• Title/Summary/Keyword: 용출경향

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Sediment Material Contents and Settling Velocity of Particle Material in the Constructed Wetland in Sookcheon in the Cachment of Daecheong Reservoir (대청호 유역 소옥천 인공습지에서 부유물질 침강속도 및 퇴적물의 물질함량)

  • Je-Chul Park;Dong-Sup Kim;Kwang-Soon Choi
    • Korean Journal of Ecology and Environment
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    • v.55 no.3
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    • pp.244-250
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    • 2022
  • The changes in COD, TOC, T-P, and T-N concentrations were investigated for 2 years in the constructed wetland of Sookcheon, which was installed to improve the water quality of Daecheong reservoir in South Korea. In order to evaluate the pollution level of sediments in the wetland, settling velocity of particulate material (4 times) and sedimet material contents (6 times) were measured. COD and TOC concentrations increased slightly as they passed through wetlands, and T-N and T-P concentration tended to decrease. The material content (COD, T-P, T-N) of aquatic plants was higher in floating-leaved and free-floating macrophytes than emergent macrophytes. As a result of measuring the sedimentation rate of suspended materials, most of the suspended materials introduced into constructed wetlands were sedimented at a rapid rate in the first sedimentation site. In addition, sediment pollution of T-P and T-N in constructed wetland was in severe pollution. The sediments containing a large amount of T-P and T-N were eluted by physical and chemical environmental changes, which is likely to act as internal pollution sources in wetlands.

Solids and Nitrogen Removal in the Sludge Digestion using a Sequencing Batch Reactor (연속회분식반응조를 이용한 슬러지 소화에서 고형물과 질소의 제거)

  • Kim, Sung Hong;Lee, Yoon Heui
    • KSCE Journal of Civil and Environmental Engineering Research
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    • v.26 no.6B
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    • pp.669-675
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    • 2006
  • Intermittent aerobic digestion experiments using a sequencing batch reactor (SBR) were carried out in this study. Aeration ratio was found to be an important operation factor for the reduction of solids and nitrogen. As the sludge digested, organic nitrogen was released from the solids and oxidized to nitrate nitrogen. Biological denitrification was also significant and the denitrification rate was limited by aeration ratio. Under the condition of 0.25-0.75 of aeration ratio, acclimation of ammonia nitrogen was not observed and pH were preserved near neutral in the intermittent aerobic digestion. As the aeration ratio increased, solids reduction was increased whereas dissolved nitrogen removal was decreased. Based on the experiments, 17-2% of VSS reduction and over 80% of dissolved nitrogen removal were practicable by intermittent aerobic digestion using a SBR when the MSRT were designed 8-32 days and aeration ratio was operated about 0.25-0.75.

Effect of Na+ ion on Changes in Hydraulic Conductivity and Chemical Properties of Effluent of Reclaimed Sandy Soil Column (토양중 Na+ 이온이 간척지 토주의 수리전도도와 용출수의 화학성 변화에 미치는 영향)

  • Ryu, Jin-Hee;Chung, Doug-Young;Yang, Chang-Hyu;Lee, Sang-Bok;Choi, Weon-Young;Kim, Si-Ju
    • Korean Journal of Soil Science and Fertilizer
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    • v.42 no.6
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    • pp.454-459
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    • 2009
  • In order to identify the effect of soil salinity on saturated hydraulic conductivity in reclaimed paddy soils, we established the soil columns uniformly packed with soils collected at every 20 cm up to 60 cm from the reclaimed paddy area with high and low salinity which has been cultivated rice plants for the last 30 years. The soil textures were sandy loam and loamy sand for high-salinity and low-salinity topsoils, respectively. For high-salinity and low-salinity soils the ECes were ranged from 25.2 to $37.8dS\;m^{-1}$ and 3.0 to $3.4dS\;m^{-1}$ while the ESPs were ranged from 7.70 to 20.84 % and from 5.12 to 11.33 %, respectively. The bulk densities of the soil columns were adjusted to $1.15{\pm}0.03g\;cm^{-3}$. The results of the soil column experiments shows that the stabilized saturated hydraulic conductivity of low-salinity soil was $0.62cm\;hr^{-1}$ at the topsoil while there were little water flow at the bottom of the soil columns packed with high-salinity soils. After removal of $Na^+$ ions with $1N\;NH_4OAc$ from the high-salinity soil, Ksat of the saline soil was drastically increased to $0.23cm\;hr^{-1}$. Soil columns of high-salinity topsoil treated with four different concentration of NaCl influent after removal of soluble and exchangeable cations with $1N\;NH_4OAc$ show Ksat in the range of $0.1{\sim}0.15cm\;hr^{-1}$ and the Ksat slightly decreased as the concentration of NaCl influent was increasing. Conclusively, we could assume that $Na^+$ can be significantly contributed to the saturated hydraulic conductivity in newly reclaimed sandy soil.

Effect of Gamma Irradiation on the Microbiological and Physicochemical Quality Changes of Steamed Waxy Corns during Storage (감마선 조사에 의한 증자 찰옥수수의 저장 중 미생물 및 이화학적 특성변화)

  • Choi Jae-Ho;Im Ji-Soon;Oh Deog-Hwan
    • Food Science and Preservation
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    • v.13 no.3
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    • pp.292-298
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    • 2006
  • Effect of gamma irradiation on the microbiological and physicochemical characteristics of steamed waxy corns was determined in order to develop preservation techniques to enhance shelf-life during storage at room or low temperature. The initial total microbial count, and yeast & molds steamed waxy corns before irradiation were $2.1{\times}10^3CFU/g,\;1.9{\times}10^3CFU/g$, respectively. However, the total microbial count were completely inactivated and the count of yeast and molds were only 34 CFU/g at 3 kGy treatment When non-irradiated steamed waxy corns were stored at $25^{\circ}C$ for 7 months, the growth of total microbial counts and yeasts & molds were rapidly increased up to $7.1{\times}10^6CFU/g\;and\;1.9{\times}10^7CFU/g$, respectively. However, the total microbial counts at 3 kGy treatment and yeast & molds at 5 kGy treatment for 7 month storage were completely inactivated Similar result was observed at $15^{\circ}C$ and $4^{\circ}C$ storage. The Hardness of the irradiated steamed waxy corns and irradiation dose were not significantly different from those of the non-irradiated steamed waxy corns before storage, but the hardness of non-irradiated steamed waxy corns was significantly increased during the storage, compared to those of irradiated corns. The water content of both irradiated and non-irradiated steamed waxy corns after 7 month storage were significantly decreased from $65{\sim}60%$ to 30% but the changes of water content among treatments or irradiation doses were not significantly different during storage. Sugar contents in the irradiated steamed waxy corns were less free than those of non-irradiated samples and the amount of free sugar slowly increased as storage temperature increased. Sensory evaluation result showed that total sensory scores in irradiated steamed waxy corns were better than those of non-irradiated samples and total sensory scores were increased as irradiation doses increased.

Changes in Nutrient Composition and Fermentation Properties of Abalone Mul-Kimchi using Dried Pollack and Licorice Stock (북어국물과 감초국물을 사용한 전복물김치의 발효특성 및 영양성분의 변화)

  • Jang, Mi-Soon;Park, Hee-Yeon;Nam, Ki-Ho
    • Korean Journal of Food Science and Technology
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    • v.44 no.5
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    • pp.613-620
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    • 2012
  • This study was carried out to investigate changes in nutrient composition and fermentation properties in abalone mul-kimchi using dried pollack stock (AMKP) and licorice stock (AMKL) during storage at $4^{\circ}C$ for 35 days. The levels of moisture (88.37-90.94%) and crude ash (2%) did not differ much between AMKP and AMKL during the 35 days of storage. But crude protein and crude lipid levels decreased gradually until 21 days of storage. AMKP and AMKL fermentation during 21 days led to a decrease in pH, increased acidity, and the highest Leuconostoc sp. count. AMKP and AMKL showed acidity of 0.50% at pH 4.30, when the kimchi samples were ripened properly. Glutamic acid showed the highest content in AMKP and AMKL, and hydroxypoline was the most abundant of all free amino acids. We have provided basic data for commodification research on abalone mul-kimchi.

Changes of Major Constituents by Soaking of Citrus platymamma Peel with Spirit Solution (병귤과피의 주정 침출 중 유용성분의 변화)

  • Lee, Sang-Hyup;Kim, Jong-Hyun;Jeong, Hee-Chan;Yang, Young-Taek;Koh, Jeong-Sam
    • Applied Biological Chemistry
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    • v.50 no.3
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    • pp.154-159
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    • 2007
  • In order to prepare liqueur of Citrus platymamma, 500 g dried peel was soaked in 10 l (5%, w/v) of $30{\sim}95%$ ethanol concentration for 70 days. Changes in pH was $5.19{\sim}4.80$ with 30% ethanol concentration, and the pH was decreased as ethanol concentration decreases for 10 days after soaking. Color a-value was decreased and color b-value was increased according to higher ethanol concentration. Extract was $2.00{\sim}2.19%$ (w/v) with $30{\sim}70%$ ethanol concentration. Acid content was $0.18{\sim}0.21%$ (v/v) with $30{\sim}70%$ ethanol concentration, while $0.13{\sim}0.15%$ (v/v) with 95% ethanol concentration. The contents of fructose and glucose was increased with lower ethanol concentration, and sucrose content was decreased with longer soaking time. Main flavonoids were narirutin, hesperidin, nobiletin, 3,5,6,7,8,3'4'-methoxylated flavone, and tangeretin. Most flavonoids were extracted more than 80% of ethanol for $3{\sim}5$ days soaking. Total polyphenol was $628.8{\sim}711.2$ ${\mu}g/ml$ with $30{\sim}70%$ ethanol concentration for 20 days soaking. Therefore, to prepare Citrus platymamma peel liqueur, it is necessary to soak the material in $50{\sim}70%$ ethanol concentration for 20 days.

Effects of Cooking Methods with Different Heat Intensities on Antioxidant Activity and Physicochemical Properties of Garlic (열처리 조리방법이 마늘의 항산화 활성과 이화학적 특성에 미치는 영향)

  • Jo, Hyeri;Surh, Jeonghee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.12
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    • pp.1784-1791
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    • 2016
  • Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

Verification of CE-QUAL-W2 Eutrophication Model in Daecheong Reservoir (대청호에서 CE-QUAL-W2 부영양화 모델의 검증)

  • Cha, Yoon-Cheol;Chung, Se-Woong;Lee, Heung-Soo;Oh, Dong-Geun;Ko, Ick-Hwan
    • Proceedings of the Korea Water Resources Association Conference
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    • 2009.05a
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    • pp.1698-1702
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    • 2009
  • 효과적인 저수지 수질관리를 위해서는 신뢰도 높은 수리 및 수질모델이 필요하며, 이러한 모델의 성능은 다양한 수문사상에 대하여 적용함으로써 검증할 수 있다. CE-QUAL-W2 모델(이후 W2)은 횡방향 평균 2차원 수리 수질 해석 모델로써 수체의 길이에 비해 폭이 상대적으로 좁고 수심이 깊은 우리나라 대부분의 저수지 지형에 적합한 모델이다. 본 연구의 목적은 기존 연구에서 가뭄년인 2001년과 평수년인 2004년 수문사상에 대하여 보정한 대청호 W2 부영양화모델을 최근 평수년인 2006년과 가뭄년인 2008년을 대상으로 검증하는데 있다. 모델의 검증은 물수지, 수온성층 구조 변화, 부영양화 해석에 중점을 두었으며, 실측자료와 모의결과의 적합성 비교 평가는 결정계수값$(R^2)$, AME(absolute mean error)와 RMSE(root mean square error)를 이용하였다. 저수지 물수지의 적합성을 검증하기 위하여 모의수위와 실측수위를 비교한 결과, $R^2$값이 2006년과 2008년에 각각 0.9945, 0.9972로 나타나 신뢰도가 높은 것으로 확인되었다. 계절별 성층구조 변화 모의 성능을 검증하기 위해 회남수역과 댐 앞 지점에서 수심별 수온의 모의값과 실측값을 비교하였다. 2006년의 경우 모델은 홍수기 동안 안정적으로 수온 성층현상을 모의하였으나, 댐 앞 지점에서 수온 약층이 형성된 구간에서 실측값과 다소 편차를 보였으며, 오차크기는 AME가 $0.561\sim2.088^{\circ}C$, RMSE는 $0.797\sim2.762^{\circ}C$범위였다. 반면, 가뭄년인 2008년에는 전 기간에 걸쳐 모두 안정적으로 저수지 수온 성층현상을 모의하였으며, 오차크기는 AME $0.413\sim1.162^{\circ}C$, RMSE $0.546\sim1.415^{\circ}C$ 범위였다. 조류의 생산성이 높은 표층에서 T-N, T-P 및 Chl-a 농도 모의결과를 장계교, 대정리, 회남대교, 댐 앞, 추동취수탑 및 문의취수탑에서 시계열로 실측값과 비교 검증한 결과, T-N과 T-P는 2006년과 2008년 모두 모든 비교 지점에서 모의값과 실측값의 시계열 변동이 매우 잘 일치하였으며, 홍수기 이외 기간에는 큰 변동 폭을 보이지 않았다. 그러나 기존 연구에서 확인된 바와 같이 7월 이후부터 T-P 모의값이 실측값을 과대 산정하는 경향을 보였는데, 그 원인은 산소 결핍상태에서 저니층에서 용출되는 철(Fe) 또는 망간(Mn)과 같은 이온 성분이 인과 흡착하여 침전되는 기작이 모의과정에 적절히 반영되지 않은 것이 원인으로 판단된다. 조류(Chl-a)농도의 경우, 2006년과 2008년에 모든 지점에서 모델은 조류의 발생과 시계열 변화를 적절히 모의하였으나, 2008년 1월부터 8월까지 댐 앞과 추동 및 문의취수탑에서는 모의값이 실측값을 과대 산정하는 경향을 보였다. 이는 해마다 그리고 계절별로 우점하는 조류 종이 상이한 반면, 모델에서는 이에 대한 매개변수를 적절히 고려하지 못한 것이 원인으로 판단된다.

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Dynamic QoS Support Protocol (동적인 네트워크 QoS 설비 방안)

  • 노희경;문새롬;이미정
    • Proceedings of the Korean Information Science Society Conference
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    • 2002.04a
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    • pp.265-267
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    • 2002
  • 인터넷에서 멀티미디어 응용들이 증가함에 따라 서비스 품질(QoS: Quality of Service)을 보장해 줄 수 있는 여러 가지 방안이 제안되어 왔는데, 일반적으로 이들 방안은 확장성과 종단간 QoS 보장 간에 상호 모순이 발생하는 경향을 가지고 있다. 본 논문에서는 이와 같은 상호 모순을 피할 수 있는 QoS 지원 방안으로서 DQSP(Dynamic QoS Support Protocol)를 제안한다. DQSP는 도메인 내에서의 자원 예약과 연결 수락 제어 메커니즘을 정의한다. DQSP는 링크 자원을 각 에지 라우터로부터의 트래픽 클래스별로 동적으로 할당하고 에지 라이투가 자신에게 할당된 링크 자원에 관한 정보를 유지하도록 한다. DQSP는 목적지로의 연결 수락 제어를 위한 QoS 신호 프로토콜이 필요 없이 에지 라우터에서 매 사용자 플로우별로 직접적으로 연결 수락 결정을 내리므로 확장성 문제 및 코어 라우터의 복잡한 기능 요구 사항 문제를 해결한다. 또한 UQSP는 에지 라우터가 트래픽 부하에 따라 자신에게 할당되어 있는 자원을 반납하거나 추가적인 자원을 제공받을 수 있도록 해 자원 오버 프로비져닝으로 인해 발생할 수 있는 비효율적인 자원 활용 문제를 해결한다. 또한 DQSP는 경로 재계산을 수행하여 라우팅을 조정해 나감으로써 효율적일 네트워크 자원 활용이 가능하다. 시뮬레이션을 통하여 DQSP와 기존의 자원 할당 및 공유 방식들을 비교한 결과 DQSP가 시그널링과 상태 정보 유지를 위한 오버헤드 면에서 기존의 종단간 QoS 보장을 제공하는 구조인 IntServ에서와 같은 확장성 문제를 발생시키지 않으면서도 효율적으로 네트워크 자원을 활용할 수 있음을 확인할 수 있었다.재 상용화 되어있는 Bellcore 의 S/KEY 시스템과의 비교를 수행하였다. 분석에서는 제품의 효율성뿐만 아니라 보안성을 중요하게 생각하였으며, 앞으로 보안 관련 소프트웨어 개발에 사용될 수 있는 도구들이 가이드 라인에 대한 정보를 제공한다.용할 수 있는지 세부 설계를 제시한다.다.으로서 hemicellulose구조가 polyuronic acid의 형태인 것으로 사료된다. 추출획분의 구성단당은 여러 곡물연구의 보고와 유사하게 glucose, arabinose, xylose 함량이 대체로 높게 나타났다. 점미가 수가용성분에서 goucose대비 용출함량이 고르게 나타나는 경향을 보였고 흑미는 알칼리가용분에서 glucose가 상당량(0.68%) 포함되고 있음을 보여주었고 arabinose(0.68%), xylose(0.05%)도 다른 종류에 비해서 다량 함유한 것으로 나타났다. 흑미는 총식이섬유 함량이 높고 pectic substances, hemicellulose, uronic acid 함량이 높아서 콜레스테롤 저하 등의 효과가 기대되며 고섬유식품으로서 조리 특성 연구가 필요한 것으로 사료된다.리하였다. 얻어진 소견(所見)은 다음과 같았다. 1. 모년령(母年齡), 임신회수(姙娠回數), 임신기간(姙娠其間), 출산시체중등(出産時體重等)의 제요인(諸要因)은 주산기사망(周産基死亡)에 대(對)하여 통계적(統計的)으로 유의(有意)한 영향을 미치고 있어 $25{\sim}29$세(歲)의 연령군에서, 2번째 임신과 2번째의 출산에서 그리고 만삭의 임신 기간에, 출산시체중(出産時體重) $3.50{\sim}3.99kg$사이의 아이에서 그 주산기사망률(周産基死亡率)이 각각

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Effects of Organic Acids on Textural Properties and Storage Stabilities of Long Life Noodles (유기산의 첨가에 따른 Long Life 면의 조직감과 저장 안정성)

  • Jeong, Jae-Hong
    • Journal of the Korean Society of Food Culture
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    • v.13 no.3
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    • pp.191-196
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    • 1998
  • The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

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