• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.15-19
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• 1997

The stability of monascin yellow pigment isolated from Monascus purpureus was determined over a period of storage for the wide range of pH, various metal ions and antioxidants. The absorption maximum of monascin pigment was 385 nm. Monascin pigment was more stable in acid solutions than in alkaline (pH 9 and pH 11) during storage period. It was also observed the reduction of absorption was occur after 3 days storage. The stability of monascin pigment was not changed by adding the various metal ions of the concentration of 10-4 M, however, it was unstable by adding the Zn2+, Al3+ and Fe3+ of 103- M concentration. The antioxidants. BHA, BHT, cysteine and L-ascorbic acid, have no effects on the stability of monascin yellow pigment. Thus, it may be concluded that the monascin pigment is stable and useful food additives as the natural colorant except for the alkaline food and food containing the Zn2+, Al3+ and Fe3+.

• Journal of the Chungcheong Mathematical Society
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• v.21 no.4
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• pp.511-517
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• 2008

In this paper, we investigate h-stability of nonlinear integro-differential equations.

• Journal of the Chungcheong Mathematical Society
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• v.23 no.4
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• pp.827-834
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• 2010

In this paper, we investigate h-stability of the nonlinear perturbed differential systems.

• Journal of Life Science
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• v.23 no.5
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• pp.669-675
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• 2013

The stability of monascus pigment produced by Monascus sp. MK2 was investigated according to light, pH, temperature, organic acid, synthetic antioxidant, and natural substance. The light stability was increased (sun light < fluorescent lamp < ultraviolet rays < dark condition) when storing the monascus pigments. Although the monascus pigments were stable in the range of pH 3.0, the degradation rate of pigment was increased at pH 11.0. The stability of monascus pigment gradually decreased as temperature increased. In addition, pigment stability was increased by adding the synthetic antioxidant and natural substance.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.5
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• pp.228-235
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• 2016

Nitrite accumulation is essential for constructing an anammox process. As the pH in the reactor exerts a complicated and strong influence on the reaction rate, we investigated its effects upon treatment of an ammonic wastewater (2,000 mgN/L) through modeling and experiment. The modeling results indicated that the reaction stability is strongly affected by pH, which results in a severe reduction of the 'stable region' of operation under alkaline environments. On a coordinate of the total ammonia nitrogen (TAN) concentration vs. pH, the maximal stable reaction rates and the maximal nitrite accumulation potentials could be found on the 'stability ridge' that separates the stable region from the unstable region. We achieved a stable and high ammonia oxidation rate (${\sim}6kgN/m^3-d$) with a nitrite accumulation ratio of ~99% when operated near the 'stability ridge'. The optimum pH that can be observed in experiments varies with the TAN concentrations utilized, although the intrinsic optimum pH is fixed. The direction of change is that the optimum operational pH falls as the TAN concentration increases, which is in excellent accordance with the observations in the literature. The optimum operational pH for 95% nitritation was predicted to be ~8.0, whereas it was ~7.2 for 55% partial nitritation to produce an anammox feed in our experimental conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.996-1000
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• 2016

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

• Archives of Pharmacal Research
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• v.20 no.6
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• pp.643-646
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• 1997

Thermal stability of a red pigment, carthamin, frm Carthamus tinctorius was investigated to explore possible applications as natural color additives for foods, cosmetics, and nutraceuticals. Degree of degradation reactions of carthamin at acidic, neutral and alkaline conditions were determined with UV/V is spectral measurements. Decomposition half lives of carthamin at 25.deg. C were 4.0 h, 5.1 h, and 12.5 h at pH 5.0, pH 7.0, and pH 12.0, respectively, indicating that carthamin is much more stable at alkaline pH than acidic or neutral conditions. The activation energies of carthamin at pH 5.0, pH 7.0, and pH 12.0 were 15.6, 15.7 and 16.8 kcal/mol, respectively.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.192-192
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• 2011

Hyperthermal ion scattering experiments were conducted with low kinetic energy (<35 eV) cesium ion beams to analyze the UV-photolyzed water-ice films. Neutral molecules (X) on the surface were detected as cesium-molecule ion clusters ($CsX^+$) which were formed through a Reactive Ion Scattering (RIS) process. Ionic species on the surface were desorbed from the surface via a low energy sputtering (LES) process, and were analyzed [1]. Using these methods, the thermal stability of hydronium ion ($H_3O^+$) that was produced by UV light was examined. As the thermal stability of $H_3O^+$ is related with the reaction, $H_3O^+$ + OH + $e^-$ (or $OH^-$) ${\rightarrow}$ $2H_2O$, which is similar or same with the reverse reaction of the auto-ionization of water, the result from this work would be helpful to understand the auto-ionization of $H_2O$ in water-ice that has not been well-understood yet. However, as $H_3O^+$ was not detected through a LES method, the titration experiment of $H_3O^+$ with methylamine ($CH_3NH_2$, MA), MA + $H_3O^+\;{\rightarrow}\;MAH^+$ + $H_2O$, was conducted. In this case, the presence of $MAH^+$ indicates that of $H_3O^+$ in the ice. Thus the pristine ice was photolyzed with UV light for a few minutes and this photolyzed ice was remained at the certain temperature for minutes without UV light. Then MA was adsorbed on that surface so that the population of $H_3O^+$ was found. From the calibration experiments, the relation of $MAH^+$ and $H_3O^+$ was found, so that the thermal stability of $H_3O^+$ can be investigated [2].

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.53-59
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• 1991

This study was carried out in order to investigate the change of protein functionalities such as foaming and emulsifying properties by succinylation of protein isolates. Succinylated and unsuccinylated munghean protein isolates were tested for finding out the effects of pH, heat treatment and sodium chloride concentration on the solubility, emulsion capacity, emulsion stability, foaming capacity, and foam stability. The results are summarized as follows: 1. Succinylation enhanced the solubility of MPI except at pH 4.5. When heated, succinylation greatly increased the solubility of succinylated MPI above $60^{\circ}C$. With the addition of NaCl, succinylation increased the solubility of MPI at acidic condition. 2. Emulsion capacity of succinylated MPI showed the lowest value at pH 7 and higher values at acidic and alkaine condition. when succinylated MPI was heated, emulsion capacity showed the highest at $80^{\circ}C$. With NaCl was added, emulsion capacity of succinylated MPI lincreased at pH 7, 9 or 11 decreased at pH 3 except addition of 1.0M NaCl. 3. Emulsion stability of MPI and succinylated MPI showed the highest at pH 4.5. Succinylation enhanced the emulsion stability of MPI at acidic condition. 4. The foaming capacity of MPI was increased at pH 3, 7 or 9 by succinylation. 5. When heated, foam stability of MPI and succinylated MPI showed the highest at pH 4.5 and at pH 11, respectively. When heated, both proteins showed the highest stability at $100^{\circ}C$.

• Bulletin of the Korean Mathematical Society
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• v.56 no.3
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• pp.703-728
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• 2019

Considered herein is the orbital stability in the energy space $H^1({\mathbb{R}})$ of a decoupled sum of N peakons for a Camassa-Holm-type equation with quartic nonlinearity, which admits single peakon and multi-peakons. Based on our obtained result of the stability of a single peakon, then combining modulation argument with monotonicity of local energy $H^1$-norm, we get the stability of the sum of N peakons.