• Analytical Science and Technology
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• v.8 no.4
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• pp.499-503
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• 1995

In order to study how and why the stabilities of lanthanoid(III) complexes in solutions vary across the series, the formation constants of the adducts of tris(2-thenoyltrifluoroacetonato)lanthanoids(III) with seven carboxylic acids in chloroform have been determined by solvent extraction technique at 298K. The formation constants with carboxylic acids generally decrease with increasing the atomic number, but in the middle of the series, they change only slightly. Such trends have been interpreted as related to a change of the coordination number in the middle of the series. It has been attempted to determine the number of water molecules coordinated to the adducts as well as $Eu(TTA)_3$ in chloroform by measuring the fluorescence life time of europium(III), to ensure the assignment of the coordination number.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.185-191
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• 1989

The combined effects of heat treatment and ${\gamma}-irradiation$ on the inactivation of major lactic acid bacteria associated with Kimchi fermentation were investigated. The radiosensitivities $(D_{10}\;values)$ of lactic acid bacteria in case of a single treatment of irradiation were 0.61 kGy in Lactobacillus brevis, 0.60 kGy in Lactobacillus plantarum, 0.50 kGy in Leuconostoc mesenteroides, 0.4 kGy in Pediococcus cerevisiae, 0.39 kGy in Streptococcus faecalis. The heat sensitization $(D_{min}\;values)$ by a single treatment of heat ranged 9.2-15.6 at $50^{\circ}C$ and 3.7-5.5 at $60^{\circ}C$. Synegistic effects were shown in the radiosensitivities of Streptococcus faecalis, Pediococcus cerevisiae, Lactobacillus plantarum, and Lactobacillus brevis by the combined treatment(Dose multiplying factors ranged $1.20{\sim}1.56$). It seems, therefore, that the combined treatment can be applied to the radiation preservation of Kimchi, minimizing the side-effects like physical changes induced by the high dose irradiation or heat treatment.