• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.11-15
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• 1977

Brownish discoloration develops very rapidly in the storage of dried oyster. This undesirable browning is mainly caused by the series of reactions of sugar-amino condensation, enzymatic oxidation of tyrosine and/or the oxidative rancidity of lipids in the tissue of oyster. Sulfites are commonly used as inhibitors for Maillard type browning reactions in agricultural products. The inhibitory effect of sulfite treatment on canned oysters was also confirmed in some investigations. The results suggested that sulfites not only work on blocking tile amadori rearrangement but also on the reduction of free tyrosine which retards the progress of enzymatic oxidation of tyrosine tyrosinase. In this paper, the effect of sodium sulfite treatment on the reduction of reducing sugar and free tyrosine as a function i)f browning inhibition in oyster was tested and other treatment with glucose-oxidase and yeast were also applied. In preparation of samples, fresh oysters were soaked in sodium sulfite solution by various concentration for different treating times, washed in running water to remove the sulfite residue, and finally dried in the shade. In the result, the treatment of sodium sulfite was certainly effective on the reduction of both free tyrosine and reducing sugars in fresh oyster. The best results were obtained by the treatment of 0.5M sodium sulfite solution for 60 minutes each for soaking and washing. Treatment with, glucose-oxidase and yeast solutions, however, did appear somewhat effective but it required so much time for a certain effect that it seemed not practically applicable.

• Plant Journal
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• v.9 no.4
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• pp.26-30
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• 2013

Based on case that HRSG low pressure steam generator tube was damaged by FAC in 500 MW A CCPP. This case analyzed the effect of application about the block of hydrazine water treatment which is applied for increasing dissolved oxygen. And also try to deduce the major factor of FAC Which is caused by lacking of dissolved oxygen of boiler feed system. After 1 year of water treatment, the figure of dissolved oxygen in the boiler feed water has increased from 0.15 ppb to 3~5 ppb and the figure of oxidation reduction potential has increased from -245 mV to 170 mV. And Iron content, the corrosion products by FAC has decreased from 18.5 ppb to 5~7 ppb. According to the result of experiment, we could able to confirm that the interception of hydrazine of water treatment is effective to reduce FAC.

• Clean Technology
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• v.4 no.2
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• pp.41-53
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• 1998

Most of flame furnace with uncontrolled atmosphere forms oxidation scales in the surface during heat treatment. In this case, shot blasting and pickling are commonly used for reduction of oxidation scales. These processes have many disadvantages, such as long process time, high operating cost and environmental problems due to polishing dust, etc. Hence, this study aimed to develop the advanced heat treating equipment which could make a controlled atmosphere using a heatresisting structure into the flame furnace. The analysis result with SEM, EPMA, and EDX revealed that the amount of scales formed is much less than that with the conventional flame furnace. A brightness of the sample treated with the advanced process is similar compared to the treatment with vacuum furnace. In the present work, it was recommended that the inside structure of the furnace and gas line system could made up of SBB410 and STS310, respectively. The operating cost with the advanced heat treatment system could be reduced annually by forty million won. As a result of this study, it may be possible to reduce the oxidation scales. The fundamental information obtained in this study will be useful not only for improving the heat treatment process(reduction of shot blast and cleaning process), but for promoting the manufacture of bright products.

• Environmental Engineering Research
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• v.23 no.4
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• pp.345-353
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• 2018

This paper summarizes results of research on the electrochemical (EC) degradation of disinfection by-products (DBPs) and iodine-containing contrast media (ICMs), with the focus on EC reductive dehalogenation. The efficiency of EC dehalogenation of DBPs increases with the number of halogen atoms in an individual DBP species. EC reductive cleavage of bromine from parent DBPs is faster than that of chlorine. EC data and quantum chemical modeling indicate that the EC reduction of iodine-containing DBPs (I-DBPs) is characterized by the formation of active iodine that reacts with the organic substrate. The occurrence of ICMs has attracted attention due to their association with the generation of I-DBPs. Indirect EC oxidation of ICMs using anodes that produce reactive oxygen species can result in a complete degradation of these compounds yet I-DBPs are formed in the process. Reductive EC deiodination of ICMs is rapid and its overall rate is diffusion-controlled yet I-DBPs are also produced in this reaction. Further progress in practically feasible EC methods to remove DBPs, ICMs and other trace-level organic contaminants requires the development of novel electrocatalytic materials, elimination of mass transfer limitations via innovative design of 3D electrodes and EC reactors, and further progress in the understanding of intrinsic mechanisms of EC reactions of DBPs and TrOC at EC interfaces.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• Journal of the Korean Chemical Society
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• v.37 no.7
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• pp.672-676
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• 1993

The complexation of bilirubin with zinc(II) and copper(II) ions was studied spectrophotometrically. In the zinc(II)-bilirubin (Zn-BR) system, complex is formed, but the copper(II) ion oxidizes bilirubin to biliverdin and then to the further oxidation products. The electrochemical reduction behavior of ZN-BR complex has been investigated with DC polarography and cyclic voltammetry. The three polarographic waves were obtained for the reduction of ZN-BR complex in DMF solution. Thde reduction current of the third wave was diffusion current, but that of the first and the second waves contained a little kinetic current.

• Korean Journal of Metals and Materials
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• v.50 no.10
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• pp.753-761
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• 2012

The reduction behavior of low level oxides such as (T.Fe), (MnO) and ($P_2O_5$) in molten EAF slag was investigated using commercial reductants. In an air atmosphere, the slag volume increased and the reduction rate of the slag was very low due to the oxidation loss of reductants by oxygen in the air. The reduction rate of the slag was also low when a commercial reductant was used alone in an Ar gas atmosphere. The reason is probably because the material transfer through the interface between the slag and reductant is difficult due to the formation of high melting point oxide. When reductants were mixed with burnt lime in order to form low melting point reaction products, the reduction rate of the slag increased up to the range of 45-70%. By using the mixtures of reductants and burnt lime so as to form a low melting point slag at the reaction end, the reduction rate of the slag was improved up to 60-85%.

• Toxicological Research
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• v.31 no.3
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• pp.241-253
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• 2015

Furan ($C_4H_4O$) is a volatile compound formed mostly during the thermal processing of foods. The toxicity of furan has been well documented previously, and it was classified as "possible human carcinogen (Group 2B)" by the International Agency for Research on Cancer. Various pathways have been reported for the formation of furan, that is, thermal degradation and/or thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids, including aspartic acid, threonine, ${\alpha}$-alanine, serine, and cysteine, oxidation of ascorbic acid at higher temperatures, and oxidation of polyunsaturated fatty acids and carotenoids. Owing to the complexity of the formation mechanism, a vast number of studies have been published on monitoring furan in commercial food products and on the potential strategies for reducing furan. Thus, we present a comprehensive review on the current status of commercial food monitoring databases and the possible furan reduction methods. Additionally, we review analytical methods for furan detection and the toxicity of furan.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.1
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• pp.6-22
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• 1999

Chitosan oligosaccharide having physiological activity, such as cell proliferation and wound healing, was prepared by NaNO$_2$ oxidation-NaBH$_4$ reduction from natural chitosan. After deamination by NaNO$_2$ oxidation, the reducing-end residue from NaBH$_4$ was converted to alditol unit, and the reduction was checked by MBTH reagent. The resulting chitosan oligosaccharide had a degree of polymeration of 2-6 from HPLC analysis. From moisture absorption test at relative humidity of 43% and 81%, the moisture absorption ability was 63% and 57%. Moisture retention ability at relative humidity of 43%, silica gel emvironment, was 98% and 97% respectively. Cell proliferation was showed In the range of 0.000032~0.01%, wound healing effect was also appeared in the concentration of 2% and 20%. Antioxidative effect ($SC_{50}$/) was 3213 ppm. Chitosan oligosaccharide was compatible with most of ingredients used in cosmetic products.

• Transactions of the Korean Society of Automotive Engineers
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• v.15 no.6
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• pp.128-136
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• 2007

It is well known that two representative methods satisfy EURO-IV regulation from EURO-III. The first method is to achieve the regulation through the reduction of NOx in an engine by utilizing relatively high EGR rate and the elimination of subsequently increased PM by DPF. However, it results in the deterioration of fuel economy due to relatively high EGR rate. The second is to use the high combustion strategy to reduce PM emission by high oxidation rate and trap the high NOx emissions with DeNOx catalysts such as Urea-SCR. While it has good fuel economy relative to the first method mentioned above, its infrastructure is demanded. In this paper, the number distribution of nano PM has been evaluated by Electrical Low Pressure Impactor(ELPI) and CPC in case of Urea-SCR system in second method. From the results, the particle number was increased slightly in proportion to the amount of urea injection on Fine Particle Region, whether AOC is used or not. Especially, in case of different urea injection pressure, the trends of increasing was distinguished from low and high injection pressure. As low injection pressure, the particle number was increased largely in accordance with the amount of injected urea solution on Fine Particle Region. But Nano Particle Region was not. The other side, in case of high pressure, increasing rate of particle number was larger than low pressure injection on Nano Particle Region. From the results, the reason of particle number increase due to urea injection is supposed that new products are composited from HCNO, sulfate, NH3 on urea decomposition process.