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Yang, Guan-Gyu,Xia, Zhen-Yuang,Wu, Yu-Ping,Sun, Han-Dong,Yin, Jia-Yuan Korean Chemical Society 2004 Bulletin of the Korean Chemical Society Vol.25 No.4
A sensitive, selective and rapid method has been developed for the determination of mercury based on the rapid reaction of mercury(II) with p-sulfobenzylidenethiorhodanine (SBDTR) and the solid phase extraction of the colored chelate with $C_{18}$ disks. In the presence of pH 3.5 sodium acetate-acetic acid buffer solution and Emulsifier-OP medium, SBDTR reacts with mercury(II) to form a red chelate of a molar ratio 1 : 2 (mercury to SBDTR). This chelate was prconcentrated by solid phase extraction with $C_{18}$ disks. An enrichment factor of 50 was achieved. The molar absorptivity of the chelate is $1.28{\times}10^5 L{\cdot}mol^{-1}{\cdot}cm^{-1}$ at 545 nm in measured solution. Beer's law is obeyed in the range of 0.01-3 ${\mu}$g/mL. The relative standard deviation for eleven replicates sample of 0.01 ${\mu}$g/mL is 1.65%. This method was applied to the determination of mercury in tobacco and tobacco additive with good results.
Hu, Qiu-Fen,Yang, Guan-Gyu,Huang, Zhang-Jie,Yin, Jia-Yuan Korean Chemical Society 2004 Bulletin of the Korean Chemical Society Vol.25 No.4
A sensitive, selective and rapid method for the determination of nickel based on the rapid reaction of nickel(II) with QADMAA and the solid phase extraction of the Ni(II)-QADMAA chelate with $C_{18}$ membrane disks has been developed. In the presence of pH 6.0 buffer solution and sodium dodecyl sulfonate (SDS) medium, QADMAA reacts with nickel to form a violet complex of a molar ratio of 1 : 2 (nickel to QADMAA). This chelate was enriched by solid phase extraction with $C_{18}$ membrane disks. An enrichment factor of 50 was obtained by elution of the chelates form the disks with the minimal amount of isopentyl alcohol. The molar absorptivity of the chelate was $1.32{\times}10^5L\;mol^{-1}cm^{- 1}$ at 590 nm in the measured solution. Beer's law was obeyed in the range of 0.01-0.6 ${\mu}$g/mL. This method was applied to the determination of nickel in water and biological samples with good results.
Hu, Qiu-Fen,Yang, Guan-Gyu,Huang, Zhang-Jie,Yin, Jia-Yuan Korean Chemical Society 2004 Bulletin of the Korean Chemical Society Vol.25 No.2
A sensitive, selective and rapid method has been developed for the determination ${\mu}$g/L level of vanadium ion based on the rapid reaction of vanadium(V) with 2-(2-quinolylazo)-5-diethylaminophenol (QADEAP) and the solid phase extraction of the colored chelate with $C_{18}$ cartridge. The QADEAP reacts with V(V) in the presence of citric acid-sodium hydroxide buffer solution (pH = 3.5) and cetyl trimethylammonium bromide (CTMAB) medium to form a violet chelate of a molar ratio 1 : 2 (V(V) to QADEAP). This chelate was enriched by solid phase extraction with $C_{18}$cartridge and the enrichment factor of 50 was obtained by elution of the chelates from the cartridge with ethanol. The molar absorptivity of the chelate is $1.28 {\times}10^5L\;mol^{-1}cm^{-1}$ at 590 nm in the measured solution. Beer's law is obeyed in the range of 0.01-0.6 ${\mu}$g/mL. The detection limit is 0.04 ${\mu}$g/L in the original samples. This method was applied to the determination of vanadium(V) in water and biological samples with good results.
Dong Yuan,Li Shu-Tao,Guan Jia-Yin,Zhang Xi-He,Jin Guang-Yong 한국광학회 2016 Current Optics and Photonics Vol.20 No.5
In this paper, by using the Rayleigh-Sommer field theory and the cross-spectral density function, theanalytical expression for the intensity distribution of a double half-Gaussian hollow beam in a turbulentatmosphere is obtained. The influence of the initial spot size of this beam on its propagation propertiesin a turbulent atmosphere is simulated, and the intensity distributions for such beams with different spotsizes are obtained. The results show that the initial spot size has an important influence on the propagationproperties in the near field, while this influence in the far field is very weak.
Physicochemical and Sensory Characterization of Ginger-juice Yogurt during Fermentation
Guo-Hao Yang,Jun-Jun Guan,Jin-Shui Wang,Haicheng Yin,Fa-Dong Qiao,Feng Jia 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6
The primary purpose of this study was to investigate the effects of a ginger (Zingiber ofcinale) juice addition to milk on the physicochemical and sensory properties and consumer acceptability of yogurt during fermentation. Under the presence of ginger juice at 2.0 to 10.0%(v/v), there was a significant influence (p<0.05) on the viability of characteristic microorganisms in yogurt,the pH, titratable acidity (ºSH), viscosity, and hardness of the products. The descriptive data showed significant differences (p<0.05) among the samples for all attributes. The consumer results from external preference mapping indicated that samples with the lower ginger juice (≤4%)were liked over the higher samples (≥6%), with a negative impact on the acceptance by the consumers. Therefore,these findings suggest that 4%(v/v) may be the more appropriate content of ginger juice in the preparation of ginger-juice yogurt.