• KSBB Journal
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• v.25 no.5
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• pp.483-489
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• 2010

Biodiesel has attracted great attention as an alternative renewable energy source for the replacement of petroleumbased diesel fuel, yet its high production cost due to expensive oil feedstock remainsas the major economical obstacle. In this study, we investigated catalysts and reaction conditions for the acid catalyzed pre-conversion of free fatty acid (FFA) to fatty acid methyl ester (FAME) in cheap low-grade oils of high acid value. The NaOH base catalyzed reaction of vegetable oil of the initial acid value of 2 mg KOH/g led to a high FAME conversion above 95.4%, but the conversion abruptly decreased at higher initial acid values. This base catalyzed reaction was practically ineffective displaying the FAME conversion below 15% even at the initial acid value of 10 mg KOH/g by the severe saponification side reaction. Among the various catalysts studied for the pre-conversion of FFA to FAME, Amberlyst-15 was the most effective in reducing the acid value, and the optimum reaction condition identified was $65^{\circ}C$ with oil to methanol ratio of 1:3 and catalyst concentration of 15% (w/w). As the results, great enhancements in the overall biodiesel conversion were achievable via a consecutive reaction of the acid catalyzed FFA pre-conversion to FAME under the optimal condition obtained with Amberlyst-15 followed by the NaOH base catalyzed reaction, far above the extent which was obtainable by the single NaOH catalyzed reaction.

• Korean Journal of Clinical Laboratory Science
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• v.40 no.1
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• pp.18-25
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• 2008

In classical titrimetric analyses, the major concern is the concentration of titrant, usually the aqueous solution of hydrochloric acid or sodium hydroxide, that could be changed as time goes by and it is accompanied with the inaccuracy of the resulting data. And the statistical approach, the nonlinear regression analysis, which is a well-known statistical method, was introduced to determine the accurate concentration of the titrant and the exact value of parameters, $K_a$, r, $C_a$, $C_b$, for 0.01 M aqueous solutions of analytes, sodium pyruvate, sodium acetate, sodium bicarbonate, ammonium hydroxide, ammonium chloride and acetic acid at $25^{\circ}C$. We used Gauss-Newton method for the linearlization of the nonlinear titration system and the two-parameter fitting showed appreciable convergent data for the parameters of the analytes set with the various range of $K_a$ value.

• Neonatal Medicine
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• v.17 no.2
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• pp.155-160
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• 2010

Metabolic acidosis is commonly encountered issues in the management of critically ill neonates and especially of preterm infants during early neonatal days. In extremely premature infants, low glomerular filtration rate and immaturity of renal tubules to produce new bicarbonate causes renal bicarbonate loss. Higher intake of amino acids, relatively greater contribution of protein to the energy metabolism and mineralization process in growing bones are also responsible for higher acid load in premature infant than in adult. Despite widespread use of sodium bicarbonate in the management of severe metabolic acidosis, use of sodium bicarbonate in premature infants should be restricted to a reasonable but unproven exception such as ongoing renal loss. Despite concern about the low pH value (<7.2) which can compromise cellular metabolic function, no treatment guideline has been established regarding the management of metabolic acidosis in premature infants. Appropriately powered randomized controlled trials of base therapy to treat metabolic acidosis in critically ill newborn infants are demanding.

• Korean Journal of Agricultural Science
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• v.37 no.2
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• pp.261-266
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• 2010

In this study, we determined lipid content, total fatty acid composition, trans fatty acid(tFA) content, and acid value of twenty black-bean-sauce noodles collected in Seoul city area. Total lipid contents of twenty samples were determined to be 3.33~9.23% on wet base. Total unsaturated fatty acids were from 47.83% to 83.18%(mainly oleic and linoleic acid). Total saturated fatty acids ranged from 16.06% to 51.48%. Besides, tFA contents in total lipid of samples were ranged from 0.38% to 1.39%, equivalent to 20 to 80mg per 100g of black-bean-sauce noodles. Acid values of lipids extracted from samples ranged from 0.56 to 2.88.

• Journal of Forest and Environmental Science
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• v.31 no.1
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• pp.1-6
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• 2015

Microwave assisted biodiesel production from crude Pongamia pinnata oil using homogeneous base catalyst (KOH) was unsuccessful because of considerable soap formation. Therefore, a two step process of biodiesel production from high free fatty acid (FFA) oil was investigated. In first step, crude P. pinnata oil was acid catalyzed using $H_2SO_4$ and acid value of oil was reduced to less than 4 mg KOH/g. Effect of sulfuric acid concentration, alcohol-oil molar ratio and microwave irradiation time on acid value of oil was studied. Result suggested that 1.5% $H_2SO_4$ (w/w), 6:1 methanol oil molar ratio and 3 min microwave irradiation time was sufficient to reduce the acid value of oil from 12 and 22 mg KOH/g to 2.9 and 3.9 mg/KOH/g, respectively. Oil obtained after pretreatment was subsequently used for microwave assisted alkali catalyzed transesterification. A higher biodiesel yield (99.0%) was achieved by adopting two step processes. Microwave energy efficiency during alkali catalyzed transesterification was also investigated. The results suggested a significant energy saving because of reduced reaction time under microwave heating.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.71-77
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• 2000

New type yogurt base were prepared from milk added with skim milk powder or purple sweet potato, and fermented by lactic acid bacteria (Streptococcus thermophilus and Bifidobacterium infantis, 1:1, v/v). The yogurt proudcts were evaluated for acid production(pH, titratiable acidity), number of viable cell, viscosity, sensory properties, and color value. The composition of some organic acids was also analyzed by GC. The acid production slightly decrerased by addition with purple sweet potato. There was no significant difference in viable cell counts between control (yogurt added with only skim milk powder) and yogurt added with purple sweet potato, and viable cell counts of all samples were above 9.08 log cfu/ml. Viscosity of yogurt added with purple sweet potato(36,800∼46,000 centipoise) was higher than that of yogurt added with only skim milk powder(32,200 centipoise). The overall sensory score of yogurt added with purple sweet potato(38.6%, dry base) was the best of tested yogurt. The major organic acid of yogurt added with purple sweet potato was lactic acid. its content was 0.997∼1.203%. malic acid, succinic acid, oxalic acid, and fumaric acid were analyzed out a little. Lightness and yellowness decreased by addition with purple sweet potato but redness increased. Total color difference($\Delta$E) with yogurt addition with purple sweet potato and only skim milk powder were very high(above 11.46).

• Transactions of the Korean hydrogen and new energy society
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• v.17 no.4
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• pp.434-439
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• 2006

In this study, activated carbon(ACs) have been modified by nitric acid and heat-treatment. The surface and structure properties of ACs were determined by BET surface area, FT-IR pH and acid/base value. The changes in pore structure and surface properties of these modified ACs were correlated with natural gas adsorption which measured by volumetric apparatus at $0^{\circ}C$ and $25^{\circ}C$. The pore textural properties of activated carbon was also characterized by nitrogen adsorption at 77 K. Specific surface area and micropore volume of them were calculated by Langmuir equation and Horvath-Kawazoe method, and chemical properties of surface were measured by FT-IR and titration of acid and base solutions. Pore texture of activated carbons after treatments were not significantly changed. Total acidity increased and basicity of samples decreased. however the basicity increased with heat treatment. The methane adsorption of ACs become different depending on the acid/base value of samples.

• Journal of Korean Society for Atmospheric Environment
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• v.22 no.1
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• pp.25-33
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• 2006

The objective of this research is to improve the adsorption capacity of adsorbent made from MSWI (Municipal Solid Waste Incinerator) fly ash by surface oxidation. Used oxidation agents were $HNO_{3}$, $H_{2}SO_{4}$ and $(NH_{4})_{2}S_{2}O_{8}$. These agents can modify the surface property of an adsorbent such as specific surface area, pore volume, and functional group. The surface structure was studied by BET method with $N_{2}$ adsorption. The acid value and base value were determined by Boehm's method. The adsorption properties were investigated with benzene and MEK (Methylethylketone). According to the results, the specific surface area of the adsorbent was increased from 309.2 $m^{2}$/g to 553.2 $m^{2}$/g by $HNO_{3}$ oxidation. But $H_{2}SO_{4}$ and $(NH_{4})_{2}S_{2}O_{8}$ oxidation was decreased slightly. After Oxidation, surface acid value increased, but base value decreased. FAA-N shows the highest acid value. The content of oxygen increased greatly and oxygen group was created on the adsorbent surface. The surface oxidation improved the adsorbing capacity for MEK. The amount of adsorbing MEK was increased from 189 $m^{2}$/g to 639 $m^{2}$/g by $HNO_{3}$ oxidation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.264-264
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• 2017

Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and $45^{\circ}C$) for 1 year. The acid value, conjugated diene value, peroxide value, p-anisidine value, thiobarbituric acid (TBA) value, lipoxygenase activity, and fatty acid content of raw and roasted soybean flours were measured at the point of starting storing, and after 1, 2, 4, 8, and 12 weeks of storage. The acid value of soybean flour was increased for 4 weeks and thereafter significantly decreased (p < 0.0001). The conjugated diene value was significantly increased after 4 weeks storage at $45^{\circ}C$ with PE and PP film bags (p < 0.0001). The peroxide value had no changes during 4 weeks storage at $45^{\circ}C$ with PE and PP film bags, and then those was dramatically increased after 8 weeks (p < 0.0001). The p-anisidine values in all of storage conditions were decreased after 4 weeks. Lipoxygenase activity was decreased at 12 weeks storage at $20^{\circ}C$ and $45^{\circ}C$ with PP film bags. Acid value had positive correlations with p-anisidine value (r = 0.30 and p < 0.0001) and lipoxygenase activity (r = 0.36 and p < 0.0001), and had negative correlations with conjugated diene value (r = -0.45 and p < 0.0001) and peroxide value (r = -0.25 and p < 0.001). Conjugated diene value had a high positive correlation with peroxide value (r = 0.76 and p < 0.0001), but that had a negative correlation with lipoxygenase activity (r = -0.51 and p < 0.0001). Peroxide value had negative correlations with p-anisidine value (r = -0.20 and p < 0.01) and TBA value (r = -0.15 and p < 0.05). The degree of reduction in fatty acid content of raw soybean flour was higher than the roasted soybean flour during the storage. Total fatty acid content had positive correlations with acid value (r = 0.45 and p < 0.0001) and p-anisidine value (r = 0.58 and p < 0.0001), but had a weak negative correlation with conjugated diene value (r = -0.19 and p < 0.01). This study showed how the rancidity of the raw and roasted soybean flours progressed during storage. Thus, our findings can be used as base data to do a further study of finding and developing more stable storage conditions of the soybean flour.

• Carbon letters
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• v.8 no.2
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• pp.115-119
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• 2007

Properties of carbon blacks and carbon black/SBR rubber composites filled by surface modified carbon blacks were examined. Although the specific surface area of carbon blacks increased after the surface modifications with heat, acid, and base, there were no obvious changes in resistivity. The composites filled by heat treated carbon blacks showed a higher tensile strength and elongation than those filled by raw blacks. The acid and base treated carbon blacks filled composites also showed higher tensile strength but similar elongation values with those filled by raw blacks. With increasing loading ratio, both tensile strength and elongation increased, and appeared a maximum value at 30-40 phr. Modulus at 300% strain remained increasing with further loading of carbon blacks. At the same loading, the heat treated black filled composites showed similar modulus values with composites filled by raw blacks but for base and acid treated black filled composites much higher values were obtained. After the surface modification, the functional groups which played an important role in reinforcement action were changed.