• Journal of Welding and Joining
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• v.32 no.5
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• pp.21-25
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• 2014

Oil and gas fields were left unexploited which deemed too deep and sour. New developing markets are emerging in this part and pipe manufacturers need demanding requirements in the combination of sour service requirements with heavier wall thickness required to cope with increasing water depths. Whilst, the strength and fracture toughness needed to meet the strict requirements In order to deliver the optimum sour properties in the final pipe, attention needs to be paid to each stage throughout the process from steel making. The main key during steel making is strengthening, securing mechanical properties and suppression of center segregation by adding proper chemical elements and controlling water cooling and plate rolling. Additionally in welding, it is required to prevent HAZ softening by high heat input during welding of heavy thick pipes and hydrogen assisted cracking in high strength steels with hard phases. In this paper, we introduce markets of sour resistant linepipe steels and in response to this, have a look in the development trend of sour resistant linepipe steels and its sour characteristics in welded joints.

• Journal of Nutrition and Health
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• v.56 no.6
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• pp.641-654
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• 2023

Purpose: Sour cherry (Prunus cerasus L.) contains abounding phytochemicals, such as polyphenols and anthocyanins, and has antioxidative effects. Adenosine monophosphate-activated protein kinase (AMPK) is a crucial regulator in enhancing the lipid metabolism. This study hypothesized that the intake of sour cherry affects AMPK signaling. Therefore, this study examined whether sour cherry regulates AMPK to balance the hepatic lipid metabolism and exert ameliorating effects. Methods: Male C57BL/6J mice had obesity induced with a 45% fat diet. The mice were divided into four groups: control (CON), high-fat diet (HFD), low percentage sour cherry powder (LSC), and high percentage sour cherry powder (HSC). The mice in the sour cherry groups were fed 1% sour cherry or 5% sour cherry in their respective diets for 12 weeks. Results: The body weight, visceral fat weight, and lipid droplet size significantly decreased in the treatment groups. The serum and hepatic triglyceride and total cholesterol levels improved significantly in the HSC group. The low-density lipoprotein cholesterol levels were also reduced significantly, whereas the high-density lipoprotein cholesterol levels were increased significantly in both treatment groups. The sterol regulator binding protein-1c and fatty acid synthase expression levels as fatty acid synthesis-related enzymes were significantly lower in the treatment groups than in the high-fat diet group. Furthermore, the adipose triglyceride lipase and hormone-sensitive lipase expression levels as lipolytic enzyme activity and AMPK/acetyl-CoA carboxylase/carnitine palmitoyltransferase-1 as fatty acid β-oxidation-related pathway were upregulated significantly in both sour cherry groups. Conclusions: These results show that sour cherry intake improves hepatic lipid synthesis and chronic diseases by activating AMPK signaling. Therefore, this study suggests that phytochemical-rich sour cherry can be developed as a healthy functional food.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.323-327
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• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.540-551
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• 2023

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (η_a,50, K, G', and G"). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

• Journal of Korean Society on Water Environment
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• v.26 no.1
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• pp.140-147
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• 2010

In existing design method for aeration tank water temperature was considered as governing variable for applying safety factor. This study tried a few new approach of aeration tank design using SOUR at various temperature conditions. Specific substrate utilization rate (U) and specific oxygen uptake rate (SOUR) both were analyzed at various temperature and SRT. The laboratory scale reactor was operated on various temperature ($10^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$) and SRT (5day, 10day, 20day, 30day). In this study, SOUR tended to increase with the temperature increased. On the other hand, SOUR tended to decrease when SRT increased from 5 days to 30 days. Empirical equations were obtained SOUR=a/SRT+b and $SOUR=(a/m){\cdot}U+(b-a(n/m))$ from the relationship between SRT, U and SOUR. Empirical equations shows the possibility as a new design method for the aeration basin.

• Corrosion Science and Technology
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• v.7 no.5
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• pp.288-295
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• 2008

The increase use of natural gas as an energy source has been continuous demand for ever-increasing strength in gas transmission pipeline materials in order to achieve safe and economic transportation of natural gas. In particular, linepipe material for sour gas service primarily needs to have crack resistant property. However, applications of sour linepipes are expanding toward deep water or cold region, which require higher toughness and/or heavier wall thickness as well as higher strength. To improve the crack resistance of linepipe steel in sour environment, low alloy steel are produced by controlled rolling subsequently followed by the accelerated cooling process. This paper summarizes the design concepts for controlling crack resistant property low alloy linepipe steels for sour gas service.

• Economic and Environmental Geology
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• v.48 no.1
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• pp.89-101
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• 2015

The sour gas is natural gas containing components such as hydrogen sulphide and carbon dioxide that form acids when mixed with water. Element sulfur precipitates from sour gas when reservoir pressure and temperature decrease. According to the International Energy Agency, about 43% of the world's natural gas reserves(2,580 tcf or 73.057 tcm), excluding North America, are sour. The sour gas is often derived from the Germanic word 'sauer or acidic' and the etymology referred to as 'sour'. Sour gas requires special handling and infrastructure because it contains significant amounts of hydrogen sulphide, making it highly corrosive, flammable and explosive, and there fore more costly and dangerous to process. So the business of sour gas is affected by two important factors: the economic value of the gas, and the methods used in its production. According to be analyzed in the academic literature to sour gas(2000~2014) by the program of 'web of science', the research activities 145 papers in sour gas.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.509-515
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• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• Journal of the Korean Home Economics Association
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• v.32 no.5
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• pp.143-152
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• 1994

To investigate the changes of taste perception by aging, sixty one healthy elderly people and sixty five young adults were participated in the study. Most preferred levels of salt sour and sweet taste were chosen in bean sprout soup radish salad and yaksing respectively. Threshold levels of each taste were also chosen in NaCl solution for salt taste in citric acid solution for sour taste and in sucrose solution for salt taste, in citric acid solution for sour taste and in sucrose solution for sweet taste. The results are as follow: 1.Most preferred salt concentration in bean sprout soup was significantly higher in the elderly than in the young adults(p$\leq$0.001). There was no difference in sour taste preference of radish salad in both age groups. Most preferred sweetness in yacksig was significantly higher in both elderly men and women(p$\leq$0.001) 2. Threshold levels of salt and sweet taste were significantly higher in the elderly (p$\leq$0.001) However there was no difference in threshold level of sour taste in both age groups.

• Journal of Korean Society on Water Environment
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• v.26 no.3
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• pp.468-473
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• 2010

The purpose of this study is to derive the correlation between the Specific Phosphorus Release Rate (SPRR), Specific Phosphorus Uptake Rate (SPUR) and Specific Oxygen Uptake Rate (SOUR) at various Sludge Retention Time (SRT) condition in the A/O process. The laboratory scale reactor was operated on various SRT (10 day, 20 day, 30 day, 40 day). In this study, the SPRR, SPUR and SOUR tended to decrease with the SRT increase. Empirical equations was be obtained $y=4.54E-006x^2+0.0007x-0.0315$, $R^2=0.925$ (SOUR vs. SPRR) and $y=3.22E-006x^2+0.0004x-0.0173$, $R^2=0.928$ (SOUR vs. SPUR) from the relationship between SRT, SPRR and SPUR and SOUR. Therefore, the anaerobic tank design based on the research result such as SPRR, SPUR of a phosphorus design and SOUR would be possible.