• Journal of Sericultural and Entomological Science
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• v.10
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• pp.57-58
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• 1969

Artificial silkworm eggs must do washing the acid completely after soaking HCl. Author experimented following deacidification times: 30 minutes, 1 hour, 2 hours, 6 hours soaking and 12 hours soaking eggs in the fresh water after artificial hatching, and incubated room temperature. There was no difference 1 hour's with control but more than 1 hour deacidification influenced badly in hatching ratio. Especially above than 6 hours deacidification was not only delaying 1 day in hatching date but also decreasing in practical hatching ratio.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.2
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• pp.22-29
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• 2014

Many government agencies have used domestic deacidification equipments to stabilize archives; however, no agency has verified archives' current preservative status. We studied the Nara National Archives' documents that had treated by mass deacidification process from 2001 to 2012, in order to examine the documents' preservative status and how efficient the mass deacidification has been. Approximately 1% of total 112,970 Nara National Archives' documents treated by mass deacidification were randomly selected and evaluated on their current measure of acidity and color change. Regardless of the kinds of document material, a wide range of pH level was found. Especially those documents that were treated by mass deacidification equipment after 2006 showed acidic conditions that were less than pH 6.8 level. Those documents were probably not treated properly by deacidifying chemical because of tightly packing style. The current measures of acidity and color records will be useful as a reference for future evaluations of further decay of the documents. It was the first study to evaluate acidity and color conditions of Nara National Archives' documents treated by mass deacidification equipment. We concluded that when using mass deacidification equipment, archives should not be loaded tightly in order for them to be fully in contact with deacidifying chemical.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.1
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• pp.72-78
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• 2000

The major cause of paper deterioration is the acid-catalyzed hydrolysis of the cellulose in paper fibres. The deacidification of paper reduced the rate of this deterioration, and it has been reported to extend the useful life of acidic paper by three to five times. It has been recognized the need for an effective method of deacidifying large quantities of books and documents. T도 review of the current state of deacidification technology has been published recently. The paper points to the immediate need for a cost-effective and reliable method to save the millions of books that prish every year. It was tried to deacidify by the gaseous ethanolamine for solving with the above the problem. Acidic paper was treated with the monoethanolamine, diethanolamine, triehtanolamine. It result, it was found that the rate of deacidification was in caused very little grightness and fold endurances. For solving this problem, it was carried with deacidify by combination treatment of the various gaseous ehtnaloamines. In result, decreasing of brightness and fold endurance is reduced.

• Journal of the Korean Society for Library and Information Science
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• v.25
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• pp.265-294
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• 1993

At the present. one of the very important functions of the information center or library is to provide information service on time and to the right person. But it is impossible if the shape of the material is not complete. So it is important to keep the material of information complete. This study is on deacidification of paper materials for enhancing useful life of information. This study can be summerized as follews; The material needs deacidification is all of machine-made paper except neutral paper, and hand made paper which are below pH 6.5. The best way for the deacidification for the small amount of materals is to use aqueous deacidifiers such as Calcium Carbonate, Magnesuim Carbonate and Borax. For mass deacidification process, Methoxy Magnesuim Methyle Carbonate and Magnesuim Oxide, called

• Applied Biological Chemistry
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• v.51 no.1
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• pp.17-23
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• 2008

In order to prevent wine quality deterioration caused by strong sour taste from raw and other materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification fermentation and the alcohol fermentation process by inoculation of mixed strains were investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures for 12 days at $22^{\circ}C$ with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted in the maximum alcohol content at $15.8{\pm}0.2%$ and the minimum with the acidity of $0.44{\pm}0.02%$, the total organic acid of $648.96{\pm}7.14$ mg% and malic acid of $99.30{\pm}1.24$ mg%. Mixed cultures with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces sp. SMR-3.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.411-416
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• 2002

The effects of electrodialysis (ED) alone or ED plus ultrafiltration (UF) on deacidification of mandarin orange juice were studied by using a commercial ED stack with ion exchange membranes. ED processing, reduced the total acidity of the juices by 30% (0.6~0.7% as total acidity) after 50 min and by about 60~70% (0.23~0.4% as total acidity) after 100 min, as compared to the control juice. However, the acidity reduction after 50 min of ED was determined to be suitable, when considering total acidity (0.6~0.7%, w/w) and current efficiency. There was no color change in the juices following ED, and the pH and Brix were only slightly decreased. Furthermore, ascorbic acid and citric acid concentrations showed only minor decreases, and amino-N, free sugar, and flavonoid contents remained almost unchanged. Therefore, we concluded that the nutritional integrity of the juice was maintained. ED combined with UF may be effective, not only in preventing membrane fouling, but also in preserving the nutrients, such as ascorbic acid, in citrus juice.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.299-304
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• 1980

By using whole cells of Leuconostoc oenos ML-34 immobilized in polyacrylamide gel, deacidification of grape juice and wine was attempted. The immobilization did not destroy the original malo-lactic fermentation ability of the cells. However, the speed of malic acid decomposition by the immobilized cells was slow due to the slow transportation of the substrate through the gel layer. By reducing malic acid content in grape juice to a desired degree one may control the level of acid taste in wine fermented with the treated grape juice.

• Journal of Korean Society of Archives and Records Management
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• v.1 no.1
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• pp.177-200
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• 2001

The causes which affects the deterioation of paper arc paper structure, papermaking process, temperature and rative humidity, light and biological agents. Paper made from cllulose fibers by the wood and the nonwood, This paper structure is further hydrolyzed by acidic additive such as the sizing agents during the manufacturing process. These additives leave residual acids in the paper, which break the cellulose clown to simper molecules. The results is weak paper and bas caused most of the damage to book. This study was carried out to investigate the presevation and the deacidification for the permanenece by the book. The deacidification and the chemical agents aims to nutralized the aicd in paper and add alkaline to it as a buffer to withstand future acid attacks. By applying the system to the acid paper with a pH of 4.5 neutralized a pH of 8.5. The expected of alkaline reserved paper extend about 2times and 3times than acidic paper.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.3
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• pp.36-41
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• 2008

It is known that ethanolamines play a critical role for deacidification of paper sized by alum-rosin. However, amines also are effective as a chelating agent of metal. The present work was focused on whether amines could scavenge metals and prevent from the aging of paper. Metals such as alum, copper(II) and iron(III) was added to paper, and the paper treated with amines was aged in a thermo-hygrostat for 3-6 days. In the case of paper added to alum, the amines efficiency against paper aging was good in the oder of triethanolamine, diethanolamine and monoethanolamine attributable to the intensity of basicity and steric effect. Even in the case of paper treated with copper(II) chloride, iron(III) chloride, and copper(II) chloride, the significant preservation efficiency was shown by ethanolamine during accelerated aging. This outcome pinpoints the fact that ethanolamine can prevent paper aging not only from acid by neutralizing acid contained in paper but also from metals by producing of complexes with metals. These consequences above convince that ethanolamine makes it possible for mass deacidification for paper which contains acid and metals. Future studies should be conducted concerning whether, in reality, the treatment of its gas mode, in a single or multiple applications, has significant effect on lessening paper aging.