• Restorative Dentistry and Endodontics
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• v.33 no.6
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• pp.545-552
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• 2008

The purpose of this study was to evaluate the influence of sodium ascorbate on microtensile bond strengths of total-etching adhesive system to pulp chamber dentin treated with NaOCl. Pulp chambers of extracted human non-caries permanent molars were treated as follows: group 1, with 0.9% NaCl; group 2, with 5.25% NaOCl; group 3, with 5.25% NaOCl and 10% sodium ascorbate for 1min; group 4, with 5.25% NaOCl and 10% sodium ascorbate for 1 min and 10ml of water; group 5, with 5.25% NaOCl and 10% sodium ascorbate for 5 min; group 6, with 5.25% NaOCl and 10% sodium ascorbate for 5 min and 10ml of water; group 7, with 5.25% NaOCl and 10% sodium ascorbate for 10 min; group 8, with 5.25% NaOCl and 10% sodium ascorbate for 10 min and 10ml of water. Treated specimens were dried, bonded with a total-etching adhesive system (Single bond), restored with a composite resin(Z250) and kept for 24h at 100% humidity to measure the microtensile bond strength. NaOCl-treated group (group 2) demonstrated significantly lower strength than the other groups. No significant difference in microtensile bond strengths was found between NaCl-treated group (group 1) and sodium ascorbatetreated groups (group 3-8). The results of this study indicated that dentin treated with NaOCl reduced the microtensile bond strength of Single bond. Application of 10% sodium ascorbate restored the bond strength of Single bond on NaOCl-treated dentin. Application time of sodium ascorbate did not have a significant effect.

• Journal of Pharmaceutical Investigation
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• v.21 no.4
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• pp.253-262
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• 1991

Microencapsulation of sodium ascorbate with cellulose acetate phthalate(CAP) by coacervation/ phase separation method were carried out. Various factors affecting microencapsulation, i.e., surfactant concentration. CAP concentration, stirring speed and treatment of spermaceti as a sealing agent were studied. Dissolution rate. particle size distribution, surface feature and stability test were investigated. CAP microcapsules prepared using 0.5% span 80 as a surfactant showed smooth and round surfaces. The release of sodium ascorbate was retarded by microencapsulation with CAP and by sealant treatment with spermaceti. When triturated with sodium bicarbonate, CAP microcapsules were more stable than unencapsulated sodium ascorbate under various RH conditions at $37^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.346-349
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• 2002

Effect of EDTA, gallic acid, phosphoric acid, propyl gallate and sodium ascorbate on the photostability of anthocyanin extracted from purple-fleshed sweet potato were investigated by measuring the absorbance at 530 nm with a spectrophotometer. White light of 20,000 lux was used to illuminate the pigment and the temperature was $20^{\circ}C$. EDTA and sodium ascorbate were more effective in improving the photostability of the pigment when added at least 100 or 1,000 ppm, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.165.1-165
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• 2003

복숭아는 절단 후 표면의 갈변현상이나 당도 저하 등이 발생하여 신선편이 식품화시 품질열화의 원인이 된다. 이에 본 실험에서는 일차적으로 유명 품종에 한해 fresh-cut peach의 anti-browning chemicals를 탐색하고, 그 결과를 통해 이차적으로 효과가 우수한 chemicals를 선정하여 백향 품종에 농도별 실험을 행하였다. 유명 품종을 반으로 절단한 후 제핵하고 8등분하여 1% ascorbic acid, 1% sodium chloride, 1% sodium ascorbate monohydrate, 0.005% 4-hexylresorcinol 용액에 3분간 침지시켜 draining한 후, PP tray에 담고 PP film으로 밀봉하여 4$^{\circ}C$에서 저장하였다. 가용성고형분은 to sodium chloride 용액으로 처리한 구에서 가장 높게 유지되었고 pH 또한 비교적 일정하였으며, 1% sodium chloride과 1% sodium ascorbate monohydrate 용액으로 처리한 구의 L값이 높게 유지되었다. 따라서 fresh-cut peach에 효과가 있는 것으로 판단되는 이 두 chemicals의 농도별 용액을 조제하여 같은 방법으로 백향 품종의 갈변저해제로서 처리하였다. 그 결과 2% sodium chloride의 가용성고형분이 가장 높게 유지되었으며 2% sodium ascorbate monohydrate 다음으로 2% sodium chloride 용액 처리구의 L값의 변화 양상이 가장 양호한 것으로 나타났다. 따라서 종합적으로 살펴볼 때, 2% sodium chloride 용액의 처리가 fresh-cut peach의 품질 변화 억제에 적합하다고 판단되었다.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.567-573
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• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• Restorative Dentistry and Endodontics
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• v.34 no.6
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• pp.515-525
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• 2009

Clinical suggestion for the limitation of application time of NaOCl solution is needed to avoid large reductions in resin-dentin bond strength. The aim of this study was to measure the change of ${\mu}$-tensile bond strength after the various application time of 5.25% NaOCl solution to pulp chamber dentin in endodontic access cavity, and to evaluate the effect of 10% sodium ascorbate application for 10 min on bond strength after the treatment of 5.25% NaOCl solution. In this experiment, there were no statistical differences(p > 0.05) in bond strengths between upper chamber dentin and lower chamber dentin. NaOCl-treated group for 20 min did not show any significant decrease(p > 0.05) in bond strength than non-treated control group. In contrast to that, bond strengths of NaOCl-treated groups for 40 & 80 min were significantly lower(p < 0.05) than that of non-treated control group. 10% sodium ascorbate retreated group for 10 min after 5.25% NaOCl application for 40 min to chamber dentin showed the recovery of bond strength significantly. However, the bond strength of sodium ascorbate retreated group after 5.25% NaOCl application for 80 min was still significantly lower(p < 0.05) compared to the non-treated control group, which means the reductions in resin-dentin bond strength were not fully reversed. On the contrary, sodium ascorbate retreated group after 5.25% NaOCl application for 5 min showed significantly higher(p < 0.05) bond strength compared to the control group, which demonstrates its superior recovery effect. In SEM exminations of specimens retreated with 10% sodium ascorbate after NaOCl application for 40 & 80 min showed that resin tags were formed clearly and densely, but weakly in density and homogeneity of individual resin tag compared to the control specimen.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.175-181
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• 1994

We studied the folilar wiping effects of antioxidants (ascorbate, glutathione and sodium azide), which effectively inhibited the chlorophyll bleaching or completely recorved the early stage of photosynthesis of Panax ginseng C.A. Meyer, on photosynthesis, stomatal resistance, free sugar, starch, and total saponin contents of ginseng under the excess light intensity (45 kLux) during 6 days. Ascorbate and glutathione, endogenous antioxidant, recovered photosynehtsis and stomatal resistance, and reduced the photoinhibition by the excess light intensity (45 kLux) on free sugar, starch and total saponin contents. But sodium azide, exogenous $^{1}O_2$ quencher, showed negative effect. Therefore, we assumed that carbohydrates and saponin metabolisms of ginseng by antioxidants (ascorbate, glutathione) were normal. For the reduction of inhibition by excess light in ginseng a program for the higher activation of antioxidants and antioxidative enzymes in ginseng leaf will be desirable. Key words Antioxidants, ascorbate, glutathione, Photoinhibition, ginseng.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.41-47
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• 2015

The objective of this study was to evaluate quality properties including acid value (AV) and peroxide value (POV) of brown rice packaged with antioxidant allyl mercaptan sachet or oxygen scavenging sachet. To prepare the antioxidant allyl mercaptan sachet, allyl mercaptan was encapsulated by rice flour and put in small roll paper pouch. The oxygen scavenging sachet consists of diatomite, sodium L-ascorbate and activated carbon. The results of this study showed that antioxidant allyl mercaptan sachet had no antioxidant effect on deterioration of brown rice, but oxygen scavenging sachet effectively inhibited rancidity of brown rice. Therefore, the developed oxygen scavenging sachet can be effectively utilized in food packaging system for quality stability.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.123-126
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• 1990

Antioxidant activity of ginseng was studied in a chicken model system containing sodium nitrite, sorbic acid and ascorbate with or without ginseng. Results obtained are as follows. 1. The antioxidant effect of ginseng increased with increasing concentration but the increment decreased with increasing concentration. 2. In the sample containing sodium nitrite, sorbic acid and ascorbate, the addition of ginseng enhanced the antioxidant effect. Treatment with ginseng, nitrite, sorbic acid and asrorbate( G-NaSoAs) showed the highest antioxidant activity whereas that with nitrite and sorbic acid(NaSo) did the lowest.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1009-1016
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• 2005

This study was carried out to investigate the effects of substituting NaCl by sodium citrate, potassium lactate and calcium ascorbate (40%) on the quality characteristics of emulsion-type sausages. The pH of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE L* value emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE a* value emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other, but CIE b* value were lower(P<0.05). The hardness and gumminess of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other. The Na content of emulsion-type sausage of substitution NaCl with calcium ascorbate were lower than those of control and the other, but Ca content were higher(P<0.05). The K and Fe content of emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other(P<0.05). The saltiness of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The flavor of emulsion-type sausage of the substitution NaCl with calcium ascorbate were higher than those of control(P<0.05).