• Journal of the Korean Chemical Society
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• v.47 no.3
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• pp.213-219
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• 2003

The photochemical transformation of carbon monoxide in aqueous solution has been investigated at $25{\pm}0.1^{\circ}C$using ZnO as a photocatalyst. After irradiation of 253.7 nm UV light in the solution, carboxylation and carbonylation processes were carried out, and the formation of formic acid, oxalic acid, glyoxylic acid, formaldehyde and glyoxal was observed. The formation of the products depended on the pH values in the solution. The yield of formaldehyde and glyoxal increased in acidic solution whereas it decreased in basic solution. When the pH values in the solution increased above 11.5, the yield of formic acid increased rapidly. The initial quantum yields of the products were determined and the probable mechanisms for the reactions were presented on the basis of the products analysis.

• Economic and Environmental Geology
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• v.46 no.6
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• pp.581-592
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• 2013

In this study, the chemical components (pH, $HCO_3{^-}$, $Cl^-$, and $SO_4{^{2-}}$) of water sources (surface water, groundwater, and spring water) in 1930s were compared to those in the period of 1985-1992 in Jeju Island. By the comparison, pH values and $Cl^-$, and $SO_4{^{2-}}$ concentrations in 1930s appeared similar to those in the second period (1985-1992) while $HCO_3{^-}$ increased about the six times in the second period. Such a great increase of $HCO_3{^-}$ concentration may be caused by the increase of carbon dioxide in the atmosphere due to industrialization.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.212-219
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• 1996

Four-dimensional response surface methodology was used for monitoring dynamic changes in substrates during Maillard reaction. The coefficients of determination ($R^2$) of response surface regression equations for the changes in amino acids during Maillard reaction were 0.9478 for total amino acids and above 0.90 for each amino acid. $R^2$ of regression equations for the changes in sugars during Maillard reaction were 0.9250 for glucose and 0.6490 for fructose. The contents of total amino acids gradually decreased with increasing reaction temperature and pH of the solvent. Browning color intensity increased with rising reaction temperature, showing maximum color intensity at around $145^{\circ}C$. Each amino acid showed a decreasing tendency in its contents, which was similarly found in total amino acids. Four-dimensional response surface methodology indicated that the increased temperature during Maillard reaction was the most influential factor in decreasing substrates, such as aspartic acid, threonine and glucose. While the reaction time and pH of solvent little affected the changes in the above-mentioned substrates during Maillard reaction.

• Journal of the Korean Chemical Society
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• v.39 no.11
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• pp.842-847
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• 1995

The electrochemical reduction reactions of N '-aryl-N-alkyl-N-nitrosourea derivatives with a glassy carbon electrode were diffusion controlled and irreversible. The exchange kinetic constant ko values for reduction reaction of the N '-aryl-N-alkyl-N-nitrosoureas were at the range of $1.48{\times}10^{-6}{\sim}5.32{\times}10^{-7}\;cm/sec.$ The $k_0$ values for phenyl substituted on the aryl position were about 1.3∼2.8 times higher than that of other substituents. The same substituent for aryl groups on the both of N '-aryl-N-alkyl-N-nitrosourea and N '-aryl-N-(2-chloroethyl)-N-nitrosourea exhibited same value. The $E_p$ value was shifted to the negative direction as pH increased. The number of protons participated to the reduction was 4∼5, respectively. The substituent effect of aryl group on the reduction potential was not observed in this case.

• Journal of the Korean Chemical Society
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• v.36 no.4
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• pp.546-551
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• 1992

Reaction mechanism on the solvent extraction of nickel(Ⅱ) with N-benzylisonitrosoacetylacetone imine(HIAANB) was studied spectrophotometrically. Absorbance was measured by changing the ligand HIAANB concentration in the chloroform organic phase and the pH values in the agueous solution phase. From the absorbance data, the reaction rate was found to be the first order for HIAANB concentration and the inverse first one for [$H^+$]. The rate determining step of the extraction reaction and the rate equation are as follows; $Ni^{2+}$＋HIAANB ${\to}$ Ni-IAANB$^+$＋$H^+$ -d[Ni$^{2+}$] / dt = K'[Ni$^{2+}$][HIAANB]$_0$ / [H$^+$] Calibration curve for the spectrophotometric determination of nickel(Ⅱ) ion in the aqueous solution was linear below the concentration of 1.17 ppm at the optimum experimental condition. And the ligand-to-metal ratio, the relationship between extractability and pH of the aqueous phase, and the effect of diverse ion on the determination of nickel(Ⅱ) ion were examined.

• Nuclear Engineering and Technology
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• v.15 no.3
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• pp.179-187
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• 1983

The pH of containment spray and sump water following a LOCA for KNU 5'||'&'||'6 and KNU 1 was calculated to see if pH design criteria of containment spray system established by USNRC were met. The pH calculations have been made for the two cases; maximum pH and minimum pH. For KNU 5'||'&'||'6, results showed that long term sump pH values calculated for the maximum pH and minimum pH case well met the pH requirement of at least 8.5 and spray pH for the maximum case slightly exceeded the range of design criteria (8.5 to 11.0). For KNU 1, pH requirement of long term sump pH was also met, however, spray pH value for the maximum pH case was very largely greater than that of current pH requirement. (No pH requirement of containment spray water has been established at the time of designing KNU 1) In order to find the design parameters of containment spray system which are expected to meet the spray pH requirement, several calculations were wade, by changing the input parameters to "LCCAPH". Finally, it was shown that the boric acid concentration in RWST (refueling water storage tank), which was the primary sources of containment spray water during injection mode, be maintained the range of 2750 ppm to 2850 ppm, or tile flow rate of NaOH added to spray water he kept between 10 gpm to 24 gpm.

• Journal of Environmental Science International
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• v.5 no.5
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• pp.663-676
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• 1996

The analyzed results of observed precipitation and its pH in Kwangiu for 262 days from fan. 1, 1991 to Dec. 31, 1995 are as follows. The annual mean pH was 5.7, and the monthly mean pH values of January-May and November were less than 5.6 in Kwangiu. The ratio of acid rain for these periods was about 48.1%, almost half that of the total observed days. In March, the pH was 5.4 and the ratio of acid precipitation was 69%, an especially serious situation. In the spring, the pH value was 5.5, thus weakly acidic. The pH of precipitation tended to decrease with greater precipitation. The relation between persistent time and pH of precipitation is variable, but if the persistent time is long, the pH is constant and low. It is fortunate that there is an increasing trend of pH in interannual variation, but it is thought important that the amplitude of variation of pH in 1995 was high and the pH value was 4.1 in October and November. Because heavy and persistent precipitation effects the accumulation of acidity, more concern about acid rain is needed.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.303-309
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• 2012

This study was designed to provide basic data for developing a standardized caries potentiality index to help to choose snack foods with a low score on the index by investigating adolescents' snack intakes and measuring them in total saccharinity, pH, and acidogenic potential and glucosidase activity of Streptococcus mutans (S. mutans). Total 28 snack foods were selected and measured for total saccharinity (Pocket refractometer PAL-1, ATAGO) and pH with a pH meter (Mentor, Seoul, Korea). Artificial saliva was added to each sample. The experiment group was administered with S. mutans (ATCC 3692), cultured in a constant temperature incubator at $37^{\circ}C$, and measured for pH changes over five times including after 10 minutes, 30 minutes, 1 hour, and 24 hours. Each sample of 0.3 ml was added to tubes containing sucrose, galactose, or glucose to measure the glucosidase activity of S. mutans. They were then observed for glucosidase activity with colorimetry after 24 hours of culture in a constant temperature incubator at $37^{\circ}C$. The mean pH by the acidogenic potential of S. mutans was pH 5.33. The experiment group dropped in pH more than the control group due to the increasing acidogenic potential of S. mutans by glucosidase activity, recording pH 5.27 after 10 minutes, pH 5.21 after 30 minutes, pH 5.15 after 1 hour, and pH 4.80 after 24 hours. The observation results of glucosidase activity of S. mutans with colorimetry show that most of the samples were positive in orange and yellow with glucose, sucrose, and glactose recording activity of 78.58%, 75%, and 71.42%, respectively.

• Korean Journal of Microbiology
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• v.41 no.2
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• pp.152-156
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• 2005

In the present study, lactic acid bacterium that has antibacterial activity against Helicobacter pylori was isolated from feces of newborn baby. The selection was based on the ability to inhibit the growth of H. pylori and to withstand harsh environmental conditions such as acidic pH and high bile concentration. By biochemical test and 16S rDNA sequencing, selected strain was turned out to be an Pediococcus acidilactici, therefore designated to P. acidilactici GMB7330. In order to investigate the inhibitory effects of P. acidilactici GMB7330 on the growth of H. pylori, we have tested in vitro studies such as cell viability and urease test. These results showed that antibacterial activity of P. acidilactici GMB7330 significantly decreased the viable cell count and urease activity of H. pylori. Antibacterial activity of P. acidilactici GMB7330 against H. pylori remained after pH adjustment to neutral, and the concentration of lactate produced from P. acidilactici GMB7330 was not enough to inhibit H. pylori. On the basis of the analysis by transmission electron microscope, it demonstrated that addition of P. acidilactici GMB7330 destroyed the cell structure of H. pylori. These results strongly suggested that P. acidilactici GMB7330 produce antibacterial substances to be able to inhibit the growth of H. pylori other than lactic acid.