• Transactions of the Korean hydrogen and new energy society
• /
• v.10 no.2
• /
• pp.101-106
• /
• 1999

Hydrogen solubility in internally oxidized Pd-Mo(Al) alloys has been studied at 323 K from the measurements of pressure-composition(p-c) isotherms. Internal oxidation of $Pd_{0.985}Al_{0.015}$ and $Pd_{0.97}Mo_{0.03}$ alloys results in the precipitation of Al and Mo particles in a matrix of pure Pd. It has been observed that the presence of the aluminum and molybdenum oxide precipitates results in an enhanced hydrogen solubility in the dilute phase region of Pd-H in a Pd/aluminum(molybdenum)oxide composites. Hydrogen solubility enhancements due to the presence of residual stresses around ceramic particles have been observed from p-c isotherms determined at 323 K after oxidation at 1073 K. The solubility enhancements in completely internally oxidized alloys are greater than that in partially oxidized alloys. The stress fields near the ceramic precipitates are the major source of the solubility enhancements. Transmission electron microscopy indicates that alumina precipitates are nanometer-sized and coherent with the Pd matrix after oxidation.

• Food Science of Animal Resources
• /
• v.21 no.3
• /
• pp.192-199
• /
• 2001

The objective of this study was to investigate the effects of hot- and cold-boning on sarcomere length, drip loss and protein solubility of post-rigor porcine longissimus muscle. A total of ten pigs(borrow, 100$\pm$5 kg) were randomly selected at a commercial plant and the carcasses were split in half after slaughter. The longissimus muscle of the left side was dissected and chilled at 0$^{\circ}C$ after trimming of subcutaneous fat whereas the right side carcasses were served for cold-boning after chilling for 24 hrs. The temperature, pH and sarcomere length of porcine longissimus muscle were measured at postmortem 1, 3, 6, 12 and 24 hours. Drip loss, cooking loss, Minolta L*a*b*, shear force and protein solubility were measured at postmortem 24 hrs. The pH of cold-boning samples was rapidly decreased whereas temperature and sarcomere length of hot-boning samples were rapidly decreased during 24 hrs of chilling. Hot-boning muscles showed significantly (P<0.05) higher pHu and shorter sarcomere compared with cold boning muscles because of cold shortening. However, there were no significant differences in drip loss, cooking loss and shear force value between hot- and cold boned samples. The samples of hot-boning showed lower Minolta L* value and higher sarcoplasmic protein solubility compared with cold boned samples. These results suggest that the pale color changing of porcine longissimus muscle could be inhibited by hot-boning due to rapid chilling of the muscle although sarcomere length could be shortened because of cold shortening. Also these results show that hot-boning of porcine carcass could have a high protein solubility without negative effects of drip loss or tenderness of porcine longissimus muscle.

• KSBB Journal
• /
• v.23 no.6
• /
• pp.546-550
• /
• 2008

Basic characteristics of astaxanthin including solubility and stability were investigated. Astaxanthin showed a very poor solubility in water, but it was highly soluble in organic solvents such as acetone and acetic acid. The solubility of astaxanthin in acidic condition was 10-20 times higher than those in neutral and basic conditions. Astaxanthin was very unstable in acidic condition under UV irradiation and in the presence of oxygen. Also, heating even for a very short time accelerated the degradation of astaxanthin. In conclusion, it is required to enhance the water-solubility and stability of astaxanthin for industrial application in food and cosmetic area.

• Fisheries and Aquatic Sciences
• /
• v.24 no.12
• /
• pp.406-414
• /
• 2021

The objective of this study was to investigate the yield and characteristics of collagen protein extracted from the muscle of four different species of mantis shrimp: Miyakella nepa, Harpiosquilla harpax, Erugosquilla woodmasoni, and Odontodactylus cultrifer. Mantis shrimp muscle was extracted by using a pepsin-solubilization technique, with 0.5 M acetic acid and 5% pepsin enzyme. The highest collagen yield was from M. nepa muscle (0.478 ± 0.06%), which was significantly greater (p < 0.05) than that from H. harpax, O. cultrifer, and E. woodmasoni (0.313 ± 0.03%, 0.123 ± 0.02%, and 0.015 ± 0.00%, respectively). The freeze-dried collagen appeared as thin fibers, and formed an opaque film. The pepsin-soluble collagen (PSC) from four mantis shrimp species was analyzed by gel electrophoresis. The results showed that all species of mantis shrimp contained type I collagen, consisting of β, α1, and α2 subunits with average molecular weights of 250, 145, and 118 kDa, respectively. The study of the solubility of collagen showed that, for NaCl, collagen had the highest relative solubility in 2% NaCl (80.20 ± 4.95%). In contrast, the solubility decreased at higher NaCl concentrations. However, in terms of pH, collagen had the highest relative solubility at pH 3 (91.32 ± 5.14%), and its solubility decreased at higher pH. FT-IR spectroscopy was used to compare the collagen with a model compound. Five wavenumbers in the spectrum for model collagen were identified: Amide A (3,406-3,421 cm^-1), amide B (2,916-2,940 cm^-1), amide I (1,639-1,640 cm^-1), amide II (1,539-1,570 cm^-1), and amide III (1,234-1,250 cm^-1).

• Journal of Adhesion and Interface
• /
• v.4 no.3
• /
• pp.9-13
• /
• 2003

In this paper, the effects of crosslinking agent and pH controlling agent on adhesive properties and water solubility of water soluble acrylic pressure sensitive adhesives were studied by adding the crosslinking agents or pH controlling agents after the polymerization. the tack, cohesive strength, and peel strength were measured to evaluate adhesive properties. the turbidity was also measured to evaluate water solubility of pressure sensitive adhesives. When crosslinking agent was added less than 0.2 wt%, tack increased and cohesive strength and peel strength decreased with increasing concentration. When crossinking agent was added more than 0.2 wt%, the results were opposited. When pH controlling agent was added, tack and water solubility decreased and peel strength and cohesive strength increased with increasing concentration. the influence of pH controlling agents on adhesive properties and water solubility of pressure sensitive adhesive increased in the order of lithium hydroxide, potassium hydroxide and sodium hydroxide.

• Journal of Pharmaceutical Investigation
• /
• v.40 no.5
• /
• pp.277-283
• /
• 2010

CoQ with low melting temperature was exploited to improve its solubility by preparing its solid dispersions (SDs) with a meltable polymer, poloxamer 407 (P 407). P407 can be utilized for a relatively simple, quick, inexpensive, reproducible and potentially scalable manner in the low temperature melting method. CoQ 10 solubility and dissolution increased with increasing concentrations of P 407 in SDs. Comparison of the enhanced dissolution of CoQ 10 from different poloxamers suggested that the preparation of CoQ 10 SDs using P 407 as a meltable hydrophilic polymer carrier could be a promising approach to improve its dissolution.

• Journal of the Korean Applied Science and Technology
• /
• v.26 no.3
• /
• pp.240-247
• /
• 2009

The purpose of this study is to develop a method to evaluate solubility parameter interactions of cosmetic ingredients in formulations. This experimentation relates to the fabrication of new multi-layer cleansing oil which can remove make-up products such as lipstick, foundation, mascara, eye shadow, etc., and also can wash away dirt and sebum from the skin just in one stage process. Solubility parameter and specific gravity of various cosmetic ingredients are measured to explain the cleanliness of interface, detergency of make-up cosmetics on the skin surface. The results suggest that it is possible for cosmetic chemists to use solubility parameter of cosmetic materials for fabrication of new formulation of 3-layer cleansing oil.

• Nuclear Engineering and Technology
• /
• v.48 no.2
• /
• pp.554-558
• /
• 2016

The solubility of nickel ferrite in an aqueous solution of boric acid was studied by varying the pH at the temperatures ranging from $25^{\circ}C$ to $320^{\circ}C$. A flow-through autoclave system was specially designed and fabricated to measure the solubility of Fe in hydrothermal solutions under high temperature and pressure. The performance of this flow-through system was directly compared with the conventional static state technique using a batch-type autoclave system. The stability of fluid velocity for the flow-through autoclave system was verified prior to the solubility measurement. The influence of chemical additives, such as boric acid and $H_2$, on the solubility of nickel ferrite was also evaluated.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.63-69
• /
• 2003

This experiment was carried out to study changes in solubility and emulsifying properties of whey protein. Whey protein hydrolysates were obtained from tryptic hydrolysis of whey protein concentrate at pH 8.0 and 37$^{\circ}C$ for 6 hours. Emulsifying activity of whey protein hydrolysate was highest at 4 hours of hydroysis and at 5.50% of DH. During hydrolysis of whey protein concentrate with trypsin, ${\alpha}$-lactalbumin was not easily broken down. But ${\beta}$-lactoglobulin was hydrolysed rapidly from the early stage of hydrolysis, producing several low molecular weight peptides, which have to participate in increasing emusifying activity. The solulbility of hydyolysates tended to increase depending on hydrolysis time; however, there was a gradual decrease after 5 hours. The hydrolysate had a minimum solubility near the isoelectric point range (pH 4∼5). The more hydrolysed the whey protein concentrates, the more soluble they are near the pl. They aye also more soluble above pH 6. Emulsifying activity of hydrolysates showed similar results to solubility. Creaming stability gradually increased when hydrolysis increased, increasing rapidly above pH 8 after 4 hours of hydrolysis.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.658-664
• /
• 1999

Broiler and porcine blood plasma were desugarized by GOD (glucose oxidase 10 units/g) or baker's yeast (0.3% w/w) and dried. The color, biuret protein content, solubility, foaming capacity and pH of desugarized blood plasma powder during storage at room temperature were investigated. Desugarized plasma powder was lighter and less red and yellow than the control group (P<0.05). Biuret protein content and solubility of deglucosed plasma powder were higher than the control. Biuret protein content and solubility of all samples decreased during storage (P<0.05). Generally, deglucosed samples showed better foaming capacity than the controls (P<0.05). The pH of deglucosed broiler samples by yeast and porcine samples were decreased just after initial increasing, while the pH of other broiler powder was continuously decreased during storage. Deglucosed porcine powder always showed higher pH values than the control (P<0.05). Overall, desugatization of broiler or porcine blood plasma before drying improved color, biuet protein content, solubility and foaming capacity.