• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.131-135
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• 2000

The inhibitory effect of various organic acids on the growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract at 37$^{\circ}C$ or 4$^{\circ}C$ was determined. Minimal inhibitory pHs of acetic acid, citric acid, fumaric acid, hydrochloric acid and lactic acid were 5.0, 4.0, 4.5, 4.0 and 4.5, respectively. Acetic acid (0.012 m) showed the strongest antimicrobial activity, based on the pH values or equivalent molar concentrations, followed by lactic acid (0.0006 M), fumaric acid (0.004M) and citirc acid (0.004 M), respectively, E. coli O157:H7 with an initial inoculum of {TEX}$10^{7}${/TEX} CFU/ml and {TEX}$10^{5}{/TEX} CFU/ml in tryptic soy broth supplemented with 0.6% yeast extract, acidified to target pH with citric, fumaric and lactic acids at 37$^{\circ}C$, was completely inactivated after 7 d and 5 d incubation, respectively, except for the acetic acid (9 d). The bactericidal effect decreased at the same pH when the incubation temperature a was reduced from 37$^{\circ}C$ to 4$^{\circ}C$. The pH values of 0.2% acetic (pH 5.1), 0.6% citric (pH 4.2) and 0.4% lactic acid (pH 4.3) in TSBYE were almost correspondent to the minimal inhibitory pH values on E. coli O157:H7 of acetic (pH 4.0), citric (pH 4.0) and lactic acids (pH 4.5).

• Journal of Animal Reproduction and Biotechnology
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• v.34 no.3
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• pp.247-252
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• 2019

We observed MMPs expression in all sperm groups, with pro-MMP showing lower expression than active MMPs. According to the results from each freezing extender, the sperm membrane integrity (HOST: Hypoosmotic Swelling Test) analysis in TCGGD (Tris 250 mM, Citric acid 88 mM, Glucose 47 mM, Glycerol 3%, Dimethylsulpoxide 3.5 M) is 59.8 ± 0.7, TCGSD (Tris 250 mM, Citric acid 88 mM, Glucose 47 mM, Sucrose 0.1 M, Dimethylsulpoxide 3.5 M) is 59.3 ± 0.5 were significantly higher (p < 0.05) among the experimental groups. And MMPs analysis result, we observed MMPs expression in all sperm groups, with pro-MMP showing lower expression than active MMPs. The expression of active MMP-2 was the highest in sperms frozen in TCGSD and TCGD (Tris 250 mM, Citric acid 88 mM, Glucose 47 mM, Dimethylsulpoxide 3.5 M), Meanwhile, sperms from the TCGGD and TCGED (Tris 250 mM, Citric acid 88 mM, Glucose 47 mM, Ethylene glycol 3%, Dimethylsulpoxide 3.5 M) group showed lower level of active MMP-2 expression. Together, these results indicate that adding glycerol or sucrose to the sperm freezing buffer would not only suppress MMPs expression but also minimize DNA fragmentation, providing a mean to improve the success rate in the in vitro manipulation of rabbit sperms. Therefore, these results suggest that TCGGD or TCGSD extender method for freezing-thawing of rabbit sperm increased the viability after thawing.

• Journal of Fashion Business
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• v.13 no.1
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• pp.102-114
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• 2009

Chitosan is a polysaccharide with cationic amino groups in its structure and has useful properties as functional materials. Various end-use developments of chitosan are in progress. When the cotton fabric is pretreated with chitosan, the hand property of cotton fabric may be improved expecially for the summer apparel. In this study, as a cross-linking agent to introduce chitosan into cotton, BTCA(butane-1,2,3,4-tetracarboxylic acid) or CA(citric acid) was added in order to prevent detachment of chitosan by the cross-linking. During the cross-linking procedure, via the padding-drying-heat setting, amino groups of chitosan and hydroxyl groups of cotton, carboxyl groups of BTCA/CA are cross-linked by forming anhydrous cyclic rings. Since BTCA has four carboxyl groups, cross-linking by thermal treatment is easy, leading to the trials in wrinkle-recovery treatment of cotton fabrics. However, the high price of the BTCA reagent has been a shortcoming in the actual application for industrial use. Therefore, in this study, we tried the application of CA having three carboxyl groups, which is relatively low priced, as the substituting cross-linking agent. The hand of the treated fabrics were evaluated by measuring physical properties. In addition, based on the physical properties, three-dimensional images were introduced by using 3D CAD systems and results were compared.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.259-264
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• 1985

The study was carried out to prevent the rancidity and to prolong the edible period by adding the pH adjuster composed of citric acid and sodium citrate during kimchi fermentation. Buffer action of the pH adjusters, changes in titratable acidty, pH, vitamin C content, chlorophyll content and number of microorganism were measured. And also sour flavor, color score and overall taste by sensory test were analyzed. The profer ratio of citric acid to sodium citrate for the kimchi was 1 to 9. Edible periods based upon the acidity, pH, sour flavor and overall taste were first to second days after soaking in the control, but were from the day of soaking to fifth days in the pH adjuster added kimchi to 0.3 percent. And favorable results were shown in kimchi with the pH adjuster in the point of brix degree, color and the number of Lactobacilli.

• Food Science and Preservation
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• v.10 no.1
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• pp.6-10
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• 2003

The objective of this study was to investigate the effect of browning inhibitor and vacuum packaging on minimally processed sweet pumpkin. The browning inhibitor were lo/e of ascorbic acid, citric acid, NaCl, MgCl$_2$and their combination. For the minimal processing, sweet pumpkin was sliced and strip-cut followed by dipping in the solution of browning inhibitor. Effective browning inhibitors fer slice sweet pumpkin were ascorbic acid, NaCl and MgC1$_2$, and those fer thin strip were combination and ascorbic acid. The hardness of minimally processed sweet-pumpkin repeated increasing and decreasing and decreased in the final of storage. However the change pattern of hardness was different according to cutting method. Magnesium chloride treatment was generally high grade on sensory characteristics. Sweet pumpkin treated with citric acid was distinguished on carbon dioxide generation and oxygen exhaustion.

• Food Science and Preservation
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• v.19 no.1
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• pp.26-30
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• 2012

The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at $4^{\circ}C$. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.

• Journal of the Korean Society of Propulsion Engineers
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• v.23 no.6
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• pp.21-27
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• 2019

Cellulose-based carbon fabrics are used in aerospace nozzles have low thermal conductivity and high ablation resistance. However, there is a disadvantage in that the weight is reduced by 70~90% in the pyrolysis process and graphitization process and the residual rate is low when the final carbon fabric is produced. In this study, phosphoric acid as a phosphorus flame retardant and Citric acid as a cross-linking agent were treated on the lyocell fabrics. After that the functional groups were identified and thermal properties were confirmed by FT-IR, XRD and TGA. The yields of the final carbon fabrics were also compared through the pyrolysis and graphitization process. The graphitized yield increased to 8.1% with increasing citric acid to 16 wt% added.

• Journal of Korea Soil Environment Society
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• v.2 no.2
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• pp.53-60
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• 1997

A series of batch and lab-scale pilot tests were conducted to optimize the design parameters for the application of soil washing techniques to the soil contaminated by heavy metals. Cu, Pb, and Zn were selected as target heavy metals. The concentrations of Cu, Pb, and Zn were 500mg/kg dry soil, 1, 000mg/kg dry soil, and 500mg/kg dry soil, respectively. Citric acid and oxalic acid were used for the extractants. In the batch tests, the extraction efficiencies for Cu, Pb, and Zn were 79%, 72%, 72%, respectively. The proper extractant concentration and dilution ratio(weight/volume) for Cu and Pb were turned to be citric acid 50mM and 1:5, respectively. The extraction efficiencies were enhanced with the addition of 1~2% OA-5 or SDS. From pilot scale tests for Pb, first stage and second stage of soil washing resulted in the extraction efficiency of 59% and 78%, respectively.

• Resources Recycling
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• v.17 no.5
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• pp.44-51
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• 2008

The removal of minor elements such as Na, Ca and Fe has been performed from domestic aluminum hydroxide of 99.7% purity with organic acids. Oxalic and citric acid were used as the leaching agent, respectively and aluminum hydroxides of different particle size were also employed for the purification with organic acid leaching. Fine grinding of aluminum hydroxide has been tested using ball mills and leaching characteristics of each element have also been examined in terms of leaching parameters such as temperature, acid concentration, and solid density. As a result, it was found that oxalic acid showed higher leaching efficiency than citric acid in the concentration range of 0.1 to 1.0 mole/l and leaching amount of each element was also increased with the acid concentration and reaction temperature. It was observed that about 45% of Na was leached out during ball milling process which implied that the majority of Na contained in aluminum hydroxide was water soluble compound.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.575-581
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• 2000

Quality characteristics of kochujang prepared with appleand persimmon were investigated during 14 weeks of fermentation. The water activity decreased slightly during fermentation and was higher in kochujang (I) prepared with apple than in kochujang (II) prepared with presimmon. The reducing sugar contents increased from 10.95% in kochujang (I) and 10.30% in kochujang (II) to 16.68, 19.14% after 10 weeks of fermentation, respectively. The free sugar contents in kochujang (I) were maltose 10.55, glucose 8.47 and fructose, 3.02% after 12 weeks of fermentation. The free sugar content in kochujang (II) were maltose 10.55, glucose 21.65, glucose 8.71 and fructose 2.98 after 6 weeks of fermentation. The major free sugar in kochujang (I) and (II) was maltose. The organic acids detected in kochujangs were citric, malic, lactic and oxalic acids. The contents of citric acid and malic acid were higher than other acids in both kochujangs. The contents of total free amino acids were 187.59~420.94 mg% in kochujang (I) and 154.67~316.93 mg% in kochujang (II). The contents of aspartic acid, proline and glutamic acid were high in kochujang (I) and (II).