• Journal of the Korean Chemical Society
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• v.16 no.3
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• pp.149-156
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• 1972

The responsive characteristics of hydrogen-responsive glass electrode in various buffer solutions of methanol, N,N-dimethylformamide and acetonitrile were examined. The potentials were attained more rapidly with an electrode stored in the same solvent medium than that stored in water before use. However, the time to be required for a stable potential increased with the basicity of buffer solution, and it was not provide a constant potential in the strong basic solution of these solvent. Even in acidic solution, the potential was varied according to the past usage of the electrode.

• Food Science and Preservation
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• v.11 no.1
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• pp.34-37
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• 2004

Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.865-869
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• 2007

본 논문의 목적은 설마천 시험유역을 대상으로 2006년의 신뢰성 있는 수문 수질자료를 바탕으로 유역의 유출거동에 따른 수질인자와의 상관관계를 분석하는데 있다. 시험유역에서는 10분 단위의 연속적인 우량 및 수위관측과 연간 30회 이상의 유량측정성과를 통하여 수위-유량관계곡선식을 개발하여 유량을 산정하고 있으며, 수질분석을 위한 시료는 유량측정시 전적비교, 사방교 지점에서 샘플을 채취하여 실험실에서 분석하였다. 실험실에서 분석한 항목은 pH, DO, BOD, COD, T-N, T-P, SS로 총 7개 항목으로 수질측정은 우기가 시작된 시기인 7월에 집중적으로 측정 분석하였으며, 7월 이후에도 각 지점당 6회의 추가 측정으로 각각 22회의 시료를 채취하여 분석하였다. 분석된 수질자료를 이용하여 2개 측정지점에 대하여 각 항목간의 상관관계를 분석하였으며, 홍수기 및 갈수기로 기간을 구분하여 각 항목간의 상관관계를 분석하였다. 2개 지점의 상관관계 분석결과 BOD는 T-P와 SS, COD는 T-N과 SS가 공통적으로 상관관계가 높은 것으로 나타나 전적비교와 사방교의 유기물 농도가 SS와 비례하는 것으로 나타났다. 또한 전적비교와 사방교간 홍수기의 상관관계를 살펴보면 COD는 T-N, SS와 그리고 SS는 COD와 공히 상관관계가 높으며 갈수기도 COD와 SS의 상관관계가 같이 높은 것으로 분석되었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.135-136
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• 2003

알코올 분무, 셀로판지 부착 등의 표면처리가 포장김치의 표면갈변과, pH, 산도, 균수 및 관능적 품질에 미치는 영향을 조사하였다. 실험에 사용된 포장김치는 200 g 들이 플라스틱 용기에 김치를 담은 후 무처리, 70% 알코올로 표면을 1회 분무한 것, 김치표면에 폴리에틸렌필름(두께 0.04 mm)을 부착하여 저장실 (10$\pm$1$^{\circ}C$)에서 21일간 저장하면서 3일 간격으로 조사하였다. 그 결과, 무처리와 알코올을 분무한 경우는 저장 15일째에 pH가 4.0수준에 도달하였으나 김치표면에 polyethylene film을 부착한 경우는 21일째까지도 pH가 4.0 이상을 유지하였다. 산도의 경우도 pH와 동일한 경향을 나타내어 polyethylene film으로 표면처리함으로서 김치의 숙성이 지연되었다. 무처리와 알코올을 처리한 것은 12일째부터 김치표면이 갈변하기 시작하였으며 18일째는 그 갈변정도가 심하였다. 그러나 polyethylene film을 표면에 부착한 경우는 저장 21일째까지도 갈변정토가 미약하였다. 저장기간에 따른 총균수의 변화는 무처리와 알코올을 처리한 경우가 polyethylene film을 부착한 경우에 비하여 증가폭이 컸으나 젖산균수는 반대로 polyethylene film을 부착한 경우가 무처리 또는 알코올을 분무한 경우에 비하여 높아 김치의 품질이 양호하였다. 무처리와 알코올을 분무한 김치의 표면에는 저장 15일 이후에 산막표모 및 곰팡이의 균사체가 번식하는 김치도 발견되었다. 처리별 이미 및 이취의 발생정도를 조사한 결과 무처리와 알코올을 처리한 경우는 저장 15일경에 특히 용기 표면에 위치하는 김치에서 이미와 이취가 있었으나 polyethylene film을 부착한 경우는 이미와 이취가 전혀 나타나지 않았다.채반에 넣고 밀도를 측정한 결과 1.002g/㎤을 나타냈다. 즉 물의 이론밀도인 1g/㎤에 근접한 값을 보여 정확한 밀도 계측이 가능한 것으로 판단되었다. 또한 밀도 계측시스템의 측정 반복간 정밀도를 파악하기 위해 수박 6개를 임으로 선정하여 3반복 측정 시험한 결과, 측정표준편차가 0.001~0.004g/㎤로 해상도보다는 다소 높았으나 대체로 양호한 결과를 나타냈다. 수박 35개를 이용하여 개발 계측시스템과 사람이 직접 부력법으로 밀도를 측정 비교한 결과, 계측시스템에 의해 측정된 수박 밀도가 사람이 측정했을 때 보다 낮게 측정되었다. 수박의 외관인자(무게, 길이, 직경, 체적), 밀도와 당도의 상관관계 구명시험을 위해 원예연구소 시험포장에서 재배된 삼복꿀수박 총 74개를 공시재료로 하였고, 시험은 출수일별로 10~14개씩 수확하여 외관인자, 밀도, 당도를 각각 측정하고, 이들 인자들간의 상관관계를 구명하였다. 외관인자들간에는 높은 상관관계를 보였으나, 외관인자들과 밀도, 외관인자들과 당도, 밀도와 당도와는 매우 낮은 상관관계를 나타냈다. 점성에 영향을 미치는 가장 주요한 조건이라고 생각된다.환원당인 sucrose 함량은 계속 증가하였고 fructose, glucose, sorbitol의 함량(추황의 sorbitol을 제외)은 생장이 촉진됨에 따라 증가하다가 다시 점차적으로 감소하였다. 이러한 결과는 총당과 환원당의 측정결과와 일치한 것으로 나타났다. 결론적으로 배의 성장에 따라 산 함량은 감소하였고 당 함량은 증가하였다.luco-pyranoside, quercetin 7-O- -glucopyranoside, acacetin 7-O-$\beta$-D-glucuronide and apigenin-6-C-$\beta$-D-glucopyranosyl-8-C-$\b

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.8-14
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• 2002

Quality variation of jar packing of Chanran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20, and $30^{\circ}C$, respectively. The increasing rate of pH, volatile basic nitrogen (VBN), $CO_{2}$, and viable cell counts of Chanran-Jeotgal produced by improved process was slower than that of conventional process at all storage temperature. Also the result of sensory evaluation indicate that the production of Changran-Jeotgal by improved process may extend the shelf·life of jar packing Chanuan-Jeotgal. From above results, relationship between quality parameters was concluded. In case of Changran-Jeotgal in a jar, pressure, pH, L-value, VBN and sensory score were highly correlated. Therefore, these parameters are expected to use as shelf-life indication.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.6C
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• pp.377-384
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• 2006

Theoretical and experimental study of the unconfined penetration (UP) test was conducted to suggest a new test method (referred to as IUP, Improved Unconfined Penetration) for determination of the tensile strength of compacted sand-bentonite mixtures. The tensile strength of compacted mixtures can be calculated from limit analysis based on the theory of perfect plasticity. The measurement errors in new test method were reduced by improving the UP device. Preliminary experiment results indicate that the tensile strength increases with increasing the disk size, loading rate and pH level. In addition, the disk diameter with 25.4 mm and the loading rate with 0.5%/min~1%/min are most suitable condition for the IUP test. The reliability of IPU test was verified by through the fact that good agreement between the IUP and conventional split tensile test results is observed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.2
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• pp.129-136
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• 2011

The moisturizing effect and stability of a cream containing 0.25 % Inula britannica flower ethyl acetate fraction were investigated. The pH, viscosity, and absorbance were measured under 4 different temperature conditions(4, 20, 37, and $45^{\circ}C$) and under the sun light at 2 week intervals for 12 weeks. The variations in pH and viscosity of all experimental creams were similar to those of control cream. The absorbance variations of the extract from experimental cream at 330 nm were in the order: under the sun > 45 > 37 > 25 > $4^{\circ}C$. It shows that ethyl acetate fraction in the cream can be oxidized under the sun. In addition, any change in color or smell was not observed through 12 weeks of the experimental period. These results showed that the cream were stable. Accordingly, it is suggested that further study is needed to provide more information to the manufacturers, who are seeking for the application of the extract to improve the anti-oxidant and antibacterial activities and stability of cosmetic products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.210-214
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• 2001

Enoki mushroom (Flammulina velutipes) was added in preparation of kimchi, and the quality was evaluated during fermentation at $10^{\circ}C$. Kimchi showed a rapid decrease in pH until 11 days, but revealed a retarded decrease thereafter. Titratable acidity increased sharply until 15 days, but increased slowly thereafter. Treatment with 5% enoki mushroom showed a lower pH and titratable acidity than control. Total microbial load and lactic acid bacterial count were maximum at 5 days, and were about $2.0{\times}10^{8}\;CFU/ml$. Radical scavenging activity was greater in enoki mushroom added kimchi after 11 days, and it was mainly due to the materials soluble in methanol and ethanol. Kimchi with 5% enoki mushroom showed higher scores than others in color and taste for sensory evaluation.

• Korean Journal of Poultry Science
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• v.19 no.1
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• pp.1-12
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• 1992

This study was divided into experiment I(129g egg-albumen plus 150g sucrose) and experiment II(161g egg-albumen plus 150g sucrose) which were subdivided into groups treated with 0, 8.71, 17.43 and 26.149 egg yolk. These experiments were incubated in a shaking water bath(5$0^{\circ}C$) with a speed of 92(turnaround) per minute for a period of times. The pH and specific gravity were measured after 2, 4, 6, 8, 10 and 12 hour incubations. The results obtained were as follows： 1. The pH and specific gravity were steadily increased by shaking time, but variably was influenced by the amount of egg yolk and egg-albumen. 2. In the groups treated with egg-albumen, egg yolk, and sucrose of experiments I and II, pH was increased by the amount of egg-albumen in conjunction with shaking time, but specific gravity was decreased. 3. Ten hours after shaking maximum pH 8.60 was shown in the groups treated with 161g egg-albumen ： however, in ：he groups treated with 129g egg-albumen the maximum pH 8.39 was shown 12 hours after shaking. The different time exhibited maximum pH resulted from the amount of egg-albumen used. 4. The pH specific gravity were higher in the ,groups treated without egg yolk than in the groups with egg yolk. 5. In the experiment I which was added four levels of egg yolk to 1509 of sucrose and 129g of egg albumen, specific gravity(Table 2) had a high (r＝0.9692$^{* *}$) correlation with pH (Table 1) and the regression equation between specific gravity and pH (X) was Y＝0.050＋0.145x. 6. In the experiment II which was added four levels of egg yolk to 150g of sucrose and 161g of egg albumen, specific gravity(Table 4) had a high (r＝0.8963$^{* *}$) correlation with pH (Table 3) and the regression equation between specific gravity and pH (X) was Y＝0.294＋0.110X.10X.

• Journal of the Korean GEO-environmental Society
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• v.7 no.6
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• pp.121-131
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• 2006

This study is performed to examine the ground reinforcement effect and the environmental impact of LW injection, which is widely used during the excavation of high-rise apartment buildings. In addition, it proved that by conducting field exploration and laboratory test the engineering ground reinforcement effect of LW injection in the ground has low coefficient of permeability. The environmentally friendly aspect was evaluated through an assessment of environmental impact. The results of laboratory test shows that LW coagulating material with SC type soil structure has significant improvement of uniaxial compressive strength, increasing by three times and the shear strength increasing by twice, coefficient of permeability decreasing six to seven times. And the result of environmental impact tests show that from 6 hour after where the pH increases until 7.96 to initially it diminished, it started and to 80 hour after it recovered a pH 7.25 initially with 7.30. The chemical composition analysis test result that unpolluted water and polluted water hydrogen ion concentration (pH) show that the unpolluted water pH 7.36, polluted water pH 7.85, which is inside the Ministry of Environment standard of drinking water (the pH 5.8~8.5). The assessment of environmental impact and chemical analysis test also demonstrate that the LW coagulating material is environmentally friendly. In the $Cr^{6+}$ and the salinity detection test, it was proven that the salinity is slight and the $Cr^{6+}$ is not detected.