• Title/Summary/Keyword: Acid Yellow 14

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Equilibrium, Kinetic and Thermodynamic Parameter Studies on Adsorption of Acid Yellow 14 Using Activated Carbon (활성탄을 이용한 Acid Yellow 14 흡착에 대한 평형, 동역학 및 열역학 파라미터의 연구)

  • Lee, Jong Jib
    • Korean Chemical Engineering Research
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    • v.54 no.2
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    • pp.255-261
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    • 2016
  • Adsorption experiments of Acid Yellow 14 dye using activated carbon were carried out as function of adsorbent dose, pH, initial concentration, contact time and temperature. The equilibrium adsorption data were analyzed by Langmuir, Freundlich and Temkin isotherm model. The experimental data were best represented by Freundlich isotherm model. Base on the estimated Freundlich constant (1/n=0.129~0.212) and Langmuir separation factor ($R_L=0.202{\sim}0.243$), this process could be employed as effective treatment method. The heat of adsorption of Temkin isotherm model was 5.101~9.164 J/mol indicated that the adsorption process followed a physical adsorption. Adsorption kinetics experimental data were modeled using the pseudo-first-order and pseudo-second-order kinetic equation. It was shown that pseudo-second-order kinetic equation could best describe the adsorption kinetics. Base on the negative Gibbs free energy (-4.81~-10.33 kJ/mol) and positive enthalpy (+78.59 kJ/mol) indicate that the adsorption is spontaneous and endothermic process.

CHANGES IN FREE AMINO SCIDS OF YELLOW SEA BREAM BRANCHIOSTEGUS JAPONICUS JAPONICUS DURING DEHYDRATION (옥돔건조중의 유리아미노산의 변화)

  • HA Jin-Hwan;LEE Eung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.13 no.1
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    • pp.27-31
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    • 1980
  • Yellow sea bream, Branchiostegus japonicus, has been one of the widely consumed food fish in Jeju-Do, Korea. This study was attempted to establish the basic data for evaluating changes of taste compounds of the yellow sea bream during dehydration. The free amino acids were analysed by amino acid autoanalyser. The free amino acid composition of the raw yellow sea bream, abundant amino acids were lysine, alanine, threonine and arginine and then taurine, serine, proline, glycine, glutamic acid, leucine in order. Such amino acids as valine, methionine, tyrosine, isoleucine, phenylalanine were poor in content. The changes of free anino acid composition in the extract of the yellow sea bream during dehydration was not found. In the extract of dried product, lysine, alanine, glutamic acid and arginine were dominant holding $18.4\%,\;14.7\%\;8.0\%\;and\;7.3\%$ and $7.3\%$ of total amino acids respectively. The amount of total free amino acids of the yellow sea bream increased to more than 1.4 times during dehydration process, that of raw sample especially aspartic and glutamic acids increased to more than 2.9 times and 2. 1 times whereas taurine and histidine decreased ranging $40-50\%$ of the original content. It is presumed that the characteristic flavor of dried yellow sea bream was attributed to such amino acids like lysine and alanine known as sweet compounds, glutamic acid as meaty taste and TMAO known as plain sweet taste.

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Antioxidant and Antimutagenic Activities of Hot Water Extract from White and Yellow Onions after Simulated Gastric Digestion (양파 열수추출물의 항산화능 및 인공소화후의 항돌연변이 효과)

  • Kim Yeon-Hee;Shon Mi-Yae;Sung Nak-Ju
    • Journal of Life Science
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    • v.14 no.6 s.67
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    • pp.925-930
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    • 2004
  • Antioxidant activity and antimutagenic activities with and without simulated gastric digestion of hot water extracts from white and yellow onions were investigated as compared to BHT and ascorbic acid as control Contents of total phenol and flavonoid in hot water extract of yellow onion were higher than those of white one. The scavenging activity of hydrogen peroxide of both extracts were increased in direct proportion to added their concentration. Antioxidant activity and reducing power of the hot water extract were elevated through analysis of $\beta-carotene-linoleate$ system and were lower than those of BHT and ascorbic acid. Antimutagenic activity after simulated gastric digestion of hot water extract of white and yellow onions was observed against mutagen IG and MNNG on Salmonella typhimurium TA80 and TA100. Extract of yellow onion was higher in antimutagenic activity than that of white one. In conclusion, these results suggested that phenol and flavonoid in hot water extract from yellow and white onions may play an important role in the antioxidant and antimutagenic activities.

In Vitro Peroxynitrite Scavenging Activity of 6-Hydroxykynurenic Acid and Other Flavonoids from Gingko biloba Yellow Leaves

  • Hyun, Sook-Kyung;Jung, Hyun-Ah;Chung, Hae-Young;Choi, Jae-Sue
    • Archives of Pharmacal Research
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    • v.29 no.12
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    • pp.1074-1079
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    • 2006
  • As part of our research on phytochemicals that exert protective effects against diseases related to reactive nitrogen species, we have evaluated the scavenging activity of the yellow leaves of Ginkgo biloba on $ONOO^{-}$. The methanol extract and ethyl acetate fraction obtained from yellow leaves of G. biloba evidenced a marked scavenging activity on authentic $ONOO^{-}$. Repeated column chromatography of the active ethyl acetate soluble fraction on silica gel, Sephadex LH-20, and RP-18, resulted in the purification of 15 known compounds, including sciadopitysin (1), ginkgolide B (2), bilobalide (3), isoginkgetin (4), kaempferol (5), luteolin (6), protocatechuic acid (7), bilobetin (8), amentoflavone (9), ${\beta}-sitosterol$ glucopyranoside (10), kaempferol 3-O-rhamnopyranoside (11), kaempferol 3-O-glucopyranoside (12), kaempferol $3-O-[{6^{'}-O-p-coumaroyl-{\beta}-D-glucopyranosyl(1{\rightarrow}2)-{\alpha}-L-rhamnopyranoside]$ (13), kaempferol 3-O-rutinoside (14), and 6-hydroxykynurenic acid (15). Among the compounds isolated, flavonoids (5, 6 and 11-14), protocatechuic acid (7), and 6-hydroxykynurenic acid (15) all exhibited marked scavenging activities on authentic $ONOO^{-}$. The $IC_{50}$ values of 5-7, 11-14 and 15 were as follows: $2.86{\pm}0.70,\;2.30{\pm}0.04,\;2.85{\pm}0.10,\;5.60{\pm}0.47,\;4.16{\pm}1.65,\;2.47{\pm}0.15,\;3.02{\pm}0.48,\;and\;6.24{\pm}0.27\;{\mu}M$, respectively. DL-Penicillamine ($IC_{50}=4.98{\pm}0.27\;{\mu}M$) was utilized as a positive control. However, the other compounds (1-4, 8-10) exerted no effects against $ONOO^{-}$.

Chemical Changes of Low Salt-dried Yellow Corvenia Muscle During Frozen Storage (저염건 조기의 냉동저장 중 화학적 변화)

  • EUN Jong-Bang;LEE Jin-Cheol;CHUNG Dong-Ok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.30 no.4
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    • pp.660-666
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    • 1997
  • Changes of chemical and nutritional composition were investigated in low salt-dried Yellow corvenia muscle during frozen storage at $-20^{\circ}C$. Moisture contort of Yellow corvenia was not significantly changed until after 5 months frozen storage. Salinity was $0.28\%$ in fresh Yellow corvenia and $2.30\%$ in the salted sample. Acidity of the fish muscle was increased in excess of 5 months storage. TBA value was increased by a little amount untel 1 month of storage and significantly incraeased in 3 months of storage. Free fatty acid was increased during frozen storage with rapid increase up to 1 month storage. VBN was increased after 1month storage and amino type nitrogen was increased in 5 months of storage. Major free amino acids were glutamic acid, alanine, glycine and lysine, and composition ratio of most free amino acids were not changed untel after 5 months storage. Polyenoic acid contents were decreased after storage and major fatty acids were palmitic acid (16 : 0), stearic arid (18 : 0) and major fatty acids were palmitic acid (16 : 0), stearic acid (18 : 0) and docosahexaenoic acid (22 : 6). From the results of chemical experiments, low salt-dried yellow corvenia would not be stored at $20^{\circ}C$ for more than 5 months.

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Partial Purification and Stability of a Water-soluble Yellow Pigment from Bacillus sp. PY123. (Bacillus sp. PY123 균주가 생성하는 수용성 황색수소의 부분 정제 및 그 안정성)

  • 김지연;김광현;김병우;이광배
    • Journal of environmental and Sanitary engineering
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    • v.14 no.4
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    • pp.35-40
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    • 1999
  • For application of a yellow pigment as food additives, stability of a water-soluble yellow pigment from Bacillus sp. PY123 was investigated. The yellow pigment from Bacillus sp. PY123 was purified with pH treatment, activated carbon and silica gel column chromatography. The partial purified yellow pigment appeared only one spot on silica gel TLC after 12 evaporation and under irradiation of UV 253nm at dark room. Rf value of the pigment was measured at 0.04 and 0.12 with development of a solvent mixture (Butanol : Acetic acid : water = 4 :1:5) and a solvent mixture (Isopropanol : Ammonia : Water = 9 :1: 2), respectively, The partial purified pigment appeared a white fluorescence under UV365nm irradiation. The partial purified yellow pigment had a main peak and a minor peak on HPLC using 20mM phosphate buffer(pH 7.0) at 1ml/min flow rate. The partial purified pigment was stable at heat treatment, acidic pH, oxide-reductants and surfactants.

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An Oxidative Chloride Stripping Solution for 14K Gold Alloys

  • Kim, Kwangbae;Kim, Ikgyu;Song, Ohsung
    • Korean Journal of Materials Research
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    • v.30 no.8
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    • pp.393-398
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    • 2020
  • We propose a novel stripping solution containing acids (HCl and HNO3), an oxidant [(NH4)2S2O8], and complexing agents (NaCl and citric acid) to remove surface passivation layers from 14K gold alloys fabricated using an investment casting process. The optimized solution employing only HCl acid is determined by varying molar fractions of HCl and HNO3 on 14K yellow gold samples. Stripping properties are also identified for red and white gold alloy samples under the optimized stripping conditions. The removal of passivation layers, weight loss, and microstructure evolution are characterized using Raman spectroscopy, a precision scale, and optical microscopy. The proposed stripping solution effectively removes passivation layers more rapidly than conventional cyanide stripping. Weight loss increases linearly for up to 5 min for all 14K gold alloys. Red gold exhibits the greatest weight loss, followed by yellow gold and white gold. The results of microstructural analysis reveal that the conformal stripping occurs according to time. These results imply that the proposed oxidative chloride stripping might replace conventional cyanide stripping.

Morphological characters, Total phenolic content, and Fatty Acid Compositions of Safflower (Carthamus tinctorius) Genetic Resources

  • Awraris Derbie Assefa;Young Jee Kim;Ae-Jin Hwang;Bich-Saem Kim;Jae-Eun Lee
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2020.08a
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    • pp.94-94
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    • 2020
  • Safflower, a draught and salt tolerant oil seed crop of Compositae family, has been cultivated around the world mainly as source of edible oils and dyes, where India, the USA, Mexico, Australia, and Ethiopia contributing about 85% of the production altogether. In this study we have characterized some selected morphological properties of safflower plant and determined the the total phenolic content (TPC) and fatty acid composition in seeds of 237 genetic resources. All the seed coats were white colored while the petals had red, yellow and white pigments. The yellow was the predominant petal color being recorded in 182 accessions followed by red occurring in 49 accessions. The petal color of 47 of the accessions changed with development while the 190 accession showed no change of color. The leaves are ovate to obovate, mostly with dentate (21 moderate and 205 weak) and few smooth (11) margins. The plant length, leaf length, and leaf width were ranged between 65.7 and 160.8 cm, 14.3 and 37.0 cm, and 3.3 and 12.1 cm, respectively. The TPC was determined using Folin-Ciocalteu method and fatty acid compositions were evaluated using gas chromatography. The TPC content ranged from 23.71 to 132.72 µgGAE/mg dried extract (DE). The seeds of safflower genetic resources accounted an average crude fat content of 26.25% (14.84 to 41.70%). The total fatty acid is mainly comprised of 71.72% linoleic acid (18:2) and 20.08% oleic acid (18:1) on average, the remaining palmitic acid (16:0), stearic acid (18:0) and linolenic acid (18:3) contributing 5.84, 2.23 and 0.15 %, respectively. The fatty acid composition of safflower seeds has shown great variability, where oleic and linoleic acid have a wide range of variation, from 9.23 to 83.35% and from 10.46 to 82.62%, respectively

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Adsorption Characteristics and Parameters of Acid Black and Quinoline Yellow by Activated Carbon (활성탄에 의한 Acid Black과 Quinoline Yellow의 흡착특성 및 파라미터)

  • Yi, Kyung Ho;Hwang, Eun Jin;Baek, Woo Seung;Lee, Jong-Jib;Dong, Jong-In
    • Clean Technology
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    • v.26 no.3
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    • pp.186-195
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    • 2020
  • The isothermal adsorption, dynamic, and thermodynamic parameters of Acid black (AB) and Quinoline yellow (QY) adsorption by activated carbon were investigated using the initial concentration, contact time, temperature, and pH of the dyes as adsorption parameters. The adsorption equilibrium data fits the Freundlich isothermal adsorption model, and the calculated Freundlich separation factor values found that activated carbon can effectively remove AB and QY. Comparing the kinetic data showed that the pseudo second order model was within 10% error in the adsorption process. The intraparticle diffusion equation results were divided into two straight lines. Since the slope of the intraparticle diffusion line was smaller than the slope of the boundary layer diffusion line, it was confirmed that intraparticle diffusion was the rate-controlling step. The thermodynamic experiments indicated that the activation energies of AB and QY were 19.87 kJ mol-1 and 14.17 kJ mol-1, which corresponded with the physical adsorption process (5 ~ 40 kJ mol-1). The adsorption reaction was spontaneous because the free energy change in the adsorption of AB and QY by activated carbon was negative from 298 to 318 K. As the temperature increased, the free energy value decreased resulting in higher spontaneity. Adsorption of AB and QY by activated carbon showed the highest adsorption removal rate at pH 3 due to the effect of anions generated by dissociation. The adsorption mechanism was electrostatic attraction.

Manufacturing Characteristics of Solid-State Fermentation Distilled Spirits Using Rice Nuruk (Fermented Starter) and Sorghum (쌀누룩과 수수를 사용한 고체발효 증류주의 제조 특성)

  • Shin, J.Y.;Jeong, D.S.;Kang, C.S.;Choi, H.S.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.23 no.1
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    • pp.39-48
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    • 2021
  • In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.