• Culinary science and hospitality research
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• v.13 no.2
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• pp.254-259
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• 2007

The control of enzymic browning in potato slices by the use of citrate and phosphate buffer at different pH values and concentration was investigated. Minimally processed potatoes were stored at $5^{\circ}C$ and $20^{\circ}C$ followed by dipping in distilled water, citrate buffer (pH $3.0{\sim}5.0$) and phosphate buffer (pH $5.0{\sim}7.0$). The color characteristic was measured after storage at $5^{\circ}C$ and $20^{\circ}C$ for 24 hours. Treatment effectiveness was greatly improved by reducing pH and temperature. The citrate buffer was more effective than phosphate buffer in the browning inhibitory capacity. The citrate buffer (pH 3.0) showed the most anti-browning effect in this condition and more effective inhibition of browning by increasing concentration of treatment solution. The phosphate buffer (pH 5.0) treatment showed more effectiveness than concentration of 0.5 M of citrate buffer treatment.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.55-60
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• 2011

In this study, DOPC liposomes were prepared with distilled water, phosphate buffer and phosphate buffered saline to evaluate the effects of salt on the stability of DOPC liposome. The changes in physical properties (likeparticle size and zeta potential) of liposome were measured after adding the salt. Liposomes were diluted 40 times and 80 times with hydration solvent to confirm the effect of dilution. Consequently, the stability of liposome was maintained up to 40 times dilution with hydration solvent. The liposome that prepared with distilled water was diluted with distilled water, phosphate buffer and phosphate buffered saline, and the liposome that prepared with phosphate buffer was diluted with phosphate buffer and phosphate buffered saline to evaluate the salt-induced changes in particle size and zeta potentia. As results, the particle size increased slightly and zeta potential became closer to 0 when the salt concentration was increased. In conclusion, particle size and zeta potential of liposome could be reasonable factors to evaluate the stability of liposome. In addition, we suggest that salt concentration of hydration solvent has a significant effect on the stability of liposome.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1122-1127
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• 2000

Cultivation methods for clean soybean sprouts were investigated using irrigating solutions with grapefruit seed extract, chitosan and phosphate buffer. Chitosan and phosphate buffer did not inhibit the growth of soybean sprouts and increased the yield. Especially phosphate buffer was effective in yield increase and rot inhibition. As the times of irrigation with phosphate buffer increased, the yield of soybean sprouts increased up to 12.3% compared to that of the control. The high increase of yield and rot inhibition of soybean sprouts were detected even in $4{\sim}8$ times irrigation with phosphate buffer.

• The Journal of the Korean dental association
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• v.11 no.3
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• pp.205-209
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• 1973

법랑질과 상아질의 타액단백의 흡착관계를 구명키 위하여 타액을 법랑질과 상아질 분말의 column에 흡착시킨후 증류수, 3M Nacl, 0.1M phosphate buffer, pH 7.1, 0.2M EDTA 함유한 phosphate buffer와 증류수를 차례로 용출시켜 용출액의 amylase, ribonuclease 및 단백양을 관찰한 결과는 다음과 같다. 1. 타액 amylase와 ribonuclease는 법랑질과 상아질 분말에 모두 흡착하였다. 2. 0.2M EDTA가 함유한 buffer에서는 단백양을 법랑질과 상아질분말에서 모두 33.5%정도 용출되었으나 효소활성은 없었다.

• Archives of Pharmacal Research
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• v.4 no.1
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• pp.33-41
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• 1981

The prepared dextran sulfates were characterized by measuring the reduced viscosisty at five different concentrations to obtain an intrinsic viscosity in both phosphate and tris buffers, pH 7.4, ionic strength of 0.1 Dextran sulfates having 0.81, 1.06 sulfate groups per hexose unit have reduced viscosity value below 40 ml/g whereas dextran sulfates having 1.21, 1.43, 1.69 sulfate groups per hexose unit have reduced viscosity value over 40 ml/g. Dextran sulfate having 1.21 sulfate groups per hexose unit had highest value of reduced viscosity. The reduced viscosity of dextran sulfate in tris buffer was always higher than that in phosphate buffer regardless of the sulfate content of dextran sulfate. The influence of the sulfation of the dextran sulfate. The influence of the sulfation of the dextran sulfate molecule on the dextran sulfate-LDL interaction was studied with three different dextran sulfate molecules. Dextran sulfate molecules having more than one sulfate group per hexose unit. The dextran sulfate having 0.81 sulfate groups per hexose unit showed considerably different precipitation curves in phosphate and tris buffers. This peculiar behavior of dextran sulfate having 0.81 sulfate groups per hexose unit in the two buffer systems was not noticed with dextran sulfate having more than one noticed with dextran sulfate having more than one sulfate group per hexose unit.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.304-309
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• 1997

A study was undertaken to determine the thermal inactivation of Escherichia coli O157:H7 as influenced by the effects of temperature, time, suspension medium and ascorbate. Tryptic soy broth was more heat resistant than pfosphate buffer (pH 7.1), with D values of 1.52~1.68 min at 6$0^{\circ}C$ and 1.51~1.63 min at 7$0^{\circ}C$ compared with 1.52~1.65 min at 6$0^{\circ}C$ and 1.26~1.61 min at 7$0^{\circ}C$ for phosphate buffer as suspension medium. E. coli O157:H7 was completely inhibited within 30 min when small inoculum (106 CFU/$m\ell$) was heated at 7$0^{\circ}C$. When E. coli O157:H7 was preheated at 48$^{\circ}C$ for 60 min in phosphate buffer before heating, D values were 1.28~1.60 min at 6$0^{\circ}C$, and 1.13~1.56 min at 7$0^{\circ}C$, showing that preheating increases the heat resistance of the strain. Phosphate buffer containing ascorbate (0.001 M) was enhanced the thermal inactivation of the strain when inoculated as large inoculum (109 CFU/$m\ell$), while ascorbic acid was no effect at low cell concentrations (109 CFU/$m\ell$).

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.2
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• pp.314-322
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• 2004

The production of a glucan was affected by the concentration of ions and buffer solutions, and nutrients in an oral cavity. In this study, the effects of ions and buffer solutions on the mRNA expression of gtfD gene in Streptococcus mutans, an important causative agent of dental caries, were investigated by Fluorescent in situ hybridization(FISH). At first, ions and buffer solutions had little effect on the multiplication of Streptococcus mutans. The green fluorescence according to the mRNA expression of gtfD gene was detected in the BHI broth containing 1% sucrose. The intensities of the green fluorescence were strong at 0.25mM of $CaCl_2$. Little fluorescence was detected by the addition of KCl, except far 10mM KCl at which fluorescence intensities were similar to those of the control. Fluorescence intensities were weak at each concentration of $MgCl_2$ when compared to the control. As for buffer solutions, fluorescence intensities were similar to those of the control at each concentration of buffer solutions, except that they were little detected at 100mM of potassium phosphate.

• Bulletin of the Korean Chemical Society
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• v.32 no.6
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• pp.2063-2069
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• 2011

We studied the interaction of 3,3',3'',3'''-ethylenetetrakis-4-hydroxycoumarin (EHC) with bovine serum albumin (BSA) in acetate buffer and phosphate buffer with different pH values by UV-vis absorption spectrometry and fluorescence spectrometry respectively. It was found that the pH values of the buffer solutions had an effect on the interaction process. In acetate buffer of pH 4.70, the carbonyl groups in EHC bound to the amino groups in BSA by means of hydrogen bond and van der Waals force, which made the extent of peptide chain in BSA changed. By contrast, in phosphate buffer of pH 7.40, hydrophobic force played a major role in the interaction between EHC and BSA, while the hydrogen bond and van der Waals force were also involved in the interaction. The results of spectrometry indicated that BSA could enhance the fluorescence intensity of EHC by forming a 1:1 EHC-BSA fluorescent complex through static mechanism at pH 4.70 and 7.40 respectively. Furthermore, EHC bound on site 1 in BSA.

• The Korean Journal of Mycology
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• v.14 no.2
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• pp.141-148
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• 1986

The optimal conditions for high yields of mycelial protoplasts from P. cornucopiae were established. The concentraion of enzyme system containing Novozym 234, ${\beta}-D-glucanase$ and ${\beta}-glucuronidase$ was $5mg\;ml^{-1}$ each. The osmotic stabilizer most effective for protoplast isolation was O.6 M sucrose. The optimal reaction time of mycelium with the lytic mixture was 90 min in a shaking condition at 120 strokes $min^{-1}$. When the myelium of P. cornucopiae was cultured for 4 days on mushroom complete medium at $28^{\circ}C$, the formation of protoplast was effective. When the pH of the digestion mixture with O.6 M sucrose as stabilizer varied between pH 4.0 and 7.0, the production of protoplasts was effective in phosphate buffer (pH 6.2) and Na-maleate buffer (pH 5.0). Generally, phosphate buffer was more effective for protoplast isolation than Na-maleate buffer, but 0.6 M sucrose osmotic stabilizer without adjusting pH was most effective. Using these conditions, protoplasts from P. cornucopiae were obtained at a ratio $1{\times}10^7\;ml^{-1}$.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.695-701
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• 1991

Spent layer breast meat and leg meat samples washed with 0.05 M sodium bicarbonate solution and 0.04 M phosphate buffer(pH 8.3) showed decreases in heat denaturation temperature indicating the destabilization of myofibrillar proteins. The destabilization was attributed to the solubilization of 95 Kdalton and 55 kdalton proteins from the myofibrils observed in gel-electrophoretograms. Transmission electron microscopy further indicated the breakage of Z-lines.