• Journal of the Korean Society of Tobacco Science
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• v.27 no.2
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• pp.207-211
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• 2005

This study was carried out to develop calibration equation of total volatile bases of tobacco leaf using near infrared spectroscopy(NIRS). Burley, imported flue-cured and oriental leaf tobacco samples were collected in 2005 crop year. Calibration equation was developed by modified partial least square method. The standard error of calibration and $R^2$ between traditional analytical method and NIRS analytical method were $0.038\%$, 0.983 for burley and $0.027\%$, 0.986 for imported flue-cured and oriental leaf, respectively. The standard error of performance and $R^2$ between traditional analytical method and NIRS analytical method were $0.048\%$, 0.940 for burley and $0.024\%$, 0.986 for imported flue-cured and oriental leaf, respectively. From these results, the NIRS analytical method seems to be applicable in analyzing total volatile bases of tobacco.

• 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 Korean Society for Atmospheric Environment
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• v.24 no.5
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• pp.562-573
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• 2008

Concentrations of volatile organic compounds (VOCs) measured from the local industrial sources in Wanju industrial complex during June $2007{\sim}January$ 2008. The samples were collected from the primary sources (6 emission points) in 4 major factories in Wanju industrial complex as well as two general sources in Wanju County to elucidate the abundances of speciated VOCs and their spacial and temporal distributions depending on source bases. Industrial sources are as follows; fabricated metal manufacture, motor vehicle manufacture, rubber and plastic manufacture, and chemical manufacture factories. Two general source samples were collected from gasoline gas station and dry cleaning shop in urban area. In order to understand the near source influence at receptor, samples from the two receptor sites (one is at center of the industrial complex and the other site is at distance residential area downwind from the center) were collected with sample canister, and analyzed by using GC/MSD. The concentrations from different sources were compared and discussed. The mass contributions of the speciated VOCs to total VOCs measured from industrial sources and ambient ai r at two receptors were presented and discussed.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.1
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• pp.137-145
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• 1994

Amino acid (AA) substituted diets had no influence on rumen levels of total volatile fatty acids (VFA), ammonia and ${\alpha}$-amino-N, but tended to increase molar proportions of isovalerate and counts of total viable AA utilizing and celluloytic bacteria in the rumen as compared with the control urea diet. The AA diets did not affect daily flow to the duodenum of dry matter (DM), organic mater (OM) and acid detergent fibre (ADF), and rumen digestibility of these nutrients. However, the AA diets, in particular the 10 essential AA (EAA) diet improved total digestibility of DM, OM and ADF by decreasing faecal output of these fractions. Although N flow to the duodenum and N retention were not affected with the dietary treatments, duodenal bacterial flow appeared to increase by the AA diets when it was estimated by means of 2,6-diaminopimelic acid (DAP) and nucleic acid-purine bases (PB) as markers. The results suggest that AA supplements to a urea diet could improve feed utilization by stimulating microbial activity and proliferation in the rumen but and increased microbial activity per se is not necessarily associated with improvement of feed conversion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.214-218
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• 1985

A survey was made to determine seasonal variation of histamine, total volatile base and trimethylamine levels in a number of fresh fish and canned fish products as available through present distribution systems in Seoul area in order to assess potential danger of histamine poisoning related problems. Data obtained indicated that those products as available in present distribution systems should present no potential danger of histamine poisoning related problems.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.88-103
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• 2009

The volatile and semi-volatile compounds of 5 accessions of domestic scented and 25 accessions of introduced scented were extracted by solid phase microextraction (SPME) and analyzed by gas chromatographymass spectrum (GC-MS). A total of 156 volatile and semivolatile compounds were identified from 30 accessions of aromatic rice, including 32 alcohols, 25 acids, 25 ketones, 21 hydrocarbon, 18 esters, 16 aldehydes, 4 ethers, 5 amines, 2 phenols, 2 bases, and 8 miscellaneous compounds. By UPGMA/Neighbor-join tree analysis, the thirty accessions of aromatic rice could be classified into seven groups according to the major odor or aroma compounds. Group I included indica type of Basmati varieties. Group II and Group IV included japonica type introduced scented. Group III consisted only Hyangmibyeo1ho in domestic scented. Group V and Group VII included indica type of Basmati and non-Basmati varities. Group VI included four of domestic scented of seven accessions excepted Basmati6129, Basmati 6311, and Seratus Malam.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.219-226
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• 1985

To investigate potential application of radurization technique as an effective tool for controlling histamine accumulation, histamine contents were determined in fresh Korean mackerel meat samples irradiated at six dose levels of gamma radiation up to 1 Mrad during 35 day-storage at $0^{\circ},\;5^{\circ}\;and\;10^{\circ}C$. Total bacterial counts, total volatile bases and trimethylamine contents were also estimated. The minimum and maximum doses for Korean mackerel were determined to be 0.2 and 0.5 Mrad, respectively. Irradiation induced redening of fish muscle tissue and redening appeared to be dose dependent. At low doses, this redening contributed positively to the overall sensory qualities. At 0.5 and 1.0 Mrad, on the other hand, meat samples were excessively redened to the extent that red and white muscle layers were not readily distinguishable. No appreciable histamine accumulation occured during entire 35 day-storage in fresh mackerel meats, whether irradiated or not, when they were kept at ice temperature. At $5^{\circ}C$, histamine started to accumulate slightly during late storage in the samples irradiated at low doses. Even in the unirradiated samples, the histamine accumulation did not exceed the level of 10.0 mg per 100g meat until the 28th day at $5^{\circ}C$. At $10^{\circ}C$, however, histamine accumulation in the unirradiated was phenomenal from very early storage and the values reached 827.5 mg per 100g meat by the 35th day, while histamine accumulation in the irradiated was severely suppressed. Irradiation invariably brought about a significant reduction of initial microflora, disrupting normal spoilage pattern. This was reflected in the suppression of not only histamine but also total volatile bases and trimethylamine accumulation during post-irradiation storage at refrigerated temperatures.

• Journal of Environmental Science International
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• v.16 no.3
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• pp.299-310
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• 2007

It will be necessary to make proper management plans to preserve the air quality in good level for the public. In order to make these plans, source information and detail emission inventories of the city and near industrial areas should be given. However, lack of the source measurements data makes us more difficult to complete the source inventory. VOC source Inventory could be utilized for the feasibility study to estimate the contribution of VOC sources presenting to the receptor such as residential area. It may give policy maker an idea how to control the air quality, and improve their social environment in the area. This study shows data that measured VOCs concentrations from the local industrial areas in Jeonju during from May 2005 to January 2006. The samples were collected from the near sources in 7 major factories in the industrial park as well as 5 general sources in near city Jeonju area to elucidate the abundances of speciated VOCs and their spacial and temporal distributions depending on source bases. Industrial sources are as follows; chemical, food, paper, wood, metal, non-metal (glass), and painting (coating) industries. The 5 general sources are sampled from tunnel, gasoline gas station, dry cleaning shop, printing (copy) shop, and road pavement working place in urban area. To understand the near source effect at receptor, samples from the 2 receptor sites (one is at center of the industrial complex and the other site is at distance residential area downwind from the center) were collected and analyzed for the comparison to source concentration. The mass contributions of the speciated VOC to total mass of VOCs measured from the different sources and ambient (2 receptors) were presented and discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.787-795
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• 2001

For the developing natural fisheries flavoring substances using crustacea, the flavor constituents of enzyme hydrolysates from shore swimming crab (crab) and spotted shrimp (shrimp) were investigated. In taste-active compounds of both enzyme hydrolysates, total free amino acid contents of crab and shrimp enzyme hydrolysates were 5,226.7 mg% and 8,757.3 mg%, respectively. The major amino acids were taurine, glutamic acid, proline, asparagine, glycine, alanine, valine, leucine, lysine anserine and arginine. As for ATP related compounds, AMP was the principal component and small amounts of IMP was detected in both enzyme hydrolysates. In the quarternary ammonium bases, betaine was the principal component (593.8mg%), and contents of TMAO and betaine in both samples were 60.7 mg% and 850.0 mg%, 124.1 mg% and 755.9 mg%, respectively. The major components were Na, K, P and Cl in inorganic ions. The major fatty acids of both sample were 14 : 0, 16 : 0, 16 : 1n7, 18 : 1n9, 20 : 5n3 and 22 : 6n3, and composition ration of n3 polyunsaturated fatty acids of were 27.8% and 28.5%, respectively. Total 99~109 volatile compounds were detected as a cooked odor of crab and shrimp enzyme hydrolysates by SDE apparatus/gas chromatography/mass spectrometry. The volatile flavor compounds identified from cooked crab enzyme hydrolysate were composed of 6 acids, 10 alcohols, 7 aldehydes, 11 ketones, 1 ester, 5 phenols, 4 benzenes, 22 hydrocarbons, 1 furan, 21 nitrogen containing compounds and 11 micellaneous compounds. And the volatile flavor compounds indentified from cooked shrimp enzyme hydrolysate were composed of 13 acids, 10 alcohols, 6 aldehydes, 10 ketones, 3 esters, 2 phenols, 5 benzenes, 36 hydrocarbons, 1 furan, 14 nitrogen containing compounds and 8 micellaneous compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.799-805
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• 1998

In present paper, we examined the flayer constituents and functionality of two stage enzyme hydrolysates (TSEH) of purplish clam and oyster, and also examined reappearance of oyster flavors through repreparation of individual flayer constituents. Total free amino acid contents in TSEH was $1943.0mg\%$ for purplish clam and was $5066.2 mg\%$ for oyster, respectively, Major free amino acids in purplish clam extracts were taurine, glutamic acid, glycine, alanine, Iysine and arginine, and in oyster extracts were taurine, asparagine, glutamic acid, valine, leucine, alanine, Iysine and arginine. As for nucleotides and related compounds, AMP was the principal component though small amounts in TSEH of purplish clam and oyster, and also contents of TMAO, total creatinine, and betaine were $41.2 mg\%,\;35,9 mg\%$ and $220.9 mg\%$ for that of purplish clam and $3.51 mg\%,\;33.4 mg\%$ and $380.9 mg\%$ that of oyster, respectively. The major inorganic ions in TSEH of both samples were Na, K, P, Cl and $PO_4$, and major non-volatile organic acid was succinic acid. The TSEH of purplish clam and oyster revealed very higher inhibition effect ($84.1\%,\;77.0\%$) in ACE inhibition than that ($0\~44.7\%$) of water and autolytic extract. A synthetic oyster extract prepared from pure chemicals on the basis of the analytical data on the TSEH, satisfactorily reproduced the taste of the natural extract except for a slight lack of mildness and odor. From the omission test the major taste compounds of oyster extract were free amino acid and inorganic ions. The quaternary ammonium bases, nucleotides and related compounds seemed to net an auxiliary role in taste of that.