• Food Science of Animal Resources
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• v.41 no.5
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

• Journal of the Korean Ceramic Society
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• v.23 no.2
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• pp.43-49
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• 1986

By simple substitution of divalent cobalt nickel copper ion in the calcium-fluorapatite the ability to produce color was explored. To determine the solubility limit of cobalt nickel copper in the calcium-fluorapatite and the absorption spectrum with the addition of each transition elements XRD and visible range Spectroscopy were emp-loyed.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.746-754
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• 2010

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.

• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.57-65
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• 2022

This study was conducted to evaluate the potential use of milk mineral (MM) as the calcium source for the production of calcium-fortified yogurt. MM was composed of 83% minerals, 7.5% lactose, 3.3% protein, and < 1% fat. Calcium (Ca) content in MM was about 46%; calcium: phosphorous ratio was 1.28:1. The aqueous solubility of Ca increased with the decrease in pH; the solubility at pH 4 and 5 was 98% and 53%, respectively. Ca-fortified yogurt with up to 200 mg Ca/100 mL did not show significant differences in acid production and number of viable cells; however, the viscosity increased significantly (p<0.05) with the increase in Ca levels. Microstructure analysis of Ca-fortified yogurt using confocal scanning laser microscopy indicated that the protein network became denser with increasing fortification with MM. There was no significant difference in the sensory quality between the control and Ca-fortified yogurts. Therefore, MM could be used for the production of Ca-fortified yoghurt without compromising the quality characteristics of yogurt.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.45-51
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• 2010

The 2%, 3% of deer young antler, deer antler, oystershell, crabshell, eggshell were add into the 5%, 10%, 15% solution of glacial acetic acid and vinegar and after incubating it for 4 days at $30^{\circ}C$ respectively, solubility was analyzed. The result shows the difference was minute between glacial acetic acid and vinegar. In the 2% content of deer young antler, solubility was 42~47%, in the 3% content of it, solubility was 41~47%, with the acid concentration becoming higher, solubility increased slightly. In the 2% content of deer antler, solubility was 59~63%, in the 15% content of acid, solubility rather decreased. In the 2% content of oystershell, solubility was 85~96%, in the 3% content, solubility was 95~98%, in the 15% of acid density, it decreased. In the 2% content of crabshell, solubility was 79~88%, in the 3% content, solubility was 81~95%, and in case that acid density was high, solubility increased rather slightly. In the 2% content of eggshell, solubility was 84~96%, in the 3% content, solubility was 84~93%. When young deer antler and deer antler were heated for two hours at $100^{\circ}C$, solubility increased 19~24%, and in the case of crabshell, 10~11% increased. The above result and condition, and the result of pH and acidity don't have much influence on solubility. Thus, the 5% of acidity was enough to melt the 3% of sample. Highest were glacial acetic acid and vinegar in solubility to the various organic acid, and wax gourd vinegar melted the 85% of oystershell, the 78% of crabshell, the 28% of the deer young antler, and in the precipitation was made. Citric acid melted the 57% of deer antler, but it was precipitated with all other samples. Ascorbic acid melted the 92% of eggshell, and did the 37~54% of other samples.

• Journal of Pharmaceutical Investigation
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• v.38 no.2
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• pp.111-117
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• 2008

To overcome the solubility of poorly water-soluble drug, the formation of solid dispersion using a spray-dryer with polymeric material, that can potentially enhance the dissolution rate extend of drug absorption was considered in this study. $Eudragit^{(R)}$ E100 as carrier for solid dispersion is acrylate copolymer that soluble in acidic buffer solutions (below pH 5.0). It was used to increase dissolution of atorvastatin calcium as a water-insoluble drug in acidic environments. In this study, a spray-dryer was used to prepare solid dispersion of atorvastatin calcium and $Eudragit^{(R)}$ E100 for purpose of improving the solubility of drug. Atorvastatin calcium and $Eudragit^{(R)}$ E100 were dissolved in ethanol and spray-dryed. DSC and XRD were used to analyze the crystallinity of the sample. It was found that atorvastatin calcium is amorphous in the $Eudragit^{(R)}$ E100 solid dispersion. FT-IR was used to analyze the salt formation by interaction between atorvastatin calcium and $Eudragit^{(R)}$ E100. Comparative dissolution study exhibited better dissolution characteristics than the commercial drug ($Lipitor^{(R)}$) as control. The dissolution rate of atorvastatin calcium was markedly increased in solid dispersion system in simulated gastric juice (pH 1.2). This study proposed that this solid dispersion system improved the bioavailability of poorly water-soluble atorvastatin calcium.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.40-47
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• 1997

Dietary peptides have recently received attention regarding their beneficial effects on nutrient metabolism since the caseinphosphoptides obtained from casein hydrolysate are generally believed to enhance the intestinal absorption of Ca. The two experiments were conducted to investigate the effects of various hydrolyzed fractions of gluten on Ca bioavailability. The gluten hydrolysate of dietary components was produced by enzymatic hydrolysis of gluten whereas gluten hydrolysate supernationt and its precipiate resulted from centrifugation. In experiment I, the rats were for 4 weeks fed the 4 kinds of diets containing same amount of nitrogen and calories and diffeing only in the forms of nitrogen sources. The diets were gluten (G), gluten hydrolysat(GH), gluten hydrolysate supernatant(GHS) and gluten hydrolysate precipitatie(GHP). Determination was made for the body weight gain, serum Ca concentration, Ca solubility in small intestinal contents, bone weight, length and stength, bone ash and Ca content, and Ca balance, respectively. No significant difference was noticed as regards growth, serum Ca, and bone dimension and Ca content among rat groups. More significant increase was observed with regard to Ca absorption and intestinal solubility in the rats receiving the GH or GHS diet which containe crude gluten peptides, than in those subjected to G or GHP diet. In experiment II, in vitro determination for Ca solubility was made to ascertain the mechanism responsible for the effects of gluten peptides on Ca absorption. The 10mM Ca in potassium phosphate buffer solution(pH 7.0) incubated for 3 hours at 37$^{\circ}C$ by the GHS fraction, was observed to be capable of increasing the Ca solubility at 5-25mg/ml concentration of gluten peptides. These observations suggest that the gluten peptides from gluten hydrolysate may enhance the Ca absorption efficiency by increasing the solubility of Ca in small intestine.

• Journal of Korean Dental Science
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• v.16 no.1
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• pp.74-79
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• 2023

Purpose: Cention N (Ivoclar Vivadent) was a recently introduced alkasite-based restorative material that was expected to replace amalgam and glass ionomer cement. This material was an esthetic restoration with adequate mechanical strength and release of fluoride and calcium. The purpose of this study was to measure the water sorption and water solubility of Cention N and evaluate its long-term durability compared to other esthetic restorations (Resin-Modified Glass Ionomer cement [RMGIC], Giomer, Composite Resin). Materials and Methods: Twenty specimens each of Cention N (CN), Resin Modified-Glass Ionomer Cement (FJ), Giomer (BF), and Composite Resin (FZ) were made. After each specimen was completely dried in a desiccator for 24 hours using a vacuum pressure pump, the specimen was weighed (m1). After that, the specimen was immersed in distilled water at 37℃ for 7 days, stored in a drying oven, and weighed (m2). After drying completely for 24 hours in a desiccator, the specimen was weighed (m3) to calculate the water absorption and water solubility using Formulas 1 and 2. The measured values were statistically processed and analyzed using SPSS, and the significance level was set at 0.05. Result: When measuring water sorption, FJ (122.61 ㎍/mm³) showed significantly higher water sorption than CN (35.42 ㎍/mm³) (P<0.05). There was no significant difference between FZ (18.03 ㎍/mm³) and BF (14.76 ㎍/mm³) (P=0.930). When measuring water solubility, CN (6.65 ㎍/mm³) showed significantly higher water solubility than FJ (1.47 ㎍/mm³) (P<0.05). Conclusion: Cention N had lower water sorption than RMGIC, but higher water solubility, indicating that it is more vulnerable to moisture and has lessened long-term durability.

• Restorative Dentistry and Endodontics
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• v.22 no.2
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• pp.739-750
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• 1997

Treatment of root perforation elicits special considerations due to its blood-contaminated circumstances. It is known that conventional dental restorative materials are all leaking. Calcium sulfate is the material which react with water to become chemically set. This study, therefore, was performed to develop a new compound containing calcium sulfate and to evaluate its physical and biological characteristics. Three materials were used, IRM, calcium sulfate, calcium sulfate-hydroxyapatite compound. The composition of the calcium sulfate-hydroxyapatite compound was basically 50 % of calcium sulfate and 50 % of hydroxyapatite mixed with guajacol. The materials were mixed in conventional way and underwent four physical test procedures, setting time, solubility test, compressive strength, and marginal leakage test. All materials were evaluated under the scanning electron microscope to examine the marginal sealing ability. Animal experiment was also performed to test the materials' tissue response. Twenty-four dog's premolars were tested with either furcation perforations or apical retro-fillings. From the results, we found that calcium sulfate possess the good marginal sealing ability. However, calcium sulfate creates many voids which is caused by crystal thrusting action when it reacts with water. It seemed that the voids caused disintegration of the material which eventually lead to tissue reaction. By compounding calcium sulfate and hydroxyapatite, we were able to obtain the better physical properties but it showed larger marginal gap between the material and the root surface. Within the six weeks observation period, both IRM and calcium sulfate-hydroxyapatite compound showed good tissue responses in animal experiment. It is concluded that calcium sulfate would be the material of choice in root perforation repair, but the physical property needs to be further improved.

• Journal of Microbiology and Biotechnology
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• v.20 no.10
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• pp.1436-1439
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• 2010

Many studies have clarified that poly(${\gamma}$-glutamic acid) (PGA) increases the solubility of $Ca^{2+}$, suggesting that PGA enhances calcium absorption in the small intestine. However, there has been no report on the specific interaction between PGA and $Ca^{2+}$ in water. We studied the aqueous solution properties of PGA calcium salt (PGA-Ca complex). The chelating ability and binding strength of PGA for $Ca^{2+}$ were evaluated. The PGA-Ca complex was soluble in water, in contrast to the insolubility of poly(acrylic acid) (PAA) calcium salt, and the chelating ability of PGA for $Ca^{2+}$ was almost the same as that of PAA. The globular conformation of the PGA-Ca complex in water was estimated by SEC and viscosity measurements. The chelation ability of PGA for $Ca^{2+}$ was examined by $^1H$ NMR. The present study showing the characteristics of the PGA-Ca complex will provide useful information about the calcium absorption by PGA in vivo.