• Journal of Food Hygiene and Safety
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• v.3 no.2
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• pp.53-58
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• 1988

This study was carried out to discuss a colorimetric method for the determination of nitrite in meat products issued by the Ministry of Health and Social Affaires of Korea (1985). 1) The recovery rates of nitrite of test solution extracted in the room temperature were higher than those obtained by the heating extraction. 2) In the room temperature, samples prepared with the sUce were more effective than the blendina method and the distlled water as extractina solvent for nitrite was more effective tban tbe phospbate buffer solution. 3) The extracting time showed that thirty minutes were enough to extract nitrite and the diazotizingcoupling reagents, 30% of sulfanilamide and N-l-naphthylethyienediamine were better than others. 4) The nitrite in a test soiution greatly decreased when the solution was distilled. In this case, the test solution should be used as a control. 5) Ten minutes were enough to couple nitrite.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.299-308
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• 2003

Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1％) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.2
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• pp.121-127
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• 2005

A heterotrophic nitrifying bacterium was isolated from the compost and analyzed for its characteristics. This bacterium was found to be a Gram positive rod, catalase positive, and motile. Nitrite production was detected on the ammonium acetate medium through the violet color formation. BBL test showed that this strain has high homology with Bacillus strains. Phylogenetic analysis using 16S rDNA revealed that the bacterium has 94% of similarity with Mycobacterium smegmatis strain.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.223-224
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• 2000

대하 양식장과 같이 물의 유동이 작고, 폐쇄성이 강한 지역, 더구나 유기물 혹은 질소, 인등의 영양염류 농도가 높은 부영양화 지역에서는 저질 중의 유기물 분해에 따른 산소소비는 저질환경을 산화상태로부터 환원상태로 이동시켜 황산염 환원에 의한 황화수소가 발생한다. 따라서 황화수소의 발생은 용존산소의 저하를 나타냄과 동시에 그 자체가 강한 독성을 가지고 있으며, 질소화합물 중의 암모니아 및 아질산과 같은 형태도 양식장의 생산억제 요인으로 작용한다(Gavis and Grant, 1986; Thompson et al., 1989). 그러나, 지금까지의 이들 오염물질, 특히 황화수소에 대한 연구는 미비하며, 대부분의 연구도 성체를 중심으로 이루어지고 있다. (중략)

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.127-127
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• 2016

일반적인 알루미늄 표면처리 방식중 De Smut 는 질산 50~60% 용액에 상온에서 수초에서 수분 침적으로 Smut가 거의 제거가 되므로 도금공정에서 문제가 되지않았다. 단지 NOx 의 발생으로 작업공간 에서의 환경이 열악해 질 수 있다는 것이 문제 였다, 그러나 환경문제에 있어서 정부의 질소 규제 가 시작 되면서 알루미늄을 재료로 표면처리 하는 업체 에서는 질산 사용이 곤란해 해졌다. 그러나 질산이 금속과 의 친화력은 스테인레스, 알루미늄, 등 많은 금속에서 소지금속의 용해를 방지 하면서 산화스케일( De Smut)을 제거하는 데 유용한 산이어서 아직도 이용되고 있는 실정이다. 본 연구에서 는 우선 스테인레스 강의 산세시 불산과 질산의 혼산을 사용 하는 것을 불산, 불화암모늄, 황산, 과산화 수소 혹은 불산, 염산, 과산화 수소 등으로 전환 사용 하는 것 에 착안 하여 황산, 과산화수소 시스템에서 혹은 불산, 황산, 과산화 수소, 등으로 Smut 제거가 가능 한지 알아보고 그 효과를 살펴보았다.

• Journal of the Korean Chemical Society
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• v.35 no.1
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• pp.51-58
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• 1991

A new tubular poly(vinyl chloride) membrane type of nitrate selective electrode was prepared and its characteristics were evaluated. The response slope, detection limit, and response time (t$_{99}$) under the optimum membrane composition (5${\%}$ aliquat-NO$_3$ solution + 32${\%}$ poly(vinyl chloride) + 63${\%}$ dibutyl sebecate) of the electrode were 58.5 ${\pm}$ 0.1 mV/decade, 2.0 ${\times}$ 10$^{-5}$ M, and 25 seconds, respectively. The nitrite ion was determined by the continuous-automated method using the new electrode. 10$^{-2}$ M phosphate buffer solution (pH 7.6) was used as a recipient solution. And also hydrogen peroxide (0.3${\%}$) was added to the recipient as an oxidant. The linear response range and response range and response slope for the standard nitrite solution under the optimum condition of this electrode system were 8.0 ${\times}$ 10$^{-5}$ M ∼ 5.0 ${\times}$ 10$^{-2}$ M and 56.8 ${\pm}$ 0.2 mV/decade, respectively.

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.338-339
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• 2006

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.134-134
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• 2003

• the MEAT Journal
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• s.7 summer
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• pp.46-53
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• 1992

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.1
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• pp.73-80
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• 2010

Two nitrite oxidizing bacteria, NOB1 and NOB2, were isolated from anaerobic digester liquer of food wastewater and analyzed for their growth characteristics and the ability to oxidize nitrite under different temperature, pH, and DO( dissolved oxygen) concentrations. Both of the isolated strains have shown the best growth at pH 7.0 and at $35^{\circ}C$, and also shown higher growth rate with the increasing dissolved oxygen concentrations. As the factors to restrict the growth of these strains, parameters such as pH and DO were found to be effective ones, by increasing (up to 9.0) or decreasing pH (up to 5.0), or lowing DO below 1.0 ppm. Especially, the ability to oxidize nitrite in both strains was about 50% lower in below 1.0 ppm of DO than above of 1.0 ppm. NOB2 was found to be two times greater in both the growth rate and the nitrite-oxidizing ability than NOB1.