• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.173-178
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• 2008

Calcium lactate was prepared by reacting lactic acid with precipitated calcium carbonate (PCC) which was prepared by carbonation process (calcite) and solution process (aragonite). Effects of PCC morphology (calcite and aragonite) on calcium lactate by the solution process were investigated experimentally. Despite the slow forming rate at the initial stage, the final yield of calcium lactate appeared higher when calcite was used. Therefore, the maximum yield of calcium lactate using aragonite was 85.0% and that using calcite was 88.7%, respectively. For both cases, the optimum temperature for the preparation appeared at around $60^{\circ}C$. Furthermore, the increase in lactic acid concentration over 2.0 mol% increased slurry viscosity and deteriorated mass transfer, which resulted in low yield of calcium lactate for both cases. SEM analyses showed that the prepared calcium lactate appeared as plate-like crystal form, irrespective of PCC morphologies, reaction temperatures, and concentrations of lactic acid.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.280-286
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• 2012

The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from $15.17-20.93^{\circ}Bx$ with Seibel variety being highest at $20.93^{\circ}Bx$. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).

• Restorative Dentistry and Endodontics
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• v.41 no.1
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• pp.12-21
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• 2016

Objectives: To evaluate the effects of three acids on the microhardness of set mineral trioxide aggregate (MTA) and root dentin, and cytotoxicity on murine macrophage. Materials and Methods: OrthoMTA (BioMTA) was mixed and packed into the human root dentin blocks of 1.5 mm diameter and 5 mm height. Four groups, each of ten roots, were exposed to 10% citric acid (CA), 5% glycolic acid (GA), 17% ethylenediaminetetraacetic acid (EDTA), and saline for five minutes after setting of the OrthoMTA. Vickers surface microhardness of set MTA and dentin was measured before and after exposure to solutions, and compared between groups using one-way ANOVA with Tukey test. The microhardness value of each group was analyzed using student t test. Acid-treated OrthoMTA and dentin was examined by scanning electron microscope (SEM). Cell viability of tested solutions was assessed using WST-8 assay and murine macrophage. Results: Three test solutions reduced microhardness of dentin. 17% EDTA demonstrated severe dentinal erosion, significantly reduced the dentinal microhardness compared to 10% CA (p = 0.034) or 5% GA (p = 0.006). 10% CA or 5% GA significantly reduced the surface microhardness of set MTA compared to 17% EDTA and saline (p < 0.001). Acid-treated OrthoMTA demonstrated microporous structure with destruction of globular crystal. EDTA exhibited significantly more cellular toxicity than the other acidic solutions at diluted concentrations (0.2, 0.5, 1.0%). Conclusions: Tested acidic solutions reduced microhardness of root dentin. Five minute's application of 10% CA and 5% GA significantly reduced the microhardness of set OrthoMTA with lower cellular cytotoxicity compared to 17% EDTA.

• Economic and Environmental Geology
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• v.35 no.1
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• pp.13-23
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• 2002

The chemical compositions of groundwaters from the granite areas mainly belong to Ca-HC0$_{3}$ and Na-HC0$_{3}$type, and some of these belong to Ca-(CI+S0$_{4}$) and Na-(CI+S0$_{4}$) type. Spring waters and groundwaters from anorthosite areas belong to Ca-HC03 and Na-HC03 type, respectively. The result of reaction path modeling shows that the chemical compositions of aqueous solution reacted with granite evolve from initial Ca-CI type, via CaHC0$_{3}$ type, to Na-HC0$_{3}$ type. The result of rain water-anorthosite interaction is similar to evolution path of granite reaction and both of these results agree well with the field data. In the reaction path modeling of rain watergranite/anorthosite reaction, as a reaction is progressing, the activity of hydrogen ion decreases (pH increases). The concentrations of cations are controlled by the dissolution of rock-forming minerals and precipitation and re-dissolution of secondary minerals according to the pH. The continuous addition of granite causes the formation of secondary minerals in the following sequence; gibbsite plus hematite, Mn-oxide, kaolinite, silica, chlorite, muscovite (a proxy for illite here), calcite, laumontite, prehnite, and finally analcime. In the anorthosite reaction, the order of precipitation of secondary minerals is the same as with granite reaction except that there is no silica precipitation and paragonite precipitates instead of analcime. The silica and kaolinite are predominant minerals in the granite and anorthosite reactions, respectively. Total quantities of secondary minerals in the anorthosite reaction are more abundant than those in the granite reaction.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.425-430
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• 2015

The objective of the study was to investigate the off-flavor generated from PET water bottles and their caps by using a mass spectrometry-based electronic nose. The ion fragment data obtained from the electronic nose were used for discriminant function analysis (DFA). In the case of increased concentrations of the contamination of water, the off-flavor pattern depended on the discriminant function second score instead of the discriminant function first score. To identify the cause of off-flavor in polyethylene terephthalate (PET) bottled water, the PET bottle and its cap were analyzed by DFA. The results showed that the cap generated more volatile compounds than the bottle or mineral water did. The substances causing the off-flavor were predicted to be 2,4-di-tert-butylphenol (2,4-DTBP), nonanal, and decanal when the main peak of the mass spectrum was compared with the major ion fragments of the electronic nose. Thus, using this method, we could determine whether the PET water bottle was contaminated and whether the off-flavor resulted from contamination of the bottle cap.

• Applied Chemistry for Engineering
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• v.17 no.1
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• pp.67-72
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• 2006

Precipitated calcium carbonate (PCC) was prepared in a cylindrical reactor by the nozzle spouting method. The reactor was filled with $CO_2$ and $Ca(OH)_2$ suspensions were circulated through a nozzle to prepare PCC. This method has several advantages such as provision of large contact area between suspension and $CO_2$ and production of large number of nuclei in short time. By changing suspension concentrations, suspension temperature, flow rates of $CO_2$ and nozzle sizes, PCC from homogeneously dispersed $0.1{\mu}m$ to heterogeneous $0.3{\mu}m$ can be obtained. According to XRD analyses, most PCC formed was calcite with small amount of aragonite depending on the reaction conditions. Usually, the reaction proceeded at high pH and electric conductivities initially. Then, pH and electric conductivities decreased rapidly to the saturation condition. Results indicated that the specific conditions (temperature: $25^{\circ}C$, suspension concentration: 0.5 wt%, $CO_2$ flow rate: 1 L/min, nozzle size: 0.4 mm) were required to prepare uniform particle size (particle diameter: $0.1{\mu}m$) of PCC.

• Food Science and Preservation
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• v.19 no.2
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• pp.263-270
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• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.

• The Korean Journal of Mycology
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• v.24 no.3 s.78
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• pp.214-222
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• 1996

This study was carried out to obtain the basic data on artificial culture of Phellinus linteus. The optimum condition for the mycelial growth was $25{\sim}30^{\circ}C$ and pH $6.0{\sim}7.0$. The carbon sources such as D-glucose, D-mannose and Dextrose were favorable to mycelial growth. As nitrogen sources, peptone, cassamino acid and glutamic acid appeared to be favorable. The optimum C/N ratio was about 20:1, when 2% of glucose was provided as a carbon source. The better organic acids and vitamin among tested ones were gallic, silicic acids and biotin. The mineral nutrients of $KH_2PO_4,\;FeSO_4{\cdot}7H_2O,\; MgSO_4{\cdot}7H_2O,\;ZnSO_4{\cdot}7H_2O$ were effective and the optimum concentrations were 0.05, 0.001, 0.02 and 0.003%, respectively.

• Korean Journal of Medicinal Crop Science
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• v.20 no.2
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• pp.124-128
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• 2012

When ginseng seedlings are cultured in paddy fields, quality degradation and yield reduction are induced by severe plant loss with chlorosis on leaves occurred physiological disorder by excessive salt and poor drainage, rusty-root occurrence, and root rot etc. Accordingly, in order to solve these problems, this study was performed to investigate the treatment method, concentrations and time of activated ion calcium as environment-friendly agricultural materials. Activated ion calcium is an enriched and purified water-soluble mineral calcium component for absorbing quickly into plant as a highly functional calcium and it is an alkaline calcium of 37% (370 $m{\ell}$/1 ${\ell}$) concentration with pH 13. Treatment method was that ginseng seeds were sown after removing water in the shade after seed immersion for 1 minute with active ion calcium of 20-fold diluted solution, and then irrigated $4{\ell}$ per 3.3 $m^2$ with 200-fold, 400-fold, and 600-fold diluted solution before emergence on late March, and supplied 1 time on leaves with 500-fold diluted solution in June and July respectively. The disease rate by treatment of activated ion calcium was that on the treatment of soil irrigated with 200-fold diluted solution compared to non-treated soil, damping-off was 33%, anthracnose was 100% reduced and the occurrence rate of rusty-root was 30% reduced. In addition, when active ion calcium of 200-fold diluted solution were soil irrigated, first and second grade ginseng were respectively 26% and 22% produced more, compared with control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.1-8
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• 2006

For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characteristics and also compared to those of Alaska pollack (Theragra chalcogramma). The concentrations of heavy metal in both roe of the skipjack and yellowfin tuna were below the reported safety limits, therefore, these roes appeared to be safe as a raw material for food resource. The contents of crude protein were 21.4% in the skipjack tuna roe and 21.5% in the yellow fin tuna roe, which showed to be the major component in tuna roes. The prominent amino acids of total amino acids were aspartic acid, glutamic acid, leucine and lysine, and these amino acids were comprise to be 38.4-41.2% of total amino acid in both tuna roes. The total lipid content were 2.1 % in the skipjack tuna roe and 2.0% in the yellofin tuna roe. The major component of total lipid was found to be triglyceride in both tuna roes (skipjack tuna roe, 93.3%; yellow fin tuna roe, 92.0%), which was high in the compositions of 16:0, l8:1n-9, and 22:6n-3. The content of DHA in total lipid of the tuna roes (skipjack tuna roe, 29.9%; yellowfin tuna roe, 36.3%) were higher than that of Alaska pollack roe (18.1%). Based on the results of the proximate composition, mineral, amino acid and lipid characteristic, roes of skipjack tuna and yellowfin tuna showed potential as a raw material for food.