• KSBB Journal
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• v.10 no.4
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• pp.386-392
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• 1995

The high viscous ${\gamma}$-polyglutamic acid(${\gamma}$-PGA) from alkalophilic Alcaligenes sp. was purified and its solution property was investigated. The intrinsic viscosities for Na+ form and H+ form of ${\gamma}$-PGA were 31.1 and 0.38d$\ell$/g, respectively. The viscosity of H+-PGA was not influenced by pH or salts while that of Na+-PGA was influenced. The intrinsic viscosity of Na+-PGA solution decreased remarkably at the alkaline or acidic pH and showed the sharp decrease when salts were added. ${\gamma}$-PGA exhibited the property of the polyelectrolyte showing the .sharp decrease of intrinsic viscosity by the addition of NaCl, and intrinsic viscosity of dilute solution with the low concentration of NaCl was exponentially dependent on temperature and its temperature dependency increased with increasing NaCl concentration. The chain stiffness, coil overlap parameter and critical concentration of Na+-PGA were 0.08, 5.25 and 0.07g/d$\ell$, respectively.

• Journal of the Korean Society of Tobacco Science
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• v.21 no.2
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• pp.160-170
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• 1999

Purification and biochemical experiments on the carboxylesterases-III (CE-III) from the indian meal moth, Plodia interpunctella (Hubner) were carried out to understand their enzymemological characteristics. The CE-III from the fifth instar larvae was purified by means of ammonium sulfate fractionation, gel permeation choromatography and ion exchange choromatography. The optimal temperature for the reaction of the CE-III on the 4 substrates ($\alpha$-Na, $\alpha$-Nb, $\beta$-Na and $\beta$-Nb) was confirmed at 4$0^{\circ}C$. The optimal pH for the reactions on the substrates $\alpha$-Na and $\alpha$-Nb was 7.5. But the optimal pH on the substrate $\beta$-Na and $\beta$-Nb was 8.0. The optimal substrate concentration for the reactions of the CE-III was 3.16 X 10$^{-3}$ M in $\alpha$-Na and $\beta$-Nb. On the substrate $\beta$-Na and $\alpha$-Nb, the optimal substrate concentration was 1.0 X 10$^{-3}$ M for CE-III. The $V_{max}$ and $K_{m}$ values of the carboxylesterases were varied by the substrates as followings: the $V_{max}$ of CE-III was 45.9 for $\alpha$-Na, 52.6 for $\beta$-Na, 36.4 for $\alpha$-Nb, and 83.3 ($\mu$ mol/min/mg protein) for $\beta$-Nb. The $K_{m}$ of CE-III was 1.43 X 10$^{-4}$ M for $\alpha$-Na, 3.57 x 10$^{-5}$ M for $\beta$-Na, 9.17 X 10$^{-5}$ M for $\alpha$-Nb, and 7.14 X 10$^{-5}$ M for $\beta$ -Nb, respectively. The CE-III seemed to have somewhat high thermostability considering that the temperature for effective denaturation on activity was about 5$0^{\circ}C$ ～ 6$0^{\circ}C$.EX>.EX>.

• Development and Reproduction
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• v.3 no.1
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• pp.87-93
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• 1999

The possible role of Na$^{+}$/H$^{+}$ antiporter in both the capacitation and the acrosome reaction (AR) was examined in mouse epididymal spermatozoa. Spontaneous acrosome reaction was inhibited by dimethyl amiloride (DMA), a specific inhibitor of Na$^{+}$/H$^{+}$ antiporter, with dose dependent manner. Follicular fluid- or A23l 87-induced acrosome reaction was not inhibited by DMA. It suggests that change in pH$_{i}$ by monovalent cation transport through the Na$^{+}$/H$^{+}$ antiporter is possibly engaged in the capacitation and that agonist- as well as A23l87-induced AR in capacitated sperm might be independent from the Na$^{+}$/H$^{+}$ antiporter. Conclusively, changes in pH$_{i}$ through the Na$^{+}$/H$^{+}$ antiporter might be important for sperm capacitation and it virtually occurs upstream of the $Ca^{2+}$ influx which precedes the acrosome reaction in mouse epididymal spermatozoa.pididymal spermatozoa.

• Journal of dental hygiene science
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• v.11 no.2
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• pp.69-76
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• 2011

The aim of this study was to compare the effects on the resistance to demineralization by the frequency and method of fluoride application in vitro. ninety-one human enamel specimens were embedded in acrylic resin with the labial surfaces exposes. The specimens were divided into 7 groups; (1) non-treated; (2) 1.23% APF gel 1 time; (3) 2% NaF sol 1 time; (4) 2% NaF sol iontophoresis 1 time; (5) 1.23% APF gel 4 time; (6) 2% NaF sol 4 time; (7) 2% NaF sol iontophoresis 4 time. All the groups were immersed in the remineralizing solution (RS) before baseline and divided into 7 test groups of 13 specimens each. All the specimens were exposed to a pH-cycling model which consisted of demineralization (6 hours) and remineralization (18 hours) for 5 days. The Vickers surface micro-hardness number of all the specimens was measured using microhardness tester and the specimen surfaces were observed by scanning electron microscope (SEM). The results were analyzed using one-way ANOVA followed a Tukey's multiple comparison at a significance level of 0.05. The group 7 showed higher level of microhardness after Fluoride application. The group 1 showed lowest level of microhardness but group 7 showed higher level of microhardness after pH-cycling model, there were significant differences between groups. After the modified pH-cycling, the 2% NaF solution with the iontophoresis group showed the best resistance to demineralization(p<0.05). These results were also confirmed by SEM. The fluoride iontophoresis method was the most effective of the regimens in increasing the acid resistance of the enamel.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.206-210
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• 2003

Effects of NaCl concentration (0, 1, 2, and 3%) on the physico-chemical characteristics of dark, firm, dry (DFD) and normal meat batter were examined. Before heating, pH values of DFD and normal meat batter decreased up to 0.23 (DFD) and 0.2 (normal) units, which after heating increased up to $0.16{\sim}0.28$ and $0.17{\sim}0.23$ units, as NaCl concentration increased from 0 to 3%. Cooking loss and diameter reduction of DFD meat batter were lower than those of nomal meat batter and decreased. whereas protein solubilities and emulsion stabilities of DFD and normal meat increased, with increasing NaCl concentration. Protein solubility and emulsion stability of DFD meat were higher than those of nomal meat (p<0.05). Viscosity and hardness of DFD meat batter were higher than those of normal meat batter and increased as NaCl concentration increased from 0 to 3%.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.20-27
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• 2006

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.141-145
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• 1982

Busuge is conventional snack food in Korea which is made from steeped glutinous rice. The effect of the steeping time on total acidity, viscosity, canons, phosphorus and raising power of glutinous rice was investigated. Total acidity was increased from 0.3 to 1.02% by steeping for 20 days at $10^{\circ}C$. Viscosity was increased from 25.5 to 32.4 cP after 14 days steeping and thereafter decreased to 23.5 cP. K, Na, Ca, Mg and P were leached 68, 67, 85 and 16% on 20 days steeping, respectively. K, Na and P were leached in the initial period, and Ca, Mg in the middle period of steeping. Raising power was increased according to the acidity increase and leaching of Ca, Mg and inorganic phosphorus during steeping. However, influence of the former on raising power was greater than the after.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1169-1178
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• 1998

This study was performed to purify fig pectinesterase(F-PE) and characterize its in situ activity. Three kinds of F-PE were partially separated by using ammonium sulfate fractionation, Q-Sepharose column, CM-cation exchanger column chromatography, and HPLC. One of those was anionic protein and the others were cationic proteins. All of them had approximate molecular weight of 27,000 and lost rapidly their activity during storage. Therefore alternative crude enzyme was prepared by suspending the freeze dried and milled fig powder in 0.1 M NaCl at pH 7.5. F-PE had the optimum pH of 8.5, the optimum temperature of $50^{\circ}C$ with activation energy of 7,671 cal $mol^{-1}K^{-1}$ and stability up to $55^{\circ}C$ with 10 minutes heating. Optimum activity was obtained in $0.2{\sim}0.4$ M NaCl with optimum solubility at above 0.8 M NaCl.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.16 no.4
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• pp.46-54
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• 2002

A dielectric pellets bedded parallel plates with a membrane centered have been proposed as an ion separation and collection system in water. and effects of the relative dielectric constant and the applied square wave pulse voltage on the characteristics of ion separation and collection in tap water and NaCl dissolved tap water have been investigated. As a result, electrolyzed water of pH 3.1 and 10.6 were obtained with only tap water at the pulse current of 1.0[A] and flow rate of 0.5[LPM]. And the higher ionized water of pH 2.8 and pH 11.7 ware obtained in 0.1[%wt] NaCl dissolved water. When the dielectric pellets of BaTiO$_3$ having the highest dielectric constant were bedded in the ion separation and collection cell, the ionized water of pH 2.7 and pH 11.7 were obtained with only tap water. And the ionized water of pH 2.4 and pH 12.0 were obtained in 0.1[wt%] NaCl dissolved tap water with the dielectrics pellets bedded ones.