• 한국식품영양과학회지
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• 제24권1호
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• pp.133-140
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• 1995

This investigation was undertaken for the purpose of studying the changes of pectic substances in alcohol insoluble solids(AIS) extracted from cucumbers pickled in salt. The preparation methods were brining the cucumbers in 10% NaCl solution (bolied, method A), 20% NaCl solution(bolied, method B) and 20% NaCl solution(cool to $25^{\circ}C$ after boiling, method C). The composition ratio of hot water soluble pectin(HWSP) in AIS decreased during brining, while that of 0.4% sodium hexametaphosphate soluble pectin(NaSP) increased remarkably. The contents of Ca and Mg in AIS increased regardless of preparation methods used. By DEAE-cellulose chromatography, HWSP from fresh and brined cucumbers were divided into six fracitons. 0.2M peak was the main fraction in fresh cucumber, whereas 0.05M and 0.2M peak were the main fraction in pickled cucumbers. On the other hands, NaSP from fresh and brined cucumbers were divided into five fractions and 0.4M peak was the main fraction. However, the composition ratios of galacturonic acid and neutral sugar of 0.4M fraction in brined cucumbers were higher than those of fresh cucumber.

• 한국잠사곤충학회지
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• 제25권2호
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• pp.44-50
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• 1984

견직물의 정연에 있어서 축합인산염 sodium pyrophosphate (S.T.P.) 및 sodium tripolyphosphate (S.T.P.)와 금속 이온봉쇄제 ethylene diamine tetraacetic acid-2Na (E.D.T.A.)의 정연조제로서의 효과를 검토하고자 지하수와 Na형 이온교환연수를 사용한 정연용수에 있어서 이들 정연조제의 첨가가 수질과 정연견의 품질에 어떻게 영향을 미치는가를 구명하기 위한 시험결과 다음과 같은 결과를 얻었다. 1. 정연용수에 축합인산염을 첨가하면 경도가 감소되었으며 경도제거효과는 온도증가와 함께 현저히 향상되었고 동일처리농도에서는 S.P.P. 가 S.T.P. 보다 약간경도제거 효과가 높았다. 2. 정연용수에 알카리제로서 탄산소오다를 사용하면 경도가 증가되었으나 규산소오다를 첨가하면 경도가 감소되었다. 3. 정연종료시 정연액의 pH가는 S.P.P. 첨가구가 9.90, E.D.T.A.-2Na 첨가구는 9.95로서 대조인 미첨가구 9.80에 비하여 약간씩 높았다. 4. 축합인산염에 비하여 E.D.T.A-2Na가 용수중의 Fe$^{3+}$ 이온봉쇄작용에 효과적이었으며 축합인산염 중에서는 S.T.P.가 S.P.P.에 비하여 우수하였다. 5. 견포 연감률은 Na형이온교환연수 정연이 지하수정연에 비하여 높았고 견포의 굴곡강도(mgㆍcm)는 30.6으로서 지하수 정연구의 37.1 보다 감소되었다. 6. 지하수 정연에 있어서 E.D.T.A.-2Na첨가구가 축합인산염 첨가구에 비하여 연감률이 높고 강연도가 감소되며 압축탄성률이 향상되었다. 7. Na형 이온교환연수 정연에있어서 축합인산염과 E.D.T.A-2Na를 첨가하면 연감률향상 및 굴곡강도 감소의 효과가 있었지만 양 처리간의 유의차는 인정되지 않았다.

• 한국축산식품학회지
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• 제41권5호
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

• 한국염색가공학회:학술대회논문집
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• 한국염색가공학회 2008년도 제38차 학술발표대회
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• pp.135-137
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• 2008

PVA films with 1,2,3,4-Butanetetracarboxylic acid(BTCA) and sodium hypophosphite monohydrate(SHM) were crosslinked via thermal curing. Different parameters affecting on the crosslinking were investigated including BTCA and SHM concentration, curing temperature and time. The cured films was extracted with boiling water and gel fraction was calculated from weight change of the PVA films. Moisture regain of the gelled films was also measured. While the gel fraction of PVA films increased with increasing curing temperature and time, moisture regain decreased. Water resistance of the crosslinked PVA films improved by the BTCA crosslinking treatment.

• Biomolecules & Therapeutics
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• 제23권1호
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• pp.90-97
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• 2015

Water chestnut (Trapa japonica Flerov.) is an annual aquatic plant. In the present study, we showed that the treatment of water chestnut extracted with boiling water resulted in a significant increase 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and decrease the intracellular $H_2O_2$-induced accumulation of reactive oxygen species. In addition, water chestnut extract (WCE) inhibited lipopolysaccharide (LPS)-induced nitric oxide production and suppressed mRNA and protein expression of the inducible nitric oxide synthase gene. The cytokine array results showed that WCE inhibited inflammatory cytokine secretion. Also, WCE reduced tumor necrosis factor-${\alpha}$- and interleukin-6-induced nuclear factor-${\kappa}B$ activity. Furthermore, during sodium lauryl sulfate (SLS)-induced irritation of human skin, WCE reduced SLS-induced skin erythema and improved barrier regeneration. These results indicate that WCE may be a promising topical anti-inflammatory agent.

• Journal of the Korean Wood Science and Technology
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• 제10권3호
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• pp.46-47
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• 1982

1. The physical and anatomical properties investigated in this study are the ones, which may give more effect on absorption of preservatives, such as variation of annual ring, specific gravity, shrinkage, E.M.C. of desorption and adsorption at 70 percent relative humidity condition, general and minute properties of wood. 2. On this study, the positive effects of wood structure, in particular, the appearances of tyloses in vessel element upon the absorption of creosote were observed. 3. Thirteen percent sodium chloride solution treatment and boiling hot water treatment have shown poor results to improve the preservative absorption characteristics of tested species however, some slight difference between treated and control could be seen. (see Tables 6 and 7).

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.253.3-254
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• 2002

In boiling aqueous solution, D-amygdalin usually begins to convert into neoamygdalin in 3 min and more than 30% of the initial D-amygdalin is found as neoamygdalin after 30 min. In this report, we establish methods for simple HPLC analysis and the inhibition of D-amygdalin conversion. D-Amygdalin and its conversion product, neoamygdalin, were clearly separated on reverse-phase column chromatography by an optimized eluent of 10mM sodium phosphate buffer (pH 3.8) containing 6% acetonitrile. (omitted)

• 대한기계학회논문집B
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• 제27권4호
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• pp.424-431
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• 2003

The evaporation cooling phenomenon of a droplet containing a surfactant on a heated surface has been studied experimentally. The two kinds of heater modules made of brass and Teflon$^{TM}$ were tested to investigate the cooling characteristics of droplet. Solutions of water containing Sodium Lauryl Sulfate(0 ppm, 100 ppm, 1000 ppm) were tested in the experiments. The results showed that the contact angle decrease as the concentration of surfactant increases. The tendency did not very with different heated solid materials. As initial temperature of the heated surface becomes high, time averaged heat flux increases and evaporation time decreases with the denser concentration of surfactant. Therefore, water with denser concentration of surfactant could be effective to cool flammable materials. However, the effect of surfactant becomes low as the material temperature is higher than the boiling temperature of water.

• 한국관광식음료학회지:관광식음료경영연구
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• 제17권2호
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• pp.27-38
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• 2006

The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2017년도 제48회 춘계학술대회논문집
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• pp.128-130
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• 2017

수중추진을 위한 고체추진제로 알루미늄 분말의 수반응성을 높이기 위하여 $NaBH_4$를 첨가하였다. 알루미늄 분말은 $NaBH_4$의 첨가량에 따라 다른 연소특성을 보였다. $NaBH_4$를 첨가하였을 때 끓는점보다 훨씬 낮은 온도에서도 물과 반응하여 연소되었다. 본 연구에서 $NaBH_4$는 Al 분말과 증기 반응을 촉진시키는 효과적인 첨가제임을 확인하였다.