• Journal of Korean Society of Environmental Engineers
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• v.30 no.12
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• pp.1239-1244
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• 2008

In this study, PCR-DGGE was conducted to investigate the variations of microbial community according to pH conditions from pH 3 to pH 10 during anaerobic fermentation process of hydrogen production. Maximum hydrogen yield was 1.8 mol $H_2$/mol substrate at pH 5. The microbial growth rate was not proportional to the hydrogen production rate at each pH. Variations of microbial community was observed at each condition from PCR-DGGE experiment of 16s rDNA. Klebsiella was main species of the microbial community. Streptococcus and Clostridium were mainly contributed for hydrogen production.

• Journal of Life Science
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• v.27 no.7
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• pp.826-833
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• 2017

The rising concentration of atmospheric carbon dioxide is causing ocean acidification and global warming. The seahorse is an important species in marine ecosystems and fishery markets, however, their populations have recently decreased due to ocean acidification. As a result, we examined changes in the physiological responses of the spotted seahorse Hippocampus kuda when it was exposed to acidic sea water (pH 6.0, 6.5, and 7.0) and normal seawater (pH 8.0 as the control) over a period of 15 days. As the pH decreased, the seahorses' body weight and length also decreased. Components in body of ash, the crude lipids and crude proteins also differed significantly with changes in pH, due to stress caused by the seahorses' exposure to the acidic water conditions. The superoxide dismutase levels were significantly lower in the pH 6.0 and 6.5 groups than they were in the pH 7.0 and pH 8.0 groups. However, the catalase and glutathione levels were significantly higher in the acidic sea water groups. We suggest that decreasing the pH level of rearing water induces a stress response in H. kuda, damaging their ability to maintain their homeostasis and energy metabolism. Antioxidant enzymes are generally sensitive to acidic stress; in this study, the antioxidant activity was significantly affected by the pH level of the rearing water. These results indicate that physiological stress, induced by exposure to acidification, induces an antioxidant reaction, which can reduce general components in the body and the growth of H. kuda.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1999.10a
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• pp.103-106
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• 1999

본 연구에서는 펜톤산화반응에서 과산화수소의 분해촉매로 일반적으로 쓰이는 Fe(II) 형태의 철염대신 Fe$^{\circ}$형태의 분말 철을 이용한 펜톤유사반응(Fenton-like oxidation)에 의한 매립지 침출수(sCODcr 1,100 mg/L, pH 8)의 CODcr 제거특성에 관한 회분식 처리실험을 수행하였다. 실험조건으로는 상온, 상압조건에서 Jar tester를 사용하여 분말 철의 주입 량과 산 세척도, 초기 반응 pH, 과산화수소의 주입 량을 변화시켜가며 침출수의 CODcr 제거효율 의 변화를 관찰하였으며, 이때 과산화수소의 분해 특성과 반응 중 pH의 변화도 함께 분석하였다. 반응은 모든 조건에서 대부분 약 30분 이내에 종료되었으며 그 이후의 반응변화는 미미하였다. 산 세척에 의한 분말 철 표면의 개질로 반응성의 향상을 관찰할 수 있었으며, 분말 철 주입 량을 증가함에 따라 반응속도가 일정하게 증가함을 알 수 있었다. 본 연구에 서 CODcr의 제거 효율에 가장 큰 영향을 보여준 실험변수는 pH 였으며, 원수의 pH(8)를 2-4까지 조절하여 반응을 시켰을 때 최대 75%의 CODcr 제거효율을 얻을 수 있었다. 반응중 pH는 모든 조건에서 시간에 따라 증가하여 약 pH 9에서 더 이상 변화하지 않았다. 용액내 과산화수소의 잔류농도의 곡선은 반응 중 CODcr의 곡선과 유사한 변화를 나타내었다.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.476-482
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• 1988

The quality characteristics of pH, total acidity, and color of Kimchi juice and organoleptic properties of taste, odor and texture were studied for their changes during Kimchi fermentation. Kimchi was prepared by salting in 15% NaCl solution for 2 hours followed by addition of other spices and fermentation at $4-35^{\circ}C$. The results of pH decrease and acidity increase suggested that Kimchi fermentation can be classified into 3 steps of initial, intermediate and final stages. The activation energyes calculated from the intermediate stage where pH decreased rapidly were 15.67Kcal/mole for pH change and 18.99Kcal/mole for acidity change. The Hunter color values of Kimchi liquid showed that it becomes a weak greenish bluecolor as the fermentation progressed. Sensory characteristics of fresh sourness taste and odor and fracturability of Kimchi were increased until pH reached approx. 4.0 and then decreased while moldy taste and odor was increased rapidly thereafter.

• KSBB Journal
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• v.24 no.2
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• pp.207-211
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• 2009

In this study, the sensing membranes for detection of pH and dissolved oxygen(DO) were prepared by immobilizing 6-aminofluorescein or ruthenium complex onto the sol-gel matrixes of GPTMS, MTMS, and TEOS and then recoated with the mixture of hydrophobic sol-gel and graphite for light insulation. The pH and DO sensing membranes recoated with the light insulation layer showed a higher sensitivity than those without light insulation layer. The sensing membranes were immobilized on the wells of 24-well microplate and used to monitor the fluorescence intensity for pH and DO in E.coli JM109 and P.pastoris X-33 fermentation processes. The change of the fluorescence intensity in the DO sensing membrane agreed with the growth patterns of microorganisms, that the membranes are valuable to monitor the DO in fermentation processes. In the case of pH monitoring, the fluorescence intensity has showed good correlation to the off-line pH data, that the pH membranes are valuable to monitor pH values in fermentations.

• Korean Journal of Animal Reproduction
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• v.23 no.3
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• pp.257-262
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• 1999

This study was carried out to evaluate the effect of pH and storage temperature on the viability of boar sperm diluted with extender KpA for swine artificial insemination. The results obtained in this experiment were summarized as follows : 1. The viability of boar sperm diluted with KpA was higher than that with BTS during storage and especially more than 60% of sperm viability in KpA was maintained through 6 days. The pH values of all extenders were kept during storage of semens following dilution. 2. The sperm diluted with acidic (pH 6.3~6.8) or alkalic (pH 7.8~8.0) KpA and stored at 4$^{\circ}C$ or 37$^{\circ}C$ were more sensitive in viability than that with neutral pH (6.8~7.3) and at 17$^{\circ}C$ storage. But pH values of all conditions were not increased rapidly. Especially acidic and alkalic diluents were more stable in pH after dilution. Conclusively, extender pH and storage temperature was the important factors for sperm viability. The KpA setting up around neutral pH was the optimal boar semen extender for maintaining liquid semen at 17$^{\circ}C$.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.27-32
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• 1985

The changes of chlorophylls and pH of cooked water were investigated in blanched and fermented cabbage. In blanched cabbage, pheophytins were increased markedly with heating time. This was related to the changes of pH and the effects of heat. One minute blanching accelerated the formation of chlorophyllides by the activation of chlorophyllase. In fermented cabbage, pH and chlorophylls were decreased rapidly at the beginning of fermentation. At the final of fermentation, all chlorophylls and chlorophyllides were converted to pheophytins ana pheophorbides, and the content of pheophytins was higher than the content of pheophorbides. The content of pheophorbides in fermented cabbage was higher than that in blanched cabbage.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.31-31
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• 2009

PECVD를 이용하여 제조된 미세결정질 p-i-n 실리콘 박막 태양전지에서, p 층은 태양전지의 윈도우 역할 및 그 위에 증착될 i ${\mu}c-Si:H$ 층의 'seed'층 역할을 수행하기 때문에, p층의 구조적 및 전기적, 광학적 특성은 태양전지의 전체 성능에 큰 영향을 미칠 수 있다. 본 연구에서는 $SiH_4$ 농도를 변화시켜 각기 다른 결정 특성을 갖는 p ${\mu}c-Si:H$층을 제조하고 그 위에 i ${\mu}c-Si:H$ 층을 증착하여 p층의 결정 특성변화와 그에 따른 i ${\mu}c-Si:H$ 층 및 'superstrate' p-i-n 미세결정질 실리콘 박막 태양전지의 특성 변화를 조사하였다. P층의 경우, $SiH_4$ 농도가 증가함에 따라 결정분율 (Xc)이 감소하여 비정질화되었으며 그에 따라 dark conductivity가 감소하는 경향을 나타내었다. 각기 다른 결정분율을 가지는 p 'seed' 층 위에 증착된 태양전지는, p 'seed' 층의 결정분율이 증가함에 따라 개방전압, 곡선인자, 변환효율이 경향적으로 감소하였다. 이는 p 층 결정분율 변화에 따른 p/i 계면특성 저하 및 그 위에 증착되는 i ${\mu}c-Si:H$ 층의 결함밀도 증가 등에 따른 태양전지 특성 감소 때문인 것으로 판단되며, 이를 분석하기 위하여 i ${\mu}c-Si:H$ 층의 전기적, 구조적 특성 분석 및 태양전지의 dark I-V 특성 등을 분석하고자 한다.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.5
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• pp.469-476
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• 2010

The purpose of the study is to find ways to decrease turbidity and residual aluminum by improving the efficiency of coagulation process through controlling the pH of the source water with $CO_2$ when the pH increases by algal bloom or by the characteristics of the source water. Water quality parameters were monitored before and after $CO_2$ addition in February, March, April, and December, when the pH of the source water is over 8.0 and constant regardless of day and night. Water quality parameters closely related with evaluation of treated drinking water quality were monitored in detail, e.g. aluminum, turbidity, particle counts, TOC, THMs, 2-MIB, and geosmin. According to the results, inorganic water quality parameters such as turbidity, particle counts, and aluminum were decreased due to improved efficiency of the coagulation process. It was concluded that the pH of the water in the arrival basin must be controlled below 7.4 by adding $CO_2$ when the pH of the source water increasing. By controlling pH with $CO_2$, the water quality could be maintained within the drinking water quality goal of Seoul City (<30 particle/mL of particle count, <0.05 NTU of turbidity and <0.02 mg/L of aluminum). The change of the pH could not affect the concentrations of DBP's (e.g., THMs, CH, and HAAs) and taste/odor causing compounds (e.g., 2-MIB and geosmin). 2-MIB and geosmin were affected more by their initial concentrations in the source water.

• Applied Chemistry for Engineering
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• v.8 no.3
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• pp.502-509
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• 1997

Aromatic pollutants(benzene, toluene, ethylbenzene and xylenes) were photodegraded by using a UV oxidation and the rates of degradation were investigated under various reaction conditions. Each of the solution containing 50 ppm benzene, 150 ppm ethylbenzene and 250 ppm xylenes was found UV-photodegraded over 90% in 1 hour of reaction time, wheras the only was 43 % degradation was obtained with 350 ppm toluene solution. A single component solution was more degradable than a mixed component solution and benzene was almost photodegraded at a pH 4.0, 6.4 and 10.0 after reaction time is 1 hr, ehtylbenzene was photodegraded about 92%(pH 4.0), 90%(pH 6.4) and 91%(pH 10.0), xylenes was photodegraded about 95%(pH 4.0), 90%(pH 6.4) and 92%(pH 10.0), but toluene was photodegraded about 80%(pH 4.0), 43%(pH 6.4) and 70%(pH 10.0), respectively. Kinetics studies show that the rate of decay in TOC(total organic carbon) were pseudo first-order rate except ethylbenzene, and then we could evaluate mineralization rate constants(k) of aromatics.