• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.239-244
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• 2000

Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02. 0.04, 0.1 0.2, 0.4, 1.0, 2.0, 4.0%), different boiling times (0,10, 20. 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 10$0^{\circ}C$ ) were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid. At above 6$0^{\circ}C$, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

• Journal of the Korean Ceramic Society
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• v.45 no.12
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• pp.782-787
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• 2008

Ni-ceria cermets have been extensively investigated as candidates for the anode in intermediate-temperature solid oxide fuel cells. We have used the citric method to synthesize nanocomposite powders consisting of NiO (Ni metal content: $40{\sim}60%$ by volume) highly dispersed in $Ce_{0.9}Gd_{0.1}O_{1.95}$ (CGO). The microstructure characteristics and sintering behaviors of the nanocomposites were investigated. No impurity phases were observed and the shrinkage of these substrates matched well with that of a CGO electrolyte with a specific surface area of $11\;m^2/g$. Densification of the CGO electrolyte layer to $<5\;{\mu}m$ thickness was achieved by co-firing the laminated electrolyte with the porous NiO-CGO substrate at $1400^{\circ}C$ for 6 h.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.695-702
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• 2005

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.

• Restorative Dentistry and Endodontics
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• v.15 no.1
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• pp.187-200
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• 1990

The purpose of this study was to investigate antimicrobial effect of several irrigation solutions on 7 anaerobes and 2 aerobes, which are found frequently in infected root canals. The antimicrobial effects of normal saline, 3% $H_2O_2$, 0.5% & 3.5% NaOCl, 10% & 50% citric acid and mixed solutions of 3% $H_2O_2$ plus 3.5% NaOCl were compared. No. 80 paper points dipped in bacterial broth were soaked in each irrigation solutions and moved into thioglycolate broth, subcultured in agar plate for bacterial growth. The results were as follows: 1. Normal saline had no antimicrobial effect. 2. Mixed solutions of 3% $H_2O_2$ plus 3.5% NaOCl, 10% citric acid had relatively weak antimicrobial effect. 3.3% $H_2O_2$, 50% citric acid, 0.5% NaOCl showed relatively strong antimicrobial effect. 4. 3.5% NaOCl had the strongest antimicrobial effect among used 7 irrigation solutions.

• YAKHAK HOEJI
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• v.23 no.1
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• pp.1-6
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• 1979

The authors investigated the biodegradability and toxicity of polyoxyethylene-alkyl citric diester-triethanolamine(PAT), which is one of new non-ionic detergents. 1) The PAT is very biodegradable, which 50% is biodegraded for one day and 100% for eight days by the activated sludge treatment and 40% for one day and 93% for eight days by the aerobic domestic sewage treatment. 2) $LD_{50}$ of PAT for chicken, mouse, and rat by oral adminstration are 7.1g/kg, 8.4g/kg and 14.0g/kg reactively. 3) $TL_{m}$ of PAT for goldfish is 64.0mg/l in 24bours. 4) No reaction for humun skin is determined by PAT.

• Carbon letters
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• v.27
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• pp.42-49
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• 2018

A citric acid functionalized graphene oxide nanocomposite was successfully synthesized and the structure and morphology of the nanocatalyst were comprehensively characterized by Fourier transform infrared spectroscopy, energy-dispersive X-ray analysis, X-ray diffraction patterns, atomic force microscopy images, scanning electron microscopy images, transmission electron microscopy images, and thermogravimetric analysis. The application of this nanocatalyst was exemplified in an important condensation reaction to give imidazole derivatives in high yields and short reaction times at room temperature. The catalyst shows high catalytic activity and could be reused after simple work up and easy purification for at least six cycles without significant loss of activity, which indicates efficient immobilizing of citrate groups on the surface of graphene oxide sheets.

• Restorative Dentistry and Endodontics
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• v.6 no.1
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• pp.133-139
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• 1980

In this experiment, etching was performed on the incisor enamel surfaces of 13 Albino rats, weighted about 130gm, with both 30% and 50% concentrations of the phosphoric, citric acids, and EDTA solution for 60 seconds. Immediately after extraction of the animal teeth, laboratory procedures for scanning electron microscopic observations were made and the author derived the following conclusions: 1. On the enamel surface treated with 30% and 50% phosphoric acids, all of the periphery, center of the enamel rods, and the enamel matrices were severely etched. 2. In the etched with 30% citric acid group, only the small part of the enamel rods were etched out. In case of 50% citric acid the periphery, center of enamel rods were partially or entirely etched, and the intermatrix spaces were widened. 3. In the 30% and 50% of the EDTA etched groups, the periphery of the enamel rods explicitely were etched, and the spaces between matrices were widened.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2004.02a
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• pp.83-95
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• 2004

The removal efficiency of several washing agents on the $Cs^+$ ion was investigated. Leaching of $Cs^+$ ion from the soil surface by washing agents is affected by the exchange capability of the washing solution. Reuse tests of the effective soil washing agents such as $BaCl_2$, NaOH, citric acid＋ $HNO_3$ and oxalic acid were performed. NaOH, citric acid ＋ $HNO_3$ and oxalic acid solutions can be reused after passing through the ion exchange column. Among the tested solutions, both of citric acid＋ $HNO_3$ and oxalic acid were effective for the decontamination of TRIGA research reactor soil. The radioactivity of soils can be reduced to a release level by the successive application.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.163-167
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• 2012

The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective than that before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju.

• Food Science and Preservation
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• v.11 no.3
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• pp.331-335
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• 2004

This study was carried out to improve quality of minimally processed lettuce with various treatments. The treatments for preventing enzymatic browning were using different chemical immersion solutions and controlling microbial growth were using chlorine, electrolyzed water, and organic acid. The solution with ascorbic acid 1$\%$ and citric acid 1 $\%$ showed a positive effect on antibrowning of minimally processed lettuce. In the inhibition of microorganisms growth, 200 ppm NaCIO solution was more effective than fermented pollen solution and Na-dichloroisocyanurate solution. In electrolyzed water system, no-diaphragm system showed inhibitory effect of microorganisms growth. Also, total microorganisms count of minimally processed lettuce with ascorbic acid and citric acid solution was lower by about 4 log cycle after 4 days storage at l0$^{\circ}C$.