• Journal of Pharmaceutical Investigation
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• 제22권1호
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• pp.41-48
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• 1992

Six common tablet disintegrants (corn starch, Avicel PH102, calcium carboxymethylcellulose, Primojel, Kollidon CL and Ac-Di-Sol) were used at the concentration of 0, 2, 4 and 6% (w/w) in salicylamide tablets made with wet granulation method. Certain physical parameters of the disintegrants (moisture sorption, hydration capacity and bulk density) were determined to evaluate their relative efficiency. The disintegration time and dissolution rate of the tablets were correlated well with the ranks of initial rate of moisture sorption for each disintegrant as follows; Ac-Di-Sol, Kollidon CL, primojel, calcium CMC, corn starch and Avicel PH102. The initial rate of moisture sorption was important for the disintegration capacity as well as hydration capacity. The effect of storage at different temperatures and relative humidity upon the tablets containing various disintegrants was evaluated in terms of tablet hardness and disintegration time. Storage at high temperature reduced the hardness substantially and retarded the disintegration of the all tablets studied. Especially, the hardness of tablets containing Kollidon CL was significantly reduced. Although the tablet hardness was decreased and the disintegration time was increased under a moderate humid condition, both of them were decreased under the severely high humid condition of 80 or 90% RH, which was due to the breakrupture of tablet matrix bonds by the excessive uptake of moisture. Therefore, the stability caused by moisture sorption should be considered, when disintegrants having high moisture sorption such as Kollidon CL, Ac-Di-Sol and Primojel were employed in the tablets containing water-labile or hygroscopic drugs.

• Food Science and Biotechnology
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• 제17권4호
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• pp.751-754
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• 2008

Texture analysis, sensory evaluation, and scanning electronic microscopic (SEM) observation were conducted to evaluate the effects of different calcium salts (calcium lactate, calcium acetate, and calcium chloride) and vitamin C on the textural properties of kimchi, gamma-irradiated at 25 kGy. Increase of the hardness and sensory score were observed in the kimchi pretreated with calcium salt or vitamin C as compared with the untreated and irradiated kimchi. And the hardness and sensory quality of the co-pretreated sample with 0.01% of calcium lactate and 0.3% of vitamin C were the highest after 30 days at $35^{\circ}C$, which indicates that the co-pretreatment is effective in preventing a decrease of the texture and sensory qualities of kimchi by gamma irradiation. Also, this result was supported by the SEM observation.

• 화훼연구
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• 제16권3호
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• pp.222-227
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• 2008

석회질 및 규산질비료가 칼라의 생육, 절화품질, 줄기 경도 및 무름병 발생에 미치는 영향을 조사한 결과, 석회질비료 처리에서 잎의 생장 및 초장은 기비보다 엽면살포구에서 더욱 효과적이며, $CaCl_2$ 0.1% 처리구가 초장 111.7cm, 엽장 32.7cm, 절화장 118.6cm로 무처리 73.3cm, 23.8cm 및 79.6cm에 비해 효과적이었다. 석회질 비료가 줄기 경도에 미치는 영향은, 기비보다 엽면살포구에서 더욱 효과적이었으며, 엽면살포 처리중에서도 0.1% 처리구에서 가장 경도가 강했고 세포 및 조직이 규칙적이었다. 규산질비료처리구에서는 농용규산 $50kg{\cdot}10a^{-1}$ 처리구에서 잎의 생장, 생체중, 경도 및 절화품질 등 모든 변에서 양호하게 나타났다. 석회 및 규산질비료 시용과 무름병과의 관계는 엽면살포구보다 기비처리구에서 발병율이 낮았으나 두 처리구 모두 대조구보다는 다발하여 무름병과 상관관계는 없는 것으로 생각되었다. 칼라의 생육 및 개회에는 석회질비료가 규산질비료보다 효과적이었고 적정 농도는 0.l%였다.

• 한국해양환경ㆍ에너지학회지
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• 제16권4호
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• pp.227-238
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• 2013

본 연구의 목적은 해수담수화 과정 중 황산이온과 염소이온은 제거하고 유용미네랄인 마그네슘, 칼슘은 잔존 시키는 미네랄 수질 조정 기술로 먹는물 수질기준에 맞는 고경수 제조 공정 개발에 있다. 역삼투막(RO)에 통과시켜 농축수(Concentrated deep seawater)와 탈염수(desalted deep seawater)를 제조하고, 나노여과막(NF)를 사용하여 염화나트륨이 제거되지 않은 1차 미네랄 농축수(Mineral enriched deep seawater)를 제조하여, 전기투석 이온교환막(ED)을 가동하여 염화나트륨을 제거한 탈염 미네랄농축수(Mineral enriched desalted water)를 제조하여 이를 RO 탈염수와 희석하여 고경도 먹는해양심층수를 제조하였다. 역삼투막은 해수(해양심층수) 원수에서 용존물질과 담수를 분리할 수 있으며, 2차에 걸쳐 역삼투막을 사용하면, 용존성분 중 99.9% 이상 제거되고, 경도 1이하, 염소이온의 농도 2.3 mg/L인 용존물질이 완전히 제거된 탈염수(순수)를 제조할 수 있었다. 나노여과막 (NF 막)의 간극은 $10^{-9}$ m으로 마그네슘과 칼슘은 50%정도 통과시키며, 염소이온과 나트륨 같은 일가이온은 95%이상 통과한다. 나노여과막은 마그네슘과 칼슘과 같은 경도 성분과 나트륨과 염소이온과 같은 염분성분을 분리 농축할 수 있지만, 완벽하게 분리하지는 못한다. 전기투석막(ED)은 전기전도도에 따라 경도성분의 이가이온과 염분성분인 일가이온이 분리된다. 전기전도도 20 mS/cm 이상에서 경도성분(마그네슘이온, 칼슘 이온 등)은 제거되지 않는 반면, 염분성분 (나트륨이온, 염소이온 등)은 지속적으로 제거되었다. 따라서, 나노여과막을 이용하여 마그네슘과 칼슘과 같은 경도 성분을 농축하고, 전기투석막을 이용하여 경도농축수에서 염분성분을 분리하여 경도농도 12,600 mg/L, 염소이온 농도 2,446 mg/L의 염분성분이 배제된 고경도 농축수를 제조할 수 있었다. 이러한 고경도수를 역삼투막을 이용하여 용존물질이 모두 제거된 2차 RO 생산수로 10배 희석하면 염소이온 농도 244 mg/L 로 먹는물 수질기준에 적합하면서 경도농도 1,260 mg/L 인 고경도 수 제조도 가능하였다. RO/NF/ED 또는 NF/ED 연계공정은 해수의 증발 없이 역삼투막, 나노여과막과 전기투석막만을 이용하여 염소이온과 나트륨, 칼륨, 황산이온과 같은 염분성분을 제거하면서 마그네슘과 칼슘과 같은 경도성분은 농축할 수 있어서 먹는물 수질기준에 적합한 고경도수 제조가 가능하였으며, 이 과정 중 소모되는 에너지를 줄일 수 있었다.

• 한국산업융합학회 논문집
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• 제24권5호
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• pp.563-571
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• 2021

In this study, calcium alginate based cation exchange membrane was prepared and used to develop membrane capacitive deionization (MCDI) system for effective hardness control. As a major result, the MCDI with Ca-alginate membrane showed 27% better deionization capacity than the MCDI with a commercial cation exchange membrane. This superior improvement in the deionization capacity was expected to be due to the high ratio of transport number/electrical resistance (S_c/R_ratio) of Ca-alginate membrane. In addition, the MCDI with Ca-alginate membrane showed better deionization performance than the MCDI with Ca-alginate coating. This was because the space between the electrode and the Ca-alginate membrane was utilized for ion adsorption. The preliminary results indicated that the MCDI with Ca-alginate membrane can be a viable technique for the hardness control.

• 한국식생활문화학회지
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• 제12권5호
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• 대한가정학회지
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• 제17권1호
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• pp.12-19
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• 1979

Five kinds of soybean curd were propared with five coagulants, such as, calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone and acetic acid. The products were evaluated by the sensory and objective examination. Optimal concentrations of each coagulant were determined. Soybean curd preparation was also standardized. The textural characteristics of the five soybean curds which were made by the standard recipe were measured by a Texturometer and a Penetrometer. The results were as follows : 1. From the proliminary study, the optimal concentration of coagulants for the soybean curd preparation, as determined by the sensory evaluation was 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of magnesium chloride, 1.97% of glucono delta lactone and 0.48% 11of acetic acid. 2. As the result of the sensory evaluation, the most acceptable soybean curd was determined to be one with acetic acid. Next, in order of accetability , were magnesium chloride, calcium chloride, glucono delta lactone, calcium sulfate soybean curds and commerical soybean curd. 3. Through the objective examination of the five soybean curds by a Texturometer and a Penetrometer, it was found out that, calcium sulfate soybean curd was the hardest and the hardness decreased in order of glucono delta lactone, magnesium chloride, calcium chloride, and acetic acid soybean curd. Acetic acid soybean curd, the most acceptable , was 0.47 TU ; and calcium sulfate soybean curd, the least acceptable, was 1.73 TU.

• 한국식품영양학회지
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• 제12권3호
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• 한국조리학회지
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• 제18권4호
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• pp.209-221
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• 2012

본 연구는 분자요리 기법인 spherification 기법을 이용하여 감(Diospyros kaki)을 구형화시켜 염화칼슘의 농도와 반응시간에 따른 감 칼슘 알지네이트 비드의 물리적 및 관능적 특성을 연구하였다. 염화칼슘의 농도(0.5, 0.75, 1.0 %)와 겔화 반응시간(2, 4, 6, 8, 10 min)에 따른 감 칼슘 알지네이트 비드의 색도 측정결과, 염화칼슘의 농도와 반응시간이 증가될수록 명도와 황색도는 감소하고 적색도는 증가하였다. 부착성을 제외한 경도, 탄력성, 씸힙성, 응집성, 복원성은 염화칼슘의 농도와 반응시간이 증가될수록 증가하는 경향을 보였다. 비드의 막 두께와 형태의 분석결과 염화칼슘의 농도와 반응시간이 증가할수록 비드의 감퓨레 속에 있는 염화칼슘과 소디움 알지네이트의 반응이 활발해져 막 두께가 두꺼워지는 경향을 나타냈다. 정량적 묘사분석 결과 염화칼슘의 농도와 반응시간이 증가할수록 입체감, 탄력성, 단단함, 씹힘성, 잔여감은 모두 증가하였으며, 노란정도, 투명성은 증가할수록 감소하는 경향을 보였다. 기호도 검사 결과 색상, 향, 맛에서는 염화칼슘의 농도와 반응시간에 따른 유의적 차이를 보이지 않았으나 질감과 전반적인 기호도에서는 염화칼슘 0.5%의 Control 시료가 가장 높은 평가를 받았다. 칼슘 알지네이트 비드의 물리적 관능적 특성에 염화칼슘의 농도와 반응시간이 영향을 끼침을 알 수 있다.

• 치위생과학회지
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• 제23권1호
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• pp.29-38
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• 2023

Background: The purpose of this study was to investigate the effect of salad dressings on the flowable composite resin surface and the erosion-inhibitory effect of calcium. Methods: The experiment included six groups: oriental dressing, balsamic dressing, lemon-garlic dressing, lemon-garlic dressing supplemented with 3% calcium, mineral water as a negative control group, and orange juice as a positive control group. pH and titratable acidity were measured. The prepared specimens were immersed in the experimental solutions for 1, 3, 5, 15, and 30 minutes. The surface microhardness was measured using the Vickers hardness number before and after the treatment, and the surface of the specimens was observed using a scanning electron microscope (SEM). Results: The pH values of the experimental groups in increasing order were as follows: lemon-garlic dressing (2.49±0.03), balsamic dressing (3.12±0.06), lemon-garlic dressing +3% calcium (3.27±0.09), oriental dressing (3.75±0.03), orange juice (3.82±0.02), and mineral water (7.32±0.16). The largest surface hardness reduction value was shown in lemon-garlic dressing (-9.61±1.16), followed by balsamic dressing (-9.17±1.63), oriental dressing (-8.62±1.09), orange juice (-8.19±1.36), lemon-garlic dressing +3% calcium (-6.76±1.23), and mineral water (-1.63±2.47). According to the SEM findings, the experimental and positive control groups showed rough surfaces and micropores, whereas the negative control group showed a smooth surface. Moreover, the lemon-garlic dressing with +3% calcium showed fewer micropores and a smoother surface than the lemon-garlic dressing. Conclusion: The intake of salad dressings at a low pH could weaken the surface microhardness of the flowable composite resin. However, adding calcium to these salad dressings can reduce the risk of microhardness reduction on the flowable composite resin surface.