• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.864-868
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• 2004

Iron is an essential ingredient for all metabolism in a living body However, because of the very low content of the iron in foods, many researches have been performed about iron-fortified food additives. We developed an iron-fortified food additive using the liposome that contain ferrous sulfate and hemin. For preventing the autoxidation of the ferrous sulfate, ascorbic acid was applied. Also, to prevent the oxidation of the liposome induced by the added ferrous sulfate and/or hemin, $\alpha$ -tocopherol was additionally applied. Though the effect of the added aqueous ascorbic acid did not show the antioxidative activity on the liposome containing ferrous sulfate and/or hemin, the added $\alpha$ -tocopherol in the phospholipid bilayer could retard the oxidation of the liposome. These results support that the liposome containing ferrous sulfate, hemin and ascorbic acid with the incorporated $\alpha$ -tocopherol could be applied in the food industry as an iron-fortified additive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.705-709
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• 1999

To evaluate iron bioavailability in iron fortified milk, in vitro and in vivo method were used. Low molecular weight components(ILC) from milk was isolated and iron was added, then soluble iron from ILC iron complex was determined. Each iron sources and extrinsically labelled with FeCl3 was used for measuring absorption rate of iron from ILC radiolabelled iron complexes as radioiron absorption into the blood one hour after injection into ligated duodenal loops of iron deficient rats. Iron absorption rate was in the order of ferrous lactate(25.56%)$\geq$ferric citrate(24.71%)$\geq$ferrous sulfate(19.67%) when 100ppm iron was used. In separate experiments, iron fortified milks with each iron sources were gavaged into iron deficient rats. When 25ppm iron was added to milk, the order of iron absorption was ferrous sulfate(12.52%)>ferrous lactate(8.07%)>ferric citrate(6.52%) (p<0.05). When 100ppm iron was added to milk, absorption rate was decreased compared to the treatments with added 25ppm of iron. Absorption rate of ferrous sulfate(5.34%) from milk added 100ppm iron was highly lowered, but ferric citrate(6.45%) was not significantly changed. The absorption rate of ferrous lactate(5.82%) was 70% of 25ppm iron added milk.

• Korean Journal of Environmental Agriculture
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• v.28 no.2
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• pp.202-208
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• 2009

The dechlorination of endosulfan (6,7,8,9,10,10-hexachloro-1,5,5a,6,9,9a-hexahydro-6,9-methano-2,4,3-benzodioxathiepine-3-oxide) and its metabolite, endosulfan sulfate via reaction with zerovalent iron under various pH conditions was studied using aqueous solution. The reaction products, which were probably produced from endosulfan and endosulfan sulfate by ZVI were identified by GC-MS. The lower the pH of reaction solution, the higher the transformation rate of endosulfan and endosulfan sulfate. The transformation rates of endosulfan and endosulfan sulfate in pH 3.0 by ZVI were 28% and 90% but those of endosulfan and endosulfan sulfate in mixture solution of water/acetone were 65% and 92%, respectively. The pH of reaction solution after ZVI treatment was increased to pH 10. Endosulfan was hydrolyzed at pH 10 but endosulfan sulfate was not hydrolyzed. Two unknown peaks were produced from endosulfan sulfate by treatment of ZVI. As a result of GC-MS analysis, unknown peaks were guessed to be structural isomer substituted hydrogen for chlorine.

• Korean Journal of Materials Research
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• v.18 no.4
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• pp.218-221
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• 2008

A $Fe(OH)_2$ suspension was prepared by mixing iron sulfate and a weak alkali ammonia solution. Following this, iron oxides were synthesized by passing pure oxygen through the suspension (oxidation). The effects of different reaction temperatures ($30^{\circ}C$, $50^{\circ}C$, $70^{\circ}C$) and equivalent ratios ($0.1{\sim}10.0$) on the formation of iron oxides were investigated. An equilibrium phase diagram was established by quantitative phase analysis of the iron oxides using the Rietveld method. The equilibrium phase diagram showed a large difference from the equilibrium phase diagram of Kiyama when the equivalent ratio was above 1, and single $Fe_3O_4$ phase only formed above an equivalent ratio 2 at all reaction temperatures. Kiyama synthesized iron oxide using iron sulfate and a strong alkali NaOH solution.

• Journal of Microbiology and Biotechnology
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• v.24 no.2
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• pp.280-286
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• 2014

Four thermophilic bacterial species, including the iron-reducing bacterium Geobacillus sp. G2 and the sulfate-reducing bacterium Desulfotomaculum sp. SRB-M, were employed to integrate a bacterial consortium. A second consortium was integrated with the same bacteria, except for Geobacillus sp. G2. Carbon steel coupons were subjected to batch cultures of both consortia. The corrosion induced by the complete consortium was 10 times higher than that induced by the second consortium, and the ferrous ion concentration was consistently higher in iron-reducing consortia. Scanning electronic microscopy analysis of the carbon steel surface showed mineral films colonized by bacteria. The complete consortium caused profuse fracturing of the mineral film, whereas the non-iron-reducing consortium did not generate fractures. These data show that the iron-reducing activity of Geobacillus sp. G2 promotes fracturing of mineral films, thereby increasing steel corrosion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.542-546
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• 1999

Uncoated, ethyl cellulose(EC) coated or methacrylic acid copolymer(MAC) coated ferrous sulfate was added to the yoghurt made from whole milk powder and quality changes of those yoghurt were observed. Among treatments uncoated ferrous sulfate added yoghurt showed the lowest quality in the view of pH, total acidity, total counts of lactic acid bacteria, and sensory characteristics. Quality change of MAC comparing to control was lower than that of EC. MAC and EC showed higher TBA value than no iron added or uncoated iron added one during storage. From sensory evaluation, MAC was not signif icantly different from control in color and off flavor after one day storage(p>0.05), however significant difference was observed in off flavor after 7 day storage(p<0.05). From above results, MAC coated ferrous sulfate added yoghurt showed better quality than uncoated or EC coated ferrous sulfate added one during storage.

• Applied Chemistry for Engineering
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• v.16 no.4
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• pp.496-501
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• 2005

The thermal degradation of ABS in the presence of iron-based metal catalysts has been studied by thermogravimetric analysis (TGA). The reaction of iron-based metal catalysts (ferric nitrate nonahydrate, ammonium ferric sulfate dodecahydrate, iron sulfate hydrate, ammonium ferric oxalate, iron(II) acetate, iron(II) acetylacetonate and ferric chloride) with ABS has been found to occur during the thermal degradation of ABS. In a nitrogen atmosphere, char formation was observed, and at $600^{\circ}C$ approximately 3~23 wt% of the reaction product was non-volatile char. The resulting enhancement of char formation in a nitrogen atmosphere has been primarily due to the catalytic crosslinking effect of iron-based metal catalysts. On the other hand, char formation of ABS in air at high temperature by iron-based metal catalyst was unsuccessful due to the oxidative degradation of the char.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.755-759
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• 1999

To evaluate the effect of sterilizing method on the quality of iron fortified market milk, HTST(high temperature, short time) or LTLT(low temperture, long time) method was adopted after addition of 100ppm ferrous sulfate, ferric citrate, ferric ammonium citrate, or ferrous lactate in market milk. Sterilized iron fortified market milk was stored at 4oC and then pH, lipid oxidation, color change, and sensory quality were observed. The range of pH change in iron fortified market milk sterilized by HTST or LTLT was 6.51~6.74. The order of pH was control>ferric ammonium citrate>ferrous lactate>ferrous sulfate>ferric citrate. Oxygen consumption of ferric ammonium citrate and ferric citrate was lower than ferrous lactate and ferrous sulfate. This trend was same in HTST and LTLT method, but generally oxygen consumption was lower in iron fortified market milk sterilized by LTLT method than by HTST. In total color change, ferrous lactate treatment was closer to control than other treatments. Also sensory characteristics of ferrous lactate treatment was showed better quality than other treatment. From these results, LTLT method was more suitable than HTST method for iron fortified market milk and ferrous lactate was comparably suitable among iron salts used in this study.

• Journal of Surface Science and Engineering
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• v.33 no.5
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• pp.356-364
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• 2000

Factors that affect the hardness of the zinc electrodeposits in the sulfate electrolyte were investigated. The hardness of zinc deposit was enhanced by increasing the concentration of impurities such as iron and nickel in the bath that changed the crystallographic orientation of the zinc deposit from the strong basal plane to the random orientation. The increase of the concentration of sodium sulfate and current density in iron contained bath improved the hardness of zinc deposit because those were easily codeposited in zinc layer. However the increase of the concentration of sodium sulfate up to 80g/$\ell$ in the bath darkened the surface of zinc electrodeposits due to change of morphology by the codeposition of iron.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2005.10a
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• pp.271-273
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• 2005

The ${\delta}^{15}N\;and\;{\delta}^{15}O$ data of nitrate indicates the sources of nitrate in oxic groundwater as a mixture of ammonia or urea-containing fertilizer and manure. The ${\delta}^{34}S_{sulfate}$ values indicate that sulfate Is mainly originated from fertilizers and soil S. In sub-oxic groundwater, the increased ${\delta}^{34}S_{sulfate}$ values evidently indicate that sulfate is gradually removed by microbial mediated sulfate reduction. However, iron reduction does not occur In this study area. Such a reversed redox sequence may occur In the presence of stable iron oxides such as hematite and goethite in alluvlal aquifer.