• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.5
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• pp.2993-2999
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• 2015

Steel companies are applying Ni-B or Ni-Co alloy plating to protect the surface of Continuous casting mold, and they are using saccharin polish which causes crack on plating layer due to sulfur in saccharin. It is considered that the Ni-S compound causes the cracking and additional tensile stresses. The Ni-Mn-B ternary alloy plating was developed for suppression of crack by forming Mn-S compound before Ni-S compound is formed, but there were no domestic or international standard on the Ni-Mn-B alloy plating. Therefore, reliability evaluation standard was established to evaluate the newly developed Ni-Mn-B plating. To develop accelerating life testing method, FMEA(Failure Mode & Effective analysis) was used to analyze the cause of the main failure in plating. The Ni-Mn-B reliability standard included accelerating life test method, and it was categorized by the fundamental performance test, environment test, and accelerated life test, and was designed to guarantee 1 000 hours of B10 life with 80 % reliable level.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.14-18
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• 2004

Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolated from foods were developed using high performance liquid chromatography, HPLC conditions for aspartame, acesulfame potassium, and sodium saccharin were: column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, 0.05M sodium phosphate monobasic : acetonitrile (9 : 1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide); detector, UV detector at 210 nm. HPLC condition for sucralose were : column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, water:methanol (7 : 3); detector, refractive index detection (sensitivity = 16). Recoveries of artificial sweeteners in foods including soft drinks, fruit and vegetable beverages, alcoholic beverages, fermented milk beverages, soybean milk, ice cream, snacks, chewing gums, jam, honey, kimchi salted food, special dietary products, processed fish products, candies, food additive mixtures, chocolate and cocoa were 76.1-101.3%, 82.3-103.2%, 83.1-103.7%, and 80,6-99.5% for aspartame, acesulfame potassium, sodium saccharin, and sucralose, respectively.

• Journal of the Korean institute of surface engineering
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• v.21 no.2
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• pp.76-82
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• 1988

The bright nickel electroplatings were carried out the Watt bath containg a solobel saccharin as class I brightner and para substituted benzaldehydes as class II one. Extended Huckel MO calculation was done and polarization was measured to examine between $\pi$-electron density and the brightness. The correlation is also investigated between $\pi$-electron density of oxygen atom of aldehyde group and slope of polarization curve. As a result of the analysis of rate equation of nucleation, the surface energy of the deposited particle was obtained from the slope of the plot of $\ell$nI against 1/η2, and also the reat equation of nucleation found to influnced on the leveling on the basis of adsorption theory. We have proposed the general electroplating mechanism that is applied other to all other electroplating but nickel one. The above elucidated mechanism can be extended can be extended to the all electroplating other than bright nickel electroplating.

• Journal of the Korean institute of surface engineering
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• v.31 no.4
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• pp.191-198
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• 1998

The effect of the additives on the Zn-Ni alloy electrocrystallization from a chloride bath was investigated by means of electrochemical methodes, scanning electron microscopy and measurement of surface appearancd, X-ray diffraction patterns. The additives thestd ware the Saccharin, surfactant of naptalene-derivative and mixed additive, The resistance of electrodeposit increased by adding the additives, whera the effect of additives on resistance was different with current density roughness, apperarance and morphology of deposit were also influenced by the type of additive. The deposir with fine, compact grains as well as good surface roughness and appearance was obtained from the mixed-additive added bath.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.74-75
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• 2021

This study attempted to study the setting time and compressive strength according to the sugar type through XRD. Setting time was found to be delayed the most when mixing white sugar, and setting time was promoted when mixing Saccharin and Aspartame. It was found that when white sugar and Grosvener siraitia were mixed, the compressive strength was higher than that of Control. Aspartame the age passed, C₃S decreased and Ca(OH)₂ increased.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.80-81
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• 2021

This study attempts to examine the setting time retarding properties of cement paste according to the sugar type change. It was confirmed that the setting time retarding performance was excellent in the order of sugar powder and white sugar, and that the setting time retarding performance of saccharin and aspartame was insignificant.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.327-333
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• 2014

A method for analysis of five artificial sweetners (sodium saccharin, aspartame, acesulfame-K, sucralose, cyclamate) in beverage samples was developed using high-performance liquid chromatography/triple quadrupole mass spectrometry (HPLC/MS/MS). The method uses a single-step dilution for sample preperation. Seperation was achieved on a $C_{18}$ column ($2.1{\times}150mm$, $3.5{\mu}m$) with A- 2% methanol (1 mM ammonium acetate), B-95% methanol (1 mM ammonium acetate) as mobile phase with gradient mode. The quantitation of target compounds was performed by external calibration in selected reaction monitorning (SRM) mode. The coefficient of determination of calibration curve for sodium saccharin, aspartame, acesulfame-K, sucralose and cyclamate were 0.9957, 0.9991, 0.9943, 0.9982 and 0.9948, respectively. The limits of detection (LODs) and limits of quantitation (LOQs) were in the range of 0.001~0.022 mg/L and 0.004~0.073 mg/L, repectively. Recoveries for beverage samples were in the range of 92.76~113.50% with RSD < 10.91%. The method has applied to the determination of the five sweetners in 102 beverage samples. Three artificial sweetners-aspartame, acesulfame-K, sucralose were detected from 42 samples. Sodium saccharin and cyclamate were not detected in all samples.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.448-453
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• 2011

This study was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as four kinds of sweeteners (sodium saccharin, aspartame, acesulfame potassium, sucralose) which are sold in children snacks at stationary store around the school were performed. 92 samples (34 ice cakes, 52 beverages and 6 candies) were analyzed for sweeteners. Contents of 4 kinds of sweeteners in ice cakes, beverages and candies were 0.41, 0.47, 0.00 mg/kg for sodium saccharin, 0.00, 20.54, 197.09 mg/kg for aspartame, 0.00, 28.10, 0.00 mg/kg for acesulfame potassium, 9.99, 1.40, 0.00 mg/kg for sucralose. Results of risk assessment for sweeteners were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for sweeteners intake (95th) were 0~2.66%. The results of this study indicated that each EDI of four kinds of sweeteners sold at stationary stores around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1477-1484
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• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.385-390
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• 2009

This survey was conducted to monitor the total sugar, sodium, and artificial sweetener contents of light meals from the school zone in Gwangju, from November, 2008 to April, 2009. A total of 100 samples were tested. HPLC/ELSD was used for the determination of total sugar contents and AAS for sodium contents. Total sugar amounts were the sum of both mono-and disaccharide according to nutritional information standard defined by the Korea Food and Drug Administration. The results were as follows by the form of total sugar content(sodium content): $5.7\;{\pm}\;1.9%$($4.6\;{\pm}\;1.6\;mg/g$) for Tteokbokki, $7.6\;{\pm}\;5.1%$($5.4\;{\pm}\;2.7\;mg/g$) for Chicken(skewed), $15.4\;{\pm}\;3.2%$($3.0\;{\pm}\;0.9\;mg/g$) for Bun(fish-shaped), $0.6\;{\pm}\;0.3%$($3.7\;{\pm}\;1.0\;mg/g$) for Sundae, $0.9\;{\pm}\;0.3%$($7.4\;{\pm}\;1.4\;mg/g$) for Oden(with broth), $20.5\;{\pm}\;6.2%$($2.9\;{\pm}\;0.6\;mg/g$) for Waffle, $6.8\;{\pm}\;2.2%$($4.7\;{\pm}\;1.0\;mg/g$) for Hotdog, $14.2\;{\pm}\;2.8%$($3.1\;{\pm}\;1.6\;mg/g$) for Hotteok, $6.6\;{\pm}\;2.1%$($3.9\;{\pm}\;0.6\;mg/g$) for Toast, $10.1\;{\pm}\;3.7%$($2.3\;{\pm}\;0.7\;mg/g$) for Fry(sweet potato), $1.6\;{\pm}\;0.7%$($4.0\;{\pm}\;0.7\;mg/g$) for Fry(etc), and $9.3\;{\pm}\;2.4%$($4.0\;{\pm}\;0.6\;mg/g$) for Doughnut. In addition, sodium saccharin, one of the artificial sweeteners, was tested. Among 60 samples from February to April, 2009, 11 samples had sodium saccharin(6.7~101.0 mg/kg).