• Journal of the Mineralogical Society of Korea
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• v.5 no.2
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• pp.61-71
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• 1992

Through the low-temperature(60-150${\circ}C$) hydrothermal treatment of perlite with the alkaline solution at various NaOH concentrations, the mode of volcanic glass alteration and resultant zeolite formation were investigated in a closed system. At a temperature of 80${\circ}C$ and alkalinities of pH range 8 to 12, corresponding to the natural environments of diagenetic zeolite formation, only weak dissolution of perlitic glass occurs without zeolite formation despite the residence time of 100 days. Activities of Si and Al increase progressively, as a consequence of increasing pH, whereas activity ratios of Si/Al decrease. Zeolites were synthesized from perlite in the alkaline solution at above 0.1M NaOH concentrations. Below the temperature of 100${\circ}C$ Na-P was mainly formed, whereas analcime was the dominant zeolite at the temperature range of 100-150${\circ}C$. During Na-P synthesis chabazite and Na-X were also formed as by-products in case of lower proportion of solution/sample(<10ml/g) and higher NaOH concentraion (>3M), respectively. The alteration modes of perlite in the zeolite synthesis reflect that the formation of synthetic zeolites occurs as an incongruent dissolution likely with the diagenetic formation of natural zeolites from volcanic glass. Considering much difference in reaction kinetics between natural and synthetic systems, however, the evaluated synthetic conditions in these experiments were not directly applicable to the natural diagenetic system.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.35-41
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• 2007

This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The $L^*$ and W values was increased with increasing of pH value, but the $a^*$ and $b^*$ values lower. The W values were higher (p<0.05) as addition of NaCl, but $a^*$ and $b^*$ values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.40-44
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• 1988

This paper was carried out to investigate the relation of pH, aciidity and sourness during Kimchi fermentation and preservatives on Kimchi fermentation. Na-acetate, Na-malate, K-sorbate and K-sorbate+acetic acid were added to Kimchi samples. These Kimchi samples were fomented for 7 days at $37^{\circ}C$ and $20^{\circ}C$. In the experiment about the sourness and buffer action by organic salts which showed that the intensity of sourness was differented by the difference of pH in the same acidity. Na-acetate (0.3%) and Na-malate (0.3%) acted as good buffer, whereas K-sorbate (0.1%) and K-sorbate (0.1%)+acetic acid (0.05%) acted as lactobacilli growth enhancer in the fermentation.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.200-205
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• 2007

The effects of taurine on plasma and liver cholesterol, erythrocyte ouabain sensitive Na efflux and platelet aggregation were examined in Sprague Dawley rats fed control or 0.5% cholesterol with 0.2% cholate diet. Plasma and liver levels of total cholesterol were increased significantly (p<0.05) in rats fed cholesterol diet compared to the control, and taurine significantly decreased the elevated plasma level of cholesterol in rats fed cholesterol diet (p<0.05). HDL-cholesterol was decreased in groups fed the cholesterol diet regardless of taurine supplementation and the difference between groups with and without cholesterol was significant (p<0.01). Plasma triglyceride was decreased and liver triglyceride was increased both significantly (p<0.05) in rats fed cholesterol compared to the control. Plasma and liver triglyceride in rats fed taurine was decreased significantly compared to the control (p<0.05). Intracellular Na tended to be lower in rats fed cholesterol or taurine and higher in rats fed cholesterol plus taurine compared to the control. Na efflux through Na-K ATPase and the passive leak of Na was somewhat reduced in rats fed cholesterol or taurine and was augmented in rats fed cholesterol plus taurine compared to the control, which showed a similar trend to the intracellular Na. Taurine supplementation caused a suppression of Na efflux in groups fed control diet and restored the suppressed Na efflux in groups fed cholesterol. Platelet aggregation was significantly decreased in the group fed taurine compared to the control (p<0.05) and the group fed cholesterol plus taurine was also a little lower in aggregation than the group fed cholesterol. Microscopic examination showed that taurine prevented fatty liver in rats fed cholesterol diet. Taurine known for stimulating Na-K ATPase in some cell types rather decreased erythrocyte ouabain sensitive Na-K ATPase in the present study. Taurine had hypolipidemic and hypocholesterolemic effects and inhibited platelet aggregation which may be favorable for prevention of cardiovascular diseases.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.3
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• pp.273-279
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• 2005

The degradation of o-chlorophenol(o-CP) in the presence of NaOH and the byproducts formed were investigated in a supercritical water(SCW) destruction process. The conversion of o-CP in the absence of NaOH was less than 20%, however it showed 100% conversion in the presence of NaOH(mole ratio[NaOH]/[o-CP] over than 2) with a residence time of less than 1 second. The formation of PAHs and the phenolic compounds formed were decreased in the presence of NaOH. The results revealed that the formation of byproducts during the destruction of o-CP in SCW was effected by the addition of NaOH. Phenol, cresols, chlorinated phenols, PAHs, p,p'-dihydroxybiphenyl and oxygenated polyaromatic compounds such as 1-indanone, dibenzofuran and dibenzo-p-dioxin were detected in both conditions(presence and absence of NaOH). At the same time, in the presence of NaOH, 2-ethylphenol, o-hydroxyacetophenone, hydroquinone, 4-allylphenol, 3-phenoxyphenol and 4,4'-oxybisphenol were also detected. The observed results suggest that the destruction of o-CP in SCW with NaOH occurs through a number of complicated reaction pathways. Dibenzofuran and dibenzo-p-dioxin were also detected during destruction of o-CP by SCW. The above observation suggests that there may be a common relationship between the thermal incineration process and SCW decomposition process.

• Journal of Korean Biological Nursing Science
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• v.3 no.2
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• pp.51-61
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• 2001

This study was done to investigate the effect of the first experience of the clinical experience for psychiatric nursing on urinary $Na^+$, $Cl^-$, $K^+$, $Ca^{++}$ of the nursing students. We analyzed the urine of 36 students on curriculum who were students of D college in K city. The data were analyzed with SAS Statistical analysis was performed by using paired t-test, GLM. The second day group increased 18.56 at 8AM, 31.90 at 4PM in case of $Na^+$(p=0.004). The second day group increased 27.61 at 8AM, 45.53 at 4PM in a case of $Cl^-$(p=0.009). The first day group increased 2.62 at 8AM, 7.09 at 4PM in case of $K^+$(p=0.018). The second day group increased 3.69 at 8AM, 5.19 at 4PM in a case of $K^+$(p=0.013). The second day group increased 20.65 at 8AM, 14.07 at 4PM in a case of $Ca^{++}$(p=0.033). There was a significant difference in $Na^+$ according to group at 8AM(F=4.17, p=0.024) and 4PM(F=3.58, p=0.040). There was a significant difference in $Cl^-$ according to group at 8AM(F=4.38, p=0.020) and 4PM(F=6.29, p=0.003). There was a significant difference in $K^+$ according to group at 8AM(F=5.03, p=0.012). In conclusion, $Na^+$, $Cl^-$, $K^+$, $Ca^{++}$ may be used as a indicator of the amount of stress to improve the educational environment for the students.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.343-349
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• 1990

The solubility of protein and phytate was measured at various pH's in distilled water and at various concentrations of NaCl, $CaCl_2\;and\;Na_2SO_3$ solutions, and then optimum condition for producing low phytate protein isolate from perilla flour was investigated. The protein solubility in water showed minimum at pH 4.0 and increased at pH higher or lower than 4.0, while phytate solubility was highest at pH 5.0 and decreased at pH higher or lower than 5.0. In NaCl solution, protein solubility was lowest between pH 3.0-4.0, while phytate solubility was high between pH 2.0-5.0 and abruptly decreased above PH 6.0. In $Na_2SO_3$ solution, protein solubility was lowest between pH 2.0-3.0 and phytate solubility showed maximum values between pH $5.0{\sim}6.0$, and it's solubility was low in 3% salt concentration at all pH ranges. In $CaCl_2$ solution, protein solubility in 3% salt concentration was relatively low at all pH ranges, and phytate solubility showed highest values between pH $2.0{\sim}3.0$ and abruptly decreased (1.0%) above pH 4.0. In order to make low phytate protein isolate, defatted perilla flour protein was extracted at pH9.0 and precipitated at pH 4.0 in 3% NaCl solution. The yield of low phytate protein isolate was 61.4% of total protein. This protein was found to contain 0.02% phytate by weight.

• Korean Chemical Engineering Research
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• v.53 no.1
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• pp.11-15
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• 2015

Sodium borohydride, $NaBH_4$, shows a number of advantages as hydrogen source for portable proton exchange membrane fuel cells(PEMFCs). Properties of $NaBH_4$ hydrolysis reaction using unsupported Co-B, Co-P-B catalyst were studied. BET surface area of catalyst, yield of hydrogen, effect of $NaBH_4$ concentration and durability of catalyst were measured. The BET surface area of unsupported Co-B catalyst was $75.7m^2/g$ and this value was 18 times higher than that of FeCrAlloy supported Co-B catalyst. The hydrogen yield of $NaBH_4$ hydrolysis reaction by unsupported catalysts using 20~25 wt% $NaBH_4$ solution was 97.6~98.5% in batch reactor. The hydrogen yield decrease to 95.3~97.0% as the concentration of $NaBH_4$ solution increase to 30 wt%. The loss of unsupported catalyst was less than that of FeCrAlloy supported catalyst during $NaBH_4$ hydrolysis reaction and the loss increased with increasing of $NaBH_4$ concentration. In continuous reactor, hydrogen yield of $NaBH_4$ hydrolysis was 90% using 1.2 g of unsupported Co-P-B catalyst with $3{\ell}/min$ hydrogen generation rate.

• Biomedical Science Letters
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• v.13 no.2
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• pp.75-81
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• 2007

Sodium salicylate (NaSal), a chemopreventive drug, has been shown to induce apoptosis and cell circle arrest depending on its concentrations in a variety of cancer cells. In A549 cells, low concentration of NaSal (5$\sim$10 mM) induces cell cycle arrest, whereas it induces apoptosis at higher concentration of 20 mM. In the present study, we examined the molecular mechanism for NaSal-induced cell cycle arrest. NaSal induced expression of p53, p21 (Wafl/Cipl), and p27 (Kipl) that play important roles in cell cycle arrest. p53 induction was mediated by its phosphorylation at Ser-15 that could be prevented by the PI3K-related kinase (ATM, ATR and DNA-PK) inhibitors including wortmannin, caffeine and LY294002. In addition, NaSal-induction of p2l (Wafl/Cipl) was detected in P53 (+/+) wild type A549 cells but not in p53 (-/-) mutant H1299 cells, indicating p53-dependent p21 (Wafl/Cipl) induction. In contrast, p27 (Kipl) that is a negative regulate. of cell cycle with p21 (Wafl/Cipl) was observed both in A549 cells and H1299 cells. Thus, 5 mM NaSal appeared to cause cell cycle arrest through inducing the cyclin-dependent kinase inhibitor p21 (Wafl/Cipl) via PI3K-related protein kinase-dependent p53 activation as well as by up-regulating p27 (Kipl) independently of p53 in A549 cells.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.