• Journal of the Korean Chemical Society
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• v.22 no.5
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• pp.311-316
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• 1978

The reaction between iron(III) and Xylenol Orange (XO or $H_6A$) has been investigated spectrophotometrically. It has been established that iron (III) and XO form two complexes with compositions iron(III) : XO = 2 : 1 and 1 : 1. The 2 : 1 complex is stable in acidic medium containing excess of iron, and 1 : 1 complex is stable in slightly acidic medium containing excess of XO. The absorption maxima are at 590 nm (2 : 1) and 500 nm (1 : 1), the molar absorptivities being $3.18{\pm}0.04{\times}10^4,\;1.32{\pm}0.03{\times}10^4$respectively. The stability constants of two complexes studied by varying pH are $loglog{\beta}_{21}=18.69{\pm}0.03,\;log{\beta}_{212}=42.08{\pm}0.09,\;log{\beta}_{11}=4.17{\pm}0.04,\;and\;log{\beta}_{113}=34.47{\pm}0.07.$

• Journal of Soil and Groundwater Environment
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• v.12 no.6
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• pp.78-91
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• 2007

The groundwater chemistry is heavily influenced by land use. This study has investigated the groundwater quality and contamination characteristic associated with land use. Contamination index ($C_d$) was estimated for evaluating and areal distribution of groundwater contamination degree. Groundwater samples collected from 216 locations in the study area show great variability in chemical composition. Electrical conductance ranges from 100 to $31,360\;{\mu}S/cm$. The pH values are between 4.6 (acidic) and 8.57 (weak alkaline). The water types predominantly represent the $Ca-HCO_3$ and $Ca-Na-HCO_3$ types, whereas, in the residential and business areas, the water type is shifted to (Na, Ca)-Cl type with rich concentration of Cl. The $C_d$ values of the study area range from 1.1 to 117.6 with a mean of 9.56.

• Journal of Sensor Science and Technology
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• v.3 no.3
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• pp.28-35
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• 1994

Caustic Soda Treatment Systems need a concentration measurement device in order to monitor the weight reduction amount of polyester fabrics. Since the reduction process requires several concentration measurements, we have to do the unit titration fast and exactly. Therefore, a proposition of estimation algorithm for finding the equivalent point in the titration process is needed. In this paper, we used the cardinal spline algorithm, to estimate the proper curve with the measured pH-values after each injection of titration sdution, to predict the equivalent point. While the processing time is elapsed, several equivalent points are estimated and drawed the line graph of fabrics weight reduction automatically. Finally, we designed the hardware and the software of an automatic titration system that can generate the reduction ending signal of Caustic Soda Treatment System.

• Korean Journal of Environmental Agriculture
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• v.19 no.1
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• pp.72-74
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• 2000

This study was carried out to assess the neutralization ability of $NH_4\;^+$ and $Ca^{2+}$ on acidity of rainwater in Korea. The rainwater was collected at Suwon, Ansung and Taean area for six months from May to October in 1998. Rainwater samples were analyzed chemical composition and calculated its theoretical pH. As the results, theoretical acidity which calculated by $-log([H^+]+[NH_4\;^+]+[Ca^{2+}])$ in Suwon, Ansung and Taean area were higher 7.9, 8.7, and 6.5 times than measured acidity, respectively. $NH_4\;^+$ more contributed on neutralization of rainwater acidity than $Ca^{2+}$. In case of $Ca^{2+}$ its effect on neutralization of rainwater acidity was higher in Suwon than Ansung and Taean area.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.121-127
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• 1988

Samples of Red Ginseng, which had been. manufactured and packaged by the ' Korean Monopoly Corporation, were stored under ambient temperatures and humidities (12-$28^{\circ}C$ and 55-68 percent) during one to nine years to examine their browning reaction and antioxidant activity. The brown-color intensity of the Red Ginseng samples increased significantly according to increasing storage period. The pH of the aqueous extracts of the samples also increased slightly during the storage, The former seemed to indicate that extensive browning reactions had taken place in the samples during the long storage, The browning reactions seem to be due to mutual reactions of by-products in the final stage rather than to reactions between free amino acids and free sugars in the initial stage of the maillard browning reactions during the storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts of the Red Ginseng samples increased with increasing storage time, The increase in the reducing power and antioxidant activity appeared to be directly attributable to the increased amounts of nonenzymatic browning reaction products formed progressively during the long storage periods.

• Journal of the Korean Chemical Society
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• v.6 no.1
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• pp.25-28
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• 1962

The colorimetric estimation, by dithiol method, of the solubility of tin dissolved from the container the tin plate in some canned marine foods has been made on 200 cans of sample on the market. Some of them contained more than 150 ppm of Sn concentration were as follows; (1) ca. 50% of squid can, (2)ca. 30% of mackerel can, (3) ca. of saury can, (4) naught of crab, whale, clam(Japanese hard clams), fish meat ball, and Turbo cornutus one. (1) It had the tendency of increasing Sn concentration according to lowering or arising the value of pH. (2) No significant difference in Sn concentration was caused by the variation of the sort of tinning as H-D or E-T. (3) The longer the period of the storage the higher Sn concentration was found, and the concentration more than 150 ppm of Sn was generally found among the cans stored more than twelve months. (4) The concentration of Sn in the liquid was higher than in solid portion, and most of dissolved Sn was distributed in the liquid portion.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.520-527
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• 2011

This study was conducted to develop a novel salad dressing composite recipe of natural seasoning containing the dried sea tangle($Laminaria$ $japonica$) that has a high preference. Sea tangle($Laminaria$ $japonica$) is included in the vitamins and minerals, magnesium, calcium, iodine, iron content, such as high, and contained in Sea tangle alginate is not a small conference known as dietary fiber. To manufacture salad dressing with sea tangle, dressing with 0%, 3%, 6%, 9%, and 12% added sea tangle were prepared and tested for quality. The pH tended to increase with the increased sea tangle in addition but in contrast, acidity showed. The 'L' color decreased with added sea tangle, whereas the 'a' and 'b' values increased. Brix measurements increase with added sea tangle. The strength texture results, 0% was the highest, lowest 9%. Bitterness and chewiness texture results, 9% was the highest, lowest 0%. According to the sensory test results, in the topic overall quality 3% was by 3.76 point the highest. But, during total nine clause, in clause six, by 6% was the highest.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.3
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• pp.241-247
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• 2010

The Effects of operating parameters such as initial pH, gaseous ozone concentration, supplied gas flow rate on dissolved ozone concentration and phenol degradation in ozone contact reactor were investigated. Dissolved ozone concentrations were saturated to constant values after a certain ozone contact time. The saturation values were influenced by experimental parameters. Dissolved ozone concentration decreased with the increase of initial pH because the ozone is unstable in high pH regions. The gaseous ozone concentration in a constant gas supply affected the saturation concentration of dissolved ozone and the injection rate of gas with a constant ozone concentration determined the rate to reach dissolved ozone saturation. Effects of operating parameters on phenol degradation were closely related with those of parameters on dissolved ozone concentration. Phenol degradation was enhanced by the increase of initial pH, because the degradation of dissolved ozone gave birth to free radicals which have much higher reactivity with phenol. Increase of gaseous ozone concentration and gas flow rate promoted the phenol degradation through the generation of dissolved ozone which plays the role in phenol degradation. The injection of methanol deteriorated the phenol degradation through the scavenging effect on OH radicals.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.2
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• pp.91-97
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• 2006

For efficient removal of nitrogenous compounds produced in recirculating aquaculture system, the N removal characteristics of immobilized mixed microorganisms were investigated at various mixing ratios of photosynthetic bacteria (PSB) immobilized in PVA beads or CTA cubes and ammonium utilizing bacteria (AUB) immobilized in PVA beads. On the optimal medium of AUB, the maxium gas production rate was obtained at the mixing ratio of 10:40 (PSB:AUB), and the gas production rate increased as the portion of AUB beads in the mixed beads increased. When the mixing ratios of PSB:AUB beads were 50:0, 40:10, 25:25 and 10:40, the final pHs were measured to be 6.29, 6.01, 5.69 and 5.13, respectively. On the optimal medium of PSB, however, the volume and the rate of gas production decreased remarkably as the portion of AUB beads in the mixed beads increased. The final pH was measured to be approximately 6.5, regardless of the mixing ratio. In the reactions by the mixed culture of PSB cubes and AUB beads, all results showed the same tendency of those by the mixed culture of PSB and AUB beads, but the volume and the rate of gas production decreased remarkably, even with 0.2ml of gas production in control. From all the results, the use of mixed PSB and AUB beads at the ratio of 10:40 seems to be efficient to remove nitrogenous compounds in wastewater from recirculating aquaculture system.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.661-666
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• 1991

European style fermented sausages were made with normal pork, PSE and a 50 : 50 mixture, inoculated with Lactobacillus plantarum 1-74 and Staphylococcus simulans MIII and ripened for 21 days following commercial manufacturing procedures. In all treatments, pH droped sharply between 0 and 3 days during ripening. PSE sausages showed the lowest pH and Aw at the end of ripening than other treatment groups. Protein solubility, hardness, cohesiveness and chewiness were significantly (P<0.05) low for PSE sausages. Springiness was the highest for normal sausages but the other two treatment were not different. PSE sausages had poor texture low redness value during the ripening. The added sugars apparently dropped the pH fast in PSE sausages. Total bacterial count and lactobacilli increased from 0 day to the third day of ripening. The number of Staphylococcus sp. decreased in normal sausages by the end of the ripening period. Fermented sausages with PSE meat could be produced if the mixture had lower (<50%) amounts of PSE meat. In addition, added sugar must be reduced to prevent lowering the pH to a level that will affect processing and quality attributes of fermented sausages.