• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2001년도 The 6th International Symposium of East Asian Resources Recycling Technology
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• pp.307-312
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• 2001

Adsorption capacities of toxic heavy metal ions using as-received carbon(AC), single and double surface-modified activated carbon(OAC and DSMC) in wide pH ranges are extensively evaluated. Physical and chemical properties of surface-modified activated carbons are evaluated through BET analysis, surface acidity and oxides measurements. Based oil tile adsorption isotherms of Pb, Cd and Cr ions by AC, OAC and DSMC, the adsorption amount on DSMC was obviously higher than that on the other carbons. Breakthrough behaviors of ternary metal ions in a column packed with three kinds of carbon were also characterized with respect to the variations of the influent pH and concentration. The adsorption capacity of DSMC in a fixed bed stood a favorable comparison with that of as-received carbon.

• 한국식품영양과학회지
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• 제24권3호
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• pp.404-408
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• 1995

고들빼기 김치의 식품학적 특성을 알아보기 위하여 김치 제조과정 중의 식이섬유질 함량과 구성 변화를 실험하였으며, 진공동결건조 김치분말에 대한 보수력과 오일 흡착력을 측정하였다. 어린 고들빼기일수록 중성 세제 섬유질(NDF) 및 산성세제 섬유질(ADF)의 함량이 많았으며 뿌리부분에는 잎부분에 비하여 적은량의 식이섬유질(ADF 및 NDF)가 함유되어 있었다. 성숙한 뿌리를 제외하고는 일반적으로 5% 식염수에 침지할 경우에는 식이섬유질 함량은 높아지나 발효가 진행됨에 따라 이들 섬유질의 함량은 서서히 줄어들고 있었다 셀룰로오즈가 산성세제 섬유질의 90%를 차지하는 것으로 보아 김치제조과정 중의 식이섬유질 함량 변화는 일부 가용성 식이섬유질의 유출 및 셀룰로오즈의 구조변화에 영향을 받은 것으로 생각되었다. 보수력과 오일흡착력은 식이섬유질 함량변화와 비슷한 결과를 보였으며 오일 흡착력은 보수력의 40% 정도였다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1013-1020
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• 1997

To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{\circ}C$ than that of Baik-kimchi fermented at 5$^{\circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{\circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{\circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{\circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{\circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{\circ}C$ and $25^{\circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.