• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.324-329
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• 2005

The efficiency of reducing nitric oxide using urea combined with alkali salt additives is reported in this study. The inlet concentration of NO is 500 ppm with air flow rates of 3 and 5 L/min. Reduction of NO was studied from 650 to $1,050^{\circ}C$ with urea concentrations of 0.3 to 1 mol/L. The efficiency for the reduction of NO increased by 44% when urea is added alone. A further increase in efficiency was observed in the presence of NaOH as additive in fact, the efficiency was increased by more than 25% and 75% when 0.5 mol/L and 1 mol/L NaOH were added with the urea. The efficiency for the reduction of NO increased with all additives, but descended in the order NaOH, $Na_2CO_3$, $NaNO_3$, HCOONa, and CHCOONa. The maximum efficiency of NaOH and $Na_2NO_3$ are 74% and 73%, respectively. All these additives did not alter the comparatively wide operating temperature window for reducing NO. However, sodium compounds do not shift the maximum NO concentration towards lower temperatures when the NO removal activity enhances.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.1013-1021
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• 2016

This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and $NaNO_2$. A five-strain mixture of Salmonella was inoculated in nutrient broth supplemented with NaCl (0%, 0.25%, 0.5%, 0.75%, 0.5%, 1.0%, 1.25%, and 1.75%) and $NaNO_2$ (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The inoculated samples were then incubated under aerobic and anaerobic conditions at $4^{\circ}C$, $7^{\circ}C$, $10^{\circ}C$, $12^{\circ}C$, and $15^{\circ}C$ for up to 60 days. Growth (assigned the value of 1) or no growth (assigned the value of 0) for each combination was evaluated by turbidity. These growth response data were analyzed with a logistic regression to evaluate the effect of NaCl and $NaNO_2$ on Salmonella growth. The results from the developed model were compared to the observed data obtained from the frankfurters to evaluate the performance of the model. Results from the developed model showed that a single application of $NaNO_2$ at low concentrations did not inhibit Salmonella growth, whereas NaCl significantly (p<0.05) inhibited Salmonella growth at $10^{\circ}C$, $12^{\circ}C$, and $15^{\circ}C$, regardless of the presence of oxygen. At $4^{\circ}C$ and $7^{\circ}C$, Salmonella growth was not observed in either aerobic or anaerobic conditions. When $NaNO_2$ was combined with NaCl, the probability of Salmonella growth decreased. The validation value confirmed that the performance of the developed model was appropriate. This study indicates that the developed probabilistic models should be useful for describing the combinational effect of $NaNO_2$ and NaCl on inhibiting Salmonella growth in processed meat products.

• Resources Recycling
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• v.18 no.4
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• pp.62-69
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• 2009

We researched separation of mixed waste acids with HF, $CH_3COOH$, $HNO_3$ that were produced during a semiconductor wafer process to recycle these acids. At first, we manufactured the fluoride compound in form of $Na_2SiF_6$ by precipitating HF using $NaNO_3$ and Si powder. The concentration of HF was reduced from the initial concentration of 127 g/L to 0.5 g/L with an HF recovery ratio of 99.5%. After the manufacture of $Na_2SiF_6$, the concentration of $HNO_3$ and $CH_3COOH$ demonstrated 502 g/L and 117 g/L respectively. Following these findings we added NaOH in this $CH_3COOH/HNO_3$ mixed acid in order to obtain pH=4. Next we separated the $CH_3COOH$ and recoverd it through the use of vaccum evaporation at -440 mmHg, $95^{\circ}C$. The concentration of the recovered $CH_3COOH$ was approximately 15% and the recovery ratio of $CH_3COOH$ was over 85%. We precipitated the $NaNO_3$ by cooling the concentrated solution to $20^{\circ}C$ with a $HNO_3$ recovery ratio of over 93%. We confirmed that only $Na_2SiF_6$ and $NaNO_3$ were manufactured by XRD analysis after drying these precipitants at $90^{\circ}C$. The precipitants demonstrated a purity of approximately 97% and 98% respectively. Therefore, the purity of the precipitants proved to be similar to that of commercial products.

• Journal of Korean Society for Atmospheric Environment
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• v.34 no.5
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• pp.659-667
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• 2018

$NO_x$ and $SO_2$ are mainly generated in the combustion of fossil fuels, and they cause secondary aerosol formation and acid rain in the atmosphere. Many studies have been conducted on the wet scrubbing process which can simultaneously reduce $NO_x$ and $SO_2$ at relatively low temperature. In this study, we conducted an experimental study on wet scrubbing by using NaOH solution. Especially, this study focuses on $NO_x$ and $SO_2$ removal characteristics by varying $NO_2/NO_x$ ratio and $SO_2$ concentration.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.752-759
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• 2016

The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and $NaNO_2$, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and $NaNO_2$ (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and $15^{\circ}C$ for up to 60 d under aerobic or vacuum conditions. Growth responses [growth (1) or no growth (0)] were then determined every 24 h by turbidity, and analyzed to select significant parameters (p<0.05) by a stepwise selection method, resulting in a probabilistic model. The developed models were then validated with observed growth responses. S. aureus growth was observed only under aerobic storage at $10-15^{\circ}C$. At $10-15^{\circ}C$, NaCl and $NaNO_2$ did not inhibit S. aureus growth at less than 1.25% NaCl. Concentration dependency was observed for NaCl at more than 1.25%, but not for $NaNO_2$. The concordance percentage between observed and predicted growth data was approximately 93.86%. This result indicates that S. aureus growth can be inhibited in vacuum packaging and even aerobic storage below $10^{\circ}C$. Furthermore, $NaNO_2$ does not effectively inhibit S. aureus growth.

• Applied Chemistry for Engineering
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• v.5 no.3
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• pp.425-430
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• 1994

The effect of inhibitors and catalysts in the synthesis of 2-hydroxyethyl methacrylate(2-HEMA) was studied. As catalysts, triethylamine(TEA), $FeCl_3{\cdot}6H_2O$, $Cu(NO_3)_2{\cdot}2H_2O$, $AlCl_3$, $Na_2Cr_2O_7$were selected. p-Methoxyphenol (PMP) of aq. $NaNO_3$ solution was used as an inhibitor in polymerization. in aq. $NaNO_3$ inhibitor system, triethylamine (TEA), $FeCl_3{\cdot}6H_2O$, and $Na_2Cr_2O_7$, showed good catalytic effects. When p-methoxyphenol(PMP) was used as a polymerization inhibitor, the reaction was very sluggish and noneffective because the metal ion such as $Fe^{3+}$ or $Cr^{6+}$ was reduced by PMP. On the contrary, when aq. $NaNO_3$ was used as an inhibitor in polymerization, the reaction was very fast without deactivation of the metal catalysts.

• Bulletin of the Korean Chemical Society
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• v.35 no.4
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• pp.1117-1120
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• 2014

Ru/C-catalyzed hydrogenation of m-xylylene diamine into 1,3-cyclohexanebis(methylamine) was greatly accelerated by the presence of $LiNO_3$, $NaNO_2$, or $NaNO_3$. It was found that the effect of the nitrate salt was significantly affected by the size of cation. The promoting effect of the nitrate salt increased with the decrease of the cation size: $LiNO_3$ ~ $NaNO_2$ > $KNO_3$ > $CsNO_3$ >> [1-butyl-3-methylimidazolium]$NO_3$. XRD analysis of the recovered catalysts after the hydrogenation reactions showed that $LiNO_3$ and $NaNO_2$ were completely transformed into LiOH and NaOH, respectively, along with the evolution of $NH_3$, while $KNO_3$ and $CsNO_3$ remained unchanged.

• Journal of Korean Society for Atmospheric Environment
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• v.14 no.1
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• pp.11-23
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• 1998

The purpose of this study was to survey chemical distribution of inorganic elements and ions in the submicron particles, to characterize qualitatively emitting sources by factor analysis, and finally to reveal existing patterns in terms of chemical compounds by a stepwise multiple regression analysis. Total of 141 samples were collected by a cascade impactor from 1989 to1996. Fifteen chemical species (Al, Ba, Cd, K, Pb, Cu, Fe, Ni, $Cl^-, NO_3^-, SO_4^{2-}, K^+, Mg^{2+}, Ca^{2+}, and Na^+$) were characterized by AAS and IC. The study showed that average seasonal levels of submicron particulate matters $(d_p<0.43 \mum)$ were 18.7 $\mug/m^3$ in spring, 15.5 $\mug/m^3$ in summer, 15.7 $\mug/m^3$ in fall, and 24.5 $\mug/m^3$ in winter, respectively. All of the anion concentrations in the particle were highest in the winter season. By applying a factor analysis, 5 source patterns were qualitatively obtained, such as sulfate related source, nitrate related source, oil burning source, calcium related source, and coal combustion source. Finally, when applying a stepwise multiple regression analysis, the results clearly showed that $Na^+ and Ca^{2+}, K^+ and Ca^{2+}, NO_3^-$ and relative humidity, $Cl^-$ and ambient temperature, $Ca^{2+} and Cl^-, Mg^{2+} and SO_4^{2-}, Na^+ and NO_3^-, and Ca^{2+} and NO_3^-$, respectively, are negatively contributed to each other. As a result of those statistical analysis, we could suggest that some chemical compounds in the submicron particles such as$NaNO_3, MgSO_4, Ca(NO_3)_2, and CaCl_2$ may not exist on the filter as final composing products; however, other compounds may possibly exist in the form of $Mg(NO_3)_2, CaSO_4, Na_2SO_4, K_2SO_4, MgCl_2, NaCl, and KCl$. Thus, it must be necessary to identify differences between the results of above statistical analysis and of the real world by laboratory experiments.

• Resources Recycling
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• v.26 no.6
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• pp.91-96
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• 2017

Tungsten (W) recovery from tungsten carbide (WC) was researched by alkali melt followed by water leaching. The experiments of alkali melt were carried out with the change of the sort of alkali material, heating temperature, and the heating duration. Water leaching of W was performed in the fixed conditions ($25^{\circ}C$, 2 hr., slurry density: 10 g/L). From the mixture of WC and sodium nitrate ($NaNO_3$) in the molar ratio of 1:2, treated at $400^{\circ}C$ for 6 hours, only 63.3% of W might be leached by water leaching. With the increase of sodium hydroxide (NaOH) as a melting additive, the leachability increased. Finally it reached to 97.8 % with the melted mixture of ($WC:NaNO_3:NaOH$) in the ratio of (1:2:2). This imply that NaOH may play a role as a reaction catalyst by lowering Gibb's free energy for alkali melt reaction for WC.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.702-712
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• 2020

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO₂) alone (CON), without either NaNO₂ or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO₂ and 0.5% PP (SP1), and 0.011% NaNO₂ and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO₂ with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO₂ could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.