• Journal of Microbiology and Biotechnology
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• v.20 no.8
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• pp.1230-1239
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• 2010

Five bacterial species, capable of degrading the recalcitrant organic compounds (ROCs) diethyleneglycol monomethylether (DGMME), 1-amino-2-propanol (APOL), 1-methyl-2-pyrrolidinone (NMP), diethyleneglycol monoethylether (DGMEE), tetraethyleneglycol (TEG), and tetrahydrothiophene 1,1-dioxide (sulfolane), were isolated from an enrichment culture. Cupriavidus sp. catabolized $93.5{\pm}1.7$ mg/l of TEG, $99.3{\pm}1.2$ mg/l of DGMME, $96.1{\pm}1.6$ mg/l of APOL, and $99.5{\pm}0.5$ mg/l of NMP in 3 days. Acineobacter sp. catabolized 100 mg/l of DGMME, $99.9{\pm}0.1$ mg/l of NMP, and 100 mg/l of DGMEE in 3 days. Pseudomonas sp.3 catabolized $95.7{\pm}1.2$ mg/l of APOL and $99.8{\pm}0.3$ mg/l of NMP. Paracoccus sp. catabolized $98.3{\pm}0.6$ mg/l of DGMME and $98.3{\pm}1.0$ mg/l of DGMEE in 3 days. A maximum $43{\pm}2.0$ mg/l of sulfolane was catabolized by Paracoccus sp. in 3 days. When a mixed culture composed of the five bacterial species was applied to real wastewater containing DGMME, APOL, NMP, DGMEE, or TEG, 92~99% of each individual ROC was catabolized within 3 days. However, at least 9 days were required for the complete mineralization of sulfolane. Bacterial community diversity, analyzed on the basis of the TGGE pattern of 16S rDNA extracted from viable cells, was found to be significantly reduced in a conventional bioreactor after 6 days of incubation. However, biodiversity was maintained after 12 days of incubation in an electrochemical bioreactor. In conclusion, the electrochemical reduction reaction enhanced the diversity of the bacterial community and actively catabolized sulfolane.

• Journal of Environmental Science International
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• v.8 no.2
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• pp.241-248
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• 1999

The photocatalytic decolorization and photodegradation of wastewater contamininated with dyes such as methyleneblue tetrahydrate(MBT), methyl orange(MO), phenol red(PR) and the mixed dyes have been studied using a batch reactor in the presence of aerotropic and titania. Degussa P25 titanium oxide was used as the photocatalyst and proved to be effective for the dyes-degradation when irradiated with UV-light source emitting the wavelength of 253.7 nm in the presence of air. In addition to removing the color from the wastewater, the photocatalytic reaction simultaneously reduced the COD and optical density which suggests that the dissolved organic compounds have been photooxidized. The reaction rate of disappearance of the dyes were measured as a function of the irradiation times. The photooxidative procedure of the aquatic solution have the first order reaction-kinetics. The rate constants were increased in the order of PR < MBT < $gL^{-1}-TiO_2$ powder were irradiated with the UV -light source.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• YAKHAK HOEJI
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• v.35 no.1
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• pp.15-21
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• 1991

Quaternary amines which are widely used as medicines are nitrogen compounds. Metanil yellow(MY) and benzalkonium chloride(BKC) were mixed and added to 10ml of the buffer solution and then the solution was shaken for 5 minutes. The maximum absorption wavelength of the reaction product was 402 nm. Dichloromethane was the best extracting solvent among the several organic solvents and the most suitable pH range was 2~8. When the BKC-MY calibration curve was made in the best experimental condition, the Lambert-Beer's law was obeyed in the range of BKC concentration of 2$\times$$10^{-6}$~9$\times$$10^{-6}$M by UV spectrophotometer. This method was possible to determine quaternary ammonium salts in the pharmaceutical preparation.

• Progress in Superconductivity and Cryogenics
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• v.23 no.3
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• pp.32-36
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• 2021

Milking parlor wastewater contains not only high concentrations of organic compounds, but often animal antibiotics. To discharge the antibiotics to public water area cause problem of antibiotics resistant bacteria. Magnetic separation was applied into improvement of milking parlor wastewater treatment process. A new process, composed of a magnetic activated sludge (MAS) process and a contact oxidation (CO) process, was proposed in this study. This process was evaluated by the simulated milking parlor wastewater (4500 mg/L COD_Cr and 10 mg/L tetracycline) using a bench scale experimental setup. As a result, the process was able to removed 97% COD_Cr as well as 94% tetracycline. The MLVSS (mixed liquor volatile suspended solids) concentration of MAS was maintained at 12000 mg/L without excess sludge drawing. This process was considered to be useful as treatment process for milking parlor wastewater in which waste-milk including antibiotics is often discharged.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.32 no.1
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• pp.86-92
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• 2019

Although perylene bisimide derivatives have advantages such as excellent thermal stability and high luminance efficiency, they have poor solubility characteristics in organic solvents. In this research, in order to improve the solubility characteristics, we prepared perylene bisimide derivatives (1C) and (2C) with swallow-tail substituted imide, which is known to lead to excellent solubility. The structures and properties of swallow-tail perylene bisimide (1C) and (2C) were analyzed by $^1H-NMR$, FT-IR, UV/Vis spectroscopy, and thermogravimetric analysis (TGA). The maximum absorption wavelengths of (1C) and (2C) in the UV/Vis spectrum were 558 nm and 556 nm, respectively, and the maximum emission wavelengths were 602 nm and 600 nm, respectively. In the TGA, (1C) demonstrated good thermal stability with less than 5 wt% weight loss up to $242^{\circ}C$. In the solubility test, (1C) and (2C) exhibited solubilities of more than 5 wt% in chloroform, ethyl acetate, and dimethylformamide, but not in methanol. When the compounds (1C) and (2C) were mixed with PMMA (polymethyl methacrylate), thin films showed peaks at 679 nm and 677 nm, respectively, in the photoluminescence spectra. (1C) was found to be a possible candidate as red organic phosphor for hybrid LEDs.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• Analytical Science and Technology
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• v.10 no.4
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• pp.264-273
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• 1997

Anodic oxidation reaction was applied to remove trihalomethanes in an aqueous solution. Each component was determined by using solid phase microextraction(SPME) fiber and GC-ECD. Anodic and cathodic compartments were separated in order to protect contaminants and connected by $KNO_3$-agar bridge. The calibration graphs of the 6 THM components were shown good linearlity from a few ppb up to a few hundreds ppb concentration level. Anodes such as platinum(Pt), titanium(Ti). zircornium(Zr), titanium metal coated with iridium(Ti-Ir), and glassy carbon coated with mixed valence ruthenium(mv Ru) were tried to remove the THMs at different potentials. The best result was obtained on the Ti-Ir anode applied 9 volts DC. The electrode could effectively remove almost all the THM components from the stirring solution within about 1.5 hours. The glassy carbon electrode coated with mixed valence ruthenium showed excellent removing effect at the begining, but the maximum removing level was remained at 60% probably due to the destruction of the electrode surface. The concentration of chloroform, however, tends to be increased due to the electrode reaction producing the component at the condition.

• Microbiology and Biotechnology Letters
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• v.29 no.2
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• pp.115-121
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• 2001

Biological Treatment of Wastewater Containing Chlorinated Phenols by a Mixed Culture. Lee, Wan-Seok1, Sang-Wook Jung, Chan-Sun Park, Byung-Dae Yoon, Jang-Eok Kim\ and Hee-Mock Oh*. Environmental Bioresources Laboratory, Korea Research Institute of Biosicence and Biotechnology, Taejon, Korea, 1 Department of Agricultural Chemistry, Kyungpool< National University, Taegu, Korea - The biodegradation of chlorinated phenols in an artificial wastewater was investigated using a mixed culture. The mixed culture was composed of 8 microorganisms isolated from the soil contaminated with various chlorinated phenols. Pseudomonas sp. BM as a main constituent of a mixed culture was Gram-negative, catalase- and oxidase-positive, and rod-shaped, and did not grow at 41°C. It degraded 99% of initial 500 mg!1 of pentachlorophenol (PCP) in the minimal salts medium as a sole source of carbon and energy within 3 days. The degradation efficiency of Pseu.domon.as sp. BM was not affected by the other organic carbon and nitrogen compounds. Pseudomonas sp. BM was able to grow in a broad range of pH 5 - 8, and degrade 2,000 mg/1 PCP. In the experiment with an artificial wastewater containing chlorinated phenols, the degradation efficiency of the mixed culture was the range of 73% (2,4-dichlorophenol) -96% (2-chlorophenol) during an incubation of 7 days. In a continuous culture experiment, the degradation efficiency of mixed culture plus activated sludge was about 2 times higher than that of the control containing only activated sludge. These results indicate that it is possible to apply the mixed culture to other wastewaters containing chlorinated phenols. Key words: Biodegradation, chlorinated phenols, pentachlorophenol, Pseudomonas sp. BM

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.57-66
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• 1988

As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.