• 융합정보논문지
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• 제11권12호
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• pp.221-228
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• 2021

본 연구는 염색 과정에 유기산을 이용한 후처리를 적용하여 염색의 지속성을 높이고 모발의 손상을 억제하고자 하였다. 체리레드와 블루실버 색상으로 탈색모를 염색하는 과정에 succinic acid와 tartaric acid를 이용하여 후처리 하고 염색된 모발의 색 지속성, 인장강도, 기공, 표면 특성을 알아보았다. 반복적인 샴푸 세척을 진행한 후 모발의 색상변화를 측정한 결과 succinic acid와 tartaric acid 실험군은 대조군 보다 효율적으로 모발의 색상을 유지할 수 있었다. 염색 후 모발의 손상도를 측정한 결과, succinic acid와 tartaric acid 실험군은 대조군 보다 높은 인장강도, 낮은 기공도, 매끄러운 표면 특성을 나타내어 모발 보호 효과를 나타냈다. 특히, tartaric acid는 succinic acid 보다 높은 효율로 염색모의 색을 지속시키고, 모발을 보호할 수 있었다.

• 대한화학회지
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• 제35권5호
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• pp.520-526
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• 1991

Dinonylnaphthalene sulfonic acid(DNNS) 양이온 교환체와 tartaric acid 착화제를 이용하는 동적계에서 희토류원소의 용리거동을 연구하였다. 등용매 용리에서 logK' vs log$[NH^{4+}]$ 및 logK' vslog[tar-tarate]의 관계가 직선으로 나타났다. Tartaric acid에 대한 기울기 용리에서 logK' vs logR의 관계의 기울기값은 초기 농도가 낮을수록 증가하였다. DNNS 이온교환체에서 히토류 원소의 분리관 효율 및 분해능은 tartaric acid 용리제보다 ${\alpha}$-hydroxyisobutyric acid 용리제가 더 우수한 결과를 주었다.

• Applied Science and Convergence Technology
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• 제25권1호
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• pp.15-18
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• 2016

Study investigated the optimal anodizing conditions for fabricating an oxide film that produces less contamination in a corrosive plasma environment, using oxalic acid and tartaric acid. Oxide films were produced using sulfuric acid, oxalic acid, and tartaric acid electrolyte mixtures with various mole ratios. The oxide film made by adding 0.05M tartaric acid to 0.3M oxalic acid showed higher breakdown voltage and lower leakage current. Additionally, contamination particles were reduced during plasma etching, thus demonstrates that this mixture presented optimal conditions. However, higher tartaric acid content (0.1 M, 0.15 M) led to lower breakdown voltages and higher leakage currents. Also, it resulted in more cracking during thermal shock tests as well as the generation of more contamination particles during plasma processing.

• Membrane and Water Treatment
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• 제8권6호
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• pp.591-612
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• 2017

Increase in the hydrophilicity (HPCT) of polysulfone (PS) membrane and subsequently decrease in fouling can be achieved by surface modification of PS based membranes. Therefore, in this work, ultrafiltration membranes with increased HPCT were prepared using the enantiomeric tartaric acid (D-TA) and racemic tartaric acid (DL-TA). Phase inversion technique was used for the preparation of polyethylene glycol and TA blended PS membrane. Morphological analysis of the fabricated membranes was done by scanning electron microscope and atomic force microscopy. Bovine serum albumin (BSA) solution was taken for finding the permeation and rejection behavior of prepared membranes. Maximum BSA rejection was increased by 70.5% for the modified membrane.

• Applied Biological Chemistry
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• 제8권
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• 한국미생물·생명공학회지
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• 제13권3호
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• pp.285-287
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• 1985

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCl, Lactic acid, Alanine, Phenylalanine, Tartaric acid, Sugar(\ulcorner), Proline, Malic acid, Glycine, Tryptophan, Arginine, Glutaric acid, Maltose, Histidine, Glucose, Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sance taste is affected by sixteen kinds (Lactic acid, NaCl, Fumaric.Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple frgression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric.Succinic acid, Lactic acid, Phenylalanine, NaCl, Tyrosine, Sugar(\ulcorner), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

• 한국연초학회지
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• 제6권1호
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• pp.84-93
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• 1984

Six kinds of sugars (Maltose, Sucrose, Glucose, Fructose, Mannose and Lactose) and four kinds of organic acids (Malic, Tartaric, Lactic and Citric) were added by 2-10% for the former and 0.2-1.8% for the later in quantitatively to the inferior quality of Flue-cured leaf tobaccos, and treated at 135$^{\circ}C$ for 10 minutes to examine the effect on deliveries of tar and nicotine in smoke, variation of smoke pH and smoking taste. The results obtained are as follows. Tar and nicotine deliveries in smoke of tobacco show a great reduction with 5-6% addition of sugars. Reduction of nicotine delivery was to be 19% with addition of Glucose. Tar in smoke was, however, increased by 5-8% with 4% addition of Sucrose or Lactose. On the other hand, 4% addition of Glucose and Fructose gave 1 % reduction of tar delivery, but the reduction rate became to be small with increase of adding quantity. The smoking taste by the addition of Glucose and Fructose tobacco was found to be milder than by the other sugars. Tar and nicotine deliveries show a decreasing trend with the addition of organic acid, and Tartaric acid, among the organic acids described above, had greater effect than the other acids. 1% addition of Tartaric acid gaves 10-11% reduction in tar and nicotine delivery, and a fall of smoke pH, from 6.40 to 6.05, was found. Smoking taste by the addition of Lactic and Tartaric acid had milder than the others. And heat treatment for 10 minutes at $135^{\circ}C$ gave also better on smoking taste. The addition of mixture of sugars and organic acids, (Glucose 4%+Lactic acid 0.8% + Tartaric acid 0.2%) and then the successive heat treatment for 10 minutes at $135^{\circ}C$ improved greatly the quality of Fluecured leaf tobacco, and nicotine were reduced to 16-29%, and pH was changed from 6.46 to 6.14.

• 약학회지
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• 제8권3호
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• pp.74-75
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• 1964

In view of the fact that the technical grade alcohol sold in Korea contains considerable amount of ammonia (average 10 ppm), the author has investigated a new method of removal of ammonia by the addition of dl-tartaric acid. It was found that the ammonia contained in sample alcohol was removed completely, by the addition of dl-tartaric acid, to form ammonium bitartrate.

• Bulletin of the Korean Chemical Society
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• 제33권11호
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• pp.3853-3856
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• 2012

• 한국연초학회지
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• 제13권1호
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• pp.5-12
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• 1991

(A series of cigarettes made from) RTL containing different leveles of added sugars (2.0. 5.0 and 8.0%) and acids(0.4, 0.8 and 1.2%) have been examined. Compared to the control cigarette there was reduced in the delivery of tar and nicotine in smoke on 5.0% addition of glucose there was a signification reduced the delivery of nicotine the addition of glucose or fructose decreased the delivery of nicotine tar and co. However, tar in smoke was an increased in the delivery of tar and nicotine was observed, when sucrose and lactose were the added sugars. The smoking taste by the addition of glucose and fructose on R.T.L. was found to be milder than by the others sugars. Tar and nicotine deliveries showed a decreasing trend with the addition of organic acid and tartaric acid among the organic acid described above had greater effect than the others acids 1.2% addition of tartaric acid gave some 11-31% reduction in tar and nicotine delivery and a fall of smoke pH from 4.49 was found. Smoking taste by the addition of lactic acid and tartaric acid had milder than the others and heat treatment for 10 minutes at 13$0^{\circ}C$ gave also better on smoking: taste. The addition of mixture of sugars and organic acid (glucose 5% + lactic acid 0.6% + tartaric acid 0.6%) and then the successive heat treatment for 10 minutes at 13$0^{\circ}C$ improved greatly the Quality of R.T.L. and nicotine were reduced to 11-28% and pH was changed from 5.40 to 3.89.