• Proceedings of the Korean Geotechical Society Conference
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• 2010.03a
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• pp.1006-1011
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• 2010

This study was focused on the reactivity of furnace slag against cadmium to design the vertical drain method with reactive column for improving contaminated sea shore sediment. The removal capacity of furnace slag was analyzed using pseudo-second-order model. And the effective parameters of removal test were initial concentration and initial pH. According to equilibrium removal amount and reactive constant calculated by pseudo-second-order model, the removal capacity was analyzed. Equilibrium removal amount of furnace slag was linearly increased as increasing intial cadmium concentration. Because the pH was around 11, the removal mechanism of furnace slag could be both sorption and precipitation. Therefore the removal amount was increased due to initial concentration. pH was increased to around 11 in the case of "No treat", but the pH were 3.8 in the case of "HAc added" and 0.7 in the case of "HCl added". The removal amount was different 4.8, 1.19 and 0.27 mg/g. This results show the pH was major factor to remove cadmium using furnace slag.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.657-661
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• 1998

Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.

• Textile Coloration and Finishing
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• v.16 no.1
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• pp.34-39
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• 2004

Dyeing properties of Glycyrrhizae Radix was investigated with silk fabrics. Dyeing water is a type of chalcone, it showed yellow in IR spectrum. K/S value showed high in following conditions; Glycyrrhizae Radix $200g/1\ell4 water, $80^{\circ}$ of dyeing temperature, 90 minute of dyeing time. Glycyrrhizae Radix dyeing water has higher K/S value in alkalinity(pH9) than in neutrality(pH7) or acidity(pH3) conditions. K/S value showed highest in pH5 premordant method of alkalinity dyeing water condition. The color of silk fabric dyed with Glycyrrhizae Radix is yellow. The change of color did not show by mordant treatment. K/S value showed higher in mordant treatment than nonmordant. Light fastness showed over 3 degree in nonmordant, premordant, simmordant(Al,Cu,Fe) and postmordant(Cu). Water fastness showed over 3 degree in dyeing water(pH3, pH5, pH7). Dry cleaning fastness showed over 3 degree in all dyeing methods. Washing fastness is showed in 2-3 degree; Al in nonmordant, premordant, simmordant and Cu in simmordant are 2-3 degree. Perspiration fastness is nearly 3-4 degree in premordant and simmordant. Perspiration fastness shows high in premordant, simmordant than postmordant. The fastness of light, water, dry cleaning, washing, perspiration shows better nonmordant, premordant, simmordant than postmordant method.

• Journal of Korean Society for Atmospheric Environment
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• v.12 no.3
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• pp.263-268
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• 1996

This study was conducted for the assessment of the effects of acid rain and soil fertilizers on photosynthetic rate, was content, and contact angle on 5-year seedlings of Japanese red pine (Pinus densiflora Sieb. et Zucc.) leaves. The seedlings were exposed to pH 3.0 (simulated acid rain), pH 6.5 (groung water) and rain (pH around 4.6). The seedlings were also treated with $Ca(OH)_2, Mg(OH)_2, and Ca(OH)_2 + Mg(OH)_2 + C.F.(compound fertilizer)$. Photosynthetic rate, stomatal conductance, was content, contact angle value, and mineral nutrient content of the leaves were measured and the results were as follows: 1. Photosynthetic rate and stomatal conductance of the leaves increased with the increase of pH. Photosynthetic rate and stomatal conductance increased with application of soil fertilizer in the pH 3.0 treatment, but showed no changes in the rain and the pH 6.5. 2. Contact angle value and was content of the leaves did not change with the pH treatment, but increased with the fertilizer treatments. 3. Mineral nutrient contents of the leaves were lowest in the rain treatment and highest in the pH 6.5 treatment. The increase of mineral nutrient contents was observed with the soil fertilizer treatments.

• KSBB Journal
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• v.11 no.6
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• pp.649-653
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• 1996

Imnmobilization characteristics of Thiobacillus sp. IW which oxidizes sulfur compound was studied to use the bacterium in odor controlling equipment for the future. The optimum growth conditions for Thiobacillus sp. IW were pH7, $30^{\circ}C$ and the generation time was 38min, which was extremely fast compared with other sulfur oxidizing bacteria. Optimum growth conditions in activated carbon as a carrier was pH5, $35^{\circ}C$ and those in bioceramics was pH 7∼8, $35^{\circ}C$. Cell growth immobilized in bioceramics was more stable in pH, temperature change than that immobilized in activated carbon and total number of cells in bioceramics were also higher. Based on these results, the bioceramics is thought to be better carrier in immobilization of Thiobacillus sp. IW.

• Biomedical Science Letters
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• v.1 no.1
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• pp.73-79
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• 1995

The effect of prior cumulative mixing was evaluated by means of a simple regression model which used as a dependent variable percentage(%) change of each repeated observed value for the initial value. The red blood cell count (RBC), hematocrit (Hct), and mean corpuscular volume(MCV) showed a significant decrease (p<.01), but % of basophils had a significant increase (p<.05). The ratios of rate of change (regression coefficient/SD) were .0012 for RBC, .0020 for Hct, .0024 for MCV, and .0011 for % of basophils. Of the 19 parameters evaluated, 21% changed.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.3
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• pp.97-104
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• 2005

In this study, the change of water content, pH, and combustion weight on the decomposition of poly ester vinyl and high density poly ethylene were examined. The poly ester vinyl was degraded by microorganism in food wastes for 30 days, while high density poly ethylene vinyl was not degraded. Also, the poly ester vinyl was rapidly degraded after the 10 days of operation and its weight was decreased. In the combustion reaction between $300^{\circ}C$ and $600^{\circ}C$, complete combustion was performed. Due to the degradation of poly ester vinyl by microorganism in food waste, the pH was increased from 4.26 to 7.6. During of 60 days operation, poly ester vinyl was degraded over 90%.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• Microbiology and Biotechnology Letters
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• v.18 no.5
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• pp.517-524
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• 1990

The solubilization and desolubilization of proteins in CTAB/hexanol/isooctane reverse micellar system were investigated for the selective separation of proteins. Several proteins were used, including bovine serum albumin (BSA), pepsin, trysin and ribonuclease-a. Most proteins could be solubilized into reverse micelles in the pH range above the isoelectric point of each protein, where the net charge of protein was opposite to that of surfactant. However BSA was solubilized above pH 10, which is serveral pH units above the pI 4.9. The kinds of anions in aqueous phase influenced on protein solubilization while no significant trend was observed with different cations, Protein solubilization decreased with increase of the ion size in the order of F -, C1-, Br- and I -. The size of CTAB micelles did not change significantly with increasing ionic strength, but the solubilization decreased. Protein desolubilization showedropposite behaviors to the solubilization. Several model mixtures such as pepsin/ trypsin, pepsin/ribonuclease-a and BSAlribonucleaee-a were successfully separated from each other without changing enzymatic activities.

• Transactions of the Korean Society of Mechanical Engineers
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• v.11 no.6
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• pp.867-876
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• 1987

Corrosion fatigue fracture with change in the grain size of M.E.F. dual phase steel is investigated in 3.5% NaCI aqueous solution at pH 2, 4, 6, 9, and 11. Generally speaking, decrease in corrosion fatigue life is strongly dependent on decrease in pH and slightly on the grain size. For the B material with the big grain size, the fatigue life is small due to its large reduction ratio of corrosion fatigue life. The influence of grain size on the reduction ratio of corrosion fatigue life is large at pH 11-6. Whi9le at pH 4-2 the reduction ratio of corrosion fatigue life only depends on the corrosion effect. The larger grain size and the lass pH result in the greater influence on corrosion fatigue crack propagation rate. As pH decreases, the plateau portion in the crack propagation rate curves of the B material are distinct. Crack propagation rate curves become slow down at high .DELTA.K range because crack closure effect by minute corrosion products inside crack causes the oxidation corrosion action less effective for a certain period of time. In A material with small grain size, fatigue life is increased in proportion with increase of martensite intergranular which brings forth restraining the crack propagation decreases crack propagation rate. Corrosion pit which is created in the surface of specimen is found at pH 6,4 and 2 which is noticeable and the unevenness of the surface of the specimen becomes severe as pH decreases. The unevenness of corrosion fatigue fracture surface is severe as the effect of pH increases i.e. as pH decreases. In proportion with increase in the grain size and decrease in pH, the aspect of brittle fracture becomes evident.