• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.459-465
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• 1997

In order to extend the shelf-life of the low-salted Myungran-Jeot, before immersing alaska pollack roe, the salt solutions was adjusted to pH 7.0 and 4.7, respectively. pH during ripening was somewhat constant, whereas the content of lactic acid was slightly increased, and especially, that of pH 4.7 Myungran-Jeot was increased rapidly in the begining of fermentation period. $NH_2-N$ content of pH 4.7 Myungran-Jeot was increased with increasing fermentation period, whereas those of control and pH 7.0 decreased except the begining of fermentation period. The contents of TMA, TBA, and VBN of pH 4.7 were lower than those of control and pH 7.0. In addition, the mirrobial growth was significantly inhibited in pH 4.7 Myungran-Jeot. The estimated shelflives of control, pH 7.0, and pH 4.7 Myungran-Jeots were about 12, 12, and 16 days, respectively.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.3 no.4
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• pp.269-278
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• 2005

In order to produce only a pH-controlled solution without discharging any unwanted solution, this work has developed a continuous electrolytic system with a pH-adjustment reservoir being placed before an ion exchange membrane-equipped electrolyzer, where as a target solution was fed into the pH-adjustment reservoir, some portion of the solution in the pH-adjustment reservoir was circulated through the cathodic or anodic chamber of the electrolyzer depending on the type of the ion exchange membrane used, and some other portion of the solution in the pH-adjustment reservoir was discharged from the electrolytic system through the other counter chamber with its pH being controlled. The internal circulation of the pH-adjustment reservoir solution through the anodic chamber in the case of using a cation exchange membrane and that through the cathodic chamber in the case of using an anion exchange membrane could make the solution discharged from the other counter chamber effectively acidic and basic, respectively. The phenomena of the pH being controlled in the system could be explained by the electro-migration of the ion species in the solution through the ion exchange membrane under a cell potential difference between anode and cathode and its consequently-occurring non-charge equilibriums and electrolytic water- split reactions in the anodic and cathodic chambers.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.380-383
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• 2004

본 연구는 원유에서 지방을 제거한 탈지유의 pH를 5.5, 7.0, 8.5로 조정한 다음 TGase를 첨가하여 0, 1, 2, 4, 8시간 반응시킨 다음 단백질 입자들을 동결건조하여 조직의 성상에 대해 주사 전자 현미경을 이용해 관찰, 비교하였다. pH와 TGase를 처리하지 않은 원유의 탈지유는 단백질 입자들이 규칙적으로 회합해 있었다. 그러나 pH 조정 후 TGase를 처리한 다음 반응시간을 달리한 시료에서는 pH를 5.5로 조정한 시료에서 현저한 변화가 있었는데 그 변화 양상은 단백질 입자들이 0시간에서 조각을 이루워 회합되어 있다가 1시간 반응시킨 경우 단백질 입자들이 서로 결합하여 넓게 회합을 하였다. 2시간 반응시킨 경우 단백질 입자들이 다시 뭉쳐서 회합하였으며 4시간 반응시킨 경우 뭉쳐져 있던 단백질 입자들이 조그만한 구형 성상으로 넓게 회합하였다. 8시간 반응시킨 시료는 구형 성상으로 회합되어 있던 단백질 입자들이 사라지면서 다시 넓게 회합하는 것을 관찰할 수 있었다. pH 7.0과 8.5 조건하에서는 단백질 입자들이 조각 형태를 이루고 있었으며 반응시간이 증가할수록 입자들이 넓게 확대되는 현상을 나타냈다. 이와 같은 단백질들의 변화 양상은 pH와 TGase처리 그리고 반응시간에 영향을 받고 있는 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1638-1641
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• 2005

In order to develop novel food products or additives using transglutaminase (TGase), some physicochemical and morphological understandings are needed. Raw skim milk was adjusted to pH 5.5, 7.0, and 8.5, and each was treated with microbial TGase for 0, 1, 2, 4, and 8 hours, for the protein structure observation using scanning electron microscope (SEM), The particles of untreated raw skim milk were small and evenly associated. After adjustment of pH to 5.5 and treatment of TGase for 1-hour, the protein particles aggregated widely in a bigger form than that of control. Under the same condition for 2 hours, the particles associated and clustered. The particles gathered widely and became a number of small spherical forms after 4 hours. After 8 hours, they made larger forms than the result of 1-hour treatment, and the aggregation broadened. Under the pH 7.0 and 8.5 conditions with TGase-treatment, the protein Particles fractionated and associated into the bigger masses at 1 hour point, but each piece slowly became smaller and more fractionated until treated time reached 4 hours. After 8 hours, the fragmented protein particles aggregated into larger forms as those on the pH 5.5 condition. In general, the electron microscopical forms of the samples adjusted to pH 5.5 showed smaller than those of pH 7.0 or pH 8.5, It is suggested that the protein particles and textural behavior were influenced by pH, TGase, and reaction time.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.06a
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• pp.101-109
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• 2005

In order to produce only a pH-controlled solution without discharging any unused solution, this work has developed a continuous electrolytic system with a pH-adjustment reservoir being placed before an ion exchange membrane-equipped electrolyzer, where as a target solution was fed into the pH-adjustment reservoir, some portion of the solution in the pH-adjustment reservoir was circulated through the cathodic or anodic chamber of the electrolyzer depending on the type of the ion exchange membrane used, and some other portion of the solution in the pH-adjustment reservoir was discharged from the electrolytic system through other counter chamber with its pH being controlled as acid or base. The phenomena of the pH being controlled in the system could be explained by the electro-migration of the ion species in the solution through the ion exchange membrane under a cell potential difference between anode and cathode and its consequently-occurring non-charge equilibriums and electrolytic water- split reactions in the anodic and cathodic chambers.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.1
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• pp.17-22
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• 2013

In this study, a pH control method by carbon dioxide ($CO_2$) was applied to coagulation process in water treatment plant (WTP) to investigate the coagulation efficiency and residual dissolved aluminum when high pH raw water is flowing into the plant during algal blooming. Existing coagulant dose (1 mg/L in raw water) resulted in the pH reduction of 0.0384 by LAS, 0.0254 by PAC, 0.0201 by A-PAC, and 0.0135 by PACS2, respectively. And then the concentration of dissolved aluminum was 0.02 mg/L at pH 7.44, 0.07 mg/L at pH 7.96, 0.12 mg/L at pH 8.16, 0.39 mg/L at pH 8.38 showing the concentration increase with pH in the coagulation process. It was noteworthy that rapid increase was observed at pH above 8.0 next the rapid mixing. Therefore it is necessarily required to control pH below 7.8 in the coagulation process in order to meet drinking water quality standard of aluminum for high pH raw water into WTP, $CO_2$ injection could control pH successfully at about 7.3 even for the raw water of high pH above 8.0. In addition it was found that the pH control by $CO_2$ injection was significantly effective for coagulation in terms of turbidity removal, coagulant dosage, and residual dissolved aluminum concentration.

• Korean Chemical Engineering Research
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• v.43 no.3
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• pp.352-359
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• 2005

This work has studied the changes of pH in both of anodic and cathodic chambers of a divided cell due to the electrolytic split of water during the ammonia decomposition to nitrogen, and has studied the continuous decomposition characteristics of ammonia in a multi-cell stacked electrolyzer. The electrolytic decomposition of ammonia was much affected by the change of pH of ammonia solution which was caused by the water split reactions. The water split reaction occurred at pH of less than 8 in the anodic chamber with producing proton ions, and occurred at pH of more than 11 in the cathodic chamber with producing hydroxyl ions. The pH of the anodic chamber using an anion exchange membrane was sustained to be higher than that using a cation exchange membrane, which resulted in the higher decomposition of ammonia in the anodic chamber. By using the electrolytic characteristics of the divided cell, a continuous electrolyzer with a self-pH adjustment function was newly devised, where a portion of the ammonia solution from a pHadjustment tank was circulated through the cathodic chambers of the electrolyzer. It enhanced the pH of the ammonia solution fed from the pH-adjustment tank into the anodic chambers of the electrolyzer, which caused a higher decomposition yield of ammonia. And then, based on the electrolyzer, a salt-free ammonia decomposition process was suggested. In that process, ammonia solution could be continuously decomposed into the environmentally-harmless nitrogen gas up to 83％, when chloride ion was added into the ammonia solution.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.343-347
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• 2019

This study was performed to develop an economical culture method of lactic acid bacteria (LAB) for kimchi fermentation. Leuconostoc mesenteroides WiKim32 was grown to $1{\times}10^9CFU/mL$ and maintained at 8.88 log CFU/mL for four days by culturing in kimchi cabbage juice (KCJ) without supplements and sterilization. Leuconostoc mesenteroides WiKim32 was cultured in 100 mL of KCJ by inoculating with 0.1% starter culture and adding 100 mL of KCJ everyday by adjusting pH to 5.5 using 1 M NaOH at $20^{\circ}C$ for four days. KCJ was prepared by extraction of kimchi cabbage leaves after washing them with citric acid and ethanol. Adjusting pH over 6.0 was favorable for the growth of LAB in the initial stage, but LAB growth was retarded in the later stage. In contrast, adjusting pH below 5.0 was not beneficial for the growth of LAB; therefore, pH was adjusted to 5.5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.259-264
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• 1985

The study was carried out to prevent the rancidity and to prolong the edible period by adding the pH adjuster composed of citric acid and sodium citrate during kimchi fermentation. Buffer action of the pH adjusters, changes in titratable acidty, pH, vitamin C content, chlorophyll content and number of microorganism were measured. And also sour flavor, color score and overall taste by sensory test were analyzed. The profer ratio of citric acid to sodium citrate for the kimchi was 1 to 9. Edible periods based upon the acidity, pH, sour flavor and overall taste were first to second days after soaking in the control, but were from the day of soaking to fifth days in the pH adjuster added kimchi to 0.3 percent. And favorable results were shown in kimchi with the pH adjuster in the point of brix degree, color and the number of Lactobacilli.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.05a
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• pp.279-280
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• 2003

실리콘웨이퍼 제조공정에서 폐기되는 HF에는 순수한 실라카만 함유되어 있지만 브라운관 업체에서 폐기되는 HF 폐액에는 유리의 조성에 따라서 다양한 성분들이 소량씩 함유되어 있다. 몰비로 Si:F=1:6이 되도록 조정한 후에 20% NaOH를 사용하여 pH를 6으로 조정하여 규불화소다를 얻고, 이어서 pH를 9로 조정하여 NaF를 었었다. 규불화소다에 NaCl, 칠레초석을 다양하게 첨가하여 금속 융제로 사용한 결과에 의하면 규불화소다의 양이 증가할수록 융제의 특성은 우수하였고, 가장 이상적인 첨가량은 50%~60%이었다. 따라서 각 공정에서 폐기되는 HF는 $Na_2SiF_{6}$와 NaF를 제조함으로서 재활용이 가능하였다.