• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.390-398
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• 2020

The purpose of this study was to determine the contents of water-soluble vitamins B₁ (thiamine), B₂ (riboflavin), B₃ (niacin) and B₁₂ (cyanocobalamin) in seafood-based dishes by using the high-performance liquid chromatography with the ultra violet and fluorescence detector. The vitamin B₁, B₂, B₃ and B₁₂ contents were analyzed in 29 seafood-based dishes. The method validation was performed on the method to determine the linearity, accuracy, limits of quantification, limits of detection and precision for vitamin B₁, B₂, B₃ and B₁₂. An excellent linearity range (R²=0.999~1.000) in the calibration curve for the water-soluble vitamins was observed. All analytical methods for the water-soluble vitamins showed the acceptable accuracy (89.4~119.7% recovery) and the precision (0.6~4.8% repeatability and 1.0~4.2% reproducibility). The highest content of vitamin B₁ was 2.646 mg/100 g in the kkongchi-jorim, and the highest contents of vitamin B₂, B₃ and B₁₂ were 0.370 mg/100 g, 10.971 mg/100 g, and 17.193 ㎍/100 g, respectively, in the kkongchi-gui. Our results provide reliable data on the contents of the water-soluble vitamins of seafood-based dishes in Korea.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.502-511
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• 2021

In this study, the content of water-soluble vitamins such as vitamin B₁ (thiamin), B₂ (riboflavin), B₃ (niacin), B₅ (pantothenic acid), B₆ (pyridoxine), B₇ (biotin), B₁₂ (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B₁, B₂, B₃, B₅, B₆, B₇, B₁₂, and C. The highest content of vitamin B₁ was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B₂ (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B₃ (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B₅. Vitamin B₆ was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B₇ was 6.506 ㎍/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 ㎍/100 g) of vitamin B₁₂. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

• Particle and aerosol research
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• v.17 no.3
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• pp.43-54
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• 2021

Size distributions of atmospheric particulate matter (PM) and its water-soluble organic and inorganic components were measured between January and February 2021 at an urban site in Gwangju in order to identify the major factors that determine their size distributions. Their size distributions during the study period were mainly divided into two groups. In the first group, PM, NO₃^-, SO₄^2-, NH₄⁺ and water-soluble organic carbon (WSOC) exhibited bi-modal size distributions with a dominant condensation mode at a particle size of 0.32 ㎛. This group was dominated by local production of secondary water-soluble components under atmospheric stagnation and low relative humidity (RH) conditions, rather than long-range transportation of aerosol particles from China. On the other hand, in the second group, they showed tri-modal size distributions with a very pronounced droplet mode at a diameter of 1.0 ㎛. These size distributions were attributable to the local generation and accumulation of secondary aerosol particles under atmospheric conditions such as atmospheric stagnation and high RH, and an increase in the influx of atmospheric aerosol particles by long-distance transportation abroad. Contributions of droplet mode NO₃^-, SO₄^2-, NH₄⁺ and WSOC to fine particles in the second group were significantly higher than those in the first group period. However, their condensation mode contributions were about two-fold higher in the first group than in the second group. The significant difference in the size distribution of the accumulation mode of the WSOC and secondary ionic components between the two groups was due to the influx of aerosol particles with a long residence time by long-distance transport from China and local weather conditions (e.g., RH).

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.398-410
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• 2020

In this study, the contents of soluble vitamins B₁ (thiamin), B₂ (riboflavin), and B₃ (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.

• Journal of Environmental Science International
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• v.24 no.6
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• pp.785-792
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• 2015

This study investigates weekday/weekend characteristics of $PM_{10}$ concentration and chemical composition of water-soluble ions in Busan in the spring of 2013. Contribution rate of water-soluble ions to PM10 concentration in weekday/weekend were 41.5% and 38.5%, respectively. Contribution rate of SO_4{^{2-}}$ to total ion mass in weekday/weekend were 30.4% and 33.8%, respectively. Contribution rate of total inorganic water-soluble ions in PM10 in weekday/weekend were 42.2% and 39.1% (mean 41.4%), respectively. $[NO_3{^-}/SO_4{^{2-}}]$ ratio in weekday/weekend were 1.01 and 0.97(mean 0.99), respectively, which indicated that weekday ratio was higher. Contribution rate of sea salts and $Cl^-/Na^+$ ratio in PM10 in weekday/weekend were 8.1% and 7.6%, 0.37% and 0.41%, respectively. This research will help understand chemical composition of water-soluble ions during the weekday/weekend and will be able to measure the contribution level of artificial anthropogenic source on urban air.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

• Economic and Environmental Geology
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• v.55 no.3
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• pp.281-293
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• 2022

We examined degradation characteristics of lead based pigments(white lead, Red lead, Litharge) according to atmospheric environmet condition, for example atmospheric gas(CO₂, NO₂) and soluble salt. Painted samples not changed material compositions but were occured the color change(𝚫E 4~31) after exposed UV irradiation. All sample were not affected by CO₂ gas not only color but chemical composition. However, samples were remakably changed color exposed NO₂ gas and it was formed secondary product like as lead nitrate. Such as red lead and white lead samples' color difference were 𝚫E 2 and 𝚫 10 respectively and became dark, along with litharge became bright and color difference was 𝚫E 5 after react with NO₂ gas. It confirm that NO₂ was influential factor than CO₂ in the case of same concentration. Furthermore salt spray test was taken to figure out soluble salt influence in fine dust. The result showed noticeable color change and secondary product was formed on samples' surface. The glue film peeled off or hole, and color changed around the secondary products. After salt spray, XRD pattern showed decrease peak intensity and lower crystalinity. As a result of salt spray test, white lead was formed new product litharge and litharge was formed litharge and minium. According to the results, influential atmospheric factors for conservation of paint pigments were UV, NO₂, soluble salt, and litharge was most weakness throughout lead base pigments.

• Elastomers and Composites
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• v.54 no.4
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• pp.321-329
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• 2019

A series of poly(hyroxyamide)s (PHAs) was prepared by direct polycondensation reaction of 4,4'-(2,3-pyridinedioxy)dibenzoic acid and/or isophthalic acid with 3,3'-dihydroxybenzidine. The yield percentages of the products were high, and the inherent viscosities of the polymer in DMAc solution at 35℃ were 0.31-0.59 dL/g. All PHA polymers were found to be soluble in polar aprotic solvents such as DMAc, DMSO, NMP, and DMF. On the other hand, LiCl was required to dissolve IPHA-1 in aprotic solvents. Poly(benzoxazole)s (PBOs) were partially soluble in conc-H₂SO₄; IPBO-4, -5, and -6 were partially soluble in NMP only when LiCl was added to the solution, and the solution was heated. The PBO polymers showed a maximum weight loss in the temperature range of 654-680℃, and the char yields at 900℃ under nitrogen atmosphere exceeded 63%.

• Bulletin of the Korean Chemical Society
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• v.29 no.7
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• pp.1327-1331
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• 2008

Novel $CO_2$-soluble 8-hydroxyquinoline (8-HQ) chelating agents were synthesized and evaluated for solubility and metal ion extraction ability in supercritical $CO_2\;(Sc-CO_2)$. Among them, secondary amide-containing 8- HQ derivatives cannot be dispersed well into Sc-$CO_2$, but tertiary amide-containing derivatives can dissolve completely in Sc-$CO_2$ even at low CO2 pressures, perhaps owing to the predominant intermolecular interaction between the chelating agent and the $CO_2$ molecule. Based on 8-HQ chelating agent solubility data, we investigated the extraction of metal ions ($Co^{2+}$, $Cu^{2+}$, $Sr^{2+}$, $Cd^{2+}$, and $Zn^{2+}$) using two highly $CO_2$-soluble 8-HQ derivatives (4d, 4e) in Sc-$CO_2$. The extraction efficiency of tertiary amide-containing 8-HQ ligands, both fluorinated and non-fluorinated forms, was dramatically increased in the presence of diethyl amine (organic base). We suggest that diethyl amine could play an important synergistic role in the stronger metal binding ability of 8-HQ through an in situ deprotonation reaction in Sc-$CO_2$ medium.

• Nuclear Engineering and Technology
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• v.43 no.3
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• pp.195-204
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• 2011

The effects on pool boiling heat transfer of aqueous solutions of boric acid ($H_3BO_3$) and sodium chloride (NaCl) as working fluids have been studied. Borated and NaCl water were prepared by dissolving 0.5~5% volume concentration of boric acid and NaCl in distilled-deionized water. The pool boiling tests were conducted using $1{\times}1\;cm^2$ flat heaters at 1 atm. The critical heat flux (CHF) dramatically increased compared to boiling pure water. At the end of boiling tests it was observed that particles of boric acid and NaCl had deposited and formed a coating on the heater surface. The CHF enhancement and surface modification during boiling tests were very similar to those obtained from boiling with nanofluids. Additional experiments were carried out to investigate the reliability of the additives deposition in pure water. The boric acid and NaCl coatings disappeared after repeated boiling tests on the same surface due to the soluble nature of the coatings, thus CHF enhancement no longer existed. These results demonstrate that not only insoluble nanoparticles but also soluble salts can be deposited during boiling process and the deposited layer is solely responsible for significant CHF enhancement.