• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.186-192
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• 2004

This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.583-587
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• 2020

Imitation fish roe (IFR) based on calcium alginate hydrogels (CAG) can be heat treated for sterilization and salted to prolong the shelf life. However, these processes change the physical properties of IFR, and it is necessary to minimize these changes. In this study, we investigated the effects of xanthan gum (XG) treatment on the quality and stability of IFR. Both non-XG and XG-treated IFRs were treated with boiling water (95℃), sodium chloride (0.5-2.0%, w/v), and autoclaving. The non-XG treated IFR shrunk slightly after the boiling water and autoclaving processes. By comparison, shrinkage of the XG-treated IFR after autoclaving was significantly reduced. The sphericity of the non-XG treated IFR was reduced by the boiling water, sodium chloride, and autoclaving treatment. However, the sphericity of the XG-treated IFR was maintained by 90% or more, preserving the IFR shape at a level visually recognized as spherical. In addition, unlike the non-XG treated IFR, the XG-treated IFR showed high rupture strength even after the salt and heat treatments. Our findings provide useful information for the industrialization of IFR based on CAG with heat and salt treatments.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.07a
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• pp.373-374
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• 2005

NaOCl (Sodium hydrochlorite) have similar smell of chloride and solution of straw color. And boiling point is $110^{\circ}C$, specific gravity is 1.0(50g/l)/1.1(100g/l), Value of pH is 12. NaOCl playa role as bleach, a oxidizer, a germicide, a decolorant, a deodorant, treatment of water supply and drainage, food addition agent because strong oxidation, bleaching, sterilization effect is had. When NaOCl is produced in electrolysis of seawater, this system is composed of injection system by directly electrolysis of salt water on the spot and sodium hydrochlorite generate a safe low concentration(0.4~0.8 %).

• Elastomers and Composites
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• v.14 no.1
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• pp.7-12
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• 1979

Graft copolymerization of methlymethacrylate(MMA) onto sodium alginate(SA) aqueous solution by sodium metaperiodate$(NaIO_4)$ as an initiator was carried out with the variation of the reaction time, the reaction temperature and the concentrations of initiator and monomer. The results obtained were as follows: 1. SA was easily separated from the reaction mixture of homopolymer, graft polymer and sodium alginate ungrafted by the treatment of concentrated boiling $Na_3PO_4$, solution with the small amount of $Na_2SO_3$ to the mixture and then isolated as the acid form by acidifying the salts solution containing SA. 2. The amount of graft polymer was larger than that of homopolymer below $70^{\circ}C$ whereas above $70^{\circ}C$ the amount of homopolymer was larger. 3. The sum of each amount of graft polymer ana homopolymer was always increased with increase of the reaction time, the reaction temperature and the concentrations of initiator and monomer. 4. With increase of the concentration of initiator, the graft efficiency was increased below $70^{\circ}C$ while decreased above $70^{\circ}C$. 5. Graft copolymerization of MMA onto SA in aqueous solution was carried out without initiator.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

• The Korean Journal of Community Living Science
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• v.25 no.2
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• pp.261-269
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• 2014

This study evaluates the nutritional retention factors influencing beef based on different cuts and boiling. Two cuts (brisket and shin foreshank) were prepared from beef and used in this experiment. Boiling methods were applied to each cut. The fat content of the boiled shin foreshank cut (236.43%) exceeded that of the brisket cut (142.38%). The moisture content of the boiled brisket cut (47.68%) was lower than that of the shin foreshank cut (49.54%). The sodium content of the boiled shin foreshank cut (47.89%) exceeded that of the brisket cut (37.30%). The potassium content of the boiled brisket cut (41.90%) exceeded that of the shin foreshank cut (39.63%). The calcium content of the boiled brisket cut (48.43%) was lower than that off the shin foreshank cut (71.34%). The phosphorus content of the boiled brisket cut (58.09%) exceeded that of the shin foreshank cut (57.24%). The iron content of the boiled brisket cut (72.72%) was lower than that of the shin foreshank cut (87.29%). Nutritional retention factors represent output data on cooking methods with a yield (%) for each item.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2000.05a
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• pp.3-8
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• 2000

A simple and rapid simultaneous analysis method of BTEX and TPH in soil was developed. 5g of soil sample were mixed with sodium sulfate and then extracted with 10 mL of mixture of acetone and dichloromethane (1:1). Extraction was performed for 10 min in sonicator and analysis was with GC-FID. The detection limits of BTEX and TPH was 0.8 and 10 mg/kg, respectively. The analytical recoveries were >90% for all BTEX and TPH. Low boiling point fuels and high boiling point fuels are consistently reproduced within RSD 7%. The analysis results show very simple and rapid quantitation of BTEX and TPH in soil sample with low RSD.

• Textile Coloration and Finishing
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• v.27 no.2
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• pp.155-163
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• 2015

In dyeing cotton fabric with the Indigo Pulverata Levis, this research examined the effect of the sodium dithionite($Na_2S_2O_4$). For the separation of the Indigo-calcium hydroxide complex in the alkaline solution of the Indigo Pulverata Levis, the reduction with the $Na_2S_2O_4$ at $25^{\circ}C$ was more effective than the solution boiling. The concentration of Indigo in the cotton fabric increased with the increase of Indigo Pulverata Levis, but the concentration of indirubin did not increase particularly. The optimum temperature for the reduction was $60^{\circ}C$, and K/S value of dyed fabric decreased at over $60^{\circ}C$. The concentration of indigo and indirubin in the cotton fabric decreased as $Na_2S_2O_4$ concentration increased. In treating cotton fabric dyed with the Indigo Pulverata Levis by the $Na_2S_2O_4$, the concentration of indirubin decreased and the surface color of dyed cotton changed from purple blue to blue while the treatment temperature was getting higher.

• Composites Research
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• v.25 no.5
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• pp.159-163
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• 2012

The coating of metal surface with carbon nanotubes(CNTs) has been studied for the heat transfer enhancement of the boiling and condensation of refrigerant. The multiwalled carbon nanotube/copper oxide(CuO) composite powder, which has been surface modified by dispersant and polyvinyl alcohol solution, was ultrasonically sprayed and sintered on a copper wafer. In this paper, experiments were performed to assess the characterization and comparison of the carbon nanotube before and after sinterning and the morphology changes of the CNT/CuO-coated surface by using different dispersants. The dispersants used are THF (Tetrahydrofuran), SDBS(Dodecylbenzenesulfonic acid sodium salt), SDS(Sodium dodecy sulfate). The samples were examined by scanning electron microscopy(SEM), thermogravimetric analysis(TGA), differential scanning calorimeter(DSC) and Raman spectroscopy.