• Journal of the Korean Professional Engineers Association
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• v.18 no.4
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• pp.12-22
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• 1985

This investigation was attempted to determine changes in chlorophyll. Pheophytin content PH and titratable acidity during young redish Kim chi fermentation. Young redishes divied in to leaf and vein and fermented in dark room for 35 days at 10$^{\circ}C$ after pickling each group. Samples were collected at 5 days interval for the chemical analysis. The following results were obtained. 1. Chlorophyll content in young redish was decreased by decreasing PH during fermentation periods. Chlorophyll content decreased from 11.60mg/g to 7.62mg/g in leaf, from 0.48mg/g to 0.33mg/g in vein respectively during 35 days fermentation periods. In contrast to chlorophyll. pheophytin content increased as chlorophyll content decreased during the period. The ratio of chlorophyll a and b content in young redish about 3 : 1 in leaf and vein and decreased nearly the same ratio during fermentation periods. In case of pheophytin a and b it was increased without any relation with the ratio chlorophyll a and b. In generally, the optimum PH for eating was known 4.3 to 5.0. Young redish Kim chi was reached the optimun PH at 15 to 25 days of fermentation at 10$^{\circ}C$. At this periods. Chlorophyll content varied from 11.32mg/g to 9.30mg/g for leaf and from 0.43mg/g to 3.37mg/g for vein, respectively. 2. Titratable acidity(as lactic acid) was increased to 0.54% in leaf at 20 days fermentation period during Kim chi fermentation. and nearly unchanged until 30days. At the end of fermentation period the titratable acidity was about 0.30％. Titratable acidity was increased as decreasing pH. and the correlation coefficients was -0.92 in leaf and -0.77 in Vien. 3. Correlation between titratable acidity and chlorophll, pheophytin content was not significant statistically.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Korean Journal of Materials Research
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• v.5 no.5
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• pp.620-624
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• 1995

To study the acid and base properties of chemical-treated natural zeolite, FT-IR analysis was performed by the adsorption of pyridne and pyrrole and thermo-gravimetric analysis was done by the adsorption of NH$_{3}$. These solid catalysts have two acid sites, which are related to the Bronsted and Lewis acid sites, respectively. HIC-treatment led to the increased acidity and the maintained basicity.Acidity of NaHO-treatment samples also increased with thr NaOH-treatment but basicity decreased. The p-xylene selectivity on the chemical-treatment zelite was higher than that on the untreated zeolite.

• Journal of Korean Society for Atmospheric Environment
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• v.15 no.5
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• pp.555-566
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• 1999

The rainwater samples were collected from the 1100 Site of Mt. Halla and Cheju city during the period of March in 1997 to August in 1998, and the major soluble ions were analyzed. The confidence of analytical data was confirmed by using the comparison methods such as ino-balance, electric conductivity and acid fraction, all of which correlation coefficients were above 0.94. The ionic strengths lower than $10^{-4}$ M, the basis for the pure rainwater, were found in 47% and 38% at 1100 Site and Cheju city, respectively. The precipitations in Cheju city were more influenced by the oceanic effect than those in 1100 Site. The acidity contribution was mainly by $SO_4^{2-}$ and $NO_3^-$ in both areas, and the organic acids have contributed to the acidity with only 5~7%. The neutralization factors by $NH_3$ were about 46% at both 1100 site and Cheju city, whereas those by $CaCO_3$ were 11% and 15% at 1100 site and Cheju city respectively, and the free acidity were both about 35% in average. From the MSA analysis, it was found that the air in Cheju island has been influenced by the pollution from the other areas. The sources of the rainwater components in 1100 Site and Cheju city were also studied with a factor analyzing way, and the most probable factors were found to be anthropotgenic, oceanic, and soil-sourced. The results of multiple regression analysis have shown that $SO_4^{2-}$ was dissolved mostly in the form of $H_2SO_4, CaSO_4 and (NH_4)_2SO_4$, and $NO_3^-$ was in the form of $HNO_3, Ca(NO_3)_2 and NH_4NO_3$.

• Journal of Korean Society for Atmospheric Environment
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• v.3 no.2
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• pp.53-61
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• 1987

Automatic and manual rain smaplers wre installed at the roof of National Institute of Environmental Research (NIER), and the rain sampling and measurement were conducted during the period April to August 31, 1987. The rain sampling and measurement were carried out in the following manners: The 1st : Acidity and conductivity were measured entirely by automatic rain sampler (continuous measurement) The 2nd : Acidity and conductivity wrer measured in the laboratory with the sample that was taken out of automatic rain sampler. The 3rd : Acidity and conductivity were measured in the laboratory with the sample that was taken out of manual rain sampler. Afterwards, those different measurement values were compared each other and the following conclusions were obtained: 1) The pH of the continous measurement by the automatic sampler was lower than that of the laboratory measurement, and it was reversed in case of the conductivity. 2) The significance was recognized at 5% risk ratio for the population mean of difference of the measurement values of the pH and conductivity from both samples. 3) The significance was not recognized at 5% risk ratio by the analysis of variance by one way layout for the pH and conductivity. 4) The significance was recognized at 5% risk ratio by the analysis of variance by two way layouts for the pH conductivity. 5) The significance was recognized at 5% rrisk ratio for the differences of the pH values obtained by oboth samplers, and no significance was recognized for conductivity. 6) In comparison of the measurement values from the two samplers were shown a good correlation for pH; correlation coefficient (r) = 0.63, and regression equation Y = 0.53X + 2.78. For conductivity, the correlation was also excellent; correlation coefficient (r) = 0.53 and regression equation Y = 0.63X + 5.65.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.450-457
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• 2010

Although cherry tomato is one of major vegetables consumed in fresh vegetable market, the quality grading method is mostly dependant on size measurement using drum shape sorting machines. Using Visible/Near-infrared spectroscopy, apparatus to be able to acquire transmittance spectrum data was made and used to estimate firmness, sugar content, and acidity of cherry tomatoes grown at hydroponic and soil culture. Partial least square (PLS) models were performed to predict firmness, sugar content, and acidity for the acquired transmittance spectra. To enhance accuracy of the PLS models, several preprocessing methods were carried out, such as normalization, multiplicative scatter correction (MSC), standard normal variate (SNV), and derivatives, etc. The coefficient of determination ($R^2_p$) and standard error of prediction (SEP) for the prediction of firmness, sugar, and acidity of cherry tomatoes from green to red ripening stages were 0.859 and 1.899 kgf, with a preprocessing of normalization, 0.790 and $0.434^{\circ}Brix$ with a preprocessing of the 1st derivative of Savitzky Golay, and 0.518 and 0.229% with a preprocessing normalization, respectively.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.691-695
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• 2010

In order to find correlations between the sensory evaluation and instrumental analysis in 'Campbell Early' grape, grapes were divided into three parts. One-half parts were used for the sensory evaluation and the other half were used as samples for instrumental analysis. Relationship between sensory evaluation and instrumental analysis were studied through correlation study using 48-paired data set obtained during storage. Soluble solid content analysis showed that instrumental quality attributes increased along the passage of storage time with increasing temperature. pH and titratable acidity decreased slightly at lower storage temperatures. Correlations between instrumental quality attributes in grapes were found to be very low. Positive correlation was found between pH and soluble solid content, and negative correlation was found between pH and titratable acidity. The relation of sourness and sweetness to sourness was higher than other sensory evaluation factors, and the shape of the grapes was found to have little relation to their sweetness. Texture ($r^2$=0.890) was found to be the most important factor in preference, followed next by sweetness with sourness ($r^2$=0.860). The correlations between the sensory evaluation and instrumental quality attributes were found to be very low, with overall acceptability given to a relatively high content of soluble solid content. Correlations between pH and titratable acidity in terms of overall acceptability were found to be very low.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.14-22
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• 2019

Objective: The aim of the study was to find a possible association between the ${\beta}-$ and ${\kappa}-casein$ and ${\beta}-lactoglobulin$ genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods: Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for ${\kappa}-casein$ (alleles A, B, and E) and ${\beta}-lactoglobulin$ (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their ${\beta}-casein$ (alleles $A^1$, $A^2$, $A^3$, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of ${\beta}-CN$ (${\beta}-casein$, CSN2), ${\kappa}-CN$ (${\kappa}-casein$, CSN3), and ${\beta}-LG$ (${\beta}-lactoglobulin$, LGB), or the three-way interaction between those genes. Results: The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion: Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.

• Analytical Science and Technology
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• v.25 no.6
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• pp.370-374
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• 2012

As for quality evaluation of paper records, it is very important to measure acidity and moisture in paper. In the case important paper records, it should be measured directly in field. But ISO standard analytical method would be limited to measure directly in field for quality evaluation of paper records until now. Therefore it could be to use mobile small NIR spectrometer for being analyzed by direct and non-invasive method in field. The wavelength range of small spectrometer has from 900 to 1700 nm, and the surface of paper could be measured by diffused reflected optical fiber probe. Thus, the acidity and moisture could be analyzed on the paper record with from 1970 to 2003. As the result, it could be confirmed to have each more than 0.9 as the correlation of acidity and moisture. Thus, it will be possible to develope the evaluation system of paper record with mobile small NIR spectrometer and optical fiber by the result.