• Title/Summary/Keyword: 칼륨농도

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Chemical Properties and Nitrite Scavenging Ability of Citron (Citrus junos) (유자의 화학적 특성 및 아질산엄 소거작용)

  • Shin, Jung-Hye;Lee, Jun-Yeal;Ju, Jong-Chan;Lee, Soo-Jung;Cho, Hee-Sook;Sung, Nak-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.4
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    • pp.496-502
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    • 2005
  • The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

Water Quality of Some Spring Waters in Pusan Area (부산시내에 산재하는 몇몇 약수터 약수의 수질)

  • KIM Yong-Gwan;CHO Hyeon-Seo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.18 no.6
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    • pp.538-544
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    • 1985
  • This study was carried cut to evaluate the water quality of spring waters in Pusan area(see Fig. 1). In this experiment, twenty-five water samples were collected from 5 stations from December 1983 to August 1984. Range and mean values of constituents of the samples are as follows: pH $5.80{\sim}7.25$, 6.60; water temperature $6.0{\sim}23.0^{\circ}C,\;12.9^{\circ}C$; total residue $33.0{\sim}325mg/l$, 121.2mg/l; alkalinity $4.75{\sim}51.6mg/l$, 24.1mg/l; hardness $9.47{\sim}85.0mg/l$, 30.3mg/l; electrical conductivity $0.495{\sim}2.750{\times}^2{mu}{\mho}/cm,\;1.239{\times}10^2{\mu}{\mho}/cm$;turbidity $0.54{\sim}7.80$NTU, 2.04NTU; $KMnO_4$ consumed $0.51{\sim}8.47mg/l$, 1.96mg/l; chloride ion $4.91{\sim}36.0mg/l$, 12.55mg/l; fluoride ion ND-0.30ppm, 0.08ppm; nitrate-nitrogen ND-8.94mg/l, 1.94m:g/l; nitrite-nirogen ND-0.10mg/l, 0.03mg/l; ammonia-nitrogen ND-0.16mg/l, 0.03mg/l: phosphate-phosphorus ND-0.09mg/l, 0.03mg/l; silicate-silicious $0.42{\sim}22.7ng/l$, 7.96mg/l; copper ND-10.5ppb, 2.46ppb; lead ND-22.7ppb, 3.54ppb; zinc ND-103ppb, 21.33ppb; iron $20.3{\sim}2,800ppb$, 801.72ppb, respectively. Arsenic, cyan, cadmium, manganese, mercury, chrome and phenol were not detected. Total residue, electrical conductivity, turbidity and chloride ion of station 1 (Milrakdong) were higher than others as 178.1mg/l, $2.127{\times}10^2{\mu}{\mho}/cm$, 3.16NTU and 16.32mg/l. The concentration of silicious had a great influence on precipitation. The concentration of fluoride ion of spring waters was lower as 0.08ppm than the criterion for drinking water as 1ppm, while iron was exceed 2.7 times as 801.72ppb.

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A Study on the Precise End-Point Detection in Titration by Using the Phase Angle Measurements (위상각 측정에 의한 적정의 정확한 종말점 검출법에 관한 연구)

  • Park, Byung-Bin;Shin, Ho-Sang;Lee, Han-Hyoung
    • Analytical Science and Technology
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    • v.12 no.4
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    • pp.290-298
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    • 1999
  • A study on the application of impedance phase angle for redox titration, acid-base titration, chelate titration and precipitation titration has been carried out. A constant alternating current was passed between two platinum electrodes. One of them was a polarizable micro-electrode of $0.1cm^2$ or $0.026cm^2$ surface area and the other a non-polarizable large electrode of $1cm^2$ surface area dipped in the solution to be titrated. The impedance and the phase angle of the titration cell were measured with lock-in amplifier to obtain well behaved titration curve respectively. In titration of oxalic acid vs. potassium permanganate, the end-point was obtained successfully from the phase angle titration curve. In this experiment, the concentration of 0.0005 M to 0.05 M, the current of $50{\mu}A$ and the frequency of near 50 Hz were used. In titration of phosphoric acid vs. sodium hydroxide, the first end-point was obtained successfully on the optimum experimental condition of 0.001 M concentration, $50{\mu}A$ current and 25~97 Hz frequency. However, the end-point in titration of cupric sulfate vs. disodium-EDTA couldn't be obtained clearly. The end-point was obtained with the out-of-phase impedance curve on the experimental condition of 0.01 M concentration, $100{\mu}A$ current, 5~35 Hz frequency range. In titration of sodium chloride vs. silver nitrate, the end-point was obtained successfully on the experimental condition of 0.1 M concentration, $100{\mu}A$ current and 5~47 Hz frequency range. This study showed that the impedance phase angle was applicable for the detection of the end-points in redox titration curve, acid-base titration curve, chelate titration curve and precipitation titration curve.

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Changes in Physicochemical Characteristics of Squid upon Acid and Heat Treatment (산 및 열처리에 따른 오징어의 이화학적 특성변화)

  • Lee, Hye-Young;Kim, Seong-Ho;Kim, Duk-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.4
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    • pp.539-549
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    • 2012
  • In order to acquire basic data on the development of squid processing food, we investigated changes in the composition of boiled squid upon heat treatment ($100^{\circ}C$), acid treatment (acetic acid, 0~5%), and pre-boiling ($55^{\circ}C$, $80^{\circ}C$). The proximate composition of squid was 73~78% moisture and 19~24% crude protein, treatment with acid solution had a significant effect on the proximate composition of boiled squid (p<0.05). The major free sugars were ribose and glucose in all treatment samples. The $55^{\circ}C$ pre-boiled sample had lower levels of glucose than the other samples. The total free sugar content of the non-peeled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample, whereas the sugar content in the $55^{\circ}C$ pre-boiled sample was very low. With regards to amino acid content, proline was the highest in all samples, followed by taurine and histidine. Treatment with acid solution had a significant effect on the total free amino content of boiled squid (p<0.05). The total free amino acid content of the $55^{\circ}C$ pre-boiled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample and non-peeled sample. Inosine and related compounds were not detected in any of the samples, and the adenosine triphosphate (ATP) content was low. The hypoxanthine contents of the $55^{\circ}C$ and $80^{\circ}C$ pre-boiled samples were the highest, the adenosine monophosphate (AMP) and inosine monophosphate (IMP) contents were similar, and the IMP content of the non-peeled sample was higher than those of the peeled samples. The palmitic acid content was very high and constituted 40% of total saturated fatty acids. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were also high and constituted 60% of total unsaturated fatty acids. Of these, DHA content was the highest, followed by palmitic acid and EPA, which accounted for about 85% of total fatty acids. No difference in fatty acid content was observed between acid treatment and pre-boiling. The mineral P content was the highest on average in all boiled squid samples, followed by K, Na, Mg, and Ca contents. In addition, the pre-boiling temperature and acid solution concentration had significant effects on the mineral content. Further, heavy metal, Cd, Pb, and As contents were detected only at trace amounts, and their levels were lower than standard and permissible amounts for food.

The Hardness Water Production By RO/NF/ED Linking Process From Deep Seawater (RO/NF/ED 연계 공정에 의한 고경도 담수 제조)

  • Moon, Deok-Soo;Kim, Kwang Soo;Gi, Ho;Choi, Mi Yeon;Jung, Hyun Ji;Kim, Hyun Ju
    • Journal of the Korean Society for Marine Environment & Energy
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    • v.16 no.4
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    • pp.227-238
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    • 2013
  • The purpose of this study is to develop a process technology to produce high hardness drinking water which meet drinking water standard, remaining useful minerals like magnesium and calcium in the seawater desalination process while removing the sulfate ions and chloride ions. Seawater have been separated the concentrated seawater and desalted seawater by passing on Reverse Osmosis membrane (RO). Using Nano-filtration membrane (NF), We were prepared primary mineral concentrated water that sodium chloride were not removed. By the operation of electro-dialysis (ED) having ion exchange membrane, we were prepared concentrated mineral water (Mineral enriched desalted water) which the sodium chloride is removed. We have produced the high hardness water to meet the drinking water quality standards by diluting the mineral enriched desalted water with deionized water by RO. Reverse osmosis membranes (RO) can separate dissolved material and freshwater from seawater (deep seawater). The desalination water throughout the second reverse osmosis membrane was completely removed dissolved substances, which dissolved components was removed more than 99.9%, its the hardness concentration was 1 mg/L or less and its chloride concentration was 2.3 mg/L. Since the nano-filtration membrane pore size is $10^{-9}$ m, 50% of magnesium ions and calcium ions can not pass through the nano-filtration membrane, while more than 95% of sodium ions and chloride ions can pass through NF membrane. Nano-filtration membrane could be separated salt components like sodium ion and chloride ions and hardness ingredients like magnesium ions and calcium ions, but their separation was not perfect. Electric dialysis membrane system can be separated single charged ions (like sodium and chloride ions) and double charged ions (like magnesium and calcium ions) depending on its electrical conductivity. Above electrical conductivity 20mS/cm, hardness components (like magnesium and calcium ions) did not removed, on the other hand salt ingredients like sodium and chloride ions was removed continuously. Thus, we were able to concentrate hardness components (like magnesium and calcium ions) using nano-filtration membrane, also could be separated salts ingredients from the hardness concentration water using electrical dialysis membrane system. Finally, we were able to produce a highly concentrated mineral water removed chloride ions, which hardness concentration was 12,600 mg/L and chloride concentration was 2,446 mg/L. By diluting 10 times these high mineral water with secondary RO (Reverse Osmosis) desalination water, we could produce high mineral water suitable for drinking water standards, which chloride concentration was 244 mg/L at the same time hardness concentration 1,260 mg/L. Using the linked process with reverse osmosis (RO)/nano filteration (NF)/electric dialysis (ED), it could be concentrated hardness components like magnesium ions and calcium ions while at the same time removing salt ingredients like chloride ions and sodium ion without heating seawater. Thus, using only membrane as RO, NF and ED without heating seawater, it was possible to produce drinking water containing high hardness suitable for drinking water standard while reducing the energy required to evaporation.

Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study (백하수오의 식품학적 영양 성분 및 휘발성 향기 성분 분석을 통한 관능적 특성 검토)

  • Lim, Ho-Jeong;Kim, Jae-Kyeom;Cho, Kye Man;Joo, Ok Soo;Nam, Sang Hae;Lee, Shin-Woo;Kim, Hyun Joon;Shin, Eui-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.4
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    • pp.564-572
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    • 2015
  • Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, ${\beta}$-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

참돔 노지종묘생산과 요각류 번식을 위한 적정 시비제

  • 방인철;박상용;권성민;신현웅
    • Proceedings of the Korean Aquaculture Society Conference
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    • 2003.10a
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    • pp.3-63
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    • 2003
  • 우리나라 서해안의 폐염전 또는 대하양식장을 이용한 해산어 종묘생산이 조피볼락, 감성돔, 숭어 등을 대상으로 이루어지고 있다. 이렇게 생산된 종묘는 기형개체가 전혀 없는 건강 종묘이며, 생산 원가 또한 육상수조식에 비해 최고 5배정도 낮다. 한편 참돔은 육상수조에서 종묘생산시 기형률이 비교적 높게 나타나므로 노지를 이용한 종묘생산이 요구되고 있다. 현재 노지 종묘생산시 요각류 번식을 위한 시비제로는 암모니아, 인산염, 칼륨 등이 함유되어 있는 화학비료(요소, 복합비료)나 계분, 돈분, 우분 등의 유기질 비료가 주로 사용되고 있다. 그러나 화학비료를 사용시 급격한 수질변화로 요각류의 폐사가 발생하고, 매년 지속적인 생산량을 기대하기가 어려운 문제점이 있다. 따라서 적절한 시비제를 구명하기 위하여 유기질 비료(알팔파, 숙성계분)와 화학비료(요소, 복합)를 단독 또는 병행 사용하여 2개월간의 동ㆍ식물플랑크톤의 변동량과 치어의 생존율을 조사한 결과, 유기질 비료는 부화자어가 입식된 이후에도 연속하여 시비하여도 생존율에 영향을 미치지 않았으나, 화학비료의 경우 일정 농도 이상에서는 동ㆍ식물플랑크톤의 번식에 장애를 초래하였고 이에 따라 자어가 전량 폐사하였다. 실험군의 생존율은 육상수조에서 40%, 알팔파와 숙성계분을 시비한 실험군이 15%, 요소, 복합, 알팔파를 시비한 실험군이 10%, 요소, 복합, 숙성 계분을 시비한 실험군이 8%, 요소와 복합을 시비한 실험군은 0%를 나타내었다. 또한 기형률에 있어 노지 실험군은 0.7%로 매우 낮게 나타났으나, 육상수조 실험군은 61%에 해당하는 치어가 기형이었으며, 그 형태도 다양하게 나타났다.fer, Artemia sp., copepods, 부화 25일째부터는 copepods였다. 초기성장은 부화직후 전장 1.95 mm였던 것이 10일째는 2.96 mm, 20일째는 3.89 mm, 30일째는 12.9 mm, 50일째는 35.1 mm를 나타내었다. 그러나 말쥐치 자ㆍ치어가 성장함에 따라 발생하는 지속적인 폐사와 종묘의 수송시 발생하는 폐사를 줄일 수 있는 방법이 추후에 해결되어야 할 것으로 사료된다.8,000~215,000 마리의 자어를 낳아서 개체에 따라 큰 차이를 나타내었다. 1999년에는(어미 : 전장 20.7~25.5cm, 체중 205.5~396.4g) 1 회 출산때마다 7,000~50,000 마리의 자어를 출산하였다. 3. 출산간격. 다회 출산한 쏨뱅이 어미가 첫 번째 출산에서 다음 출산까지 소요되는 기간을 조사한 결과 13일에서 25일이 걸리는 것으로 나타났다. 특히 4회 출산 한 1998년 쏨뱅이 어미는 첫 번째 출산 후 19일만에 두 번째 출산이 이루어 졌고 각각 13 일과 14 일만에 세 번째, 네 번째 출산이 이루어져 총 46일 동안 4회에 거쳐 자어를 출산하였다. 4. 출산자어의 크기. 1997년 3회 출산한 쏨뱅이의 출산시기별 자어 크기를 조사한 결과 첫 번째 출산에서는 평균전장 4.1$\pm$0.07mm의 자어를 낳았으나 두 번째 출산에서 자어의 크기는 평균전장이 3.9$\pm$0.11mm, 세 번째 3.8$\pm$0.12mm로 점차 작은 경향을 나타내었다..27mm(평균 1.76mm, n=20) 그리고 Snout length 0.74~l.67mm(평

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Silicon Supply through Subirrigation System Alleviates High Temperature Stress in Poinsettia by Enhancing Photosynthetic Rate (저면공급한 규소에 의한 포인세티아의 광합성 능력 향상과 고온 스트레스 경감)

  • Son, Moon Sook;Park, Yoo Gyeong;Sivanesan, Iyyakkannu;Ko, Chung Ho;Jeong, Byoung Ryong
    • Horticultural Science & Technology
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    • v.33 no.6
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    • pp.860-868
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    • 2015
  • The effect of Si supplied during plant cultivation on tolerance to high temperature stress in Euphorbia pulcherrima Willd. 'Ichiban' was investigated. Rooted cuttings were transplanted into 10-cm pots and a complete nutrient solution, containing 0 or $50mg{\cdot}L^{-1}$ Si as either $K_2SiO_3$, $Na_2SiO_3$, or $CaSiO_3$, was supplied through subirrigation or weekly foliar applications. After two months of cultivation, plants were placed in an environment-controlled chamber and subjected to $35{\pm}1^{\circ}C$ (high temperature) conditions for 18 days. Enhanced specific activities of enzymatic antioxidants (APX) and suppressed specific activities of non-enzymatic antioxidants (ELP) were observed in the high temperature-stressed plants with Si application. The Fv/Fm (maximum quantum yield of photosystem II), photosynthetic rate, and Si contents in the shoot increased in the treatments of $K_2SiO_3$ and $Na_2SiO_3$ supplied through subirrigation. The Si-treated plants had more tolerance of high temperature stress than the control plants. Of the Si sources and application methods tested, $K_2SiO_3$ and $Na_2SiO_3$ supplied through subirrigation were found to be the most effective in enhancing tolerance to high temperature stress.

Nutritional Characteristics and Screening of Biological Activity of Agarum cribrosum (구멍쇠미역의 식품영양학적 접근 및 생리활성 분석)

  • Park, Sung-Jin;Min, Kyung-Jin;Park, Tae-Gil
    • The Korean Journal of Food And Nutrition
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    • v.25 no.4
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    • pp.842-849
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    • 2012
  • The purpose of this study is to determine the possibility of using Agarum cribrosum as a natural health food source. To accomplish this purpose, the contents of the general and antioxidant activities of Agarum cribrosum were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 45.4%, 15.0%, 2.3% and 33.1%. The calories of Agarum cribrosum were 262.3 kcal and total dietary fiber of Agarum cribrosum was 34.0%. The protein contained a total of 18 different kinds of amino acids. The content of amino acids was 12,402.42 mg/100 g. The K was the largest mineral followed by Ca, Na and Mg, implying that Agarum cribrosum is an alkali material. The antioxidant activity of Agarum cribrosum was assessed by various radical scavenging assays using DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric ion reducing antioxidant power), reducing power, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). All antioxidant activity of Agarum cribrosum extract increased the concentration of the dependents. Total phenolic contents of Agarum cribrosum extract were $34.1{\pm}2.56mg/g$, and total flavonoids contents were estimated at $4.9{\pm}0.26mg/g$. General nutrients and other antioxidant bioactive materials in Agarum cribrosum were also potential materials for good health food. It is expected that a follow-up study of Agarum cribrosum through developing processed food and evaluation of their functional properties would provide useful information or sources of functional foods.

Physicochemical Characteristics of Fermented Milk Containing Mulberry Leaf Extract (뽕잎추출액을 첨가한 발효유의 이화학적 특성)

  • Ahn, Chang-Soon;Yuh, Chung-Suk;Bang, In-Soo
    • The Korean Journal of Food And Nutrition
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    • v.22 no.2
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    • pp.272-278
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    • 2009
  • This study was carried out to evaluate the physicochemical characteristics of fermented milks containing mulberry leaf extract. The mulberry leaf extracts were added to fermented milk at $0{\sim}2.0%$. The pH, acidity, numbers of viable cells, chemical composition and color values of fermented milk preparation were analyzed, and these samples were subjected to a taste test panel. As the ratio of mulberry leaf extract increased, the pH value of the fermented milk decreased proportionally and acidities increased significantly. The numbers of viable cells was highest in the fermented milk sample containing 0.5% mulberry leaf extract. In the chemical composition analyses, increases in the concentration of mulberry leaf extract led to a significant increase in crude protein, crude fat, and crude ash contents and a significant decrease in lactose content. Ca, Mg and K in the fermented milk were also significantly increased with the addition of mulberry leaf extract. As mulberry leaf extract amount increased, the lightness and redness values decreased, while the yellowness value increased. From the sensory evaluation of the fermented milk containing mulberry leaf extract, color, taste, texture and overall acceptability of the fermented milk sample containing 1% mulberry leaf extract was found to be much better than those of the other groups.