• Membrane and Water Treatment
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• v.1 no.1
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• pp.49-60
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• 2010

In this study, response surface methodology (RSM) was performed in NF membrane process to evaluate the separation efficiency of membrane in the removal of salt and reactive dye by varying different variables such as pressure, temperature, pH, dye concentration and salt concentration. The significant level of both the main effects and the interaction were observed by analysis of variance (ANOVA) approach. Based on the statistical analysis, the results have provided valuable information on the relationship between these variables and the performances of membrane. The rejection of salt was found to be greatly influenced by pressure, pH and salt concentration whereas the dye rejection was relatively constant in between 96.22 and 99.43% regardless of the changes in the variables. The water flux on the other hand was found to be affected by the pressure and salt concentration. It is also found that the model predictions were in good agreement with the experimental data, indicating the validity of these models in predicting membrane performances prior to the real filtration process.

• Membrane and Water Treatment
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• v.12 no.1
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• pp.1-9
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• 2021

This study optimized the chemical cleaning process of discarded RO membranes for reuse in less demanding separation processes. The effect of physicochemical parameters, including the temperature, cleaning time, pH of the cleaning solution, and addition of additives, on the cleaning process was investigated. The membrane performance was evaluated by testing the flux recovery rate and salt rejection before and after the cleaning process. High temperatures (45-50 ℃) resulted in a better flux recovery rate of 71% with more than 80% salt rejection. Equal time for acid and base cleaning 3-3 h presented a 72.43% flux recovery rate with salt rejection above 85%. During acid and base cleaning, the best results were achieved at pH values of 3.0 and 12.0, respectively. Moreover, 0.05% concentration of ethylenediaminetetraacetic acid presented 72.3% flux recovery, while 69.2% flux was achieved using sodium dodecyl sulfate with a concentration of 0.5%; both showed >80% salt rejection, indicating no damage to the active layer of the membrane. Conversely, 0.5% concentration of sodium percarbonate showed 83.1% flux recovery and 0.005% concentration of sodium hypochlorite presented 85.2% flux recovery, while a high concentration of these chemicals resulted in oxidation of the membrane that caused a reduction in salt rejection.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.509-512
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• 2004

This research is targeting that estimate the effect on cement concrete pavement with type of chloride deicers. In order to this study objective, when chloride deicers were spread on road surface, thermal characteristics test was conducted. Also, skid resistance test according to types and concentration of chloride deicier, road surface conditions were investigated. As a test results, thermal characteristics with kind of chloride deicier could know that sodium chloride(NaCl) is exothermic reactive material, calcium chloride$(CaCl_2)$ is endothermic reactive material. And, in case of mixed salt of the calcium and sodium chloride, it could know that can change to the exothermic or endothermic reaction according to dosage ratios. Skid value by British Pendulum Tester(BPT) has shown that it is seldom difference between the types($CaCl_2$, NaCl, mixed salt) and solution concentrations(0.5, 0.8, 1.0, 4.0, $10\%$) of chloride deicier comparing with tap water except mixed salt($10\%$ solution concentration).

• Membrane and Water Treatment
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• v.1 no.1
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• pp.13-37
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• 2010

The performance of an electrodialyzer for concentrating seawater is predicted by means of a computer simulation, which includes the following five steps; Step 1 mass transport; Step 2 current density distribution; Step 3 cell voltage; Step 4 NaCl concentration in a concentrated solution and energy consumption; Step 5 limiting current density. The program is developed on the basis of the following assumption; (1) Solution leakage and electric current leakage in an electrodialyzer are negligible. (2) Direct current electric resistance of a membrane includes the electric resistance of a boundary layer formed on the desalting surface of the membrane due to concentration polarization. (3) Frequency distribution of solution velocity ratio in desalting cells is equated by the normal distribution. (4) Current density i at x distant from the inlets of desalting cells is approximated by the quadratic equation. (5) Voltage difference between the electrodes at the entrance of desalting cells is equal to the value at the exits. (6) Limiting current density of an electrodialyzer is defined as average current density applied to an electrodialyzer when current density reaches the limit of an ion exchange membrane at the outlet of a desalting cell in which linear velocity and electrolyte concentration are the least. (7) Concentrated solutions are extracted from concentrating cells to the outside of the process. The validity of the computer simulation model is demonstrated by comparing the computed results with the performance of electrodialyzers operating in salt-manufacturing plants. The model makes it possible to discuss optimum specifications and operating conditions of a practical-scale electrodialyzer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.526-530
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• 2003

Changes of physicochemical properties of brined cucumber were investigated in the samples mixed cucumber and water at 1 : 1.2 ratio in various salt concentrations from 15 to 30%. As salt concentrations in brine solutions were increased, cucumber was getting constricted and decreased in the size of diameter. Salt concentrations of brined cucumber were reached an equilibrium after 30 days of brine storage. When cucumber was preserved at 30% salt concentration, pH was gradually decreased until 60 days of brine storage. When cucumber was preserved in 15% salt solution, the yellowness on the surface of cucumber peels was the most intense among the groups. Among the groups preserved by more than 20% of salt, no difference was observed in intensity of yellowness after 30 days of brine storage. The absorbances of isopropyl alcohol extracts at 410, 505, 607, and 665 nm were different from those of raw cucumbers. Regardless of salt concentration, the hardness of cucumber was increased as preservation was prolonged except the group preserved in 15% salt solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.572-581
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• 1991

For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$ respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(${\Delta}W/{\Delta}S$) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.1
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• pp.37-41
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• 2001

HPLC separation of ionic samples tends to be more complicated and difficult to understand than that of non-ionic compounds. On the other hand, band spacing is much more easily manipulated for ionic than for neutral samples. Ion-suppression RP-HPLC method was used with organic modifier and aqueous buffer solution. In this work, five mononucleotides of cytidine-5-monophosphate (5-CMP) disodium salt, uridine-5-monophosphate disodium salt (5-UMP), guanosine-5-monophosphate disodium salt (5-GMP), inosine-5-monophosphate disodium salt (5-IMP), and adenosine-5-monophosphate disodium salt (5-AMP) were examined. Acetic acid and sodium phosphate were used as buffers, and methanol as an organic modifier. A new relationship between the retention factor and the buffer concentration at a fixed modifier content (5% of methanol) could be expressed by following: K = (k(sub)-1 + k(sub)0 (k(sub)B/k(sub)S)/(1 + (k(sub)B/k(sub)S) C(sub)B(sup)a), where C(sub)B was the concentration of buffer. Using this relationship, the calculated values closely matched the experimental data. The derived relationship showed that as the buffer concentration increased, the retention factor approached a certain value, and this was buffer dependent.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.209-215
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• 1998

Effects of protein concentration, ionic strength, pH, and temperature range on the heat-induced denaturation of salt soluble protein extracted from spent layer meat were investigated. Viscosity of salt soluble protein heated at 65$^{\circ}C$ for 30 min began to increase sharply above 7 mg/ml of breast protein concentration, and above 21 mg/ml of leg protein concentration, respectively. Both turbidity and viscosity showed the highest value in cooked protein solution with pH 6.0 and 1% NaCl. The turbidity of salt soluble protein started to increase continuously from 40$^{\circ}C$ to 80$^{\circ}C$. The viscosity increased rapidly from 45$^{\circ}C$ to 60$^{\circ}C$ in breast protein, and increased from 50$^{\circ}C$ to 55$^{\circ}C$ in leg protein, respectively, and then kept relatively constant. Breast protein had higher viscosity than leg protein during heat-induced gelation. Therefore, salt soluble protein from spent layer meat was associated with denatured protein (turbidity change) prior to gelation (viscosity change) during heating. Breast protein showed lower thermal transition temperature, and better gel formation than leg protein during heating.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Journal of the Korean Applied Science and Technology
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• v.27 no.4
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• pp.545-551
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• 2010

Hydrophobically monoendcapped poly(sodium acrylate)s formed hydrophobic microdomains in water. This was concluded on poly(sodium acrylate)s with a linear $C_{12}$-alkyl chain attached specifically at the end of the polymer. There was no well defined CMC (critical micelle concentration), but rather a gradual transition from a micelle free solution to a micelle solution. Steady state fluorescence spectroscopy indicates that the micro domains are rather hydrophobic. At pH 5 in the abscence of salt and at pH 9 in the prescence of 1 M sodium citrate the CAC (critical aggregation concentration) was in the range of 0.1 to 2.4 mM. However at pH 5 there was a linear increase in the transition concentration with a head-group size due to an increase in steric and electrostatic repulsions between polymer main chains. At pH 9 in the abscence of salt the transition concentration was in the range of 1 to 80 mM. For the larger polymers there was a effect which consisted of a concentration gradient of sodium counterion toward the hydrophobic domain. The effect was larger for the larger polymers because of the higher total sodium concentration and the less steep counterion concentration gradient.