• Journal of Korean Society on Water Environment
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• v.22 no.5
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• pp.958-967
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• 2006

The overall objective of this research was to find out the role of rapid mixing conditions in the species of hydrolyzed Al(III) formed by Al(III) coagulants and to evaluate the distribution of hydrolyzed Al(III) species by coagulant dose and coagulation pH. When an Al(III) salt was added to water, monomers, polymers and solid precipitates may form. Different Al(III) coagulants (alum and PSOM) show to have different Al(III) species distribution over a rapid mixing condition. During the rapid mixing period, for alum, formation of dissolved AI(III) (monomer and polymer) increases, but for PSOM, precipitates of $Al(OH)_{3(S)}$ increases rapidly. During the rapid mixing period, for high coagulant dose, Al-ferron reaction increases rapidly. The kinetic constants, Ka and Kb, derived from AI-ferron reaction. The kinetic constants followed very well the defined tendencies for coagulation condition. For pure water, when the rapid mixing time increased, the kinetic constants, Ka and Kb showed lower values. Also, for raw water, when the rapid mixing time increased, the kinetic constants, Ka and Kb showed lower values. At A/D(Adsorption and Destabilization) and sweep condition, both $Al(OH)_{3(S)}$ and dissolved Al(III) (monomer and polymer) exist, concurrent reactions by both mechanism appear to cause simultaneous precipitation.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 1999.11b
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• pp.159-163
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• 1999

Model experiments were conducted to investigate the effect of different fillers on the removal of toner ink. Combinations of different papers (commercial photocopy paper and filler-free paper), fillers (calcium carbonate, kaolin clay, and talc), and chemicals(1-octadecanol, stearic acid, oleic acid, and TOFA) and stearic acid were found to be effective in detachment and agglomeration of toner ink. Furthermore, pH had little effect on toner detachment and agglomeration, indicating both protonated fatty acids and their anions are equally effective. In the presence of either kaolin clay or talc, all these agglomerating agents are equally effective, although a slightly higher dosage(1% for clay and 2% for talc as compared with control) is required, presumably due to the adsorption of chemical by the filler. Calcium carbonate filler, on the other hand, has a significant and adverse effect on the fatty acids used but has little effect on 1-octadecanol with the exception of possible adsorption. While stearic acid is not effective, a much higher level of oleic acid or TOFA is needed when calcium carbonate fillers are present as compared to the filler-free case. Fatty acids react with calcium carbonate to form calcium salts. The availability of fatty acid anion for toner detachment and agglomeration is determined by the solubility of calcium salt of a given fatty acid. Calcium oleate is 10 times more soluble in water than calcium stearate.

• The Korean Journal of Malacology
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• v.20 no.1
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• pp.17-26
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• 2004

In present study, attempts were made to preserve abalone (Haliotis discus hannai) sperm in liquid form at low temperature, to evaluate the effect of various diluents in short-term storage on sperm, and cryopreservation procedures were optimized for the cryoprotectants and freezing rates, as well as the motility, survival rate, and the ultrastructural changes of sperm after short-term storage and cryopreservation were observed. The abalone sperm reached maximum motility until about 4 min after activation. The motility was constant for about 16 min, after which it dropped gradually, and about 50 min later all motility ceased. In Hanks' balanced salt solution (HBSS, 300 and 400 mOsmol/kg) and 150, 250 and 350 mOsmol/k artificial seawater (ASW), the sperm was immotile. After 100% ASW was added, motility of those sperm, which are in 300, 400 mOsmol/kg HBSS, 250, 350 mOsmol/kg ASW, could be again restored incompletely. Sperm motility can be maintained for 20 days of cold storage only in ASW of 850 and 1200 mOsmol/kg. A high motility index of 3.5-4.5 was observed for the first 8 days in 850 and 950 mOsmol/kg ASW. In other diluents sperm motility was constant less than 10 days, and the motility index was obviously lower than that of sperm in 850 and 1200 mOsmol/kg ASW. After 20 days of cold storage, survival rates of 10.2%-20.7% were obtained in ASW and 300 mOsmol/kg HBSS, and that in 400 HBSS (65.3%) was significantly higher than others. The constant period of sperm motility stored in 850 mOsmol/kg ASW was obviously longer than that in 1200 mOsmol/kg ASW after 6 days of storage. The sperm plunged into liquid nitrogen all died except that sperm using 15% glycerol as cryoprotectant restored 10.4% of motility. The highest motility index (3.4) was obtained with 5% glycerol and freezing procedure: $-50^{\circ}C$/min from $20^{\circ}C$ to $-80^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• v.18 no.11
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• pp.1762-1767
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• 2008

Image contrast of whole bacteria was compared in Staphylococcus aureus and Escherichia coli depending on pre-stain suspension liquids by energy-filtering transmission electron microscopy. The two bacterial strains were suspended in three most commonly used liquids for negative staining (triple distilled water [DW], phosphate-buffered saline [PBS], and nutrient broth [NB]) and directly observed without staining or stained with neutralized potassium phosphotungstate (PTA), respectively. Even though in low contrast, unstained bacteria were observed owing to their inherent electron density and cell shape in zero-loss (elastic scattering) images. After being suspended in PBS, unstained bacteria appeared to have higher contrast and more refined periphery than DW-suspended ones, and extracellular appendage structures such as fimbriae and flagella could be discerned. The unstained bacteria appeared to be invariably surrounded with electron-lucent precipitates, possibly from PBS. As far as delineation of the structures, the combination of DW or PBS suspension with subsequent staining provided the most satisfactory results, as evidenced by the high contrast of bacterial morphology and appendage structures. However, after being suspended in NB and stained with PTA, bacteria often had too high contrast or poor staining, with electron-dense aggregates around the bacteria. These results suggest that suspension with concentrated organic aliquots including broth media before PTA staining could deteriorate image contrast, and should be used only in dilute form for visualizing bacterial morphology and appendage structures. Moreover the contrast enhancement of unstained bacteria by salt granules would be advantageous in demonstrating bacterial sorption of environmental particles like heavy metals, maintaining minimal contrast for cell imaging.

• Proceedings of the Korean Biophysical Society Conference
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• 2003.06a
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• pp.62-62
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• 2003

The native form of serpin (serine protease inhibitor) is kinetically trapped in metastable state. Metastability in these proteins is critical to their biological function. Serpins inhibit target proteases by forming a stable covalent complex in which the cleaved reactive site loop of the serpin is inserted into $\beta$-sheet A of the serpin with concomitant translocation of the protease to the opposite of the initial binding site. Despite recent determination of the crystal structures of a Michaelis protease-serpin complex as well as a stable covalent complex, details on the kinetic mechanism remain unsolved. In this study we constructed several $\alpha$$_1$-antitrypsin variants and examined their kinetic mechanism of loop translocation and formation of protease-serpin complex by stopped-flow experiments of fluorescence resonance energy transfer as well as quenched-flow experiment. We report here the relationship of serpin's conformational switch mechanism with Inhibitory activity. There is little direct correlation between loop insertion rate and inhibitory activity. Rather, disrupting a salt bridge between R196 and E354 accelerates loop translocation even though it impairs the inhibitory activity. Moreover, the serpin's reactive site loop is translocated, at least partially, prior to loop cleavage.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Journal of Environmental Health Sciences
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• v.36 no.3
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• pp.236-246
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• 2010

In preparative anti-corrosive coating experiments, polyaniline was obtained by reacting an oxidizing agent with the monomer aniline. Further, the primer coating was prepared using a variety of widely-used materials such as urethane resin. For the top coating, epoxy resin and acrylic urethane resin were used. Characteristics of the coatings were assessed according to KS and ASTM specifications, and the structure of the polyaniline was characterized using FT-IR and TGA. For analysis of anti-corrosive properties in salt-spray experiments, measurements of the oxidation state of iron and surface atomic analysis were conducted using XPS and SEM-EDX. Unlike general anti-corrosive coatings which exhibit anti-corrosive effects only as a primer coating, the anti-corrosive coatings using polyaniline as the anti-corrosive pigment showed a marked synergistic effect with the top coatings. In other words, the top coatings not only produce a fine view effect, but also increase, through interaction with the primer coatings, the resistance to diffusion of corrosive factors from the external environment. It was also found that, unlike the heavy metal oxide-forming layer of the passive barrier alone, the polyaniline anti-corrosive pigment oxidized iron at the interface with the iron substrate to form a passive barrier in the oxidic layer, and itself formed a potential barrier layer with anti-corrosive factors from the external environment. Although the passive layer was damaged, the damaged area did not become completely oxidized iron; on the contrary, it showed a tendency to reduction. This can be interpreted such that a passive layer is formed again on the damaged area, and that at the same time there is a tendency to self-healing.

• Journal of Wetlands Research
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• v.21 no.4
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• pp.290-297
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• 2019

The estuary is a transition zone where fresh water and salt water meet because the stream is connected to the open sea area. So estuaries have very high biodiversity and form a unique ecosystem. However, before the recognition of the ecological value of the estuaries, various damage and disturbances have been occurred so countermeasures are needed. The river master plan is acting as a disturbance factor. However, the river master plan has the public object such as water disaster defense, river function improvement, and national water resources management. Therefore, it is necessary to study the ways in which the opposite relationship of development and ecosystem protection coexist. In this study, the concept of environmental windows were used to estimate the low impact development duration. We expected that proposed method for low impact development duration estimation can be used as a basis and basic data to protected the ecosystem from development project and disturbance in the future.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.585-593
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• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• KSBB Journal
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• v.21 no.3
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• pp.199-203
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• 2006

Precipitation and reactive distillation were employed to recover lactic acid from fermentation broth. Lime was initially added to fermentation broth in order to convert soluble lactic acid to an insoluble calcium lactate form. Drowning-out crystallization was used to decrease the solubility of calcium lactate by adding ethanol as a co-precipitant. In the ideal solution of organic acids as well as fermentation broth, precipitation experiments were performed with varying amounts of ethanol. Precipitation process was followed by reactive distillation. Carboxylate salts formed in the previous precipitation process were mixed with carbon dioxide and triethylamine to precipitate as calcium carbonate. The remaining liquid was distilled for 1 hr at different temperatures. Triethylamine and water were recovered from the top of the distiller, while organic acids, inducing lactic acid as a main component remained in feeding bottle. The yield of recovered lactic acid was 67.5% with the purity of 99.7%.