• 한국식품과학회지
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• 제19권4호
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• pp.338-345
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• 1987

한국산 mandarin 과 sweet orange의 풍미 성분중 단맛, 신맛, 쓴맛성분을 HPLC 로 정량하였으며 쥬스의 기호성을 평가한 결과는 다음과 같다. 한국산 감귤의 품종별 이화학적 성질을 측정한 결과 당도 $10{\sim}11^{\circ}Bx$, 산도 $0.76{\sim}1.26%$였으며 당산비율은 $7.94{\sim}13.8$이었고, 시판쥬스류는 당도 $11{\sim}13^{\circ}Bx$, 산도 $0.67{\sim}1.09%$였다. 감귤쥬스에서 검출된 당은 sucrose, glucose, fructose였으며 mandarin에 28.1, 7.0, 11.8%, sweet orange에 22.9, 8.8, 14.2%로 mandarin 이 sweet orange보다 sucrose의 함량이 다소 높은 경향 이었다. 유기산은 citric acid와 malic acid였으며 mandarin에 $1.01{\sim}1.44%$, $0.05{\sim}0.10%$, sweet orange에는 0.82%, 0.24%로 mandarin 이 sweet orange보다 산의 함량이 높았으며 구연산의 비율이 많이 함유되어 있었다. 고미물질인 naringin은 mandarin과 sweet orange에서는 검출되지 않았으며 이들 쓴맛은 flavonoid가 아닌 limonoid류로 생각되며 hesperidin은 mandarin이 67.5mg%, sweet orange가 30.8mg%였으며 시판쥬스류에는 $16{\sim}36mg%$이였다. Mandarin과 sweet orange의 적정 당도 및 산도는 임온주가 $13^{\circ}Bx-0.8%$, 청도 $12^{\circ}Bx-0.9%$, 만다린혼합물 $13^{\circ}Bx-0.8%$이고 sweet orange는 $14^{\circ}Bx-0.8%$ 일때 기호성이 우수한 것으로 나타났다.

• 한국미생물·생명공학회지
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• 제17권5호
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• pp.510-518
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• 1989

농산 폐자원 중에서도 감귤 가공공정에 따라 부생되는 감귤과피를 발효 기질로서의 이용을 목적으로 분리균 Asp. niger를 사용하여 구연산 발효에 미치는 배양조건 및 영향인자를 조사하였다. 그 결과 고 체 배양에서의 최적조건 즉 감귤과피와 물을 동량 혼합하고 여기에 NH$_4$NO$_3$0.2%, MgSO$_4$7$H_2O$ 0.1%, Methanol 2.5%를 첨가하여 PH4.5로 조절한 다음포자 현탁액(1x$10^8$ spore/$m\ell$) 2%를 접종하여 균체증식 초기에 35$^{\circ}C$, 20시간 배양하고 4시간 저온 처리한 다음 구연산 생성기에서 3$0^{\circ}C$로 48시간 배양했을 때 당에 대해 80.4%의 높은 수율의 구연산을 얻었다.

• 분석과학
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• 제19권1호
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• pp.31-38
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• 2006

Ion-Paring을 이용한 고성능 액체 크로마토그래피법과 계면활성제를 완충용액에 섞어서 사용하는 미셀 모세관 전기영동법(micellar electrokinetic capillary chromatography, MECC)을 이용하여 아조염료의 합성성분이면서 동시에 독성을 나타내는 분해물인 H-acid, J-acid, ${\gamma}$-acid, orthanilic acid, sulfanilic acid 그리고 2-naphthylamine-1,5-disulfonic acid 등의 디아조 성분에 대하여 분석을 수행하였다. 같은 방법으로 Acid Orange 7, Acid Orange 5, Acid Blue 92 등의 산성염료와 Direct Red 80 등의 직접염료와 같은 반응성 염료 및 Calcion에 대한 분리를 시도한 결과 모든 염료에 대한 완전한 분리를 얻었으며, 특히 각 염료의 환원용액을 H-acid, J-acid, ${\gamma}$-acid, orthanilic acid, sulfanilic acid 혹은 2-naphthylamine-1,5-disulfonic acid 등의 표준물질과 비교 분석한 결과 사용한 각 염료의 디아조 혹은 커플링 성분을 완벽하게 분석할 수 있음을 알 수 있었고, 따라서 Ion-Pair 크로마토그래피법과 모세관 전기영동법은 미지의 염료에 대한 성분확인 및 디아조 혹은 커플링 성분분석에 응용할 수 있음을 보였다.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 1997년도 한국감성과학회 연차학술대회논문집
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• pp.75-79
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• 1997

The present study was designed to investigate whether there is a consistint changes in the signals from the central and autonomic nervous systim due to olfactory stimulation. The olfactory stimuli were 0.6% orange and 2.5% valeric acid and the stimuli through the olfactory stimulator soth controlled consistint flow, controlled concentration, and saturated with vapour to prevent drying the nasal mucosa. A room air blunk served as the control stimulus, EEG was recorede from 4channels according to the international 10-20 systim. Additionally, ECG, EOG, heart rate, skin conductance and resputation were recorded comtinuously. The fast Fourier transform analysis of EEG waves was analysed with the power spectra. Averaged power spectra were computed for the following frequency bands ; delta(0-4.5Hz), theta (4.5-7Hz), alphal(7-9.5Hz), alpha2 (9.5-12.5Hz) and beta(12.5-30Hz). Withthe results of the subjective sensibility test for the ordor, the orange was related to pleasant and familiar and the valeric acid was realted to snpleasant and bothersome. There is the difference between orange and valeric acid in alphal at PG2-A2 channel. While the unpleasant stimuli seem to be increased in alphal, alpha2 and beta waves at all channels. Also, the heart rate, galvaric skin resistance seem to be decreased by pleasant stimuli and thd unpleasant stimuli shdwed the opposite. In respiration, respiration rate had been declinig tendency, and input/output ampoitued and duration showed an upward trend by olfactory stimulation with orange, while opposite by valeric acid. In conclusion, the consistent EEG changes and the autonomic responses suggests the possibilities of the subjective signal of human sensibility.

• 한국미생물·생명공학회지
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• 제17권6호
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• pp.556-562
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• 1989

The bioconversion of mandarin orange peel press liquor to single cell protein (SCP) by two yeast strains, F-60, and C-7, which were isolated from mandarin orange peel was carried out and compared with that of using Candida utilis IFO 0598. Experiments were directed toward the high yield of biomass and high protein in cultures of the strains mentioned above. Candida utilis IFO 0598, F-60 and C-7 strains were cultivated at 3$0^{\circ}C$, pH 5.2 for 3 days in shaking flasks. The effects of some nutrients on cell growth were studied. Cell mass and protein content per cell mass were increased by addition of urea 1%, KH$_2$PO$_4$ 0.1% and MgSO$_4$ㆍ7$H_2O$ 0.05%, When the F-60 strain cultured under the optimal conditions, cell mass, growth yield and protein content were 41.2g/l, 53.9%, 59.7%, respectively. Cell mass was also increased up to 15% by modifying the fermentation condition on the bench type 20l jar fermentor. Crude fat content (10.3%) of dried C-7 cell was higher than those of C. utilis and F-60, 4.9% and 5.6% respectively. Total protein content of the F-60 strain was 59.7% per dry weight. And we compared their amino acid compositions with that of FAO provisional pattern. In the case of the F-60 strains, amino acid contents such as lysine, leucine and isoleucine were much higher than those of methionine, cystine and tryptophan.

• Advances in environmental research
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• 제5권3호
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• pp.189-200
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• 2016

This study aimed at advanced oxidation of hetero tri-functional reactive dye Acid orange 7 using photo-Fenton conditions in a lab-scale experiment. Decolourisation of Acid Orange 7 dye by Fenton's process was dependent on concentration of Hydrogen peroxide, Ferrous sulphate, pH, and contact time. A $2^3$ factorial design was used to evaluate the effects of these key factors: pH, Fe(II), and $H_2O_2$ concentration, for a dye concentration of 50 mg/L with COD of 340 mg/L at pH 3.0. The response function was removal of colour under optimised conditions; pH 3.0, [Fe(II)] 40.83 mg/L, [$H_2O_2$] 4.97 mmol/L; 13.6 min. of treatment resulting in 100% colour removal. The final COD of treated wastewater was nil suggesting that AOP is a potentially useful process of color removal and dye degradation/mineralisation of effluent having AO7. Minimum contact time for complete decolourisation was at 5 mmol/l $H_2O_2$ concentration. Increase in $FeSO_4$ (mg/l) concentration resulted in decrease of time for complete decolourisation. Box-Behnken Design was used to optimize the process variables. Maximum and minimum levels of pH (3-5), $H_2O_2$ (4-6 mmol/l), $FeSO_4$ (30-46 mg/l) and contact time (5-15 minutes) were used. The statistical analysis revealed a value of 0.88 for coefficient of regression ($R^2$) indicating a good fit of model. Calculated F-value was found higher than the tabulated value confirming to significance of the model. Based on student's t-test, Ferrous sulphate, pH, and contact time have a positive effect on the percent decolourisation of Acid Orange 7.

• 한국환경과학회:학술대회논문집
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• 한국환경과학회 2001년도 가을 학술발표회 발표논문집
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• pp.97-98
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• 2001

Acid Orange 7과 Methyl Orange의 경우, UV 빛을 조사하고 $TiO_2$ powder를 투여하였을 때 120분 이내에 탈색이 완전히 이루어짐으로써 색도를 80% 이상 제거할 수 있었다. 광촉매량이 증가할수록 촉매표면적이 증가하여 광반응 속도의 증가를 가져오나, 과도한 촉매량의 투입은 오히려 UV 빛의 효과적인 투과를 방해함으로써 광반응 속도를 감소시킨 것으로 사료된다. 초기 pH는 반응 속도에 큰 영향을 미치지 못하는 것으로 나타났으며, Orange II는 Methyl Orange보다 초기 pH에 다소 큰 영향을 받았다. 초기 농도가 낮을수록 초기 반응 속도는 증가하여 염료 분해 속도가 빠름을 알 수 있었다.

• 한국잠사곤충학회지
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• 제33권1호
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• pp.9-12
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• 1991

견섬유에 대한 산성 levelling 및 milling계 염료의 혼합염색에 있어서 그 염색특성에 관한 기초적인 자료를 얻기 위하여, C. I. Acid Orange 7과 C. I. Acid Blue 138을 사용하여, 염욕의 pH를 각각 pH 3, 4, 5, 염색온도 7$0^{\circ}C$의 조건으로 단일 및 혼합염색을 실시하여 흡착속도에 관하여 고찰했다. 1)C. I. Acid Orange 7 A)pH 3 : 염색초기에 있어서 단일염색에 비해 혼합염색을 했을 때 흡착속도가 빠르고 흡착량도 많았다. B)pH 4, 5 : 단일염색 및 혼합염색 양자간의 흡착속도 및 양에 거의 차이가 없었다. 2)C. I. Acid Blue 138 A)pH 3, 4, 5 전부 혼합염색일 때가 염색초기에 더 빠른 흡착속도와 더 많은 흡착량을 나타냈다. B)염색시간이 경과함에 따라 혼합염색과 단일염색간의 흡착속도와 흡착량의 차이가 인정되지 않았다.

• 한국염색가공학회지
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• 제6권3호
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• pp.60-66
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• 1994

With the view of studying on the dual adsorption mechanism of acid dyes in connection with the structural difference of silk fibroin, silk fiber and silk fibroin memberane were used for equilibrium dyeing at $60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$ and pH 3.2, pH 5.0. The dyes used were C.I.Acid Orange 7 and C.I.Acid Red 88 introduced aromatic hydrocabon into Acid Orange 7. From the adsorption isotherm experiment, the total uptake of dyes can be described by Langmuir sorption and Nernst partition. Nernst partition. Nernst partition coefficient $K_1$ decrease of crystalline regions and orientation. The saturation value S of Acid Red 88 were large than total amino group contents and it was attributed it hydrophobic bond. On the other hand, the standard afficity and enthalpy were increased with the in crease of hydrophobic part of dyes. Both $k_1$ and $K_2$ were decreased with the increase of pH, but $k_2$ were more effected than $K_1$.

• 치위생과학회지
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• 제19권1호
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• pp.1-8
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• 2019

Background: Erosion is a gradual process that occurs fairly quickly, and the full extent of the erosive effects of acidic beverages is not yet clear. The present study aimed to determine the differences in the erosive potentials among four naturally acidic fruit nectars within the same range of titratable acidity and to determine the influence of the components of organic acids on tooth erosion. Methods: Diluted fruit nectars (mandarin 1:1.1, orange 1:1.7, lemon 1:15, grapefruit 1:20) with the same range of titratable acidity (7.9 ml) and their corresponding organic acids (0.05%, 0.1%, 0.3%, and 0.5% citric acid, malic acid, and a citric and malic acid mixture [pH 2.8], respectively) were used. Specimens were placed in conical tubes with 50 ml of each of the test solutions for 1 hour. A microhardness test and scanning electron microscopy were used to measure enamel erosion. Acid separation was carried out using high-performance liquid chromatography to analyze the composition of each test solution. Results: Similar decreases in the Vickers hardness number (VHN) were observed among the groups treated with the following diluted fruit nectars: diluted mandarin nectar ($75.9{\Delta}VHN$), diluted lemon nectar ($89.1{\Delta}VHN$), diluted grapefruit nectar ($91.7{\Delta}VHN$), and diluted orange nectar ($92.5{\Delta}VHN$). No statistically significant differences were found in the enamel surface hardness after erosion (p>0.05). Citric and malic acids were the major organic acids in the test fruits. The lemon and orange groups had the highest malic acid concentrations, and the mandarin group had the lowest malic acid concentration. Conclusion: The titratable acidity and the citric and malic acid contents of the fruits could be crucial factors responsible for enamel erosion. Therefore, fruit-based drinks should be regarded as potentially erosive.