• Fashion & Textile Research Journal
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• v.5 no.4
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• pp.389-394
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• 2003

Dyeing properties of silk fabric with leaf Mustard was investigated the relation with pH variation, mordants, mordant method. K/S value shows the following sequence: pH 3>pH 5>pH 7>pH 9. K/S value shows high in post mordant conditions. Silk fabric shows the green, blue tone according to mordants(Al, Cu, Fe mordants). The tannic acid treatment silk fabric shows higher than the nontannic acid treatment silk fabric in K/S value. Lighting fastness of tannic acid treatment silk fabric shows better than that of nontannic acid treatment in Cu, Fe mordants. Water fastness of tannic acid treatment silk fabric was wholly improved. Tannic acid treatment improved dyeing properties of silk fabric with leaf Mustard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.321-329
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• 1990

The present study was carried out to investigate the antioxidant effects of onion and ginger on the lipid peroxidation of mackerel during frozen storage. mackerels were reated with onion juice ginger juice tocopherol and BHA and stored at -18$^{\circ}C$ for 6 weeks. lipid peroxidation in samples was estimated by the periodical measurements of acid value iodine value peroxide value carbonyl value 2-thiobarbituric acid value and fatty acid composition. The treatments with ginger and onion were effective on the suppression of acid value and carbonyl value of makerel oil during 4 to 6 weeks of frozen storage. The iodine value was not affected by the treatments with various antioxidants, The production of peroxides was delayed by ginger or onion treatment, the TBA value of the sample muscles was not lowered by the treatments, The treatment with onion resulted in less changes in the contents of $\omega$-3 polyunsaturated fatty acids and in the P/S ration of fish oil than the control did. Results indicate that the applica-tion of ginger or onion juice on the surface of fishes may be useful to lower the degree of rancidity of fish during the froxaen storage.

• Journal of Environmental Policy
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• v.2 no.2
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• pp.65-79
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• 2003

More than 145 million tons of liquid whey is produced world-wide as dairy processing waste per year, and half of it is discarded without proper treatment. Due to its high nutrient value, the environmental impact can be significant. Bioconversion of cheese whey can provide an effective way to reduce the waste and, at the same time, generate economically attractive value-added chemicals. In this study, cheese whey was fermented with P. acidipropionici to produce propionic acid which has a high market value for chemical and pharmaceutical industries. In order to specifically enhance propionic acid production, acetic acid production was suppressed using o-iodosobenzoic acid as an enzyme inhibitor. When grown in the presence of the inhibitor, propionic acid production rate increased by a factor of 2 while acetic acid production rate decreased by a factor of 3. Furthermore, when 0.3 mM of o-iodosobenzoic acid was used, the incipient stage(creeping growth period) was considerably reduced. Therefore, the inhibitor helps the cells begin to grow earlier and speed up the production of propionic acid. Although the production rate of propionic acid effectively increased, the final concentration(or production yield) remained unchanged due to product inhibition. Methods that can reduce product inhibition are being tested combined with o-iodosobenzoic acid to optimize both the production rate and yield. The results are expected to be informative for controlling the other byproducts for other applications.

• Journal of Korean Society for Atmospheric Environment
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• v.1 no.1
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• pp.33-41
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• 1985

In order to investigate the Phenomenon of Acid Precipitation, pH value and Anions of Fluroide, chloride, nitrite, phosphate, bromide, nitrate and sulfate were measured from the acid precipitations sampled around 7 districts over seoul area during period of 9 months from January till September, in 1985. From the distribution of pH value gatnered, acid precipitations were noticed during period from January till Aprill, and from as of April 22nd, situation gradually recovered. The average pH value till April showed comparatively low, ranging 4.0-5.0. The pH value of 4.5-5.6 in average over whole year reaches to similar level of those in Japan. Anion analysis revealed that the main factor of pH value in Seoul district attribute mainly to the sulfate ion and nitrate ion. Moreover, these Phenomena of acid precipitation in Seoul area appeared to concentrate on certain districts, and they are slowly moving toward other directions due to such factors as wind-velocity and directions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.

• Natural Product Sciences
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• v.11 no.4
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• pp.225-228
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• 2005

four varieties of ground nut (Arechis hypogea) were collected from different areas of Pakistan (Tillagang, Gujar khan, Hanoi and Pipplan) from Punjab province. The oils were extracted for the evaluation of lipid. Physico-chemical values of oils were determined like refractive index, peroxide value, unsaponifiable matter, acid value, iodine value, free fatty acid and ester value. The lipid profile as indicated by GLC showed that Palmitic acid ranged from 8.2-8.8%, proportions of oleic acid and linoleic acid varied from 57.8-59.87% and 22.5-24.1% respectively. Gujar khan variety of peanut has higher % age of oil (56.79). The higher yield of oil in this variety is not at the cost of any nutritional quality of peanut oil.

• Childhood Kidney Diseases
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• v.25 no.2
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• pp.78-83
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• 2021

Background: Uric acid levels in urine are measured using urine specimens 24 hours or by uric acid glomerular filtration rate (UAGFR) with spot urine, which additionally requires a blood sample. This study aimed to investigate whether urinary uric acid creatinine ratio (UUACr) obtained by spot urine alone could be recognized as a substitute for UAGFR value, and hyperuricosuria can be screened by UUACr. UUACr is known to vary with age and regional differences. This study focused on the reference value of each value in Korean young populations. Method: We enrolled Korean subjects 1-20 years with normal kidney function, from a single hospital, classified into 5 age groups, 1-5 years, 6-8 years, 9-12 years, 13-15 years, and 16-20 years. We checked spot urine uric acid, creatinine and serum uric acid, creatinine levels on the same day from February 2014 to December 2018. We measured the average of UAGFR and UUACr in each groups. The UUACr cut-off value of the upper 2 standard deviation (SD) of UAGFR were taken. Results: The upper 2 SD of UUACr (mg/mg) and UAGFR (mg/dL) were determined in all age groups. UUACr decreased with grown up (P=0.000), but UAGFR were not statistically different among the groups. UUACr and UAGFR were not significantly different by gender. UUACr and UAGFR were positively correlated; UUACr cut-off value of upper 2 SD UAGFR (0.54 mg/dL) was 0.65 mg/mg in total age. Conclusions: UUACr could potentially be used to screen for hyperuricosuria.

• Journal of Nutrition and Health
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• v.8 no.2
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• pp.31-36
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• 1975

Relative retarding or pro-oxidant effect of 0.02% BHT, 0.01% citric acid and 0.1 ppm $CuSO_4$ $5H_2O$, on the peroxide value and the free fatty acid value development of two groups of edible soybean osils was studied. One group of the oils was stored in a dark place at $40{\pm}0.5^{\circ}C$, and the other group was irradiated 3 hours daily, with direct sunlight. The results of the study were as follow; 1. Peroxide value and free fatty acid value were, in general, more rapidly promoted in the case of the irradiated oils than in case of the oils stored in the dark place. 2. Peroxide value and free fatty acid value were rapidly increased in the case of the sample in addition to $CuSO_4$ $5H_2O $ in both caies. 3. Synergistic effect of citric acid on BHT was strong pronounced in both cases.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.612-616
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• 2016

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and 15.48 meq/kg in PA, and 5.37 mg KOH/g and 62.92 meq/kg in LA, respectively. The ranges of the major fatty acid contents were palmitic acid, 8.91-45.84%; oleic acid, 34.74-58.68%; linoleic acid, 10.32-18.65%; and stearic acid, 2.28-10.86%.Used frying oils for food except animal products have a legal limit for the freshness standard, set by the Food Codex regulations (AV<2.5, POV<50). Therefore, this study could help develop a freshness standard for frying oils used for animal products such as chicken nuggets. Based on the quality limits associated with food regulations stated, we suggested that the estimated frying times before acceptable freshness was exceeded were 41 for SB, 38 for LA, 53 for CA, and 109 for PA. This data may be useful in determining food quality regulations for frying oil used for animal products.

• Journal of environmental and Sanitary engineering
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• v.4 no.1 s.6
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• pp.29-36
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• 1989

The purpose of this investigation was performed for chemical values related to rancidity of fat and oils extracted from deep-frying food in Seoul. The samples were collected according to kinds of fat and oils, sampling sites and food stuffs for frying. The results were as follows 1. The most used frying oils were rice bran oil $(37.0\%)$ and shortening $(29.6\%)$, followed by rapeseed oil $(14.8\%)$. 2. The chemical values related to rancidity of fat and oils extracted from deep-frying foods were the next on average. Acid value-1.42, peoxide value-39.82, dinitrophenyl hydrazine value-16.73 thiobarbituric acid value-0.263. However the highest value among oils was showed in rice bran oil and the lowest value was shortening. 3. For the classification of sampling sites, acid value and peroxide value of samples of the markets were found higher than them of environs of school and roadside, and the differences between them were significant (P> 0.01), while dinitrophenyl hydrazine value and thiobar bituric acid value were not showed the significant differences. 4. For the classification of foodstuffs for frying, there were not recognized significant differences among all kinds of them.