• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.4 s.117
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• pp.53-60
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• 2006

Paper materials for long term conservation suffer slowly mechanical and chemical deterioration, the extent of which may depend upon their conservation environment. Those deterioration includes discoloring, low moisture content, acidification, and brittleness. To slow deterioration, washing treatment, deacidification, and polymer reinforcement on paper materials are usually used. One easy and simple method of fixing low moisture content and acidification was an washing method, and we used both distilled and alkali water in washing method in this study. Alkali water is electrolyzed cathode water of high pH, and has no alkali metal ions in it. Experiment showed that washing treatment with both distilled and alkali water gave improvement in raising moisture content, pH, and mechanical strength of paper materials even after severe accelerated aging test. Advantageous effect of alkali water over distilled water on preventing deterioation was also shown clearly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.225-231
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• 1988

As the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta), the conditions of deacidification, decoloring, and deodorization for processing of refined sardine oil were investigated In the process of refining, phosphoric acid treatment was not effective in removing phosphatides, and optimal condition to neutralize the crude sardine ill was treating for 30min at $40^{\circ}C$. with $0.5\%$ excess of 3M NaOH solution. Decoloring was optimized by adding $5\%$ bleaching earth and treating for 20min at $50^{\circ}C$ under vacuum, and deodorizing was done by steam destillation at $180^{\circ}C$ under 3 torr of vacuum. When deodorizing temperature exceeded $200^{\circ}C$, some changes occured in fatty acid composition and artifacts were appeared on GLC chromatogram.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.405-408
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• 2015

The deacidified oil obtained from the oleaginous fungus, Mortierella sp. (M-12) was bleached, after degumming, using activated clay under a 50-100 mmHg vacuum. The bleaching conditions were partially optimized as follows: activated clay, 1%, bleaching temperature $90^{\circ}C$, and treatment time 20 min. After bleaching, the color of bleached oil as determined by the Lovibond Tintometer, satisfied the specification for edible fats and oils. The bleaching process also decreased the contents of free fatty acids and phosphorus in the deacidified oil. The acid value of the bleached oil also satisfied the specification for edible fats and oils. It was early shown that the normal bleaching process can be used for the bleaching of heavily-colored microbial lipids for human consumption.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.487-493
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• 1998

This study was attempted to investigate the changes of chemical components by different yeast strains during alcohol fermentation at $12^{\circ}C$. Saccharomyces cerevisiae, Saccharomyces cerevisiae+Schizosaccharomyces pombe, and Schizosaccharomyces pombe were inoculated in the Seibel grape must, respectively. Sch. pombe began to metabolize malic acid after 4 days fermentation actively and utilized approximately 54% of initial malic acid. Ethanol contents of S. cerevisiae, S. cerevisiae+Sch.. pombe and Sch. pombe were 11.5%, 11.2%, and 10.0%, respectively. The fermentability of Sch. pombe was slower than that of S. cerevisiae. The production of sulfite showed a positive linear relationship with the yeast growth (P<0.01). Sensory scores indicated that the wine samples fermented by S. cerevisiae and Sch. pombe were not significantly different in color, odor, after taste and overall acceptability. Especially, the taste of Sch. pombe was significantly better than that of S. cerevisiae (P<0.05).

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.420-425
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• 1987

For use of sardine oil as an ingredient of food and feed, crude sardine oil obtained by rendering was processed to RBD sardine oil. Alkali deacidification was found to be most efficient with a concentration of 2.5N NaOH and 0.5% excess level at $75^{\circ}C$. Treatment with activated clay alone at $105^{\circ}C$ for 20 min without air admission was effective in reduction of the color intensity of the oil without any formation of the conjugated dienes and trienes of polyunsaturated fatty acids. In deodorization process, as the temperature was increased, color of the oil was to become lighter. The amount of conjugated compounds was, however, increased drastically at higher temperatures above $180^{\circ}C$ for 1hr. and content of polyunsaturated fatty acids was significantly decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.175-180
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• 1992

For the effective utilizing of polyunsaturated lipids in filefish viscera wasted from marine manufactory the conditions of degumming, deacidification, decoloring and deodorization for the processing of refined viscera oil were investigated. In the process of refining degumming with 20$m\ell$ of 4% oxalic acid per 100$m\ell$ of crude filefish viscera oil resulted in the lowest residual phosphorus content as 115.8 ppm and optimal condition to neutralize the filefish viscera oil was treating for 30min at 60$^{\circ}C$ with 0.5% excess of 4M sodium hydroxide solution. Decoloring was optimized by adding 10% bleaching earth and treating for 20min at 60$^{\circ}C$ under vacuum, and deodorizing was done by steam distillation at 180$^{\circ}C$ under 4 torr of vacuum.

• The Korean Journal of Ecology
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• v.4 no.3_4
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• pp.114-123
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• 1981

Diurnal acid fluctuations, stomatal resistance, and morphology and anatomy were investigated in leaves and stems P. oleracea L. growing under the natural environmental condition. A CAM-like pattern of acid fluctuation was exhibited not in leaves of the young purslane but in its stems. Defoliated stems showed a decreased in diurnal changes of total acidity as compared with normal stems. Excised stems stored in continuous darkness exhibited diurnal acid rhythms, and they showed light deacidifications for three days. Kranz-type arrangement was observed in leaves, but not in stems. Micrography of cross sections of stems showed cells with relatively large vaculoles and a few chloroplasts. The number of stomata was 3,275cm-2 in leaves, while the stomata could not be observed in stems. Stomatal resistance was high at night and low in daytime in leaves of the young purslane, and the range of its value was 5~40 sec.$\textrm{cm}^{-1}$. But stomatal resistance in leaves of the water-stressed plant was comparratively high in day time, and its value was 30 sec.$\textrm{cm}^{-1}$. The result of these studies showed the possibility that the stem of P.oleracea L. possesses CAM under certain stressed conditions.

• Conservation Science in Museum
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• v.22
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• pp.27-40
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• 2019

Minutes of cabinet meetings (hereafter referred to as "minutes") offer records on important activities of the government of the Republic of Korea. The National Archives of Korea has implemented a series of preservation for these minutes such as condition survey, deacidification, microfilming, digitization, making boxes, etc. Conservation treatment plans were further established in 2018 to pursue more preservation of over 2,000 volumes of minutes based on the result of the condition survey of the minutes. Among ninety-seven volumes that require conservation treatments, six volumes have been treated so far. A major concern of conservation treatment of minutes was found that a single volume of minutes contains 800 pages, leading to heavier and bulkier than most of other bound volumes. This paper presents the measures taken to solve the problems resulting from this bulky structure of the bound minutes. It is expected that the study will offer an opportunity to consider effective conservation methods for records on paper of which the physical shapes are yet to be determined.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.186-190
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• 2009

Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.