• 한국연소학회지
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• 제18권3호
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• pp.38-43
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• 2013

In this study, we tested the absorption of $CO_2$ in combustion gas into an alkaline wastewater to simultaneously control $CO_2$ and wastewater. During the experiment, we investigated the effects of operating parameters on neutralization characteristics of the wastewater by using $CO_2$ in a bench-scale semi-batch jet loop reactor (0.1 m diameter and 1.0 m in height). The operating parameters investigated in the study are gas flow rate of 1.0-2.0 L/min, liquid recirculation flow rate of 4-32 L/min, and liquid temperature of $20-25^{\circ}C$. It was shown that the initial pH of wastewater rapidly decreased with increased gas flow rate for a given liquid recirculation flow rate. This was due to the increase in the gas holdup and the interfacial area at higher gas flow rate in the reactor. At constant gas flow rate, the time required to neutralize the wastewater initial pH of 10.1 decreased with liquid recirculation flow rate ($Q_L$), reached a minimum value in the range of $Q_L$ = 16-24 L/min, and then increased with further increase in $Q_L$. Further, the time required to neutralize the wastewater was shortened at higher temperatures.

• Asian-Australasian Journal of Animal Sciences
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• 제28권12호
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• pp.1767-1773
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• 2015

Effects of water-misting sprays with forced ventilation after transport during summer on meat quality, stress parameters, glycolytic potential and microstructures of muscle in broilers were investigated. A total of 105 mixed-sex Arbor Acres broilers were divided into three treatment groups: i) 45-min transport without rest (T group), ii) 45-min transport with 1-h rest (TR group), iii) 45-min transport with 15-min water-misting sprays with forced ventilation and 45-min rest (TWFR group). The results showed the TWFR group significantly increased (p<0.05) initial muscle pH ($pH_i$) and ultimate pH ($pH_u$) and significantly reduced $L^*$ (p<0.05), drip loss, cook loss, creatine kinase, lactate dehydrogenase activity, plasma glucose content, lactate and glycolytic potential when compared with other groups. Microstructure of the muscle from TWFR group broilers under light microscopy showed smaller intercellular spaces among muscle fibers and bundles compared with T group. In conclusion this study indicated water-misting sprays with forced ventilation after transport could relieve the stress caused by transport under high temperature, which was favorable for the broilers' welfare. Furthermore, water-misting sprays with forced ventilation after transport slowed down the postmortem glycolysis rate and inhibited the occurrence of PSE-like meat in broilers. Although rest after transport could also improve the meat quality, the effect was not as significant as water-misting sprays with forced ventilation after transport.

• 한국식품영양과학회지
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• 제31권1호
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• pp.117-123
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• 2002

본 연구는 김치가 노화와 직접적인 관련이 있는 유리기 생성 및 항산화 효소활성에 미치는 영향을 살펴보기 위하여 배추김치, 배추갓김치 그리고 갓김치를 식이중량의 5% 첨가하여 실험식이를 제조하고 이를 녹화촉진주인 SAMP8에게 1년간 섭취시켰다. 총유리기, OH radical, $H_2O_2$ 농도 그리고 TBARS 오 모두 가령에 따라 증가하였으며, 김치섭취시 유의적으로 감소되었다(p<0.05). 김치군에 있어서 생성된 유리기를 제거하기 위해 항산화계 효소인 SOD, catalase, GSH-px 그리고 GSH/GSSG는 모든 김치군에서 유의적으로 증가 하였다(p<0.05). 따라서 김치섭취는 먼저 가령에 의해 생성되는 유리기의 생성은 억제시키면서, 둘째 이를 제거하기 위한 항산화계 효소 활성은 더욱 활성화시키므로써 항노화 기능을 발휘한다고 생각된다. 김치종류 중에서는 배추갓김치와 갓김치가 배추김치보다 유리기 생성을 억제하고, 항산화계 활성을 증진시킨 것으로 보아 이들의 항노화 효과가 클 것으로 생각된다.로 생각된다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1999년도 하계학술대회 논문집 B
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• pp.504-506
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• 1999

In this paper, we propose a method which control parametric uncertainty systems using PID controller by fuzzy auto tuning. We get the error and the error change rate of plant output correspond to the initial value of parameter using the Ziegler-Nickols tuning and determine the new proportional gain$(K_p)$ and the integral time $(T_i)$ from fuzzy tuner by the error and error change rate of plant output as a membership function of fuzzy theory. The Fuzzy Auto-tuning algorithm for PID controller operate to adapt variable parameter of plant in parametric uncertainty systems. It is shown this method considerably improve the transient response at computer simulation.

• 공업화학
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• 제23권6호
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• pp.594-598
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• 2012

본 연구에서는 해조류 다시마를 바이오매스로 이용하는 혐기성 소화로부터 바이오가스를 생산하였다. 최적의 혐기성 배양조건을 확립하기 위해 슬러지는 $-70^{\circ}C$에서 20 min 동안 냉동 전처리를 하였다. 대조군과 비교했을 때 수소와 메탄가스는 각각 2.7배와 3.4배 증가한 667.28 mL/L와 3420.24 mL/L를 생산하였다. 냉동 전처리한 슬러지의 초기 pH 최적 조건은 7.0이었고, 다시마 바이오매스의 초기 pH 최적 조건은 8.0이었으며 알칼리 조건에서 보다 산성 조건에서 바이오가스 생산량이 크게 감소하는 것을 확인할 수 있었다. 슬러지의 냉동 전처리와 바이오매스 및 슬러지의 최적 pH 조건에서 최대 643.73 mL/L의 수소와 4291.6 mL/L의 메탄가스를 생산하였다. 이는 대조군과 비교했을 때 각각 2.6배와 4.3배 증가한 생산량이었다. 또한 최적 조건의 5-L 회분식 혐기성 배양에서 바이오가스의 생산량을 측정한 결과 기질에 포함된 다시마에 의해 생산될 수 있는 최대 생산량은 수소 1605.03 mL/L와 메탄가스 4593.71 mL/L로 확인되었다.

• Journal of Microbiology and Biotechnology
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• 제16권3호
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• pp.360-367
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• 2006

The endoinulinase gene (inu1) from Pseudomonas mucidolens was expressed on the cell surface of Saccharomyces cerevisiae by fusing with Aga2p linked to the membrane anchored protein, Aga1p. The inu1 gene of P. mucidolens was subcloned into the surface display vector, pCTcon (GAL1 promoter). The constructed plasmid, pCTENIU (8.5kb), was then introduced to S. cerevisiae EBY100 cells and the yeast transformants selected on synthetic defined media lacking uracil and inulin-containing media. The inu1 gene under the control of the GAL1 promoter was successfully expressed in the yeast transformants, and the surface display of endoinulinase confirmed by immunofluorescence microscopy, along with its enzymatic ability to form inulooligosaccharides (IOSs) from inulin. The total endoinulinase activity reached about 2.31 units/ml when the yeast transform ants were cultivated on a YPDG medium. To efficiently hydrolyze the inulin, various reaction conditions were examined, including the pH, temperature, and inulin source. The optimized conditions were then determined as follows: pH, 7.0; temperature, $50^{\circ}C$; inulin source, Jerusalem artichoke. Under the optimized condition and 46 units of endoinulinase per g of inulin, IOSs started to be produced after 10 min of enzymatic reaction. The highest yield, 71.2% of IOSs, was achieved after 30 h of reaction without any significant loss of the initial enzyme activity. As a result of the reaction with inulin, IOSs consisting of inulobiose (F2), inulotriose (F3), inulotetraose (F4), and inulopentaose (F5) were produced, and F4 was the major product.

• 대한환경공학회지
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• 제33권8호
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• pp.583-590
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• 2011

공기 폭기법을 통해 암모니아를 제거함에 있어, 반응조의 물리적 인자(폭기 깊이, 공기 방울 크기, 표면적)와 알칼리도가 암모니아의 제거 속도에 미치는 영향을 평가하였다. 30 L/min의 공기를 6~53 cm의 폭기 깊이로 실험한 결과, 폭기 깊이는 암모니아 제거 속도에 영향을 미치지 않았다. pH가 10.0, 온도가 $30^{\circ}C$에서 암모니아의 제거 속도 상수와 표준편차는 각각 $0.175h^{-1}$, 0.004로 나타났다. 공기 방울의 크기 및 공기상과 접촉하는 수표면의 표면적은 제거 속도에 영향을 미치지 않았다. 폐수의 알칼리도는 암모니아 제거 속도에 간접적으로 영향을 미치는 것으로 나타났다. 이는 폭기에 의해 이산화탄소가 수용액에 용존되어 pH를 변화시킬 수 있기 때문인 것으로 예상된다. 매립지와 하수 종말 처리장에서 채취한 실제 폐수를 대상으로 암모니아 제거 속도를 살펴보았다. 하수 원수(pH = 7.1, alkalinity = 75 mg/L)의 경우, pH를 9.3으로 조절하여도 암모니아 제거 속도가 크게 증가하지 않았다. 그러나, 알칼리도가 높은 침출수 원수(pH = 8.0, alkalinity = 6,525 mg/L)는 초기 pH가 낮음에도 불구하고, 공기 폭기에 따른 pH 상승으로 인해 암모니아 제거 속도가 증가하는 경향을 나타냈다. 또한, 침출수 원수의 pH를 9.4로 조절한 경우, 하수 원수와 달리 공기 폭기에 따른 pH 저하가 나타나지 않아 암모니아 제거 속도가 유지 되었다.

• 한국축산식품학회지
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• 제35권6호
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• pp.807-814
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• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

• 치위생과학회지
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• 제20권1호
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• pp.9-15
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• 2020

Background: Although the consumption of vitamin beverages has increased because of the recent interest in health and beauty, guidelines addressing appropriate consumption habits are lacking. Thus, the aim of this study was to investigate the erosive potential of several vitamin beverages and to propose guidelines for the appropriate intake of these drinks. Methods: Five vitamin beverages were selected after a pre-investigation of the current beverage market. Coca-Cola and mineral water were selected as the control beverages. The pH of the beverages was measured with a calibrated pH meter, and the titratable acidity (TA) was determined by using 1 M sodium hydroxide to reach pH 5.5 (TA5.5) and 7.0 (TA7.0). The screening method suggested by the International Organization for Standardization was used to measure pH variation (ΔpH) by using an under-saturated hydroxyapatite solution to determine the difference between the initial and final pH of the screening solution. All measurements were performed in triplicate. Results: All vitamin beverages tested in this study exhibited a low pH (2.53~2.99), similar to Coca-Cola, which is known to be a highly acidic beverage. The highest TA5.5 and TA7.0 values of the vitamin beverages were 7.03 ml and 8.81 ml, respectively. The largest change in pH determined by using the screening solution was found in Bacchus D (ΔpH 1.44±0.05). The mean ΔpH of the vitamin beverages was 1.12±0.29, which was higher than that of Coca-Cola (positive control, ΔpH 0.58±0.05). Conclusion: Vitamin beverages exhibited an erosive potential capable of damaging enamel surfaces. Therefore, the frequency of vitamin beverage intake should be limited, and individuals consuming these drinks should try to restore normal oral pH as quickly as possible.

• 상하수도학회지
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• 제13권2호
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• pp.89-94
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• 1999

In this study small glass columns with 2.5cm inner diameter and 24.5cm length were used as many as the sample numbers to study the effects of initial pH, temperature, dissolved oxygen concentration, and sediment depth on the release of phosphorus from lake sediment. No phosphorus release occurred at $10^{\circ}C$ with all pHs, and release rate at $25^{\circ}C$ was higher than that at $35^{\circ}C$ with pH 4 and reverse trends were observed at pH 7 and 10. Under all conditions, DO concentrations were decreased and equilibrium was obtained after 4-8 days when phosphorus release started and the Do concentrations were less than 1 mg/l. Sediment depth had little effect on phosphorus release rate. It was found that relation between released SRP(Soluble Reactive Phosphorus) concentration and time was zero order reaction and reaction rate coefficients were obtained. The amount of phosphorus release from lake sediment can be predicted by considering these k values.