• Journal of Environmental Science International
• /
• v.8 no.3
• /
• pp.271-280
• /
• 1999

This study was carried out to investigate the characteristics of acidity in the precipitation and weather patterns that were influenced it at Kimhae area from March, 1992 to June, 1994. The range of pH value in the precipitation at Kimhae is 3.45 to 6.80 and the average is pH 4.62, and the major anion components associated with acidity in the precipitation are $Cl^-, SO_4^{-2}, NO_3^-$. These distributions are to be expected the influence of industrialization such as, urbanization and construction of industrial complex at Kimhae area and the long range trasporting of air pollutants from China. The weather patterns governing the acid rain at Kimhae were classified broadly into four types(Cyclone(type I-a, type I-b), Migratory Anticyclone(type II), Tropical Cyclone(type III), Siberia High(type IV) and weather pattern which had the most occurrence frequency of acid rain was type I-a and the average pH value of precipitation in this pattern was 4.45, and we are found that the source area of air mass which was accompanied with high acidic precipitation in Kimhae was the central China include with Peking through the analysis of surface weather maps, 850 hPa wind fields, and the streamline analyses.

• The Korean Journal of Physiology and Pharmacology
• /
• v.25 no.5
• /
• pp.403-411
• /
• 2021

This study was designed to evaluate the gastroprotective activity of cirsilineol in hydrochloric acid (HCl)/ethanol-induced gastric ulcer model. Cirsilineol was administered at the doses of 20 and 40 mg/kg in HCl/ethanol-induced rats. The gastroprotective ability was verified by determining the ulcer score, total acidity, hemoglobin, inflammatory cytokines, lipid peroxides, and enzymatic antioxidants superoxide dismutase (SOD) and catalase (CAT) in gastric tissue and serum biochemical analysis. The results showed a favorable increase in the hemoglobin level, antioxidant enzymes (SOD and CAT), restored electrochemical balance (carbon dioxide & anion gap) while a noticeable decrease in ulcer index, total acidity, lipid peroxides, inflammatory cytokines (interleukin-1 beta [IL-1β], IL-6, and tumor necrosis factor alpha) in rats treated with the cirsilineol. The serum biochemical analysis on liver markers (alkaline phosphatases, alanine aminotransferase, and aspartate aminotransferase), kidney markers (urea, creatinine, albumin, globulin, total protein), and lipid profile (triglyceride, high-density lipoprotein, total cholesterol) were attenuated by cirsilineol treatment in rats. Histopathology showed enhanced gastric protection and preserved the integrity of gastric mucosa upon cirsilineol administration. These results ultimately suggest that cirsilineol has gastroprotective effects that prevent the development of gastric ulcer.

• Korean Journal of Food Science and Technology
• /
• v.45 no.6
• /
• pp.675-681
• /
• 2013

We assessed the quality of a bamboo shoot vinegar produced in Damyang-gun in terms of parameters that included acidity, mineral contents, amino acids, and flavonol aglycones. The flavor compounds of the bamboo shoot vinegar were also analyzed using the stir bar sorptive extraction (SBSE) method. The acidity of the bamboo shoot vinegar was 4.49%, which was the lowest value among the commercial vinegars studied. The bamboo shoot vinegar had a lower concentration of Na (8.36 mg/100 g) than the other commercial vinegars. There was a relatively large amount of tyrosine and lysine in the bamboo shoot vinegar. The concentration of quercetin, a flavonol aglycone, was 3.29 mg/100 g. The results of the flavor analysis showed that hexanal, 2-furancarboxaldehyde, and benzaldehyde were high in the bamboo shoot vinegar. Oleamide, a compound that is known to induce sleep, was first found in bamboo shoot vinegar using the SBSE method.

• Korean Journal of Food Science and Technology
• /
• v.49 no.1
• /
• pp.35-43
• /
• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.

• Journal of Microbiology and Biotechnology
• /
• v.29 no.10
• /
• pp.1580-1590
• /
• 2019

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

• Analytical Science and Technology
• /
• v.12 no.5
• /
• pp.370-374
• /
• 1999

Extraction chromatography was used to scarch optimum separation conditions of terbium. Stationary phase was 2-ethylhexyl-2-ethylhexyl phosphonic acid(HEH[EHP])levextrel (-100~+150 mesh), column size was ${\Phi}20{\times}530mm$ and kept constantly temperature at $50^{\circ}C$, adsorption flow rate of $0.2mL/cm^2{\cdot}min$, elution flow rate of $1.0mL/cm^2{\cdot}min$, column diameter to packing height of 1:15. But to search optimum separation conditions of terbium, it changed the eluent acidity, the loading weight of sample. the composition of sample. In conclusion, acidity was 0.6 N HCl, loading weight of sample was about 5% and composition of sample was $Gd_2O_3(20%)+Tb_4O_7(60%)+Dy_2O_3(20%)$. Moreover purity of separated terbium by ICP-AES analysis was 99.98% in yield of 99.99%.

• Bulletin of the Korean Chemical Society
• /
• v.27 no.10
• /
• pp.1623-1632
• /
• 2006

NiO supported on zirconia modified with $MoO_3$ for acid catalysis was prepared by drying powdered $Ni(OH)_2-Zr(OH)_4$ with ammonium heptamolybdate aqueous solution, followed by calcining in air at high temperature. The characterization of prepared catalysts was performed using FTIR, Raman, XRD, and DSC. $MoO_3$ equal to or less than 15 wt% was dispersed on the surface of catalyst as two-dimensional polymolybdate or monomolybdate, while for $MoO_3$ above 15 wt%, crystalline orthorhombic phase of $MoO_3$ was formed, showing that the critical dispersion capacity of $MoO_3$ on the surface of catalyst is 0.18 g/g NiO-$ZrO_2$ on the basis of XRD analysis. Acidity and catalytic activities for acid catalysis increased with the amount of dispersed $MoO_3$. The high acid strength and acidity was responsible for the Mo=O bond nature of the complex formed by the interaction between $MoO_3$ and $ZrO_2$. The catalytic activity for acid catalysis was correlated with the acidity of the catalysts measured by the ammonia chemisorption method.

• Korean journal of food and cookery science
• /
• v.26 no.1
• /
• pp.95-103
• /
• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• Clean Technology
• /
• v.22 no.1
• /
• pp.9-15
• /
• 2016

xAl-yZr mixed oxide catalysts with different molar ratios of Al/(Al+Zr) were prepared by a co-precipitation method and its catalytic performance was compared in the iso-propanol dehydration as a model reaction. The catalysts were characterized by X-ray diffraction (XRD), differential thermal analysis (DTA), N₂ adsorprion-desorption, NH₃ temperature programmed desorption (NH₃-TPD), and iso-propanol TPD analyses. The addition of Al into ZrO₂ promoted the formation of relatively small particles with large surface areas and retarded the transformation of teragonal phase to monoclnic phase. NH₃-TPD results revealed that the relative acidity of the catalysts increased along with the increase of Al molar ratio. The catalytic activity for the dehydration of iso-propanol to propylene was also increased with the same tendency. The catalytic activity could be correlated with high surface area, acidity and easy desorption of iso-propanol.

• Clean Technology
• /
• v.20 no.3
• /
• pp.330-336
• /
• 2014

Mg-Al mixed oxides with molar ratio of Mg/Al = 1-3 were prepared by co-precipitation and characterized by using X-ray diffraction, scanning electron microscopy, BET surface area and pore volume measured by $N_2$ sorption analysis, and temperature programmed desorption of iso-propanol. As Al content in Mg-Al mixed oxide increased, the acidity and BET surface area proportionally increased. This increase of acidity directly influenced the catalytic activity of iso-propanol conversion and selectivity to propylene.