• Applied Chemistry for Engineering
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• v.31 no.2
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• pp.220-225
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• 2020

Hair is made of proteins containing various amino acids. Ultraviolet (UV) radiation is believed to be responsible for the most damaging effects of sunlight, and also plays an important role in hair aging. The purpose of this study was to investigate the changes in morphological and chemical structures after ultraviolet B (UVB) irradiation of human hair. The UVB-irradiated hair showed characteristic morphological and structural changes, compared to those of the normal hair. The result from a scanning electron microscope (SEM) equipped with an energy dispersive X-ray diffractometer (EDX) showed that the scale of UV-irradiated hair appeared to be rough and the amount of oxygen element was higher than that of the normal hair. Fluorescence and three dimensional (3D) topographical images were obtained by a confocal laser scanning microscope (CLSM). In 3D images, the green emission intensity of normal hair was much higher than that of fluorescing UVB-irradiated hair. The intensity of green emission reflects the intrinsic fluorescence of hair protein. Also, a fluorescent imaging method using fluorescamine reagent was used to identify the free amino groups resulting from a peptide bond breakage in UVB-irradiated hair. Strong blue fluorescence of UVB-irradiated hair, which indicates a very high level of amino groups, was observed by CLSM. Therefore, the fluorescamine as an extrinsic fluorescence could provide a useful tool to identify the peptide bond breakage in UVB-irradiated hair. Infrared image mapping was also employed to assess the cross-sections of normal and UVB-irradiated specimens to examine the oxidation of disulfide bonds. The degree of peak areas with strong absorbance for the disulfide mono-oxide was spread from the outside to the inside of hair. The spectroscopic techniques used alone, or in combination, launch new possibilities in the field of hair cosmetics.

• Environmental Engineering Research
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• v.13 no.3
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• pp.125-130
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• 2008

Free ammonia ($NH_3$-N) inhibition of nitrite-oxidizing bacteria (NOB) has been widely studied for partial nitrification (or nitrite accumulation) and denitrification via nitrite ($NO_2^-$-N) as a low-cost treatment of ammonium containing wastewater. The literature on $NH_3$-N inhibition of NOB, however, shows disagreement about the threshold $NH_3$-N concentration and its degree of inhibition. In order to clarify the confusion, a simple and cheap respirometric method was devised to investigate the effect of free ammonia inhibition of NOB. Sludge samples from an autotrophic nitrifying reactor were exposed to various $NH_3$-N concentrations to measure the maximum specific nitrite oxidation rate ($\hat{K}_{NO}$) using a respirometer. NOB biomass was estimated from the yield values in the literature. Free ammonia inhibition of nitrite oxidizing bacteria was reversible and the specific nitrite oxidation rate ($K_{NO}$) decreased from 0.141 to 0.116, 0.100, 0.097 and 0.081 mg $NO_2^-$-N/mg NOB h, respectively, as the $NH_3$-N concentration increased from 0.0 to 1.0, 4.1, 9.7 and 22.9 mg/L. A nonlinear regression based on the noncompetitive inhibition mode gave an estimate of the Inhibition concentration ($K_I$) of free ammonia to be 21.3 mg $NH_3$-N/L. Previous studies gave $\hat{K}_{NO}$ of Nitrobacter and Nitrospira as 0.120 and 0.032 mg/mg VSS h. The free ammonia concentration which inhibits Nitrobacter was $30{\sim}50\;mg$ $NH_3$-N/L and Nitrospira was inhibited at $0.04{\sim}0.08\;mg$ $NH_3$-N/L. The results support the fact that Nitrobacter is the dominant NOB in the reactor. The variations in the reported values of free ammonia inhibition may be due to the different species of nitrite oxidizers present in the reactors. The respirometric method provides rapid and reliable analysis of the behavior and community of the nitrite oxidizing bacteria.

• Clean Technology
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• v.26 no.3
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• pp.204-210
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• 2020

In this study, the ignition characteristics of bio jet fuel (Bio-7629, Bio-5172) produced by F-T process and petroleum-based jet fuel (Jet A-1) were compared and analyzed. The ignition delay time of each fuel was measured by means of a combustion research unit (CRU) and the results were explained through an analysis of the properties and composition of the fuel. The ignition delay time of Bio-5172 was the shortest while that of Jet A-1 was the longest because Jet A-1 had the highest surface tension and Bio-5172 had the lowest viscosity in terms of fuel properties that could affect the physical ignition delay time. As a result of the analysis of the constituents' type and ratio, 22.8% aromatic compounds in Jet A-1 could generate benzyl radical, which had low reactivity during the oxidation reaction, affecting the increase of ignition delay time. Both Bio-7629 and Bio-5172 were composed of paraffin only, with the ratio of n-/iso- being 0.06 and 0.80, respectively. The lower the degree of branching is in paraffin, the faster the isomerization of peroxy radical is produced during oxidation, which could determine the propagation rate of the ignition. Therefore, Bio-5172, composed of more n-paraffin, possesses shorter ignition delay time compared with Bio-7629.

• Resources Recycling
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• v.7 no.3
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• pp.17-26
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• 1998

A study on the recovery of silver and nitric acid in the liquid waste resulted from the mediated electrochemical oxidation(MEO) process was conducted. The removal of silver in the concentrated nitric acid solutions was carried out by the electrodeposition. The removal efficiency more than 98% could be obtained in nitric acid concentrations less than 3 M with the current efficiency of nearly 100%. The experimonts on the evaporation for the recovery of nitric acid were performed as well. At the evaporation factor of 25., the degree of nitric acid recovery in 3.5 M nitric acid solution containing 0.5 to 1.0 mol% NaNO, was 80~90% resulting in 2.8~3.1 M nitric acid. The design factors and operating conditions of the distillation tower were analyzed by using MEH model derived by Maphtali-Sandholm with the throughput of 4 kg/hr for the enrichment of dilute nitric acid solution recovered by evaporation to reuse in the MEO process. The distillation column composed of eleven theoretical stages having the overall tray efficiency of 70% are needed to obtain 1.03 kg/h of 12M nitric acid and 2.97 kg/h of water with feed being introduced to the column at tray 6 from the bottom at the reflux ratio of 0.25, the reboiler with the heat load of 2.7 kW, and the condenser with the cooling load of 0.5 kW.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.13-19
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• 2002

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.

• Journal of the Korean Chemical Society
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• v.28 no.6
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• pp.384-392
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• 1984

Reaction of the Fe(II) complex of a fully saturated tetradentate macrocyclic ligand [Fe([14]aneN$_4)(CH_3CN)_2]^{2+}$, where [14]ane$N_4$ represents 1,4,8,11-tetraazacyclotetradecane, with $O_2$ has been investigated in acetonitrile solutions. [Fe([14]aneN$_4)(CH_3CN)_2]^{2+}$ reacts with oxygen to yield low spin Fe(III) species, [Fe([14]aneN$_4)(CH_3CN)_2]^{3+}$, which undergoes metal ion assisted oxidative dehydrogenation of the macrocyclic ligand to produce low spin Fe(II) complex, [Fe([14]tetraeneN$_4)(CH_3CN)_2]^{2+}$. The macrocyclic ligand in [Fe([14]tetraeneN$_4)(CH_3CN)_2]^{2+}$ is highly unsaturated and its double bonds are conjugated. [Fe([14]dieneN$_4)(CH_3CN)_2]^{2+}$ and [Fe([14]dieneN$_4)(CH_3CN)_2]^{3+}$ are isolated as the intermediates of the reaction. The Fe(II) complexes involved in this oxidative dehydrogenation reaction react with carbon monoxide to give respective carbon monoxide derivatives, [FeL$(CH_3CN)(CO)]^{2+}$ (where L = macrocyclic ligand). The values of $v_{CO}$ of [FeL$(CH_3CN)(CO)]^{2+}$, and the electrochemical oxidation potentials of Fe(II) ${\to}$ Fe(III) and the qualitative stability toward air-oxidation for [FeL(CH$_3CN_2)^{2+}$ increase as the degree of unsaturation of the macrocyclic ligands increase.

• Journal of the Korean Chemical Society
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• v.33 no.6
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• pp.633-643
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• 1989

The R$Rh_2(ap)_4$(2,2-trans) isomer (ap = 2-anilinopyridinate), which has two anilino nitrogens and two pyridyl nitrogens bound to each rhodium ion trans to their own kind, shows activation towards the one electron reduction of dioxygen at -0.40 V vs SCE. The ESR spectrum taken at 123 K proves the formation of a $[Rh_2(ap)_4(O_2)]$ ion with oxygen axially bound to one rhodium ion and the complex is at a RhⅡ2 oxidation state. The complex will form [$Rh_2(ap)_4(O_2)(CH_3CN)]^-$ in presence of $CH_3CN/CH_2Cl_2$ mixture without breaking the Rh-$O_2^-$ bond. When oxidized at -0.25 and 0.55 V, $[Rh_2(ap)_4(O_2)]$ will undergo two one electron oxidations to form $Rh_2(ap)_4(O_2)[Rh_2(ap)_4(O_2)]^+$. Both species have an axially bound superoxide ion but the former is at $Rh^{II}Rh^{III }$and the later at $Rh^{III}_2$ oxidation states. The ESR spetra and $CH_3CN$ addition study, on the other hand, show that the later complex is better described as $[Rh_{II}Rh^{III}(ap)_4(O_2)]^+$ with the odd electron localized on rhodium ion and the complex has an axially coordinated molecular oxygen. The electrochemical and ESR studies also show that the degree of dioxygen activation is a function of electrochemical redox potential.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.31-36
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• 1987

The purpose of this study is to investigate the physicochemcal Properties of the cowpea crude and refined starch and to present the basic data for physicochemical factor which gives the properties of Mook to cowpea starch gel. Water binding capacity of crude starch was 235. In and that of refined starch was 186.0%. The pattern of change in swelling power and solubility for increasing temperature started to increase at $60^{\circ}C$ and increased rapidly from $70^{\circ}C$, for both of crude and refined starch. The optical transmittance of 0.2% crude and refined starch suspensions were increased from $65^{\circ}C$ and showed rapid increasement during 68~$80^{\circ}C$, and their curves showed two-stage processes. The gelatinization pattern for 6n crude and refined starch suspensions were investigated by the Brabender amylograph. The corves showed the pasting temperature of $72.0^{\circ}C$ and $72.1^{\circ}C$, peak height of 11303.U. ($88.0^{\circ}C$) and 970 B.U. ($83.5^{\circ}C$) for crude and refined starch, respectively, and both showed high viscosities when cooling. Blue values for crude and refined starch were 0.369 and 0.376 respectively. Alkali number of crude and refined starch were 7.77 and 7.34, and reducing values were 3.60 and 2. 10, respectively. Amylose content of cowpea starch was 33.7%. Periodate oxidation of the starch fractions resulted that amylose had the average molecular weight of 23590, degree of polymerization of 146 and amylopectin had the degree of branching of 3.42, glucose unit per segment of 29.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.469-478
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• 2008

In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200$^{\circ}C$. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT>PO>CO>CA>SB>OL. According to the study results, the deep frying temperature during cooking should be 160-180$^{\circ}C$ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180$^{\circ}C$.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.4
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• pp.79-89
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• 2003

The purpose of this study is to investigate appropriate environmental factors when domestic waste is decomposed as aerobic digestion. So stabilization degree was measured after the waste is mixed as certain rates and water content was controlled by 55% and 60%. Variation of VS showed food waste in reactors of number 1, 2, 3, 4 and 5 was decomposed fully except reactor of number 6. Decomposition degree of VS in reactors of number 1, 2, 3 and 4 was not different high because Vinyl and plastic inserted played role bulking agent in reactor number 1, 2, 3 and 4. In reactors, maximum temperature indicated $57{\sim}59^{\circ}C$ and temperatures in reactors 1, 2, 3 and 4 were higher and remained longer than in reactor 5 and 6 for 2~4 days. Variation of $CO_2$ was similar to that of VS. The reduction rate of water content was low because moisture generated by oxidation fever of microorganism did not evaporated well. pH was low in the beginning of the reaction however, as time passed, it increased slightly and remained regular pattern. EC and C/N showed the same pattern as pH. Settlement and weight reduction rates were similar to the factors above. Reactor 1, 2, 3, and 4 showed higher settlement and weight reduction rate than reactor 5 and 6.