• Journal of Korean Society of Water and Wastewater
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• v.31 no.4
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• pp.329-338
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• 2017

The problem of disposal of brine due to increased MD/RO desalination plant has recently become a big social issue. The chlor-alkali process through electrolysis of brine has been studied as a method to overcome this problem. In order to increase the electrolysis efficiency, a pretreatment process for removal of hard substances must be preceded. In this study, we investigated the mechanism of removal of hardness through chemical precipitation. As a result, Ca was greatly influenced by addition of $Na_2CO_3$, and Mg was strongly influenced by pH. Also, the addition of NaOH and $Na_2CO_3$ enabled simultaneous removal of Ca and Mg, and showed a removal efficiency of 99.9% or more. Finally, the residual concentrations of Ca and Mg in the brine after the reaction were 0.14 and 0.13 mg/L, respectively. Saturation index was calculated using Visual MINTEQ 3.1, and solid phase analysis of the precipitate was performed by FE-SEM and PXRD analysis. It was confirmed that precipitate formed by the formation of calcite and brucite.

• Resources Recycling
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• v.21 no.1
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• pp.41-48
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• 2012

A study on the behavior of boron extraction by TMPD(2,2,4-trimethyl-1,3-pentanediol) was carried out to find the optimum conditions for the boron extraction from brine. In case of boron extraction from 0.736 g/L boron-containing brine, typical optimum extractive conditions would be confirmed to be 0.75 mol/L of extractant concentration at 3.0 pH of brine with 1 of phase ratio and 20 min. of shaking time at 298 K respectively. And 1 mol/L sodium hydroxide of stripping agent was shown above 99 % of boron extraction and stripping efficiencies. Also, extraction equilibrium equation were obtained through experiments as follows : log D = 1.7 log $[TMPD]_O$ + constant at pH < 6.

• Journal of Advanced Marine Engineering and Technology
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• v.32 no.2
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• pp.292-298
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• 2008

This study was experimentally investigated to understand the ice making characteristics of ice on a coil type ice maker. The experiment was carried out under the following conditions which are the brine temperatures of $-10[^{\circ}C],\;-8[^{\circ}C],\;-6[^{\circ}C]$, brine flow velocities of 1.0[m/s], 1.4[m/s], 1.8[m/s] and initial water temperatures of $6[^{\circ}C],\;9[^{\circ}C],\;12[^{\circ}C]$, ect. The acquired conclusions shows: 1) Ice making amount is increased with decreasing in the temperature of brine. 2) Total ice making amount shows higher value in larger size coil. However, the ice making amount per heat transfer area is increased in smaller one. 3) The ice making amount is increased with decreasing in the initial water temperature. 4) It is cleared that the overturn of natural convection existed in this experimental result.

• Natural Product Sciences
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• v.6 no.3
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• pp.131-134
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• 2000

The methanol, dichloromethane, petroleum ether, 90% methanol and 1-butanol fractions of 40 Malaysian medicinal plants belonging to 25 families were tested for brine shrimp lethality. Various parts and fractions of eight (20%) plants, viz. Annona muricata, Cerbera odollam. Calophyllum inophyllum, Entada phaseoloides, Pithecellobium jiringa, Crotolaria retusa, Morinda elliptica and Sellaginella willdenovii showed very strong toxicity $(LC_{50}:$<$100\;ppm)$. The methanol extract of the seed of Calophyllum inophyllum showed exceptionally toxic activity $(LC_{50}:$<$5\;ppm)$.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.214-218
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• 2006

In the current study, ohmic combined with brine immersion thawing increased thawing time than plate contact type ohmic thawing even at low voltage. Moreover, rapid thawing resulted in high WHC and improved meat tenderness. The result indicated if the problems in safety would be solved, brine immersion type ohmic thawing could reduce processing time in industrial application promising both improved meat qualities and successful application in meat industry, and further works were needed.

• Journal of the Korean Ceramic Society
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• v.26 no.4
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• pp.521-531
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• 1989

The dependence of the chemical durability of simulated waste glasses containing the simplified waste similar to the SRP waste on compositions of host glasses, amounts of waste loading, and kinds of leachants has been investigated as a basic study on the waste immobilization through vitrification. The maximum limit of the amount of waste loading for glassforming with the host sodium borosilicate glasses selected in this study was 50wt%. The chemical durability of waste glasses whose host glass belonged to the immiscible composition region was much higher than that of waste glasses whose host glass belonged to the miscible composition region. The former waste glass showed lower chemical durability in deionized and silicate waters than in brine, while the latter glass showed the lowest chemical durability in deionized and silicate waters than in brine, while the latter glass showed the lowest chemical durability in silicate water. It was also observed that the total leaching rates in brine were noticeably small in comparison with those in other solutions. The composition of the host borosilicate glass which was suitable for the treatment of the waste through vitrification was found to be 25 Na2O-5B2O3-70SiO2(wt.%).

• Advances in Traditional Medicine
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• v.9 no.2
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• pp.182-185
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• 2009

Amoora cucullata (Meliaceae), a mangrove plant, has folkloric reputation as a medicinal agent in Bangladesh. In this study, the n-hexane, ethyl acetate and methanolic extracts of the stem bark of this plant were subjected to microbiological investigation and brine shrimp lethality bioassay. In case of antimicrobial screening, the ethyl acetate and methanolic extracts appeared to be potent in terms of both zone of inhibition and spectrum of activity showing the average zones of inhibition 8 - 14 mm and 9 - 16 mm, respectively. In the brine shrimp lethality bioassay, the methanolic extract demonstrated highest cytotoxicity having $LC_{50}$ of $0.549{\mu}g/ml$, whereas the ethyl acetate and n-hexane extract showed $LC_{50}$ of 7.943 and $17.180{\mu}g/ml$, respectively.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.31-41
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• 1989

The effects of salting degree of cabbage on the chemical, microbiological, textural changes and taste of Korean whole cabbage Kimchi fermented at $21^{\circ}C$ was studied. Low salted Kimchi (1.8% NaCl, soaking for 2 hr. in 20% brine) was showed higher total acdity than high salted Kimchi II(3.1% NaCl, Soaking For 8 hr in 20% brine) and III(2.9% NaCl, no soaking in 20% brine). The changes in growth of lactic acid bacteria was relevant to the salt content of whole cabbage Kimchi. Kimchi I was showed higher growth rate of Lactic acid bacteria and slower death rate constant of Lactic acid bacteria than that of Kimchi II and III. In palatability test, salty taste of Kimchi II, III was more salty than that of Kimchi I ($p{\leqq}0.01$) and total evaluation of Kimchi I, II was more palatable than Kimchi III ($p{\leqq}0.05$) at 3rd's day (optimum taste). Cutting force by Rheometer was well correlated with the salt content of Kimchi.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.16 no.1
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• pp.39-51
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• 2011

Acute toxicity test and behavioral change analysis of seawater acclimated Japanese medaka were conducted to identify the brine effects on fish by seawater desalination. 7 day acute toxicity test of brine revealed linear concentration-response relationship from 40.0~80.0 psu treatment groups. There was no significant brine effect for 30-40 psu groups and mass mortality was observed from >50 psu exposure (7-day $LC_{50}$=51.4 psu). Images from the real time camera system were analyzed to observe the changes in behavioral patterns of medaka exposed to various salinity. 40.0 and 50.0 psu exposed groups were stabilized in behavioral patterns after 3.1 and 4.6 hours, respectively and 60.0 psu group showed sharp increase in activity during first 12 hours and 50% mortality thereafter. Similar patterns were observed to 70 and 80 psu groups and both experimental groups showed 100% mortality within 12 hours. Acute toxicity test and behavioral patterns showed very similar toxicity results which revealed the increases in mortality and behavioral activities from 50.0 psu. This critical salinity for fish impacts must be implemented to brine discharge strategy by seawater desalination into the coastal area. Also, we recommend that real time camera monitoring system must be a useful tool for early warning of fish toxicity for other applications. This research was funded by Ministry of Land, Transport and Maritime Affairs, Korea.

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.396-408
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• 2020

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.