• Title/Summary/Keyword: acetci acid

Search Result 2, Processing Time 0.105 seconds

The Effect on Copper Dissolution from Copper Cookware by Acid Condiments (구리냄비의 구리용출에 미치는 산성조미료의 영향)

  • ;;;;南出隆久
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.10 no.3
    • /
    • pp.239-244
    • /
    • 2000
  • Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02. 0.04, 0.1 0.2, 0.4, 1.0, 2.0, 4.0%), different boiling times (0,10, 20. 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 10$0^{\circ}C$ ) were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid. At above 6$0^{\circ}C$, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

  • PDF

Quality Characteristics of Kimchi Fermented with Abalone or Sea Tangle Extracts (전복과 다시마 추출물을 첨가한 김치의 발효 특성)

  • Lim, Jeong-Ho;Park, Seong-Soon;Jeong, Jin-Woong;Park, Kee-Jai;Seo, Kyoung-Ho;Sung, Jung-Min
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.42 no.3
    • /
    • pp.450-456
    • /
    • 2013
  • This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at $4^{\circ}C$. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.