The study was carried out to compare the reaction rate of caramel type browning reaction of xylose(XY), glocose(GL), sucrose(SU), glucose+citric acid(GLCA), glucose+sodiumcitrats(GLSC), glucose+glycine(GLGC) heated at 60, 80, 100, 120 and 140$^{\circ}C$ for 24 hours, respectively. 1. The color intensity (absorbance at 490 nm) of the browning reaction mixtures tends to increase as the browning reaction time gets longer and the browning of reaction temperature gets higher. But the degree of the intensity of SU and GLCA changes very little. 2. The reaction rate constant (K) was increased rapidly above 120$^{\circ}C$ and appeared maximum at 140$^{\circ}C$, especially GLGC (140.25) was the highest. The activation energy (Ea) of sugars. XY had the highest value (124.36 J/mol), while SU the lowest(104.68 J/mol). Mixtures of GLGC was shown to have higher activation energy (144.94 J/mol) than the sugar alone and Q$\_$10/ values of GLGC were 1.68-2.85. 3. The residual amount of reactants such as xylose, glucose, sucrose, citric acid, sodium citrate and glycine in each browning mixture were decreased upon the browning reaction temperature increasing. In the GLCA, GLSC and GLGC browning mixtures, respectively, the residual amounts of glucose were less than those with amino acid, organic acid and their salt.
The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.
Journal of the Korean institute of surface engineering
/
v.3
no.1
/
pp.7-12
/
1970
Only mannitol or glycerine is generally used for the determination of boric acid in a nickel plating solution in order to make its acidic property so strong that it can be titrated with NaOH. However, these solutions give very amgiguous color change of indicator due to the precipitation of nickel salts . Therefore, only experienced dchemistsorwell trained workimen can accurately confirm the actual end point of the titratiion. For eliminating such interference of nickel salts and easily confirming the end point by any persons , the author attempted to find out a solution which produces no precipitates during the titration in these experiments, and also he tried to funish the reason for ambiguousness in titration. The following results were obtained after many experiments. (1) In any titrations which produce nickel salts such nI(oh)$_2$, the salt is formed umption very approximate to the end point, which shows some error by the consumption of titrant(NaOH) . Then, the pink color of phenolphthalein is absorbed by Ni(OH)$_2$ and the pH jumping at the end pint is also diminished to as little as less than 15% of the total phenophthalein ph range. (2) Known methods by complex salts of citrate,w hich do not produce precipitates of Ni(OH)$_2$, are also not very satisfactory, because, the pH jumping at the end point is only about 35% and the color change of phenolphthalein is form blue-green to purple-blue. (3) New method by complex salts of oxalate were attempted in these experiments. They also did not produce precipitates of Ni(OH)$_2$ and were very satisfactory in color change at the end of point was about 65% and the color change was from blue-green to purpled. In this methods, analytica cost was minimized by the use of less amounts of cheaper chemicals than the conventional citrates complex methods. The mixture of chemicals used was composed methods. The mixture of chemical used was composed of 37g/ι of sodium oxalate(Na$_2$C$_2$O$_4$$.$5H$_2$O), 2g/ι of phenolphthalein, and 400ml /ι of glycerin. The accuracy of analysis was within the error of 0.5%. (4) The procedure of analysis was as follows. One ml of nickel plating solution was taken out and to it were added 20ml of water and 20 ml of the above mixture for the indicator. The solution was titrated with 0.1N NaOH. The quantity of boric acid was calculated by the following equation. Boric acid (g/ι) = 6.184${\times}$F${\times}$ml .
Kim, Yong Min;Hwang, Duck Young;Lee, Chul Won;Yoo, Bongyoung;Shin, Dong Hyuk
Korean Journal of Metals and Materials
/
v.48
no.1
/
pp.49-56
/
2010
This study investigated how the surface of Al-12wt.%Si alloy modified by the plasma electrolytic oxidation process (PEO). The PEO process was performed in an electrolyte with sodium hexametaphsphate as a conducting salt, and the effect of ammonium metavanadate on variations in the morphology of electrochemically generated oxide layers on the alloy surface was investigated. It is difficult to form a uniform passive oxide layer on Al alloys with a high Si content due to the differences in the oxidation behavior of the silicon-rich phase and the aluminum-rich phase. The oxide layer covered the entire surface of the Al-12WT.%Si alloy uniformly when ammonium metavanadate was added to the electrolyte. The oxide layer was confirmed as a mixture of $V_2O_3$ and $V_2O_5$ by XPS analysis. In addition, the oxide layer obtained by the PEO process with ammonium metavanadate exhibited a black color. Application of this surface modification method is expected to solve the problem of the lack of uniformity in the coloring of oxide layeres caused by different oxidation behaviors during a surface treatment.
Kim, Seok-Moo;Kong, Chung-Sik;Kim, Jong-Tae;Kang, Jeong-Koo;Kim, Nam-Woo;Kim, Jeong-Bae;Oh, Kwang-Soo
Journal of the Korean Society of Food Science and Nutrition
/
v.33
no.8
/
pp.1398-1406
/
2004
To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.
BACKGROUND: Deicers such as calcium chloride ($CaCl_2$) and sodium chloride (NaCl) in Korea have been commonly used to reduce traffic accidents as well as injuries. However there have been adverse effects of deciders such as pollution of water and soil, and reduced productivity of agriculture as well as forest. This study aimed to investigate biological effects of the deicers against wheat, barley, and spinach. METHODS AND RESULTS: The germination of tested crop seeds exposed to chloride-deicers, $CaCl_2$ and NaCl was significantly reduced at over 3% concentration of chloride-deicers compared to the control. In spraying deicers to the seedlings of the crops, there was no symptom such as inhibition of growth rate or leaf elongation. However the germination of tested crop seeds was affected at 2% concentration of deicers when they were exposed continuously to deicers in soils. The growth of the shoot against $CaCl_2$ and NaCl treatments was very similar in wheat and barley whereas the shoot of spinach was the most susceptible. Based on these results, the sensitivity of the crops to the tested deicers was as follows: NaCl > $CaCl_2$ > mixture ($CaCl_2$ + NaCl). The length of shoots and roots of the seedlings grown in 1% treated soil was decreased. The biomass of all the seedlings decreased 1.5 to 4 times at 1%. CONCLUSION: These results indicate that the effects of salt deicers by inputting into soil against growing tested crops are more severe in germination and growth inhibition as well as biomass decrease.
Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at $25^{\circ}C$, in order to improve the storage stability. The methods studied were brining the cucumbers in hot($90^{\circ}C$) 10% NaCl solution(method A), addition of KCl and $CaCl_2$ into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.
The optimum annealing conditions of corn starch slurry were studied for RS4 type resistant starch production by phosphorylated cross-linking. When a corn starch slurry was cross-linked by using phosphate salts (STMP/STPP mixture) in the presence of 0.9%, 1.2% and 1.5% NaOH/st.ds, a high concentration of NaOH resulted in a rapid increase of the RS contents at the early reaction stage. However, similar RS contents were obtained after 12 h of cross-linking regardless of NaOH concentrations. The annealing treatment was conducted under various conditions such as pH between 2-10, temperature $40-60^{\circ}C$, time 0-14 h followed by phosphorylated cross-linking. The lower slurry pH was for the annealing treatment, the higher RS contents were obtained after cross-linking. When the slurry annealed for various period of time and temperature, a maximal amount of RS was formed after 2 h of annealing at $50^{\circ}C$ of annealing temperature of the starch slurry (pH 2.0). Therefore, an optimal annealing conditions at pH 2.0 and $50^{\circ}C$ for 2 h were proposed under the cross-linking conditions of sodium sulfate 10%/st.ds, NaOH 1.2%/st.ds and 12 h of the reaction time. The RS contents were linearly increased with the increase of phosphate salt addition. The RS4 prepared under the optimal conditions contained RS 72.3% and its phosphorus content was 0.36%/st.ds, which was below the limit (0.4%/st.ds) of modified starch by Korea Food Additives Code.
Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.
For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.