• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.813-818
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• 1995

The effect of retarding the fermentation of Kimchi by the extract of leek(Allium tuberosum) were tested by measuring the changes in pH, acidity and total cell number as well as number of microorganisms involved in Kimchi fermentation such as Lactobacillus, Leuconostoc, Pediococcus, Streptococcus and yeasts. The changes of pH and acidity of Kimchi stored at $25^{\circ}C$ indicated that the shelf-life of Kimchi with leek extract was retarded by 1.5 days compared with Kimchi without leek extract. Growth of Lactobacillus, Leuconostoc, Pediococcus and yeasts in Kimchi were remarkably inhibited by adding the leek extract at the initial and the 1st day of fermentation. This result suggested the methanol extract of leek can be sucessfully used for the extension of shelf-life of Kimchi.

• Journal of Korean Ophthalmic Optics Society
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• v.9 no.2
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• pp.381-389
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• 2004

To investigate changes of multi-purpose solutions for soft contact lens(MPS) depending on using period or keeping temperature, we evaluate four brands of MPS. No significant difference was seen in protein deposit removing efficacy after samples had used for 24 weeks and kept at $4^{\circ}C$, $20^{\circ}C$ or $30^{\circ}C$. The pH values of the samples of 4 brands measured weekly over the 24 week testing period. The initial average pH value of samples were 7.0, 7.5, 7.6 or 8.2. One brand of MPS was in the range of the threshold for ocular awareness, which is outside the zone of 6.6 ~ 7.8. During the testing period, the pH value were decreased in using period-dependent manner. At the 24th week, the average pH values of samples turned to 6.6, 7.2, 7.2 or 7.7. However, the difference of keeping temperature was not associated with decreased levels of pH values. After 24 weeks, one of total 36 samples was contaminated by bacteria. Furthermore, the change of components was shown after 24 weeks in the analysis using thin layer chromatography and the analysis of UV absorption pattern. The results of our study provides that the keeping temperature of MPS is not the important factor of changes of MPS, but the using period of MPS can cause contact lens wearers discomfort.

• Journal of Soil and Groundwater Environment
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• v.10 no.5
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• pp.61-69
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• 2005

Changes in pyrene binding by dissolved and kaolinite-associated humic substances (HS) due to HS adsorptive fractionation processes were examined using purified Aldrich humic acid (PAHA) at different pH (4, 7 and 9). Irrespective of solution pH, molecular weight (MW) fractionation occurred upon adsorption of PAHA onto kaolinite, resulting in the deviation of residual PAHA MW from the original MW prior to sorption. Variation in $K_{OC}$ by bulk PAHA was observed at different pH due to relative contributions of partitioning and size exclusion effects (i.e., specific interactions). For all pH conditions investigated, carbon-normalized pyrene binding coefficients for nonadsorbed, residual fractions $(K_{OC}(res))$ were different from the original dissolved PAHA $K_{OC}$ value $(K_{OC}(orig))$ prior to contact with the kaolinite suspensions. Positive correlations between pyrene $(K_{OC}(res))$ and weight-average molecular weight $(MW_W)$ for residual PAHA fractions were observed for pH 7 and 9. However, such a positive correlation was not found at pH 4 due to the absence of the dramatic fractionation observed for high pH conditions (i.e., exclusive fractionation with respect to higher MW), suggesting that actual MW distribution pattern is more important for sorption-fractionated HS than the composite MW value. For adsorbed PAHA, conformational changes of PAHA upon adsorption seem to be important for the extent of pyrene binding. At relatively high pH (7 and 9), lower extent of pyrene binding was observed for adsorbed PAHA versus nonadsorbed PAHA. The conformation effects were more pronounced at higher pH.

• The korean journal of orthodontics
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• v.40 no.2
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• pp.95-105
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• 2010

Objective: To identify clinical, salivary, and bacterial changes during orthodontic treatment with follow-up to 24 months. Methods: In 30 patients, clinical (decayed, missing, and filled surfaces [DMFS], O'Leary's plaque index, and plaque pH), salivary (unstimulated and stimulated saliva, buffer capacity, pH, and occult blood), and bacterial (Streptococcus mutans and Lactobacillus) markers were evaluated. A questionnaire was employed to evaluate their hygienic-dietary habits. Data were analyzed by ANOVA, logistic regression and Spearman's correlation. Results: DMFS increased significantly, whereas the plaque index diminished, plaque pH was more acidic (p = 0.23), and unstimulated salivary flow showed significant differences during the treatment (p = 0.013). Stimulated saliva flow increased in females after the placement of appliances; buffer capacity was diminished in males during the therapy; salivary pH remained at basal values. Bacterial levels and occult blood increased to high-risk levels and were not statistically significant different between genders (p > 0.05). Two major relationships were confirmed: initial plaque with use of dental aids (r = 0.429; p = 0.018) and final DMFS with unstimulated salivary flow (r = -0.372; p = 0.043). Conclusions: The increase in retentive surfaces increased the bacterial levels, plaque pH became acidified, and gingival damage was greater. Buffer capacity was altered but maintained a healthy salivary pH during the treatment.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2004.11a
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• pp.67-70
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• 2004

역세척 후 응집제를 여과사에 주입한 수 여과를 실시한 결과 초기에 높게 나타났던 탁도의 거의 제거되는 것을 알 수 있었으며 pH의 변화에 따른 초기의 탁도 변화는 pH5와 pH7에서 보다 낮은 탁도의 수질을 얻을 수 있었다. pH5부근에서 알루미늄의 존재형태가 $Al(OH)^{2+},\;Al(OH)_2^+$로 많이 존재하며, pH7에서는 $Al(OH)_3$으로 존재하여 모래 표현의 (-) 전하를 감소시킬 수 있는 결과로 판단되었다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.459-465
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• 1997

In order to extend the shelf-life of the low-salted Myungran-Jeot, before immersing alaska pollack roe, the salt solutions was adjusted to pH 7.0 and 4.7, respectively. pH during ripening was somewhat constant, whereas the content of lactic acid was slightly increased, and especially, that of pH 4.7 Myungran-Jeot was increased rapidly in the begining of fermentation period. $NH_2-N$ content of pH 4.7 Myungran-Jeot was increased with increasing fermentation period, whereas those of control and pH 7.0 decreased except the begining of fermentation period. The contents of TMA, TBA, and VBN of pH 4.7 were lower than those of control and pH 7.0. In addition, the mirrobial growth was significantly inhibited in pH 4.7 Myungran-Jeot. The estimated shelflives of control, pH 7.0, and pH 4.7 Myungran-Jeots were about 12, 12, and 16 days, respectively.

• Journal of the Korean Chemical Society
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• v.22 no.1
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• pp.30-36
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• 1978

The kinetics of hydrolysis of ${\alpha}$-nitrobenzaldehydephenylhydrazone derivatives (p-$NO_2$, m-$NO_2$, p-Cl, p-$CH_3$) have been investigated by UV spectrometry in 25% dioxane-water at $25^{\circ}C$ and a rate equation which can be applied over wide pH range was obtained. From the rate equation and the effect of solvent, substituent and pKa on the rate equation, the following reaction mechanisms were proposed. Below pH 3.0 the hydrolysis of ${\alpha}$-nitrobenzaldehydephenylhydrazone proceeds by $S_N1$ mechanism, while above pH 4.0 the hydrolysis proceeds through 1,3-dipole ion mechanism. In the range of pH from 3.0 to 4.0 these two reactions occur competitively.

• Korean Journal of Agricultural and Forest Meteorology
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• v.5 no.1
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• pp.24-29
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• 2003

This study was conducted to investigate vertical movement properties of precipitation passing forest stands (Pinus densiflora and Pinus rigida stands) in Chunchon, Kangwon-do. The results were as follows: The pH range of precipitation was 4.08∼7.08, and the average pH showed 6.2$\pm$0.7. The average pH of the Pinus densiflora stand showed that the stemflow was 5.9$\pm$0.9, and the throughfall was 6.0$\pm$0.8. The pH value of stemflow and throughfall in the Pinus rigida stand was lower than for the Pinus densiflora stand. Changes of the cation concentrations in two different stands, $Ca^{2+}$, increased more than the $Mg^{2+}$, $K^{+}$, and N $a^{+}$ions. Anions, S $O_{4}$$^{2-}$ and N $O_{3}$$^{[-10]}$ increased more than C $l^{[-10]}$ . Leaching and washout for each species differed by precipitation and influence of tree organs (crown, branch, stem, etc.).etc.).

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.332-336
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• 1998

The effect of ripening temperature, pH and salinity on the formation of Nnitrosamine (NA) during Kimchi fermentation and in vitro was studied, respectively. During Kimchi fermentation for six weeks at cold storage temperature ($4^{\circ}C$) and room temperature ($16{\pm}2^{\circ}C$), the contents of nitrite and dimethylamine (DMA) showed variation at room temperature but no variation at cold storage temperature. The maximum generation of nitrosodimethylamine (NDMA) resulted low content ($2.69\;\mu\textrm{g}/kg$) at cold storage temperature but started to increase after one week fermentation and reached to the 18-fold higher generation ($49.6\;\mu\textrm{g}/kg$) at room temperature. During Kimchi fermentation, no correlation was observed between the variation of nitrite and DMA content and the generation of NDMA. However, pH showed effective relation to NDMA generation such as the highest NDMA generation was obtained at lowest pH 4. During in vitro test, higher temperature and lower pH resulted more NDMA generation and generation amount was affected more by pH. Also, the salinity of Kimchi provided inhibitory effects on the formation of NDMA. NDMA was produced $5.86\;\mu\textrm{g}/kg$ at normal salinity (2.5%) but $90.9\;\mu\textrm{g}/kg$ at lower salinity (15%) after three week. The higher salinity showed lower formation of NDMA in vitro test, too.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.293-298
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• 1997

The changes of microorganisms, pH, color and flavor were examined in the chicken treated with O％, 1%, 2%, and 3% lactic acid solutions during the storage at 4$^{\circ}C$. Lactic acid treatment inhibited the growth of mesophiles, psychrotrophs, and enteric bacilli as the concentration increased, however, it was not effective on yeasts and molds. Extension of lag phase for mesophilic bacteria and suppression of log phase for psychrotrophs and enteric bacilli were observed in the growth inhibition patterns. The pH of the chicken increased during the storage and antimicrobial effect of lactic acid appears to be due to mainly the decrease of pH. No flavor change of the chicken was observed by any lactic acid treatment, however, 3％ lactic acid caused discoloration of the chicken.