• Journal of Nutrition and Health
• /
• v.31 no.6
• /
• pp.991-998
• /
• 1998

The effects of indigestible dextrin on serum lipid and glucose concentrations, large intestinal functions, feces states, and gastrointestinal transit time were studied with 90 male Sprague-Dawley rats. Diets contained 0.5% cellulose(0.5CL control), 10% cellulose(10CL), and 10% indigestible dextrin I (10ID-I), respectively and were fed to the rats for 3 weeks. Serum cholesterol and LDL-cholesterol concentrations were lower in rats fed the 10ID-I diet. Serum triglyceride concentration was lower in rats fed the 10CL diet. Cecal content and cecum weight significantly increased in the rats fed the 10ID- I diet. Cecal pH of the rats fed the 10ID-I diet was lower than that of the rats fed the 0.5CL diet. Changes of fecal output were not observed in case of 0.5CL and 10ID-I diets but a significant increase was observed in the case of 10CL. Gastrointestinal transit time of 10ID-I was the longest among the three diets. These results demonstrate that indigestible dextrin delivered to the cecum was not digested and increased the cecal mass. Indigestible dextrin improves colonic health of rats by inducing low pH of the cecum. (Korean J Nutrition 31(6) 991-998, 1998)

• Journal of the East Asian Society of Dietary Life
• /
• v.4 no.3
• /
• pp.123-133
• /
• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• Journal of Food Hygiene and Safety
• /
• v.16 no.2
• /
• pp.103-110
• /
• 2001

Predictive food microbiology(PFM) is an emerging area of food microbiology since the later 1980’s. It does apply mathematical models to predict the responses of microorganism to specified environmental variables. Although, at present, PFM models do not completely developed, models can provide very useful information for microbiological responses in HACCP(Hazard Analysis Critical Control Point) system and Risk Assessment. This study illustrates the possible use of PFM models(PMP: Pathogen Modeling Program win5.1) with milk in several elements in the HACCP system, such as conduction of hazard analysis and determination of CCP(Critical Control Points) and CL(Critical Limits). The factors likely to affect the growth of the pathogens in milk involved storage fixed factors were pH 6.7, Aw 0.993 and NaCl 1.3%. PMPwin5.1 calculated generation time, lag phase duration, time to level of infective dose for pathogens across a range of storage (Critical Control Points) and CL(Critical Limits). The factors likely to affect the growth of the pathogens in milk involved storage temperature, pH, Aw and NaCl content. The factors likely to affect the growth of the pathogens in milk involved storage temperature, pH, Aw and NaCl content. The variable factor was storage temperature at the range of 4~15$^{\circ}C$ and the fixed factors were pH 6.7, Aw 0.993 and NaC 1.3%. PMPwin5.1 calculated generation time, lag phase duration, time to level of infective dose for pathogens across a range of storage temperature.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.12
• /
• pp.6187-6195
• /
• 2012

Recycling process of iron should be developed for efficient recovery of neodymium(Nd), rare metal, from acid-leaching solution of neodymium magnet. In this study, $FeCl_3$ solution as iron source was used for synthesis of iron nanoparticle with the condition of various factors, etc, reductant, surfactant. $Na_4O_7P_2$ and polyvinylpyrrolidone(PVP) as surfactants, $NaBH_4$ as reductant, and palladium chloride($PdCl_2$) as a nucleation seed were used. Iron powder was analyzed with instruments of XRD, SEM and PSA for measuring shape and size. Iron nanoparticles were made at the ratio of 1 : 5(Fe (III) : $NaBH_4$) after 30 min of reduction time. Size and shape of iron particles synthesized were round-form and 50 nm ~ 100 nm size. Zeta-potential of iron at the 100 mg/L of $Na_4O_7P_2$ was negative value, which is good for dispersion of metal particle. When $Na_4O_7P_2$(100 mg/L), PVP($FeCl_3$ : PVP = 1 : 4, w/w) and Pd($FeCl_3$ : $PdCl_2$ = 1 : 0.001, w/w) were used, iron nanoparticles which are round-shape, well-dispersed, near 100 nm-sized can be made.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.2
• /
• pp.228-233
• /
• 2001

This study was carried out to characterize the enzymatic properties and effectiveness on the firmness of pectinesterase(PE) and polygalacturonase(PG) which are present in carrot cell wall, and to determine the blanching condition of raw carrot. Crude enzyme was extracted from carrots and used as PE and PG. The optimum pH of PE and PG activity were 7.0 and 5.0, respectively. NaCl enhanced PE and PG activities, particularly at 0.15 M and 0.10 M, respectively. Although the optimum temperature of PG ($70^{\circ}C$) was higher than that of PE ($50^{\circ}C$), PE ($Z-value=8.76^{\circ}C$) was more heat-stable than PG($Z-value=6.67^{\circ}C$). Blanching condition was determined as at $55^{\circ}C$ for 60 min in 0.03 M $CaCl_2$, 0.1 M NaCl and pH 7.0 from measuring firmness after blanching at various temperature ($50~70^{\circ}C$) and time (5~60 min).

• Journal of Dairy Science and Biotechnology
• /
• v.30 no.2
• /
• pp.93-109
• /
• 2012

This study was performed to investigate the effects of added whey protein concentrates (WPC) and whey powder (WP) on the quality and shelf life of Tofu, a traditional food in Korea. Combined whey powder and whey protein concentrates were obtained at drainage after the casein was separated by using rennet enzyme or acidification of milk. We manufactured whey Tofu and evaluated its nutritional quality by testing, the general composition for yield, moisture, pH, crude protein, crude fat, carbohydrate, rheology, sensory properties, and change during storage. 1. The general compositions of WPC and WP were as follows: (a) WPC: moisture, 5.9%; crude protein, 56.2%; crude fat, 0.1%; carbohydrate, 32.6%; ash, 5.2%; and pH 5.93 and (b) WP: moisture, 3.7%; crude protein, 13.2%; crude fat, 1.6%; carbohydrate, 74.4%; ash, 7.1%; and pH, 6.65. 2. The yield of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest (265%) at $13.3g/cm^2$, but with 4% addition WP was the lowest (184%) at $22.2g/cm^2$. 3. The moisture content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL = 6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest at 79.82% ($13.3g/cm^2$), but 4% was the lowest at 75.18% ($22.2g/cm^2$). 4. The pH of Tofu was as follows: (a) in WPC, the value was WPC 6% > WPC 4% > WPC 2% > control and $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 and (b) in WP, WP 4% > WP 2% > control. 5. The ash content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, there was no difference between 2% and 4% addition. 6. The crude protein content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, there was no difference between 2% and 4% addition. 7. The crude fat content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, values decreased with increasing pressed weight. 8. The carbohydrate content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, values increased with increasing pressed weight. 9. The rheology test results of Tofu were as follows: (a) in WPC, hardness and brittleness was highest with $CaCl_2$:GDL=8:2 and 6% added WPC. Cohesiveness was highest with $CaCl_2$:GDL=6:4 and 2% added WPC. Elasticity was the highest with $CaCl_2$:GDL=7:3 and the added WPC control. (b) in WP, hardness was the highest with $22.2g/cm^2$ and added WP control. Cohesiveness was the highest with $17.8g/cm^2$ and added WP 2%. Elasticity was the highest with $17.8g/cm^2$ and added WP 4%. Brittleness was the highest with $17.8g/cm^2$ and added WP control. 10. The sensory test results of Tofu were as follows: (a) in WPC, the texture, flavor, color, and smell were the highest with $CaCl_2$:GDL=6:4 and 6% added WPC. (b) in WP, the texture was the highest in the control with $22.2g/cm^2$. Flavor and smell were the highest in WP 2% and $22.2g/cm^2$. Color was the highest in WP 2% and $17.8g/cm^2$. 11. The quality change of Tofu during storage was as follows: (a) in WPC, after 60 h, all samples began to get spoiled and their color changed, and mold began to germinate. (b) in WP, the result was similar, but the rate of spoilage was more rapid than that in the control.

• Nuclear Engineering and Technology
• /
• v.5 no.4
• /
• pp.321-333
• /
• 1973

The rates and activation parameters for the halide exchange reactions of substituted benzenesulfonylbromides (R-C$_{6}$H$_4$SO$_2$Br, R=p-MeO, p-$CH_3$, p-H, p-NO$_2$) in dry acetone at two temperatures were determined. It was found that the nucleophilicity order of Cl->I-$\geq$Br- for strong electron withdrawing-, and mild electron donating group, and of I-$\geq$Cl->Br- for strong electron donating group, Hammett plots showed slightly convoked characteristics which is similar to the plots of substituted benzenesulfonylchlorides, but contrary to the concaved nature for the halide exchange reactions of substituted benzyl chlorides. The rate of halogen exchange between benzenesulfonylbromide and lithium bromide decreased in the order of solvent : ($CH_3$)$_2$CO>$CH_3$CN》MeOH. The rates and activation parameters were also compared with those already known in the substituted benzenesulfonylchlorides. Theses were explained in terms of the structural properties of the transition state, and discussed the reaction mechanisms.s.

• Journal of Environmental Science International
• /
• v.6 no.5
• /
• pp.461-472
• /
• 1997

This study was carried out to investigate the characteristics of chemical components and precipitation at Kimhae area from March, 1992 to June, 1994. The pH values, concentration of soluble ions($Cl^-$, $NO_2^-}$ $NO_3^-}$, $NO_4^{2-}$-, $PO_4^{3-}$. $F^-$, $Mg^{2+}$, $Ca^{2+}$, $Mn^{2+}$, $K^+) and non-soluble metals(Cr.Si. Zn, Pb, Cu, Fe, Mn, Mg, Ad. V. Cal were measured by pH meter, IC (ion Chromatography) and ICP(Inductively Coupled Plasma). The data were analyzed by the dally. hourly distribution characteristics of acidity and chemical components, as well as the correlation between them. The results are as follows. 1. The pH range of precipitation was from 3.45 to 6.80 in Kimhae area. and average value was pH 4.62 and main chemical components were $SO_4^{2-}$, $Cl^-$, $NO_3^-$. The highest pH value and concentration appeared in initial rain, which might result from urbanlzation and industrialization in this area and long term transportation from China. 2. The hourly correction distribution of main anions related to pH value In the rainwater showed $SO_4^{2-}$ > $NO_3^-$ > $Cl^-$. Hourly concentration of heavy metal and each ion was highly correlated with pH in the precipitation.

• the MEAT Journal
• /
• s.34 winter
• /
• pp.26-39
• /
• 2007

This study investigated the effect of salt and glucono-$\delta$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, pH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased L*-value with increasing a*-value significantly (p<0.05). In contrast to NaCl, GdL increased L*-value and decreased a*-value. GdL tended to decrease b*-value and significant differences were found when GdL was added above 1%. Pearson’s correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (?0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.

• Journal of Life Science
• /
• v.8 no.5
• /
• pp.614-621
• /
• 1998

An extracellular inulinase from Penicillium sp. which isolated from soil sample was purified to a single protein th-rough ammonium sulfate fractionation, DEAE-Sephacel ion exchange chromatography and Toyopearl HW 65 F gel filtration. The temperature and pH for the enzyme reaction were around 6$0^{\circ}C$ and 4.0, respectively. The enzyme was stable at 3$0^{\circ}C$-5$0^{\circ}C$ and in the pH range of 4 to 5. $CuCl_2$, $HgCl_2$ and EDTA inhibited the enzyme activity strongly. By contrast, $MnCl_2$ and $CaCl_2$ activated the enzyme activity. The molecular weight of the purified enzyme was esti-mated to be 77,000 dalton by SDS-polyacrylamide gel electrophoresis. The Km values of the enzyme for inulin were calculated to be $2.2\times10^{-3}$M. TLC analysis suggested that purified enzyme is exo-type inulinase. The NH2-terminal amino acid sequences of the purified enzyme was determined to be $NH_2$-X-Glu-Ser-Tyr-Thr-Glu-Lys/Leu-Tyr-Arg-Pro.