• Food Science of Animal Resources
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• v.41 no.5
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2008.04a
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• pp.135-137
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• 2008

PVA films with 1,2,3,4-Butanetetracarboxylic acid(BTCA) and sodium hypophosphite monohydrate(SHM) were crosslinked via thermal curing. Different parameters affecting on the crosslinking were investigated including BTCA and SHM concentration, curing temperature and time. The cured films was extracted with boiling water and gel fraction was calculated from weight change of the PVA films. Moisture regain of the gelled films was also measured. While the gel fraction of PVA films increased with increasing curing temperature and time, moisture regain decreased. Water resistance of the crosslinked PVA films improved by the BTCA crosslinking treatment.

• Biomolecules & Therapeutics
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• v.23 no.1
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• pp.90-97
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• 2015

Water chestnut (Trapa japonica Flerov.) is an annual aquatic plant. In the present study, we showed that the treatment of water chestnut extracted with boiling water resulted in a significant increase 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and decrease the intracellular $H_2O_2$-induced accumulation of reactive oxygen species. In addition, water chestnut extract (WCE) inhibited lipopolysaccharide (LPS)-induced nitric oxide production and suppressed mRNA and protein expression of the inducible nitric oxide synthase gene. The cytokine array results showed that WCE inhibited inflammatory cytokine secretion. Also, WCE reduced tumor necrosis factor-${\alpha}$- and interleukin-6-induced nuclear factor-${\kappa}B$ activity. Furthermore, during sodium lauryl sulfate (SLS)-induced irritation of human skin, WCE reduced SLS-induced skin erythema and improved barrier regeneration. These results indicate that WCE may be a promising topical anti-inflammatory agent.

• Journal of the Korean Wood Science and Technology
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• v.10 no.3
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• pp.46-47
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• 1982

1. The physical and anatomical properties investigated in this study are the ones, which may give more effect on absorption of preservatives, such as variation of annual ring, specific gravity, shrinkage, E.M.C. of desorption and adsorption at 70 percent relative humidity condition, general and minute properties of wood. 2. On this study, the positive effects of wood structure, in particular, the appearances of tyloses in vessel element upon the absorption of creosote were observed. 3. Thirteen percent sodium chloride solution treatment and boiling hot water treatment have shown poor results to improve the preservative absorption characteristics of tested species however, some slight difference between treated and control could be seen. (see Tables 6 and 7).

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.253.3-254
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• 2002

In boiling aqueous solution, D-amygdalin usually begins to convert into neoamygdalin in 3 min and more than 30% of the initial D-amygdalin is found as neoamygdalin after 30 min. In this report, we establish methods for simple HPLC analysis and the inhibition of D-amygdalin conversion. D-Amygdalin and its conversion product, neoamygdalin, were clearly separated on reverse-phase column chromatography by an optimized eluent of 10mM sodium phosphate buffer (pH 3.8) containing 6% acetonitrile. (omitted)

• Transactions of the Korean Society of Mechanical Engineers B
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• v.27 no.4
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• pp.424-431
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• 2003

The evaporation cooling phenomenon of a droplet containing a surfactant on a heated surface has been studied experimentally. The two kinds of heater modules made of brass and Teflon$^{TM}$ were tested to investigate the cooling characteristics of droplet. Solutions of water containing Sodium Lauryl Sulfate(0 ppm, 100 ppm, 1000 ppm) were tested in the experiments. The results showed that the contact angle decrease as the concentration of surfactant increases. The tendency did not very with different heated solid materials. As initial temperature of the heated surface becomes high, time averaged heat flux increases and evaporation time decreases with the denser concentration of surfactant. Therefore, water with denser concentration of surfactant could be effective to cool flammable materials. However, the effect of surfactant becomes low as the material temperature is higher than the boiling temperature of water.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.27-38
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• 2006

The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.128-130
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• 2017

$NaBH_4$ was added to improve the water reactivity of aluminum powder as a solid propellant for underwater propulsion. Aluminum powders showed different combustion characteristics depending on the amount of $NaBH_4$ added. When $NaBH_4$ was added, it was burned by reaction with water even at a temperature much lower than the boiling point. In this study, it was confirmed that $NaBH_4$ is an effective additive to accelerate the vapor reaction with Al powder.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.223.1-223.1
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• 2003

D-Amygdalin and its conversion product, neoamygdalin, were clearly separated on reverse-phase column chromatography by an optimized eluent of 10 mM sodium phosphate buffer (pH 3.5) containing 8.5% acetonitrile. Linearity for analyzing D-amygdalin and neoamygdalin was observed in the range from 0.05 to 0.5 mM. The detection limits for D-amygdalin and neoamygdalin were ca. 5 uM per injected amount. When extracting amygdalin from a whole piece of Armeniacae Semen in the boiling aqueous solution, there was almost no influence of emulsin; it resulted in higher extraction yield. (omitted)

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.61-68
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• 1975

This study was conducted (1) to isolate the film-forming yeast from the commercially available soy sauce, (2) to identify the state of soy sauce fermentation by the use of yeasts, (3) to confirm characteristics of yeasts. The result were as follows. 1. These yeast strains in the soy sauce fermentation test showed full fermentation of whole sugar content, reduction of the pure extract and relative reduction in total nitrogen. Soy sauce color was somehow faded to lower the stability of soy sauce. 2. In anti-fungal activity test butylparaben at a higher level 60 ppm., sodium propionate 2,400 ppm, sodium benzoate 800 ppm., menadion 165 ppm, showed their anti-fungal effect, while alcohol did not show the effect in the 3% additive group. 3. The optimum sodium chloride concentration for these strains in the 2% G.Y.P. medium was 5% and optimum temperature was $30^{\circ}C$. The extinction temperature was $62^{\circ}C$ for strain No-1 and No-3, and was $65^{\circ}C$ for No-2 and No-4. 4. The film-forming soy sauce turned out in the gas chromatogram to possess much flavor of low boiling point as compared with the standard. These flavors were considered due to flavor spoilage of the soy sauce. 5. These isolated yeasts were identified Saccharomyces rouxii (film-forming yeast) in the Lodder's taxanomic study.