• Journal of Environmental Science International
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• v.1 no.1
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• pp.53-68
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• 1992

In order to research the adsorption removal characteristics of trace organic by-products in disinfection of drinking water by biological activated carbon(BAC), water samples disinfect- ted with $Cl_2$, $O_3$ and $ClO_2$ after treatment by fluidized-bed system with water added with humic acid(10mg/L) were investigated the formation and the removal of trihalomethanes (THMs), and the trace organic by-products by gas chromatography(GC) II gas chromatography/mass selective detector(GC/MSD). Control was used by activated carbon(AC) and water added with humic acid(HA). The results were summarized as follow : The THMs removal effect of BAC by chlorination was in lower 90 % than that of control(HA), the sorts of oxidants formed by $Cl_2$ , $O_3$ and $ClO_2$ were that $O_3$ was very fewer than $Cl_2$ or $ClO_2$, and that $ClO_2$ was fewer than $Cl_2$. The trace organic by-products were esters and phthalates etc. Based on results above, it is concluded that BAC was appeared the more desirable adsorbtion-degradation removal characteristics than that of AC.

• Journal of Korean Society on Water Environment
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• v.38 no.6
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• pp.267-274
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• 2022

This paper is a result of research conducted on the 800,000 m³/d capacity of A Water Treatment Plant (WTP) and 400,000 m³/d capacity of B WTP plant in operation in the Nakdong River region. We evaluated the effect of algae broom on the WTP operation based on the running data of both WTP and the data on the pre-oxidation process field test for algae control using sodium permanganate (SPM) at the B WTP. The study results showed that during the algal bloom period, the coagulant dose increased by 102% in A WTP and 58% in B WTP, respectively, and the chlorine dose also increased by 38% and 29%, respectively, which may affect Total trihalomethane (THM) production. Data such as algal populations and Chl-a, residual chlorine and THM, algal populations, and ozone dose appeared also highly correlated, confirming that algal broom affects WTP operations, including water quality and chemical dosage. As a result of the field test of B WTP, THMs appeared lower than that of the control, suggesting the possibility of the SPM pre-oxidation process as an alternative to algae-related water quality management. Furthermore, in terms of GHG emissions due to energy consumption, it was observed that the pre-oxidation process using SPM was approximately 10.8%, which is a very low ratio compared to the pre-ozonation process. Therefore, these results suggest that the SPM pre-oxidation process can be recommended as an alternative to low-carbon water purification technology.

• Restorative Dentistry and Endodontics
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• v.45 no.4
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• pp.44.1-44.9
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• 2020

Objectives: Phytic acid (IP6), a naturally occurring agent, has been previously reported as a potential alternative to ethylenediaminetetraacetic acid (EDTA). However, its effect on adhesion to sodium hypochlorite (NaOCl)-treated dentin and its interactions with NaOCl have not been previously reported. Thus, in this study, the effects of IP6 on resin adhesion to NaOCl-treated dentin and the failure mode were investigated and the interactions between the used agents were analyzed. Materials and Methods: Micro-tensile bond strength (µTBS) testing was performed until failure on dentin treated with either distilled water (control), 5% NaOCl, or 5% NaOCl followed with chelators: 17% EDTA for 1 minute or 1% IP6 for 30 seconds or 1 minute. The failed specimens were assessed under a scanning electron microscope. The reaction of NaOCl with EDTA or IP6 was analyzed in terms of temperature, pH, effervescence, and chlorine odor, and the effects of the resulting mixtures on the color of a stained paper were recorded. Results: The µTBS values of the control and NaOCl with chelator groups were not significantly different, but were all significantly higher than that of the group treated with NaOCl only. In the failure analysis, a distinctive feature was the presence of resin tags in samples conditioned with IP6 after treatment with NaOCl. The reaction of 1% IP6 with 5% NaOCl was less aggressive than the reaction of the latter with 17% EDTA. Conclusions: IP6 reversed the adverse effects of NaOCl on resin-dentin adhesion without the chlorine-depleting effect of EDTA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.245-252
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• 2011

The combined effects of 10 kJ/$m^2$ ultraviolet-C (UV-C) with 50 ppm aqueous chlorine dioxide ($ClO_2$) on the qualities of red chicory and pak choi were examined. After the treatment, the samples were stored at $4{\pm}1^{\circ}C$ for 7 days. The combined treatment of $ClO_2$/UV-C reduced the initial populations of total aerobic bacteria in the red chicory and pak choi by 2.64 and 2.55 log CFU/g, respectively, compared to those of the control. Also, the populations of yeast and molds in the red chicory and pak choi by combined treatment were reduced by 2.41 and 2.00 log CFU/g, respectively. In addition, after 7 days of storage the total aerobic bacteria populations in the red chicory and pak choi were reduced to 3.71 and 3.93 log CFU/g, compared to 6.31 and 6.62 log CFU/g for the control, resulting in a significant decrease. Hunter L, a, and b values of red chicory and pak choi were not significantly different among the treatments. Non-thermal treatment caused a negligible change in sensory evaluation. These results suggest that the combined treatment of 50 ppm $ClO_2$ with 10 kJ/$m^2$ UV-C can be useful for maintaining the qualities of red chicory and pak choi.

• Korean Journal of Microbiology
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• v.43 no.2
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• pp.106-110
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• 2007

The detection and distribution of Aeromonas in water supplies were investigated by using the USEPA Method 1605. Water samples were collected from the Han River, finished waters and tap waters supplied from Water Treatment Plants in Seoul monthly from July 2002 to December 2003. Aeromonas species in each water sample were quantified based on the development of yellow colonies on the surface of membrane filter using a selective medium (Ampicillin-Dextrin Agar with Vancomycin). The Quality Control (QC) for this study met the acceptance criteria of Method 1605. The concentrations of Aeromonas species in surface water samples ranged from $1.0{\times}10^{0}\;to\;9.8{\times}10^{3}\;CFU/ml$. Aeromonas species were found only in one tap water sample with concentration of 1 CFU/500 ml. No Aeromonas species were found in any finished water samples. Aeromonas species detected here were identified as A. salmonicida(51%), A. caviae(4.7%), A. schubertti(3.4%), A. sobria(3.8%), A. hydrophila(2.1%), and A. ichithiosmia(0.4%). A. salmonicida was the dominant species, which is of no significance to human health. Chlorine resistance of A. salmonicida was evaluated and as a result, 99.99% of A. salmonicida decreased after 30 seconds exposure at residual free chlorine 0.2 mg/L. These suggest that the waters supplied in Seoul may be safe against the pathogenic agent Aeromonas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.402-407
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• 2012

The effects of a combined treatment of aqueous chlorine dioxide ($ClO_2$) and ultraviolet-C (UV-C) irradiation on microbial growth in celery and cherries were investigated. Celery and cherry samples were treated with 50 ppm $ClO_2$, UV-C at dose of 10 kJ/$m^2$, and a combination of $ClO_2$ and UV-C. The changes in the counts of Escherichia coli O157:H7 inoculated in the celery and cherries as well as those of total aerobic bacteria, yeast and molds in the celery and cherries were investigated after each treatment. After the combined treatment of aqueous $ClO_2$ and UV-C irradiation, the populations of E. coli O157:H7 in the inoculated celery and cherries were reduced by 2.8 and 3.0 log CFU/g, respectively, compared to those of the control. For the un-inoculated celery and cherries, the populations of total aerobic bacteria were reduced by 2.9 and 1.8 log CFU/g, respectively, compared to the control. In addition, the populations of yeast and molds were decreased by 1.8 and 1.2 log CFU/g, respectively. These results suggest that the combined treatment of 50 ppm $ClO_2$ and UV-C at a dose of 10 kJ/$m^2$ would be an effective technology for decontamination and improving the microbiological safety in celery and cherries during chilled storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1072-1078
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• 2015

To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide ($ClO_2$) gas and stored at $8^{\circ}C$, which is the optimal storage temperature, for 30 days. $ClO_2$ gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with $ClO_2$ gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that $ClO_2$ gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.591-598
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• 2017

To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide($ClO_2$) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and $ClO_2$ gas treated samples decreased slightly, but the weight of the control changed faster than those of the $ClO_2$ gas treated samples during the storage period. The decay ratio of control was higher than those of the $ClO_2$ gas treatments since 4 days of storage. The pH and acidity in the control and in the $ClO_2$ gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the $ClO_2$ gas treatments during 6 days. The firmness of the control changed more rapidly than those of the $ClO_2$ gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm $ClO_2$ gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm $ClO_2$ gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.7
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• pp.721-728
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• 2008

DBPs(Disinfection By-Products) are most formed through the reactions between chlorine and NOM(Natural Organic Matter) in water treatment. In this study, occurrence of DBPs including THMs(Trihalomethanes) is evaluated. Also, influencing factors by the seasons and raw water quality were investigated for correlation among them and the characteristics of THMs formation by prechlorination process. This study investigated the operation condition for THMs removal depending on raw water quality. Water treatment plant from intake station to gauging well flows for about 10 hours in Y Water Supply Office. It is limited to control of THMs formation because of excessive reaction time between chlorine and THMs precursors in the intake station. Therefore, as multi-points prechlorination from intake station to gauging well, THMs formation was decreased in the water treatment, and it was willing to prevent overdosage of chlorine. The concentration of THMs was 0.021 mg/L in the summer, 0.015 mg/L in the winter, respectively. Also, THMs formation showed that 0.013 mg/L in the water of gauging well after prechlorination, 0.014 mg/L in the flocculation/sedimentation/filtration, 0.016 mg/L in the water after postchlorination, respectively. THMFP(Trihalomethane Formation Potential) removed 42.7% and 50% through the flocculation/sedimentation and filtration, respectively, and it is similar TOC removal efficiency. In this study, multi-points prechlorination from intake station to gauging well decreases in contact time and concencrations of NOM and chlorine. Also, it decreases in THMs and amount of chlorine uesd. In the result of multi-points prechlorination in the summer, the concentration of THMs was 0.013mg/L in the treated water. In view of these facts, THMs formation can be decreased approximately 50%.