• Journal of Practical Agriculture & Fisheries Research
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• v.16 no.1
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• pp.55-66
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• 2014

This study has been conducted to investigate the treatment time and concentration of GA₃ solution dipping for labor saving in 'Campbell Early' grapevine. The rachis growth at harvest was reduced by GA₃ solution dipping before 5 days flowering, and increased significantly by GA₃ solution dipping treatment at full bloom and after 5 days full bloom. GA₃ 5, 10, 20 mg·L^-1 dipping treatment before 5 days flowering and GA₃ 20 mg·L^-1 treatment of full bloom and after 5 days full bloom showed a rachis twist phytotoxicity symptom. The optimum GA₃ concentrations for rachis growth promotion without phytotoxicity were 5 mg·L^-1 and 10 mg·L^-1. The degree of compact berry, bloom, skin color, SSC and acidity at harvest by GA₃ solution dipping treatment time between concentration were not different from those of control. But the fruit berry weight was decreased by before 5 days flowering treatment when compared with control. There were no differences in full bloom and after 5 days full bloom treatment. The occurrence percent of berry cracking at before 5 days flowering and after 5 days full bloom treatment were significantly increased by GA₃ treatment. The bitter rot occurrence of berry at harvest was not affected by GA₃ treatment. Total rachis length of fruit cluster was increased by full bloom and 5 days after full bloom treatment. The length of rachis increased without reference to them position at full bloom and 5 days after bloom treatment. Accordingly, GA₃ 5 mg·L^-1 solution dipping treatment at full bloom and 5 days after full bloom were can be effectively for rachis growth promotion.

• Korean Journal of Ecology and Environment
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• v.38 no.3 s.113
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• pp.372-381
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• 2005

This study was conducted to test the efficiency of water quality improvement using the dissolved air flotation (DAF) technique in a shallow eutrophic reservoir. The application of DAF was followed by the addition of a chemical coagulant (poly aluminum chloride; PAC). The experiment was conducted in the mesocosm scale (wide ${\times}$ length ${\times}$ depth: 6 m ${\times}$ 6 m ${\times}$ 3 m). Suspended solids (SS) and volatile SS (VSS) concentration decreased by 54 ${\sim}$ 71% and 57 ${\sim}$ 79% of the initial concentrations, respectively. Total phosphorus and Chl- a concentration also decreased by 74 ${\sim}$ 92% and 54 ${\sim}$ 98%, respectively. BOD decreased by>86% while COD decrease ranged 29 ${\sim}$ 63%. Dissolved inorganic P (DIP) and dissolved total P (DTP) concentration decreased by 34 ${\sim}$ 88% and 62 ${\sim}$ 88%, respectively. After DAF application further onto the sediment, DIP-release rates from the sediment decreased by 17% (0.82 ${\to}$ 0.68 mg $m^{-2}$$day^{-1}$ in the oxic condition and 23% (2.27 ${\to}$ 1.76 mg $m^{-2}$$day^{-1}$) in the anoxic condition, compared to the release rate from the untreated sediment. DTP-release rate from both the oxic and anoxic sediments also decreased by 33% (5.62 ${\to}$ 3.78 mg $m^{-2}$$day^{-1}$) and 20% (6.23 ${\to}$ 4.99 mg $m^{-2}$$day^{-1}$), respectively. These results suggest that the DAF application both to the water column and onto the sediment be effective to improve water quality by removing particulate matters in the water column as well as reducing P-release from the sediment.

• Food Science and Preservation
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• v.24 no.2
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• pp.254-265
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• 2017

For the production of ${\gamma}-aminobutyric$ acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.56-63
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• 2003

The dough fermentation and the quality of bread prepared with different kinds of water such as distilled water, tap water and diluted hot spring water(SW) from Gyungsan Sipan hot spring were investigated. Content of total soluble solid in the hot spring water was 8,765 ppm and contents of Na, Ca, Mg and K as major elements was 2,296, 287, 65 and 8 ppm, respectively. Content of Fe, Cu, Co, F, Zn, Al, S, Mo, Se and Si as minor elements was in the range of 0.002~5.2 ppm. The pH(6.95~7.68) of the dough prepared with diluted hot spring water(I, 55 times; II, 4 times; III, 2 times) was higher than that of distilled water. The dough volume after the 1st fermentation was expecially lower in the III, but the volume of the dough prepared with III adjusted pH to 5.5 was higher than that of the control. The hardness and the strength were higher than those of the control, but the scores were love. than those of the control in case of pH adjustment(pH 5.5). The cohesiveness was also lower than that of the control in the bread with diluted hot spring water. Softness and stickiness of the bread(III) were hisher than those of the control. But overall acceptability was the highest in the II.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.1
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• pp.141-148
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• 2012

The objective of this study is to remove arsenate from artificially contaminated wastewater using CaAl-ettringite and CaAl-monosulfate which were synthesized in laboratory. The study was carried on the basis of solidification/stabilization of waste using cement. Monosulfate and ettringite are constituents of cement paste. The CaAl-ettringite has a chemical formula of $Ca_6Al_2O_6(SO_4)_3{\cdot}32H_2O$ and has a needle like morphology. Whereas CaAl-monosulfate $Ca_4Al_2O_6(SO_4){\cdot}12H_2O$ has layered double hydroxide structure (LDH) in which the mainlayer consists of Ca and Al and S as interlayer. Ettringite and monosulfate were synthesized by reaction of tricalcium aluminate and gypsum and hydrating this mixture at elevated temperature. The synthesized mineral were characterized by PXRD and FESEM to ensure purity. It was found that concentrations of As(V) in contaminated water were reduced from initial concentration of 1.335 mmol/L to 0.054 mmol/L and 0.300 mmol/L by CaAl-monosulfate and CaAl-ettringite respectively. The post experimental results of PXRD and FESEM analysis indicate that arsenate removal was by ion exchange.

• Food Science and Preservation
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• v.19 no.1
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• pp.7-11
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• 2012

This study was conducted to determine the effects of the humidity and gas composition on the quality of satsuma mandarins during their heat treatment, in an effort to reduce their acidity. To come up with different humidity and gas conditions, various plastic films were used. The fruits were wrapped with an 18-${\mu}m$ high-density polyethylene (HDPE) punched film, a 30-${\mu}m$ low-density polyethylene (LDPE) film, or a 100-${\mu}m$ LDPE film just before treatment at $30^{\circ}C$ for 55 hours. After heat treatment, the titratible acidity (TA) was significantly reduced while the soluble-solid content (SSC) showed no differences, which resulted in increased SSC/TA ratios in all the treatments. The fruits that were not wrapped with a film, however, which had low RH, developed higher ethanol and acetaldehyde contents than those wrapped with an 18-${\mu}m$ HDPE punched film, which had high RH and a similar gas composition. Among the films, the higher the $CO_2$ concentration in the film was, the more the ethanol and acetaldehyde contents increased, which induced more off-flavor. It was thus concluded that high humidity and normal gas composition are favorable conditions for heat treatment to reduce the acidity of satsuma mandarins.

• Food Science and Preservation
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• v.19 no.1
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• pp.159-166
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• 2012

To investigate the characteristics of $Gammakgeolli$ to which processed forms of persimmon were added, $Gokkam$, $Gammalaengi$, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making $Gammakgeolli$ showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the $Gammakgeolli$. The pH and total acid of the $Gammakgeolli$, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial $Makgeolli$. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the $Gammakgeolli$s were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of $Gammakgeolli$ (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The $Gammakgeolli$ to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the $Gammakgeolli$ treated with $Gammalaengi$ was the best.

• Journal of Korea Foresty Energy
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• v.24 no.1
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• pp.39-46
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• 2005

In this study, the possibility of sugar conversion of poplar wood(Populus $alba{\times}rglandulosa$) and their degradation features of major wood components were characterized using flow type supercritical water treatment system. The finely ground poplar wood meals were treated for 2min. under subcritical condition$(23MPa,\;275^{\circ}C\;and\;325^{\circ}C)$ and supercritical condition $(23MPa,\;375^{\circ}C\;and\;415^{\circ}C)$. respectively. The degradation products of poplar wood meals appeared brownish colors, including undegraded solids. Increasing the temperature of the system, the degradation rate of poplar wood meals was accelerated and reached up to $94\%\;at\;375^{\circ}C$. The total amount of reducing sugars in degradation products determined by DNS method were gradually lowered when the temperature condition became severe. This indicated that the reducing sugars formed were further degraded to kan derivatives by certain side reaction such as pyrolysis under higher temperature. In order to characterize degradation features of lignin, the degradation products were extracted with ethylacetate and the organic phases were subjected to GC-MS analysis. Main lignin degradation products were identified to vanillin, guaiacol, syrinaldehyde, 4-prophenyl syringol and dihydrosinapyl alcohol, which could be formed by the cleavage of ether linkages in lignin polymers by high temperature condition.

• Economic and Environmental Geology
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• v.53 no.4
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• pp.337-346
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• 2020

This study was carried out to evaluate the applicability of the soil washing process to remediation mercury-contaminated mine tailing or solid material (soil and sediments etc.) around abandoned mines. First, the physicochemical characteristics of mine tailing were analyzed through particle size analysis and sequential extraction. Secondly, laboratory scale washing experiments were performed using hydrochloric acid, nitric acid, potassium iodide and sodium thiosulfate. As a results of particle size analysis, mine tailing particle were concentrated below 40 mesh and the particle size below 200 mesh was the most analyzed. As a result of sequential extraction, elemental mercury fraction was analyzed as the highest with 69.12%, with strongly bound fraction 15.25% and residual and HgS fractions 11.97%, respectively. Laboratory scale washing experiments showed low applicability for nitric acid and sodium thiosulfate solutions. In case of hydrochloric acid solution, it was analyzed that mercury removal was possible at particle size of 200 mesh or more. Therefore, it is considered to be performed together with the physical sorting process. Potassium iodide solution was analyzed to have high washing efficiency at all concentrations and particle sizes. In particular, the mercury removal efficiency is high in the micro particles, and thus the applicability of the washing technology is the highest.

• Food Science and Preservation
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• v.9 no.3
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• pp.271-276
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• 2002

To develop a wrapping film, which suppresses the microbial decay through the storage and prolongs the selflife of fruits and vegetables, the antimicrobial packaging films were prepared and applied to the preservation of strtwberries and cucumbers. Low density polyethylene(LDPE) film of 50㎛ thickness was faricated with 1% of Scutellariae baicalensis extract. The LDPE film impregnated with Scutellariae baicalensis extract showed antimicrobial activity on the disk test against Bacillus cereus, Escherchia coli and Fusarium sp.. The antimicrobial film changed the color and light transmittance, but did not affect heat shrinkage, mechanical tensile strength and wattability. Strawberries and cucumbers were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped strawberries and cucumbers were stored for 21 days at 5$\^{C}$ and for 40 days at l0$\^{C}$, respectively. For the packaged strawberries and cucumbers at 5$\^{C}$ and 10$\^{C}$, the LDPE film impregnated with Scutellariae baicalensis extract showed the reduced growth of total aerobic bacteria, molds and yeasts and did not give any negative effect on other quality attributes during storage in comparison with conttrol film without any additive.