• Bulletin of the Korean Chemical Society
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• v.27 no.6
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• pp.875-880
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• 2006

A new, simple and fast flow injection analysis (FIA) method has been developed for the indirect determination of nitrite. The proposed indirect automatic method is based on the oxidation of nitrite to nitrate using a lead(IV) dioxide oxidant microcolumn where the flow of the sample through the microcolumn reduces the $PbO_2$ solid phase reagent to Pb(II), which is measured by flame atomic absorption spectrometry. The absorbance of Pb(II) are proportional to the concentration of nitrite in the samples. The calibration curve was linear up to 30 mg $L ^{-1}$, with a detection limit of 0.11 mg $L ^{-1}$ for a 400 mL injected sample volume and a sampling rate of about 80 $h ^{-1}$. The results exhibit no interference from the presence of large amounts of ions. The developed procedure was found to be suitable for the determination of nitrite in foodstuffs and wastewaters. A relative standard deviation better than 0.9% was obtained in a repeatability study. The reliability of the method was established by parallel determination against the standard method.

• BMB Reports
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• v.38 no.5
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• pp.577-583
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• 2005

Subtilisin QK, which is newly identified as a fibrinolytic enzyme from Bacillus subtilis QK02, has the ability of preventing nitrotyrosine formation in bovine serum albumin induced by nitrite, hydrogen peroxide and hemoglobin in vitro verified by ELISA, Western-blot and spectrophotometer assay. Subtilisin QK also attenuates the fluorescence emission spectra of bovine serum albumin in the course of oxidation caused by nitrite, hydrogen peroxide and hemoglobin. Furthermore, subtilisin QK could suppress the transformation of oxy-hemoglobin to met-hemoglobin caused by sodium nitrite, but not the heat-treated subtilisn QK. Compared with some other fibrinolytic enzymes and inactivated subtilisin QK treated by phenylmethylsulfonylfluoride, the ability of inhibiting met-hemoglobin formation of subtilisin QK reveals that the anti-oxidative ability of subtilisin QK is not concerned with its fibrinolytic function. Additionally, nitrotyrosine formation in proteins from brain, heart, liver, kidney, and muscle of mice that is intramuscular injected the mixture of nitrite, hydrogen peroxide and hemoglobin is attenuated by subtilisin QK. Subtilisin QK can also protect Human umbilical vein endothelial cell (ECV-304) from the damage caused by nitrite and hydrogen peroxide.

• Journal of Korean Society on Water Environment
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• v.22 no.4
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• pp.711-719
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• 2006

The effluent from anaerobic digestion process of slurry-type piggery waste has a characteristic of very low C/N ratio. Because of high nitrogen content, it is necessary to evaluate nitrogen removal alternative rather than conventional nitrification-denitrification scheme. In this study, two parallel treatment schemes of SBR-like partial nitritation reactor coupled with anaerobic ammonium oxidation (ANAMMOX) reactor, and a nitritation reactor followed by nitrite denitrification process were evaluated with a slurry-type piggery waste. The feed to reactors adjusted with various $NH_4-N$ and organics concentration. The nitrite accumulation was successfully accomplished at the loading rate of about $1.0kgNH_4-N/m^3-day$. The $NO_2-N/NH_4-N$ ratio 1~2.6 in nitritated effluent that operated at HRT of 1 day indicated that SBR-like partial nitritation was applicable to ANAMMOX operation. Meanwhile, the nitrite accumulation of 87% was achieved at SBR operated with HRT of 3 days and $0.4mgO_2/L$ for denitritation. Experimental results further suggested that HRT (SRT) and free ammonia(FA) rather than DO are an effective control parameter for nitrite accumulation in piggery waste.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• Bulletin of the Korean Chemical Society
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• v.25 no.2
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• pp.213-215
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• 2004

An indirect, sensitive and accurate method for the determination of trace amounts of hydrazine is described. The method is based on the oxidation of hydrazine by a known excess of iodate in the presence of hydrochloric acid. The unreacted iodate is used in the oxidation of hydroxylamine to nitrite. Sulfanilic acid is diazotized by the nitrite formed. The resulting diazonium ion is coupled with N-(1-naphthyl)ethylenediamine to form a stable azo dye, which shows an absorption maximum at 540 nm. Hydrazine can be determined in the range of 20-400 ng $mL^{-1}$ with a detection limit of 3.1 ng $mL^{-1}$. The relative standard deviation for 50, 200 and 400 ng $mL^{-1}$ of hydrazine is 2, 1.5 and 1.3%, respectively (n = 10). The method was applied to the determination of hydrazine in water samples.

• Journal of Microbiology and Biotechnology
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• v.14 no.3
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• pp.639-642
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• 2004

The pH as a control parameter for oxidation-reduction potential (ORP) was investigated through the denitrification by Ochrobactrum anthropi SY509 under non-growing condition. The optimal pH of nitrate reductase was 7.0, and the minimal ORP level was －250 mV for the denitrification under aerobic condition. In the case of anaerobic condition, the optimal pHs of nitrate and nitrite reductase were shifted to 10.0 and 9.0, respectively, and the minimal ORP levels of nitrate and nitrite reductase were decreased to －370 mV and －340mV, respectively. In the case of alkaline pH and anaerobic condition, the denitrification efficiency of nitrate was increased up to about 2-fold over that of neutral pH and anaerobic condition. Therefore, the combined control of pH and ORP in the anaerobic condition is shown to be an important parameter in the biological denitrification process.

• Bulletin of the Korean Chemical Society
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• v.35 no.7
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• pp.2072-2076
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• 2014

Sub-micrometer size gold particles were electrodeposited on a transparent fluorine-doped tin oxide (FTO) from acetonitrile solution containing $AuCl_4{^-}$ and tetramethylammonium tetraflouroborate (TMATFB) for detecting $NO_2{^-}$. A series of two-electron ($2e^-$) and one-electron ($1e^-$) reductions of the $AuCl_4{^-}-AuCl_2{^-}-Au$ redox systems were observed at FTO and a highly stable and homogeneous distribution of Au on FTO (Au/FTO) was obtained by stepping the potential from 0 to -0.55 V (vs. Ag/$Ag^+$). The Au/FTO electrode exhibited sufficiently high catalytic activity toward the oxidation of $NO_2{^-}$ with a detection limit (S/N = 3) and sensitivity of 2.95 ${\mu}M$ and 223.4 ${\mu}A{\cdot}cm^{-2}{\cdot}mM^{-1}$, respectively, under optimal conditions. It exhibited an interference-free signal for $NO_2{^-}$ detection with excellent recoveries from real samples.

• Journal of Korean Society of Water and Wastewater
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• v.35 no.2
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• pp.135-142
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• 2021

The activity of anaerobic ammonium oxidation (ANAMMOX) immobilized in synthetic media (Poly Ethylene Glycol, PEG) and granular form was evaluated comparatively to investigate the effect of influent nitrogen concentration and exposure of oxygen. In ANAMMOX granule reactor, when concentration of influent total nitrogen increased to 500mg/L, removal efficiency of ammonium, nitrite and nitrate were shown to 90.5±6.5, 96.6±4.9, and 93.2±6.1%, respectively. In the case of the PEG gel, it showed lower nitrogen removal performance, resulting in that the removal efficiency of ammonium, nitrite and nitrate were shown to 83.3±13.0, 96.4±6.1, and 90.3±7.5%, respectively. In second step, when exposed to oxygen, the nitrogen removal performance in the ANAMMOX granule reactor also remained stable, but the activity of PEG gel ANAMMOX was found to be inhibited. Consequently, the PEG gel ANAMMOX was a higher sensitivity than that of granular ANAMMOX with two variables applied in this study.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.744-750
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• 2006

An experiment was carried out to evaluate the effects of substituted conjugated linoleic acid (CLA) for fat on qualities, lipid oxidation and residual nitrite contents in emulsion-type sausage (ETS) after different periods of storage. The control sausage contained 20% fat, however, the substituted CLA for fat sausages contained 17.5% fat+2.5% CLA, 15% fat+5% CLA, 12.5% fat+7.5% CLA and 10% fat+10% CLA, respectively. CLA concentration was significantly increased (p<0.05) by substitution of CLA sources for fat, and storage did not affect the CLA concentration. TBARS were significantly increased with the increasing of storage time in all treatments (p<0.05). Significantly higher $L^*$ values were observed in the 10% CLA treatment compared to other treatments during storage. Moreover, $a^*$ values in CLA treatments significantly (p<0.05) increased compared to the control. Again, $b^*$ values were significantly (p<0.05) higher in CLA treatments than those of the control during storage. The concentration of residual nitrite in ETS was significantly (p<0.05) different between the treatments during storage and the results were in the following order: control >2.5% CLA>5% CLA and 7.5% CLA>10% CLA. Overall acceptability of CLA treatments was significantly (p<0.05) lower than the control during storage, whereas no significant differences were found in overall acceptability between the treatments after 28 days of storage.