• Proceedings of the Korean Environmental Sciences Society Conference
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• 2020.10a
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• pp.159-159
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• 2020

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.551-556
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• 2023

This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.

• Proceedings of the Membrane Society of Korea Conference
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• 1996.09a
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• pp.5-38
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• 1996

최근에 산업발전, 유독물의 사용 증가에 따라 이들이 하천, 호소 및 지하수에 유입하여 수질오염이 심화되고 있다. 또, 하수, 산업폐수, 분뇨, 축산폐수 및 농경지 유하수가 하천 및 지하수에 침입하여 수원을 오염시키고 질소, 인분이 증가하여 호소 저수지에 부영양화를 유발하고 있다. 일반적으로 정수과정은 취수, 침사, 응집, 침전, 여과, 염소 소독의 재래식 정수 방법이고 특수하게 원수의 오염이 심할 때에 활성탄(입상)을 사용하거나 이산화염소를 보조제로 사용하는 정수장이 있고, 여과도 완속여과지를 사용하고 있는 예가 있으며 또 오염이 심한 정수장에서는 전염소처리를 적용하는 예가 있다.

• Journal of fish pathology
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• v.13 no.2
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• pp.97-102
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• 2000

In order to investigate the effect of chlorine disinfectant against white spot baculovirus (WSBV), 5, 10, or 30 ppm of sodium hypochlorite (NaOCl) was treated to the WSBV-infected shrimp, Penaeus chinensis. In contrast with the non-treated control, no shrimp was dead after of sodium hypochlorite treatment. This result indicated that WSBV was inactivated by chlorine treatment. No inactivation of WSBV was observed by 10, 20, 30 ppm of povidon-iodine treatment. WSBV was also inactivated by 2, 4 hr sunlight exposure and by 1, 2, 3 hr drying. WSBV was inactivated very effectively by addition of fresh water on sea water.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.5
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• pp.524-533
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• 2008

Industrial wastewater generated in the electroplating and metal finishing industries typically contain toxic free and complex metal cyanide with various heavy metals. Alkaline chlorination, the normal treatment method destroys only free cyanide, not complex metal cyanide. A novel treatment method has been developed which destroys both free and complex metal cyanide as compared with Practical Plant(I). Prior to the removal of complex metal cyanide by Fe/Zn coprecipitation and removal of others(Cu, Ni), Chromium is reduced from the hexavalent to the trivalent form by Sodium bisulfite(NaHSO$_3$), followed by alkaline-chlorination for the cyanide destruction. The maximum removal efficiency of chromium by reduction was found to be 99.92% under pH 2.0, ORP 250 mV for 0.5 hours. The removal efficiency of complex metal cyanide was max. 98.24%(residual CN: 4.50 mg/L) in pH 9.5, 240 rpm with 3.0 $\times$ 10$^{-4}$ mol of FeSO$_4$/ZnCl$_2$ for 0.5 hours. The removal efficiency of Cu, Ni using both hydroxide and sulfide precipitation was found to be max. 99.9% as Cu in 3.0 mol of Na$_2$S and 93.86% as Ni in 4.0 mol of Na$_2$S under pH 9.0$\sim$10.0, 240 rpm for 0.5 hours. The concentration of residual CN by alkaline-chlorination was 0.21 mg/L(removal efficiencies: 95.33%) under the following conditions; 1st Oxidation : pH 10.0, ORP 350 mV, reaction time 0.5 hours, 2nd Oxidation : pH 8.0, ORP 650 mV, reaction time 0.5 hours. It is important to note that the removal of free and complex metal cyanide from the electroplating wastewater should be employed by chromium reduction, Fe/Zn coprecipitation and, sulfide precipitation, followed by alkaline-chlorination for the Korean permissible limit of wastewater discharge, where the better results could be found as compared to the preceding paper as indicated in practical treatment(I).

• Korean Chemical Engineering Research
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• v.50 no.5
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• pp.825-829
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• 2012

In this study, we investigated NO oxidation characteristic that depends on available chlorine concentration and temperature of seawater which is treated by un-divided electrolysis. Reactant gas passed through bubbling reactors which is filled with electrolyzed water and then NO concentration change was analyzed. In the closed-loop electrolysis system, concentration of available chlorine increased with electrolysis time. The higher oxidation rate of NO to $NO_2$ was obtained with the higher concentration of available chlorine. Oxidation of NO was fast when temperature of electrolyzed water was high, in the case of same concentration of available chlorine.

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.570-576
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• 2012

In this study, we investigated the characteristics of NO oxidation using un-divided electrolyzed seawater as oxidant. The concentration of available chlorine and the temperature of electrolyzed seawater are increased with electrolysis time in the closed-loop constant current electrolysis system. While NO gas flow through bubbling reactor which is filled with electrolyzed seawater, the oxidation rate of NO to $NO_2$ is increased with the concentration of available chlorine and the temperature. $NO_2$, generated by oxidation reaction, is dissolved in electrolyzed seawater and existed as $HNO_3{^-}$ ion.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.129-133
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• 2005

Aqueous chlorine dioxide and citric acid treatment was introduced to insure microbial safety of minimally processed and refrigerated (MPR) salad. Salad samples were treated with 50 ppm chlorine dioxide and 1% citric acid. Chemical treatment decreased total aerobic bacteria, yeast and molds, E. coli, and Listeria by 3.75, 3.47, 3.41, and 3.38 log cycles, respectively, and polyphenoloxidase activity of MPR salad by 49.73%. Plain water washing of salads did not effectively decrease microbial growth. These results indicate appropriate chemical treatment provides microbial safety and quality control in MPR salad during marketing.

• Journal of Wetlands Research
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• v.7 no.3
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• pp.67-73
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• 2005

At research, the river's water which the sewage treatment facility will ask growth suppression the algae in the artificial rivers which it is using or it researched the method for the removal of the algae which grew. At results, when 60ppm of Chlorine was put in, the possibility of getting the result where 90% chlorophyll-a was removed and LC50 was 0.8ppm. The algae did not create even after 20days by which uses prevent agent of creation of the algae. Controlling the chlorine almost there was not an extinction effect of the algae which was already in large quantities multiplied, with in the effect against an water ecosystem widely known it is not. The prevent agent could inhibit creation of the algae, but it was judged with the fact that the methods are directly applied to the field must be researched continuously.

• Food Science and Preservation
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• v.13 no.3
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• pp.316-321
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• 2006

Disinfection of electrolyzed water (EW) on strawberry by immersion washing and quality changes during storage at $5^{\circ}\C$ was compared with one immersed in chlorine water and not treated. Total count of strawberry washed with EW by immersion in 10 volumes of EW for 20 min was decreased to about 2 log cycle compared to the untreated And rate of microbial growth during storage was lower than ethers. Decaying ratio in strawberry treated with electrolyzed low-alkalinewater (EW-2) showed lower as of 10% level after 5 days of storage compared) to the untreated and the treated with chlorine water (CW). Hardness in the treatment of EW was not changed significantly until 3 days of storage, after then rather increased. Change in surface color of strawberries was observed; L value in the CW treated and the untreated increased whereas it decreased in the treatment of EW. And color difference(${\Delta}E$) during storage was observed the lowest in the untreated until 3 days of storage. The initial value of residual chlorine in the treatment of EW was at the level of $0.04{\sim}0.06ppm$, and $1{\sim}3$ days later showed almost the equal value to level of $0.02{\sim}0.03ppm$ in all treatments. Sensory characteristic during storage was preferable on strawberry washed with EW (EW-1 and EW-2) to the other treatments.