• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.7
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• pp.77-83
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• 2022

When carbon dioxide in a liquid becomes supersaturated, carbon dioxide gas bubbles are generated in the liquid, and they ascend to the surface as they develop further. At this time, the inner wall of the cup with carbon gas attached is known as the entrapped gas cavity (EGS); once an EGS is established, it does not disappear and will continuously create carbon bubbles. This bubbling phenomenon can be activated or suppressed by changing the properties of the solid surface in contact with the carbonated liquid. In this study, the foaming of carbonated liquid is promoted or suppressed by modifying the wettability of the surface. A micro/nano surface structure is formed on the surface of an aluminum cup to produce a superhydrophilic surface, and a superhydrophobic surface similar to a lotus leaf is synthesized via fluorination. Experiment results show that the amount of carbon dioxide bubble generated differs significantly in the first few seconds depending on the surface, and that the amount of gas generated after it enters the stabilization period is the same regardless of the wettability of the cup surface.

• Journal of Korean Home Economics Education Association
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• v.30 no.4
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• pp.83-91
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• 2018

This study was performed to measure the liquid intake and the liquid intake difference by obesity, exercise frequency, and salty food intake score in female high school students. A total of 235 students in Daejeon area were participated, and the liquid intake was recorded for 3-days(2 weekdays and 1 weekend) by self-recording. The T-test, F-test, Pearson's correlation, and Scheffe test were exercised. The results of this study are as follows. The amount of total liquid intake was 838.5 ㎖/d. Among the 13 kinds of beverages, water was the highest 611.6 ㎖/d, 72.9% of liquid intake total, followed by carbonated drink(65.7 ㎖/d), milk(41.6 ㎖/d), fruit drink(32.8 ㎖/d), and fruit·vegetable juice(25.4 ㎖/d). The other beverages' intake were very small, ≤13.0 ㎖/d. Carbonated drink, milk, and coffee's intake were higher during weekend than weekday. There were sig. difference in water and total liquid intake by the obesity, student of BMI≥23.0 was higher than students of BMI<23.0. And only carbonated drink was sig. different by exercise frequency and salty food intake score. Exercise frequency of ≥3 d/week and salty food intake score of ≥7(very dangerous) consumed more carbonated drink than the lower counterparts. Total liquid intake of female high school students was not reach to 900 ㎖/d, the Adequate Intake in Dietary Reference Intake for Koreans 2015. The amount of milk intake was 41.6 ㎖/d, far less than the Recommended Intake of 2 serving, 400 ㎖/d. Education and promotion program may necessary to increase the liquid intake amount and to choose the nutritious beverage.

• Environmental Engineering Research
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• v.25 no.3
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• pp.356-365
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• 2020

The aqueous carbonation efficiencies of basic oxygen furnace (BOF) and ladle slags at various pressures, temperatures, and liquid-to-solid (L/S) ratios were investigated to determine optimum conditions. The maximum CO₂ carbonated concentrations in slag (0.584 mmol/g for BOF slag and 1.038 mmol/g for ladle slag) was obtained at 10 bars, 40℃, and L/S = 5 mL/g-dry. The L/S ratio was the most critical parameter for carbonation. The effect of carbonated slag amendment on the immobilization of heavy metals in two field-contaminated soils was also investigated. The immobilization efficiencies evaluated by using the toxicity characteristic leaching procedure (TCLP) and the Standards, Measurements and Testing Programme (SM&T) were above 90% for both raw and carbonated slags for all soils. The TCLP-extractable heavy metals concentrations were below the criteria (5.0, 1.0 and 5.0 g/L for Pb, Cd, and Cr, respectively) after immobilizations with both slags except for Pb in soil B. The SM&T analysis showed the decrease in the exchangeable phase but the increase in residual phase after immobilization with raw and carbonated slags. The results of this study imply the promising potential of the carbonated slags on the immobilization of heavy metals in the field-contaminated soils.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• Journal of ILASS-Korea
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• v.11 no.1
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• pp.30-38
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• 2006

High temperature furnaces such as power plant and incinerator contribute considerable part of NOx generation and face urgent demand of De-NOx system. Reducing agent is injected into the flue gas flow to activate do-NOx system. Almost SCR system adopt vaporized ammonia injection system. Vaporizer, dilution system and additional space are needed to gasify and inject ammonia. Liquid spray injection system can simplify and economize post-treatment system of flue gas. In this study, mixing caused by gas or liquid injection of reducing agent into flue gas duct was investigated experimentally. Carbonated water was used as tracer and simulated agent and mixing of liquid spray in a duct flow was studied. To achieve that, the angle of attack of static mixer is simulated and $CO_2$ concentration is measured.

• Membrane and Water Treatment
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• v.3 no.4
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• pp.231-242
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• 2012

The performance of a nanofiltration membrane for treatment of a low-level radioactive liquid waste was investigated through static and dynamic tests. The liquid waste ("carbonated water") was obtained during conversion of $UF_6$ to $UO_2$. In the static tests membrane samples were immersed in the waste for 24, 48 or 72 h. The transport properties of the samples (hydraulic permeability, permeate flow, selectivity) were evaluated before and after immersion in the waste. In the dynamic tests the waste was permeated in a permeation flow front system under 0.5 MPa, to determine the selectivity of NF membranes to uranium. The surface layer of the membrane was characterized by zeta potential, field emission microscopy, atomic force spectroscopy and infrared spectroscopy. The static test showed that the pore size distribution of the selective layer was altered, but the membrane surface charge was not significantly changed. 99% of uranium was rejected after the dynamic tests.

• 한국연소학회:학술대회논문집
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• 2005.10a
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• pp.93-96
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• 2005

High temperature furnace such as Steam power plant and incinerator contribute considerable part of NOx generation and face urgent demand of De-NOx system. Reducing agents are necessary to use De-NOx system. In this study mixing caused by direct injection of reducing agent solution spray into flue gas duct was measured. Carbonated water was used as tracer and simulated agent because ammonia as a reducing agent is not proper to experiment. Mixing and evaporation must occur simultaneously and quickly enough to achieve desirable efficiency. To achieve that, the angle of attack of static mixer and the location is simulated and $CO_2$ concentration is measured.

• Ocean and Polar Research
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• v.25 no.1
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• pp.119-128
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• 2003

Although phoscorites and carbonatites form only a minor proportion of the earth's crustal rocks, these unusual rocks and their intimate relation are of both academic and economic importance. Rare metal (Nb, Zr, Ta) and REEs mineralizations are in close relation with the differentiation of these phoscorite-carbonatite complexes (PCCs). Recent integrated petrological and geochemical data on PCCs in the Kola Alkaline Province, Arctic, indicate that phoscorites and associated carbonatites are differentiated from common 'carbonated silicate patental magma'. Various hypotheses for the genesis of phoscorite-carbonatite complexes have been proposed during the last half-century. A simple magmatic fractionation scheme can not explain the chemical and mineralogical characteristics of phoscorite and conjugate carbonatite. Instead, the hypotheses involving liquid immiscibility and coeval accumulation processes are favored to explain the mineralogical and geochemical characteristics of phoscorite and carbonatite association.

• Journal of the Korea Convergence Society
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• v.11 no.10
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• pp.299-305
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• 2020

The purpose of this study is to confirm the relevance between the frequency of beverage consumption and periodontal disease among Korean adults. The data used for analysis was obtained from the 6th Korea National Health and Nutrition Examination Survey (2013-2015). The subjects were 9,042 adults aged 19 to 64. In non-smoking group, people with periodontal disease had less intake of milk, carbonated beverage, and fruit juice and more intake of coffee than people without periodontal disease. In smoking group, people with periodontal disease had less intake of milk, liquid yogurt, carbonated beverage, and fruit juice and more intake of coffee than people without periodontal disease. In the results of verifying the correlation between periodontal disease and beverage intake in accordance with the matter of smoking after revising the socio demographic characteristics, in non-smoking group, the intake of coffee was correlated with periodontal disease. In smoking group, the intake of milk was correlated with periodontal disease. Since the intake frequency of some beverages is related to periodontal disease, there should be guidelines on beverage consumption during the periodontal disease prevention education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.709-720
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• 2009

This study was conducted to identify daily caffeine intakes in beverages for elementary school children and to evaluate its effectiveness after nutrition education. The caffeine contents of 140 commercial beverages were analysed by high performance liquid chromatography-ultraviolet detector (HPLC-UV) and information about their consumption were obtained by surveying 267 children. Researchers gave nutrition education to the children, who were 6 to 11 years old and attended 9 classes of 3 elementary schools, by lecture, Powerpoint file and moving picture. Their preference and intake amount on beverages were investigated by questionnaire before and after nutrition education. The order on caffeine contents was coffee ($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> coffee milk ($10.6{\pm}3.3\;mg/100\;mL$)> cola ($6.0{\pm}2.4\;mg/100\;mL$)> green black oolong tea drink ($6.0{\pm}2.4\;mg/100\;mL$)> chocolate milk and chocolate drink ($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> black ice tea mix ($1.3{\pm}1.7\;mg/100\;mL$). The order on children's preference was carbonated drink and fruit and vegetable drink (27%)> sports drink (26%)> processed cocoa mix (7%)> milk (6%)> vitamin & functional drink (3%)> green tea drink (2%)> black tea drink and coffee (1%). The average daily caffeine intakes except tea drink was $5.9{\pm}11.2$ mg/person/day ($0.17{\pm}0.32$ mg/kg bw/day), ranged from $0.0{\sim}80.5$ mg/person/day for children. The sources of caffeine were coffee 57% (3.4 mg/person/day), coffee milk 20% (1.2 mg/person/day), carbonated drink 15% (0.9 mg/person/day), chocolate milk and chocolate drink 6% (0.4 mg/person/day), and vitamin & functional drink 2% (0.1 mg/person/day). After nutrition education, the preference of carbonated drink, coffee, vitamin drinks & functional drink was decreased significantly (p<0.05, p<0.05, p<0.01) and the intakes of carbonated drink, chocolate milk & chocolate drink, and vitamin & functional drink were also decreased significantly (p<0.01, p<0.05, p<0.01). This study has shown that nutrition education influences the preference and the intake behavior of caffeinated beverages.