• Journal of the Korea Furniture Society
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• v.12 no.1
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• pp.1-9
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• 2001

This study was carried out to elucidate the relationship between wood anatomy and the water flow path in P. koraiensis and L. leptolepis. through the experiment of penetration of the dye solution. The experiment was performed by permeating 1% acid, alkali and direct solution into the xylem just after being cut. The results obtained were summarized as follows : 1. In P. koraiensis and L. leptolepis, the dye solution penetrated into sapwood and annual rings adjacent to cambial zone were only dyed according to ascent of tree height. 2. The penetrability of latewood was better than that of earlywood. 3. In P. koraiensis and L. leptolepis, the main water flow path in longitudinal direction was the trachied and that in transverse direction was ray trachied and ray parenchyma. Also, the dye solution was found in resin canal. 4. P. koraiensis was more permeable than L. leptolepis. 5. Among the acid, alkali and direct dye solution, the acid dye solution was the most permeable.

• 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.

• Analytical Science and Technology
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• v.14 no.4
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• pp.306-310
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• 2001

Ion chromatography was applied to determine iodide remained in sulfuric acid aqueous solution after adsorption procedure. Iodide was determined in 0.25 M, 0.5 M and 1 M sulfuric acid solution on time variation. Because sulfuric acid in solution plays as an oxidizer, the concentration of iodide decreased with increasing concentration or sulfuric acid. Thereafter, sulfuric acid was neutralized with sodium hydroxide. Good linearity(r=0.99999) was obtained at the range of 0-20 mg/L 1 in 0.5 M sodium sulfate matrix.

• Journal of Veterinary Clinics
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• v.28 no.1
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• pp.28-32
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• 2011

This study was performed to evaluate the efficacy of 0.8% sodium hyaluronic acid solution and crosslinked hyaluronic acid mixture for the prevention of postoperative intraperitoneal adhesion in rats. Forty-five animals were divided into three groups ; 0.9% saline treated control group, 1% sodium carboxymethyl cellulose treated group (SCMC), and 0.8% sodium hyaluronic acid solution and crosslinked hyaluronic acid mixture treated group (SHCH). Adhesions were induced by suturing both the ileal serosa and peritoneum abrased until petechial bleeding occurred. Fourteen days later, adhesions were evaluated clinically and histopathologically. The mean tensile strength was significantly decreased in the SCMC and SHCH groups compared to the control group (p < 0.05), and the SHCH group had the lowest tensile strength. The distance of adhesion site was highest in the control group and significantly decreased in the SHCH group comparing control group (p < 0.05). The inflammatory cell infiltration, collagen hyperplasia and neovascularization of the SCMC and SHCH groups were significantly lower than the control group (p < 0.05). Therefore, it was concluded that the SHCH may be useful to prevent postoperative intraperitoneal adhesion in rats.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1743-1748
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• 2003

The effect of pH on the fermentation characteristics and the formation of cis-9, trans-11 conjugated linoleic acid (CLA) and trans-11 octadecenoic acid by mixed ruminal bacteria was examined in vitro when incubated with linseed or rapeseed. Concentrate (1%, w/v) with ground linseed (0.6%, w/v) or rapeseed (0.5%, w/v) was added to 600 ml mixed solution of strained rumen fluid with artificial saliva (1:1, v/v), and was incubated anaerobically for 12 h at $39^{\circ}C$. The pH of culture solution was maintained at level close to 4.5, 5.3, 6.1 and 6.9 with 30% $H_2SO_4$ or 30% NaOH solution. pH increment resulted in increases of ammonia and total volatile fatty acid (VFA) concentration in culture solutions containing both oilseeds. Fermentation did not proceeded at pH 4.5. Molar proportion of acetate decreased but that of propionate increased as pH increased when incubated with oilseeds. While the hydrogenating process was very slow at the pH range of 4.5 to 5.3, rapid hydrogenation was found from the culture solutions of pH 6.1 and 6.9 when incubated with linseed or rapeseed. As pH in culture solution of linseed or rapeseed increases proportions of oleic acid (cis-9 $C_{18:1}$) and trans-11 octadecenoic acid increased but those of linoleic acid and linolenic acid decreased. The CLA proportion increased with pH in culture solution containing rapeseed but CLA was mostly not detected from the incubation of linseed.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.883-887
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• 2008

The purpose of this study was to develop a new preparation process for chemical transformation of ginseng saponin glycosides to prosapogenins. Ginseng and ginseng extracts were processed under several treatment conditions using ascorbic acid solution. Treating with ascorbic acid at pH 2-3 and above $80^{\circ}C$ increased the ginsenoside $Rg_3$ content of samples to over 3% as compared to other pH levels and temperatures. In addition, ginseng and ginseng extracts that were processed under a high ascorbic acid solution treatment condition (pH 2.0, 5 hr) contained more ginsenoside $Rg_3$ (approximately 16 times) than those processed under a low ascorbic acid solution treatment condition (pH 3.0, 5 hr). The highest quantity of ginsenoside $Rg_3$ (3.434%) occurred when a sample of fine ginseng root extract (AG2-9) was processed with the ascorbic acid solution at pH 2.0 for 9 hr. However, there was no change in the amount of ginsenoside $Rg_3$ when fine ginseng root extracts were processed with ascorbic acid solution at pH 2.0 for over 9 hr. In conclusion, the results indicated that ascorbic acid treatment of ginseng extracts can produce a level of ginsenoside $Rg_3$ that is over 90-fold the amount found in commercial red ginseng.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.

• Korean Journal of Materials Research
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• v.22 no.9
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• pp.465-469
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• 2012

This paper focuses on the after synthesis of CdTe quantum dots(QDs) in aqueous solution. CdTe nanoparticles were prepared in aqueous solution using mercaptocarboxylic acid or thioglycolic acid(TGA) as stabilizing agents. QDs emit light smaller than the nano size. The contents of the mercaptocarboxylic acid, and a kind of raw material, were revealed for a period of time. We succeeded in synthesizing a very high quality QDs solution; we discussed how to make QDs better and to keep them stabilized. TGA is known as one of the best stabilizing agents. Many papers have mentioned that TGA is a good stabilizing agent. We dramatically confirmed the state of QDs after the experiments. The QDs solution can be influenced by several factors. Different content of TGA can influence the stability of the CdTe solution. Most papers deal with the synthesis of CdTe, so we decided to discuss the after synthesis process for the stability of the CdTe solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.806-811
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• 2003

Effects of pH, temperature, light, sugars, organic acids, metal ions, ascorbic acid, thiamine nicotinic acid and pyridoxine on the stability of the color of the cranberry solution were investigated. The pH had marked influences on the color of the cranberry solution: i.e., the color of the cranberry solution was more intense at low pH. It showed characteristic bathochromic shift as the pH of the solution increased. The half-lives of olor value were 34 days at 37$^{\circ}C$, 91 mins at 9$0^{\circ}C$ and 29 mins at 12$0^{\circ}C$. Light gave an adverse effect to the stability of the color. The color degradation can be minimized by shielding the light from the cranberry solution. Among the sugars tested, fructose was the most deleterious followed by sucrose, galactose, maltose and glucose. Fumaric acid was found to be the most effective in stabilizing the color followed by citric acid, malic acid, acetic acid, while tartaric acid was found to be deleterious. Among the metal ions tested N $a^{+}$ and $Mg^{2+}$ were found to be effective in stabilizing the color, while M $n^{2+}$ was found to be the most deleterious followed by F $e^{2+}$, $K^{+}$ and $Ca^{2+}$. Ascorbic acid was found to be deleterious considerably followed by thiamine, while nicotinic acid and pyridoxine were found to be effective in stabilizing the color feebly.or feebly.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.187-194
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• 1996

Changes of the growth of microorganisms, pH, and TBA values were examined for chickens treated with 5% potassium sorbate, 5% sodium acid pyrophosphate, and mixture of 2.5% potassium sorbate and 2.5% sodium acid pyrophosphate solution during 15 days at 4$^{\circ}C$. Treatment of the mixture solution inhibited synergistically the growth of mesophilic and psychrotrophic bacteria and suppressed effectively enteric bacilli. Potassium sorbate treatment was the most effective on inhibition of the growth of yeast and mold. The extension of lag phase for psychrotrophic bacteria and enteric bacilli was observed by the treatment of the mixture solution of potassium sorbate plus sodium acid pyrophosphate and the potassium sorbate solution. PHs of chickens were increased during the storage, which might induce the decline of antimicrobial effect. Sodium acid pyrophosphate was expected to give antioxidant effect as well as antimicrobial effect for high fat foods because the lowest increase of TBA value for chickens treated nth sodium acid pyrophosphate was measured.