• Journal of the Korea institute for structural maintenance and inspection
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• v.17 no.4
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• pp.66-74
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• 2013

In this study, corrosion potential ($E_{corr}$), corrosion rate, and polarization resistance were measured aimed at inorganic inhibitors (passive film type) and organic inhibitors (absorption type). The experiment was conducted using potentiostat for the variable molar ratio and chloride ion concentration of the components of inhibitors in an aqueous solution of saturated calcium hydroxide targeting corrosion. As a result, it was possible to ensure an anticorrosive performance of at least a 1.2 molar ratio of inorganic inhibitors. Also, the organic inhibitors ensured the prevention of the anticorrosive performance of at least about a 0.3 molar ratio. It also showed the tendency that between polarization resistance and corrosion rate, Ecorr and corrosion rate is inversely proportional to the linear. Conversely, the tendency between polarization resistance and Ecorr is proportional to the linear. Also, a distinct difference in organic and inorganic inhibitors' relationship to Ecorr, corrosion rate, and polarization resistance was not shown.

• Korean Journal of Organic Agriculture
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• v.7 no.2
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• pp.163-167
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• 1999

To study the effects of chemical and organic fertilizer within the contents of essential elements in the lettuce, in the absence or presence of wood extraction, an experiment was conducted for a period of 10 weeks. The results obtained from the experiment are summarized as follows: 1. The iron contents in the lettuce grown in the chemical fertilized group, were different from those in the organic fertilized group, when the wood extraction was treated. The iron contents in the lettuce increased, due to the wood vinegar treatments, but the modes and degrees were not consistent the various kinds of lettuce. 2. Calcium contents in the lettuce were also increased by wood vinegar treatments, but the modes and degrees were not consistent with the various kinds of lettuce. On the other hand, the Calcium contents in the lettuce grown in the organic fertilized group were reduced by the wood vinegar treatments. 3. The mineral contents within other elements(Manganese, Copper, Zinc) in lettuce, is not variable according to the treatments, or the species of the lettuce.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.1
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• pp.16-23
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• 2004

Recently the increased concerns about the cost reduction and environmental protection make the paper industry increase the closure level of papermaking system, which results in the buildup of organic and inorganic materials in the papermaking process water. Increase of the system closure causes deterioration of additive performance and provokes diverse problems in papermaking process and product quality. To investigate the effects of process water quality on the physical properties of fine papers handsheets were prepared with process water containing various amounts of inorganic and organic contaminants including calcium or sodium ions and oxidized or cationic starches. Inorgainc and organic materials did not show any significant effect on the physical properties of handsheets. Recycled GCC showed the same trends as inorganic and organic materials. The performance of cationic starch was deteriorated, however, in the recycled white water, which resulted in the reduction of tensile index of handsheets.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.274-280
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• 2001

The chemical forms of calcium compounds in perilla leaves and their changes after harvest were investigated. The four types of calcium compounds extracted were as follows: water soluble calcium(F-I: mainly water soluble organic acid salts and calcium ion), IN-sodium chloride soluble calcium(F-II: calcium-pectate and calcium-carbonate), 2%-acetic acid soluble calcium(F-III: calcium-phosphate), and 5%-hydrochloric acid soluble calcium(F-IV: calcium-oxalate). The calcium content of perilla leaves was not found to vary with their age. Relatively high levels of F-l (28.4~39.5) and F-II (34.4~47.4) were found in young and mature leaves while the F-IV constituted 15.6~21.6% of the total calcium. The F-IV calcium contents of perilla. spinach and jaso were 16.8, 42.4 and 22.3%, respectively. In contrast to calcium. magnesium existed as water soluble magnesium at the highest content of 90.6% in spinach while 62.9% and 16.8% of the total magnesium existed as water soluble magnesium in perilla and jaso, repectively. The change in vitamin C and F-IV calcium content were examined for 7 days after harvest. Vitamin C content decreased slowly at the beginning but rapidly from the 4th day after harvest. On the other hand, the F-IV calcium content increased slowly at the beginning and rapidly from the 4th day of observation. This result suggests that the increase in F-IV calcium is related to the decrease in vitamin C content. This phenomena was more distinctly observed at 2$0^{\circ}C$ than 5$^{\circ}C$.

• Membrane Journal
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• v.27 no.1
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• pp.77-83
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• 2017

Transient behavior of fouling resistance was observed with a laboratory-scaled, submerged microfiltration membrane system treating high-turbidity source water consisting of inorganic silica particles and humic acid. Fouling mitigation efficiency with inorganic silica particles caused by aeration was reduced significantly as both humic acid and calcium ion existed together. Scanning electron microscopic observations showed that humic acid was adsorbed onto the surface of inorganic silica particles in the presence of calcium. Turbidity removal was achieved almost completely by submerged MF system regardless of feed compositions. However, the $UV_{254}$ removal of humic acid was improved in the presence of both calcium and inorganic silica particles. Additionally, increasing air-flow rate tended to increase $UV_{254}$ removal efficiency higher than 80%. This may be caused by back-transport of humic acid enhanced by inorganic silica particles providing surface for organic adsorption in the presence of calcium.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.1-5
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• 1991

This study was conducted to examine the effect of the addition of calcium acetate and/or potassium sorbate on the characteristics of kakdugi(Korean seasoned pickles of cubed radish roots) fermented at $20^{\circ}C$ for 4 days or more. The sensory characteristics, pH, titratable acidity, non-volatile organic acids and texture by Instron were measured. The results of sensory evaluation on kakdugi stored at $20^{\circ}C$ for 4 days indicated that firmness, toughness, crispness, sour taste and overall desirability were increased by the addition of calcium acetate. Potassium sorbate was evaluated to decrease the sourness. Titratable acidity, pH and the amount of non-volatile organic acids were higher in samples containing calcium acetate than in other ones. Compression test with Instron gave the similiar result to sensory evaluation in the measurement of firmness. Calcium acetate and potassium sorbate showed synergistic effect greatly on the textural characteristics on kakdugis.

• Journal of the Korean Ceramic Society
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• v.31 no.10
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• pp.1107-1114
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• 1994

Although various theories have been presented on the mechanism of setting retardation of plaster in addition to organic admixtures. The purpose of this paper is that Hydration studies of plaster of paris in the presence of carboxylic acids under alkalinity are examined in the coordination chemistry. Setting of plaster of paris is retarded by the addition of carboxylic acids except oxalic acid. And setting of plaster of paris contained 5 wt% of Ca(OH)2 is also retarded by the addition of above-mentioned carboxylic acids. The degree of retarding effect under alkalinity is found to be a function of the number of the functional group and the length of carbon chain of carboxyl acids. These reasons are attributed to the soluble complex formation, that is calcium complex formation between calcium ion and carboxylic acids. The author's proposal was confirmed by the results of electrical conductivity measurement. The formation of calcium complex was surpported by IR spectra.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.227-233
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• 2013

In this study, we evaluated the ability of various disinfectants to suppress the growth of microorganisms in fresh-cut products and organic vegetable. The growth of more than 50% of B. cereus isolates were suppressed by 50% ethanol, 0.1% hydrogen peroxide, 0.4% sodium hypochlorite or 1% calcium oxide. E. coli generally showed high susceptibility to concentration of 10% ethanol, 0.4% sodium hypochlorite and 1% calcium oxide. Eighty percent or more of S. aureus isolates exhibited resistance to ethanol, hydrogen peroxide and sodium hypochlorite, but the isolates were susceptible to concentrations of 1% calcium oxide. All isolates evaluated in this study were sensitive to benzalkonium chloride (BAC) and growth in the presence of $2.0{\mu}g/mL$ of BAC was completely inhibited. These pathogens showed widely different susceptibilities to different organic acids. Greater than 0.5% acetic acid and 2% and higher concentrations of malic acid and tartaric acid inhibited the growth of 60% of the isolates of B. cereus. Two percent acetic acid and tartaric acid inhibited 50% of the S. aureus isolates. Seventy percent of the E. coli isolates were resistant to malic acid and susceptible to 1% acetic acid and 10% tartaric acid. The antibacterial effects of the various sanitizers evaluated in this study were not only dependent on the type of disinfectant but also on the pathogen. Thus, it is important to select a sanitizer that is safe and effective at removing specific types of microorganisms.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.631-636
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• 2019

Fish bone-based calcium products are currently receiving much attention among high value-added industries involving calcium. Industrial processing of fish products yields unused fish parts including bones, which could be used as marine health foods to enhance the economic and environmental benefits of fish production. The ultimate goal of this study is to develop the high value-added fisheries products fortified with fish bones supplementing calcium. We here explored the physical and chemical softening methods of the fish bones to enhance texture of the fish products with a high degree of calcium absorption rates. The eluted calcium from the fish bone was quantified with the inductively coupled plasma optical emission spectrometry (ICP-OES). The characteristics of the softened fish bones were determined by the laser diffraction particle size analysis, texture profile analysis, and volatile organic compounds (VOCs) analysis. As the result, the optimized softening method of fish bone was established when Theragra chalcogramma bone was treated twice with the pressurized high temperature (110-120℃ and 1.0-1.5 kg/cm²). The produced softened fish bone turned out to be suitable for the food additives with low particle sizes, low hardness values, and negligible VOCs responsible for the unpleasant flavors.

• Membrane Journal
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• v.18 no.4
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• pp.354-361
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• 2008

Effects of operational conditions and solution chemistry on permeate flux in a hybrid ozone-ceramic ultra-filtration (UF) membrane system treating natural organic matter (NOM) were investigated. Results showed that the extent of permeate flux decline was higher at higher cross-flow velocity and ozone dosage, but it was higher at lower transmembrane pressure (TMP). The mechanism of fouling mitigation was found to be more dependent upon reaction between ozone and natural organic matter at/near catalytic membrane surface than scouring effect due to ozone gas bubbles. Addition of calcium into model NOM solution at high pH led to significant decline in permeate flux while the calcium effect on permeate flux decline was less pronounced at lower pH. After permeate flux decline during the early stage of filtration, the flux started recovering and approached fully to the initial value of it due to degradation of NOM by catalytic ozonation at ceramic membrane surface in the hybrid ozone-ceramic membrane system.