• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.132-136
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• 1992

The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.3292-3297
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• 2014

The vehicle wiper blade(W/B) to lower the friction coefficient of the rubber surface after the surface treatment with chlorine were investigated. IR spectrum from W/B was used to determine the extent of chlorination of the rubber surface. Coefficient of friction is significantly reduced by the treatment with chlorine. In particular, the more sensitive influence on the initial chlorination. Rubber surface properties with respect to the longitudinal direction of the cutting plane were obtained by EPMA line analysis results. Penetration depth by EPMA chlorine concentration($20.0{\ell}$ of water for 35.0% hydrochloric acid(HCl) $300m{\ell}$ with 5.25% sodium hypochlorite(NaOCl) $400m{\ell}$), the chlorine treatment for 5 minutes was conducted to find that after 1.2 ${\mu}m$.

• Journal of the Korean Society of Safety
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• v.6 no.3
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• pp.27-34
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• 1991

This paper is for the properties of the oxidation-proof of the partially discharged and of the molecular motion on chlorinated PE Film. this paper also shows the properties of the molecular motion of the ${\gamma}$ ray irradiated PE Film. 1 In the surface of the PE Film enforce chlorination, C-Cl be distributed up to 10 $\mu$m deep. 2. In according to the development of the chlorination, the measure of crystalization decreased and cross link occured. 3. Chlorination PE Film control the oxidation on ozone to occuratlon by partial discharge and it lost bonding chlorine. 4. in according to chlorination, ${\gamma}$ absorption in motion of CH2 main chain of PE drcreased by chlorine stbstitution.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.127-131
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• 1992

The effects of chlorine treatment on the rheological properties (farinogram, extensogram, amylogram) of soft white wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. Departure time, water absorption and dough stability increased while mechanical tolerance index decreased as the level of chlorine increased. It was appeared that extensibility and resistance at chlorine level of 1 to 2 oz was appropriate for baking properties of flour compared to those of untreated wheat flour. The temperature at maximum viscosity increased gradually with increasing levels of chlorine. It was noted that maximum viscosity was greatly increased at 4 oz compared to those of lower levels of chlorine treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1337-1342
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• 2008

This study was conducted to investigate effects of chemical sanitizers on inhibiting foodborne pathogens, such as Listeria monocytogenes (L. monocytogenes), Salmonella Typhimurium (S. Typhimurium), and E scherichia coli O157:H7 (E. coli O157:H7), on cabbages. Cabbages were inoculated with the culture cocktail of pathogens and treated with water, 100 ppm commercial chlorine, and 50, 100, and 200 ppm chlorine dioxide ($ClO_2$) for 1, 5, and 10 min at room temperature ($22{\pm}2^{\circ}C$). Treatments with water did not significantly reduce levels of three pathogens whereas other treatments with chemical sanitizers significantly reduced levels of three pathogens. Treatment with 200 ppm $ClO_2$ for 10 min was the most effective at inhibiting pathogens and reduction levels were 1.90, 1.92, and 1.98 log CFU/g for L. monocytogens, S. Typhimurium, and E. coli O157:H7, respectively. Levels of reduction were increased with the increase of $ClO_2$ concentrations. When chemically injured cells were investigated, there were no significant differences on the levels of injured cells between before and after treatment with commercial chlorine and $ClO_2$. These results suggest that $ClO_2$ can be used as an alternative sanitizer for reducing pathogens on fresh produces.

• Microbiology and Biotechnology Letters
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• v.17 no.6
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• pp.539-544
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• 1989

Campylobacter jejuni, bacterial agent causing human diarrhea, were studied for their disinfection effects with chlorine and monochloramine. The cells treated with the chemical agents were observed by scanning electron microscopy to know their morphological and structural changes. The proteins and DNA in the chemical-treated cells were also examined by gel electrophoresis for structural changes. When C. jejuni were chlorinated at concentrations of 0.5 and 1.0 mg/l for 15 minutes, the organisms were disinfected by 4 and 6 log, respectively. Those disinfection effects were higher at acidic pH, while lowered at neutral and alkaline values of pH. The effects of monochloramine were lower than those of chlorine at the game concentration for the same period of reaction time. The shapes of C. jejuni cells treated with the agents appeared to be deformed from spiral rod into spherical forms, showing some destruction in surface structure of the cells. Some of the proteins and DNA of the chlorinated cells did not appear in the gel electrophoresis when the chlorination was at concentration of 10 mg/l or higher.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.7 no.3
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• pp.61-69
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• 1987

In water treatment, prechlorination is often carried out to solve the troubles caused by Algae, but produces by-products that are known to be harmfull to human health. In this study, chlorine and chlorine dioxide used for algae removal process were compared in producing trihalomethanes and haloacetonitriles to study the possibilities in using chlorine dioxide as a alternative for chlorine. The raw water used for the study had 10,790 algae cells per one milliliter and Ankistrodesmus sp. were the most common.

• Nuclear Engineering and Technology
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• v.29 no.6
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• pp.60-64
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• 1997

핵연료의 가공공정에서 발생하는 스러지를 건식처리공정으로 회수 정제할 수 있는 건식처리 방법에 대하여 논의하고자 하였다. 건식처리방법은 수용액을 전혀 사용하지 알기 때문에 폐기물의 발생량이 습식처리방법에 비해 훨씬 줄어든다. 산화우라늄은 고온의 용융염중에서 염소개스에 의해 염소화반응을 통하여 우라늄염화물을 생성되게 되어 이들은 전기적으로 이동이 가능한 형태로 바뀌므로 전극에 선택적으로 전착될 수 있기 때문에 다른 금속이온과 분리할 수 있다. 본 보고서에서는 산화우라늄의 염소화공정, 전착공정에 대하여 기술하였고 전착된 산화물의 물리적 특성에 대하여 요약하였다.

• Water for future
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• v.23 no.3
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• pp.363-371
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• 1990

Foundational experiments are conducted to examine the applicability of redox control in brak-point chlorination of ammonia on drinking water purification. Through the research, the behauial affects by ph and temperature to a chloromine forming reactions are evaluated. The possibility of redox control in breakpoint chlorination is recoguized by drawing up the titration curve in terms of redox potential and $C{\ell}_2$/N ratios.

• Journal of the Korean Chemical Society
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• v.54 no.6
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• pp.749-754
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• 2010

In this study, rubber vulcanization property, change in physical property, morphology and chemical characteristics of blended rubber depending on various IR/CR ratio were investigated for the purpose of the improvement of material property and durability. The effect of surface treatment by chlorine on the friction coefficient was also studied with various conditions of surface treatment. In terms of vulcanization property, as the amount of CR content increased, the speed of cure was decreased, while the density of crosslinking stayed constant. It means hardness and modulus were increased as the CR content increased. It is related to change in cure property and mechanical strength was improved by the effect of crystallization reaction. In the aging property, as the CR content increases, the changed amount of basic properties were decreased, which acts as a reducing factor in change of aged property by complementing weak point in mechanical property. It was found that the degree of property change for surface treated samples were reduced. According to the microscopic result, the degree of surface dispersion on rubber blends was increased by increasing CR content. Rubber surface showed uniform direction in pattern with increased smoothness and luster by treatment with chlorine. The degree of rubber reforming was measured by the remaining amount of chlorine and the friction coefficient was dependent on the amount of chlorine combined with rubber. In the initial stage of surface treatment, from 10 to 40 phr, the friction coefficient of specimen was rapidly reduced. However, as the concentration of chlorine solution increased, the change in friction coefficient was decreased.