• Journal of the Korean institute of surface engineering
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• v.29 no.4
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• pp.219-228
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• 1996

Neutral Zinc Electroplating(NZE) utilizing the electrolyte of pH 6 to 8 has advantages in waste treatment and the protection of equipment. NZE is beneficially used in chromating treatment, but the limiting current density and the current efficiency are low. Therefore this study is investigated to analyse the characteristics of NZE and to obtain high current density and current efficiency. The deposition potential of zinc in the NZE bath is about 110mV, which is lower than acidic bath. The current density possibily increases up to 60A/d$\m^2$ in lower complexing agent content and pH 6. More than 90% of cathodic current efficiency was obtained in NZE bath. The NZE morphology shows smaller grains than acidic bath. The addition of 4$m\ell$/1 second brightener gives finer morphology. As pH becomes higher, (002) plan decreases and (100), (101) and (110) planes increase in the no additives solution.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.1
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• pp.72-78
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• 2000

The major cause of paper deterioration is the acid-catalyzed hydrolysis of the cellulose in paper fibres. The deacidification of paper reduced the rate of this deterioration, and it has been reported to extend the useful life of acidic paper by three to five times. It has been recognized the need for an effective method of deacidifying large quantities of books and documents. T도 review of the current state of deacidification technology has been published recently. The paper points to the immediate need for a cost-effective and reliable method to save the millions of books that prish every year. It was tried to deacidify by the gaseous ethanolamine for solving with the above the problem. Acidic paper was treated with the monoethanolamine, diethanolamine, triehtanolamine. It result, it was found that the rate of deacidification was in caused very little grightness and fold endurances. For solving this problem, it was carried with deacidify by combination treatment of the various gaseous ehtnaloamines. In result, decreasing of brightness and fold endurance is reduced.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.16 no.1
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• pp.154-158
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• 2003

Objectives : The purpose of this study was to search liquid that mixing with powder drug on acnes disease. Conclusions : Out of acne patients who visited Oriental Medicine Hospital of Han-Seo University during December 2002 - February 2003, four female and five male were treated over four weeks. The average age were 21.44 years old. Before treatment, acne patients were sparsely with papules at the forehead, cheeks, lower jaw. After treatment during four weeks, seven acne patients change for the better, 77.8$\%$(mild improved 55.5$\%$, improved 11.1$\%$, much improved 11.1$\%$)

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• Journal of Power System Engineering
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• v.20 no.3
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• pp.43-50
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• 2016

The current study was carried to understand the immersion characteristics and mechanical properties of heat treated stainless steels. Stainless steels (STS310S, STS316L and STS347H) were thermally treated at temperature ranges from 480 to $720^{\circ}C$. Nominal stress was determined to be slightly different depending on the heat treatment temperature. The Cr concentration in STS310S was increased at the temperatures of 600 and $660^{\circ}C$, whereas the Cr concentration in STS316L and STS347H were almost constant regardless of heat treatment temperatures. Vickers hardness was found larger as a thermal treatment temperature was increased. Immersion tests of the stainless steels were also carried out in acidic solution and alkaline solution for 240 hours. Among three different stainless steels, the pitting was detected in the acidic solution, not in the alkaline solution. The pitting of STS347H was occurred more than STS310S and STS316L.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.3
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• pp.65-72
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• 2014

In this study, effects of alkali swelling at low concentration below 2 percent on properties of hardwood bleached kraft pulp (HwBKP) were elucidated. Swelling treatment of HwBKP was performed at various NaOH concentrations with/without beating. Then, the swelling characteristics of pulp fiber was evaluated by measuring the solvent retention values such as water retention value (WRV) and isopropyl alcohol retention value (LRV). It was found that fiber characteristics were influenced by NaOH swelling even at low alkali concentration and beating treatment as well. The values of WRV and LRV were decreased when the alkali concentration was increased. It is the result from the decreased acidic groups of pulp which were formed during beating. The acidic groups could be neutralized and then removed by alkali. The difference between WRV and LRV was decreased with increasing alkali concentration while the difference was increased when the alkali swollen pulp was beaten. In addition, the crystalline structure of HwBKP was almost not changed while the crystallinity was influenced by swelling treatment at a low alkali concentration.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.1
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• pp.90-98
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• 2001

The slow degradation rate of sewage sludge in anaerobic digesters is due to the rate limiting step of sludge hydrolysis. Therefore, the pre-treatment process had been carried out using acidic(pH 1.5, 3, 4, 5) and alkaline(pH9, 10, 13), thermal(50, 100, 150, $200^{\circ}C$) and ultrasonic treatment(400W, 20kHz, 15, 20, 25, 30, 35, 40, 50, 60min). In the best conditions of each treatment, the SCOD ratio(%) of treated/untreared samples were increased 102% in acid(pH5), 986% in alkali(pH13), 959% in thermal($200^{\circ}C$) and 1123% in ultrasonic(35min) treatment. As the result, the ultrasonic treatment was most effective, followed by alkali, thermal, acidic treatment. In the effects of total gas productivity, the thermal($200^{\circ}C$) pretreatment was the highest, followed by thermal($150^{\circ}C$), ultrasonic(90min), alkaline(pH9) and ultrasonic(50min).

• Journal of Ginseng Research
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• v.30 no.1
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• pp.41-48
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• 2006

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred In initial stage of steaming fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after steaming. Browning reaction of red ginseng occurred between $60{\sim}90$ min of steaming at $100^{\circ}C$, and browning pigments of red ginseng were mostly water soluble substances. The structural characteristics of water soluble browning reaction products(WS-BRPs) isolated from Korean red ginseng were showed the presence of hydroxyl, amide carbonyl and aliphatic methane groups. From sugar analysis it was identified that L and S-1, melanoidins isolated from red ginseng, contained two kinds of sugars, glucose and xylose, and the other melanoidin S-2 contained the previous and fructose. In order to find out pertinent methods for the acceleration of browning during ginseng processing, various treatment were made on fresh ginseng with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugar tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxyl amino acids, or acidic amino acids. The brown color intensity gradually increased with an increase of glucose concentration far up to 0.5M. L, S-1, and S-2 were found to have an ability to donate hydrogen to DPPH, and also they had anti-oxidative activity in the experiments of hydrogen peroxide scavenging, inhibitory activity in the formation of MDA from linoleic acid, auto oxidation of ok-brain homogenates, lipid peroxidation by the enzymatic and non-enzymatic system in liver microsome fraction, and mitochondrial fraction etc. The amounts of acidic polysaccharide(AP) in red ginseng were higher than those of wild and cultured Panax quinquefolius, Panax notoginseng as well as white ginseng (Panax ginseng). In white ginseng, the AP amount is no difference in root ages or sizes, also, the AP amount of ginseng body was similar to that of rhizome, but was higher than that of leaf and epidermis. Addition of red ginseng acidic polysaccharide(RGAP) increased production of nitric oxide(NO) and tumor necrosis factor (TNF)-$\alpha$ in the rodent macrophage cultures, and treatment of RGAP in vivo stimulated tumoricidal activities of natural killer (NK) cells.

• Toxicological Research
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• v.19 no.3
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• pp.173-180
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• 2003

The present study was conducted to investigate the single and 2-week repeated dose toxicity of red ginseng acidic polysaccharide (RGAP) in Sprague-Dawley rats. The test article was administered orally to rats at dose levels of 0, and 2000 mg/kg/day for single dose toxicity study and at dose levels of 0, 250, 500, and 1000 mg/kg/day for repeated dose toxicity study. In both studies, there were no treatment-related effects on mortality, clinical signs, food and water consumption, ophthalmoscopy, urinalysis, hematology, serum biochemistry, necropsy findings and organ weights of all animals treated RGAP. Based on these results, it was concluded that the 2-week repeated oral dose of RGAP may have no toxic effect in rats at a dose level of 1000 mg/kg/day. In the condition of this study, the no-observed-adverse-effect level (NOAEL) was considered to be 1000 mg/kg/day for both sexes.