• Journal of Korean Society on Water Environment
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• v.21 no.2
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• pp.176-183
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• 2005

Chlorination of wastewater is recently practiced in Korea. While many researchers have studied the kinetics of aqueous chlorine(HOCl) with nitrogeneous compounds and other organic/inorganic contaminants in drinking water, the researches of wastewater chlorination are relatively few. The purpose of this study was to investigate the chlorine decay kinetics and parameters on wastewater chlorination. Chlorine decay rate increased with increasing initial chlorine concentration. The parameters affecting chlorine decay rate were different in each wastewater treatment plant. One of the most important parameters affecting chlorine decay was initial chlorine concentration, and other parameters such as $NH_3-N$, total coliform, $UV_{254}$ and Fe were also affected. The decay ratio of chlorine was decreased with increasing initial chlorine concentration, and the disinfection efficiency showed good correlation with the decay ratio.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.878-882
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• 2008

The efficacy of citric acid-aqueous chlorine dioxide ($ClO_2$) treatment of radish seeds artificially contaminated with Escherichia coli was studied. Radish seeds were inoculated with E. coli. Following inoculation, samples were stored at $4^{\circ}C$ and soaked in citric acid or aqueous $ClO_2$ for 10 min. The treatment of radish seeds using 200 ppm aqueous $ClO_2$ solution caused a 1.5 log CFU/g reduction in the population of E. coli. Compared to the aqueous $ClO_2$ treatment, soaking radish seeds in 2.0% citric acid solution for 10 min was more effective in reducing E. coli populations on radish seeds. The efficacy of spray application of chlorine (100 ppm) or 0.5% citric acid to eliminate E. coli during the germination and growth of radish was investigated. Radish seed inoculated with E. coli was treated for the duration of the growth period. Although it resulted in a decrease in the E. coli population, the spray application of 100 ppm chlorine during the growth period was not significantly effective. In contrast, the combined treatment of seeds using 200 ppm aqueous $ClO_2$ and treatment of sprouts with 0.5% citric acid solution during sprout growth was hardly effective in eliminating E. coli.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.127-131
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• 1992

The effects of chlorine treatment on the rheological properties (farinogram, extensogram, amylogram) of soft white wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. Departure time, water absorption and dough stability increased while mechanical tolerance index decreased as the level of chlorine increased. It was appeared that extensibility and resistance at chlorine level of 1 to 2 oz was appropriate for baking properties of flour compared to those of untreated wheat flour. The temperature at maximum viscosity increased gradually with increasing levels of chlorine. It was noted that maximum viscosity was greatly increased at 4 oz compared to those of lower levels of chlorine treatment.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.1
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• pp.73-81
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• 2017

The UV/chlorine process is a UV-based advanced oxidation process for removing various organic pollutants in water. The process is becoming increasingly popular because of its effectiveness in practice. It is important to the safe and efficient operation of a UV/chlorine process that the optimal operating conditions for both target removal objective and saving energy are determined. Treatment efficiency of target compounds in UV/chlorine process was mainly affected by pH and scavenging factor. In this study, kinetic based mathematical model considering water characteristics and electrical energy dose calculations model was developed to predict of treatment efficiency and optimal operating conditions. The model equation was validated for the UV/chlorine process at the laboratory scale and in pilot tests at water treatment plants.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.2
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• pp.25-35
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• 1987

Effects of application time And rate of chlorine on the chlorine absorption and distribution at different stalk positions of the plants were Investigated in burley tobacco grown under the pot condition. Treatment consisted of 6 application times (from 2 weeks before transplanting to 8 weeks after transplanting with 2 weeks' interval) and 2 application rates (2g and 4g-KCl/pot) by 6X2 factorial experimental design. The tobacco plants took up the chlorine rapidly just after chlorine application, and the chlorine content of leaf was increased proportionally to the rate of chlorine application. The chlorine was accumulated when much in lower leaves when chlorine was applied early, while the chlorine accumulated much in upper leaves when chlorine was applied late. The chlorine content of leaf was negatively correlated to the degree of brightness, red color and yellow color of cured leaf. Significant Increases In cured leaf ratio, leaf thickness, leaf weight and weight Per unit leaf area of harvested leaf were obtained with increased chlorine application. When the chlorine was applied early, the leaf weight showed Increasing tendency.

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.140-143
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• 2003

This research was to determine and compare the inactivation of total coliform as the indicator organism with chlorine, chlorine dioxide and ozone for drinking water treatment. The inactivation of total coliform was experimentally analyzed for the dose of disinfectant, contact time, pH, Temperature and DOC. The experiments for the characterization of inactivation were performed in a series of batch processes with the total coliform as a general indicator organism based on chlorine, chlorine dioxide and ozone as disinfectants. The nearly 2.4, 3.0, 3.9 log inactivation of total coliform killed by injecting 1mg/L at 5 minutes for chlorine, chlorine dioxide and ozone. For the inactivation of 99.9%, Disinfectants required were 1.70, 1.00 and 0.60 mg/L for chlorine, chlorine dioxide and ozone, respectively. The bactericidal effects of disinfectants were decreased as the pH increased in the range of pH 6-9. The influence of pH change on the killing effect of chlorine dioxide was not strong, but that on ozone and free chlorine was sensitive. The bactericidal effects of the disinfectants were increased as the temperature increase. The activation energies were 36,053, 29,822, 24,906 J/mol of chlorine, chlorine dioxide, ozone for coliforms. The inactivation effects were shown in the lowest order of chlorine, chlorine dioxide and ozone.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.126-131
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• 2004

This research sought to compare chlorine, chlorine dioxide and ozone as chemical disinfectants of drinking water, with inactivation of total coliform as the indicator. The inactivation of total coliform was tested against several variables, including the dose of disinfectant, contact time, pH, temperature and DOC. A series of batch processes were performed on water samples taken from the outlet of a settling basin in a conventional surface water treatment system that is provided with the raw water drawn from the mid-stream of the Han River. Injection of 1 mg/L of chlorine, chlorine dioxide and ozone resulted in nearly 2.4, 3.0 and 3.9 log inactivation, respectively, of total coliform at 5 min. To achieve 99.9 % the inactivation, the disinfectants were required in concentrations of 1.70, 1.00 and 0.60 mg/L for chlorine, chlorine dioxide and ozone, respectively. Bactericidal effects generally decreased as pH increased in the range of pH 6 to 9. The influence of pH change on the killing effect of chlorine dioxide was not strong, but that on ozone and free chlorine was sensitive. The activation energies of chlorine, chlorine dioxide and ozone were 36,053, 29,822 and 24,906 J/mol for coliforms with inactivation effects being shown in the lowest orders of these.

• Journal of Sericultural and Entomological Science
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• v.42 no.2
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• pp.78-82
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• 2000

In this study, a comparative removal of chlorine from aqueous solutions of mulberry leaf powder(MLP) and activated carbon(AC) was investigated. The chlorine removal capacities of MLP and AC were shown as a function of contact time, pH and initial chlorine concentration. Optimum contact time and removal pH value of MLP were determined as 2 hr and pH 10, respectively. Chlorine removal increased with increasing initial chlorine concentration up to 1.3g/L. Both Langmuir and Freundlich adsorption models were suitable for describing the short-term removal of chlorine by MLP and AC. According to Freundlich adsorption isotherms, the maximum removal capacity of MLP(0.264 mg Cl$_2$/mg) was nearly two times greater than that of AC(0.56 mg Cl$_2$/mg). These results suggested that MLP might potentially be used as an alternative to traditional water treatment materials for removal of residual chlorine in drinking water or process wastewater.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.1
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• pp.19-25
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• 1989

Effect of removal time of mulched polyethylene film on the chlorine content of toP soil and on the chlorine absorption by burley tobacco Plants was investigated under the field condition in 1986 and 1987. Treatment consisted of 4 removal times (from 30 to 75 days after transplanting with IS days interval) and control (no removal). The chlorine content of top Boll at 15 days after removal of mulched polyethylene film(MPF) lowered temporarily, and the decrement of chlorine content of top soil was closely related to the sum of rainfalls after removal of MPF. The chlorine was accumulated much in upper leaves when the MPF being removed early, while the chlorine was accumulated much in lower loaves when the MPF being removed late, relatively. However, the removal of MPF had no effect on the chlorine content of whole leaf. The yield decreased with removal of MPF during growing period.

• Journal of Environmental Health Sciences
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• v.32 no.3
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• pp.215-221
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• 2006

This study investigated the inactivation of the total coliform, an indicator organism in chlorine dioxide, in order to assess the optimal disinfection procedure for drinking water treatment and distribution systems. This research focus on a number of factors, including the dosage of disinfectant, contact time, pH, temperature and DOC. Water samples were taken from the outlet of a settling basin at a conventional surface water treatment system. As the pH increased in the range of pH 6-9, the bactericidal effects of disinfectants decreased. Changes in levels of pH did not significantly after the disinfection effect of chlorine dioxide for total coliform. With an increase in temperature, there was a subsequent increase in the bactericidal effects of disinfectants. Thus, it is evident that a decrease in temperature will higher the CT values required to inactivate coliform for during the winter. DOC addition can also reduce total coliform inactivation. DOC is the most significant variable in total coliform inactivation with chlorine dioxide.