• Resources Recycling
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• v.14 no.4 s.66
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• pp.47-52
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• 2005

Carbonate species in aqueous solution play an important role in the determination of chemical properties of water in relation with alkalinity, buffer capacity, biological productivity, and so on. These compounds also have reactive characteristics such as interphasal reactions between solid, liquid, and gas phases. In the absence of solid materials, the total amount and relative abundance of each carbonate species are directly influenced by the partial pressure of $CO_2$ gas in the atmosphere, which in turn significantly affects the properties of aquatic system. In the water/wastewater treatment process along with the wastes treatment and recycling process which occurring in aquatic environment, it is essential to figure out its characteristics for their optimization and one of its most influential features upon these processes is determined by carbonate species. To understand the fundamental aspect of the relationship between the partial pressure of $CO_2$ gas and chemical features of water, especially pH, the working partial pressure of pure $CO_2$ gas that produced by contacting the dry ice with water has been estimated based on equilibrium calculation. The equilibrium constants for the dissociation ot carbonic acid were determined using van't Hoff equation and the distribution diagram of carbonate species according to the pH has been constructed to substantiate the results of equilibrium calculation. The estimated working partial pressure of pure $CO_2$ gas was found to be a function of the concentration of carbonates in solution, which suggesting that Prior evaluation of the working partial pressure of gas is essential for a better understanding of aquatic interactions.

• Food Science and Preservation
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• v.24 no.2
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• pp.215-220
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• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.