• Journal of Korean Society of Water and Wastewater
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• v.34 no.3
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• pp.211-220
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• 2020

When domestic sewage and rainwater runoff are discharged into a single sewer pipe, it is called a "combined sewer system." The sewage design standards in Korea specify the flow velocity based only on the volume of rainfall; therefore, sedimentation occurs on non-rainy days owing to the reduced flow rate and velocity. This sedimentation reduces the discharge capacity, causes unpleasant odors, and exacerbates the problem of combined sewer overflow concentration. To address this problem, the amount of sewage on non-rainy days, not just the volume of rainfall, should also be considered. There are various theories on sedimentation in sewer movement. This study introduces a self-cleansing velocity based on tractive force theory. By applying a self-cleansing velocity equivalent to the critical shear stress of a sand particle, sedimentation can be reduced on non-rainy days. The amount of sewage changes according to the water use pattern of citizens. The design hourly maximum wastewater flow was considered as a representative value, and the velocity of this flow should be more than the self-cleansing velocity. This design method requires a steeper gradient than existing design criteria. Therefore, the existing sewer pipelines need to be improved and repaired accordingly. In this study, five types of improvement and repair methods that can maximize the use of existing pipelines and minimize the depth of excavation are proposed. The key technologies utilized are trenchless sewer rehabilitation and complex cross-section pipes. Trenchless sewer rehabilitation is a popular sewage repair method. However, it is complex because the cross-section pipes do not have a universal design and require continuous research and development. In an old metropolis with a combined sewer system, it is difficult to carry out excavation work; hence, the methods presented in this study may be useful in the future.

• Korean Journal of Ecology and Environment
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• v.48 no.4
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• pp.263-271
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• 2015

To evaluate the relationship between dynamics of cyanobacteria and odorous compounds, a monthly monitoring of water quality and phytoplankton were conducted at the three serial lakes (Lake Ui-am, Lake Cheong-pyeong and Lake Pal-dang) in the North Han River for 11 times from May 2014 to March 2015. In the three serial lakes, phytoplankton communities showed that seasonal changes in Bacillariophyceae-Cyanophyceae-Bacillariophyceae. Anabaena and Pseudanabaena were dominant species in August and September 2014. At the same time the odors (Geosmin, 2-MIB) were also detected with high concentration. Relationship between environmental factors and cyanobacterial abundance showed a significant correlation with Anabaena circinalis and geosmin (r=0.983, p<0.01). In the case of Pseudanabaena limnetica showed a significant correlation of total nitrogen (r=0.685, p<0.01) and NO3-N (r=0.723, p<0.01). In addition, similarly Pseudanabaena limnetica and 2-MIB (r=0.717, p<0.01) was high. The odorous compounds appeared in the North Han River water were considered to be a direct relationship with cyanobacteria.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.157-163
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• 1987

Changes in the odor components of Sergia Lucens during fermentation were studied by simultaneous distillation and extraction method. Forty seven components were identified by GC and GC-MS. Major cooked odor components of raw material were alkyl pyrazines and thialdine. Alkyl pyrazines, furfuryl alcohol, isoamyl alcohol and sulfide compounds, such as dimethylsulfide and dimethyltrisulfide increased during the period of fermentation. On the other hand, thialdine content decreased as the period of fermentation was extended. Sensory evaluation of cooked Sergia Lucens odor was carried out by GC-sniff analysis. The odors of GC effluents at the sniffing port were sniffed in order to find out the key compound of cooked Sergia Lucens odor components. The results of the GC-sniff analysis indicated that 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2,3-dimethylpyrazine had dried or roast shrimp-like odor and thialdin had dried small sardine-like odor. The result showed that pyrazines and thialdine could play an important role in the formation of cooked Sergia Lucens odor.

• Journal of Wetlands Research
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• v.6 no.4
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• pp.59-69
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• 2004

Constructed wetlands are regarded as an important water treatment system for agricultural water quality improvement and management. The purpose of this study is to evaluate the application of subsurface flow wetland(SFW), using the Pharagmites australis as macrophytes, and to clarify the basic and essential factors to be considered in the construction and management of constructed wetlands. This study was carried out relatively short hydraulic residence time(HRT), 6hr ~ 72hr (3days), using eutrophic reservoir water with relatively low concentrations of influent and large quantity to be treated. The effluent satisfied the criteria of agricultural water quality. Removal efficiencies of Biochemical oxygen demand(BOD), Chemical oxygen demand(COD), Suspended solids(SS) and Chlorophyll a(Chl-a) were high in HRT 24hr, not any more significant increasement of removal efficiencies in HRT 48hr and 72hr. However, removal efficiencies of nitrogen and phosphorus increased as HRT increased, showing the highest efficiency at the 72hr of HRT in nitrogen, and 48hr in phosphorous. The SFW was very effective system for reservoir water quality improvement, and had the advantages of the reduction of purchasing cost to land required, lack of odors, and harmful insects, especially mosquito, the improvement of the scenic beauty and minimal risk of public exposure. Therefore, it was evaluated that the SFW was very available water treatment system for the water quality improvement of agricultural reservoir. However, it was need to consider with application of the SFW in high cost of construction and troublesome of management.

• Korean Journal of Ecology and Environment
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• v.46 no.1
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• pp.135-144
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• 2013

Blue-green algae blooms occurred during early winter in the North-Han River, Korea. Among blue-green algae, Anabaena spiroides were observed for approximately 33 consecutive days, between 28 November and 30 December, 2011. A. spiroides emerged from Lake Uiam to Lake Paldang, depending on the flow of the river has spread downstream. Changes of physical water environment like rising water temperature and increasing hydraulic retention time influenced the A. spiroides bloom. The A. spiroides bloom showed a very rapid increase in cell density, and a slow decrease: the cell density increased to a maximum of $11,325cells\;mL^{-1}$ in Lake Paldang (st. 5), and was completely disappeared after the water temperature dropped below $4^{\circ}C$. A decrease in water temperature was the most influential factor among all environmental parameters, for the reduction of A. spiroides cell density. The A. spiroides bloom was accompanied with the occurrence of very high concentrations of the odor metabolite geosmin. Geosmin reached the peak value of $1,640ng\;L^{-1}$ in Lake Paldang (st. 4). The geosmin concentration was very strongly correlated with cell numbers of A. spiroides.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.614-618
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• 2007

The effect of irradiation on the quality characteristics of lyophilized kimchi powder was investigated in order to develop a commercial kimchi seasoning. Fresh and fermented kimchi powders were irradiated at 0, 1.5, 5, 10 and 30 kGy using a Linear Accelerator. By increasing the irradiation dose level, $a^*$ (redness) and $b^*$ (yellowness) values of the kimchi powders were decreased, while $L^*$ (lightness) value remained relatively unchanged as compared to the control. As the main volatile compounds, butanal, 2-butanone and acetic acid were produced in both of the kimchi powders at 30 kGy and dipropyl disulfide was detected only in the fermented kimchi. The viable counts of aerobic bacteria, yeasts, molds, and lactic acid bacteria in the kimchi powder were significantly reduced by all irradiation doses. However, aerobic and lactic acid bacteria were still observed in both of the kimchi powders at 30 kGy. No significant off-odors or off-tastes were produced in either of the kimchi powders by irradiation, while pungency decreased after irradiation. These results suggest that irradiated kimchi powder could be used as a kimchi seasoning.

• Analytical Science and Technology
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• v.26 no.5
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• pp.326-332
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• 2013

Geosmin and 2-methylisoborneol (2-MIB) are volatile organic compounds responsible for the majority of unpleasant taste and odor events in drinking water. Geosmin and 2-MIB are byproducts of blue-green algae (cyanobacteria) with musty and earthy odors. These compounds have odor threshold concentration at ng/L levels. It is needed to develop a sensitive method for determination of geosmin and 2-MIB to control the quality of drinking water. In this study, geosmin and 2-MIB in water samples were determined by gas chromatography-mass spectrometry (GC-MS) with headspace-solid phase microextraction (HS-SMPE). The detection limits of this method were 1.072 ng/L and 1.021 ng/L for geosmin and 2-MIB, respectively. Good accuracy and precision was also obtained by this method. Concentrations of the two compounds were measured in raw waters from Nakdong River in the cyanobacterial blooming season. Water bloom formed by cyanobacteria has been occurred currently in Nakdong River. It is needed to investigate the concentrations of geosmin and 2-MIB to control the quality of drinking water from Nakdong River. Both geosmin and 2-MIB were detected in raw waters from Nakdong River at concentrations ranging from 4 to 24 ng/L and 6 to 16 ng/L, respectively.

• Journal of Sensor Science and Technology
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• v.11 no.2
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• pp.77-83
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• 2002

In order to get low cost and portability, semiconductor gas sensor need to have low operating temperature and high sensitivity. $Fe_2O_3$ based sensors which were doped with metal oxide catalysts($MoO_3$, $V_2O_5$, $TiO_2$, and CdO) were fabricated by screen printing method. To improve electrical stability of sensors, the $Fe_2O_3$ sensors were annealed in $N_2$ at $700^{\circ}C$ for 2 hours. The $V_2O_5$ doped $Fe_2O_3$ sensor showed about $80{\sim}90%$ sensitivity at alcohol 1,000 ppm and have good selectivity to hydrocarbon gas and tobacco odors. The fabricated sensor and PIC-chip were employed for portable alarm system.

• Applied Chemistry for Engineering
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• v.16 no.4
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• pp.474-484
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• 2005

Biological treatment is a promising alternative to conventional air pollution control methods. Bioreactors for air pollution control have found most of their success in the treatment of dilute and high flow waste air streams containing volatile organic compounds and odor compounds. They offer several advantages over traditional technologies such as incineration or adsorption. These include lower treatment costs, absence of formation of secondary pollutants, no spent chemicals, low energy demand and low temperature treatment. The most widely used bioreactor for air pollution control is biofilter, but it has several limitations. In the past years major progress has been accomplished in the development of vapor phase bioreactor, in particular biotrickling filters. Biotrickling filters are more complex than biofilters, but are usually more effective, especially for the treatment of compounds which are difficult to degrade or compounds that generate acidic by-products. While the level of understanding of biotrickling filtration process for VOCs still remains limited, the evident success of biotreatment of VOC in air stimulated the pursue of acitve research. This paper presents fundamental and theoretical/practical aspect of air pollution control in biotrickling filter. Special emphasis is given to the operating parameters and the factors influencing performance for air pollution control in biotrickling filter.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.340-348
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• 2008

The purpose of this study was to develop new method for the manufacture of Yukwa, a Korean oil-puffed rice snack with a soft texture, using a far infrared ray electric roaster. The Yukwa base is traditionally expanded using oil, but the Yukwa base tends to develop unpleasant rancid odors or off-flavors during storage. In this study, the DPPH radical scavenging activity of mugwort powder was evaluated. Baked and fried Yukwa samples were added with 0.5, 1.0, 1.5, and 2.0% of mugwort powder and left untreated as a control, and then tested for moisture content, expansion rate, color, hardness, and sensory evaluations. The samples with higher concentrations of mugwort powder, evidenced a more profound tendency toward DPPH radical scavenging activity. The moisture content of Yukwa dough tended to increase with the addition of mugwort powder. As the mugwort powder content increased, the moisture contents of the Yukwa base and the Baked Yukwa increased. The moisture content and expansion rates of the fried Yukwa did not differ significantly. The samples containing the mugwort power evidenced a lower expansion rate than was observed in the control group. The lightness of the baked and fried Yukwa was reduced with increased mugwort powder content. The greenness of the baked and fried Yukwa was at a minimum upon the addition of 2.0% mugwort powder. The yellowness of the baked Yukwa did not differ significantly between the samples. As the mugwort powder content increased, the yellowness of the fried Yukwa increased. The hardness of the baked and fried Yukwa tended to increase with the addition of mugwort powder. In the sensory evaluations, the baked Yukwa scored higher than the fried Yukwa, and all of the sensory characteristics of baked Yukwa scored highest in the samples without mugwort powder, but also scored fairly well with 1.0 and 1.5% mugwort powder. In conclusion, these results demonstrated that 1.0～1.5% of mugwort powder should be added to Yukwa baked in a far infrared ray electrical roaster in order to optimize physiological functions and keep overall acceptability reasonably high.