• 한국환경보건학회지
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• 제23권4호
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• pp.127-132
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• 1997

The characteristics of the ozone treatments of phenol were studied in a laboratory scale wastewater treatment system. The ozone treatment of wastewater was carried out in a batch-type reactor. The initial pH of wastewater(7-10), volumetric flow rate(1-2l/min) and ozone concentration(20~30 mg/l) of aerating gas were considereal as experimental variables in the ozone treatment. Phenol was decomposed easily by the ozone in a batch treatment, where the rate determining step was the COD removal that is decomposition of intermediates formed by the ozonation of phenol. Phenol decomposition and COD removal could be expressed by the first order reaction for the phenol concentration and COD, respectively. Rate constants of phenol decomposition and COD removal increased with the initial pH, volumetric flow rate and ozone concentration of aeration gas. Under the present experimental condition, their relationships could be given by for the phenol decomposition $k'=4.46\times 10^{-9}[pH]_o ^{3.94}[O_3]^{1.42}Q_{O3}^{1.57}$ for the COD removal $k=2.46\times 10^{-10}[pH]_o ^{5.19}[O_3]^{1.15}Q_{O3}^{1.19}$

• 현장농수산연구지
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• 제4권1호
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• pp.65-69
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• 2002

버섯수량성에 미치는 오존의 영향을 조사한 결과는 다음과 같다. 1. 느타리버섯 생육과정중 오존처리 결과, 버섯 대길이는 짧아지고, 대와 갓 직경은 커지는 경향이 있으며 수량은 관행에 비하여 7% 증수하였다. 2. 양송이 생육과정중 오존처리 결과, 버섯 대 길이는 짧아지고, 대와 갓 직경은 커지는 경향이 있으며 수량은 관행에 비하여 4% 증수하였다. 3. 팽이버섯 생육과정중 오존처리결과, 초발이 소요일수가 2일 늦어지고, 발이 개체수가 적었으나 수량은 3% 증수하였다.

• 한국산림과학회지
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• 제99권6호
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• pp.878-884
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• 2010

오존에 노출된 갈참나무 4가계의 오존 내성 차이와 생리적 지표들의 오존 민감성은 광합성 특성, 광색소 함량, MDA 함량 및 항산화효소 활성과 같은 생리적 지표들을 표준화하여 결정하였다. 오존 처리 후, 갈참나무의 잎내 탄소고정효율 감소는 4가계 모두에서 관찰되었으며, 그들의 감소율은 대조구의 -24.1%에서 -56.9% 범위를 보였다. 광색소 함량은 가계 간 및 처리 간 차이가 뚜렷하였으며, 총 엽록소 함량의 감소는 SU4 가계에서 가장 높았고 (-40.6%), US2 가계에서 가장 낮았다(-18.8%). APX 활성은 가계 간 및 처리 간 차이를 뚜렷하게 보였으며, US2 가계를 제외한 3가계에서 대조구보다 높게 나타났다. 생리적 지표들을 기준으로 한, 갈참나무 4가계의 오존 내성은 US1 > SU4 > US2 > SU1의 순으로 나타났다. 결론적으로 광합성 특성, 광색소 함량과 APX 활성은 갈참나무의 오존 스트레스 내성을 평가하는데 적절한 지표로 판단된다.

• 한국물환경학회지
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• 제21권1호
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• pp.7-13
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• 2005

With the appearance of pathogenic microorganisms, which were resistant to free chlorine, the significant attention to the necessity of powerful alternative disinfection methods such as ozone, chlorine dioxide, LTV irradiation to inactivating pathogens has been increased in water treatment. Among these alternative disinfection methods, ozone is well known as strong biocidal method and the usage of ozone is also increasing in Korea. However, in Korea, there has been no report on the quantitative study of Cryptosporidium parvum with ozone and its evaluation in advanced drinking water treatments. This study reports on the methodology for predicting the ozone inactivation of Cryptosporidium parvum by ozone disinfection in advanced drinking water treatment. The method is based on the fact that a specific inactivation level of microorganisms is achieved at a unique value of ozone exposures, independent of ozone dose and type of water, and quantitatively described by a delayed Chick-Watson model. The required values ${\bar{C}}T$ for 2 log inactivation of Cryptosporidium parvum was $6.0mg/L{\cdot}min$ and $15.5mg/L{\cdot}min$ at $20^{\circ}C$ and $5^{\circ}C$, respectively. From this obtained Cryptosporidium parvum inactivation curves and calculated ${\bar{C}}T$ values of advanced drinking water treatment water in Korea with FIA (Flow injection alaysis), we can predict that water treatment plant can achieve a 1.1~1.8 log inactivation and 0~0.4 log inactivation at $20^{\circ}C$ and $5^{\circ}C$, respectively. This methodology will be useful for drinking water treatment plants which intend to evaluate the disinfection efficiencies of their ozonation process without full scale test and direct experiments with Cryptosporidium parvum.

• Food Science and Biotechnology
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• 제14권6호
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• pp.803-807
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• 2005

This study examined the effects of ozone exposure alone (1, 3, and 5 ppm) as well as in combination with 1% acetic acid, citric acid, or lactic acid on the growth of indigenous microorganisms in enoki mushrooms. Populations of mesophilic bacteria, yeasts and molds in enoki mushrooms appeared to be decreased by stepwise increases in concentration (1 to 5 ppm) or exposure time (0.5 to 5 min) to ozone. Compared to untreated (control) enoki mushrooms, there were reductions of 1.03 to $2.61\;\log_{10}\;CFU/g$ in mesophilic bacteria and of 1.21 to $2.7\;\log_{10}\;CFU/g$ in yeasts and molds in all ozone- treated enoki mushrooms. Combination of 3 ppm ozone and 1% citric acid (p<0.05) synergistically brought about significant reductions in both mesophilic bacteria ($3.52\;\log_{10}\;CFU/g$) and fungi (yeasts and molds) ($2.77\;\log_{10}\;CFU/g$) from enoki mushrooms. The results of this study show that low concentrations of ozone inhibit indigenous microflora populations in enoki mushrooms. Combination treatments of 3 ppm ozone with 1% citric acid showed greater antimicrobial effectiveness than either 3 ppm ozone or 1% citric acid alone.

• Food Science and Biotechnology
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• 제17권4호
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• pp.842-845
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• 2008

This study was carried out to investigate the bactericidal efficacy of concentration (0.1, 0.2, and 0.4 ppm) and exposure time (10 and 30 min) of ozone on bacterial reduction rate of Salmonella typhimurium KCTC 2541 and Staphylococcus aureus ATCC 13515 in the distilled water (DW), and DW supplemented with 0.2% soluble starch (SS), and metal ion (MC) using argentums (Ag) and copper (Cu). The significant bactericidal differences of S. aureus were showed in the treatments of DW and SS, respectively, at the concentration of ozone above 0.1 ppm for 10 min, comparing the respective initial bacterial counts. The bacterial reduction of S. aureus was more sensitive than that of S. typhimurum at the same concentration of ozone. The bacterial reduction rate of SS treatment was slightly lower than that of DW treatment at the same concentration of ozone (p<0.05), however, the bacterial reduction rate of strains improved in the MC treatment compared to the DW treatment at the same concentration of ozone.

• Preventive Nutrition and Food Science
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• 제2권2호
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• pp.89-95
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• 1997

The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

• 한국농림기상학회지
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• 제6권1호
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• pp.11-17
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• 2004

본 연구는 오존에 노출된 자작나무류의 기공 반응, 광합성 및 내부 $CO_2$ 농도 변화간의 연관성을 밝히고자 수행하였다. 거제수나무, 물박달나무, 박달나무, 자작나무, 사스래나무는 온실에서 양묘하여 포트로 옮겨 심고, 100ppb의 오존 농도에서 하루 8시간씩 5주 동안 오존에 노출시켰다. 순광합성은 오존 노출 초기부터 수종간, 처리간 차이가 있었으나, 기공전도도와 증산량은 오존 처리 3주 후부터 수종간, 처리간 차이가 있었다. 내부 $CO_2$ 농도는 수종간 차이가 없었으나, 처리간 차이는 크게 나타났으며, 물박달나무를 제외한 4개 수종의 내부 $CO_2$ 농도는 오존 처리구가 대조구보다 높았다. 탄소고정효율과 광호흡속도는 수종간 또는 처리간에 큰 차이를 나타냈으며, 모든 수종에서 대조구보다 오존 처리구가 낮았다. 자작나무류는 장기적인 오존 노출로 광합성과 관련된 rubisco 활성이 감소하여, 내부 $CO_2$ 농도가 증가하면서 기공이 eke히는 것으로 판단된다.

• Advances in environmental research
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• 제9권3호
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• pp.191-214
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• 2020

The rise in population and industrialization accounts for the generation of a huge amount of wastewaters. The treatment of this wastewater is obligatory to safeguard the environment and various life forms. Conventional methods for high strength wastewater treatment coming out to be ineffective. Advanced oxidation processes (AOPs) for such wastewater treatment proved to be very effective particularly for the removal of various refractory compounds present in the wastewater. Ozone based AOPs with its high oxidizing power and excellent disinfectant properties is considered to be an attractive choice for the elimination of a large spectrum of refractory compounds. Furthermore, it enhances the biodegradability of wastewaters after treatment which favors subsequent biological treatments. In this review, a detailed overview of the AOPs (like the Fenton process, photocatalysis, Electrochemical oxidation, wet air oxidation, and Supercritical water oxidation process) has been discussed explicitly focusing on ozone-based AOPs (like O₃, O₃/H₂O₂, O₃/UV, Ozone/Activated carbon process, Ozone/Ultrasound process, O₃/UV/H₂O₂ process). This review also comprises the involved mechanisms and applications of various ozone-based AOPs for effective municipal/industrial wastewaters and landfill leachate treatment. Process limitations and rough economical analysis were also introduced. The conclusive remarks with future research directions also underlined. It was found that ozonation in combination with other effective AOPs and biological methods enhances treatment efficacies. This review will serve as a reference document for the researchers working in the AOPs field particularly focusing on ozone-based AOPs for wastewater treatment and management systems.

• Food Science and Biotechnology
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• 제16권6호
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• pp.958-962
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• 2007

This study was conducted to determine the effects of microorganism inactivation using 3 ppm of aqueous ozone (AO), 1% citric acid, 1% lactic acid, and 1% acetic acid alone, as well as the combinations of AO and organic acid, for washing the raw materials of saengsik (carrot, cabbage, glutinous rice, barley) with or without agitation. The combination of AO and 1% of each organic acid significantly inactivated spoilage bacteria in both the vegetables and the grains (p<0.05). However, in the glutinous rice, no inhibitory effects were shown for total aerobic bacteria by using water, ozone, or the combination of AO with citric acid or lactic acid, without agitation. Microbial inactivation was enhanced with agitation in the grains, whereas dipping (no agitation) treatments showed better inhibitory effects in the vegetables than in the barley, suggesting that washing processes should take into account the type of food material.