• Food Science of Animal Resources
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• v.40 no.1
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• pp.11-20
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• 2020

The intent of this study was to scrutinize the consequence of salt type [sundried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Aspergillus spp. before ripening. The effects of nitrate-free salts added were not significant. Nitrate pickling salt samples were significantly higher in protein level, whereas those were lower in fat level during ripening (p<0.05). The pH of salamis treated with NP was higher than that of other salt treatments, while weight losses of those was lower (p<0.05). During the ripening and drying, NP produced lower extent of volatile basic nitrogen and lipid oxidation than those with other salts (p<0.05). The total aerobic population counts of NP samples revealed lower than that of other samples over the ripening time. The addition of NP in salamis produced redder sausages. The salamis containing NP found to be better physicochemical and microbiological quality attributes than the other salt types.

• Korean Journal of Plant Tissue Culture
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• v.27 no.1
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• pp.31-37
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• 2000

Proton extrusion by hairy roots of Panax ginseng C.A. Meyer was enhanced by iron-deficiency or single salt solutions of nitrate or ammonium salts. The enhancement effect of iron-deficiency was confined to the apical zones, whereas that of nitrate and ammonium was confined to the basal root zones. tinder iron-deficiency medium, the proton extrusion of ginseng hairy roots was higher at two times than that grown in the medium of iron-sufficiency. According to pH in the medium, uptake of inorganic elements showed various patterns for the kind of inorganic elements. $Ca^{2＋}$, $Mg^{2＋}$ and Fe$^{2＋}$ were highest uptake at the pH 4.8 and Mn$^{2＋}$, Zn$^{2＋}$ and Cu$^{2＋}$ were highest uptake at the pH 3.8. Free sugars and ginsenosides were analyzed by HPLC. Five kinds of free sugars were indentified in ginseng hairy roots. Glucose, fructose and sucrose were a major sugar in ginseng hairy roots and contents of free sugars were highest at pH 6.8 and pH 4.8, respectively. The contents of ginsenosides and phenolic compounds were highest at pH 5.8. This physiological responses in ginseng hairy root indicated that it may well be a good model system for the study of mechanism of mobilization and uptake of inorganic elements related with the red-colored phenomenon in ginseng roots.

• Bulletin of the Korean Chemical Society
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• v.35 no.10
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• pp.2917-2921
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• 2014

Cerium-activated yttrium aluminate ($Y_3Al_5O_{12}:Ce^{3+}$) exhibiting a garnet structure has been widely utilized in the production of light emitting diodes (LEDs) as a yellow emitting phosphor. The commercialized yttrium aluminum garnet (YAG) phosphor is typically synthesized by a solid-state reaction, which produces irregular shape particles with a size of several tens of micrometers by using the top-down method. To control the shape and size of particles, which had been the primary disadvantage of top-down synthetic methods, we synthesized YAG:Ce nanoparticles with a diameter of 500 nm using a coprecipitation method under the atmospheric pressure without the use of template or special equipment. The precursor particles were formed by refluxing an aqueous solution of the nitrate salts of Y, Al, and Ce, urea, and polyvinylpyrrolidone (55 K) at $100^{\circ}C$ for 12 h. YAG:Ce nanoparticles were formed by the calcination of precursor particles at $1100^{\circ}C$ for 10 h under atmospheric conditions. The phase identification, microstructure, and photoluminescent properties of the products were evaluated by X-ray powder diffraction, scanning electron microscopy, absorption spectrum and photoluminescence analyses.