• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.19-25
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• 2020

Turmeric pigments have been used as coloring agents and functional ingredients. In this study, the extraction property and chemical stability of the pigments were evaluated in several preservative solutions containing NaCl, sucrose, and acetic acid. After 72 h of infusion, the protein and polyphenol levels and antioxidant activity of the turmeric extracts in the solutions were less pronounced than those in water. Acetic acid (12%) was more efficient at extracting curcuminoids from turmeric than water, NaCl (20%), or sucrose (25%). Curcumin was highly abundant in all solutions. The relative yield of bisdemethoxycurcumin (BMC) was the highest in acetic acid, whereas that of curcumin was highest in NaCl and sucrose solutions. Curcuminoids were relatively stable in sucrose and acetic acid; among them, BMC had the highest stability. The stability of the curcuminoid solution decreased based on the increase in NaCl content, whereas it was significantly enhanced in sucrose and acetic acid. The observations from this study can be applied to the processing and storage of turmeric-derived products in these preservative agents.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.259-263
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• 2001

There are several steps such as slicing, lapping, chemical etching and mechanical polishing in the silicon wafer production process. The chemical etching step is necessary to remove damaged layer caused In the slicing and lapping steps. The typical etching liquor is the acid mixture comprising nitric acid, acetic acid and hydrofluoric acid. At present, the waste acid is treated by a neutralization method with a high alkali cost and balky solid residue. A solvent extraction method is applicable to separate and recover each acid. Acetic acid is first separated from the waste liquor using 2-ethlyhexyl alcohols as an extractant. Then, nitric acid is recovered using TBP(Tri-butyl phosphate) as an extractant. Finally hydrofluoric acid is separated with the TBP solvent extraction. The expected recovered acids in this process are 2㏖/l acetic acid, 6㏖/1 nitric acid and 6㏖/l hydrofluoric acid. The yields of this process are almost 100% for acetic acid and nitric acid. On the other hand, it is important to recover and reuse the metal values contained in various industrial wastes in a viewpoint of environmental preservation. Most of industrial products are made through the processes to separate impurities in raw materials, solid and liquid wastes being necessarily discharged as industrial wastes. Chemical methods such as solvent extraction, ion exchange and membrane, and physical methods such as heavy media separation, magnetic separation and electrostatic separation are considered as the methods for separation and recovery of the metal values from the wastes. Some examples of the application of solvent extraction to the treatment of wastes such as Ni-Co alloy scrap, Sm-Co alloy scrap, fly ash and flue dust, and liquid wastes such as plating solution, the rinse solution, etching solution and pickling solution are introduced.

• Journal of Nutrition and Health
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• v.13 no.2
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• pp.104-108
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• 1980

The present dissertation intends to examine whether the use of deterirated candies on the market causes the acetic acid fermentation, and upon scrutiny the result is as follows. 1) 0.5% yeast extract as the sourse of nitrogen is added to 25% candy solution; as a result, the condition of alcoholic fermentation of 8.3% alcohol is favorable. 2) 0.5% yeast extract is added to candy solution after alcoholic fermentation; as a result, 0.2% increase of acidity per hour shows an active acetic acid fermentation of final 6.93%. 3) Acetic acid fermentation by the use of deteriorated candy as sugariness material makes possible up to 90% fermentation ratio through submerged aeration process, and shows 0.092% increase of acidity per hour.

• Korean Journal of Materials Research
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• v.27 no.2
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• pp.113-118
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• 2017

Natural and expandable graphites were chemically treated in acidic aqueous solutions such as acetic acid or mixtures of acetic acid and nitric acid. Structures and thermal conductivities of the as-treated graphites were characterized in detail. Both graphites were significantly oxidized in the mixed acidic solution of $H_2SO_4$ and $HNO_3$, which condition was generally used for the oxidation of carbon nanotubes. This considerable oxidation of graphites caused a depression of their thermal conductivity. The structural characteristics, obtained by XRD and XPS, show that the graphites treated in the relatively weak acidic conditions (acetic acid or mixture of acetic acid and nitric acid) were quite similar to the untreated graphites. However, the thermal conductivities of both acidic-treated graphites were remarkably increased.

• Fashion & Textile Research Journal
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• v.5 no.1
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• pp.64-70
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• 2003

Water-insoluble chitosan with molecular weight of 2,000,000, 580,000, 80,000, and 40,000 and more than 90% of degree of deacetylation were prepared to test antibacterial activity of chitosan against a pathogenic bacteria, methicillin resistant Staphylococcus aureus (MRSA). As experimental method, the Shake Flask Method (SFM) and Modified Shake Flask Method (MSFM) were applicated. The anti-microbial activity of chitosan/acetic acid aqueous solution is consistent irrespective of Mw of chitosan. MIC value of SFM measurement was 0.2 ppm, and MIC value of modified SFM measurement was 25 ppm. But MIC value of chitosan/acetic add solution and chitosan treated cotton filter paper was equally 5 ppm. The antibacterial activities of chitosan were different in different test measurements employed. The antibacterial activities of chitosan/acetic acid solution and chitosan treated cotton filter paper were also different. Therefore, it needs to be pointed out that the test measurements of anti-microbial activity have some problems.

• Resources Recycling
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• v.16 no.1 s.75
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• pp.59-67
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• 2007

Recovery of acids from the waste etching solution of containing acetic, nitric and hydrofluoric acid discharged from silicon wafer manufacturing process has been attempted by using solvent extraction method. EHA(2-Ethylhexlalcohol) for acetic acid and TBP(Tri-butly Phosphate) for nitric and hydrofluoric acid as a extraction agent was used to the experiment to obtain the process design data in separation procedure. From the experimental data and McCabe-Thiele diagram analysis, we obtained the optimum conditions of phase ratio(O/A) and stages to separate each acid sequently from the mixed acids. The recovery yield was obtained above 90% for acetic acid from the acid mixtures, 90% for nitric acid from acetic acid extraction raffinate and then above 67% for hydrofluoric acid from final extraction raffinate.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.2
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• pp.82-92
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• 2021

Purpose: It has been reported that the diversity and abundance of microbes in the vagina decrease due to the use of antimicrobial agents, and the high recurrence rate of female vaginitis due to this suggests that a new treatment is needed. Methods: In the experiment, we detected that 10% potassium sorbate solution, 1% eucalyptus oil solution, 1% tea tree oil solution, 400 µL/10 mL grapefruit seed extract solution, 100% lactic acid, 10% acetic acid solution, and 10% lactic acid solution were prepared and used. After adjusting the pH to 4, 5, and 6 with lactic acid and acetic acid in the mixed culture medium, each bacterium was inoculated into the medium and incubated for 72 h at 35℃. Incubate and 0 h each. 24 h. 48 h. The number of bacteria was measured after 72 h. Results: In the mixed culture test between lactic acid bacteria and pathogenic microorganisms, lactic acid bacteria showed good results at pH 5-5.5. Potassium sorbate, which has varying antibacterial activity based on the pH, killed pathogenic bacteria and allowed lactic acid bacteria to survive at pH 5.5. Conclusion: The formulation ratio obtained through this study could be used for the development of a feminine cleanser that can be used as a substitute for antibacterial agents. Further, the findings of this study may be able to solve the problem of antimicrobial resistance in the future.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.85-87
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• 1999

A simple and rapid method to estimate the viscosity of chitosan using laboratory pipettes was developed. The voscosities of nine different chitosan samples, prepared ini 1 % acetic acid at a 1% concentration , were measured with a standard viscometer. Prior to measurement of flow time of 1% chitosan solution with a pipette, twelve pipettes were assorted into three groups with flow times of 4, 5 and 6 sec after measuring passage of 9 ml of 1% acetic acid througth a 10 ml pipette. With each group of pipettes. flow time of 1% chitosan solution was determined by measuring the delivery time of 5 ml of the 10ml solution through a 10 ml pipette. Results of regression analyses revealed high linear relationship(R2=0.9812, 0.9663, and 0.9754) between viscosities calculated with a viscometer and flow times measured with 4, 5 or 6 sec group pipettes. The viscosity of chitosan could be readily and accurately estimated from these linear regression equation by measuring flow times based on pipette delivery.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.116-122
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• 1990

In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at $30^{\circ}C$, by reaching the bacteria count to 10million per ml. The shelf life of the Tofu prepared from acetic acid was better than those prepared by calcium chloride. For the effect of soaking solution on storage life, soaking Tofu in 0.1% acetic acid was found to be more effective than soaking in other solutions of 3% NaCl or 0.1% K-sorbate. The optical density of soaking solution of Tofu increased in proportion to spoilage, and in case of soaked Tofu in 3% sodium chloride and 0.1% K-sorbate solution, it greatly increased. Titratable acidity, and amino nitrogen contents in soaking solution increased as spoilage of Tofu progressed, but pH decreased the early period, one or two days, of stored Tofu and then increased.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.