• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.209-213
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• 2000

Phosvitin, an iron chelating protein in egg yolk, was measured for its ability to inhibit lipid oxidation in egg oil model system. Phosvitin(75$\mu$M) could inhibit both iron(50∼150$\mu$M) and copper(5∼15$\mu$M) catalyzed oxidation of egg oil, and much more effective in the presence of iron than copper. The antioxidant activity of phosvitin in egg oil decreased with increasing temperature up to 121$\^{C}$. But phosvitin was relatively heat stable maintaining 79 and 73% of its antioxidant activity after being heated for 6 min at 100$\^{C}$ and 2 min at 121$\^{C}$, respectively.

• Bulletin of the Korean Chemical Society
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• v.23 no.12
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• pp.1842-1844
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• 2002

• Journal of Nutrition and Health
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• v.26 no.7
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• pp.887-898
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• 1993

In order to determine the effect of iron depletion and subsequent supplementation on the muscle capacity for peroxisomal (PO) and mitochondrial(MO) $\beta$-oxidation during high fat feeding, weanling rats were fed a 44% (HF) or 2.5% (LF) fat diet with (+Fe) or without (-Fe) iron for 6 or 9 weeks. After 1 week rats fed HF+Fe or HF-Fe had 50-100% more PO and MO in heart, soleus, psoas and gastrocnemius than did rats fed low fat, but after 3 weeks rats fed HF-Fe had lower muscle PO and MO. In muscles of iron depleted rats PO and MO were not increased by supplementation with iron for 3 weeks. After 6 weeks MO and PO in skeletal muscles of rats fed HF+Fe were lower than after 3 weeks. It is concluded that adequate iron is necessary for miaximum response of muscle PO and MO to high fat feeding. However, after 6 weeks both PO and MO have returned to levels similar to those of rats fed low fat diets, hence, the elevated catalase activities seen at this time do not reflect peroxisomal $\beta$-oxidation.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.561-566
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• 2015

Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at $25^{\circ}C$ was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.

• Resources Recycling
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• v.11 no.5
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• pp.7-10
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• 2002

Iron nitride magnetic fluid was oxidized by exposing it to the air under normal atmospheric conditions. After exposure of 3.2 hours, the relative saturation magnetization of the iron nitride magnetic fluid is less than 0.4 compared to the value of the unexposed sample, and it is nearly zero after exposure for 1008 hours. The structure of the oxidized iron nitride is considered to be a non-magnetic hematites. The thickness of the oxidation layers of the iron-nitride particles are nearly the same, about 3 nm, regardless of the different particle sizes.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.113-120
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• 2017

Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or $FeSO_4$ (0.5 mg) with 75% ethanol extract (200 mg/kg) of basil (Ocimum basilicum). Lipid oxidation was evaluated using headspace oxygen content, hydroperoxide contents, and p-anisidne values of the emulsion. Polyphenol compound retention in the emulsion during oxidation was determined spectrophotometrically. Results: Addition of basil extract significantly (p<0.05) decreased reduced hydroperoxide contents of the emulsion, and iron significantly (p<0.05) increased anisidine values and decreased oxygen contents. Co-addition of basil extract and iron showed significantly (p<0.05) lower reduced hydroperoxide contents in the emulsion than compared to those of the emulsion with added iron and the control emulsion without basil extract nor or iron. During the emulsion oxidation, polyphenol compounds in the emulsion with added basil extract were degraded, but more slowlywhich was slowed degraded in the presence of iron. Conclusion: The iIron increased the lipid oxidation through hydroperoxide decomposition, and basil extract showed antioxidant activity through radical-scavenging and iron-chelation. Polyphenol degradation was decelerated by iron addition, which suggested suggests iron chelation may be more preferred topreferentially activated over radical scavenging in the antioxidant action by of basil extract in the oil-in-water emulsion with high oil content.

• 연구논문집
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• s.34
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• pp.139-146
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• 2004

In this study, effect of temperature and time on melt-out of 25wt% Al-alloyed ductile iron has been investigated. The oxidation tests were carried out in a tube furnace at $800^\circC$, $930^\circC$, and $1000^\circC$ for lh, 5h, 10h, 50h. The microstructure, microhardness, and $Al_2O_3$ layer of oxidation-treated 25wt% Al-alloyed ductile iron samples (10 x 10 x 10 mm) were investigated. Phase identification was performed by X-ray diffraction(XRD) and EDS. The oxidation-treated 25wt% Al-alloyed ductile iron samples at $930^\circC$ for lh, 5h, 10h and KS GCD 500 were used for melt-out test in an Al alloy melt. The melt-out test results showed that oxidation tested sample at $930^\circC$ for 5h which on the whole forms $2-3\mum$ $Al_2O_3$ layer showed lowest melt-out depth. It was observed showed that appropriate Al203 layer can affect melt-out behaviors.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.695-701
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• 2016

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus) were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT) in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx) in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD) activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

• Journal of the Korean Society for Heat Treatment
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• v.11 no.3
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• pp.186-191
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• 1998

An oxidation behavior of 304 and 316 stainless steels were studied in dry air. After solution treatment, specimens were polished up to $1{\mu}m$ $A1_2O_3$ grade and then subjected to oxidation treatment in dry air at $800^{\circ}C{\sim}1200^{\circ}C$. The oxidation behavior between matrix and oxide scale was analyzed with SEM, EDS and XRD. When oxidation treatment was conducted at $1200^{\circ}C$, large thickness of Fe oxide scale was formed on top of surface and fine $(Cr,Fe)_2O_3$ oxide film was formed below it. Cr rich zone existed at interface between metal and $(Cr,Fe)_2O_3$ oxide layer, and it was believed that this zone acted as obstacle to oxidation. Most of Ni was detected at the interface between metal and $(Cr,Fe)_2O_3$ and also detected at the interface between $Fe_2O_3$ and $(Cr,Fe)_2O_3$.

• 한국지구물리탐사학회:학술대회논문집
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• 2003.11a
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• pp.493-500
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• 2003

The effect of reductive treatment with elemental iron on the extent of mineralization by Fenton oxidation was studied for the explosive 2,4,6-trinitrotoluene (TNT) and hexahydro-l,3,5-trinitro-l,3,5-triazine (RDX) using a completely-stirred tank reactor (CSTR). The results support the hypothesis that TNT and RDX are reduced with elemental iron to products that are oxidized more rapidly and completely by Fenton's reagent. Iron pretreatment enhanced the extent of TOC removal by approximately $20\%\;and\;60\%$ for TNT and RDX, respectively. Complete TOC removal was achieved for TNT and RDX solutions with iron pretreatment under optimal conditions. On the other hand, without iron pretreatment, complete mineralization of TNT and RDX solutions were not achieved even with much higher $H_2O_2$ and $Fe^{2+}$ concentrations. The bench-scale iron treatment-Fenton oxidation integrated system showed more than $95\%$ TOC removal for TNT and RDX solutions under optimal conditions. The proposed zero-valent iron-Fenton process was evaluated with pink water from the Iowa Army ammunition plant. Results from batch and column experiments show that TNT, RDX, and octahydro-l,3,5,7-tetranitro-l,3,5,7-tetrazocine (HMX) were completely removed from the pink water and that triaminotoluene (TAT) and ${NH_4}^+$ were recovered as products in reduction with zero-valent iron. By using an integrated system, $83.3\pm4.2\%$ of TOC was removed in a CSTR with 10 mM of $Fe^{2+}$ and 50 mM of $H_2O_2$. These results suggest that the reduction products of TNT and RDX are more rapidly and completely mineralized by Fenton oxidation and that a sequential iron treatment-Fenton oxidation process may be a viable technology for pink water treatment.