• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.806-811
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• 2003

Effects of pH, temperature, light, sugars, organic acids, metal ions, ascorbic acid, thiamine nicotinic acid and pyridoxine on the stability of the color of the cranberry solution were investigated. The pH had marked influences on the color of the cranberry solution: i.e., the color of the cranberry solution was more intense at low pH. It showed characteristic bathochromic shift as the pH of the solution increased. The half-lives of olor value were 34 days at 37$^{\circ}C$, 91 mins at 9$0^{\circ}C$ and 29 mins at 12$0^{\circ}C$. Light gave an adverse effect to the stability of the color. The color degradation can be minimized by shielding the light from the cranberry solution. Among the sugars tested, fructose was the most deleterious followed by sucrose, galactose, maltose and glucose. Fumaric acid was found to be the most effective in stabilizing the color followed by citric acid, malic acid, acetic acid, while tartaric acid was found to be deleterious. Among the metal ions tested N $a^{+}$ and $Mg^{2+}$ were found to be effective in stabilizing the color, while M $n^{2+}$ was found to be the most deleterious followed by F $e^{2+}$, $K^{+}$ and $Ca^{2+}$. Ascorbic acid was found to be deleterious considerably followed by thiamine, while nicotinic acid and pyridoxine were found to be effective in stabilizing the color feebly.or feebly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.381-387
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• 2003

This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.

• Journal of the Korean Ceramic Society
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• v.12 no.2
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• pp.21-25
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• 1975

As the major alumina source, domestic alunite was applied to synthesize the clinker for rapid hardening cement. The main minerals of the clinker were found to be C3S, C11A7-CaF2 and some C4AF by means of chemical treatment, x-ray diffraction analysis and microscopic observation. Rapid hardening cement was made of the clinker by adding suitable amount of hemi-hydrite and anhydrite. The setting time of the cement was regulated with citric acid as setter.

• 한국정보디스플레이학회:학술대회논문집
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• 2008.10a
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• pp.1247-1250
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• 2008

This presentation highlights work from the authors' laboratories on the various kinds of oxide optical materials, mainly luminescence and pigment materials with different forms (powder, core-shell structures, thin film and patterning) prepared by the Pechini-type sol-gel (PSG) process. The PSG process which uses the common metal salts (nitrates, acetates, chlorides etc) as precursors and citric acid (CA) as chelating ligands of metal ions and polyhydroxy alcohol (such as ethylene glycol or poly ethylene glycol) as cross-linking agent to form a polymeric resin on molecular level, allowing the preparation of many forms of luminescent materials.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.74-74
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• 2022

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.37-37
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• 2023

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1434-1439
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• 1999

The chemical characteristics of flesh and pomace of Japanese apricot were investigated. The moisture contents of flesh and pomace of Japanese apricot were 89.94% and 91.39%. Free sugars and sugar-derivatives of Japanese apricot flesh (JAF), were 0.77% glucose, 0.47% fructose, 0.35% mannitol and 0.47% sorbitol, and of Japanese apricot pomace (JAP) were 0.01% glucose, 0.09% fructose, 0.38% mannitol and 0.06% sorbitol, respectively. The organic acids of flesh and pomace of Japanese apricot were citric acid, malic acid and oxalic acid. The predominant minerals in flesh and pomace of Japanese apricot were K, P, Ca and Al. The contents of dietary fiber (DF) in JAF were 2.94% of insoluble dietary fiber (IDF), 1.07% of soluble dietary fiber (SDF) and 4.01% of total dietary fiber (TDF). IDF of JAP were 6.25%, SDF 0.51% and TDF, 6.76%.

• Food Science and Preservation
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• v.19 no.4
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• pp.569-576
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• 2012

This study was conducted to compare the major chemical components of Korea Crataegi fructrus (KCF) and Chinese Crataegi fructrus (CCF). Among the proximate compositions, the curde fat content of KCF was lower than that of CCF, whereas their crude protein, crude ash and carbohydrate contents were similar. CCF had a higher total free sugar content than KCF. The major free sugars of KCF and CCF were identified as fructose and glucose. The value of glutamic acid was greater in the amino acids of KCF and CCF, and KCF had higher total amino acids and essential amino acids contents than CCF. KCF also had a higher level unsaturated fatty acids than CCF. CCF had a higher organic acid content, but both KCF and CCF had high citric acid levels. and Chinese The vitamin C contents of KCF and CCF were 272.69 mg per 100 g and 262.38 mg per100 g, respectively. The mineral content of KCF was higher than that of CCF, in the following order : K > Ca > Mg > Fe. The results showed that KCF had higher total amino acid, essential amino acid, unsaturated fatty acid and mineral contents and CCF had higher free sugar and organic acid contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.860-865
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• 2006

This study was performed to investigate the effect of ethanol and citric acid-treated anchovy, caseino-phosphopeptides (CPPs), calcium lactate, and calcium phosphate as dietary calcium supplements on calcium metabolism in rats for 5 weeks. Experimental animals were randomly assigned to five treatments with 15 heads of SD male rats (mean body wt. of 100 g) in each group. The experimental diets were as follows; dried large anchovy powder (C) as control, ethanol+citric acid group (EC), ethanol+citric acid+cpps group (ECC), calcium lactate group (CL) and calcium phosphate group (CP), which were formulated with commercial semi-purified Chow diet, while maintaining the same level of calcium in all diets (1%) groups. The weight gain of EC group was significantly higher than ECC, CL and CP groups (p<0.05), food efficiency (FER) was not different. In vitro and in vivo calcium absorption rates of ECC group treated with citric acid and CPPs were 20.4 and 28.4%, respectively, and the highest among the experimental groups (p<0.05). The blood glucose levels of CL group (105.7 mg/dL) was significantly higher than control group (98.5 mg/dL). In terms of serum lipids, total-cholesterol concentration of EC group (75.1 mg/dL) was significantly higher than CP group (65.6 mg/dL) and triglyceride concentration of CP group (33.5 mg/dL) was the lowest (p<0.05). ALP activity and 057 level were not different among experimental groups. The serum calcium concentration of control group (C) was the lowest among groups (p<0.05). The femur weight of CP group was the lowest (p<0.05) and the femur length of ECC group is the longest (P<0.05). The bone density of CP group $(0.1116\;g/cm^2)$ was the lowest while ECC group $(0.1149\;g/cm^2)$ was the highest, and the bone density was increased by added CPPs. These data demonstrated that ECC group significantly increased in vitro and in vivo calcium absorption rate, serum Ca level, and the length and bone density of femur.

• Journal of Soil and Groundwater Environment
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• v.15 no.5
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• pp.23-31
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• 2010

For an efficient remediation of Pb-contaminated soil (S-1) in a clay shooting range, a soil washing test was performed with mineral acid, organic acid, chelating agent, and chloride. The Pb extraction efficiency of extractant (0.1 M) used in the washing test showed the order of HCl > $Na_2$-EDTA > NTA > DTPA > citric acid > malic acid > succinic acid > acetic acid > $CaCl_2$ > $MgCl_2$, for S-1 soil. As compared to initial Pb concentration, extraction efficiency by the concentration of extractant was 93.35%, 80.80%, 73.92%, and 24.57% in S-1 soil for HCl (0.5 M, pH 1.10), $Na_2$-EDTA (0.01 M, pH 3.99), citric acid (0.5 M, pH 1.27), and $MgCl_2$ (0.1 M, pH 8.82), respectively. S-1 soil had 56.83% of residue form and 43.17% of non-residue form (18.04% of exchangeable form), respectively. Although the concentrations of these fractions sharply decreased after HCl washing, since the exchangeable forms with relatively large mobility are still distributed as high as 18.78% (to Pb total content in residual soils) in S-1 soil, it is necessary to devise a proper management plan for residual soils after soil washing application.