• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.358-362
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• 2005

0%, 0.0012%, 0.004%의 ${\beta}-carotene$을 lard를 첨가한후 $80^{\circ}C$, $130^{\circ}C$, $180^{\circ}C$의 온도처리로 2분간 열처리를 하고 $50^{\circ}C$에서 보관시키면서 각 기간별로 총 균수검사, 과산화물가(Peroxide Value), TBArs를 측정하여 비교하였다. 1) 미생물 총 균수 실험에서 ${\beta}-carotene$의 첨가량이 0%, 0.0012%, 0.004%로 증가함에 따라 균의 증식이 둔화되었다. 2) Peroxide Value의 측정 실험에 ${\beta}-carotene$의 첨가량이 0.004%일 때가 0%, 0.0012%에서 보다 항산화 능력이 더 높은 것으로 나타났다. 3) TBA가 측정실험에서 control과 Sample과의 비교에서 온도가 증가함에 따라 그 증가폭 커지므로 ${\beta}-carotene$의 항산화 능력이 있다는 것을 알 수 있다.

• Applied Chemistry for Engineering
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• v.26 no.5
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• pp.624-629
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• 2015

A biosensor including the homogenized tissue of mugwort embedded in carbon paste, which senses hydrogen peroxide, was constructed and its electrochemical properties were validated using voltammetry. The good linearity of Hanes-Woolf plot implied that the reduction reaction of substrate was catalyzed by mugwort peroxidase at the electrode surface. Also the small value of symmetry factor, 0.28, indicated that electrochemical kinetics of the sensor is very sensitive to the change of electrode potential. Many experimental results collected above proved that the dissociation of hydrogen peroxide is dependent on the catalytic power of mugwort peroxidase qualitatively and quantitatively at the surface of the mugwort electrode. It is our firm belief that the marketed HRP can be replaced with mugwort tissue.

• Analytical Science and Technology
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• v.13 no.3
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• pp.315-322
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• 2000

The response characteristics of the bioelectrode developed by the co-immobilization of spinach root tissue and ferrocene in a carbon paste matrix for the amperometric determination of hydrogen peroxide were evaluated. In the range of electrode potential examined (-0.3~0.0V vs. Ag/AgCl). the response time was relatively short ($t_{95%}=11.8$ sec) and it responded in the wide range of pH. Also, its detection limit was $2.25{\times}10^{-6}M$ (S/N=3) and a relative standard deviation of the measurements which were repeated 15 times using $1.0{\times}10^{-3}M$ hydrogen peroxide was 1.87%. The bioelectrode sensitivity decreased to 40% of the original value in 19 days of continuous use.

• Textile Coloration and Finishing
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• v.8 no.1
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• pp.15-25
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• 1996

Wool fabric and merino wool top were dyed with two dyes, C.I. Acid Red 13 and C.I. Direct Blue 1 in presence of hydrogen peroxide/glyoxal redox system at various conditions such as dyeing time, temperature and redox concentration. The pH of dye bath was 4.5 in buffer solution of $KH_{2}PO_{4}$ (0.1mol/1)/$Na_{2}HPO_{4}$ (0.1mol/1). Also dyeing of cotton fabric was carried out with C.I. Direct Blue 1 in absence or presence of redox system. The color depth(K/S) increased with redox concentration and dyeing temperature. The increases in dyeing rate and equilibrium dye exhaustion of Acid Acid 13 and Direct Blue 1 on wool fiber and fabric in the present of hydrogen peroxide/glyoxal have been caused by decreasing in pH value during dyeing process which due to the decomposition of hydrogen ion in glyoxal with the assistance of hydrogen peroxide. But the decreases in exhaustion of Direct Blue 1 on cotton may be attributed to repulsive interac ion between salt and salt.

• Journal of fish pathology
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• v.22 no.1
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• pp.1-7
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• 2009

To investigate the effect of hydrogen peroxide in israel carp, Cyprinus carpio, toxicity and microbial activities were determined. For hydrogen peroxide toxicity test, the median lethal concentration ($LC_{50}$) to israel carps Cyprinus carpio (average weight 0.44 g) by acute toxicity was determined after 24 hour treatment. All israel carp were alive in 24 hours treatment at 80 $\mu\ell/\ell$ concentration and $LC_{50}$ value was 148.9 $\mu\ell/\ell$. For biocidal activities of hydrogen peroxide, remove of parasite and growth inhibition of pathogenic bacteria were determined. The parasite Trichodina sp. infected on the skin and gills of israel carps (average weight 0.1 g) was completely eliminated at 40 $\mu\ell/\ell$ of hydrogen peroxide treatment for 24 hour. Most of the minimum inhibitory concentrations (MICs) against 30 fish pathogenic bacteria were less than 40 $\mu\ell/\ell$.

• Journal of Bio-Environment Control
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• v.15 no.1
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• pp.47-52
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• 2006

This studies were carried out in summer season to increase high temperature tolerance using hydrogen peroxide treatments on cucumber in greenhouse. The water stress of cucumber in greenhouse by the hydrogen peroxide treatments showed as control>250 mM>500 mM treatments in order. The photosynthesis rate of cucumber at $30^{\circ}C$ did not show difference with each hydrogen peroxide treatment in temperature controlled greenhouse. However, the photosynthesis rate of cucumber in the control and hydrogen peroxide treatments at $40^{\circ}C$ was significantly different. The photosynthesis rate of cucumber in combined treatment with 1,000 $mg{\cdot}L^{-1}\;CO_2$ supply and hydrogen peroxide was also higher than control, however, there was no different of photosynthesis in 250 mM and 500 mM treatment. The value of $F_v/F_m$ and $F_m/F_o$ of chlorophyll fluorescent in 500 mM hydrogen peroxide treatment at $40^{\circ}C$ was highest. Also the activity of POD, the antioxidant enzyme, was higher with high hydrogen peroxide concentration than the other treatments. The high temperature limits for growth were $43^{\circ}C$ in the control, $44^{\circ}C$ in the 250 mM and $46^{\circ}C$ in the 500 mM according to analyze chlorophyll fluorescent $F_o$. The high temperature tolerance in cucumber increased approximately $3^{\circ}C$ by the hydrogen peroxide treatments under this experiment conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.25-30
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• 1978

A study was planned to evaluate the influence of continual heating at $150{\pm}5^{\circ}C$ and $170{\pm}5^{\circ}C$ respectively upon edible oils for frying the several food. Two kinds of domestic edible oils (Sample A and B) were collected by random sampling from market and in order to estimate deterioration degrees at both temperatures previously mentioned, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and carbonyl value (CV) were measured at intervals due to its optical density. Those values were examined and compared according to the temperatures and times, and it was concluded as follows: 1) TBA value was rapidly increased until 24 hours in both temperatures and after 1 day its value have shown a slower increase as compared with initial rapid reaction. 2) Acid value and peroxide value of both oils (A & B) used for frying were increased continuously during heating and the changes in these values were dependent on the thermal oxidation, and moreover at low temperature $(150{\pm}5^{\circ}C)$ these values were found to be increased more readily than at high temperature $(170{\pm}5^{\circ}C)$. 3) Carbonyl value of both sample A and B show almost the same increasing rate at either $150{\pm}5^{\circ}C$ or $170{\pm}5^{\circ}C$ in proportion to the heating time. 4) It was found that there were differences between the chemical changes caused by heating sample A and B at high and low temperature.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.147-154
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• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.3
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• pp.59-68
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• 2013

The cotton contains various impurities such as protein, wax, pectins, coloring matter, even though cotton has been a major source of pure cellulose. The purification processes have been commonly applied to obtain the pure cellulose. However the excessive purification treatments could lead to the damage in the cellulose structure which could result in the degradation of cellulose and the limited application of cotton cellulose. In this study, the changes in cellulose structural properties such as crystallinity and DP(degree of polymerization) by the various conditions of the purification processes were investigated. The less toxic agents such as hydrogen peroxide and sodium silicate were applied for the purification treatment in this study. The increase in the process times, the temperature and the applied amount of chemical agents resulted in the more purified cellulose. The DP of cotton cellulose was increased at the first weak conditions by the reduction of small molecules such as pectin, wax, and so on. Especially the 2 % addition amount of $H_2O_2$ with $Na_2SiO_3$ resulted in the higher value in the DP and the brightness compared to the 1.5 % addition amount of $H_2O_2$. However, the 4 % addition amount of $H_2O_2$ with $Na_2SiO_3$ showed the decreased value because of excessive treatment. In case of the changes in the crystallinity (Gjk), the highest value of the crystallinity was obtained by the 2% addition amount of $H_2O_2$ on the cotton cellulose, which showed similar with the change in the DP.