• Title, Summary, Keyword: calcium chloride

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Pure-Separation of Calcium chloride-treated Silk Fibroin Hydrolysate by Gel Filtration Chromatography and Effect of It's Enzymatic Hydrolysis (Calcium chloride 피브로인 용해물의 Gel Filtration Chromatography에 의한 순수분리 및 효소 가수분해 효과)

  • 여주홍;이광길;이용우
    • Journal of Sericultural and Entomological Science
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    • v.41 no.3
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    • pp.211-215
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    • 1999
  • The pure-separation of calcium chloride-treated fibroin hydrolysates could be carried out using gel filtration chromatography. Also, the effect of its enzymatic hydrolysis was investigated in order to find out the enhancement of their functionality. The average molecular weight(Mw), solubility and free amino acid compositions of three hydrolysates samples (calcium chloride, calcium chloride-flavourzyme and calcium chloride-thermoase)were measured to compare their characteristics. The molecular weight of calcium chloride hydrolysate was about Mw 46,800 and it can be reduced to Mw 12,500 and 1,070 upon the enzymatic hydrolysis by flavourzyme and thermoase, repectively. A solubility of calcium chloride-treated samples shows about 60% while calcium chloride/enzyme-treated samples are perfectly soluble (100% solubility). The total amino acid composition of calcium chloride enzymatic hydrolysates are much higher than that of calcium chloride hydrolysate.

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Growth Inhibitory Effects of Chloride Salts and Organic Acid Salts Against Food-Borne Microorganisms (Chloride염 및 유기산 칼슘염의 식중독 미생물에 대한 증식 억제 효과)

  • 이나영;김용석;신동화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.8
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    • pp.1233-1238
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    • 2003
  • The growth inhibitory effects of chloride salts and organic acid salts against six food-borne microorganisms (Bacillus cereus ATCC 11778, Escherichia coli O157:H7 ATCC 43894, Listeria monocytogenes ATCC 19111, Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Vibrio parahaemolyticus ATCC 17802) were determined using Bioscreen C in broth medium. The growth inhibitory concentrations of sodium chloride and potassium chloride on B. cereus were 7 and 9%, respectively. E. coli O157:H7 and S. aureus were inhibited by treatment of 3% calcium chloride. Magnesium chloride showed growth inhibitory effect on B. cereus, S. Typhimurium, and S. aureus at 5%. The order of growth inhibition effects by organic acid salts was calcium propionate>calcium acetate>calcium lactate. Calcium chloride (3%) with 0.01% lactic acid showed strong inhibition on the growth of S. Typhimurium and exhibited stronger growth inhibition than calcium chloride alone (5%). We concluded that calcium chloride and calcium propionate had strong growth inhibitory activities and that calcium chloride and sodium chloride in combination with lactic acid had stronger inhibitory activities than that of chloride salts alone.

The Study of Textural Characteristics of Soybean Curd Prepared with various Coagulants (각종응고제에 따른 두부의 Texture 특성에 관한 연구)

  • 문수재
    • Journal of the Korean Home Economics Association
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    • v.17 no.1
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    • pp.12-19
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    • 1979
  • Five kinds of soybean curd were propared with five coagulants, such as, calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone and acetic acid. The products were evaluated by the sensory and objective examination. Optimal concentrations of each coagulant were determined. Soybean curd preparation was also standardized. The textural characteristics of the five soybean curds which were made by the standard recipe were measured by a Texturometer and a Penetrometer. The results were as follows : 1. From the proliminary study, the optimal concentration of coagulants for the soybean curd preparation, as determined by the sensory evaluation was 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of magnesium chloride, 1.97% of glucono delta lactone and 0.48% 11of acetic acid. 2. As the result of the sensory evaluation, the most acceptable soybean curd was determined to be one with acetic acid. Next, in order of accetability , were magnesium chloride, calcium chloride, glucono delta lactone, calcium sulfate soybean curds and commerical soybean curd. 3. Through the objective examination of the five soybean curds by a Texturometer and a Penetrometer, it was found out that, calcium sulfate soybean curd was the hardest and the hardness decreased in order of glucono delta lactone, magnesium chloride, calcium chloride, and acetic acid soybean curd. Acetic acid soybean curd, the most acceptable , was 0.47 TU ; and calcium sulfate soybean curd, the least acceptable, was 1.73 TU.

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Changes of Total and Ionized Calcium following Cardiopulmonary Bypass (심폐관류에 따른 혈청칼슘의 변동)

  • 전상훈
    • The Korean Journal of Thoracic and Cardiovascular Surgery
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    • v.21 no.2
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    • pp.240-245
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    • 1988
  • This study was prospectively planned to realize the reduction of calcium ion in serum along with the cardiopulmonary bypass[CPB], to find out the cause of the reduction, and to verify the justification of the classical methods of calcium replacement. Nine patients with various open heart surgeries by CPB in 1987 wee selected at random. Calcium chloride was added as follows:: For each unit of ACD blood transfusion, 600mg of calcium chloride was added. In case of massive transfusion, 600 mg of calcium chloride was injected every 2 or 3 units of transfusion. On occasions such as weaning from CPB, or following defibrillation, or hypotension, weak myocardial contractility of the heart, calcium chloride was needed in an amount of 10 mg / kg. In ICU, calcium chloride was limited to use in low serum level or in emergency use. Total calcium decreased early bypass and progressively increased above the preoperative value during late bypass and three hours thereafter, Ionized calcium increased during late bypass and three hours following. Total and ionized calcium depicted similar patterns of change during open heart surgery. Decrease of the calcium at the early bypass was thought from reduction of total protein and alkalosis during bypass. Meanwhile, increase of both calciums during the end of surgery was presumably attributable to addition of calcium chloride in priming solution, injections of calcium chloride in the process of termination of bypass. We conclude that enough calcium was replaced by the classical methods of calcium supplement.

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Effect of Coagulants on the Quality of Soybean Curd Added With Cow's Milk (응고제가 우유 첨가 두부의 품질에 미치는 영향)

  • Kim, Tae-Young;Kim, Joong-Man;Cho, Nam-Jun
    • Applied Biological Chemistry
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    • v.37 no.5
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    • pp.370-378
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    • 1994
  • Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.

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Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder (응고제 종류가 감 분말 첨가 두부의 품질과 저장성에 미치는 영향)

  • Lee, Yun-Rae;Chung, Hun-Sik;Seong, Jong-Hwan;Moon, Kwang-Deog
    • Korean Journal of Food Preservation
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    • v.18 no.5
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    • pp.678-683
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    • 2011
  • The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

Effect of Salting in Salt Solution Added calcium Chloride on the Fermentation of Baechu Kimchi (염화칼슘을 함유하는 소금용액에서의 절임이 김치숙성에 미치는 영향)

  • 오영애;김순동
    • Journal of the East Asian Society of Dietary Life
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    • v.5 no.3
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    • pp.287-298
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    • 1995
  • This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

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Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

  • Alahakoon, Amali U.;Jayasena, Dinesh D.;Jung, Samooel;Kim, Hyun Joo;Kim, Sun Hyo;Jo, Cheorun
    • Food Science of Animal Resources
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    • v.34 no.2
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    • pp.221-229
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    • 2014
  • Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at $4^{\circ}C$ under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.

A Study on Synthetic Method and Material Analysis of Calcium Ammine Chloride as Ammonia Transport Materials for Solid SCR (Solid SCR용 암모니아 저장물질인 Calcium Ammine Chloride의 합성방법 및 물질분석 연구)

  • Shin, Jong Kook;Yoon, Cheon Seog;Kim, Hongsuk
    • Transactions of the Korean Society of Automotive Engineers
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    • v.23 no.2
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    • pp.199-207
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    • 2015
  • Solid materials of ammonia sources with SCR have been considered for the application of lean NOx reduction in automobile industry, to overcome complex problems of liquid urea based SCR. These solid materials produce ammonia gas directly with proper heating and can be packaged by compact size, because of high volumetric ammonia density. Among ammonium salts and metal ammine chlorides, calcium ammine chloride was focused on this paper due to low decomposition temperature. In order to make calcium ammine chloride in lab-scale, simple reactor and glove box was designed and built with ammonium gas tank, regulator, and sensors. Basic test conditions of charging ammonia gas to anhydrous calcium chloride are chosen from equilibrium vapor pressure by Van't Hoff plot based on thermodynamic properties of materials. Synthetic method of calcium ammine chloride were studied for different durations, temperatures, and pressures with proper ammonia gas charged, as a respect of ammonia gas adsorption rate(%) from simple weight calculations which were confirmed by IC. Also, lab-made calcium ammine chloride were analyzed by TGA and DSC to clarify decomposition step in the equations of chemical reaction. To understand material characteristics for lab-made calcium ammine chloride, DA, XRD and FT-IR analysis were performed with published data of literature. From analytical results, water content in lab-made calcium ammine chloride can be discovered and new test procedures of water removal were proposed.

Evaluation of alginate microspheres prepared by emulsion method for protein delivery system

  • Park, Ji-Hyun;Lee, Chang-Moon;Kim, Gwang-Yun;Rhee, Joon-Haeng;Lee, Ki-Young
    • 한국생물공학회:학술대회논문집
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    • pp.574-578
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    • 2005
  • The purpose of the study is to research the proper conditions to prepare the calcium-alginate microspheres using a emulsion method. The calcium-alginate microspheres were prepared at distinct concentrations (alginate; 1%, 1.5%, 2% (w/v), calcium chloride; 2%, 4%, 8%, 10%(w/v)). The shape of the microspheres prepared was spherical. With increasing alginate and calcium chloride concentration the mean size of the microspheres decreased gradually. In release test, the amount of ovalbumin released from the calcium-alginate mcirospheres was decreased by the increasing of alginate and calcium chloride concentration. In this study the best result was obtained at a 2% of alginate concentration and 10% of calcium chloride concentration.

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