• Journal of Korean Society of Environmental Engineers
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• v.22 no.12
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• pp.2149-2161
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• 2000

Nonliving Absidia coerulea and Thraustochitrium sp. were used as biosorbents to remove lead and cobalt that are one of representative pollutant in wastewater and radioactive liquid waste. The optimum pH range for maximum lead and cobalt removal was increased 6.5~11.4 and 8.6~12.0 for Absidia coerulea and 4.2~10.5 and 8.9~11.6 for Thraustochitrium sp. to compared to biosorbent-free control, pH of 8.4~11.2 and 10.5~11.5, respectively. With 1 g biosorbent/L at initial solution pH 5.0. Absidia coerulea and Thraustochitrium sp. took up lead from aqueous solutions to the extent of 104 and 125 mg/g biomass, respectively, whereas Absidia coerulea and Thraustochitrium sp. at initial pH 6.0 took up only 2 and 20 mg/g biomass of cobalt, respectively. For initial 500 mg Pb/L at initial pH 5.0. optimum amount of biosorbent for maximum lead uptake was 0.2 g/L for Absidia coerulea and Thraustochitrium sp., whereas optimum 3.0 g biosorbent/L was needed for initial 200 mg Co/L at initial pH 6.0. Absidia coerulea and Thraustochitrium sp. had higher adsorption capacity for lead than that of cobalt.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.65-70
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• 1997

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.926-932
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• 2015

This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at $10^{\circ}C$. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

• Polymer(Korea)
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• v.31 no.3
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• pp.184-188
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• 2007

Monodisperse PMMA/HDDA polymer particles were coated via electroless Ni plating using sodium hypophosphite as a reducing agent in an acidic environment. In this study, the effects of 1) the pretreatment conditions, 2) the plating temperature, 3) the plating pH, and 4) the initial pH, control of plating bath on the variation of plating rate, surface state of plated particles and plating reproducibility were investigated. It was observed that every pretreatment steps, especially conditioning and acceleration step, were very important for obtaining uniform Ni plating and the plating rate was increased with the increase of plating temperature and pH. Moreover, the initial pH control of plating bath was critical for the plating reproducibility.

• Journal of Korean Society of Water and Wastewater
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• v.18 no.3
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• pp.377-384
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• 2004

In the present study, a feasibility of an advanced oxidation process using UV/Hydrogen peroxide($H_2O_2$) system equipped with a medium pressure lamp for secondary effluent reclamation was investigated. Initial concentration of $H_2O_2$ and pH were changed to determine the optimum operation condition for the system. The removal efficiency of color was than 80% with 14.3mg/L of initial $H_2O_2$ and 5 minute of contact time in the UV/$H_2O_2$ system. The color removal was analyzed using first-order reaction equation. The dependence of rate constant (k) on initial $H_2O_2$ represented the rational relationship with maximum value. Residual $H_2O_2$ caused increase of effluent COD, since analyzing agent, dichromate, reacted with $H_2O_2$ in the sample. Therefore, excess initial concentration of $H_2O_2$ would significantly affect effluent COD measurement. At pH variation experiment, both residual $H_2O_2$ and color showed peak in the neutral pH range with the same pattern. Effect of $H_2O_2$ dose also enhanced color removal but raised residual $H_2O_2$ problem in the continuous operation UV system. In conclusion, these results indicated that medium pressure UV/$H_2O_2$ system could be used to control color in the secondary effluent for reclamation and reuse.

• Korean Journal of Materials Research
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• v.10 no.6
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• pp.445-449
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• 2000

Nickel ferrite $(Ni_{0.75}Fe_{2.25}O_4$ was synthesized by co-precipitation method in order to investigate its behavior under conditions of the reactor coolant system in pressurized light water nuclear power plants. Ammonia or potassium carbonate was used as a solution pH control agent, and aqueous ammonia or potassium carbonate solution or secondary distilled water was used as a co-precipitate washing agent. The effects of the pH control agent and the co-precipitate washing agent on the production yield on the basis of the Ni/Fe molar ratio and the particle characteristics of final products were investigated by XRD, SEM, EDX and XPS. The production yield was almost congruent with that of the initial aqueous mixture in case of using potassium carbonate as a pH control agent, while in case of using ammonia, it was quite changed. The difference seemed to be due to the effects of $Ni^{2+}{\leftarrow}NH_3$complexation in the aqueous solution and of the pH of co-precipitate washing agent.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.1
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• pp.16-22
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• 2014

This study was conducted to determine the changes in soil chemical properties and the growth of seedling according to the different dredged soil improving methods at slope of Saemangeum sea dike. Undersea dredged soil was improved by five different methods. Seedlings of Ulmus davidiana var. japonica, Chionanthus retusa, Celtis sinensis, and Pinus thunbergii were planted after 9 month of experience site installation, then soil pH, NaCl concentration in soil, soil organic matter (SOM), and survival rate and height of seedling was measured. Initial soil pH was highest in the control plot but it decreased to the similar level with other soil improving plots after 35 months. There were no differences in NaCl concentration between the control and soil improving plots, and it showed decreasing tendency during the study period. In the control plot, initial SOM was lowest among that of other plots during the study period. The survival rate of 36 months after planting of P. thunbergii was highest among the species. The gap of the tree growth of P. thunbergii between the control plot and the soil improving plots was small, however, other species showed relatively higher tree height in the soil improving plots than the control plots. Creation forest with P. thunbergii might be a cost effective afforestation in coastal reclaimed land since it rarely needs additional improvement of dredged soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.553-559
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• 2004

This study was carried out to estimate the effects of glucono-$\delta$-lacton (GDL) on prolongation of shelf-life on Kimchi. Final concentration of added GDL was determined 0.3% according to the result of sensory evaluation. Chemical characteristics and microbiological parameters were monitored during fermentation at 1$0^{\circ}C$. GDL Kimchi showed the initial sharp decrease in pH and gradually increase of pH due to osmotic pressure and then the pH of GDL Kimchi was slowly decreased compared with that of control Kimchi during fermentation. The acidity of control Kimchi was markedly increased around pH 4.5 by growth of microorganism. Otherwise, GDL Kimchi showed that t]le formation of organic acids was slow and little amount compared with that of control Kimchi. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid appeared by fermentation. The production of lactic acid changed a lot in control Kimchi, where as little in GDL Kimchi. Growth of L. mesenteroides at initial stage of Kimchi fermentation was remarkably inhibited by adding 0.3% GDL. It retarded also the growth of L. Plantarum and L. breuis at late stage of Kimchi fermantation and led to reduce the softening of texture and retard over ripening of Kimchi. Tn sensory evaluation of Kimchi, GDL Kimchi showed the similar characteristics to the control Kimchi. This result suggested that GDL can be successfully used for the prolongation of shelf-life and sensory evaluation on Kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.425-430
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• 2000

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.525-530
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• 1997

The changes in rheological properties of egg white stored in biodegradable package were investigated by pH change, failure stress and stress relaxation curve, and compared with control without package and complex PE. Initial pH of egg white stored in biodegradable package changed from 8.39 to 9.3 after 8 day storage, showing similar trend in pH change as that of control without package. Initial 14.25 N failure stress was changed into 6.76 N in biodegradable package and 9.31 N in control. Complex PE, having a relatively low gas permeability compared to biodegradable package, showed less pH changes from 8.30 to 8.81, but a greater decrease in failure stress into 5.29 N, indicating more deteriorating effect in complex PE package. Viscoelastic constants, such as elastic constant and viscous constant, obtained from stress-relaxation curve by three element Maxwell model were not significantly different between control and biodegradable package, but eggs stored in complex PE showed greater changes during storage. Therefore, the permeability seems to be the major factors to influence the rheological properties of egg and biodegradable packaging materials showed a potential substitute package for eggs.