• Title/Summary/Keyword: Calcium hardness

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Influence of soft drinks supplemented calcium to enamel remineralization (칼슘보강음료가 법랑질 재광화 효과에 미치는 영향)

  • Kim, Min-Young;Lee, Hye-Jin
    • Journal of Korean society of Dental Hygiene
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    • v.8 no.3
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    • pp.13-22
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    • 2008
  • Objectives: The purpose of this study was to identify the correlation between calcium in soft drinks and enamel remineralization. Method: Six soft drinks were used in this study. These were calcium milk, normal milk, calcium yoghurt, normal yoghurt, calcium orange juice, and orange juice. Enamel specimens which 300- 400Vickers Hardness Number (VHN) were selected. These samples were immersed in each soft drink for 12 hours in an in vitro remineralization model. All specimens were processed for SEM image of the enamel surface. Results were analyzed by SPSS 13.0 package program. Results: Calcium milk was the most influential and normal yoghurt was the least to enamel surface. There was not significant difference according to calcium supplement in milk although the difference of enamel hardness was ${\Delta}f13.4$ in calcium milk, and ${\Delta}f4.7$ in normal milk (P>0.05). Other soft drinks showed a little change about calcium but they were insignificant. Demineralization effect was remarkably observed in calcium yoghurt ($-{\Delta}f269.1$) and this effect was confirmed by SEM images. In conclusion, calcium supplemented soft drinks had little influences to hardness of enamel surface.

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Extended shelf-life of 'Kumhong' nectarine and 'Madoka' peach fruits by treating the trees with calcium compounds and chitosan

  • Lee, Guk-Jin;Lee, Dan-Bi;Kim, Sung-Jong;Choi, Seong-Jin;Yun, Hae-Keun
    • Korean Journal of Agricultural Science
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    • v.46 no.4
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    • pp.737-754
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    • 2019
  • Peaches have soft tissues compared to other fruits and are vulnerable to softness, wounds, and loss of marketability due to the weak fruit hardness after harvest. It is necessary to develop a technology to improve the shelf-life of the fruit to expand the distribution of peaches. Calcium compounds and chitosan have an important role in improving the shelf-life of fruit by maintaining the hardness and reducing the respiration rate in peach fruits. In this study, to select useful compounds to improve the shelf-life of peaches, calcium citrate, calcium chloride, calcium nitrate, GH-Ca, OS-Ca, chitosan, and chitosan dissolved in calcium chloride were sprayed onto peach trees. The characteristics of the harvested fruits were investigated after the 'Kumhong' and 'Madoka' peach tree treatments. The hardness of the fruit was kept the highest with the combined treatment and remained high with the calcium citrate, chitosan and calcium nitrate treatments. Ethylene production and respiration were effectively inhibited by the GH-Ca and chitosan treatments. There was no significant difference in soluble solids content and acidity among the fruits treated with the chemicals. The coloration of the fruit skin was not delayed by the calcium and chitosan chemical treatments. Calcium compounds were increased in the fruits and leaves of the peach trees treated with the chemicals compared to the untreated ones. These results suggest that the calcium treatment extended the shelf-life by increasing the calcium content in the leaves and fruits of the peach trees.

EFFECT OF CITRIC ACID AND CALCIUM ON DENTAL EROSION (구연산과 칼슘이 치아침식증의 발생에 미치는 영향)

  • Song, In-Gyeong;Lee, Kwang-Hee;Kim, Dae-Eup;Yang, Young-Sook
    • Journal of the korean academy of Pediatric Dentistry
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    • v.32 no.3
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    • pp.454-460
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    • 2005
  • The purpose of study was to observe the effect of calcium and citric acid on the dental erosion of human premolar enamel. Enamel specimens were demineralized in 0.1%, 0.3%, 0.5%, or 1.0% citric acid solutions with 0.05%, 0.1%, or 0.2% calcium for 5, 15, 30, and 60 minutes, and then the surface microhardness of the enamel was measured. The hardness decreased as the concentration of citric acid and the demineralization time increased. Hardness after 5 minutes was 76~90% in case of no calcium and the inhibition of dental erosion by calcium addition was 2??15%. Hardness after 15 minutes was 65~84% in case of no calcium and the inhibition of dental erosion by calcium addition was 3~17%. Hardness after 30 minutes was 53~72% in case of no calcium and the inhibition of dental erosion by calcium addition was 6~22%. Hardness after 60 minutes was 43~66% in case of no calcium and the inhibition of dental erosion by calcium addition was 7~19%. The inhibition was the highest in 1.0% citric acid and 0.2% calcium. In 0.1% citric acid the inhibition increased as the demineralization time increased, but in 0.3% to 1.0% citric acid the inhibition was most high at 30 minutes and decreased a little at 60 minutes. These results suggest that calcium has a inhibitory effect on the citric acid induced dental erosion.

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Effect of Salting in Salt Solution Added calcium Chloride on the Fermentation of Baechu Kimchi (염화칼슘을 함유하는 소금용액에서의 절임이 김치숙성에 미치는 영향)

  • 오영애;김순동
    • Journal of the East Asian Society of Dietary Life
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    • v.5 no.3
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    • pp.287-298
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    • 1995
  • This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

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Recycling of Wastepaper(V): -Calcium Hardness Control of Process Water for Zero-Discharge System- (고지재상연구 (제5보) -공정수 폐쇄화를 위한 칼슘경도 조절-)

  • 지경락;류정용;신종호;송봉근;오세균
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.31 no.2
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    • pp.15-24
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    • 1999
  • A new technique for recycling of white water was developed in order to reduce the calcium hardness in a closed OCC recycling system. Calcium ions present in the white water were precipitated as calcium carbonate by reacting with sodium carbonate, and the precipitated $CaCO_3$ was removed from the system using a flotation fractionation method, which has been commonly used in deinking process. In the flotation stage, a mixed gas of $CO_2$-air was purged into the flotation cell because the pH of $Na_2CO_3$-treated white water was reduced to neutral by $CO_2$ gas. Since $CaCO_3$ precipitate tends to stick onto fine fiber surface and then selectively removed from the white water, a proper amount of suspended solid in white water acts as an important factor for deciding the removal efficiency. By the application of $Na_2CO_3$ addition-$CO_2$ flotation to the short circulated white water, the calcium hardness was significantly reduced by 87% and more. Removal of calcium ions with fine fibers led to a drainage improvement, reduction of fresh water consumption, and enhanced efficiency of wet-end chemicals.

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A Novel Method for Calcium Hardness Control of Closed OCC Recycling System

  • Ow, Say-Kyoun;Shin, Jong-Ho;Song, Bong-Keun;Ryu, Jeong-Yong
    • Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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    • 1999.11b
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    • pp.164-171
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    • 1999
  • A new technique for recycling process water was developed in order to reduce the calcium hardness of the closed OCC recycling system. Calcium ions present in the white water were precipitated as calcium carbonate by a reaction with sodium carbonate and the CaCO$_3$precipitates were easily removed from the system by a dissolved air flotation(DAF) method. After the DAF stage, CO$_2$-gas was purged into the water because the pH of Na$_2$CO$_3$-treated white water was reduced to neutral by CO$_2$gas. Since CaCO$_3$precipitate tends to stick onto the fine fiber surface and then is selectively removed from the water, a proper amount of suspended solid in the process water acts as an important factor in deciding the removal efficiency. By the application of Na$_2$CO$_3$addition - DAF - CO$_2$purging to the short circulated white water the calcium hardness was significantly reduced by 92% and more. The removal of calcium ions with fine fibers led to drainage improvement, reduction of fresh water consumption, and enhanced efficiency of wet-end chemicals.

The Effects of Builders on Calcium Deposition on the Fabric (세척시 조제의 종류가 직물에의 Calcium 침착에 미치는 영향)

  • Park Moon He;Kahng Hewon;Kim Sung Reon
    • Journal of the Korean Society of Clothing and Textiles
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    • v.6 no.1
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    • pp.9-15
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    • 1982
  • The influence of builders on calcium deposition on the fabric was studied by laundering the cotton fabric with sodium carbonate, sodium metasilicate, sodium tripolyphosphate and built detergents in hard water. The laundry variables were: 1) Washing cycles: 5, 10, 20, 30 and 40 cycles. 2) Water hardness: 100 ppm, 150 ppm, 200 ppm and 300 ppm. 3) Builders: $Na_2\;CO_3,\;Na_2\;SiO_3$ and STPP. 4) Detergents: Na-DBS, $Na-DBS+Na_2CO_3,\;Na-DBS+Na_2\;SiO_3,\;Na-DBS+STPP,\;Na-DBS+Na_2\;CO_3+STPP$, and $Na-DBS+Na_2\;SiO_3+STPP$. The fabric was washed for 15 minutes at 23+$1^{\circ}C$ in a washing machine(Gold Star WP 3007) under the similar condition with those of home laundering, and rinsed 3 times in the same water hardness for 5 minutes. The calcium deposits on the fabric was determined by EDTA-BACK titration methods. The results of this study were as follows: 1) The amount of calcium deposits on the fabric was increased with increasing wash cycles. This deposit was due to the build up of insoluble calcium carbonate. 2) As the water hardness increased, the amount of calcium deposits on the fabric was increased. 3) Alkaline builders, such as, $Na_2CO_3$ and $Na_2SiO_3$, promoted calcium deposition on the fabric, however STPP prevented calcium deposition on the fabric. 4) Fabric laundered with $Na-DBS+Na_2CO_3$ showed the highest calcium deposits on the fabric, and decreased with the order of $Na_2CO_3$, $Na-DBS+Na_2SiO_3$, and Na-DBS. And fabrics washed with phosphate-built detergents showed a small amount of calcium deposition.

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A New Test Method to Evaluate Potential White Pitch Deposit - Influence of pH and calcium hardness - (백색 점착성 이물질을 측정하기 위한 새로운 시험법 - pH와 칼슘경도의 영향 -)

  • Shin, Eun-Ju;Choi, Tae-Ho;Song, Bong-Keun;Cho, Byoung-Uk;Ryu, Jeong-Yong
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.41 no.2
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    • pp.26-33
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    • 2009
  • A new testing method to evaluate the deposition potential of white pitch was developed. The new method involves depositing the potential white pitch particles on the air bubble covered plastic film in the pitch deposit tester (PDT) developed by KRICT and analysing the deposited area of white pitch using an image analyzer. In addition, the effect of two important factors (pH and calcium hardness) on white pitch deposition potential was elucidated. When pH of the coated broke stock was increased from neutral to alkali or the calcium hardness of the stock was decreased, the pitch deposit area was decreased, implying that these two factors have to be controlled during the evaluation of pitch deposition potential. It was found that hydrophobicity of the surface of latex binding films repulped is a key factor influencing white pitch deposition.

Change in the Textural Properties of Fresh Ginseng after Its Immersion in a Calcium Carbonate Solution (수삼의 탄산칼슘용액 침지에 따른 물성 변화)

  • Choi, In-Hag;Kim, Hak-Yoon;Lee, Gee-Dong
    • Food Science and Preservation
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    • v.20 no.1
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    • pp.76-80
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    • 2013
  • This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder (응고제 종류가 감 분말 첨가 두부의 품질과 저장성에 미치는 영향)

  • Lee, Yun-Rae;Chung, Hun-Sik;Seong, Jong-Hwan;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.18 no.5
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    • pp.678-683
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    • 2011
  • The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.