• Bulletin of the Korean Chemical Society
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• v.35 no.12
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• pp.3595-3600
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• 2014

Monitoring of pH, especially under highly alkaline conditions, is necessary in various processes in the industrial, biotechnological, agricultural, and environmental fields. However, few pH indicators that can function at highly alkaline levels are available, and most of which are organic-based pH indicators. Several years ago, it was reported that gold nanoparticles prepared using trisodium citrate dihydrate were rapidly aggregated at pH values higher than ~12.7. A shift of surface plasmon resonance for such aggregated gold nanoparticles can be applied to pH indicators, allowing for the substitution of traditional organic-based pH indicators. The most important characteristic of pH indicators is the transition pH range. Herein, gold and silver nanoparticles are prepared using different reducing agents, and their transition pH ranges are examined. The results showed that all nanoparticles prepared in this study exhibit similar transition pH ranges spanning 11.9-13.0, regardless of the nanoparticle material, reducing agents, and concentration.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.557-561
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• 1998

This study was conducted to investigate the functionality of soybean protein isolates extracted in acidic range (pH 2.0 and 3.0), neutral range (pH 7.0) and alkaline range (pH 10.0 and 12.0). The protein content of soybean protein isolates extracted at pH 3.0 was maximum (93.31%), but that of pH 7.0 was minimum (73.93%). The extraction yield of soybean protein isolates extracted at pH 3.0 was minimum (0.36%), but that of pH 12.0 was maximum (47.54%). The functionality (solubility, water absorption, oil absorption, foam capacity, foam stability, emulsion capacity and gelation) of soybean protein isolates was significantly influenced by pH of extraction medium. The soybean protein isolates extracted at pH 2.0 and 3.0 were more soluble at acidic ranges and those of pH 3.0 and 7.0 were more soluble at neutral ranges, but those of pH 2.0, 3.0, 7.0, 10.0 and 12.0 were more soluble at alkaline ranges than other ranges. The soybean protein isolates extracted at pH 2.0 and pH 12.0 gave greater water absorption, oil absorption and foam capacity than those extracted at pH 3.0, pH 7.0 and pH 10.0. And the emulsion capacity of soybean protein isolates was increased by the increase of extraction pH.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.33.1-33.1
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• 2018

pH is expressed mathematically as $pH=-{\log}[H^+]$, is a measure of the hydrogen ion concentration, [$H^+$] to specify the acidity or basicity of an aqueous solution. The pH scale usually ranges from 0 to 14. Every aqueous solution can be measured to determine its pH value. The pH values below 7.0 express the acidity, above 7.0 are alkalinity and pH 7.0 is a neutral solution. The solution pH can be determined by indicator or by measurement using pH sensor, which measuring the voltage generated between a glass electrode and a reference electrode according to the Nernst Equation. The pH value of solutions depends on the temperature and the activity of contained ions. In nickel electroless plating process, the controlled pH value in some limited ranges are extremely important to achieve optimal deposition rate, phosphorus content as well as solution stability. Basically, nickel electroless plating solution contains of $Ni^{2+}ions$, reducing agent, buffer and complexing agents. The plating processes are normally carried out at $82-92^{\circ}C$. However, the change of its pH values with temperatures does not follow any rule. Thus, the purpose of study is to understand the relationship between pH and temperature of some based solutions and electroless nickel plating solutions. The change of pH with changing temperatures is explained by view of the thermal dynamic and the practical measurements.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.6
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• pp.858-861
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• 2001

Near Infrared spectroscopy was applied to the samples of processed pork to see the effect of grinding on chemical components analyses. Data from conventional chemical analyses of moisture, fat, protein, NaCl were put into calibration model by NIR of reflectance mode. The other properties observed were pH and color parameters ($L^*,\;a^*,\;b^*$). Spectral ranges of 400~2500 nm and 400~1100 nm were compared for color parameters. Spectral ranges of 400~2500 nm and 1100~2500 nm were compared for chemical components and pH. Different spectral ranges caused little changes in the coefficients of determination or standard errors. $R^{2,}s$ of calibration models for color parameters were in the range of 0.97 to 1.00. $R^{2,}s$ of calibration models of intact sausages for moisture, protein, fat, NaCl and pH were 0.98, 0.89, 0.95, 0.73 and 0.77, respectively using spectra at 1100~2500 nm. $R^{2,}s$ of calibration models of ground sausages for moisture, protein, fat, NaCl and pH were 0.97, 0.91, 0.97, 0.42 and 0.56, respectively using spectra at 1100~2500 nm.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• Journal of Plant Biology
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• v.8 no.1_2
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• pp.19-23
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• 1965

Interaction occuring among the different Ca concentrations, pH and temperatures in the promotive effect of Ca in pollen growth was studied by using pollen from Crinum asiaticum and Cryptostegia grandiflora. Data for pollen tube elongation were found to be more indicative of representing the promotive action of Ca ion in pollen growth than those for pollen germination, and were served to evaluate the experimental results. The pollen growth increased as the concentration of Ca increase. The optimal pH range for pollen growth shifted from the lower pH to the higher as the concentration of Ca increase. The characteristic Ca effect was disappeared, and no pH effect at various ranges was observed when pollen grains were grown at the low temperature(8$^{\circ}C$). The Ca effect became quite pronounced if temperature were raised. The Ca effect became even mroe striking if the condition was in higher pH ranges (weak alkaline). Higher pH ranges were found to be more favorable for the Ca action, whereas higher temperature was required to bring about more pronounced Ca effect. Thus, the longest pollen tube was obtained with the highest pH, temperature adopted for the medium supplemented with Ca in the present experiment, and the shortest tube with the lowest temperature applied at the highest pH. Pectin synthesis in pollen tube was considered as a metabolic process, whereas Ca binding in pectin of the pollen tube wall as non-metabolic in nature. Disappearance of Ca effect at the low temperature was probably brought about by blocking the metabolic synthesis of pectin, and nonmetabolic Ca binding seems to take place more extensively with higher concentrations of Ca and at higher pH levels than the lower.

• Journal of the Korean Society for Heat Treatment
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• v.10 no.3
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• pp.198-208
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• 1997

The-steady-state creep mechanism and behavior of Zircaloy-4 used as cladding materials in PWR have been investigated in air environment over the temp, ranges from 600 to $645^{\circ}C$ and stress ranges from 4 to $7kg/mm^2$. The stress exponents for the creep deformation of this alloy, n were decreased 4.81, 4.71, 4.64, and 4.56 at 600, 615, 630 and $645^{\circ}C$, respectively; the stress exponents decreased with increasing the temperature and got closer to about 5. The apparent activation energies, Q, were 62.1, 60.0, 57.9 and 55.4 kcal/mole at stresses of 4, 5, 6, $7kg/mm^2$, respectively; the activation energies decreased with increasing the stress and were close to those of volume self diffusion of Zr in Zr-Sn-Fe-Cr system. In results, it can be considered that the creep deformation for Zircaloy-4 was controlled by the dislocation climb over the ranges of this experimental conditions. Larson-Miller parameter, P, for the crept specimens was obtained as P=(T+460)(logt,+23). The failure plane observed by SEM slightly showed up intergranular fracture at this experiment ranges. However, it was essentially dominated by the dimple phenomenon, which was a characteristics of the transgranular fracture.

• Fisheries and Aquatic Sciences
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• v.3 no.3_4
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• pp.188-194
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• 2000

A protease purified from hepatopancreas of shrimp, Penaeus japonicus, had maximum activity at $70^{\circ}C$ and in neutral and alkaline pH ranges. Specific activity at optimum reaction condition of the protease was estimated to be approximately 12 U/mg/min. The protease was stable in neutral and alkaline pH ranges and activity was retained after heat treatment at $50^{\circ}C$ for 30 min. Apparent $K_m$ and $V_{max}$ value against casein substrate were estimated to be $0.29\%$ and $7.8see^{-1}$, respectively, and those against N-CBZ-L-tyrosine p-nitropheny1 ester (CBZ­Tyr-NE) were 0.38 mM and $2,400 see^{-1}$, respectively. The N-termina1 sequence of the protease showed high homology to the trypsin from same species and the proteases from shrimp. Myosin heavy chain (MHC) from shrimp tail meat was the most susceptible to the protease and actin/tropomyosin were degraded progressively during 4 hr incubation, but to a lesser degree than MHC.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.304-309
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• 2016

This study was assessed stability of ethanolic extract from Cirsium setidens Nakai that will be applied for development of functional foods and ingredients. We evaluated pectolinarin content, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from C. setidens Nakai against various temperature (4, 25 and $50^{\circ}C$) and pH (4.0, 7.0 and 10.0). Our results show that the pectolinarin and total phenol contents in ethanolic extract from Cirsium setidens Nakai slightly reduced during the storage periods. Moreover, the DPPH radical scavenging activity at $4^{\circ}C$ was higher than those of other temperature. Pectolinarin content, total phenol content and DPPH radical scavenging activity of ethanolic extract from Cirsium setidens Nakai at acidic (pH 4.0) and neutral (pH 7.0) pH ranges were higher than at alkaline pH ranges. These results indicate that the optimum storage condition of C. setidens Nakai ethanol extract are temperature $4^{\circ}C$ and pH 4.0-7.0 ranges.

• Resources Recycling
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• v.2 no.2
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• pp.1-8
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• 1993

This study was carried out in order to define the effective collectors and the opitimum conditions for the removal of iron ion in waste water by flotation method. The results obtained in this study are summarized as follows. Fe(II) and Fe(III) were removed effectively at pH7 and 6 respectively by using sodium lauryl sulfate, an anionic collector. The anionic collector, aeropromotor 845, removed both Fe(II) and Fe(III) effectively in pH ranges of from 5 to 9. The cationic collector, trimetyl dodecyl ammonium chloride, removed both Fe(II) and Fe(III) effectively in pH ranges from 10 to 11 and from 4 to 10, respectively. Therefore, Fe(II) and Fe(III) could be effectively removed by forming the iron hydroxide precipitates by simple pH adjustment of the solutions above precipitation point of ferrous and ferric ion by flotation method. Then, the effective pH regulator and collector were NaOH and $Na_2CO_3$,aeropromotor 845 and trimetyl dodecyl ammonium chloride, respectively.