• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.587-594
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• 2010

To develop commercially available food protein hydrolysates, the effects of different types of enzymes and substrates on bitterness and solubility of partially hydrolyzed food proteins were investigated. Four types of proteins (casein, isolated soy protein (ISP), wheat gluten, and gelatin) and five types of proteolytic enzymes (a microbial alkaline protease (alcalase), a microbial neutral protease (neutrase), papain, bromelain, trypsin) were used. To profile the pattern of hydrolysis, the degree of hydrolysis (DH) were monitored during 180 min of reaction time by pH-stat method. Casein showed the highest susceptibility to hydrolysis for all five proteases compared to those of ISP, gluten, and gelatin. In addition, the bitter intensity and solubility (nitrogen soluble index, NSI) of each protein hydrolysate were compared at DH 10%. Bitterness and solubility of protein hydrolysates were highly affected by DH and the types of enzymes and substrates. At DH=10%, casein hydrolysate by trypsin, ISP and gluten hydrolysates by either bromelain or neutrase, and gelatin hydrolysates by the five proteases tested in this study were highly soluble and less bitter.

• Journal of Pharmaceutical Investigation
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• v.28 no.2
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• pp.121-126
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• 1998

The solubility and physicochemical stability of caroverine hydrochloride (CRV), an antispasmodic, in buffered aqueous solutions were studied using a reverse phase high performance liquid chromatography. The solubilty of the drug at pH 2.76-5.40 was similar at the range 31.9-36.2 mg/ml $(34^{circ}C)$, but, at the pH higher than 6.0, markedly decreased. The use of polyethylene glycol 400 as a cosolvent did not increase the solubility at any compositions examined. Moreover. increasing molar concentration of aqueous phosphate buffer from 0 to 0.5 M remarkably decreased the solubility. The degradation of CRY followed the apparent first-order kinetics. The degradation was accelerated with decreasing pH and increasing storage temperature. The half-lives for the degradation of CRY (1.0 mg/ml) at pH 1.28. 4.01 and 5.93 $(45^{\circ}C)$ were 2.8, 31.4 and 124 hr. respectively. The pHs of incubated solutions were to some extent lowered perhaps due to the formation of acidic degradation products. The addition of disodium edetate (0.01%) to the CRY solution (pH 4.95) retarded 2.5 times the degradation rate at $45^{\circ}C$, but the use of sodium bisulfite (0.1%) accelerated 2.9 times the rate. The activation energy for the CRY solution (20 mg/ml. pH 5.4) containing 0.01% EDTA was calculated to be 5.98 kcal/mole. When the solution was stored under nitrogen displacement in ampoule, there was no significant degradation even after 3 months at $40^{\circ}C$, indicating that protection from oxidation by air (oxygen) is essential for the complete stabilization of CRY solution.

• Journal of the Korean Society for Precision Engineering
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• v.17 no.9
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• pp.196-201
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• 2000

There is a great demand for reducing the amount of material used in mass-produced plastics parts for material cost constitutes a large percentage of the total cost of a product up to 75% It may be noted that the price of plastics is directly related to the price of petroleum. Material reduction therefore decreases the amount of oil needed for the manufacture of plastics and thus help conserve this natural resource. Therefore microcellular foaming process(MCPs) was studied for solving this problems alternatively in 1980's at M. I. T. Until now in microcellular plastics processes carbon dioxide gas was mainly used for microcellular foaming Because carbon dioxide has more solubility than any other gases such as nitrogen gas or helium gas. The purpose of the this research is measurement of changing of the microcellular plastics' weight by using nitrogen gas in injection molding an comparing weight reduction of microcellular foamed plastics for using carbon dioxide gas with nitrogen gas.

• Proceedings of the KIEE Conference
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• 1998.07d
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• pp.1555-1557
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• 1998

In order to investigate the core material for over-head transmission line with non-magnetic and high strength nitrogen steel, microstructure and several basic properties of Fe-Mn-Cr-Ni-N steel have been studied. It is necessary that core material have a $\gamma$ phase to have a non-magnetic characteristics. To acquire a $\gamma$ phase, Mn, Ni and C are added as a alloying element. It was found that Fe-25Mn-16Cr-1Ni-N alloy have a stable $\gamma$ phase. The precipitate from this alloy system was $(Cr, Fe)_7C_3$. High Mn and N steel satisfies Sievert's relation that solubility of nitrogen increases with the square root of partial pressure of gas in metal-gas system and the hardness have proportional relation with nitrogen concentration.

• YAKHAK HOEJI
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• v.45 no.2
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• pp.133-139
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• 2001

To improve water solubility of 1,4-dihydroxy-9,10-anthraquinone moiety, 23 of 2-(1-aminoacetylalkyl)-1,4-dihydroxy-9,10-anthraquinone derivatives, which contain nitrogen atom, were synthesized. Of the synthesized compounds, 18 compounds were more cytotoxic on L1210 cells than 2-(1-acetyloxyalkyl)-1,4-dihydroxy-9,10-anthraquinone as comparative structure. This result might be due to the increased hydrophilicity of the compounds.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.633-638
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• 2009

In this study, pork meat oligopeptides and ISP oligopeptides were prepared from purified meat protein and, isolated soybean protein, respectively. These oligopeptides were added to porridge. Then their manufacturing suitability and quality characteristics were evaluated. The porridge which included meat oligopeptides and ISP oligopeptides satisfied the 20% RI (recommended intake) of protein and 40% RI of EAA for man between the ages of 20 to 29. According to measurements of the physicochemical characteristics of porridge, the degree of viscosity, spreadability, pH, and lightness L value, were acceptable for consumption. In addition, the oligopeptide powders had good solubility. and were easy to add when cooking. The above results indicate that pork meat oligopeptides and ISP oligopeptides are excellent dietary nitrogen sources for a variety of applications.

• Journal of the Korean Ceramic Society
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• v.36 no.11
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• pp.1198-1204
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• 1999

The effect of sintering atmosphere on the grain sizes and phase distributions in 3Y-ZrO2 and 8Y-ZrO2 was investigated O2 and N2 were used as sintering atmospheres. In the case of 3Y-ZrO2 the sintered density was higher in N2 than in O2 while in the case of 8Y-ZrO2 contrary results were obtained. The observation can be explained by the nitrogen solubility into the zirconia lattice. That is nitrogen gas can behave as a diffusive gas contrary to the behavior in other oxides depending on the amount of Y2O3. In 3Y-ZrO2 tetragonal phase was retained at room temperature irrespective of sintering atmospheres. Grain sizes of two specimens were below 2㎛ and larger in O2 thin in N2 Under a given stress the transformability of tetragonal phase into monoclinic phase was higher in O2 than N2. The results are discussed on the basis of an effect of the grain size and non-transformable ttragonal(t') phase.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.45-51
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• 2009

In this study, food protein hydrolysates were prepared from six types of food protein: purified meat protein, whole egg protein, casein, isolated soy protein, concentrated rice protein, and gluten. Food proteins were hydrolyzed with pepsin and ethanol (80%)-soluble fractions of pepsin hydrolysates were employed for analysis. The products were colorless and odorless powders with low fat content and good solubility. The MW (molecular weight) of the protein hydrolysates was confirmed to be $200{\sim}1,800$ via gel filtration. Free amino acid contents accounted for less than 5% of the samples. The results of our amino acid analysis revealed that all food protein hydrolysates preserved their original amino acid compositions and nutritional values of their source proteins with highly pure oligopeptide mixtures. These results show that the food protein hydrolysates prepared in these investigations should prove excellent dietary nitrogen sources for a variety of applications.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.143-150
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• 1996

The studies was carried out to investigate ripening degree and functional properties of EMC produced with pancreatic protease and palatase ML. During production of EMC, the amounts of free amino acid and free fatty acid were increased with increasing the reaction time. The amount of total nitrogen(T-N) and water soluble nitrogen(WSN) were increased with increasing time. EMC had contents of 1.79eA T-N and 0.52o WSN at 60 min of hydrolysis time. SRI and FRI value had also a similar correlationship. On the gel filtration, 2 kinds of soluble proteining capacity was also shown in alkali solution. Furthermore the foaming stability had the same result as that of the solubility. The water absorption of EMC showed the highest level at pH 4.0 and 5.0.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 1997.11a
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• pp.534-541
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• 1997

Isothermal solubilities of nitrogen in clean fire extinguishing agents, such as bromotrifluoromethane (Halon-1301), bromochlorodifluoromethane (Halon-121 t), 1,1,1,2,3,3,3- heptafluoropropane (HFC-227ea), and trifluoroiodomethane (FIC-13I1) were measured in a circulation-type equilibrium apparatus. The temperature range was (293.2 to 313.2) K and the pressure range was (30 to 100) bar. The experimental data were well correlated with the Peng- Robinson equation of state using the Wong and Sandier mixing rules, and the relevant parameters are presented.