• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.39-44
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• 1988

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on heat sensitivity of egg albumen during heat treatment. Sharp increase of the turbidity and rapid decrease of the foaming power were observed when egg albumen was heated at above $60^{\circ}C$. Egg albumen became opaque when it was heated at $60^{\circ}C$ for above 13 minutes or at $65^{\circ}C$ for above 5 minutes. The turbidity was markedly increased at below pH 7 and the foaming power was largely decreased at around pH 4.0 by the heat treatment ($60^{\circ}C$, 5 min). The foam stability was slightly decreased at alkaline pH range by the heat treatment (60t, 5 min). The addition of NaCl up to 0.3M decreased the turbidity. There was no effect of NaCl addition on the foaming power, but the foam stability was decreased by the addition of NaCl at above 0.2M before and after the heat treatment ($60^{\circ}C$, 5 min).

• Bulletin of the Korean Chemical Society
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• v.23 no.12
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• pp.1827-1829
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• 2002

• Journal of the Korean Electrochemical Society
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• v.7 no.1
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• pp.16-20
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• 2004

To electropolymerize Polypyrrole(ppy) film modified with fullerene $ions(full^-)$ the cell, Au/5 mM pyrrole, 1mM fullerene, 0.1M $TBABF_4,\;CH_2Cl_2/Pt$, was employed to Prepare the wafer-like type of $electrode/ppy(full^-)ppy(full^-){\ldots}$ electrodes. They were applied to deposit alkali metal ions with the cell of Au(quartz crystal analyzer; QCA)/ppy$(full^-)$, 0.01M metal ion(aq.)/Pt. The depositing rate constant of each ion for $Li^+,\;Na^+,\;K^+,\;Rb^+\;and\;Cs^+$, determined from the first order equation was $1.60\times10^{-8},\;3.13\times10^{-11},\;1.38\times10^{-9},\;2.71\times10^{-11}\;and\;2.98\times10^{-12}mo1.s^{-1}$ respectively. The calculated stoichiometry of the ions determined by quartz crystal microbalance(QCM) at the electrodes was $Li_7C_{60},\;Na_4C_{60},\;K_3C_{60},\;Rb_1C_{60}\;and\;Cs_1C_{60}$ respectively.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2008.04a
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• pp.77-79
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• 2008

Polynitro fullerenes were synthesized by reaction C-60 in benzen solution with a mixture of NaNO$_2$ and HNO$_3$. Hydrolysis of polynitro fullerenes in aqueous NaOH gave the corresponding polyhydroxylated fullerenes. Sulfonation reaction was carried out in pyridine solution of ClSO$_3$H. Infrared spectra of the resultant fullerene derivatives showed the characteristic IR bands, corresponding to absorptions of O-H, N-O, and SO$_3$Na functions. Electric resistivity and thermal transmittance of wool fiber absorbed with the water-soluble C-60 were investigated. Thermal transmittances of wool fiber were increased with increasing water-soluble C-60 concentrations, but electric conductivity were decreased with raising water-soluble C-60 uptake values.

• Elastomers and Composites
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• v.54 no.3
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• pp.252-256
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• 2019

Fullerene oxide[$C_{60}(O)_n$, ($n{\geq}1$)] was synthesized by dissolving fullerene[$C_{60}$] and 3-chloroperoxybenzoic acid in toluene under refluxing condition for 5 h. Hybrid fullerene oxide-silver nanoparticle composites were synthesized by dissolving fullerene oxide and silver nitrate[$AgNO_3$] in diethylene glycol under ultrasonic irradiation for 3 h. The synthesized hybrid nanocomposites were characterized by X-ray diffraction, scanning electron microscopy, and ultraviolet-visible[UV-vis] spectroscopy. The catalytic activity for the reduction of various nitroanilines[NAs] was identified by UV-vis spectrophotometer. The efficiency of the catalytic reduction by the synthesized hybrid nanocomposites has an order of 4-NA > 2-NA > 3-NA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.2
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• pp.89-93
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• 2005

To manufacture the low-salt anchovy, Engraulis japonicus, sauces with $14\%$ and $17\%$ NaCl, anchovy sauce with $26\%$ NaCl was diluted with sterilized water and then heated at $60^{\circ}C$ for 10 min, 20 min, 30 min, and 40 min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at $25^{\circ}C$ were analyzed at different storage periods. Lactic acid and total nitrogen contents of $14\%$ and $17\%$ NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of $17\%$ NaCl anchovy sauce was higher than that of $14\%$ NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at $60^{\circ}C$ for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at $60^{\circ}C$ for 30 min was relatively good for the taste and odor by sensory evaluation.

• Journal of the Korean Ceramic Society
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• v.28 no.8
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• pp.625-625
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• 1991

The specimens for the corrosion test were made by hot-pressing of SiC power with 2 wt% Nl2O3 and 10wt% Al2O3 additions at 2000℃ and 2050℃. The specimens were corroded in 37 mole% NaCl and 63 mole% Na2SO4 salt mixture at 1000℃ up to 60 min. SiO2 layer was formed on SiC and then this oxide layer was dissolved by Na2O ion in the salt mixture. The rate of corrosion of the specimen containing 10 wt% Al2O3 was slower than that of the specimen containing 2 wt% Al2O3. This is due to the presence of continuous grain boundary phase in the specimen containing 10 wt% Al2O3. The oxidation of SiC produced gas bubbles at the SiC-SiO2 interface. The rate of corrosion follows a linear rate law up to 50 min. and then was accelerated. This acceleration is due to the disruption oxide layer by the gas evolution at SiC-SiO2 interface. Pitting corrosion has found at open pores and grain boundaries.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.228-233
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• 2001

This study was carried out to characterize the enzymatic properties and effectiveness on the firmness of pectinesterase(PE) and polygalacturonase(PG) which are present in carrot cell wall, and to determine the blanching condition of raw carrot. Crude enzyme was extracted from carrots and used as PE and PG. The optimum pH of PE and PG activity were 7.0 and 5.0, respectively. NaCl enhanced PE and PG activities, particularly at 0.15 M and 0.10 M, respectively. Although the optimum temperature of PG ($70^{\circ}C$) was higher than that of PE ($50^{\circ}C$), PE ($Z-value=8.76^{\circ}C$) was more heat-stable than PG($Z-value=6.67^{\circ}C$). Blanching condition was determined as at $55^{\circ}C$ for 60 min in 0.03 M $CaCl_2$, 0.1 M NaCl and pH 7.0 from measuring firmness after blanching at various temperature ($50~70^{\circ}C$) and time (5~60 min).

• Food Science of Animal Resources
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• v.36 no.4
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• pp.469-475
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• 2016

This study examined the relationship between NaCl sensitivity and stress response of Listeria monocytogenes. Nine strains of L. monocytogenes (NCCP10805, NCCP10806, NCCP10807, NCCP10808, NCCP10809, NCCP10810, NCCP10811, NCCP10920 and NCCP 10943) were exposed to 0%, 1%, 2% and 4% NaCl, and then incubated at 60℃ for 60 min to select strains that were heat-sensitized (HS) and non-sensitized (NS) by NaCl exposure. After heat challenge, L. monocytogenes strains were categorized as HS (NCCP 10805, NCCP10806, NCCP10807, NCCP10810, NCCP10811 and NCCP10920) or NS (NCCP10808, NCCP10809 and NCCP10943). Total mRNA was extracted from a HS strain (NCCP10811) and two NS strains (NCCP10808 and NCCP10809), and then cDNA was prepared to analyze the expression of genes (inlA, inlB, opuC, betL, gbuB, osmC and ctc) that may be altered in response to NaCl stress, by qRT-PCR. The expression levels of two invasion-related genes (inlA and inlB) and two stress response genes (opuC and ctc) were increased (p<0.05) in NS strains after NaCl exposure in an NaCl concentration-dependent manner. However, only betL expression was increased (p<0.05) in the HS strains. These results indicate that the effect of NaCl on heat sensitization of L. monocytogenes is strain dependent and that opuC and ctc may prevent NS L. monocytogenes strains from being heat sensitized by NaCl. Moreover, NaCl also increases the expression of invasion-related genes (inlA and inlB).