• Proceedings of the Korean Environmental Sciences Society Conference
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• 2004.11a
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• pp.67-70
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• 2004

역세척 후 응집제를 여과사에 주입한 수 여과를 실시한 결과 초기에 높게 나타났던 탁도의 거의 제거되는 것을 알 수 있었으며 pH의 변화에 따른 초기의 탁도 변화는 pH5와 pH7에서 보다 낮은 탁도의 수질을 얻을 수 있었다. pH5부근에서 알루미늄의 존재형태가 $Al(OH)^{2+},\;Al(OH)_2^+$로 많이 존재하며, pH7에서는 $Al(OH)_3$으로 존재하여 모래 표현의 (-) 전하를 감소시킬 수 있는 결과로 판단되었다.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.365-369
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• 2006

[ $O_3$ ]/catalyst를 이용한 고급산화공정에서 pH변화에 따른 1,4-dioxane의 화학적 분해 특성을 알아보기 위해 이 실험을 수행하였다. 초기 pH를 6, 8, 10으로 조절하여 변화를 보면 오존의 pH 완충효과에 의해 시간이 지남에 따라 알칼리와 산의 경우 중성 쪽으로 중화되는 것을 확인하였다. 그리고 시간에 따른 1,4-dioxane의 제거율은 pH 10 > pH 8 > pH 6 의 순서로 나타는 것을 보였다. 이는 오존이 산성에서는 안정하지만 알칼리성에서는 불안정함으로 인해 자기분해를 일으켜 OH라디칼의 생성을 촉진시켜 제거율이 높게 나타났다. 초기 pH를 조절한 실험, 초기 pH를 일정하게 유지한 실험에서의 50분 후의 최종 제거율은 비슷하였지만, 초기 pH를 일정하게 유지한 실험에서 제거율이 꾸준히 감소하는 것을 알 수 있었다.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.813-818
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• 1995

The effect of retarding the fermentation of Kimchi by the extract of leek(Allium tuberosum) were tested by measuring the changes in pH, acidity and total cell number as well as number of microorganisms involved in Kimchi fermentation such as Lactobacillus, Leuconostoc, Pediococcus, Streptococcus and yeasts. The changes of pH and acidity of Kimchi stored at $25^{\circ}C$ indicated that the shelf-life of Kimchi with leek extract was retarded by 1.5 days compared with Kimchi without leek extract. Growth of Lactobacillus, Leuconostoc, Pediococcus and yeasts in Kimchi were remarkably inhibited by adding the leek extract at the initial and the 1st day of fermentation. This result suggested the methanol extract of leek can be sucessfully used for the extension of shelf-life of Kimchi.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.476-482
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• 1988

The quality characteristics of pH, total acidity, and color of Kimchi juice and organoleptic properties of taste, odor and texture were studied for their changes during Kimchi fermentation. Kimchi was prepared by salting in 15% NaCl solution for 2 hours followed by addition of other spices and fermentation at $4-35^{\circ}C$. The results of pH decrease and acidity increase suggested that Kimchi fermentation can be classified into 3 steps of initial, intermediate and final stages. The activation energyes calculated from the intermediate stage where pH decreased rapidly were 15.67Kcal/mole for pH change and 18.99Kcal/mole for acidity change. The Hunter color values of Kimchi liquid showed that it becomes a weak greenish bluecolor as the fermentation progressed. Sensory characteristics of fresh sourness taste and odor and fracturability of Kimchi were increased until pH reached approx. 4.0 and then decreased while moldy taste and odor was increased rapidly thereafter.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.232-235
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• 1992

Effect of temperature and initial pH were studied on the pH change of MSG solution during heating. The heating temperature and initial pH of 2% MSG solution were in the range of $100{\sim}120^{\circ}C$ and $pH\;2{\sim}9$, respectively. The results showed that the pH of MSG solution was more rapidly decreased as the temperature increased and the initial pH decreased due to pyroglutamic acid formation from MSG thermal degradation. A linear relationship was obtained between pH decreased and logarithmic value of heating time and the decreasing rate constant of pH were calculated from the slope. The pH decreased$({\Delta}pH)$ after 3 hrs of heating was 1.2 at the initial pH 4 and $120^{\circ}C$ and 0.33 at pH 5 and $120^{\circ}C$ while little pH change measured at the range of $pH\;6{\sim}9$. Activation energy calculated for pH decrease during heating was 11.77 and 22.26 kcal/mole at pH 4 and pH 5, respectively.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.417.2-417.2
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• 2014

금 나노입자의 특성은 그 크기와 모양 그리고 균일한 정도에 의해 결정되므로, 균일한 크기의 금 나노입자를 사용하는 것이 매우 중요하다. Citrate 환원법으로 금 나노입자 합성 시 입자의 크기 분포에 가장 큰 영향을 주는 요인은 pH 이고, 반응용액의 pH를 높이면 크기가 균일한 금 나노입자의 합성이 가능함을 선행연구를 통해 확인한 바 있다[1]. 본 연구는 금 나노입자 형성 반응이 진행됨에 따라 나타나는 pH 변화를 실시간으로 추적하여 pH 변화가 금 나노입자의 균일도에 미치는 영향을 관찰한 것이다. 반응용액의 pH는 반응이 진행됨에 따라 지속적으로 변하는데, 반응초기에 pH가 감소하다가 (Stage I) 전환점 이후 pH가 증가하는 (Stage I) 양상을 보인다. 이러한 현상은 Au 이온의 리간드가 Cl-에서 OH-로 변화하기 때문으로 생각되고, 이로 인해 Stage I의 핵 형성반응과 Stage II의 성장반응에 영향을 주게 되어 결과적으로 입자의 크기 균일성에 영향을 주는 것으로 판단된다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.459-465
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• 1997

In order to extend the shelf-life of the low-salted Myungran-Jeot, before immersing alaska pollack roe, the salt solutions was adjusted to pH 7.0 and 4.7, respectively. pH during ripening was somewhat constant, whereas the content of lactic acid was slightly increased, and especially, that of pH 4.7 Myungran-Jeot was increased rapidly in the begining of fermentation period. $NH_2-N$ content of pH 4.7 Myungran-Jeot was increased with increasing fermentation period, whereas those of control and pH 7.0 decreased except the begining of fermentation period. The contents of TMA, TBA, and VBN of pH 4.7 were lower than those of control and pH 7.0. In addition, the mirrobial growth was significantly inhibited in pH 4.7 Myungran-Jeot. The estimated shelflives of control, pH 7.0, and pH 4.7 Myungran-Jeots were about 12, 12, and 16 days, respectively.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.327-332
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• 2002

식물조직배양용 바이오리액터내 배양액의 pH, DO 농도를 on-line으로 계측하고 제어하기 위한 시스템을 개발하여 시스템의 성능시험과 경시간격별 배양액의 농도변화를 계측하였으며, 주요 연구결과는 다음과 같다. 가. 복수의 바이오리액터내 배양액의 pH, DO 농도를 전극을 이용하여 on-line으로 계측하며, 농도의 계측값과 목표값을 비교하여 피드백으로 제어할 수 있는 시스템을 개발하였다. 나. 배양액의 농도변화를 계측한 결과 pH는 배양초기 5.0에서 배양이 경과됨에 따라 서서히 떨어져 2개월 후에는 3.8까지 떨어지는 것으로 나타났다. 다. 배양액의 성분중 배양초기에는 암모니아태 질소의 흡수가 질산태 질소보다 많이 이루어져 구근으로부터 H+이온을 유출시킴으로 pH의 값이 떨어지는 것으로 나타났다. 라 오염이 발생한 리액터내의 배양액 성분은 pH의 값이 3이하로 떨어졌으며, 이로부터 배양액의 오염경보를 할 수 있는 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.381-387
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• 2003

This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.

• Membrane Journal
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• v.1 no.1
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• pp.44-54
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• 1991

Sulfonated polystyrene-divinylbenzene(PS-DVB) copolymer membranes were prepared using different diluents (toluene, cyclohexane, cyclohexanol), various diluent ratio and DVB contents. And initial fluxes of organic acids were investigated by varying pH and initial concentration. As a results, water content and ion-exchange capacity decreased with increasing DVB concetration. Among used diluents, cyclohexanol was the most efficient for building up the highest water content and ion-exchange capacity. In the experiment of permeation, carboxylic acid such as formic acid and acetic acid showed higher fluxes when pH was lower than pKa and amino add such as L-alanine showed minimum flux when pH was isoelectric value. The relationaship between initial fluxes and initial concentrations has been expressed by saturation kinetics.