• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1233-1238
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• 2003

The growth inhibitory effects of chloride salts and organic acid salts against six food-borne microorganisms (Bacillus cereus ATCC 11778, Escherichia coli O157:H7 ATCC 43894, Listeria monocytogenes ATCC 19111, Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Vibrio parahaemolyticus ATCC 17802) were determined using Bioscreen C in broth medium. The growth inhibitory concentrations of sodium chloride and potassium chloride on B. cereus were 7 and 9%, respectively. E. coli O157:H7 and S. aureus were inhibited by treatment of 3% calcium chloride. Magnesium chloride showed growth inhibitory effect on B. cereus, S. Typhimurium, and S. aureus at 5%. The order of growth inhibition effects by organic acid salts was calcium propionate>calcium acetate>calcium lactate. Calcium chloride (3%) with 0.01% lactic acid showed strong inhibition on the growth of S. Typhimurium and exhibited stronger growth inhibition than calcium chloride alone (5%). We concluded that calcium chloride and calcium propionate had strong growth inhibitory activities and that calcium chloride and sodium chloride in combination with lactic acid had stronger inhibitory activities than that of chloride salts alone.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.685-694
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• 2010

The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70% $O_2$+30% $CO_2$/OxyMAP), and nitrogen-MAP (100% $N_2$/NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at $5^{\circ}C$. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p<0.05). Lipid oxidation was accelerated in OxyMAP while it was delayed in NitroMAP treated with organic acid salts. Nitro-MAP treated with organic acid salts was effective in stabilizing the color characteristics of lightness (CIE $L^*$) and redness (CIE $a^*$) during storage. Oxygen content in MAP was shown to be a more important factor affecting color stability and lipid oxidation of ground beef than organic acid salts. The aerobic and anaerobic bacterial counts were reduced both in OxyMAP and NitroMAP (p<0.05), and the lactic acid bacteria was inhibited by Oxy-MAP (p<0.05). Coliform bacteria decreased during storage as pH value was decreased in all treatments. According to the sensory evaluation, the ground beef patties in NitroMAP showed the best quality among all treatments during storage. Therefore, Hanwoo ground beef patties added with sodium acetate and calcium lactate and packed with NitroMAP showed better quality characteristics than other treatments. This packaging method is recommended and could be utilized for packaging hanwoo ground beef patties for improving quality and extending shelf-life.

• Journal of the Korean Ceramic Society
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• v.24 no.4
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• pp.343-348
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• 1987

The effects of salts such as aluminum sulfate as inorganic salt(2-4%), and sodium salts of citrate, tartrate, succinate, potassium tartrate and gelatin as organic salts(0.1%) on the formation of ${\alpha}$-calcium sulfate hemihydrate from by-product gypsum of phosphoric acid process under hydrothermal condition at 123$^{\circ}C$ and 133$^{\circ}C$ were investigated. Aluminum sulfate solution exhibited the catalystic effected on the crystallization of ${\alpha}$-calcium sulfate hemihydrate of which was assumed in the prismatic form, and organic salts solution exhibited little effect on the catalystic action to the crystallization, than inorganic salts. In the acidic solution with sulfuric acid(pH=2), needle like crystal of calcium sulfate hemihydrate was obtained. Hydrothermal process with aluminum sulfate solution also showed certain amounts of impurity removal such as phosphorus penataoxide from calcium sulfate hemihydrate.

• YAKHAK HOEJI
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• v.7 no.1
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• pp.8-12
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• 1963

The piperazine salts with 24 kinds of phenols and 6 kinds of organic carboxylic acids were prepared. The test of anthelmintic effect against Ascaris suilla, in vitro, for Hexachlorophene-piperazine salt, Bithionol-piperazine salt, Kainic acid-piperazine salt were also carried out compared with piperazine, Hexachlorophene, Bithionol and Kainic acid.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.3
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• pp.265-270
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• 2016

Accumulated Phosphate can be released by ligand exchange reaction of organic acids. The objective of this study was to evaluate effects of the organic acids on the availability of phosphate and the growth of crop in phosphate and salts accumulated soil. Soil samples were collected from farmer's plastic film house. Available phosphate and electrical conductivity of soil were $3,005mg\;kg^{-1}$ and $16.63mg\;kg^{-1}$ which were 6 and 8 times higher than the optimum range of soil for crop growth, respectively. Corns were cultivated in pots for 2 months. Treatments were no treatment (control), phosphate fertilizer (P), citric acid (CA) 1, 5, 10 mM, and oxalic acid (OA) 1, 5, 10 mM. Water soluble phosphorus, available phosphate, corn growth and uptake were determined after cultivation. Results showed that organic acids increased water soluble phosphorus and available phosphate. For the level of 10 mM, the order of effectiveness of organic acids for water soluble P was citric acid (44%) > oxalic acid (32%). Height and dry weight of corns were increased significantly by the treatment of citric acid 1 and 5 mM. Also, corn absorbed more phosphorus, nitrogen, potassium, calcium and magnesium in the treatment of citric acid 1 mM than these of other treatments. Even though phosphate availability of soil was enhanced by addition of citric acid 10 mM, the growth of corns decreased because high concentration of citric acid caused salt damage by increasement of electrical conductivity. Thus, the citric acid of 1 mM has the potential to improve the availability of phosphate and the healthy growth of corns.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.529-532
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• 2008

The durability of concrete and the water-tightness properties of cementitous material are closely relation. So, water-tightness materials as natural minerals, organic fatty acid, organic fatty salts inorganic materials use for improvement of concrete durability. But these materials are somehow different in water-tightness mechanism. In this study, we studied on hydration properties and water-tightness properties of cementitous materials with zinc-stearate, a kind of organic fatty acid salts.

• Bulletin of the Korean Chemical Society
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• v.22 no.9
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• pp.1019-1022
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• 2001

Negatively charged functional organic molecules such as retinoic acid, ascorbic acid, indole acetic acid, citric acid, salicylic acid, acidic dye (indigo carmine, Food Blue 1) are intercalatively encapsulated by zinc basic salt (hydrozincite) and layered double hydroxide. Such functional organic-inorganic nanohybrids are realized via coprecipitation reaction involving simultaneous formation of layered inorganic lattice and intercalation of anionic species. The heterostructural nature of these nanohybrids, their particle morphology and textural characterizations are mainly discussed on the basis of Powder X-ray Diffraction and Field Emission Scanning Electron Microscopy results.

• Journal of Environmental Science International
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• v.14 no.8
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• pp.723-737
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• 2005

The effects of pH (5, 7 and 9) and ionic strength of different salts on the flocculation characteristics of humic acid by inorganic (alum, polyaluminum chloride (PAC) with degree of neutralization, r=(OH/Al) of 1.7) and organic (cationic polyelectrolyte) coagulants, have been examined using a simple continuous optical technique, coupled with measurements of zeta potential. The results are compared mainly by the mechanisms of its destabilization and subsequent removal. The destabilization and subsequent removal of humic acid by PAC and cationic polyelectrolyte occur by a simple charge neutralization, regardless of pH of the solution. However, the mechanism of those by alum is greatly dependent on pH and coagulant dosage, i.e., both mechanisms of charge neutralization at lower dosages and sweep flocculation at higher dosages at pH 5, by sweep flocculation mechanism at pH 7, and little flocculation because of electrostatic repulsion between negatively charged humic acid and aluminum species at pH 9. The ionic strength also affects those greatly, mainly based on the charge of salts, and so is more evident for the salts of highly charged cationic species, such as $CaCl_2$ and $MgCI_2.$ However, it is found that the salts have no effect on those at the optimum dosage for alum acting by the mechanism of sweep flocculation at pH 7, regardless of their charge.

• Proceedings of the Membrane Society of Korea Conference
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• 2004.05a
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• pp.19-24
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• 2004

ED method is employed to effectively remove the organic acid salts in actual PDO fermentation broth. The lower electrical potential is selected to avoid the serious membrane fouling so as to ensure a stable and durative desalination process. Under the selected operation conditions, about 90% of organic acids salts are removed from PDO fermentation broth successfully by ED process. To reduce the loss of PDO product due to the diffusion, the operation time should be considered carefully. And based on mass balance equation and irreversible thermodynamics approach, a mathematical model is developed to describe the desalination process of an aqueous solution containing neutral solute by ED method. While the influence of concentration polarization is reflected by decreasing the conductivity of membrane, the model is verified well to describe the ED processes under varied operation conditions. Through the model, ED process of actual PDO fermentation broth is simulated to get a suitable scope of initial concentration in concentrated compartment.

• YAKHAK HOEJI
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• v.35 no.3
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• pp.182-189
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• 1991

Systematic study on the extraction of ion pair by the use of picric acid (PCA) as an ion pair forming reagent to the aliphatic amines has not be done by spectrophotometric method. The extraction of ion pair by the use of PCA and 23 kinds of the aliphatic amines was examined. The procedure is as follows; Elving's buffer solution (pH 1.3~10, ionic strength 0.5) each amine solution, and PCA solution were taken into a test tube. The mixture was shaken mechanically with chlorform. The organic phase was filtered through a filter paper to remove water droplets. The absorbance was examined at $\lambda_{max}$ against a reagent blank. Primary and secondary whose carbon number were more than 7 or 6, respectively, are extractable as ion pairs with PCA, while tertiary amines and quaternary ammonium salts are also extractable without the correlation of carbon number. It was considered that the ion pair extraction of primary and secondary amines was affected by the number of carbon of amines, but its extraction of tertiary amines or quaternary ammonium salts was affected by kind of aliphatic amines rather than pKa values or carbon number of amines.