• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Journal of the Korean Society of Clothing and Textiles
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• v.11 no.3 s.25
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• pp.25-32
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• 1987

The purpose of this study is to investigate optical behaviour of coloring matter of gromwell -extracted by water, acetic acid/methanol, and the other solvents. The results were as following: UV, VIS spectra of the solution of coloring matter of gromwell extracted by water at below $80^{\circ}C$ did not reveal in the range of the visible light wavelength and coloring matter of gromwell decomposed to blue particle at $95^{\circ}C$. The solution extracted by acetic acid/methanol was tinged with reddish purple and its spectra shifted to the longer wavelength according to increase of the solvent temperature. The color of the solution extracted by water became extinct as time went by, but that extracted by acetic acid/methanol kept up original color. In case of dried gromwell, extraction by acetic acid/methanol was easier than by water, and variation of spectra did not appear but showed hypochromic shift.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.12
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• pp.7761-7762
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• 2013

Alternative strategies such as visual inspection of cervix with acetic acid, are real time, economical and easily implemented methods for cervical cancer screening. However, variable sensitivity and specificity have been observed in various community based studies. The possible reasons could include variation in man power training, light source used for visualization, and preparation of diluted (4-5%) acetic acid and its storage. A standardized protocol for training, teaching material (easy to understand in the local language) for trainees, supervision and reinforcement by intermittent and supplementary training to check the quality of their observation, a standard protocol for preparation dilute acetic acid and its storage and a standard good light source (equivalent to day light) are needed to minimize the variation in sensitivity and specificity of VIA in community settings.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.239-244
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• 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.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.09a
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• pp.306-309
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• 2003

The natural soil containing organic matter and ferrous is used in the Electrokinetic-Flushing Remediation(EFR) tests. A series of tests are carried out through controlling the concentration of acetic acid in the EFR cell. The test results showed that the electrical potential in X/L=0.9 is increased with the increasing of the concentration, and pH in the sample is the similar at all of the region because of the buffer capacity of natural soil. Finally, the efficiency of EFR is enhanced at acetic acid of 1mM. But it may not be not strongly affected by the concentration of acetic acid.

• Biotechnology and Bioprocess Engineering:BBE
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• v.2 no.2
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• pp.69-72
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• 1997

The pH of microbial culture medium was calculated from equations of equilibrium, meterial balances for ionic components and electro-neutrality theory. Ammonium ion consumption and Acetic acid production are found out to be the major contributors for the alteration of the pH as well as the buffer capacity of the medium. By measuring the buffer capacity on-line, levels of acetic acid were estimated by a software sensor using pH signal in a fermentation process of E.coli growing in a minimal medium. The measured values of acetic acid showed good correlation to those of estimated by the software sensor.

• Journal of Microbiology and Biotechnology
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• v.17 no.4
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• pp.691-694
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• 2007

Acetic acid and butyric acid were produced by the anaerobic fermentation of soil mixed with wheat or rice bran. The concentration of acetic acid produced in the wheat and rice bran-treated soil was 31.2mM and 8mM, respectively, whereas the concentration of butyric acid in the wheat and rice bran-treated soil was 25.0mM and 8mM, respectively. The minimal fungicidal concentration (MFC) for all the fungal strains was 40-60mM acetic acid, 20-40mM butyric acid, and 40-60mM mixture of acetic acid: butyric acid (1:1, v/v). Consequently, the efficacy of mixing wheat-bran with soil to control soil diseases was demonstrated.

• Microbiology and Biotechnology Letters
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• v.21 no.5
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• pp.511-512
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• 1993

The production of vinegar containing high acetic acid concentration was carried in a single stage fed-batch culture. The initial and residual ethanol concentration were 50.0g/l and 5.0g/l, respectively, and the ethanol concentration was maintained from 5.0g/l to 10.0g/l during fedbatch culture. The fermentation temperature was decreased by 1C for every increase of 2.0% in acidity. The maximum productivity was 2.53g/l-hr and the acidity was 16.08% after 40 hours of acetic acid fermentation.

• Food Science and Preservation
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• v.7 no.1
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• pp.89-93
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• 2000

The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.219-238
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• 2003

Indole-3-acetic acid (IAA) molecule has been successfully encapsulated in biocompatible inorganic matrix in order for the cosmetic application such as superfacial fine line reduction. The encapsulation was realized through chemical reaction involving simultaneous formation of inorganic lattice and 1M giving rise to an 1M-inorganic nanohybrid (IAA-brid) which shows excellent storage stability and sustained releasing property of indole-3-acetic acid. The clinical efficacy of essence cream containing IAA-brid as anti-wrinkle formulation was also carefully evaluated by measuring the roughness of the skin replica before and after treatment. Upon administration of the cream on the eye-area, the fine-line is drastically reduced.