• Restorative Dentistry and Endodontics
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• v.24 no.2
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• pp.408-415
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• 1999

When a zinc-oxide eugenol type sealer was placed in root canals treated previously with calcium hydroxide, acceleration of its setting and the yellowish discoloration were observed clinically. The purpose of this study was to evaluate the properties of calcium hydroxide-eugenol compound. Some physical properties of calcium hydroxide-eugenol compound were compared with a manufactured zinc-oxide eugenol based root canal sealer, Tubli-seal$^{(R)}$ in terms of water solubility, water sorption, film thickness and microleakage. Solubility and water sorption were determined by the use of the method described in American Dental Association Specification(ADAS) no. 57. Ten samples of each material were prepared into disks 20mm in diameter and 1.5mm in thickness. The samples were immersed in 50ml of distilled water at $37{\pm}1^{\circ}C$ for 7 days. The samples were then removed and placed in a desiccator. The values for solubility and water sorption were calculated using differences between the weights of same sample. Film thickness was determined by the use of the method described in ADAS no. 57 too. A small quantity of mixed cement was placed between two glass plates of which thickness was measured previously. 15Kg loading was applied and total thickness of the glass plates and the cement film was measured. The thickness difference was recorded as the material's film thickness. Microleakage was determined with a dye penetration method. Experimental materials were placed between the dentin surface of bovine tooth and the acrylic rod. These units were immersed in Pelican ink (W-Germany) for three days. Dye-penetrated dentin surfaces of bovine tooth were measured using the NIB Image 1.60 Macintosh program. The results are as follows: 1. Water solubility value of calcium hydroxide-eugenol compound (20.98${\pm}$2.94%) was statistically higher than those of Tubli-seal$^{(R)}$(2.52${\pm}$0.49%)(p<0.05). 2. Water sorption value of calcium hydroxide-eugenol compound (59.72${\pm}$17.75%) was statistically higher than those of Tubli-seal$^{(R)}$(3.15${\pm}$0.76%)(p<0.05). 3. Film thickness value of calcium hydroxide-eugenol compound (0.36${\pm}$0.03mm) was statistically higher than those of Tubli-seal$^{(R)}$(0.12${\pm}$0.1mm)(p<0.05). 4. Dye penetration value after 3 days-immersion of calcium hydroxide-eugenol compound(57.63${\pm}$25.85%) was statistically higher than those of Tubli-seal$^{(R)}$(28.05${\pm}$23.46%)(p<0.05).

• Biotechnology and Bioprocess Engineering:BBE
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• v.2 no.2
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• pp.117-121
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• 1997

Glutamic acid can be crystallized inside cation exchange column when displacer NaOH concentration is high enough to concentrate displaced glutamic acid beyond its solubility limit. Resulting crystal layer of glutamic acid was moved with liquid phase through the column, and thus could be eluted from the column and recovered in fraction collector. For the purpose of enhancing crystal recovery, effects of operating parameters on the crystal formation were investigated. The increase in the degree of crosslinking of resin favored crystal recovery because of its low degree of swelling. Higher concentration of displacer NaOH was advantageous. If NaOH concentration is too high, however, crystal recovery was lowered due to the solubility-enhancing effects of high pH and ionic strength. The decrease of mobile phase flow rate enhanced crystal recovery because enough time to attain local equilibrium could be provided, but film diffusion would control the overall crystal formation with extremely low flow rate. Lower temperature reduced solubility of glutamic acid and thus favored crystal formation unless the rate of ion exchange was severely reduced. The ion exchange operated by displacement mode coupled with crystallization was advantageous in reducing the burden of further purification steps and in preventing purity-loss resulted from overlapping between adjacent bands.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.177-182
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• 1994

The effect of phosphate salt (NafHP04) and sodium citrate on the emulsion stability of soy protein isolate (SPI) in the presence of calcium was investigated in terms of salt concentration and addition order. Both phosphate and citrate salts decreased the solubility of SPI despite their pH enhancing effects. Addition of calcium chloride (CaCl2) significantly decreased ES, which showed nearly negligible at more than 3 mM CaCl2 concentration. When Na2HP04 were added in the presence of 5 mM Cac12, 55 greatly increased up to 20mM concentration, above which however ES decreased. It was found that the addition order of Na2HPO4 and CaCl2 affected ES. The addition of phosphate and subsequent CaCl2 exhibited the higher 55 than the reverse order. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solubility and emulsion stability of SPI in the presence of calcium. Similar trend to the phosphate effect on ES was also observed for sodium citrate in the presence of calcium.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.1
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• pp.120-136
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• 1999

A newly synthesized polyhydroxy aromatic compound(LG 106w) has good skin lightening effect. Inclusion complexation of LG 106w with $\beta$-cyclodextrin and its hydroxypropyl and dimethyl derivatives was studied by the solubility method, scanning electron microscopy and differential thermal analysis. A relationship between host and guest was clearly reflected in the magnitude of the stability constant(DM-$\beta$> HP-$\beta$>$\beta$ -cyclodextrin). Formulation problems, which resulted from its very low solubility in aqueous solution, were resolved by the inclusion formation. LG 106W from inclusions is much more water-soluble than pure one. The improvement of pH and temperature stability correlated with the increased solubility was also observed. Inclusion complex of LG 106w had similar activity to pure LG 106w on the inhibition of melanin synthesis in B-16 melanoma cell but showed lower irritation on cultured cell test in vitro. According to the results, cyclodextrins might be one of the reliable candidates for improving the availability of LG 106w.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.170-180
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• 2013

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.1
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• pp.75-81
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• 1996

The dry matter (DM) disappearance and ruminal solubility of calcium (Ca), phosphorus (P), magnesium (Mg) and potassium (K) in eight Philippine forages were studied. The forages were: paragrass (Brachiaria mutica (Forsk.) Stapf), stargrass (Cynodon plectostachyum Pilger), napiergrass (Pennisetum purpureum Schumach), clopo (Calopogonium mucconoides Desv.), centrocema (Centrocema pubescens Benth.), gliricidia (Gliricidia sepium (Jacq.) Walp.), leucaena (Leucaena leucocephala (Lam.) de Wit.) and sesbania (Sesbania grandiflora (L.) Poir. Nylon bags with samples were incubated for 0, 3, 6, 12, 24, 48 and 72 h in rumen cannulated sheep. The 0-h bags were washed with deionized water. For the 0-h samples, 20.4, 17.2, 50.7, 52.2 and 80.1% of the DM, Ca, P, Mg and K was solubilized, respectively. At 3-h incubation period, DM disappearance was 10 percentage units higher than that of 0-h incubation whereas mineral disappearance increased by 43, 21, 30 and 13% for Ca, P, Mg and K, respectively. At 72-h incubation period, greater proportion of DM, Ca, especially in P, Mg and K was solubilized with a value of 73.8, 71.5, 85.6, 91.4 and 98.2%, respectively. The average particulate passage rate obtained in the present study was 1.9%/h where as the range of disappearance rates of various mineral elements were : 0.4 to 1.2%/h for Ca, 0.1 to 1.6%/h for P, 0.7 to 2%/h for Mg and 0.1 to 2%/h for K. The effective ruminal solubilization (ERS) of the macrominerals was calculated where particulate passage rate and disappearance rate of the various elements were included in the equation. The ERS of Ca, P, Mg and K was 50.0, 72.6, 83.9 and 94.5%, respectively. Species differences (p<0.05) on the various mineral solubilities were also observed. This study shows that ruminal solubility of macrominerals in selected Philippine forages is K > Mg > P > Ca.

• Corrosion Science and Technology
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• v.12 no.6
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• pp.280-287
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• 2013

Flow accelerated corrosion(FAC) of the carbon steel piping in pressurized water reactors(PWRs) has been major issue in nuclear industry. Severe accident at Surry Unit 2 in 1986 initiated the worldwide interest in this area. Major parameters influencing FAC are material composition, microstructure, water chemistry, and hydrodynamics. Qualitative behaviors of FAC have been well understood but quantitative data about FAC have not been published for proprietary reason. In order to minimize the FAC in PWRs, the optimal method is to control water chemistry factors. Chemistry factors influencing FAC such as pH, corrosion potential, and hydrazine contents were reviewed in this paper. FAC rate decreased with pH up to 10 because magnetite solubility decreased with pH. Corrosion potential is generally controlled dissolved oxygen (DO) and hydrazine in secondary water. DO increased corrosion potential. FAC rate decreased with DO by stabilizing magnetite at low DO concentration or by formation of hematite at high DO concentration. Even though hydrazine is generally used to remove DO, hydrazine itself thermally decomposed to ammonia, nitrogen, and hydrogen raising pH. Hydrazine could react with iron and increased FAC rate. Effect of hydrazine on FAC is rather complex and should be careful in FAC analysis. FAC could be managed by adequate combination of pH, corrosion potential, and hydrazine.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.366-371
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• 2011

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.721-730
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• 2015

The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.