• Bulletin of the Korean Chemical Society
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• v.17 no.10
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• pp.925-929
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• 1996

Uranyl hydrolysis precipitates were obtained by increasing pH value of aqueous uranyl solution in the range of neutral to alkaline pH value and their phase transformation during the solubility experiment under various conditions has been examined. The precipitates formed in the hydrolysis reaction of uranyl ion had a layered structure such as a meta-schoepite phase, a schoepite structure, or a mixed phase of meta-schoepite and schoepite. Phase transformation between them was strongly dependent on the pH value at which the precipitate was formed. The distance between the layers in meta-schoepite or schoepite phase was ∼7.35 Å, and it was increased with the pH value at which the precipitate was synthesized as well as the pH values of the aqueous solution. The phase transformation from a meta-schoepite to schoepite was fast for the precipitates formed at low pH values, however, it was not the case for the precipitates formed at high pH values. A small difference of pH value in aqueous solution gave a great change on its solubilities near pH 9.7, because a layered structure of the precipitates became amorphous above that pH value. Greater solubility for the precipitate formed at higher pH value can be explained from the fact that the precipitates formed at low pH value had a better crystallinity and also that the precipitates formed at higher pH value has a slower rate of crystallization.

• Korean Journal of Microbiology
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• v.19 no.3
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• pp.121-127
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• 1981

The constituents of molasses and effect of pH precipitate formation in molasses solution, vary according to its producing districts. The formation of precipitation is not so changeable in the range of buffering zone of molasses solution(pH4.3-6.3) in philippine molasses according to the change of pH value. On lower or higher than the range of buffering zone, the precipitation is increased from pH 4.3 to 2.8 and from 6.3 to 8.1, it is decreased when pH value is lower or higher than the pH value range. For molasses clarifying, it had better adjust the pH of molasses solution to neutral or weak alkali range out of the alkai side of the buffering zone, with lime solution. And then, add the calcium super phosphate solution to pH value of alkali side in buffering zone, as much as the pH of clarified molasses solution can reach to middle value in buffering zone. For the equilibrium of pH value on clarifying molasses, it takes plenty of time more than 6 hours.

• Management & Information Systems Review
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• v.38 no.2
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• pp.241-254
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• 2019

This study is a study on the consumer reaction to the augmented reality advertisement which is a recent issue. this study was conducted based on the necessity of marketing advertisement technique suitable for the 4th industrial revolution era. First, we present the types of augmented reality ads based on previous studies, and examined the effects of enjoyment and formation of brand attitudes on brand attachment on products or services based on the perceived value of consumers for these types of ads. This study is briefly summarized as follows. Hypothesis (H1) empirical value had a positive effect on pleasure, and hypothesis H2) empirical value also had a positive effect on brand attitude. Hypothesis (H3) symbolic value had a positive effect on pleasure and hypothesis (H4) symbolic value had positive influence on brand attitude. Hypothesis (H5) Practical value has a positive effect on pleasure. Hypothesis (H7) Pleasure affects positively (+) influence on brand attitude. Hypothesis (H8, H9) enjoyment affects affection and brand attitude affects affection positively. Hypothesis (H6) Practical value did not affect brand attitude positively. It can be seen that the augmented reality advertisement communicates with consumers through experience or symbolic side rather than perceive practical value by consumer. The implication of this study is that the augmented reality advertisement is highly interactive with consumers and can induce consumer participation. This means that consumers are more aware of empirical and symbolic values rather than experiencing practical value through augmented reality advertising.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.9-17
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• 1989

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1 The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pll 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated thr highest value observed at pH 2 and pH 7 was 82.91 ml oil/100 mg protein ($60^{\circ}C$), 82.08 m1 oil/100 mg protein ($80^{\circ}C$) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7 (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% ($80^{\circ}C$),23.7%($100^{\circ}C$) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2 M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2 M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 ($40^{\circ}C$). In the case of pH 7, the highest value was 105,000 cpa at $100^{\circ}C$.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• Biomedical Science Letters
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• v.18 no.2
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• pp.139-145
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• 2012

RFLP of PGC-$1{\alpha}$ gene of 285 Korean women was analyzed by PCR and HpaII restriction. We evaluated the correlation between PGC 1 genotypes and biochemical results, using the results of RFLP. Study subjects were divided into 3 groups: normal group (who has been average value of serum biochemical analysis), upper group (who has been higher value than average value), and low group (who have been lower value than average value). The frequencies of $H_1H_1$, $H_1H_2$, and $H_2H_2$ genotypes were 92 (32%), 85 (32%), and 108 (38%) respectively, and the ratio between $H_1$ and $H_2$ alleles was 1:1.1. There were no meaningful differences between biochemical results and PGC-$1{\alpha}$ genotypes in the normal group. But, in upper group, there was significant difference in total cholesterol (P=0.04) level. In the result of Turkey multiple comparison test, the P value of $H_1H_1$ and $H_2H_2$ was 0.059. In upper group, there were noticeable differences also in triglyceride (P=0.034) level and glucose (P=0.043) level, respectively. There were important differences between $H_1H_1$ type and $H_1H_2$ type in triglyceride (P=0.029) level and between $H_1H_2$ type and $H_2H_2$ type in glucose (P=0.040) level. This study may provide the PGC-$1{\alpha}$ genotype patterns for the amounts of lipid and glucose in the serum. $H_2$ allele (Ser482) of PGC-$1{\alpha}$ gene may be related with upper group in Korean women.

• Journal of the Korean Chemical Society
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• v.11 no.4
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• pp.179-184
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• 1967

The polarograms of Cd(II) in 0.15M tartrate solution were investigated in the range of pH values from 6.0 to 12.6 at 20$^{\circ}and 25$^{\circ}C. Up to pH value of 7.8, the limiting current and the halfwave potential were found to be constant, and when compared with the nitrate solution of the same $Cd^{++}$ concentration at the same ionic strength, the limiting current decreased by 28% and the halfwave potential shifted by -0.05 volt. The values of limiting current sharply decreased as the pH value exceeded 8.2 and the minimum values appeared at the pH values of 11.2~11.4. The values of halfwave potential gradually decreased as the pH value increased over 8.2 and the value of -0.78 volt was obtained at the pH value of 12.6. Possible mechanisms of electrode reaction were suggested and the anomalous behavior of reduction waves of Cd(II) in tartrate solution up to pH value of 9.4 was discussed.

• Resources Recycling
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• v.26 no.6
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• pp.38-44
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• 2017

As by-pass dust (BPD) made from cement manufactured process is designated waste, it is required to bury as high cost. The main component of BPD is potassium chloride (KCl), and used for the fertilizer. For using KCl to the fertilizer, the pH value of KCl is required as neutral or weak acid. However, it is not suitable to apply BPD into the fertilizer directly without any other treatment because BPD's pH value is shown 12.0~12.5; a high base. In this study, the carbon dioxide ($CO_2$) was used for removing calcium oxide (CaO) and reducing pH value during manufacturing process of KCl. We fixed inner condition of the carbon test chamber as $25^{\circ}C$-50RH%, and retained 0~7 hours under the 20 vol% of $CO_2$ atmosphere. After experiment, we analyzed the content of CaO and pH value from each samples. The more time exposed to $CO_2$, the content of CaO and pH value are shown. Furthermore, pH value exposed in 6 hours nearly reached 7.

• Journal of the Korean Statistical Society
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• v.24 no.2
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• pp.407-417
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• 1995

The h-plot is a graphical technique for displaying the structure of one population's variance-covariance matrix. This follows the mathematical algorithem of the principle component biplot based on the singular value decomposition. But it is known that the singular value decomposition is not resistant, i.e., it is very sensitive to small changes in the input data. In this article, since the mathematical algorithm of the h-plot is equivalent to that of principal component biplot of Choi and Huh (1994), we derive the resistant h-plot.

• Journal of Korean Society for Atmospheric Environment
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• v.1 no.1
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• pp.33-41
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• 1985

In order to investigate the Phenomenon of Acid Precipitation, pH value and Anions of Fluroide, chloride, nitrite, phosphate, bromide, nitrate and sulfate were measured from the acid precipitations sampled around 7 districts over seoul area during period of 9 months from January till September, in 1985. From the distribution of pH value gatnered, acid precipitations were noticed during period from January till Aprill, and from as of April 22nd, situation gradually recovered. The average pH value till April showed comparatively low, ranging 4.0-5.0. The pH value of 4.5-5.6 in average over whole year reaches to similar level of those in Japan. Anion analysis revealed that the main factor of pH value in Seoul district attribute mainly to the sulfate ion and nitrate ion. Moreover, these Phenomena of acid precipitation in Seoul area appeared to concentrate on certain districts, and they are slowly moving toward other directions due to such factors as wind-velocity and directions.