• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.180-185
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• 1997

This work was carried out to investigate change of polygalacturonase activities and polygalacturonase patterns by gel filtration chromatography during softening of persimmon and jujube fruits. During softening of two kinds of fruit, polygalacturonase activities of water-soluble and salt-soluble proteins were increased, but that of cell wall-bound proteins was decreased. In water-soluble and salt-soluble proteins of persimmon fruits, two peaks of polygalacturonase activity were separated in mature stages, but one peak in soft stages. During softening of those fruits, the peaks of polygalacturonase activity in water-soluble and salt-soluble proteins appeared on the same fraction with the peaks of polygalacturonase activity in cell wall-bound proteins.

• Journal of the Korean Applied Science and Technology
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• v.13 no.2
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• pp.85-92
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• 1996

Chitosan itself has been prepared using chitin, one of the most abundant compounds in nature, as a starting material. We have synthesized the water-soluble chitosan derivative, N-dithiocarboxy chitosan sodium salt, through the reaction of water-soluble chitosan with carbon disulfide in the presence of alkali metal hydroxide. To elucidate this natural polymer capacity of adsorbing heavy metal ions, we have performed adsorption experiments using the water-soluble chitosan derivative various average molecular weight and of different percent contents of sulfur. The effect of pH, adsorption time and temperature on adsorption efficiency was also studied. The adsorbent derived from water-soluble chitosan of average molecular weight ranging $9,000{\sim}120,000$ was shown to have the highest capacity of adsorbing heavy metal ions. On the whole, adsorbing efficiency was increased as the reaction time goes longer and also increased as the reaction temperture goes higer in temperture range of $15^{\circ}C{\sim}45^{\circ}C$. The adsorption capacity at various pH, however, was appeared to vary depending on the heavy metal ions studied Judging from these finding, water-soluble N-dithiocarboxy chitosan sodium salt, a derivative of a biodegradable nature polymer, is believed to be a potential adsorbent for heavy metal ions since it not only is shown to lower the concentration of heavy metal ions to below the drainage quality standard, but also it would not cause acidification and hardening of soil which is one of the detrimental effects of synthetic macromolecular adsorbents present.

• Membrane and Water Treatment
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• v.9 no.2
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• pp.87-94
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• 2018

The interactions of water soluble polymers with dye are studied by ultrafiltration using a molecular weight cut off of 10 KDa regenerated cellulose ultrafiltration membrane. Two water-soluble polymers, namely Poly (Sodium-4 Styrenesulfonate) (PSS) and Poly (Vinyl Alcohol) (PVA) were selected for this study. The effects of process parameters, such as, polyelectrolyte concentrations, transmembrane pressure, ionic strength and pH of solution on dye retention and permeation flux were examined. PSS enhanced ultrafiltration achieved dye retention as high as 99% as a result of complexation between polyanion containing aromatic groups and cationic dye. This result was confirmed by the red shift. The retention of dye decreases as the salt concentration increases, a high retention was obtained at pH above 4. However, in case of PVA, relatively low retention (50%) was observed. Ionic strength and pH has no significant effect on the removal of MB. The permeate flux depended slightly on polyelectrolytes concentrations, transmembrane pressure, salt concentration and pH.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.

• Journal of environmental and Sanitary engineering
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• v.20 no.4 s.58
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• pp.9-20
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• 2005

The purpose of the study was characteristics of secondary pollutants of $PM_{10}$ collected in pocheon between August 2002 and June 2003. The ambient concentrations of $PM_{10}$ mass, 9 water-soluble anions and cations, and 13 bulk composition trace elements were determined from filter samples collected by $PM_{10}$ high volume air sampler(UV-15H, Graseby-Anderson Co., USA). During this period average $PM_{10}$ mass concentration was $83.8{\mu}g/m^3(49.8{\mu}g/m^3\~111.6{\mu}g/m^3)$ in Pocheon. Mechanism for transformation of secondary pollutants by soluble ion components is divided into two categories; $NaNO_3$ type by the reaction of sea salt and $HNO_3$ in the atmosphere, and nitrate salt or phosphate salt type such as $(NH_4)_2SO_4,\;NH_4NaSO_4,\;and\;(NH_4)_2SO_4(2NH_4O_3)$.

• Journal of fish pathology
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• v.28 no.2
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• pp.71-78
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• 2015

In this study, we conducted to the development of a rapid antimicrobial susceptibility test method using WST-1 which is known to water-soluble tetrazolium salt, in order to rapidly response against bacterial diseases in fish. Eight of antibiotics which are permissioned for marine organism from government were used to rapid antimicrobial susceptibility testing using the WST-1. As a result, a similar tendency was verified compare to conventional antibiotic susceptibility test results. Generally, the antibiotic susceptibility test method required about 3 days (72 hours) for determine the effective antibiotics, however, we have confirmed that the our method using WST-1 was required at least 36 hours in this study. Consequentially, our method will contribute to development of rapid antimicrobial susceptibility testing for bacterial diseases in fish.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1049-1059
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• 2021

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• Journal of Conservation Science
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• v.22
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• pp.121-134
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• 2008

The mechanism of stone exfoliation and its cause in relation to chemical weathering by soluble salt were studied. Chemical, mineralogical and physical analysis was performed in exfoliation samples from stone monuments. The representative salt is gypsum in the exfoliation samples. In order to understand the salt reaction, stone samples(tuff and granite) were treated with two type of the salt, gypsum and sodium sulfate, which have different solubility. The capillary water uptakes are slight increased in impregnated with Na2SO4 and weathering simulation of two rock types. It means that the rock is deteriorated in the near of the surface by $Na_2SO_4$. $CaSO_4{\cdot}2H_2O$ bring out the thicker exfoliation than $Na_2SO_4$ because it is penetrated into the deeper zone and amount of accumulated salt is more abundant in the inner part than in the near of the surface. The exfoliation was formed in the tuff by salt treatment and 30cycle of weathering simulation, but there are not significant symptoms of exfoliation in the granite by same condition. This result was caused by the different capillary water uptakes and porosity of the rocks. In the tuff, salt solutions are penetrated into the inner part due to its high capillary water uptakes and porosity but the granite, which has low value relatively, can be formed thinner exfoliation.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.