• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1009-1016
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• 2005

This study was carried out to investigate the effects of substituting NaCl by sodium citrate, potassium lactate and calcium ascorbate (40%) on the quality characteristics of emulsion-type sausages. The pH of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE L* value emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE a* value emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other, but CIE b* value were lower(P<0.05). The hardness and gumminess of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other. The Na content of emulsion-type sausage of substitution NaCl with calcium ascorbate were lower than those of control and the other, but Ca content were higher(P<0.05). The K and Fe content of emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other(P<0.05). The saltiness of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The flavor of emulsion-type sausage of the substitution NaCl with calcium ascorbate were higher than those of control(P<0.05).

• Journal of the Korean Recycled Construction Resources Institute
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• v.3 no.1
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• pp.80-86
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• 2007

In this study we experimented setting time and basic properties as waste wood fiber and sodium silicate substitution rate to reuse waste wood fiber produced in construction field to wood chip board. To do this construction waste woods were crushed with the size less than 10mm, mixed with the rate of 1:2, 2.5, 3, and added sodium silicate with the rate of 0, 5% of cement content. The results are as follows. As the substitution rate of construction waste wood was increased delay of setting time was also increased, and the batch of adding 5% accelerator had a 13~17 hours faster setting time than non accelerator batch. The compressive strength was lower as wood substitution rate was higher, and as the specific gravity was higher, the strength was also higher. As wood substitution rate was higher, heat conductivity was lower, and as specific gravity was higher, heat conductivity also was higher.

• Advances in concrete construction
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• v.11 no.3
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• pp.183-192
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• 2021

Due to economic and environmental benefits, increasing the substitution ratio of ordinary cement by industry by-products like fly ash (FA) is one of the best approaches to reduce the impact of the concrete industry on the environment. However, as the substitution rate of FA increases, it will have an adverse impact on the performance of cement-based materials, so the actual substitution rate of FA is limited to around 10-30%. Therefore, in order to increase the early-age strength of high replacement (30-70%) low-calcium ultrafine FA blended cement paste, sodium sulfate and calcium sulfate dihydrate were used to improve the reactivity of FA. The results show that sodium sulfate has a significant enhancement effect on the strength of the composite pastes in the early and late ages, while calcium sulfate dihydrate has only a slight effect in the late ages. The addition of sodium sulfate in the cement-FA blended system can enhance the gain rate of non-evaporation water, and can decrease the Ca(OH)2 content. In addition, when the sulfate chemical activators are added, the ettringite content increases, and the surface of the FA is dissolved and hydrated.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.555-564
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• 2019

The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and $MgCl_2$, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% $MgCl_2$) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.538-545
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• 1991

In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.

• Journal of the Korean Applied Science and Technology
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• v.6 no.2
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• pp.29-37
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• 1989

Using the quarternary ammonium salts as phase transfer catalyst, the nucleophilic substitution reaction of 1-chlorooctane with sodium-cyanide was investigate kinetically with respect to the formation of octanenitrile. The product was analyzed with gas chromatograph, and quantity of octanenitrile was measured. The reaction condition was considered by the effect of the reaction temperature, of the species and the amount of catalyst, of the speed of strirring, and of the concentration of reactants. The reaction was carried out in the first order on the concentration of 1-chlorooctane and sodium cyanide, respectively. The over-all order was 2nd. The activation energies for the nucleophilic substitution reaction of 1-chlorooctane and 1-bromooctane under tetrabutylammonium hydrogen-sulfate were calculated as 2.05 and 10.08kcal/mol, respectively. The effect of various caltalysts was decreased in the order of tetrabutylammonium bromide, terabutylammonium, tetrabutylammonium hydrogensulfate, and tetrabutylammonium iodide. The reaction rate was dependent on the concentration of sodium-cyanide dissolved in the aqueous phase, and the good result was shown when the mol ratio between 1-chlorooctane and sodium cyanide was one per three.

• Journal of the Korean Wood Science and Technology
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• v.23 no.2
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• pp.26-31
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• 1995

Acetylcellulose(AC) was prepared with steam exploded wood(EXW) and EXW after delignification with sodium chlorite, pine (Pinus densiflora) and oak (Quercus mongolica) woods. The color of acetylated pine and oak exploded wood was brown, degree of substitution(D.S) of pine was 1.47~2.09, and this of oak was 1.49~2.29. The hemicellulose content of acetylated pine and oak exploded wood was 0~3.4% and 1.49~11.3%, individually. The degree of substitution of acetylated wood prepared from delignified EXW in the pine and oak wood was 0.50~0.71 and 0.70~0.88, individually. Hemicellulose content of acetylated EXW with sodium chlorite after delignification in the pine and oak wood was less than 1% and 0.6~2.5%. The color of acetylated wood after delignification was white. IR-spectra of acetylated pine and oak EXW after delignification were found that peaks at around 1740$cm^{-1}$ and 1200$cm^{-1}$ increase markedly, due to ester carbonyl group.

• YAKHAK HOEJI
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• v.57 no.5
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• pp.316-322
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• 2013

The new pyridazinone analogs were synthesized for development of candidates to retain anticancer activity. Various 6-substituted pyridazin-3(2H)-ones were prepared from the pyridazinyl chloride 3a~d via endothermic nucleophilic substitution with hydroxide ion as nucleophile for 2~48 h. Pyridazinyl chloride 3a~d could be converted to hydroxypyridazines (or pyridazin-3(2H)ones) using 1~5 equivalents of water (or 1 equivalent of sodium hydroxide) at reflux in DMF. The tautomerism of lactim form to lactam form was also accomplished in pyridazine derivatives. Formation of pyridazinones 10 was undertaken with stirring using sodium hydroxide at reflux in DMF for 2 h. Synthetic compounds were identified using NMR spectrum.

• Journal of the Korean Chemical Society
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• v.48 no.6
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• pp.609-615
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• 2004

Alkoxyallylthiopyridazine derivatives which exhibit superior effect for the treatment of hepatic diseases were synthesized from maleic anhydrides. The reaction of maleic anhydrides with hydrazine monohydrate in aq HCl at reflux afforded dihydroxypyridazines, which were transformed to dichloropyridazines with phosphorus oxychloride. The substitution of the first chlorine atom in dichloropyridazines proceeded selectively with alcoholic sodium alkoxides in THF to afford alkoxychloropyridazines, which were converted to alkoxyallylthiopyridazines with lithium 2-propene-1-thiolate in high yields.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.222-225
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• 2013

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.