• Applied Chemistry for Engineering
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• v.10 no.1
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• pp.6-11
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• 1999

Dialkylamine (di-)nitrobenzoates as vapor corrosion inhibitor were synthesized with dialkylamines and (di-)nitrobenzoic acids. The compounds were analyzed by elemental analyzer, FT-IR and $^1H$-NMR spectrophotometer. Corrosion inhibition of synthetic compounds and additives [$(NH_4)_2CO_3$, $NaHCO_3$] against ferrous and non-ferrous metal was investigated by potentiostatic method [1% (w/v) corrosion inhibitor in 1M $Na_2SO_4$ aqueous solution] respectively. For corrosion inhibition of ferrous metal, dialkylamine 4-nitrobenzoates were better inhibitor than dialkylamine 3, 5-dinitrobenzoates, the passivating current density ($i_p$) of dialkylamine 4-nitrobenzoate was shown $4.78mA/cm^2$. While, for non-ferrous metal, dialkylamine 3, 5-dinitrobenzoates were better, those of dipropylamine 3, 5-dinitrobenzoate and hexamethyleneimine 3, 5-dinitrobenzoate were shown 36 and $37mA/cm^2$. Additive effect of $(NH_4)_2CO_3$ and $NaHCO_3$ for corrosion inhibition of ferrous metal was excellent but that of non-ferrous metal was not. Optimum ratios of diethylamine 4-nitrobenzoate with $(NH_4)_2CO_3$ and $NaHCO_3$ were 4 : 6 and 5 : 5 (V/V), and passivating current densities ($i_p$) of the mixtures were shown 0.26 and $0.85mA/cm^2$, respectively.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.9-17
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• 1989

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1 The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pll 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated thr highest value observed at pH 2 and pH 7 was 82.91 ml oil/100 mg protein ($60^{\circ}C$), 82.08 m1 oil/100 mg protein ($80^{\circ}C$) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7 (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% ($80^{\circ}C$),23.7%($100^{\circ}C$) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2 M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2 M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 ($40^{\circ}C$). In the case of pH 7, the highest value was 105,000 cpa at $100^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.4
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• pp.318-324
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• 1983

Electrochemical properties of Georgia kaolinite in aqueous suspension were studied by ion adsorption, potentiometric titration, and electrophoretic mobility measurements. Kaolinite in 0.001 M and 0.1 M NaCl solution showed qualitatively both pH independent and pH depender negative and positive charges through pH range 2.5-11.0 when dissolved aluminum ions from kaolinite were considered as well as $Na^+$ and $Cl^-$ as index ions. Electrophoretic mobilities (EM) of 0.02 wt. % kaolinite suspension in distilled water and 0.001 M NaCl solution were approximately constant against mobility measuring time consumed in the electrophoresis cell at different pH values, and isoelectric points(IEP) were around pH 4.7. EM values in 0.1 M NaCl solution were positive and constant against mobility measuring time below pH 4; but above pH 4, EM values were negative for the first 10 seconds followed by positive values which became approximately constant through stepped changes after 10 minutes. Hydrated cations may bind to the six- member oxygen ring sites having multiple partial negative charges on the exterior tetrahedral layer surface by both electrostatic and hydrogen bonding force while hydrated anions bind to the partially positively charged hydrogen atoms on the exterior octahedral layer surface. Parts of the aluminol groups on the exterior octahedral layer surface as well as edge faces may be involved in complex reactions and have both anion and cation exchange capacities in the electrolyte solution above pH 4.

• Journal of the Korean Chemical Society
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• v.17 no.1
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• pp.47-52
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• 1973

Korean bentonite was treated with aqueous NaOH solution under the reaction conditions such as concentration of NaOH, 0.5-6N; ratio of $Na_{2}O$ to $SiO_2$, 1-4; reaction time, 2-30 days; reaction temperature, $70^{\circ}C-90^{\circ}C$. The products were examined by X-ray diffraction patterns. When it was treated with 2N NaOH at $70^{\circ}C$, zeolite species $P_1$ was formed with good yield. In higher concentration and at higher temperature than above, zeolite species $P_1$ was converted to hyeroxysodalite. Together with these crystals, some faujasite type zeolite, sodium A zeolite, mordenite type zeolite etc. was formed depending upon reaction conditions.

• Journal of Korean Society of Forest Science
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• v.77 no.3
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• pp.294-302
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• 1988

The experiment was carried out to investigate the properties of bark extractives form Larix epilepsies and to evacuate their suitability as a bonding agent. The yield and reactivity were measured to examine the influence of temperature and time and the effect of carbonation and sulfonation. To define the possibility of practical application as wood adhesives the viscosity and gelation time were measured at 33% concentration. The results obtained were summarized as follows : 1. As the both yield and reactivity were high, extraction for 2 hours at $80^{\circ}C$ was the optimal temperature and time. 2. The highest effect achieved at 1% $Na_2CO_3$ about carbonation and 1% $Na_2SO_3$ : $NaHSO_3$ and 0.25% $Na_2SO_3$ about sulfonation. The sulfonation of 0.25% $Na_2SO_3$ increased the yield and reactivity most highly. 3. By using hot water as extraction liquid the yield was 17.2%, while the addition of 1% and 5% NaOH to the extraction liquid increased the yield to 38.6% and 44.6%, respectively. 4. Hot water extracts showed the highest reactivity(68.8%). The addition of 1% and 5% NaOH led to decrease in reactivity(49.3% and 25.8%, respectively). 5. At 33% concentration of the extracts the viscosity appeared very variable. Significantly high values of viscosity was measured in 1% NaOH solution, while very low values appeared for 5% NaOH solution. 6. The shortest gelation time was determined at pH 7 to 10 and the highest at pH 4. The use of paraformaldehyde resulted in gelation times longer than those of 37% formaldehyde solution. 7. Except the sulfonation extracts of hot water and 1% NaOH, the other extracts were found unsuitable due to high viscosity(1% NaOH extracts, sulfonation extracts) or to curing inability(5% NaOH extracts, sulfonation extracts of 5% NaOH). 8. From the three extract solutions which appeared to be suitable for use as bonding agents the hot water extracts and the sulfonation extracts of hot water were superior in extract reactivity, while the sulfonation extracts of 1% NaOH exceeded the other two extracts in extract yield.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.213-218
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• 1991

Addition of salts or their mixtures and microwave heating were studies for their effects on Kakdugi fermentation. The Kakdugi, a Korean fermented Chinese radish, were prepared by salting in 15% NaCl solution and fermented at $25^{\circ}C$. From the results, a first order reaction relationship was found between salt permeated into the radish and time during brining in $5{\sim}10%$ NaCl solution. Addition of 0.05M KCl into 15% NaCl brining solution or microwave heating of salted radish for 3 minutes showed a little decreasing effect on Kakdugi fermentation rate while beating for 1 or 2 minuted resulted a rather increase. When three different salt mixtures in the concentration range of $0.001{\sim}0.01\;M$ were added into half fermented Kakdugi(appr. pH 4.4), the fermentation was greatly controlled based on pH change. Among the salt mixtures, mixture III$(Na_2HPO_4,\;Na_2PO_4,\;NaNO_2,\;Ca\;EDTA,\;Sod.\;citrate)$ showed a most significant effect where the time required to reach pH 4.0 after addition was extended by more than 6 folds when it was compared to the control method.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.727-730
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• 2011

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.559-562
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• 2000

A halotolerant and extracellular pretense producing yeast was isolated from traditional Meju and identified as a strain of Hansenular sp. S-9 by investigation of its microbiological characteristics. The optimum pH, temperature and NaCl concentration for growth of Hansenular sp. S-9 were pH 7.5, $30^{\circ}C$ and 0.5M, respectively. The protease production from Hansenular sp. S-9 was maximized when it was grown on BD medium containing 1.0% beef extract, 1.0% glucose and 0.5M NaCl for 72 h at $30^{\circ}C$.

• Journal of Chest Surgery
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• v.44 no.2
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• pp.99-107
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• 2011

Background: Calcification is the most frequent cause of clinical failure of bioprosthetic tissues fabricated from GA-fixed porcine valves or bovine pericardium. A multi-factorial approach using different mechanisms was recently developed to reduce the calcification of bioprosthetic tissues. The purpose of the present study was to evaluate the synchronized synergism of using L-arginine and $NaBH_4$, compared with ethanol and L-lysine, in glutaraldehyde treated porcine pericardium from the standpoint of calcification and tissue elasticity. Materials and Methods: Porcine pericardium was fixed at 0.625% GA (7 days at room temperature after 2 days at $4^{\circ}C$). An interim step of ethanol (80%; 1 day at room temperature) or L-lysine (0.1 M; 2 days at $37^{\circ}C$) or L-arginine (0.1 M; 2 days at $37^{\circ}C$) was followed by completion of the GA fixation. A final step of NaBH4 (0.1 M; 2 days at room temperature) was followed. Their tensile strength, thickness, and thermal stability were measured. Treated pericardia were implanted subcutaneously into three-week-old Sprague-Dawley rats for 8 weeks. Calcium content was assessed by atomic absorption spectroscopy and histology. Results: L-arginine and $NaBH_4$ pretreatment ($1.81{\pm}0.39$ kgf/5 mm p=0.001, $0.30{\pm}0.08$ mm p<0.001) significantly increased tensile strength and thickness compared with the control ($0.53{\pm}0.34$ kgf/5 mm, $0.10{\pm}0.02$ mm). In a thermal stability test, L-arginine and $NaBH_4$ pretreatment ($84.25{\pm}1.12^{\circ}C$, p=0.023) caused a significant difference from the control ($86.25{\pm}0.00^{\circ}C$). L-lysine and $NaBH_4$ pretreatment ($183.8{\pm}42.6$ ug/mg, p=0.804), and L-arginine and $NaBH_4$ pretreatment ($163.3{\pm}27.5$ ug/mg, p=0.621) did not significantly inhibit calcification compared to the control ($175.5{\pm}45.3$ ug/mg), but ethanol and $NaBH_4$ pretreatment did ($38.5{\pm}37.3$ ug/mg, p=0.003). Conclusion: The combined pretreatment using L-arginine and $NaBH_4$ after GA fixation seemed to increase the tensile strength and thickness of porcine pericardium, fixed with GA. Additionally, it seemed to keep thermal stability. However it could not decrease the calcification of porcine pericardium fixed with GA. $NaBH_4$ pretreatment seemed to decrease the calcification of porcine pericardium fixed with GA, but only with ethanol.

• Journal of Pharmaceutical Investigation
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• v.19 no.3
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• pp.155-161
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• 1989

Coprecipitates of chlorpropamide (CPA)-sodium deoxycholate (DC-Na) were prepared at various ratios of CPA to the DC-Na. The X-ray diffraction and DSC measurements indicated that CPA in 1:1 and 1:3 w/w CPA-DC-Na coprecipitates did not exist in amorphous form, but the others were amorphous. The dissolution rate of CPA from the CPA-DC-Na coprecipitates increased in distilled water and KP V 2nd disintegration test fluid (pH 6.8), but decreased extremely in KP V 1st disintegration test fluid (pH 1.2). The dissolution rates of CPA-DC-Na coprecipitates were compared with those of CPA alone and CPA-DC-Na physical mixtures. Especially, it was found that the dissolution rate of CPA markedly increased in the case of 1:5 CPA-DC-Na coprecipitate. The concentration of CPA dissolved from CPA-DC-Na coprecipitate reached a plateau within 5-10 min, and thereafter gradually decreased, indicating that CPA released from the coprecipitate was recrystallized.