• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.143-144
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• 2000

자연황토를 해수와 혼합 분쇄, 적조발생 해역에 정확히 살포하여 보다 경제적으로 황토를 살포하는 황토살포기 및 황토가 pH값의 변화에 따라 활성도가 달라지는 연구결과에 착안하여 해수를 전기분해하여 생성되는 전해수(산성수 및 알칼리수)에 황토를 혼합하여 황토를 활성화시켜 적조구제효율을 높이는 방법에 대하여 연구를 실시, 보다 효율적이며 친환경적인 적조구제 기술을 개발하였다. (중략)

• Journal of Korean Society of Forest Science
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• v.78 no.2
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• pp.209-217
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• 1989

Seedlings of 6 tree species were treated with artificial acid rain and acid mist (pH 5.0, 4.0, 3.0) and ground water (pH 6.5), to select $SO_2$-resistant tree species. The growth variable, leaf injury rate and chlorophyll content were measured and compared among the various pH levels. Seedling height of Rosy multiflora decreased with deceasing pH levels of artificial acid rain and was tallest at control plot, but that of Ailanthus altissima was tallest at pH 5.0 plot. For the seedlings of Robinia pseudoacacia, Magnolia obovata and Wistaria floribunda, top and root dry weights per seedling at pH 5.0 plot were higher than those at control plot. Leaf injury rate(injured leaf area and injured leaf rate) increased with decreasing pH levels of artificial acid rain, the changes of leaf chlorophyll content was slightly different among tree species. Leaf chlorophyll content of Rosa multiflora, measured during the period July to September, decreased with decreasing pH levels of artificial acid rain. Leaf chlorophyll content of Magnolia obovata increased on July, but decreased severely on September, with decreasing pH levels, of artificial acid rain.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.04a
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• pp.385-388
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• 2003

폐광석에 함유되어 있는 총중금속함량을 측정하기 위한 전함량분석과 중금속을 다량 함유한 폐광석이 산성환경에 노출되어 있을 경우 중금속의 지화학적 거동을 파악하기 위해 산도를 변화시키면서 용출실험을 실시하였다. 전함량분석과 용출실험을 종합한 결과, 중금속 및 미량원소의 용출거동 특성을 크게 As-Co-Fe 형태와 Cu-Mn-Cd-Zn형태와 Pb로 구분할 수 있었다. As-Co-Fe의 용출특성은 약산성의 환경에서는 용출이 미약하나, 최종 pH 1.5이하의 강산성환경에서는 용출량이 급격하게 증가하며, Cu-Mn-Cd-Zn형태에서는 최초로 용해되는 pH가 5.0-3.0으로 As-Co-Fe 보다 다소 높았다. Pb는 다른 형태에 비해 상당히 적게 용출되었다 최종 용출된 함량과 관계없이 초기 용출이 발생하는 pH값을 기준으로 한 각 원소의 상대적인 이동성은 Mn =Zn>Cd=Cu>>Fe=Co>As>Pb 순서이며, 산성비는 Zn, Mn 및 Cu를 쉽게 용출시켜 이동도를 증가시킬 것으로 판단된다.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.521-528
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• 2008

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at $5^{\circ}C$. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silkworm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at control groups at the initial day (p<0.05), yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.297-301
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• 1992

To investigate effects of the surface finishing methods (A : conventional press stone, B : enclosing in polyethylene (PE) bag, C : press-tone wrapped with PE film and D : covered with Chinese cabbage leaves 4cm in thickness on Kimchi) on Kimchi quality, pH-values, redness, film forming yeast growth, hardness and sensory quality of Kimchi during storage (for 60 days, at $10{\pm}5^{\circ}C$) in glass vessel $(11{\times}30cm)$ were investigated. pH of the top layer of A, C and D sample were higher than the optimum pH (4.2) of Kimchi, film forming yeast occurred on the surface of Kimchi, color of top layer Kimchi juice was darkened, and panel score of freshness and firmness was significantly worse (p<0.01) than that of sample B. However, in the case of Kimchi stored in PE bag (B), film forming yeast were can't detected visually in the surface of Kimchi, pH values were low as good quality Kimchi, freshness and firmness panel scores and hardness were significantly better (p<0.01) than A, C and D, and redness of juice of top layer of B was also preserved clearly for 60 days. Accordingly among the four surface finishing methods, the B-method was most effective in preserving of y of Kimchi.

• Journal of the Korea Concrete Institute
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• v.15 no.4
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• pp.529-540
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• 2003

Recently, the researches on the durability design of concrete structures have been studied. As the examples, models to evaluate the service life prediction of the structure have been developed. The purpose of this article is to develop the model for predicting remaining service life. The final aim is to provide the user time for repairing the concrete structures. In addition, it makes possible to maintain the concrete structure economically. 70 reservoirs out of the inland concrete structures were selected and concrete structures of their components were surveyed. Two methods were used for measuring carbonation; TG/DTA method and Phenolphtalein indicator and, the value of pH was measured by the pH meter, After deriving correlations of calcium carbonate and used year, duration from completion year to 2002, pH value, and concrete cover depth the model was developed for predicting remaining service life by measuring data as small as possible. The conventional models had been developed on the basis of experiment data obtained from the restricted lab environment like as carbon gas exposure. On the other hand this model was developed on the basis of measuring data obtained from the real field that the complex deterioration actions are occurred such as freezing and thawing, carbonation, steel corrosion, and so on. The reliability of the developed model will be evaluated high in this point and this model can help to maintain concrete structures economically by providing the manager time to repair the deteriorated concrete structures in site of facility management.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.806-816
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• 2013

This study was conducted to evaluate the quality characteristics of yoghurt added with 1.0%, 3.0% and 5.0% Bokbunja wine (BW) during the preparation of yoghurt. Changes of lactic acid bacterial population, pH, and total titratable acidity (TA) were monitored during the fermentation and storage of yoghurt. The pH was decreased in all the treatments, also TA and viscosity were gradually increased during the fermentation. The viscosity of yoghurt added with 5.0% BW was higher than another group. The sensory test, total phenolic acid and the anthocyanins content of the yoghurt were measured. The results of this analysis showed that higher amounts of total TA, viscosity, lactic acid bacterial population, total phenolic acid content and sensory test were observed in the yoghurt supplemented with the BW than those of yoghurt not supplemented with the BW. Sensory scores in yoghurt added 5.0% BW were significantly higher than the other groups in taste. When the BW yoghurt was kept at $4^{\circ}C$ for 12 d, its quality-keeping properties were relatively good. The combined results of this study suggest that yoghurt supplementing with BW produces additional nutrients while maintaining the flavor and quality.

• Journal of the Korean Chemical Society
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• v.30 no.5
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• pp.475-482
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• 1986

Rates and equilibriurn of complex formation between $Ni^{2+}$ and D-penicillamine have been investigated in aqueous solutions. Kinetic study on the complex formation were performed in the pH range of 8∼9 by the use of pressure-jump technique. D-Penicillamine coordinates to the nickel(II) ion utilizing sulfur and nitrogen as donor atoms in the high pH condition (pH 9.2). However, in the pH range of 8.25∼9.07, the stepwise stability constant becomes drastically reduced and the undissociated mercapto group does not participate in bonding. The rate-determining step of the complexation reaction is found to be the release of a water molecule from the inner-coordination sphere of $Ni^{2+}$ ion.

• Journal of the Korean Chemical Society
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• v.39 no.3
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• pp.213-217
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• 1995

Infrared Spectra of aqueous solution of BUDDA(Butyldithiodiacetic acid), BMDDA(Benzmethyldithiodiacetic acid), and CHDDA(Cyclohexyldithiodiacetic acid) are reported at various pH values. On the basis of the antisymmetric stretching bands of the ionized and un-ionized carboxyl group, the structures of the free-ligand are inferred. An approach to the study of these structures are compared with the results of potentiometric titration curve and IR Spectra studies.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.142-146
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• 2004

본 실험은 사료내 옻 급여 수준에 따른 돈육의 육질에 미치는 영향을 알아보고자 실시하였다. 사료 내 옻나무 첨가 급여 수준은 비육후기 사료에 옻 분말 2%, 4%를 첨가하여 8주 동안 급여하여 돈육의 육질 분석에 이용하였다. 옻 급여 수준이 돈육의 성별에 따라 다른 경향을 보여 주었다. 옻 급여구들이 대조구보다 pH값과 보수력에 낮게 나타났으나 유의적 차이는 없었다(P>0.05). 육색에 있어서는 전체적으로 옻 급여구들이 대조구보다 $L^{\ast}$값과 $a^{\ast}$이 낮게 나타났고 $b^{\ast}$값은 높게 나타났다. 기계에 의한 물성 특성에서는 옻 급여 수준에 따른 차이는 없었다.