• Korean Journal of Fisheries and Aquatic Sciences
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• v.5 no.1
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• pp.29-38
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• 1972

The protein composition of abalone muscle was estimated with the following result: on a series of samples analyzed, water-soluble protein, $19\~22\%$, salt-soluble protein, $27\~39\%$: alkali-soluble protein, $20\~26\%$ : and stroma $20\~28\%$ : respectively. It was demonstrated by ultracentrifugal analysis that approximately $65\%$ of the salt-soluble protein is accounted for by paramyosin, $30\%$ by actomyosin, and $5\%$ by myosin, respectively. The ultracentrifugally homogenous paramyosin was prepared by BAILEY's ethanol-dried method. It showed a $S^{\circ}\;_{20,\;{\omega}$ of 3.14s, and was completely salted in with KCl beyond $0.35{\mu}$. The intrinsic viscosity at $25^{\circ}C$ was estimated at 3.1. The paramyosin is rich in several amino acids such as arginine, aspartic acid, glutamic acid, etc., and lacking of both proline and tryptophane, in rough accord with other paramyosins reported. The abalone paramyosin did not show ATPase activity over a pH range of 5 to 9,5 even in the presence of Ca++ or Mg++. So was the case with the paramyosin specimen prepared by BAILEY's wet-extraction method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.647-653
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• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.306-310
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• 1987

These experiments were conducted to find out the possibility of utilizing apricot seed as resources of food protein. The apricot seed contained 23.3% of crude protein. The salt soluble protein of apricot seed was highly dispersible in 0.2M sodium phosphate buffer containing about 0.3M $MgSO_4$, and the extractability of seed protein was about 35%. Major amino acid composition of apricot protein were glutamic acid and aspartic acid. The electrophoretic analysis showed 9 bands in apricot seed protein. Molecular weight for the main protein of the apricot seed separated by 1% SDS polyacrylamide gel electrophoresis was 49,000. Molecular weights of salt soluble protein measured by Sephadex G-200 was 110,000.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.34-39
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• 1988

The possibility of using sodium dodecylsulfate-polyacrylamide gel electrophoresis was studied to detect specific proteins and their content in meat products such as beef, pork, fish, soybean, fish paste, ham and fish sausage. Many complicated bands were observed in the total protein fractions of the tested samples. The number of protein bands in the low salt-soluble protein fractions was considerably lesser and showed more specific bands in comparison with total protein fractions. Actone-insoluble fractions of non-meat proteins showed different patterns from meat proteins. A heating procedure seemed to be a cause for the diminished number and quantity of resolved protein bands in sausages. The results suggest that the discgel electrophoresis can be used to detect specific proteins and their content in protein foods, if a selective extraction method is emplyed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.770-773
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• 1999

To obtain the basic data for the improvement of flayer and color in salt-fermented anchovy (Engraulis japonicus) sauce and for the inhibition of non-soluble precipitates formation during storage, experiments were carried out on the changes of chemical properties by treatment with 1, 3, 5 and $7\%$ (w/v) of active carbon and filter aids such as active clay, $Al_2O_3$ diatomaceous earth, and celite. Deceleration rate were $32\~33\%$ in case of $5\%$ (w/v) active carbon or $5\%$ (w/v) active clay treatments, but deodoration effect was not expected in all treatments. The inhibition rate of non-soluble precipitates formation in me of $5\%$ (w/v) active clay, diatomaceous earth and $Al_2O_3$ treatments. was shown as $82\%,\;73\%$, and $70\%$, respectively.

• Journal of Conservation Science
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• v.29 no.4
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• pp.421-435
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• 2013

The purpose of this study is to suggest environmental guidelines for the conservation of ceramics excavated from underwater. Accordingly, the conditional change of the soluble salt on surface of the excavated ceramics was examined by changing the relative humidity. Examining the relative ratio [high humidity(RH70%+RH80%)/low humidity(RH20%+ RH40%)] for 24 weeks using accumulated conductivity(${\mu}s/cm$), the result showed that the amount of ion elution increased more in high humidity than in low humidity. In particular, the ion elution increased significantly within the celadon sample. In addition, comparing the accumulated conductivity and physical characteristics of the samples in high humidity, the results indicated that the amount of the ion elution is proportioned to the increased rate of the sample's absorption capacity and porosity. Ceramics excavated from underwater has risks of the secondary physical and chemical attacks from remaining salts. Therefore, it is suggested these ceramics be stored in a storage which maintains proper temperature and low humidity conditions. Also, the collections need to be pre-classified according to the properties of the materials.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.23-28
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• 1984

Anchovy homogenates with or without salt were autolyzed at various pH and temperature conditions. In the initial hydrolysis during 20 hours, the highest autolysis of anchovy homogenate was achieved at pH 4 and $50^{\circ}C$. However, the addition of 20% salt changed the optimum condition to pH 6 and $50^{\circ}C$. When the digestion time was prolonged to 8 days, the most favorable temperature for the autolysis of salted anchovy was lowered to $40^{\circ}C$ compared with $50^{\circ}C$ of initial hydrolysis while the optimum pH was unchanged. Under the best conditions described above, 60.5% of anchovy nitrogen was converted to TCA-soluble nitrogen in 20 hr-incubation without salting, but it was reduced to 49.8% with salting. In the 8 days hydrolysis of salted anchovy, as much as 83.1% of total nitrogen was transformed into TCA-soluble nitrogen. Slight increase in the degree of hydrolysis up to 89.6% was occurred during subsequent ripening period of 52 days at ambient temperature.

• Polymer(Korea)
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• v.31 no.5
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• pp.374-378
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• 2007

Water-soluble terpolymer of acrylamide, diacetone acrylamide, and acrylic acid was prepared by redox initiators in aqueous medium. One component photoresist was synthesized by reaction of terpolymer with 4-azidoaniline. By blending the aqueous acrylamide/diacetone acrylamide copolymer solution with bisazide, 4,4'-diazidostilbene -2,2'-disulfuric acid sodium salt, two component photoresist was prepared. The photosensitivity per azido group unit mole of one component photoresist was 4 times higher than that of two component photoresist. The dot-type pattern was successfully achieved with one component photoresist at low exposure energy, which is prospective to be used as black matrix negative photoresist.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.255-261
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• 1988

For the purpose of fermentation control and edible period extension of lower salted Kimchi, the contents and compositions of pectic substances in Kimchi, by adding 2 percent salt and 0.4 percent sodium malate buffer(SMB), fermented at $20^{\circ}C$ were investigated. Edible period of SMB added chinese cabbage Kimchi was extended 40 hrs compared to that of control (added 2.5% salt) with good flavor, texture and freshness. The contents of alcohol insoluble solid(AIS) and protopectin(PP) of control were more decrensed during fermentation than those of SMB added Kimchi. But, the contents of pectic adid(PA) and water soluble pectin(WSP) of control were more increased during fermentation than those of SMB added Kimchi. Hexose and pentose from hemicellulose in control, PP and PA respectively, were more decreased during fermentation than those in SMB added Kimchi. Lower polarity and higher molecular weight PP was eluted and higher polarity and lower molecular weight PP was decreased considerably in control compared to those in SMB added Kimchi during fermentation.

• Journal of the Korean Ceramic Society
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• v.38 no.11
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• pp.1015-1022
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• 2001

In this study, formation process of Ba-ferrite by using molten salt synthesis and its magnetic properties were investigated. Among starting materials, BaC $O_3$was only soluble in the molten salts, but other starting material such as $\delta$-FeOOH or F $e_2$ $O_3$was not soluble even at 105$0^{\circ}C$. It implies that the dissolved $Ba^{2+}$ diffused on surfaces of F $e_2$ $O_3$(or $\delta$-FeOOH), therefore, Ba-ferrtites were formed through surface reaction. However, the magnetic properties of Ba-ferrite prepared by two starting materials (F $e_2$ $O_3$and $\delta$-FeOOH) were not different. On the other hand, compared $\delta$-FeOOH with F $e_2$ $O_3$m, morphologies and dispersibility of Ba-ferrites prepared by using $\delta$-FeOOH were good and Ba-ferrites were obtaioned at lower temperature.