• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1049-1055
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• 2004

The effects of ethanol extract of onion (EEO) on the qualify of fried fish paste were investigated. EEO was added at 0, 1, 3 and 5% level. Quality attributes including moisture content, pH, acid value, TBA value, volatile basic nitrogen, color value, viable cell count and sensory evaluation were analyzed. Moisture content was not changed by addition of EEO. Increasing the amount of EEO, pH, acid value and TBA value of fried fish paste tended to decreased but volatile basic nitrogen increased. L-value was decreased and a-value and b-value were increased by addition of EEO. Viable cell count was decreased by addition of EEO. In sensory evaluation, the higher amount of EEO obtained higher favorite score in flavor and taste, and 3% EEO had the best score in overall acceptance. These results suggest that EEO can be applied to fried fish paste for the purpose of high quality and functionality.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.37-43
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• 1995

Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10$^{\circ}C$ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and l0th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10$^{\circ}C$ showed good correlations with the pH and titratable acidity.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.55-60
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• 1986

The effects of temperature (70-$100^{\circ}C$), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and $100^{\circ}C$. Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH < 3 and pH 6-8 caused a significant increase in the rates.

• Nuclear Engineering and Technology
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• v.53 no.1
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• pp.164-171
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• 2021

The europium sorption on Tamusu clay was investigated by batch sorption experiments and spectroscopic study under the condition of strong ionic strength. The results demonstrated that europium sorption on Tamusu clay increased rapidly with pH value, but decreased with the ionic strength of solution increased. The europium sorption also increased in the presence of humic acid, especially at low pH value. The sorption could be fitted by Freundlich isotherm model and the europium sorption on clay was spontaneous and endothermic reaction. Besides, the result indicates that ion exchange was the main process at low pH value, while inner-sphere surface complexation dominated the sorption process at high pH value. The Backscatter electron scanning/Energy Dispersive Spectrometer(BSE/EDS) and the effect of Na for europium sorption results further suggested that europium sorption on Tamusu clay mainly competed with Na at low pH value. Overall, the results in this research were of significance to understand the sorption behavior of europium on the geological media under high ionic strength.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.466-470
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• 1999

Protease production and its characteristics were investigated with Mucor racemosus f. racemosus PDA 103 which was isolated from Korean traditional meju. Optimum culture conditions of the strain for the production of the protease in basic medium[bean(Baektae):H2O=1:1(w/v)] were as follows: pH 6, 3$0^{\circ}C$ and 72hrs. Optimum pH and temperature for the enzyme activity of the protease produced by Mucor racemosus f. racemosus were pH 5 and 5$0^{\circ}C$, respectively. The enzyme was relatively stable a pH2.0~5.0 and at temperature below 4$0^{\circ}C$. Phenylmethane-sulfonyl fluoride and Ag+ inhibited the enzyme activity. This indicates that the enzyme is serine protease. Km value was 0.9$\times$10-4M and Vmax value was 5.93$\mu\textrm{g}$/min. This enzyme hydrolyzed casein more rapidly than bovine albumin.

• Journal of the Korean Mathematical Society
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• v.46 no.1
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• pp.187-213
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• 2009

For a positive integer k and an arbitrary integer h, the classical Dedekind sums s(h,k) is defined by $$S(h,\;k)=\sum\limits_{j=1}^k\(\(\frac{j}{k}\)\)\(\(\frac{hj}{k}\)\),$$ where $$((x))=\{{x-[x]-\frac{1}{2},\;if\;x\;is\;not\;an\;integer; \atop \;0,\;\;\;\;\;\;\;\;\;\;if\;x\;is\;an\;integer.}\$$ J. B. Conrey et al proved that $$\sum\limits_{{h=1}\atop {(h,k)=1}}^k\;s^{2m}(h,\;k)=fm(k)\;\(\frac{k}{12}\)^{2m}+O\(\(k^{\frac{9}{5}}+k^{{2m-1}+\frac{1}{m+1}}\)\;\log^3k\).$$ For $m\;{\geq}\;2$, C. Jia reduced the error terms to $O(k^{2m-1})$. While for m = 1, W. Zhang showed $$\sum\limits_{{h=1}\atop {(h,k)=1}}^k\;s^2(h,\;k)=\frac{5}{144}k{\phi}(k)\prod_{p^{\alpha}{\parallel}k}\[\frac{\(1+\frac{1}{p}\)^2-\frac{1}{p^{3\alpha+1}}}{1+\frac{1}{p}+\frac{1}{p^2}}\]\;+\;O\(k\;{\exp}\;\(\frac{4{\log}k}{\log\log{k}}\)\).$$. In this paper we give some formulae on the mean value of the Dedekind sums and and Hardy sums, and generalize the above results.

• 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.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2003.10a
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• pp.551-554
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• 2003

This study was carried out to investigate the effects of the pH of irrigation water on the growth, yield, and grain quality of rice. It acquire fundamental knowledges to set up irrigation water quality standards. The pot experiment was conducted with 5 treatments using irrigation waters with various pH values(control, 4, 6, 8, 10) and replicated four times with randomized block design. The results of this study showed that the uptake of N, P, and K, Ripened grain ratio and yield of rice tended to be reduced at the irrigation water of pH 4 and pH 10. P uptake, Ripened grain ratio and yield of rice at pH 4 water were significantly lower than the control. K uptake at pH 10 water was significantly lower than the control. Plant height, SPAD value and protein content of rice were not affected by the pH of irrigation water.

• Food Engineering Progress
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• v.13 no.2
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• pp.159-163
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• 2009

The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher "L" value was observed in rice. Highest "a" values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The "b" value tended to be similar to "a" value.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.9
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• pp.5441-5447
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• 2013

Purpose: To demonstrate the value of sequential determinations of pelvic drainage in the identification of increased risk of anastomotic leakage (AL) after anterior resection for rectal cancer with a double stapling technique. Patients and Methods: Between January 2004 and December 2011, data for the daily postoperative pH of pelvic drainage fluid in 753 consecutive patients with rectal cancer who initially underwent anterior resection with a double stapling technique were reviewed. All patients experienced a total mesorectal excision. Patients with anastomotic leakage (Group AL, n=57) were compared to patients without leakage (Group nAL, n=696). Patients with perioperatively abdominopelvic implants that were likely to affect pH value (determined at $25^{\circ}C$) other than leakage were excluded. Mean postoperative values were compared. Results: Anastomotic leakage was noted in 57 (7.6%) of 753 patients with rectal cancer. The diagnosis of AL was made between the $6^{th}$ and $12^{th}$ postoperative day (POD; mean $8^{th}$ POD). There was no significance of the daily average values of pH on POD1 & 2 in group AL while a significantly sharp declining mean pH value reached its diagnostic point of AL (p<0.001) on POD3. A cut-off value of 6.978 on the $3^{rd}$ POD maximized the sensitivity (98.7.0%) and specificity (94.7%) in assessing the risk of leakage. Conclusion: According to these results, an early and persistent declining of pH value of pelvic drainage fluid after rectal surgery with anastomosis, is a marker of AL. A cut-off value of 6.798 determined at $25^{\circ}C$ on POD3 maximizes sensitivity and specificity.