• Journal of the Korean Chemical Society
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• v.40 no.2
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• pp.109-116
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• 1996

A matrix modification was studied for the determination of trace germanium in mineral waters by electrothermal atomic absorption spectrophotometry (ET-AAS). For this, the type and quantity of modifier as well as the use of auxiliary modifier were investigated to realize the efficient modification. Germanium suffers from low sensitivity and poor reproducibility in ET-AAS determination because of the premature loss of germanium via volatile germanium monoxide formation when heated in the presence of carbon. Therefore, the addition of a matrix modifier is necessary to stablize the germanium, thermally and chemically. By the addition of palladium (10 ${\mu}g/mL)$ as a single modifier to the sample containing 500 ng/mL germanium, the charring temperature could be raised from 800 to $1000^{\circ}C$, and its absorbance was also increased, but the atomization temperature was not raised. In this case, the absorbance of germanium was not changed in the range of 10∼70 ${\mu}g/mL$ of palladium added. On the other hand, it was considered that the use of a mixed modifier could modifiy the matrix more effectively than with a single modifier. The best results were obtained by using 1% ammonium hydroxide as an auxiliary modifier together with 10 ${\mu}g/mL$ palladium. The charring temperature could be raised from 800 to $1100^{\circ}C$, without any change of the atomization temperature. With above optimum conditions, the trace amount of germanium in several mineral waters were determined by a calibration curve method, and good recoveries of more than 95% were also obtained in the samples in which a given amount of germanium was spiked. The detection limit of this method was about 6.9 ng/mL.

• Food Science and Preservation
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• v.14 no.6
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• pp.645-649
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• 2007

The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.

• Food Science and Preservation
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• v.20 no.1
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• pp.111-120
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• 2013

Sprassis crispa was cultivated using soybean curd whey, and its antimicrobial activities were examined against those of eight microorganisms that were foodborne pathogens or food-poisoning bacteria. The culture broth of soybean curd whey was superior in mycelium content (17.76 g/L) to that of the defined culture broth, and the ${\beta}$-glucan content was about 10.64 percent (w/w). The antimicrobial activities of the culture broth were confirmed against those of B. cereus, St. aureus, L. monocytogenes and S. typhimurium using the paper disk method. The antimicrobial activity was also maintained after the heat treatment and alcalase treatment. The filtrate with less than 3 kDa M.W. also showed the antimicrobial activity against four strains: B. cereus, St. aureus, L. monocytogenes and S. typhimurium. The minimum inhibitory concentration (MIC) was about 1.26 mg/mL in the B. cereus and 12.6 mg/mL in the St. aureus and L. monocytogenes. The S. typhimurium showed a MIC of 62.8 mg/mL. Thus, the culture of Sparassis crispa using soybean curd whey provides a thermally stable antimicrobial agent that can be used as a natural preservative in the biofood industry.

• Food Science and Preservation
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• v.20 no.1
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• pp.45-51
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• 2013

This study was conducted to evaluate the changes in the quality of rice wine (Makgeolli) treated with UV-C and electron beam (EB) irradiation during its storage at $4^{\circ}C$ for 15 days. The EB irradiation was found to be more effective than the UV-C irradiation for microbiological control. The pH tended to be increased by UV-C, EB irradiation, and storage period. Acidity was significantly higher in rice wine treated with EB irradiation than those of control and UV-C irradiation during storage period. The $L^*$-value of the samples treated with UV-C and EB irradiation tended to be proportionately higher than that of the control, but this was not consistent during storage period. The $a^*$-value of the sample treated with EB was higher than that of the others, but this was not consistent during the storage period. The reducing sugar content was higher in the control at day 0, but it rapidly decreased compared with the control during the storage. The results indicate that EB irradiation was more effective than UV-C irradiation in controlling microorganisms of rice wine. However, a further study is needed to minimize the rice wine quality deterioration caused by UV-C or EB irradiation during storage.

• Clean Technology
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• v.14 no.1
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• pp.61-68
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• 2008

There have been great attentions on polymer electrolyte membrane fuel cell (PEMFC) due to their advantageous characteristics such as zero emission of hazardous pollutant and high energy density. In this work, we evaluated degradation phenomena and stability of single cell performance via one dimensional single cell modeling. Here, CO poisoning on anode on anode was considered for cell performance degradation. Modeling results showed that the performance and stability were highly degraded with CO concentration in fuel gas. In addition, cell performance was reduced by slow oxygen reduction on cathode in long term operation. In order to overcome, it is required to increase ratio o#hydrogen in the fuel gas of anode and high Pt loading contained in the cathodic catalyst layer.

• Clean Technology
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• v.24 no.1
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• pp.35-40
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• 2018

$Co_3O_4$ catalysts for $N_2O$ decomposition were prepared by co-precipitation method. Ce and Zr were added during the preparation of the catalyst as promoter with the molar ratio (Ce or Zr) / Co = 0.05. Also, 1 wt% $K_2CO_3$ was doped to the prepared catalyst with impregnation method to investigate the effect of K on the catalyst performance. The prepared catalysts were characterized with SEM, BET, XRD, XPS and $H_2-TPR$. The $Co_3O_4$ catalyst exhibited a spinel crystal phase, and the addition of the promoter increased the specific surface area and reduced the particle and crystal size. It was confirmed that the doping of K improves the catalytic activity by increasing the concentration of $Co^{2+}$ in the catalyst which is an active site for catalytic reaction. The catalytic activity tests were carried out at a GHSV of $45,000h^{-1}$ and a temperature range of $250{\sim}375^{\circ}C$. The K-impregnated $Co_3O_4$ catalyst showed much higher activity than $Co_3O_4$ catalysts with promoter only. It is found that the K-impregnation increased the concentration of $Co^{2+}$ more than the added of promoter did, and lowered the reduction temperature to a great extent.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.270-279
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• 2011

This study investigates the antioxidant activities of wild grape seed (Vitis coignetiea seed) extracts by solvents. Organic extracts of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extracts of wild grape seed (Vitis coignetiea seed). Total phenolic compound contents of extracts from wild grape seed (Vitis coignetiea seed) by solvents were the highest in ethyl acetate extract, 64.9 mg/100 g. Electron donating abilities of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed were proportionally increased with concentration, and the ethyl acetate extract(90.0%) showed stronger activities than BHT and Ascorbic acid at concentration of $100\;{\mu}L$/mL. Reducing power of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed was the highest in the ethyl acetate extract(2.83) at concentration of $1,000\;{\mu}L$/mL. TBARS of the ethyl acetate extract was highest. Nitrite scavenging ability of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed(pH 1.2, $1,000\;{\mu}L$/mL) was the highest in ethyl acetate extract(76.9%).

• Culinary science and hospitality research
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• v.19 no.5
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• pp.136-145
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• 2013

Currently many studies aimed at enhancing efficacy of medicinal food on biological activity using bioconversion technology including fermentation process. In this study, the quality characteristics and antioxidative activity of fermented Crataegi fructus was investigated. The antioxidant activity of fermented Crataegi Fructus 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)). Moisture content of fermented Crataegi Fructus was $39.3{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.20{\pm}0.01$, $1.77{\pm}0.04$, and $1.40{\pm}0.59%$, respectively. Moreover, the hunter's color values of fermented Crataegi Fructus were 79.24 (lightnees), 1.58 (redness), and 31.25 (yellowness), respectively. Total phenolic contents of fermented Crataegi Fructus were $3,015{\pm}250$ GAE ${\mu}g/g$. The antioxidative activities of fermented Crataegi Fructus significantly increased in a dose dependent manner. In addition, fermented Crataegi Fructus slightly (10.4%) inhibited ${\alpha}$-glucosidase activity; however, there was no inhibitory activity against ${\alpha}$-amylase. In terms of proteolytic activity, fermented Crataegi Fructus showed a strong activity than pancreatin (used as a positive control). These results indicate that fermented Crataegi Fructus can be used as a natural resource for material aiding digestion.

• Nuclear Engineering and Technology
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• v.13 no.3
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• pp.145-152
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• 1981

Even though a lately reported method of high temperature exchange labelling of o-iodo-hippuric acid (Hippuran) in the absence of oxidizing agent was considered to be an attractive one, the exchange mechanism was somewhat unclear. In this study iodine isotope exchanges between o-iodohippuric acid (OIH) and radioiodide ($^{125}$ $I^{ }$) or between OIH and molecular radioiodine ($^{125}$ $I_2$) were carried out at two different temperatures. Rate constants and activation parameters were measured by applying a radio-paper chromatography technique. Since o-iodobenzoic acid is known as a by-product in the exchange labelling of OIH, data were also obtained for the OIB-iodide systems for comparison. The rate constant was increased in the order of OIB...$^{125}$ $I^{[-10]}$ >OIB...$^{125}$ $I_2$>OIH..$^{125}$ $I^{[-10]}$ >OIH...$^{125}$ $I_2$ and the activation parameters for OIH were generally larger than those for OIB :$\Delta$H$\neq$$_{OIH}$>$\Delta$H$\neq$$_{OIB}$, $\Delta$S$\neq$$_{OIH}$>$\Delta$S$\neq$$_{OIB}$. These results suggest that the mechanism of the high temperature exchange is predominantly nucleophilic even though some electrophilic character can also be involved depending upon reaction conditions. Such a fact may well be caused by a feasible formation of hydrogen bonding type transition state due probably to the ortho substituent effect of-CONHC $H_2$COOH. Thus, the high temperature exchange method is estimated to be quite effective for labelling Hippuran especially at a small research center where reducing agent-free $^{131}$ I is unavailable.ailable..

• Food Science and Preservation
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• v.17 no.6
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• pp.861-866
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• 2010

We obtained hot-water extracts (HWE) and 70% (v/v) ethanol extracts (EE) from cultured wild ginseng roots (CWGR) and determined the saponin and total polyphenol contents, and antioxidant activities. The yields of freeze-dried powder from the HWE and EE were 27.86% and 18.33% (both w/w), respectively. The total polyphenol content of the EE (22.63 mg/g) was higher than that of the HWE (17.90 mg/g). Ginsenoside-Rb1 and -Rg1 contents of hot-air-dried CWGR were 17.90 mg/g and 22.63 mg/g, respectively. The electron-donating ability of HWE and EE were 2.82-60.58% and 3.88?70.88%, respectively, and the reducing powers ($OD_{700}$) were 0.02-0.17 and 0.07-1.90, respectively, at concentrations of 1-20 mg/mL. Thus, the HWE reducing power was markedly lower than that of the EE, but the SOD-like activity of the EE was significantly higher than that of the HWE. The nitrite-scavenging activities of HWE and EE were 9.25-19.18% and 11.94-53.49%, respectively, at concentrations of 1-20 mg/mL. Additionally, the TBARS (Thiobarbituric acid reactive substances, % value) of the EE (1-20 mg/mL) was 9.18-66.59%, thus 1.9-2.8-fold greater than that of the HWE (4.74-24.88%). In conclusion, we provide experimental evidence that extracts of CWGR may be natural antioxidants.