• 제목/요약/키워드: NaCl Concentration

검색결과 1,589건 처리시간 0.024초

Characterization of Dye Decolorization in Cell-Free Culture Broth of Trametes versicolor CBR43

  • Ryu, Hyun;Ryu, Hee Wook;Cho, Kyung-Suk
    • Journal of Microbiology and Biotechnology
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    • 제27권1호
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    • pp.155-160
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    • 2017
  • The dye decolorization rate in a cell-free culture broth of the white-rot fungus Trametes versicolor CBR43 was studied, including the effects of inhibitors of NaCl, Zn(II), and Cd(II) on dye decolorization activity. The maximum rates of dye decolorization in cell-free culture broth were 1,410, 44.7, 41.2, and $0.19{\mu}mol{\cdot}l^{-1}{\cdot}min^{-1}$ for Acid Blue 62, Acid Black 175, Reactive Blue 4, and Acid Red 114, respectively. The inhibition effects of NaCl, Zn(II), and Cd(II) on dye decolorization were quantitatively compared using the half maximal inhibition concentration ($IC_{50}$), which indicates the concentration of an inhibitor required for 50% inhibition. Based on $IC_{50}$ values, dye decolorization in the cell-free culture broth of CBR43 was most potently inhibited by Cd(II), whereas the inhibitory effect of NaCl was relatively low. The dye decolorization rates and $IC_{50}$ data can be used in the design and development of a dye-wastewater treatment process using T. versicolor CBR43 and its operating factors.

폴리올 농도를 변화시킨 계면활성제 혼합물의 유변학적 거동 (Rheological Behaviour of Surfactant Mixtures by Varying the Concentration of Polyols)

  • 조완구;김기선
    • 한국응용과학기술학회지
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    • 제26권4호
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    • pp.422-427
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    • 2009
  • We have investigated the effects of polyols and NaCl on the rheological behaviours of surfactant mixtures. Sodium lauryl ether sulfate (SLES), cocamidopropyl betaine (CAPB), disodium cocoamphodiacetate (DSCA), cocamide DEA (CDEA) and lauroyl/myristoyl DEA (LMDE) were used as surfactants. The polyols added into the surfactant mixture were 1,3-butylene glycol, propylene glycol, glycerin, sorbitol, dipropylene glycol, PEG 1500 and PEG 400. The addition of amphoteric surfactant to SLES aqueous solution lead to increase the height of foam and the viscosity of the system. The addition of nonionic surfactant, LMDE or CDEA to the SLES aqueous solution increased the viscosity and the effect of LMDE was better than that of CDEA. The effect of adding polyols and NaCl into the surfactant mixture aqueous solution lead to increase or decrease the viscosity of the systems depending on the concentration of NaCl and the kinds of polyols. These results can be explained through the salting in or salting out of surfactant of the systems.

Proline Accumulation in Vigna angularis Seedlings Under Salt Stress

  • Lee, Hee-Kyung;Hong, Jung-Hee
    • Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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    • 제4권1호
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    • pp.51-57
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    • 2000
  • Changes in the proline accumulation of ten-day-old seedlings of Vigna angularis in response to NaCl treatment were monitored. The proline content increased gradually both with an increase in the exposure time to salt stress and in a concentration-dependent manner. The increased proline accumulation was stronger in the shoots than in the roots. The salt stress by itself resulted in a significant inhibition of the chlorophyll content. Pre-treatment with proline before salinization lasting 48 h did not significantly affect the endogenous proline level in the roots, in contrast, a considerable increase of proline was observed in the shoots. The application of exogenous proline to the seedlings increased the endogenous proline content and improved the root and shoot growth under saline conditions. Detached leaves also exhibited an increased proline level in response to the applied NaCl, however, at a lower magnitude than in the intact seedlings. The proline alleviated the inhibitory effect of the NaCl in a concentration-dependent manner, thereby suggesting that salinity is a strong inducer of proline accumulation. In addition, abscisic acid eliminated the inhibitory effect of the salt salinity, thereby indicating a protective role on salinity stress and a regulatory role in proline synthesis. Accordingly, it would appear that proline may be involved in salt tolerance.

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Parameter Optimization for Cost Reduction of Microbubble Generation by Electrolysis

  • Lucero, Arpon Jr;Kim, Dong-Seog;Park, Young-Seek
    • 한국환경과학회지
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    • 제26권3호
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    • pp.269-280
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    • 2017
  • To lower the operational cost of microbubble generation by electrolysis, optimization of parameters limiting the process must be carried out for the process to be fully adopted in environmental and industrial settings. In this study, four test electrodes were used namely aluminum, iron, stainless steel, and Dimensionally Sable Anode (DSA). We identified the effects and optimized each operational parameter including NaCl concentration, current density, pH, and electrode distance to reduce the operational cost of microbubble generation. The experimental results showed that was directly related to the rate and cost of microbubble generation. Adding NaCl and narrowing the distance between electrodes caused no substantial changes to the generation rate but greatly decreased the power requirement of the process, thus reducing operational cost. Moreover, comparison among the four electrodes operating under optimum conditions revealed that aluminum was the most efficient electrode in terms of generation rate and operational cost. This study therefore presents significant data on performing costefficient microbubble generation, which can be used in various environmental and industrial applications.

Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis

  • Kim, Hyung-Joo;Baek, Hyung-Hee
    • Food Science and Biotechnology
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    • 제14권2호
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    • pp.238-241
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    • 2005
  • Aroma-active compounds were evaluated from salt-fermented anchovy sauce by solid phase microextraction-gas chromatography-olfactometry (SPME-GC-O) based on sample dilution analysis (SDA). SPME extract from carboxen/polydimethylsiloxane (CAR/PDMS) fiber was the most similar to the original odor of salt-fermented anchovy sauce used for this experiment, followed by divinylbenzene/CAR/PDMS (DVB/CAR/PDMS) fiber. Because salt-fermented anchovy sauce contains 23% NaCl, NaCl concentration of diluent was considered when salt-fermented anchovy sauce was serially diluted. Linear relationship between GC response and sample concentration was observed when diluted with 23% NaCl solution, whereas not observed when diluted with deodorized distilled water. Eleven and 16 aroma-active compounds were detected by SPME-GC-O based on SDA using CAR/PDMS and DVB/CAR/PDMS fibers, respectively. Butanoic acid and 3-methyl butanoic acid showed the highest ${\log}_2SD$ factors for CAR/PDMS and DVB/CAR/PDMS fibers. Dimethyl trisulfide, methional, trimethyl amine, 1-penten-3-ol, and acetic acid were also detected as potent aroma-active compounds.

역삼투막 공정에서 Direct Osmosis의 역방향 Flux 기초특성 (Characteristics of Reverse Flux by using Direct Omosis in RO Membrane Process)

  • 강일모;독고석
    • 상하수도학회지
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    • 제25권3호
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    • pp.399-405
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    • 2011
  • In a desalination technology using RO membranes, chemical cleaning makes damage for membrane surface and membrane life be shortened. In this research cleaning technology using direct osmosis (DO) was introduced to apply it under the condition of high pH and high concentration of feed. When the high concentration of feed is injected to the concentrate side after release of operating pressure, then backward flow occurred from treated water toward concentrated for osmotic pressure. This flow reduces fouling on the membrane surface. Namely, flux of DO was monitored under pH 3, 5, 10 and 12 conditions at feed concentrations of NaCl 40,000 mg/L, 120,000 mg/L and 160,000 mg/L. As a result, DO flux in pH 12 increased about 21% than pH 3. DO cleaning was performed under the concentrate NaCl 160,000 mg/L of pH 12 during 20 minutes. Three kinds of synthetic feed water were used as concentrates. They consisted of organic, inorganic and seawater; chemicals of SiO2 (200 mg/L), humic acid (50 mg/L) sodium alginate (50 mg/L) and seawater. As a result, fluxes were recovered to 17% in organic fouling, 15% in inorganic fouling and 14% of seawater fouling after cleaning using DO under the condition of concentrate NaCl 160,000 mg/L of pH 12.

다구찌 설계를 이용한 듀플렉스 스테인리스강 S31083용 DL-EPR 시험용액의 최적화 (Optimization of DL-EPR Test Solution for Duplex Stainless Steel S31083 Using Taguchi Design)

  • 정광후;김성종
    • Corrosion Science and Technology
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    • 제20권2호
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    • pp.77-84
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    • 2021
  • This study aims to optimize the DL-EPR test solution for duplex stainless steel S31083 using the Taguchi design. The test solution parameters applied to the Taguchi design are H2SO4, NaCl, KSCN concentration, and temperature. In the experimental design, an orthogonal array of 4 levels 4 factor L16(44) was used. Output values for the orthogonal array were used for resolution (degree of sensitization) and selective etch (Ia) values. The optimal test solution conditions were selected by comparing the normalized S/N ratio for the two reaction properties. As a result, the H2SO4 and NaCl were identified as the main factors influencing the sensitivity measurement, but the delta statistics showed that the KSCN concentration and temperature had relatively low influence. The optimal condition was identified as 1.5 M H2SO4+0.03 M KSCN+1.5M NaCl at 30 ℃. The degree of sensitization presented a tendency to depend on the heat treatment temperature and time in the optimal test solution. This investigation confirmed the possibility of optimizing the experiment solution for the DL-EPR test of stainless steel using the Taguchi technique.

여러 가지 식품처가제에 의한 Algin 용액의 유동특성 (Solution Properies of Algin Affected by Various Food Additives)

  • 박명한
    • 한국식품영양학회지
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    • 제12권2호
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    • pp.204-208
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    • 1999
  • In order to obtain data for use of algin in drink making process solution properties of algin have been investigated at various condition of algin concentration temperature pH and various food additives. At same revolution velosity viscosities of algin were increased as algin concentration raised. Algin solution showed dilatnat type flow in concentration of 0.25% to 0.4% but pseudoplastic type flow in above 0.5% showed dilatant type flow in concentration of 0.25% to 0.4% but pseudoplastic type folw in above 0.5% A maximum viscosity of algin was observed at pH 5.5 and its viscosities were also decreased as the tem-perature increased and heating at 8$0^{\circ}C$ above. Organic acids affected on the viscosity of algin with pH dependently and gel formed in pH below 3.0 Sweetners have no effect to the viscosity of algin. How-ever addition of NaCl and KCL upto 1.0% decreased a little its viscosity and CACl2 MgCl2 and FeCl3 increased the viscosity of algin Glutamic acid decreased the viscosity of algin.

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산과 알칼리 공정으로 제조한 어육 수리미의 가열 겔에 미치는 근형질단백질과 NaCl의 영향 (Effect of Sarcoplasmic Protein and NaCl on Heating Gel from Fish Muscle Surimi Prepared by Acid and Alkaline Processing)

  • 박주동;윤수성;정춘희;조민성;최영준
    • 한국식품영양과학회지
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    • 제32권4호
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    • pp.567-573
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    • 2003
  • pH 2.5와 pH 10.5에서 어육 단백질을 용해시키고, pH 5.0부근에서 침전 단백질을 회수한 후, pH를 중성 부근으로 재조절하여 제조한 7종 어류의 산과 알칼리 수리미의 수율을 수세 수리미와 비교하고 이들 수리미의 가열 젤에 미치는 근형질 단백질과 NaCl의 영향을 punch test와 색차계로 측정하였다. 알칼리 수리미의 수율은 수세 수리미와 산 수리미에 비하여 높았으나, 파괴강도, 변형값 및 백색도는 낮았다. 근형질 단백질을 첨가한 가열 겔의 파괴강도는 첨가하지 않은 가열 겔에 비하여 유의적으로 높은 파괴강도와 변형 값을 가졌으나, 백색도는 다소 감소하였다. 염은 첨가 농도가 증가함에 따라 파괴강도 값은 감소하였으나, 변형값은 유의적인 차이를 보이지 않았고, 백색도는 다소 증가하는 것으로 나타났다. SDS-PAGE 상에서 산 수리미의 myosin heavy chain과 actin은 급속히 분해하였으며, 수세 수리미와 알칼리 수리미 사이에는 큰 차이가 없었다. 알칼리 수리미의 수율과 가열 겔의 파괴강도, 변형 및 백색도 값에 미루어 알칼리 수리미 제조 공정은 kamaboko형의 연제품 제조에 활용이 가능한 것으로 판단하였다.

Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

  • Chun, Ji-Yeon;Kim, Byeongsoo;Lee, Jung Gyu;Cho, Hyung-Yong;Min, Sang-Gi;Choi, Mi-Jung
    • 한국축산식품학회지
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    • 제34권4호
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    • pp.552-557
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    • 2014
  • This study investigated the effects of ${\gamma}$-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.