• Title, Summary, Keyword: desalting processing

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Corrosion Products and Desalting Treatments of Copper and Copper Alloy (Bronze) (동(Cu) 및 동합금(Bronze)의 부식생성물과 탈염처리)

  • Kim, Sang-Beoum;Kim, Hyun-Cheol;Park, Hyung-Ho
    • Korean Journal of Materials Research
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    • v.20 no.2
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    • pp.82-89
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    • 2010
  • Benzotriazole (B.T.A) which has been mainly used for the stabilization processing method of excavated copper and bronze artifacts is vaporized within 2~3 years after the usage because it is unstable at the acid conditions and cannot protect the surface of artifacts. In this study, NaOH method which has been used for the steel artifacts was applied as a stabilization process for the method of copper and bronze artifacts to gush chlorine ion out. For the reproduction of excavated samples, copper and bronze plates were dipped in 0.1M HCl for 26 hrs to form CuCl, rusted at $70^{\circ}C$ with RH 75% for the formation of corrosion products, and desalted in 0.1 M NaOH solution. The concentration of chlorine ion was measured by using ionchromatography. During the desalting process, a large quantity of chlorine ions was gushed out in early period and corrosion products were not additionally generated through the re-corrosion experiment. This NaOH desalting process was found to be a method of stabilization process for copper and bronze artifacts from the formation of Tenorite (CuO) during desalting as a protection layer for corrosion.

Mass Transfer during Salting and Desalting Processes of Chinese Cabbage (배추의 염절임 및 탈염 공정중 물질이동)

  • Kim, Dong-Kwan;Kim, Myung-Hwan;Kim, Byung-Yong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.3
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    • pp.317-322
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    • 1993
  • The diffusion phenomena of water, solid and reducing sugar in Chinese cabbage during salting (5$0^{\circ}C$, 25% salt solution) and desalting (5$0^{\circ}C$, distilled water) were investigated. Water loss and solid gain during salting were rapid in the first 6hrs and then almost leveled off. After 24hrs of salting, water loss and solid gain in 100g of initial wet Chinese cabbage were 33.35g and 6.26g respectively. Moisture content was changed from 94.29% to 83.11% during 24hrs of salting. The reducing sugar concentration was also changed from 29.2 mg/$m\ell$ to 6.5mg/$m\ell$, which was linearized as a function of the square root of salting time and showing that Y=30.1841-5.0269√t. After 24hrs salting, water gain and solid loss during desalting were rapid in the first 4hrs and then increased linearly. After 12hrs of desalting, the water gain and solid loss in 100g of initial wet Chinese cabbage were 20.82g and 9.14g respectively. The amount of solid loss after 12hrs desalting was higher than that of solid gain after 24hrs salting due to the diffusion of solute presented initially in the Chinese cabbage during salting and desalting. The concentration of salt in Chinese cabbage after 12hrs desalting was 2.98% which was a suitable salt concentration for the preparation of Kimchi. At this time, the concentration of reducing sugar was only 1.6mg/$m\ell$. The linear regression equation of reducing sugar concentration during desalting was Y=6.7854-1.5992√t.

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An Automated High Throughput Proteolysis and Desalting Platform for Quantitative Proteomic Analysis

  • Arul, Albert-Baskar;Han, Na-Young;Lee, Hookeun
    • Mass Spectrometry Letters
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    • v.4 no.2
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    • pp.25-29
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    • 2013
  • Proteomics for biomarker validation needs high throughput instrumentation to analyze huge set of clinical samples for quantitative and reproducible analysis at a minimum time without manual experimental errors. Sample preparation, a vital step in proteomics plays a major role in identification and quantification of proteins from biological samples. Tryptic digestion a major check point in sample preparation for mass spectrometry based proteomics needs to be more accurate with rapid processing time. The present study focuses on establishing a high throughput automated online system for proteolytic digestion and desalting of proteins from biological samples quantitatively and qualitatively in a reproducible manner. The present study compares online protein digestion and desalting of BSA with conventional off-line (in-solution) method and validated for real time sample for reproducibility. Proteins were identified using SEQUEST data base search engine and the data were quantified using IDEALQ software. The present study shows that the online system capable of handling high throughput samples in 96 well formats carries out protein digestion and peptide desalting efficiently in a reproducible and quantitative manner. Label free quantification showed clear increase of peptide quantities with increase in concentration with much linearity compared to off line method. Hence we would like to suggest that inclusion of this online system in proteomic pipeline will be effective in quantification of proteins in comparative proteomics were the quantification is really very crucial.

Preparation and Properties of Membranes for the Application of Desalting, Refining and Concentrating for Dye Processing (염료의 탈염/정제/농축처리용 분리막의 제조 및 특성평가)

  • Nam Sang-Yong;Jang Jae-Young;Chung Youn-Suk;Lee Young-Moo
    • Membrane Journal
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    • v.16 no.3
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    • pp.213-220
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    • 2006
  • Microfiltration and Nanofiltration membrane were prepared and properties of the membrane system were studied for the application of desaltingfrefiningiconcentrating process of dye production. The membrane system improved the quality of dye produce and productivity was enhanced due to reduction of processing steps and material cost. Membrane and pressure type membrane element in various dye concentration for using desaltingirefiningiconcentrating of dye processing were investigated.

Desalting Processing and Quality Characteristics of Salt-Fermented Anchovy Sauce Using a Spirit (주정을 이용한 멸치액젓의 탈염공정 및 품질특성)

  • Jang, Mi-Soon;Park, Hee-Yeon;Nam, Ki-Ho
    • Korean Journal of Food Preservation
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    • v.19 no.6
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    • pp.893-900
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    • 2012
  • To establish a new manufacturing process of low-salted fermented anchovy sauce, commercial fermented anchovy sauce with 23% NaCl was desalted using a spirit. The proximate composition, total nitrogen, amino nitrogen, Escherichia coli, and total and free amino acid contents were analyzed to evaluate the quality characteristics of commercial salted fermented anchovy sauce (CFAS) and low-salt fermented anchovy sauce by desalting processing (LFAS). The salinity of saltwater and fermented anchovy sauce decreased with an increase in the spirit added to 23% NaCl saltwater and 23% NaCl commercial fermented anchovy sauce. The total nitrogen and amino nitrogen contents were higher in LFAS than in CFAS. The major amino acids that were commonly found in CFAS and LFAS were glutamic acid, alanine, lysine and leucine. Basic data were provided for commodification research on low-salt fermented anchovy sauce, which is very important for the diet of humans.

Validation of LC-MS/MS Method for Analysis of Paralytic Shellfish Toxins in Shellfish and Tunicates (LC-MS/MS를 이용한 패류 및 피낭류 중 마비성 패류독소 분석법의 유효성 검증)

  • Cho, Sung Rae;Kim, Dong Wook;Yu, Hean Jae;Cho, Seong Hae;Ryu, Ara;Lee, Ka Jeong;Mok, Jong Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.2
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    • pp.174-180
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    • 2020
  • The mouse bioassay has been used widely for the monitoring of paralytic shellfish toxins (PSTs) in many countries. However, this method shows low sensitivity and high limit of detection (LOD), as well as it cannot confirm toxic profiles. Recently, LC-MS/MS method was studied for the quantitative of PSTs, however, the method has any problems with unstable retention times by ionization suppression caused by high salt concentration in shellfish extracts. To establish an alternative method for PSTs analysis, we tried to original LC-MS/MS methods adding desalting operation using amorphous graphitized polymer carbon solid-phase extraction cartridges. The method validation was conducted to determine linearity, limit of detection, limit of quantification (LOQ), accuracy, and precision in quantifying PSTs. The correlation coefficients for all tested PSTs maintained over 0.999. The LODs and LOQs for all PSTs were about 0.19-1.05 ㎍/kg and 0.58-3.18 ㎍/kg, respectively. The accuracies for PSTs were 95.4-107.7% for saxitoxin group, 97.1-100.9% for gonyautoxin group, 99.0-100.8% for N-sulfocarbamoyl toxin group, and 96.8-104.6% for decarbamoyl toxin group. These results indicate that the modified LC-MS/MS method was appropriate for analyzing the PSTs in shellfish and tunicates.

Development of Technical and Economic Evaluation Model for Seafloor Massive Sulfide Deposits (해저열수광상 기술.경제성평가 모델 개발)

  • Park, Se-Hun;Park, Seong-Wook;Kwon, Suk-Jae
    • Ocean and Polar Research
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    • v.28 no.2
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    • pp.187-199
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    • 2006
  • The Kuroko-type seafloor massive sulfide deposits found in the western Pacific have been considered to have potentials for economic recovery of Au, Ag, Cu, Zn, and Pb. In this study, a preliminary model was developed for the technical and economic evaluation of them. The FRSC site on Lau Basin in the Tonga EEZ was selected as a target. In this study, no construction In for the metallurgical processing subsystem was accounted for. Instead, it was assumed to sell the Cu, Zn, and Pb concentrates to the existing sulfide customer smelter. The low total investment costs for the development make the venture very attractive. However, the result of the economic feasibility evaluation is still less attractive with the mean metal yield of the Kuroko on land. It is considered that commercial mining may be plausible if the richer metal yields are applied to the development. Quantitative information for metal yield is necessary for a more accurate evaluation. However, the important resource potential information regarding the amount of ore body, the inside structure, and the metal yields have not yet been clarified sufficiently. h addition, the flotation of ore body using seawater has not been tested yet. It is necessary to solve these problems through the experimental R&D and a survey.

Studies on the Preparation of Processed Aconiti Tubers (무독부자(無毒附子)의 제조에 관한 연구)

  • Park, Shin-Young;Chung, Bo-Sup;Lee, Hyeong-Kyu;Lee, Hyun-Sun;Ryu, Jong-Hyeon
    • Korean Journal of Pharmacognosy
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    • v.20 no.1
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    • pp.25-31
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    • 1989
  • In order to establish the standard method for the preparation of processed Aconiti Tuber, Aconiti Tubers were processed under various conditions and the amount and the composition of alkaloids were determined by HPLC. The ratio of sum of benzoylhypaconine and benzoylmesaconine over the sum of acinitine, mesaconitine, benzoylmesaconine and benzoylhypaconine was used as a detoxification index ((BM+BH)${\times}$100/MA+AC+BM+BH). The adequate value of index was obtained from Japanese 'ka-gong bu-ja' which has been used in Japan. The processing procedure was largely devided into two categories. First is heat treating at $120^{\circ}$ and 1. 2 lbs for 60 min. Second is treatment with various kinds of alkaline solutions followed by heat treatment at $120^{\circ}$ and 1. 2 lbs for 60 min. Among the source of processed Aconiti Tubers, dried bu-ja and yom bu-ja, dried bu-ja was more adequate than yom bu-ja because yom bu-ja has the lower value of index than dried bu-ja and lost active components through the desalting periods. Dried bu-ja whish was treated with alkaline solutions followed by heat treatment has the detoxification index, 50% and dried bu-ja which was treated only with hear has 71. 8%. Compared to the value of index of Japanese 'ka-gong bu-ja', 72%, the dried bu-ja treated with heat at $120^{\circ}$ and 1, 2 lbs for 60min was the most adequate. The $LD_{50}$ value of the processed bu-ja was higher than 15 g crude drugs/kg, p.o. in mice.

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Salting Storage Method of Highland Chinese Cabbage for Kimchi (김치제조용 고냉지 배추의 염장 저장방법)

  • Han, Eung-Soo
    • Korean Journal of Food Science and Technology
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    • v.25 no.2
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    • pp.118-122
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    • 1993
  • Average water loss of chinese cabbage during salting storage was 44.62% after 2 weeks and salt concentration after 3 weeks storage were 3.46%, 7.27%, 9.04%, 10.59%, 14.82% in 5%, 10%, 15%, 20%, 30% treatments respectively, and salt concentration after 4 hour desalting in water were changed to 2.72%, 4.67%, 5.38%, 6.84%, 9.43% respectively, and during the salting storage pH was lowered more rapidly in low salt treatment than in high salt treatment and it was judged by overall evaluation that salting storaged chinese cabbage of 5% and 10% were adeguate to Kimchi processing.

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