• Journal of environmental and Sanitary engineering
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• v.14 no.2
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• pp.46-55
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• 1999

This study compared the adsorption characteristics of heavy metal ions by crab shell, treated crab shell with 2N-HCl, treated crab shell with 4%-NaOH, chitin and chitosan.Using crushed crab shell, the heavy metal ions removal rates of $Cd^{2+}$ and $Zn^{2+}$ were about 70-80% in 45minutes, but the removal rates of $Cu^{2+}$, $Cr^{6+}$ and $Pb^{2+}$ was less than 10%, 10% and 30%, respectively. For the by-products crab shell by 2N-HCl treatment, it was shown that the removal rates of $Cu^{2+}$ and $Pb^{2+}$ were about 70-80% in 45minutes reaction. But, some problems were observed, that the contained protein in crab shell was changed into gel in the mixing solution after a few hours. For the by-products of crab shell by 4%-NaOH treatment, the removal rates of Pb and Zn were about 90% in 45 minutes, and those of capacity of chitin and chitosan powder was better than those of the other by-products. The more adding to the adsorbent dosages increased the removal rates, and the adsorption reaction was rapidly occurred in a few minute. Using 1.0 wt% chitin powder, the heavy metal removal rates were ordered $Cu^{2+}$(94%) > $Zn^{2+}$(89%) > $Cd^{2+}$(88%) > $Pb^{2+}$(77%) > $Cr^{6+}$(58%) in 45 minutes. Using 1.0 wt% chitosan powder, the heavy metal removal rates were ordered $Cu^{2+}$(99%) > $Pb^{2+}$(96%) > $Cd^{2+}$(79%) > $Zn^{2+}$(71%) > $Cr${6+}$(46%) in 45minutes. The degree of degree of deacetylation by prepared chitosan was 91%.The Freundlich adsorption isotherm of $Cu^{2+}$, $Cd^{2+}$ and $Zn^{2+}$, when it was applied to 1.0 wt% chitosan powder in minutes, can be acceptable very strictly. The equation constant (1/n) for $Cu^{2+}$, $Cd^{2+}$ and $Zn^{2+}$ were 0.54 0.41 and 0.23 respectively.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.34-42
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• 2002

The purpose of this study was to develop a seasoned Hwangseoke-jeot(a kind of salted and fermented fish) with chitosan having less fishy smell and salty taste. In order to decrease the fishy smell and increase the palatable taste effectively, four types of seasoning were developed, in which minced ginger, garlic and onion were included. In order to improve the color and flavor of seasoned Hwangseoke-jeot, high-quality powdered hot red pepper was also added in all the seasonings. Seasoned Hwangseoke-jeot type 1 had the oil and roasted powder of sesame, which are known to decrease fishy smell and palatable taste, and was the basis of other seasoned Hwangseoke-jeot. Type 2 had the oil and roasted powder of perilla, which also were known to decrease fishy smell and to increase palatable taste effectively. Type 3 had roasted soybean powder and laver to increase savory and palatable taste. It was developed especially for old and young people who like savory taste. Type 4, containing citron syrup, was for the young and children. All the developed seasoned Hwangseoke-jeot samples had better red color and other sensory properies than the control (S-company's seasoned Hwangseoke-jeot), as tested by colorimetry and sensory evaluation. More than 1% (w/v) of chitosan gave an astringent taste to seasoning, so it is recommended not to exceed 1% (w/v) in the seasoning. The developed functional seasonings of jeot would be applicable to other kinds of jeot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.453-459
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• 2000

This study was performed to investigate the effect of dietary crab shell powder on lipid metabolism in diet induced hyperlippidemic rats. Sixteen male Sprague-Dawley rats were divided into two groups and fed 20% (w/w) carb shell powder supplemented diet for 4 weeks. Energy intake and weight gain were lower in experimental group than in control group. Concentrations of plasma triglyceride, total cholesterol, LDL-cholesterol, and atherogenic index (AI) were decreased and concentration of HDL-cholesterol was increased by crab shell powder supplementation. Concentrations of liver total cholesterol and triglyceride were significantly lower in experimental group. The crab shell decreased triglyceride and cholesterol concentration in plasma and liver, and increased bile acid excretion in feces. Therefore, the crab shell powder is assumed to exhibit function of chitin or chitosan that effects on lipid metabolism and cholesterol reabsorption.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.15-24
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• 2006

This experiment was conducted to investigate the effects of dietary safflower seed (SFS) powder and chitosan on hatching egg production and eggshell qualify in aged egg-type breeder hens. A total of four hundred 54-week-old Hy-Line Brown breeder hens were divided into five the groups and fed experimental diets either with addition of 0.25 and 0.50% SFS powder or 0.10 and 0.20% chitosan or devoid of all for 6 weeks. There were no significant differences in feed intake and laying performances among the groups. The rate of sellable egg in the groups fed diets containing SFS powder or chitosan was significantly increased compared to that of control (P<0.05), irrespective of dose-dependent manner. The addition of SFS powder or chitosan significantly improved the eggshell strength (P<0.01). Eggshell thickness was also significantly increased in the groups 134 diets containing chitosan as compared with that of control (P<0.01). Fertility and hatchability of egg set were significantly improved by dietary chitosan that those of control (P<0.05). ike contents of tibial Ca and P were significantly increased in the groups fed diets containing 0.5% SFS powder, 0.1 and 0.2% chitosan as compared with those of control. The levels of blood estrogen, calcitonin and parathyroid hormone were not affected by the dietary treatments. The overall results indicated that the proper use of some feed additives such as safflower seed powder and chitosan might provide means of improving eggshell quality and reproductive performances in aged egg-type breeder hens.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.484-485
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• 2006

The process of coprecipitation of biocomposite hydroxyapatite/chitosan from aqueous solution at low temperature in alkali environnement was examined. We have shown that initially we have the formation of amorphous octocalcium phosphates $(Ca_8(HPO_4)(PO_4)_5,\;nH_2O:\;OCP)$ and the transferring from OCP to amorphous calcium phosphate $(Ca_9(PO_4)_3,\;nH_2O:\;TCP)$, and then from TCP to calcium-deficient hydroxyapatite $(Ca_{10-X}\;(HPO_4)_X(PO_4)_{6-x}(OH)_{2-X}\;:\;ACP)$ and hydroxyapatite $(Ca_{10}(PO_4)_6(OH)_2\;:\;HAP)$. The transformation of ACP to HAP was inhibited in the presence of chitosan. The result suggests that there is an affinity binding between ACP and chitosan and subsequently blocking the active growth site of ACP.

• Journal of environmental and Sanitary engineering
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• v.11 no.3
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• pp.21-27
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• 1996

Chitosan is a natural polyelectrolytic compound. Researches of adsorption capacity using chitosan have been doing actively. We prepared bead type gel, simple modifier of chitosan, And then experimented adsorption test of heavy metals (Cd etc) using it. According to the result adsorption capacity of chitosan bead was five times higher than chitosan powder. Removal rate of cadmium resulted 90% over in the test that initial concentration of Cd was 100mg/L and bead dosage was 6g/100mL. Adsorption type of heavy metals was similar to general adsorption curve. And optical pH range was 4 - 10 in the adsorption test. In the experiments of other heavy metals (Pb, Zn, Cu, Mn) adsorption types had two stages, highly removal rate-stage at the short time (20minutes) and then slow rate-stage at the after. And removal efficiency at the variable pH ranges revealed relatively good.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.75-82
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• 2015

Chitosan provides beneficial effects such as decrease in cholesterol, weight loss, and antioxidative effects. The manufacture of Maribo cheese containing powdered chitosan (CP) or nanopowdered chitosan (NCP) is not yet established. Thus, this study was conducted to determine the effect of CP and NCP on Maribo cheese's physicochemical properties. The curd was added with 0.2 and 0.5% of CP and NCP, respectively, after the second whey drainage. The pH changed and the lactic acid bacterial population decreased in all treatments. Additionally, WSN and TBA gradually increased during the ripening of cheese. The TP of control cheese was higher than that of another group. On the basis of the obtained results, consumer preference test on overall acceptability of 0.2% NCP was good-41%, great good 13%. It was concluded that the quality of Maribo cheese was not affected by adding chitosan. Furthermore, 0.2% NCP was preferred during cheese ripening and observed the possibility of functional cheese than another group.

• Journal of Korean society of Dental Hygiene
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• v.1 no.1
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• pp.77-87
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• 2001

The authors have studied the 8 weeks clinical experiment on 34 dental patients of age 20s for control group and 32 for experimental 1 group(Paste Type Dentifrice with Bamboo Salt, Chitosan and Powder of Pine Needles and Leaves of Bamboo.) and 32 for experimental 2 group(Powder Type Dentifrice with Bamboo Salt, Chitosan and Powder of Pine Needles and Leaves of Bamboo), in order to find out the effect of plaque removal, prevention of calculus and stain formation. and Gingival effect. The obtained results are as following. 1. Plaque removal effect was the similar level on group 1 and on group 2 as control group. 2. For prevention of calculus formation, there was a little bit better on group 1 at 8 weeks, and for prevention of stain formation, it revealed more or less difference between on group 1, group 2 and control group at 8 weeks. 3. on PMA index, it revealed the significantly differences between group 1, group 2 and the control group at 8 weeks(p<0.05), so it is estimated that there might be signified for gingival subside effect by use of dentifrice with Bamboo Salt, Chitosan and Powder of Pine Needles and Leaves Bamboo.

• Textile Coloration and Finishing
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• v.31 no.4
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• pp.268-275
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• 2019

In this study, silk fabrics was dyed with sappan wood extracts fermented for 5 and 15 days, respectively, and then the dyeability, durability and the functionality of the dyed silk were investigated. Before dyeing, the silk was pretreated with chitosan-acetic acid solution or chitosan acetic acid and illite blend solution. Thereafter, UV-Visible transmittance, color, fastness, antimicrobial activity, and the FIR emissivity were analyzed. As a result, the K/S value was higher in the samples that were not pre-treated or fermented. Regardless of fermentation, the lightfastness was not significantly different. The color fastness to washing was slightly better when the samples were pretreated with chitosan-acetic acid and illite, and then dyed with extracts fermented 5 days. In addition, all samples showed high antimicrobial activity of 99.9%, regardless of the fermentation. Far-infrared emissivity was confirmed to be slightly increased by the illite and chitosan-acetic acid solution treatment compared to the untreated sample.