• 대한한방내과학회지
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• 제11권2호
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• pp.148-169
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• 1990

The Present experiment was designed to investigate the effects of Soo Jeom San on the function of heart and digestive organs. And thus it was analyzed the total acidity, recovery effect, and the other various enzyme activities such as ATPase, Creatine kinase, Aspartate transaminase, and Lactate dehydrogenase. The results were obtained as follows : 1. The Total acidity decreased after Soo JeomSan administration for 6 days, however the total acidity inoreased after the drug administration for 9 days, these phenomena demonstrate that Soo Jeom San acts as a dual factor. The mechanism of decreasing the total acidity was considered to the inhibition of ATPase activity used for HCI active transport from parietal cells. 2. Soo Jeom San recovered the islets of Langerhans which was disrupted by streptozotocin. The recovery mechanism was suggested that Soo Jeom San stimulates the ${\beta}-cell$ proliferation. 3. Soo Jeom San inhibited the enzyme activities such as Creatine kinase and Aspartate transaminase, however the drug activated Lactate dehydrogenase. According to the obtained results, Soo Jeom San may be used for curing gastric ulcer and myocardiac infarction.

• 한국식품영양학회지
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• 제20권4호
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• pp.421-426
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• 2007

This study was carried out to investigate the properties of Kimchi made with potato as compared to Kimchi made with radish. The pH, acidity, hardness, and number of lactic acid bacteria were examined as properties of the Kimchi to determine the suitability of adding the potato and with focus on the possible duration of storage. First in the case of pH, the storage duration at pH $4.2{\sim}4.3$, which is the state for optimal tasting Kimchi, was approximately 10days in the control group, while that of the experimental group was 10 to 16 days, and thus, longer than the control. Second in the case of acidity, representing the maturity of Kimchi, we examined the time it took to reach 0.6% acidity, in which the experimental group took more longer time than the control. Although the experimental group was slower to mature than the control, the period for keeping at the proper pH was longer than that of the control group. Thirdly, in the case of hardness, which relates to softening, the experimental group had remarkably high values. This suggests that the Kimchi in the experimental group had a more rigid texture and more difficultly softening than the control group. Lastly in the case of the number of lactic acid bacteria, which closely relates to the process of fermentation, there were no significant differences. In conclusion, these results indicate that adding potato to Kimchi can extend its storage period.

• 한국식품영양학회지
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• 제22권3호
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• pp.332-337
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• 2009

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

• 동아시아식생활학회지
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• 제7권1호
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.

• 분석과학
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• 제5권3호
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• pp.269-276
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• 1992

An ion-exchange/conductometric method is applied for the determination of total acidity in simulated atmospheric samples. Non-$H^+$ cations and strong acid anions are enriched by the preconcentrator columns in series and eluted through the corresponding parallel suppressor units. The conductivities from each channel correspond to the concentrations of the resulting ionized species in equivalents per unit volume. The difference is the measure of acidity due to strong acids. With 5-min sampling at a flow rate of 0.3 mL/min, the detection limits for ${NH_4}^+$ and ${SO_4}^{2-}$ are 0.3 and $0.1{\mu}equiv/L$, respectively. The acidity for samples composed of various ions can be determined without significant error, usually less than 5%. The proposed method discriminates against the artifact from the $CO_2$ dissolution. Principles of acidity measurements are also presented.

• 한국식품과학회지
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• 제35권2호
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• pp.316-319
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• 2003

서울 등의 재래시장 및 대형 마켓 등지에서 판매되고 있는 상품김치 36종을 수집하여 pH, 산도, 색도 및 매운맛 특성을 조사하였다. 그 결과 숙성 정도가 pH $3.88{\sim}6.20$, 총산도 $0.28{\sim}1.13%$로 제조 즉시부터 어느 정도 과숙된 김치까지 다양하였다. 김치의 매운맛과 색도에 영향을 주는 요인을 고춧가루로 보고 고추의 매운맛 성분인 capsaicinoids 함량을 측정한 결과 $018{\sim}2.02\;mg%$를 나타내었고, ASTA값은 수분 함량을 고려하여 환산한 결과 가장 낮은 시료는 0.52, 가장 높은 시료는 4.1이었다. 즉 상품김치의 경우 규격화되어 있지 않고, 국내시장에서 발효단계, 매운맛 및 붉은색 정도가 다양하게 판매되고 있었다.

• 한국환경보건학회지
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• 제22권4호
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• pp.62-68
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• 1996

Precipitation samples were collected by the wet-only event sampling method at Seoul from September 1991 to April 1995. Concentrations of samples for the ion components($NO_3^-, NO_2^-, SO_4^{2-}, Cl^-, F^-, Na^+, K^+, Ca^{2+}, Mg^{2+}$ and $NH_4^+$) were measured in addition to pH and electric conductivity. During the sampling period, 182 samples were collected, but only 163 samples were identified as valid. The pH, calculated from the volume-weighted $H^+$ concentration, was found to be 4.7, indicating a relatively intensive acidity compared with data from other regions of the world, where acid deposition was known to be a problem. Above all, the concentration of non-seasalt sulfate was $84 \mu eq/L$, which was the highest compared to that measured in other regions of the world. The major acidifying ions in the precipitation at Seoul were identified as sulfate and nitrate except for chloride, because the Cl/Na ratio in the precipitation was close to the ratio in seawater. If all of the non-seasalt sulfate and nitrate existed in the form of sulfuric and nitric acids, respectively, the average pH in the precipitation was calculated as 3.7, lower than the measured value. Consequently, the difference between the calculated and measured pH suggest that the acidity of precipitation was neutralized by alkaline species, not due to the low contribution of an anthropogenic air pollutants to the precipitation. The equivalent concentration ratio of sulfate to nitrate was 3.5, which indicated that the contributions of sulfuric and nitric acids to the precipitation acidity were 78% and 22%, respectively.

• 한국식품영양과학회지
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• 제32권6호
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• pp.812-817
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• 2003

딸기식초 제조를 위해 1차 단계로 Saccharomyce kluyeri DJ97을 이용하여 딸기과즙을 14$^{\circ}$Brix로 보당한 후 28$^{\circ}C$에서 50시간동안 발효시켜 딸기 알콜발효액을 얻은 후 사용하였다. 2차 단계에서, 초산발효를 시킨 결과 산도는 초기산도가 1.48%, 교반속도가 195.76 rpm, 발효시간이 7.34 day일 때 가장 높은 4.60%를 나타내었다. 색차계 a값은 초기산도가 1.78%, 교반속도가 117.63 rpm. 발효시간이 7.35 day일 때 가장 높은 11.82를 나타내었다. 딸기식초 제조를 위해서는 Acetobacter sp. PA97를 이용하여 초기산도 1.5% 및 교반속도 196 rpm에서 176시간 발효함으로서 산도 4% 이상의 식초를 얻었다.

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 2011년도 춘계학술대회 및 Fine pattern PCB 표면 처리 기술 워크샵
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• pp.47-48
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• 2011

The effect of solution acidity and organic additives, polyethylene glycol (PEG), on the trivalent chromium electroplating was systematically investigated in the view point of solution stability, electroreduction of trivalent chromium ions and characterization of deposition layer. It was found that, the concentration of fraction chromium complexes in the trivalent chromium bath containing formic acid is strongly depended on pH value. PEG molecules were stable in trivalent chromium bath containing formic acid via studies on electrospray ionization mass spectrometry (ESI-MS) and UV-Vis. However, the presence of PEG molecules decreased the reductive current of hydrogen evolution, increasing of current efficiency higher about 10 % compared with solutions without PEG. Moreover, PEG additives developed the nodular morphology during electroreduction of trivalent chromium ions with the increase of solution acidity and enhanced its current efficiency by maintaining the consumption of complexant, formic acid, at a low speed. In this study, the effect of solution acidity was emphasized important, there, it controlled the formation of complexes in the solution, cathodic film (CF) during deposition, and properties of deposited layer. By electrochemical quartz crystal microbalance (EQCM), studies show that chromium electrodeposition occurs via the formation of intermediate complexes and adsorption on the cathode surface, which hinder the penetration of ions from bulk solution to the cathode surface.

• 대한한방내과학회지
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• 제22권2호
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• pp.207-213
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• 2001

Objectives : In order to study the clinical efficiency of Dohwatang, based on Oriental Medical References, using experimental animals, we studied ulcers, gastric juice secretion, free acidity, total acidity, and the action of transport rates in the intestine. Methods : We used rats administered with the above herbs. Results : Dohwa-tang showed remarkable inhibitory effects on peptic ulcers, gastric juice secretion, free acidity, and total acidity in pyloricligated rat. It also showed remarkable inhibitory effects on the transportability in the large intestine of rats. But Dohwa-tang didn't show any remarkable difference on stressed rats. Conclusions : Dohwatang works better for chronic pyloristenosis-peptic ulcer and for diarrhea than acute stress ulcer.