• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 2016.10a
• /
• pp.266-266
• /
• 2016

• Journal of the Korean Society of Industry Convergence
• /
• v.9 no.2
• /
• pp.111-116
• /
• 2006

This study provides the optimal conditions treating with the coagulation process and the other chemical treatment processes for dyeing wastewater, especially various dyeing complex wastewater. The results are shown as follows: 1. Optimum reaction condition of pH for ferrous sulfate was the range of 9 to 12. And when 3,000ppm(mg/l) of ferrous sulfate was dosed, the maximum $COD_{Mn}$ removal rate was approximately 40%. 2. In case of ferrous chloride and Bittern as coagulants, optimum pH range was 10 to 11. And maximum $COD_{Mn}$ removal rate was approximately 46% to 50% for dose of 2,000ppm(mg/l) to 6,000 ppm. 3. It is confirmed that the activated sludge process following coagulation precipitation method provides better treatment efficiency than the coagulation precipitation method following the activated sludge process. 4. The purpose of this study was to produce CGF (Cyanoguanidineformaldehyde resin) by organic compounds. 5. The complex coagulation agent by this study is the most economical coagulant with Alum(aluminum sulfate) and the removal efficiency is approximately 54% with 1,000ppm(mg/l) of pH range 6 to 7.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.996-1002
• /
• 2009

This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

• Journal of Ecology and Environment
• /
• v.33 no.1
• /
• pp.19-22
• /
• 2010

Migratory birds, by crossing significant ecological barriers, carry and may subsequently introduce exotic seeds into new ecological zones during period of migration. The study of epizoochory, which includes seed dispersal by adhesion to bird feathers, has been relatively neglected compared to the study of seed dispersal by frugivores. To determine whether exotic seeds are being imported to stopover islands by migrating birds, and to estimate the quantity of seeds of exotic species being introduced, we examined migratory birds that were captured in mist nets for attached exotic plant diaspores in 2008 and 2009 on Hongdo Island, Korea. From a total of 3,947 birds examined, we found exotic seeds of Japanese Chaff Flowers (Achyranthes japonica) attached to three species of migratory birds (0.08%; Eurasian Bittern Botaurus stellaris, Swinhoe's Rail Coturnicops exquisitus and Oriental Turtle Dove Streptopelia orientalis). Despite the low occurrence of A. japonica seeds on the external parts of birds, the results suggest that migratory birds may be potential dispersing agents for A. japonica, a species that is currently threatening native ecosystems on many islands in Korea.

• Food Science of Animal Resources
• /
• v.43 no.4
• /
• pp.580-593
• /
• 2023

The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a^*, and to determine the gas composition concentration that is suitable for maintaining it. Pork hind meat was cured with four types of curing agent for 5 d at 4℃. The different curing agents comprised the control salt, control nitrite pickling salt (CN), treatment brine, and treatment bittern (BT). The cured hams were cooked at 65℃ for 4 h and packaged at O₂:N₂ gas ratios of 7:3, 8:2, and 9:1 for 3 wk. The physicochemical properties were assessed immediately after heating the sample, and the color properties were measured after a 3 wk storage period. Based on the correlation results of the physicochemical properties, BT had a higher curing and cooking yield than the other treatments, owing to its high salinity. Results of color properties for BT (7:3) and CN (8:2) showed similar color CIE L^*, CIE a^* chroma, and hue angle values. Therefore, BT can be said to be a sous-vide curing agent suitable for preserving the color of ham, and a high nitrogen concentration of 30% helps to maintain the appearance of seawater sous-vide ham.

• International Journal of High-Rise Buildings
• /
• v.2 no.1
• /
• pp.63-77
• /
• 2013

In any subject area related to the provision of safety, failure is typically the most effective mechanism for evoking rapid reform and an introspective assessment of the accepted operating methods and standards within a professional body. In the realm of tall buildings the most notable failures in history, those of the WTC towers, widely accepted as fire induced failures, have not to any significant extent affected the way they are designed with respect to fire safety. This is clearly reflected in the surge in numbers of Tall Buildings being constructed since 2001. The combination of the magnitude and time-scale of the WTC investigation coupled with the absence of meaningful guidance resulting from it strongly hints at the outdatedness of current fire engineering practice as a discipline in the context of such advanced infrastructure. This is further reflected in the continual shift from prescriptive to performance based design in many parts of the world demonstrating an ever growing acceptance that these buildings are beyond the realm of applicability of prescriptive guidance. In order for true performance based engineering to occur however, specific performance goals need to be established for these structures. This work seeks to highlight the critical elements of a fire safety strategy for tall buildings and thus attempt to highlight some specific global performance objectives. A survey of tall building fire investigations is conducted in order to assess the effectiveness of current designs in meeting these objectives, and the current state-of-the-art of fire safety design guidance for tall structures is also analysed on these terms. The correct definition of the design fire for open plan compartments is identified as the critical knowledge gap that must be addressed in order to achieve tall building performance objectives and to provide truly innovative, robust fire safety for these unique structures.

• Food Science and Preservation
• /
• v.17 no.1
• /
• pp.30-35
• /
• 2010

Salt composition may affect the quality of Kimchi. We examined the quality of Kimchi prepared using different types of salt (Korean purified salt, Korean solar salt without bittern, Korean solar salt, Chinese purified salt, Chinese solar salt, and Australian solar salt). Kimchi was fermented for 7 days at $20^{\circ}C$. Following fermentation, the pH of Kimchi decreased during storage, but total acidity and salinity values increased. The type of salt used did not affect quality. Total bacterial counts were 4.18-4.37 log CFU/g initially, and increased markedly during fermentation. Lactic acid bacterial counts were 3.42-4.91 log CFU/g initially, but 7.31-7.79 log CFU/g after 7 days of storage. The sensory characteristics of Kimchi during storage did not vary with the type of salt used in fermentation.

• The Korean Journal of Community Living Science
• /
• v.17 no.1
• /
• pp.79-86
• /
• 2006

This study purposes to find the best one for dyeing with artemisia in order to develop a more efficient method of dyeing with artemisia and investigates the antibiotic activities of artemisia. After dyeing cotton, rayon, silk, wool and nylon fabrics with dyebath extracted from artemisia, observation on dyeability by temperature, concentration and time has been carried out. And I took an observation on color change, color fastness to washing and color fastness to light after mordanting treatment. Also observation on the antibiotic properties of non-dyed fabrics, artemisia-dyed fabrics and artemisia-dyed fabrics with post-mordant has been performed to investigate the antibiotic activities of artemisia. And the following results have been obtained. 1. The dyeability of artemisia was better for protein fabrics such as silk or woo and amide-based synthetic fabrics like nylon than for cellulose fabrics such as cotton and rayon. 2. For all tested fabrics, the dyeability was increased as the concentration of artemisia dyebath, dyeing time and dyeing temperature was increased. Especially the dye ability for protein fabrics was most affected by the temperature, and high dyeability was obtained at high temperatures. 3. For the color fastness of artemisia-dyed fabrics with mordanting treatment, the color fastness to washing was good with grade of 4-5 while the color fastness to light ranged from grade 2 to grade 3, which requires improvement for practical use. 4. The artemisia-dyed fabrics were shown to have much higher antibiosis than the non-dyed fabrics, and the artemisia-dyed fabrics with mortanting treatment showed the following result; Cu 99.9%, Al 64% and bittern 64.7%.

• Journal of Climate Change Research
• /
• v.9 no.3
• /
• pp.235-243
• /
• 2018

Loss of favorable habitats for species due to temperature increase is one of the main concerns of climate change on the ecosystem, and endangered species might be much more sensitive to such unfavorable changes. This study aimed to analyze the impact of future climate change on endangered wild animals in South Korea by investigating thermal sensitivity and vulnerability to temperature increase. We determined thermal sensitivity by testing normality in species distribution according to temperature. Then, we defined the vulnerability when the future temperature range of South Korea completely deviate from the current temperature range of species distribution. We identified 13 species with higher thermal sensitivity. Based on IPCC future scenarios RCP 4.5 and RCP 8.5, the number of species vulnerable to future warming doubled from 3 under RCP4.5 to 7 under the RCP8.5 scenario. The species anticipated to be at risk under RCP 8.5 are flying squirrel (Pteromys volans aluco), ural owl (Pteromys volans aluco), black woodpecker (Dryocopus martius), tawny owl (Strix aluco), watercock (Gallicrex cinerea), schrenck?s bittern (Ixobrychus eurhythmus), and fairy pitta (Pitta nympha). The other 10 species showing very narrow temperature ranges even without normal distributions and out of the future temperature range may also need to be treated as vulnerable species, considering the inevitable observation scarcity of such endangered species.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1776-1780
• /
• 2011

The effects of different kinds of salt on the qualities of weight, volume, water absorption rate, turbidity, pH, textural characteristics, and sensory evaluation of wet noodles were studied. The salts employed in this study were purified salt (PS), solar salt (SS), solar salt without bittern (SSWB), roasted salt (RS) and bamboo salt (BS, $1{\times}$). The weight, volume, and water absorption rate of the noodles decreased with the 2% addition of different kinds of salts compared to the noodles without any added salt. The turbidity of the noodles decreased when BS (0.484), RS (0.489), or SSWB (0.489) were added to the noodles much more than when PS (0.508) was added. The pH of both wet noodles and cooked noodles was higher when BS, RS, or SS were added than when the others were added. The springiness and cohesiveness of the noodles were both increased with the addition of the salts. BS, RS and SS especially increased the springiness and cohesiveness of the noodles. In sensory evaluations of appearance, taste, texture and overall acceptance, BS received the highest scores. From the results, adding salt to wet noodle preparations is important to increase the quality of the noodles. BS showed the best overall results among the salts employed in this study.