• Economic and Environmental Geology
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• v.42 no.5
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• pp.501-507
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• 2009

Ordered single-walled hollow aluminogermanate (ALGE) nano-balls(NBs) and nano-tubes(NTs) have been self-assembled from the ALGE precursors having an Al/Ge ratio of 1.33 using simple pH-control. The hollow ALGE NBs with average monodisperse diameters of 5 nm and chemistry of Al/Ge=1.5~1.6 were formed through structural assembly in the ALGE solution (Al/Ge=1.33) highly basified to pH=13(Na/Al=28~30) and followed by immediate acidification to pH=9. When the basified solution(pH=13) were acidified to pH=4, ALGE S-NTs (Short-fiber nano-tubes) with diameters of 3.3 nm, 15~20 nm in length, and chemistry of Al/Ge=2.6~2.8 were successfully synthesized. Whereas the solution was basified to pH=9, and subsequently acidified to pH=4, L-NTs(Long-fiber nano-tubes) with >100 nm in length were synthesized for the first time. The self-assembly of the hollow NBs, S-NTs, and L-NTs form the ALGE precursors can be explained by the degree of $H^+$-dissociation of the -Ge-OH inner surfaces, which was controlled by amount of $Na^+$ and pH conditions of ALGE precursor solutions. This results indicate that target forms of ALGE nanomaterials can be synthesized by simple pH controls.

• Journal of Adhesion and Interface
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• v.11 no.3
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• pp.89-99
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• 2010

In this paper, for polymerization of poly(vinyl acetate-co-ethylene) (VAE) by redox system using poly(vinyl alcohol) (PVOH) as emulsifier on the properties of the final emulsion, and pH changes affect the physical properties of the final emulsion was investigated. The results of the molecular weight of PVOH had a dramatic impact on the emulsion properties. The used a low molecular weight of PVOH products was obtained low viscosity and using the high molecular weight of PVOH were obtained high viscosity product. However, changing the pH of the final polymerized product properties for the PVOH obtained different results. Generally, a poly(vinyl acetate) emulsion by a high degree of polymerization and high molecular weight of PVOH was obtained high viscosity of the final emulsion. But, in VAE was lower emulsion viscosity in high pH. This is the molecular weight of the emulsion during the synthesis of PVOH is considered to be affected by degradation. The final viscosity was decreased by grafting ratio and molecular weight were decreased with increasing of pH.

• Journal of Animal Science and Technology
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• v.44 no.2
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• pp.233-238
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• 2002

Meat quality of the domestic pork loins(n=537) classified by 3 groups(5.31-5.50, 5.51-5.70 and $\geq$5.71) according to pH at 24hr post-mortem(pH24) was investigated. In proximate chemical compositions, protein was highest and fat was lowest in the pork loins of pH24 5.31-5.50 group. Water holding capacity increased as pH24 increased, whereas purge loss and cooking loss decreased as pH24 increased. Meat color values(CIE L*, a*, b*, Chroma, Hue and $\Delta$E) decreased as $pH_{24}$ increased. In texture traits, hardness and chewiness were lowest and fat hardness was highest in the pork loins of $pH_{24}{\geq}$5.71 group when compared to the other $pH_{24}$ groups. However, Warner-Bratzler Shear force, springiness and cohesiveness were not significantly different among the pH24 groups(P>0.05). In sensory properties, juiciness and tenderness were highest in $pH_{24}{\geq}$5.71 group. From the results of this study, pork quality was highly related to $pH_{24}$. Therefore, the factors affecting the post-mortem pH, such as stress before slaughter, slaughtering methods, and cooling condition slaughter must be properly controlled and improved to produce high quality pork.

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.101-108
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• 2015

This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.04a
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• pp.141-144
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• 2003

청양 및 서보광산에서 채취한 광미 및 오염된 토양에 대한 산성비를 고려한 용출실험 결과, 아연, 카드뮴 및 망간 pH 6.2-5.8, 철 pH 5.2-3.2, 코발트 pH 4.4-3.2, 구리 pH 3.2-3.0, 납과비소 pH3.0-3.5의 용출조건에서 최초로 각 원소의 용출이 발생하였다. 반응용액의 최종 pH5.0-1.5사이에서 용출되는 중금속은 이온교환형태 및 탄산염광물형태와 수반된 것이 용해된 것이다. 반응용액의 최종 pH1.5이하에서 용출되는 중금속은 철과 밀접하게 수반된 것으로 해석되었다. 청양광산과 서보광산의 광미가 pH2.0이하로 유지되는 경우가 발생한다면, 청양광산은 비소(최대 6,006$\mu\textrm{g}$/g), 아연(최대 2,503$\mu\textrm{g}$/g) 및 납(최대 29,638$\mu\textrm{g}$/g), 서보광산은 납(최대 2,258$\mu\textrm{g}$/g)과 111소(최대 874$\mu\textrm{g}$/g)의 오염확산이 크게 우려되며, 이 결과는 광미에 대한 환경복원이 필요한 것을 지시한다. 서보광산의 오염된 토양은 pH3.0까지의 산성비와 반응하는 경우에는 중금속의 오염확산이 거의 우려되지 않으며, pH3.0이하의 강산 용액과 반응한다면 아연의 오염확산이 우려된다.

• KAPE Magazine
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• s.242
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• pp.21-23
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• 2016

• Economic and Environmental Geology
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• v.41 no.6
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• pp.695-708
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• 2008

In order to evaluate the geochemical behaviors of elements with waste rocks in the abandoned Jangpoong Cu mine area, total concentration analysis and leaching experiments were performed. The content of elements within waste rocks compared with background values decreased in order of As>>Cu>Pb>Cd>Co. Leaching experiments were carried out at various extraction environments, considering the acid rain ($0.00001{\sim}0.001N\;HNO_3$) and the acid mine drainage ($0.001{\sim}0.1N$ HNO3). After 24 hours of reaction with different acidic solution, the leaching characteristics of waste rocks were classified into three types according to final pH of leaching solution. Type I refers to the case that the final pH of leaching solution was lower than that of the reaction solution due to the dissolution of acidic minerals from rocks, while type 2 and 3 refer to the case that the final pH maintained higher than that of the reaction solution. Theses types include in acid buffering minerals such as clay minerals and carbonate minerals. The leaching characteristics of the elements after the reaction could be categorized into As-Co-Fe, Cu-Mn-Cd-Zn, and Pb. As-Co-Fe started to get leached under 2.5 of pH regardless of changes in the final pH, and Cu-Mn-Cd-Zn showed different initial leaching pH according to the types of final pH changes. Based on the pH value where leaching started regardless of leaching concentration, the relative mobility of each element was in the order of Mn Zn>Cd>Cu>>Fe Co>As>Pb. Thus, more higher mobility elements(Zn, Mn and Cu) were leached by reacting with acid rain water. Acid mine drainage may result in distributions of elements having relatively less mobility(As, Fe, Co and Pb).

• 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.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.356-359
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• 2000

A two-stage fed-batch fermentation was carried out to increase xylitol productivity by Candida tropicalis. The first stage for cell growth was performed in the pH-stat and continuous fed-batch modes. The higher cell growth and lower ethanol production obtained in the fed-batch mode where the growth medium was fed when pH of culture broth increased over 5.7. And also the effect of oxygen transfer on xylitol production was investigated by changing agitation speed under 0.5 vvm of aeration. The maximum xylitol productivity and yield were obtained at 500 rpm of agitation.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.11a
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• pp.345-349
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• 2006

수용성 안료인 RhB를 대상으로 광-펜톤 공정의 최전 운전조건을 구하고, 광-펜톤 공정을 구성하는 개별 공정을 비교한 결과 다음의 결론을 얻었다. 광-펜톤 공정의 최적 $Fe^{2+}$와 $H_2O_2$ 투입량은 각각 0.0031 mmol과 0.625 mmol이었으며, 최적 pH는 3으로 나타났으나, 7이하의 pH 범위에서는 RhB 색 감소에 큰 영향을 미치지 않는 것으로 나타났다. 초기 반응 속도에 가장 큰 영향을 주는 인자는 UV 광 전력 > $H_2O_2$> 철염의 순으로 나타났다. 80분간의 반응시간 경과 후 최종 RhB 농도를 고찰한 결과 UV 광 전력이 낮을 경우 색도가 다 제거되지 않기 때문에 광-펜톤 공정에서 UV 광 전력이 색 제거에 대한 가장 큰 인자라고 사료되었다. 광-펜톤 공정의 개별 공정인 UV, $H_2O_2$, 펜톤을 이용하여 RhB의 농도감소를 고찰한 결과 초기 반응속도상수는 펜톤 공정의 빠른 초기 반응로 인해 펜톤 > UV >$H_2O_2$로 나타났으나, 최종 RhB 농도를 고려할 경우 UV> 펜톤 > $H_2O_2$로 나타났다.