• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.277-283
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• 1977

1) Higher yield of red color was observed by the isolated strain (Monascus D-7) than the type cultures in steamed rice medium. 2) In a case of Monascus purbigerus IAM 8004, best yield of color was obtained at Lin's submerged culture medium containing 1% wheat bran, 2% starch and 3% corn meal instead of rice powder as carbon source. However, in a case of isolated strain (M. D-7), good result was shown at 1% rice bran and 2% starch as a source of carbon in Lin's medium. 3) Good yields were obtained from both strains in Nishikawa's medium which was added with 3% defatted soybean flour. 4) There were no significant differences in pigment extractability among solvents. Extracted pigment was stable in wide range of pH and heat, whereas relatively unstable in sunlight. 5) Toxicological study of extracted pigment determined $LD_{50}$ at 0.2539g/20g, when injected in mouse. When injected in to mouse in 25% ethanol solution: considering the toxicity of ethanol, the toxicity of pigment itself is believed to be none.

• Analytical Science and Technology
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• v.10 no.5
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• pp.370-377
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• 1997

The several fundamental parameters on the solvent extraction of Co(II), Cu(II) and Zn(II) with dithizone were investigated. The value of $K_{a1}/K_p$ of dithizone(at $25^{\circ}C$) between an aqueous phase and a chloroform was found to be $4.72{\times}10^{-11}$. And the mole ratios of metal ion to dithizone in its metal complexes were determined by mole ratio method. The extractibilities(%) for metal-dithizone chelates were obtained from the extraction equilibria of metal-dithizone complexes between an aqueous phase and a chloroform as follows. Co(II) : 92.3% at pH 8.0 : Cu(II) : 97.1% at pH 4.0 and Zn(II) : 99.0% at pH 7.0. And also, in optimum experimental conditions the extraction constants of Co(II), Cu(II) and Zn(II) were examined.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.16 no.3
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• pp.309-313
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• 2018

In this study, we prepared Li-K-Cd alloy, which meets the requirement of eutectic ratio of Li:K, to maintain the operating temperature of the drawdown process at $500^{\circ}C$ and to achieve the reuse of LiCl-KCl molten salt. The prepared Li-K-Cd alloys were added to LiCl-KCl salt bearing U and Nd at $500^{\circ}C$ to investigate the removal of $UCl_3$ in the salt. The reduction of $UCl_3$ in the salt was examined by measuring the OCP value of salt and analyzing the salt composition by ICP-OES. Reduction was also visually confirmed by change of salt color from dark purple to white. The experimental results reveal that the prepared Li-K-Cd alloy has reductive extractability for $UCl_3$ in salt. By improving the preparation method, the Li-K-Cd alloy can be applied to the drawdown process.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.73-79
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• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.365-369
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• 2001

EAF's dust has been treated mainly by pyrometallurgical reduction process in rotary kiln furnace to recover valuable metal elements such as Zn and to avoid the disposal of hazardous materials to waste. Recently, hydrometallurgical eletrowinning of zinc from a zinc-amino chloride solution obtained by the leaching of EAF's dust was developed to recover high grade zinc metal from EAF’s dust. But there are some disadvantages in each process such as difficulty of operation condition control and sticking problem in kiln process and low extractability and recovery of zinc owing to insoluble zinc-ferrite in electrowinning process. We propose a new combined process of pyrometallurgical one and hydrometallurgical one to treat EAF's dust efficiently and economically. In this study, ammonium chloride solution leaching of crude zinc oxide recovered from reduction of EAF's dust was carried out to find out the efficiency of zinc extraction from it and the possibility for performance of eletrowinning in the proposed process. Effects of various leaching variables ruck as leaching temperature, concentration of leaching solution and leaching time were investigated. And the leaching results of the crude zinc oxide were compared with those of EAF's dust. The extraction percents of zinc in ammonium chloride solution leaching of the crude zinc oxide recovered from reduction of EAF's dust were above 80% after 60 minutes of leaching under the leaching condition of 4M NH$_4$CI concentration and above leaching temperature of 7$0^{\circ}C$. And the concentrations of zinc in the leached solution were obtained above 50g/$\ell$. The activation energy calculated for zinc extraction in NH$_4$CI leaching was 58.1 KJ/㏖ for EAF's dust and 15.8 KJ/㏖ for the crude zinc oxide recovered from reduction of EAF's dust.

• Journal of the Korean Chemical Society
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• v.42 no.1
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• pp.36-41
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• 1998

In this study, the extraction of Co(Ⅱ) and Cu(Ⅱ) into chloroform solution of dithizone, distribution ratios, extractabilities and extraction rate constants of the metal complexes were compared in each case with which thiocyanate ion was or not used as the auxiliary ligand. The use of the thiocyanate ion increased threefold the distribution ratio for Co(Ⅱ) complex in a basic solution and twofold for Cu(Ⅱ) complex in a wide pH range. And the extractability was also augmented from about 90 to 99 for Co(Ⅱ) and from 95 to 99 for Cu(Ⅱ) in a given period. The extraction rate constants were $k_1\;:\;1.2{\times}10^5$, $k_2\;:\;1.34{\times}10^{17}\; mol^{-1}dm^3s^{-1}$ in case of Co(Ⅱ) and$k_1\;:\;1.1{\times}10^8$, $k_2\;:\;2.83{\times}10^{10}\; mol^{-1}dm^3s^{-1}$ in case of Cu(Ⅱ) on the extraction of dithizonate complexes into chloroform solution.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.248-253
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• 2010

The effect of maturity and marbling score on meat quality properties in fattening Hanwoo loin was investigated. No differences attributable to maturity and marbling score were noted in pH, $L^*$ value (lightness), $a^*$ value (redness), $b^*$ value (yellowness), cooking loss. Myofibrils extractability, hardness, springiness, cohesiveness, gumminess and chewiness. In the case of water holding capacity, a maturity score of 6 and 7, and marbling score of 8 and 9 were the highest among the groups (p<0.05). The shear force become higher when maturity score increased and marbling score decreased (p<0.05).

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.385-391
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• 1988

In an attempt to develop natural seasoning materials by use of shellfishes and crustaceans, contents of taste components such as amino acids, nucleotide and its derivatives, the extractability of oyster (Crassostrea gigas), sea mussel(Mytilus coruscus) and crab(Portanus tribuerculata) were investigated. As a result of chemical analysis and sensory evaluation, the optimum condition of extraction could be concluded as extracting fresh or frozen raw materials for about 40 min. at $95^{\circ}C$ with 1.5 to 2 times of water by volume. The contents of free amino acids in the extractions were much in sequence as crab(1,886 mg%), mussel(765 mg%) and oyster(554 mg%), and the dominant amino acids in each extracts were identified as glutamic acid, alanine, glycine, proline and arginine in oyster, threonine, alanine, arginine, glycine and glutamic acid in mussel, arginine, proline, lysine, alanine and threonine in crab respectively. In addition, the major nucleotides affecting as taste enhancer of each extracts were estimated as inosine in oyster and crab, and inosine monophosphate in mussel respectively.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.349-357
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• 2008

In an effort to augment extractability of carnosine and anserine at the levels of pro-oxidants such as iron and protein in Tuna boiled extracts(Skipjack, Yellowfin and Bigeye), we assessed the effects of heated and ion exchange chromatography(IEC) and ultrafiltration(UF) using a MW 500 cut-off(500 MWCO). We also evaluated the antioxidant activity of these extracts processed as free radical scavengers and reducing agents. Tuna boiled extracts of dark and ordinary muscle protein and total iron were reduced, whereas carnosine and anserine concentrations and antioxidant activity were increased. The carnosine and anserine concentrations of the ion exchange and permeate UF(IEC-UF) extracts were higher than those observed in the heated and permeate UF(heat-UF), whereas the protein and total iron contents were lower than that observed in the heat-UF. The quantity of carnosine and anserine in ordinary muscle was higher than that detected in dark muscle. HPLC analysis and SDS-PAGE were shown to removes the effect of UF on high molecular weight impurities in the tuna boiled extracts. The major free amino acids(FFAs) from Skipjack, Yellowfin and Bigeye tuna IEC-UF extracts were anserine, histidine and carnosine. These three peptides constituted more than 80～85%. of the detected amino acid. The IEC-UF treated ordinary muscle extracts evidenced the highest levels of DPPH radical scavenging activity and the highest levels of reducing power among the various extracts. The IEC-UF extracts evidenced a DPPH radical scavenging effect equal to that of 1mM ascorbic acid.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.858-864
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• 1990

In an attempt to establish efficient extraction conditions of beef extract by hot water extraction, effects of extraction time, temperature and amount of added water were investigated. Beef extract was prepared with three different extraction conditions and quality parameters for optimization of extraction condition were content of total nitrogen, non protein nitrogen and collagen in terms of extractability. As a result, in order to produce beef extract from beef by hot water extraction, it was efficient to extract at $97^{\circ}C$ for 75 minutes with the addition of 2.5 times water. Proper extraction condition under pressure was at $125^{\circ}C$ for 30 minutes with the addition of 2 times water.