• Journal of Animal Science and Technology
• /
• v.59 no.2
• /
• pp.4.1-4.5
• /
• 2017

Background: Biofilms were the third-dimensional structure in the solid surface of bacteria. Bacterial biofilms were difficult to control by host defenses and antibiotic therapies. Escherichia coli (E. coli) and Salmonella were popular pathogenic bacteria that live in human and animal intestines. Essential oils are aromatic oily liquids from plant materials and well known for their antibacterial activities. Method: This study was conducted to determine effect of essential oil on anti-biological biofilm formation of E. coli and Salmonella strains in in vitro experiment. Two kinds of bacterial strains were separated from 0.2 g pig feces. Bacterial strains were distributed in 24 plates per treatment and each plates as a replication. The sample was coated with a Bacterial biofilm formation was. Result: Photographic result, Escherichia coli (E. coli) and Salmonella bacteria colony surface were thick smooth surface in control. However, colony surface in blended and single essential oil treatment has shown crack surface layer compared with colony surfaces in control. Conclusion: In conclusion, this study could confirm that essential oils have some interesting effect on anti-biofilm formation of E. coli and Salmonella strains from pig feces.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.36 no.3
• /
• pp.113-121
• /
• 1994

Since it is difficult to expect the normal production of plants in greenhouses during hot summer season in Korea, certain provisions on the control of extreme environmental factors in summer should be considered for the year-round cultivation in greenhouses. This study was carried out to find a method to suppress the temperature rising of nutrient solution by cooling, which is able to contribute to the improvement of the plant growth environment in hydroponic greenhouse during hot summer season. A mechanical cooling system using the counter flow type with double pipe was developed for cooling the nutrient solution efficiently. Also the heat transfer characteristics of the system was analysed experimentally and theoretically, and compared with the existing cooling systems of nutrient solution. The cooling capacities of three different Systems, which used polyethylene tube in solution tank, stainless tube in solution tank, and the counter flow type with double pipe, were evaluated. The performance of each cooling system was about 41 %, 70% and 81 % of design cooling load in hydroponic greenhouse of 1 ,000m$^2$ on the conditions that the flow rate of ground water was 2m$^3$/hr and the temperature difference between two liquids was 10 ˚C According to the results analysed as above, the cooling system was found to have a satisfactory cooling capability for regions where ground water supply is available. Fer the other regions where ground water supply is restricted, more efficient cooling System should be developed.

• Current Optics and Photonics
• /
• v.3 no.2
• /
• pp.177-180
• /
• 2019

Based on liquid-lens technology and our previous findings on the optical model of the Chinese eye, the liquid lens is applied in the research of the crystalline-lens optical model. Theoretical models of three-layer liquid lenses are built with COMSOL software, and the effect of voltage on the shape of the interface between two liquids is analyzed. By polynomial fitting, different equations describing the interface shape are set up under different voltages. Finally, the optical system of the human eye with a three-layer liquid lens is built and analyzed with Zemax optical design software, and moreover the optical system models of emmetropia, myopia, and hyperopia are presented. This method to build a model of the human eye with a variable-focus liquid lens can provide a novel idea for more practical human-eye models for clinical regulation and control in the future.

• Journal of Environmental Science International
• /
• v.30 no.12
• /
• pp.1005-1014
• /
• 2021

Organic contaminants can be released into water environments due to chemical accidents and exist as dissolved and non-aqueous phase liquids (NAPL). Fenton oxidation was tested for bisphenol A and nitrobenzene as model organic contaminants in dissolved and NAPL states. Fenton oxidation was successfully applied for both of the dissolved and NAPL states of the two pollutants and the results indicated that a quick treatment was needed to reduce the risk from a chemical accidents instead of carrying out oxidation after the contaminants dissolve in water. A set of Fenton reactions were tested under seawater conditions because chemical accidents often occurs in the ocean. Chloride ions act as radical scavengers and inhibit Fenton oxidation. The reaction rate is inversely proportional to salt contents and the reduced reaction rate can be compensated by increasing the quantity of the oxidizing agents. The current study showes that Fenton oxidation could be applied as a quick treatments for organic contaminant in dissolved and NAPL state organic contaminants released as a result of leaks or chemical accidents.

• Current Optics and Photonics
• /
• v.6 no.3
• /
• pp.337-343
• /
• 2022

Microfluidic chips are new devices that can manipulate liquids at the micrometer level, and terahertz (THz) time-domain spectroscopy has good applicability in biochemical detection. The combination of these two technologies can shorten the distance between sample and THz wave, reduce THz wave absorption by water, and more effectively analyze the kinetics of biochemical reactions in aqueous solutions. This study investigates the effects of different external magnetic field intensities on the THz transmission characteristics of deionized water, CuSO₄, CuCl₂, (CH₃COO)₂Cu, Na₂SO₄, NaCl, and CH₃COONa; the THz spectral intensity of the sample solutions decrease with increasing intensity of the applied magnetic field. Analysis shows that the magnetic field leads to a change in the dipole moment of water molecules in water and electrolyte solutions, which enhances not only the hydrogen-bond networking ability of water but also the hydration around ions in electrolyte solutions, increasing the number of hydrogen bonds. Increasing the intensity of this magnetic field further promotes the hydrogen-bond association between water molecules, weakening the THz transmission intensity of the solution.

• Korean Journal of Materials Research
• /
• v.32 no.7
• /
• pp.326-331
• /
• 2022

AZ31 magnesium alloy was used to manufacture a thin plate using a melt drag method. The effects of roll speed, molten metal temperature, and molten metal height, which are the basic factors of the melt drag method, on the surface shape, the thickness of the thin plate, Vickers hardness, and microstructure of the thin plate were investigated. It was possible to manufacture AZ31 magnesium alloy thin plate at the roll speed range of 1 to 90 m/min. The thickness of the thin plate, manufactured while changing only the roll speed, was about 1.8 to 8.8 mm. The shape of the solidified roll surface was affected by two conditions, the roll speed and the molten metal height, and the Vickers hardness of the manufactured magnesium alloy thin plate value ranged from Hv38~Hv60. The microstructure of the thin plate produced by this process was an equiaxed crystal and showed a uniform grain size distribution. The grain size was greatly affected by the contact state between the molten metal and the solidification roll, and the amount of reactive solids and liquids scraped at the same time as the thin plate. The average grain size of the thin plate fabricated in the range of these experimental conditions changed to about 50-300 ㎛.

• Nuclear Engineering and Technology
• /
• v.52 no.6
• /
• pp.1172-1179
• /
• 2020

As a Lagrangian particle method, Moving Particle Semi-implicit (MPS) method has great capability to capture interface/surface. In recent years, the multiphase flow simulation using MPS method has become one of the important directions of its developments. In this study, some key methods for multiphase flow have been introduced. The interface tension model in multiphase flow is modified to maintain the smooth of the interface and suitable for the three-phase flow. The mass transfer at immiscible liquid interface entrained by single bubble which could occur in Molten Core-Concrete Interaction (MCCI) has been investigated using this particle method. With the increase of bubble size, the height of entrainment column also increases, but the time of film rupture is slightly different. With the increase of density ratio between the two liquids, the height of entrained column decreases significantly due to the decreasing buoyancy of the denser liquid in the lighter liquid. In addition, the larger the interface tension coefficient is, the more rapidly the entrained denser liquid falls. This study validates that the MPS method has shown great performance for multiphase flow simulation. Besides, the influence of physical parameters on the mass transfer at immiscible interface has also been investigated in this study.

• Korean journal of food and cookery science
• /
• v.21 no.1 s.85
• /
• pp.1-11
• /
• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• KSBB Journal
• /
• v.24 no.5
• /
• pp.446-452
• /
• 2009

Oleyl alcohol, butyl butyrate, and two different ionic liquids were evaluated for the extraction of butanol from culture broth without toxic effect to cells. The tested solvents showed more than 50% extraction efficiency, and oleyl alcohol was chosen as the best extractant for butanol among the used extractants with a partition coefficient of 2.89. When oleyl alcohol was used as an extractant, more than 80% of butanol was extracted in the wide range of butanol concentrations (1-20 g/L) and pH values (pH 4-5.5). In extractive fermentation using oleyl alcohol only, there was 11% more butanol production and glucose consumption when compared to that without extractive fermentation, implicating a reduced inhibitory effect of butanol due to butanol removal to the oleyl alcohol phase. In addition, oleyl alcohol did not inhibit cell growth, while a mixture of oleyl alcohol and butyl butyrate with the volume ratio of 9:1~7:3 inhibited either butanol production or cell growth significantly due to the toxicity of butyl butyrate to cells. In conclusion, oleyl alcohol can be used as an efficient and non-toxic solvent for extractive fermentation for butanol production.

• Korean Journal of Food Science and Technology
• /
• v.23 no.2
• /
• pp.123-128
• /
• 1991

Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.