• Membrane and Water Treatment
• /
• v.13 no.2
• /
• pp.97-104
• /
• 2022

With a small particle size, specific surface area and chemical nature, Pd/Cu-Fe nanocomposites can efficiently remove the organic compounds. In order to understand the applicability for in situ remediation of contaminated groundwater, the degradation of p-nitrophenol by Pd/Cu-Fe nanoparticles was investigated. The degradation results demonstrated that these nanoparticles could effectively degrade p-nitrophenol and near 90% of degradation efficiency was achieved by Pd/Cu-Fe nanocomposites for 120 min treatment. The efficiency of degradation increased significantly when the Pd content increased from 0.05 wt.% and 0.10 wt.% to 0.20 wt.%. Meanwhile, the removal percentage of p-nitrophenol increased from 75.4% and 81.7% to 89.2% within 120 min. Studies on the kinetics of p-nitrophenol that reacts with Pd/Cu-Fe nanocomposites implied that their behaviors followed the pseudo-first-order kinetics. Furthermore, the batch experiment data suggested that some factors, including Pd/Cu-Fe availability, temperature, pH, different ions (SO42-, PO43-, NO3-) and humic acid content in water, also have significant impacts on p-nitrophenol degradation efficiency. The recyclability of the material was evaluated. The results showed that the Pd/Cu-Fe nanoparticles have good recycle performance, and after three cycles, the removal rate of p-nitrophenol is still more than 83%.

• Korean journal of food and cookery science
• /
• v.7 no.1
• /
• pp.27-34
• /
• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.9
• /
• pp.2711-2716
• /
• 2014

The high content of potassium in molasses limits its usage as a raw material for stock feed. Moreover, its high viscosity makes it difficult to develop an efficient removal process. In this study, ion exchange and solvent extraction experiments have been performed to investigate the removal of potassium from a mixture of molasses with water. Cationic exchange resins (AG50W-X8 and Diphonix) showed a high loading percentage of potassium but the occurrence of breakthrough in few bed volumes was a drawback to the industrial application. Among the cationic extractants (D2EHPA, PC 88A, Cyanex 272) tested in this study, saponified PC 88A was found to be the best extractant for the removal of potassium. Batch simulation studies on a three stage counter current extraction confirmed that 85% of potassium was removed from 50 wt % molasses solution in water by using saponifed PC 88A.

• Proceedings of the Korea Concrete Institute Conference
• /
• 1997.04a
• /
• pp.118-123
• /
• 1997

The strength development of Flyash concrete containing various amount of Flyash (0, 10, 30, 50%) using as a cement replacement material was investigated two types of curing conditions, namely water curing at $21^{\cire}C$ and steam curing at $25^{\cire}C$ were adopted for this work, in water curing the strength development of Flyash concrete was always inferior to that of OPC (Ordinary Portland Cement) concrete at early ages, although the differences were dependant up percentage of Flyash. The strength of Flyash concrete based on equivalent strength development at 28 days was also tested and the results exhibited that the strength was improved at early days, specially, the concrete containing 30% of Flyash, in steam curing for the same mix(270kg/$\textrm{cm}^2$) the strength of Flyash concrete similar to that of OPC concrete, in other words. Flyash was strongly influenced by curing temperature in the strength development.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.6
• /
• pp.1298-1303
• /
• 1999

For the purpose of improving the qualities of immatured soybean(Seoklyang), the effects of table height (0, 5, 10, 15mm) and time(60, 66, 72, 78 sec) for microwave blanching on physicochemical properties were investigated. Enzyme inactivities lipoxygenase and peroxidase for all there conditions were more de creased than for control and water blanching. Enzyme activity of each conditions was expressed as percentage on the enzyme activity of control. Lipoxygeanse activity and peroxidase activity of immatured soybeans were about 20% and 10% levels, respectively. Also the color showed the higher L(lightness), b(yellowness), chroma(brightness) values, but the lower a(redness) and hue angle. Vitamin C content was worse than for control, but was better than for water blanching. Hardness with a few exceptions showed the higher value for control.

• Structural Engineering and Mechanics
• /
• v.51 no.3
• /
• pp.403-412
• /
• 2014

In this paper, enhancement of corrosion and chloride resistance of high performance self compacting concrete (SCC) through incorporating nanosilica into the binder has been investigated. For this purpose, different mixtures were designed with different amounts of silica fume and nano silica admixtures. Different binder contents were also investigated to observe the binder content effect on the concrete properties. Corrosion behavior was evaluated by chloride penetration and resitivity tests. Water absorption and capillary absorption were also measured as other durability-related properties. The results showed that water absorption, capillary absorption and Cl ion percentage decreased rather significantly in the mixtures containing admixtures especially blend of silica fume and nano silica. By addition of the admixtures, resistivity of the SCC mixtures increased which can lead to reduction of corrosion probability.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.2
• /
• pp.145-156
• /
• 1996

The effects of priming with different polyethylene glycol (PEG 6, 000) solutions on the germination, emergence characteristics and early plant growth in rice, barley and wheat were investigated. Rice, barley and wheat seeds were subjected to various priming conditions of osmotic potentials (-0. 75, -1.00 and -1.50 MPa) of PEG, and incubation period were 5 days at 25, 20, 2$0^{\circ}C$, respectively. The percentage of water absorption was highest in barely, and lowest in rice, and all the treatments enhanced water absorption in barley, but showed no significant effects in rice and wheat. Respiration quotient was lower than none PEG treatment seeds, and those of barley and wheat were higher than rice regardless of PEG concentration, and that of rice increased with high PEG concentration. Total germination percentage of osmoconditioning seeds with PEG was higher than that of none treatment seed, and those of barley and wheat were significant. The artificially deteriorated seeds with PEG treatment seeds after ageing treatment could recover to nearly the same germination level as that of the control seeds. The effects of coating polymer were higher than osmoconditioning with PEG, and germination characteristics in rice showed varietal difference at PVP and waterlock at recoated seeds after PEG treatment. Osmoconditioning with PEG reduced mean germination and emergence time, but there was no difference among PEG concentrations. The plant height of PEG treaed seed in rice was taller and those of barely and wheat showed varietal difference, and those of polymer-coated seed after PEG treatment were different among the polymers. The dry weight of PEG treatment were different among the crops, and those were increased with the high PEG concentration. The emergence percentage of PEG-treated seed were higher than none-treated seed, and those were decreased with the increased PEG concentration, and the highest emergence percentage of rice, barley and wheat were 90, 50 and 50% soil moisture content, respectively. The time to emergence in rice was longer than barley and wheat, and those in rice was shortened in high soil moisture content, and barley and wheat were shortened in low soil moisture content.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.7
• /
• pp.1072-1081
• /
• 2020

Screening suitable strains with high temperature adaptability is of great importance for reducing the cost of temperature control in microalgae cultivation, especially in summer. To obtain high temperature-tolerant diatoms, water samples were collected in summer from 7 different regions of China across the Northeast, North and East. A total of 731 water samples was collected and from them 131 diatom strains were isolated and identified based on the 18S rRNA sequences. Forty-nine strains out of the 131 diatoms could survive at 30℃, and 6 strains with relatively high biomass and lipid content at high temperature were selected and were found to be able to grow at 35℃. Cyclotella sp. HB162 had the highest dry biomass of 0.46 g/l and relatively high triacylglycerol (TAG) content of 237.4 mg/g dry biomass. The highest TAG content of 246.4 mg/g dry biomass was obtained in Fistulifera sp. HB236, while Nitzschia palea HB170 had high dry biomass (0.33 g/l) but relatively low TAG content (105.9 mg/g dry biomass). N. palea HB170 and Fistulifera sp. HB236 presented relatively stable growth rates and lipid yields under fluctuating temperatures ranging from 28 to 35℃, while Cyclotella HB162 maintained high lipid yield at temperatures below 25℃. The percentage of saturated fatty acids and monounsaturated fatty acids in all the 6 strains was 84-91% in total lipids and 90-94% in TAGs, which makes them the ideal feedstock for biodiesel.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.217-217
• /
• 2017

Seed priming leading to improved emergences, germination speed and uniformity under unfavorable conditions without loss of longevity are the best level of techniques. We studied the possibility to obtain primed seed with reduced mean germination time (MGT) and uniformity but with simple, fast and effective methods. The experiments were carried out at $15^{\circ}C$ for 16 hours with priming treatment. To compare the effects of each treatment, we used 200mM $CaCl_2$ priming or hydro priming or no imbibition after ultrasonication or red light treatment. The light treatment was performed by irradiating 2000 lux of red light for 15, 30, 60, and 120 minutes. Addition, in order to investigate the effect of the priming solution, treated at 200mM $CaCl_2$ for 8 hours. Ultrasonication treatment was performed for 5, 10, and 20 minutes at exposures of 13.0, 17.3, and 21.6 kHz during priming. For liquid smoke (LS) treatment, seed soaked in 0%, 0.5%, 1.0%, 5.0% and 10.0% of diluted water and 200mM $CaCl_2$ solution. After each treatment, the seeds were dried to moisture content ranged 5-8% at $25^{\circ}C$ for 24 hours. The effect of seed treatment was evaluated with germination percentage (GP), MGT, germination index(GI), germination rate(GR), Germination Uniformity(GU) and heath seed percentage(HS). For several factors tested, we found that the desired germination improvement could be obtained by treating the seed with ultrasonication at 17.3 kHz for 5 minutes in water or red light exposure at 2000 lux for 120 min in water that resulted very similar to those used to 200mM $CaCl_2$ priming for 16 hrs. However, LS treatment showed no improvement in all diluted solution. Therefore, the methods applied ultrasonication and red light treatment showed high potential for fast and easy treatment avoiding pollution of salt solution waste.

• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.65-75
• /
• 2014

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.