• Proceedings of the Korean Society of Life Science Conference
• /
• 2000.09a
• /
• pp.40-40
• /
• 2000

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.7 no.3
• /
• pp.456-464
• /
• 1997

The effect of the additives on the Zn-Ni alloy electrocrystallization from a chloride bath was investigated by means of electrochemical methodes, scanning electron microscopy and measurement of surface appearance, X-ray diffraction patterns. The additives tested were the surfactant of naphtalene-derivative, saccharin and aliphatic alcohol. The resistance of electrodeposit increased by adding the additives, whereas the effect of additives on resistance was different with current density. The nickel content of alloy deposit was increased by the addition of alcohol, while decreased by the surfactant. The surface roughness, appearance and morphology of deposit were also influenced by the type of additive. The fine, compact grains and good surface roughness could be obtained from the surfactant or alcohol -added bath, and the surfactant or saccharin improved the surface appearance.

• Korean Journal of Food Science and Technology
• /
• v.18 no.6
• /
• pp.503-504
• /
• 1986

The characteristics of packsulki (Korean traditional rice cake) which was sweetened with sucrose or combined sweeteners (sorbitol plus aspartame or sorbitol plus saccharin) were investigated through sensory evaluation in this study. The sensory attributes of packsulkis containing combined sweeteners were evaluated as being similar to those of packsulki containing sucrose. There were no significant differences among the groups in most of the properties.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.2
• /
• pp.398-406
• /
• 2012

The acid value of the oil extracted from the three kinds of 15 fried foods ranged from 0.89 to 3.92, the peroxide value ranged 10.0~57.14 meg/kg. Among the samples, popcorn chicken contained the highest crude fat content, showing $6.64{\pm}0.26(%)$, while the french-fries showed $2.87{\pm}0.31(%)$, which was the lowest. The content of the trans fatty acid per 100 g of the foods were; the fried foods: 0.02~0.06 g. The french-fries contained the lowest saturated fatty acid per 100 g of the foods, showing 0.41~1.55 g, while the popcorn chicken showed the highest content, 1.16~3.43 g. The fried foods contained the highest linoleic acid content. Further, fried foods exhibited safe levels of trans fat content. The "School Zone", which sells snacks, candies, chocolates flow, was not detected in the saccharin. Cookies, candies, chocolate was not detected in the tar colors. Aerobic plate count were ranged from 0~4,700 cfu/g in cookies, Salmonella test came out negative.

• Korean Journal of Food Science and Technology
• /
• v.36 no.5
• /
• pp.804-811
• /
• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.

• Journal of Food Hygiene and Safety
• /
• v.23 no.2
• /
• pp.142-148
• /
• 2008

We conducted this analysis to make consumers have useful information about consumed foods on the market by investigating the additives contained in food. Korean food additive code (2007) allowed 634 kinds of food additives to be used in domestic products. The food additives consisted of 426 kinds of synthetic additives, 201 kinds of natural additives and 7 kinds of mixture additives. We purchased total 117 kinds of samples; 94 items including sorts of nuts, vegetables and dried fishery products from local markets and discount marts, and 23 kinds of traditional liquors from March to November, 2007, and we researched for various food additives like artificial sweetener, tar pigments and sulfur dioxide. We detected 11.5 to 4,452.3 mg/kg of sulfur dioxide in 18 out of 94 samples except liquors, finding out some artificial sweetener of sodium saccharin in 2 out of 23 liquors, however, no tar pigments were detected from all of the samples. We found out that 2 cases of shredded jujube from china (2476.6 and 4,452.3 mg/kg) proved to exceed regulatory guidance (2000 mg/kg) in sulfur dioxide. Also, we found out that one dried cherry tomato from china contained 88.9 mg/kg and one domestic dried pumpkin 1653.7 mg/kg of sulfur dioxide which should not be detected in vegetables. In traditional liquors, 2 items out of all samples contained 0.4 and 11.1 mg/kg of sodium saccharin which is strictly prohibited to use in liquors.

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.487-492
• /
• 2002

Low-fat and sugar-free (LFSF) cookies were developed for patients with metabolic syndrome X, such as obesity, diabetes, coronary heart disease, and hypertention, using artificial sweeteners (mixture of aspartame and saccharin), pectin and herb extracts such as Polygonatum Odoratum (Mill) Druce, Schizandrae Fructus and Lycii Fructus, without sugar and fats. LFSF cookies were composed of 7.5 : 1 of aspartame and saccharin, 5% pectin, 49% protein, and 5% herb extracts, with reduced fat level. The values for area under the curve in oral glucose tolerance tests were significantly lower in 90% pancreatomized-(Px, n = 8) and sham - operated (Sham, n = 8) rats which consumed LFSF cookies, than the control, which consumed regular cookies. Blood glucose levels were higher and the peak levels were significantly lower in the LFSF cookies group than the control group of Px and Sham rats. Blood glucose levels of healthy female college students (n = 10) at 30 and 60 min after the consumption of 30 g LFSF and regular cookies were not different, but they were significantly lower in the LFSF-cookies group in diabetes patients (n = 10). In conclusions, LFSF cookies was considered as a good snack for diabetic patients.

• Proceedings of the KIEE Conference
• /
• 1998.07g
• /
• pp.2539-2540
• /
• 1998

The characteristics of the electroplated nickel were investigated for the MEMS applications. Nickel sulfate bath was used and saccharine was added as the brightener. The effects of the brightener concentration were investigated by comparison of the surface morphology and the hardness of the electroplated nickel. The polarization characteristics were also investigated. The best results were obtained at 1g/$\ell$ saccharin addition.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.197-202
• /
• 1989

This study was conducted to investigate the characteristics of Sikhye as affected by different amount of cooked rice and malt, and by different kinds of sweeteners. In the various Sikhyes made with the different amount of cooked rice and malt, the degree of such sensory properties as color and malt odor significantly increased with the increased amount of malt. As the amount of cooked rice increased, sensory properties such as turbidity, sweetness and viscosity increased. Reducing sugar content in Sikhye was consistent with those of sensory evaluation on sweetness. Sikhyes containing aspartame, saccharin, sorbitol or sucrose at equisweet levels to Sikhyes containing 10% sucrose showed different sensory characteristics except sweetness. Sikhye sweetened with mixtures of substituted sweeteners showed increase in sweetness and differences in bitterness and astringency compared with Sikhye containing 10% sucrose.

• Journal of the Korea Institute of Building Construction
• /
• v.15 no.2
• /
• pp.169-175
• /
• 2015

Recently, a stone is preferred as a cladding materials because of its outstanding durability and luxurious character. However, because of running out of natural resources and restriction of production, it is expected that difficulty of stable supply, and thus alternative cladding materials for concrete wall is needed. Therefore, in this research, as an alternative cladding materials, exposed-aggregate concrete is studied using saccharin based retarder. For evaluating factors, changing water-to-cement ratio, dosages of saccharin-based retarder, and timing of water jet washing were tested on the surface properties of exposed-aggregate concrete. As a result, the most favorable surface performance was obtained at 0.75 day after the placing in 25% of water-to-cement ratio, and at one day after the placing in 35 and 55% of water-to-cement ratio, 1.5 day after the placing in 65% of water-to-cement ratio with $24m{\ell}/m^2$ of retarder application.