• Food Science and Preservation
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• v.30 no.4
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• pp.691-702
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• 2023

This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The angiotensin-glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin-converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.

• Polymer(Korea)
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• v.32 no.2
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• pp.178-182
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• 2008

Cellulose diacetate (CDA) and calcium carbonate ($CaCO_3$) biodegradable composites were prepared by melt mixing in a twin screw extruder and their physical properties were examined. In the melt processing, triacetine and epoxidized soybean oil were added to the composites as a plasticizer and lubricant, respectively. The optimal conditions for the preparation of the biodegradable composites were determined. Acetic acids ($CH_3COOH$) were made by pyrolysis acetyl group ($-OC (O)CH_3$) of CDA and TA in melt processing. Increasing the amount of $CaCO_3$ in the composites resulted in further enhancement of the $CH_3COOH$ absorption effects. The tensile strength and elongation were decreased, and Young's modulus and $T_g$ value increased with increasing amount of $CaCO_3$.

• Journal of the Korean Chemical Society
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• v.26 no.6
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• pp.421-426
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• 1982

Free radical-initiated copolymerization of diethyl isopropenyl phosphate (DEIPA) with vinyl acetate (VAc) and acrylonitrile (AN) was studied. The monomer reactivity ratios for the monomer pairs, determined at $60^{\cric}C$ using benzoyl peroxide as an initiator, are: ${\gamma}_1$(VAc) = 1.56, ${\gamma}_2$(DEIPA) = 0.44: ${\gamma}_1$(AN) = 15.2, ${\gamma}_2$(DEIPA) = 0.031. The values of the Alfrey-Price constants, Q and e, for DEIPA were calculated to be 0.015 and 0.39, respectively, from the VAc system, and 0.014 and 0.34, respectively, from AN/DEIPA pair. These results indicate that ${\alpha}$-methyl substituent of vinyl phosphate monomer decreases the general reactivity in free radical copolymerization. The intrinsic viscosity and number-average molecular weight of copolymers decreased as their content of DEIPA units increased, indicating a high degree of chain transfer caused by DEIPA, as previously learned in DEVPA system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.666-670
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• 1994

To increase the yield of acetic acid production, the author developed the bacterial strain which could brow well in high concentration of ehtanol from the seed culture using in conventional vinegar production factory. By attenuation of the isolated strain in the broth media containing 5-10% ethanol, we could get the strain which could grow in the broth medium containing 10% ethanol. This strain was identified and named as Acetobacter sp. FM-10, and it's cultural characteristics were also investigated. The medium containing 10% ethanol, 5% glucose and 1% yest extract was suitable for the acetic acid production with Acetobacter sp. FM-10. Optimum temperature and pH for the growth of Acetobacter sp. FM-10. were $30^{\circ}C$ and 5.0, respectively. The acidity of culture medium was reached to 9.0 % after 20 days static cultivation at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.92-96
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• 1992

Several coagulants was investigated for their effects on shelf-life of packed Tofu. The titratable acidity, amino nitrogen content in Tofu and the optical density of Tofu suspension were increased as the spoilage developed during storage. The number of microorganisms was increased to 13 million cells per gram after 1 day of storage at $30^{\circ}C$ in the Tofu prepared with $MgSO_{4}\;and\;CaCl_{2}$. But, the Tofu prepared from acetic acid was found to be more stable for storage. The quality of Tofu was maintained up to 12 days or 18 days at $30^{\circ}C\;or\;15^{\circ}C$, respectively. These results suggested that acetic acid was desirable as a coagulant of packed Tofu to extend its shelf life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.25-31
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• 1988

The crude calcium acetate (CCA) was made from egg-shell and acetic acid to use the CCA as a coagulant for Tofu (soy bean curd). Amount of CCA. $CO_2$ and residue made from 5.6g egg-shell (average weight of a egg-shell) and 10% acetic acid(50m1) was 3.8g, $300{\pm}10ml(at\;25^{\circ}$ and 2.1g. respectively. Tofu formable minimum concentration of the CCA was about 0.14% similar to that of $CaCl_2$, $MgCl_2$. Volume, hardness, taste and content f protein and lipid of Tofu by addition of CCA were not significantly different in those of Tofu that magnesium chloride and calcium chloride were used.

• Journal of Conservation Science
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• v.33 no.5
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• pp.345-354
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• 2017

A mural was discovered in the Ssanggyesa temple located in Jindo island, during repair of the Daeungjeon Hall. A study was conducted to determine the binding medium used for preparing the mural. Pyrolysis/GC/MS and IR spectrometry were used to analyze a painting specimen. Direct approach and on-line methylation approach were attempted for the pyrolysis/GC/MS. In IR analysis, the spectra of the specimen were found to be different from those of Asian lacquer, yellow lacquer, animal glue, and acrylic emulsion resin. They were also not identical to the standard IR spectra of drying oils such as linseed oil. Pyrolysis/GC/MS results of the specimen were different from those of Asian lacquer, yellow lacquer, animal glue, and acrylic emulsion resin. In the mean time, palmitic acid, octadecanoic acid, nonanedioic acid, and octadecenoic acid, which are characteristic pyrolysis products of dried drying oil, were detected. In addition, the pyrolysis/GC/MS chromatograms of the specimen and dried drying oil were also very similar. Therefore, it was concluded that the painting was prepared using drying oil as a binding medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.148-151
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• 1986

The typical sea-weeds such as laver, Sea tangle, tangle have been artificially polluted to measure the contents of mercury through the cooking methods of washing and immersion in acetic acid. The content of mercury of non-mercury treated laver sold in the market is $0.052{\pm}0.002\;ppm$, sea tangle, $0.048{\pm}0.005\;ppm$, and tangle, $0.078{\pm}0.010ppm$. Tangle showed the highest degree of pollution after 24 hours immersion in the 1ppm mercury solution, to be followed by sea tangle and laver. The effect of solution and dehydration in economic sense is in the order of Sea tangle, tangle and laver. In case of initial immersion in 1ppm $HgCl_2$ solution to be reimmersed in 1%, 3%, and 5% of HAC solution the residue mercury does not show much effect in density in laver, sea tangle and tangle.

• Journal of the Korean Chemical Society
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• v.21 no.3
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• pp.219-224
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• 1977

The free radical initiated copolymerization of vinyl acetate (VAc) and bis(${\beta}$-chloroethyl)vinylphosphonate (BCVP) was studied. The monomer reactivity ratios for the monomer pair determined at $50^{\circ{C$ using benzoyl peroxide as an initiator are: $r_1 (VAc) = 0.33,\;r_2 (BCVP) = 0.47$ The values of Alfrey-Price's Q and e for the bis(${\beta}$-chloroethyl)vinylphosphonate were calculated to be 0.06 and 1.1, respectively. The statistical analyses for the monomer sequence distribution and the mean sequence length show that the copolymer formed from these two monomers are of fairly alternating tendency. Differential thermal analysis showed that thermal stability of the copolymers decreases as the content of BCVP in the copolymer increases.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.418-424
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• 2014

High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.