• Journal of fish pathology
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• v.13 no.2
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• pp.97-102
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• 2000

In order to investigate the effect of chlorine disinfectant against white spot baculovirus (WSBV), 5, 10, or 30 ppm of sodium hypochlorite (NaOCl) was treated to the WSBV-infected shrimp, Penaeus chinensis. In contrast with the non-treated control, no shrimp was dead after of sodium hypochlorite treatment. This result indicated that WSBV was inactivated by chlorine treatment. No inactivation of WSBV was observed by 10, 20, 30 ppm of povidon-iodine treatment. WSBV was also inactivated by 2, 4 hr sunlight exposure and by 1, 2, 3 hr drying. WSBV was inactivated very effectively by addition of fresh water on sea water.

• Journal of Korean Society on Water Environment
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• v.24 no.2
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• pp.164-168
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• 2008

Perchlorate, which is still unregulated, is found in tap water, posing a threat to public health. In and out of Korea, there is no clear standard for drinking water quality or discharge. To make matters worse, Perchlorate study is in its infancy in Korea. This research tracked fresh water and purified water of water purification facility A and B located at the city of D, where Nak-dong River is being utilized as the purified water. And it was found that purified water shows no particular pattern in Perchlorate concentrations but represented a higher level of concentration compared to fresh water. With utilizing the research results, the study sought the impact of activated-carbon treatment process on Perchlorate elimination and found out that Perchlorate concentrations increased 38% after the process. The result proves that conventional water purification process can't eliminate Perchlorate. Therefore, it is reasonable that Perchlorate discharge from sources should be minimized.

• Journal of the Korean Applied Science and Technology
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• v.37 no.4
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• pp.860-869
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• 2020

This study was conducted to see the effect of maintaining the freshness of mackerel caught offshore, through the chemical analysis method in seawater slurry ice(SS), sea water cube ice(SC), tap water slurry ice(TS) and tap water cube ice(TC). Among each ice mass, bacteria were below the drinking water standard and ammonia nitrogen was over the threshold of 11 mg/l in sea water. The turbidity of the seawater was severe compared to that of fresh water. Proximate compositions showed 72.7% moisture content, 20.5% protein, 5.25% lipid, and 1.3% ash content. Sea slurry ice was kept low in pH compared with fresh water ice. VBN increases were inhibited in all reservoirs at the beginning of the storage. Generally Sea ice was kept lower VBN value than the fresh water ice.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.210-218
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• 2017

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

• Journal of Korea Water Resources Association
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• v.46 no.7
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• pp.783-794
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• 2013

Saline groundwater, in addition to fresh groundwater, is actively developed for inland aqua culture in Jeju Island where groundwater is practically the only source of freshwater. In this work we analyzed impacts of saline and fresh groundwater development on groundwater systems in Sungsan subwatershed in Jeju. A sharp-interface model was used to simulate fresh and saline groundwater flows. Withdrawal of freshwater imparted adverse impacts by lowering groundwater level and inducing saltwater encroachment. Withdrawal of saline water imparted mixed results: on one hand it lowered groundwater level, on the other hand it reduced saltwater encroachments. However, freshwater development lowered groundwater level much more than salinewater development did. Modified Ghyben-Herzberg ratio was developed for a transition zone with finite width. Comparison against observed data resulted in fair agreement.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.05a
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• pp.606-609
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• 2006

In this study, it was selected that in order to make an investigation into the status of the unit water content control of the ready-mixed concrete plants in the country, Capacitance Measurement Method out of various methods which are able to gauge the amount of unit water content in fresh concrete. Then, it were estimated that the quantity of unit water in fresh concrete and the technical standard of every mixture design of the six ready-mixed concrete plants chosen at random in the country. Finally, based on this study, it was proposed as fundamental data to utilize measurement techniques of the quantity of unit water for the quality control of the ready-mixed concrete in construction field.

• Journal of the Korean Professional Engineers Association
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• v.42 no.6
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• pp.47-52
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• 2009

According to increasing demand of water mainly due to the growth of population and increased water consumption, many countries either face or worry about the shortage of fresh water. Proportionately, importance and efforts of each country to develop the potable water has been gradually increasing as well. Among others, desalination of seawater has been developed to one of the solutions mainly from the middle east and other arid regions to produce large quantity of fresh water from seawater. We installed beach seawater collector wells to develop the filtered seawater supply for desalination in a refinery. We came to a conclusion that the beach seawater collector well is one of the recommendable alternatives of seawater pre-treatment for desalination applications with lower operating cost and higher efficiency.

• 한국해양학회지
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• v.22 no.3
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• pp.207-215
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• 1987

The Keum River Estuary was investigated two times in April and July, 1986, to study process controlling chlorophyll distribution in estuarine waters. During the surveys, distribution patterns were studied for chlorophyll-a, nutrients, ph, SPM (Suspended Particulate Matter), DO (Dissolved Oxygen), temperature, salinity, etc. During April survey(low-discharge period), sea water penetrated to Kangkyung, about 35km upstream from the constructing weir, while in July (high-discharge period) only to 3 km upstream from the weir,In April SPM showed very high concentrations (500mg/l)on the average. But very low concentrations(about10mg/l)were observed in July due to high discharge of fresh water.Chlorophyll-a concentrations showed large variations both in time and space :much higher concentraations in July than in April and sharp decrease in concentrations at the fresh water-sea water interface (April:$6.5\mu\textrm{g}/{\ell}$ for fresh waters and 41.4\mu\textrm{g}/{\ell}$ forestuarine waters). Differebce ub chlorophyll-a concentrations for these two surveys appear to be caused mainly by the difference in effectiveness of penetrating lights controlled by SPM in the waters. Sharp decrease in chlorophll-a at the fresh water-sea water interface is believed to be resulted from mass mortality of fresh water phytoplankton caused by changes in osmotic pressure in the region. Observations in the same regions such as increase in AOU(Apparent Oxygen Utilization)and ammonia, decrease in PH,probably resulted through decomposition processes of dead planktons,furtuer support the idea.

• Journal of Advanced Marine Engineering and Technology
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• v.22 no.4
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• pp.529-537
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• 1998

Currently as due to the rapid development of industry and increase in population we meet serious problems concerning the shortage and pollution of water. In the country many experts predict a shortage of water approaching 450 million tons by the year 2006. To cope with this serious problem it is necessary to construct desalination plants. In the adoption of a desalination system the most important factor is the cost of fresh water production,. In general LNG is stored in a tank as a liquid state below $-162^{\circ}C$. When it is serviced, however the LNG absorbs energy from a heat source and transforms to a high pressure gaseous state. During this process a huge amount of cold energy accumulated in cooling LNG is wasted. This wasted cold energy can be utilized to produce fresh water by using a sea water freezing desalination system. In order to develop a sea water freezing desalination system and to establish its design technique qualitative and quantitative data regarding the freezing behavior of sea water is required in advance, The goals of this study are to reveal the freezing behavior of sea water is required in advance. The goals of this study are to reveal the freezing mechanisms of sea water to measure the freezing rate and to investigate the freezing heat-transfer characteristics,. The experimental results will provide a general understanding of sea water freezing behavior in a rectangular vessel cooled from above.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.373-376
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• 2008

The objective of this study is to investigate the properties of fresh concrete with recycled fine aggregates. Three different kinds of fine aggregate with natural, high and low quality recycled aggregates were prepared. The concrete mixtures were produced with test parameters of replacement ratio of recycled fine aggregate. The properties of the fresh concrete were measured by means of slump and air content according to elapsed time. Quality control method to maintain the constant total mixing water for recycled aggregate concrete was suggested. The all concrete mixtures were produced with approximately the same slump on the job site after an hour. Test results indicated that compressive strength of the concrete mixtures with constant slump is not affected by the replacement ratio of recycled fine aggregate. Therefore, the practical way for the quality control of recycled aggregate concrete is to maintain the constant total mixing water.