• Applied Chemistry for Engineering
• /
• v.16 no.4
• /
• pp.496-501
• /
• 2005

The thermal degradation of ABS in the presence of iron-based metal catalysts has been studied by thermogravimetric analysis (TGA). The reaction of iron-based metal catalysts (ferric nitrate nonahydrate, ammonium ferric sulfate dodecahydrate, iron sulfate hydrate, ammonium ferric oxalate, iron(II) acetate, iron(II) acetylacetonate and ferric chloride) with ABS has been found to occur during the thermal degradation of ABS. In a nitrogen atmosphere, char formation was observed, and at $600^{\circ}C$ approximately 3~23 wt% of the reaction product was non-volatile char. The resulting enhancement of char formation in a nitrogen atmosphere has been primarily due to the catalytic crosslinking effect of iron-based metal catalysts. On the other hand, char formation of ABS in air at high temperature by iron-based metal catalyst was unsuccessful due to the oxidative degradation of the char.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.755-759
• /
• 1999

To evaluate the effect of sterilizing method on the quality of iron fortified market milk, HTST(high temperature, short time) or LTLT(low temperture, long time) method was adopted after addition of 100ppm ferrous sulfate, ferric citrate, ferric ammonium citrate, or ferrous lactate in market milk. Sterilized iron fortified market milk was stored at 4oC and then pH, lipid oxidation, color change, and sensory quality were observed. The range of pH change in iron fortified market milk sterilized by HTST or LTLT was 6.51~6.74. The order of pH was control>ferric ammonium citrate>ferrous lactate>ferrous sulfate>ferric citrate. Oxygen consumption of ferric ammonium citrate and ferric citrate was lower than ferrous lactate and ferrous sulfate. This trend was same in HTST and LTLT method, but generally oxygen consumption was lower in iron fortified market milk sterilized by LTLT method than by HTST. In total color change, ferrous lactate treatment was closer to control than other treatments. Also sensory characteristics of ferrous lactate treatment was showed better quality than other treatment. From these results, LTLT method was more suitable than HTST method for iron fortified market milk and ferrous lactate was comparably suitable among iron salts used in this study.

• Proceedings of the Korean Journal of Food and Nutrition Conference
• /
• 2000.05a
• /
• pp.9-11
• /
• 2000

국민의 영양상태가 크게 향상되어왔고 일부에서는 영양과잉과 운동부족으로 인한 비만에 대한 우려가 고조되고 있지만 최근에도 유아나 성장기 어린이들의 철분부족상태에 대한 문제점이 제기되고 있다. 외국에서는 철분 필요량이 높은 성장기 어린이나 유아들에게 영양학적 품질을 개선한 철분강화제품을 공급하기 위하여 이에 대한 연구가 오래 전부터 진행되어왔으나 여러 실험자에 의하여 행해진 실험조건, 사용된 철분염의 종류가 달라서 정확한 비교평가를 하기에는 미흡하다고 사료된다. 여러 가지 식품에서 특히 우유는 영양학적으로 완전식품이라고 하지만 철분은 거의 함유하고 있지 않아서 효과적으로 철분을 강화할 수 있는 기술은 국민영양개선 효과면에서 매우 유용하다고 사료된다. 본 연구에서는 식품첨가물로서 사용되고 있는 철분염 11종을 우유에 100 ppm수준으로 첨가하고 4$^{\circ}C$에서 저장하면서 pH, 지방산패도, 색도변화를 평가하여 우유에 사용하기 적합한 철분염을 1차적으로 선정하였다. 품질평가 결과를 종합하여 분석할 때 ferric citrate, ferric ammonium citrate, ferrous lactate가 철분강화우유 제조에 적합한 것으로 평가하였다. 또한 지금까지 철분강화식품에 일반적으로 자주 사용하고 있는 ferrous sulfate는 우유에 적합하지 않은 것으로 나타났으나 비교치로 사용하기 위하여 다음 실험에 사용하였다. 이상에서 screening된 철분염을 첨가한 우유를 HTST, LTLT으로 각각 살균하고 저장하면서 품질을 평가한 결과 HTST법이 LTLT법보다 PH, 지방산패도, 색도변화에서 나쁜 것으로 평가되었고, 철분염 종류에 따른 차이는 LTLT, HTST법에서 ferrous lactate가 우수한 것으로 나타났다. 본 연구에서 사용된 철분염 가운데에서는 ferrous lactate, ferric citrate가 유제품에 사용하기에 적합한 것으로 나타났다. 생이용성을 평가하기 위하여 우유에서 low molecular weight components(ILC)를 분리하고 철분과 복합체를 형성시킨 다음, 철분 결핍된 쥐의 소장에서 loop을 형성시켜 ILC-철분 복합체를 injection하여 철분 흡수도를 조사하였다. Ferrous lactate 100ppm에서 약 25.6%흡수되었고 ferric citrate 100ppm은 24.7%, ferrous sulfate는 19.7%흡수되었다. ILC를 첨가하지 않은 100ppm 철분염 용액은 ferrous sulfate를 제외하고는 흡수도가 감소되었다. 철분 결핍된 쥐에게 gavage 방법에 의하여 철분강화우유를 투여하였을 때 철분 25ppm 시료에서는 ferrous sulfate가 12.5%로 가장 높았고 ferrous lactate는 8.1%, ferric citrate는 6.5% 흡수되었다. 철분 100ppm수준에서는 흡수율이 낮아져 ferrous sulfate는 25ppm 시료보다 절반이하 수준이었다. Ferric citrate는 차이가 거의 없었으며 ferrous lactate는 70%수준이었다. 이상의 결과에서 철분강화우유에 사용하기 적합한 철분염은 ferrous lactate, ferric citrate였는데 특히 ferrous lactate는 제품의 이화학적 품질, 생이용성 측면 모두에서 가장 좋은 것으로 나타났다.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.31 no.2
• /
• pp.69-72
• /
• 2021

The reaction of ammonium ferric sulfate with sodium borohydride in laponite sol yields nanoiron colloidal solution. This solution in air forms transparent yellow brown solution. The resulting solution reacts with bidentate chelating ligands. The reaction products are characterized by UV-Vis absorption spectroscopy and X-ray diffraction. All compounds show metal to ligand charge transfer band in the region of 400~650 nm in UV-Vis absorption spectra. This indicates the formation of iron-ligand complex by air oxidation of nanoiron. Also, XRD patterns exhibit that the iron-ligand complex is intercalated in the interlayer of laponite.

• Korean journal of food and cookery science
• /
• v.20 no.2
• /
• pp.119-125
• /
• 2004

Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

• Journal of the Korean Magnetics Society
• /
• v.21 no.5
• /
• pp.157-162
• /
• 2011

The effect of ferrous/ferric molar ratio and precipitants on the formation of nano size magnetite particle was investigated by coprecipitation method. Ferrous sulfate and ferric sulfate were used as iron sources and sodium hydroxide and ammonium hydroxide was used as a precipitant. Single phase magnetite was synthesized with all of experiment conditions (ferrous/ferric molar ratios and precipitants). Particle size was smaller, and particle size distribution was narrower when NaOH was used than $NH_4OH$ was used. The crystallinity and particle size was increased and narrower particle size distribution with increasing molar ratio ferrous/ferric sulfate with the same precipitant. Super paramagnetism could be obtained at all of experiment conditions. The highest saturation magnetization (72 emu/g) was obtained when the ferrous/ferric molar ratio was 2.5 and precipitant was used $NH_4OH$.

• Environmental Engineering Research
• /
• v.25 no.3
• /
• pp.274-280
• /
• 2020

The marine sediment sustains from the anoxic condition due to increased nutrients of external sources. The nutrients are liberated from the sediment, which acts as an internal source. In hypoxic environments, anaerobic respiration results in the formation of several reduced matters, such as N₂ and NH₄⁺, N₂O, Fe²⁺, H₂S, etc. The experimental results have shown that nitrogen and sulfur played an influential, notable role in this biogeochemical cycle with expected chemical reductions and a 'diffusive' release of present nutrient components trapped in pore water inside sediment toward the bulk water. Nitate/ammonium, sulfate/sulfides, and ferrous/ferric irons are found to be the key players in these sediment-waters mutual interactions. Organonitrogen and nitrate in the sediment were likely to be converted to a form of ammonium. Reductive nitrogen is called dissimilatory nitrate reduction to ammonium and denitrification. The steady accumulation in the sediment and surplus increases in the overlying waters of ammonium strongly support this hypothesis as well as a diffusive action of the involved chemical species. Sulfate would serve as an essential electron acceptor so as to form acid volatile sulfides in present of Fe³⁺, which ended up as the Fe²⁺ positively with an aid of the residential microbial community.

• Journal of Environmental Health Sciences
• /
• v.23 no.1
• /
• pp.34-42
• /
• 1997

A laboratory experiments were performed to investigate the treatment of photographic processing wastewater by chemical oxidation and biological treatment system. The effect of reaction conditions such as hydrogen peroxide dosage, ferrous sulfate dosage and pH on the COD removal in Fenton oxidation were investigated. The optimal dosage of hydrogen peroxide was 2.58 M and 3.87 M for the developing and fixing process wastewater, respectively. The Fenton oxidation was most efficient in the pH range of 3-5 and the optimal condition for initial reaction pH was 5 for a developing process wastewater. With iron powder catalyst, the COD for a developing process wastewater was removed in lower pH than with ferrous sulfate catalyst. The removal efficiency of COD for refractory compounds such as Diethyleneglycol, Benzylalcohol, Hydroxylamine Sulfate, Ammonium Thiosulfate, Ammonium Ferric EDTA and Disodium EDTA in the photogaphic wastewater was found than 90% except Potassium Carbonate. When the photographic processing wastewater after pretreatment by Fenton oxidation was treated with batch activated sludge process, the addition of $KH_2PO_4$ as a phosphorous compound improved the removal efficiency of COD. During the continuous biological treatment of developing and fixing process wastewater after pretreatment by Fenton oxidation, the effluent COD concentration less than 100 mg/l was obtained at 0.425 and 0.25 kgCOD/m$^3$.d, respectively.

• Microbiology and Biotechnology Letters
• /
• v.18 no.6
• /
• pp.553-559
• /
• 1990

A strain degrading phthalate ester was isolated from a sludge of Taegu area and identified as a strain of Klebsiella. The optimum culture conditions for the protocatechuate dioxygenase production were also investigated. This strain produced the enzyme in question under the shaking cultivation at $30^{\circ}C$for the 48 hrs in the medium containing 0.1% protocatechuate as the sole carbon source, 0.1% ammonium sulfate and 0.1% yeast extract as the nitrogen source and mineral salt mixture of magnesium sulfate, sodium chloride, calcium chloride, ferric chloride, manganese sulfate, zinc sulfate and cupric sulfate. This enzyme was intracellularl j localized and probably linked to cell membrane, and induced by protocatechuate.

• Microbiology and Biotechnology Letters
• /
• v.11 no.1
• /
• pp.59-66
• /
• 1983

Cultural conditions for the production of extracellar $\beta$-galactosidase by Loctobacillus sporogenes, a spore forming lactic acid bacterium, were investigated with shaken flask and jar fermenter cultures. The fermentation medium giving maximum $\beta$-galactosidase yield was found to consist of 1 % lactose as a carbon source, 1.5% peptone as an organic nitrogen source. 0.2% ammonium sulfate as an inorganic nitrogen source, 0.8% ammonium phosphate dibasic as a phosphorus source, and 0.05% potassium chloride and 0.001% ferric chloride as mineral source. Optimal initial pH of the medium was 7.0 and the highest enzyme excretion was observed after 40 hours of cultivation at 37$^{\circ}C$. In this experiment, the 500$m\ell$ conical flask containing 50-200$m\ell$ of medium was shaken at 140 strokes per minute with 7cm amplitude in a reciprocating shaker. The maximum enzyme value attained was 38 U/$m\ell$ of the culture broth which was found to be slightly higher than the highest intermolecular enzyme activity (30 U/$m\ell$) observed after 24 hours of incubation. In the fermentor culture, the fermentation profile was shown to be similar to that observed in the shaken flask experiment. But the maximum extracellular enzyme activity was 45 U/$m\ell$ to be even higher than the value obtained with the shaken flask culture.