• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1204-1210
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• 2013

Various commercial vinegars of high-strength acidity (10% or more of total acidity) were investigated to compare their physicochemical and antioxidant properties. The total acidity of double-strength vinegars was relatively lower than triple-strength vinegars. Irrespective of the acidity, sugar and reducing sugar content ranged from $7.00{\sim}10.80^{\circ}Bx$ and 1.32~3,885.90 mg%, respectively. Free sugars were mainly composed of fructose and glucose, and were relatively high in double-strength vinegars. The content of acetic acid (a principal organic acid in vinegars) increased with acidity, but oxalic acid was not identified in commercial high-strength acidity vinegars. Double-strength vinegars using malt extracts were the highest in free amino acid content, showing 24 kinds of amino acids. The content of total phenolics and flavonoids was highest in apple vinegars of double-strength acidity, which affected the scavenging ability of DPPH and ABTS radicals. Overall, the quality of high-strength acidity vinegars was affected by its content and production methods, and double-strength acidity vinegar using apples showed the best antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.699-703
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• 2012

The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.

• Bulletin of the Korean Chemical Society
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• v.22 no.12
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• pp.1303-1308
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• 2001

A series of catalysts, NiSO4/TiO2, for ethylene dimerization was prepared by the impregnation method using aqueous solution of nickel sulfate. On the basis of the results obtained from X-ray diffraction, the addition of NiSO4 shifted the transition of TiO2 from the anatase to the rutile phase toward higher temperatures due to the interaction between NiSO4 and TiO2. Nickel sulfate supported on titania was found to be very active even at room temperature. The high catalytic activity of NiSO4/TiO2 closely correlated with the increase of acidity and acid strength due to the addition of NiSO4. It is suggested that the active sites responsible for ethylene dimerization consist of low valent nickel, Ni+, with an acid.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• Carbon letters
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• v.9 no.1
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• pp.8-16
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• 2008

Oxidized activated carbons were prepared by reacting steam-activated carbon developed from pecan shells with nitric acid of varying strength (15, 30, 45 and 60%). The textural properties and the chemistry of the surface of the non-oxidized and of the oxidized carbons were determined from nitrogen adsorption and base neutralization capacities. The uptake of Pb(II) and Cd(II) from aqueous solution by these carbons was determined by kinetic and equilibrium experiments as well as by the column method. Treatment with nitric acid brought about drastic decrease in surface area and remarkable increase in the pore size of the carbon with these changes depending on the strength of nitric acid. Nitric acid increased the surface acidity by developing new surface oxygen functional groups of acidic nature. $HNO_3$-oxidized carbons exhibited high adsorption capacities for Pb(II) and Cd(II). The adsorption of these ions increased with the decrease of the surface pH of the carbon and with the increase of the solution pH from 2.5 to 6 and 7. The amount adsorbed from lead and cadmium was also related to the amount of surface acidity, the pH of the point of zero charge and on some metal ion parameters. Cadmium and lead uptake by the investigated carbons followed pseudo-second order model and the equilibrium sorption data fitted Langmuir adsorption model.

• Bulletin of the Korean Chemical Society
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• v.27 no.10
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• pp.1623-1632
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• 2006

NiO supported on zirconia modified with $MoO_3$ for acid catalysis was prepared by drying powdered $Ni(OH)_2-Zr(OH)_4$ with ammonium heptamolybdate aqueous solution, followed by calcining in air at high temperature. The characterization of prepared catalysts was performed using FTIR, Raman, XRD, and DSC. $MoO_3$ equal to or less than 15 wt% was dispersed on the surface of catalyst as two-dimensional polymolybdate or monomolybdate, while for $MoO_3$ above 15 wt%, crystalline orthorhombic phase of $MoO_3$ was formed, showing that the critical dispersion capacity of $MoO_3$ on the surface of catalyst is 0.18 g/g NiO-$ZrO_2$ on the basis of XRD analysis. Acidity and catalytic activities for acid catalysis increased with the amount of dispersed $MoO_3$. The high acid strength and acidity was responsible for the Mo=O bond nature of the complex formed by the interaction between $MoO_3$ and $ZrO_2$. The catalytic activity for acid catalysis was correlated with the acidity of the catalysts measured by the ammonia chemisorption method.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.410-415
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• 1999

Yakju was sterilized with high-voltage pulses of short time of a continuous pulsed electric field (PEF) system. The initial microbial counts of Yakju were $2.2{\times}10^{5}$ CFU/mL for total aerobes. The pH, acidity and electric conductivity of Yakju were 3.82, 0.37% and 1.24 mS/cm, respectively. Yakju was treated with exponential-wave formed electric pulses of 100 Hz for $0{\sim}4000{\mu}s$ under the field strength of $20{\sim}35\;kV/cm$. The lethal effect of electric fields on microorganisms was resulted from the breakdown of the cell membrane induced by the transmembrane electric potential. The critical values of the external field for the sterilization were 16.0 kV/cm for total aerobes. Logarithmic survival rates decreased linearly at low electric field strength, but curvilinearly at high electric field strength with treatment time. The sterilization of Yakju was more largely affected by the electric field strength than by the treatment time. Any changes in pH, acidity, and the growth of microorganisms were not found in the PEF treated Yakju during the storage at both $4^{\circ}C\;and\;30^{\circ}C$.

• Bulletin of the Korean Chemical Society
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• v.16 no.6
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• pp.507-511
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• 1995

Catalytic chlorination of chlorobenzene was studied in vapor phase using various solid-acid catalysts such as silica-alumina, alumina, zeolite and a modified clay prepared by impregnating bentonite with ferric chloride. The conversions of both chlorine gas and chlorobenzene showed high over silica-alumina, alumina and modified clay catalysts. However relatively large amounts of polychlorinated benzene derivatives were also observed. The active species of catalytic activity in chlorination of chlorobenzene in vapor phase were proved to be as Lewis acid sites by in-situ IR experiments. The strength of Lewis acid sites which were effective for the vapor-phase chlorination seemed to be having Hammett acidity Ho >-3.0. The selectivity to dichlorobenzenes was proved to be high over the zeolite catalyst due to their shape-selective properties. p-Dichlorobenzene or dichlorobenzene selectivities were improved more or less by changing the reaction conditions.

• Bulletin of the Korean Chemical Society
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• v.27 no.6
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• pp.821-829
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• 2006

A series of catalysts, $NiO/La_2O_3-ZrO_2/WO_3$, for acid catalysis was prepared by the precipitation and impregnation methods. For the $NiO/La_2O_3-ZrO_2/WO_3$ samples, no diffraction lines of nickel oxide were observed, indicating good dispersion of nickel oxide on the catalyst surface. The catalyst was amorphous to X-ray diffraction up to 300 ${^{\circ}C}$ of calcination temperature, but the tetragonal phase of $ZrO_2$ and monoclinic phase of $WO_3$ by the calcination temperatures from 400 ${^{\circ}C}$ to 700 ${^{\circ}C}$ were observed. The role of $La_2O_3$ in the catalyst was to form a thermally stable solid solution with zirconia and consequently to give high surface area and acidity. The high acid strength and high acidity were responsible for the W=O bond nature of complex formed by the modification of $ZrO_2$ with $WO_3$. For 2-propanol dehydration the catalyst calcined at 400 ${^{\circ}C}$ exhibited the highest catalytic activity, while for cumene dealkylation the catalyst calcined at 600 ${^{\circ}C}$ showed the highest catalytic activity. 25-$NiO/5-La_2O_3-ZrO_2/15-WO_3$ exhibited maximum catalytic activities for two reactions due to the effects of $WO_3$ modifying and $La_2O_3$ doping.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.