• 한국응용곤충학회지
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• 제54권3호
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• pp.151-158
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• 2015

이산화염소($ClO_2$) 훈증제는 살충효과를 나타낸다. 그러나 일부 곤충은 이산화염소에 대해 회피행동을 보여, 이 훈증제에 대한 방제효율을 크게 떨어뜨리고 있다. 본 연구는 이를 해결하기 위해 이산화염소 처리에 열처리를 추가하여 곤충의 이산화염소에 대한 회피행동을 줄여 살충효과를 극대화하는 전략을 세웠다. 이산화염소 훈증 처리는 거짓쌀도둑거저리(Tribolium castaneum)에 대해 살충효과를 주었으며, 시험 곤충이 노출된 조건에서 12 시간 처리할 때 유충에 대해서 383.67 ppm (153.63 - 955.78 ppm: 95% 신뢰구간), 성충에 대해서 397.75 ppm (354.46 - 446.13 ppm: 95% 신뢰구간)의 반수치사농도를 나타냈다. 그러나 먹이인 밀가루를 충분히 제공한 상태에서 이산화염소를 처리하면, 처리 약제에 반응하여 시험 곤충이 먹이 속으로 들어가는 회피행동을 보이면서 방제효과는 크게 낮아졌다. Y 튜브를 이용한 이 곤충의 먹이 선호성 행동을 분석한 결과 거짓쌀도둑거저리 성충은 이산화염소가 처리된 먹이를 회피하는 행동을 보였다. 그러나 촉각을 제거한 경우 이러한 회피행동은 둔화 되었다. 거짓쌀도둑거저리에 6 시간 동안 $46^{\circ}C$ 열처리를 하면 살충효과는 10% 이하로 낮지만, 처리된 성충들이 먹이 밖으로 나와 있는 것을 관찰하였다. 반면 400 ppm의 이산화염소를 단독으로 6 시간 처리한 결과 회피행동에 따라 전혀 살충효과를 보이지 않았다. 그러나 $46^{\circ}C$ 열처리와 400 ppm의 이산화염소를 병행하여 6 시간 처리한 결과 살충효과는 95%로 크게 증가하였다. 따라서 열처리는 거짓쌀도둑거저리의 이산화염소에 대한 회피행동을 억제하여 살충효과를 증가시켰다.

• 대한기계학회논문집B
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• 제26권6호
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• pp.757-764
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• 2002

Chlorination dosage in water treatment plant of field is determined by chlorination demand experiment through two or three hours after raw water was sampled in inflow. It is impossible to continuously control for real time because the sampled water is adapted chlorination dosage after water treatment process had been proceeded. Therefore in this study, we will design informal chlorination demand system, this designed system will be experimented as to water quality and accuracy of control in various conditions. Throughout these experimental results, we will revise the system and the revised system is enable to optimal control of chlorination dosage. Finally, we have developed chlorination demand system, which can automatically determination of chlorination dosage to be determined according to variety of raw water quality inflow in water treatment plant.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.181-184
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• 2007

Effect of aqueous chlorine dioxide ($ClO_{2}$) treatment on quality change of mackerel during storage was examined. Mackerel treated with 0, 5, 10, and 50 ppm of $ClO_{2}$ solution, respectively was stored at $4^{\circ}C$. $ClO_{2}$ treatment decreased populations of aerobic bacteria in mackerel during storage. The number of total aerobic bacteria of mackerel treated with 50 ppm $ClO_{2}$ increased from 2.45 to 3.44 log CFU/g after 9 days of storage, while that of the control increased from 3.47 to 4.72 log CFU/g. The pH values of mackerel increased during storage, with no significant changes among treatments. Volatile basic nitrogen values of mackerel were decreased by $ClO_{2}$ treatment. Quality of mackerel treated with $ClO_{2}$ was better than that of the control during storage based on sensory evaluation. These results indicate that aqueous $ClO_{2}$ treatment could be useful for improving the microbial safety and qualities of mackerel.

• 한국어병학회지
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• 제16권2호
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• pp.91-102
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• 2003

The present study was investigated the effects of chlorine dioxide ($CIO_2$) on the rcspimtory metabolism of olive flounder (Parolichlhys olivaceus) imtermittently exposed to seawater chlorinated by $CIO_2$:. Oxygen consumption of flounder before and after once or twice $CIO_2$-treatment with 12 hr- or/and 24 hr-interval were serially measured with automatic intenniteent-flow respirometer system (AIRS). The oxygen consumption rates of flowKier exposed to 0.10 and 0.20 ppm$CIO_2$, were not different from the control fish prior to the once or twice chlorinations . On the other hand, the respiratory metabolic rates of flounder exposed to 0.30 ppm$CIO_2$ were significantly increased 15% and 22 - 23% after the once and twice chlorinations compared to the control fish. respectively. The flounder exposed In 0.40 and 0.50 ppm$CIO_2$: died within 4 hr and I hr. respectively. The elevation( respiratory metabolism in flounder exposed toO.30 ppm$CIO_2$ and above is considered due to physiological stress caused by $CIO_2$ exposure.

• 해양환경안전학회지
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• 제2권1호
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• pp.89-95
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• 1996

This paper describes a fuzzy controlled pre-chlorination technique for purifying the pulluted raw water in water purification lants. For the purpose of obtaining the high quality water, the appropriate pre-chlorine dosage rate has to be continuously adjusted according to a change in quality of a intake raw water, weather, solar nergy mount, temperature and etc. Therefore, the method of expressing an expert's empirical knowledge cumulated from his past carrier by fuzzy reasoning and the fuzzy controller design technique is necessary.In this paper fuzzy membership functions and rules accordingto emprircal knowledge and experimental field data were obtained, And also fuzzy cintriller design using four feedforward components for the determination of pre-chlorine dosage rate and four feedback ones for the compensation of its dosage rate with residual chlorine and its change rate, was executed.

• 한국식품조리과학회지
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• 제25권5호
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• pp.632-642
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• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• 한국환경보건학회지
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• 제32권5호
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• pp.431-439
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• 2006

This research was conducted using a model home plumbing system composed of copper, stainless steel, galvanized iron, carbon steel, and PVC (polyvinyl chloride) pipe. The number of bacteria present in stainless steel pipe and PVC was higher than other pipes. High turbidity and zinc release were found in galvanized iron pipe material and detected during the first 6 months. Conversely, there was a decrease in turbidity and zinc release after 6 months resulting in levels similar to other pipes. Copper concentration decreased as operation times increased. In this experiment, the number of bacteria detected in biofilm for a copper pipe continued to increase. Pipe material influenced bacterial numbers in biofilm and water. This showed that elevated chlorine could not control bacterial growth in biofilm for galvanized iron and stainless steel systems. It also suggested that the dosing of chlorine might not be available for all kinds of pipes. Therefore, another complementary method should be introduced to manage biofilm effectively in water distribution systems.

• 한국어병학회지
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• 제13권2호
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• pp.97-102
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• 2000

WSBV를 염소소독 효과를 조사하기 위하여 유효농도 5, 10, 30 ppm의 차아염소산나트륨 용액을 처리한 결과 전혀 폐사가 일어나지 않았으나, 대조구에서는 전량 폐사되었다. 포비돈 요오드 10, 20, 30 ppm에서는 불활성화를 나타내지 않았는데 이는 유기물의 다량함유나 요오드 독성에 의해 시험새우가 폐사할 가능성이 있다. 일광소독에서는 2, 4시간 처리한 시험구에서는 폐사가 일어나지 않으므로 WSBV를 불활성화 시키는 것 같다. 건조처리에서는 1, 2, 3시간 처리한 시험구에서는 WSBV가 불활성화가 되었다. 담수처리에서는 담수 60% 첨가한 시험구(비중 1.015)에서 효과가 가장 크게 나타났다.

• International Journal of Fuzzy Logic and Intelligent Systems
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• 제16권3호
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• pp.197-207
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• 2016

It is very important to maintain a constant chlorine concentration in the post chlorination process, which is the final step in the water treatment process (hereafter WTP) before servicing water to citizens. Even though a flow meter between the filtration basin and clear well must be installed for the post chlorination process, it is not easy to install owing to poor installation conditions. In such a case, a raw water flow meter has been used as an alternative and has led to dosage errors due to detention time. Therefore, the inlet flow to the clear well is estimated by a time series neural network for the plant without a measurement value, a new residual chlorine meter is installed in the inlet of the clear well to decrease the control period, and the proposed modeling and controller to analyze the chlorine concentration change in the well is a neuro fuzzy algorithm and cascade method. The proposed algorithm led to post chlorination and chlorination improvements of 1.75 times and 1.96 times respectively when it was applied to an operating WTP. As a result, a hygienically safer drinking water is supplied with preemptive response for the time delay and inherent characteristics of the disinfection process.

• 한국식품과학회지
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• 제37권1호
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• pp.129-133
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• 2005

Minimally processed and refrigerated(MPR) 셀러드의 미생물학적 안전성 및 저장성 증대를 위하여 이산화염소와 citric acid 처리를 이용하여 실험한 결과 총 호기성 세균을 3.75 log cycle, 효모와 곰팡이는 3.47 log cycle, 대장균은 3.41 log cycle, Listeria 속은 3.38 log cycle 감소시켰다. 물로 세척한 경우는 샐러드의 미생물을 효과적으로 제거하지 못한 반면 화학적 처리구는 생육 미생물을 3.3-3.7 log cycle 감소시킴으로써 식품의 미생물학적 안전성을 보장해 주었다. 또한 샐러드 저장 중 효소적 갈변 원인인 polyphenoloxidase의 활성을 감소시켜 대구조에 비해서 49.73%의 감소를 보였다. 따라서 이산화염소와 citric acid를 이용한 화학적 처리는 MPR 샐러드의 위생학적 안전성을 보장해 주고 또한 갈변 효소의 활성을 억제함으로써 저장성을 증대시키고 유통기간 연장에 도움이 된다고 판단된다.