• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.11a
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• pp.583-584
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• 2008

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.14 no.2
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• pp.129-132
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• 2003

Chlorine gas is highly irritating gas that, when inhaled, can damage larger airways as well as distal lung structure. It occurs usually result in mild ocular, oropharyngeal, or respiratory symptom and recovery may proceed slow for several weeks. We reported four cases of dysphonia due to acute chlorine inhalation during a swimming pool accident were treated by voice therapy and medication.

• Journal of the Korean Chemical Society
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• v.44 no.1
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• pp.74-80
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• 2000

The purpose of this study is to analyze comparatively and improve the preparation of chlorine gas in the high school chemistry II textbooks on the basis of the revised curriculum. From the results of the preparation experiment of chlorine gas which is commonly dealing with 9 kinds of textbook in the nation, we have found some problems and have suggested the solution of these problems. The problem is the students may inhale the chlorine gas that is to be injurious on the human body, so the research is focused on safe experimental method without inhalation of chlorine gas. The simple conviction method of character in laboratory is to propose at 5 kinds.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.308-312
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• 2018

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.

• Food Science and Preservation
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• v.24 no.5
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• pp.608-614
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• 2017

This study was conducted to investigate the effect of chlorine dioxide fumigation as a substitute for sulfur fumigation which has been used as a method to prevent the quality change of persimmon during storage and distribution process. Dried persimmons were treated with chlorine dioxide gas concentration (0, 15 30, and 45 ppm) and time (0, 15, 30, and 45 min) and microbiological changes, texture properties and color of the treated samples were investigated during storage at room temperature. Total aerobic bacteria, yeast and mold numbers after chlorine dioxide gas fumigation were decreased when compared with the control group. The inhibitory effects of total aerobic bacteria, yeast, and mold were observed during storage. The texture properties and color value of dried persimmons were not affected by chlorine dioxide gas fumigation concentration and time. There was no difference in quality between chlorine dioxide gas fumigation treatment group and control group. These results suggested that chlorine dioxide gas fumigation treatment can be utilized as a processing technique to secure microbiological storage stability of dried persimmons.

• Korean Chemical Engineering Research
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• v.50 no.5
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• pp.825-829
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• 2012

In this study, we investigated NO oxidation characteristic that depends on available chlorine concentration and temperature of seawater which is treated by un-divided electrolysis. Reactant gas passed through bubbling reactors which is filled with electrolyzed water and then NO concentration change was analyzed. In the closed-loop electrolysis system, concentration of available chlorine increased with electrolysis time. The higher oxidation rate of NO to $NO_2$ was obtained with the higher concentration of available chlorine. Oxidation of NO was fast when temperature of electrolyzed water was high, in the case of same concentration of available chlorine.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.17-27
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• 2013

The effects of chlorine dioxide gas ($ClO_2$) treatments between high-concentration-short-time and low-concentration-long-time on maintaining the quality of cherry tomatoes (Lycopersicon esculentum Mill. cv 'unicorn') were investigated. Tomatoes were treated with 5 ppm for 10 min and 10 ppm for 3 min as high-concentration-short-time $ClO_2$ gas treatment conditions and 1 ppm for once a day interval in terms of low-concentration-long-time $ClO_2$ gas treatment condition, respectively. After $ClO_2$ gas treatments, tomatoes were storage at 5 and $23^{\circ}C$ for 7 days. Weight loss, changes in tomato color, firmness, soluble solids content, pH, growth of total microorganism, and decay rate were evaluated. On day 7, tomatoes treated with chlorine dioxide gas showed low values of respiratory rate, total microbial growth, and decay rate compared to those of tomato without chlorine dioxide gas treatment. Additionally, tomatoes treated the chlorine dioxide were kept the values of firmness and soluble solids content during storage. However, chlorine dioxide gas treatment on tomatoes had no direct effect on weight loss, pH, and color. Results showed that both $ClO_2$ concentration and treatment time played the important roles for keeping the quality of tomatoes during storage. Tomatoes with chlorine dioxide gas treatment of low-concentration-long-time had more effective values of firmness, the total microbial growth, and decay rate than those with two chlorine dioxide gas treatments of high-concentration-short-time. Results suggest the potential use of chlorine dioxide gas treatment of low-concentration-long-time as an highly effective method for keeping the freshness of cherry tomato.

• Journal of The Korean Society of Clinical Toxicology
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• v.3 no.1
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• pp.60-62
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• 2005

A previously healthy 57-year-old woman with dyspnea and wheezing presented to the emergency department a few minutes after exposure to unknown gas from mixing bleach (sodium hypochlorite) and cleaning agent (hydrochloric acid) at work place. Initial physical examination revealed severe wheezing on both whole lung fields, but the chest radiograph was normal. Arterial blood gas analysis showed only moderate hypoxemia. The patient was treated with oxygen, $\beta$adrenergic bronchodilators, antihistamines and corticosteroids, after then symptoms were improved. And the patient discharged against medical advice. We report a rare case of reactive airways dysfuntion syndrome from chlorine gas exposure.

• Biomedical Science Letters
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• v.24 no.3
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• pp.270-274
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• 2018

Chlorine dioxide ($ClO_2$) gas is a neutral chlorine compound. $ClO_2$ gas was proven to effectively decontaminate different environments, such as hospital rooms, ambulances, biosafety level 3 laboratories, and cafeterias. In this study, to evaluate the effects of $ClO_2$ gas, bacteria of clinical importance were applied. Staphylococci, Streptococci and Bacillus strains were applied and Klebsiella, and others e.g., Escherichia coli, Shigella, Salmonella, Serratia were also done for the inhibitory analysis. Bacteria plates were applied with a hygiene stick, namely, "FarmeTok (Medistick/Puristic)" to produce $ClO_2$. $ClO_2$-releasing hygiene stick showed the very strong inhibition of bacterial growth but had different inhibitions to the bacteria above 96.7% except for MRSA of 90% inhibition. It is difficult to explain why the MRSA were not inhibited less than others at this point. It can be only suggested that more releasing $ClO_2$ should be essential to kill or inhibit the MRSA. B. subtilis, S. agalactiae, S. pyogenes, E. coli O157:H7, S. typhi (S. enterica serotype typhi) and S. marcesence were inhibited over 99%. This study will provide fundamental data to research growth inhibition by $ClO_2$ gas with bacteria of clinical importance value.

• Journal of Internet of Things and Convergence
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• v.6 no.2
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• pp.19-24
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• 2020

In the present study, using biological information of bacteria and biochemical information of chlorine dioxide gas, Gram-positive bacteria, e.g., Alloiococcus otitis, Erysipelothrix rhusiopathiae, Staphylococcus caprae, Staphylococcus lentus, and gram-negative bacteria, e.g., Acinetobacter baumannii complex, Aeromonas salmonicida, Brucella melitensis, Oligella ureolytica were used whether a plastic kit to release ClO₂ gas could inhibit their growth. Overall, chlorine dioxide gas showed about 99% inhibition of bacterial growth, with less than 10 CFU. However, it was found that Gram positive Alloiococcus otitis and Gram negative Aeromonas salmonicida had more than about 50 CFU. When comparing the results of experiments with several bacteria, it suggested that the concentration of chlorine dioxide gas would be at least 10 ppm to 400 ppm for the bacterial inhibition. The results of this study could be used as basic data to evaluate the clinical usefulness of chlorine dioxide gas. If this study helps with prior knowledge to help clinicians to recognize and prevent the presence of micro-organisms that cause infections in hospitals, it would be helpful for activities such as patient care as a convergence field. In the future, it is considered that the research results will be the basis for rapidly inhibiting the microbes infected with patients by utilizing data of the information of the microbes that are inhibited for chlorine dioxide gas.