• Asian Pacific Journal of Cancer Prevention
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• v.13 no.7
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• pp.3293-3298
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• 2012

The present study was conducted to evaluate in vivo anticancer activity of two novel mononuclear ruthenium(II) compounds, namely Ru(1,10-phenanthroline)$_2$(2-nitro phenyl thiosemicarbazone)$Cl_2$(Compound $R_1$) and Ru (1,10-phenanthroline)$_2$(2-hydroxy phenyl thiosemicarbazone)$Cl_2$(Compound $R_2$) against Ehrlich ascites carcinoma (EAC) mice and in vitro cytotoxic activity against IEC-6 (small intestine) cell lines and Artemia salina nauplii using MTT [(3-(4,5-dimethylthiazol-2yl)-2,5-diphenyltetrazolium bromide)] and BLT [brine shrimp lethality] assays respectively. The tested ruthenium compounds at the doses 2 and 4 mg/kg body weight showed promising biological activity especially in decreasing the tumor volume, viable ascites cell counts and body weights. These compounds prolonged the life span (% ILS), mean survival time (MST) of mice bearing-EAC tumor. The results for in vitro cytotoxicity against IEC-6 cells showed the ruthenium compound $R_2$ to have significant cytotoxic activity with a $IC_{50}$ value of $20.0{\mu}g/mL$ than $R_1$ ($IC_{50}=78.8{\mu}g/mL$) in the MTT assay and the $LC_{50}$ values of $R_1$ and $R_2$ compounds were found to be 38.3 and $43.8{\mu}g/mL$ respectively in the BLT assay. The biochemical and histopathological results revealed that there was no significant hepatotoxicity and nephrotoxicity associated with the ruthenium administration to mice.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.241-248
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• 1983

Lupin seed was used to make Meju, the fermentation starter for Korean soybean sauce and paste in substitution for soybean and the fermentation characteristics were compared with those of soybean. Mejus were prepared by in-oculating Asp. oryzae on the cooked whole beans. The dried Mejus were used for making fermented bean sauce and paste by mixing with brine and subsequent ripening for 4 weeks. In general the protease activity and amylase activity-during ripening were higher in lupin seed Meju than those of soybean Meju. The increase in protease activity correlated to the increase in $\alpha$-amino nitrogen content of the fermented paste and sauce. The development of dark-brown color of the sauce during ripening faster with lupin seed Meju compared to soybean Meju. In sensory evaluation the flavor score of lupin seed sauce and paste was slightly lower than that of soybean products but the overall quality of fermented lupin seed sauce was acceptable.

• Economic and Environmental Geology
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• v.41 no.1
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• pp.57-62
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• 2008

The application of constructed subsurface-flow wetlands for treatment of wastewater from abandoned mines is being increased. Crushed limestone, oak chips, and mushroom composites are often employed in a bulk form, as the substrates in the bed media. Efficiency of the subsurface-flow treatment system drops with time as the hydraulic conductivity of the wetland soil decreases significantly, presumably due to chemical reactions with the wastewater. The purpose of this study is to investigate the applicability of immobilized beads carrying sulfate reducing bacteria for acid mine drainage treatment system. The ingredients of immobilized beads are organic materials such as mushroom composite and oak chips, limestone powder for a pH buffer, mixed with a modified Coleville Synthetic Brine. It was found that immobilized beads are more efficient than the bulk form for pH recovery, sulfate and heavy metal removal.

• Journal of Korean Society of Water and Wastewater
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• v.30 no.4
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• pp.401-408
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• 2016

Desalination is getting more attention as an alternative to solve a global water shortage problem in the future. Especially, a desalination technology is being expected as a new growth engine of Korea's overseas plant business besides one of the solutions of domestic water shortage problem. In the past, a thermal evaporation technology was a predominant method in desalination market, but more than 75% of the current market is hold by a membrane-based reverse osmosis technology because of its lower energy consumption rate for desalination. In the future, it is expected to have more energy efficient desalination process. Accordingly, various processes are being developed to further enhance the desalination energy efficiency. One of the promising technologies is a desalination process combined with Pressure Retarded Osmosis (PRO) process. The PRO technology is able to generate energy by using osmotic pressure of seawater or desalination brine. And the other benefits are that it has no emission of $CO_2$ and the limited impact of external environmental factors. However, it is not commercialized yet because a high-performance PRO membrane and module, and a PRO system optimization technology is not sufficiently developed. In this paper, the recent research direction and progress of the SWRO-PRO hybrid desalination was discussed regarding a PRO membrane and module, an energy recovery system, pre-treatment and system optimization technologies, and so on.

• Economic and Environmental Geology
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• v.18 no.4
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• pp.331-342
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• 1985

The Dongbo tungsten-molybdenum deposits are fissure-filling veins emplaced in granites of late Cretaceous age. Integrated field, mineralogic and fluid inclusion studies were undertaken to illuminate the characters and origin of the ore deposits. Mineral paragenesis is complicated by repeated fracturing, but four distinct depositional stages can be recognized; (I) tungsten-molybdenum minerals-quartz-chlorite stage, (II) iron-oxide and sulfides-quartz stage, (III) iron -oxide-base metal sulfides-sulfosalts-quartz-carbonates stage, (IV) barren rhodochrosite-zeolite stage. Fluid inclusion studies were carried out for stage I quartz and stage III quartz, sphalerite and calcite. Fluid inclusion studies reveals highly systematic trends of homogenization temperature and salinity throughout the mineralization. Ore fluids during stage I were complex, NaCl rich brine and salinity reached values as high as 34.4 weight percent equivalent NaCl, but the later ore fluids were more dilute and reached to 9.7 weight percent equivalent NaCl during stage III. Intermittent boiling of ore fluid during stage I is indicated by the fluid inclusions in stage I quartz. Depositional temperatures and pressures during stage I range from $520^{\circ}C$ to $265^{\circ}C$and from 600 to 400 bars. Homogenization temperatures of the stage III quartz, sphalerite and calcite range from $305^{\circ}C$ to $190^{\circ}C$. Fluid inclusion data from the Dongbo mine are nearly similar to those from other hydrothermal tungsten deposits in the Kyeongsang basin. Depositional temperature and salinity of ore fluids during precipitation of tungsten-molybdenum minerals in Dongbo mine were much higher, but $CO_2$ contents were much lower than those from hydrothermal tungsten-molybdenum deposits of late Cretaceous plutonic association in central parts of Korean peninsula.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.483-487
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• 1988

The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at $4-35^{\circ}C$. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.

• Geophysics and Geophysical Exploration
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• v.15 no.4
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• pp.219-226
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• 2012

This study provides an analysis on results of neutron logging for various borehole environments through numerical simulation based on a Monte Carlo N-Particle (MCNP) code developed and maintained by Los Alamos National Laboratory. MCNP is suitable for the simulation of neutron logging since the algorithm can simulate transport of nuclear particles in three-dimensional geometry. Rather than simulating a specific tool of a particular service company between many commercial neutron tools, we have constructed a generic thermal neutron tool characterizing commercial tools. This study makes calibration chart of the neutron logging tool for materials (e.g., limestone, sandstone and dolomite) with various porosities. Further, we provides correction charts for the generic neutron logging tool to analyze responses of the tool under various borehole conditions by considering brine-filled borehole fluid and void water, and presence of borehole fluid.

• Transactions of the Korean Society of Mechanical Engineers
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• v.14 no.3
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• pp.702-715
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• 1990

This paper describes behaviors of two-phase open channel flow inside the flash chamber of a horizontal Multi-Stage-Flash evaporator numerically along with the experimental observations. Bubble trajectories and the velocity and temperature distributions of the liquid phase were predicted by using the particle-source-in-cell(PSI-Cell) method with the appropriate bubble motion/growth equations. Size and number of bubble nuclei embedded in the incoming liquid(brine) were taken into account as important parameters in addition to the conventional ones such as the velocity, degree of inlet superheat, inlet opening height, and the liquid level. Bubble motions, which are unsteady, appeared to be mostly determined by the buoyancy and the drag forces. The calculations, though a number of simplifying assumptions were made, reasonably simulated the hydrodynamic behaviors of the two-phase horizontal stream observed in the experiments. The simulated temperature distributions also agreed fairly well with the other's measurements. Non-equilibrium allownaces, evaluated from the simulated temperature distributions, were within the range of those obtained from the existing correlations, and reduced with the increases of the number and size of incoming bubble nuclei due to vigorous flashing.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1071-1074
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• 1997

The Effect of $Ca^{++}$, $K^+$ and $Mg^{++}$ on salting of radish was investigated. Up to 0.2 M of $Ca^{++}$ and/or $K^+$, sodium chloride content of radish increased respectively, comparing with no addition of these ions. The salting effect of radish incereased in proportion to the concentration ($0{\sim}0.01\;M$) of $Ca^{++}$ and/or $K^+$ in the salting solution up to 0.2 M, while there was no influence of $Mg^{++}$. When $Mg^{++}$ and $Ca^{++}/Mg^{++}$ and $K^+$ were added to brine solution, $Ca^{++}$ or $K^+$ influenced the salting effect of radish and $Mg^{++}$ did not.