• Journal of Korean Society of Environmental Engineers
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• v.31 no.7
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• pp.549-556
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• 2009

In situ chemical oxidations (ISCO) are technologies for destruction of many contaminants in soil and groundwater, and persulfate has been recently studied as an alternative ISCO oxidant. Trichloroethylene (TCE) and tetrachloroethylene (PCE) were chosen for target organic compounds. The objective of this study is to demonstrate the influence of initial pH (3, 6, 9, 12), oxidant concentrations (0.01, 0.05, 0.1, 0.3, 0.5 M), and contaminants concentrations (10, 30, 50, 70, 100 mg/L) on TCE/PCE degradation by persulfate oxidation. The maximum TCE/PCE degradation occurred at pH 3, and the removal efficiencies with this pH condition were 93.2 and 89.3%, respectively. The minimum TCE/PCE degradation occurred at pH 12, and the removal efficiencies were 55.0 and 31.2%, respectively. This indicated that degradation of TCE/PCE decreased with increasing the initial pH of solution. Degradation of TCE/PCE increased with increasing the concentration of persulfate and with decreasing the concentration of contaminants (TCE/PCE). The optimum conditions for TCE/PCE degradation were pH 3, 0.5 M of persulfate solution, and 10 mg/L of contaminant concentration. At these conditions, the first-order rate constants ($k_{obs}$) for TCE and PCE were 1.04 and 1.31 $h^{-1}$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.81-86
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• 2007

This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a-value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite. The extracts of paprika and Japanese apricot were also effective in inhibiting the lipid oxidation of the pork jerky during storage. In texture measurement, the total shear force of the natural extracts-treated sample was lower than that of control (the natural extracts-untreated samples). All sensory properties of the pork jerky were significantly (p<0.05) improved by the addition of the natural extracts. The results of this study indicated that the extracts of paprika and Japanese apricot could be used as natural agents for retarding color and lipid oxidations.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Analytical Science and Technology
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• v.22 no.2
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• pp.186-190
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• 2009

The oxidation studies of a sulfur to a sulfate ion by various oxyhalide oxidants in organic (thiourea, methionine) and inorganic (sulfate, thiophosphate) compounds were carried out in an acidic solution. The optimized result of the oxidation reaction was obtained when a bromate compound (${BrO_3}^-$) as an oxidant and a 3 M $HNO_3$ solvent were used. The chemical yield for the oxidation of the organic and inorganic sulfur compounds to a sulfate ion was monitored as 80% for thiophosphate, 87% for methionine, and 100% for thiourea and sulfate within 5% RSD. The oxidations of thiourea required at least 1.6 equivalents of the bromate in an acidic solution. In the case of the oxidation of methionine and thiophosphate, the oxidation yields were above 80% if the bromate was used at 20 times higher than that of the substrates. The sulfate ion was quantitatively measured by using a GPC counting of $^{35}S$ followed by precipitates of $BaSO_4$. A quenching correction curve for the $^{35}S$ counting was obtained to use the difference via the precipitate weight result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1436-1443
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• 2007

This study was conducted to investigate the shelf-life and quality of Takju added with Glycyrrhiza uralensis (GU), Menthae herba(MH), Schizandra chinensis(SC), and chitosan (C) during storage at $10^{\circ}C$ for 12 days. The viable cell and yeast cell numbers of the Takju treated with Schizandra chinensis powder (SCP) and C were moderately reduced compared with those of the standard. The SC and C Takju were shown to have the lowest oxidations. For turbidity, the SC and C Takju were the most stabilized. Among the treatments, sugar content, pH, and acidity showed no significant differences during storage. However, the lightness, yellowness, and redness value of all the samples were higher than those of the standard. In the sensory evaluation, the standard, SCP, and C scored comparatively higher than the other samples at 0 day. On the other hand, SC and C, GU+MH, and C scored higher after 9 days. From these results, treating Takju with SCP, GU, MH, SC, and C resulted in improvements with regards to its preservation and development of quality.

• Journal of the Korean Vacuum Society
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• v.10 no.1
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• pp.44-50
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• 2001

Metal oxide semiconductor (MOS) structures containing nanocrystals are fabricated by using rapid thermal oxidations of amorphous silicon films. The amorphous films are deposited either by electron beam deposition method or by electron beam deposition assisted by Ar ion beam during deposition. Post oxidation of e-beam deposited film results in relatively small hysteresis of capacitance-voltage (C-V) and the flat band voltage shift, $\DeltaV_{FB}$ is less than 1V indicative of the formation of low density nanocrystals in $SiO_2$ near $SiO_2$/Si interface. By contrast, we observe very large hysteresis in C-V characteristics for oxidized ion-beam assisted e-beam deposited sample. The flat band voltage shift is larger than 22V and the hysteresis becomes even broader as increasing injection times of holes at accumulation condition and electrons at inversion condition. The result indicates the formation of slow traps in $SiO_2$ near $SiO_2$/Si interface which might be related to large density nanocrystals. Roughly estimated trap density is $1{\times}10^{13}cm^{-2}$. Such a large hysteresis may be explained in terms of the activation of adatom migration by Ar ion during deposition. The activated migration may increase nucleation rate of Si nuclei in amorphous Si matrix. During post oxidation process, nuclei grow into nanocrystals. Therefore, ion beam assistance during deposition may be very feasible for MOS structure containing nanocrystals with large density which is a basic building block for single electron memory device.