• Journal of the East Asian Society of Dietary Life
• /
• 제16권4호
• /
• pp.468-473
• /
• 2006

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

• Archives of Pharmacal Research
• /
• 제20권2호
• /
• pp.171-175
• /
• 1997

The stability of ondansetron and fluconazole in 5% dextrose injection and normal saline during simulated Y-site injection at room temperature was studied. Ondansetron 0.03, 0.1 and 0.3 mg/ml were admixed 1:1 with fluconazole 2 mg/ml. The solutions were stored at room temperature and samples were retrieved at time 0, 1, 2, 4 and 12 hr for immediate assay. At the time of the assay and before any dilution, each sample was visually inspected for clarity, color, precipitation, and the pH was determined. Drug concentrations were measured by a stability-indicating high performance liquid chromatograph. Ondansetron 0.03, 0.1 and 0.3 mg/ml were stable when mixed with concentration of fluconazole 2 mg/ml. There were no change in clarity and color and no precipitates in any admixture for 12 hr of inspection. The pH measurements did not have a particular trend in any direction over time.

• Journal of Fashion Business
• /
• 제26권6호
• /
• pp.105-115
• /
• 2022

Wearing a mask is still advised since COVID-19 continues to spread. However, masks may also irritate the skin and cause mask acne, often known as "maskne", which is a type of acne mechanica caused by friction between the skin and clothing. Therefore, there is a need to develop an effective maskne cosmetic. In this study, we made the maskne cosmetics containing humulus lupulus extract and copper tripeptide-1 and investigated its stability and safety. To measure stability, a centrifugation test and heat-cool cycling were done, and changes in viscosity and pH were measured for 8 weeks. The Cumulative Irritation Test (CIT, WKIRB-202111-HR-096) was performed and positive reactions were determined by the ICDRG criteria. The results indicated that the samples were stable after centrifugation, temperature cycling, viscosity, and pH tests. In addition, cosmetic safety test results revealed that maskne cosmetics containing humulus lupulus extract and copper tripeptide-1 did not cause any skin responses. These findings indicate that prepared maskne cosmetics' stability and safety were comparable to those of currently available commercial cosmetics.

• Applied Biological Chemistry
• /
• 제41권7호
• /
• pp.545-549
• /
• 1998

This study was carried out to improve the storage stability of export peeled-chestnuts using electrolyzed acid-water, because ice-cold tap water generally used to store export peeled-chestnuts grew turbid during the cold chain, decreasing the quality. The changes of pH and turbidity in the electrolyzed water used for storing peeled-chestnuts were investigated. The pH value rapidly changed when stored at $30^{\circ}C$, whereas it very slowly changed at $4^{\circ}C$. This was especially evident by the change in pH from 2.5 to 3.4 of the electrolyzed acid-water after 8 days. In the case of turbidity, closely correlated with the pH change, the electrolyzed water used for storing peeled-chestnuts was very turbid when stored at $30^{\circ}C$, but it was not even until 14 days at $4^{\circ}C$, as evident by the absorbance $(OD_{660})$ of electrolyzed acid-water at pH 2.5 and $4^{\circ}C$ being only 0.01 after 14 days and 0.11 after 35 days. Sensory evaluation, tested by expert panel, of the chestnuts stored in electrolyzed water was not significantly different compared to the control.

• The Korean Journal of Food And Nutrition
• /
• 제11권5호
• /
• pp.561-564
• /
• 1998

The stabilizatio of amaylolytic enzyme such as $\beta$-amylase of barley, $\beta$-amylase of wheat, $\beta$-amylase of sweet potato, $\alpha$-amylase of Bacillus licheniformis, $\alpha$-amylase of Aspergillus sp. and $\alpha$-glucosidase of Aspergillus awamori was attained by modification with periodate-oxidized soluble starch. The pH stability of modified enzyme was increased at pH 9 for $\beta$-amylase of sweet potato, pH 3~5 and 8~11 for $\beta$-amylase of barley, pH 2~3 and 7~12 for $\beta$-amylase of wheat and pH 6 for $\alpha$-glucosidase of Aspergillus awamori. Thermal stability increased 17.6% for $\alpha$-amylase of Aspergillus sp. at 6$0^{\circ}C$ for 10min, 30% for $\alpha$-amylase of Bacillus licheniformis at 10$0^{\circ}C$ for 5min and 4.5% for $\alpha$-amylase of sweet potato at 6$0^{\circ}C$ for 10min compared with those of native enzymes.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• 제37권4호통권112호
• /
• pp.1-7
• /
• 2005

This study was carried out to investigate the characteristics of extracellular cellulase and xylanase from Fusarium pallidoroseum and Aspergillus niger, such as enzyme activity and stability by various pH, temperature and metal ions, for application into enzymatic deinking system. The optimal temperature and pH for enzyme activity and stability of Fusarium pallidoroseum and Aspergillus niger were $50^{\circ}C$, pH 5.0 and $60^{\circ}C$, pH 9.0, respectively. Certain metal ions, calcium and cobalt, brought to elevate cellulase and xylanase activity from F. pallidoroseum and A. niger. With these results we suggest that enzymatic deinking system should be proceed at $50\~60^{\circ}C$ under their optimal pH condition.

• Journal of Food Hygiene and Safety
• /
• 제8권2호
• /
• pp.85-90
• /
• 1993

The aglycones of vicine and convicine have been implicated as the causative factors for favism in fababeans. Thus, the presence of these compounds in fababeans is a potential obstacle to the use of fababeans and fababean preparations in foods. Investigations of vicine stability in fababeans and in pure solutions revealed that vicine is very stable, however, divicine derived from vicine by ${\beta}-gIucosidase$ action or by acid hydrolysis is highly unstable at conditions prevalent in food processing. Therefore, the possibility of incorporating of ${\beta}-gIucosidase$ in food products containing fababean preparations was suggested to overcome potential risks of favism related to the consumption of fababean fortified products.

• Korean Journal of Food Science and Technology
• /
• 제32권5호
• /
• pp.1093-1101
• /
• 2000

The effects of concentration and pH on the emulsifying and rheological properties of the pine nut's protein extract(PNPE) and carbohydrate extract(PNCE) were investigated. Emulsifying activity index(EAI) of sample containing PNPE was minimal at pH 4.0 and the alteration of pH from 4 to 3 or 8 increased EAI regardless of concentration. The most EAI(about 6.44 $m^2/g$ solid) significantly(p<0.05) observed in solution containing 1% PNPE at pH 8.0, but that of 3% PNPE(0.10 $m^2/g$ solid) was minimal at pH 4.0. The emulsion stability exhibited maximum value(about 20) in 3% PNPE emulsion at pH 8.0. However, EAI of samples containing PNCE increased gradually with the increase of pH, but it had lower value than that of samples containing PNPE. At pH 7.0 and 8.0, the rheological behavior of emulsion solutions showed Newtonian fluid(n=1, $r^2>0.99$) regardless of concentration in all samples containing PNPE, but the samples containing PNCE showed pseudoplastic behavior(n<1) in all conditions. The sample with the better emulsion stability index(ESI) significantly(p<0.05) exhibited the higher L, b, and ${\delta}E$, however, lower a value.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• 제33권2호
• /
• pp.105-110
• /
• 2007

The stability of titanium dioxide dispersion was evaluated by zeta ($\zeta$) potential and we intended to apply it for improvement of dispersion stability. Both theories related to $\zeta$ potential (electric double layer, electrophoresis, isoelectric point and electroosmosis) and a method to measure $\zeta$ potential were explained in this study. The change in $\zeta$ potential of $TiO_2$ dispersion was measured by means of Henry's function of Helmholtz-Smoluchowski's equation (H-S equation). The $\zeta$ potentials of $TiO_2$ dispersion were negative in all measured pH values ($3.0{\sim}9.0$), and absolute values of $\zeta$ potentials of $TiO_2$ increased as pH values increased. $TiO_2$ dispersion was maintained in pH 8.0 and 9.0 respectively. From these results, we suggest that $\zeta$ potentials have an effect on $TiO_2$ dispersion and absolute value of $\zeta$ potentials played an important role in the stability of $TiO_2$ dispersion in aqeous medium.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 한국표면공학회 2018년도 춘계학술대회 논문집
• /
• pp.33.1-33.1
• /
• 2018

pH is expressed mathematically as $pH=-{\log}[H^+]$, is a measure of the hydrogen ion concentration, [$H^+$] to specify the acidity or basicity of an aqueous solution. The pH scale usually ranges from 0 to 14. Every aqueous solution can be measured to determine its pH value. The pH values below 7.0 express the acidity, above 7.0 are alkalinity and pH 7.0 is a neutral solution. The solution pH can be determined by indicator or by measurement using pH sensor, which measuring the voltage generated between a glass electrode and a reference electrode according to the Nernst Equation. The pH value of solutions depends on the temperature and the activity of contained ions. In nickel electroless plating process, the controlled pH value in some limited ranges are extremely important to achieve optimal deposition rate, phosphorus content as well as solution stability. Basically, nickel electroless plating solution contains of $Ni^{2+}ions$, reducing agent, buffer and complexing agents. The plating processes are normally carried out at $82-92^{\circ}C$. However, the change of its pH values with temperatures does not follow any rule. Thus, the purpose of study is to understand the relationship between pH and temperature of some based solutions and electroless nickel plating solutions. The change of pH with changing temperatures is explained by view of the thermal dynamic and the practical measurements.