• Journal of Soil and Groundwater Environment
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• v.18 no.1
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• pp.67-77
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• 2013

To improve the energy efficiency of conventional thermal treatment, soil remediation with microwave has been studied. In this study, the remediation efficiency of contaminated soil with semi-volatile organic contaminants were evaluated with microwave oven and several additives such as water, formic acid, iron powder, sodium hydroxide (NaOH) solution, and activated carbon. For the experiment, loamy sand and sandy loam collected from Imjin river flood plain were intentionally contaminated with hexachlorobenzene and phenanthrene, respectively. The contaminated soils were treated with microwave facility and the mass removals of organic contaminants from soils were evaluated. Among additives that were added to increase the remediation efficiency, activated carbon and NaOH solution were more effective than water, iron powder, and formic acid. When 10 g of hexachlorobenzene (142.4 mg/kg-soil) or phenanthrene (2,138.8 mg/kg-soil) contaminated soil that mixed with 0.5 g iron powder, 0.5 g activated carbon and 1 ml 6.25 M NaOH solution were treated with microwave for 3 minutes, more than 95% of contaminants were removed. The degradation of hexachlorobenzene during microwave treatments with additives was confirmed by the detection of pentachlorobenzene and tetrachlorobenzene. Naphthalene and phenol were also detected as degradation products of phenanthrene during microwave treatment with additives. The results showed that adding a suitable amount of additives for microwave treatments fairly increased the efficiency of removing semi-volatile soil organic contaminants.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.541-551
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• 2012

The effects of dietary additives and holding time on resistance and resilience of broiler chickens to Clostridium perfringens challenge were investigated by offering four dietary treatments. These were a negative control (basal), a positive control (Zn-bacitracin) and two dietary additives, mannanoligosaccharides (MOS), and acidifier. Two holding times included (a) immediate access to feed and water post hatch (FED) and (b) access to both feed and water 48 h post hatch (HELD). Chicks fed Zn-bacitracin had no intestinal lesions attributed to necrotic enteritis (NE), whereas chicks fed both MOS or acidifier showed signs of NE related lesions. All dietary treatments were effective in reducing the numbers of C. perfringens in the ileum post challenge. The FED chicks had heavier body weight and numerically lower mortality. The FED chicks also showed stronger immune responses to NE challenge, showing enhanced (p<0.05) proliferation of T-cells. Early feeding of the MOS supplemented diet increased (p<0.05) IL-6 production. The relative bursa weight of the FED chicks was heavier at d 21 (p<0.05). All the additives increased the relative spleen weight of the HELD chicks at d 14 (p<0.05). The FED chicks had increased villus height and reduced crypt depth, and hence an increased villus/crypt ratio, especially in the jejunum at d 14 (p<0.05). The same was true for the HELD chicks given dietary additives (p<0.05). It may be concluded that the chicks with early access to dietary additives showed enhanced immune response and gut development, under C. perfringens challenge. The findings of this study shed light on managerial and nutritional strategies that could be used to prevent NE in the broiler industry without the use of in-feed antibiotics.

• Geomechanics and Engineering
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• v.15 no.2
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• pp.729-738
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• 2018

Soft clay soils due to their various geotechnical problems, stabilized with different additives. Traditional additives such as cement and lime will not able to increase the soil strength properties significantly. So, it seems necessary to use new additives for increasing strength parameters of soft clay soils significantly. Among the new additives, epoxy resins have excellent physical and mechanical properties, low shrinkage, excellent resistance to chemicals and corrosive materials, etc. So, in this research, epoxy resin used for stabilization of soft clay soils. For comprehensive study, three clay soil samples with different PI and various clay mineral types were studied. A series of uniaxial tests, SEM and XRD analysis conducted on the samples. The results show that using epoxy resin increases the strength parameters such as UCS, elastic modulus and material toughness about 100 to 500 times which the increase was dependent on the type of clay minerals type in the soil. Also, In addition to water conservation, the best efficiency in the weakest and most sensitive soils is the prominent results of stabilization by epoxy resin which can be used in different climatic zones, especially in hot and dry and equatorial climate which will be faced with water scarcity.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.138-145
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• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.572-580
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• 2013

This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity ($a_w$), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were performed. The moisture contents of four types of restructured jerkies were in the range of 8.92-12.47%, and were lower than that of the control (17.92%). Water activity tended to decreased with increasing addition of all treatments. The restructured jerkies containing glutinous rice flour, potato starch, soybean and acorn powder had lower TBARS than the control. The drying yield tended to increase with increasing amount of additives. In the sensory evaluation results, the highest overall acceptability was found in jerky containing glutinous rice flour, potato starch, and acorn powder when the addition was 9%, while that for soybean powder was determined to be 5%. These results suggest that 9% additions of glutinous rice flour, potato starch or acorn, or 5% soybean powder are optimal addition volumes for the preparation of restructured jerkies.

• Membrane and Water Treatment
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• v.11 no.4
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• pp.237-245
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• 2020

The effects of the mixed two solvents, Dimethylacetamide (DMAc) and Dimethylformamide (DMF), and Polyethylene glycol (PEG) and Polyvinylpyrrolidone (PVP) as additives on performance of Polyvinylidene fluoride (PVDF) membranes were studied. Initially, PEG200 was used as a primary additive at fixed percentage of 5% wt. PVP was then blended with PEG200 in different concentrations. PVDF and DMAc were used as polymer and solvent in the casting solutions, respectively. To control the diffusion rate of PVP in the presence of PEG200 and PVP blend, mixtures of DMAc and DMF were used as the mixed solvent in the casting solutions. Asymmetric PVDF membranes were prepared via phase inversion process in a water bath and the effects of two additives and two solvents on the membrane morphology, pure water flux (PWF), hydrophilicity and rejection (R) were investigated. Attenuated Total Reflection Fourier Transform Infrared Spectra (ATR-FTIR) analysis was used to show the residual PVP on the surface of the membranes. Atomic Force Microscopy (AFM) was utilized to determine roughness of membrane surface. The use of mixed solvents in the casting solution resulted in reduction of PVP diffusion rate and increment of PEG diffusion rate. Eventually, PWF and R values reduced, while porosity and hydrophilicity increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.754-760
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• 1996

Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products. $3.0\%$ of bovine plasma protein (BPP) produced the hardest gel ($16\%$ harder than the control) among the additives including egg white (EW), potato extracts (PE) and transglutaminase-K (TG-K) by compression test (P>0.05). Microstructure of control, $2\%$ EW and $4\%$ TG-K treated gels showed a sponge-like structure with more vacant space. Gels containing $3\%$ BPP formed the most rigid and arranged networks. Those results indicates that poor gel-network formation Was due to the degradation of myofibrillar proteins by proteases contained in the minced meat, which result in non-interlinkage.

• Korean Journal of Materials Research
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• v.29 no.7
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• pp.399-407
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• 2019

This research is carried out to analyze the effects of Styrene and PVP on the properties of silicone hydrogel lenses. Styrene group and PVP(Polyvinylpyrrolidone) are used as additives for a basic combination containing silicone monomer, TSMA(trimethylsilyl methacrylate) and DMA(n,n-dimethylacrylamide) added to the mix at ratios of 1~10 %. Silicone hydrogel lens is produced by cast-mold method. The polymerized lens sample is hydrated in a 0.9 % saline solution for 24 hours before its optical and physical characteristics are measured. Measurement of the physical characteristics of the produced material shows that the refractive index is 1.3682~1.4321, water content 77.11~45.73 %, visible light transmittance 95.14~88.20 %, and tensile strength 0.0652~0.3113 kgf. The results show a decrease of refractive index as the ratio of additives and water content decreases. The result of the stabilization test of polymerization show an increase of extractables along with increase of the ratio of additives, but the difference is not significant for all samples, so it can be judged that the stabilization of the polymer is maintained. Therefore, the additions of styrene and PVP should be taken into consideration for their effects on the physical properties of silicone hydrogel lens.