• Journal of Korean Society of Water and Wastewater
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• v.25 no.5
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• pp.777-782
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• 2011

The residual treatment facilities in WTP(water treatment plant) play an important role in solid-liquid separation. At present, it is difficult to solve problems related with thickening and dewatering of WTP sludge, and discharging waste water to river. The quantity of residuals generated from water treatment plants depends upon the raw water quality, dosage of chemicals used, performance of the treatment process, method of sludge removal, efficiency of sedimentation, and backwashing frequency. Sludge production by the physical separation of SS(Suspended Solid) occurs under quiescent conditions in the primary clarifier, where SSs are allowed to settle and to consolidate on the clarifier bottom. Raw primary sludge results when the settled solids are hydraulically removed from the tank. In this study, Drawing characteristics of the sludge thickening in the thickener of Water Treatment Plants was simulated by Using CFD(Computational Fluid Dynamics.

• Journal of the Korean GEO-environmental Society
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• v.16 no.5
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• pp.27-33
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• 2015

Manganese in sludge precipitated during water treatment might be soluble again in effluent from sludge thickener. If that happens, the manganese concentration of effluent from water treatment plant will exceed the limit for clean reservation. In this study the influence of pH on Mn concentration of effluent from sludge thickener of water treatment plant was investigated. When the pHs of sludge solutions increased with alkaline materials such as NaOH, KOH, CaO, $Ca(OH)_2$, $CaCO_3$, the Mn concentrations of sludge solutions decreased under the limit. The Mn concentration of effluent from sludge thickener could be controlled with waste limestones from beneficiation process at limestone mine as an alkaline material.

• Applied Chemistry for Engineering
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• v.34 no.1
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• pp.64-68
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• 2023

The salt concentration process in electrodialysis, which uses electrical energy to enhance ion concentrations in an aqueous electrolyte solution, has been studied on the transfer phenomenon of ions and water molecules over the ion exchange membrane. In this paper, we investigated various parameters for limiting concentration of electrolyte solution and the electroosmosis phenomenon in an electrodialysis system by varying salt concentration of electrolyte solution. The electroosmotic water transport was analyzed by measuring the ions and water fluxes in electrolyte solutions having two different NaCl concentrations (NaCl 2M/4M), and concentration change was observed for various volume ratios of the diluted reservoir to the concentration one As a result, it was found that the higher concentration of the aqueous electrolyte solution, the lower electroosmosis, and the higher volume ratio led to a higher concentration in the dilute reservoir, so the limiting concentration was enhanced and the specific energy consumption decreased.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.536-539
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• 2003

Commercial white and red ginseng concentrates were analysed for total ginsenoside contents, and compositions of ginsenosides $Rb_1,\;Rb_2,\;Rc,\;Re,\;Rf,\;Rg_1,\;20(S)\;Rg_3,\;20(S)\;Rh_1,\;and\;20(R)\;Rh_1$. The content of crude saponin and total ginsenosides of white ginseng concentrates (WGC) were about 2-3 times higher than those of red ginseng concentrates (RGC). HPLC showed that each ginsenoside content was higher in WGC, with those of $Rb_1,\;Rg_1,\;and\;Rb_2$ being over three times higher than that of RGC. 20(S)- and 20(R)-ginsenoside $Rg_3$, specific artifacts found only in red ginseng, were detected both in WGC and RGC by HPLC. differences in the contents of these specific ginsenosides between WGC and RGC were not significant. The contents of 20(S)-ginsenoside $Rg_1$, determined by HPLC were 0.40 and 0.53 in WGC, whereas 0.48% and 0.47%, and those of 20(R)-ginsenoside $Rg_3$, were 0.14 and 0.22% in WGC, and 0.10 and 0.11% in RGC using the methods of shibata and food Code, respectively.

• The Korea Beekeeping Bulletin
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• s.327
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• pp.38-38
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• 2008

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.709-716
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• 2005

The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased and the vitamin C decreased by concentrating. The pH was the lowest at 23 hrs of boiling concentration. With longer boiling concentration time, the fructose, glucose, and sucrose levels increased but the maltose level decreased. The DPPH radical scavenging effects of astringent persimmon concentrates were more than 92%. The total phenolics, flavanol tannin, leucoanthocyanin, and chlorogenic acid levels increased with longer boiling concentration time. In the sensory evaluation of the astringent persimmon concentrates, overall acceptability was the best at the 23-hr boiling concentration. From the above results, the 23-hr boiling, astringent persimmon concentrates could be useful for cooking in terms of obtaining the high amounts of phenolic compounds as functional compounds and overall acceptability.

• 한국상하수도협회지
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• s.10
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• pp.48-51
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• 2005

• The Korea Beekeeping Bulletin
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• s.319
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• pp.26-26
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• 2007

• KOREAN POULTRY JOURNAL
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• v.47 no.10
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• pp.160-164
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• 2015