• Journal of Korean Society of Environmental Engineers
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• v.28 no.10
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• pp.1024-1030
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• 2006

Genus Nitrospira and Nitrobacter species are the key nitrite-oxidizing bacteria(NOB) in nitrifying wastewater treatment plants. It has been hypothesized that genus Nitrospira are K-strategists(low $K_6$ value) that can exploit low amounts of nitrite more efficiently than Nitrobacter. In contrast, Nitrobacter species are r-strategists(high $V_{max}$) that can grow faster than Nitrospira. It has also been known that the availability of organic compounds and dissolved oxygen as well as nitrite affects the distribution of NOB. In this study, we determined the distribution and competition of NOB in wastewater nitrification systems where nitrite, organic compounds, and dissolved oxygen concentrations were compositively varied. For the purpose, several compounds of the laboratory-scale nitrificaiion bioreactor and full-scale $A_2O$ wastewater treatment plant and their distribution of NOB were analyzed and compared. The analysis showed that Nitrobacter was the dominant NOB in nitrification bioreactor where average nitrite was maintained at 5 mg-N/L with very low organic concentration in aerobic condition, whereas Nitrospira was the dominant NOB in full-scale $A_2O$ plant where nitrite was maintained very low and organic compounds were maintained relatively high in alternating aerobic-anoxic condition. The result indicates that nitrite concentration is more critical factor than organics and dissolved oxygen which determines the dominant NOB in nitrification system and it is confirmed that Nitrospira and Nitrobacter showed the characteristics of r-strategist and K-strategist, respectively.

• Corrosion Science and Technology
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• v.16 no.3
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• pp.91-99
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• 2017

The objective of this work was to develop efficient synergistic inhibitor combinations comprising sodium nitrite ($NaNO_2$) and an inhibitor-blend code named (SN-50), keeping in view of their application in industrial cooling water systems. The electrochemical characteristics of the carbon steel working electrode in simulated cooling water (SCW), without and with the addition of different combinations of the inhibitors, were investigated using electrochemical impedance spectroscopy (EIS), open circuit potential (OCP). The electrode surface changes were followed by visual characterization methods. It was demonstrated in this study that all the combinations of the inhibitors exhibited synergistic benefit and higher inhibition efficiencies than did either of the individual inhibitors. The addition of SN-50 inhibitor to the SCW shifted the OCP to more anodic values and increased the polarization resistance ($R_p$) values of carbon steel at all applied concentrations. The higher the applied sodium nitrite concentration (in the protection concentration range), the higher the obtained $R_p$ values and the inhibition efficiency improved by increasing the inhibitor concentration.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.142-146
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• 2001

This study was performed to investigate chemical and functional properties of Glechoma hederacea leaves in respect to its potential use as food material or as a medicinal herb. The chemical compositions on a dry harris were 20.38% in protein, 3.96% in fat, 59.58% in carbohydrate, 15.78% in ash, 5.36% in reducing sugar, 14.11% in total sugar and 0.26% in polyphenol, respectively. The free sugars were mainly comprised of glucose, fructose and sucrose. In fatty acids compositiosn, linolenic acid showed the highest concentration at 45%, while the ratios of saturated to unsaturated fatty acids were 1 : 1.91. Seventeen kinds of total amino acids were determined, with the highest concentration (2,465.71 mg%) of glutamic acid. Among the free amino acids, praline showed the highest concentration (260.09 mg%), followed by glutamine, $\alpha$ -amino adipic acid, glutamic acid and valine. The contents of major minerals were 647.32 mg% in Na, 597.53 mg% in K and 239.75 mg% in Ca. The antioxidative activity of 10% water extract was similar to that of 50 ppm tocopherol. The nitrite scavenging ability reached the highest bevel at pH 1.2 and the lowest at pH 6.0.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.677-682
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• 2011

This study explores the antioxidant activities of solvent extracts from Rhus verniciflua, and the results were as follows. Total phenolic compound and flavonoid contents of Rhus verniciflua were $4.32{\pm}0.17$ mg/100 g and $0.16{\pm}0.02$ mg/100 g, respectively. Electron-donating abilities of solvent extracts from Rhus verniciflua proportionally increased with concentration, and ethyl acetate extract ($95.4{\pm}0.4%$) showed higher activity than that of BHT ($93.3{\pm}1.7%$) at a concentration of 1,000 ${\mu}L$/mL. Reducing power of the solvent extracts from Rhus verniciflua was the highest in ethyl acetate extract ($2.45{\pm}0.03$) at a concentration of 1,000 ${\mu}L$/mL. Nitrite scavenging ability of the solvent extracts from Rhus verniciflua (pH 1.2, 1,000 ${\mu}L$/mL) was the highest in ethyl acetate extract ($95.5{\pm}0.7%$). Therefore, ethyl acetate extract from Rhus verniciflua has similar antioxidant activity as that of BHT.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.351-356
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• 2006

In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

• Bulletin of the Korean Chemical Society
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• v.27 no.6
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• pp.875-880
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• 2006

A new, simple and fast flow injection analysis (FIA) method has been developed for the indirect determination of nitrite. The proposed indirect automatic method is based on the oxidation of nitrite to nitrate using a lead(IV) dioxide oxidant microcolumn where the flow of the sample through the microcolumn reduces the $PbO_2$ solid phase reagent to Pb(II), which is measured by flame atomic absorption spectrometry. The absorbance of Pb(II) are proportional to the concentration of nitrite in the samples. The calibration curve was linear up to 30 mg $L ^{-1}$, with a detection limit of 0.11 mg $L ^{-1}$ for a 400 mL injected sample volume and a sampling rate of about 80 $h ^{-1}$. The results exhibit no interference from the presence of large amounts of ions. The developed procedure was found to be suitable for the determination of nitrite in foodstuffs and wastewaters. A relative standard deviation better than 0.9% was obtained in a repeatability study. The reliability of the method was established by parallel determination against the standard method.

• Journal of Korean Society on Water Environment
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• v.22 no.4
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• pp.711-719
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• 2006

The effluent from anaerobic digestion process of slurry-type piggery waste has a characteristic of very low C/N ratio. Because of high nitrogen content, it is necessary to evaluate nitrogen removal alternative rather than conventional nitrification-denitrification scheme. In this study, two parallel treatment schemes of SBR-like partial nitritation reactor coupled with anaerobic ammonium oxidation (ANAMMOX) reactor, and a nitritation reactor followed by nitrite denitrification process were evaluated with a slurry-type piggery waste. The feed to reactors adjusted with various $NH_4-N$ and organics concentration. The nitrite accumulation was successfully accomplished at the loading rate of about $1.0kgNH_4-N/m^3-day$. The $NO_2-N/NH_4-N$ ratio 1~2.6 in nitritated effluent that operated at HRT of 1 day indicated that SBR-like partial nitritation was applicable to ANAMMOX operation. Meanwhile, the nitrite accumulation of 87% was achieved at SBR operated with HRT of 3 days and $0.4mgO_2/L$ for denitritation. Experimental results further suggested that HRT (SRT) and free ammonia(FA) rather than DO are an effective control parameter for nitrite accumulation in piggery waste.

• Journal of Korean Society on Water Environment
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• v.30 no.2
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• pp.220-225
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• 2014

A sequencing batch reactor (SBR) was operated to obtain thiosulfate-utilizing denitrifier cultivated with two types of electron accepter (nitrate and nitrite). Using the microbial biomass obtained from the SBR, batch tests were conducted with different nitrite concentrations (50 and 100 mg-N/L) at pH 7.0, 7.5 and 7.9 to see how free nitrous acid (FNA) negatively works on the thiosulfate-utilizing denitrification of nitrate. The specific denitrification rate (SDR) of nitrate was significantly influenced by pH and FNA. The presence of nitrite caused a remarked decrease of the SDR under low pH conditions, because of the microbiological inhibitory effect of FNA. The minimum SDR was observed when initial nitrite concentration was 100 mg-N/L at pH 7.0. Moreover. the SDR was influenced by the type of electron acceptor used during the SBR operation. Thiosulfate-utilizing denitrifier cultivated with nitrite showed smaller SDR on the thiosulfate-utilizing denitrification of nitrate than those cultivated with nitrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.606-613
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• 1997

The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation . Whereas the formation of N-nitrosodimethylamine(NDMA ) was increased . Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid(inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfer-mented anchovy and the materials contained abundant nitrite or nitrate were took in.

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.205-211
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• 2013

Nitrate is a naturally occurring compound in plant and can be converted to nitrite in the nitrogen cycle and vice versa. Therefore, it is easy to find nitrate in plants including vegetables. Especially, it is known that high levels of nitrate found in leafy vegetables. Nitrate itself is relatively non-toxic but its metabolites and reaction products such as nitrite, nitric oxide and N-nitroso compounds, may produce adverse health effects such as methaemoglobinaemia and carcinogenesis. To execute the risk assessment of dietary nitrate and nitrite for the intake of vegetables, it is investigated that the levels of nitrate and nitrite in 23 vegetables (798 samples). The range of concentration were 0-6,719mg/kg for nitrate and 0-1,635mg/kg for nitrite, respectively. The Estimated daily intakes (EDI) were 0.85-1.38 mg/kg body weight/day for nitrate and 0.02-0.03 mg/kg body weight/day for nitrite by ages. We conclude that there are no health concerns for eating various vegetables since the EDI were below the Tolerable Daily Intake (3.7 mg/kg body weight/day for nitrate, 0.06 mg/kg body weight/day for nitrite) level established by WHO.