaldehyde/phenolic compound. Also, thermal properties of novolac were observed by TGA.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.07a
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• pp.753-756
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• 2001

This research made a study of MnO$_2$electrode for supercapacitor with a diffuser (Polyvinyl alcohol). Manganese dioxide was used as active material. We tried to increase specific surface area by adding PVA. Manganese dioxide was synthesized by a sol-gel method using fumaric acid and oxalic acid in low temperature with high yield. Therefore, We prepared Manganese dioxide powder. This powder was used by active materials. The electrode was made by a mixture of active material, ketjen-black which is a large specific surface area, and PVdF-co-HFP as binder agent with using Nickel mesh as current collector. Here we reported on the synthesis and electrochemical performance of a enhanced material. All active materials have been submitted to X-ray diffraction and Scanning electron microscopy.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.07b
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• pp.830-833
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• 2002

최근 나노 구조 (nano structure)를 만들기 위한 시도 중 하나로서 스스로 조직화(self organization)하여 나노 구조를 형성하는 물질을 나노 소자 제작을 위한 형틀 (template)로 이용하려는 시도가 활발히 진행되고 있다. 이러한 물질로서 주목을 받고있는 것 중 하나가 전해질 용액에서 알루미늄을 양극산화(anodization) 시켰을 때 형성되는 다공성 알루미나 박막이다. 본 연구에서는 고 순도 알루미늄을 기계적으로 연마(mechanical polishing)하고 공기 분위기에서 어닐링 (annealing)하여 알루미늄을 재결정화(recrystallization) 시키고 인가 전압이 40 V인 정 전압하에서 0.3 M의 수산(oxalic acid)을 전해질로 사용하면서 양극산화를 수행하여 평균 직경이 65 nm인 고도로 배열된 육방밀집구조의 나노 다공성 박막을 제작하였다. 또한 같은 방향의 육방밀집 배열은 크기가 수 ${\mu}m$인 영역(grain)을 형성하고 있었으며, 평균적인 pore의 밀도는 $1.1{\times}10^{10}/cm^2$였다.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.53-60
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• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• Journal of the Korean Ceramic Society
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• v.31 no.10
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• pp.1107-1114
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• 1994

Although various theories have been presented on the mechanism of setting retardation of plaster in addition to organic admixtures. The purpose of this paper is that Hydration studies of plaster of paris in the presence of carboxylic acids under alkalinity are examined in the coordination chemistry. Setting of plaster of paris is retarded by the addition of carboxylic acids except oxalic acid. And setting of plaster of paris contained 5 wt% of Ca(OH)2 is also retarded by the addition of above-mentioned carboxylic acids. The degree of retarding effect under alkalinity is found to be a function of the number of the functional group and the length of carbon chain of carboxyl acids. These reasons are attributed to the soluble complex formation, that is calcium complex formation between calcium ion and carboxylic acids. The author's proposal was confirmed by the results of electrical conductivity measurement. The formation of calcium complex was surpported by IR spectra.

• Journal of the Korean Ceramic Society
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• v.31 no.12
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• pp.1483-1490
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• 1994

YBa2Cu3Ox-Ag(YBCO-Ag) thick films were fabricated on the zirconia substrate by a screen printing method. The starting powder was a mixture of YBCO, prepared by a coprecipitation in oxalic acid, and Ag2O. The influence of heat treatment conditions on properties of thick films was investigated. It was observed that Jc of thick films was directly proportional to the orientation factor of thick films and the optimimum preparation condition was the heat treatment of thick films at 100$0^{\circ}C$ for 3 min in O2. The improvement of Jc by the addition of Ag was considered as a result of the suppression of microcracks in the films.